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Recipe Snapshot
- Dish: Hearty Italian dinner soup with sausage, vegetables, beans and pasta
- Servings: 8
- Total Time: 2 hours, 20 minutes
- Main Ingredients: Sausage, vegetables
- Method: Sausage, vegetables, and beans slow-simmered in thickened broth, pasta optional.
- Effort Level: Moderate
Sausage Minestrone: A Hearty, One-Pot Meal
This sausage minestrone soup is one of our favorite cook once, eat twice recipes. While the ingredient list may look long at first glance, most of the work happens early on. From there, the soup simmers gently, giving you a full, well-balanced meal in a single pot. It’s ideal for Sunday dinner, casual entertaining, or make-ahead meals, especially when served with a simple green salad and warm bread for dipping.
What sets this version apart is how we build the flavor. A base of pancetta and Italian sausage adds depth, while puréed cannellini beans naturally thicken the broth without cream or excess starchy pasta. Cabbage holds up beautifully during the long simmer, and seasoning is handled thoughtfully to account for the salt already present in the ingredients. It’s a hearty minestrone soup with sausage that improves as it sits, and one we’ve been making (and refining) for years.
Key Ingredients and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
PANCETTA: Pancetta is Italian salt-cured pork belly (not smoked like bacon) that adds depth to the soup’s base. If you can’t find pre-diced pancetta, ask the deli for a 1/4- to 3/8-inch slice and dice it yourself.
SOFFRITTO (onion, carrots, celery, garlic): This classic Italian aromatic base builds flavor early in the cooking process. Olive oil replaces butter, and garlic is added for a more robust foundation. It’s an essential for a long-simmered soup like this.
ITALIAN SAUSAGE: Use the type of sausage you enjoy most; we often choose chicken or turkey sausage for a lighter but still flavorful soup. While minestrone can be made without sausage, it adds flavor and helps turn the soup into a true one-pot meal. If omitting it, consider increasing the beans slightly for balance.
RED WINE: Used to deglaze the pot after browning the pancetta and sausage. Along with the tomatoes, it adds depth and helps round out the savory flavors.
TOMATOES: Diced tomatoes and their juices form part of the broth base. Their acidity balances the richness of the sausage and beans.
CANNELLINI BEANS: Both whole and puréed beans are used here. The purée naturally thickens the soup without cream, while the whole beans add texture and visual interest.
CHICKEN BROTH: Low-sodium broth is important so you can control seasoning later. Homemade broth works especially well if you have it.
VEGETABLES (cabbage and zucchini): Shredded green cabbage holds up well during the long simmer and adds heartiness, while zucchini is added later for tenderness, color, and balance.
PARMIGIANO-REGGIANO RIND: Optional but worthwhile. A small piece adds savory depth and a subtle creaminess as the soup simmers.
SOFT BREADCRUMBS: An optional, traditional way to adjust thickness near the end of cooking. Add gradually and allow time for them to absorb liquid before deciding if more is needed.
FRESH PARSLEY AND GRATED PARMESAN: Stir in parsley just before serving for freshness, and finish each bowl with grated cheese at the table.
Prep Overview
How to Make Sausage Minestrone Soup
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
This sausage minestrone starts by building flavor in layers. Pancetta is rendered first to create a savory base, followed by a classic soffritto of onion, carrots, celery, and garlic. Taking the time to soften and lightly caramelize these aromatics is an important step in developing a rich, well-rounded broth. Italian sausage is browned next, then the pot is deglazed with red wine to capture all those flavorful browned bits.
From there, the soup comes together with broth, tomatoes, cabbage, and a combination of whole and puréed cannellini beans. The purée thickens the soup naturally while the whole beans add texture, giving the broth a hearty, rich quality without the use of cream. A gentle simmer allows the flavors to blend and fully develop.
Seasoning is adjusted only after the soup has had time to cook, accounting for the salt already present in ingredients like pancetta and sausage. Zucchini is added toward the end so it stays tender and fresh-tasting rather than breaking down. A final stir of fresh parsley brightens the soup just before serving, finished with grated Parmesan cheese.
Adding Pasta
This sausage minestrone soup is plenty satisfying on its own, but pasta is a welcome addition if you want to stretch it further. Choose a small shape like ditalini and cook it separately. Storing pasta apart from the soup prevents it from absorbing too much liquid and keeps the broth from becoming overly thick.
To serve, add a spoonful of pasta directly to each bowl, ladle the hot soup over it, and stir gently. The heat of the soup will warm the pasta.
Make Ahead and Storage Notes
This sausage minestrone soup is an excellent make-ahead meal. In fact, the flavors continue to develop as it rests, making leftovers even better the next day. If you plan to prepare it in advance, consider waiting to add the zucchini until reheating so it retains its tender texture and fresh color.
STORING: Store the soup in an airtight container in the refrigerator for up to 4 days. If you’re including pasta, keep it stored separately to prevent it from absorbing too much broth and softening. Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth or water if needed to loosen the texture.
FREEZING: For longer storage, the soup (without pasta) freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat slowly as described above.
More Hearty Italian Soup Recipes
If you’re in the mood for another satisfying Italian-style soup, these recipes offer different takes on comfort and technique. Easy Italian Wedding Soup delivers classic flavor with tender turkey meatballs, escarole, and small pasta in a savory broth; Instant Pot Italian Chicken Soup combines chicken thighs, ditalini, and greens with flexible stovetop or pressure-cooker instructions; and Stracciatella (Italian Egg Drop Soup) is a lighter option featuring silky egg ribbons, spinach, and pasta in a simple, flavorful broth.
Minestrone Soup with Sausage
Ingredients
- 2 cans cannellini beans, 15-ounce, low-sodium
- 2 tablespoons olive oil
- 1/4 lb pancetta, diced
- 1 small onion, chopped
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes, or more to taste
- Freshly ground black pepper
- 6 cloves garlic, minced
- 1 lb sweet Italian sausage, removed from the casing
- 1 cup dry red wine
- 6 cups low-sodium chicken broth
- 2 cups diced tomatoes, undrained
- 4 cups thinly sliced green cabbage
- Parmigiano-Reggiano cheese rind, optional
- 2 zucchini, cut into 3/4-inch cubes
- 1/3 cup fresh breadcrumbs, optional
- 1/4 cup chopped fresh parsley
- 6 ounces ditalini pasta, cooked and drained (optional – see notes)
- Grated Parmigiano-Reggiano cheese, for serving
Instructions
- Drain and rinse the cannellini beans. Set aside 1/2 cup of the beans, then transfer the remaining beans to a food processor and purée until smooth. Reserve both the purée and whole beans.
- Heat the olive oil over medium heat in a heavy-bottomed stockpot or Dutch oven. Add the pancetta and cook, stirring occasionally, until the fat renders and the pancetta begins to crisp, about 4–5 minutes.
- Add the onion, carrots, and celery. Cook, stirring occasionally, until softened and lightly caramelized, 6–8 minutes.
- Sprinkle in the oregano, crushed red pepper flakes, and a few grinds of black pepper. Do not add salt at this stage (see seasoning note below).
- Stir in the garlic and cook just until fragrant, about 1 minute.
- Add the Italian sausage, breaking it into small pieces with a spoon. Cook until lightly browned and no longer pink.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 2–3 minutes to reduce slightly.
- Reduce the heat to medium-low. Stir in the chicken broth, diced tomatoes with their juices, cannellini bean purée, reserved whole beans, cabbage, and the Parmigiano-Reggiano cheese rind (if using).
- Cover and simmer gently for 1 hour, stirring occasionally. Adjust the heat as needed to maintain a low, steady simmer.
- After 1 hour, add the zucchini and taste the soup. Begin seasoning with salt in small increments, tasting between additions.
- If you'd like a thicker consistency, stir in 1/4 cup breadcrumbs, simmer for 5 minutes, and reassess. Add up to 1/4 cup more if needed.
- Cover and continue cooking for 30 minutes, stirring occasionally.
- Keep the soup warm over very low heat until ready to serve. About 5 minutes before serving, stir in the chopped parsley.
- Ladle into bowls and add cooked ditalini if desired. Finish with grated Parmigiano-Reggiano cheese.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am so thankful that you posted this minestrone recipe! Have been meaning to comment as I’ve been making this for sometime now. Made it this afternoon for a friend’s birthday gift tomorrow. (she gave up sugar for awhile after holiday indulgence so something sweet wasn’t the best idea). This minestrone is simply the best Ive ever made and I’m Italian. So healthy….so much flavor!
Thank you,
Patti R
Absolutely delicious! Reminiscent of my favorite Italian restaurant.
Highly recommend it.
Thank you, Peggy. I’m so happy you enjoyed it.
I always have chopped green beans in my minestrone. I like to have slices homemade croutons or bread with powdered thyme butter and parmesan baked on. Delicious. Ditalini pasta I need to find some and pancetta!
Green beans are a great addition to minestrone, healthy and flavorful! The bread with thyme butter and parmesan sounds like a delicious accompaniment – thanks for sharing your tips!
Great recipe, Lynne. Thanks so much for posting. I have been making this in large batches for over 2 years now to both enjoy ourselves and also to give in portion-sized containers to 2 seniors I know who love it too. Only variation I do is to add one cup of dried soup pasta to help thicken and add a little bulk.
Hi Malcolm,
Thanks for taking the time to comment. I’ve been making this recipe since the ’80s and everyone seems to love it. I sometimes add pasta too. It’s so nice to hear that you share with seniors. Homemade soups like this make a hearty meal and it’s easy for them to just heat and eat.
This is the BEST, most-flavorful minestrone I have ever had. Thanks for sharing!
Hi Peggy,
So glad you enjoyed the minestrone. It takes a bit of work, but I think it’s well worth the trouble.
I made Minestoone soup forever. Now I have to try this receipe. It sounds very good. This is a soup for fall. Thank you.