SAUSAGE MINESTRONE SOUP RECIPE RECIPES

Name: Italian Sausage Bean Soup
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 8 servings (3 quarts).
Cuisine: Europe, Italian
Ingredients: 1 pound bulk Italian sausage; 1 medium onion, finely chopped; 3 garlic cloves, sliced; 4 cans (14-1/2 ounces each) reduced-sodium chicken broth; 2 cans (15 ounces each) pinto beans, rinsed and drained; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 cup medium pearl barley; 1 large carrot, sliced; 1 celery rib, sliced; 1 teaspoon minced fresh sage; 1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed; 6 cups chopped fresh kale

ITALIAN SAUSAGE BEAN SOUP RECIPE: HOW TO MAKE IT

Italian Sausage Bean Soup Recipe: How to Make It image

In the cold months, I like to put on a big pot of this comforting soup. It cooks away while I do other things, such as baking bread, crafting or even cleaning the house. —Glenna Reimer, Gig Harbor, Washington

Provided by Taste of Home

Categories Lunch

Total Time 01 hours 50 minutes

Prep Time 20 minutes

Cook Time 01 hours 30 minutes

Yield 8 servings (3 quarts).

Number Of Ingredients 12

Ingredients

1 pound bulk Italian sausage
1 medium onion, finely chopped
3 garlic cloves, sliced
4 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup medium pearl barley
1 large carrot, sliced
1 celery rib, sliced
1 teaspoon minced fresh sage
1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
6 cups chopped fresh kale

Steps:

In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain., Stir in the broth, beans, tomatoes, barley, carrot, celery, sage and rosemary. Bring to a boil. Reduce heat; cover and simmer for 45 minutes., Stir in kale; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.

Nutrition Facts : Calories 339 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 1100mg sodium, CarbohydrateContent 48g carbohydrate (7g sugars, FiberContent 11g fiber), ProteinContent 19g protein.

TUSCAN SAUSAGE SOUP RECIPE - BETTYCROCKER.COM

Tuscan Sausage Soup Recipe - BettyCrocker.com image

When you don’t know what’s for dinner but it needs to be comforting, we suggest this soup. It has a brothy tomato base that’s loaded with rich Italian sausage, sweet carrots, caramely onions, tender cannellini beans, silky spinach and just the right amount of pasta. Top it off with a handful of garlicky butter-toasted Progresso™ bread crumbs and a handful of Parmesan, and you’ve got dinner. Extra credit if you serve it alongside a green salad and loaf of crusty bread.

Provided by Betty Crocker Kitchens

Total Time 1 hours 0 minutes

Prep Time 35 minutes

Yield 8

Number Of Ingredients 15

Ingredients

1 lb Italian ground pork sausage
1 cup chopped onions
1 large carrot, peeled, cut into quarters lengthwise and into 1/4-inch slices (about 1 cup)
1 tablespoon finely chopped garlic
1/4 teaspoon crushed red pepper flakes
6 cups Progresso™ reduced sodium chicken broth (from two 32-oz cartons)
1 can (19 oz) Progresso™ cannellini beans, drained, rinsed
1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
2 teaspoons chopped fresh oregano
1 bay leaf
3/4 cup (3 oz) small ring pasta, such as ditalini
3 cups baby spinach, coarsely chopped
1 tablespoon olive oil
1/2 cup Progresso™ plain panko crispy bread crumbs
1/2 cup grated Parmesan cheese

Steps:

Heat 5-quart Dutch oven over medium-high heat. Add sausage, onions and carrot; cook 8 to 10 minutes, stirring occasionally to break up sausage, until sausage is no longer pink. Stir in garlic and pepper flakes; cook 1 to 2 minutes or until garlic is fragrant.
Stir in broth, beans, tomatoes, oregano and bay leaf. Heat to boiling; reduce heat to medium-low, and simmer uncovered 10 minutes. Add pasta; simmer 8 to 9 minutes or until pasta is tender. Remove bay leaf, and discard.
Stir in spinach; cover and remove from heat. Let stand 5 minutes; stir.
Meanwhile, in 8-inch nonstick skillet, heat oil over medium heat Add bread crumbs; cook and stir 2 to 3 minutes or until toasted and golden brown. Remove from heat.
Divide soup among serving bowls; garnish each with cheese and toasted bread crumbs.

Nutrition Facts : Calories 340 , CarbohydrateContent 33 g, CholesterolContent 30 mg, FatContent 1/2 , FiberContent 4 g, ProteinContent 18 g, SaturatedFatContent 5 g, ServingSize 1 1/2 Cups, SodiumContent 1080 mg, SugarContent 5 g, TransFatContent 0 g

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