Best Hearty Sausage Soup Recipes

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.

HEARTY LENTIL AND SAUSAGE SOUP

Steps:

• Heat a large pot over medium-high heat. Break sausage into chunks and put in the pot; cook and stir until completely browned, 5 to 7 minutes.
• Transfer cooked sausage to a slow cooker. Add water, chicken broth, tomatoes, lentils, onion, celery, carrot, and garlic. Season mixture with garlic powder, parsley, oregano, pepper, basil, rosemary, and salt.
• Cook on Low until lentils are tender, about 4 hours.
• Stir cabbage into the soup; continue cooking until the cabbage is softened, 15 to 20 minutes.

HEARTY ITALIAN SAUSAGE SOUP

Steps:

• Heat olive oil in a large saucepan over medium heat. Add sausage and cook until browned, breaking apart with a wooden spoon. Stir in carrots, celery, and red onion; cook until softened, 5 to 10 minutes. Stir in tomato paste and cook until fragrant, about 1 minute. Pour in beans with their liquid.
• Add potatoes, thyme, oregano, salt, and pepper to the saucepan. Pour in enough water to cover, about 1 1/2 cups. Bring to a boil. Reduce heat and simmer until potatoes are tender and soup thickens, about 20 minutes.

JIMMY DEAN HEARTY SAUSAGE AND POTATO SOUP

Steps:

• Melt butter in a large saucepan over medium heat.
• Add onions; saute until tender.
• Stir in flour; cook 1 minute, stirring constantly.
• Gradually stir in chicken broth; bring to a boil; stirring frequently, until thickened and smooth.
• Stir in milk, cream, thyme, sausage and potatoes. Bring to a boil, reduce heat and simmer uncovered for 15 minutes.
• Stir in Parmesan Cheese. Serve hot.

HEARTY CANNELLINI & SAUSAGE SOUP

Steps:

• In a large saucepan, cook and stir sausage over medium heat until lightly browned; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer for 5-10 minutes or until cabbage is tender and flavors are blended.

HEARTY CABBAGE-SAUSAGE SOUP

Steps:

• In a Dutch oven, bring broth, cabbage and onion to a boil. reduce heat; cover and simmer for 10-15 minutes or until cabbage is tender. Add sausage; heat through. , In a bowl, combine the flour, salt and pepper. Gradually add milk, stirring until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

HEARTY ITALIAN SAUSAGE SOUP

Steps:

• 1. COOK sausage, onions and garlic in oil in a large saucepan 10 min., stirring frequently.
• 2. ADD next four ingredients and seasonings. Bring to a boil. Stir in Pasta; cook 8 min. or until tender. Remove from heat.
• 3. STIR in spinach; cover. Let stand 5 min. Top with cheese. Serve with crackers.

HEARTY RUTABAGA, CARROT, PARSNIP AND SAUSAGE SOUP

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add sausage and saut&until brown on all sides, about 7 minutes. Transfer to plate using slotted spoon. Add onion to saucepan. Reduce heat to medium and cook until tender, stirring occasionally, about 8 minutes. Add parsnips, rutabaga and carrot and cook 5 minutes, stirring occasionally. Add broths. Bring to boil. Reduce heat and simmer until vegetables are tender, about 40 minutes.
• Pur&e soup in batches in processor. Return to saucepan. Mix in half and half and thyme. Season with salt and pepper. Add sausage. (Can be prepared 1 day ahead. Cover and chill.) Heat through. Ladle into bowls and serve.

HEARTY SAUSAGE SOUP

Steps:

• In a large skillet, brown kielbasa in batches. Transfer to a 6-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low 6-8 hours or until vegetables are tender. Skim fat.

HEARTY SAUSAGE SOUP

Steps:

• Slice the sausages into half-inch rounds. (Sausage can be cut more easily if partially frozen.) In a large saute pan over medium-high heat, brown the sausage well. Remove with a slotted spoon, and drain by shaking the pieces in a large brown paper bag.
• In a large soup kettle (six quarts or larger), combine sausage, consomme, carrots, onion, beets with juice, tomatoes with juice, tomato paste, cabbage, garlic and cider vinegar. Break up tomatoes with a knife or spoon. Add water to just cover. Bring to a boil, reduce heat to low and simmer for two hours.
• Add the kidney beans to the soup pot, and simmer for an additional hour. Serve garnished with a spoonful of sour cream and a sprinkling of parsley.

HEARTY CHICKEN AND SAUSAGE GUMBO SOUP MY WAY

Steps:

• 1. In large pot, stew chicken with bay leaf til done and tender. About an hour or so. Remove chicken from pot, cool, remove meat from carcass and cut into large bite-sized pieces. Put meat in bowl and cover, set aside or refrigerate til needed later. Measure out 10-12 cups of stock from chicken and pour into clean, large pot. Bring stock to a boil and add celery, onions, potatoes, carrots, okra and chicken bouillon base. Cook til tender. Add chicken and rest of ingredients, and simmer 10-15 minutes over low heat. Serve hot with homemade bread or cornbread for sopping!

HEARTY ITALIAN SAUSAGE SOUP

Steps:

• Cook - sausage, onions and garlic in oil in saucepan 10 minutes, stirring frequently ADD - next 4 ingredients. Bring to boil. Stir in pasta, cook 8 min. or until tender. remove from heat. STIR IN - spinach and cover. Let stand 5 min., top with cheese and serve with crackers.

HEARTY SAUSAGE SOUP II

Steps:

• Heat the olive oil in a large stockpot over medium-high heat; cook the sausage, onions, bell pepper, and garlic in the hot oil until the onion is tender, 5 to 7 minutes. Add the water, cabbage, carrots, diced tomatoes, tomato paste, beef bouillon cubes, seasoned salt, thyme, and cayenne pepper to the stockpot and bring to a boil. Reduce heat to medium-low, place a cover on the stockpot, and cook the soup at a simmer for 45 minutes. Stir the zucchini and beans into the soup; cook another 10 minutes.
• Bring a large pot with lightly salted water to a rolling boil. Cook the egg noodles in boiling water until cooked yet firm to the bite, about 5 minutes. Drain and stir into the soup. Ladle the soup into bowls, and top with Parmesan cheese to serve.

HEARTY SAUSAGE SOUP

Steps:

• Cook and stir the sausage, onion, and bell pepper in a large skillet over medium-high heat until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
• Stir the tomato soup, water, pork and beans, barbeque sauce, and garbanzo beans into the sausage mixture; reduce heat to low and simmer another 15 minutes. Add the instant rice and continue cooking until the rice is tender, about 5 minutes.

HEARTY ITALIAN SAUSAGE SOUP

Steps:

• Cook sausage and onions in large skillet on medium heat 8 min. or until sausage is evenly browned, stirring frequently and adding garlic for the last minute.
• Add broth, water, beans and tomatoes; mix well. Bring to boil, stirring occasionally. Add pasta; stir. Return to boil; simmer on medium-low heat 10 min. or until pasta is tender, stirring occasionally. Remove from heat.
• Stir in kale; cover. Let stand 5 min. or until kale is slightly wilted. Serve topped with cheese.

SLOW COOKER-HEARTY CHICKEN SAUSAGE SOUP

Steps:

• Place first 6 ingredients in a 3 1/2 qt. electric slow cooker; stir well.
• Cover and cook on HIGH 4 hrs. OR cover and cook on HIGH 1 hr. then reduce to LOW and cook 7 hrs.
• Stir in cooked rice during last 30 min. of cooking time.

HEARTY LENTIL AND SAUSAGE SOUP

Steps:

• In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain. In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.