[X]

Home > Recipes > Italian Sausage Minestrone

Italian Sausage Minestrone Recipe

Italian Sausage Minestrone Recipe photo by Taste of Home

Read reviews (16)

Rate recipe

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

This recipe is:

Contest Winning

[X]

Rate Italian Sausage Minestrone Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Italian Sausage Minestrone Recipe

Prep: 20 min. + freezing Cook: 1-1/4 hours

Yield: 13 Servings

20 75 95

Ingredients

1 pound Johnsonville® Ground Sausage
2 large carrots, chopped
2 celery ribs, chopped
1 medium onion, chopped
6 garlic cloves, minced
3 tablespoons olive oil
7 cups reduced-sodium chicken broth
2 cans (15 ounces each) cannellini or white kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
2 bay leaves
1 tablespoon Italian seasoning
1 tablespoon tomato paste
ADDITIONAL INGREDIENTS:
1 cup ditalini or other small pasta
1 cup ditalini or other small pasta
Shredded or shaved Parmesan cheese

Directions

In a Dutch oven, cook sausage over medium heat until no longer pink; drain.
In the same pan, saute the carrots, celery, onion and garlic in oil until tender. Stir in the broth, beans, tomatoes, bay leaves, Italian seasoning, tomato paste and sausage. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Cool soup; transfer to freezer containers. Freeze for up to 3 months.
To use frozen soup: Thaw in the refrigerator overnight. Transfer to a Dutch oven. Bring to a boil. Stir in ditalini; return to a boil. Reduce heat and cook, uncovered, for 6-8 minutes or until pasta is tender. Serve with cheese. Yield: 13 servings (3-1/4 quarts).

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

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Italian Sausage Minestrone

Italian Sausage Minestrone

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(11-16) of 16 reviews

Sort Reviews:

Reviewed on Oct. 13, 2011 by mehalv

Love love LOVED this dish! I prepared this and ate it the same day, but next time I may try the option to freeze all or half of the recipe for future use. A keeper!

Reviewed on Oct. 12, 2011 by clluellen

Loved it!

Reviewed on Oct. 09, 2011 by Lurel

I really liked the soup. To make it healthier for my husband and I, I used sweet Italian Turkey Sausage and omitted the pasta. I think I would use less olive oil next time. We really liked it.

Reviewed on Oct. 01, 2011 by dmcshane

I used Zesty Italian sausage and used Orzo for the pasta! Great!!

Reviewed on Sep. 30, 2011 by darsbob

My picky hubby loved this soup the only thing I did different was add a can of green beans.

Reviewed on Sep. 25, 2011 by mommaphat

This is the first dish I tried from this months magazine and I used a crock pot to finish cooking the soup because I needed it to be more portable. My family loved it! My only suggestion is the pasta gets really soft so maybe make soup and split it so that the half you are using right away gets the pasta and what you freeze doesn?t. Then add the pasta after thawing. Leftovers are wonderful except the soft pasta. But overall it will be one of our go to soups from now on!

View all >