TUSCAN SAUSAGE AND VEGETABLE SOUP BY RR
This yummy soup has rich flavor of sweet Italian sausage mixed with the fresh herbs and vegetables. They balance together perfectly after simmering for an hour or so. I like the idea of blending a can of the beans for thickness, it's a great tip. This is hearty enough it could be served as a main dish. And, the cheese on top is a...
Provided by Rose Rauhauser
Categories Bean Soups
Time 1h20m
Number Of Ingredients 15
Steps:
- 1. I do all my chopping and dicing and set everything aside and get ready to do it all at once. I also puree 1 can of canellini beans and get that ready to add with all the cans of beans and tomatoes are added.
- 2. SOUP: Heat olive oil in a large soup pot over medium heat. I use just enough to cover bottom of pot.
- 3. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, Italian seasonings and a little bit of salt and pepper. Cook stirring occasionally.
- 4. Cover pot and leave on simmer until vegetables are tender about 5 minutes or so.
- 5. Add cut up Italian sausage pieces stir through and allow to loose pinkness.
- 6. At this point add broth, tomatoes with the juices mix. Add pureed beans and whole beans. Put lid on and simmer on low heat 1 hour. Towards the end of the hour, add the 3 cups of spinach.
- 7. I also put in a whole piece of Italian Parmesan cheese and remove it at the end. You can serve this with ditalini or orzo pasta. I don't only because I rather all the veggies and no carbs but kids may like it with little pasta or alphabets in it. If you do keep the pasta separate and put soup on top of it and then serve. Use Italian bread for dunking if desired. Enjoy!
TUSCAN VEGETABLE SOUP
Simmer a pot of Ellie Krieger's healthy Tuscan Vegetable Soup recipe from Food Network, a classic vegetable soup loaded with zucchini, beans, tomatoes and more.
Provided by Ellie Krieger
Categories main-dish
Time 35m
Yield 6 servings (1 1/2 cups each)
Number Of Ingredients 15
Steps:
- In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
- Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
- Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
- Serve topped with Parmesan, if desired.
Nutrition Facts : Calories 145 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 306 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 8 grams, Sugar 5 grams
ITALIAN SAUSAGE VEGETABLE SOUP
Make and share this Italian Sausage Vegetable Soup recipe from Food.com.
Provided by eboyd
Categories Cheese
Time 1h30m
Yield 1 pot soup, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Use bulk sausage or remove the casings from the sausage and discard.
- Brown the sausage in a heavy Dutch oven or large saucepan, mashing it with the back of a spoon until the meat is no longer pink and has rendered most of its fat.
- Spoon out most of the fat from the cooked sausage and discard.
- Add the onions and garlic and cook, stirring,until soft but not browned.
- Add carrots, zucchini, pepper, wine, chicken broth, tomatoes, basil, and oregano and bring to a boil.
- When the soup in boiling, add the orzo and cook for 20 minutes.
- Season to taste with salt and pepper.
- Serve in heavy soup bowls.
- If desired, sprinkle Parmesan cheese over each serving.
- To prepare in advance: Like most hearty soups, this tastes best if it is cooled, refrigerated overnight, then reheated to serve.
- It may also be frozen.
Nutrition Facts : Calories 460.5, Fat 25.7, SaturatedFat 9.7, Cholesterol 53, Sodium 1733.4, Carbohydrate 26.7, Fiber 3.8, Sugar 8.6, Protein 27
TUSCAN SAUSAGE VEGETABLE SOUP
An easy weeknight soup. From Prince Pasta Tubettini box. I prefer the kick from hot sausage. Delicious.
Provided by wirkwoman1
Categories Clear Soup
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta in boiling water for 9-11 minutes. Drain.
- In a large pot, brown sausage.
- Stir in zucchini, squash and onion; cook and stir until tender.
- Add all remaining ingredients, except pasta.
- Bring to a boil. Reduce heat; cover and simmer 15 minutes.
- Stir in pasta.
TUSCAN SAUSAGE SOUP
When you don't know what's for dinner but it needs to be comforting, we suggest this soup. It has a brothy tomato base that's loaded with rich Italian sausage, sweet carrots, caramely onions, tender cannellini beans, silky spinach and just the right amount of pasta. Top it off with a handful of garlicky butter-toasted Progresso™ bread crumbs and a handful of Parmesan, and you've got dinner. Extra credit if you serve it alongside a green salad and loaf of crusty bread.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- Heat 5-quart Dutch oven over medium-high heat. Add sausage, onions and carrot; cook 8 to 10 minutes, stirring occasionally to break up sausage, until sausage is no longer pink. Stir in garlic and pepper flakes; cook 1 to 2 minutes or until garlic is fragrant.
- Stir in broth, beans, tomatoes, oregano and bay leaf. Heat to boiling; reduce heat to medium-low, and simmer uncovered 10 minutes. Add pasta; simmer 8 to 9 minutes or until pasta is tender. Remove bay leaf, and discard.
- Stir in spinach; cover and remove from heat. Let stand 5 minutes; stir.
- Meanwhile, in 8-inch nonstick skillet, heat oil over medium heat Add bread crumbs; cook and stir 2 to 3 minutes or until toasted and golden brown. Remove from heat.
- Divide soup among serving bowls; garnish each with cheese and toasted bread crumbs.
Nutrition Facts : Calories 340, Carbohydrate 33 g, Cholesterol 30 mg, Fat 1/2, Fiber 4 g, Protein 18 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 1080 mg, Sugar 5 g, TransFat 0 g
ITALIAN SAUSAGE VEGETABLE SOUP
Make and share this Italian Sausage Vegetable Soup recipe from Food.com.
Provided by Marie
Categories Clear Soup
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Remove sausage from casing, crumble and saute in olive oil.
- Chop onion fine and add to pan.
- Puree tomatoes in blender and add along with broth and carrots.
- Bring to a boil, lower heat and simmer for 20 minutes.
- Add potatoes, orzo, mixed veggies and Italian seasoning.
- Simmer for 20 minutes more or until pasta and vegetables are tender.
- Taste and add salt and pepper as needed.
- If soup becomes too thick, add more broth.
Nutrition Facts : Calories 755.1, Fat 40.8, SaturatedFat 12.5, Cholesterol 64.7, Sodium 2804, Carbohydrate 60.3, Fiber 8.2, Sugar 9.3, Protein 37.2
ITALIAN SAUSAGE VEGETABLE SOUP
With spaghetti sauce, noodles and Italian seasonings, this soup tastes like spaghetti! It's so easy, even our preteen daughter can make it by herself.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (3 quarts).
Number Of Ingredients 12
Steps:
- Cook macaroni according to package directions. Meanwhile, in a 6-qt. stockpot, cook sausage, onion and garlic over medium heat 8-10 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain., Add broth, pasta sauce, carrots, beans, water, Italian seasoning and basil; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to blend. Drain macaroni; stir into soup. If desired, sprinkle servings with cheese. Freeze option: Before adding cheese, cool soup. Freeze soup and, if desired, cheese separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle with cheese.
Nutrition Facts : Calories 335 calories, Fat 23g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 1037mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 3g fiber), Protein 13g protein.
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