Sausage Minestrone Recipe - Allrecipes.com
Sausage Minestrone Recipe
  • READY IN 35 mins

Sausage Minestrone

Recipe by  

"This minestrone is especially hearty with the addition of Italian sausage."

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Original recipe makes 4 servings Change Servings
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Directions

  1. In large saucepan, crumble and cook sausage and onions over medium heat until sausage is browned. Drain if desired. Add remaining ingredients to saucepan. Bring to a boil. Reduce heat to low and simmer 15-20 minutes or until pasta is cooked and zucchini is tender. Refrigerate leftovers.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 08, 2009

I give this 5 stars but was considering 4 stars because as other reviewers wrote, it needs a lot more broth to make it a soup. I used three cans of broth instead of one. I also used three large Italian sausage links, removed from their casings because that's what I had on hand. I added 1 teaspoon each oregano and basil, and a dash of crushed red pepper at the end, and this was really, really tasty! Great for a cold winter's night!

 
Most Helpful Critical Review
Jan 08, 2012

I had to add so many more things to make this to even taste what I would call flavor. I think I will try my own Mom's recipe and call it good. Sorry!

 

37 Ratings

Oct 01, 2008

Would have been five stars if there was even a meager attempt at making this recipe healthy... Pros: REALLY easy to make; versatile; difficult to mess up. Cons: Check out the nutritional values - I think we can all figure out where the fatty culprit is in this recipe. I ditched the Bob Evans sausage roll and used chorizo instead. Chicken and turkey sausage means WAY less fat and fewer calories - and it made the soup nice and spicy as well! Everything else was pretty much by the book, although I needed to add way more than 14.5 oz of beef broth to make it soupy and not stewy. This will definitely be a staple of mine, although I will be tinkering with the recipe to make it healthier (more fresh veggies instead of canned, beef broth substitutes to cut out some sodium - 77%??? Blech!). As is, though (minus the gross sausage roll), it's an easy soup to have on hand for emergency "oh no! I have nothing to cook with!" evenings.

 
Jan 09, 2008

4.5 stars on this....I doubled the broth and added carrots and some garlic...really good for how fast this recipe is.

 
Jan 01, 2008

This soup is very tasty & not hard at all. Very thick - does fine with half the macaroni, or a little more broth.

 
Feb 26, 2008

I used Aidells Sundried tomato sausage it added some really good flavor! just 1/4 each sausage... we don't like regular sausage in it but love the recipe. I also used great northern beans and white kidney beans for the different texture and it brought addition flavor.

 
Oct 09, 2007

yummy

 
Jan 18, 2012

I gave this recipe 4 stars because it deserved 3 as is and 5 when i got done with it. This is what i did. I did not use Bob Evens Italian Sausage i used a generic brand, I substituted the white beans for kidney beans, i added one can of chicken broth, i doubled the amount of pasta,i added a can of tomato sauce, 2 dashes of Italian seasoning, and a pinch of chili pepper flakes. Now i didn't eat this myself, ( I'm a vegetarian ) but everyone i served it to absolutely loved it!

 

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Nutrition

  • Calories
  • 659 kcal
  • 33%
  • Carbohydrates
  • 38.1 g
  • 12%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 37.2 g
  • 57%
  • Fiber
  • 7.2 g
  • 29%
  • Protein
  • 37.9 g
  • 76%
  • Sodium
  • 1792 mg
  • 72%

* Percent Daily Values are based on a 2,000 calorie diet.

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