ITALIAN SAUSAGE SOUP
Make and share this Italian Sausage Soup recipe from Food.com.
Provided by lisar
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat a large saucepan over medium heat.
- Remove casings from sausage.
- Add sausage to pan, and cook about 5 minutes or until browned, stirring to crumble.
- Drain, return to pan.
- Add broth, tomatoes and pasta to pan, bring to a boil over high heat.
- Cover, reduce heat and simmer 10 minutes or until pasta is done.
- Remove from heat, stir in spinach until wilted.
- Sprinkle each serving with cheese and basil.
ZUPPA DI SALSICCIA ITALIANA (ITALIAN SAUSAGE SOUP)
A hearty, spiced meatball soup with potatoes and kale in a chicken broth perfected with a splash of cream.
Provided by DL K.
Categories < 4 Hours
Time 2h20m
Yield 4 Quarts, 4 serving(s)
Number Of Ingredients 14
Steps:
- 1. Shape sausage into 1-inch meatballs and place into the soup pot. Cover and cook on medium-low heat until 170 ℉ in the middle of largest meatball.
- 2. Prepare garlic, onion, and shallot, and 32 oz. of seasoned chicken broth. I prefer the decreased sodium paste over the dry cubed variety.
- 3. When the sausage balls are cooked through empty all except 1/8 inch of the pork fat and then add the broth, onions, garlic, and shallots.
- 4. Prepare rosemary, cayenne pepper, black pepper, oregano, celery seed, and basil. To release the flavors grind with a mortar and pestle, or rub briskly between the palms over the soup pot as they are added to the soup pot before the broth heats up to prevent burning yourself.
- 5. Place lid on the pot. Turn the heat up to medium.
- 6. Wash the red potatoes and remove any eyes. Peel the potatoes and quarter them lengthwise. Once quartered, cut into one-inch wideths. Add the cubed potatoes to the pot.
- 7. Cover and heat approximately 60 to 90 minutes, or until the potatoes are can be pierced with a fork and the soup is aromatic of the spices.
- 9. Remove soup from hot burner, and add the Kale to the soup and stir. It will soften and go limp quickly. Ladle out immediately and serve.
- 8. Add the Half & Half to the soup and heat for 10-minutes or so as you gently wash, thoroughly rinse, and shake dry the baby Kale.
- 9. Remove the soup pot from the hot burner. Add the Kale to the soup and stir approximately one minute or until the kale goes limp.
- 10. Ladle out immediately and serve.
Nutrition Facts : Calories 706.5, Fat 37, SaturatedFat 13.7, Cholesterol 75.9, Sodium 2199.8, Carbohydrate 59.8, Fiber 6.3, Sugar 6.2, Protein 34.9
ITALIAN SAUSAGE SOUP
This recipe is a little bit different than all the other Italian Sausage Soup recipes that I see posted here. While it is rather rustic in appearance, it tastes elegant enough for entertaining. A pot of this on the stove, a crusty loaf of bread, and a nice glass of wine will soothe your soul on any winter night!
Provided by JackieOhNo
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine beef stock and steak sauce in large soup pot. Bring to a boil, then simmer.
- Meanwhile, in large skillet, heat oil and add sausage links. Fry until browned on all sides, turning often. Cool sausages and slice 1/4-inch thick. Drain all but 2 T. fat from skillet.
- Add sausage slices, onions, green pepper, and garlic to skillet. Saute until onions are tender, but not browned. Add sausage mixture to stock mixture in soup pot.
- Add wine, tomatoes, zucchini, basil, oregano, and parsley. Bring to a boil again. Add pasta and simmer until pasta is tender, about 12 minutes, stirring soup occasionally. Season with salt and pepper, then top with shredded cheese.
- Note: Add more beef stock if a thinner soup is desired.
Nutrition Facts : Calories 632.6, Fat 39.1, SaturatedFat 15.8, Cholesterol 96.7, Sodium 2214.6, Carbohydrate 30.2, Fiber 3.8, Sugar 7.7, Protein 33.5
ITALIAN SAUSAGE SOUP
Found this quote on the back of an Italian lentil soup mix years ago... Soup does seven things: It appeases your hunger, slakes your thirst,fills your stomach, cleans your teeth, makes you sleep, helps you digest and puts color in your cheeks. Well.... it might! =) Hope you enjoy this soup. This recipe freezes well,also.
Provided by Aroostook
Categories Pork
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Split casing on sausages, remove meat and discard casing.
- Brown sausage, garlic and onion in Dutch oven, over medium heat until sausage done.
- Stir frequently to break sausage apart; drain.
- Stir in tomatoes, broth, water, pasta, green pepper and parsley.
- Cover and heat to boiling; reduce heat and simmer 5 minutes.
- Stir in zucchini; simmer an additional 5 minutes or until pasta and zucchini are tender.
- Pour into soup bowls; garnish with fresh grated Parmesan cheese.
Nutrition Facts : Calories 396.2, Fat 21.4, SaturatedFat 7.4, Cholesterol 43.1, Sodium 1230.6, Carbohydrate 31.2, Fiber 2.5, Sugar 6.2, Protein 19.7
ITALIAN SAUSAGE SOUP
Make and share this Italian Sausage Soup recipe from Food.com.
Provided by Vicki in CT
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute sausage, onion, and garlic in large pot. Drain fat.
- Add remaining ingredients and heat through.
- Sometimes I add a very small amount of tiny uncooked pasta to thicken.
- Serve with toasty crunchy french bread to get every last drop.
ITALIAN SAUSAGE SOUP
Make and share this Italian Sausage Soup recipe from Food.com.
Provided by Nancy Van Ess
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a 5-6 quart pan, combine onions, garlic and 1 cup broth.
- Boil on high heat, stirring occasionally, until liquid evaporates and vegetables start to brown, about 10 to 14 minutes.
- To deglaze pan, stir in 3 tablespoons water to release browned bits.
- Cook, uncovered, until liquid evaporates and mixture begins to brown again, about 1 minute.
- Repeat deglazing step 3 more times until mixture is richly browned.
- Add sausage and 1/2 cup more water.
- Stir gently until liquid evaporates and meat begins to brown, 8 to 10 minutes.
- Add remaining 4 cups broth.
- Stir to loosen browned bits.
- Add wine, tomatoes and their liquid, basil, sugar, green pepper, zucchini and pasta.
- Cover and bring to boil over high heat.
- Simmer until pasta is just tender to bite, about 15 minutes.
- Serve hot, with chopped parsley, salt and pepper.
- (If made ahead, cool, cover and chill up until the next day. Reheat to simmering).
Nutrition Facts : Calories 506.7, Fat 22.2, SaturatedFat 7.4, Cholesterol 43.8, Sodium 1698.5, Carbohydrate 44.8, Fiber 4.2, Sugar 13.2, Protein 22.6
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