Hot Italian Sausage Soup Food

HOT ITALIAN SAUSAGE SOUP

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink., Meanwhile, in a large saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. , Drain sausage; add to soup and heat through., Freeze option: Cool soup and transfer to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.

ITALIAN SAUSAGE SOUP

Steps:

• In Dutch Oven, brown sausage with garlic.
• Stir in broth, tomatoes and carrots, season with salt and pepper.
• Bring to boil, reduce heat, cover and allow to simmer 15 minutes.
• Stir in beans with their liquid and zucchini.
• Cover and simmer another 15 minutes, or until zucchini is tender.
• Remove from heat, stir in spinach.
• Cover and allow spinach to cook in the steam from the soup for another 5 minutes or until tender.
• Serves 6.

HOT ITALIAN SAUSAGE SOUP

Steps:

• In a skillet, cook sausage over medium heat.
• In a saucepan, combine the remaining ingredients and bring to a boil.
• Reduce heat, cover and simmer for 10 minutes or until vegetables are tender.
• Drain sausage and add to soup.
• Heat through.
• Enjoy!

ITALIAN SAUSAGE SOUP

Steps:

• In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
• Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
• Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

BEST ITALIAN SAUSAGE SOUP

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.

HOT ITALIAN SAUSAGE

Steps:

• Preheat the oven to 350 degrees F.
• Combine all ingredients, except casings, in a large bowl. Put the meat mixture through a grinder and grind according to manufacturer's instructions. Tie a knot in 1 end of a casing and begin filling the casings with the meat mixture, then tie off the other end of the casing once all the meat has been used. Twist the casing into 6 sausage links.
• Bake sausage for at least 15 minutes. Meanwhile, preheat a grill.
• Remove sausage links from oven and place on grill. Grill until crispy and golden brown. Spice up your favorite pasta recipe by adding sausage slices or enjoy your sausage the old-fashioned way, on a bun topped with your favorite condiments.

MINESTRONE SOUP WITH ITALIAN SAUSAGE

Steps:

• Cook the sausage links in a large soup pot over medium-low heat. After 4-5 minutes turn the sausages, add 1/4 cup water, cover and cook for another 8-10 minutes or until cooked through. Transfer the sausages to a cutting board and allow to cool before coin slicing.
• Over medium heat, add olive oil to the same large soup pot. Cook the garlic, carrots and onion until wilted, stirring occasionally. Add the cabbage, zucchini, potato, both stocks and tomato paste. Bring to a boil. Reduce the heat and add 2 tablespoons of the parsley, oregano, basil, pepper and salt to taste. Simmer uncovered over medium heat for about 15 minutes.
• Add the sausage, beans, tomatoes, and pasta, simmer until the pasta is done (about 8 minutes). Serve with a sprinkling of fresh parsley and grated parmesan cheese.

ITALIAN SAUSAGE AND ORZO SOUP

Steps:

• In a Dutch oven coated with cooking spray, cook the sausage, onion, carrot and celery over medium heat until meat is no longer pink; drain. , Add the broth, tomatoes, tomato sauce, garlic, seasonings and bay leaf. Bring to a boil. Stir in orzo; cook, uncovered, for 8-10 minutes or until pasta is tender. Discard bay leaf. Sprinkle servings with cheese if desired.

HOT ITALIAN SAUSAGE & VEGGIE SOUP

Steps:

• In a large pot, turn the heat to medium and.add the olive oil.
• Cook the Italian sausages in the hot oil, stirring occasionally until browned then remove the sausage and allow to cool.
• Next add to the oil the garlic, onion, shallot, potato, and carrot, cooking until the onion is soft.
• Now add the beef broth, stewed tomatoes, red wine and sugar and bring to a steady boil.
• Once it is boiling add the zucchini and lima beans, reduce heat to low, cover and simmer for an hour.
• Lastly you will add the sausage, pasta and arugula into the pot and simmer until the pasta is tender.
• Stir in the oregano and chopped basil, mixing well, season to taste with salt and pepper.
• Pour into bowls and garnish with freshly shredded parmesan cheese.
• We had this soup with Italian buns and a nice simple fruit salad for a lovely dinner, it was very filling .

ITALIAN SAUSAGE TORTELLINI SOUP

Steps:

• Crumble sausage into a large saucepan; cook over medium heat until no longer pink. Remove with a slotted spoon to paper towels. In the drippings, saute onion until tender. Add garlic; cook 1 minute longer. , Stir in the broth, water, tomatoes, green pepper, carrot, wine, tomato sauce, tomato paste, oregano and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Skim fat. Stir in the sausage, tortellini, zucchini and parsley. Cover and simmer 10-15 minutes longer or until tortellini is tender.

HOT ITALIAN SAUSAGE

Steps:

• Place the ground pork into a large bowl. Season with salt, garlic salt, black pepper and paprika. In a blender or food processor, blend together the oil, anise seed, fennel seed and red pepper flakes. Mix everything into the ground pork until well blended. Refrigerate for 24 hours to let flavors blend. Bag and freeze in portions that suit your needs.

ITALIAN SAUSAGE CROCKPOT SOUP

Steps:

• 1. Brown Susage, Onion, & Garlic, drain.
• 2. In slow cooker add: Everything except orzo and Parmesan.
• 3. Cook on Low for 8 hrs or on High for 4 hours.
• 4. Set pot to high and add Orzo for 20 minute.
• 5. Serve with Parmesan Cheese in top.

ITALIAN SAUSAGE SOUP

Steps:

• In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Meanwhile, in a large skillet, brown sausage in oil over medium heat. Add a small amount of hot water. Cover and cook until sausage is no longer pink; drain. Cut into 1/4-in. slices and add to soup. Simmer, uncovered, for 15 minutes. , Add spinach. Simmer, uncovered, for 5 minutes or until spinach is wilted. Garnish with Parmesan cheese if desired.

ITALIAN SAUSAGE SOUP

Steps:

• Saute sausage, onion, and garlic in large pot. Drain fat.
• Add remaining ingredients and heat through.
• Sometimes I add a very small amount of tiny uncooked pasta to thicken.
• Serve with toasty crunchy french bread to get every last drop.

HEARTY ITALIAN SAUSAGE AND BEAN SOUP

Steps:

• Heat a large saucepan over medium-high heat. Cook and stir sausage, onion, and garlic in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Add broth, black beans, butter beans, diced tomatoes, basil, and oregano; bring to a simmer. Cover and cook for at least 10 minutes.
• Sprinkle each serving with Parmesan cheese.