Zuppa Di Salsiccia Italiana Italian Sausage Soup Recipes

ITALIAN SAUSAGE SOUP

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.

BEST ITALIAN SAUSAGE SOUP

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.

ITALIAN SAUSAGE AND ZUCCHINI SOUP

Steps:

• In a large saucepan, cook sausage, onion and pepper over medium heat until sausage is no longer pink and vegetables are tender, 4-6 minutes, breaking sausage into crumbles; drain., Add broth, tomatoes, basil and parsley; bring to a boil. Stir in zucchini and orzo; return to a boil. Cook, covered, until zucchini and orzo are tender, 10-12 minutes.

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.

ITALIAN SAUSAGE ZUCCHINI SOUP

Steps:

• In a 6-qt. stockpot, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes. Remove with a slotted spoon., Add celery, onion and seasonings to same pot; cook and stir until onion is tender, 4-6 minutes. Stir in sausage and remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until zucchini and peppers are tender, about 30 minutes. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

ZUPPA TOSCANA: ITALIAN POTATO SAUSAGE SOUP RECIPE - (4.5/5)

Steps:

• Sauté sausage in a large pan over medium heat until browned. Transfer sausage to a separate bowl, reserving any grease in the pan. Add in the onion, garlic and potatoes to the pan with sausage grease and cook over medium-high heat for 5 to 8 minutes, until onions are soft and translucent Add water and chicken base. Cook over medium-high heat, stirring often. After soup comes to a boil, cook for another 10-15 minutes, until potatoes are tender. Add in kale, bacon crumbles and cream. Continue cooking over medium heat until kale has softened, about 5 minutes. Season to taste with salt and pepper. Reduce heat to simmer and cook an additional 10 to 15 minutes. Garnish with Parmesan cheese to serve.