Summerwinter Sausage Soup Recipes

SAUSAGE SOUP

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.

HOT ITALIAN SAUSAGE SOUP

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink., Meanwhile, in a large saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. , Drain sausage; add to soup and heat through., Freeze option: Cool soup and transfer to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.

HEARTY SAUSAGE SOUP

Steps:

• Slice the sausages into half-inch rounds. (Sausage can be cut more easily if partially frozen.) In a large saute pan over medium-high heat, brown the sausage well. Remove with a slotted spoon, and drain by shaking the pieces in a large brown paper bag.
• In a large soup kettle (six quarts or larger), combine sausage, consomme, carrots, onion, beets with juice, tomatoes with juice, tomato paste, cabbage, garlic and cider vinegar. Break up tomatoes with a knife or spoon. Add water to just cover. Bring to a boil, reduce heat to low and simmer for two hours.
• Add the kidney beans to the soup pot, and simmer for an additional hour. Serve garnished with a spoonful of sour cream and a sprinkling of parsley.

WHITE BEAN-SAUSAGE SOUP

Steps:

• Cook sausage, onion and garlic in a large saucepan 5 to 10 minutes or until the sausage is browned and the onion is tender. Drain off fat. Stir in beans, tomatoes, broth, the water, Italian seasoning, and pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.
• Stir in kale (or spinach). Simmer, uncovered, 1 to 3 minutes more or until the kale is tender (or the spinach is wilted).

OLIVE GARDEN ITALIAN SAUSAGE SOUP

Steps:

• Cook ground sausage meat in a soup pot and break the meat up with a fork as it cooks.
• Add in rice, beef broth, tomatoes and black pepper and bring to a simmer.
• Cook 12-15 minutes or until rice is tender.
• Stir in the chopped spinach and let simmer for a few minutes.
• Ladle soup into soup bowls and garnish with freshly grated Peccorino Romano cheese.

AUTUMN SAUSAGE SOUP

Steps:

• Cut sausage into 1 inch pieces, then in half again.
• In a frying pan heat oil cook sausages for 3 minutes.
• Add diced potatoes cook for 2 minutes set aside.
• In a large soup pot add beef stock, carrots celery, rutabaga, onion.
• Boil 20 minutes or until vegetables are tender.
• Add sausage, potatoes,kidney beans, tomato paste, salt and pepper.
• Simmer for 10 minutes.
• Add green pepper and parsley simmer another 5 minutes.

SUMMER/WINTER SAUSAGE SOUP

Steps:

• Saute garlic & carrots.
• Add beef broth, vegetable broth, bok choy, Worcestershire sauce, soy sauce and diced tomatoes. Cook until carrots are tender, about 1 hour.
• Add cauliflower, broccoli and both sausages. Cook about 30 more minutes.