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.
large stock pot, add Italian sausage, onion, and garlic. Cook over
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.
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.
ot, crumble and brown the Italian sausage over medium heat; after a
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.
If sausage comes in casing, remove and
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!
b>sausage from casing.
In a 5-quart Dutch oven, brown sausage
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.
Drain off fat.
In soup pot, add peeled and diced
ranslucent and add the Italian sausage. Break apart the sausage with a spoon
1. Shape sausage into 1-inch meatballs and place into the soup pot
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.
Cook sausage in a large saucepan, breaking up meat with wooden spoon, until meat loses its pink color.
(If using Italian sausage, remove casings before cooking.)
Add onion; saute until tender, about 3 minutes.
Add tomatoes, broth and basil; bring to boiling. Stir in orzo, salt and pepper.
Lower heat; cover and simmer until orzo is tender, about 10 minutes.
Taste and add additional salt and pepper, if needed.
Ladle into a tureen or soup bowls.
Serve with bread sticks or sesame crackers.
Makes 8 servings.