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Hearty Sausage Minestrone

 Hearty Sausage Minestrone
As a teacher, I appreciate quick and easy recipes. If I make this for just my husband and me, we have leftovers for lunches. But when there are more people at the table, every bit is eaten. —Tami Stoudt, Evans, Colorado
8 ServingsPrep/Total Time: 30 min.


  • 1 pound Johnsonville® Mild Ground Italian Sausage
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 2 medium carrots, chopped
  • 3 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic, undrained
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 cup ditalini or other small pasta


  • In a Dutch oven, cook sausage, onion, celery and carrots over medium
  • heat 8-10 minutes or until sausage is no longer pink and onion is
  • tender, breaking up sausage into crumbles; drain.
  • Stir in tomatoes, beans, broth, garlic powder and pepper; bring to a
  • boil. Add pasta; cook, covered, 6-8 minutes or until pasta is
  • tender. Yield: 8 servings (3-1/2 quarts).
Freeze option: Freeze cooled minestrone in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.