Spicy Minestrone With Sausage 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 SOUP RECIPE WITH SAUSAGE AND FENNEL



Minestrone Soup Recipe with Sausage and Fennel image

Think of this recipe as a guide. The soup is excellent as written, but this is the perfect opportunity to use up vegetables in the fridge. This is great eaten straight away and it will keep overnight. The pasta may become softer overtime, but the flavors of the soup will improve.

Provided by Adam and Joanne Gallagher

Time 50m

Yield Makes approximately 6 servings

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
8 ounces bulk spicy or Italian pork sausage, see note
2 medium bulbs fennel, trimmed and finely chopped
1 medium onion, finely chopped
3 medium carrots, peeled and finely chopped
3 stalks celery, finely chopped
3 garlic cloves, minced
2 medium zucchini or yellow summer squash, finely chopped
1 (15-ounce) can diced tomatoes, with juice
1 (15-ounce) can cannellini beans (white kidney beans)
8 cups low-sodium chicken stock, see how we make chicken stock
1 bay leaf
3 sprigs fresh thyme
3/4 cup small dried pasta such as penne, elbow or orecchiette
1 pound baby spinach (about 4 cups)
Salt and fresh ground black pepper
1/4 cup fresh parsley leaves and tender stems, chopped
Fresh grated Parmesan cheese for serving

Steps:

  • Heat the olive oil over medium-low heat in a large, heavy soup pot or Dutch oven and add the fennel, onion, carrots and celery. Cook, stirring, until beginning to soften, about 3 minutes. Stir in 1/2 teaspoon of salt and garlic and cook for 1 minute.
  • Add zucchini, tomatoes with juice, beans, bay leaf, thyme and the chicken stock, and bring to a simmer. Stir in 1 teaspoon of salt, taste then adjust with more as needed. Add 6 to 7 generous grinds of black pepper. Reduce heat to low and simmer about 20 minutes.
  • Add pasta and cook until it is tender but not mushy, 8 to 10 minutes. Stir in spinach and parsley and cook until wilted, about 2 minutes. Taste the soup and adjust with more salt and/or pepper. Serve with parmesan cheese on top.

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.

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.

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.

SPICY MEXICAN MINESTRONE STEW



Spicy Mexican Minestrone Stew image

Here's a casual, comforting dish that's great for friends or family. Picante sauce adds a zesty burst of flavor that makes this minestrone-style stew especially tasty.

Provided by Swanson®

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 50m

Yield 6

Number Of Ingredients 10

½ pound sweet Italian pork sausage, casing removed
2 teaspoons vegetable oil
1 ¾ cups Swanson® Beef Broth or Swanson® Beef Stock
1 (14.5 ounce) can whole tomatoes, cut up
1 ½ cups Pace® Picante Sauce
¼ teaspoon garlic powder
1 (8 ounce) package medium shell-shaped pasta, cooked and drained
1 (10 ounce) package frozen cut green beans, thawed
1 (15 ounce) can kidney beans, rinsed and drained
⅓ cup shredded Monterey Jack or mozzarella cheese

Steps:

  • Shape the sausage firmly into 1/2-inch meatballs.
  • Heat the oil in a 4-quart saucepan over medium-high heat. Add the meatballs and cook until well browned on all sides. Remove the meatballs from the saucepan. Pour off any fat.
  • Stir the broth, tomatoes, picante sauce and garlic powder in the saucepan and heat to a boil. Stir in the shells. Return the meatballs to the saucepan. Reduce the heat to low. Cover and cook for 10 minutes, stirring often.
  • Stir in the green beans and kidney beans. Cook for 10 minutes or until the meatballs are cooked through and the shells are tender, stirring occasionally. Sprinkle with the cheese before serving, if desired.

Nutrition Facts : Calories 352.6 calories, Carbohydrate 46.8 g, Cholesterol 20.4 mg, Fat 11.4 g, Fiber 10.8 g, Protein 17 g, SaturatedFat 4 g, Sodium 1357.4 mg, Sugar 7.9 g

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 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

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

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.

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

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From soyouregettingmarried.com


MINESTRONE WITH SAUSAGE RECIPE - ALL INFORMATION ABOUT HEALTHY …
1. 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. 2. 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 ...
From therecipes.info


MINESTRONE SOUP RECIPE WITH SAUSAGE AND FENNEL | RECIPE | SPICY …
Jan 13, 2013 - Easy minestrone soup recipe with with sausage, fennel, white beans and pasta.
From pinterest.com


SAUSAGE MINESTRONE | CANADIAN LIVING
2005-07-14 In Dutch oven, heat vegetable oil over medium heat; fry sausages, turning occasionally, until browned, about 10 minutes. Set aside. Drain off fat. Add onions and garlic; cook, stirring and scraping up brown bits from bottom of pan, until onions are softened, about 5 minutes. Add beans, 6 cups (1.5 L) water and bay leaf; bring to boil, skimming ...
From canadianliving.com


WHITE BEAN, ARUGULA, & SAUSAGE MINESTRONE RECIPE - EAT SIMPLE …
Bring a large pot to medium high heat and add enough oil (~ 1 ½ Tbsp) to lightly coat the bottom of the pan. Add sausage and onions. Cook ~ 6-7 minutes (or until sausage is nearly done) uncovered and add garlic.
From eatsimplefood.com


ITALIAN SAUSAGE MINESTRONE | SHARE THE PASTA
2018-08-30 Instructions Spray a non-stick pan with very little oil. Heat the pan on medium-high and brown the sausage until it is fully cooked. Remove from heat and set aside. In a large Dutch oven, heat 2 tbsp of oil and saute the chopped onion and celery for a brief 2-3 minutes or so.
From sharethepasta.org


HEARTY MINESTRONE WITH SPICY SAUSAGE AND BEANS (RUN FAST EAT …
Long run mineral broth: rinse and peel all veggies, add to crock pot, cover with water, and cook on low 6-8 hours (high 3-4), strain and refridgerate
From pinterest.com


RECIPE: SPICY MINESTRONE WITH ORZO PASTA STEP BY STEP WITH …
Vary the quantity of chili according to your taste, but remember that water is very absorbent and spicy. Pour water over the vegetables and place on high heat. When the water begins to boil, add salt, a bay leaf and a pinch of pepper. Cook on low heat for 30-40 minutes. Let's prepare the vegetables for the minestrone. Peel potatoes, wash them and cut into small cubes.
From handy.recipes


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