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High Protein Minestrone Soup With Italian Sausage

High Protein Minestrone Soup with Italian Sausage Delight

A hearty, high protein minestrone soup with Italian sausage that’s perfect for family dinners.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 cups
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Ground Mild Italian Sausage or ground turkey for lighter option
  • 2 tablespoons Cooking Oil olive oil recommended
  • 1 tablespoon Butter
  • 1 large Onion (diced) or shallots for milder flavor
  • 2 cups Diced Carrots or parsnips/sweet potatoes
  • 2 cups Celery Sticks (diced)
  • 4 cloves Garlic Cloves (finely minced) or garlic powder as backup
  • 1 cup Red Wine optional
  • 28 oz Canned Petite Diced Tomatoes the main body of the soup
  • 6 oz Tomato Paste can use more diced tomatoes
  • 1 teaspoon Sea Salt
  • 1 teaspoon Ground Black Pepper
  • 1 tablespoon Fresh Thyme or 1 teaspoon dried
  • 1 tablespoon Fresh Rosemary or 1 teaspoon dried
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • 1 teaspoon Paprika
  • 8-10 cups Vegetable or Chicken Broth
For More Substance
  • 1 cup Small Pasta any small shape
  • 2 medium Zucchini (cubed) or bell peppers/green beans
  • 16 oz Canned Beans such as cannellini
For Garnishing
  • 1/4 cup Fresh Chopped Parsley
  • Grated Parmesan Cheese for serving
  • Toasted Baguette or Garlic Bread for serving

Equipment

  • Large Soup Pot

Method
 

Step-by-Step Instructions
  1. Preheat a large soup pot over medium-high heat. Add cooking oil and let it shimmer.
  2. Add ground Italian sausage to the pot and cook for approximately 8 minutes until browned. Remove and set aside.
  3. In the same pot, add butter, diced onion, carrots, and celery. Sauté for 7-9 minutes.
  4. Stir in minced garlic and cook for an additional minute. Add red wine to deglaze the pot.
  5. Return sausage to the pot and add canned tomatoes, tomato paste, salt, pepper, and herbs. Stir well.
  6. Pour in 8 to 10 cups of broth and bring to a boil. Reduce heat and let it simmer for 30 minutes to 1 hour.
  7. Add small pasta and cubed zucchini to the soup and cook for another 20 minutes until pasta is tender.
  8. In the final 5 minutes, gently stir in canned beans and warm through.
  9. Ladle into bowls and garnish with parsley and Parmesan. Serve with baguette or garlic bread.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 8gSugar: 5gVitamin A: 150IUVitamin C: 20mgCalcium: 100mgIron: 3mg

Notes

Allow the soup to simmer longer for a richer flavor. Customize with seasonal vegetables if desired.

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