Beef Minestrone Soup

Oh hello November. The temperatures are dropping and I’m looking for comforting and hearty meals to ward off the cold. This beef minestrone soup is actually an old recipe that was on the blog for a few years, and I decided it needed some love. New photos and a little makeover. It’s such a delicious and filling soup, it really deserves its moment in the spotlight.

What’s in the beef minestrone soup

Ingredients for beef winter minestrone soup.
  • Mirepoix- most soups start off with this lovely base of onions, carrots, & celery. It’s the flavor base for a wonderful soup.
  • Parsnips- Adds a hearty touch
  • Zucchini- my original recipe didn’t have zucchini since it’s more of a summer vegetable, but this time around I wanted more green. You can go either way!
  • Garlic
  • Sausage- I like to use sweet Italian sausages, feel free to use whatever you like.
  • Canned diced tomatoes- diced or petite diced, no added seasonings.
  • Pasta- I used ditalini shape because they are cute!
  • Fresh spinach
  • Broth or water

How to make the soup

  1. Start by searing off sliced sausages in olive oil in a pot. This gives them a wonderful golden color, and additional flavor.
  2. Remove the sliced sausages from the pot and set aside. It’s best to refrigerate them at this point.
  3. Add more olive oil to the pot and cook the onions, carrots, celery and parsnip for 5 minutes.
  4. Add in the garlic, zucchini, diced tomatoes, water or broth. Bring the soup to a boil.
  5. Once the soup is boiling, lower the flame and simmer for 25-30 minutes.
  6. Add in the pasta, spinach, and sausages.
  7. Cook for an additional 15 minutes.
  8. Season to taste.
A pot with sauteed onions, carrots and celery for beef winter minestrone soup.


Spinach- Fresh kale makes a hearty and delicious substitute.

Broth or water- You may use any broth you’d like, I prefer vegetable for this particular soup. If you don’t have any broth on hand, you may use water. Remember to taste the soup at the end and add salt as needed. Some brands of broth have more salt then others, and of course if your using water, it will need more salt.

Pasta- You may sub for any pasta you would like or even rice.


The soup will last in the fridge for up to 3 days. It can be be frozen in an airtight container for up to 3 months. Thaw and add additional water or broth as needed.

More delicious soup recipes

My Classic Chicken Soup

Hearty quinoa and white bean soup

Potato Leek Soup

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Beef Minestrone Soup

Beef minestrone soup is hearty and filling, the perfect meal for a cold day.
Course Soup
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings


  • 3 Tbsp olive oil divided
  • 4 sweet italian sausages cut into slices
  • 1 medium onion diced
  • 2 medium carrots diced
  • 2 stalks celery sliced
  • 1 medium parsnip diced
  • 2 cloves minced garlic
  • 1 small zucchini diced
  • 1 15 oz can diced tomatoes
  • 2 cups water or broth or more as needed
  • 2 cups fresh spinach
  • 1/2 cup ditalini pasta


  • Heat 2 Tbsp of the olive oil in a pot. Brown the sausage slices on both sides. Remove the sausages from the pot and refrigerate.
  • Add the remaining 1 Tbsp of olive oil to the pot. Sautee the onions, carrots, celery and parsnip for 5 minutes.
  • Add in the minced garlic, diced tomatoes, zucchini, and water or broth. Bring the soup to a boil.
  • Lower to a simmer and cook for 25-30 minutes.
  • Toss in the pasta, spinach and sausages. Cook for an additional 15 minutes. Add more water or broth as needed.
  • Season the soup to taste.

I hope this soup keeps you warm on a cold day.

Until next time,


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