Hearty Minestrone

Hearty Minestrone

The Kitchen at Johnsonville Sausage 0

"With a soup this rich and hearty, you won't need the sandwich!"

Ingredients 55 m {{adjustedServings}} servings 374 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 374 kcal
  • 19%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 37.3g
  • 12%
  • Protein:
  • 18.5 g
  • 37%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 957 mg
  • 38%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. In a soup kettle or Dutch oven, cook sausage over medium-high heat until no longer pink and lightly brown.
  2. Add red bell pepper, onion and celery; cook and stir over medium heat for 5 minutes or until vegetables are tender. Add remaining ingredients; bring to a boil. Reduce heat to low; cover and simmer for 20-25 minutes or until pasta is tender. Serve.
Tips & Tricks
How to Make Roman-Style Tripe

See how to make a tremendous recipe for beef tripe with marinara sauce.

Summer Squash and Sausage Stew

This simple summer stew stars squash and smoky andouille sausage.

Rate recipe

Your rating


Reviews 35

  1. 49 Ratings


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)!


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!

Mary Jo M.

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.