Best 10 Minestrone With Italian Sausage Recipes

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Minestrone is a hearty and flavorful Italian soup that is perfect for a cold winter day. Made with a variety of vegetables, beans, and pasta, minestrone is a delicious and nutritious meal that is sure to please everyone at the table. This article features three delicious minestrone recipes, each with its own unique flavor. The first recipe is a classic minestrone soup made with a variety of vegetables, beans, and pasta. The second recipe is a Tuscan minestrone soup that features kale, cannellini beans, and sausage. The third recipe is a quick and easy minestrone soup that uses frozen vegetables and canned beans. No matter which recipe you choose, you're sure to enjoy this delicious and versatile soup.

Let's cook with our recipes!

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 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

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.

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 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 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

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

MINESTRONE WITH ITALIAN SAUSAGE



Minestrone With Italian Sausage image

Make and share this Minestrone With Italian Sausage recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 45m

Yield 7 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil or 1 tablespoon 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
2 teaspoons finely chopped garlic
5 1/4 cups beef broth
2 cups canned diced tomatoes, undrained
1 (16 ounce) can great northern beans, drained and rinsed
1 cup uncooked small elbow macaroni
1 medium zucchini, cut lengthwise in half, then cut into 1/4-inch slices (1 cup)
1 cup frozen cut green beans

Steps:

  • In a 5-quart Dutch oven, heat oil over med-high heat.
  • Add sausage, onion, carrots, basil, and garlic; cook 5-7 minutes, stirring often, until sausage is no longer pink; drain.
  • Stir broth, tomatoes, and great northern beans into sausage mixture.
  • Heat to boiling; decrease heat to med-low.
  • Cover; cook 7-8 minutes, stirring occasionally.
  • Stir in macaroni, zucchini, and frozen green beans; heat to boiling.
  • Cook over med-high heat 5-6 minutes, stirring occasionally, until vegetables are hot and macaroni is tender; taste and adjust seasoning with salt and pepper.

Nutrition Facts : Calories 277.5, Fat 8.5, SaturatedFat 2.8, Cholesterol 19.5, Sodium 1059.5, Carbohydrate 31, Fiber 6.2, Sugar 4.3, Protein 20.2

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 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

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make your minestrone soup even better. Look for ripe vegetables, flavorful sausage, and a good quality broth.
  • Don't overcrowd the pot: When adding the vegetables to the pot, make sure there is enough room for them to cook evenly. If the pot is too crowded, the vegetables will steam instead of sautéing.
  • Simmer the soup for at least 30 minutes: This will allow the flavors to meld and develop. The longer you simmer the soup, the better it will taste.
  • Season the soup to taste: Add salt, pepper, and other seasonings to taste. You may also want to add a squeeze of lemon juice or a handful of chopped fresh herbs.
  • Serve the soup with a side of crusty bread or a green salad: This will help to round out the meal.

Conclusion:

Minestrone soup is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With its simple ingredients and easy-to-follow instructions, this minestrone soup recipe is sure to become a family favorite.

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