SPINACH AND SAUSAGE SOUP
This is a great meal-in-one pot type of soup. I use turkey Italian sausage to cut down on the fat content. We love the Parmesan cheese toasts on top...use a nice crusty bread for those.
Provided by Hey Jude
Categories Spinach
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a large saucepot over high heat. Add sausage and cook, stirring occasionally, until brown, 5 minutes. Add garlic; cook 30 seconds. Add spinach and broth. Fill one empty can of broth with water; add to pot. Cover and bring mixture to a boil. Add capellini, cover and boil 2 minutes more.
- Meanwhile, heat broiler. Broil bread slices on cookie sheet about 1 minute per side, until toasted. Drizzle each slice with 1 teaspoons oil; sprinkle each with 1/2 teaspoons Parmesan cheese.
- Divide soup among 4 large soup bowls and top each serving with prepared toasts.
SAUSAGE AND SPINACH SOUP
This is the closest I could get to Bertucci's sausage soup. I find that the quality of the sausage meat you use is critical in the recipe and try to use better sausage whenever I can.
Provided by Anya4405
Categories Pork
Time 1h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Sautee the onion in oil and butter until soft.
- Add the sausage meat and stir-fry until no longer pink on the outside.
- Add the tomato paste and cook for 2 minutes, stirring constantly.
- Add the water and bring to boil.
- Add the canned tomatoes and the rice.
- Cook until the rice and the sausage are done.
- If using frozen spinach, add it early and break apart; if fresh or canned, add it a few minutes before the end.
- Serve with grated mozzarella sprinkled on the top.
WHITE BEAN, SAUSAGE AND SPINACH SOUP
Found in an AllYou magazine. Feel free to substitute smoked sausage for the turkey kielbasa. Nice light soup to use as an appetizer or main dish. Servings presented here are for main dish size bowls. Serve with a crusty bread and it will warm you right up.
Provided by HokiesMom
Categories Clear Soup
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 9
Steps:
- In a soup pot, warm olive oil over medium heat. Add sausage and cook, stirring until browned all over, about 5 minutes. Transfer to a paper towel lined plate to drain. Discard all but 1 tbs of fat from pot.
- Add onion and garlic to pan and cook stirring often, until soft, about 3 minutes.
- Return sausage to pot and add chicken broth, 3 cups water and beans. Bring to a boil, reduce heat to low and simmer 15 minutes.
- Stir in spinach until wilted, 1 to 2 minutes.
- Season with salt (if you desire0 A ndpep per) and pepper.
Nutrition Facts : Calories 319.2, Fat 15.4, SaturatedFat 4.8, Cholesterol 45.7, Sodium 1259.9, Carbohydrate 27.3, Fiber 8.3, Sugar 3.6, Protein 19.2
SPINACH SOUP
Provided by Ree Drummond : Food Network
Time 30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a large skillet, heat the olive oil over medium heat. Add the spinach and garlic and cook, stirring constantly, until the spinach is wilted, 2 to 3 minutes. Add the mixture to a blender or food processor, pour in 1/4 cup hot water and pulse until pureed. Set aside.
- In a large soup pot, cook the onions in the butter over medium heat until the onions begin to soften. Sprinkle the flour over the top and stir to combine. Cook for about 2 minutes, then pour in the milk, stirring occasionally. Add the salt, cayenne and some black pepper and stir to combine. Cook over medium heat for 5 minutes, stirring constantly. Pour in the pureed spinach, then cook until thickened, another 3 to 5 minutes.
- Check the seasonings, adding more salt, black pepper or cayenne as needed. Serve warm.
SPINACH SAUSAGE SOUP
Chock-full of potatoes, Italian sausage and spinach, this hearty soup is sure to disappear fast. "Not only is it delicious and quick, but it freezes well," explains Bonita Krugler of Anderson, Indiana. Adjust the amount of broth to suit your family's preference.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 5
Steps:
- In a large skillet, brown sausage over medium heat until no longer pink. Meanwhile, in a Dutch oven, combine the broth, potatoes and salad dressing mix. Bring to a boil; cover and simmer for 10 minutes or until potatoes are tender. , Drain sausage. Add sausage and spinach to broth mixture; heat through.
Nutrition Facts : Calories 239 calories, Fat 15g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 1308mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.
ITALIAN SAUSAGE SOUP
Make and share this Italian Sausage Soup recipe from Food.com.
Provided by lisar
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
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.
SAUSAGE SOUP WITH SPINACH AND WILD RICE
A nice, healthy, wild rice soup with different veggies from your ordinary peas and carrots. This one is sort of Italian inspired. From Cooking Light.
Provided by Ppaperdoll
Categories Rice
Time 1h45m
Yield 9 serving(s)
Number Of Ingredients 16
Steps:
- Bring 1 1/2 cups water to a boil in a medium saucepan. Add wild rice, reduce heat, cover and simmer 1 hour until rice is cooked. Set aside.
- Cook sausage in a Dutch oven over medium-high heat until browned. Stir to crumble. Drain sausage and set aside.
- Heat oil in Dutch oven over medium heat and saute onion 3 minutes. Add garlic and cook 1 minute. Add sausage, 3 cups water, tomato paste, oregano, basil, broth, and tomatoes. Bring to a boil, reduce heat, and simer 20 minutes.
- Stir in cooked wild rice, spinach, salt, and pepper. Ladle soup into bowls and serve with Parmesan to sprinkle over.
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- Remove casings from sausage. Cook sausage in a large saucepan coated with cooking spray over high heat until browned, stirring to crumble. Add onion and 2 teaspoons garlic to pan; cook for 2 minutes. Stir in 1/2 cup water, beans, tomatoes, and broth. Cover and bring to a boil. Uncover and cook for 3 minutes or until slightly thick. Remove from heat, and stir in spinach, basil, and oregano. Ladle 1 1/2 cups soup into each of 4 bowls, and sprinkle each serving with 1 1/2 teaspoons cheese.
- Wine note: This delicious soup needs a wine that's crisp and medium-bodied, such as a California pinot gris (aka pinot grigio). The wine's crispness balances the richness of the sausage and the density of the beans. At the same time, the wine's body is substantial enough to stand up to the weight of those ingredients. Try Morgan Pinot Gris "R & D Franscioni Vineyard" 2006 (Santa Lucia Highlands, California), $ -Karen MacNeil
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