Italian Sausage Vegetable Soup Recipes

Steps:

• In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
• Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
• Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

Steps:

• In a large pot, cook sausage over medium heat until brown. Remove with a slotted spoon, and drain on paper towels. Drain fat from pan, reserving 3 tablespoons.
• Cook garlic and onion in reserved fat for 2 to 3 minutes. Stir in tomatoes, wine, broth, basil, and oregano. Transfer to a slow cooker, and stir in sausage, zucchini, bell pepper, and parsley.
• Cover, and cook on Low for 4 to 6 hours.
• Bring a pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, about 7 minutes. Drain water, and add pasta to the slow cooker. Simmer for a few minutes, and season with salt and pepper before serving.

Steps:

• Cook macaroni according to package directions. Meanwhile, in a 6-qt. stockpot, cook sausage, onion and garlic over medium heat 8-10 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain., Add broth, pasta sauce, carrots, beans, water, Italian seasoning and basil; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to blend. Drain macaroni; stir into soup. If desired, sprinkle servings with cheese. Freeze option: Before adding cheese, cool soup. Freeze soup and, if desired, cheese separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle with cheese.

Steps:

• Remove the casings from the sausage and discard.
• Brown the sausage meat, breaking it up with a spoon until the meat is cooked. Remove excess fat from the pot.
• Add the onions and garlic and gently sauté, cook until soft but not browned.
• Add carrots, zucchini, pepper, wine, chicken broth, tomatoes, basil, and oregano and bring to a boil. Add orzo and simmer for 20 minutes.
• Season to taste with salt and pepper.
• If desired, sprinkle Parmesan cheese over each serving.
• Tastes best if reheated the next day.

Steps:

• In large stock pot, cook Italian sausage.
• Remove from pot, and toss in all chopped veggies. Sauté for a few minutes.
• Chop Italian sausage into bite size pieces and return to pot.
• Add chicken broth and remaining ingredients.
• Simmer for 30-45 minutes until veggies are tender.

Steps:

• In a large saucepan, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the water, beans, tomatoes, broth, zucchini and basil. , Bring to a boil. Reduce heat and simmer until the zucchini is tender, about 5 minutes. Garnish with cheese.

Steps:

• Remove sausage from casing, crumble and saute in olive oil.
• Chop onion fine and add to pan.
• Puree tomatoes in blender and add along with broth and carrots.
• Bring to a boil, lower heat and simmer for 20 minutes.
• Add potatoes, orzo, mixed veggies and Italian seasoning.
• Simmer for 20 minutes more or until pasta and vegetables are tender.
• Taste and add salt and pepper as needed.
• If soup becomes too thick, add more broth.

Steps:

• 1. Heat olive oil and butter in large soup pot or stockpot. Add sausage meat and sauté over high heat just to brown. Add fresh vegetables in order listed, cooking over high heat for 3 to 4 minutes after each addition. After adding cabbage, cook for 8 to 10 minutes. Add broth, tomatoes, and water. Bring to simmer and add beans. Simmer, uncovered for 2 hours. Season to taste with salt and pepper. Add rice, cover and simmer for 30 minutes. Check seasoning and serve with pesto or grated Parmesan. Makes 6 servings. Use hot Italian sausage for spicier flavor. Cooking the Costco Way