Boil tortellini 15 minutes. Cut sausage into bite-size pieces. Add broccoli and sausage to tortellini. Bring to boil again, reduce heat and simmer 10 minutes; drain. Melt margarine in microwave; add cornstarch, then milk. Cook until thickened. Fold in cheese, stirring until smooth. In a large casserole, combine tortellini and sauce; toss until well coated. Serve warm.
Heat oil in a large pot over medium heat. Saute onion and garlic in oil until soft, about 5 minutes. Stir in the tomato paste and smoked sausage and cook for an additional 3 to 4 minutes.
Add the diced tomatoes, broth, tortellini, salt and pepper and bring to a boil. Reduce heat and simmer gently for 5 minutes, then stir in spinach and cook for an additional 3 to 4 minutes. Serve with a sprinkle of Parmesan cheese, if desired.
Remove sausage casings, brown sausage and drain. Add sausage to soup pot along w/ onion, garlic diced tomatoes, broth, fennel seeds and spices simmer for at least 1 hour.
15 mins before eating, bring to a rapid boil and add spinach and tortellini.
serve w/ a sprinkle of parm cheese, salad and crusty rolls -- soooo yummy!
ver medium-high heat, cook sausage until browned. With a slotted
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.
Melt butter in a large saucepan over medium heat.
Add onions; saute until tender.
Stir in flour; cook 1 minute, stirring constantly.
Gradually stir in chicken broth; bring to a boil; stirring frequently, until thickened and smooth.
Stir in milk, cream, thyme, sausage and potatoes. Bring to a boil, reduce heat and simmer uncovered for 15 minutes.
Stir in Parmesan Cheese. Serve hot.
Place a 4-5 quart Dutch oven over medium high heat. Add the olive oil, onion, green pepper, zucchini and salt. Mix well. Cook for 6-8 minutes, stirring often, until just heated through. Add the garlic and Italian seasoning. Mix well. Add the Ragu sauce, beef broth, garbanzo beans, black beans and diced tomatoes. Mix well and bring to a simmer. Add the pasta and cook until pasta is al dente. Add the sausage and meatballs. Mix well and bring to a simmer to heat through.
Top each individual serving with grated Parmesan cheese, if desired.
Remove and discard casings from the sausage.
In a large Dutch
In a large saucepan over medium-high heat, cook and stir sausage and garlic until done. Drain.
Add broth and tortellini; heat to a boil.
Reduce heat; simmer 10 minutes.
Add spinach and tomatoes; simmer an additional 5 minutes.
Serve topped with cheese.
Roll the sausage into small meatballs. Heat the oil in a large skillet on medium heat. Cook the meatballs for 4-5 mins, turning, until browned and cooked through. Add the Swiss chard and cook for 4-5 mins. Season.
Meanwhile, cook the pasta in boiling salted water according to the package directions. Mix the pesto and creme fraiche in a large bowl. Drain the pasta and add to the bowl along with the sausage and Swiss chard; toss to coat. Divide among 4 bowls and sprinkle with black pepper.
large saucepan, cook the sausage for 5 minutes over a
igh heat and stir in the sausage, onion, and garlic. Cook and stir until
In a large saucepan, saute and crumble Italian sausage until no longer pink
Cut sausage, peppers, onions and mushrooms into 1-inch chunks. Saute sausage until they start to turn brown.
Add peppers, onions and mushrooms; cook until onions start to go limp. Transfer to large crock-pot, including any juices that have generated.
Add wine, tomatoes, tomato sauce, spices and minced garlic.
Cook the better part of the day on low.
About 1 hour before serving, raise head and add tortellini.
Sprinkle with cheese to serve.
Preheat oven to 350 degrees F.
Heat a large 12-inch oven-safe skillet over medium-high heat and add smoked sausage, cook until brown. Add garlic, onion and bell pepper. Lower heat to medium and stir until vegetables are soft, about 5 minutes.
Stir in cooked tortellini, oregano, marinara sauce and one cup of cheese. Top with remaining cheese. Bake in the oven for about 10 minutes until cheese is melted and bubbly.
Saute sausage in heavy Dutch onion over medium-high heat until cooked through.
Using slotted spoon, transfer to large bowl.
Pour off all but 1 Tbsp. drippings.
Add onion and garlic and saute until translucent.
Return sausage to pan.
Add stock, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano.
Simmer until vegetables are tender, about 40 minutes.
Place the olive oil in a skillet, and heat over medium-high heat. Stir in the mushrooms and leeks; cook and stir until they soften, about 5 minutes. Set aside until needed.
Meanwhile, pour the chicken broth into a large pan, and bring to a boil over medium-high heat. Add the sausage, tortellini, garlic, and hot sauce. Reduce heat to medium, and stir in the mushrooms and leeks. Cover, and simmer soup mixture for 30 minutes. Serve garnished with cilantro.
Heat 1 tablespoon of the oil in a large skillet over medium heat.
Add turkey sausage; brown 8 to 10 minutes, turning occasionally.
Reduce heat to low; cover and continue cooking sausage 8 to 10 minutes more, turning once.
When cool, cut sausage into 1/4-inch slices.
Cook tortellini as directed on package.
Meanwhile heat oil in a large skillet.
Cut the kielbasa crosswise into 1/2 inch thick slices.
Cook kielbasa in the oil over medium heat until golden and warm.
Drain the tortellini and set aside.
When kielbasa is brown add the marinara sauce and cook until sauce is heated through.
Add the tortellini to the skillet and mix lightly.
Sprinkle with the parmesan cheese and serve.
a nonstick skillet, cook sausage over medium high heat, breaking