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italian sausage minestrone soup

Hearty Italian Sausage Minestrone Soup

This robust minestrone combines spicy Italian sausage with tender beans and pasta in a rich tomato-infused broth. Perfect for cold evenings or busy weeknights, this meal-in-a-bowl delivers satisfying comfort with every spoonful.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 people
Course: Soup
Cuisine: Italian
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (700 ml) can chickpeas drained
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 4 cups chicken broth
  • 3 hot Italian sausages
  • 1 (540 ml) can stewed tomatoes
  • 1 (700 ml) can red kidney beans drained
  • 1/2 cup shell macaroni
  • grated parmesan cheese for serving

Equipment

  • Large pot
  • Wooden spoon
  • Can opener

Method
 

  1. In a large pot, brown the Italian sausages until no pink remains, breaking them up as they cook.
  2. Pour in the chicken broth and add the stewed tomatoes. Stir in the dried thyme and dried basil.
  3. Bring the mixture to a rolling boil.
  4. Add the shell macaroni, drained kidney beans, and drained chickpeas to the pot.
  5. Reduce heat and simmer until the pasta is tender, about 8-10 minutes.
  6. Ladle into bowls and top each serving with freshly grated parmesan cheese.

Notes

For a milder version, substitute the hot Italian sausages with sweet or mild varieties. Feel free to add diced carrots, celery, or zucchini for extra vegetables. This soup tastes even better the next day as the flavors continue to develop. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
Serve with crusty Italian bread for a complete meal.