Chicken Apple Sausage And Pasta Soup Recipes

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CHICKEN-APPLE SAUSAGE AND PASTA SOUP



Chicken-Apple Sausage and Pasta Soup image

This soup has pasta, sausage and vegetable for serious sustenance for a nice midday energy boost.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 8

Coarse salt
1/2 cup dried (2 ounces) whole-wheat elbow macaroni
3 cups reduced-sodium chicken broth
1 cup mixed frozen vegetables
6 ounces chicken-apple sausage, quartered lengthwise and sliced crosswise 1/4 inch thick
1/4 cup fresh basil or parsley leaves, coarsely chopped
1/4 cup grated Parmesan cheese
2 wedges store-bought cornbread, optional

Steps:

  • In a medium saucepan of boiling salted water, cook macaroni until al dente (slightly firm) following package instructions; drain.
  • In the same saucepan bring the broth to a simmer over medium heat. Add the vegetables; cook 5 minutes. Add the sausage and macaroni and cook just until heated through. Remove from heat; stir in basil. Transfer to a thermos (or two); divide Parmesan and wrap separately. At lunchtime, add Parmesan and serve with a wedge of cornbread, if desired.

Nutrition Facts : Calories 410 g, Fat 14 g, Fiber 7 g, Protein 34 g

CHICKEN AND APPLE SAUSAGE



Chicken and Apple Sausage image

Provided by Food Network

Categories     main-dish

Yield seven or eight 1/2-pound porti

Number Of Ingredients 11

1 cup apple cider
3 1/2 pounds boned chicken thighs with skin (about 4 1/2 pounds with bones) or 3 1/2 pounds ground chicken
3 ounces dried apples
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons dried sage
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 chicken bouillon cube dissolved in 2 tablespoons boiling water
8 to 10 feet medium sausage casings (optional)

Steps:

  • In a small nonreactive saucepan, boil down the cider almost to a syrup, about 2 to 3 tablespoons. Cool and reserve.
  • If using chicken thighs, coarsely grind the boned chicken and skin or chop coarsely in batches in a food processor. Add the apple cider and the remaining ingredients to the ground chicken in a large bowl or plastic tub and blend thoroughly with your hands. Fry a small patty until done and taste for salt, pepper, and other seasonings.
  • Divide sausage into 7 or 8 portions (each about 1/2 pound), wrap tightly in plastic wrap or aluminum foil, and refrigerate or freeze for later use. Or, if desired, stuff the sausage into casings.

ITALIAN CHICKEN SAUSAGE SOUP



Italian Chicken Sausage Soup image

Bursting with fabulous Italian flavors, this hearty soup is sure to chase away winter's chills. Serve with some crusty rolls for a satisfying dinner.- Cheryl Ravesi, Milford, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 6 servings (2-1/2 quarts).

Number Of Ingredients 16

1 package (12 ounces) fully cooked Italian chicken sausage links, halved lengthwise and sliced
1 medium onion, chopped
1 tablespoon olive oil
3 garlic cloves, minced
2 cans (15 ounces each) cannellini beans, rinsed and drained
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes
2 medium zucchini, quartered and sliced
1 can (14-1/2 ounces) reduced-sodium chicken broth
8 ounces whole fresh mushrooms, quartered
1 cup water
1/4 cup prepared pesto
1/4 cup dry red wine or additional reduced-sodium chicken broth
1 tablespoon balsamic vinegar
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/2 teaspoon pepper
Grated Parmesan cheese

Steps:

  • In a Dutch oven, cook sausage and onion in oil until sausage is browned. Add garlic; cook 1 minute longer., Stir in the beans, tomatoes, zucchini, broth, mushrooms, water, pesto, wine, vinegar, oregano and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until vegetables are tender. Sprinkle with cheese.

Nutrition Facts : Calories 337 calories, Fat 12g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 838mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 10g fiber), Protein 22g protein. Diabetic Exchanges

CHICKEN AND APPLE SAUSAGE PASTA SAUCE



Chicken and Apple Sausage Pasta Sauce image

Pasta is my passion and I'm always looking for new sauces to dress it up. Today I came up with this one. It contains one of my favourite chicken and apple sausages made by Applegate Farms. The sausage is mild and totally cooked. Tonight I'm serving mine over spaghetti squash instead of pasta.

Provided by Chef Joey Z.

Categories     Sauces

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 tablespoon coconut oil
2 celery hearts (chopped fine)
1/2 sweet onion (medium dice)
6 button mushrooms (sliced medium)
1 large garlic clove (minced)
1 (28 ounce) can chunky tomato sauce
1 (12 ounce) package sausage (Applegate Farms Chicken & Apple fully cooked and skinless and chopped)
1 teaspoon italian seasoning
1/2 cup sangria (or sweet red wine)
salt and pepper

Steps:

  • In a food processor, add the chopped chicken and apple sausage and process until it looks like hamburger. Set aside.
  • Melt the coconut oil in your saute pan and on medium low, cook the onion and celery until just tender.
  • Add the garlic, saute for another minute. Add the mushrooms.
  • Add the salt and pepper and saute until the mushrooms get brown.
  • Add the can of tomatoes, then the ground chicken and apple sausage.
  • Then add the Italian seasonings and wine.
  • Give it all a good stir.
  • Make sure you taste this to see if it needs more salt. I added a little more salt at this stage.
  • Simmer for about 10 minutes or until you like the taste.
  • Serve over your favourite pasta or spaghetti squash. Add some grated cheese for extra flavour.
  • Bon Appetit!

PENNE, PEPPERS, AND CHICKEN-APPLE SAUSAGE SAUTE



Penne, Peppers, and Chicken-Apple Sausage Saute image

This recipe originated with my son, who makes it with very spicy chicken sausages. I loved it so much that I adapted it to suit our taste. Because my husband prefers less spicy food, I use milder chicken-apple sausage. This is one of our favorite dinners.

Provided by MJdeCA

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h

Yield 24

Number Of Ingredients 9

2 tablespoons olive oil
2 sweet red peppers, chopped
1 large onion, chopped
4 cloves cloves garlic, minced or pressed through a garlic press
5 links precooked chicken and apple sausage, sliced into 1/4-thick rounds
3 (16 ounce) packages penne pasta
garlic and herb seasoning blend (such as Mrs. Dash®) to taste
sea salt to taste
ground black pepper to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.
  • Heat oil in a large skillet over medium heat. Cook and stir peppers until slightly tender, about 7 minutes. Stir in onions and cook until onions soften and turn golden, 7 minutes. Add garlic and cook 5 minutes, stirring occasionally.
  • Stir sausage slices into onions and peppers, reduce heat to medium-low, cover, and simmer for 10 minutes.
  • Stir drained penne into sausage and onions and reduce heat to low. Season with garlic and herb seasoning, sea salt, and pepper to taste.

Nutrition Facts : Calories 268.8 calories, Carbohydrate 44.7 g, Cholesterol 21.7 mg, Fat 4.8 g, Fiber 2.8 g, Protein 10.9 g, SaturatedFat 1.1 g, Sodium 78.9 mg, Sugar 1.5 g

CHICKEN APPLE SAUSAGE, KALE, AND RICE SOUP



Chicken Apple Sausage, Kale, and Rice Soup image

I had some leftovers in my fridge and needed to make a quick, nutritious lunch for my son who was not feeling well. I managed to get enough mileage from these ingredients for a family of four to eat lunch off of..woohoo! It was very yummy, soothing, healthful, economical, and low in Weight Watcher points (2 points per serving to be exact, 10 points for the whole pot)..double yay!

Provided by hollygollygee

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 teaspoon coconut oil (or other oil)
1/2 onion, large
1 carrot, large
1 stalk celery
2 garlic cloves
1 1/2 teaspoons herbes de provence, dried
1 sausage, chicken apple (I used Aidell's from Costco)
4 -5 cups chicken broth
2 leaves kale, large
1/2 cup brown rice (cooked)
salt
pepper

Steps:

  • fincely dice the onion, carrot, celery, and garlic cloves. I actually put all of these veggies minus the celery in my Vitamix on the #4 variable setting (check the manual for further instructions) and it makes quick work of them. I cut the celery by hand though.
  • Meanwhile, heat the oil in a soup pot over medium high heat.
  • Add the veggies to the oil and stir. Cook until veggies are softened.
  • Add herbs de provence, stir. Turn the heat down if necessary to prevent the veggies from over cooking.
  • Dice the sausage. I use precooked sausage. If yours is raw, you will need to cook it first (I think.I haven't made it with raw sausage). I cut the sausage lengthwise into 8 strips and then cut across to make a small dice. Add to the veggies and cook for a few minutes -- allowing the juices in the sausage to come out and permeate the mix.
  • Add 4-5 cups of chicken broth. I added a whole container of the boxed broth. Bring to a boil.
  • While waiting for the soup to boil, take the stalk out of the kale leaves and chop the leaves into small bits. Add to the boiling soup. Add the rice. Cover and simmer for another 15-20 minutes. Add salt and pepper to taste.

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