SICILIAN SOUP WITH SAUSAGE
Make and share this Sicilian Soup With Sausage recipe from Food.com.
Provided by Chef Kiddle
Categories European
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large Dutch oven over medium heat. Add sausage and onion. Saute until the sausage is browned and onion is soft, about 10 minutes. Keep breaking up the sausage as it cooks. Add carrots and celery, stirring often, about 5 minutes.
- Add the tomatoes, parsley, basil, and chicken stock. Bring to a boil. Reduce heat, cover, and simmer for about 10 minutes. Add sugar and stir well. Continue cooking until the vegetables are soft, about 10 minutes.
- Add pasta, salt, and pepper. Cook covered about 30 minutes. Serve warm in bowls with grated cheese on top.
- (**ONLY use Del Monte diced tomatoes with basil, garlic, and oregano or it will not taste the way I think it should.).
Nutrition Facts : Calories 294.4, Fat 11.7, SaturatedFat 5.3, Cholesterol 33.1, Sodium 2083.9, Carbohydrate 24.3, Fiber 3.8, Sugar 9.5, Protein 24.2
ITALIAN SAUSAGE SOUP
A hearty winter favorite.
Provided by SALLYJUN
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 385.4 calories, Carbohydrate 22.5 g, Cholesterol 57.5 mg, Fat 24.4 g, Fiber 5.7 g, Protein 18.8 g, SaturatedFat 8.8 g, Sodium 1258.7 mg, Sugar 4.4 g
CARRABBA'S SPICY SICILIAN CHICKEN SOUP
I tried three of the available recipes for this Carrabba's chicken soup dish - usually called "Mamma Mandola's Sicillian Chicken Soup" - and was not quite getting the results I wanted. I'm NOT a cook, and live literally thousands of miles away from the nearest Carrabba's restaurant, so I had to improvise a little on the three recipes I found. I am quite happy with the results, though, and it's the closest I've made to this recipe. It is also a big batch, but I figured if I was spending an afternoon making soup, I should have some to freeze. I have used a 20 quart stockpot for this recipe (ideal), and a 16 quart (just barely fits) stockpot. Note: I do not have a local grocery store, so had to substitute some ingredients that you many not have to....but it worked for me. ;-)
Provided by Johncn
Categories Stocks
Time 3h15m
Yield 1 Can be frozen and microwaved to serve over ditalin, 12-16 serving(s)
Number Of Ingredients 15
Steps:
- In a large stockpot (16 quart minimum / 20 quart recommended) heat olive oil under fairly low to medium heat.
- "Sweat" onion, celery, green pepper and some salt (to draw off moisture) for perhaps 30 minutes -- this is lower than browning, and makes the veggies somewhat translucent. I covered, and mixed every few minutes to prevent browning.
- Add carrots, garlic, some white pepper and some black pepper, and continue to heat under "sweat" conditions while mixing now and then.
- Add chicken stock, chicken breasts, tomatoes and potatoes -- and of course some more white pepper and black pepper.
- Cover and simmer on low heat for 1.5 to 2 hours (or use crock pot?).
- Remove chicken and let cool and stand to shred.
- Add chopped parsley and return the shredded chicken to the soup.
- Salt to taste at this point, and add more white and black pepper if your tongue is not twitching a bit when you sample. ;-).
- Simmer while cooking ditalini (or other stubby pasta).
- Serve soup over cooked pasta to taste.
- Note: Like many soups, this may be better made the day before and then served when needed. We will freeze some for ready-made meals and I think it will work out well.
Nutrition Facts : Calories 630, Fat 6.9, SaturatedFat 1.6, Cholesterol 41.1, Sodium 594, Carbohydrate 107.8, Fiber 9.9, Sugar 16.1, Protein 33.9
SICILIAN SAUSAGE AND SPINACH SOUP
Soup Season is here!!! Unique AND SOUPER Simple!!! 45 minutes stovetop start to finish. Add fresh baked bread, (frozen bread dough, thawed & risen) and a garden salad. Fantastic Fall dinner and so easy to prepare! This recipe and numerous others are avilable in my cookbook, "Doin' It Again In 2010" "All in the Family"
Provided by Bo Wozniak @BoWoz
Categories Soups
Number Of Ingredients 8
Steps:
- In a large saucepan or Dutch kettle, add olive oil, Italian sausage, and diced onion. Saute on medium heat breaking up and browning the sausage,and cooking the onion until transparent. Add canned tomatoes, chicken broth, rice and cheese. Cover and simmer for 25 minutes or until rice softens.During the last 5 minutes, add chopped spinach. Serve. Sprinkle with additional Parmesan cheese, if desired. :-)
BEST ITALIAN SAUSAGE SOUP
This is one of my favorite soups and it always gets rave reviews! Salad, hard rolls and wine make a meal! You can make this 24 hours ahead of time without the noodles and wait to add the spinach noodles until soup is reheated for serving. Yummy! Serve topped with grated Parmesan!
Provided by Perri Pender
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 6h30m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 436.2 calories, Carbohydrate 43.5 g, Cholesterol 33.4 mg, Fat 17.8 g, Fiber 4 g, Protein 21 g, SaturatedFat 5.8 g, Sodium 1609.2 mg, Sugar 6.4 g
SICILIAN SAUSAGE SOUP
Number Of Ingredients 10
Steps:
- In soup kettle, cook sausage until almost done
- Add carrots, cauliflower, onion, garlic & celery, stir well and cook until until sauteed but not brown
- Add parsely & basil, stir well
- Add tomatoes & chicken stock, bring to gentle boil, cook 15 minutes
- Taste for seasoning, add salt & pepper as needed
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