Minestrone With Italian Sausage Recipes

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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.

MINESTRONE WITH ITALIAN SAUSAGE



Minestrone with Italian Sausage image

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

1 tablespoon olive or vegetable oil
1 lb bulk sweet Italian sausage
1 medium onion, chopped (1/2 cup)
2 medium carrots, coarsely chopped (1 cup)
2 teaspoons dried basil leaves
2 teaspoons finely chopped garlic
5 1/4 cups Progresso™ beef flavored broth (from two 32-oz cartons)
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 can (15.5 oz) great northern beans, drained, rinsed
1 cup uncooked small elbow macaroni (3 1/2 oz)
1 medium zucchini, cut lengthwise in half, then cut into 1/4-inch slices (1 cup)
1 cup frozen cut green beans

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 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.

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.

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 WITH ITALIAN SAUSAGE



MINESTRONE WITH ITALIAN SAUSAGE image

Categories     Soup/Stew

Yield 8-10 Bowls

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. Yield: 11 servings (about 3 quarts).

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Top Asked Questions

How to make minestrone soup with Italian sausage?
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.
What kind of cheese goes with minestrone soup?
All the classic flavors of minestrone soup kicked up a notch with Italian sausage and topped with Parmesan cheese. At under 400 calories per serving, this thick and hearty soup loaded with vegetables will become a family favorite! During the cold winter months in Utah, I love to have soup for dinner.
How long to cook Italian sausage in soup?
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.

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