Sausage And Spinach Soup Recipes

ITALIAN SAUSAGE SOUP WITH BEANS AND SPINACH

Steps:

• Remove sausage from casings (if any) and crumble it into a very large pot. (I use a 9-quart Dutch oven.)
• Cook, stirring occasionally, until sausage is browned and cooked through.
• Remove sausage to a paper towel-lined plate and spoon out and discard all but about one tablespoon of fat from the pot.
• Lower heat to medium. Add onion, carrots and celery, along with the salt, and stir to coat with fat. Cook for about 10 minutes, stirring occasionally, until carrots are fairly tender and veggies are lightly browned in spots.
• Add garlic and cook, stirring, one minute more.
• Stir in tomatoes and their juices, scraping up any browned bits from the bottom of the pot.
• Pour in stock.
• Bring to a boil over high heat, then reduce heat to simmer for ten minutes.
• Meanwhile, cook pasta shells to al dente in a separate pot of well-salted water. Drain and toss with the olive oil.
• Back in the big soup pot, add beans, reserved sausage, and spinach.
• Simmer until spinach is wilted.
• Off the heat, stir in parsley and black pepper.
• Ladle soup into bowls, stirring some pasta shells into each. Serve with cheese to pass at the table.

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.

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.

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.

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.

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.