Go Back
+ servings

Minestrone Soup with Turkey Sausage and Fennel

This classic minestrone soup recipe is a healthy and filling one pot meal. The sausage and fennel add loads of Italian flavor to the pot.
Prep Time 10 minutes
Total Time 45 minutes
Servings 4


  • 1 tablespoon olive oil
  • 3/4 pound turkey sausage preferably, a mix of hot and sweet Italian, casings removed
  • 1 small yellow onion diced
  • 1 medium carrot peeled and diced
  • 1 small fennel bulb trimmed and diced
  • 2 large garlic cloves minced
  • One 15-ounce can diced or crushed tomatoes
  • 8 cups vegetable or chicken stock
  • 2 teaspoons salt
  • One 15-ounce can cannellini beans drained and rinsed
  • 1/2 cup gluten-free elbows or orecchiette
  • 1/2 cup coarsely chopped or torn herbs basil, chives, parsley or a combination


  • Heat the oil in a large Dutch oven or stock pot. Brown the sausage over high heat, breaking up the meat with your spatula to form small clusters, until cooked through and beginning to crisp, about 4 minutes. Remove to a plate with a slotted spoon.
  • Add the onions, carrots, and fennel to the sausage drippings. Saute over medium-high heat until soft, 5 minutes. Stir in the garlic and cook for another minute, until fragrant. Pour in the tomatoes and simmer until the liquid is reduced and the tomato chunks have softened, 5 minutes. Add the cooked sausage, stock and salt to the pot. Bring to a boil.
  • Stir in the pasta and beans and reduce the heat to medium-low. Simmer until the pasta is cooked through. Off the heat stir in the herbs and taste for seasoning. Serve alongside some crusty bread and garnish with a drizzle of olive oil, shaved Parmesan or pecorino.


Serving: 4g