After a long search for the perfect Minestrone Soup, I came across a winner. This version turned out flavorful and filling, with subtle smoky undertones. It tastes rather sophisticated, which is why you may be surprised at the addition of a can of bean with bacon soup in the ingredients. Just go with it! The addition of the condensed soup adds a subtle smokiness to the soup that compliments everything so well. This soup is great the first night, and even better as leftovers. It makes a fantastic freezer meal as well! If you’re looking for a more traditional all-vegetable soup, try this Vegetable Minestrone!
Ingredient Needed
- Italian Sausage – You’ll need one pound of Italian sausage. You can find this in either links or bulk in your store’s meat department. If using links, you will need to remove the meat from the casings. Most Italian sausage is labeled either “sweet” or “hot” which basically just means spicy and not-spicy. I always grab the non-spicy “sweet” one, but feel free to use either!
- Onion
- Fresh garlic
- Water
- Celery
- Carrots
- Zucchini
- Beef broth
- Bean With Bacon Soup –We’re talking good old condensed bean with bacon soup here. This may seem like a strange ingredient but, trust me, it adds a subtle richness and smoky flavor to the finished soup.
- Canned diced tomatoes
- Great northern beans
- Oregano
- Kosher salt and pepper
- Red Pepper Flakes – Speaking of heat, feel free to adjust the red pepper flakes as you see fit. 1/8 teaspoon will add some nice flavor without being overwhelmingly spicy. If you like a little kick, feel free to bump it up to 1/4 teaspoon or more.
How to Make Minestrone Soup
- Start off by browning some Italian sausage with diced onions and minced garlic. Drain if necessary.
- Then everything else gets added to the pot. First you’ll add some water, followed by celery, carrots, and zucchini. Then the canned ingredients: beef broth, bean with bacon soup, diced tomatoes, and great northern beans. Finish it off with a little sugar, oregano, kosher salt, and black and red pepper.
- Bring everything to a boil, then reduce the heat and allow it to simmer for an hour. Serve topped with Parmesan cheese and your favorite bread for dipping.
Storing and Other Tips
- Store cooled soup in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- Freeze individual portions for a quick meal when needed!
Frequently Asked Questions
This soup actually shines brighter after reheating, in my opinion. Feel free to make it a day ahead of time and reheat as needed.
Minestrone freezes beautifully. Freeze the prepared soup in individual portions or follow these freezer instructions for the whole batch: Cook sausage, onions, and garlic and drain if necessary. Place in a large Ziploc bag or large freezer-safe container. Add remaining ingredients. When ready to cook, Place contents of the bag in a large slow cooker and cook on low for 9-10 hours or on high for 6-8.
Yep, simply brown the sausage, onion, and garlic in a frying pan and then transfer to a slow cooker. Add the remaining ingredients and cook all day on low.
Minestrone Soup
Equipment
Ingredients
- 1 pound Italian sausage
- 1 onion, medium diced
- 4 cloves garlic minced
- 4 cups water
- 2 stalks celery diced
- 2 carrots, large diced
- 1-2 zucchini, small quartered and chopped
- 1 14.5-ounce can beef broth
- 1 10-ounce can bean with bacon soup
- 1 28-ounce can tomatoes, diced
- 1 15-ounce can Great Northern Beans drained and rinsed
- 1 teaspoon oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ⅛-¼ teaspoon red pepper flakes
Instructions
- Remove sausage from casings and crumble the meat. In a large soup pot, brown Italian sausage with onions and garlic. Carefully drain, if necessary.
- Add remaining ingredients, bring to a boil, cover, and then reduce to a simmer. Simmer on low for 1 hour, stirring occasionally. Serve with freshly grated Parmesan cheese.
Notes
- Slow Cooker Instructions: Brown the sausage, onion, and garlic in a frying pan, drain, and then transfer to a slow cooker. Add remaining ingredients and cook all day on low.
- Freezer Instructions: Cook sausage, onions, and garlic and drain if necessary. Place in a large Ziploc bag or large freezer-safe container. Add remaining ingredients. When ready to cook, Place contents of the bag in a large slow cooker and cook on low for 9-10 hours or on high for 6-8.
- Store cooled soup in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- This soup freezes well. Freeze individual portions for a quick meal on busy days!
Questions & Reviews
Jenn–Sorry! Yes, definitely remove from the casings first! I went back and fixed it in the recipe… 🙂
Paula, you're not missing anything, I'm just apparently missing a brain. Yes, those are red pepper flakes, around 1/8-1/4 tsp. If in doubt, start with a large pinch and go from there.
I am a lover of soups so I will give this delicious looking one a try!
Mmmmm, I always love a good soup and I'm always on that hunt for "the one"! 😀
Kate, this looks like another great soup recipe. I noticed that there is a red spice in the picture. Is it red pepper flakes? Maybe I missed an ingredient?
This looks delicious & I am adding it to my menu for the week. I'm a little confused about the sausage though. Do I need to remove the casing before I cook it so the sausage can crumble? You don't leave it in link form, right?
This looks fabulous. I'm excited to try the bean with bacon soup. I'm wondering though, how it can be minestrone without pasta. Isn't that like, what makes it minestrone? I think I'll add some to mine 🙂
THank you so much for posing this. I am starting to make some freezer meals before this baby comes and I want lots of soups.
Hugs to YOU, dear Lolly! 🙂
I just sent this recipe to RonChops so he could get the ingredients for us. He's grocery shopping today and we need this soup this week! It's 42 here!!!
Thanks for sharing!
Warm HUGS you guys!
Looks wonderful! Will have to add this one to my to be tried file! Thanks for sharing.