Why You’ll Love Minestrone with Hot Italian Sausage and Sacchetti Pasta Recipe
I love how flexible and nourishing this soup is. I can simmer it slowly and let the flavors develop while barely lifting a finger. The sausage adds depth, the beans add heartiness, and the pasta and greens round everything out. It’s the kind of one-pot meal that makes the whole house smell amazing and tastes even better the next day.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 links hot Italian sausage, casing removed and broken to 1-inch pieces 1 large yellow onion, 1/2-inch dice 4 large carrots, 1/2-inch dice 4 large celery stalks, 1/2-inch dice 4 cloves garlic, minced 2 teaspoons fresh thyme leaves, minced 26 oz can diced tomatoes in juice 8 cups low sodium chicken broth salt and pepper 15 oz can kidney beans, drained 15 oz can Great Northern beans, drained 2 cups fresh sacchetti pasta 8 oz fresh young Swiss chard, stems removed and roughly chopped 2 tablespoons pesto (store bought is fine)
Directions
I heat a large Dutch oven over medium-high heat and add the sausage. I cook until browned and most of the fat has rendered, then remove the sausage with a slotted spoon and set it aside.
If I have more than about 4 tablespoons of rendered fat, I pour off the excess.
I add the onions, carrots, celery, garlic, and thyme to the pot and sauté for 8–10 minutes, stirring frequently, until the vegetables soften and the onions turn translucent.
I add the diced tomatoes, chicken broth, and a generous pinch of salt and pepper. I bring the soup to a boil, then reduce the heat, cover, and simmer for 30 minutes.
I add the kidney beans, Great Northern beans, sacchetti pasta, Swiss chard, pesto, and the cooked sausage back into the pot. I stir everything together and heat through.
I taste the soup and adjust the salt and pepper as needed.
I serve it hot with grated Parmesan cheese and crusty bread.
Servings and Timing
Serves: 6–8 Prep time: 15 minutes Cook time: 45 minutes Total time: about 1 hour
Variations
I love swapping sacchetti pasta for small shells, ditalini, or tortellini. When I want a vegetarian version, I skip the sausage and use vegetable broth, adding extra beans for protein. Sometimes I stir in a splash of lemon juice at the end for brightness. Any sturdy green—kale, spinach, or escarole—works beautifully in this soup.
Storage/Reheating
I store leftovers in the refrigerator for 3–4 days. The pasta absorbs liquid as it sits, so I often add a bit of broth when reheating. I reheat gently on the stovetop over medium heat. If I want to freeze the soup, I freeze it without the pasta and add freshly cooked pasta when serving.
FAQs
Why did my pasta get too soft?
I add pasta near the end of cooking to keep it tender without overcooking.
Can I use mild sausage?
Yes, mild sausage works perfectly if I want less heat.
Can I make this ahead?
Yes, the flavors deepen overnight. I just add extra broth when reheating.
Can I use dried pasta instead of fresh sacchetti?
Yes, I add it earlier and cook until al dente.
What greens can replace Swiss chard?
Kale, spinach, or escarole all work well.
Can I freeze this soup?
I freeze it without pasta and add cooked pasta later.
How do I thicken the broth?
I mash some of the beans before adding them for a naturally thicker texture.
Can I add zucchini or other vegetables?
Yes, I add them during the sauté stage so they soften properly.
Do I need pesto?
I love the flavor boost, but the soup is delicious without it.
Can I make this spicy without hot sausage?
I add red pepper flakes while sautéing the vegetables.
Conclusion
This minestrone with sausage and sacchetti pasta is one of my favorite cold-weather meals. It’s hearty, vibrant, and comforting, with layers of flavor that come together beautifully in a single pot. I love how easy it is to customize and how satisfying every bowl tastes.
A hearty, comforting minestrone loaded with vegetables, hot Italian sausage, beans, sacchetti pasta, and Swiss chard. Finished with pesto for richness and brightness, it’s the perfect cold-weather one-pot meal.
Total Time:1 hour
Yield:6–8 servings
Ingredients
4 links hot Italian sausage, casings removed, broken into 1-inch pieces
1 large yellow onion, 1/2-inch dice
4 large carrots, 1/2-inch dice
4 large celery stalks, 1/2-inch dice
4 cloves garlic, minced
2 tsp fresh thyme leaves, minced
26 oz can diced tomatoes in juice
8 cups low-sodium chicken broth
Salt and pepper, to taste
15 oz can kidney beans, drained
15 oz can Great Northern beans, drained
2 cups fresh sacchetti pasta
8 oz fresh Swiss chard, stems removed, roughly chopped
2 tbsp pesto (store-bought is fine)
Instructions
Heat a large Dutch oven over medium-high heat. Add sausage and cook until browned. Remove with a slotted spoon.
If more than 4 tbsp fat remains, pour off excess.
Add onion, carrots, celery, garlic, and thyme. Sauté 8–10 minutes until softened.
Add diced tomatoes, chicken broth, salt, and pepper. Bring to a boil, then cover and simmer 30 minutes.
Add kidney beans, Great Northern beans, sacchetti pasta, Swiss chard, pesto, and cooked sausage. Stir and heat through.
Taste and adjust seasoning. Serve hot with Parmesan and crusty bread.
Notes
Swap sacchetti for shells, ditalini, or tortellini.
Make vegetarian by omitting sausage and using vegetable broth.
Add a splash of lemon juice for brightness.
Use kale, spinach, or escarole instead of Swiss chard.
For a thicker broth, mash some beans before adding.
