Maries Italian Sausage Soup Recipes

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 dutch oven or large stock pot cook sausage over medium heat; drain off fat.
• Add garlic and onions; cooking until the onions are clear and limp. Stir in tomatoes and break into pieces.
• Add broth, wine or water and basil. Simmer uncovered about 30 minute
• Add parsley, pepper, zucchini and pasta. Simmer covered about 25 minutes. Serve with parmesan cheese and frech bread.

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:

• Mix everything except pasta and garnish together in a large stock pot.
• Bring to a boil and let simmer 15-60 minutes.
• Add cooked pasta just before serving.
• Top with garnish.

Steps:

• In a heavy Dutch oven pan, saute sausage in olive oil until browned.
• Remove sausage to a plate and set aside.
• Slice cabbage into fairly large pieces and add to Dutch oven; stir to mix.
• Add chicken stock, baby carrots and potatoes and mix.
• Add sliced garlic and pepper and mix again.
• Add sausages to top of casserole, cover and bake at 350° for 30 minutes.
• Stir once during baking, leaving sausages on top of ingredients.
• After 30 minutes, remove cover and raise oven temperature to 400° and bake for 15 more minutes to brown the sausage.

Steps:

• 1. In a soup-pot break up and brown Italian Sausage over medium-high heat.
• 2. Add chopped onion, sliced celery, sliced carrots, and garlic. Cook and stir until lightly softened.
• 3. Add tomatoes in their juice. Rinse cans with about 1/2 cup water collecting as much of the remaining juice as possible and add to the pot.
• 4. Add chicken broth and seasonings. Taste checking for flavor. Add more red pepper flakes for additional heat.
• 5. Cover, turning heat to simmer, let cook 45 minutes. It's ok if it boils. Check for flavor at end of 45 minutes.
• 6. Add pasta, cover and cook additional 15 minutes. Less if you want the pasta al dente.
• 7. Serve in soup bowls topped with Parmesan cheese.