Circle Around Sausage Minestrone Ragu Recipes

MINESTRONE WITH ITALIAN SAUSAGE

Minestrone with Italian Sausage image

I make this zippy, satisfying soup all the time, and it's my dad's favorite. The recipe makes a lot, and I have found that it freezes well and tastes just as great reheated. -Linda Reis Salem, Oregon

Provided by Taste of Home

Categories Lunch

Time 1h25m

Yield 11 servings (about 3 quarts).

Number Of Ingredients 18

Ingredients

1 pound bulk Italian sausage
1 large onion, chopped
2 large carrots, chopped
2 celery ribs, chopped
1 medium leek (white portion only), chopped
1 medium zucchini, cut into 1/2-inch pieces
1/4 pound fresh green beans, trimmed and cut into 1/2-inch pieces
3 garlic cloves, minced
6 cups beef broth
2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic
3 cups shredded cabbage
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon pepper
1/2 cup uncooked small pasta shells
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
3 tablespoons minced fresh parsley
1/3 cup grated Parmesan cheese

Steps:

In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, celery and leek; cook for 3 minutes. Add the zucchini, green beans and garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cabbage, basil, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. , Return to a boil. Stir in the garbanzo beans, pasta and parsley. Cook for 6-9 minutes or until pasta is tender. Serve with cheese.

Nutrition Facts : Calories 253 calories, Fat 15g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 910mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 12g protein.

SHORTCUT SAUSAGE MINESTRONE

Shortcut Sausage Minestrone image

I call this surprisingly good soup my magic soup because of its soothing powers. My daughter-in-law always asks for it when she needs a healing touch. -Marta Smith, Claremont, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings (2 quarts).

Number Of Ingredients 9

Ingredients

3/4 pound Italian turkey sausage links, casings removed
1 small green pepper, chopped
1 small onion, chopped
2 cups cut fresh green beans or frozen cut green beans
2 cups water
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
1 can (14-1/2 ounces) reduced-sodium chicken broth
3/4 cup uncooked ditalini or other small pasta

Steps:

In a 6-qt. stockpot, cook sausage, pepper and onion over medium heat 5-7 minutes or until sausage is no longer pink, breaking meat into crumbles; drain., Add green beans, water, kidney beans, tomatoes and broth; bring to a boil. Stir in ditalini; cook, uncovered, 10-11 minutes or until pasta is tender, stirring occasionally.

Nutrition Facts : Calories 232 calories, Fat 4g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 773mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 7g fiber), Protein 16g protein.

SAUSAGE TORTTELLINI BLACK BEAN #RAGU

Sausage Torttellini Black Bean #Ragu image

Make and share this Sausage Torttellini Black Bean #Ragu recipe from Food.com.

Provided by James E Gracheck Do

Categories Sauces

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 lb hot Italian sausage
1 cup cooked cheese tortellini
1 (16 ounce) jar Ragú® Pasta Sauce (tomato garlic onion tomato sauce)
1 (15 ounce) can chili and cumin flavored black beans
1 large ripe avocado

Steps:

In a large sauce pan brown the Italian sausage, add the black beans and Ragu sauce, cover and let simmer for 15 minutes to meld the flavors. Add the tortellini and let warm for 5 minutes. Spoon into a serving bowl and top with sliced avacado.
Serve with toasted Italian bread rubbed with garlic.

Nutrition Facts : Calories 588.3, Fat 40.2, SaturatedFat 12.3, Cholesterol 64.7, Sodium 1374.9, Carbohydrate 28.2, Fiber 10.8, Sugar 1.4, Protein 29.7

CIRCLE-AROUND SAUSAGE MINESTRONE #RAGU

Circle-Around Sausage Minestrone #Ragu image

Ragú® Recipe Contest Entry. Whether you are circling around the fire, the table or the kitchen counter this hearty, brisk Italian-style soup is a family pleaser. Rounds of sweet Italian sausage are simmered with rounds of carrots, potatoes and garbanzo beans in a chunky tomato, onion and garlic broth courtesy of Ragu! For an extra punch of flavor, the soup is topped with a zingy dollop of arugula pesto that can be stirred in as you enjoy. (Save the jar to rinse out and store any leftover soup!)

Provided by vcallag

Categories Sauces

Time 30m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 15

Ingredients

2 teaspoons olive oil
4 sweet Italian sausages
2 large carrots, peeled and sliced into rounds
2 celery ribs, thinly sliced
1 large shallot, minced
8 small mini white potatoes, sliced into rounds
1/2 teaspoon salt
1 (24 ounce) jar Ragú® Pasta Sauce (chunky tomatoes, Garlic and Onion Sauce)
24 ounces water
1 (15 ounce) can garbanzo beans, drained
1 cup arugula leaf
2 tablespoons pine nuts
1/4 teaspoon salt
1/4 teaspoon garlic powder
2 tablespoons olive oil

Steps:

Heat the 2 teaspoons of oil over medium heat in a large deep skillet. Add the sausages to the pan and cook, covered, for 10 minutes; shake the pan occasionally to turn the sausages.
Remove the sausages from the pan and carve into 1/4 inch thick rounds.
Stir the carrots, celery, shallot and potatoes into the pan used to cook the sausage; season lightly with the salt and cook, stirring occasionally, for 2 minutes. Return the sausage to the pan.
Pour in the Ragu sauce, then fill the jar with water and stir that into the pan; bring to a boil, then reduce heat to medium low and simmer, covered, for 12-13 minutes or until potatoes are tender.
Stir in the garbanzo beans and cook for an additional 5 minutes until heated through.
Meanwhile, in the bowl of a small food processor, combine the arugula, pine nuts, salt and garlic powder; pulse to combine well. With the motor of the processor running, slowly add the olive oil until the mixture is combined.
To serve, spoon the soup into 4 serving bowls. Top each with a generous dollop of arugula pesto and serve immediately.

Nutrition Facts : Calories 732.8, Fat 36.1, SaturatedFat 9.7, Cholesterol 47.3, Sodium 2326.2, Carbohydrate 77.1, Fiber 10.7, Sugar 4.9, Protein 26.5

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