Italian Sausage Soup Minestrone

Portion Size: 2 cups

Ingredients: Yields: 8 servings

Ingredients Notes: 
2 pounds lean sweet Italian sausage Use links or bulk
1 medium onionWashed, peeled and chopped 
1 teaspoon garlic powder
5 cups beef broth
1 cup water
1 can (14 oz.) tomatoes sauce
1 cup carrotsWashed, peeled and sliced thin
1 can (14 oz.) dark kidney beans
1 can (14 oz.) garbanzo beans
1 teaspoon basil
1 teaspoon oregano
1 ½ cup zucchini Washed, trimmed and sliced. 
1 cup cauliflower Washed, trimmed and cut up
8 ounces pastaMay use whole grain
2 Tablespoon parsley flakes
1 bag fresh baby spinachWashed and trimmed
¼ cup Parmesan cheese


Steps:Directions: Critical Control Point /Quality Assurance
1In a large stock pot,  add sausage and brown.Cook until internal temperature reaches 165 F. 
2Remove sausage and drain, reserving 1 T. of the drippings. Slice links. 
3Saute onion and garlic in the drippings. 
4Stir in flour.
5Stir in beef broth, water, tomato sauce, garbanzo beans, kidney beans, cauliflower, carrots, basil, oregano, tomato sauce and sausage. 
6Bring to a boil. 
7Reduce heat; simmer uncovered for 30 minutes.
8Stir in zucchini and parsley.
9Simmer covered for 30 minutes.
10Add pasta and simmer for 10 minutes.
11Add spinach and cook for 2 minutes with the lid off. Serve in bowls. 
12Top with Parmesan cheese.
To make this recipe gluten free: Use GF broth, GF Italian Sausage, and GF pasta. Always check all ingredients to be sure they are gluten free.

Jacqueline Larson M.S., R.D.N. and Associates