Summer Minestrone with Sausage

Celebrate the flavors of the season with this cozy, comforting, and delicious summer minestrone with sausage. Packed with all of the vibrant seasonal vegetables that come alive this time of year, this fully loaded soup proves that we all need a hug in a bowl year-round.

Who says soup is only for fall and winter months? While minestrone soup with sausage might be great for the cooler months, this veggie forward bowl of comfort hits all the time.

When the heat is on, I crave lighter food and this veggie packed soup is equal parts light, but also pure comfort. Bursting with all the flavors of your farmer’s market favorites, it’s as delicious as it is colorful.

Why do fall and winter get all the fun when it comes to soup season? There are so many beautiful vegetables at their absolute prime this time of year, begging to bask in a light, bright broth with accents of lemon and basil. While soup might not be the first thing you think of for a summertime meal, it’s an easy and comforting meal everyone will love. The best part, it just gets better through the week.

Why You’ll Love This Recipe

• Meal Prep Superhero – When it comes to dishes ready made for meal prep, this fully loaded summer vegetable soup is it. Not only does it just get better and better as it refrigerates, but it also freezes beautifully.
• Budget Friendly – Nothing feeds a crowd quite like a simmering pot of soup. Because this recipe utilizes ingredients that are in season, it’s as friendly on the wallet as it is crave worthy.
• Completely Customizable – If you garden, this recipe is perfect for using any vegetables you have excess of. Feel free to add your favorites, swap out what you don’t like, even make it completely vegetarian if you like. It’s soup! It’s all about making it easy.

Ingredients

• Italian Sausage – Use your favorite variety of Italian sausage for this, whether it’s sweet Italian, spicy, or a combination. I used chicken sausage with kale; turkey sausage would also be delicious. Feel free to make it your own!
• Mirepoix – The traditional combination of onions, carrots, and celery gives your soup that all day cooked flavor.
• Summer Vegetables – All of the summertime favorites join the party, sweet corn, snappy green beans, mild zucchini, and the acidic pop of crimson tomatoes.
• Chicken Broth – Homemade is always best, but storebought works great. Pick a good quality one. You can also replace it with vegetable broth if you plan on making this vegetarian.
• White Beans – Cannellini beans add extra protein and a creamy element.
• Flavor Accents – Fresh basil, lemon juice, parmesan, and white wine wake up all of the flavors, giving extra depth.
• Seasonings – Besides kosher salt you’ll need crushed red pepper flakes and Italian seasoning.

Variations and Substitutions

• Make this summer minestrone completely vegetarian. Replace the chicken broth with vegetable broth. Use either a plant based sausage, or add an additional can of beans to up the protein.
• Try a different type of bean. Red kidney beans, navy beans, or chickpeas would all be delicious in this.
• Add different vegetables. Throw in frozen peas. Add sliced yellow squash. Make this extra hearty and add a diced potato or two. The possibilities are endless.
• Wilt in fresh greens. Spinach or kale would both be delicious in this.
• Spice it up! Add a fresh jalapeno when sautéing your vegetables.
• Serve this with any small shaped pasta such as orzo, ditalini, or pastina.

How to Make Summer Minestrone with Sausage

• Heat your Dutch oven or large pot over medium heat. Add oil and allow it to heat before adding your sausage. Use the back of your spoon to break it up, stirring often until cooked through and browned. Remove from the pot and place on a paper towel lined plate to drain.
• Add the onions, celery, and carrots. If using turkey or chicken sausage you may need to add a little additional oil. Add the mirepoix along with a pinch of salt and cook until the onions are translucent, about 3-4 minutes. Add the garlic and cook for 60 seconds.
• Sauté the corn and tomatoes. Give them a pinch of salt and also add the Italian seasoning and crushed red pepper flakes. Cook for 2-3 minutes until the tomatoes begin letting off their juices.

• Deglaze with white wine if using. Let it come to a simmer.
• Add the sausage back into the pot along with the broth. If using, add your parm rind and cover the pot. Bring the soup to a simmer.
• Once the soup is simmering add the green beans and cannellini beans. Give everything a good stir.
• Add the zucchini once the vegetables are almost tender. Allow them to cook for 10 minutes until tender, but still slightly crisp.
• Stir in the basil and lemon juice. Taste and add any additional seasoning.
• Serve with your favorite toppings and enjoy!

How to Store Summer Minestrone with Sausage

Let your soup cool before transferring it to an airtight container. It will last for up to five days in the refrigerator.

This summer minestrone soup freezes well! Let it cool completely before transferring it either to freezer safe storage bags or a freezer safe container. If freezing in bags, you can flash freeze them flat on a baking sheet and then stack them however you wish in your freezer. Make sure that you label them with the date. They will last for up to three months. You can either let it defrost overnight in the refrigerator, or warm directly from frozen on the stove.

Tips From the Beach

• Great soup is all about building layers of flavor as you go, even in a quicker cooking soup like this. Give each layer of vegetables added a sprinkle of salt. Add flavor boosters like lemon, fresh herbs, or even a splash of vinegar at the end for brightness.
• Have fun with your toppings! Let that freshly grated parm rain. Add more basil, chopped onions, parsley, diced tomatoes, or even jalapeno slices. The options are endless.
• If adding pasta to your soup, cook it separately. If you cook the pasta in the broth it will absorb the broth and fall apart faster making it less than ideal for leftovers.

Frequently Asked Questions

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