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. Italian sausage add marvelous flavor to everything. I dated a man whose parents were from Italy. I think I liked him the best because of his mother's cooking! Feed me and I'm happy.

    1. You are so right, Vicki! Italian sausage adds great flavor. A bowl of this minestrone just warms me up. You made me laugh about dating a man for his mom's cooking! Lol!

  2. Thank you each! Let me know if you ever try this minestrone! It's one of my faves. I think I'm making it tonight. It's like -9 degrees out!

  3. Awesome sauce! I'm a total souper too 😀 . Where I grew up, we eat noodle soup all year long. Love that you included so much veggie in this soup, look very tasty.

    1. Thanks, Trang! I love noodle soup soooo much, every time we go an Asian restaurant, I try and order some noodle dish of sorts. It's sooo good, and I like a little spice too!

  4. You are a super souper and we all are drooling over the photos of this minestrone!

  5. This looks so good. If I could grab a spoon and have a bowl right now I could. I love all your variations. Artichoke hearts, genius! Pinning this!

    1. Thank you, Melinda! You are so kind. This is one of my favorite soups, just the right bite of comfort 🙂 Thanks so much for stopping in!

    1. I made mine with Cannelini (sp?)... Italian white kidney beans. It was wonderful! Thank you for the great 'dinner soup' recipe.

      1. Great to see you adjusted the minestrone ingredients to your liking! Glad to hear you enjoyed this recipe!

  6. Huh. I stare at my own writing too much Denise Rasberry! Thanks for catching this omission! It's 1 15-oz can of chickpeas.

  7. I can't wait to try this recipe! I left you a message in the comments about not having the amount of chick peas listed in the ingredients.