Skip to main content

Italian Sausage Minestrone

It has been one long, cold winter already here in New England.  Though my switch to eating healthier has been pretty easy overall, I've been struggling with finding warm, comforting foods for the season, so this event came at the perfect time.   I don't make tons of soups, but when I was searching for recipes, this Italian Sausage Minestrone really stood out to me.

I used hot turkey sausage, and there was very little fat to drain.  You can't get much better than the smell of carrots, celery, onions and garlic softening in oil. Some people think soup takes a long time, but this comes together pretty quickly.  If you are serving the entire batch right away, it's easy to add the pasta, bring everything back up to a boil and cook it through.  For single servings, watch that the pasta doesn't stick to the bottom of the vessel and burn. Thank you Elizabeth R for the wonderful recipe!

Need more #ComfortFood ideas?  Check out the links at the bottom of the post.  Thank you so much to Cindy for hosting and to all the other #FestiveFoodies for their awesome dishes!

Italian Sausage Minestrone

Italian Sausage Minestrone


  • 1 pound Mild Italian Sausage (I used hot turkey sausage)
  • 2 large carrots, chopped
  • 2 celery ribs, chopped
  • 1 onion, medium, chopped
  • 6 garlic cloves, minced
  • 3 Tablespoons olive oil
  • 7 cups reduced sodium chicken broth
  • 2 15oz cans cannelini beans
  • 2 14 1/2oz cans fire roasted tomatoes
  • 2 bay leaves
  • 1 Tablespoon Italian seasoning
  • 1 Tablespoon tomato paste
  • Additional ingredients
  • 1 cup ditalini or other small pasta
  • shredded parmesan cheese


  1. In a Dutch oven, cook sausage over medium heat until no longer pink; drain.
  2. In the same pan, saute the carrots, celery, onion and garlic in oil until tender.
  3. Stir in the broth, beans, tomatoes, bay leaves, Italian seasoning, tomato paste and sausage. Bring to a boil.
  4. Reduce heat; cover and simmer for 30 minutes.

Freezes well!  Cool soup; transfer to freezer containers. Freeze for up to 3 months.
To use frozen soup: Thaw in the refrigerator overnight.
Transfer to a Dutch oven. Bring to a boil.
Stir in ditalini; return to a boil.
Reduce heat and cook, uncovered, for 6-8 minutes or until pasta is tender.
Serve with cheese. 
pasta, vegetables, sausage
Comfort Food, Soup
Created using The Recipes Generator

Enjoy these great #ComfortFood ideas from #FestiveFoodies!

Cheesesteak Pizza from Cindy's Recipes and Writings.
Chicken Alfredo Lasagna from A Day in the LIfe on the Farm
Chicken Cordon Bleu from Family Around the Table.
Chicken Zoodle Soup from Everyday Eileen.
Creole Jambalaya from Caroline's Cooking.
Crock Pot Turkey Breast and Gravy from Cookaholic Wife.
Dill Weed Deviled Eggs from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.
General Tso's Chicken from Palatable Pastime.
Italian Sausage Minestrone from Jolene's Recipe Journal.
Lighter Chicken Pot Pie from Kate's Recipe Box.
Turkey Sausage & Penne Skillet from Amy's Cooking Adventures.


  1. Love Minestrone and love the addition of meat to this version.

    1. It really hit the spot with all the cold weather we've been having!

  2. I'm a BIG soup fan! This minestrone sounds so hearty and comforting!

    1. I've been kind of boring when it comes to soup, so glad I'm finally branching out.

  3. This sounds like the perfect meal for the cold weather we've been having lately. I'd happily stay inside with a big ol' steaming bowl of this soup!!!

    1. We're hitting 50 degrees today, it's going to feel like summer out there! But then back to winter Saturday :)

  4. This is the kind of thing that's just perfect on cold days as we have been having recently!

    1. I've got a stockpile in the freezer too, because I know this January thaw is not going to last long!

  5. I love a good Italian soup any day of the week. Warms me right up!

    1. I definitely have to add more soups to my recipe rotation!

  6. Yum! How perfect on a cold day!

    1. I was actually a little disappointed when I saw we were getting a January thaw! But I've got some in the freezer for when the temps go back to normal :)

  7. I am all about comforting soup. Love the addition of the sausage...delicious!

    1. It's filling but not heavy! And so perfect for the weather right now :)

  8. This soup looks perfect for a chilly day!

  9. Italian sausage is one of my favorite ingredients. This looks so good!


Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! ************************* Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked ba

Double Layer Pineapple Upside Down Cake

Back in the day I used to bake from home for extra money.  This was one of the most popular items.  Cake mix sizes have changed and I've gone from using a 9" cake pans to 8" ones.  You can also use this cake mix upsizer to make up the difference between the old and new cake mix sizes.  If the layers are too thin, you'll never be able to flip and stack them without a mess. Be sure to keep track of which pan has the pineapple rings and cherries in it and which doesn't so that you can easily turn them out onto the plate in the right order. Print With Image Without Image Double Layer Pineapple Upside Down Cake Author: Jolene's Recipe Journal ingredients: 1 jar maraschino cherries -- (10 ounce) drained 1/2 stick butter 1/2 cup packed brown sugar 1/2 cup flaked coconut 1 can pineapple slices -- (8 ounce) 1 can crushed pineapple with juice -- (8 ounce) 1 package yellow cake mix instructions: Preheat oven to 350 degrees F. Melt b