Hearty Minestrone with Sausage and Pesto Recipe You’ll Love

When the weather cools down, nothing hits the spot quite like a warm bowl of minestrone with sausage and pesto. This comforting soup brings together savory sausage, fresh vegetables, and bright pesto for a dish that’s both satisfying and flavorful.

this Recipe

You’ll find this recipe easy to follow and perfect for weeknight dinners or weekend meal prep. Plus, it’s a wonderful way to enjoy classic Italian flavors with a hearty twist.

Why You’ll Love This Recipe

• Rich, savory sausage adds depth and protein to a traditional minestrone.
• Fresh pesto swirled in at the end brightens up the soup with herbal notes.
• Loaded with colorful vegetables for a nutritious, balanced meal.
• Comforting and filling, perfect for colder days or anytime you want a cozy meal.
• Easy stovetop cooking with minimal fuss and pantry-friendly ingredients.

Ingredients

Gather these simple ingredients to create a flavorful minestrone with sausage and pesto that serves four to six people.

• 1 pound Italian sausage (mild or spicy), casings removed
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 ribs celery, diced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 (14.5-ounce) can diced tomatoes, undrained
• 6 cups low-sodium chicken broth
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 3/4 cup small pasta shells or ditalini
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• 1/3 cup prepared basil pesto
• Fresh basil leaves for garnish
• Grated Parmesan cheese for serving (optional)

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4-6
• Calories (approx.): 320 per serving

How to Make Minestrone with Sausage and Pesto from The Food Charlatan.

1. Heat olive oil in a large pot over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and cooked through, about 6-8 minutes.
2. Add the diced onion, carrots, and celery; sauté until the vegetables soften and the onion becomes translucent, about 5 minutes. Stir in the garlic and cook for another 1 minute until fragrant.
3. Pour in the diced tomatoes with their juice, chicken broth, oregano, and thyme. Bring the mixture to a simmer.
4. Add the green beans and zucchini; simmer for about 10 minutes until the vegetables are tender but still vibrant.
5. Stir in the cannellini beans and small pasta. Continue to simmer until the pasta is al dente, about 8-10 minutes, stirring occasionally.
6. Season the soup with salt and freshly ground black pepper to taste. Remove from heat.
7. Ladle the soup into bowls and swirl in about 1 tablespoon of basil pesto per serving for a fresh, herbaceous finish.
8. Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese if desired. Serve immediately with crusty bread.

Tips for the Best Results

• Use a good-quality Italian sausage for the best flavor and adjust spice level to your preference.
• If you want a vegetarian version, omit the sausage and increase the beans or add mushrooms for umami.
• Don’t overcook the pasta; it should be just tender to maintain texture in the soup.
• Make your own pesto or use a fresh store-bought version for convenience.
• Feel free to swap in seasonal vegetables to keep the soup fresh and exciting year-round.

Storage and Reheating

Store any leftover minestrone with sausage and pesto in an airtight container in the refrigerator for up to 4 days. When ready to eat, gently reheat on the stovetop over medium-low heat, stirring occasionally to prevent sticking.

This soup also freezes well—transfer cooled soup to freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stove, adding a splash of broth or water if needed to loosen the consistency.

Frequently Asked Questions

Can I use turkey sausage instead of Italian sausage?

Yes! Turkey sausage is a leaner alternative and works well in this recipe. Just be sure to choose an Italian-style turkey sausage for similar seasoning.

Is this soup gluten-free?

This recipe is not gluten-free as written because of the pasta. You can substitute gluten-free pasta or omit it and add extra beans or vegetables to keep it hearty.

Can I make this recipe in a slow cooker?

While this recipe is designed for stovetop cooking, you can adapt it for slow cooking by browning the sausage and sautéing the veggies first, then combining all ingredients in the slow cooker and cooking on low for 4-6 hours. Add pasta toward the end to prevent overcooking.

What type of pesto works best in this soup?

A traditional basil pesto works beautifully, but you can also try sun-dried tomato pesto or arugula pesto for a different flavor twist. Just add it after cooking to keep the fresh herbs vibrant.