Fall Harvest Minestrone Soup with Chicken Sausage

This nutrient-dense, protein-packed minestrone soup is everything I crave during the fall! It takes just 30 minutes to make and is full of tons of veggies, protein from beans and chicken sausage, which you can leave out if you’re vegetarian or vegan. While butternut squash isn’t traditional in minestrone, I love the texture and color it adds to this soup (and the autumnal vibes, of course!)

Let’s Make It

Preheat olive oil in a large soup pot over medium-high heat. Add in the chicken sausage (casing removed) and use a wooden spoon or meat masher to break up the meat. Cook for about 5 minutes until the sausage begins to brown.

If you want to make this soup vegetarian, leave out the sausage and begin by sauteing the onion and garlic in olive oil.

Turn the heat down to medium, stir in the onion, celery, butternut squash, and garlic and cook for about 5 minutes until they begin to soften.

Stir in the canned tomatoes, chicken or vegetable broth, Harmony Mediterranean Blend (or Italian seasoning), salt, and pepper and bring to a boil.

Add in the pasta, cover and cook on medium low for 10 minutes, stirring every couple of minutes. Add in the chopped green beans, kidney beans, and chopped spinach and cook for 4-5 minutes until the green beans and pasta are cooked. Taste and season with more salt and pepper if desired.

Ladle soup into bowls and top with parmesan cheese, red pepper flakes, and chopped parsley with toasted bread on the side for dipping.

Photography by Angelica Oles.