Minestrone Soup combines vegetables with a savory broth, cooked pasta, and Italian sausage. A delicious and hearty soup recipe!
The recipe for Minestrone Soup, aka “kitchen sink soup”, was sent to me from an Iowa Girl Eats reader.
It contains everything except the kitchen sink, aka oodles of vegetables, a savory broth, tender pasta, and spicy Italian sausage. It is delicious, filling, and so comforting!
Start the soup by browning Italian sausage in a soup pot. I love using spicy sausage, but mild/sweet sausage is totally fine too! If there’s a lot of fat that cooks out, drain the sausage then return it to the pot. Next add marinara sauce which adds a ton of flavor with zero effort.
Plus water and a beef bullion cube.
Next add 3 cups of vegetables. You can use any mixture of veggies you like — mushrooms, carrots, celery, etc. I typically use 1 cup each chopped zucchini, frozen corn kernels, and frozen peas.
Top the vegetables with Italian seasoning, dried parsley, salt, and pepper.
Lastly, sprinkle in a bit of grated parmesan cheese then place a lid on top and simmer until the vegetables are tender.
Remove the lid then add 1/2 cup dry pasta and simmer uncovered until the pasta is tender.
Voila! Ultra quick and healthy Minestrone soup that’s bursting with flavor!
The marinara sauce and sausage gave this soup substance, while the veggies keep it light. This is definitely a two-bowl recipe — so good!
Ingredients
- 1/2 lb spicy Italian sausage
- 4 cups water
- 2 cups marinara sauce
- 1 beef boullion cube
- 3 cups vegetables, I use 1 cup each chopped zucchini, frozen corn kernels, and frozen peas
- 2 Tablespoons grated parmesan cheese, plus more for serving
- 1-1/2 teaspoons Italian seasoning
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- pepper
- 1/2 cup pasta, any small cut
Directions
- Brown and crumble sausage in a large soup pot until cooked through. Drain if necessary then return to the pot.
- Add water, marinara sauce, beef bullion, parmesan cheese, and seasonings then turn the heat up to high to bring the liquid to a boil. Cover the pot with a lid then turn the heat down to medium-low and simmer for 10 minutes or until the vegetables are tender.
- Add pasta then simmer uncovered until tender. Scoop into bowls then serve with extra grated parmesan cheese if desired.
Notes
- The pasta will soak up some of the liquid as it cools, so you may need to add more water or beef broth when reheating.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
In case anyone is wondering, this soup freezes WONDERFULLY. I made an extra batch and froze it about 2 months ago, thawed some today and it tasted just as amazing as the first day I made it! Awesome recipe!