Quick Pasta Sausage Soup Recipes

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:

• 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:

• In a Dutch oven, cook sausage and onion over medium heat until sausage is no longer pink and onion is tender, 5-7 minutes, breaking up sausage into crumbles; drain. Add the garlic and pepper flakes; cook 1 minute longer. Stir in the broth, pasta sauce, crushed tomatoes, tomato paste, basil, vinegar, parsley flakes, sugar, oregano, salt and pepper; bring to a boil., Add tortellini; cook, uncovered, until tortellini are tender, 3-5 minutes, stirring occasionally. Serve immediately. If desired, top with cheese.

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:

• 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:

• 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:

• Remove casings from sausage. Cut sausage into 1/2-inch pieces. Brown. Drain off any fat.
• Add green pepper, onion and garlic to sausage and saute until tender.
• Add remaining ingredients.
• Cook until pasta is done, about 15-20 minutes.