Healthy & Hearty Minestrone Soup

A large dutch oven full of the minestrone soup.

5 from 5 votes

Healthy & Hearty Minestrone Soup

Minestrone Soup is made with carrots, diced tomatoes, kale, orzo, sausage, and tons of flavor! It's the perfect cold-weather comfort food. It's filling, tastes incredible, and ready in under an hour.

Prep Time10

Cook Time52

Total Time1 2

Course: Main Course

Cuisine: Healthy Food, Main Dish

Keyword: Easy Soup Recipes, Dairy Free Soup, Dairy Free Recipes, Healthy Soup Recipes

Servings: bowls

Author: Stephanie Simmons

Ingredients

1 lb sausage I like pork sausage, but you can use chicken sausage, ground turkey, or whatever meat you like best
3 large carrots, diced
2 stalks celery, diced
1/2 large yellow onion, diced
3 larg cloves garlic, minced
3/4 tsp salt
pinch of black pepper
1/4 tsp dried oregano
3/4 tsp fresh thyme, chopped
4 sprigs fresh thyme, for simmering
2 large bay leaves, for simmering
two 14.5 ounce cans of diced tomatoes
6 cups chicken or vegetable broth plus 1 cup or so extra - see note
1 and 1/2 cups orzo
2 large handfuls chopped kale
1 can cannellini beans
parmesan + crusty bread for serving

Instructions

Prep: Cook the sausage in a large dutch oven over medium heat until completely cooked through, then set aside. Don't drain the fat from the bottom of the pot - this is where all the flavor is!
Make the Soup: Add the carrots, onion, and celery to the soup pot with the salt, pepper, oregano, and thyme (not the sprigs) and sauté over medium heat and sauté for 4 minutes. Add the garlic, and continue sautéing everything for 3 more minutes, until things are beginning to get soft (the onion will be soft, the carrots and celery will be just starting to soften).
Add the diced tomatoes, broth, cooked sausage, fresh thyme sprigs, and bay leaves. Stir to combine. Bring the soup to a boil then reduce the heat to medium low and let it simmer with the lid on, but vented so steam can escape, for 25-35 minutes. While the soup simmers, cook your orzo.
Check the carrots and celery to make sure they're soft - the soup is done once they're soft! Discard the bay leaves and thyme sprigs. Stir in the chopped kale, cannellini beans, and drained orzo. Taste and add extra seasoning if desired.
Serve + Store: Enjoy immediately with a sprinkle of parmesan! Store leftovers in an airtight container in the fridge for up to 1 week.
Note: The orzo tends to soak up some of the broth as the leftovers sit in the fridge. I always add a little extra broth when reheating a bowl of the leftover soup.

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