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Minestrone Soup With Italian Sausage and Butternut Squash – Recipe 🍲

This hearty fall soup is filling and perfect served with crusty bread and red wine!

I could eat soup anytime of year but it is especially comforting to me during the cooler months! I love using seasonal ingredients in my soups, especially harvested from my garden. I have a ton of squash right now and decided to add it to my minestrone with Italian sausage. This soup is filling and perfect served with crusty bread and a glass of red wine! 


  • 1 lb ground Italian sausage
  • 1/2 onion, diced
  • 2 celery stalks, sliced
  • 1 potato, peeled and cubed
  • 2 carrots, peeled and sliced
  • 3 cloves garlic, minced
  • 1 small or 1/2 large butternut squash, peeled and cubed
  • 28 oz can crushed tomatoes
  • 1 tablespoon tomato paste
  • 6 cups chicken or vegetable broth
  • 1 cup dry pasta of your choice
  • 2 cans cannellini beans
  • Oregano to taste
  • Basil to taste
  • Kosher salt and black pepper to taste
  • 1 bunch arugula, spinach or kale chopped
  • Grated Parmigiano-Reggiano to taste


  1. Cook Italian sausage in a pan with olive oil until browned. Set aside.
  2. In a pot of salted, boiling water, cook pasta until just before al dente (usually 2-3 minutes less than the instructions say). Drain pasta and set aside. 
  3. Next in a deep pot or dutch oven, saute onion, celery, and carrots in olive oil until soft. Stir in the garlic and tomato paste and season with pepper, oregano and basil. 
  4. Pour in the broth, crushed tomatoes, cannellini beans, potato, butternut squash and the sausage.
  5. Bring to a simmer and cover. Let cook until the butternut squash and potato are soft (about 15-20 minutes).
  6. Add the arugula (or spinach or kale) and stir until wilted.
  7. Add the pasta and let cook for another minute or two until al dente. Note: Is important to add the pasta at the end so it does not get over cooked and mushy. 
  8. Taste test and salt accordingly. You can add more oregano, basil and pepper at this time as well depending on your liking. 
  9. Serve with Parmigiano-Reggiano and crusty bread!


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