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This no-fuss minestrone is perfect family fare on chilly days. Feeling daring? Substitute a can of butter beans or pinto beans for one of the cans of cannellini beans. I serve it with warm with crusty French bread for dipping into the broth.—Elizabeth Renteria, Vancouver, Washington
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Cooking for 2: Italian Sausage Minestrone for Two
Nutritional Facts 1 cup (calculated without cheese) equals 280 calories, 15 g fat (4 g saturated fat), 27 mg cholesterol, 828 mg sodium, 25 g carbohydrate, 4 g fiber, 12 g protein.
Originally published as Italian Sausage Minestrone in Taste of Home October 2011, p63
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Reviewed on Nov. 14, 2012 by KelleyEE
My family absolutely loved this soup. My husband is still talking about it days later. We all took leftovers for lunch the next day, and looking forward to at least one more meal for our family of 3 from this batch. The recipe gives instructions for freezing this, but we went ahead and put the pasta in now with plans to finish it with leftovers without freezing.You of course don't have to use Johnsonville sausage! The original print version from the magazine doesn't specify that - nice advertising Johnsonville! You could probably use regular diced tomatoes, but I think the fire roasted adds a nice flavor. Serve with a good multigrain fresh loaf of bread.
My family absolutely loved this soup. My husband is still talking about it days later. We all took leftovers for lunch the next day, and looking forward to at least one more meal for our family of 3 from this batch. The recipe gives instructions for freezing this, but we went ahead and put the pasta in now with plans to finish it with leftovers without freezing.
You of course don't have to use Johnsonville sausage! The original print version from the magazine doesn't specify that - nice advertising Johnsonville! You could probably use regular diced tomatoes, but I think the fire roasted adds a nice flavor. Serve with a good multigrain fresh loaf of bread.
Reviewed on Sep. 20, 2012 by jillcr11
Easy and tasty.
Reviewed on Jan. 27, 2012 by rustedgold1
This soup is very good. I agree that more broth is a great idea because it did get a bit too thick after overnight in the fridge. Will do 8 cups of broth next time.
Reviewed on Jan. 01, 2012 by GSHughes
This soup is fantastic, and so easy to make. My husband adores it, and it makes for a great weeknight meal.
Reviewed on Dec. 20, 2011 by beths_100
Best soup EVER!
Reviewed on Dec. 20, 2011 by kimbrianfox
Great and easy recipe. I didn't add the pasta because I didn't want it to get soft for the second day. I also used turkey sausage.
Reviewed on Dec. 07, 2011 by Bellben
This is was a great soup!!!!Has now become a fam fav!!!!!
Reviewed on Nov. 20, 2011 by jlbjeanie
Excellent! I used 8 cups of chicken broth--it cooks down enough and will allow for some "cooking off" when reheating the frozen portions. Really good recipe.
Reviewed on Oct. 20, 2011 by mnccaleb
After reading the reviews, I doubled the carrots and celery and also added some green beans. This recipe was very good - definitely a keeper!
Reviewed on Oct. 15, 2011 by Hates to Wash Dishes
This soup was delicious. I used mild sweet Italian sausage. I added twice as many carrots and celery ribs, something I always do with soup recipes. I substituted garlic powder for the garlic cloves. I never use bay leaves due to family preference. I also added a little extra tomato paste and Kosher salt to taste. Next time I'd try red kidney beans because I found cannellini beans to be a little soft and mushy. I recommend cooking the pasta separately and adding the amount each family member prefers to individual bowls at serving time.
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