Vegetable Sausage Soup Recipes

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SAUSAGE AND VEGETABLE SOUP



Sausage and Vegetable Soup image

This sausage and vegetable soup recipe is hearty and delicious. Italian sausage, potatoes, and a flavorful broth make a tasty and filling meal.

Provided by Natasha Bull

Categories     Soup

Time 40m

Number Of Ingredients 11

17.6 ounces Italian sausages (cut up/crumbled)
1/2 medium onion (chopped)
3 sticks celery (chopped)
2 cloves garlic (minced)
4 cups chicken broth
1 cup water
2 medium carrots (sliced/chopped)
2 large Russet potatoes (peeled & diced)
1 red bell pepper (chopped)
1 cup corn ((I used frozen))
Salt & pepper (to taste)

Steps:

  • Take the sausage meat out of the casings and crumble it into a large soup pot over medium-high heat. Cook for 5 minutes, stirring occasionally. Drain a bit of the fat, leaving some in for flavor. I prep as I go along, so I chop the onion and get the other ingredients started as the sausage cooks.
  • Add the onion, celery, and garlic to the pot. Continue cooking it for another 5 minutes. Meanwhile, chop any remaining ingredients.
  • Add in the chicken broth, water, carrots, potatoes, red pepper, and corn. Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat and let it simmer for 15-20 minutes or until the potatoes and carrots are tender.
  • Season with salt & pepper as needed.

Nutrition Facts : Calories 434 kcal, Carbohydrate 32 g, Protein 16 g, Fat 27 g, SaturatedFat 10 g, Cholesterol 63 mg, Sodium 1262 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

ITALIAN SAUSAGE VEGETABLE SOUP



Italian Sausage Vegetable Soup image

With spaghetti sauce, noodles and Italian seasonings, this soup tastes like spaghetti! It's so easy, even our preteen daughter can make it by herself.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings (3 quarts).

Number Of Ingredients 12

1-1/3 cups uncooked elbow macaroni
2 pounds bulk Italian sausage
1 medium onion, chopped
1 garlic clove, minced
2 cans (14-1/2 ounces each) beef broth
1 jar (26 ounces) pasta sauce
1 can (15 ounces) sliced carrots, drained
1 can (14-1/2 ounces) Italian flat beans, drained
1 cup water
1 teaspoon Italian seasoning
1 teaspoon dried basil
Grated Parmesan or shredded mozzarella cheese, optional

Steps:

  • Cook macaroni according to package directions. Meanwhile, in a 6-qt. stockpot, cook sausage, onion and garlic over medium heat 8-10 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain., Add broth, pasta sauce, carrots, beans, water, Italian seasoning and basil; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to blend. Drain macaroni; stir into soup. If desired, sprinkle servings with cheese. Freeze option: Before adding cheese, cool soup. Freeze soup and, if desired, cheese separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle with cheese.

Nutrition Facts : Calories 335 calories, Fat 23g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 1037mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 3g fiber), Protein 13g protein.

ITALIAN SAUSAGE VEGETABLE SOUP



Italian Sausage Vegetable Soup image

Make and share this Italian Sausage Vegetable Soup recipe from Food.com.

Provided by eboyd

Categories     Cheese

Time 1h30m

Yield 1 pot soup, 6-8 serving(s)

Number Of Ingredients 15

1 lb Italian sausage
1 medium onion, finely chopped
1 clove garlic, minced
2 carrots, peeled/ diced
2 small zucchini, diced
1 green pepper, diced
1/2 cup dry white wine
5 cups chicken broth
1 (28 ounce) can crushed tomatoes, in tomato puree
1 teaspoon dried basil, crumbled
1/2 teaspoon dried oregano
salt
freshly ground pepper
1/2 cup uncooked orzo pasta (rice-shaped pasta)
2/3 cup freshly grated parmesan cheese

Steps:

  • Use bulk sausage or remove the casings from the sausage and discard.
  • Brown the sausage in a heavy Dutch oven or large saucepan, mashing it with the back of a spoon until the meat is no longer pink and has rendered most of its fat.
  • Spoon out most of the fat from the cooked sausage and discard.
  • Add the onions and garlic and cook, stirring,until soft but not browned.
  • Add carrots, zucchini, pepper, wine, chicken broth, tomatoes, basil, and oregano and bring to a boil.
  • When the soup in boiling, add the orzo and cook for 20 minutes.
  • Season to taste with salt and pepper.
  • Serve in heavy soup bowls.
  • If desired, sprinkle Parmesan cheese over each serving.
  • To prepare in advance: Like most hearty soups, this tastes best if it is cooled, refrigerated overnight, then reheated to serve.
  • It may also be frozen.

Nutrition Facts : Calories 460.5, Fat 25.7, SaturatedFat 9.7, Cholesterol 53, Sodium 1733.4, Carbohydrate 26.7, Fiber 3.8, Sugar 8.6, Protein 27

ROOT VEGETABLE SOUP WITH SAUSAGE



Root Vegetable Soup with Sausage image

"I had a similar soup at a restaurant and re-created it at home. To my surprise, it came out even better than the original! This soup actually won top honors in our town's annual cook-off." Donna Class, Keyser, West Virginia

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 20 servings (1 cup each).

Number Of Ingredients 14

1/2 pound bulk Italian sausage
1 medium butternut squash (about 3 pounds), peeled and cubed
4 large potatoes, peeled and cubed
3 large sweet potatoes, peeled and cubed
1 large rutabaga, peeled and cubed
1 pound fresh baby carrots
1 medium turnip, peeled and diced
10 cups water
2 cans (14-1/2 ounces each) vegetable broth
2 tablespoons sugar
1-1/2 teaspoons salt
1 teaspoon ground ginger
1/8 teaspoon pepper
1/4 cup heavy whipping cream

Steps:

  • Crumble sausage into a stockpot. Cook over medium heat until no longer pink; drain., Stir in the vegetables, water, broth, sugar and seasonings; bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until vegetables are tender. Cool slightly. , In a blender, process soup in batches until smooth. Return to the pan; whisk in cream. Heat through (do not boil).

Nutrition Facts : Calories 177 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 466mg sodium, Carbohydrate 35g carbohydrate (11g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

ITALIAN SAUSAGE VEGETABLE SOUP



Italian Sausage Vegetable Soup image

I had a tasty Italian sausage and veggie soup at a school pot luck. I tried to recreate the original, but came up with something better. This soup is a combination of Italian sausage and lots of tasty vegetables. Wonderful with salad and French bread! You could also add some pasta or white beans to soup.

Provided by smileyone

Categories     Clear Soup

Time 55m

Yield 12-16 serving(s)

Number Of Ingredients 12

84 ounces chicken broth
8 Italian sausages, casings removed, cooked, then chopped
2 cups cauliflower florets, chopped
2 cups broccoli florets, chopped
2 zucchini, chopped
1 cup bean sprouts
3/4 cup shoestring carrots
3/4 cup frozen corn
1 bunch cilantro leaf
2 tablespoons dehydrated onion
1 tablespoon italian seasoning
1 (14 1/2 ounce) can tomatoes with garlic

Steps:

  • In large stock pot, cook Italian sausage.
  • Remove from pot, and toss in all chopped veggies. Sauté for a few minutes.
  • Chop Italian sausage into bite size pieces and return to pot.
  • Add chicken broth and remaining ingredients.
  • Simmer for 30-45 minutes until veggies are tender.

Nutrition Facts : Calories 254.5, Fat 16.5, SaturatedFat 5.7, Cholesterol 31.5, Sodium 1353.7, Carbohydrate 9.9, Fiber 1.5, Sugar 3.1, Protein 16.6

VEGETABLE-SAUSAGE SOUP



Vegetable-Sausage Soup image

Provided by Suzanne Solberg

Categories     Soup/Stew     Vegetable     Sausage     Bon Appétit     Los Angeles     California

Yield Serves 4 to 6

Number Of Ingredients 14

1 pound hot or sweet Italian sausage, casings removed
1 large onion, chopped
2 carrots, sliced
1 cup sliced mushrooms
1/3 cup chopped fresh parsley
2 garlic cloves, minced
3 cups canned beef broth
1 15 1/2-ounce can chickpeas (garbanzo beans), drained
2 cups water
1 cup beer
1 teaspoon dried basil, crumbled
1/2 teaspoon ground or rubbed dried sage
Salt and pepper
Additional chopped fresh parsley

Steps:

  • Cook sausage in medium Dutch oven over medium-high heat until brown, breaking up with fork, about 7 minutes. Add onion, carrots, mushrooms, 1/3 cup parsley and garlic and cook until onion is translucent, stirring frequently, about 5 minutes. Mix in next 6 ingredients. Simmer 15 minutes. Season with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped parsley.

SAUSAGE BARLEY SOUP



Sausage Barley Soup image

This is a nice soup recipe with a lot of texture and flavor. It is a welcome change for those weeks when there doesn't seem to be a lot of variety... and all 3 of my kids even loved it. This can also be cooked in a pan on the stove until the barley and carrot are tender, but I prefer the slow cooker method. The flavors seem to blend better.

Provided by MRSARAB

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 4h15m

Yield 4

Number Of Ingredients 8

1 pound Italian sausage
½ cup diced onion
1 tablespoon minced garlic
½ teaspoon Italian seasoning
1 (48 fluid ounce) can chicken broth
1 large carrot, sliced
1 (10 ounce) package frozen chopped spinach
¼ cup uncooked pearl barley

Steps:

  • In a skillet over medium heat, cook the sausage, onion, and garlic until the sausage is evenly brown. Season with Italian seasoning. Remove from heat, and drain.
  • In a slow cooker, mix the sausage mixture, chicken broth, carrot, spinach, and barley.
  • Cover, and cook 4 hours on High or 6 to 8 hours on Low.

Nutrition Facts : Calories 382.3 calories, Carbohydrate 23.2 g, Cholesterol 53.5 mg, Fat 22.9 g, Fiber 4.5 g, Protein 20.7 g, SaturatedFat 7.6 g, Sodium 2721.7 mg, Sugar 4.8 g

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