Vegetable Sausage Soup Recipes

SAUSAGE AND VEGETABLE SOUP

Steps:

• Take the sausage meat out of the casings and crumble it into a large soup pot over medium-high heat. Cook for 5 minutes, stirring occasionally. Drain a bit of the fat, leaving some in for flavor. I prep as I go along, so I chop the onion and get the other ingredients started as the sausage cooks.
• Add the onion, celery, and garlic to the pot. Continue cooking it for another 5 minutes. Meanwhile, chop any remaining ingredients.
• Add in the chicken broth, water, carrots, potatoes, red pepper, and corn. Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat and let it simmer for 15-20 minutes or until the potatoes and carrots are tender.
• Season with salt & pepper as needed.

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.

ITALIAN SAUSAGE VEGETABLE SOUP

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.

ITALIAN SAUSAGE VEGETABLE SOUP

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.

VEGETABLE-SAUSAGE SOUP

Steps:

• Cook sausage in medium Dutch oven over medium-high heat until brown, breaking up with fork, about 7 minutes. Add onion, carrots, mushrooms, 1/3 cup parsley and garlic and cook until onion is translucent, stirring frequently, about 5 minutes. Mix in next 6 ingredients. Simmer 15 minutes. Season with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped parsley.