Sausage Bread Soup Recipes

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SAUSAGE BREAD



Sausage Bread image

Flavored with herbs and garlic and stuffed with sausage and gooey cheese, this slice-and-share Sausage Bread is party food at its finest. And it's a cinch to make, thanks to prepared pizza dough (look for it in the bakery section at the supermarket) and garlic-and-herb spreadable cheese (such as Boursin). Hot or sweet Italian sausage will taste great in the filling, and you can substitute chicken or turkey sausage for the pork, if you prefer. Rolling the dough into a jelly roll shape is easy: Start on one long side and roll it up in sections, tucking in the ends as you go to keep the whole thing sealed. When you're ready to bake it, be sure to place it seam side down on the baking sheet. You can serve Sausage Bread with pesto or warmed jarred marinara sauce for dipping if you'd like, but it is delicious all on its own, with no sauce.

Provided by Karen Schroeder-Rankin

Time 1h

Number Of Ingredients 7

1 pound sweet or hot Italian sausage, casings removed
1 pound fresh prepared pizza dough, at room temperature
1 (6.5-oz.) container garlic-and-herb spreadable cheese
2 cups pre-shredded Italian blend cheese
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons unsalted butter, melted
1 teaspoon dried Italian seasoning

Steps:

  • Preheat oven to 425°F. Cook sausage in a large skillet over medium-high, stirring often with a wooden spoon to break into small pieces, until sausage is browned and thoroughly cooked, 6 to 8 minutes. Remove sausage to a plate lined with paper towels to drain.
  • Roll or stretch pizza dough into a 13- x 9-inch rectangle on a large piece of parchment paper or work surface. (If dough is too elastic, allow to stand at room temperature 10 to 15 minutes.)
  • Spoon cheese spread onto prepared dough rectangle, and spread in an even layer over top, leaving a 1/2-inch border around all edges. Top cheese spread layer with an even layer of crumbled sausage, shredded cheese, and parsley. Starting at 1 long side, fold dough over in half so long ends meet, pinching edges together to seal. Place filled dough roll on a parchment paper-lined baking sheet, seam side down. Brush with melted butter, and sprinkle with Italian seasoning.
  • Bake in preheated oven until golden brown, about 30 minutes, covering with aluminum foil after 20 minutes to prevent excessive browning. Let stand on pan 10 minutes. Transfer to a cutting board, and cut bread using a bread knife.

SAUSAGE-BEAN SOUP



Sausage-Bean Soup image

Provided by Food Network Kitchen

Categories     main-dish

Number Of Ingredients 0

Steps:

  • Escarole and White Bean Soup: Cook 3 chopped garlic cloves and some red pepper flakes in olive oil. Add 3 cups chicken broth, 1 head chopped escarole and a parmesan rind; simmer 15 minutes. Add 1 can white beans, parmesan and salt.
  • For Sausage-Bean Soup: Make Escarole and White Bean Soup; saute 4 chopped sweet Italian sausages with the garlic.

TUSCAN SAUSAGE SOUP



Tuscan Sausage Soup image

When you don't know what's for dinner but it needs to be comforting, we suggest this soup. It has a brothy tomato base that's loaded with rich Italian sausage, sweet carrots, caramely onions, tender cannellini beans, silky spinach and just the right amount of pasta. Top it off with a handful of garlicky butter-toasted Progresso™ bread crumbs and a handful of Parmesan, and you've got dinner. Extra credit if you serve it alongside a green salad and loaf of crusty bread.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 15

1 lb Italian ground pork sausage
1 cup chopped onions
1 large carrot, peeled, cut into quarters lengthwise and into 1/4-inch slices (about 1 cup)
1 tablespoon finely chopped garlic
1/4 teaspoon crushed red pepper flakes
6 cups Progresso™ reduced sodium chicken broth (from two 32-oz cartons)
1 can (19 oz) Progresso™ cannellini beans, drained, rinsed
1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
2 teaspoons chopped fresh oregano
1 bay leaf
3/4 cup (3 oz) small ring pasta, such as ditalini
3 cups baby spinach, coarsely chopped
1 tablespoon olive oil
1/2 cup Progresso™ plain panko crispy bread crumbs
1/2 cup grated Parmesan cheese

Steps:

  • Heat 5-quart Dutch oven over medium-high heat. Add sausage, onions and carrot; cook 8 to 10 minutes, stirring occasionally to break up sausage, until sausage is no longer pink. Stir in garlic and pepper flakes; cook 1 to 2 minutes or until garlic is fragrant.
  • Stir in broth, beans, tomatoes, oregano and bay leaf. Heat to boiling; reduce heat to medium-low, and simmer uncovered 10 minutes. Add pasta; simmer 8 to 9 minutes or until pasta is tender. Remove bay leaf, and discard.
  • Stir in spinach; cover and remove from heat. Let stand 5 minutes; stir.
  • Meanwhile, in 8-inch nonstick skillet, heat oil over medium heat Add bread crumbs; cook and stir 2 to 3 minutes or until toasted and golden brown. Remove from heat.
  • Divide soup among serving bowls; garnish each with cheese and toasted bread crumbs.

Nutrition Facts : Calories 340, Carbohydrate 33 g, Cholesterol 30 mg, Fat 1/2, Fiber 4 g, Protein 18 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 1080 mg, Sugar 5 g, TransFat 0 g

EASY SAUSAGE-PASTA SOUP



Easy Sausage-Pasta Soup image

Fast, hot, and tasty! Crusty French bread served hot with melted butter and a salad makes a complete meal.

Provided by Vicky Young

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 7

2 pounds sweet Italian sausage, casings removed
1 cup chopped onion
2 (28 ounce) cans stewed tomatoes, chopped
3 ½ cups beef broth
2 cups water
¼ pound salami, cut into strips
2 ½ cups rotini pasta

Steps:

  • In a heavy pot over medium heat cook crumbled sausage and onions and drain well.
  • Stir in tomatoes, broth, water, and salami, heat to a boil. Reduce heat, cover, and simmer 15 minutes.
  • Add rotini, and simmer 15 minutes more or until pasta is done.

Nutrition Facts : Calories 576.4 calories, Carbohydrate 28.1 g, Cholesterol 100.4 mg, Fat 40.9 g, Fiber 2.9 g, Protein 25 g, SaturatedFat 14.6 g, Sodium 1894.9 mg, Sugar 8.3 g

SAUSAGE BREAD



Sausage Bread image

This beef-and-bread roll is really easy to make. The seasonings give the beef a flavor like sausage, hence its name.-Jan Young, Fort Smith, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8-10 servings.

Number Of Ingredients 11

1 pound lean ground beef (90% lean)
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried sage
2 large eggs, lightly beaten
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1 loaf frozen bread dough, thawed
1 tablespoon butter, melted

Steps:

  • In a large bowl, combine the beef, oregano, garlic powder, salt, red pepper flakes, sage, eggs and cheeses; set aside. , On a floured surface, roll bread dough into a 12-in. x 10-in. rectangle. Spread meat mixture to within 1 in. of the edges. Roll up, jelly-roll style, starting at short end. Pinch the ends and seam to seal. Place seam side down on an ungreased baking sheet. Place in a warm place and let rise for 30 minutes. , Bake at 350° for 30-35 minutes or until golden brown and bread tests done. Brush with butter before serving.

Nutrition Facts :

SAUSAGE BREAD SOUP



Sausage Bread Soup image

This is a delicious soup with smoky and lemony flavors, adapted from a Nick Stellino recipe. It is a little labor intensive, but worth it.

Provided by Maito

Categories     One Dish Meal

Time 2h5m

Yield 3-4 serving(s)

Number Of Ingredients 15

1/2 tablespoon olive oil
1/2 onion, diced
1 carrot, sliced
1 celery rib, sliced
3 garlic cloves, minced
1/16 teaspoon red pepper flakes
1 (28 ounce) can diced tomatoes, drained, reserve juices (or equivalent fresh)
1/2 teaspoon sugar
2 tablespoons fresh basil, chopped
4 cups loosely packed day old bread, 1-inch dice (sourdough gives the best flavor)
1 (15 1/2 ounce) can chicken broth
1 (15 1/2 ounce) can beef broth
5 ounces low-fat smoked sausage, cubed (or any low fat sausage)
fresh grated parmesan cheese
chopped fresh Italian parsley

Steps:

  • In a large pot, saute onion in oil over medium-high heat for a few minutes.
  • Add carrots, celery, garlic, and red pepper flakes, and continue to cook another few minutes.
  • Add the drained tomatoes (reserve juices) and cook about 8-10 minutes more, stirring well.
  • Add sugar and basil and cook 3 more minutes, stirring frequently.
  • Add reserved juices from the tomatoes, bread, and broths. Bring to a boil, stirring well.
  • Reduce heat and simmer for about 1 hour, stirring every 10 minutes to prevent soup from sticking to the bottom.
  • Add sausage and cook for an additional 30 minutes, stirring every 10 minutes to prevent sticking.
  • Taste for seasoning; add salt and pepper, if desired. Top with parmesan cheese and parsley, and serve.

WHITE BEAN, BACON, AND ESCAROLE SOUP WITH DAD'S SAUSAGE BREAD



White Bean, Bacon, and Escarole Soup with Dad's Sausage Bread image

Provided by Food Network

Categories     main-dish

Time 3h26m

Yield 6 to 8 servings

Number Of Ingredients 28

1 pound white beans (great northern or navy)
1 clove garlic, peeled, plus 1 teaspoon minced garlic
1/2 teaspoon dried thyme
6 peppercorns
1 bay leaf
1/2 pound bacon, diced
1 small onion, finely chopped
1 carrot, peeled and chopped
1 leek, white part only, chopped
1 stalk celery, chopped
12 cups chicken stock or broth
Salt and pepper
1 tablespoon olive oil
1 head escarole, washed and chopped
Crushed red pepper, optional
1 batch Dad's Sausage Bread, recipe follows
2 2/3 cups water
1/4 cup olive oil
2 teaspoons honey
8 cups all-purpose flour
7 grams rapid rise yeast (2 packets)
1 1/2 teaspoons coarse salt
2 pounds Italian sweet sausage, casing removed, crumbled
2 teaspoon black pepper
3 large eggs, lightly beaten
1 cup mozzarella, diced
3 tablespoons Parmesan, grated
2 tablespoons parsley, chopped

Steps:

  • Place the beans in cold water to cover by about 3 inches. Soak for 8 hours or overnight, refrigerated. Drain well and set aside.
  • Combine the whole garlic clove, thyme, peppercorns, and bay leaf in a cheesecloth bag. Tie the bag closed and set aside.
  • Place the bacon in a large saucepan over medium heat and saute for about 7 minutes or until the fat has rendered out and the bacon is crisp. Drain off all but 1 tablespoon of the fat. Add the onion, carrot, leek, and celery and saute for about 5 minutes or until the vegetables are soft but have not taken on any color. Add the reserved soaked beans and cheesecloth bag along with the stock or broth and bring to a boil. Season, to taste, with salt and pepper. Lower the heat and simmer, stirring frequently, for about 1 1/2 hours or until the beans are very tender.
  • Heat the olive oil in a large saute pan over medium heat. Add the minced garlic and saute for 1 minute. Add the escarole and saute for about 4 minutes or until the escarole is wilted. Add the escarole to the soup. Taste and adjust the seasoning with salt and, if using, crushed red pepper. Serve hot with Dad's Sausage Bread, if desired.
  • Heat the water, olive oil and honey in a small saucepan over low heat to 115 degrees. Set aside and keep warm.
  • Combine flour, yeast and salt in a large mixing bowl. Slowly drizzle water mixture over the flour, blending the liquid in with a wooden spoon. If the dough is too sticky to handle, add additional flour, 1/4 cup at time. Place the dough on a clean surface and knead for about 10 minutes. Cut the dough into 3 equal pieces and form each piece into a loaf shape. Cover and allow to rise for about 1 hour or until loaves have doubled in size.
  • While the dough is rising, place the sausage and black pepper in a nonstick saute pan over medium heat. Cook, stirring frequently, for about 10 minutes or until nicely browned. Drain off excess fat; place the sausage on a triple layer of paper towel to drain thoroughly.
  • Place 2 of the eggs in a small bowl and whisk to combine. Set aside. Place remaining egg in another small bowl and whisk to blend. Set aside.
  • Combine the sausage with the mozzarella, Parmesan cheese and parsley. Add the 2 beaten eggs and mix to combine well. Set aside.
  • Cut into but not through each loaf of dough, lengthwise, and open up each half. Place an equal portion of the sausage mixture down the center of each loaf. Pull the sides up and over the sausage to encase it, working the dough closed. Place the loaves, seam side down, on a greased cookie sheet or pizza stone. Cover and let rise for 20 minutes.
  • Preheat oven to 375 degrees.
  • Using a pastry brush, lightly coat each loaf with remaining beaten egg. Place in the preheated oven and bake for about 45 minutes or until golden brown. Remove from the oven and allow to rest for at least 10 minutes before cutting. Serve warm.

SAUSAGE SOUP



Sausage Soup image

This is a great soup after coming in from the snow!

Provided by Behr

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Yield 6

Number Of Ingredients 10

1 pound Italian sausage
2 onions, chopped
1 (28 ounce) can whole peeled tomatoes with juice
6 cups chicken broth
2 teaspoons dried basil
2 cups bow tie pasta
½ teaspoon garlic salt
1 cup chopped celery
1 cup chopped carrots
1 ½ cups shredded cabbage

Steps:

  • In a soup pot, cook sausage over medium heat until no pink remains.
  • Add onions, celery, and carrots. Cook uncovered for 5 minutes, or until onions are soft.
  • Add tomatoes, chicken broth, cabbage, and basil. Bring to a boil. Stir in macaroni, and cover. Simmer for 10 minutes, or until pasta is tender. Season with garlic salt. Serve.

Nutrition Facts : Calories 399.4 calories, Carbohydrate 23.1 g, Cholesterol 57.5 mg, Fat 25.7 g, Fiber 3.9 g, Protein 19.3 g, SaturatedFat 9 g, Sodium 1690.3 mg, Sugar 7.7 g

SAUSAGE BREAD



Sausage Bread image

Provided by Mimi Read

Categories     dinner, weekday, main course

Time 1h

Yield About 25 portions

Number Of Ingredients 20

1/4 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon salt, more to taste
1/2 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
Pinch ground white pepper
4 bay leaves
2 tablespoons vegetable oil
1 pound Cajun andouille sausage, cut into 1/4-inch dice
1 small onion, finely chopped
1 stalk celery, finely chopped
1 small bell pepper, finely chopped
1 medium jalapeño, finely chopped
4 medium Roma (plum) tomatoes, cut into 1/2-inch dice
1/2 teaspoon Worcestershire sauce
2 tablespoons all-purpose flour
1/2 cup finely sliced scallions
3 dashes (or to taste) Louisiana hot sauce
3 7 1/2 -ounce packages (10 biscuits each) buttermilk bake-and-serve biscuits, or other biscuit dough as desired

Steps:

  • In a small bowl, combine cayenne pepper, paprika, thyme, 1 teaspoon salt, chili powder, black pepper, white pepper and bay leaves; set aside. In a skillet over medium heat, heat oil and add sausage. Sauté 1 minute, add spice mixture and cook until lightly browned, about 2 more minutes.
  • Add onion, celery, bell pepper and jalapeño. Sauté until softened, about 5 minutes. Add tomatoes and Worcestershire sauce and cook until liquid is almost evaporated, about 20 minutes. Stir in flour, add 2 tablespoons water, and cook until thickened, 1 to 2 minutes. Remove from heat and add scallions. Season with hot sauce and (if desired) additional salt to taste.
  • To assemble: Preheat oven to 400 degrees. Roll out a single biscuit into a 3-inch disk. Holding disk in palm of your hand, place a heaping tablespoon of filling in center; lift edges to close dough around filling. Seal dough by twisting it, and place it with seam (twisted) side down on an ungreased nonstick baking sheet. Repeat to use all filling and all or most of the dough. Bake until lightly browned, 10 to 20 minutes depending on type of dough used.

Nutrition Facts : @context http, Calories 145, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 2 grams, Sodium 331 milligrams, Sugar 1 gram, TransFat 0 grams

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