Minestrone Soup
This simple minestrone soup recipe is sure to be a family favorite! Full of flavor, veggies, and pasta - the adults and kids in your house will love it!
During my early 20’s, you would often find my white Pontiac sunfire parked outside a well known Italian restaurant chain.
My best friend and I would meet for lunch, talking for hours about our dream wedding day, hopes for motherhood, and what happened on the latest episode of Gilmore Girls - meanwhile stuffing ourselves silly with all-you-can-eat soup, salad, & breadsticks.
This is where my deep love for Italian style soup began.
Needless to say, this minestrone recipe is definitely nostalgic. But more than that, it is easy, healthy, and my kids love it!
VIDEO TUTORIAL
Check out this video from our channel, where I share the step-by-step recipe.
Also see 4 other soup recipes that are great for dinner tonight or for your freezer.
Ingredients
2 lbs. Italian sausage
1 small onion, diced
2 tsp minced garlic
2 tsp dried basil
2 tsp dried oregano
salt & pepper
14.5 oz can diced tomatoes
28 oz can crushed tomatoes
4 c chicken broth
16 oz. dried pasta
1 can green beans
1 medium zucchini, diced
grated parmesan cheese
fresh basil (optional garnish)
How to Make Minestrone Soup
Brown 2 lbs. of Italian sausage in a large pot or dutch oven. Drain excess grease if desired.
Add 1 small diced onion to the pot. Cook until soft.
Add 2 teaspoons minced garlic, 2 teaspoons dried basil, 1 teaspoon dried oregano, and a generous amount of salt and pepper. Combine and cook until fragrant, around 1 minute.
4. Stir in one 14.5 oz can of diced tomatoes, a 28 oz can of crushed tomatoes, and 4 cups of chicken broth. Bring to a boil.
5. Add 16 oz. pasta (you can use regular, brown rice, gluten free… the choice is yours!). Cook until pasta is al dente.
6. Stir in one can of green beans & one diced zucchini. Cook until vegetables start to soften (this will only take a minute or two).
7. Serve immediately. Top with grated parmesan cheese . Garnish with fresh basil
How to Freeze Minestrone Soup
This makes an excellent freezer meal! For best results, follow the recipe as is, but omit the pasta.
Allow soup to cool completely before transferring to a ziploc bag or freezer storage container. Freeze for up six months.
When ready to eat, thaw soup overnight in refrigerator or use the defrost setting of your microwave.
Reheat in a large pot or dutch oven. Bring soup up to a boil and add 16 oz of pasta, cooking until pasta is al dente.
If soup seems too thick or dry, add additional chicken broth or water.
Note: You can also freeze the leftovers of this soup with the pasta included. Just remember that the noodles will continue to take on liquids and may be a tad over-done when you reheat.
