This Minestrone soup is soooooo good! What makes it even better is that it is made with turkey sausage to keep the calorie count lower without skimping on any of the flavor.
Most of my new favorite recipes have come from my sister’s friend Calley. Every time I talk to my sister she is telling me about another delicious thing Calley made. I got a chance to try a bunch of her recipes when I was visiting my sister over the new year. Yep, Calley’s recipes really are as awesome as Merry was letting on. This won’t be the last recipe you see from her.
I’ve already made this soup two times since I had it on January 1st and it’s only the 18th. I like it……a lot! The turkey and beans make it hearty and delicious. I can’t get enough soup this time of year and the great thing about this recipe is it can either be cooked on the stove top or in the crock pot. I am so excited to have this awesome recipe to incorporate into our old favorites. Give this soup a try, you’re going to love it.
Turkey Sausage Minestrone
1 cup Italian turkey sausage, remove from casing 2 Tbsp Tomato paste 1 cup onion, chopped 1 cup celery, chopped 1 cup carrot, chopped 2 Tbsp minced garlic 1 tsp dried oregano 1 can diced tomatoes 5 cups chicken stock or chicken broth, I use 5 cups water and 5 tsp chicken bullion 1 15 oz can cannellini beans 1 15 oz can red kidney beans 2 cups zucchini cut into 1/2 inch pieces 2 cups baby spinach 1 cup cooked bow tie noodles Garnish with:Pre-packaged pesto and grated parmesan cheese Put a little olive oil in the bottom of your large soup pot. Brown sausage well. Add tomato paste (I didn’t have any tomato pastse the second time I made it so I used an 8 oz can of tomato sauce and it worked fine.) Cook the meat in the tomato paste for 5 minutes until it turns brown. Add onions, celery, garlic, carrots and oregano. Cook a few more minutes until you can really smell the garlic. Add the tomatoes and chicken stock or broth. Let simmer until all the veggies are tender. In a separate pot cook noodles according to package directions. When veggies are tender, add cooked noodles, beans, zucchini and spinach. Let cook until spinach is wilted. Serve with Parmesan cheese and pesto. Crockpot Directions: Brown meat and saute veggies according to above directions. Transfer to crock pot and add tomatoes and broth. Cook on low for 6-7 hours. Stir in beans, zucchini, noodles, and spinach. Turn temp to high and let cook for 10-15 minutes.Get yourself a couple slices of crusty french bread to go with your delicious bowl of soup and you’ll be doing the happy dance in no time!
Happy Soup Week,
Maria
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{ 8 comments… read them below or add one }
looks like a good hearty soup that the men don’t mind eating. I love soupd mut my family seems to tolerate my love of it. I’ve made soup a lot this year thinking of making some today.
oops should look at my comment spelling before clicking
Mmm looks great on this cold day!
Yum! I’m going to have to try this! Thanks Maria!
Wow – that looks divine! I am going to make that for sure. Thanks for sharing. Is there still going to be a linky for soup? I think that is a genius idea! I LOVE SOUP!
The linky is up now!
I made this tonight (it’s winter in the Southern Hemisphere where I live) and it was delicious! I will definitely be making it again. I used green beans instead of zucchini, and threw in some salami because that’s what I had, but I’m sure the result is similar. Thanks for posting!
Made this tonight and all of my guys loved it! It’s a keeper! I did make a few changes, according to what I had on hand, and posted my version on my blog. Thanks!
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