Marys Italian Sausage Soup Recipes

ITALIAN SAUSAGE SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat. Break sausage into chunks into pot.
• Let brown on bottom about 3 minutes, then turn and break up sausage and cook until no longer pink. Transfer to a paper towel lined plate, leave rendered fat in pot over medium-high heat.
• You should have about 1 Tbsp fat in pot, if needed add a little more olive oil or drain off some excess fat if there's too much.
• Add onions, carrots, celery and bell pepper and saute until starting to soften, about 6 minutes. Add garlic and saute 1 minute longer.
• Pour in broth, tomato sauce, tomatoes, and add Italian seasoning. Return sausage to pot and season mixture with salt and pepper to taste (you shouldn't need much salt).
• Bring to a simmer then cover, reduce heat to medium-low and let simmer 5 - 10 minutes until veggies are almost soft.
• Add orzo. Cover and let simmer, stirring occasionally (while scraping along bottom of pot as orzo will tend to stick). Cook until nearly al dente. About 8 minutes.
• Remove from heat. Stir in some ice (1/2 cup or so) if you want to help stop the orzo from cooking and getting mushy. Stir in fresh parsley and basil.
• Serve warm, topping servings with grated parmesan if desired.

ITALIAN SAUSAGE SOUP WITH TORTELLINI

Steps:

• In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
• Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
• Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

ITALIAN SAUSAGE SOUP

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.

MARY'S HOT & SPICY SAUSAGE & CABBAGE SOUP

Steps:

• Slice the sausage, onion, celery and place in 6 quart pan. Add the diced tomatoes and tomato juice.
• Boil first 6 ingredients until onion and celery are tender.
• Add salt, cayenne, splenda and garlic. Adjust to taste preference. If soup is too thick, add a cup of water.
• Add cabbage and cook just until the cabbage is tender--will only take 5-10 minutes.

MARY'S ITALIAN SAUSAGE SOUP

Steps:

• 1. In a soup-pot break up and brown Italian Sausage over medium-high heat.
• 2. Add chopped onion, sliced celery, sliced carrots, and garlic. Cook and stir until lightly softened.
• 3. Add tomatoes in their juice. Rinse cans with about 1/2 cup water collecting as much of the remaining juice as possible and add to the pot.
• 4. Add chicken broth and seasonings. Taste checking for flavor. Add more red pepper flakes for additional heat.
• 5. Cover, turning heat to simmer, let cook 45 minutes. It's ok if it boils. Check for flavor at end of 45 minutes.
• 6. Add pasta, cover and cook additional 15 minutes. Less if you want the pasta al dente.
• 7. Serve in soup bowls topped with Parmesan cheese.

MARY'S ITALIAN SAUSAGE SOUP

Steps:

• In dutch oven or large stock pot cook sausage over medium heat; drain off fat.
• Add garlic and onions; cooking until the onions are clear and limp. Stir in tomatoes and break into pieces.
• Add broth, wine or water and basil. Simmer uncovered about 30 minute
• Add parsley, pepper, zucchini and pasta. Simmer covered about 25 minutes. Serve with parmesan cheese and frech bread.