Marys 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 a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
• Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
• Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

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 Dutch Oven, brown sausage with garlic.
• Stir in broth, tomatoes and carrots, season with salt and pepper.
• Bring to boil, reduce heat, cover and allow to simmer 15 minutes.
• Stir in beans with their liquid and zucchini.
• Cover and simmer another 15 minutes, or until zucchini is tender.
• Remove from heat, stir in spinach.
• Cover and allow spinach to cook in the steam from the soup for another 5 minutes or until tender.
• Serves 6.

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.

Steps:

• In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Meanwhile, in a large skillet, brown sausage in oil over medium heat. Add a small amount of hot water. Cover and cook until sausage is no longer pink; drain. Cut into 1/4-in. slices and add to soup. Simmer, uncovered, for 15 minutes. , Add spinach. Simmer, uncovered, for 5 minutes or until spinach is wilted. Garnish with Parmesan cheese if desired.

Steps:

• Slice the sausage, onion, celery and place in 6 quart pan. Add the diced tomatoes and tomato juice.
• Boil first 6 ingredients until onion and celery are tender.
• Add salt, cayenne, splenda and garlic. Adjust to taste preference. If soup is too thick, add a cup of water.
• Add cabbage and cook just until the cabbage is tender--will only take 5-10 minutes.