Italian Sausage Potato Soup Recipes

RICH ITALIAN SAUSAGE AND POTATO SOUP

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.

POTATO SOUP WITH SAUSAGE

Steps:

• In a heavy saucepan, brown sausage over medium heat. Remove sausage to paper towels to drain. Drain skillet, reserving 1 tablespoon drippings. Saute the celery, onion, thyme and salt in the reserved drippings until tender. Stir in flour until blended. Gradually add broth and water, stirring until the mixture comes to a boil. , Add potatoes; cover and simmer 25 minutes or until potatoes are tender. Remove from the heat; cool. , In blender, cover and process 2 cups soup mixture until smooth; return to kettle. Add the milk, beans and sausage; heat through. Garnish with parsley.

TUSCAN SAUSAGE AND POTATO SOUP

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.

ITALIAN SAUSAGE POTATO SOUP

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.

ITALIAN SAUSAGE AND POTATO BISQUE SOUP

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.

ITALIAN SAUSAGE, POTATO & SPINACH SOUP RECIPE - (4.3/5)

Steps:

• In your pot or Dutch Oven, warm the butter and olive oil on medium heat and begin softening your vegetables. I like to start with the tougher ones first, like carrots, potatoes and celery then add in the onion and garlic with the sausage while continually stirring being careful not to burn until sausage is browned a bit. After the veggies are softened, add the chicken stock, the spinach, and the bay leaf, cover and simmer on low for 20 to 25 minutes. Turn off the heat and add the Cannellini beans and stir. Slowly add the half and half while stirring it into the soup. Serve warm with fresh bread. Serves 6. Enjoy!