My Moms Italian Sausage Soup Recipes

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:

• Heat a large saucepan over medium heat.
• Remove casings from sausage.
• Add sausage to pan, and cook about 5 minutes or until browned, stirring to crumble.
• Drain, return to pan.
• Add broth, tomatoes and pasta to pan, bring to a boil over high heat.
• Cover, reduce heat and simmer 10 minutes or until pasta is done.
• Remove from heat, stir in spinach until wilted.
• Sprinkle each serving with cheese and basil.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a Dutch-oven over medium heat, brown the sausage with the onion, celery and bell pepper; drain. Pour in rice, hot water, and soup mix. Stir until any lumps of soup have melted. Top with almonds. Cover and bake in a preheated oven for 1 1/2 hours.

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:

• Saute sausage, onion, and garlic in large pot. Drain fat.
• Add remaining ingredients and heat through.
• Sometimes I add a very small amount of tiny uncooked pasta to thicken.
• Serve with toasty crunchy french bread to get every last drop.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium high heat, combine the sausage, onion, celery and green bell pepper and saute for 5 minutes. Drain any excess fat.
• Stir the dry rice in with the sausage and vegetables, then add the water and the soup mix. Transfer this mixture to a lightly greased 2 quart casserole dish and top with the almonds.
• Bake, covered, at 350 degrees F (175 degrees C) for 90 minutes.