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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


  • 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


  • 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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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."

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."

Reviewed Sep. 20, 2012

"Easy and tasty."

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."

Reviewed Dec. 20, 2011

"Best soup EVER!"

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."

Reviewed Dec. 7, 2011

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

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."

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!"

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."

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!"

Reviewed Oct. 12, 2011

"Loved it!"

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."

Reviewed Oct. 1, 2011

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

Reviewed Sep. 30, 2011

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

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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