Hearty Minestrone

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"With a soup this rich and hearty, you won't need the sandwich!" — The Kitchen at Johnsonville Sausage

Directions

Remove sausage from casing and cut into chunks.
In large stockpot, saute sausage over medium heat until browned on all sides, about 5 minutes. Add the red pepper, onion and celery; saute 5 minutes longer or until vegetables are tender. Add the remaining ingredients; bring to a boil. Reduce heat to low; cover and simmer for 20-25 minutes or until pasta is tender.

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Reviews More Reviews

Most Helpful Positive Review

Oct 26, 2011

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)!

—JoyCSexton

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Most Helpful Critical Review

Mar 19, 2013

The next time I make this, I will omit the wine, beans and potatoes. We thought they were out of place in this recipe.

—Mike Harvey, daPITA

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40 Ratings

Oct 16, 2011

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!

—Mallmarie

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Feb 06, 2012

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.

—Mary Jo M.

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Nov 10, 2011

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.

—Andrea

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May 18, 2012

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.

—naples34102

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Jan 10, 2012

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.

—etm

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Nov 16, 2011

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

—CHRIS

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Nutrition

Calories
380 kcal
19%

Carbohydrates
37.4 g
12%

Cholesterol
40 mg
13%

Fat
15.6 g
24%

Fiber
4.9 g
20%

Protein
18.8 g
38%

Sodium
975 mg
39%

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

Nutritional Information

Hearty Minestrone

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 380
Calories from Fat: 140

% Daily Value *
Total Fat 15.6g 24 %
** Saturated Fat 6.2g 31 %
Cholesterol 40mg 13 %
Sodium 975mg 39 %
** Potassium 555mg 16 %
Total Carbohydrates 37.4g 12 %
Dietary Fiber 4.9g 20 %
Protein 18.8g 38 %
** Sugars 3.1g
** Vitamin A 10 %
** Vitamin C 47 %
** Calcium 8 %
** Iron 25 %
** Thiamin 25 %
** Niacin 34 %
** Vitamin B6 19 %
** Magnesium 19 %
** Folate 57 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.