Sausage Green Minestrone: An Italian Meatball Soup Recipe

Minestrone is a thick soup of Italian origin that was traditionally made to use leftover veggies. This is why there is no “set” recipe for minestrone, and you can basically make it out of whatever veggies are at your disposal.

Two bowls of sausage green minestrone soup arranged on a table next to a smaller bowl with freshly sliced limes
Sausage Green Minestrone: An Italian Meatball Soup Recipe

The Sausage Green Minestrone Recipe

This particular version of the Italian meatball soup is perfect when looking for a quick and hearty supper. There is nothing like a warm minestrone that can fit the menu on a gray fall/winter day. Here’s how this green Minestrone recipe goes, but feel free to change any of the ingredients; it’s still a guaranteed success for deliciousness.


– 4 pork sausages (a bit more than half a pound)
– 1 tbsp. olive oil
– 1 onion, finely chopped
– 2 celery sticks, finely chopped
– 1 fennel bulb, chopped
– 1 cup chicken stock
– 6 oz macaroni pasta
– 2.5 oz spinach
– 7 oz peas
– large handful parsley, roughly chopped
– freshly grated Parmesan, to serve

Making the Sausage Green Soup

Step 1: Discard the sausages from their skins (just squeeze them out from one side) and shape the meat into walnut-sized balls. Pick a large pot (preferably a deep frying pan), and heat the oil over medium-high heat. As soon as the oil heats, add the sausage balls and fry until golden brown but not completely cooked. Pick the mini balls and set aside, leaving any oil left behind.

Meatballs in a deep pan
Sausage Green Minestrone: An Italian Meatball Soup Recipe

Step 2: To the same pot, add the onions, celery, and fennel for about seven minutes until softened. Then, add the stock and bring it to a boil. Add the pasta and cook for five minutes, then return the sausage balls and cook for an additional five minutes.

Pro tip: Check out your pasta’s cooking recommendations. Usually, they read to cook for eight to ten minutes. However, if you’re using fresh pasta, that cooks for 2-3 minutes; add the meatballs first and then the pasta.

Step 3: Add spinach, peas, and parsley. Season to taste and ladle into four bowls. To finish up, sprinkle Parmesan and fennel fronds. Enjoy!