Description
Welcome, food enthusiasts! Today, we’re diving into a delicious, hearty recipe that will elevate your soup game to new heights:Sausage Minestrone Soup.Perfect for cold days or any time you need a comforting meal, this soup brings together Italian sausage, flavorful vegetables, and a touch of pesto. It’s sure to become a family favorite, and the best part? It can be made in a slow cooker for added convenience!
Ingredients
- Optional substitutions:
Instructions
- In a large soup pot, brown the Italian sausage over medium heat. Drain any excess fat for a cleaner, lighter base.
- While the sausage cooks, chop the onion, celery, carrots, and garlic. Add them to the pot once the sausage is browned, along with the tomato paste and dried oregano. Sauté for 5 minutes to allow the flavors to meld.
- Stir in the canned Italian-style diced tomatoes and chicken broth. Bring the soup to a boil, then reduce the heat to a simmer. Let the soup cook for 30-45 minutes until the carrots are tender.
- Add the cannellini beans, red kidney beans, zucchini, and yellow squash. Also, toss in the dry ditalini pasta. Bring the soup back to a boil, then lower the heat to a simmer, cooking for 10 more minutes until the pasta is al dente.
- Turn off the heat and stir in the baby spinach. Let it sit for 5 minutes to wilt the spinach. Garnish each bowl with a spoonful of basil pesto and a sprinkle of Parmesan cheese.
- Slow Cooker MethodIf you prefer a slow cooker, follow steps 1-3 and transfer the contents into a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the beans, zucchini, squash, and pasta during the last 15 minutes of cooking.
Notes
Use fresh vegetables: Fresh zucchini and squash add extra texture and flavor.
For a creamier soup: Add a splash of cream or a dollop of ricotta.
Make it spicy: If you prefer a kick, use hot Italian sausage instead of mild.