often. Add turkey sausage and kale and saute until sausage is browned and
ooking time: carrots, onions, fennel, kale, chard, mushrooms.
-Place the
edium heat. Crumble sweet Italian sausage and hot Italian sausage into the skillet. Pour
Wash and prepare kale and set it aside.
aucepan, mix potatoes, onion, garlic, italian seasoning, salt, pepper, pepper flakes
Brown italian sausage in large skillet over medium-high heat. Drain fat. Transfer to 4 or 5 quart slow cooker.
Add undrained tomatoes, water, and onion soup.
Cover; cook on low for 8 to 10 hours or on high for 4 to 5 hours.
If using low heat, turn slow cooker to high. Stir in kale and tortellini into soup. Cover and cook for 15 minutes more. Garnish with grated Parmesan cheese.
Prepare the kale and set it aside.
In a medium pot, boil sliced potatoes until tender. Drain and set aside.
In a large pot, crumble and brown the Italian sausage. Drain as much of the fat as you can.
Stir in the red pepper flakes, oregano, chicken broth, milk, and half and half. Simmer for 30 minutes.
Give it a taste and adjust seasonings as needed.
Add the potatoes, a splash of heavy cream for richness, then stir in the kale. Simmer an additional 10 to 15 minutes, then serve.
Saute Italian sausage and fennel seeds in olive
Place all ingredients in a large soup saucepan on med-high with the lid on.
Cook until kale & sausage starts to cook down and soup starts to boil.
Turn heat to Low and simmer for 20 minutes.
Serve Hot.
place sausage in a ungreased 15-in x 10-in x 1in baking pan, pierce casings, bake at 300*F for 20 to 25 minutes or until fully cooked.
drain and set aside to cool.
in a saucepan saute onion and bacon for 3 minutes or until onion are tender. add garlic, saute for 1 minute, add water, broth and potatoes. bring to a boil.
reduce heat, cover and simmer for 20 minutes or until potatoes are tender. cut sausages in half lenhthwise, then into 1/4 in slices. add kale, cream, and sausage to soup.
heat through (do not boil).
In a soup pot, brown sausage. Add onions and cook until onions are translucent. Add garlic and saute for another minute or two. Drain meat/veggies. Put back in pot. Add broth, tomatoes, basil,pepper and parsley. Bring to a boil. Add pasta. Reduce heat. Cover and simmer for 15 to 20 minutes until pasta in tender. Enjoy!
killet over medium heat. Add kale; cook and stir until just
Remove casings from sausage and crumble for frying.
In a large dutch oven, brown sausage, onion and green pepper. Drain well.
Stir in chicken broth, carrots, tomatoes and tomato sauce, worcestershire sauce, garlic powder, cayenne powder, salt and pepper.
Bring to a boil; reduce to simmer and cook for 20 minutes.
Add tortellini and simmer for 5 minutes or until tender.
Ladle soup into bowls.
Top with a few sprinkles of mozzarella cheese.
Serve with crusty bread.
f olive oil.
Remove sausage from casings and crumble.
br>To assemble, place one sausage in hoagie roll.
Add
Slice sausage into 1/4-inch rounds.
ragrant and translucent. Add the Italian sausage meat, breaking it up with
Cook sausage and onion in 10-inch
In large soup pot, cook italian sausage in olive oil on medium heat until cooked through. Remove sausage, cut it into cubes, & set aside.
Saute onion and celery in same pot 5 minutes.
Add garlic, saute 3 minutes.
Add chicken broth, water, carrots, and potatoes. Bring to a boil.
Reduce heat to medium, cook until potatoes are almost tender, about 10 minutes.
Add cabbage, italian sausage, and beans. Cook until cabbage is tender.
Add salt and pepper to taste.
Serve hot with italian bread and a good cheese.
Add cooked, well drained Italian sausage to a large steam-jacketed kettle; add onions and celery and cook until tender.
Add chicken stock to the mixture and bring to a boil. Stir in tomatoes and all other ingredients with the exception of the tortellini and the zucchini.
The tortellini are added to the soup frozen during the last 45 minutes of cooking.
Return soup to a boil, tortellini will float when cooked.
Reduce heat; add the zucchini and top with Parmesan cheese before serving.