Italian Minestrone Soup

5 from 8 votes

30-minute Italian Minestrone Soup for those nights you're short on time but don't want to skimp on a hearty, filling meal! This healthy soup is packed with veggies, beans, Italian herbs and spices, tomatoes, and even Italian sausage if you're feeling particularly spicy.

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Soup

Cuisine: Italian

Servings: servings

Author: Tiffany Azure

Ingredients

2 cups dry ditalini noodles
3 stalks celery chopped
3 whole carrots chopped
1 white or yellow onion diced
8 ounces green beans chopped
4 tablespoons butter
1 tablespoon minced garlic
2 teaspoons Italian dried herb seasoning see notes for DIY
1 15-ounce can dark red kidney beans drained and rinsed
1 15-ounce can light red kidney beans drained and rinsed
2 15-ounce cans diced fire roasted tomatoes
30 ounces tomato sauce
6 cups chicken or vegetable broth I used low sodium
2 teaspoon salt or to taste
½ teaspoon black pepper
1 cup baby spinach leaves optional
1 pound ground Italian sausage optional
fresh basil, parmesan cheese, cracked black pepper for topping optional

Instructions

Cook noodles according to package directions, drain and set aside.
If including sausage, brown sausage in a large skillet over medium heat. Once fully cooked, transfer to a bowl and cover to keep warm while you prepare the soup.
In a large stock pot combine celery, carrots, onions, green beans and butter. Saute over medium heat for 3-4 minutes until onions are translucent. Stir in garlic and Italian seasoning for 1 minute til fragrant.
Stir in beans, diced tomatoes, tomato sauce, chicken broth, salt, and pepper.
Bring to a boil, reduce heat to medium-low and simmer for 15 minutes.
Stir in noodles (if using sausage and/or spinach, stir in now with noodles). Taste and add salt and pepper if needed. Garnish with basil and parmesan if desired just before serving.

Notes

DIY Italian blend: 1/2 teaspoon each dried oregano, parsley, basil, and thyme

Nutrition