Russ' Recipes
Russ' Recipes
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        " Italian Sausage Minestrone Soup " is one of my personal recipes.   It started out as plain Minestrone Soup that I worked on and developed over time and then I decided one day to add the italian sausage and it became " Italian Sausage Minestrone Soup ".


        And that is the reason I've " never even considered " trying to make this soup recipe into a smaller version ..... Around here the two of us will definately eat it all within two meals.   So I hope you will give this soup a try and enjoy it as much as we do .....

Ingredients:

  •   1  -  lb. package of ground italian sausage  -  ( sweet, mild, or hot )  -  ( #1 )

  •   2  -  32 oz. boxes of chicken stock  -  ( or broth )  -  ( #2 - " see my tip below " )

  •   2  -  14 1/2 oz. cans of pinto beans  -  ( or beans of choice )
             ( I'm not a fan of kidney style beans since pinto and other smaller beans have a more delicate flavor )
             ( Also kids seem to prefer the smaller type beans as well - I am a Pop-Pop and think of these things )

  •   1  -  14 1/2 oz. can or green beans  -  ( drained  -  we like the Italian Style )

  •   1  -  14 1/2 oz. can of diced tomatos  -  ( regular or petite - Italian seasoned if possible )

  •   1  -  6 oz. can of tomato paste  -  ( Italian Seasoned )

  •   1  -  medium yellow onion  -  ( chopped )

  •   2  -  or 3 stalks celery  -  ( thinly sliced )

  •   4  -  cloves of garlic  -  ( or more ... minced )

  •   1  -  medium sized carrott  -  ( peeled and sliced... or 1 - 14 1/2 oz. can sliced )

  •   4  -  Bay Leaves

  •   1/4  -  teaspoon of dried rosemary  -  ( " optional " )

  •   1  -  teaspoon of dried basil

  •   1  -  teaspoon of dried oregeno

  •   1  -  Tablespoon of dried Italian Seasoning

  •   1 1/2 cups of ditalini pasta  -  ( or pastoa of choice )

  •   2  -  Tablespoons Olive Oil  -  ( divided - extra virgin recommended )

  •   Salt & Pepper  -  ( to taste )

  •   Parmesan Cheese for topping

Directions:

  1.   In a large soup cook the sausage over medium low heat in 1 Tablespoon of Olive Oil until no longer pink.

  2.   Remove the sausage slowly with a slotted style spoon ( allowing grease to drain back in pot ) and place in a bowl.

  3.   In the same pot add another Tablespoon of Olive Oil and saute the onion, celery, and garlic on medium low heat  -  ( about 5 minutes ).

  4.   Add the broth, cooked sausage, diced tomatoes ( undrained ), tomato paste, bay leaves, italian seasoning, basil, oregano, and dried rosemary.

  5.   Increase the heat to medium and stir until the tomato paste is disolved then add Salt & Pepper ( to taste ).

  6.   Increase the heat and bring soup to a boil.

  7.   Then reduce heat to low and let simmer for 30 minutes or more while stirring every 10 minutes ( to develop flavors ).

  8.   Then increase heat just until it starts to boil and add pasta, beans, carrots, and green beans and return just until it starts to boil once again.

  9.   Then decrease the heat to low and simmer until the pasta is cooked to your choice of firmness ( about 15 minutes or more ).  -  ( #3 )   

  10.   Then serve with Parmesan Cheese for topping and .....


      ( #1 )

            If you can't find pre-ground italian sausage you can always get a package of large italian sausages, cut off the casings, and use them as well.

      ( #2 )

               One of my " Secrets " of making my soups and stews come out with a better taste is this ..... Over the years I've discovered that not all " 32 oz. boxes of Chicken or Beef Stocks/Broths " are equal when it comes to taste .....

               So what I do to insure " Great Flavor " in this, and other recipes, is use " 1 pre-packaged 32 oz. box of Chicken Stock/Broth " and then mixup 4 cups ( which equals 32 ozs. ) of water with " Orrington Farms Broth Base & Seasoning " ( pictured below ) and use that instead of the 2nd 32 oz. box of Chicken Stock/Broth noted above in the recipe.

      By doing so I noticed my soups and stews when from " good " to " Yeah Baby ! "

               I also use the above " Broth Base & Seasoning " mixture the next day for any leftover soup to increase the amount of liquid that was absorbed while storing it in the frig .....


      ( #3 )

               I always let my soup simmer at this point for about 30 minutes ..... more taste is developed that way.

               A lot of folks have it stuck in their minds that for pasta to cook right " it must be boiling ".   However letting pasta " slowly simmer until it's cooked " will allow the pasta to also slowly absorb the taste of whatever you're cooking it in ... and also in the case of this soup the pinto beans, green beans, and carrots will also absord the flavors as well ...


       
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      or at
      ( russpickde@comcast.net )


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