Simple Italian Sausage Soup Recipes

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 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:

• In a Dutch oven, cook sausage and onion over medium heat until sausage is no longer pink; drain. , Stir in the water, tomatoes, zucchini, green pepper, bouillon, basil, oregano and pepper. Bring to a boil. Stir in linguine. Cover and simmer for 10-15 minutes or until linguine is tender. Sprinkle with 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:

• In a large skillet, cook sausage over medium heat until no longer pink., Meanwhile, in a large saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. , Drain sausage; add to soup and heat through., Freeze option: Cool soup and transfer to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.

Steps:

• Heat olive oil in a large pot over medium heat; cook and stir turkey sausage is browned, about 5 minutes. Add onion and garlic, cooking and stirring until onion is tender, about 5 minutes more. Season with Italian seasoning, salt, and black pepper. Stir in carrots; cook and stir until carrots start to soften, 5 to 7 minutes.
• Pour beans, diced tomatoes, beef broth, chicken broth, and tomato sauce into turkey mixture. Stir in bay leaves. Continue to simmer until carrots are tender, about 5 minutes. Add rigatoni pasta; cook and stir until pasta is cooked through but firm to the bite, about 13 minutes.

Steps:

• Split casing on sausages, remove meat and discard casing.
• Brown sausage, garlic and onion in Dutch oven, over medium heat until sausage done.
• Stir frequently to break sausage apart; drain.
• Stir in tomatoes, broth, water, pasta, green pepper and parsley.
• Cover and heat to boiling; reduce heat and simmer 5 minutes.
• Stir in zucchini; simmer an additional 5 minutes or until pasta and zucchini are tender.
• Pour into soup bowls; garnish with fresh grated Parmesan 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:

• Combine beef stock and steak sauce in large soup pot. Bring to a boil, then simmer.
• Meanwhile, in large skillet, heat oil and add sausage links. Fry until browned on all sides, turning often. Cool sausages and slice 1/4-inch thick. Drain all but 2 T. fat from skillet.
• Add sausage slices, onions, green pepper, and garlic to skillet. Saute until onions are tender, but not browned. Add sausage mixture to stock mixture in soup pot.
• Add wine, tomatoes, zucchini, basil, oregano, and parsley. Bring to a boil again. Add pasta and simmer until pasta is tender, about 12 minutes, stirring soup occasionally. Season with salt and pepper, then top with shredded cheese.
• Note: Add more beef stock if a thinner soup is desired.

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:

• Cook macaroni according to package directions. Meanwhile, in a 6-qt. stockpot, cook sausage, onion and garlic over medium heat 8-10 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain., Add broth, pasta sauce, carrots, beans, water, Italian seasoning and basil; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to blend. Drain macaroni; stir into soup. If desired, sprinkle servings with cheese. Freeze option: Before adding cheese, cool soup. Freeze soup and, if desired, cheese separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle with cheese.

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:

• Cook Italian sausage and onion in a skillet over medium-high heat until sausage is browned and crumbly and onion is soft and translucent, about 8 minutes.
• Mix in chicken broth, diced tomatoes, pasta, Italian seasoning, salt, and pepper. Bring to a boil. Reduce heat and simmer until pasta is tender, stirring occasionally, about 10 minutes. Add ricotta cheese and cook until ricotta is fully incorporated, 2 to 3 minutes more.
• Top each serving with 2 tablespoons mozzarella cheese, 1 tablespoon Parmesan cheese, and 1/2 tablespoon fresh basil.

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).