30 MINUTE MINESTRONE SOUP WITH SAUSAGE
A super quick easy soup that feeds a crowd! Make this with just a few ingredients. The sausage does all the flavor work!
Provided by Kathi & Rachel
Categories Dinner Main Course Soup
Time 30m
Number Of Ingredients 16
Steps:
- Heat large dutch oven or soup pot to medium high.
- Add sausage to pot. Cook and crumble sausage. Drain all but 1 tablespoon of fat. (if using lean chicken sausage omit this step.)
- Add onion, carrots, celery, garlic and parsley to sausage and cook until veggies are just tender.
- Reduce heat to medium. Add tomato paste, crushed tomatoes and diced tomatoes. Cook for 2-3 minutes.Add italian herbs.
- Add chicken stock, beans, pasta, salt and pepper and bring to a simmer.
- Cook for 10 minutes or until pasta is al dente. Taste for seasoning. Serve with fresh parmesan cheese and bread!
Nutrition Facts : ServingSize 8 g, Calories 311 kcal, Carbohydrate 35.4 g, Protein 20 g, Fat 11 g, SaturatedFat 2.7 g, Cholesterol 54.4 mg, Sodium 853 mg, Fiber 6.4 g, Sugar 7.1 g
MINESTRONE WITH ITALIAN SAUSAGE
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
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 SOUP WITH SWEET SAUSAGE
Provided by Rachael Ray : Food Network
Time 1h50m
Yield 4 servings
Number Of Ingredients 26
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.
CLASSIC MINESTRONE SOUP
Minestrone is a hearty, traditional Italian soup typically made with beans, pasta and lots of vegetables. Enjoy the slow-cooked flavor in just about 30 minutes.
Provided by College Inn® Broths and Stocks
Categories Trusted Brands: Recipes and Tips College Inn® Broths and Stocks
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook onion, carrot, celery, garlic and rosemary until vegetables begin to soften, about 5 minutes.
- Stir in tomato sauce, beans and 2 1/2 cups water. Add broth, zucchini, pasta and pepper; bring to a simmer. Cook, uncovered, 10 minutes or until pasta is tender, stirring occasionally. Stir in parsley. Serve topped with Parmesan cheese and additional parsley, if desired.
Nutrition Facts : Calories 235.3 calories, Carbohydrate 38.6 g, Cholesterol 0.3 mg, Fat 4.8 g, Fiber 8.4 g, Protein 9.6 g, SaturatedFat 0.6 g, Sodium 1220.5 mg, Sugar 5.9 g
MINESTRONE WITH ITALIAN SAUSAGE
Need a hearty warmer-upper? Make a one-pot soup packed with meat, beans and pasta to satisfy hungry appetites.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 7
Number Of Ingredients 12
Steps:
- In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage, onion, carrots, basil and garlic; cook 5 to 7 minutes, stirring frequently, until sausage is no longer pink; drain.
- Stir broth, tomatoes and great northern beans into sausage mixture. Heat to boiling. Reduce heat to medium-low; cover and cook 7 to 8 minutes, stirring occasionally.
- Stir in macaroni, zucchini and frozen green beans. Heat to boiling. Cook over medium-high heat 5 to 6 minutes, stirring occasionally, until vegetables are hot and macaroni is tender.
Nutrition Facts : Calories 380, Carbohydrate 38 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 6 g, Protein 20 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1400 mg, Sugar 5 g, TransFat 0 g
MINESTRONE SOUP WITH SAUSAGE
Make and share this Minestrone Soup With Sausage recipe from Food.com.
Provided by House
Categories Low Cholesterol
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In a large, nonstick skillet, brown sausage over medium heat 5-7 minutes, stirring.
- frequently.
- When it is browned on all sides, set aside to drain on paper towels.
- In a soup pot, cook the onion in the olive oil over medium heat until soft, about.
- five minutes.
- Add the tomatos, cabbage, garlic, basil, pepper, bay leaves and parsley. Stir.
- to combine.
- Add the beef base, water and cooked sausage.
- Simmer for 30 minutes over medium low heat, then raise heat to high to bring
- to a boil.
- Add the dry pasta and white beans.
- Cook until the pasta is done, about 10-12 minutes.
- Serve, or reduce heat to low and simmer until ready to eat.
- Serve each bowl topped with grated Romano or Parmesan cheese.
Nutrition Facts : Calories 1312.4, Fat 70.4, SaturatedFat 22.9, Cholesterol 129.4, Sodium 3077.1, Carbohydrate 101.5, Fiber 20.1, Sugar 14.2, Protein 70.5
MINESTRONE SOUP WITH ITALIAN SAUSAGE
Provided by Food Network
Time 45m
Yield 6-8 servings
Number Of Ingredients 20
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.
SAUSAGE MINESTRONE
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
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
SHORTCUT SAUSAGE MINESTRONE
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
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.
MINESTRONE WITH ITALIAN SAUSAGE
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
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.
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