One Pot Fall Minestrone Soup

One Pot Fall Minestrone Soup soups This one pot Fall minestrone soup if full of flavor made with Fall/autumn vegetables (butternut squash and other root veggies) and wonderful woody herbs like sage, rosemary and thyme. Fall soups One Pot Fall Minestrone Soup Fall

This one pot Fall minestrone soup if full of flavor made with Fall/autumn vegetables (butternut squash and other root veggies) and wonderful woody herbs like sage, rosemary and thyme. The broth is flavoured by all these herbs and veggies along with Italian sausage making this soup even heartier. We serve the soup with a drizzle of olive oil, sprinkle of chili flakes, more chopped fresh herbs and loads of grated Parmesan cheese!

One Pot Fall Minestrone Soup

Fall Minestrone Recipe Ingredients

  • SAUSAGE: It adds so much flavour. We use italian sausage removed from its casing for this recipe, mild or spicy. The classic version used pancetta but here we went with sausage.
  • SWEET POTATO: Adding sweet potato to soup primarily acts as a natural thickener, releasing starch during simmering to create a creamier texture without needing dairy. They are also delicious!
  • BUTTERNUT SQUASH: We swapped out zucchini the classic squash add in for butternut squash in this fall version. A good alternative would be pumpkin.
  • ONION, CARROTS & CELERY: These vegetables create the aromatic base of the soup, known as a soffritto in Italian also known as mirepoix. They get sautéed in with the olive oil and the pancetta before adding the other ingredients.
  • GARLIC: Garlic adds additional depth of flavor to the soup.I always use fresh. Add as little or as much as you like.
  • TOMATOES & TOMATO PASTE: For sweet, tangy flavor. I always have a can or two in my pantry. I like to add canned finely diced tomatoes plus tomato paste for richness.
  • WHITE BEANS: Canned is easiest but feel free to cook your own if you prefer. Minestrone soup typically features cannellini beans (white kidney beans), kidney beans, or borlotti beans (cranberry beans) to add creamy texture and substance.
  • BROTH/STOCK: Chicken broth or vegetable broth works well. Use store-bought low sodium, or homemade
  • HERBS & SPICES: Bay leaves, chili flakes/red pepper flakes, and sage, thyme and rosemary for some fall flavor.
  • PASTA: I use ditalini pasta but any small pasta will work like elbow macaroni, mini shells, or orecchiette I like to cook it right in the soup so that it releases its starches into the broth, making it a one pot meal. I use gluten free. if you wanted to swap the pasta for a grain feel free to use farro, barley or even pearled couscous. You may have to precook the grains.
  • PARMESAN RIND & CHEESE: This salty, umami garnish takes the soup over the top. I also like to add in a piece of parmesan rind to the soup as it simmers for extra flavour but that is optional.
  • GREENS: I love to use fresh kale. Spinach works well too if you prefer it over kale. You can also add in frozen if that Is what you have.

One Pot Fall Minestrone Soup Ingredients

How to Make Fall Minestrone Soup

  1. BROWN SAUSAGE: Heat olive oil then cook sausage until golden then add veggies (onion, celery, carrots)
  2. ADD REMAINING INGREDIENTS: Stir in tomato paste and garlic, deglaze with broth, add diced tomatoes, squash m sweet potatoes, beans, herbs and spices, Parmesan rind, bay leaf.
  3. SIMMER UNTIL VEGETABLES ARE TENDER: Bring everything to a boil add pasta/ ditalini, then reduce heat and simmer soup gently for 15-20 mins
  4. ADD KALE: Add the kale and simmer 5 mins
  5. SERVE: Ladle into bowls and enjoy warm sprinkled with fresh herbs, parmesan cheese and a drizzle of olive oil.

One Pot Fall Minestrone Soup Directions

One Pot Fall Minestrone Soup Directions

Fall Minestrone Soup Make ahead, Storage & Freezing Instructions:

  • MAKE AHEAD: This soup is a delicious meal prep recipe idea because it just gets better with time so you can definitely make it ahead of time. If you know you’ll be enjoying the soup at a later date, you can cook the pasta a minute or two less than al dente as the noodles will continue to soak up the liquid as it sits, OR cook it separately and add it in when you serve it for BEST results.
  • STORAGE: This minestrone soup will stay good in the fridge in an airtight container for up to 3-5 days.
  • FREEZING: You can store this easy minestrone soup for up to 3 months in an airtight container in the freezer. But - if you’re planning to freeze this soup, I do not recommend adding the pasta. The frozen pasta doesn’t hold up well when it’s reheated in the soup. If you know you’ll be freezing this soup, leave out the pasta when cooking it. Then when you reheat and serve the soup, add cooked pasta into each serving.
  • REHEATING: If thawing from frozen, allow to thaw in the fridge overnight. Then reheat soup stove top. You will likely need to add a little extra broth or water when reheating.

One Pot Fall Minestrone Soup

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Recipe

Servings: 6
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins

Ingredients

  • 2 tablespoons olive oil
  • 1 pound ground Italian sausage, mild or spicy
  • 1 yellow onion, diced
  • 2 celery ribs, diced
  • 2 carrots, peeled and diced
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 6 cups chicken broth
  • 1 can (28 oz) crushed tomatoes or finely chopped tomatoes
  • 2 cups cubed butternut squash
  • 2 cups cubed sweet potato
  • 1 (19 oz) can cannellini beans (white beans), drained and rinsed
  • 1 bay leaves
  • 1 teaspoon dried thyme (1 tablespoon fresh thyme leaves)
  • 1 teaspoon dried sage ( 1 tablespoon chopped sage)
  • 3 sprigs fresh rosemary, leaves finely chopped (1 teaspoon dried rosemary)
  • 1 small piece of Parmesan rind (optional)
  • ⅔ cup dry Ditalini pasta (or any small pasta)
  • 2 cups chopped kale
  • Sea salt and black pepper to taste

For Serving

  • Chopped fresh sage or fresh herbs of choice
  • Drizzle of olive oil
  • Sprinkle of chili flakes
  • Grated Parmesan cheese, for serving

Directions

  1. Heat 2 tablespoons of olive oil in a large dutch oven or stock pot over medium to medium-high heat. Add the ground sausage, crumble, and season with pinch sea salt and pepper. Cook until browned approximately 5-7 minutes.
  2. Add onions, carrots, and celery and saute until softened, 5-7 minutes.
  3. Stir in tomato paste and garlic and cook 1 minute
  4. Stir in vegetable broth, sweet potatoes, butternut squash, tomatoes, herbs, beans, bay leaf, parmesan rind if using and season with salt and pepper to taste.
  5. Bring to a boil then and stir in pasta. Cover, reduce heat to medium low and simmer until veggies and pasta are just about tender, approximately 15-20 minutes.
  6. Stir in kale and cook until kale is tender, about 3-5 minutes longer. Taste and adjust for additional seasoning.
  7. Remove bay leaf, serve warm with grated Parmesan cheese, chopped fresh sage or thyme, a drizzle of olive oil and some chili flakes.

Recipe Notes

  • We like to dice our veggies into smaller pieces (especially the carrots and potatoes) so that they cook through properly since this is a quicker recipe. It’s important to saute them until tender and almost caramelized at the start that is why we usually say 5-7 minutes for the saute.
  • Related to that: If your pasta is quick cooking I would add it towards the end of the boiling time given in recipe to account for this. Most packages are 8-11 minutes so if yours is shorter than that - simmer/boil soup alone first then add pasta half way or later so that it doesn’t become too mushy. It’s good to check the doneness of the potatoes to help make that decision. Usually finely diced veggies take 10-15 minutes of boiling/simmering.

One Pot Fall Minestrone Soup