Kitty said: Yes.Recipe for your favorite soup using italian sausage?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Recipe for your favorite soup using italian sausage?),it will help you,my kids.
no websites please, just the recipe. Thanks.
Answers:
Sausage and Tortellini Soup Recipe
Here's a recipe for a quick and hearty soup that works well both on top of the stove and in the crockpot.
3/4 - 1 LB. Italian sausage (hot or mild)
1 can (14 1/2 oz) Diced Tomatoes with Basil, Garlic & Oregano
1 pkg (9 oz.) fresh or frozen cheese tortellini
1 can (14 oz) beef broth
1 c. water
1 tsp. oregano
1 tsp. basil
1/4 tsp. hot pepper
1 Tbsp. garlic
1 small onion chopped
1 can french cut green beans (optional)
2 green onions, sliced
fresh grated Parmesan cheese
Brown sausage & drain. Add remaining ingredients, except beans, tortellini & cheese. Bring to a boil. Add tortellini, cover, reduce heat and simmer until pasta is nearly done. Add beans and simmer until heated through. Sprinkle with finely grated fresh parmesan cheese and serve.
For the crockpot version: Brown & drain sausage. Put rem. ingred., expect beans, tortellini & cheese in crockpot. Cook on low 4 - 5 hours. Turn crockpot to high. Add tortellini and beans. Continue cooking until tortellini is tender. Serve with a sprinkling of cheese.
Makes 4 generous servings.
Good hot, warm or surprise, cold! Enjoy.
Other Answers:
Cook a little to take off some fat cut up put in pot add water the spices you like pasta veggies spuds cook tell its done thicken with corn starch i like a little hot sauce with mine it gives a nice bite if you don't like pasta use rice to get it a little more taste add sage or beef stock
Ok this is the best soup I ever tasted with Italian sausage, My mama is from Italy and she used to make a lot at one time and freeze it. I am remembering the recipe from heart so just know that a little less of this and more of that will be fine.
3 tbsp olive oil;
1 cup/240 ml whole milk;
4tbsp butter plus
1/2 lb/ already cooked pasta (like rotelli or penne, tortellini or any small pasta)
pinch of ground nutmeg;
1/2 cup chopped onion;
2/3 cup chopped celery;
2/3 cup chopped carrot;
3/4 lb Italian sausage - can be spicy or mild or mixed
1 cup dry white wine;
4 cups canned imported Italian plum tomatoes, cut up, with their juice;
Salt;
Freshly ground black pepper;
4 cups water added as needed
Freshly grated parmigiano-reggiano cheese for serving the soup
Put the oil, butter and chopped onion in the pot, turn the heat to medium and sauté the onion until it becomes translucent. Add the chopped celery and carrot. Cook for about 2 minutes, stirring the vegetables to coat them well.
Add the crumbled or sliced sausage (I use loose sausage) , a large pinch of salt and a few grindings of pepper. Crumble the sausage with a fork, stir well and cook until it has lost its raw color.
Add the milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating - about 1/8 teaspoon - of nutmeg and stir.
Add the wine, let it simmer until it has evaporated, then add the tomatoes and 2 cups of water. Stir and when the soup starts to bubble, turn the heat down so that the soup cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, covered, for 1 hour or more, stirring from time to time. If it begins to dry out , continue the cooking, adding 1 cup of water whenever necessary. Taste and correct for salt. Add the already cooked pasta. Heat and serve.
Serve with freshly grated Parmesan on the side.
And another....
Simple Sausage Kale Soup
5-6 Servings
Ingredients:
1 lb. Italian sausage (can be spicy or mild)
2 onions, chopped
3 Tbsp. olive oil
2 cloves garlic, minced
4 cans (14-1/2 oz. each) chicken broth canned or use fresh
1/2 lb. fresh kale, chopped
2 md. potatoes, peeled and cubed
1 cans (15-1/2 oz. each) kidney beans, rinsed and drained
Parmesean cheese
Directions:
In a large pan over medium heat, cook sausage and onions in oil for 5 minutes or until sausage is browned; drain excess fat. Add garlic; cook for 1 minute. Add broth, potatoes and kale; bring to a boil. Reduce heat; leaving the cover ajar, simmer for 1/2 hour. Add the beans; cook until potatoes are tender and beans are heated through. Serve with grated parmesan cheese.
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