Zuppa Di Salsiccia Italiana Italian Sausage Soup Food

ZUPPA DI SALSICCIA ITALIANA (ITALIAN SAUSAGE SOUP)

Steps:

• 1. Shape sausage into 1-inch meatballs and place into the soup pot. Cover and cook on medium-low heat until 170 ℉ in the middle of largest meatball.
• 2. Prepare garlic, onion, and shallot, and 32 oz. of seasoned chicken broth. I prefer the decreased sodium paste over the dry cubed variety.
• 3. When the sausage balls are cooked through empty all except 1/8 inch of the pork fat and then add the broth, onions, garlic, and shallots.
• 4. Prepare rosemary, cayenne pepper, black pepper, oregano, celery seed, and basil. To release the flavors grind with a mortar and pestle, or rub briskly between the palms over the soup pot as they are added to the soup pot before the broth heats up to prevent burning yourself.
• 5. Place lid on the pot. Turn the heat up to medium.
• 6. Wash the red potatoes and remove any eyes. Peel the potatoes and quarter them lengthwise. Once quartered, cut into one-inch wideths. Add the cubed potatoes to the pot.
• 7. Cover and heat approximately 60 to 90 minutes, or until the potatoes are can be pierced with a fork and the soup is aromatic of the spices.
• 9. Remove soup from hot burner, and add the Kale to the soup and stir. It will soften and go limp quickly. Ladle out immediately and serve.
• 8. Add the Half & Half to the soup and heat for 10-minutes or so as you gently wash, thoroughly rinse, and shake dry the baby Kale.
• 9. Remove the soup pot from the hot burner. Add the Kale to the soup and stir approximately one minute or until the kale goes limp.
• 10. Ladle out immediately and serve.

ITALIAN SAUSAGE SOUP

Steps:

• Combine beef stock and steak sauce in large soup pot. Bring to a boil, then simmer.
• Meanwhile, in large skillet, heat oil and add sausage links. Fry until browned on all sides, turning often. Cool sausages and slice 1/4-inch thick. Drain all but 2 T. fat from skillet.
• Add sausage slices, onions, green pepper, and garlic to skillet. Saute until onions are tender, but not browned. Add sausage mixture to stock mixture in soup pot.
• Add wine, tomatoes, zucchini, basil, oregano, and parsley. Bring to a boil again. Add pasta and simmer until pasta is tender, about 12 minutes, stirring soup occasionally. Season with salt and pepper, then top with shredded cheese.
• Note: Add more beef stock if a thinner soup is desired.

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.

ITALIAN SAUSAGE SOUP

Steps:

• Heat a large saucepan over medium heat.
• Remove casings from sausage.
• Add sausage to pan, and cook about 5 minutes or until browned, stirring to crumble.
• Drain, return to pan.
• Add broth, tomatoes and pasta to pan, bring to a boil over high heat.
• Cover, reduce heat and simmer 10 minutes or until pasta is done.
• Remove from heat, stir in spinach until wilted.
• Sprinkle each serving with cheese and basil.

ITALIAN SAUSAGE SOUP

Steps:

• In a 5-6 quart pan, combine onions, garlic and 1 cup broth.
• Boil on high heat, stirring occasionally, until liquid evaporates and vegetables start to brown, about 10 to 14 minutes.
• To deglaze pan, stir in 3 tablespoons water to release browned bits.
• Cook, uncovered, until liquid evaporates and mixture begins to brown again, about 1 minute.
• Repeat deglazing step 3 more times until mixture is richly browned.
• Add sausage and 1/2 cup more water.
• Stir gently until liquid evaporates and meat begins to brown, 8 to 10 minutes.
• Add remaining 4 cups broth.
• Stir to loosen browned bits.
• Add wine, tomatoes and their liquid, basil, sugar, green pepper, zucchini and pasta.
• Cover and bring to boil over high heat.
• Simmer until pasta is just tender to bite, about 15 minutes.
• Serve hot, with chopped parsley, salt and pepper.
• (If made ahead, cool, cover and chill up until the next day. Reheat to simmering).

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.

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.