SPICY ITALIAN SAUSAGE AND VEGETABLE SOUP
Loaded with vegetables and spicy sausage, this simple soup offers something for everyone at the table. Pair with a green salad, and dinner is done.
Provided by Tablespoon Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Heat 5-quart Dutch oven over medium-high heat; add sausage. Cook 5 to 6 minutes, stirring to break up pieces, until no longer pink. Drain, and reserve.
- Add oil to Dutch oven; heat over medium heat. Add onion, carrots, celery and green beans. Cook 4 to 5 minutes, stirring occasionally, until vegetables are just crisp-tender. Stir in zucchini, garlic and thyme; cook about 1 minute or until garlic is fragrant. Stir in tomatoes, broth, cannellini beans and sausage; heat to simmering. Cover; reduce heat to medium-low. Simmer 18 to 20 minutes or until vegetables are tender but not soft. Stir in basil; serve with Parmesan cheese.
Nutrition Facts : Calories 300, Carbohydrate 20 g, Cholesterol 35 mg, Fat 1, Fiber 4 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1360 mg, Sugar 5 g, TransFat 0 g
HOT ITALIAN SAUSAGE SOUP
Loaded with zesty sausage and an array of veggies, this soup will hit the spot! A hint of brown sugar balances the heat with a little sweetness, making it a real crowd-pleaser. "I'm part owner of a small tavern, and on Saturdays, we provide soups and deli sandwiches free of charge. Our patrons love this recipe," writes Dan Bute of Ottawa, Illinois.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink., Meanwhile, in a large saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. , Drain sausage; add to soup and heat through., Freeze option: Cool soup and transfer to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.
Nutrition Facts : Calories 262 calories, Fat 15g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 1224mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 3g fiber), Protein 14g protein.
ITALIAN SAUSAGE VEGETABLE SOUP
With spaghetti sauce, noodles and Italian seasonings, this soup tastes like spaghetti! It's so easy, even our preteen daughter can make it by herself.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (3 quarts).
Number Of Ingredients 12
Steps:
- Cook macaroni according to package directions. Meanwhile, in a 6-qt. stockpot, cook sausage, onion and garlic over medium heat 8-10 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain., Add broth, pasta sauce, carrots, beans, water, Italian seasoning and basil; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to blend. Drain macaroni; stir into soup. If desired, sprinkle servings with cheese. Freeze option: Before adding cheese, cool soup. Freeze soup and, if desired, cheese separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle with cheese.
Nutrition Facts : Calories 335 calories, Fat 23g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 1037mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 3g fiber), Protein 13g protein.
ITALIAN SAUSAGE VEGETABLE SOUP
Make and share this Italian Sausage Vegetable Soup recipe from Food.com.
Provided by eboyd
Categories Cheese
Time 1h30m
Yield 1 pot soup, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Use bulk sausage or remove the casings from the sausage and discard.
- Brown the sausage in a heavy Dutch oven or large saucepan, mashing it with the back of a spoon until the meat is no longer pink and has rendered most of its fat.
- Spoon out most of the fat from the cooked sausage and discard.
- Add the onions and garlic and cook, stirring,until soft but not browned.
- Add carrots, zucchini, pepper, wine, chicken broth, tomatoes, basil, and oregano and bring to a boil.
- When the soup in boiling, add the orzo and cook for 20 minutes.
- Season to taste with salt and pepper.
- Serve in heavy soup bowls.
- If desired, sprinkle Parmesan cheese over each serving.
- To prepare in advance: Like most hearty soups, this tastes best if it is cooled, refrigerated overnight, then reheated to serve.
- It may also be frozen.
Nutrition Facts : Calories 460.5, Fat 25.7, SaturatedFat 9.7, Cholesterol 53, Sodium 1733.4, Carbohydrate 26.7, Fiber 3.8, Sugar 8.6, Protein 27
HOT ITALIAN SAUSAGE & VEGGIE SOUP
This dish was created for RSC 16. I hope that you will enjoy this hearty soup. I add a little sugar to help cut the acidity of the tomatoes.
Provided by Baby Kato
Categories < 60 Mins
Time 32m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- In a large pot, turn the heat to medium and.add the olive oil.
- Cook the Italian sausages in the hot oil, stirring occasionally until browned then remove the sausage and allow to cool.
- Next add to the oil the garlic, onion, shallot, potato, and carrot, cooking until the onion is soft.
- Now add the beef broth, stewed tomatoes, red wine and sugar and bring to a steady boil.
- Once it is boiling add the zucchini and lima beans, reduce heat to low, cover and simmer for an hour.
- Lastly you will add the sausage, pasta and arugula into the pot and simmer until the pasta is tender.
- Stir in the oregano and chopped basil, mixing well, season to taste with salt and pepper.
- Pour into bowls and garnish with freshly shredded parmesan cheese.
- We had this soup with Italian buns and a nice simple fruit salad for a lovely dinner, it was very filling .
ITALIAN SAUSAGE SOUP
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
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
VEGETABLE-SAUSAGE SOUP
Provided by Suzanne Solberg
Categories Soup/Stew Vegetable Sausage Bon Appétit Los Angeles California
Yield Serves 4 to 6
Number Of Ingredients 14
Steps:
- Cook sausage in medium Dutch oven over medium-high heat until brown, breaking up with fork, about 7 minutes. Add onion, carrots, mushrooms, 1/3 cup parsley and garlic and cook until onion is translucent, stirring frequently, about 5 minutes. Mix in next 6 ingredients. Simmer 15 minutes. Season with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped parsley.
SLOW-COOKER EASY ITALIAN SAUSAGE VEGETABLE SOUP
Garbanzos, zucchini, Parmesan, tomatoes, sausage--this easy recipe turns to classic Italian flavorings to create a satisfying soup.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h45m
Yield 7
Number Of Ingredients 12
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.
Nutrition Facts : Calories 220, Carbohydrate 27 g, Cholesterol 20 mg, Fiber 6 g, Protein 14 g, SaturatedFat 3 g, ServingSize 1 1/2 Cups, Sodium 1000 mg, Sugar 4 g
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