large stock pot, add Italian sausage, onion, and garlic. Cook over
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.
Note:
Turkey Italian sausage works well in this soup.
You may mix 1/2 pound mild and 1/2 pound hot Italian sausage which makes an excellent soup.
Salt and pepper to taste.
Saute Italian sausage and fennel seeds in olive
In Dutch Oven, brown sausage with garlic.
Stir in broth, tomatoes and carrots, season with salt and pepper.
Bring to boil, reduce heat, cover and allow to simmer 15 minutes.
Stir in beans with their liquid and zucchini.
Cover and simmer another 15 minutes, or until zucchini is tender.
Remove from heat, stir in spinach.
Cover and allow spinach to cook in the steam from the soup for another 5 minutes or until tender.
Serves 6.
nd translucent. Add the Italian sausage meat, breaking it up
Cook sausage and onion in 10-inch
In a large soup pot, bring the chicken stock to a simmer.
Meanwhile, in a skillet, saute garlic with olive oil and rosemary for one minute or until slightly yellow. Add mushrooms and saute until lightly browned. Add sausage and saute for 2 minutes.
Add mushrooms and sausage into broth; stir in beans, tomatoes and Barilla(R) Gluten Free Elbows. Cook for half the recommended time on the box.
Let the soup rest for ten minutes before serving. Season with salt and pepper. Garnish with parsley and olive oil drizzled on top.
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.
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.
Drain off fat.
In soup pot, add peeled and diced
In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.
Cook ground sausage meat in a soup pot and break the meat up with a fork as it cooks.
Add in rice, beef broth, tomatoes and black pepper and bring to a simmer.
Cook 12-15 minutes or until rice is tender.
Stir in the chopped spinach and let simmer for a few minutes.
Ladle soup into soup bowls and garnish with freshly grated Peccorino Romano cheese.
ot, crumble and brown the Italian sausage over medium heat; after a
In a skillet, cook sausage over medium heat.
In a saucepan, combine the remaining ingredients and bring to a boil.
Reduce heat, cover and simmer for 10 minutes or until vegetables are tender.
Drain sausage and add to soup.
Heat through.
Enjoy!
ut not smoking, add the sausage. Cook until golden brown, about
If sausage comes in casing, remove and
and, mix the ground turkey, Italian sausage and steak seasoning together in
ranslucent and add the Italian sausage. Break apart the sausage with a spoon
edium heat. Add onion, thyme, Italian seasoning and bay leaf. Meanwhile