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Italian Sausage Minestrone Recipe

Italian Sausage Minestrone 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
TOTAL TIME: Prep: 20 min. + freezing Cook: 1-1/4 hours YIELD:13 servings

Ingredients

  • 1 pound bulk Italian 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
  • 1 cup ditalini or other small pasta
  • 1 cup ditalini or other small pasta
  • Shredded or shaved Parmesan cheese

Directions

  • 1. In a Dutch oven, cook sausage over medium heat until no longer pink; drain.
  • 2. 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, adding pasta during the last 6-8 minutes. Cook, uncovered, until pasta is tender.
  • 3. Freeze option: Before adding pasta, cool soup. Freeze soup and cheese separately in freezer containers for up to 3 months. To use, partially thaw in refrigerator overnight. Place in a Dutch oven. Bring to a boil. Stir in pasta; return to a boil. Reduce heat; cook, uncovered, for 6-8 minutes or until pasta is tender. Serve with cheese. Yield: 13 servings (3-1/4 quarts).

Nutritional Facts

1 cup: 280 calories, 15g fat (4g saturated fat), 27mg cholesterol, 828mg sodium, 25g carbohydrate (4g sugars, 4g fiber), 12g protein.

Reviews for Italian Sausage Minestrone

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MY REVIEW
KC-from-Dunnellon User ID: 6760875 252129
Reviewed Aug. 2, 2016

"Love this quick soup. I also sauted the tomato paste with the garlic before adding the liquids. I used beef broth as well as chicken base. For the seasoning I used dried basil and thyme. Super delicious with the sausage."

MY REVIEW
Sweetandsimple User ID: 7181820 217889
Reviewed Jan. 15, 2015

"I have been making this soup on a regular basis ever since I found it in the magazine . It's very good."

MY REVIEW
KelleyEE User ID: 6921479 133924
Reviewed Nov. 14, 2012

"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 REVIEW
jillcr11 User ID: 5744382 118574
Reviewed Sep. 20, 2012

"Easy and tasty."

MY REVIEW
rustedgold1 User ID: 3141438 197276
Reviewed Jan. 27, 2012

"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."

MY REVIEW
beths_100 User ID: 6260852 197275
Reviewed Dec. 20, 2011

"Best soup EVER!"

MY REVIEW
kimbrianfox User ID: 1808650 193949
Reviewed Dec. 20, 2011

"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."

MY REVIEW
Bellben User ID: 6198512 180350
Reviewed Dec. 7, 2011

"This is was a great soup!!!!Has now become a fam fav!!!!!"

MY REVIEW
jlbjeanie User ID: 2196501 178720
Reviewed Nov. 20, 2011

"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."

MY REVIEW
mnccaleb User ID: 4255057 212648
Reviewed Oct. 20, 2011

"After reading the reviews, I doubled the carrots and celery and also added some green beans. This recipe was very good - definitely a keeper!"

MY REVIEW
Hates to Wash Dishes User ID: 5579097 112216
Reviewed Oct. 15, 2011

"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."

MY REVIEW
mehalv User ID: 4612167 180349
Reviewed Oct. 13, 2011

"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!"

MY REVIEW
clluellen User ID: 3712541 178717
Reviewed Oct. 12, 2011

"Loved it!"

MY REVIEW
Lurel User ID: 1231867 180348
Reviewed Oct. 9, 2011

"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."

MY REVIEW
dmcshane User ID: 3221837 112187
Reviewed Oct. 1, 2011

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

MY REVIEW
darsbob User ID: 5617686 193948
Reviewed Sep. 30, 2011

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

MY REVIEW
mommaphat User ID: 5904334 133861
Reviewed Sep. 25, 2011

"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!"

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