Minestrone Soup With Sweet Sausage Food

30 MINUTE MINESTRONE SOUP WITH SAUSAGE

Steps:

• Heat large dutch oven or soup pot to medium high.
• Add sausage to pot. Cook and crumble sausage. Drain all but 1 tablespoon of fat. (if using lean chicken sausage omit this step.)
• Add onion, carrots, celery, garlic and parsley to sausage and cook until veggies are just tender.
• Reduce heat to medium. Add tomato paste, crushed tomatoes and diced tomatoes. Cook for 2-3 minutes.Add italian herbs.
• Add chicken stock, beans, pasta, salt and pepper and bring to a simmer.
• Cook for 10 minutes or until pasta is al dente. Taste for seasoning. Serve with fresh parmesan cheese and bread!

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.

CLASSIC MINESTRONE SOUP

Steps:

• Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook onion, carrot, celery, garlic and rosemary until vegetables begin to soften, about 5 minutes.
• Stir in tomato sauce, beans and 2 1/2 cups water. Add broth, zucchini, pasta and pepper; bring to a simmer. Cook, uncovered, 10 minutes or until pasta is tender, stirring occasionally. Stir in parsley. Serve topped with Parmesan cheese and additional parsley, if desired.

MINESTRONE WITH ITALIAN SAUSAGE

Steps:

• In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, celery and leek; cook for 3 minutes. Add the zucchini, green beans and garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cabbage, basil, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. , Return to a boil. Stir in the garbanzo beans, pasta and parsley. Cook for 6-9 minutes or until pasta is tender. Serve with cheese.

MINESTRONE SOUP WITH SAUSAGE

Steps:

• In a large, nonstick skillet, brown sausage over medium heat 5-7 minutes, stirring.
• frequently.
• When it is browned on all sides, set aside to drain on paper towels.
• In a soup pot, cook the onion in the olive oil over medium heat until soft, about.
• five minutes.
• Add the tomatos, cabbage, garlic, basil, pepper, bay leaves and parsley. Stir.
• to combine.
• Add the beef base, water and cooked sausage.
• Simmer for 30 minutes over medium low heat, then raise heat to high to bring
• to a boil.
• Add the dry pasta and white beans.
• Cook until the pasta is done, about 10-12 minutes.
• Serve, or reduce heat to low and simmer until ready to eat.
• Serve each bowl topped with grated Romano or Parmesan cheese.

MINESTRONE AND SAUSAGE SOUP

Steps:

• Brown sausage in skillet until fully cooked; drain excess grease.
• In a large stock pot add beef broth, water, tomato sauce, diced tomatoes, kidney beans, celery, carrots, onion salt, garlic salt, and Italian seasoning. Simmer until veggies become tender, about 20-30 minutes.
• In a separate pot, cook pasta according to directions. When noodles are done, add to soup and mix in cooked sausage.
• Top with shredded Parmesan cheese and serve.