Italian Sausage And Pasta Soup Recipes

Steps:

• Cook Italian sausage and onion in a skillet over medium-high heat until sausage is browned and crumbly and onion is soft and translucent, about 8 minutes.
• Mix in chicken broth, diced tomatoes, pasta, Italian seasoning, salt, and pepper. Bring to a boil. Reduce heat and simmer until pasta is tender, stirring occasionally, about 10 minutes. Add ricotta cheese and cook until ricotta is fully incorporated, 2 to 3 minutes more.
• Top each serving with 2 tablespoons mozzarella cheese, 1 tablespoon Parmesan cheese, and 1/2 tablespoon fresh basil.

Steps:

• In a heavy pot over medium heat cook crumbled sausage and onions and drain well.
• Stir in tomatoes, broth, water, and salami, heat to a boil. Reduce heat, cover, and simmer 15 minutes.
• Add rotini, and simmer 15 minutes more or until pasta is done.

Steps:

• Remove casings from sausage; cut into 1-in. pieces. In a Dutch oven, brown sausage over medium heat. Remove sausage with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute onion and green pepper in drippings until tender. Add garlic; cook 1 minute longer., Return sausage to the pan; stir in the remaining ingredients. Bring to a boil. Reduce heat. Simmer, uncovered, for 15-20 minutes or until pasta is tender, stirring occasionally.

Steps:

• Remove casings from sausages and put them in 8-quart stock pot over medium-high heat. Cook them, stirring often and breaking them apart until browned and crumbly, 8 to 10 minutes. Spoon out and discard all but about 1 tablespoon of the fat from pan.
• Add carrots, onion, and garlic; stir often until onion is limp, about 5 minutes.
• Add broth, tomatoes with their juice, beans, and basil. Bring to a boil.
• Add pasta, reduce heat and summer, with cover on, stirring occasionally until pasta is just tender to bite, about 10 minutes. Skim and discard fat.
• Stir in spinach and cook just until it is wilted, about 30 seconds. Add salt and pepper to taste. Offer parmesan cheese to sprinkle over top to taste.

Steps:

• Remove the sausage from the casing. Place in a large soup pot or Dutch oven. Turn heat to medium, cook, stirring constantly until browned, about 5 to 7 minutes. Drain on paper towels to remove excess fat. Add onions, fennel, garlic and fennel seeds, toss to combine. Cover and cook, stirring every few minutes until fennel and onions begin to soften, about 12 to 15 minutes. At this point remove 1/2 of the mixture and reserve it for the Pasta Morph.
• Add chicken broth and tomatoes to the remaining sausage/fennel mixture. Break tomatoes apart with spoon. Bring to a boil, add pasta. Bring back to boil again, reduce to a strong simmer. Cook 8 minutes or until pasta is almost done. Add cannelinni beans and parsley. Cook until flavors have come together and pasta is cooked through. Taste and adjust seasoning with salt and pepper.
• Toss the pasta and reserved sausage mixture in a large bowl. Add heated pasta water, a little at a time, until a sauce consistency is achieved. Season with salt and pepper, to taste. Top with bread crumbs and cheese.

Steps:

• Heat oil in heavy large Dutch oven over medium-high heat. Add sausages and sauté until beginning to brown, breaking up with back of spoon, about 5 minutes. Add onions, carrots, celery, garlic, basil, rosemary, crushed red pepper and sage. Sauté until vegetables begin to soften, about 10 minutes. Add broth, tomatoes with their juices and beans. Bring soup to boil. Reduce heat and simmer until vegetables are tender and flavors blend, about 20 minutes.
• Add macaroni to soup and simmer until tender, about 15 minutes. Season to taste with salt and pepper.

Steps:

• Heat olive oil in a large heavy pot over medium high heat.
• Cook onion in oil 2 minutes.
• Stir in garlic, celery and carrots and cook for 3 minutes.
• Add and brown crumbled sausage.
• Add basil, oregano and red pepper.
• Toss to coat.
• Stir in tomatoes and stock.
• Bring to a boil.
• Reduce heat and simmer 30 minutes.
• If necessary, add an additional cup of stock or water and stir in beans and tiny pasta.
• Simmer for 6- 8 minutes or until pasta is tender.
• Stir in parsley and serve hot with grated Parmesan cheese.

Steps:

• In a heavy soup pot, brown the sausage.
• Now add the onion, carrots, Yoshida's, chicken bouillon, pablano pepper, salt and pepper.
• Brown all this very well,about 20 minutes.
• Add the stewed tomatoes that you chop in a blender, water, all the vegetables,a nd the penne pasta.
• Cook all together until the pasta is cooked.
• I usually just let it simmer.
• Add more water if needed.
• You can add whatever vegetables you like.