This Italian Sausage Minestrone Recipe is a tasty and fun twist on classic minestrone. A few unlikely additions like chickpeas, green beans, and artichoke hearts make it anything but the usual. Plus, you'll love the flavors of fennel seed and anise from the Italian sausage. So tasty and comforting! 

If you like this one, you'll also enjoy: Greek Avgolemono (chicken soup); Spanish Chickpea Stew; Eggplant Parmigiana; One-Pot Middle Eastern Chicken

Bowl of hearty Minestrone Soup

I almost shared a chicken wings recipe today. But, I figured the subject of Superbowl and chicken wings has been covered plenty elsewhere these days. So, I am saving my wings with my awesome sauce (always wanted to say that) for another time. It's okay to go against the trend once in a while, right?

And really, one should pause and celebrate National Soup Month; for I am a big souper.  What is a "Souper," you ask? I know it is not a real word, and you'll have to give me some grace, once in a while, given that English is my second language 🙂 My very own definition of "souper" is someone who loves soup and eats lots of it all year round. That be me!

Italian Sausage Minestrone Soup with extra broth

But I am not alone as a soup lover. This handy infographic about America's favorite soups states that Americans eat more than 10 billion bowls of soup every year! And, in a recent study where more than 2,000 people were asked to rank their favorite soups, chicken noodle soup came in first place! Note to self, share my Greek chicken Soup) But to be fair, neither minestrone nor any Italian sausage soup were even on the short choice list.

Italian Sausage Minestrone Recipe

In a minestrone recipe like this one, you have a chance to build an easy, hearty dinner bowl filled with lots of textures and flavors. As you know, common ingredients found in a basic minestrone soup include beans, celery, onions, tomatoes and pasta.  I chose to add spicy Italian sausage because I enjoy the heat and the already incorporated flavors of fennel seed and anise. I had some chickpeas and a bag of frozen artichoke hearts which, I think, made a great addition. I love to add fresh herbs, and this time, I went for both parsley and basil.

Artichokes and green beans

Step-by-step for Italian Sausage Minestrone

Spray a non-stick pan with very little oil. Heat the pan on medium-high and brown the sausage until it is fully cooked. Remove from heat and set aside.

Browned sausage in a pan
In a large Dutch oven, heat 2 tablespoon of oil and saute the chopped onion and celery for a brief 2-3 minutes or so. Now toss in the chopped garlic; saute for a few more seconds then add the green beans, artichoke hearts, canned tomatoes, dried oregano and a small dash of salt and pepper. Cook on medium-high heat for 5 minutes.

Onion, celery, garlic, green beans, artichoke hearts, canned tomatoes, dried oregano and a small dash of salt and pepper in a pan

Now add the cooked sausage and broth; stir to combine. Continue to cook on medium-high heat for another 10 minutes. Lower the heat to medium-low; cover and let simmer for another 15 minutes.

Cooked sausage and broth added to pan of vegetables and spices
Uncover to add the pasta, chickpeas, and parsley. Raise the heat back to high and cook uncovered for another 8-9 minutes (pasta should cook to al dente). Remove from heat and stir in the fresh basil.

Soup ingredients all added to a pot to cook
Transfer to serving bowls and garnish each with a little Parmaginao Reggiano! Enjoy with a side of your favorite bread.

Italian Sausage Minestrone Soup served in a bowl

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Try these additional delicious recipes:

Mediterranean Bean Soup with Tomato Pesto

Turkey Lasagna Soup

Easy Lentil Pumpkin Soup

Chunky Vegan Lentil Soup

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Italian Sausage Minestrone Recipe


Description

You are going to LOVE this hearty soup!  Pair it with some fresh bread and it is sure to be a family favorite.


Ingredients

Scale
  • 1 lb spicy Italian sausage, casings removed
  • Olive oil or vegetable oil
  • 2 celery stalks, roughly chopped
  • 1 medium yellow onion, roughly chopped
  • 5 garlic cloves, roughly chopped
  • 8 oz french green beans, trimmed and cut
  • 12 oz frozen artichoke hearts, thawed
  • 2 15 oz cans diced tomatoes
  • 1 tsp dried oregano
  • salt & pepper (small dash to taste)
  • 6 cups low-sodium beef broth
  • ½ cup small pasta such as mini Farfalle or elbow macaroni
  • 1 15-oz can chickpeas
  • 1 cup chopped parsley leaves
  • 7 large fresh basil leaves, torn
  • ¼ cup grated Parmagiano Reggiano

Instructions

  1. Spray a non-stick pan with very little oil. Heat the pan on medium-high and brown the sausage until it is fully cooked. Remove from heat and set aside.
  2. In a large Dutch oven, heat 2 tablespoon of oil and saute the chopped onion and celery for a brief 2-3 minutes or so. Now toss in the chopped garlic; saute for a few more seconds then add the green beans, artichoke hearts, canned tomatoes, dried oregano and a small dash of salt and pepper. Cook on medium-high heat for 5 minutes. Now add the cooked sausage and broth; stir to combine. Continue to cook on medium-high heat for another 10 minutes.
  3. Lower the heat to medium-low; cover and let simmer for another 15 minutes.
  4. Uncover to add the pasta, chickpeas, and parsley. Raise the heat back to high and cook uncovered for another 8-9 minutes (pasta should cook to al dente).
  5. Remove from heat and stir in the fresh basil.
  6. Transfer to serving bowls and garnish each with a little Parmaginao Reggiano! Enjoy with a side of your favorite bread.

Notes

  • Recommended for this Recipe: Our Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives!)
  • Visit our store to browse our spices, olive oils and bundles!
  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Category: Entree
  • Method: Stove top
  • Cuisine: Italian

Keywords: Minestrone, Minestrone Soup with Sausage

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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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Comments

  1. This is a very scrumptious soup. Thank you Suzy. I wasn’t sure at first when I saw artichoke in the recipe but it worked really well. You are awesome! Thank you.

  2. Have you made this in the slow cooker or Instant Pot by chance? I love the soup but would love another cook option that has the same flavor.

    1. I, personally, have not, but I think it would turn out just fine in either! I still recommend browning the meat and sautéing the vegetables first. It would also be a good idea to cook the pasta separately and add right before eating. Hope that helps!

  3. This was so tasty. I did however make a few adjustments due to dietary restrictions and availability. I used Sweet Italian Turkey Sausage and chicken broth, can artichoke hearts, and small cut frozen green beans thawed. It turned out with great flavor!

  4. This soup is delicious, and even better the second day! I skipped the artichokes and Parma rind, since I didn’t have either, and added a generous handful,of bouquet garni (I use in almost everything except coffee!). Paired with a chunk of crusty bread, this soup is almost addictive and easy to make.

  5. Made this today. I made it in my Ninja Kitchen 3-in-1. I followed the instructions through number 3, browning the italian sausage in the cooktop mode. I did substitute crushed tomatoes for diced (I don't like "chunks"), and then made sure the onions and artichokes were finely chopped with my mini-chopper. I also used frozen green beans and canned artichokes because it's what I could find. I cooked it in the crockpot on low for about 7 hours, and then turned it back to cooktop mode to boil the noodles (upped it to 1 cup) and added the parsley (I might substitute spinach next time). And then a tad of dried basil at the end! Pretty tasty and my hubby said add it to the normal rotation!

  6. I have made this soup twice now, once as written and today with a few changes but man oh man, either way it is so good.

    I love artichoke but in the soup not so much so I left those out and instead emptied the vegetable crisper of broccoli and carrots. I dumped in about a cup of tomato sauce left over from the chili I was making at the same time. I kept everything else the same. Delicious!!

    This recipe is a keeper!

    Thank you so much for a recipe I will use again and again.

  7. Daughter made this for our dinner one night! DELIcIOUS!!!! Just served with crusty French bread. Did substitute a few items because of availability though. Used 1 can of drained kidney beans, used 12 oz drained marinated jarred artichoke hearts and a 15 oz can of drained green beans. Everything else as it was in the recipe. So...... Good. Thank you!!!