Sausage Greens Soup Recipes

SAUSAGE SOUP

Steps:

• In a soup pot, cook sausage over medium heat until no pink remains.
• Add onions, celery, and carrots. Cook uncovered for 5 minutes, or until onions are soft.
• Add tomatoes, chicken broth, cabbage, and basil. Bring to a boil. Stir in macaroni, and cover. Simmer for 10 minutes, or until pasta is tender. Season with garlic salt. Serve.

BEANS, GREENS, AND SAUSAGE SOUP

Steps:

• Preparation:.
• Crumble the sausage into a large cold pot. Cook over medium-high heat, turning occasionally, for about 3 minutes, or until browned. Remove with a slotted spoon, set aside. Pour off and discard any drippings. Add the garlic and sage.
• Cook for about 1 minute, or until fragrant. Add the beans, broth and water. Increase the heat to high and bring just to a boil. Scrape up the browned bits at the bottom of the pot.
• Reduce the heat to medium-low. Cover partially and simmer for 15 minutes.
• Transfer about half of the beans and enough broth to cover, to a blender or food processor. Purée and return to the pot. Add the macaroni and the reserved sausage.
• Simmer for about 5 minutes, or until the pasta is al dente. Stir in the spinach, vinegar, salt and the pepper. Sprinkle with Pecorino Romano at the table.

ITALIAN SAUSAGE AND GREENS SOUP

Steps:

• Saute Italian sausage and fennel seeds in olive oil.
• When browned, pour into soup pot.
• Saute the bacon until brown.
• Pour into soup pot.
• In same skillet, saute onion and garlic.
• When lightly brown, pour into soup pot.
• Saute mushrooms until tender and pour into soup pot.
• Add beans to soup pot.
• Add chicken stock to soup pot.
• Add enough water to cover contents and bring to boil.
• Add pasta,cover, and simmer for 7 minutes.
• Add chopped greens and more water if needed to come to about two inches below greens.
• Cover and simmer for 20 minutes until greens are tender.
• Enjoy! - Better the second day!

SAUSAGE & GREENS SOUP

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat. Add sausage, onion, celery and carrot; cook 6-8 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles. Add garlic; cook 1 minute longer., Stir in Swiss chard, tomatoes, bay leaf and seasonings. Add broth; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until Swiss chard is tender. Stir in beans and lemon juice; heat through. Remove bay leaf.

SAUSAGE AND GREENS SOUP

Steps:

• Cut sausage into bite-size pieces,and cook over the stove in a medium-sized pot over medium-high heat for about 5 minutes.
• Sprinkle with salt, pepper and cajun seasoning to taste.
• Add chicken broth, and bring to a boil.
• Add diced tomatoes, simmer for about 3 minutes.
• Add greens, and cook over medium-low heat until tender.
• add beans, and cook until heated through.

SAUSAGE, BEAN, AND TURNIP GREEN SOUP

Steps:

• Spray a stockpot with cooking spray and heat over medium-high heat. Cook and stir sausage and onion in the hot skillet until sausage is browned and crumbly and onion is transparent, 5 to 7 minutes.
• Add chicken broth, beans, turnip greens, diced tomatoes, garlic powder, basil, oregano, red pepper flakes, and bay leaf; bring to a boil.
• Simmer until greens are tender, about 45 minutes.

SAUSAGE AND GREENS SOUP

Steps:

• Cut the ribs out of the greens and coarsely chop.
• Saute onion and garlic until translucent.
• Add the Italian seasoning and red pepper flake.
• If the sausage is raw add it crumbled at this point and cook through.
• If the sausage is already cooked, remove casings and crumble.
• Add the greens and carrots and cover until the greens wilt.
• Add the chicken broth, beans and rotel.
• Cover and simmer for 20mins.

SAUSAGE, GREEN BEAN AND POTATO SOUP

Steps:

• Scrub potatoes well and cut into 1 inch chunks.
• Cut sausage into 1/2 inch slices.
• Put all ingredients into a large soup pot.
• Stir well and bring slowly to a boil.
• Reduce, heat and simmer about 15 minutes or until the potatoes are tender.
• Remove bay leaves before serving.
• This is great with a nice salad and a piece of crusty bread.

SAUSAGE, PASTA, AND COLLARD GREEN SOUP

Steps:

• Heat a large frying pan over medium-high heat. Squeeze sausage out of the casings into the hot pan. Cook, breaking sausage up with a wooden spoon, until browned and crumbly, 5 to 7 minutes. Drain.
• Bring chicken stock to a boil in a large pot. Add sausage, cannellini beans, collard greens, and pasta to the boiling stock. Cook until pasta is tender yet firm to the bite, 8 to 10 minutes.

TURKEY ITALIAN SAUSAGE & GREENS SOUP

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.