Italian Sausage Bean And Macaroni Soup Recipes

ITALIAN SAUSAGE AND PASTA SOUP

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.

PASTA, SAUSAGE AND BEAN SOUP

Steps:

• Heat oil in heavy large Dutch oven over medium-high heat. Add sausages and sauté until beginning to brown, breaking up with back of spoon, about 5 minutes. Add onions, carrots, celery, garlic, basil, rosemary, crushed red pepper and sage. Sauté until vegetables begin to soften, about 10 minutes. Add broth, tomatoes with their juices and beans. Bring soup to boil. Reduce heat and simmer until vegetables are tender and flavors blend, about 20 minutes.
• Add macaroni to soup and simmer until tender, about 15 minutes. Season to taste with salt and pepper.

ITALIAN SAUSAGE AND BEAN SOUP

Steps:

• In a Dutch oven, cook sausage over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, 16-20 minutes.

ITALIAN SAUSAGE, BEAN AND MACARONI SOUP

Steps:

• Heat oil in a large heavy Dutch oven over medium heat.
• Add in the sausage meat and saute breaking up with a spoon for about 5-7 minutes or until browned; drain some fat if desired.
• Add in onions, garlic, carrots, celery, basil, rosemary, red pepper flakes and sage; saute until veggies soften (about 10 minutes).
• Add in broth, tomatoes with juice and beans; bring to a boil, reduce heat and simmer for about 45 minutes (can simmer longer if desired).
• Add in the uncooked pasta and grated Parmesan cheese; mix to combine and simmer until the pasta is firm-tender (about 15-20 minutes).
• Season with salt and pepper.
• Ladle into bowls and top with more grated Parmesan cheese.
• Delicious!

ITALIAN MACARONI SOUP

Steps:

• In a Dutch oven or soup kettle, saute the ham, onion and garlic in oil until onion is tender. Add the next six ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add beans; simmer, uncovered, for 1 hour. Serve over macaroni; garnish with cheese if desired.

SPICY PASTA, BEAN, AND SAUSAGE SOUP

Steps:

• Strain liquid from canned beans into blender.
• Add 1 cup beans and puree until smooth.
• Heat oil in large pot over medium heat.
• Add sausages, rosemary, garlic, and crushed red pepper.
• Sauté until sausages are cooked through, breaking up with fork, about 8 minutes.
• Mix in tomato paste.
• Add bean puree, remaining beans, broth, and pasta.
• Simmer until pasta is tender and mixture is thick, stirring occasionally, about 30 minutes.
• Mix in 1/4 cup cheese.
• Season with salt and pepper.
• Serve, passing remaining 1 1/4 cups cheese.
• Makes 4 to 6 (main-course) servings.

HEARTY ITALIAN SAUSAGE AND BEAN SOUP

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.

ITALIAN SAUSAGE AND BEAN SOUP

Steps:

• Heat a pot over medium heat. Cook and stir turkey sausage in the hot pot until browned and crumbly, 5 to 7 minutes.
• Stir carrots, onion, mushrooms, 1/4 cup parsley, and garlic into sausage. Cook and stir until onion is soft, 7 to 10 minutes.
• Pour water, garbanzo beans with liquid, beef bouillon cubes, and sage into sausage mixture. Bring to a boil, cover the pot, reduce heat to low, and simmer until carrots are tender, about 10 minutes. Skim and discard any accumulated fat. Season with salt and pepper; garnish with remaining 4 teaspoons parsley.