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Minestrone with Italian Sausage & Pesto

  • 10 m
  • 10 m
Carolyn A. Hodges, R.D.
“With two convenience foods—precooked chicken sausage and refrigerated basil pesto—you can turn ordinary canned minestrone soup into a lunch or dinner that's satisfying and unique. While scanning the canned soup aisle, look for healthy soups that contain less than 450 mg sodium and more than 3 g fiber per 1-cup serving.”


    • 1 teaspoon olive oil
    • 1 precooked Italian-style chicken sausage link (about 3 ounces), sliced into ½-inch-thick pieces
    • 1 (19 ounce) can low-sodium minestrone soup
    • 2 tablespoons pesto
    • 2 diagonal slices whole-wheat baguette (1 inch thick)


  • 1 Heat oil in a small saucepan over medium heat. Add sausage and cook, stirring, until golden brown around the edges, 2 to 3 minutes. Pour in soup and bring to a simmer. Cook until the soup is steaming, about 5 minutes.
  • 2 Divide the soup between 2 bowls; top each with 1 tablespoon pesto and serve with a baguette slice.
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