Need a hearty warmer-upper? Make a one-pot soup packed with meat, beans and pasta to satisfy hungry appetites.
Minestrone with Italian Sausage
- Prep Time 25 min
- Total 45 min
- Servings 7
- Ingredients 12
Ingredients
- 1 tablespoon olive or vegetable oil
- 1 lb bulk sweet Italian sausage
- 1 medium onion, chopped (1/2 cup)
- 2 medium carrots, coarsely chopped (1 cup)
- 2 teaspoons dried basil leaves
- 2 teaspoons finely chopped garlic
- 5 1/4 cups Progresso™ beef flavored broth (from two 32-oz cartons)
- 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
- 1 can (15.5 oz) great northern beans, drained, rinsed
- 1 cup uncooked small elbow macaroni (3 1/2 oz)
- 1 medium zucchini, cut lengthwise in half, then cut into 1/4-inch slices (1 cup)
- 1 cup frozen cut green beans

Make With
Progresso Broth
Instructions
-
Step1In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage, onion, carrots, basil and garlic; cook 5 to 7 minutes, stirring frequently, until sausage is no longer pink; drain.
-
Step2Stir broth, tomatoes and great northern beans into sausage mixture. Heat to boiling. Reduce heat to medium-low; cover and cook 7 to 8 minutes, stirring occasionally.
-
Step3Stir in macaroni, zucchini and frozen green beans. Heat to boiling. Cook over medium-high heat 5 to 6 minutes, stirring occasionally, until vegetables are hot and macaroni is tender.
Nutrition
380
Calories
16g
Total Fat
20g
Protein
38g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 380
- Calories from Fat
- 140
- Total Fat
- 16g
- 25%
- Saturated Fat
- 5g
- 26%
- Trans Fat
- 0g
- Cholesterol
- 25mg
- 9%
- Sodium
- 1400mg
- 58%
- Potassium
- 800mg
- 23%
- Total Carbohydrate
- 38g
- 13%
- Dietary Fiber
- 6g
- 25%
- Sugars
- 5g
- Protein
- 20g
% Daily Value*:
- Vitamin A
- 60%
- 60%
- Vitamin C
- 8%
- 8%
- Calcium
- 10%
- 10%
- Iron
- 25%
- 25%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
2 1/2Tips from the Betty Crocker Kitchens
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