Minestrone with Sausage and Pesto

Imagine a hearty bowl of steaming Minestrone with Sausage and Pesto, where savory Italian sausage mingles with garden-fresh vegetables in a rich tomato broth, all crowned with a vibrant swirl of basil pesto. This isn’t just any soup—it’s a complete meal in a bowl that balances protein, vegetables, and comforting carbs in perfect harmony. Traditional minestrone with sausage and pesto transforms an already beloved Italian classic into something truly extraordinary. You’ll learn how to layer flavors, properly cook each ingredient, and create a restaurant-quality soup that will have everyone asking for seconds.

Why You’ll Love This Recipe

This Minestrone with Sausage and Pesto stands out from standard minestrone recipes in several delicious ways. The addition of Italian sausage brings a rich depth of flavor and satisfying protein that turns this soup from a side dish into a main event. Each spoonful offers a delightful contrast of textures—tender beans, al dente pasta, and crisp vegetables that retain their individual character while harmonizing beautifully.

The crowning glory is the fresh pesto dollop that melts into the hot soup, releasing aromatic basil and garlic notes that elevate every bite. Despite its complex flavor profile, this soup is remarkably straightforward to prepare, making it perfect for both weeknight dinners and impressive entertaining. The ingredients are easily accessible at any grocery store, and the recipe is forgiving enough for even novice cooks to master. Perhaps best of all, this soup actually improves with time, making it an ideal make-ahead meal for busy households.

Prep Time and Cooking Time

Prep Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6-8

Ingredients

For this hearty minestrone with sausage and pesto soup, you’ll need:

• 1 lb (450g) Italian sausage, casings removed (sweet or hot, according to preference)
• 2 Tbsp (30ml) olive oil
• 1 large onion, diced (about 1½ cups)
• 3 medium carrots, diced (about 1 cup)
• 2 celery stalks, diced (about ¾ cup)
• 4 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• ½ tsp red pepper flakes (optional)
• 2 Tbsp tomato paste
• 1 can (14.5oz/410g) diced tomatoes
• 6 cups (1.4L) chicken or vegetable broth
• 1 Parmesan rind (optional but highly recommended)
• 1 can (15oz/425g) cannellini beans, drained and rinsed
• 1 can (15oz/425g) kidney beans, drained and rinsed
• 1 medium zucchini, diced (about 1½ cups)
• 1 cup (100g) small pasta (ditalini, orzo, or small shells)
• 3 cups (90g) fresh spinach, roughly chopped
• Salt and freshly ground black pepper to taste
• ¼ cup (60ml) prepared basil pesto (store-bought or homemade)
• Grated Parmesan cheese for serving

Pro Tips

Building Flavor Foundations: When making sausage minestrone with pesto, always brown the sausage properly first, allowing it to develop a deep caramelization that forms the soup’s flavor foundation. Take your time with this step—about 5-7 minutes of browning will create those little browned bits (fond) on the bottom of the pot that translate to incredible depth of flavor once deglazed with the broth.

The Parmesan Rind Secret: Never discard Parmesan rinds! Keep them in your freezer for soups like this one. As the Parmesan rind simmers, it slowly melts into the broth, imparting an umami-rich quality that can’t be replicated by simply adding grated cheese at the end. This technique gives your homemade minestrone with sausage and pesto that mysterious “restaurant-quality” taste that’s hard to identify but impossible to forget.

Pasta Perfection: To prevent your pasta from becoming mushy, consider cooking it separately and adding it to individual serving bowls rather than directly to the soup pot. If you plan to have leftovers, this step is crucial—pasta continues to absorb liquid as the soup sits, potentially turning your perfect minestrone with sausage into a stew rather than a soup by the next day. Alternatively, if adding directly to the pot, slightly undercook the pasta, as it will continue cooking in the hot broth.

Instructions

Step 1

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon as it cooks until well-browned and no longer pink, about 5-7 minutes. The caramelization of the meat is crucial for developing the deep flavor base of your minestrone with sausage and pesto.

Step 2

Add the diced onion, carrots, and celery to the pot with the browned sausage. Cook until the vegetables begin to soften, about 5 minutes, stirring occasionally. This trio of vegetables, known as mirepoix, forms the aromatic foundation of your soup.

Step 3

Stir in the minced garlic, dried oregano, dried thyme, and red pepper flakes (if using). Cook until fragrant, about 30 seconds, being careful not to burn the garlic as this would impart a bitter taste to your sausage minestrone.

Step 4

Add the tomato paste and cook for about 2 minutes, stirring constantly. This brief caramelization of the tomato paste helps develop a richer, more complex flavor in your soup. You’ll notice it darkening slightly in color.

Step 5

Pour in the diced tomatoes with their juice, followed by the chicken or vegetable broth. If using, add the Parmesan rind at this point. Bring the mixture to a gentle boil, then reduce heat to maintain a simmer. Cover partially and cook for 15 minutes to allow the flavors to meld.

Step 6

Add the drained and rinsed cannellini and kidney beans, along with the diced zucchini. Return to a simmer and cook for an additional 5 minutes until the zucchini begins to soften but still retains some firmness.

Step 7

Stir in the pasta and continue to simmer until it’s al dente, according to the package instructions (usually 8-10 minutes). Keep in mind that the pasta will continue to cook slightly in the hot broth, so aim for the firmer side of al dente.

Step 8

Once the pasta is cooked, remove the Parmesan rind if used. Add the chopped spinach and stir until just wilted, about 1 minute. Season the minestrone with sausage and pesto to taste with salt and freshly ground black pepper, keeping in mind that the pesto and Parmesan cheese will add saltiness.

Step 9

Ladle the hot soup into bowls and top each serving with a generous dollop (about 1-2 teaspoons) of basil pesto. The heat from the soup will release the aromatic oils in the pesto, perfuming your minestrone with sausage and pesto beautifully. Finish with a sprinkle of grated Parmesan cheese and serve immediately with crusty bread on the side.

Variations

Vegetarian Minestrone: Transform this minestrone with sausage and pesto into a vegetarian delight by omitting the sausage and doubling the beans for protein. Use vegetable broth instead of chicken broth, and consider adding a tablespoon of smoked paprika to mimic the smoky depth that sausage typically provides. You might also add extra vegetables like bell peppers, green beans, or corn for additional texture and nutrition.

Seasonal Adaptations: One of the beauties of minestrone is its adaptability to seasonal produce. In summer, replace the spinach with fresh basil leaves stirred in at the very end and swap zucchini for yellow summer squash. In fall, add cubed butternut squash or pumpkin and substitute kale for the spinach. This flexibility makes minestrone with pesto a year-round staple that never gets boring.

Gluten-Free Option: For those avoiding gluten, simply replace the traditional pasta with gluten-free pasta, or for a grain-free version, substitute with more beans or add diced potatoes or sweet potatoes for the starchy component. The soup will still offer the same satisfying texture and flavor profile that makes minestrone with sausage so beloved.

Storage and Serving

Properly stored in an airtight container, this minestrone with sausage and pesto will keep in the refrigerator for up to 5 days. The flavors actually improve after a day or two as they continue to meld together. If you’ve added the pasta directly to the soup, be aware that it will continue to absorb liquid and soften over time. When reheating, you may need to add a splash of broth or water to reach your desired consistency.

For freezing, prepare the soup without the pasta and pesto. Cool completely, then freeze in portion-sized containers for up to 3 months. When ready to serve, thaw overnight in the refrigerator, reheat on the stovetop, and add freshly cooked pasta and a dollop of pesto just before serving.

Serve this robust minestrone with sausage and pesto with a side of crusty Italian bread for dipping, a simple green salad dressed with lemon and olive oil, or classic garlic bread for a complete meal. For a special touch, offer extra pesto and freshly grated Parmesan at the table for guests to adjust to their preference.

FAQs

Can I make this minestrone soup ahead of time?
Absolutely! In fact, minestrone with sausage and pesto often tastes even better the next day as the flavors have time to develop. If making ahead, consider adding the pasta just before serving to prevent it from becoming too soft, or cook it separately and add to individual bowls.

What’s the best type of sausage to use?
Italian sausage works best for authentic flavor—choose sweet (mild) or hot depending on your spice preference. Both pork and turkey Italian sausage work well in this sausage minestrone recipe, though pork will provide a richer flavor.

Can I use dried beans instead of canned?
Yes, but they’ll need to be soaked overnight and pre-cooked before adding to the soup. This extra step adds time but many cooks prefer the texture and flavor of dried beans in their minestrone with sausage and pesto.

Is there a shortcut for homemade pesto?
Store-bought pesto works perfectly in this recipe. Look for refrigerated varieties rather than shelf-stable ones for the freshest flavor. Alternatively, you can make a simplified pesto by blending basil, garlic, pine nuts, Parmesan, and olive oil in a food processor.

What if I don’t have a Parmesan rind?
While the Parmesan rind adds wonderful depth to minestrone with sausage, you can still make a delicious soup without it. Simply add an extra tablespoon of grated Parmesan directly to the broth during cooking to achieve a similar umami boost.

Conclusion

This Minestrone with Sausage and Pesto is comfort food at its finest — a harmonious blend of savory sausage, tender vegetables, and hearty beans all brought together with an aromatic swirl of basil pesto. It’s the kind of dish that transforms a simple weeknight dinner into a memorable meal or provides welcome comfort on a chilly evening. The beauty of this recipe lies in its perfect balance—substantial enough to satisfy yet brimming with nutritious ingredients that make you feel good about what you’re eating. Whether you’re cooking for family, friends, or just treating yourself, this upgraded classic is bound to become a regular in your recipe rotation.

Print