Cheesy Sausage And Vegetable Soup Recipes

SAUSAGE AND VEGETABLE SOUP

Steps:

• Take the sausage meat out of the casings and crumble it into a large soup pot over medium-high heat. Cook for 5 minutes, stirring occasionally. Drain a bit of the fat, leaving some in for flavor. I prep as I go along, so I chop the onion and get the other ingredients started as the sausage cooks.
• Add the onion, celery, and garlic to the pot. Continue cooking it for another 5 minutes. Meanwhile, chop any remaining ingredients.
• Add in the chicken broth, water, carrots, potatoes, red pepper, and corn. Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat and let it simmer for 15-20 minutes or until the potatoes and carrots are tender.
• Season with salt & pepper as needed.

CHEESY VEGETABLE SOUP I

Steps:

• In a large stock pot melt butter and saute onions until tender.
• Add water and chicken granules, and bring to a boil.
• Measure out flour into a separate bowl and add some broth from stock pot to whisk together with flour.
• Slowly add flour mixture back into soup and add broccoli, cauliflower and carrots. Simmer until vegetables are tender.
• Add half and half cream, cheese and season with pepper. Heat through until cheese has melted being sure not to bring to a boil. Top with garlic croutons and serve.

VEGETABLE CHEESY SOUP

Steps:

• In a large stock pot bring water to boil and add frozen mixed vegetables, celery and onion. Cook for 15 minutes or until tender and then drain any excess water.
• Using a 3 quart sauce pan melt margarine. Slowly stir in flour until both ingredients are blended. Slowly add milk, cheese and corn. Stir until cheese is completely melted.
• Combine cheese mixture and vegetables and heat over low heat until heated through. Add salt and pepper to taste and enjoy.

CHEESY SAUSAGE POTATO SOUP

Steps:

• Add the Italian Sausage to a dutch oven or heavy bottomed skillet. Over medium high heat, cook, crumbling until it's cooked through.
• Add in the carrot and saute for about 3-4 minutes until they begin to soften. They do not have to be completely cooked at this point.
• Add in the garlic and saute briefly, about 1 minute. Be careful that it does not burn.
• Add in the onion powder and mix to combine.
• Add in the potatoes, chicken stock, salt, pepper, marjoram, basil and oregano. Stir to combine.
• Bring to a boil and simmer for 10 minutes.
• Stir in the broccoli, corn, and peas. Cook an additional 5 minutes.
• In a separate small bowl, whisk together the milk and flour. Add to the soup.
• Turn the heat to low and slowly stir in the cheese until it is melted and mixed through.
• Serve up and enjoy!

CHEESY SAUSAGE AND VEGETABLE SOUP

Steps:

• Heat oil in a large skillet non-stick skillet over medium high heat until hot. Add sausage, cook and stir until browned. Remove sausage from skillet and keep warm. Add onions and garlic and cook until onions are tender. Stir in zucchini and carrots to the skillet and cook, stirring occasionally, until the carrots are crisp tender; set aside.
• Melt butter in a large saucepan. Whisk in flour until it forms a paste. Add the broth, a little at a time, whisking after each addition until the mixture is smooth. Add the remaining broth and bring to a boil. Reduce to a simmer and stir in the evaporated milk and 1 cup cheese. Continue cooking, stirring continuously, until the cheese has melted. Stir in the reserved sausage and vegetable mixture.
• Top with remaining 1/2 cup cheese before serving.

CHEESY SAUSAGE & POTATO SOUP

Steps:

• In a large stockpot, brown sausage and break up into pieces. Remove sausage from pot, drain fat & set aside.
• In the same pot, melt the butter and oil together. Add the onion, celery, carrots & garlic and saute until onions are translucent but not browned.
• Stir in the potatoes, dried herbs, chicken stock and sausage. Bring to a simmer and cook until potatoes are tender.
• Turn heat to low and add Velveeta & milk, stirring constantly until the cheese is melted.
• Bring soup to a boil and then add cornstarch/water mixture. Remove from heat & stir in sour cream.
• Serve hot & enjoy!

VEGGIE-SAUSAGE CHEESE SOUP

Steps:

• In a large skillet, saute the onions, peppers and celery in oil until tender. Add garlic; cook 1 minute longer. , Transfer to a 5-qt. slow cooker. Stir in the sausage, potatoes, cream-style corn, broth, soup, carrots, corn, mushrooms, Worcestershire sauce, Dijon mustard and seasonings.Cover and cook on low for 6-8 hours or until vegetables are tender. , Stir in cheese and milk. Cook on low 30 minutes longer or until cheese is melted. Stir until blended.