High Protein Minestrone Soup With Italian Sausage
A higher-protein twist on a classic. High protein minestrone soup with Italian sausage is filling and flavorful — perfect for dinner or meal prep. You’ll also love my high protein chili, Italian penicillin soup, and creamy chicken chili.

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This is the recipe that got my husband to like minestrone soup.
Hearty, savory, and super flavorful, this high protein minestrone soup is the perfect warming meal for dinner or meal prep lunches. It’s made with all the classic ingredients like veggies, beans, and diced tomatoes — but it’s packed with even more protein (and flavor) from some added Italian sausage.
Try this dietitian-designed healthy minestrone soup recipe with a protein-packed and flavor-forward twist. It will be your new dinner staple!
Why you’ll love high protein minestrone soup with Italian sausage
- Packed with flavor from seasoned Italian sausage, fresh veggies, and high-quality ingredients
- One pot meal so you can save dishes and minimize clean-up
- Easy to customize by using different vegetables, beans, or meat options
- Great for meal prep since this recipe for high protein minestrone makes a giant batch
- More filling than other minestrone soup recipes since it’s got fiber and extra protein

What makes it healthy?
As a dietitian, I design all my recipes to maximize nutrition without compromising satisfaction.
Here’s what makes this high protein minestrone soup nutritious:
- Filled with antioxidants — from lots of colorful vegetables
- High fiber — from two types of beans and lots of veggies
- Calorie-friendly — this soup can easily fit into a weight loss plan
- Higher protein — because there’s a mix of plant and animal protein
Ingredients
- Mild Italian sausage — removed from the casing
- Celery
- Yellow onion — you could also use white onion
- Carrots
- Salt
- Black pepper
- Red pepper flakes
- Garlic
- Zucchini
- Yukon gold potato
- Green beans
- Red kidney beans
- White beans — I like navy beans but white kidney beans work too
- Fire roasted diced tomatoes — make sure they’re fire roasted! They add so much flavor
- Chicken broth — I prefer water mixed with Better-Than-Bouillon
- Parmesan rind
- Ditalini pasta

Make it easier
- Buy pre-chopped mirepoix
- Use jarred, minced garlic
- Use canned or frozen cut green beans
Swaps and dietary restrictions
Lower fat: Swap the mild Italian sausage (I use pork) for chicken or turkey sausage meat. Just make sure it’s seasoned Italian sausage, because the flavor is important. If you use a leaner sausage meat, cook it in 1-2 tablespoons of olive oil for better browning.
Vegetarian: Use a plant-based Italian sausage alternative instead of meat.
Lower sodium: Use low-sodium broth and reduce the added salt.
Gluten-free: Use a gluten-free pasta instead of Ditalini.
How to make high protein minestrone soup
Heat your pot to medium. Add sausage and crumble with a spatula, cooking until browned and no longer pink. Remove from pot and set aside.

Add celery, onion, carrots, salt, pepper, and chili flakes (if using). Cook for 8-10 minutes, stirring occasionally, until the onions are translucent and vegetables begin to soften.


Add garlic and stir. Cook for 1-2 minutes, stirring frequently, until just fragrant.

Add back cooked sausage crumbles with zucchini, potato, green beans, beans, crushed tomatoes, broth, bay leaves, and parmesan rind. Stir and cover, keeping the heat to medium until the soup reaches a gentle boil. Then, turn it to medium low and simmer, covered, for 30-45 minutes or until potatoes are soft.

Add pasta and stir. Continue to simmer for 7-10 minutes or until pasta is cooked to al dente.

Remove the bay leaves and parmesan rind when your pasta is done cooking, and turn off the heat. Serve and enjoy!

Want an extra protein boost?
Swap chicken broth for bone broth.
Top tips
- Don’t skip the parmesan rind. It adds a lot of flavor and cuts the acidity of the tomato.
- Make sure your tomatoes say “fire roasted.” This adds a lot of flavor, and makes the tomatoes taste a little less acidic and one-dimensional.
How to serve high protein minestrone soup
Top with finely grated parmesan, freshly ground black pepper, and/or a drizzle of olive oil. You could also add some fresh herbs like parsley or chives.
Serve with sourdough bread, whole grain crackers, or a whole wheat english muffin.
For extra protein, add a slice of cottage cheese toast on the side.
Storage and re-heating
- Store in single-serving food containers or Souper cubes.
- Keep in the fridge for up to 4 days.
- Store in the freezer for up to 3 months.
- If re-heating from frozen, de-frost in the fridge overnight before re-heating. Otherwise, re-heat in the microwave or stovetop until just heated through. Add 1/4 cup water or broth to the soup before re-heating if needed, as the soup can thicken in the fridge.

More healthy dinner ideas
Ground turkey fried rice
Healthy cheesesteak pasta
Healthy bell pepper nachos
Ground beef stir fry
Creamy chicken chili
Healthier hamburger helper
The best high protein beef chili
Turkey zucchini enchilada casserole
Crock pot chicken pot pie soup
Italian penicillin soup
Common questions
If you can’t find a parmesan rind, you can leave it out. However, I highly recommend trying to find one if you can! It adds a beautiful richness to this high protein minestrone soup. Alternatively, you could also stir in 1/2 cup of finely grated parmesan cheese after the soup is done cooking.
Yes! If you can’t find Ditalini pasta, any other small-sized pasta will work. Alternatives include orecchiette, orzo, or even elbow macaroni.
To make this soup gluten-free, use a gluten-free pasta noodle, or a lentil pasta or chickpea pasta. You could also leave the noodles out entirely. If you have Celiac disease, please check your products to make sure they’re 100% gluten-free and without contamination.
One serving of this high protein minestrone soup is just over 2 cups. But always feel free to adjust the serving size to fit you and your needs!
Shop this post
- Large pot
- Large Dutch oven
- Meat masher
- Ladle
- Spatula
- Microplane (for grating parmesan)
- Ditalini pasta
- Food storage containers
- Souper cubes
Did you try this recipe?
Leave your rating and review below! And don’t forget to post a picture to Instagram, and tag me @real.life.nutritionist.

High Protein Minestrone Soup With Italian Sausage
Ingredients
- 1 lb mild Italian sausage, removed from casing
- 2 ribs celery, diced small
- 1 yellow onion, diced small
- 2 large carrots, diced small
- ½ tsp salt
- black pepper, to taste
- ½ tsp chili flakes, optional
- 5 cloves of garlic, minced
- 1 medium zucchini, diced small
- 1 Yukon gold potato, peeled and diced into 1/2-inch cubes
- 1 cup trimmed green beans, diced
- 1 15-oz can red kidney beans, drained and rinsed
- 1 15-oz can white beans (I like navy beans), drained and rinsed
- 1 28-oz can fire roasted diced tomatoes
- 5 cups chicken broth, I prefer Better-Than-Bouillon mixed with water
- 2 bay leaves
- 1 parmesan rind, optional
- ½ cup uncooked ditalini pasta, or any other small pasta shape
Equipment
Instructions
- Heat your pot to medium. Add sausage and crumble with a spatula, cooking until browned and no longer pink. Remove from pot and set aside.
- Add celery, onion, carrots, salt, pepper, and chili flakes (if using). Cook for 8-10 minutes, stirring occasionally, until the onions are translucent and vegetables begin to soften.
- Add garlic and stir. Cook for 1-2 minutes, stirring frequently, until just fragrant.
- Add back cooked sausage crumbles with zucchini, potato, green beans, beans, crushed tomatoes, broth, bay leaves, and parmesan rind. Stir and cover, keeping the heat to medium until the soup reaches a gentle boil. Then, turn it to medium low and simmer, covered, for 30-45 minutes or until potatoes are soft.
- Add pasta and stir. Continue to simmer for 7-10 minutes or until pasta is cooked to al dente.
- Remove the bay leaves and parmesan rind when your pasta is done cooking, and turn off the heat. Serve and enjoy!