Best Sausage Minestrone Recipes

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MINESTRONE WITH ITALIAN SAUSAGE



Minestrone with Italian Sausage image

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

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 11 servings (about 3 quarts).

Number Of Ingredients 18

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

Steps:

  • 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. , Stir in the broth, tomatoes, cabbage, basil, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. , 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.

Nutrition Facts : Calories 253 calories, Fat 15g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 910mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 12g protein.

MINESTRONE AND SAUSAGE SOUP



Minestrone and Sausage Soup image

Provided by Camille

Yield 8

Number Of Ingredients 13

1 pound ground Italian sausage
4 cups beef broth
2 cups water
2 (8 ounce) cans tomato sauce
1 (14.5 ounce) can petite diced tomatoes
1 (15.5 ounce) can red kidney beans (drained)
1 1/2 cups diced celery
1 1/2 cups sliced carrots
1 teaspoon onion salt
1 teaspoon garlic salt
3 Tablespoons Italian seasoning
1 (10 ounce) package small shell pasta
1/2 cup shredded Parmesan cheese

Steps:

  • Brown sausage in skillet until fully cooked; drain excess grease.
  • In a large stock pot add beef broth, water, tomato sauce, diced tomatoes, kidney beans, celery, carrots, onion salt, garlic salt, and Italian seasoning. Simmer until veggies become tender, about 20-30 minutes.
  • In a separate pot, cook pasta according to directions. When noodles are done, add to soup and mix in cooked sausage.
  • Top with shredded Parmesan cheese and serve.

Nutrition Facts : Servingsize 1 serving, Calories 3052 kcal, Fat 44 g, SaturatedFat 10 g, Cholesterol 494 mg, Sodium 2761 mg, Carbohydrate 424 g, Sugar 20 g, Protein 215 mg

MINESTRONE SOUP WITH ITALIAN SAUSAGE



Minestrone Soup with Italian Sausage image

Provided by Food Network

Time 45m

Yield 6-8 servings

Number Of Ingredients 20

1 pkg. Johnsonville® Mild Italian Sausage links
2 tbsp. extra virgin olive oil
3 cloves garlic, finely minced
2 med. carrots, peeled and diced, 1/4 inch
1 med. onion, peeled and diced, 1/4 inch
3 cups cabbage, finely shredded
2 med. zucchini, halved lengthwise then 1/4 inch slices
1 large Idaho potato, peeled and diced, 1/4 inch
48 oz. chicken broth
14.5 oz. beef broth
3 tbsp. tomato paste
1/4 cup fresh Italian parsley, chopped and divided
2 tsp. dried oregano
1 tsp. dried basil
1 tsp. course ground black pepper
Salt, to taste
1 15 oz. can dark red kidney beans
4 ripe roma tomatoes
1/2 cup pasta, small size, short macaroni or mini bowtie, uncooked
*Freshly grated parmesan cheese, for garnish

Steps:

  • Cook the sausage links in a large soup pot over medium-low heat. After 4-5 minutes turn the sausages, add 1/4 cup water, cover and cook for another 8-10 minutes or until cooked through. Transfer the sausages to a cutting board and allow to cool before coin slicing.
  • Over medium heat, add olive oil to the same large soup pot. Cook the garlic, carrots and onion until wilted, stirring occasionally. Add the cabbage, zucchini, potato, both stocks and tomato paste. Bring to a boil. Reduce the heat and add 2 tablespoons of the parsley, oregano, basil, pepper and salt to taste. Simmer uncovered over medium heat for about 15 minutes.
  • Add the sausage, beans, tomatoes, and pasta, simmer until the pasta is done (about 8 minutes). Serve with a sprinkling of fresh parsley and grated parmesan cheese.

HEARTY SAUSAGE MINESTRONE



Hearty Sausage Minestrone image

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

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (3-1/2 quarts).

Number Of Ingredients 10

1 pound bulk 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

Steps:

  • 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 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. Freeze option: Freeze cooled minestrone in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 372 calories, Fat 13g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 1481mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 9g fiber), Protein 18g protein.

MINESTRONE WITH KALE AND TURKEY SAUSAGE



Minestrone with Kale and Turkey Sausage image

Minestrone is a robust Italian soup of assorted vegetables and beans - the choices vary from cook to cook and season to season. In this version we use turkey sausage to add flavor and heartiness; we like how it complements the kale and chickpeas.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 cups torn sourdough bread, crusts removed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 links mild Italian turkey sausage (about 6 ounces), casings removed
1 small onion, diced
2 carrots, diced
2 cloves garlic, minced
1/2 small bunch curly kale, chopped (about 8 cups)
1 14.5-ounce can petite diced tomatoes
1 15.5-ounce can chickpeas, drained and rinsed
3/4 cup ditalini pasta (about 4 ounces)
4 cups low-sodium chicken broth

Steps:

  • Preheat the oven to 400 degrees F. Toss the bread on a baking sheet with 1 tablespoon oil and season with salt and pepper. Bake, tossing halfway through, until crisp, 15 to 20 minutes.
  • Meanwhile, heat the remaining 1 tablespoon oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned in spots and no longer pink, 4 to 6 minutes. Add the onion, carrots, garlic, 1/2 teaspoon salt and a few grinds of pepper; cook until almost tender, 6 to 8 minutes.
  • Add the kale and cook until just wilted, about 2 minutes. Stir in the tomatoes, chickpeas, pasta, broth and 4 cups water. Cover and bring to a boil, then reduce the heat and simmer until the kale is tender and the pasta is al dente, 3 to 5 minutes. Season with salt and pepper.
  • Ladle the soup into bowls. Top with the croutons and season with pepper.

Nutrition Facts : Calories 460, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 30 milligrams, Sodium 1,088 milligrams, Carbohydrate 58 grams, Fiber 9 grams, Protein 25 grams, Sugar 11 grams

MINESTRONE WITH ITALIAN SAUSAGE



Minestrone With Italian Sausage image

I got this recipe from Taste of Home and recently made it. It is a tasty satisfying soup. I did use frozen green beans instead of the fresh. This recipe does make a lot, but it does freeze well and tastes great reheated.

Provided by CookingONTheSide

Categories     Stocks

Time 1h25m

Yield 3 quarts, 11 serving(s)

Number Of Ingredients 18

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

Steps:

  • In soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain.
  • Stir in the carrots, celery, leek and garlic; cook for 3 minutes.
  • Add zucchini and green beans; cook 2 minutes longer.
  • Stir in broth, tomatoes, cabbage, basil, oregano and pepper.
  • Bring to a boil.
  • Reduce heat; cover, simmer for 45 minutes.
  • Return to a boil, stir in garbanzo beans, pasta and parsley.
  • Cook for 6-9 minutes or until the pasta is tender.
  • Serve with Parmesan cheese.

MINESTRONE SOUP WITH SWEET SAUSAGE



Minestrone Soup with Sweet Sausage image

Provided by Rachael Ray : Food Network

Time 1h50m

Yield 4 servings

Number Of Ingredients 26

3 tablespoons EVOO
3/4 cup broken spaghetti or linguine
1 pound sweet Italian sausage, bulk or cut from casing
1 carrot, chopped
1 bulb fennel, chopped
4 cloves garlic, sliced or chopped
1 onion, chopped
Salt and freshly ground pepper
One 14-ounce can cannellini beans, drained
One 14-ounce can garbanzo beans, drained
8 cups Chicken Poaching Liquid, recipe follows, or store-bought chicken stock
2 plum tomatoes
A few sprigs fresh rosemary, leaves stripped and chopped
A few sprigs fresh thyme, leaves stripped and chopped
Grated Parmigiano-Reggiano, to pass at the table
Ciabatta rolls, for serving
One 4-pound whole chicken
2 bay leaves
2 carrots, quartered
2 ribs celery, quartered
1 lemon, sliced
1 large onion, quartered with root end attached
A few black peppercorns
A few stems fresh rosemary
A few stems fresh thyme
Salt

Steps:

  • Heat 1 tablespoon EVOO in a soup pot over medium heat. Add the pasta and toast until deep golden, nutty and fragrant, then remove the pasta and reserve. Add the remaining 2 tablespoons EVOO and raise the heat a bit. Add the sausage and cook until browned, then transfer the sausage to a plate. Add the carrots, fennel, garlic and onions, and season with salt and pepper. Cook until tender, about 10 minutes. Return the sausage to the pot and add the beans and Chicken Poaching Liquid. Using the large holes of a box grater, grate the tomatoes into the soup. Add the rosemary and thyme, and season with salt and pepper. Simmer the soup to combine the flavors. Return the soup to a boil, stir in the toasted pasta and cook until al dente. Ladle the soup into shallow bowls and top with the cheese. Serve with ciabbatta rolls. Cook's Note: If you are not serving the soup immediately, cool and store it in the refrigerator before adding the pasta. Return it to a boil and cook the pasta as directed.
  • Place the chicken in a pot and add the bay leaves, carrots, celery, lemons, onions, peppercorns, rosemary, thyme and some salt. Cover with water and bring to a boil. Reduce the heat to a simmer and poach the chicken for 1 hour. When the chicken is cool enough to handle, discard the skin and bones and separate the meat into bite-size pieces. Strain the stock and reserve.

ITALIAN SAUSAGE MINESTRONE



Italian Sausage Minestrone image

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

Provided by Taste of Home

Categories     Lunch

Time 1h35m

Yield 13 servings (3-1/4 quarts).

Number Of Ingredients 14

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 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
Shredded or shaved Parmesan cheese

Steps:

  • In a Dutch oven, cook sausage over medium heat until no longer pink; drain., 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., 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.

Nutrition Facts : Calories 280 calories, Fat 15g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 828mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 4g fiber), Protein 12g protein.

SAUSAGE MINESTRONE



Sausage minestrone image

Bulk out this chunky vegetable soup with hearty sausage and cannellini beans, then serve with our tapenade ciabatta toasts

Provided by Good Food team

Categories     Lunch

Time 1h

Number Of Ingredients 14

2 tbsp olive oil , plus extra for drizzling
2 onions , finely chopped
6 carrots , roughly diced
4 celery sticks, roughly diced
4 garlic cloves , roughly chopped
8 good-quality sausages , skins removed and sausagemeat broken into walnut-sized pieces
1 tbsp tomato purée
2 x 400g cans chopped tomatoes
1 chicken stock cube , crumbled
400g can cannellini bean , drained and rinsed
1 tbsp golden caster sugar
1 tbsp red wine vinegar
large pack parsley , roughly chopped
Tapenade toast (see 'goes well with'), to serve

Steps:

  • Put the oil, onions, carrots, celery and garlic in a large saucepan. Cook gently over a low heat for 15 mins or until soft. Meanwhile, tip the sausage pieces into a non-stick frying pan, turn up the heat and sizzle for a few mins to brown. Put to one side.
  • Stir tomato purée through the soft vegetables and cook for 1 min more. Pour in the tomatoes, 3½ cans of water and the stock cube. Stir and simmer for 10 mins. Add the sausage pieces and beans, and bubble down for 10 mins until sausages are cooked through. Season and stir in the sugar, vinegar and parsley. Spoon into bowls, adding a Tapenade toast (see 'goes well with') to float, and a drizzle more olive oil, if you like.

Nutrition Facts : Calories 393 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 19 grams sugar, Fiber 6 grams fiber, Protein 14 grams protein, Sodium 2.4 milligram of sodium

SPICY MINESTRONE WITH SAUSAGE



Spicy Minestrone With Sausage image

This is a recipe that I got from my mother. I think that she got it from a mag. or newspaper some time ago. This is a good winter warm up soup! It has a little spice, not too much though. Enjoy!! A few step savers: You can use frozen diced onion and green peppers. Use bouillon cubes and water for beef stock. Use crushed garlic in a jar.

Provided by Sassy Cassie

Categories     Clear Soup

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 18

1 lb hot Italian sausage
1 onion
3 garlic cloves
1 large potato
1 green bell pepper
2 (16 ounce) cans diced tomatoes
1 zucchini or 1 another potato
1 teaspoon oil
1/4 cup chopped parsley
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon fennel seed
1/2 teaspoon red pepper flakes
1 quart beef stock
1 (16 ounce) can kidney beans
1 cup ditanlini macaroni or 1 cup other small macaroni noodles
1/2 cup of grated parmesan cheese
salt and pepper

Steps:

  • Cut sausage into pieces.
  • Chop onion.
  • Mince garlic.
  • Dice potato and bell pepper.
  • Cut zucchini in quarters lengthwise and then slice.
  • Heat oil in a dutch oven over medium heat.
  • Cook sausage until browned, about 10 minutes.
  • Drain on paper towels, saving 1 tbs fat.
  • Cook onion, garlic, potato and bell pepper in fat and cook for 5 minutes.
  • Add sausage, tomatoes with their liquid, herbs, spices, pepper flakes, salt & pepper to taste and stock.
  • Bring to a boil.
  • Reduce heat to low, cover and simmer until potato is tender, about 30 minutes.
  • Stir in kidney beans with their liquid, zucchini and pasta and simmer until pasta is tender, about 20 minutes.
  • Taste for seasoning and add salt & pepper if needed.
  • Pass cheese with the soup and let guests help themselves.

SLOW-COOKER BEAN AND SAUSAGE MINESTRONE



Slow-Cooker Bean and Sausage Minestrone image

Let this comforting soup simmer all day and come home to a hearty meal at night. Sausage is a great item to buy in bulk when it's on sale-just freeze to have on-hand for last-minute dinners.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 10h55m

Yield 8

Number Of Ingredients 11

1 package (20 ounces) 15-dried bean soup mix, sorted and rinsed
8 cups water
12 ounces bulk Italian sausage
1 medium onion, chopped (1/2 cup)
2 medium carrots, chopped (1 cup)
2 cans (14 ounces each) beef broth
2 cups water
2 cans (14.5 ounces each) Italian-style stewed tomatoes, undrained and large pieces cut up
1/2 cup uncooked small pasta shells
1/4 cup shredded Parmesan cheese
2 tablespoons chopped fresh parsley

Steps:

  • If bean soup mix comes with seasoning mix, discard it. Heat beans and 8 cups water to boiling in 4-quart saucepan; reduce heat to low. Simmer uncovered 10 minutes; remove from heat. Cover and let stand 1 hour.
  • Cook sausage and onion in 10-inch nonstick skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain if necessary.
  • Drain beans and discard water. Mix beans, sausage mixture, carrots, broth and 2 cups water in 5- to 6-quart slow cooker.
  • Cover and cook on Low heat setting 8 to 9 hours.
  • Stir in tomatoes and pasta. Increase heat setting to High. Cover and cook about 30 minutes or until pasta is tender. Sprinkle individual servings with cheese and parsley.

Nutrition Facts : Calories 440, Carbohydrate 64 g, Cholesterol 25 mg, Fiber 9 g, Protein 22 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1400 mg, Sugar 10 g, TransFat 0 g

SHORTCUT SAUSAGE MINESTRONE



Shortcut Sausage Minestrone image

I call this surprisingly good soup my magic soup because of its soothing powers. My daughter-in-law always asks for it when she needs a healing touch. -Marta Smith, Claremont, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings (2 quarts).

Number Of Ingredients 9

3/4 pound Italian turkey sausage links, casings removed
1 small green pepper, chopped
1 small onion, chopped
2 cups cut fresh green beans or frozen cut green beans
2 cups water
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
1 can (14-1/2 ounces) reduced-sodium chicken broth
3/4 cup uncooked ditalini or other small pasta

Steps:

  • In a 6-qt. stockpot, cook sausage, pepper and onion over medium heat 5-7 minutes or until sausage is no longer pink, breaking meat into crumbles; drain., Add green beans, water, kidney beans, tomatoes and broth; bring to a boil. Stir in ditalini; cook, uncovered, 10-11 minutes or until pasta is tender, stirring occasionally.

Nutrition Facts : Calories 232 calories, Fat 4g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 773mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 7g fiber), Protein 16g protein.

ITALIAN SAUSAGE & CHEESE TORTELLINI MINESTRONE



Italian Sausage & Cheese Tortellini Minestrone image

This is a lower fat, delicious, tasty, filling soup loaded with thick, chewy cheese tortellini, Italian turkey sausage and wonderful veggies ! This recipe came from Light & Tasty magazine. A meal in itself!

Provided by Theresa P

Categories     Vegetable

Time 1h30m

Yield 9 serving(s)

Number Of Ingredients 14

1 1/4 lbs Italian turkey sausage links, casings removed
1 large onion, chopped
2 garlic cloves, minced
6 1/2 cups reduced-sodium beef broth
1 (14 1/2 ounce) can diced tomatoes (UNDRAINED)
2 cups thinly sliced carrots
1 cup thinly sliced celery
1 cup ketchup
2 cups thinly sliced small zucchini
1/2 cup chopped green pepper
2 cups frozen cheese tortellini
1/2 cup peas (optional) or 1/2 cup green beans (optional)
1/4 cup minced fresh Italian parsley
1 teaspoon italian seasoning

Steps:

  • Brown Italian turkey sausage, onion, and garlic until meat is cooked through and no longer pink.
  • Drain meat well.
  • Add the beef broth, undrained tomatoes, carrots, celery, ketchup, and Italian Seasoning.
  • Bring to a boil.
  • Reduce heat and simmer for 20 minutes until vegetables are tender.
  • Add zucchini, green pepper and (canned beans or peas, if using) and cook for 5 minutes more.
  • Stir in tortellini and Italian parsley.
  • Cook until tortellini is tender (5-7 minutes).
  • Salt and pepper to taste.
  • Serve and ENJOY!

Nutrition Facts : Calories 236, Fat 7.5, SaturatedFat 3, Cholesterol 43.1, Sodium 1086.6, Carbohydrate 29.7, Fiber 3.4, Sugar 12.7, Protein 14.4

SHORTCUT SAUSAGE MINESTRONE RECIPE



Shortcut Sausage Minestrone Recipe image

I call this surprisingly good soup my â??kick-buttâ? soup for its soothing powers. My daughter-in-law always asks for it when she needs a healing touch. -Marta Smith, Claremont, Pennsylvania

Provided by @MakeItYours

Number Of Ingredients 9

3/4 pound Italian turkey sausage links, casings removed
1 small green pepper, chopped
1 small onion, chopped
2 cups cut fresh green beans or frozen cut green beans
2 cups water
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
1 can (14-1/2 ounces) reduced-sodium chicken broth
3/4 cup uncooked ditalini or other small pasta

Steps:

  • In a 6-qt. stockpot, cook sausage, pepper and onion over medium heat 5-7 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain.
  • Add green beans, water, kidney beans, tomatoes and broth; bring to a boil. Stir in ditalini; cook, uncovered, 10-11 minutes or until pasta is tender, stirring occasionally.
  • Yield: 6 servings (2 quarts).

SPICY SAUSAGE MINESTRONE SOUP



SPICY SAUSAGE MINESTRONE SOUP image

Categories     Soup/Stew     Bean     Dinner     Sausage

Number Of Ingredients 17

2 T olive oil
ground hot pork sausage (or mycoprotein if vegetarian)
1 white onion, chopped
3 stalks celery, chopped
3 carrots, chopped
2 cloves garlic, chopped
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp red pepper flakes (if desired)
1 bay leaf
1 can kidney beans, drained
1 can cannellini beans, drained
28 oz can chopped tomatoes
4 c. beef broth (or vegetable broth if vegetarian)
1/2 c ditalini or acini de pepe pasta
kale, chopped

Steps:

  • Heat olive oil in dutch oven over medium heat. Add ground sausage and cook until brown (about 5 min). Add onions, celery, and carrots, and saute until soft (about 5 min). Add garlic, thyme, oregano, basil, red pepper flakes (if desired), bay leaf, and saute for 1 min. Stir in can of tomatoes (do not drain), kidney beans, and cannellini beans. Add broth and bring to a boil. Turn to low and simmer for about 45 min. Add pasta and kale and cook for 10 more min. Serve with grated parmesan cheese.

KALE "MINESTRONE" WITH SAUSAGE



Kale

This easy-to-make soup is packed with flavor. It's kind of a hybrid between a Portuguese Kale Soup and Minestrone.

Provided by Heirloom Tomato

Categories     Beans

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 onion, diced
2 tablespoons olive oil
2 yellow summer squash, diced in 3/4-inch cubes
1 tablespoon chopped garlic
8 cups chicken broth
2 teaspoons dried sage
2 teaspoons italian seasoning
2 teaspoons smoked paprika
1 (16 ounce) can kidney beans, drained
1 (14 1/2 ounce) can diced tomatoes, including the juice
1 bunch kale, cut into small pieces, ribs and stems removed
1 cup elbow macaroni (Barilla Plus brand is ideal)
1/2 teaspoon red pepper flakes
freshly ground pepper
4 links fully-cooked chicken sausage (I used roasted garlic flavor)
parmesan cheese, to sprinkle on each serving

Steps:

  • Heat olive oil in a large pot.
  • Saute the onion and yellow squash for a few minutes until just starting to color.
  • Add the sage, Italian seasoning and smoked paprika.
  • Add the chopped garlic and cook for one minute.
  • Add the chicken broth, kidney beans and diced tomatoes.
  • Bring to a boil then lower heat and simmer 15 minutes, partly covered.
  • Add chopped kale and simmer 15 minutes more, partly covered.
  • Slice the chicken sausage into 1/4" slices and brown it lightly in a large skillet.
  • Add the sausage slices, elbow macaroni and red pepper flakes to the soup pot and simmer until macaroni and kale are tender, about 15 minutes more, partly covered.
  • Finish with freshly ground pepper to taste.
  • Sprinkle a little parmesan cheese on each serving.

HEARTY SAUSAGE MINESTRONE



Hearty Sausage Minestrone image

This recipe was on the back of a box of Ditalini (short salad macaroni) that I bought years ago. It includes a few changes we've made over the years that we think makes it even tastier. I often make a triple batch, and I freeze the leftovers for the kids to reheat on nights that we're not available to cook fresh meals....

Provided by Vickie Parks

Categories     Bean Soups

Time 35m

Number Of Ingredients 8

1 lb ground italian sausage
1/2 cup diced onion
2 stalk(s) celery, diced
1/2 cup ditalini (short salad macaroni)
16-oz can white cannellini kidney beans
1 (14.5oz) can(s) low-sodium beef broth
1 (14.5oz) can(s) petite diced tomatoes, undrained
1 small zucchini, diced

Steps:

  • 1. In a stockpot or Dutch oven, cook sausage with onions and celery over medium heat until sausage is browned, breaking up the sausage with a wooden spoon during cooking. Drain excess grease, if desired.
  • 2. Add remaining ingredients to pot, and bring to a boil. Once it reaches a boil, reduce heat to low and let simmer 15 to 20 minutes or until the pasta is soft and zucchini is tender. Serve immediately.

ITALIAN SAUSAGE MINESTRONE FOR TWO



Italian Sausage Minestrone for Two image

This no-fuss minestrone is perfect dinner 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

Provided by Taste of Home

Categories     Lunch

Time 1h35m

Yield 3 cups.

Number Of Ingredients 14

1/4 pound bulk Italian sausage
1/3 cup chopped carrot
1/4 cup chopped celery
3 tablespoons chopped onion
1 garlic cloves, minced
2-1/4 teaspoons olive oil
1-3/4 cups reduced-sodium chicken broth
3/4 cup cannellini beans, rinsed and drained
3/4 cup undrained fire-roasted diced tomatoes
1 bay leaf
3/4 teaspoon Italian seasoning
3/4 teaspoon tomato paste
1/4 cup ditalini or other small pasta
Shredded or shaved Parmesan cheese

Steps:

  • In a Dutch oven, cook sausage over medium heat until no longer pink; drain., In the same pan, saute the carrots, celery, onion and garlic in oil until tender. Stir in the broth, beans, tomatoes, bay leaf, Italian seasoning, tomato paste and sausage. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Stir in ditalini; return to a boil. Reduce heat and cook, uncovered, for 6-8 minutes or until pasta is tender. Discard bay leaf. Serve with cheese.

Nutrition Facts : Calories 296 calories, Fat 16g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 875mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 4g fiber), Protein 12g protein.

ITALIAN SAUSAGE MINESTRONE



Italian Sausage Minestrone image

A robust main dish soup with a distinct Italian flavor, and can be made in about 30 minutes. Leftovers are even better, the next day!

Provided by SandyThePoet

Categories     Stew

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 lb of your favorite loose Italian sausage
1 onion, chopped
1 bell pepper, chopped
4 garlic cloves
2 tablespoons of jarred pesto sauce (can substitute 1 TBSP dried Italian Herbs)
2 (14 1/2 ounce) cans Italian stewed tomatoes or 2 (14 1/2 ounce) cans Italian-style diced tomatoes
1 (6 ounce) can tomato sauce
1 (14 ounce) can cannellini beans or 1 (14 ounce) can garbanzo beans, drained and rinsed
1 (16 ounce) bag frozen mixed vegetables
1 quart beef stock
1 cup of uncooked elbow macaroni

Steps:

  • In the bottom of your best soup pot, heat up your olive oil and add the sausage, onions and peppers. When the sausage is almost completely cooked, add the garlic and the pesto (or herbs). Let it cook another minute, then add the tomatoes and tomato sauce, frozen vegetables and beans. Let this cook for about 10 minutes on medium heat. Then add your beef stock and bring back to a gentle boil and then add the macaroni. Salt and pepper to taste. If you like it spicy, you might also add a pinch of red pepper flakes. Cook another 10 minutes.

Nutrition Facts : Calories 541.9, Fat 27, SaturatedFat 8.4, Cholesterol 43.1, Sodium 2198.8, Carbohydrate 50.5, Fiber 10, Sugar 9.7, Protein 26.9

SAUSAGE MINESTRONE SOUP WITH ORZO



SAUSAGE MINESTRONE SOUP WITH ORZO image

Categories     Soup/Stew     Bean     Stew     Dinner     Fall     Healthy

Number Of Ingredients 20

1 lb Sweet Italian Sausage
1 lb Hot Italian Sausage
3 tbsp olive oil
1 large Spanish onion, peeled and diced
2 cloves garlic, minced
2 ribs celery, sliced
5 carrots, peeled and sliced
1 can (28 ounces) whole tomatoes, cut into pieces
12 cups chicken stock, plus additional as needed
4 cups tomato juice
2 bay leaves
1 can (16 ounces) chickpeas, drained and rinsed
1 can (16 ounces) cannelloni beans, drained and rinsed
1 can (16 ounces) dark red kidney beans, drained and rinsed
1 large zucchini, diced
1 large summer squash, diced
1/2 cup dried orzo
3 tbsp chopped fresh basil
Chicken broth--8 to 12 cups
Kosher salt and freshly ground black pepper, to taste

Steps:

  • Preheat the oven to 350° F. Line a baking sheet or a roasting pan with parchment paper or foil. Place the sausages on the pan and bake for 25 minutes. Let cool on a plate lined with paper towels. Cut into 1/4 to 1/2 inch slices. Heat a stockpot over medium-high heat. Add the olive oil, onion, garlic, celery and carrots. Sauté for 8 minutes. Add the tomatoes, stock, tomato juice, bay leaves, chickpeas, kidney beans, cannelloni beans and cooked sausage slices. Bring to a boil. Reduce the heat to medium, cover the pot and simmer for 40 minutes, adding more stock or water if too much liquid evaporates. Remove and discard the bay leaves. Add the zucchini, summer squash and orzo. Cook for an additional 10 minutes. Stir in the basil, salt and pepper.

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