30-minute Italian Minestrone Soup for those nights you’re short on time but don’t want to skimp on a hearty, filling meal! This healthy soup is packed with veggies, beans, Italian herbs and spices, tomatoes, and even Italian sausage if you’re feeling particularly spicy.
2 cups dry ditalini noodles
3 stalks celery, chopped
3 whole carrots, chopped
1 white or yellow onion, diced
8 ounces green beans, chopped
4 tablespoons butter
1 tablespoon minced garlic
2 teaspoons Italian dried herb seasoning see notes for DIY
1 15-ounce can dark red kidney beans, drained and rinsed
1 15-ounce can light red kidney beans, drained and rinsed
2 150ounce cans diced fire roasted tomatoes
30 ounces tomato sauce
6 cups chicken or vegetable broth I used low sodium
2 teaspoon salt or to taste
1/2 teaspoon black pepper
1 cup baby spinach leaves optional
1 pound ground Italian sausage optional
fresh basil, parmesan cheese, cracked black pepper for topping optional
Cook noodles according to package directions, drain and set aside.
If including sausage, brown sausage in a large skillet over medium heat. Once fully cooked, transfer to a bowl and cover to keep warm while you prepare the soup.
In a large stock pot combine celery, carrots, onions, green beans and butter. Saute over medium heat for 3-4 minutes until onions are translucent. Stir in garlic for 1 minute til fragrant.
Stir in beans, diced tomatoes, tomato sauce, chicken broth, salt, and pepper.
Bring to a boil, reduce heat to medium-low and simmer for 15 minutes.
Stir in noodles (if using sausage and/or spinach, stir in now with noodles). Taste and add salt and pepper if needed. Garnish with basil and parmesan if desired just before serving.