Cajun Minestrone Soup Recipe

It is finally cooling down here in the desert. At least enough to want hot soup. This is a spin-off of the traditional minestrone soup. I added Andouille chicken sausage to the mix, giving it the “Cajun” name. The sausage adds just the right amount of spiciness to pack a punch of heat in every bite. If you’re not a fan of sausage, forgo it, and add extra cayenne and red pepper flakes for heat.


1 tablespoon Italian seasoning

3 large chicken breasts

2 fully cooked chicken Andouille sausages, sliced into 1/2 inch rounds

6 celery stalks, thinly sliced

2 carrot sticks, thinly chopped

2 bay leaves

1 large white onion, finely chopped

3 cups of kale, chopped (thick stems removed)

1 can of cannellini beans

1 can of red kidney beans

8 cups of chicken stalk

1 teaspoon of garlic powder

1/2 cup dried orzo pasta

1 teaspoon of sea salt

1/4 teaspoon of ground black pepper

a dash of red chili flakes

a dash of cayenne pepper


In a large soup pot, bring to a boil chicken broth, chicken breasts, bay leaves, and Italian seasonings, covered, for 30 minutes. Stir in chopped onions, carrots, celery, beans, cayenne, red chili flakes, salt, and pepper and reduce to a medium heat, covered, for 20 minutes. Increase heat and bring all ingredients to a boil. Once boiling, add dried orzo pasta and boil for 4 minutes. Reduce heat to a simmer and add chopped kale. Cook for 5 minutes. Serve hot (add more salt to taste, if needed).


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