Italian Sausage & Spinach Minestrone Soup

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The Italian Sausage & Spinach Minestrone Soup is a hearty recipe packed with both flavor and nutrition. Perfect for soup season!

How to Make Italian Sausage & Spinach Minestrone Soup

Follow these five simple steps to create this delicious soup!

1. In a large Cast Iron Dutch Oven, cook the Italian sausage and yellow onions over medium heat until the meat is no longer pink; drain the grease.
2. Stir in the chopped carrots and celery, allow them to cook for three minutes.
3. Pour in the chicken bone broth, diced tomatoes, kidney beans, sea salt and black pepper. Bring to a boil. Reduce heat and allow to simmer for 3-3.5 hours to allow the flavors to infuse.
4. In a separate pan, cook organic ditalini pasta for 7-10 minutes or until the noodles are al dente. While the noodles are cooking, add in the spinach to the minestrone soup, allowing the spinach to cook down.
5. Serve a steaming bowl of Italian Sausage & Spinach Minestrone Soup with a slice of crispy French bread. Enjoy!

This hearty, delicious bowl of hot soup is a family favorite. It’s the perfect recipe to make for those colder months!

Other Soup Recipes to Make

Other soup recipes to make include Savory Classic French Onion Soup, Mom’s Famous Homemade Beef Vegetable Soup, or Sweet Chicken Ramen Bowl.

Print Recipe

5 from 1 vote

Italian Sausage & Spinach Minestrone Soup

The Italian Sausage & Spinach Minestrone Soup is a hearty recipe packed with both flavor and nutrition. Perfect for soup season!

Prep Time15 minutes mins

Cook Time3 hours hrs 30 minutes mins

Total Time3 hours hrs 45 minutes mins

Course: Main Course, Soup

Servings: 6 servings

Ingredients

• 16 ounces spicy ground Italian sausage
• 2 cups yellow onion chopped
• 1 cup carrots chopped
• ¾ cup celery chopped
• 48 ounces chicken bone broth
• 2 (14.5 ounces) no salt added diced tomatoes
• 2 (15 ounces) kidney beans rinsed and drained
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 cup organic ditalini pasta al dente
• 2 cups spinach organic

Instructions

• In a large Dutch Oven, cook the Italian sausage and yellow onions over medium heat until meat is no longer pink; drain the grease.
• Stir in the chopped carrots and celery, allow them to cook for three minutes.
• Pour in the chicken broth, diced tomatoes, kidney beans, sea salt and black pepper. Bring to a boil. Reduce heat and allow to simmer for 3-3.5 hours to allow the flavors to infuse.
• In a separate pan, cook the organic ditalini pasta for 7-10 minutes or until the noodles are al dente. While the noodles are cooking, add in the spinach to the minestrone soup, allowing the spinach to cook down.
• Serve a steaming bowl of Italian Sausage & Spinach Minestrone Soup with a slice of crispy French bread. Enjoy!