Sausagepastabeansoup Recipes

SPICY PASTA, BEAN, AND SAUSAGE SOUP

Steps:

• Strain liquid from canned beans into blender.
• Add 1 cup beans and puree until smooth.
• Heat oil in large pot over medium heat.
• Add sausages, rosemary, garlic, and crushed red pepper.
• Sauté until sausages are cooked through, breaking up with fork, about 8 minutes.
• Mix in tomato paste.
• Add bean puree, remaining beans, broth, and pasta.
• Simmer until pasta is tender and mixture is thick, stirring occasionally, about 30 minutes.
• Mix in 1/4 cup cheese.
• Season with salt and pepper.
• Serve, passing remaining 1 1/4 cups cheese.
• Makes 4 to 6 (main-course) servings.

HEARTY ITALIAN SAUSAGE AND BEAN SOUP

Steps:

• Heat a large saucepan over medium-high heat. Cook and stir sausage, onion, and garlic in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Add broth, black beans, butter beans, diced tomatoes, basil, and oregano; bring to a simmer. Cover and cook for at least 10 minutes.
• Sprinkle each serving with Parmesan cheese.

PASTA, SAUSAGE AND BEAN SOUP

Steps:

• Heat oil in heavy large Dutch oven over medium-high heat. Add sausages and sauté until beginning to brown, breaking up with back of spoon, about 5 minutes. Add onions, carrots, celery, garlic, basil, rosemary, crushed red pepper and sage. Sauté until vegetables begin to soften, about 10 minutes. Add broth, tomatoes with their juices and beans. Bring soup to boil. Reduce heat and simmer until vegetables are tender and flavors blend, about 20 minutes.
• Add macaroni to soup and simmer until tender, about 15 minutes. Season to taste with salt and pepper.

ITALIAN SAUSAGE AND PASTA SOUP

Steps:

• Cook Italian sausage and onion in a skillet over medium-high heat until sausage is browned and crumbly and onion is soft and translucent, about 8 minutes.
• Mix in chicken broth, diced tomatoes, pasta, Italian seasoning, salt, and pepper. Bring to a boil. Reduce heat and simmer until pasta is tender, stirring occasionally, about 10 minutes. Add ricotta cheese and cook until ricotta is fully incorporated, 2 to 3 minutes more.
• Top each serving with 2 tablespoons mozzarella cheese, 1 tablespoon Parmesan cheese, and 1/2 tablespoon fresh basil.

SAUSAGE BEAN SOUP

Steps:

• In a large soup pot, brown the sausage with the onion, breaking up the sausage as it cooks. Drain off fat and rinse and drain again well.
• Return cooked drained sausage and onions to pot.
• Add the garlic, celery, carrots, bell pepper, undrained tomatoes, beef broth, sugar, oregano, basil, thyme, and pepper.
• Bring to a boil; reduce heat and gently simmer for 20-25 minutes or until veggies are tender.
• Stir in the rinsed and drained cannellini beans. Cook for an additional 5 minutes until heated through.
• Add salt, if needed, to taste.

SAUSAGE, PASTA & BEAN SOUP

Steps:

• In large skillet, combine sausage, onion, garlic and bell pepper. Cook until sausage is browned and vegetables are tender.
• Put into large soup pot and add remaining ingredients except pasta, beans and zucchini. Bring to a boil and simmer 30 minutes.
• Add pasta, beans and zucchini and simmer another 20-25 minutes or until pasta is tender.