Outta This World Sausage Pasta 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 SOUP

Steps:

• Remove casings from sausage; cut into 1-in. pieces. In a Dutch oven, brown sausage over medium heat. Remove sausage with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute onion and green pepper in drippings until tender. Add garlic; cook 1 minute longer., Return sausage to the pan; stir in the remaining ingredients. Bring to a boil. Reduce heat. Simmer, uncovered, for 15-20 minutes or until pasta is tender, stirring occasionally.

OUTTA THIS WORLD SAUSAGE PASTA SOUP

Steps:

• Remove sausage casings& cut (or tear) into 1/2" pieces.
• In large kettle, cook sausage over medium heat for 5-7 minutes, or until no longer pink.
• Remove sausage w/ a slotted spoon.
• Drain, reserving 2 T.
• drippings.
• Saute pepper, onion& garlic 4-5 minutes (in the drippings) or until tender.
• Add the water, tomatoes, sugar, Worcestershire, bouillon, salt, basil, thyme& sausage.
• Bring to a boil, then add pasta.
• Reduce the heat& simmer uncovered 18-22 minutes, or until pasta is tender.

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.

AMAZING SWEET ITALIAN SAUSAGE PASTA SOUP

Steps:

• Remove sausage casings& cut into 1/2" pieces.
• In large kettle, cook sausage over medium heat for 5-7 minutes or until no longer pink.
• Remove with a slotted spoon; drain, reserving 2 T.
• drippings in the pan.
• Saute pepper, onion and garlic 4-5 minutes or until tender.
• Add the water, tomatoes, sugar, Worcestershire, bouillon, salt, basil, thyme, oregano& sausage.
• Bring to a boil; add pasta.
• Reduce heat& simmer uncovered 18-22 minutes or until pasta is tender.
• Serve w/ grated cheese on top, if desired.

EASY SAUSAGE-PASTA SOUP

Steps:

• In a heavy pot over medium heat cook crumbled sausage and onions and drain well.
• Stir in tomatoes, broth, water, and salami, heat to a boil. Reduce heat, cover, and simmer 15 minutes.
• Add rotini, and simmer 15 minutes more or until pasta is done.

ITALIAN SAUSAGE AND PASTA SOUP

Steps:

• Remove casings from sausages and put them in 8-quart stock pot over medium-high heat. Cook them, stirring often and breaking them apart until browned and crumbly, 8 to 10 minutes. Spoon out and discard all but about 1 tablespoon of the fat from pan.
• Add carrots, onion, and garlic; stir often until onion is limp, about 5 minutes.
• Add broth, tomatoes with their juice, beans, and basil. Bring to a boil.
• Add pasta, reduce heat and summer, with cover on, stirring occasionally until pasta is just tender to bite, about 10 minutes. Skim and discard fat.
• Stir in spinach and cook just until it is wilted, about 30 seconds. Add salt and pepper to taste. Offer parmesan cheese to sprinkle over top to taste.

CHUNKY MEDITERRANEAN PASTA SOUP

Steps:

• Heat the olive oil in a large pan, add the chorizo, and cook for 2 minutes.
• Add the chopped onion and garlic and season with salt and pepper. Cook gently over a low heat for 7-8 minutes, until soft.
• Add the tomatoes, broth and herbs, check the seasoning again and if necessary season with salt, pepper and a good pinch of sugar.
• Simmer with the lid on for a further 10 minutes or until soft.
• Add the uncooked pasta and continue to simmer for another 6-10 minutes stirring regularly or until the pasta is cooked.
• When you are ready to serve, add the spinach and boil for 1 minute or until the spinach is wilted. Taste and if necessary add seasoning.
• To serve: ladle the hot chunky soup into 6 warm bowls and sprinkle with some finely grated Parmesan and a drizzle of pesto.

SAUSAGE PASTA SOUP

Steps:

• In a large dutch oven, saute onion and set aside. Brown sausage and drain.
• Place sausage, onion, celery, carrots, tomato sauce, diced tomatoes, worcestershire sauce, garlic powder, sugar and 1 cup water in dutch oven. Simmer on low heat for 30 minutes.
• Add pasta and 1 1/2 cups of water and cook until pasta is a la dente. (or you may add your leftover pasta and cook until just heated.) I have found that the sausage and tomatoes provide a large amount of salt. Therefore, you will need to do a taste test to see if you want any salt added.
• Serve with crusty bread or crackers. Enjoy!