Rustic Italian Sausage Soup Zuppa Arcidossana Recipes

COPYCAT ZUPPA TOSCANA

Steps:

• Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
• Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
• Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.

ZUPPA ARCIDOSSANA

Steps:

• Put oil in a large pot or deep skillet and brown sausage over medium-low heat, stirring occasionally. When sausage is cooked through and leaving brown bits in pan, add carrots, onion and garlic, and continue to cook until vegetables begin to soften and brown, about 10 minutes. Sprinkle with salt and pepper.
• Add bread to pan and stir for a minute or 2; add spinach and continue cooking just until it wilts, a couple of minutes.
• Add about 2 cups water and stir to loosen any remaining brown bits from pan. This is more of a stew than a soup, but there should be some broth, so add another cup of water if necessary. When broth is consistency of thin gravy, ladle stew into serving bowls and top with cheese and some freshly chopped parsley if you have it. Serve immediately.

ZUPPA DI SALSICCIA ITALIANA (ITALIAN SAUSAGE SOUP)

Steps:

• 1. Shape sausage into 1-inch meatballs and place into the soup pot. Cover and cook on medium-low heat until 170 ℉ in the middle of largest meatball.
• 2. Prepare garlic, onion, and shallot, and 32 oz. of seasoned chicken broth. I prefer the decreased sodium paste over the dry cubed variety.
• 3. When the sausage balls are cooked through empty all except 1/8 inch of the pork fat and then add the broth, onions, garlic, and shallots.
• 4. Prepare rosemary, cayenne pepper, black pepper, oregano, celery seed, and basil. To release the flavors grind with a mortar and pestle, or rub briskly between the palms over the soup pot as they are added to the soup pot before the broth heats up to prevent burning yourself.
• 5. Place lid on the pot. Turn the heat up to medium.
• 6. Wash the red potatoes and remove any eyes. Peel the potatoes and quarter them lengthwise. Once quartered, cut into one-inch wideths. Add the cubed potatoes to the pot.
• 7. Cover and heat approximately 60 to 90 minutes, or until the potatoes are can be pierced with a fork and the soup is aromatic of the spices.
• 9. Remove soup from hot burner, and add the Kale to the soup and stir. It will soften and go limp quickly. Ladle out immediately and serve.
• 8. Add the Half & Half to the soup and heat for 10-minutes or so as you gently wash, thoroughly rinse, and shake dry the baby Kale.
• 9. Remove the soup pot from the hot burner. Add the Kale to the soup and stir approximately one minute or until the kale goes limp.
• 10. Ladle out immediately and serve.

RUSTIC ITALIAN TORTELLINI SOUP

Steps:

• Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil., Add tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. Serve with cheese if desired.Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

RUSTIC ITALIAN SAUSAGE SOUP (ZUPPA ARCIDOSSANA)

Steps:

• Brown sausage in a skillet over medium low heat, stirring to break up. Add carrots, onion, and garlic; cook until they begin to soften and brown, about 10 minutes. Season with salt and pepper. Add bread and stir a couple of minutes. Add spinach and cook until wilted, 2 minutes.
• Add 2 cups water and scrape bottom of pan to loosen any brown bits. Cook until the consistency of a thin gravy and serve. More water can be added if necessary. Top with chese and parsley.

ITALIAN SAUSAGE SOUP

Steps:

• Saute sausage, onion, and garlic in large pot. Drain fat.
• Add remaining ingredients and heat through.
• Sometimes I add a very small amount of tiny uncooked pasta to thicken.
• Serve with toasty crunchy french bread to get every last drop.

ITALIAN SAUSAGE SOUP

Steps:

• In Dutch Oven, brown sausage with garlic.
• Stir in broth, tomatoes and carrots, season with salt and pepper.
• Bring to boil, reduce heat, cover and allow to simmer 15 minutes.
• Stir in beans with their liquid and zucchini.
• Cover and simmer another 15 minutes, or until zucchini is tender.
• Remove from heat, stir in spinach.
• Cover and allow spinach to cook in the steam from the soup for another 5 minutes or until tender.
• Serves 6.

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.