SPICY SAUSAGE SOUP WITH TORTELLINI
This soup is such a family treasure, both my daughters asked for the recipe when they moved out on their own. I cook the tortellini separately, but you can let it plump up in the soup broth, too. -Cynthia Krakowiak, Langhorne, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 8 servings (3 quarts).
Number Of Ingredients 6
Steps:
- In a 6-qt. stockpot, bring broth to a boil. Carefully drop sausage by heaping teaspoonfuls into boiling broth. Add tortellini, tomatoes and Italian seasoning; return to a boil., Reduce heat; simmer, uncovered, 8-10 minutes or until sausage is cooked through and pasta is tender. Stir in spinach until wilted. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 304 calories, Fat 19g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 1696mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
SPICY LENTIL AND SAUSAGE SOUP
This hearty soup is peppered with spicy sausage, ground spices and dried herbs, and fresh basil. The lentils are the perfect vehicle to carry the robust flavors from the red wine and hot sauce, and the tomato sauce ties everything together. This soup is rather spicy, so feel free to omit the hot sauce if you'd like to reduce the heat. The sausage can be substituted with vegan sausage or omitted altogether.
Provided by Vallery Lomas
Categories main-dish
Time 1h
Yield Makes 6 cups, serving 4 servings
Number Of Ingredients 20
Steps:
- Heat the olive oil in a large pot over medium heat. Add the sausage and cook, breaking into small pieces with a wooden spoon, until browned, 4 to 5 minutes.
- Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the carrots, celery and bell pepper and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Push the ingredients to the sides of the pot to make a well in the center. Add the chili powder, cumin and paprika in the well and toast until fragrant, 1 minute. Season with 1/4 to 1/2 teaspoon salt and 1/2 teaspoon pepper and stir in the bay leaf.
- Stir in the chicken stock, tomato sauce, red wine and lentils. Increase the heat and cook until boiling, then reduce to a hearty simmer. Cover and cook until the lentils are cooked through, 30 to 35 minutes.
- Remove from the heat, then stir in the basil, hot sauce and lemon juice. Taste to adjust the seasoning and serve over quinoa if desired.
SPICY SAUSAGE AND KALE SOUP
This soup is probably my mom's favorite thing that I've ever made. The funny thing is, it's inspired by her guilty pleasure: the Olive Garden. I can see why she likes it, though-it's hearty, with bright green kale, homemade sausage, and a little Parmesan to take the savory flavor to a whole new dimension.
Provided by Kevin Gillespie
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the sausage: Heat a dry skillet and toast the fennel seeds until fragrant. Add toasted fennel to the pork along with the Espelette pepper, red chili flakes and a big pinch of salt. Toss and set aside. Over high heat, coat the bottom of a soup pot or Dutch oven with olive oil. Position the meat grinder over the pot. Add 5 whole garlic cloves and the onions to the meat mixture. Turn the grinder on high and run the sausage mixture through the grinder. Use the plunger if needed to push the meat through and into the heated soup pot to brown.
- For the soup: When the sausage has begun to brown and caramelize, add the onions and garlic, roughly chopped, to the pot. Stir the sausage mixture so it doesn't stick to the bottom; then add olive oil and cook 2-3 more minutes. Add the stock and a pinch of salt, scrape the bottom of the pot with a wooden spoon, and cover. Bring to a rolling boil over high heat.
- As the soup comes to a boil, thinly slice the potatoes on a mandoline. Stir them into the soup, making sure the slices come apart. Add plenty of freshly ground black pepper and another pinch of salt. Cover, bring back to a rolling boil, and continue to let boil for 20 minutes.
- Finish the soup: Reduce heat to low and remove lid. The potatoes should be broken down and the soup thickened. Adjust the seasoning with salt and pepper; then stir in the vinegar. Pull the fibrous stem out of the kale leaves and discard; roughly chop the leaves and add to the soup to wilt. Ladle into bowls and serve with more pepper, salt, a drizzle of olive oil, and a fresh grating of Parmesan.
SPICY SAUSAGE & CABBAGE SOUP
My BF and I decided to improvise in the kitchen tonight and came up with this wonderful soup. It has a bit of a kick but awesome flavor. We both stuffed ourselves. All measurements are estimated, we were having too much fun throwing things in the pot. :)
Provided by Bekah49036
Categories White Rice
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a large pot, saute cabbage and onion in butter and olive oil on HIGH heat until onions start to soften.
- Add remaining ingredients EXCEPT rice and bring to a boil.
- Once boiling, reduce heat and cover. Simmer until sausage is done and cabbage is tender.
- Add rice and return heat to HIGH. Simmer uncovered until rice is cooked.
Nutrition Facts : Calories 606.9, Fat 38.3, SaturatedFat 13.3, Cholesterol 72.7, Sodium 3028.8, Carbohydrate 41.3, Fiber 6.2, Sugar 17.7, Protein 26.7
NOW-OR-LATER SPICY SAUSAGE SOUP
Make this simple and delicious soup for dinner tonight, freeze it for later, or do both! This hearty recipe makes four quarts, enough enjoy some of it tonight and freeze the rest for another meal or lunches during the week. Garnish with shaved Parmesan, if desired.
Provided by Juliana Hale
Categories Soup
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Cook sausage, onion, and garlic in a large Dutch oven over medium-high heat, stirring to break up lumps, until sausage is browned, 5 to 10 minutes. Drain grease.
- Add broth and Italian seasoning; bring to a boil. Reduce heat and stir in Swiss chard; cook until chard is just wilted, about 10 minutes. Stir in tomato; cook until softened, about 5 minutes.
Nutrition Facts : Calories 330.6 calories, Carbohydrate 5.1 g, Cholesterol 70.3 mg, Fat 25.1 g, Fiber 1 g, Protein 20.5 g, SaturatedFat 9 g, Sodium 1238.5 mg, Sugar 2.1 g
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