Best 4 Minestrone And Sausage Soup Recipes

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Minestrone and Sausage Soup: A Hearty and Flavorful Italian Classic

Minestrone and Sausage Soup is a classic Italian dish that combines the richness of sausage with the freshness of vegetables in a flavorful broth. This hearty and versatile soup is perfect for a chilly day, and can be easily customized to suit your preferences. The traditional minestrone soup is made with a variety of vegetables, such as carrots, celery, onions, tomatoes, green beans, and zucchini. However, you can also add other vegetables that you like, such as potatoes, spinach, or kale. The sausage adds a savory and smoky flavor to the soup, and you can use any type of sausage that you like, such as Italian sausage, chorizo, or kielbasa. The soup is typically served with crusty bread or a side salad, and can be garnished with grated Parmesan cheese or fresh herbs. In this article, we will provide two delicious recipes for minestrone and sausage soup: a classic Italian recipe and a more modern version with a creamy tomato broth. Both recipes are easy to follow and will result in a delicious and satisfying soup that the whole family will enjoy.

Here are our top 4 tried and tested recipes!

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 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

CONTEST-WINNING EASY MINESTRONE



Contest-Winning Easy Minestrone image

This minestrone soup recipe is special to me because it's one of the few dinners my entire family loves. And I can feel good about serving it because it's full of nutrition and low in fat. -Lauren Brennan, Hood River, Oregon

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h5m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 18

2 large carrots, diced
2 celery ribs, chopped
1 medium onion, chopped
1 tablespoon olive oil
1 tablespoon butter
2 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cans (8 ounces each) no-salt-added tomato sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups shredded cabbage
1 tablespoon dried basil
1-1/2 teaspoons dried parsley flakes
1 teaspoon dried oregano
1/2 teaspoon pepper
1 cup uncooked whole wheat elbow macaroni
11 teaspoons grated Parmesan cheese

Steps:

  • In a large saucepan, saute the carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer., Stir in the broth, tomato sauce, beans, chickpeas, tomatoes, cabbage, basil, parsley, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add macaroni; cook, uncovered, 6-8 minutes or until macaroni and vegetables are tender., Ladle soup into bowls. Sprinkle with cheese. Freeze option: Before adding cheese, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 180 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 443mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges

UPSTATE MINESTRONE SOUP



Upstate Minestrone Soup image

If you love vegetables, you'll find this minestrone especially satisfying. Keep the recipe in mind when you have a bounty of fresh garden produce. -Yvonne Krantz, Mt. Upton, New York

Provided by Taste of Home

Categories     Lunch

Time 1h55m

Yield 8 servings.

Number Of Ingredients 14

1 pound Italian sausage links, cut into 1/2-inch slices
1 tablespoon olive oil
1 cup finely chopped onion
1 cup sliced fresh carrots
1 garlic clove, finely minced
1 teaspoon dried basil
2 cups shredded cabbage
2 small zucchini, sliced
2 cans (10-1/2 ounces each) condensed beef broth, undiluted or 3 beef bouillon cubes plus 1-1/2 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (15-1/2 ounces) great northern beans, rinsed and drained
Minced fresh parsley

Steps:

  • In a Dutch oven, brown sausage in oil. Add the onion, carrots, garlic and basil; cook for 5 minutes. Stir in the cabbage, zucchini, broth, tomatoes, salt and pepper. , Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add beans; cook 20 minutes longer. Garnish with parsley. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Nutrition Facts : Calories 236 calories, Fat 14g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 1329mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 5g fiber), Protein 12g protein.

Tips:

  • Use fresh, high-quality ingredients: Fresh vegetables, herbs, and broth will make a big difference in the flavor of your soup.
  • Don't overcrowd the pot: If you add too many ingredients, the soup will be watery and bland. Add the ingredients in stages, starting with the vegetables that take the longest to cook.
  • Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a splash of lemon juice or red wine vinegar for a little extra acidity.
  • Let the soup simmer: Simmering allows the flavors to meld and develop. Let the soup simmer for at least 30 minutes, or up to an hour.
  • Serve with crusty bread or a green salad: Minestrone is a hearty soup that can be served as a main course or a side dish. Serve it with crusty bread or a green salad for a complete meal.
Conclusion: Minestrone is a classic Italian soup that is easy to make and can be customized to your liking. It is a great way to use up leftover vegetables and meat, and it is also a healthy and satisfying meal. So next time you're looking for a quick and easy soup recipe, give minestrone a try.

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