Sausage Minestrone Soup With Orzo Recipes

Steps:

• Cook the sausage links in a large soup pot over medium-low heat. After 4-5 minutes turn the sausages, add 1/4 cup water, cover and cook for another 8-10 minutes or until cooked through. Transfer the sausages to a cutting board and allow to cool before coin slicing.
• Over medium heat, add olive oil to the same large soup pot. Cook the garlic, carrots and onion until wilted, stirring occasionally. Add the cabbage, zucchini, potato, both stocks and tomato paste. Bring to a boil. Reduce the heat and add 2 tablespoons of the parsley, oregano, basil, pepper and salt to taste. Simmer uncovered over medium heat for about 15 minutes.
• Add the sausage, beans, tomatoes, and pasta, simmer until the pasta is done (about 8 minutes). Serve with a sprinkling of fresh parsley and grated parmesan cheese.

Steps:

• In a Dutch oven coated with cooking spray, cook the sausage, onion, carrot and celery over medium heat until meat is no longer pink; drain. , Add the broth, tomatoes, tomato sauce, garlic, seasonings and bay leaf. Bring to a boil. Stir in orzo; cook, uncovered, for 8-10 minutes or until pasta is tender. Discard bay leaf. Sprinkle servings with cheese if desired.

Steps:

• In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, celery and leek; cook for 3 minutes. Add the zucchini, green beans and garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cabbage, basil, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. , Return to a boil. Stir in the garbanzo beans, pasta and parsley. Cook for 6-9 minutes or until pasta is tender. Serve with cheese.

Steps:

• Heat the oil on medium-high in a 4 1/2-quart Dutch oven or soup pot. Peel and coarsely chop the onion, adding it to the pot as you chop. Stir. Coarsely chop the celery and add it to the pot. Stir. Thinly slice the carrots and add them to the pot. Stir. Remove the tough ends of the green beans and cut them in 1/2-inch pieces, adding them to the pot as you cut. Stir.
• Pour the chicken and beef broth into the pot. Add the tomatoes with their juice, tomato sauce, cannellini beans with their juice and the orzo. Cover the pot, raise the heat to high and bring the soup to a boil. This will take about 5 to 6 minutes.
• When soup comes to a boil, uncover and stir well. (The orzo sinks to the bottom.) Add the Italian seasoning and garlic. Boil until green beans and pasta are tender, about 9 minutes. Season with salt and pepper to taste. Remove soup from heat and ladle into bowls. Serve at once, garnishing each bowl with 1 tablespoon grated parmesan.

Steps:

• preheat oven to 350 degrees. Line a baking sheet with parchment or foil. place suasage on the ban and bake for 25 minutes. let cool on plate lined with paper towel. cut into 1/4 to 1/2 inch slices heat stock pot. add olive oil and veggies through carrots. saute for 8 minutes. add tomatoes, stoc, juice, bay leaves, beans and sausage. bring to boil, reduce heat, cover pot and simmer for 40 minutes. remove bay leaves. add squashes and orzo. cook for 10 more minutes. stir in basil, salt, and pepper.

Steps:

• Preheat the oven to 350° F. Line a baking sheet or a roasting pan with parchment paper or foil. Place the sausages on the pan and bake for 25 minutes. Let cool on a plate lined with paper towels. Cut into 1/4 to 1/2 inch slices. Heat a stockpot over medium-high heat. Add the olive oil, onion, garlic, celery and carrots. Sauté for 8 minutes. Add the tomatoes, stock, tomato juice, bay leaves, chickpeas, kidney beans, cannelloni beans and cooked sausage slices. Bring to a boil. Reduce the heat to medium, cover the pot and simmer for 40 minutes, adding more stock or water if too much liquid evaporates. Remove and discard the bay leaves. Add the zucchini, summer squash and orzo. Cook for an additional 10 minutes. Stir in the basil, salt and pepper.

Steps:

• Brown sausage in skillet until fully cooked; drain excess grease.
• In a large stock pot add beef broth, water, tomato sauce, diced tomatoes, kidney beans, celery, carrots, onion salt, garlic salt, and Italian seasoning. Simmer until veggies become tender, about 20-30 minutes.
• In a separate pot, cook pasta according to directions. When noodles are done, add to soup and mix in cooked sausage.
• Top with shredded Parmesan cheese and serve.