Tuscan Sausage And Potato Soup Recipes

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink. Drain; set aside., In a Dutch oven, combine the potatoes, broth, water, onion, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until potatoes are tender., Stir in the Swiss chard, cream, bacon and sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 5 to 10 minutes or until chard is tender.

Steps:

• In a large pot heat 1 tsp olive oil, add onions carrots and celery cook till onion is nearly clear, approximately 5 minutes.
• Add sausage and cook till sausage is done.
• Add chicken stock, garlic, salt, pepper, Italian seasonings and potatoes. Cook till potatoes are tender, approximately 60 minutes.
• Simmer for an additional 30 minutes with lid off the pot to reduce the volume by 1/8th. Serve with a good soaking bread and enjoy.
• You could add 1 cup of heavy cream for that creamy effect.

Steps:

• Cook sausage on the stove in a medium saucepan. Drain and dice cooked sausage.
• Saute onions and bacon over medium heat until onions are transparent. Add garlic and cook for 1 minute.
• Add Chicken Bouillon, water and potatoes. Then bring to low boil for 15 minute (until potatoes are tender).
• Add whipping cream and sausage; simmer 5 minutes then serve.

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Place sausage links on a sheet pan and bake until cooked through, 15 to 20 minutes. Cut each link in half lengthwise, then into 1/2-inch slices. Set aside for later.
• Sauté onions and pancetta in a 4-quart saucepan over medium heat until onions are translucent, about 10 minutes. Add garlic and sauté for 1 minute.
• Add bouillon, water, and potatoes; bring to a simmer for 15 minutes. Add kale, cream, and reserved sausage; simmer for 5 more minutes and serve.

Steps:

• Crumble the Italian Sausage into a heavy bottomed soup pot and sauté until well browned. Remove the sausage from the pot. Add the Simply Potatoes Diced Potatoes with Onions and sauté for 2 or three minutes. Add the Chicken Stock and simmer until potatoes are tender, about 15 minutes. Using a potato masher or immersion blender, mash the potatoes in the pot - leave it quite chunky, do not totally blend. Return the Italian Sausage to the pot along with the kale and cannellini beans. Simmer for 5 minutes. Season with salt and pepper if desired. Enjoy!

Steps:

• In a large stock pot combine the water, chicken broth, salt, and potatoes and set to a low boil.
• In a separate pan fry up the bacon until slightly crispy and set aside; save the bacon grease.
• In the same pan used to cook the bacon add the Italian sausage, onion, and olive oil and simmer on low until the sausage is browned and the consistency of hamburger.
• Chop the bacon into small shreds (use a specialty mincer or food processor to save time) and add to the cooked sausage, then add everything into the soup pot.
• Mix the garlic, powders, and half-and-half into the soup pot and simmer, covered, for 30 minutes.
• 5 Minutes before serving mix in the chopped kale leaves.

Steps:

• Melt butter in a soup pot over medium heat. Add sausage and cook and stir until lightly browned, about 3 minutes. Use a slotted spoon to remove sausage to a bowl, leaving behind any butter in the pot.
• Toss onion into the pot with 1 teaspoon salt. Cook and stir until onion just starts to turn translucent and picks up a brown color from the meat juices in the pan, 4 to 5 minutes. Add flour; cook and stir for 2 to 3 minutes. Add garlic and paprika; cook and stir until fragrant, about 1 minute, being careful not to burn the paprika.
• Stir in 5 cups chicken broth. Increase heat to high and bring to a simmer, stirring occasionally so flour does not stick to the bottom of the pot. Stir in cabbage and cook until it just loses its stiffness, about 2 minutes. Stir in potatoes and bring back to a simmer. Add black pepper, cayenne pepper, and bay leaf, plus a splash of chicken broth if desired. Bring back to a simmer.
• Stir soup and reduce heat to medium-low. Simmer, stirring occasionally, until potatoes are very soft and tender, about 30 minutes. Add sausage and vinegar and simmer for 10 minutes. Taste and adjust for salt.
• Remove from heat and ladle into bowls. Garnish with sour cream, green onions, and cayenne pepper.