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Simple Sausage Minestrone

Total Time

Prep: 20 min. Cook: 25 min.


2 servings

Chock-full of veggies, this chunky soup is nearly a meal in itself, says Regina Cook of Crowley, Texas. “I got the recipe from my parents, who made it for years. Now my friends ask to come over whenever I make it,” she adds.


  • 1 bacon strip, diced
  • 2/3 cup smoked kielbasa or Polish sausage, quartered
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1/4 cup chopped carrot
  • 2 tablespoons chopped celery
  • 1 cup chicken broth
  • 1 cup canned diced tomatoes, undrained
  • 1 can (5-1/2 ounces) tomato juice
  • 1/4 cup chopped zucchini
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt, optional
  • 1/8 teaspoon pepper
  • 1/3 cup canned pinto beans, rinsed and drained
  • 1/4 cup cooked elbow macaroni
  • 1 tablespoon grated Parmesan cheese


  1. In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towel. In the drippings, saute sausage, onion and garlic for 3 minutes. Stir in the carrot and celery. Cook and stir 2 minutes longer or until sausage is lightly browned; drain.
  2. Stir in the broth, tomatoes, tomato juice, zucchini and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Stir in the beans and macaroni; heat through. Sprinkle with Parmesan cheese and bacon.

Nutrition Facts

1-1/2 cups: 277 calories, 9g fat (3g saturated fat), 30mg cholesterol, 1194mg sodium, 33g carbohydrate (14g sugars, 6g fiber), 16g protein.

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