
Warm up this winter with a big bowl of this high protein minestrone soup
One pot meals are ideal for winter, not only are they easy to make, they are filling and you don’t need to clean up as much! I made this high protein minestrone soup in the pressure cooker and it was ready in 20 minutes.
This is a high protein version of minestrone soup which is ideal for those seeking to up the protein in their diet or are on Mounjaro, Wegovy injections and are looking for a high protein meal.
We used bratwurst sausages in this version, as we had some in the freezer, herby sausages go well with minestrone, or you can brown some minced chicken, turkey, beef or pork for protein. The beans also give an added protein hit and we added some wakame seaweed for extra fibre and umami tastiness.
If you want to add some more protein, use some high protein pasta, we had some leftover spaghetti in the cupboard, so added this.
This high protein minestrone soup has beans, sausage, plum tomatoes, carrots, celery, onion, garlic, and Italian seasoning for lots of taste.
High Protein Minestrone Soup Recipe
Ingredients
1 tablespoon olive oil
3 carrots, sliced
3 stalks of celery, sliced
1 onion, chopped
1 courgette, sliced
1 red pepper, sliced
3 cloves of garlic, minced
4 sausages, sliced.
1 litre of chicken stock
2 cans of plum tomatoes
2 tablespoons of tomato puree
2 bay leaves
1 tablespoon of mixed herbs
40g of pasta
1 can of black eyes beans, drained and rinsed
1 can of cannellini beans, drained and rinsed.
2 tablespoons of Wakame seaweed
salt and pepper to taste
Parsley for garnish
Method
Heat the olive oil in a large saucepan over medium heat.
Add carrots, onion, and celery and cook until the onion is translucent.
Add garlic and sliced sausages.
Cook for a further 3-4 minutes.
Add stock, tomato puree, plum tomatoes, beans, wakame seaweed,pasta and mixed herbs.
Bring to pressure, then remove from heat until the pressure button has returned to normal.
Season to taste with salt and pepper and garnish with chopped parsley.
Leftovers will keep in the fridge up to one week.
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High Protein Minestrone Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 3 carrots sliced
- 3 stalks of celery sliced
- 1 onion chopped
- 1 courgette sliced
- 1 red pepper sliced
- 3 cloves of garlic minced
- 4 sausages sliced.
- 1 litre of chicken stock
- 2 cans of plum tomatoes
- 2 tablespoons of tomato puree
- 2 bay leaves
- 1 tablespoon of mixed herbs
- 40 g of pasta
- 1 can of black eyes beans drained and rinsed
- 1 can of cannellini beans drained and rinsed.
- 2 tablespoons of Wakame seaweed
- salt and pepper to taste
- Parsley for garnish
Instructions
- Heat the olive oil in a large saucepan over medium heat.
- Add carrots, onion, and celery and cook until the onion is translucent.
- Add garlic and sliced sausages.
- Cook for a further 3-4 minutes.
- Add stock, tomato puree, plum tomatoes, beans, wakame seaweed,pasta and mixed herbs.
- Bring to pressure, then remove from heat until the pressure button has returned to normal.
- Season to taste with salt and pepper and garnish with chopped parsley.
- Leftovers will keep in the fridge up to one week.
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