This delicious minestrone soup recipe is full of nutritious ingredients, such as vegetables, beans, and flavorful broth. This one-pot meal is easy to make and can be adjusted depending on what vegetables you have on hand. This recipe keeps it gluten-free using gluten-free pasta and other gluten-free ingredients.
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This hearty Italian vegetable soup can be made in many variations. I have listed below a lot of different ways to change up this soup with seasonal veggies, spices, and protein.
And if you like Italian soups, be sure to try my Zuppa Toscana or Lasagna Soup, too.
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How to make minestrone
- Heat olive oil over medium heat in a large Dutch oven or stockpot. Add the chicken sausage, carrots, and onions and cook for 5 minutes, stirring frequently. Then, add dried basil, crushed garlic, sea salt, and oregano and continue cooking for 2 more minutes.
- Add chicken broth, tomatoes, and beans, and increase heat to medium-high. Bring to a boil, then reduce heat to medium and continue cooking for 7-9 minutes, stirring occasionally.
- Stir in macaroni, zucchini, and green beans. Bring to a boil again over medium-high heat. Cook for 5-7 minutes until macaroni is cooked and vegetables are tender.
Variations
This hearty Italian vegetable soup can be made in many variations. For variety, you can use seasonal vegetables like corn, summer squash, or winter squash.
Greens, such as spinach, kale, or chard, can be added to the soup at the end of cooking.
You can make it as spicy as you like by adding red pepper flakes, diced jalapenos, and cayenne pepper.
If you like, you can substitute Italian pork sausage for the Italian chicken sausage. If you want it to be vegetarian Minestrone, leave out the sausage and replace the chicken broth with vegetable broth.
Rice can also be used in place of the gluten-free pasta.
It’s a fun soup to have as a base, and add in your favorite combination of ingredients.
How to freeze Minestrone
If you want to freeze this soup, leave the pasta out before freezing and add it when reheating. You can freeze it in large freezer bags or individual serving-size containers for up to 3 months. To thaw it, place it in the refrigerator overnight and then reheat it on the stovetop.
More gluten-free soup recipes you’ll love
Minestrone Soup with Chicken Sausage
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6–8 servings 1x
- Category: Main Course
- Method: Stove Top
- Diet: Gluten Free
Description
This delicious minestrone soup recipe is tasty and full of nutritious ingredients, such as vegetables, beans, and flavorful broth.
Ingredients
- 2 tablespoons olive oil
- 1 lb Italian chicken sausage, sliced*
- 3 medium carrots, sliced
- 1 small onion, diced
- 1 tablespoon dried basil
- 4 garlic cloves, crushed
- 1 ½ teaspoons sea salt
- 1 teaspoon oregano
- 6 cups chicken broth, gluten-free**
- 1 can (14.5 oz) diced tomatoes, undrained**
- 2 cans (15.5 oz) great northern beans, drained, rinsed**
- 1 cup uncooked gluten-free elbow macaroni**
- 1 medium or 2 small zucchinis, diced
- 1 cup frozen cut green beans
If preferred, red pepper flakes can be added to the pot or individual bowls for added spice.
*I used one and a half Bilinski organic Italian chicken sausage packages.
**To keep gluten-free, make sure all packaged ingredients are gluten-free.
Instructions
- Heat olive oil over medium heat in a large Dutch oven or stockpot. Add the chicken sausage, carrots, and onions and cook for 5 minutes, stirring frequently. Then, add dried basil, crushed garlic, and sea salt and continue cooking for 2 more minutes.
- Add chicken broth, tomatoes, and beans, and increase heat to medium-high. Bring to a boil, then reduce heat to medium and continue cooking for 7-9 minutes, stirring occasionally.
- Stir in macaroni, zucchini, and green beans. Bring to a boil again over medium-high heat. Cook for 5-7 minutes until macaroni is cooked and vegetables are tender.
Notes
This hearty Italian vegetable soup can be made in many variations. For variety, you can use seasonal vegetables like corn, summer squash, or winter squash.
Greens, such as spinach, kale, or chard, can be added to the soup at the end of cooking.
You can make it as spicy as you like by adding red pepper flakes, diced jalapenos, and cayenne pepper.
If you like, you can substitute Italian pork sausage for the Italian chicken sausage. If you want it to be vegetarian Minestrone, leave out the sausage and replace the chicken broth with vegetable broth.
Rice can also be used in place of the gluten-free pasta.
It’s a fun soup to have as a base, and add in your favorite combination of ingredients.
If you want to freeze this soup, leave the pasta out before freezing and add it when reheating. You can freeze it in large freezer bags or individual serving-size containers for up to 3 months. To thaw it, place it in the refrigerator overnight and then reheat it on the stovetop.
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