Italiansausageandpastasoup Recipes

PASTA E FAGIOLI (ITALIAN SOUP) WITH ITALIAN SAUSAGE

Steps:

• Heat olive oil in a large heavy pot over medium high heat.
• Cook onion in oil 2 minutes.
• Stir in garlic, celery and carrots and cook for 3 minutes.
• Add and brown crumbled sausage.
• Add basil, oregano and red pepper.
• Toss to coat.
• Stir in tomatoes and stock.
• Bring to a boil.
• Reduce heat and simmer 30 minutes.
• If necessary, add an additional cup of stock or water and stir in beans and tiny pasta.
• Simmer for 6- 8 minutes or until pasta is tender.
• Stir in parsley and serve hot with grated Parmesan cheese.

ITALIAN SAUSAGE SOUP SUPPER AND PASTA MORPH

Steps:

• Remove the sausage from the casing. Place in a large soup pot or Dutch oven. Turn heat to medium, cook, stirring constantly until browned, about 5 to 7 minutes. Drain on paper towels to remove excess fat. Add onions, fennel, garlic and fennel seeds, toss to combine. Cover and cook, stirring every few minutes until fennel and onions begin to soften, about 12 to 15 minutes. At this point remove 1/2 of the mixture and reserve it for the Pasta Morph.
• Add chicken broth and tomatoes to the remaining sausage/fennel mixture. Break tomatoes apart with spoon. Bring to a boil, add pasta. Bring back to boil again, reduce to a strong simmer. Cook 8 minutes or until pasta is almost done. Add cannelinni beans and parsley. Cook until flavors have come together and pasta is cooked through. Taste and adjust seasoning with salt and pepper.
• Toss the pasta and reserved sausage mixture in a large bowl. Add heated pasta water, a little at a time, until a sauce consistency is achieved. Season with salt and pepper, to taste. Top with bread crumbs and cheese.

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 ONE-POT PASTA

Steps:

• In 8-inch skillet, melt butter over medium heat. Toast bread crumbs in butter 2 to 3 minutes, stirring frequently, until browned. Transfer to small bowl; set aside.
• In 5-quart Dutch oven, heat oil over medium heat. Add sausage; cook 6 to 8 minutes, stirring occasionally, until no longer pink. Using slotted spoon, transfer to bowl; cover and keep warm. Add onions, bell pepper, Italian seasoning and salt to oil and drippings in pan; cook over medium-high heat 5 to 7 minutes or until softened and starting to brown.
• Stir in broth and tomatoes; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 18 to 20 minutes, stirring occasionally, until pasta is cooked to desired tenderness and sauce is thickened. Stir in sausage. Stir in spinach; continue to stir 30 to 60 seconds or until wilted.
• Remove from heat; top with cheese. Top with basil and toasted bread crumbs.

PASTA SAUCE WITH ITALIAN SAUSAGE

Steps:

• Removed casing from sausage links and cut into 1/2 inch slices. In a large skillet, brown sausage over medium heat for about 10 minutes; remove and set aside.
• In a large skillet, heat ground beef, olive oil, garlic and onion over medium heat until meat is nicely browned; drain.
• Pour in tomatoes and tomato sauce; mix in salt, ground black pepper, basil, oregano, bay leaf and cooked sausage. Simmer uncovered for 1 hour, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Mix cooked sauce with hot pasta and remove bay leaf from sauce before serving.

ITALIAN SAUSAGE AND PASTA SOUP

Steps:

• Remove casings from sausages and put them in 8-quart stock pot over medium-high heat. Cook them, stirring often and breaking them apart until browned and crumbly, 8 to 10 minutes. Spoon out and discard all but about 1 tablespoon of the fat from pan.
• Add carrots, onion, and garlic; stir often until onion is limp, about 5 minutes.
• Add broth, tomatoes with their juice, beans, and basil. Bring to a boil.
• Add pasta, reduce heat and summer, with cover on, stirring occasionally until pasta is just tender to bite, about 10 minutes. Skim and discard fat.
• Stir in spinach and cook just until it is wilted, about 30 seconds. Add salt and pepper to taste. Offer parmesan cheese to sprinkle over top to taste.

PASTA/SAUSAGE SOUP

Steps:

• Remove casings from sausage; cut into 1-in. pieces. In a Dutch oven, brown sausage over medium heat. Remove sausage with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute onion and green pepper in drippings until tender. Add garlic; cook 1 minute longer., Return sausage to the pan; stir in the remaining ingredients. Bring to a boil. Reduce heat. Simmer, uncovered, for 15-20 minutes or until pasta is tender, stirring occasionally.