Hearty Sausage Minestrone

Hearty Sausage Minestrone Recipe

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Vickie Parks


This recipe was on the back of a box of Ditalini (short salad macaroni) that I bought years ago. It includes a few changes we've made over the years that we think makes it even tastier. I often make a triple batch, and I freeze the leftovers for the kids to reheat on nights that we're not available to cook fresh meals.

Sometimes I can't find Ditalini in the stores, so I've use small shell pasta and it works just as well. Any small pasta would work equally well though.

This recipe can easily fit into the categories of quick & easy, favorite "go to" meals, and comfort food.


☆☆☆☆☆ 0 votes

15 Min
20 Min
Stove Top


  • 1 lb
    ground italian sausage
  • 1/2 cup
    diced onion
  • 2 stalk(s)
    celery, diced
  • 1/2 cup
    ditalini (short salad macaroni)
  • 16-oz can
    white cannellini kidney beans
  • 1 (14.5oz) can(s)
    low-sodium beef broth
  • 1 (14.5oz) can(s)
    petite diced tomatoes, undrained
  • 1 small
    zucchini, diced

How to Make Hearty Sausage Minestrone


  1. In a stockpot or Dutch oven, cook sausage with onions and celery over medium heat until sausage is browned, breaking up the sausage with a wooden spoon during cooking. Drain excess grease, if desired.
  2. Add remaining ingredients to pot, and bring to a boil. Once it reaches a boil, reduce heat to low and let simmer 15 to 20 minutes or until the pasta is soft and zucchini is tender. Serve immediately.

Printable Recipe Card

About Hearty Sausage Minestrone

Course/Dish: Bean Soups
Main Ingredient: Vegetable
Regional Style: Italian
Hashtag: #Malta

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