Nancys Spinach Sausage Soup Recipes

SAUSAGE AND SPINACH TORTELLINI SOUP

Steps:

• In a small saucepan, cook sausage over medium heat until no longer pink; drain. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth and water; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Return to a boil. Reduce heat, add spinach and tortellini; cook until tortellini is tender, 7-9 minutes. Sprinkle with cheese. If desired, top with crushed red pepper flakes.

SPINACH SAUSAGE SOUP

Steps:

• In a large skillet, brown sausage over medium heat until no longer pink. Meanwhile, in a Dutch oven, combine the broth, potatoes and salad dressing mix. Bring to a boil; cover and simmer for 10 minutes or until potatoes are tender. , Drain sausage. Add sausage and spinach to broth mixture; heat through.

SAUSAGE AND SPINACH SOUP

Steps:

• Sautee the onion in oil and butter until soft.
• Add the sausage meat and stir-fry until no longer pink on the outside.
• Add the tomato paste and cook for 2 minutes, stirring constantly.
• Add the water and bring to boil.
• Add the canned tomatoes and the rice.
• Cook until the rice and the sausage are done.
• If using frozen spinach, add it early and break apart; if fresh or canned, add it a few minutes before the end.
• Serve with grated mozzarella sprinkled on the top.

SPINACH AND SAUSAGE SOUP

Steps:

• Heat a large saucepot over high heat. Add sausage and cook, stirring occasionally, until brown, 5 minutes. Add garlic; cook 30 seconds. Add spinach and broth. Fill one empty can of broth with water; add to pot. Cover and bring mixture to a boil. Add capellini, cover and boil 2 minutes more.
• Meanwhile, heat broiler. Broil bread slices on cookie sheet about 1 minute per side, until toasted. Drizzle each slice with 1 teaspoons oil; sprinkle each with 1/2 teaspoons Parmesan cheese.
• Divide soup among 4 large soup bowls and top each serving with prepared toasts.

SPINACH AND SAUSAGE LENTIL SOUP

Steps:

• In a Dutch oven, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes; drain., Stir in lentils, beans, broth and water; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, about 30 minutes. Stir in tomatoes; heat through., Remove from heat; stir in spinach until wilted. If desired, serve with goat cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

SPINACH, SAUSAGE & LENTIL SOUP

Steps:

• Spray a dutch oven or large stock pot with cooking spray. Add onions, garlic and sausage. Break up sausage with wooden spoon while sausage browns. Drain off fat.
• Add the rest of the ingredients. You don't even need to defrost the spinach. Bring to a simmer, cook till lentils are soft, about 1 hour.

NANCY'S SPINACH SAUSAGE SOUP

Steps:

• I make my own broth from powder from the bulk food store. Add 12 cups in a large pot, add chopped carrots and peppers, or so. Chop spinach small. I take the casing of the sausages off and take small pieces and make small balls. Drop them in the soup. Put it on simmer for about 1 hour. No need for salt and pepper. The spices from the sausages goes in everything in the soup.
• It would not let me put 12 cups broth or 1 bag spinach. Or 1 cup orso[ pasta].