Recipe by The Kitchen at Johnsonville Sausage
"With a soup this rich and hearty, you won't need the sandwich!"
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1 (19 ounce) package
Johnsonville® Italian Hot Sausage Links, casings removed
sweet red bell pepper, chopped
uncooked small shell pasta
1 (15.5 ounce) can
Great Northern beans, rinsed and drained
1 (14.5 ounce) can
potato, peeled and chopped
We give this a 5! Super good recipe. The only issue we had was that there was not nearly enough broth but this could be that we used a little bit more of each of the veggies than called for. My husband found it a bit salty so next time we will not add any extra salt but super delicious and we cannot wait to make it again (though with the extra broth we added we have enough for two more meals at least)!
The next time I make this, I will omit the wine, beans and potatoes. We thought they were out of place in this recipe.
I can't believe no one has posted a review of this wonderful recipe! I grew up eating minestrone with small chunks of beef in it. This recipe with sausage is sooooooo much better! The broth is delicious, and the vegetables tender and flavorful. I only had white wine on hand so I had to substitute. It was still outstanding in every way. I will be making this often!
I'm always looking for a quick and tasty soup. This fits the bill. I made some adjustments. I used bulk sweet Italian sausage. I added:
1 small chopped green pepper and 1 yellow (summer squash). I added 1 can of rinsed and drained low sodium kidney beans. I used 3 cans of low sodium beef broth and 1 can of low sodium chicken broth. For more flavor, I added 2 T. of Worcestershire sauce , 1/2 tsp. red pepper flakes, and 1/2 tsp. garlic powder. I would suggest cooking 20 min. before adding the beans and the pasta, then continue to simmer for 10 min. The pasta will continue to cook as the soup cools.
I will definitely make this again.
Mary Jo M.
It was good. Minestrone-y, but sort of stewish. I added rutabaga and sauteed it with the potatoes. Then I drank the rest of the bottle of wine with my sister.
Good foundational blueprint for minestrone which, by definition, is simply a vegetable soup (meat optional) that includes making use of the vegetables you have at hand. Every time you make it, it will be a variation of what you made before. I did the same, following the general recipe but with some liberty – added garlic and fresh parsley, mini beef tortellini for the pasta, ceci (garbanzo) beans rather than Great Northern, eliminated the potatoes (not a fan), skipped the zucchini only because I didn’t have any, used my own tomatoes put up from my garden, some leftover mushrooms, and added some leftover spinach at the end, just long enough to wilt it. No need to measure anything; toss in broth, pasta, tomatoes and vegetables as it pleases you. This soup was a lifesaver tonight – after a day of a couple of long mishaps that ate up most of my day, this came together quickly to produce a nutritious, delicious and satisfying meal.
This is probably the best soup that I have ever had, it's definitely the best I've ever made myself. The only problem is that the broth needed to be doubled. Otherwise it is AMAZING.
This is absolutely delicious. I did find it needed more broth even though I did not add extra vegetables. I added two additional cans beef broth and 1/4 cup ketchup. SUPER
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 135
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