Quick Sausage and White Bean Minestrone

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A fast, flavorful minestrone soup packed with Italian sausage, white beans, fresh vegetables, and tender pasta, ready in under 40 minutes. This Italian-inspired quick recipe, ready in about 35 minutes, pairs Italian sausage links, olive oil, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz, casings removed Italian sausage links
• 2 tbsp olive oil
• 1 medium, diced carrot
• 1, diced celery stalk
• 1 small, diced yellow onion
• 3 minced garlic cloves
• 14 oz canned diced tomatoes
• 15 oz can, drained and rinsed cannellini beans
• 4 cups chicken broth
• 3/4 cup small pasta shells
• 2 cups, roughly chopped fresh spinach
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, for serving grated Parmesan cheese

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 12 oz Italian sausage (casings removed) and crumble it as it browns for about 5 minutes until cooked through and slightly crispy.
2. Step 2: Add 1 medium diced carrot, 1 diced celery stalk, 1 small diced yellow onion, and 3 minced garlic cloves; sauté for 4-5 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 14 oz canned diced tomatoes, 15 oz drained and rinsed cannellini beans, 4 cups chicken broth, and 1 tsp dried oregano. Bring to a boil.
4. Step 4: Add 3/4 cup small pasta shells, reduce heat to medium-low, and simmer uncovered for 10 minutes until pasta is tender.
5. Step 5: Stir in 2 cups roughly chopped fresh spinach and cook for 2 more minutes until wilted.
6. Step 6: Season with 1 tsp salt and 1/2 tsp black pepper. Serve topped with 1/4 cup grated Parmesan cheese.