Minestrone and Sausage Soup

This soup is so thick and hearty that it could almost be a stew! This recipe is from our good friends, the Hunter’s. We eat this year-round . . . it is delicious!

Serves: 5-6

Minestrone and Sausage Soup

15 minPrep Time

30 minCook Time

45 minTotal Time

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  • 4 cups beef broth (or bouillon to make 4 cups)
  • 2 cups water
  • 2 cans (8 oz each) tomato sauce
  • 1 can petite-diced tomatoes
  • 1 can kidney beans
  • 1 1/2 cups diced celery
  • 1 1/2 cups diced carrots
  • 1 tsp onion salt
  • 1 tsp garlic salt
  • 16 ounces sausage (we love the Jenny-O turkey chub or sausage links)
  • 2-3 Tbsp Italian seasoning
  • 10 ounces shell pasta


  1. Fry sausage in a pan until cooked through, then drain grease. Simmer all of the above in a large stock pot until veggies become tender. In a separate pot, cook 8-10 oz of any pasta according to directions (we love shell pasta- like what you can see in the picture). When noodles are done, add to soup and serve. Place fresh grated Parmesan cheese on top.
763 cal
11 g
106 g
54 g

Click Here For Full Nutrition, Exchanges, and My Plate Info



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5 Responses to “Minestrone and Sausage Soup”

  1. beverley
    i wish you would do this recipe using all fresh ingredients... no canned tomatoes or beans. i have been changing the way i cook from getting away from processed foods and canned anything....yes i know sometimes there is no time to make everything from scratch but this would be lovely with fresh products and then it can be stored in the freezer which would then be a simple quick and grab meal during a busy week. cant wait to try this with all fresh ingredients.......

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