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Minestrone with Italian Sausage Recipe

Minestrone with Italian Sausage Recipe

I make this zippy, satisfying soup all the time, and it’s my dad’s favorite. The recipe makes a lot, and I have found that it freezes well and tastes just as great reheated. —Linda Reis Salem, Oregon
TOTAL TIME: Prep: 25 min. Cook: 1 hour YIELD:11 servings


  • 1 pound bulk Italian sausage
  • 1 large onion, chopped
  • 2 large carrots, chopped
  • 2 celery ribs, chopped
  • 1 medium leek (white portion only), chopped
  • 1 medium zucchini, cut into 1/2-inch pieces
  • 1/4 pound fresh green beans, trimmed and cut into 1/2-inch pieces
  • 3 garlic cloves, minced
  • 6 cups beef broth
  • 2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic
  • 3 cups shredded cabbage
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1/2 cup uncooked small pasta shells
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 3 tablespoons minced fresh parsley
  • 1/3 cup grated Parmesan cheese


  • 1. In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, celery and leek; cook for 3 minutes. Add the zucchini, green beans and garlic; cook 1 minute longer.
  • 2. Stir in the broth, tomatoes, cabbage, basil, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.
  • 3. Return to a boil. Stir in the garbanzo beans, pasta and parsley. Cook for 6-9 minutes or until pasta is tender. Serve with cheese. Yield: 11 servings (about 3 quarts).

Nutritional Facts

1-1/4 cup: 253 calories, 15g fat (5g saturated fat), 33mg cholesterol, 910mg sodium, 18g carbohydrate (6g sugars, 4g fiber), 12g protein

Reviews for Minestrone with Italian Sausage

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Reviewed Apr. 20, 2016

"Positively awesome!!!! This is my families favorite new soup!! I have made this soup several times since i found the recipe. I only made a few changes; I used spinach instead of cabbage, frozen green beans, and kidney beans. Thank you for sharing this recipe Linda :)"

Reviewed Jan. 31, 2016

"My family loved this soup! Very healthy & hearty. This soup will be one of my go to for dinner when it's cold outside."

Reviewed Jan. 4, 2016

"I omitted the leek & celery, the soup was fantastic!"

Reviewed Dec. 28, 2015

"this was my first time making minestrone soup and it was FANTASTIC!!! I've made it three times so far and it has been a big hit in my house!!! Thank you."

Reviewed Dec. 27, 2015

"This is the best minestrone I've ever had. I've made it as is and I've also substituted spinach for cabbage and chicken stock for beef and both were delicious! My family raves about it. A definite keeper!"

Reviewed Feb. 25, 2015

"This is a fantastic soup. Used hot Italian sausage. No changes. I have a friend who asks when I will be making this soup. We invite her for soup and crusty bread and send her home with some soup. She keeps saying "this is so good,". She is so right! It is heavenly!"

Reviewed Jan. 6, 2015

"We made this for a child that normally doesn't eat veggies and he loved it! We made it as is and it was a perfect winter soup!"

Reviewed Nov. 28, 2014

"This soup was wonderful. I used spinach, navy beans and cooked my pasta separately. I served it on Thanksgiving night and there were many compliments. Thanks so much for the best Minestrone that I've ever had!"

Reviewed Apr. 15, 2014

"I've made it with the cabbage and now with spinach replacing the cabbage. I love it both ways but perhaps the spinach has the edge for me."

Reviewed Dec. 9, 2013

"I made mine in the slow cooker and added spinach. It was very good. I also used turkey sausage."

Reviewed Dec. 9, 2013

"I made mine in the slow cooker and added spinach. It was very good."

Reviewed Nov. 2, 2013

"Sounds wonderful! Any idea how it would be without the cabbage?"

Reviewed Aug. 6, 2013

"Mmmm, mmmm good! Made mine in the slow cooker, adding the pasta at the end. So thick it almost doesn't seem like a soup. Great for taking to work for lunch."

Reviewed Jan. 21, 2012

"My family loved this recipe. I used cannellini beans instead of garbanzos and it was great. I like a little more broth so I added a medium can of tomato sauce and an extra can of beef broth. It came out great! I will make this again soon."

Reviewed Jan. 15, 2012

"Best minestrone my family has ever had! Thanks for the great recipe!"

Reviewed Dec. 7, 2011

"I found this recipe in a friend's TOH magazine. This is the recipe that made me subscribe to TOH. Everyone loves & asks for me to make it for every gathering. I add 1/4 to 1/2 lb of hot sausage when I want a little kick. I am never disappointed in this soup."

Reviewed Nov. 6, 2011

"I followed this recipe without any came out great! Everyone said it was the BEST minestrone they have ever had. Thanks for sharing such a delicious recipe!"

Reviewed Nov. 5, 2011

"I was pleasantly surprised how much I liked this soup, mostly because I'm not a fan of garbanzo beans. Both my husband and I thought it tasted like lasagna in soup form with the Italian sausage, the tomatoes, and Parmesan cheese. I would recommend this recipe, and make it again, but perhaps the next time, I would substitute kidney beans for the garbanzos."

Reviewed Sep. 12, 2011

"This is a wonderful soup! It makes plenty.

Shared some with our next door neighbors.
They really enjoyed it! This is a keeper recipe."

Reviewed Jan. 31, 2011

"By far the best minestrone I have ever tasted."

Reviewed Jan. 24, 2011

"This is a fabulous recipe. I have made it many times and I always get the same response from my family, "why don't you make this more often!" I often times don't have all the ingredients, but use what I have. As long as you have the sausage it turns out each time."

Reviewed Nov. 1, 2010

"My family voted this the all-time best soup I've ever made. Thank you for sharing this delicious recipe. I've made this for so many and it ALWAYS gets fantastic reviews!"

Reviewed Aug. 20, 2010

"Mmm Mmm Good! Husband and I love this recipe. Made it last night and will definitely make it again. Keep these delicious recipes coming!! Thanks."

Reviewed Apr. 13, 2010

"Made this soup for a work luncheon, and it was a big hit. While it was cooking, it smelled so wonderful that my picky-eater son asked for some, then had seconds!! This is a new favorite at our house! I did double the amount of pasta shells, though."

Reviewed Feb. 24, 2010

"Mom husband is the usual "don't like vegetables" kind of guy, but he loves this soup and always wants me to make it..."

Reviewed Jan. 25, 2010

"This is the best minestrone soup I have ever had. I have used ground turkey with Italian seasoning as a substitute for the Italian sausage to lighten it up. This is a soup that I always have in my frig as an after school snack for my daughters. A must for any recipe box"

Reviewed Jan. 20, 2010

"This is one of the best homemade soups I've ever made! I've made it many times and have even made it without the Italian sausage and substituted vegetable broth, to make it healthier. I usually omit the leek and it turns out great. It is also great with a little crushed red pepper added for a little zip!"

Reviewed Jan. 2, 2010

"My family loved this recipe. My daughter loved help making it. A great cold weather recipe!!"

Reviewed Feb. 13, 2009

"Incredible. I used garden roma tomatoes that were frozen; I ran them under hot water to peel them, then coarsely chopped them. I added salt, pepper and Italian seasoning to bring their flavour up. I also used frozen french green beans.

The outcome was amazing and very well received. I will definitely be making this one again!"

Reviewed Jan. 22, 2009

"If this doesn't warm you up nothing ever will. I've used both hot and mild Italian sausage and both are equally welcome on our table. Thanks for sharing!"

Reviewed Jan. 22, 2009

"I have made this soup many times and it is FANTASTIC!!! Can't recommend it enough. Nothing better on a cold, wintery day."

Reviewed Oct. 10, 2008

"I accidentally bought a lb of bulk sausage instead of the Italian sausage, so I added some extra seasonings. Also, I skipped the green beans, forgot basil, and added about 1/2 tsp. fennel seed and little carraway seeds. Also, no parsely, and used about 1/3 of a 1 lb box of pasta instead of 1/2 C. The whole family loved this recipe, I suggest preparing the recipe up to adding the pasta, then giving it a night in the fridge, to let the flavors blend. When your ready to eat, bring it up to a boil and add the pasta, and you got a great healthy dinner."

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