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a hearty italian minestrone soup recipe, made with sausage, veggies, beans, kale, & a garlic & herb infused broth. this minestrone soup is comforting, rich, & the perfect cozy recipe to make all winter long. the ultimate minestrone soup! #playswellwithbutter #minestronesoup #heartysouprecipes #heartymeals #souprecipes #comfortfood #comfortfooddinners #soup #italianrecipes #italiansoup

hearty minestrone soup


a hearty italian minestrone soup recipe, made with sausage, veggies, beans, kale, & a garlic & herb infused broth. this minestrone soup is comforting, rich, & the perfect cozy recipe to make all winter long. the ultimate minestrone soup!


  • 1 pound spicy Italian sausage (see Recipe Notes)
  • 1 large yellow onion, diced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 1 head garlic, halved crosswise & excess paper removed (see Recipe Notes)
  • 2 bay leaves
  • 1 sprig rosemary
  • 810 leaves sage
  • 810 sprigs thyme
  • optional: parmesan rind (see Recipe Notes)
  • 1 28-ounce can crushed tomatoes
  • 64 ounces low-sodium chicken stock
  • 2 14-ounce cans cannellini beans, drained & rinsed
  • 1 bunch kale, destemmed & finely shredded
  • optional: 1 cup ditalini pasta, cooked according to package directions (see Recipe Notes)
  • Kosher salt & ground black pepper, to season
  • for serving, as desired: shaved parmesan, crusty buttered bread


  1. Brown the sausage: Add the sausage to a 7-quart Dutch oven or a large pot over medium-high heat. Brown the sausage for 5-7 minutes, using a wooden spoon to break the sausage into bite-sized crumbles as it cooks. Once browned, transfer to a paper towel-lined plate and set aside.
  2. Cook the aromatics: Turn the heat under the Dutch oven down to medium. The sausage should have rendered a bit of fat, but if you need to, add a splash of olive oil to the Dutch oven. Add the onion, carrots and celery to the Dutch oven. Season with ¼ teaspoon each salt and ground black pepper, and stir to combine. Cook, stirring occasionally, until the veggies are softened, 5-7 minutes. Add in the halved head of garlic, and the bay leaves, rosemary, sage & thyme – I like to leave the herbs whole, using kitchen twine to tie all the herbs together into a little bundle for easy removal. If you have an extra parmesan rind in your fridge, throw it on into the pot at this time too! Stir to combine.
  3. Simmer the soup: Pour the crushed tomatoes and chicken stock into the Dutch oven and stir to combine. Bring the mixture to a boil, then reduce to a simmer for 20 minutes. Once the minestrone has simmered, add the sausage back into the pot, along with the beans and kale. Stir to combine well. Cook for another 5 minutes, until the sausage & beans are warmed through and the kale is wilted. Taste and season with additional Kosher salt & ground black pepper as needed – the amount you need totally depends on the saltiness of your sausage & your chicken stock, so be sure to taste & season as needed!
  4. Optional: Boil the pasta: Meanwhile, as the soup simmers, you can boil some pasta if you’d like to add it to your minestrone. Bring a large pot of salted water to a boil and cook the pasta to al dente according to package directions. Strain and set aside for serving.
  5. Serve! When you’re ready to serve your minestrone, remove & discard the herb bundle and the parmesan, if you used one. You can also remove & discard the garlic – but I like to carefully squeeze the cooked cloves of garlic out of the bulb & into the soup – YUM. Add some of your cooked pasta to the bottom of a large soup bowl. Ladle the minestrone over top. Finish with a sprinkling of grated parmesan and serve with some crusty buttered bread as desired. Enjoy!


  • Dutch oven: I like making this minestrone, and all the soups & chilis I make, in a nice Dutch oven. The heaviness of the pot retains heat well & evenly. This is the Dutch oven pictured in this post. I love it. I also own this Dutch oven, which is a little more budget friendly & works great!
  • Sausage: I love the spiciness of a good spicy Italian sausage in this minestrone! You can definitely use a mild Italian sausage, if you prefer, or a turkey Italian sausage. Turkey Italian sausage will render way less fat than a traditional beef & pork Italian sausage, so add extra olive oil as needed to brown the sausage & cook the aromatics in Steps 1-2.
  • Garlic: A whole head?! Heck yes! It’s my favorite hack to adding TONS of flavor to store-bought stock with hardly any effort. Halve the head of garlic crosswise, exposing the cloves (pictured above). Use your fingers to rub off & remove any excess paper, then just toss it on into the pot! Remove the garlic when you serve the soup – or squeeze those cloves right into the soup for an occasional bite of garlicky heaven.
  • Parmesan rind: While not at all necessary for making this minestrone delicious, you can toss a parmesan rind into the soup, & as it simmers it’ll infuse a rich, parmesan-y flavor into the soup that takes this minestrone completely over the top. You can freeze parmesan rinds as you make them for use in soups & stews. Whole Foods & other grocery stores with nice cheese sections also sell parmesan rinds.
  • Pasta: Totally optional in this minestrone recipe! Sometimes I’ll add it in, sometimes I won’t. Totally depends on my mood! If you’d like to skip the pasta, I recommend cutting down the amount of stock you use in the soup Use it or not, your minestrone will still be delicious & hearty.
  • Freezing minestrone soup: This recipe makes one BIG batch of minestrone, & it freezes really well. Let any leftover minestrone cool to room temperature before transferring into freezer-safe containers and freezing for up to 3 months. These are the ones I love to use! Be sure to freeze without any pasta in it, since the pasta will absorb liquid.

Keywords: hearty minestrone soup, minestrone soup recipe