Sausagebreadsoup Recipes

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BEST ITALIAN SAUSAGE SOUP



Best Italian Sausage Soup image

This is one of my favorite soups and it always gets rave reviews! Salad, hard rolls and wine make a meal! You can make this 24 hours ahead of time without the noodles and wait to add the spinach noodles until soup is reheated for serving. Yummy! Serve topped with grated Parmesan!

Provided by Perri Pender

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

Time 6h30m

Yield 8

Number Of Ingredients 13

1 ½ pounds sweet Italian sausage
2 cloves garlic, minced
2 small onions, chopped
2 (16 ounce) cans whole peeled tomatoes
1 ¼ cups dry red wine
5 cups beef broth
½ teaspoon dried basil
½ teaspoon dried oregano
2 zucchini, sliced
1 green bell pepper, chopped
3 tablespoons chopped fresh parsley
1 (16 ounce) package spinach fettuccine pasta
salt and pepper to taste

Steps:

  • In a large pot, cook sausage over medium heat until brown. Remove with a slotted spoon, and drain on paper towels. Drain fat from pan, reserving 3 tablespoons.
  • Cook garlic and onion in reserved fat for 2 to 3 minutes. Stir in tomatoes, wine, broth, basil, and oregano. Transfer to a slow cooker, and stir in sausage, zucchini, bell pepper, and parsley.
  • Cover, and cook on Low for 4 to 6 hours.
  • Bring a pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, about 7 minutes. Drain water, and add pasta to the slow cooker. Simmer for a few minutes, and season with salt and pepper before serving.

Nutrition Facts : Calories 436.2 calories, Carbohydrate 43.5 g, Cholesterol 33.4 mg, Fat 17.8 g, Fiber 4 g, Protein 21 g, SaturatedFat 5.8 g, Sodium 1609.2 mg, Sugar 6.4 g

ITALIAN SAUSAGE SOUP



Italian Sausage Soup image

A hearty winter favorite.

Provided by SALLYJUN

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

Time 50m

Yield 6

Number Of Ingredients 10

1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great Northern beans, undrained
2 small zucchini, cubed
2 cups spinach - packed, rinsed and torn
¼ teaspoon ground black pepper
¼ teaspoon salt

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.

Nutrition Facts : Calories 385.4 calories, Carbohydrate 22.5 g, Cholesterol 57.5 mg, Fat 24.4 g, Fiber 5.7 g, Protein 18.8 g, SaturatedFat 8.8 g, Sodium 1258.7 mg, Sugar 4.4 g

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

WHITE BEAN AND SAUSAGE SOUP



White Bean and Sausage Soup image

Provided by Ree Drummond : Food Network

Time 45m

Yield 12 servings

Number Of Ingredients 15

2 tablespoons olive oil
2 pounds bulk sweet Italian sausage
1 cup jarred sliced roasted red peppers
2 tablespoons fresh oregano, chopped
1 tablespoon fresh rosemary, chopped
4 cloves garlic, minced
1 large onion, sliced
Kosher salt and freshly ground black pepper
8 cups low-sodium chicken broth
Two 15.5-ounce cans cannellini beans, drained
One 28-ounce can diced tomatoes
2 cups chopped kale
1 cup heavy cream
2 tablespoons apple cider vinegar
Fresh Parmesan cheese, for serving, optional

Steps:

  • Heat the olive oil in an 8-quart Dutch oven over medium-high heat. Brown the sausage, breaking it into bite-size chunks as it cooks, 8 to 10 minutes. Remove with a slotted spoon to a paper towel-lined plate to allow excess oil to drain off.
  • Add the peppers, oregano, rosemary, garlic and onions to the pot. Season with a pinch of salt and pepper and cook until the onions are tender, about 5 minutes. Pour in the chicken broth, beans and tomatoes. Return the sausage to the pot and bring to a boil. Reduce to a low simmer and cook, uncovered, for 20 minutes.
  • Stir in the kale, heavy cream and apple cider vinegar. Taste and adjust the seasoning as needed. Serve with grated Parmesan cheese if desired.
  • To freeze, transfer the soup to containers with airtight lids, leaving space at the top as it will expand as it freezes. Allow the soup to cool completely before placing the lids on and freezing. Reheat until hot before serving and garnish with Parmesan cheese if desired.

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.

PASTA, SAUSAGE AND BEAN SOUP



Pasta, Sausage and Bean Soup image

A little grated Parmesan sprinkled on top is a nice addition.

Provided by Jean Jamieson

Categories     Soup/Stew     Bean     Pasta     Tomato     Sauté     Quick & Easy     Lunch     Sausage     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8

Number Of Ingredients 14

2 tablespoons olive oil
1 pound Italian sausages, castings removed
1 1/2 cups chopped onions
1 1/2 cups diced carrots
1 celery stalk with leaves, chopped
1 tablespoon chopped garlic
1 teaspoon dried basil
1 teaspoon dried rosemary
1/4 teaspoon dried crushed red pepper
1/4 teaspoon dried rubbed sage
5 cups canned chicken broth
1 14 1/2-to 16-ounce can diced tomatoes
1 15- to 16-ounce can kidney beans, drained
1 cup elbow macaroni

Steps:

  • Heat oil in heavy large Dutch oven over medium-high heat. Add sausages and sauté until beginning to brown, breaking up with back of spoon, about 5 minutes. Add onions, carrots, celery, garlic, basil, rosemary, crushed red pepper and sage. Sauté until vegetables begin to soften, about 10 minutes. Add broth, tomatoes with their juices and beans. Bring soup to boil. Reduce heat and simmer until vegetables are tender and flavors blend, about 20 minutes.
  • Add macaroni to soup and simmer until tender, about 15 minutes. Season to taste with salt and pepper.

SAUSAGE & WHITE BEAN SOUP



Sausage & White Bean Soup image

Instead of starting with a hambone (which you won't have unless you've just eaten a baked ham) and dried beans (which require significant soaking and simmering time), simply open cans of chicken broth and beans. Minced prosciutto instantly transforms commercial chicken broth into a ham-flavored soup base. Italian sausage reinforces the pork flavor and makes the soup substantial and satisfying. Mashing some of the canned beans thickens the soup and gives it the body of one that's been long simmered. Sauteed onions, carrots and celery add depth of flavor and ensure the soup's homemade feel.

Provided by Ben S.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Yield 8

Number Of Ingredients 9

2 tablespoons olive oil
1 ½ pounds sweet or hot Italian sausage, in the casing
2 ounces thinly sliced prosciutto ham, minced
2 medium onions, in medium dice
2 medium carrots, peeled and in medium dice
2 medium celery stalks, in medium dice
1 teaspoon dried thyme leaves
3 (15.8 ounce) cans great Northern or other white beans, undrained
1 quart chicken broth (carton or can)

Steps:

  • Heat oil in a large, deep saute pan or soup kettle over medium-high heat. When pan is hot, add sausages; cook, turning once or twice, until well-browned on all sides, about 5 minutes. (Sausage will not be fully cooked at this point.) Remove from pan. When cool enough to handle, cut into slices 1/4-inch thick.
  • Add prosciutto, onions, carrots, celery and thyme to the empty skillet; cook, stirring often, until well browned, 8 to 10 minutes. In a small bowl, mash one can of beans with a fork into a chunky puree. Add broth, whole and mashed beans, and sausage; cover and bring to a simmer. Reduce heat to medium-low; simmer, partially covered, to blend flavors, 20 minutes. Let rest 10 minutes; serve.

Nutrition Facts : Calories 561.4 calories, Carbohydrate 40.3 g, Cholesterol 70.9 mg, Fat 33 g, Fiber 9.3 g, Protein 26.4 g, SaturatedFat 11.2 g, Sodium 785.9 mg, Sugar 2.1 g

ITALIAN SAUSAGE SOUP



Italian Sausage Soup image

This is a wonderful, easy soup that is quick to put together for a nice weekend lunch or supper. You will probably have all the ingredients on hand, so why not make it tonight? I found this recipe on the internet.

Provided by Bev I Am

Categories     Spinach

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb Italian sausage, casings removed
1 garlic clove, minced
2 (14 ounce) cans beef broth
1 (14 1/2 ounce) can Italian-style stewed tomatoes
1 cup carrot, sliced
1 (14 1/2 ounce) can great northern beans, undrained
2 small zucchini, cubed
2 cups Baby Spinach, packed, rinsed and torn
1/4 teaspoon ground pepper (or to taste)
1/4 teaspoon salt (or to taste)

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.

Nutrition Facts : Calories 371.4, Fat 21.6, SaturatedFat 7.6, Cholesterol 43.1, Sodium 1699.5, Carbohydrate 23.2, Fiber 5.8, Sugar 5.4, Protein 22.1

BEEF AND SAUSAGE SOUP



Beef and Sausage Soup image

Everyone enjoys this soup, which is hardy and tasty. Each time I serve it, people seem to want the recipe. When that happens, I know it's appreciated!

Provided by Taste of Home

Categories     Lunch

Time 2h25m

Yield 6-8 servings.

Number Of Ingredients 11

1 pound beef stew meat, cut into 1/2-inch cubes
1 tablespoon canola oil
1 pound bulk Italian sausage, shaped into balls
1 can (28 ounces) diced tomatoes, undrained
3-1/2 cups water
1 cup chopped onion
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon Italian seasoning
2 cups cubed peeled potatoes
1 cup sliced celery

Steps:

  • In a Dutch oven over medium-high heat, brown beef in oil on all sides. Remove with a slotted spoon and set aside. Brown sausage on all sides; drain. , Return beef to the pan. Add the tomatoes, water, onion and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef is tender. Add the potatoes and celery. Cover and simmer for 30 minutes or until vegetables are tender.

Nutrition Facts : Calories 256 calories, Fat 13g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 802mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.

SAUSAGE BREAD



Sausage Bread image

Make and share this Sausage Bread recipe from Food.com.

Provided by Gingerbear

Categories     One Dish Meal

Time 1h

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 6

1 lb ground sausage
1 onion, chopped
1 loaf frozen bread dough, thawed
1 can mushroom, optional
1 egg, beaten
8 ounces mozzarella cheese, velveeta or 8 ounces cheddar cheese, shredded

Steps:

  • Preaheat oven to 350 degrees.
  • Fry the sausage and onion together.
  • Drain.
  • Pam or grease a cookie sheet.
  • Shape your dough into a rectangle and brush with half of the beaten egg.
  • Place the sausage and onion on top to within about an inch of the sides.
  • Add the mushrooms and top with the cheese of your choice.
  • Roll the dough into a loaf, tucking the ends.
  • Brush the top with the remainder of egg.
  • Bake 30 minutes.
  • Cool before cutting (If you can wait that long).

SAUSAGE BEAN SOUP



Sausage Bean Soup image

You're moments away from a flavor-packed soup that keeps you warm on even the chilliest nights. It's just the kind of recipe we Minnesotans love. -Marlene Muckenhirn, Delano, Minnesota

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 9

3/4 pound bulk Italian sausage
1/2 cup chopped onion
1 garlic clove, minced
1 can (16 ounces) butter beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 can (14-1/2 ounces) reduced-sodium beef broth
2 tablespoons shredded Parmesan cheese

Steps:

  • In a large saucepan, cook and crumble sausage with onion and garlic over medium heat until no longer pink, 5-7 minutes; drain., Stir in beans, tomatoes, basil and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Serve with cheese.

Nutrition Facts : Calories 268 calories, Fat 13g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 908mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 7g fiber), Protein 15g protein.

ITALIAN SAUSAGE BREAD



Italian Sausage Bread image

This is an appetizer that my husband's Italian grandmother used to make when he was a kid. When we married, he made it for my family at the holidays and now it's our most requested dish. It's so easy and everyone will think you slaved over it. This recipe makes two loaves, and trust me, you'll want to make both. Grandma Tallini makes her own bread dough of course, and you can too, but I find pizza dough from the local pizzeria or from the supermarket deli works just as good and saves me a lot of time. Same thing goes for the marinara.

Provided by Faux Chef Lael

Categories     Breads

Time 1h10m

Yield 2 loaves, 4-6 serving(s)

Number Of Ingredients 10

1 lb ground sweet Italian sausage (links are fine, just take them out of the casings)
1 tablespoon garlic, minced
1/4 cup salted butter
1 teaspoon dried parsley
2 medium onions, coarsely chopped (white or yellow)
salt and pepper
4 cups mozzarella cheese, shredded
2 pizza dough, balls
1 egg white
2 cups marinara sauce (for dipping)

Steps:

  • Line a cookie sheet with non-stick foil, set aside.
  • Melt butter in a large skillet, add onions, salt, pepper and parsley. Cook onions until they are translucent, then add the garlic. Cook the onions until they are carmelized.
  • Remove the onions to a bowl, leaving the extra butter in the pan.
  • Put the sausage into pan and chop it into bite sized chunks. Cook the sausage until it is browned.
  • Add the onions back to the pan with the sausage and cover with a lid. Simmer on low heat for about 15-20 minutes, stirring occasionally. DO NOT let it burn.
  • Meanwhile, preheat the oven to 350.
  • Flour a surface and roll out one dough ball with a rolling pin until it is the size of a large pizza. Try not to let it get any thin spots or holes.
  • When the sausage mixture is finished, use a slotted spoon to scoop half of it onto the dough and spread it evenly over the surface. You will save the other half for the second dough. Cover with a layer of half the shredded mozzarella.
  • Roll the dough up like a cinnamon roll, but tuck in the ends like a burrito before you get to the end of the roll.
  • Lay it with the flap down on the cookie sheet and brush with the egg white.
  • Bake in the oven until golden brown, approximately 25-30 minutes. After baking, let the bread rest for 10 minutes before slicing.
  • Repeat process for second loaf.
  • Slice and serve with marinara sauce for dipping.

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

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SAUSAGE BREAD - A FAMILY FEAST®
2022-03-02 Lift the filled dough onto a parchment lined sheet pan (seam down), cover with a towel and let rest in a warm draft free place for about an hour. Preheat oven to 350 degrees …
From afamilyfeast.com


SAUSAGE BREAD - LOVE BAKES GOOD CAKES
2018-04-10 Preheat oven to 350°F. Spray a baking sheet with cooking spray and set aside. Crumble and brown the sausage in a skillet over medium heat, until no longer pink. Drain, if …
From lovebakesgoodcakes.com


EASY CHEESY SAUSAGE BREAD - PUDGE FACTOR
2022-03-14 Instructions. Preheat oven to 350° F. Cook sausage in a large skillet over medium heat, stirring frequently and breaking the sausage up into small pieces, until the sausage is no …
From pudgefactor.com


SAUSAGE BREAKFAST CASSEROLE - CAMPBELL SOUP COMPANY
2017-02-05 Cook the sausage and red pepper in a 12-inch skillet over medium-high heat until the sausage is well browned, stirring often to separate meat. Pour off any fat. Spoon the …
From campbells.com


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