Name: Italian Sausage Minestrone
Cuisine: American
Ingredients: 1 pound Mild Italian Sausage or hot turkey sausage; 2 large carrots, chopped; 2 celery ribs, chopped; 1 onion, medium, chopped; 6 garlic cloves, minced; 3 Tablespoons olive oil; 7 cups reduced sodium chicken broth; 2 15oz cans cannelini beans; 2 14 1/2oz cans fire roasted tomatoes; 2 bay leaves; 1 Tablespoon Italian seasoning; 1 Tablespoon tomato paste; Additional ingredients; 1 cup ditalini or other small pasta; shredded parmesan cheese

Italian Sausage Minestrone

It has been one long, cold winter already here in New England. Though my switch to eating healthier has been pretty easy overall, I've been struggling with finding warm, comforting foods for the season, so this event came at the perfect time. I don't make tons of soups, but when I was searching for recipes, this Italian Sausage Minestrone really stood out to me.

I used hot turkey sausage, and there was very little fat to drain. You can't get much better than the smell of carrots, celery, onions and garlic softening in oil. Some people think soup takes a long time, but this comes together pretty quickly. If you are serving the entire batch right away, it's easy to add the pasta, bring everything back up to a boil and cook it through. For single servings, watch that the pasta doesn't stick to the bottom of the vessel and burn. Thank you Elizabeth R for the wonderful recipe!

Need more #ComfortFood ideas? Check out the links at the bottom of the post. Thank you so much to Cindy for hosting and to all the other #FestiveFoodies for their awesome dishes!

Italian Sausage Minestrone

Ingredients

1 pound Mild Italian Sausage or hot turkey sausage
2 large carrots, chopped
2 celery ribs, chopped
1 onion, medium, chopped
6 garlic cloves, minced
3 Tablespoons olive oil
7 cups reduced sodium chicken broth
2 15oz cans cannelini beans
2 14 1/2oz cans fire roasted tomatoes
2 bay leaves
1 Tablespoon Italian seasoning
1 Tablespoon tomato paste
Additional ingredients
1 cup ditalini or other small pasta
shredded parmesan cheese

Instructions

In a Dutch oven, cook sausage over medium heat until no longer pink; drain. In the same pan, saute the carrots, celery, onion and garlic in oil until tender.
Stir in the broth, beans, tomatoes, bay leaves, Italian seasoning, tomato paste and sausage. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.