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.
Absolutely delicious — made this last night, loved it! Had leftovers for lunch today, even better the second day! Great recipe!
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I’ll use frozen mixed veggies instead what you listed. Ill also add diced tomatoes . Sound good soup! I’ll have to put separate pots, one spicy and one mild ( I got two kids). Thanks for the recipe!!
Just made this soup for the 2nd time. Just as good as I remembered! We used spicy chicken sausage. Thanks for such a delicious and easy recipe!!
Love that idea! Glad you liked it! :D
Made it and loved it! My new hubby is a “meat and potatoes” man and he loved it too! Great way to add veggies. The recipe was perfect… easy and delicious! I bought the smallest bread I could find and it was still too much. I’ll make half the loaf this way next time.
Thanks!
I made this tonight and my husband and I LOVED it! Thank you so much for sharing the recipe. I am already looking forward to having it for leftovers tomorrow for lunch. Yum, yum!
I just made this soup this morning for my husband and kiddos to eat tonight (I am going out for Mexican with the girls tonight ;) and the soup turned out fabulous! I increased everything a bit because I wanted to have leftovers this week for my family of four but it was so delicious! Thanks for the awesome recipe! I will be whipping up the garlic bread this evening too. Love easy meals like this, and a great way to get those veggies in!
I’m looking for soups or other dishes that I can make on Sunday and then freeze and use throughout the week for lunches. Do you think this dish would work for that? Do you have any other recipes that would be good for this?
I’m sure it’d be fine to freeze, as well as most of the other soups here: https://iowagirleats.com/recipes/?search_term=soup%2Fstew&ui=402&c=1
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You always have the greatest soup recipes!!!! Thanks so much for sharing!
I just finished making this soup! AMAZING!!! I can’t wait to pack it for lunch tomorrow. Thanks for sharing!