Italian Sausage And Potato Soup Recipes
RICH ITALIAN SAUSAGE AND POTATO SOUP
This soup combines unique flavors to form a rich, delicious soup. Your taste buds will be overjoyed. Instead of bouillon cube you can substitute I ounce chicken broth.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 7
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Place sausage links on a sheet pan and bake for 15 to 20 minutes, or until done. Cut each link in half lengthwise, and then into 1/2 inch slices. Set aside for later.
- In a 4 quart saucepan over medium heat, saute the onions and the pancetta for 10 minutes, or until onions are almost clear. Add the garlic and saute for one more minute. Add the chicken base OR bouillon, water and potatoes and bring to a simmer for 15 minutes. Add the kale, cream and reserved sausage, simmer for 5 more minutes and serve.
Nutrition Facts : Calories 347.5 calories, Carbohydrate 15.3 g, Cholesterol 67.6 mg, Fat 26.6 g, Fiber 2 g, Protein 12.1 g, SaturatedFat 10.6 g, Sodium 689 mg, Sugar 1.3 g
ITALIAN SAUSAGE AND TOMATO SOUP
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
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
TUSCAN SAUSAGE AND POTATO SOUP
This outstanding soup will be popular with the whole family. Though it feels special, it's actually quick to make. I like serving it with fresh hot rolls. -Lisa Sinicki, Erie, Pennsylvania
Provided by Taste of Home
Time 1h5m
Yield 10 servings (3-3/4 quarts).
Number Of Ingredients 11
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink. Drain; set aside., In a Dutch oven, combine the potatoes, broth, water, onion, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until potatoes are tender., Stir in the Swiss chard, cream, bacon and sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 5 to 10 minutes or until chard is tender.
Nutrition Facts : Calories 400 calories, Fat 29g fat (15g saturated fat), Cholesterol 101mg cholesterol, Sodium 1073mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
SAUSAGE POTATO SOUP
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
Time 30m
Yield 6 servings.
Number Of Ingredients 13
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.
ITALIAN SAUSAGE POTATO SOUP
Make and share this Italian Sausage Potato Soup recipe from Food.com.
Provided by dontspamjay
Categories Pork
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook sausage on the stove in a medium saucepan. Drain and dice cooked sausage.
- Saute onions and bacon over medium heat until onions are transparent. Add garlic and cook for 1 minute.
- Add Chicken Bouillon, water and potatoes. Then bring to low boil for 15 minute (until potatoes are tender).
- Add whipping cream and sausage; simmer 5 minutes then serve.
Nutrition Facts : Calories 261.3, Fat 17.5, SaturatedFat 10.6, Cholesterol 63.3, Sodium 118.4, Carbohydrate 23.2, Fiber 2.8, Sugar 2.2, Protein 4.2
ITALIAN SAUSAGE AND POTATO BISQUE SOUP
This is one of the few recipes we have from my husband's mother. I have no clue why "bisque" is in the title, as that is traditionally a milk/cream based soup and there isn't a bit of that in it. It is one of our favorites and company has liked it, too. I'm putting it here because the strip of paper it was written on almost 30 years ago, is getting a bit tattered! Also, we usually double this recipe, as it freezes really well. This is also a great recipe to use up the leaves of your celery stalks. The leaves have a sharper flavor than the stalk does, which add to this dish.
Provided by OliveLover
Categories Pork
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat a 4 quart pot, and add the olive oil. On Medium heat, brown the sausage, breaking up the clumps. (If your sausage is fatty, you may need less oil.) Add onion and sauté another 5 minutes or until the onion is translucent.
- Add next 10 ingredients, tomatoes through lemon juice, and bring to a boil. Reduce the heat and simmer, uncovered, about 40 minutes or until potatoes are tender.
- Add more lemon juice and the salt as needed.
- Serve with a crusty bread. Freeze the left overs, if there are any.
Nutrition Facts : Calories 227.1, Fat 9.2, SaturatedFat 2.9, Cholesterol 22.7, Sodium 1920.1, Carbohydrate 21.4, Fiber 3.8, Sugar 5.1, Protein 16.1
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- Spray a large dutch oven or soup pot with non-stick cooking spray over medium heat. Add the sausage, breaking up with a spoon or spatula until almost cooked through.
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- Brown and crumble Italian sausage in a large stock pot or Dutch oven over medium-high heat. Remove sausage with a slotted spoon and drain excess drippings from pot.
- Return sausage to pot and add potatoes, chicken stock, ½ teaspoon salt, and ¼ teaspoon black pepper. Bring to a boil and reduce heat to medium. Cook until potatoes are tender, about 10-12 minutes.
- Use a slotted spoon to remove ½ of potatoes from pot. In a separate bowl, mash potatoes then return them to the pot. Stir in kale or spinach leaves, heavy cream, and more salt and pepper, to taste. Cook until kale is tender, about 2-3 minutes.
- To serve, garnish with shredded parmesan cheese, freshly cracked black pepper, and a drizzle of olive oil.
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