Creamy Tomato And Italian Sausage Soup Recipes

ITALIAN SAUSAGE AND TOMATO SOUP

Italian Sausage and Tomato Soup image

If you love sausage and tomatoes, you are going to love this combination I created for this recipe.

Provided by Louise M. Soweski

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 (16 ounce) package bulk turkey sausage
1 large onion, cut into chunks
4 cloves garlic, chopped
1 pinch Italian seasoning, or to taste
salt and ground black pepper to taste
2 carrots, thinly sliced
1 (15 ounce) can cannellini beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can beef broth
½ (14.5 ounce) can chicken broth
1 (6.5 ounce) can tomato sauce
2 bay leaves
1 cup rigatoni pasta

Steps:

Heat olive oil in a large pot over medium heat; cook and stir turkey sausage is browned, about 5 minutes. Add onion and garlic, cooking and stirring until onion is tender, about 5 minutes more. Season with Italian seasoning, salt, and black pepper. Stir in carrots; cook and stir until carrots start to soften, 5 to 7 minutes.
Pour beans, diced tomatoes, beef broth, chicken broth, and tomato sauce into turkey mixture. Stir in bay leaves. Continue to simmer until carrots are tender, about 5 minutes. Add rigatoni pasta; cook and stir until pasta is cooked through but firm to the bite, about 13 minutes.

Nutrition Facts : Calories 290.7 calories, Carbohydrate 27.6 g, Cholesterol 57.9 mg, Fat 10.8 g, Fiber 5.2 g, Protein 20.9 g, SaturatedFat 2.7 g, Sodium 1421.6 mg, Sugar 5.5 g

ITALIAN SAUSAGE AND GNOCCHI SOUP

Italian Sausage and Gnocchi Soup image

A comforting creamy Italian soup with gnocchi, spinach, tomatoes--guaranteed to warm you up when it gets cold outside.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

½ pound bulk Italian sausage
¼ cup butter
½ cup chopped yellow onion
1 teaspoon minced garlic
¼ cup all-purpose flour
1 cup heavy cream
3 ½ cups Swanson® Unsalted Chicken Broth
½ cup chopped spinach
½ cup canned diced tomatoes
1 (16 ounce) package potato gnocchi
salt and pepper to taste
¼ cup grated Parmesan cheese (or more to taste), for garnish

Steps:

Heat a skillet over medium-high heat. Cook ground sausage until browned, breaking it up into small pieces, about 7 minutes. Transfer sausage to a bowl. Drain fat from skillet; wipe out skillet with a paper towel.
Melt butter in skillet over medium heat, Stir in onion and saute until translucent, 2 or 3 minutes. Add garlic and cook for another minute. Whisk in flour until evenly mixed into butter, 1 minute. Slowly pour in cream and Swanson® Unsalted Chicken Broth. Whisk mixture until it comes to a boil, then immediately reduce heat to low. Simmer until mixture thickens, whisking occasionally, about 10 minutes.
Return sausage to the skillet; add spinach, tomatoes, and gnocchi. Cook over medium heat until gnocchi is heated through, 2 to 3 minutes. Add dash of salt and pepper to taste. Garnish with Parmesan cheese.

Nutrition Facts : Calories 682.5 calories, Carbohydrate 33.6 g, Cholesterol 160 mg, Fat 53.6 g, Fiber 2 g, Protein 16.8 g, SaturatedFat 30.4 g, Sodium 866.4 mg, Sugar 2.1 g

CREAMY TOMATO SOUP AND ITALIAN PATTY MELTS

Creamy Tomato Soup and Italian Patty Melts image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 25

Ingredients

4 cups whole milk
3 (14-ounce) cans diced tomatoes, drained
2 rounded tablespoons tomato paste
1 medium onion, chopped
Salt and pepper
1 teaspoon sugar
4 tablespoons all-purpose flour
2 tablespoons butter, cut in pieces
1 stalk of celery, coarsely chopped
1 clove garlic
1/2 cup Watercress and Hazelnut Pesto or store bought prepared basil pesto, available on dairy aisle
12 ounces watercress, stems removed
1/2 cup hazelnuts, toasted
1/2 cup extra-virgin olive oil, eyeball it
2 cloves cracked garlic
1/4 teaspoon ground or grated nutmeg
Salt and pepper
1/2 cup grated Parmigiano-Reggiano
Extra-virgin olive oil, for drizzling, plus 1 tablespoon
4 sweet Italian sausage patties, 1/4 pound each, available in packaged meat case of the market
1 cubanelle long sweet Italian light green pepper, seeded and sliced
1 medium yellow skinned onion, sliced
Salt and pepper
8 slices Italian bread, or white bread
8 slices deli-sliced provolone

Steps:

Heat the milk over moderate heat in a medium pot. Put tomatoes, tomato paste, onions, salt and pepper, sugar, flour, butter, celery into a food processor and grind until smooth. Pour mixture into milk and raise heat to bring soup to a boil. Reduce heat and simmer 15 minutes. While soup cooks, make pesto and sammies.
Fill the food processor with watercress, loosely packed. Add hazelnuts, 1/2 of the oil and garlic cloves to the watercress in the processor. Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste. Add any remaining watercress to the processor and grind into the paste by pulsing the processor again. Transfer watercress paste to a bowl. Stir in the remaining oil and the cheese. Taste pesto sauce and adjust seasonings.
Heat a griddle over medium high heat. Drizzle the pan with extra-virgin olive oil and add the patties and cook 5 minutes on each side. Remove from the griddle and add another tablespoon extra-virgin olive oil and the peppers and onions. Season the peppers and onions and cook until just tender, 5 minutes. Remove them from the griddle. Wipe the griddle clean and reduce heat to medium low. Assemble sandwiches: place 4 slices of bread down, top with 1/4 each of the peppers onions, then a slice of cheese, a cooked sausage patty, another slice of cheese and then place bread on top. Add butter to griddle and cook sammy melts 2 or 3 minutes on each side until golden and cheese is melted. Press with spatula as sammies cook or set another heavy skillet on sammies to weigh them down.
Pour soup into shallow bowls and add a couple of rounded spoonfuls of pesto to each dish and stir it into the soup. Cut the patty melts corner to corner and dip in the soup as you eat.

CREAMY TOMATO AND ITALIAN SAUSAGE SOUP

Creamy Tomato and Italian Sausage Soup image

I actually modified the original recipe from Jenny at PickyPalate to become my own. This really is a quick and tasty soup...great for a work week dinner or when you are in need of comfort food. I love adding some shredded mozarella each bowl after laddling it up. I hope you enjoy this as much as we do!

Provided by Johnsdeere

Categories Pork

Time 12m

Yield 8 Cups, 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1/2 small onion, diced
1 tablespoon garlic, minced
1 lb Italian sausage
1 tablespoon italian seasoning (Add or subtract based off your personal preference)
24 ounces pasta sauce (I used Classico or you can use your favorite homemade sauce)
2 cups water
1 1/2 cups heavy cream (You can use half n half if you so choose)
salt and pepper, to taste

Steps:

1. In a medium sized dutch over, cook sausage until browned over medium heat, drain excess oil from sausage.
2. Stir in diced onions and garlic, cook until onions are transparent.
3. Stir in Italian seasoning, pasta sauce, water, half and half and salt and pepper.
4. Cook until warm then reduce heat to low. Simmer until ready to serve.
5. Eat and Enjoy.

Nutrition Facts : Calories 568.6, Fat 45.7, SaturatedFat 21.8, Cholesterol 126.9, Sodium 1401.7, Carbohydrate 21.5, Fiber 3.1, Sugar 11, Protein 17.9

SAUSAGE TOMATO SOUP

Sausage Tomato Soup image

"We tasted soup a lot like this at a local restaurant," Marilyn Lee from Manhattan, Kansas happily reports. "When I came across a recipe that sounded similar, I made a few changes to create this version."

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1/2 pound bulk Italian sausage
1 medium onion, chopped
1 small green pepper, chopped
1 can (28 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
1 can (8 ounces) tomato sauce
1/2 cup picante sauce
1-1/2 teaspoons sugar
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 to 3/4 cup shredded part-skim mozzarella cheese

Steps:

In a saucepan, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomatoes, broth, tomato sauce, picante sauce, sugar, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Sprinkle with cheese.

Nutrition Facts : Calories 161 calories, Fat 6g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 870mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges

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