ITALIAN SAUSAGE AND TOMATO SOUP
If you love sausage and tomatoes, you are going to love this combination I created for this recipe.
Provided by Louise M. Soweski
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium heat; cook and stir turkey sausage is browned, about 5 minutes. Add onion and garlic, cooking and stirring until onion is tender, about 5 minutes more. Season with Italian seasoning, salt, and black pepper. Stir in carrots; cook and stir until carrots start to soften, 5 to 7 minutes.
- Pour beans, diced tomatoes, beef broth, chicken broth, and tomato sauce into turkey mixture. Stir in bay leaves. Continue to simmer until carrots are tender, about 5 minutes. Add rigatoni pasta; cook and stir until pasta is cooked through but firm to the bite, about 13 minutes.
Nutrition Facts : Calories 290.7 calories, Carbohydrate 27.6 g, Cholesterol 57.9 mg, Fat 10.8 g, Fiber 5.2 g, Protein 20.9 g, SaturatedFat 2.7 g, Sodium 1421.6 mg, Sugar 5.5 g
CREAMY TOMATO AND ITALIAN SAUSAGE SOUP
I actually modified the original recipe from Jenny at PickyPalate to become my own. This really is a quick and tasty soup...great for a work week dinner or when you are in need of comfort food. I love adding some shredded mozarella each bowl after laddling it up. I hope you enjoy this as much as we do!
Provided by Johnsdeere
Categories Pork
Time 12m
Yield 8 Cups, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- 1. In a medium sized dutch over, cook sausage until browned over medium heat, drain excess oil from sausage.
- 2. Stir in diced onions and garlic, cook until onions are transparent.
- 3. Stir in Italian seasoning, pasta sauce, water, half and half and salt and pepper.
- 4. Cook until warm then reduce heat to low. Simmer until ready to serve.
- 5. Eat and Enjoy.
Nutrition Facts : Calories 568.6, Fat 45.7, SaturatedFat 21.8, Cholesterol 126.9, Sodium 1401.7, Carbohydrate 21.5, Fiber 3.1, Sugar 11, Protein 17.9
CREAMY TOMATO SOUP AND ITALIAN PATTY MELTS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Heat the milk over moderate heat in a medium pot. Put tomatoes, tomato paste, onions, salt and pepper, sugar, flour, butter, celery into a food processor and grind until smooth. Pour mixture into milk and raise heat to bring soup to a boil. Reduce heat and simmer 15 minutes. While soup cooks, make pesto and sammies.
- Fill the food processor with watercress, loosely packed. Add hazelnuts, 1/2 of the oil and garlic cloves to the watercress in the processor. Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste. Add any remaining watercress to the processor and grind into the paste by pulsing the processor again. Transfer watercress paste to a bowl. Stir in the remaining oil and the cheese. Taste pesto sauce and adjust seasonings.
- Heat a griddle over medium high heat. Drizzle the pan with extra-virgin olive oil and add the patties and cook 5 minutes on each side. Remove from the griddle and add another tablespoon extra-virgin olive oil and the peppers and onions. Season the peppers and onions and cook until just tender, 5 minutes. Remove them from the griddle. Wipe the griddle clean and reduce heat to medium low. Assemble sandwiches: place 4 slices of bread down, top with 1/4 each of the peppers onions, then a slice of cheese, a cooked sausage patty, another slice of cheese and then place bread on top. Add butter to griddle and cook sammy melts 2 or 3 minutes on each side until golden and cheese is melted. Press with spatula as sammies cook or set another heavy skillet on sammies to weigh them down.
- Pour soup into shallow bowls and add a couple of rounded spoonfuls of pesto to each dish and stir it into the soup. Cut the patty melts corner to corner and dip in the soup as you eat.
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