RUSTIC ITALIAN TORTELLINI SOUP
Steps:
- Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil., Add tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. Serve with cheese if desired.Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 203 calories, Fat 8g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 878mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 3g fiber), Protein 16g protein.
ITALIAN SAUSAGE SOUP
A hearty winter favorite.
Provided by SALLYJUN
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 385.4 calories, Carbohydrate 22.5 g, Cholesterol 57.5 mg, Fat 24.4 g, Fiber 5.7 g, Protein 18.8 g, SaturatedFat 8.8 g, Sodium 1258.7 mg, Sugar 4.4 g
TURKEY SAUSAGE SOUP WITH FRESH VEGETABLES
Our family is big on soup. This favorite is quick to make and very tasty, and it gives me plenty of time to have fun with my kids and grandkids while it slow-cooks. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch
Time 6h30m
Yield 10 servings (about 3-1/4 quarts).
Number Of Ingredients 12
Steps:
- In a large skillet, cook sausage over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain and transfer to a 6-qt. slow cooker., Add tomatoes, beans, carrots, green beans, zucchini, pepper and green onions. In a large bowl, whisk stock, tomato paste and seasoned salt; pour over vegetables., Cook, covered, on low 6-8 hours or until vegetables are tender. Just before serving, stir in basil. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add stock if necessary.
Nutrition Facts : Calories 167 calories, Fat 5g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 604mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 5g fiber), Protein 13g protein. Diabetic Exchanges
ITALIAN (TURKEY) SAUSAGE SOUP
Great for those busy mornings or too-hot-to-cook days. Sometimes I use half the package of sausage to stretch the budget and it's still great. I've also doubled the seasonings for an extra kick. *NOTE* The recipe should say "pepper jack cheese" in the toppings.
Provided by unmistakable1
Categories One Dish Meal
Time 5h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place vegetables, broth, tomatoes, and meat in crockpot.
- Stir in spices.
- Cover and cook on low heat for 5-6 hours until veggies are tender.
- Ladle into bowls and sprinkle with desired toppings.
- *For stove-top method* Remove sausage from casings, dice onions, and chop potatoes into bite-sized chunks.
- Drizzle a tablespoon or two of oil (I use extra virgin olive oil) into a large pot. Over med to med-hi heat, add in meat, using wooden spoon to help break it up into smaller pieces.
- Once sausage has browned, add in onions (if desired, use some freshly minced garlic and add here). Saute' for a few minutes until softened.
- Pour in tomatoes, broth, and stir in the seasonings (omit garlic powder if using fresh garlic). After liquid comes to a bubble, drop in the potatoes, reduce heat, and cook until potatoes are at desired tenderness.
- Ladle into bowls and sprinkle with desired toppings.
Nutrition Facts : Calories 414.5, Fat 16, SaturatedFat 0.3, Cholesterol 90.2, Sodium 1627.3, Carbohydrate 38.2, Fiber 6.8, Sugar 12.8, Protein 31.9
TURKEY ITALIAN SAUSAGE & GREENS SOUP
This is a low calorie soup with a lot of greens and veggies. It's a bit spicy from the sausage, but you can substitute plain ground turkey for the sausage. This recipe changes every time I make it - I put a lot of leftovers into the pot, but it always turns out delicious. Serve a big bowl with focaccia bread as a meal, as a starter, or as a quick lunch. This soup freezes and reheats well.
Provided by Doberpuppy
Categories Greens
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- -Brown ground meat in large sauce pot (6 quart with a lid).
- -Turn heat to low and layer the following vegetables on top of meat according to cooking time: carrots, onions, fennel, kale, chard, mushrooms.
- -Place the lid on the pan and allow vegetables to steam for about 20 minutes; then, fill up the pot with enough broth to completely cover the vegetables, you can add tomatoes at this time.
- -Cook until the carrots and fennel are tender, then add rinsed and drained garbanzo beans.
- -Place the fresh spinach in the bottom of your serving bowl and spoon the soup on top. The spinach should stay green and be simply wilted. This gives the soup a fresher taste.
Nutrition Facts : Calories 271.1, Fat 7.5, SaturatedFat 1.8, Cholesterol 52.5, Sodium 791, Carbohydrate 31.1, Fiber 7.4, Sugar 2.8, Protein 22.7
TUSCAN TURKEY SAUSAGE SOUP
"While trying to reproduce my favorite soup from an Italian restaurant's menu, I hit upon this tasty combination of turkey sausage, broth and mushrooms," pens Thomas Licking of Green Lake, Wisconsin. Fennel, caraway seeds and herb seasoning give the quick-to-fix soup plenty of flavor without adding salt. Serve it steaming hot alongside a crisp salad and bread for a well-rounded meal.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a nonstick skillet coated with cooking spray, cook sausage over medium heat until no longer pink; drain. Let cool and slice. , In a large saucepan, whisk together the broth, soup, mushrooms, onion, Italian seasoning, garlic and herb seasoning, caraway seeds and fennel seed. Add sausage. Bring to a boil. , Reduce heat; simmer, uncovered, for 5 minutes. Add beans and leek. Simmer 10 minutes longer or until vegetables are tender.
Nutrition Facts : Calories 181 calories, Fat 5g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 978mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges
TURKEY & SAUSAGE SOUP
During a winter storm last night I was trying to come up with something warm and hearty. This turned out very good so I thought I would share. Enjoy!
Provided by skyblue53
Categories Winter
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Saute the sausage and onions til brown and onions soft.
- Add the rest of the ingredients and simmer for an hour.
- Serve with a good crusty bread.
Nutrition Facts : Calories 491.6, Fat 21.1, SaturatedFat 7.3, Cholesterol 88.7, Sodium 930.3, Carbohydrate 37, Fiber 5.4, Sugar 4.6, Protein 38
ITALIAN TURKEY SOUP
Categories Soup/Stew Pasta turkey Quick & Easy Dinner Lunch Fall Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in heavy large saucepan over medium heat. Add bell pepper, onion, garlic, basil, fennel seeds and crushed red pepper and sauté until vegetables are just tender, about 10 minutes. Add broth. Cover pot and simmer 10 minutes. Add zucchini and carrot. Cover and simmer until carrot is almost tender, about 5 minutes. Increase heat to high and bring soup to boil. Add ravioli and boil until tender, about 5 minutes. Add turkey and cook just until heated through, about 1 minute. Season soup to taste with salt and pepper.
- Ladle soup into bowls. Serve, passing cheese separately.
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