Minestrone with Sausage
A hearty minestrone with sausage, beans, orzo, and veggies. Cozy, flavorful, and comes together in about 30 minutes.
Servings: 8
Calories: 243kcal
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Knife + cutting board
- Ladle
Ingredients
- 1 tablespoon olive oil
- 3 Italian sausages mild or hot, casing removed
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 cup carrots diced
- 1 cup celery sliced
- 1 yellow bell pepper diced
- 5 cups chicken broth
- 1 28 oz can diced tomatoes
- 1 14 oz can white beans, rinsed & drained
- 2 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¾ cup dry orzo pasta
- 3 tablespoon fresh parsley chopped
Instructions
- Heat the olive oil over medium-high in large pot. Add the sausage meat, break up with spoon, brown until no pink remains (~5-6 min).
- Add chopped onion, minced garlic, carrots, celery, bell pepper. Cook ~5 min, stirring, until vegetables soften but not mushy.
- Stir in chicken broth and diced tomatoes. Add white beans, Italian seasoning, salt, black pepper. Bring to boil.
- Once boiling, reduce heat to medium-low. Add the dry orzo pasta. Simmer ~12 minutes until pasta is tender but still has bite.
- Remove soup from heat. Let sit a few minutes. Serve in bowls. Garnish with fresh parsley. Taste and adjust seasoning if needed.
Notes
- If your sausage is very fatty, drain a little after browning to reduce grease.
- For more texture contrast, reserve some sausage, add back right at the end so pieces stay juicy.
- Bell pepper choice matters: yellow gives sweet brightness; green will be more vegetal.
- Make‐ahead version works best when pasta is added right before serving.
Nutrition
Calories: 243kcal | Carbohydrates: 16g | Protein: 9g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 35mg | Sodium: 1167mg | Potassium: 319mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2898IU | Vitamin C: 33mg | Calcium: 44mg | Iron: 1mg
