Minestrone Soup with Sausage

When the snow is falling and the wind is howling, there’s nothing more comforting than a steaming bowl of soup. This minestrone soup with sausage is the kind of stick-to-your-ribs meal that will satiate even the heartiest of appetites on a blustery night. But recipe contributor Yvonne Krantz of Mount Upton, New York, says it’s just as good in the summer when you have a bounty of fresh garden produce. Made with savory Italian sausage, a rainbow of vegetables and hearty beans, sausage minestrone soup is rich, robust and satisfying.

The word minestrone roughly translates to “big soup,” and this recipe certainly lives up to it. At their core, most minestrone soups are thick, vegetable-packed and built from simple, wholesome ingredients. They can be vegetarian with beans and pasta for bulk, but this one takes the heartiest route by adding meat for extra depth and richness to an already generous bowl.

Ingredients for Minestrone Soup with Sausage

• Italian sausage links: This soup calls for 1 pound of Italian sausage links, cut into 1/2-inch slices. If it’s difficult to slice raw sausage links, simply remove the casings and brown the meat as large chunks or crumbles. This flavorful sausage gets its signature flavor from fennel seed, garlic and Italian seasonings. You can use sweet, mild or hot Italian sausage to make this soup.
• Olive oil: Regular olive oil is best for sauteing vegetables; save extra virgin olive oil for more delicate preparations, such as for a dressing or for drizzling or dipping.
• Vegetables: This minestrone is chock-full of chopped onion, sliced carrots, shredded cabbage and sliced zucchini.
• Garlic clove: Minced garlic blends beautifully into the soup.
• Condensed beef broth: This soup calls for two cans of undiluted beef broth. Alternatively, you could use three beef bouillon cubes dissolved in 1-1/2 cups of water.
• Diced tomatoes: A can of diced tomatoes with their juices adds a savory backbone to the soup.
• Seasonings: Dried basil, salt and pepper season this sausage minestrone.
• Great northern beans: Drained and rinsed great northern beans lend heartiness to the soup.
• Fresh parsley: Minced parsley adds color and a fresh flavor before serving.

Directions

Step 1: Prep the soup

In a Dutch oven, brown the sausage in oil. Add the onion, carrots, garlic and basil, and cook for five minutes. Stir in the cabbage, zucchini, broth, tomatoes, salt and pepper.

Step 2: Simmer the soup

Bring to a boil. Reduce the heat, cover and simmer for one hour.

Step 3: Add the beans

Add the beans and cook 20 minutes longer. Garnish with parsley.

Minestrone Soup with Sausage Variations

• Make it vegetarian: Use vegetable broth and plant-based sausage (or skip the meat) for vegetarian minestrone. You can also double the beans for extra protein.
• Change the veggies: This is one of those soup recipes that is easily customizable to what you have in your fridge. Add green beans, diced potatoes, spinach or peas.
• Add tortellini: For an even heartier soup, stir in cooked tortellini just before serving. (If there are leftovers, store the tortellini separately from the soup to preserve their texture.)

How to Store Minestrone Soup with Sausage

Transfer the leftover minestrone soup with Italian sausage to an airtight container and refrigerate. It’s also great for freezing.

How long does sausage minestrone soup last?

Sausage minestrone soup lasts three to four days when stored properly in the refrigerator.

Can you freeze minestrone soup with sausage?

Yes, this soup is suitable for freezing. After cooling completely, transfer the sausage minestrone soup to a freezer-safe storage container. Be sure to allow at least 1/2-inch of headroom to prevent freezer burn. Store the soup in the freezer for up to three months. Before reheating, thaw the soup in the refrigerator overnight.

Minestrone Soup with Sausage Tips

What else can you serve with minestrone soup with Italian sausage?

Serve this soup with an Italian panini or other tasty sandwich. Or, for lighter fare, pair the soup with a fresh green salad. Slices of a warm baguette or crusty bread are perfect for sopping up the broth.