SAUSAGE SOUP WITH GREENS
Once you've made this sausage soup once, scroll down to the bottom of the recipe to find out how to transform leftovers into a brilliant sausage bake. For more comforting ideas, see our entire collection of sausage casserole recipes.
Provided by delicious. magazine
Categories Beetroot recipes
Time 45m
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan over a medium heat, then cook the sausages for 15 minutes, turning often, until browned all over and cooked through. Set aside on a plate.
- Tip out most of the fat in the pan, add the onions and cook for 6 minutes until just softened and lightly golden. Add the garlic and fennel seeds, stir well and cook for a further minute. Add the cloves (if using) and stock, bring to the boil, then reduce the heat and simmer for 10 minutes.
- Meanwhile, cook the pasta according to the pack instructions. Drain and run under cold water to cool.
- Slice the sausages and add to the stock along with the beans, then bring back to a simmer and cook for 5 minutes. Add the pasta and cavolo nero, then cook for 1-2 minutes more until piping hot. Serve sprinkled with lemon zest, a squeeze of juice and a scattering of pine nuts.
Nutrition Facts : Calories 516kcals, Fat 20g (5.1g saturated), Protein 28.5g, Carbohydrate 50.7g (6.5g sugars), Fiber 9.7g
SAUSAGE & GREENS SOUP
I always have an abundance of fresh vegetables on hand, so I wanted to create a delicious soup to enjoy during the colder months. I think I found a winner! -Angie Pitts, Charleston, South Carolina.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, heat oil over medium-high heat. Add sausage, onion, celery and carrot; cook 6-8 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles. Add garlic; cook 1 minute longer., Stir in Swiss chard, tomatoes, bay leaf and seasonings. Add broth; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until Swiss chard is tender. Stir in beans and lemon juice; heat through. Remove bay leaf.
Nutrition Facts : Calories 155 calories, Fat 5g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 658mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 5g fiber), Protein 11g protein. Diabetic Exchanges
SAUSAGE-BEAN SOUP
Steps:
- Escarole and White Bean Soup: Cook 3 chopped garlic cloves and some red pepper flakes in olive oil. Add 3 cups chicken broth, 1 head chopped escarole and a parmesan rind; simmer 15 minutes. Add 1 can white beans, parmesan and salt.
- For Sausage-Bean Soup: Make Escarole and White Bean Soup; saute 4 chopped sweet Italian sausages with the garlic.
SAUSAGE SOUP
This is a great soup after coming in from the snow!
Provided by Behr
Categories Soups, Stews and Chili Recipes Soup Recipes
Yield 6
Number Of Ingredients 10
Steps:
- In a soup pot, cook sausage over medium heat until no pink remains.
- Add onions, celery, and carrots. Cook uncovered for 5 minutes, or until onions are soft.
- Add tomatoes, chicken broth, cabbage, and basil. Bring to a boil. Stir in macaroni, and cover. Simmer for 10 minutes, or until pasta is tender. Season with garlic salt. Serve.
Nutrition Facts : Calories 399.4 calories, Carbohydrate 23.1 g, Cholesterol 57.5 mg, Fat 25.7 g, Fiber 3.9 g, Protein 19.3 g, SaturatedFat 9 g, Sodium 1690.3 mg, Sugar 7.7 g
SAUSAGE, BEAN, AND TURNIP GREEN SOUP
This soup with turnip greens is a full meal in a bowl with ingredients that can be kept on hand.
Provided by karenatlincoln
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Spray a stockpot with cooking spray and heat over medium-high heat. Cook and stir sausage and onion in the hot skillet until sausage is browned and crumbly and onion is transparent, 5 to 7 minutes.
- Add chicken broth, beans, turnip greens, diced tomatoes, garlic powder, basil, oregano, red pepper flakes, and bay leaf; bring to a boil.
- Simmer until greens are tender, about 45 minutes.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 29.1 g, Cholesterol 33.1 mg, Fat 5.1 g, Fiber 8.8 g, Protein 15.4 g, SaturatedFat 1.2 g, Sodium 1611.5 mg, Sugar 3.5 g
SAUSAGE AND GREENS SOUP
Really good soup, cooks quickly. My boyfriend requests it weekly. Serve with a loaf of crusty bread. The recipe says Cajun sausage, but it works just as well with any kind of smoked sausage, including turkey. Just add extra Cajun seasoning to taste.
Provided by greengirl512
Categories Low Cholesterol
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut sausage into bite-size pieces,and cook over the stove in a medium-sized pot over medium-high heat for about 5 minutes.
- Sprinkle with salt, pepper and cajun seasoning to taste.
- Add chicken broth, and bring to a boil.
- Add diced tomatoes, simmer for about 3 minutes.
- Add greens, and cook over medium-low heat until tender.
- add beans, and cook until heated through.
BEANS, GREENS, AND SAUSAGE SOUP
Make and share this Beans, Greens, and Sausage Soup recipe from Food.com.
Provided by Phil Franco
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preparation:.
- Crumble the sausage into a large cold pot. Cook over medium-high heat, turning occasionally, for about 3 minutes, or until browned. Remove with a slotted spoon, set aside. Pour off and discard any drippings. Add the garlic and sage.
- Cook for about 1 minute, or until fragrant. Add the beans, broth and water. Increase the heat to high and bring just to a boil. Scrape up the browned bits at the bottom of the pot.
- Reduce the heat to medium-low. Cover partially and simmer for 15 minutes.
- Transfer about half of the beans and enough broth to cover, to a blender or food processor. Purée and return to the pot. Add the macaroni and the reserved sausage.
- Simmer for about 5 minutes, or until the pasta is al dente. Stir in the spinach, vinegar, salt and the pepper. Sprinkle with Pecorino Romano at the table.
ITALIAN SAUSAGE AND GREENS SOUP
This is a recipe from my father who was from Louisiana and loved his greens with bacon! He ended up being a Navy cook during the war and served a version of this soup on his ship. I add other vegetables such as corn, green beans, squash, etc. This soup is better the second day!!
Provided by Lakme
Categories Collard Greens
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Saute Italian sausage and fennel seeds in olive oil.
- When browned, pour into soup pot.
- Saute the bacon until brown.
- Pour into soup pot.
- In same skillet, saute onion and garlic.
- When lightly brown, pour into soup pot.
- Saute mushrooms until tender and pour into soup pot.
- Add beans to soup pot.
- Add chicken stock to soup pot.
- Add enough water to cover contents and bring to boil.
- Add pasta,cover, and simmer for 7 minutes.
- Add chopped greens and more water if needed to come to about two inches below greens.
- Cover and simmer for 20 minutes until greens are tender.
- Enjoy! - Better the second day!
TURKEY ITALIAN SAUSAGE & GREENS SOUP
This is a low calorie soup with a lot of greens and veggies. It's a bit spicy from the sausage, but you can substitute plain ground turkey for the sausage. This recipe changes every time I make it - I put a lot of leftovers into the pot, but it always turns out delicious. Serve a big bowl with focaccia bread as a meal, as a starter, or as a quick lunch. This soup freezes and reheats well.
Provided by Doberpuppy
Categories Greens
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- -Brown ground meat in large sauce pot (6 quart with a lid).
- -Turn heat to low and layer the following vegetables on top of meat according to cooking time: carrots, onions, fennel, kale, chard, mushrooms.
- -Place the lid on the pan and allow vegetables to steam for about 20 minutes; then, fill up the pot with enough broth to completely cover the vegetables, you can add tomatoes at this time.
- -Cook until the carrots and fennel are tender, then add rinsed and drained garbanzo beans.
- -Place the fresh spinach in the bottom of your serving bowl and spoon the soup on top. The spinach should stay green and be simply wilted. This gives the soup a fresher taste.
Nutrition Facts : Calories 271.1, Fat 7.5, SaturatedFat 1.8, Cholesterol 52.5, Sodium 791, Carbohydrate 31.1, Fiber 7.4, Sugar 2.8, Protein 22.7
SAUSAGE, GREEN BEAN AND POTATO SOUP
I received this in a email from Whole Foods Market. This is a great, simple soup that is very quick to make. Makes an easy weeknight dinner that is hearty and delicious. I used Aidells portobello mushroom sausage when I made this. I also use Herbamare seasoning instead of salt and pepper.
Provided by JillAZ
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Scrub potatoes well and cut into 1 inch chunks.
- Cut sausage into 1/2 inch slices.
- Put all ingredients into a large soup pot.
- Stir well and bring slowly to a boil.
- Reduce, heat and simmer about 15 minutes or until the potatoes are tender.
- Remove bay leaves before serving.
- This is great with a nice salad and a piece of crusty bread.
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SAUSAGE AND GREENS SOUP - TARA TEASPOON
From tarateaspoon.com
4.7/5 (3)Total Time 55 minsCategory SoupCalories 184 per serving
- In a large pot over medium heat, cook kielbasa in 1 tsp olive oil until browned, about 5 min. Remove kielbasa and set aside.
- Add onion, garlic and 1 tsp olive oil and cook, stirring, until onion is translucent, about 4 min. Stir in flour, thyme and potatoes. Add kielbasa, broth and salt; cover and bring to a simmer. Cook, covered, until potatoes are tender, 25 min. Add greens and cook until tender, about 7 min. Stir in milk.
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From foodandwine.com
5/5 (1)Category Vegetable SoupServings 4-6Total Time 1 hr
- In a large pot, heat 1 tablespoon of the olive oil. Add the sausage and cook over moderately high heat, breaking up the clumps, until browned, 5 to 7 minutes. Transfer the sausage to a paper towel-lined plate.
- Add the remaining 2 tablespoons of olive oil to the pot along with the potatoes, shallots and garlic. Cook over moderate heat, stirring, until the shallots are softened, about 3 minutes. Add the spinach and kale, season with salt and pepper and cook, stirring, until wilted. Add the tomatoes and their juices, the broth and the basil sprigs and bring to a boil. Partially cover and simmer until the greens and potatoes are tender and the soup is thickened, about 25 minutes.
- Discard the basil sprigs. Stir in the escarole and sausage and season with salt and pepper. Ladle the soup into bowls, garnish with chopped basil and serve.
HEARTY COLLARD GREENS AND SAUSAGE SOUP - COOKING CHAT
From cookingchatfood.com
Reviews 2Servings 5Cuisine AmericanCategory Main
- Heat 1 tablespoon of the olive oil in a soup pot. Add the sausages and the turkey bacon to brown, turning occasionally. Remove the sausage when browned, and the bacon when cooked, which will take 5 to 10 minutes. Set the sausage and bacon aside to cool.
- Heat the other tablespoon of olive oil in the pot on medium heat. Add the onions, cook for about 5 minutes. Add the carrots and cook for a few more minutes. Add the garlic to the pot and stir.
- Pour the chicken broth into the pot and raise heat to bring to a boil. Add the macaroni, and reduce heat to simmer.
- Simmer the broth and macaroni for about 10 minutes, then add the collard greens along with a pinch of salt and red pepper. Stir to combine.
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SOUTHERN GREENS AND SAUSAGE SOUP | MCCALLUM'S SHAMROCK PATCH
From themccallumsshamrockpatch.com
5/5 (9)Total Time 2 hrs 20 minsCategory SoupCalories 472 per serving
- Clean all the assorted greens under cold tap water to remove the grit. Pick out all discolored and spoiled leaves and discard them. With a sharp kitchen knife, shred all the fresh greens into roughly 1/2-inch ribbons. You will want to pick three or more different greens to use in your Southern Greens and Sausage Soup.
- Once done cleaning the fresh greens and flat-leaf parsley add them to an 8-10 quart stockpot, cover the greens entirely with the vegetable stock, add the ham hock and place on medium-high heat to bring to a full simmer- you will want to simmer for 40-50 minutes to cook the fresh greens down.
- Meanwhile, place a large cast-iron skillet over medium heat allow the cast-iron to heat up before adding the two tablespoons of butter and one tablespoon of oil. Once heated, add the butter and oil. After melting the butter, reduce the heat slightly under the cast-iron skillet and add the onions, peppers, diced celery, and garlic- cook the vegetables until softened but do not brown them. Once softened, add them to the simmering stockpot of green.
- At this time, cook the sliced sausages to render off the fat. This will take approximately 10 minutes or so. Once the sliced sausage is done, add them to the stockpot only after you have cooked the fresh greens at least 40 minutes- do not combine the sausage before the greens have cooked down.
RECIPES - BEANS, GREENS AND SAUSAGE SOUP - APPLEGATE
From applegate.com
Servings 4-6Total Time 1 hrCategory Soup
- Heat the olive oil in a large soup pot over medium-high heat. Add the onion, carrot and celery and cook, stirring occasionally, until softened, 8 to 10 minutes.
- Add the beans and chicken broth and bring to a simmer. Reduce the heat and simmer until vegetables are tender, about 20 minutes. Season to taste with salt and pepper.
- Ladle about 2 cups of the bean mixture to a blender and blend until smooth. Stir back into the soup. Add the sausage and simmer until heated through.
- Just before serving, stir the spinach into the soup and cook until wilted and tender, about 5 minutes.
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