sausage & minestrone soup...now thats, italian!

★★★★★ 1 Review
Finnjin avatar
By Nancy J. Patrykus
from Spokane, WA

Here is a recipe I found in Womans World Magazine in 2010. It is a delicious and satisfying little soup to have on a blustery day...like today! Brrrrrr!! When ever I make it I double the recipe, and freeze what is not eaten that day. It is always nice to be able to grab a bag from the freezer,and have supper already made. HA! More time for.....exercising. Likeshopping with the girls!! LOL Nancy..1/22/13

★★★★★ 1 Review
serves 8-10

Ingredients For sausage & minestrone soup...now thats, italian!

  • 1 lb
    sweet italian sausage....links
  • 3 c
    chopped fresh vegetables,..celery, onion &carrots
  • dash
    black pepper
  • 3 can
    (14.5-oz) each , diced tomatoes with basil, garlic & oregano
  • 1 c
    small pasta, such as ditalini
  • 1 can
    ( 19-oz) ,red kidney beans..rinsed and drained.
  • 2 can
    (14-1/2 oz) each, fat free chicken broth
  • cooking spray
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How To Make sausage & minestrone soup...now thats, italian!

  • 1
    Coat pot with cooking spray; heat over medium heat-high heat. Add sausage;cook,turning, until browned, 4- 6 minutes. Remove pot from heat. Cut sausage into 1/4 inch thick slices; return to pot over medium heat. Cook, stirring occasionally until no longer pink, 3-5 minutes; discard fat.
  • 2
    Stir in fresh chopped up vegetables and 1/4 teas.black pepper; cook stirring ocasionally, until vegetables are just tender 3-4 minutes.
  • 3
    Add canned tomatoes with their liquid.
  • 4
    Add chicken broth, bring to a boil. Reduce heat to low; simmer 15 minutes.
  • 5
    Stir in pasta,and cook until tender about 15 minutes.
  • 6
    Add drained and rinsed canned kidney beans, cook until heated through 2-4 minutes. Nice if served with a crusty bread.... NOTE: Fotos,by Media Bakery.
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