Minestrone with Chicken and Sausage
Warm, hearty, and packed with bold Italian-inspired flavors, this Minestrone with Chicken and Sausage is the ultimate comfort food for any season. A robust medley of tender chicken, savory Italian sausage, and vibrant vegetables like zucchini, carrots, and celery are complemented by protein-rich beans and aromatic herbs like basil, oregano, and thyme. Simmered in a rich tomato and chicken broth base, this soup is finished with al dente pasta and a touch of fresh baby spinach for added texture and nutrition. Perfect for weeknight dinners or meal prep, this one-pot recipe comes together in just an hour and is sure to satisfy. Garnish with grated Parmesan for a touch of indulgence and serve with crusty bread for the perfect pairing. Whether you’re craving a cozy bowl of soup or looking to elevate your dinner rotation, this hearty minestrone has it all!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast
- 3 links Italian sausage
- 1 large yellow onion
- 3 medium carrots
- 2 medium celery stalks
- 1 medium zucchini
- 4 cloves garlic cloves
- 28 ounces crushed tomatoes
- 6 cups chicken broth
- 15 ounces kidney beans
- 15 ounces cannellini beans
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup small pasta
- 2 cups baby spinach
- 0.5 cup Parmesan cheese (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Dice the chicken breast into bite-sized pieces and slice the sausage into rounds. Add both to the pot and cook until lightly browned. Remove and set aside.
Finely dice the onion, carrots, celery, and zucchini. Mince the garlic cloves.
Add the onion, carrots, and celery to the pot. Sauté for 5–7 minutes until softened.
Stir in the garlic and zucchini, cooking for another 2 minutes.
Pour in the crushed tomatoes and chicken broth. Bring to a gentle boil.
Drain and rinse the kidney beans and cannellini beans, then add them to the pot.
Return the cooked chicken and sausage to the pot. Stir in the basil, oregano, thyme, salt, and black pepper.
Simmer for 20 minutes, stirring occasionally to blend flavors.
Add the small pasta and cook until tender, approximately 8–10 minutes.
Stir in the baby spinach during the last 2 minutes of cooking, allowing it to wilt.
Taste and adjust seasoning as needed.
Serve hot, garnished with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1865 mg | 81% | |
| Total Carbohydrate | 48.4 g | 18% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 11.1 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 272 mg | 21% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1615 mg | 34% | |
*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.
