I love making homemade soup for dinner. It makes a filling, inexpensive dinner especially when paired with homemade bread and a tossed salad. This my second recipe for minestrone soup. The first one used meatballs, but this one uses Italian sausage. I have to say, I love them both!
I don’t usually use canned tomatoes and when I make this again, I won’t bother with them so feel free to use any diced tomato you have on hand.
This recipe makes a ton of soup. We had enough for dinner and several lunches. If you want to freeze it, freeze after Step 4. To re-heat, bring to a boil and continue on to Step 5.
- 1 pound bulk Italian sausage
- 2 large carrots, chopped
- 2 celery ribs, chopped
- 1 medium onion, chopped
- 6 garlic cloves, minced
- 3 Tablespoons olive oil
- 7 cups chicken broth
- 2-4 cups cooked navy or white beans (amount depends on preference)
- 2 cans fire roasted diced tomatoes, undrained
- 2 bay leaves
- 1 Tablespoon Italian seasonings
- 1 Tablespoon tomato paste
- 1 cup ditalini or other small pasta
- In a Dutch oven or heavy stock pot, cook sausage until no longer pink; drain.
- Add olive oil pan. Sautee carrots, celery, onion, and garlic until tender.
- Add broth, beans, tomatoes, bay leaves, Italian seasonings and tomato paste.
- Bring mixture to a boil. Reduce heat, cover, and simmer for 30 minutes.
- Stir in ditalini. Return to boil and cook, uncovered, 6-8 minutes until pasta is tender.
- Serve topped with Parmesan cheese, if desired.