Hot Italian Sausage Soup Recipes

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ITALIAN SAUSAGE SOUP



Italian Sausage Soup image

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

1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great Northern beans, undrained
2 small zucchini, cubed
2 cups spinach - packed, rinsed and torn
¼ teaspoon ground black pepper
¼ teaspoon salt

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

HOT ITALIAN SAUSAGE SOUP



Hot Italian Sausage Soup image

Loaded with zesty sausage and an array of veggies, this soup will hit the spot! A hint of brown sugar balances the heat with a little sweetness, making it a real crowd-pleaser. "I'm part owner of a small tavern, and on Saturdays, we provide soups and deli sandwiches free of charge. Our patrons love this recipe," writes Dan Bute of Ottawa, Illinois.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1 pound bulk hot Italian sausage
1 can (14-1/2 ounces) Italian stewed tomatoes
1 can (8 ounces) tomato sauce
1 cup frozen Italian vegetables
3/4 cup julienned green, sweet red and/or yellow pepper
1/4 cup chopped onion
1/4 cup white wine or chicken broth
1 teaspoon brown sugar
1 teaspoon minced fresh parsley
1/2 teaspoon Italian seasoning
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink., Meanwhile, in a large saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. , Drain sausage; add to soup and heat through., Freeze option: Cool soup and transfer to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.

Nutrition Facts : Calories 262 calories, Fat 15g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 1224mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 3g fiber), Protein 14g protein.

ITALIAN SAUSAGE SOUP



Italian Sausage Soup image

This full-bodied soup will satisfy every size of appetite.

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 8 servings.

Number Of Ingredients 14

1 can (49-1/2 ounces) chicken broth
2 cups cut fresh green beans
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes
1 cup chopped onion
1 cup chopped celery
1 cup chopped fennel bulb
1 can (6 ounces) tomato paste
1 teaspoon dried oregano
1/2 teaspoon white pepper
5 Italian sausage links
1 tablespoon olive oil
3 cups coarsely chopped fresh spinach
Shredded Parmesan cheese, optional

Steps:

  • In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Meanwhile, in a large skillet, brown sausage in oil over medium heat. Add a small amount of hot water. Cover and cook until sausage is no longer pink; drain. Cut into 1/4-in. slices and add to soup. Simmer, uncovered, for 15 minutes. , Add spinach. Simmer, uncovered, for 5 minutes or until spinach is wilted. Garnish with Parmesan cheese if desired.

Nutrition Facts : Calories 266 calories, Fat 13g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 1391mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 6g fiber), Protein 14g protein.

HOT ITALIAN SAUSAGE SOUP



Hot Italian Sausage Soup image

Make and share this Hot Italian Sausage Soup recipe from Food.com.

Provided by bmcnichol

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb bulk hot Italian sausage
1 (14 1/2 ounce) can Italian stewed tomatoes
1 (8 ounce) can tomato sauce
1 cup frozen Italian vegetables
3/4 cup green peppers or 3/4 cup sweet red pepper
1/4 cup chopped onion
1/4 cup chicken broth
1 teaspoon brown sugar
1 teaspoon minced fresh parsley
1/2 teaspoon italian seasoning
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a skillet, cook sausage over medium heat.
  • In a saucepan, combine the remaining ingredients and bring to a boil.
  • Reduce heat, cover and simmer for 10 minutes or until vegetables are tender.
  • Drain sausage and add to soup.
  • Heat through.
  • Enjoy!

BEST ITALIAN SAUSAGE SOUP



Best Italian Sausage Soup image

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

1 ½ pounds sweet Italian sausage
2 cloves garlic, minced
2 small onions, chopped
2 (16 ounce) cans whole peeled tomatoes
1 ¼ cups dry red wine
5 cups beef broth
½ teaspoon dried basil
½ teaspoon dried oregano
2 zucchini, sliced
1 green bell pepper, chopped
3 tablespoons chopped fresh parsley
1 (16 ounce) package spinach fettuccine pasta
salt and pepper to taste

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

ITALIAN SAUSAGE SOUP WITH TORTELLINI



Italian Sausage Soup with Tortellini image

This soup embodies all the wonders of Italian cooking: Italian sausage, garlic, tomatoes and red wines. Serve with hot bread and salad for a delicious meal. Garnish with Parmesan cheese.

Provided by Mary P

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h35m

Yield 8

Number Of Ingredients 14

1 pound sweet Italian sausage, casings removed
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
½ cup water
½ cup red wine
4 large tomatoes - peeled, seeded and chopped
1 cup thinly sliced carrots
½ tablespoon packed fresh basil leaves
½ teaspoon dried oregano
1 (8 ounce) can tomato sauce
1 ½ cups sliced zucchini
8 ounces fresh tortellini pasta
3 tablespoons chopped fresh parsley

Steps:

  • In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
  • Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
  • Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

Nutrition Facts : Calories 323.6 calories, Carbohydrate 19.1 g, Cholesterol 49.7 mg, Fat 20.2 g, Fiber 3.1 g, Protein 14.6 g, SaturatedFat 7.7 g, Sodium 1144.8 mg, Sugar 5.8 g

HOT ITALIAN SAUSAGE & VEGGIE SOUP



Hot Italian Sausage & Veggie Soup image

This dish was created for RSC 16. I hope that you will enjoy this hearty soup. I add a little sugar to help cut the acidity of the tomatoes.

Provided by Baby Kato

Categories     < 60 Mins

Time 32m

Yield 6-8 serving(s)

Number Of Ingredients 20

2 tablespoons olive oil
1 lb Italian sausage, hot, thinly sliced
2 garlic cloves, minced
1 onion, medium, sweet, diced
1 shallot, thinly sliced
1 cup fingerling potato, diced
2 carrots, large, thinly sliced
1 zucchini, small, diced
15 ounces beef broth (1 1/2 cans)
14 ounces stewed tomatoes (1 can, not drained)
5 ounces wine, dry, red
1 teaspoon sugar, white (optional)
1/2 cup cavatappi pasta, uncooked
1 cup lima beans, rinsed & drained
1/4 cup arugula, rinsed
1/4 teaspoon oregano, dried
3 -4 basil leaves, finely sliced
1/4 teaspoon salt, sea, fine
1/4 teaspoon black pepper, freshly ground
4 tablespoons parmesan cheese, grated (garnish)

Steps:

  • In a large pot, turn the heat to medium and.add the olive oil.
  • Cook the Italian sausages in the hot oil, stirring occasionally until browned then remove the sausage and allow to cool.
  • Next add to the oil the garlic, onion, shallot, potato, and carrot, cooking until the onion is soft.
  • Now add the beef broth, stewed tomatoes, red wine and sugar and bring to a steady boil.
  • Once it is boiling add the zucchini and lima beans, reduce heat to low, cover and simmer for an hour.
  • Lastly you will add the sausage, pasta and arugula into the pot and simmer until the pasta is tender.
  • Stir in the oregano and chopped basil, mixing well, season to taste with salt and pepper.
  • Pour into bowls and garnish with freshly shredded parmesan cheese.
  • We had this soup with Italian buns and a nice simple fruit salad for a lovely dinner, it was very filling .

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