Italian Sausage And Vegetable Soup Recipes

SLOW-COOKER EASY ITALIAN SAUSAGE VEGETABLE SOUP

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.

ITALIAN VEGETABLE SOUP

Steps:

• In a Dutch oven, saute the celery, onion and carrot in oil until tender. Stir in the water, beans, tomatoes, broth, wine and seasonings. Bring to a boil. Stir in pasta., Reduce heat; simmer, uncovered, for 13-15 minutes or until pasta is tender, adding escarole during last 3 minutes of cooking.

ITALIAN SAUSAGE SOUP

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.

SPICY ITALIAN SAUSAGE AND VEGETABLE SOUP

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.

SWEET ITALIAN SAUSAGE AND VEGETABLE SOUP

Steps:

• 1. Heat olive oil and butter in large soup pot or stockpot. Add sausage meat and sauté over high heat just to brown. Add fresh vegetables in order listed, cooking over high heat for 3 to 4 minutes after each addition. After adding cabbage, cook for 8 to 10 minutes. Add broth, tomatoes, and water. Bring to simmer and add beans. Simmer, uncovered for 2 hours. Season to taste with salt and pepper. Add rice, cover and simmer for 30 minutes. Check seasoning and serve with pesto or grated Parmesan. Makes 6 servings. Use hot Italian sausage for spicier flavor. Cooking the Costco Way

20 AUTHENTIC ITALIAN SOUPS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious soup in 30 minutes or less!

SAUSAGE AND VEGETABLE SOUP

Steps:

• Take the sausage meat out of the casings and crumble it into a large soup pot over medium-high heat. Cook for 5 minutes, stirring occasionally. Drain a bit of the fat, leaving some in for flavor. I prep as I go along, so I chop the onion and get the other ingredients started as the sausage cooks.
• Add the onion, celery, and garlic to the pot. Continue cooking it for another 5 minutes. Meanwhile, chop any remaining ingredients.
• Add in the chicken broth, water, carrots, potatoes, red pepper, and corn. Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat and let it simmer for 15-20 minutes or until the potatoes and carrots are tender.
• Season with salt & pepper as needed.

ITALIAN SAUSAGE VEGETABLE SOUP

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.

ITALIAN SAUSAGE AND VEGETABLE SOUP

Steps:

• 1. In a heavy bottom pot, heat 1 tbs olive oil over medium high heat. Add in the whole sausages and brown the outside, about 5 minutes, turning every minute. Put the sausages aside on a plate.
• 2. In the oil, add in the carrots, zucchini, celery and onions. Add in 2 tsp salt and 2 tsp pepper. Cook over medium heat, scraping up any brown bits from the sausage on the bottom of the pot, and stirring occasionally. Cook until the onions turn translucent, about 10 minutes.
• 3. While the vegetables are cooking, slice the sausages a little more than 1/4" thick. It is ok if they are still pink in the middle, they will continue cooking in the soup.
• 4. When the onions have turned translucent, and the vegetables have cooked through, add in the garlic and cook until fragrant, about 1 minute. Then add in the can of diced tomatoes, chicken stock, sliced sausages, and 1 tablespoon of thyme. Cook over low heat, uncovered, for 40 minutes.
• 5. After the soup has cooked for 40 minutes, add in 1/4 cup of orzo. Stir and continue cooking for 15 minutes, uncovered.
• 6. After the orzo has cooked for 15 minutes, add in 2 big handfuls of fresh spinach, stir to combine.
• 7. Taste to see if it needs more salt and pepper.
• 8. Take the soup off heat and allow to sit for 5 minutes. After the soup has rested for 5 minutes serve it topped with fresh Parmesan and warm bread.
• 9. Will keep in an air tight container for 1 week in the fridge. Can be frozen for up to 6 months.

ITALIAN SAUSAGE AND PASTA SOUP

Steps:

• Cook Italian sausage and onion in a skillet over medium-high heat until sausage is browned and crumbly and onion is soft and translucent, about 8 minutes.
• Mix in chicken broth, diced tomatoes, pasta, Italian seasoning, salt, and pepper. Bring to a boil. Reduce heat and simmer until pasta is tender, stirring occasionally, about 10 minutes. Add ricotta cheese and cook until ricotta is fully incorporated, 2 to 3 minutes more.
• Top each serving with 2 tablespoons mozzarella cheese, 1 tablespoon Parmesan cheese, and 1/2 tablespoon fresh basil.

ITALIAN SAUSAGE VEGETABLE SOUP

Steps:

• Remove sausage from casing, crumble and saute in olive oil.
• Chop onion fine and add to pan.
• Puree tomatoes in blender and add along with broth and carrots.
• Bring to a boil, lower heat and simmer for 20 minutes.
• Add potatoes, orzo, mixed veggies and Italian seasoning.
• Simmer for 20 minutes more or until pasta and vegetables are tender.
• Taste and add salt and pepper as needed.
• If soup becomes too thick, add more broth.

ITALIAN SAUSAGE VEGETABLE SOUP

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.