SLOW COOKER TORTELLINI SOUP WITH SAUSAGE AND KALE
A clean, herb-infused broth makes this slow cooker tortellini soup with Italian sausage a favorite to keep in your weekly meal plans.
Provided by Heidi
Categories Soup
Time 4h15m
Number Of Ingredients 16
Steps:
- Preheat a large skillet over medium-high heat. Add the sausage and cook stirring occasionally until browned. Add the onion and celery and cook for 3-4 minutes then stir in the minced garlic, season with the kosher salt and freshly ground black pepper and cook for another 2-3 minutes. Add the sherry or white wine and scrape up any fond or bits on the bottom of the pan, cooking until it evaporates.
- Transfer the sausage and vegetables to the insert of the slow cooker. Add the carrots, diced tomatoes, and chicken broth. Grind in the basil, oregano and parsley and stir. Cover with the lid and set the cooker to low and cook for 3 hours.
- Add the tortellini and the kale to the slow cooker and cook for 30 minutes.
- Ladle into bowls and sprinkle with parmesan cheese.
Nutrition Facts : Calories 506 kcal, Carbohydrate 42 g, Protein 25 g, Fat 26 g, SaturatedFat 9 g, Cholesterol 72 mg, Sodium 1405 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
BEEF AND SAUSAGE SOUP
Everyone enjoys this soup, which is hardy and tasty. Each time I serve it, people seem to want the recipe. When that happens, I know it's appreciated!
Provided by Taste of Home
Categories Lunch
Time 2h25m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven over medium-high heat, brown beef in oil on all sides. Remove with a slotted spoon and set aside. Brown sausage on all sides; drain. , Return beef to the pan. Add the tomatoes, water, onion and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef is tender. Add the potatoes and celery. Cover and simmer for 30 minutes or until vegetables are tender.
Nutrition Facts : Calories 256 calories, Fat 13g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 802mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.
BEST ITALIAN SAUSAGE SOUP
This is one of my favorite soups and it always gets rave reviews! Salad, hard rolls and wine make a meal! You can make this 24 hours ahead of time without the noodles and wait to add the spinach noodles until soup is reheated for serving. Yummy! Serve topped with grated Parmesan!
Provided by Perri Pender
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 6h30m
Yield 8
Number Of Ingredients 13
Steps:
- In a large pot, cook sausage over medium heat until brown. Remove with a slotted spoon, and drain on paper towels. Drain fat from pan, reserving 3 tablespoons.
- Cook garlic and onion in reserved fat for 2 to 3 minutes. Stir in tomatoes, wine, broth, basil, and oregano. Transfer to a slow cooker, and stir in sausage, zucchini, bell pepper, and parsley.
- Cover, and cook on Low for 4 to 6 hours.
- Bring a pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, about 7 minutes. Drain water, and add pasta to the slow cooker. Simmer for a few minutes, and season with salt and pepper before serving.
Nutrition Facts : Calories 436.2 calories, Carbohydrate 43.5 g, Cholesterol 33.4 mg, Fat 17.8 g, Fiber 4 g, Protein 21 g, SaturatedFat 5.8 g, Sodium 1609.2 mg, Sugar 6.4 g
CORNED BEEF AND CABBAGE SOUP
All the familiar flavors of corned beef and cabbage are loaded into this hearty soup, which is rich with barley for extra warmth and comfort.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pulse the onion, celery and carrots in a food processor until they are pea-size pieces.
- Melt the butter in a large pot over medium-high heat. Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
- Add the tomatoes to the food processor and pulse until finely chopped. Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil. Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes.
- Stir in the corned beef and season with salt and pepper.
Nutrition Facts : Calories 352, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 38 milligrams, Sodium 349 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 16 grams
BEEF AND CABBAGE SOUP
Beef and Cabbage soup is so hearty and filled with beef and tons of amazing and tender veggies. This soup is healthy and delicious and full of flavor!
Provided by Alyssa Rivers
Categories Soup
Time 1h15m
Number Of Ingredients 10
Steps:
- In a large pot or dutch oven, add the ground beef and brown. Add the garlic, and salt and pepper to taste. Add chopped cabbage, diced tomatoes, celery, carrots, kidney beans, broth, and Italian seasoning.
- Bring to a boil, reduce heat, and let simmer for an hour. Garnish with parsley if desired.
Nutrition Facts : Calories 573 kcal, Carbohydrate 49 g, Protein 63 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 79 mg, Sodium 49812 mg, Fiber 5 g, Sugar 38 g, ServingSize 1 serving
SAUSAGE SOUP
Warm up on chilly days with this filling sausage and kale soup. Use Kabanos Polish sausage for an easy soup recipe that's full of bold flavours.
Provided by Good Food team
Categories Lunch, Snack, Soup, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Fry the onions in the oil for 5 mins. Add the garlic and sausage, fry for a few mins more, then stir in the paprika, rice and thyme.
- Pour in the stock, bring to the boil, add the carrots and some salt and pepper, cover, then simmer for 20 mins. Stir in the kale, then cook 10 mins more. Serve with crusty bread.
Nutrition Facts : Calories 433 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 3.83 milligram of sodium
HUNGARIAN POTATO AND SAUSAGE SOUP
When the going gets tough, the tough make soup! There are certain recipes that comfort the body and soul in a profound way and this hearty potato and sausage soup is in that class. I think you'll agree it's one of the best things you've had in a long time. The savory flavor from smoked sausage and the earthy sweetness from onions and cabbage are balanced perfectly with a splash of vinegar and a bit of sour cream, all brought together by soft and tender potatoes--the only way this gets better is serving it with a nice hunk of buttered, crusty bread.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h25m
Yield 4
Number Of Ingredients 16
Steps:
- Melt butter in a soup pot over medium heat. Add sausage and cook and stir until lightly browned, about 3 minutes. Use a slotted spoon to remove sausage to a bowl, leaving behind any butter in the pot.
- Toss onion into the pot with 1 teaspoon salt. Cook and stir until onion just starts to turn translucent and picks up a brown color from the meat juices in the pan, 4 to 5 minutes. Add flour; cook and stir for 2 to 3 minutes. Add garlic and paprika; cook and stir until fragrant, about 1 minute, being careful not to burn the paprika.
- Stir in 5 cups chicken broth. Increase heat to high and bring to a simmer, stirring occasionally so flour does not stick to the bottom of the pot. Stir in cabbage and cook until it just loses its stiffness, about 2 minutes. Stir in potatoes and bring back to a simmer. Add black pepper, cayenne pepper, and bay leaf, plus a splash of chicken broth if desired. Bring back to a simmer.
- Stir soup and reduce heat to medium-low. Simmer, stirring occasionally, until potatoes are very soft and tender, about 30 minutes. Add sausage and vinegar and simmer for 10 minutes. Taste and adjust for salt.
- Remove from heat and ladle into bowls. Garnish with sour cream, green onions, and cayenne pepper.
Nutrition Facts : Calories 511.6 calories, Carbohydrate 45.6 g, Cholesterol 72.1 mg, Fat 29.4 g, Fiber 4.6 g, Protein 17.4 g, SaturatedFat 14.1 g, Sodium 2709.8 mg, Sugar 6.3 g
ITALIAN SAUSAGE SOUP
Italian Sausage Soup is loaded with flavor, easy to make, and a healthy option for a cozy meal. In only 30 minutes you can be sitting down to dinner with a smile on your face. Bonus: leftovers taste amazing!
Provided by Kristen Stevens
Categories Soup
Time 25m
Number Of Ingredients 9
Steps:
- Add the sausage to a soup pot on medium-high heat. Cook until the sausages have released some oil and have started to brown. Remove them from the pot.
- Add the onion, garlic, potatoes, Italian seasoning, and chili flakes to the pot and cook until the onion is soft, about 5 minutes. Add the broth, return the sausages to the pot, and bring the pot to a boil. Reduce the heat and simmer until the potatoes are soft, about 7 minutes.
- Add the kale or swiss chard to the pot and let it wilt. Season to taste with sea salt.
Nutrition Facts : ServingSize 2 ½ cups, Calories 560 kcal, Carbohydrate 28 g, Protein 32 g, Fat 36 g, SaturatedFat 13 g, Cholesterol 86 mg, Sodium 1011 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 21 g
SMOKED BEEF SAUSAGE SOUP
I love ham hocks and 15 beans soup. I love potato soup. I also love beef stew, meatball soup and chicken soup, but sometimes I just want something different and a chance to play with my food so I went to my kitchen, tossed the fridge and pantry and came up with this soup on a cool rainy spring day when soup just seemed to fit the mood. Serve it with hot crusty garlic bread to dip into the broth. Use vegetable broth and leave out the meat for a vegetarian soup. Fast and easy after work meal.
Provided by Karen From Colorado
Categories Spinach
Time 30m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Place carrots, onions, garlic, onion soup mix, spices and beef stock in a large soup pot; simmer until vegetables are done.
- Add the pasta, tomatoes, garbanzo beans and wine; simmer until pasta is done.
- Add smoked sausage and spinach; bring to boil, stirring occasionally until spinach is wilted and soup is hot. Salt and pepper to taste.
Nutrition Facts : Calories 370.5, Fat 15.3, SaturatedFat 4.9, Cholesterol 55, Sodium 741.2, Carbohydrate 44.1, Fiber 4.8, Sugar 5.5, Protein 13.9
ZANG! HAMBURGER AND SAUSAGE SOUP
Make and share this Zang! Hamburger and Sausage Soup recipe from Food.com.
Provided by ArtWork
Categories One Dish Meal
Time 8h15m
Yield 3 1/2 quarts, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Brown ground beef and sausage in a frying pan, then drain well.
- Add all ingredients, except the macaroni, to a crock-pot.
- Cook on low setting for 8-16 hours.
- One hour before serving, turn setting to high and add macaroni.
- Serve with Parmesan cheese.
Nutrition Facts : Calories 727.2, Fat 45.1, SaturatedFat 16.5, Cholesterol 153.6, Sodium 2208.2, Carbohydrate 33.7, Fiber 3.5, Sugar 6.3, Protein 44.6
SAUSAGE TORTELLINI SOUP
Steps:
- Cook sausage and onion until no pink remains. Drain fat.
- Combine water and cornstarch and add to the pot along with broth, diced tomatoes, and seasonings. Cook for 5 minutes.
- Bring to a boil. Add tortellini and zucchini and reduce heat to a simmer. Cook 6-7 minutes or until tortellini is tender. Season with salt & pepper to taste.
- Top with fresh parsley and parmesan cheese for serving.
Nutrition Facts : ServingSize 1.33 cups, Calories 226 kcal, Carbohydrate 14 g, Protein 12 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 36 mg, Sodium 752 mg, Fiber 2 g, Sugar 4 g
LENTIL SOUP WITH BEEF
Provided by Giada De Laurentiis
Categories main-dish
Time 2h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.
BEEF SHANK AND SAUSAGE RAGù WITH WHOLE GRAIN SPAGHETTI
Provided by Jeanne Thiel Kelley
Categories Pasta Tomato Sauté High Fiber Dinner Beef Shank Sausage Family Reunion Potluck Bon Appétit Peanut Free Tree Nut Free Soy Free Diabetes-Friendly
Yield Makes 12 servings
Number Of Ingredients 17
Steps:
- For ragù:
- Preheat oven to 350°F. Toast fennel seeds in small dry skillet over medium-low heat until slightly darker in color and very fragrant, about 3 minutes. Set aside.
- Heat 2 tablespoons oil in large oven-proof pot over medium heat. Add sausage. Cook until brown and cooked through, breaking up with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl.
- Add 1 tablespoon oil to pot. Sprinkle beef shanks with salt and pepper. Add to pot and sauté until brown, about 6 minutes per side. Transfer shanks to bowl with sausage. Add onions to pot and sauté until brown and tender, scraping up browned bits, about 10 minutes. Return shanks, sausage, and any accumulated juices to pot. Add tomatoes with juice, wine, garlic, bay leaves, oregano, crushed red pepper, and toasted fennel seeds. Bring to simmer.
- Cover pot and place in oven. Braise until shanks are very tender, about 2 1/2 hours. Transfer shanks to work surface. Cut meat off bones and dice. Discard bones. Tilt pot. Spoon off fat from surface of pan juices. Return diced shank meat to pot. Simmer until liquid is reduced enough to coat spoon, about 10 minutes. Season ragù to taste with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat, stirring occasionally, before continuing.
- For pasta:
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; transfer to large bowl. Add oil and toss to coat. Add cheese and parsley; toss to coat. Season pasta with salt and pepper.
- Divide pasta among 12 shallow bowls. Ladle ragù over and serve.
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Estimated Reading Time 3 minsTotal Time 1 hr
- In a bowl thoroughly combine, ground beef, garlic powder, onion powder, rubbed sage, salt and pepper, making your ground beef sausage.
- Heat a medium to large stockpot over medium-high heat, add the beef sausage, break up into small pieces, and brown for 8-10 minutes or until the beef sausage is no longer pink. Once the sausage is thoroughly cooked, drain and return to heat.
- Add the carrots, celery, onion, garlic, tomatoes, tomato sauce, beef broth, oregano, and basil to the stock pot. Give it a stir, making sure all the ingredients are combined. Bring to a boil over medium-high heat then reduce heat to medium and simmer for 15-20 minutes or until the carrots and celery are fork tender.
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From foodandwine.com
5/5 (1)Category Beef SoupAuthor Steve MccabeTotal Time 4 hrs
- In a large pot, heat the olive oil. Season the beef shankwith salt and black pepper and add it to the pot. Cook over moderately high heat, turning, until browned all over, about 8 minutes. Transfer to a plate. Add the onion, bay leaf and a generous pinch each of salt and black pepper to the pot and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the garlic and crushed red pepper and cook, stirring, until fragrant, about 2 minutes. Add the stock, beans and 2 cups of water and bring to a boil. Return the beef shank to the pot. Cover and cook over moderately low heat until the beef and beans are tender, about 2 hours and 30 minutes.
- Add the potatoes to the pot and simmer uncovered, stirring occasionally, until tender, about 30 minutes. Using tongs, transfer the beef shank to a plate. Add the kale to the pot and cook, stirring occasionally, until wilted, about 10 minutes. Pick out and discard the bay leaf.
- Using 2 forks, shred the beef into bite-size pieces. Discard the bone and any gristle. Add the beef and sausage to thepot and simmer for 5 minutes. Stir in the 2 tablespoons ofvinegar and season with salt and black pepper. Ladle into bowls and serve, passing more vinegar at the table.
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5/5 (5)Total Time 30 minsCategory SoupCalories 271 per serving
- To a large Dutch oven or stockpot, add the optional olive oil , sausage, onion, red pepper, and cook over medium-high heat for about 5 minutes, or until onion is becoming soft and translucent. Stir and crumble the sausage as it cooks. I did not drain the sausage but you can if desired; the fat keeps the rice from sticking and adds flavor to the broth.
- Add the broth, tomatoes, oregano, 1 teaspoon salt, pepper, optional cayenne (doesn’t make the soup spicy but adds flavor), bring to a boil, and once boiling, add the zucchini, green beans, rice, and cook uncovered for about 7 minutes or until the vegetables are crisp-tender.
- Turn the heat off, add the basil, optionally add the lemon juice (it really brightens up the flavor of the soup and I recommend it), stir to combine, and taste the soup. If necessary, add more salt. Because I use lower/no salt-added products, I added a total of about 3 teaspoons salt but this will vary based on preference and products used; rice is also bland and benefits from adequate salt.
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5/5 (2)Total Time 1 hr 15 minsCategory Soups & StewsCalories 488 per serving
- In a large heavy bottomed pot, cook sausage over medium heat until no pink remains. Drain all but 1 Tablespoon of fat. Add onion and garlic to the pan and saute 2 minutes, or until fragrant.
- Add broth, water, wine, chopped tomatoes, tomato sauce, carrots, basil, and oregano to pot. Bring to a boil over medium high heat then reduce heat and simmer uncovered 30 minutes.
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5/5 Category StewsServings 4
- Set a large pot over moderate heat. Add the ground beef and cook, stirring to break it up, until the meat is no longer pink, about 2 minutes.
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5/5 (82)Calories 510 per servingCategory Main Course, Soup
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Reviews 6Category SoupCuisine AmericanTotal Time 1 hr 5 mins
- Begin by gathering and prepping all of your ingredients according to the ingredients list above to have organized and ready for use.
- To prepare the soup, place a large soup pot over medium-high heat, and once hot, add in the slices of beef smoked sausage (you won't need added oil, as the sausage will release its own fat). Sear the slices for a few minutes until fairly browned, flipping them as needed.
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