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.
r dutch oven, brown the Italian sausage, breaking it up to the
ot over medium heat. Crumble sausage into the saucepan; add onion
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.
Place the sausage in a large pot over medium high heat brown the sausage. Add the onions, garlic, peppers and carrots. When those ingredients have softened, add the beef broth, water.
Next add the beef stock, water, wine, tomatoes, basil, oregano and tomato sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes, skimming any fat that may surface.
Add the zucchini, yellow squash, and tortellini, Simmer for 10 minutes, or until tortellini is fully cooked.
arge saucepan, saute and crumble Italian sausage until no longer pink.
Prepare tortellini according to package directions. Drain
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.
Place the sausage in a large pot over
Saute sausage 10 minutes in Dutch oven until crumbled and cooked through.
Transfer to large bowl with slotted spoon.
Pour off all but 1 tablespoon of fat.
Add onion and garlic to pan. Saute until translucent, about 5 minutes.
Return sausage to pan. Add stock, tomatoes, tomato sauce, zucchini, carrot, pepper, wine, basil and oregano.
Simmer until vegetables are tender, about 40 minutes.
Add tortellini to soup and cook until tender about 8 minutes.
Season with salt and pepper.
Serve in bowls and sprinkle with cheese.
Cook Italian sausage. Add onion and garlic and saut. In a large saucepan, add beef broth, water, wine, tomatoes, tomato sauce, green pepper and spices. When ready, add sausage mixture. Add carrots and zucchini 20 to 30 minutes prior to serving. Before serving, bring to a boil and add tortellini. Let boil for 8 to 10 minutes, then serve.
large stock pot, add Italian sausage, onion, and garlic. Cook over
ragrant and translucent. Add the Italian sausage meat, breaking it up with
Cook sausage and onion in 10-inch
ver moderate heat. Crumble in Italian sausage, add garlic and cook until
In a large bowl combine ground beef with italian sausage and mix well. Add beaten egg, onion, salt, pepper and seasoned bread crumbs. Mix together and shape into meatballs - about 1 1/2\" to 1 3/4\" round.
Place in a lightly greased 9\" x 13\" baking pan or casserole dish; Bake, uncovered, at 375\u00b0 for 30 to 35 minutes. Drain off fat before serving.
Wash peppers. Slice off the stem and cut the pepper in half the long way. Remove the seeds and ribs. Stuff each pepper half with some bulk Italian Sausage, so they are slightly mounded. Grill on a medium grill. If you can, grill them on both the pepper side and the meat side. This is easier if you have a screen of some kind to put on the grill grate so the peppers don't fall through.
Grill about 5 minutes on each side or until the meat is cooked.
Saute Italian sausage and fennel seeds in olive
eat. Cook and stir hot Italian sausage, mild Italian sausage, onion, and a pinch
t can rest.
Slice Italian sausage into 1/2 inch slices