High Protein Minestrone Soup With Italian Sausage Recipe
Introduction
High protein minestrone soup with Italian sausage is a hearty and flavorful twist on the classic Italian favorite. Packed with vegetables, beans, and savory sausage, it makes a perfect dinner or meal prep option that’s both filling and nutritious.
Ingredients
- 1 lb mild Italian sausage, removed from casing
- 2 ribs celery, diced small
- 1 yellow onion, diced small
- 2 large carrots, diced small
- ½ tsp salt
- Black pepper, to taste
- ½ tsp chili flakes, optional
- 5 cloves garlic, minced
- 1 medium zucchini, diced small
- 1 Yukon gold potato, peeled and diced into ½-inch cubes
- 1 cup trimmed green beans, diced
- 1 15-oz can red kidney beans, drained and rinsed
- 1 15-oz can white beans (navy or white kidney), drained and rinsed
- 1 28-oz can fire roasted diced tomatoes
- 5 cups chicken broth (or water mixed with Better-Than-Bouillon)
- 2 bay leaves
- 1 parmesan rind, optional
- ½ cup uncooked ditalini pasta or other small pasta shape
Instructions
- Step 1: Heat a large pot to medium heat. Add the Italian sausage, crumble it with a spatula, and cook until browned and no longer pink. Remove the sausage from the pot and set aside.
- Step 2: Add celery, onion, carrots, salt, black pepper, and chili flakes (if using) to the pot. Cook for 8-10 minutes, stirring occasionally, until the onions are translucent and the vegetables start to soften.
- Step 3: Stir in the minced garlic and cook for 1-2 minutes until fragrant, stirring frequently to avoid burning.
- Step 4: Return the cooked sausage to the pot. Add zucchini, potato, green beans, red kidney beans, white beans, fire roasted tomatoes, chicken broth, bay leaves, and the parmesan rind. Stir to combine, cover, and bring to a gentle boil over medium heat.
- Step 5: Reduce heat to medium-low and simmer, covered, for 30-45 minutes or until the potatoes are tender.
- Step 6: Stir in the uncooked ditalini pasta and continue simmering for 7-10 minutes until the pasta is al dente.
- Step 7: Remove the bay leaves and parmesan rind. Turn off the heat and serve the soup warm. Enjoy!
Tips & Variations
- For a lower-fat option, substitute the pork sausage with chicken or turkey Italian sausage, cooking it with 1-2 tablespoons of olive oil for better browning.
- Vegetarian? Use a plant-based Italian sausage alternative to keep the rich flavor without meat.
- Swap regular chicken broth for bone broth to boost protein even more.
- Use gluten-free pasta to make this recipe gluten-free.
- Don’t skip the parmesan rind—it adds depth and balances the acidity of the tomatoes.
- Opt for fire roasted diced tomatoes to add smoky flavor and reduce acidity.
Storage
Store leftover soup in single-serving airtight containers or freezer-safe bags. Keep in the refrigerator for up to 4 days, or freeze for up to 3 months. When reheating, thaw overnight in the fridge if frozen. Reheat on the stovetop or in the microwave, adding ¼ cup of water or broth if the soup has thickened.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup in a crockpot?
Yes, you can! Brown the sausage before adding it to the crockpot. Add canned beans during the last hour of cooking to keep their texture intact. Cooking times will vary depending on your crockpot.
What is the serving size for this soup?
One serving is approximately 1/6 of the recipe, or about 2 cups. You can adjust portions based on your appetite and needs.
Print
High Protein Minestrone Soup With Italian Sausage Recipe
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
Description
A hearty and flavorful high protein minestrone soup featuring Italian sausage, a variety of vegetables, beans, and fire-roasted tomatoes. This one-pot meal is perfect for a satisfying dinner or meal prep, packed with fiber and protein to keep you full and nourished.
Ingredients
Scale
Meat
- 1 lb mild Italian sausage, removed from casing
Vegetables
- 2 ribs celery, diced small
- 1 yellow onion, diced small
- 2 large carrots, diced small
- 5 cloves of garlic, minced
- 1 medium zucchini, diced small
- 1 Yukon gold potato, peeled and diced into 1/2-inch cubes
- 1 cup trimmed green beans, diced
Beans & Legumes
- 1 15-oz can red kidney beans, drained and rinsed
- 1 15-oz can white beans (navy beans preferred), drained and rinsed
Liquids & Broth
- 1 28-oz can fire roasted diced tomatoes
- 5 cups chicken broth (preferably Better-Than-Bouillon mixed with water)
Additional Ingredients
- 2 bay leaves
- 1 parmesan rind (optional)
- ½ cup uncooked ditalini pasta (or any small pasta shape)
- ½ tsp salt
- Black pepper, to taste
- ½ tsp chili flakes (optional)
Instructions
- Brown the sausage: Heat a large pot to medium heat. Add the mild Italian sausage and crumble it with a spatula. Cook until browned and no longer pink. Remove the sausage from the pot and set aside.
- Sauté vegetables: In the same pot, add diced celery, onion, carrots, salt, black pepper, and optional chili flakes. Cook for 8-10 minutes, stirring occasionally, until the onions become translucent and the vegetables begin to soften.
- Add garlic: Add the minced garlic and stir frequently. Cook for 1-2 minutes until garlic is fragrant but not browned.
- Simmer the soup: Return the cooked sausage to the pot. Add diced zucchini, Yukon gold potato, green beans, drained beans, fire-roasted diced tomatoes, chicken broth, bay leaves, and the parmesan rind if using. Stir to combine, cover the pot, and bring it to a gentle boil over medium heat. Reduce heat to medium-low and simmer, covered, for 30-45 minutes or until the potatoes are tender.
- Cook the pasta: Add the uncooked ditalini pasta to the soup and stir. Continue simmering for 7-10 minutes until the pasta is cooked al dente.
- Finish and serve: Remove the bay leaves and parmesan rind from the soup. Turn off the heat and serve hot. Optionally garnish with freshly grated parmesan, ground black pepper, or fresh herbs like parsley.
Notes
- Do not skip the parmesan rind as it adds rich flavor and reduces tomato acidity.
- Use fire-roasted diced tomatoes for a deeper, less acidic flavor.
- For lower fat, swap pork sausage for chicken or turkey seasoned Italian sausage and cook with 1-2 tablespoons olive oil for better browning.
- Vegetarian option: Use plant-based Italian sausage alternative.
- Lower sodium option: Use low-sodium broth and reduce added salt.
- Gluten-free option: Use gluten-free pasta instead of ditalini.
- For extra protein, swap chicken broth for bone broth.
- Store leftovers in single-serving containers in the fridge for up to 4 days or freeze for 3 months.
- Reheat gently on stovetop or microwave, adding a splash of water or broth to loosen if needed.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, Italian
Keywords: minestrone soup, high protein soup, Italian sausage soup, healthy soup recipe, one pot meal, vegetable soup, bean soup, protein packed dinner, meal prep soup
