Minestrone Style Veggie Sausage Soup Veg N
Warm, hearty, and bursting with flavor, this Minestrone-Style Veggie Sausage Soup is a vegetarian twist on the classic comfort food. Packed with wholesome ingredients like protein-rich beans, vibrant veggies, and tender pasta, this one-pot wonder is elevated with savory veggie sausage and a medley of fragrant herbs, including oregano, basil, and thyme. A splash of baby spinach adds freshness, while the option to top it with Parmesan cheese makes it customizable for every palate. Ready in just 50 minutes, this nourishing soup is perfect for cozy weeknight dinners or meal prepping, and it pairs beautifully with a slice of crusty bread. Loaded with comforting flavors and plant-based goodness, this veggie-packed soup is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 1 medium zucchini, diced
- 1 14-ounce can canned diced tomatoes, with juice
- 6 cups vegetable broth
- 1 15-ounce can canned kidney beans, rinsed and drained
- 1 15-ounce can canned cannellini beans, rinsed and drained
- 8 ounces veggie sausage, sliced into rounds
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon dried thyme
- 1 leaf bay leaf
- 2 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup small pasta (e.g., ditalini or small shells)
- 2 tablespoons fresh parsley, chopped
- as desired parmesan cheese (optional, for topping)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, and sauté for 3-4 minutes until softened.
Stir in the minced garlic, diced carrots, and diced celery. Cook for an additional 5 minutes, stirring occasionally.
Add the diced zucchini, canned tomatoes (with their juice), and the vegetable broth. Stir to combine.
Mix in the kidney beans, cannellini beans, sliced veggie sausage, oregano, basil, thyme, and bay leaf.
Season with salt and black pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover, and simmer for 20 minutes to allow the flavors to meld together.
After 20 minutes, stir in the pasta and continue to simmer uncovered for about 8-10 minutes, or until the pasta is tender.
Remove the bay leaf, and stir in the baby spinach until wilted, about 1-2 minutes.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with chopped parsley. Top with grated Parmesan cheese, if using.
Serve hot with crusty bread on the side for a complete meal.
Nutrition Facts
Calories |
398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1302 mg | 57% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 11.9 g | 43% | |
| Total Sugars | 9.1 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1249 mg | 27% | |
*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.
