Hearty Sausage Soup Recipes

Steps:

• Heat the olive oil in a large stockpot over medium-high heat; cook the sausage, onions, bell pepper, and garlic in the hot oil until the onion is tender, 5 to 7 minutes. Add the water, cabbage, carrots, diced tomatoes, tomato paste, beef bouillon cubes, seasoned salt, thyme, and cayenne pepper to the stockpot and bring to a boil. Reduce heat to medium-low, place a cover on the stockpot, and cook the soup at a simmer for 45 minutes. Stir the zucchini and beans into the soup; cook another 10 minutes.
• Bring a large pot with lightly salted water to a rolling boil. Cook the egg noodles in boiling water until cooked yet firm to the bite, about 5 minutes. Drain and stir into the soup. Ladle the soup into bowls, and top with Parmesan cheese to serve.

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.

Steps:

• Heat a large saucepan over medium-high heat. Cook and stir sausage, onion, and garlic in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Add broth, black beans, butter beans, diced tomatoes, basil, and oregano; bring to a simmer. Cover and cook for at least 10 minutes.
• Sprinkle each serving with Parmesan cheese.

Steps:

• In a large saucepan, cook and stir sausage over medium heat until lightly browned; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer for 5-10 minutes or until cabbage is tender and flavors are blended.

Steps:

• Cook sausage and onions in large skillet on medium heat 8 min. or until sausage is evenly browned, stirring frequently and adding garlic for the last minute.
• Add broth, water, beans and tomatoes; mix well. Bring to boil, stirring occasionally. Add pasta; stir. Return to boil; simmer on medium-low heat 10 min. or until pasta is tender, stirring occasionally. Remove from heat.
• Stir in kale; cover. Let stand 5 min. or until kale is slightly wilted. Serve topped with cheese.

Steps:

• Cook and stir sausage in a large pot until browned, about 5 minutes. Stir in onions, mushrooms, and garlic. Pour in chicken broth, tomato sauce, and diced tomatoes; bring soup to a boil.
• Stir pasta into the soup. Cook, stirring occasionally, until almost tender, about 10 minutes. Stir in spinach, mozzarella cheese, and Parmesan cheese. Remove from heat; stir in basil and let stand until pasta is tender, about 2 minutes more.

Steps:

• In a Dutch oven, bring broth, cabbage and onion to a boil. reduce heat; cover and simmer for 10-15 minutes or until cabbage is tender. Add sausage; heat through. , In a bowl, combine the flour, salt and pepper. Gradually add milk, stirring until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

Steps:

• 1. COOK sausage, onions and garlic in oil in a large saucepan 10 min., stirring frequently.
• 2. ADD next four ingredients and seasonings. Bring to a boil. Stir in Pasta; cook 8 min. or until tender. Remove from heat.
• 3. STIR in spinach; cover. Let stand 5 min. Top with cheese. Serve with crackers.

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.