Betty Crocker Italian Sausage Soup Recipes

BETTY CROCKER ITALIAN SAUSAGE SOUP

Steps:

• Cook sausage in 4-quart Dutch oven over medium-high heat, stirring occasionally, until brown; drain.
• Stir in remaining ingredients, breaking up tomatoes. Heat to boiling; reduce heat to medium-low.
• Cover and cook about 15 minutes, stirring occasionally, until mostaccioli is tender.

TUSCAN SAUSAGE SOUP

Steps:

• Heat 5-quart Dutch oven over medium-high heat. Add sausage, onions and carrot; cook 8 to 10 minutes, stirring occasionally to break up sausage, until sausage is no longer pink. Stir in garlic and pepper flakes; cook 1 to 2 minutes or until garlic is fragrant.
• Stir in broth, beans, tomatoes, oregano and bay leaf. Heat to boiling; reduce heat to medium-low, and simmer uncovered 10 minutes. Add pasta; simmer 8 to 9 minutes or until pasta is tender. Remove bay leaf, and discard.
• Stir in spinach; cover and remove from heat. Let stand 5 minutes; stir.
• Meanwhile, in 8-inch nonstick skillet, heat oil over medium heat Add bread crumbs; cook and stir 2 to 3 minutes or until toasted and golden brown. Remove from heat.
• Divide soup among serving bowls; garnish each with cheese and toasted bread crumbs.

MINESTRONE WITH ITALIAN SAUSAGE

Steps:

• In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage, onion, carrots, basil and garlic; cook 5 to 7 minutes, stirring frequently, until sausage is no longer pink; drain.
• Stir broth, tomatoes and great northern beans into sausage mixture. Heat to boiling. Reduce heat to medium-low; cover and cook 7 to 8 minutes, stirring occasionally.
• Stir in macaroni, zucchini and frozen green beans. Heat to boiling. Cook over medium-high heat 5 to 6 minutes, stirring occasionally, until vegetables are hot and macaroni is tender.

SLOW-COOKER EASY ITALIAN SAUSAGE VEGETABLE SOUP

Steps:

• Cook sausage in large skillet until no longer pink, stirring frequently. Drain. In 3 1/2 or 4-quart slow cooker, combine cooked sausage and all remaining ingredients except zucchini and cheese; stir gently to mix.
• Cover; cook on Low setting for 7 to 9 hours.
• About 30 minutes before serving, remove and discard bay leaf from soup. Gently stir in zucchini. Cover; cook an additional 30 minutes or until zucchini is tender.
• To serve, ladle soup into individual bowls. Sprinkle with 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.

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 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 HAMBURGER HELPER SOUP

Steps:

• 1. Spray the inside of a stock-pot, with a no-stick cooking spray.
• 2. To the pot, add the sausage, and season it with a bit of black pepper, if desired. (Do not add salt to this recipe!)
• 3. Brown the sausage over medium heat; stirring to break up the meat.
• 4. While the sausage is browning, cook the frozen green beans in a microwave, till they are about three quarters of the way done; drain beans and set them aside. (I cooked the beans in an 850 watt microwave for 6 minutes, but stirring them after 3 minutes I also season the beans with a bit of black pepper).
• 5. When sausage is done browning, then drain it in a colander.
• 6. To the stockpot, lightly sauté the onions for a minute or two. (Add a bit of vegetable oil if need be.)
• 7. Add garlic to the pot, and sauté the garlic for about 1 minute.
• 8. Place sausage back into the pot, then sprinkle the seasoning packet from the hamburger helper over all, and stir to coat the meat.
• 9. To the pot add the following ingredients: the beef broth, one and a half soup cans of water, the stewed tomatoes, sliced baby carrots, zucchini, green beans, the Italian seasoning, and the rotini pasta that's included in the boxed hamburger helper.
• 10. Bring soup to a boil, then lower the heat, and simmer the soup for about 14 minutes.
• 11. Remove soup from heat, stir the soup, and serve.
• 12. If desired, sprinkle each bowl of soup with a bit of the parmesan cheese.
• 13. Note: I noticed after cooking the soup, the carrots seemed to be slightly crisp. For those who'd prefer them to be a bit more cooked, I would do the following after adding the cooked meat, the seasoning packet, onion, garlic, broth, water, and just the carrots to the stockpot. Bring those ingredients to a boil, then lower the heat, and simmer it for 5 minutes. Then add the remaining ingredients, (the stewed tomatoes, zucchini, green beans and Italian seasoning) and bring the soup to a boil, then reduce the heat, and simmer the soup for about 14 minutes.

ITALIAN SAUSAGE HAMBURGER HELPER SOUP

Steps:

• Spray the inside of a stockpot, with a no-stick cooking spray.
• To the pot, add the sausage, and season it with a bit of black pepper, if desired. (Do not add salt to this recipe!).
• Brown the sausage over medium heat; stirring to break up the meat.
• While the sausage is browning, cook the frozen green beans in a microwave, till they are about three quarters of the way done; drain beans and set them aside. (I cooked the beans in an 850 watt microwave for 6 minutes, but stirring them after 3 minutes I also season the beans with a bit of black pepper).
• When sausage is done browning, then drain it in a colander.
• To the stockpot, lightly saute' the onions for a minute or two. (Add a bit of vegetable oil if need be).
• Add garlic to the pot, and saute' the garlic for about 1 minute.
• Place sausage back into the pot, then sprinkle the seasoning packet from the hamburger helper over all, and stir to coat the meat.
• To the pot add the following ingredients: the beef broth, one and a half soup cans of water, the stewed tomatoes, sliced baby carrots, zucchini, green beans, the Italian seasoning, and the rotini pasta that's included in the boxed hamburger helper.
• Bring soup to a boil, then lower the heat, and simmer the soup for about 14 minutes.
• Remove soup from heat, stir the soup, and serve.
• If desired, sprinkle each bowl of soup with a bit of the parmesan cheese.
• Note: I noticed after cooking the soup, the carrots seemed to be slightly crisp. For those who'd prefer them to be a bit more cooked, I would do the following after adding the cooked meat, the seasoning packet, onion, garlic, broth, water, and just the carrots to the stockpot. Bring those ingredients to a boil, then lower the heat, and simmer it for 5 minutes. Then add the remaining ingredients, (the stewed tomatoes, zucchini, green beans and Italian seasoning) and bring the soup to a boil, then reduce the heat, and simmer the soup for about 14 minutes.

SKINNY ITALIAN SAUSAGE SOUP

Steps:

• In 4-quart nonstick saucepan or Dutch oven, cook bacon until crisp; drain on paper towel. Crumble bacon; set aside. Remove and discard drippings from saucepan.
• In same saucepan, cook sausage over medium-high heat 6 to 8 minutes, stirring frequently, until no longer pink. Drain well on paper towels; set aside.
• In same saucepan, mix potatoes, onion, garlic, Italian seasoning, salt, pepper, pepper flakes, water and broth. Heat to boiling. Reduce heat to low; cook uncovered about 10 minutes, stirring occasionally.
• Stir in bacon, sausage, kale and beans. Cook 10 to 15 minutes, stirring occasionally, until potatoes and kale are tender. Stir in half-and-half; cook just until heated.

BEST ITALIAN SAUSAGE SOUP

Steps:

• In a large pot, cook sausage over medium heat until brown. Remove with a slotted spoon, and drain on paper towels. Drain fat from pan, reserving 3 tablespoons.
• Cook garlic and onion in reserved fat for 2 to 3 minutes. Stir in tomatoes, wine, broth, basil, and oregano. Transfer to a slow cooker, and stir in sausage, zucchini, bell pepper, and parsley.
• Cover, and cook on Low for 4 to 6 hours.
• Bring a pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, about 7 minutes. Drain water, and add pasta to the slow cooker. Simmer for a few minutes, and season with salt and pepper before serving.

ITALIAN SAUSAGE AND TORTELLINI SOUP

Steps:

• In 5-quart Dutch oven, cook sausage, onion, carrots and garlic over medium heat 8 to 10 minutes, stirring occasionally, until sausage is thoroughly cooked; drain.
• Stir in broth; heat to boiling over medium-high heat. Add tortellini; reduce heat to low and cook 8 to 12 minutes or until tortellini are tender. Stir in spinach and cook 1 to 2 minutes or until spinach is wilted.