Rich Italian Sausage And Potato Soup Food
RICH ITALIAN SAUSAGE AND POTATO SOUP
This soup combines unique flavors to form a rich, delicious soup. Your taste buds will be overjoyed. Instead of bouillon cube you can substitute I ounce chicken broth.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 7
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Place sausage links on a sheet pan and bake for 15 to 20 minutes, or until done. Cut each link in half lengthwise, and then into 1/2 inch slices. Set aside for later.
- In a 4 quart saucepan over medium heat, saute the onions and the pancetta for 10 minutes, or until onions are almost clear. Add the garlic and saute for one more minute. Add the chicken base OR bouillon, water and potatoes and bring to a simmer for 15 minutes. Add the kale, cream and reserved sausage, simmer for 5 more minutes and serve.
Nutrition Facts : Calories 347.5 calories, Carbohydrate 15.3 g, Cholesterol 67.6 mg, Fat 26.6 g, Fiber 2 g, Protein 12.1 g, SaturatedFat 10.6 g, Sodium 689 mg, Sugar 1.3 g
ITALIAN SAUSAGE POTATO SOUP
Make and share this Italian Sausage Potato Soup recipe from Food.com.
Provided by dontspamjay
Categories Pork
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook sausage on the stove in a medium saucepan. Drain and dice cooked sausage.
- Saute onions and bacon over medium heat until onions are transparent. Add garlic and cook for 1 minute.
- Add Chicken Bouillon, water and potatoes. Then bring to low boil for 15 minute (until potatoes are tender).
- Add whipping cream and sausage; simmer 5 minutes then serve.
Nutrition Facts : Calories 261.3, Fat 17.5, SaturatedFat 10.6, Cholesterol 63.3, Sodium 118.4, Carbohydrate 23.2, Fiber 2.8, Sugar 2.2, Protein 4.2
ITALIAN SAUSAGE AND POTATO BISQUE SOUP
This is one of the few recipes we have from my husband's mother. I have no clue why "bisque" is in the title, as that is traditionally a milk/cream based soup and there isn't a bit of that in it. It is one of our favorites and company has liked it, too. I'm putting it here because the strip of paper it was written on almost 30 years ago, is getting a bit tattered! Also, we usually double this recipe, as it freezes really well. This is also a great recipe to use up the leaves of your celery stalks. The leaves have a sharper flavor than the stalk does, which add to this dish.
Provided by OliveLover
Categories Pork
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat a 4 quart pot, and add the olive oil. On Medium heat, brown the sausage, breaking up the clumps. (If your sausage is fatty, you may need less oil.) Add onion and sauté another 5 minutes or until the onion is translucent.
- Add next 10 ingredients, tomatoes through lemon juice, and bring to a boil. Reduce the heat and simmer, uncovered, about 40 minutes or until potatoes are tender.
- Add more lemon juice and the salt as needed.
- Serve with a crusty bread. Freeze the left overs, if there are any.
Nutrition Facts : Calories 227.1, Fat 9.2, SaturatedFat 2.9, Cholesterol 22.7, Sodium 1920.1, Carbohydrate 21.4, Fiber 3.8, Sugar 5.1, Protein 16.1
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- Brown and crumble Italian sausage in a large stock pot or Dutch oven over medium-high heat. Remove sausage with a slotted spoon and drain excess drippings from pot.
- Return sausage to pot and add potatoes, chicken stock, ½ teaspoon salt, and ¼ teaspoon black pepper. Bring to a boil and reduce heat to medium. Cook until potatoes are tender, about 10-12 minutes.
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