Spicy Italian Minestrone Soup – Recipe

Hi all of Jen’s Readers! I am Danica of Danica’s Daily and I am completely honored to be guest posting for Jen.

Jen is someone who inspires me every day not just by her amazing weight loss, but, by how she lives life. She is amazing and I am glad to share with you this delicious Healthy Winter Soup.

During the summer I am all about salads and cannot get enough of the abundant produce we have at the Farmer’s Markets. However, as soon as fall and winter roll around, I crave thick, hearty, spicy soups like this Spicy Italian Minestrone.

Weight Watchers Spicy Italian Minestrone Soup Recipe

The beauty of soups in my opinion is that you can completely “healthify” them by swapping a few ingredients for their healthier versions and you can really add in several layers of flavor without adding in the fat.

In this recipe, I swapped out your traditional pork sausage for a lean turkey spicy Italian sausage that has a little kick. The fire roasted tomatoes add a nice smokiness that pairs well with the beans that get scooped up in the little pasta shells. The sweet sun dried tomatoes add a richness making this soup taste like you spent hours cooking it, when, it only takes about 30 minutes start to finish.

This soup freezes well so make sure you put a few individual servings in the freezer for days when cooking is the last thing you have time to do.

SPICY ITALIAN MINESTRONE SOUP

INGREDIENTS:

  • 1 lb. lean chicken or turkey Italian sausage, casings removed
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, sliced
  • 4 garlic cloves, minced
  • 32 oz. low-sodium chicken broth, plus additional water as needed
  • Two 15 oz. cans diced fire roasted tomatoes
  • Two 15 oz. cans kidney beans, drained and rinsed
  • 1 Tbsp. tomato paste
  • 2 tsp. dried Italian seasoning
  • 2 bay leaves
  • 1/4 cup sun dried tomatoes, chopped, optional
  • 2 cups fresh spinach, roughly chopped
  • 1 cup cooked whole wheat pasta shells
  • pinch of crushed red pepper flakes, optional

INSTRUCTIONS:

1. Heat a large soup pan over medium heat. Add the Italian sausage and cook until browned,

around 8-10 minutes. Remove sausage and set aside.

2. Add the onion, celery, carrots and garlic to the same pan and cook until softened, about 5-7

minutes.

3. Return sausage to pan along with the broth, tomatoes, kidney beans, tomato paste, Italian

seasoning, bay leaves and crushed red pepper flakes. Bring the mixture to a boil, reduce heat

and simmer for 20 minutes. Remove from heat, discard the bay leaves and stir in the spinach and

cooked pasta Serve as is or top with parmesan (count 1 Tbsp. for 1 points+).

Makes 12 heaping 1 cup servings, 4 points+ (If you are following Simply Filling Technique, add 2 Weekly Points)

Spicy Italian Minestrone Soup Nutritional Information

Nutritional information per serving calculated at caloriecount.com

STEP – BY – STEP:

Heat a large soup pan, mine is 5 quarts, over medium heat. Add the sausage and cook until

browned.

Weight Watchers Spicy Italian Minestrone Soup Recipe Sausage

Prepare all the veggies while the sausage cooks.

Weight Watchers Spicy Italian Minestrone Soup Recipe Veggies

Remove the sausage and add the veggies to the same pan, cooking until softened.

Weight Watchers Spicy Italian Minestrone Soup Recipe Veggies Cooking

Return the sausage to the pan and add in the beans, tomatoes and broth.

Weight Watchers Spicy Italian Minestrone Soup Recipe Adding Broth

Best invention ever ~ Tomato Paste in a Tube (you can get it for $0.99 at Trader Joe’s!).

Weight Watchers Spicy Italian Minestrone Soup Recipe Trader Joes Tomato Paste

Simply squeeze as much tomato paste as you need and store the tube in the fridge. Add in the remaining spices, sun dried tomatoes if using and bay leaves. This makes a pretty thick soup so if you would like more broth, add an addition 2-3 cups of water or broth.

Weight Watchers Spicy Italian Minestrone Soup Recipe Add Water if Needed

Bring to a boil, reduce heat, cover and simmer for 20 minutes.

TIP: To keep your pasta from soaking up all the broth in your soup, cook it and then add it in to the finished soup.

While the soup cooks, prepare your pasta according to the packaged directions.

Weight Watchers Spicy Italian Minestrone Soup Recipe Cook Pasta

Remove the bay leaves and stir in the spinach and pasta.

Weight Watchers Spicy Italian Minestrone Soup Recipe Add Pasta

Weight Watchers Spicy Italian Minestrone Soup Recipe Cooked

Total comfort in a bowl that will definitely warm you up from the inside out!

Weight Watchers Spicy Italian Minestrone Soup Recipe

If there was a way for me to scoop some out for you all to try, I totally would! For more healthy recipes like this one, that are calorie and points+ friendly, feel free to head on over and browse my virtual recipe book.

Thanks again Jen and Jen’s readers for letting me share something from my Soup Kitchen!

Danica

  • Get Fit With Krista

    Wow, this soup looks delicious! Thanks for sharing the recipe Danica!

  • http://twitter.com/JackSht Jack Sh*t

    I disagree that the crushed red paper flakes are optional. THEY ARE MANDATORY!

  • Angela@Honey I Shrunk the Mom

    This looks so good! Will have to add this to my next week’s menu plan.

    • Angela@Honey I Shrunk the Mom

      I made this tonight and it was amazing!!!

  • Cynthia Dickerson

    I made this soup yesterday and it was delicious! Actually I am having a bowl full right now for breakfast! I did make one change to suit me and I just cut up into bite size pieces 1# of chicken breast and just added it uncooked to the chicken broth, onions, celery, carrots and garlic. I don’t care for chicken sausage. Other than that I followed the recipe and my husband and I both loved it. It will be a keeper in our family!

    • http://www.itsuxtobefat.com Jennifer Swafford

      Thank you for the feedback! I am so glad you loved it!

  • Cynthia Dickerson

    Also here is a tip that I use for the tomato paste. I opened a can of tomato paste a couple of weeks ago and just used a tablespoon. I wrapped the rest of the paste in a sandwich baggie and sealed and then into another sanwich baggie and put it into the freezer. Be sure to squeeze out as much air as possible. Now this week I just opened up the baggie and cut off another tablespoon full with a knife. It slices easily and then put it back into the freezer. No waste and no extra expense!

    • http://www.itsuxtobefat.com Jennifer Swafford

      Awesome tip! Thanks so much!