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!
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.
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.
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.
ver medium-high heat, cook sausage until browned. With a slotted
Remove and discard casings from the sausage.
In a large Dutch
In a large saucepan, saute and crumble Italian sausage until no longer pink
large saucepan, cook the sausage for 5 minutes over a
igh heat and stir in the sausage, onion, and garlic. Cook and stir until
b>sausage and fennel seeds in olive oil.
When browned, pour into soup
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.
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 medium frying pan, saute sausage and onion until sausage has browned. Drain.
In crockpot, mix water and dressing mix. Add kidney and garbanzo beans, and black-eyed peas.
Add sausage and onion to crockpot.
Simmer on low 3-4 hours, or until heated through.
he first review of this recipe indicates, using multiple pots can
Heat skillet with olive oil over medium heat. Add chopped sausage and sautee until heated through.
Add sausage, cabbage, carrots, garlic, onion, caraway seeds, italian seasoning, celery salt, broth, and water to crock pot. Cook on high for two hours, stirring occasionally.
Add remaining seasonings to crock pot, stir well. Continue cooking on high for three more hours until carrots are soft and all cabbage is cooked throughout. Enjoy!
In a five quart Dutch oven, over high heat, cook beef, stirring frequently until well browned (about 10 minutes).
Spoon off fat.
Add tomatoes with puree (undiluted).
French onion soup, frozen green beans, tortellini, basil and 3 1/2 cups water; heat to boiling.
Reduce heat to medium.
Cover and cook 10 minutes, stirring occasionally.
Add zucchini.
Cook uncovered 10 minutes or until zucchini and tortellini are tender.
Makes about 11 cups.
nion, carrot, celery, and garlic until tender and slightly browned, about 5
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.
Saute onion in olive oil for 2-3 minutes.
Add sausage and saute for 2-3 minutes.
Add yellow and red pepper, saute for 2-3 minutes.
Add 30 oz of chicken broth and bring to boil.
Add tomato, beans, and salsa. Reduce heat to low. Add more chicken broth if you like it less chunky.
Simmer for 5-10 minutes or until veggies are soft. Top with cilantro and serve!
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.