Sausage And Broccoli Soup Recipes

Steps:

• In a large saucepan or dutch oven, cook sausage until no longer pink. About 6-8 minutes.
• Drain sausage well on paper towels and set aside.
• In the same saucepan, mix potatoes, onion, garlic, Italian seasoning, salt, pepper, pepper flakes, broth and water. Heat to boiling. Reduce eat to low and cook uncovered about 10 minutes stirring occasionally.
• Stir in sausage, broccoli and beans and cook until potatoes are tender - about 10-15 minutes.
• Stir in half and half and cook until just heated.

Steps:

• Heat medium soup pot over medium-high heat. Add the olive oil and sausage and brown. Add veggies, bay leaf and beans. Season with salt and pepper. Cook mixture 5 minutes to begin to soften the vegetables. Add rabe and wilt. Add stock and cover pot. Raise heat and bring soup to a boil. Reduce heat to simmer and cook 15 minutes. Adjust seasonings and serve soup with grated cheese, for topping.

Steps:

• In a medium pot, bring a few inches of water to a boil over medium heat, then salt the water. Trim the broccoli rabe and cut it into 1 1/2 to 2-inch lengths. Simmer in boiling water to reduce the bitterness, about 4 to 5 minutes, then cold shock in ice water and drain very well.
• Heat a Dutch oven or large soup pot over medium-high heat with extra-virgin olive oil, a turn of the pan. Add the sausage and brown and crumble, 7 to 8 minutes. Add the onions, garlic and chile and cook a few minutes more. Add the thyme and lemon zest, then add broccoli rabe and season with a little nutmeg. Stir in the stock and the water and bring to a boil. Simmer a few minutes to combine the flavors. Turn off the heat, cool and store for a make-ahead meal. Reheat the stoup over low heat and bring to a low boil. Add the pasta and cook to al dente, about 10 minutes. Ladle the stoup in shallow bowls and garnish with cheese. Serve with crusty bread for mopping.

Steps:

• Melt butter in heavy saucepan over medium heat.
• Add sausage and sauté until beginning to brown, about 4 minutes.
• Using slotted spoon, remove sausage from pan.
• Add onions and 1 teaspoon of caraway seeds.
• Sprinkle with pepper.
• Reduce heat to medium low and cook 4 minutes, stirring occasionally.
• Mix in potatoes.
• Add broth and bay leaf.
• Simmer until potatoes are tender, stirring occasionally and breaking up potatoes with spoon, about 25 minutes.
• (Can be prepared 1 day ahead, cover and refrigerate sausage and soup separately. Bring soup to simmer over medium heat before continuing). Add broccoli and cauliflower to soup and simmer until just tender, about 10 minutes.
• Stir in cream and sausage, simmer until heated through.
• Add cheese and mix until melted.
• Season to taste with salt and pepper.
• Discard bay leaf.
• Sprinkle with caraway seeds and serve.

Steps:

• In a skillet, fry sausage over medium heat until no longer pink; drain, and reserve.
• In the same skillet, cook garlic in olive oil until golden.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until done; drain. Three minutes before the end of the cooking time, add broccoli; drain with pasta.
• In a large serving bowl, toss together the sausage, olive oil and garlic, cavatelli and broccoli, and Parmesan. Season with red pepper flakes.

Steps:

• Crumble sausage into a large skillet. Cook over medium heat until no longer pink. Remove to paper towels to drain; set aside. In the same skillet, saute onion and mushrooms in butter until tender. Add garlic; cook 1 minute longer. Set aside. , In a Dutch oven, cook broccoli and carrots in chicken broth until tender. Stir in sausage and mushroom mixture. Add the soup, tortellini, pepper, basil and thyme; heat through. Stir in cream and cheese; heat through.

Steps:

• Cook broccoli according to package directions; drain and set aside. In a large skillet, cook sausage over medium heat until the meat is no longer pink; drain. Add the broccoli, croutons and cheese. , Transfer to a greased 2-qt. baking dish. In a large bowl, combine the eggs, soup and milk. Pour over sausage mixture. , Bake, uncovered, at 375° for 25 minutes. Sprinkle with French-fried onions. Bake for 3-5 minutes longer or until a knife inserted in the center comes out clean.

Steps:

• Place a heavy bottomed pot over medium-high heat. Add 2 to 3 tablespoons of olive oil and then toss in the onion. Season with salt and pepper and cook for 3 to 5 minutes, or until just translucent. Add the broccoli and again season with salt and pepper.
• Pour the chicken stock over the broccoli and bring up to a boil and then reduce to a simmer. Cook for 8 to 10 minutes, or until the broccoli is fork tender.
• Let cool slightly and then transfer, working in batches, to a blender. Cover the blender with a towel to ensure it doesn't splatter, and puree until smooth. Taste and adjust seasoning.
• Place another heavy bottomed pot over medium high heat and add 1 to 2 tablespoons of olive oil. Add the sausage and brown on all sides, about 8 to 10 minutes.
• When almost completely browned, add the kale. Season with salt and pepper and cook for 3 to 4 minutes. Add the beans and cook for another 1 to 2 minutes.
• Pour the broccoli soup in the sausage and kale and stir to combine. Let cook for one to two more minutes to let the flavors meld. Taste and adjust the seasoning, then serve while hot.