Minestrone Soup with Meat
Cozy up with a hearty bowl of Minestrone Soup with Meat, a flavorful twist on the classic Italian favorite! This comforting soup combines tender ground beef or Italian sausage with a colorful medley of fresh vegetables like zucchini, carrots, celery, and baby spinach, along with pantry staples like kidney beans, green beans, and diced tomatoes. Enhanced with fragrant Italian seasoning and a savory broth, this recipe is finished with perfectly al dente pasta for a filling, one-pot wonder. Ready in under an hour, it’s an ideal weeknight meal that’s as nourishing as it is satisfying. Garnish with a sprinkle of parmesan cheese for an irresistible finishing touch. Perfect for fans of hearty soups, easy dinner ideas, and Italian-inspired comfort food!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef or Italian sausage
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 1 medium zucchini, diced
- 3 cloves garlic cloves, minced
- 28 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 6 cups beef or chicken broth
- 15 ounces kidney beans, drained and rinsed
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 2 cups baby spinach
- 1 tablespoon dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup dry pasta (small shapes like ditalini or elbow)
- parmesan cheese, grated (optional, for serving)
Instructions
Heat olive oil in a large pot over medium-high heat.
Add the ground beef or Italian sausage to the pot. Cook until browned and no longer pink, breaking it up with a spoon as it cooks. Drain any excess grease if necessary.
Add the diced onion, carrots, celery, and zucchini to the pot. Sauté for 5-7 minutes until the vegetables begin to soften.
Stir in the minced garlic, cooking for an additional 1 minute until fragrant.
Add the canned diced tomatoes, tomato paste, and broth to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer.
Stir in the kidney beans, green beans, Italian seasoning, salt, and black pepper.
Let the soup simmer for 20 minutes, stirring occasionally, until the vegetables are tender.
After 20 minutes, add the dry pasta and simmer for an additional 8-10 minutes, or until the pasta is cooked to al dente.
Stir in the baby spinach and cook for 1-2 minutes until wilted.
Taste and adjust seasoning if needed.
Ladle the soup into bowls and top with grated parmesan cheese, if desired. Serve warm.
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 1454 mg | 63% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 9.6 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1130 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
