Italian Sausage Ditalini Minestrone Soup
Italian Sausage Ditalini Minestrone Soup – cozy, comforting, and bursting with flavor — we’re talking tender ditalini pasta, juicy sausage, fresh veggies, all swimming in the most delicious, rich tomato broth. It’s the ultimate comfort food for any night of the week!
Servings: 8 servings
Calories: 347kcal
Equipment
Ingredients
- 2 tablespoons olive oil or avocado oil
- 1 lb Italian sausage wild or sweet
- 1 medium onion peeled and diced
- 1 large carrot peeled and diced
- 3 cloves garlic finely chopped
- 1 large zucchini washed and diced
- sea salt and pepper to taste, about 1 ½ teaspoon sea salt and ½ teaspoon black pepper
- 15 oz beans black or white beans, drained and rinsed
- 6 cups chicken broth homemade chicken broth is the best
- 28 oz diced tomatoes
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- ¾ cup ditalini pasta or pasta of your choice, optional
Instructions
- Brown the Sausage: Heat a drizzle of olive oil in a large Dutch oven or soup pot over medium heat. Add the sausage and cook for 5–7 minutes, breaking it up with a wooden spoon into bite-sized pieces until browned and cooked through.
- Sauté the Veggies: Add the chopped onion, carrot, zucchini, and minced garlic to the pot. Season with salt and pepper, then cook for about 10 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Build the Flavor: Pour in the chicken broth and crushed tomatoes. Stir in the rinsed beans, dried basil, and oregano. Bring the soup to a boil over high heat, allowing all the flavors to come together.
- Add the Pasta: Once boiling, stir in the ditalini pasta. Reduce the heat to medium and let the soup simmer for about 15 minutes, or until the pasta is perfectly tender.
- Serve and Enjoy: Ladle the hot minestrone soup into bowls and top with crispy sourdough croutons (or a sprinkle of parmesan if you like!). Serve warm and enjoy the cozy, hearty goodness.
Notes
- Use quality sausage: A good Italian sausage (mild or spicy) adds tons of flavor to the broth. You can also use turkey or chicken sausage for a lighter option. I like to buy mine from the local farmers market.
- Chop veggies evenly: Cutting your veggies into similar sizes helps everything cook evenly and makes each bite balanced and satisfying.
- Don’t overcook the pasta: The pasta will continue to absorb liquid as it sits, so cook it just until tender. If you're planning leftovers, consider cooking the pasta separately and adding it to each bowl before serving.
- Make it vegetarian: Swap the sausage for extra beans or lentils and use vegetable broth instead of chicken broth for a delicious vegetarian version.
- Add leafy greens: Stir in a handful of spinach, kale, or Swiss chard during the last few minutes of cooking for a boost of color and nutrients.
- Crouton or no crouton? Sourdough croutons add amazing crunch, but this soup also pairs beautifully with crusty bread or a sprinkle of grated Parmesan cheese.
Nutrition
Calories: 347kcal | Carbohydrates: 24g | Protein: 14g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 47mg | Sodium: 1093mg | Potassium: 638mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1720IU | Vitamin C: 27mg | Calcium: 77mg | Iron: 3mg