Country Sausage Soup Recipes

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SAUSAGE SOUP



Sausage Soup image

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

1 pound Italian sausage
2 onions, chopped
1 (28 ounce) can whole peeled tomatoes with juice
6 cups chicken broth
2 teaspoons dried basil
2 cups bow tie pasta
½ teaspoon garlic salt
1 cup chopped celery
1 cup chopped carrots
1 ½ cups shredded cabbage

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

COUNTRY SAUSAGE SOUP



Country Sausage Soup image

Savory pork sausage, two kinds of beans and diced tomatoes make this soup one I prepare time and again. It's a hearty fix for when I don't know what to prepare for supper.-Grace Meyer, Galva, Kansas

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings (1-1/2 quarts).

Number Of Ingredients 8

3/4 pound bulk pork sausage
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) chicken broth
1 teaspoon dried thyme
3/4 to 1 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

Steps:

  • In a large saucepan, cook sausage over medium heat until no longer pink, breaking into crumbles; drain. Stir in the tomatoes, broth, thyme, rosemary and pepper. Bring to a boil. Stir in the beans; heat through.

Nutrition Facts : Calories 387 calories, Fat 18g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 1279mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 11g fiber), Protein 17g protein.

ITALIAN SAUSAGE SOUP



Italian Sausage Soup image

A hearty winter favorite.

Provided by SALLYJUN

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 10

1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great Northern beans, undrained
2 small zucchini, cubed
2 cups spinach - packed, rinsed and torn
¼ teaspoon ground black pepper
¼ teaspoon salt

Steps:

  • In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
  • Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
  • Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

Nutrition Facts : Calories 385.4 calories, Carbohydrate 22.5 g, Cholesterol 57.5 mg, Fat 24.4 g, Fiber 5.7 g, Protein 18.8 g, SaturatedFat 8.8 g, Sodium 1258.7 mg, Sugar 4.4 g

SAUSAGE POTATO SOUP



Sausage Potato Soup image

After a full day of teaching and coaching, I'm often too tired to spend a lot of time preparing dinner. So I rely on this thick, chunky blend that I can have on the table in 30 minutes. The whole family enjoys the wonderful flavor of the smoked sausage. -Jennifer LeFevre, Hesston, Kansas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1/2 pound smoked kielbasa, diced
6 medium potatoes, peeled and cubed
2 cups frozen corn
1-1/2 cups chicken broth
1 celery rib, sliced
1/4 cup sliced carrot
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups whole milk
2/3 cup shredded cheddar cheese
1 teaspoon minced fresh parsley

Steps:

  • In a large saucepan, brown sausage; drain. Set sausage aside. In the same pan, combine the potatoes, corn, broth, celery, carrot and seasonings. Bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add the milk, cheese, parsley and sausage. Cook and stir over low heat until cheese is melted and soup is heated through.

Nutrition Facts : Calories 380 calories, Fat 17g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 955mg sodium, Carbohydrate 46g carbohydrate (8g sugars, Fiber 4g fiber), Protein 15g protein.

COUNTRY STYLE SMOKED SAUSAGE, HAM AND SPLIT PEA SOUP



Country Style Smoked Sausage, Ham and Split Pea Soup image

This is the soup I make after I have baked my Recipe #262247. This soup uses split peas, but you can just as easily use yellow or red split lentils instead (same weight and cooking instructions). Many old style recipes require that the split peas are soaked overnight before starting recipes but this is not normally necessary nowadays. However, be sure to read the packet instructions carefully. If the split peas are soaked overnight their cooking time can be reduced to around 40 minutes. This recipe does not require overnight soaking however. If you have made my Recipe #262247, you will not need to add the vegetables listed here - unless you want extra vegetables, as the stock will already contain them. The cooking time will then depend on the split peas or lentils only. This serves 4 hungry people in large, deep soup bowls as a main course soup dish. It is wonderful with crusty bread rolls or baguette. This also makes a fabulous soup to take on a picnic in the Autumn or Winter, just what the doctor ordered!

Provided by French Tart

Categories     Stocks

Time 4h

Yield 4 serving(s)

Number Of Ingredients 9

8 -10 ounces chopped cooked ham (see note in the directions for different types of gammon or ham for this recipe)
2 pre-cooked cured smoked sausage, chopped into cubes
1 large onion, peeled and diced
2 large carrots, peeled and finely diced
4 ounces split peas, or
4 ounces split lentils
2 sprigs fresh parsley, finely chopped
2 pints ham or 2 pints vegetable stock
salt and pepper

Steps:

  • WHICH GAMMON or HAM?.
  • I used a cooked boneless ham joint throughout this recipe. If you use an uncooked ham, you will need to cook it (see instructions below) which will leave you with homemade stock for the soup.
  • Sometimes ham or gammon can be very salty, especially gammon from supermarkets. To remove most of the salt, soak the gammon in water for two hours before cooking and pour away the water. Then simmer it for 15 minutes, pour away the water and add new water for the remaining cooking time.
  • If the ham or gammon joint you buy is too large, put what is left in the fridge and use it for sandwiches,or as a main meal another time.
  • As a very easy alternative, use pre-cooked ham which saves all the bother of cooking your own ham / gammon joint. If you decide to use pre-cooked ham, just ignore the first step of the recipe, OR you might have cooked my Celebration Spiced Ham with Orange and Marmalade glaze already - so the stock base and ham will be done!
  • Whatever ham or gammon is used, it's fine if it is smoked or un-smoked - I used un-smoked.
  • Cooking the Ham or Gammon:.
  • Pour 3 pints of water into a largish pan and bring to the boil. Turn the heat down until the water is simmering (barely boiling). Place the uncooked gammon in the pan. If the gammon is covered half way to all the way by the water you're OK. Chop the gammon into smaller pieces if it's not at least half covered. The cooking method is the same whatever ham or gammon joint you use. Cook for around 50 minutes.
  • Turn the ham over about half way through cooking.
  • Immediately after the ham is put on to cook, start on the vegetables.
  • Cooking the Soup:.
  • Chop up the onions and carrots into small cubes, and place all the vegetables, split peas and chopped parsley into a pan, pour in the stock and bring to the boil. Then lower the heat so that the mixture is just simmering (just below boiling).
  • This will need to be cooked for around one hour, maybe one and a quarter hours if you want your vegetables soft.
  • The ham or gammon should be cooked after about 50 minutes, just enough time to prepare it before the vegetables are cooked.
  • Remove the ham from the pan, and chop it into small cubes. Chop up the smoked sausage to the same size.
  • The final step is to add the ham and smoked sausage to the soup and heat gently for about 5 to 10 minutes. Stir well and have a quick taste. More salt and pepper can added if the soup needs more seasoning.
  • Serve the soup into bowls and add some extra chopped parsley if you have any available. Serve with crusty bread rolls or French bread/baguette.
  • This soup freezes well and will keep in the freezer for a month.

Nutrition Facts : Calories 624.4, Fat 28.1, SaturatedFat 9.6, Cholesterol 146.8, Sodium 2469.1, Carbohydrate 29.9, Fiber 11.1, Sugar 6.4, Protein 60.8

TUSCAN SAUSAGE SOUP



Tuscan Sausage Soup image

When you don't know what's for dinner but it needs to be comforting, we suggest this soup. It has a brothy tomato base that's loaded with rich Italian sausage, sweet carrots, caramely onions, tender cannellini beans, silky spinach and just the right amount of pasta. Top it off with a handful of garlicky butter-toasted Progresso™ bread crumbs and a handful of Parmesan, and you've got dinner. Extra credit if you serve it alongside a green salad and loaf of crusty bread.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 15

1 lb Italian ground pork sausage
1 cup chopped onions
1 large carrot, peeled, cut into quarters lengthwise and into 1/4-inch slices (about 1 cup)
1 tablespoon finely chopped garlic
1/4 teaspoon crushed red pepper flakes
6 cups Progresso™ reduced sodium chicken broth (from two 32-oz cartons)
1 can (19 oz) Progresso™ cannellini beans, drained, rinsed
1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
2 teaspoons chopped fresh oregano
1 bay leaf
3/4 cup (3 oz) small ring pasta, such as ditalini
3 cups baby spinach, coarsely chopped
1 tablespoon olive oil
1/2 cup Progresso™ plain panko crispy bread crumbs
1/2 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 340, Carbohydrate 33 g, Cholesterol 30 mg, Fat 1/2, Fiber 4 g, Protein 18 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 1080 mg, Sugar 5 g, TransFat 0 g

COUNTRY SAUSAGE, PEPPERS AND POTATOES



Country Sausage, Peppers and Potatoes image

This is a really easy and tasty recipe for people who just like the taste of "down-home" cooking. Nothing fancy, but absolutely delicious!

Provided by Stacky5

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
1 lb smoked sausage (I use Eckrich skinless smoked sausage)
3 cups yukon gold potatoes, peeled and diced, approx. 1 lb
1 large green bell pepper, cut into 1/2 inch strips
1 large red bell pepper, cut into 1/2 inch strips
1 small red onion, peeled and finely diced
1 (2 ounce) envelope Lipton Recipe Secrets onion soup mix
1 1/2 cups water

Steps:

  • In a 12 inch skillet, heat oil over medium-high heat. Brown sausage on all sides and remove.
  • Cut sausage into 1-inch slices (when slightly cooled) and set aside.
  • Add peppers and onion to sausage drippings and saute, stirring frequently, approximately 2 minutes until tender.
  • Blend onion soup mix with water, add to pan and add diced potatoes. Bring to a boil over high heat.
  • Reduce heat to low and simmer, covered, 10 minutes.
  • Return sausage to skillet and simmer, covered, an additional 10 minutes or until sausage is done and potatoes are fork tender.

Nutrition Facts : Calories 637.6, Fat 40, SaturatedFat 13.5, Cholesterol 77.4, Sodium 2950.4, Carbohydrate 40.8, Fiber 4.7, Sugar 5.1, Protein 29.3

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