Italian Sausage Soup Low Fat Recipes

Steps:

• In 4-quart nonstick saucepan or Dutch oven, cook bacon until crisp; drain on paper towel. Crumble bacon; set aside. Remove and discard drippings from saucepan.
• In same saucepan, cook sausage over medium-high heat 6 to 8 minutes, stirring frequently, until no longer pink. Drain well on paper towels; set aside.
• In same saucepan, mix potatoes, onion, garlic, Italian seasoning, salt, pepper, pepper flakes, water and broth. Heat to boiling. Reduce heat to low; cook uncovered about 10 minutes, stirring occasionally.
• Stir in bacon, sausage, kale and beans. Cook 10 to 15 minutes, stirring occasionally, until potatoes and kale are tender. Stir in half-and-half; cook just until heated.

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.

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.

Steps:

• In a large stock pot, add Italian sausage, onion, and garlic. Cook over medium heat until sausage is cooked through, and onion is opaque. Add broth and next seven ingredients, stir well and bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heat, stir in parsley. Serve with parmesan cheese.
• Crockpot method: In a medium skillet, saute sausage, onion, and garlic, until sausage is cooked through. Add to 3 quart crock pot with all ingredients excetp parsley and cheese. Cook on low six hours, or high for three. Stir in parsley before serving, garnish individual bowls with cheese.

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:

• Place sausage links along with 1/2 cup of water in non-stick dutch oven. Prick skins. Heat to a boil and cook, turning once until sausages are grey and begin to give off liquid.
• Add onion chunks and continue to boil.
• When onion is tender, add mushrooms and peppers.
• Cook until peppers are almost tender; add squash and zucchini.
• Continue to cook at a boil to evaporate liquid.
• When liquid is almost gone, remove sausages, cut each into 4 or 5 chunks, and add back to pot.
• Add tomatoes with their juice, tomato paste and spices. Stir and heat through.
• Serve over cooked pasta.

Steps:

• Brown the sausage in a large Dutch oven over medium heat, stirring until it crumbles; drain.
• Add the olive oil and onion. Cook over medium heat until the onion is getting tender. Add the garlic and continue to cook until tender.
• Add eggplant, cook, stirring constantly for 3 minutes. Add the tomato and the next 8 ingredients (up to the oregano leaves, stopping before the wine); bring to a boil. Reduce heat and simmer uncovered, for 2 hours. (Stir occasionally).
• Stir in wine, macaroni, and pepper; cook 15 to 20 minutes or until the pasta is done.
• Ladle soup into individual soup bowls. Top each serving with grated Parmesan cheese.

Steps:

• In a 5-6 quart pan, combine onions, garlic and 1 cup broth.
• Boil on high heat, stirring occasionally, until liquid evaporates and vegetables start to brown, about 10 to 14 minutes.
• To deglaze pan, stir in 3 tablespoons water to release browned bits.
• Cook, uncovered, until liquid evaporates and mixture begins to brown again, about 1 minute.
• Repeat deglazing step 3 more times until mixture is richly browned.
• Add sausage and 1/2 cup more water.
• Stir gently until liquid evaporates and meat begins to brown, 8 to 10 minutes.
• Add remaining 4 cups broth.
• Stir to loosen browned bits.
• Add wine, tomatoes and their liquid, basil, sugar, green pepper, zucchini and pasta.
• Cover and bring to boil over high heat.
• Simmer until pasta is just tender to bite, about 15 minutes.
• Serve hot, with chopped parsley, salt and pepper.
• (If made ahead, cool, cover and chill up until the next day. Reheat to simmering).

Steps:

• Heat the oil in a soup pot over low heat.
• Saute the onions and garlic in the oil for 5 minutes.
• Stir in the carrot and sausage.
• Continue to cook till the onions are soft and golden.
• add the broth and bay leaf to the pot. Bring to a boil, then reduce to a simmer.
• Add the lentils and rice and cook, covered, for about 45 minutes, or until lentils are soft.
• Add the salt, pepper and parsley. Cook for 5 minutes longer. Remove bay leaf.
• Serve garnished with croutons.