Marys Italian Sausage Soup Food

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.

HEARTY ITALIAN SAUSAGE SOUP

Steps:

• Heat olive oil in a large saucepan over medium heat. Add sausage and cook until browned, breaking apart with a wooden spoon. Stir in carrots, celery, and red onion; cook until softened, 5 to 10 minutes. Stir in tomato paste and cook until fragrant, about 1 minute. Pour in beans with their liquid.
• Add potatoes, thyme, oregano, salt, and pepper to the saucepan. Pour in enough water to cover, about 1 1/2 cups. Bring to a boil. Reduce heat and simmer until potatoes are tender and soup thickens, about 20 minutes.

ITALIAN SAUSAGE AND GNOCCHI SOUP

Steps:

• Heat a skillet over medium-high heat. Cook ground sausage until browned, breaking it up into small pieces, about 7 minutes. Transfer sausage to a bowl. Drain fat from skillet; wipe out skillet with a paper towel.
• Melt butter in skillet over medium heat, Stir in onion and saute until translucent, 2 or 3 minutes. Add garlic and cook for another minute. Whisk in flour until evenly mixed into butter, 1 minute. Slowly pour in cream and Swanson® Unsalted Chicken Broth. Whisk mixture until it comes to a boil, then immediately reduce heat to low. Simmer until mixture thickens, whisking occasionally, about 10 minutes.
• Return sausage to the skillet; add spinach, tomatoes, and gnocchi. Cook over medium heat until gnocchi is heated through, 2 to 3 minutes. Add dash of salt and pepper to taste. Garnish with Parmesan cheese.

ITALIAN SAUSAGE SOUP SUPPER AND PASTA MORPH

Steps:

• Remove the sausage from the casing. Place in a large soup pot or Dutch oven. Turn heat to medium, cook, stirring constantly until browned, about 5 to 7 minutes. Drain on paper towels to remove excess fat. Add onions, fennel, garlic and fennel seeds, toss to combine. Cover and cook, stirring every few minutes until fennel and onions begin to soften, about 12 to 15 minutes. At this point remove 1/2 of the mixture and reserve it for the Pasta Morph.
• Add chicken broth and tomatoes to the remaining sausage/fennel mixture. Break tomatoes apart with spoon. Bring to a boil, add pasta. Bring back to boil again, reduce to a strong simmer. Cook 8 minutes or until pasta is almost done. Add cannelinni beans and parsley. Cook until flavors have come together and pasta is cooked through. Taste and adjust seasoning with salt and pepper.
• Toss the pasta and reserved sausage mixture in a large bowl. Add heated pasta water, a little at a time, until a sauce consistency is achieved. Season with salt and pepper, to taste. Top with bread crumbs and cheese.

MARY'S ITALIAN SAUSAGE SOUP

Steps:

• In dutch oven or large stock pot cook sausage over medium heat; drain off fat.
• Add garlic and onions; cooking until the onions are clear and limp. Stir in tomatoes and break into pieces.
• Add broth, wine or water and basil. Simmer uncovered about 30 minute
• Add parsley, pepper, zucchini and pasta. Simmer covered about 25 minutes. Serve with parmesan cheese and frech bread.

MARY'S ITALIAN SAUSAGE SOUP

Steps:

• 1. In a soup-pot break up and brown Italian Sausage over medium-high heat.
• 2. Add chopped onion, sliced celery, sliced carrots, and garlic. Cook and stir until lightly softened.
• 3. Add tomatoes in their juice. Rinse cans with about 1/2 cup water collecting as much of the remaining juice as possible and add to the pot.
• 4. Add chicken broth and seasonings. Taste checking for flavor. Add more red pepper flakes for additional heat.
• 5. Cover, turning heat to simmer, let cook 45 minutes. It's ok if it boils. Check for flavor at end of 45 minutes.
• 6. Add pasta, cover and cook additional 15 minutes. Less if you want the pasta al dente.
• 7. Serve in soup bowls topped with Parmesan cheese.