Marys Italian Sausage Soup Recipes

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.

ITALIAN SAUSAGE SOUP WITH TORTELLINI

Steps:

• In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
• Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
• Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

MARY'S ITALIAN SAUSAGE SOUP

Steps:

• In dutch oven or large stock pot cook sausage over medium heat; drain off fat.
• Add garlic and onions; cooking until the onions are clear and limp. Stir in tomatoes and break into pieces.
• Add broth, wine or water and basil. Simmer uncovered about 30 minute
• Add parsley, pepper, zucchini and pasta. Simmer covered about 25 minutes. Serve with parmesan cheese and frech bread.

HEARTY ITALIAN SAUSAGE SOUP

Steps:

• Heat olive oil in a large saucepan over medium heat. Add sausage and cook until browned, breaking apart with a wooden spoon. Stir in carrots, celery, and red onion; cook until softened, 5 to 10 minutes. Stir in tomato paste and cook until fragrant, about 1 minute. Pour in beans with their liquid.
• Add potatoes, thyme, oregano, salt, and pepper to the saucepan. Pour in enough water to cover, about 1 1/2 cups. Bring to a boil. Reduce heat and simmer until potatoes are tender and soup thickens, about 20 minutes.

ITALIAN SAUSAGE SOUP

Steps:

• In a 5-6 quart pan, combine onions, garlic and 1 cup broth.
• Boil on high heat, stirring occasionally, until liquid evaporates and vegetables start to brown, about 10 to 14 minutes.
• To deglaze pan, stir in 3 tablespoons water to release browned bits.
• Cook, uncovered, until liquid evaporates and mixture begins to brown again, about 1 minute.
• Repeat deglazing step 3 more times until mixture is richly browned.
• Add sausage and 1/2 cup more water.
• Stir gently until liquid evaporates and meat begins to brown, 8 to 10 minutes.
• Add remaining 4 cups broth.
• Stir to loosen browned bits.
• Add wine, tomatoes and their liquid, basil, sugar, green pepper, zucchini and pasta.
• Cover and bring to boil over high heat.
• Simmer until pasta is just tender to bite, about 15 minutes.
• Serve hot, with chopped parsley, salt and pepper.
• (If made ahead, cool, cover and chill up until the next day. Reheat to simmering).

MARY'S HOT & SPICY SAUSAGE & CABBAGE SOUP

Steps:

• Slice the sausage, onion, celery and place in 6 quart pan. Add the diced tomatoes and tomato juice.
• Boil first 6 ingredients until onion and celery are tender.
• Add salt, cayenne, splenda and garlic. Adjust to taste preference. If soup is too thick, add a cup of water.
• Add cabbage and cook just until the cabbage is tender--will only take 5-10 minutes.

TUSCAN BEAN, CHICKEN, AND ITALIAN SAUSAGE SOUP

Steps:

• Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease.
• Cook and stir onion with the sausage until translucent, about 5 minutes. Add squash and garlic; cook and stir until the garlic is fragrant, about 1 minute more.
• Pour chicken broth, white beans, and diced tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring the mixture to a simmer and cook until hot, about 15 minutes. Ladle soup into bowls and garnish with Pecorino-Romano cheese to serve.

RICH ITALIAN SAUSAGE AND POTATO SOUP

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Place sausage links on a sheet pan and bake until cooked through, 15 to 20 minutes. Cut each link in half lengthwise, then into 1/2-inch slices. Set aside for later.
• Sauté onions and pancetta in a 4-quart saucepan over medium heat until onions are translucent, about 10 minutes. Add garlic and sauté for 1 minute.
• Add bouillon, water, and potatoes; bring to a simmer for 15 minutes. Add kale, cream, and reserved sausage; simmer for 5 more minutes and serve.