Best Nancys Spinach Sausage Soup Recipes

SPINACH SAUSAGE SOUP

Steps:

• In a large skillet, brown sausage over medium heat until no longer pink. Meanwhile, in a Dutch oven, combine the broth, potatoes and salad dressing mix. Bring to a boil; cover and simmer for 10 minutes or until potatoes are tender. , Drain sausage. Add sausage and spinach to broth mixture; heat through.

NANCY'S SPINACH SAUSAGE SOUP

Steps:

• I make my own broth from powder from the bulk food store. Add 12 cups in a large pot, add chopped carrots and peppers, or so. Chop spinach small. I take the casing of the sausages off and take small pieces and make small balls. Drop them in the soup. Put it on simmer for about 1 hour. No need for salt and pepper. The spices from the sausages goes in everything in the soup.
• It would not let me put 12 cups broth or 1 bag spinach. Or 1 cup orso[ pasta].

ITALIAN SAUSAGE SOUP WITH BEANS AND SPINACH

Steps:

• Remove sausage from casings (if any) and crumble it into a very large pot. (I use a 9-quart Dutch oven.)
• Cook, stirring occasionally, until sausage is browned and cooked through.
• Remove sausage to a paper towel-lined plate and spoon out and discard all but about one tablespoon of fat from the pot.
• Lower heat to medium. Add onion, carrots and celery, along with the salt, and stir to coat with fat. Cook for about 10 minutes, stirring occasionally, until carrots are fairly tender and veggies are lightly browned in spots.
• Add garlic and cook, stirring, one minute more.
• Stir in tomatoes and their juices, scraping up any browned bits from the bottom of the pot.
• Pour in stock.
• Bring to a boil over high heat, then reduce heat to simmer for ten minutes.
• Meanwhile, cook pasta shells to al dente in a separate pot of well-salted water. Drain and toss with the olive oil.
• Back in the big soup pot, add beans, reserved sausage, and spinach.
• Simmer until spinach is wilted.
• Off the heat, stir in parsley and black pepper.
• Ladle soup into bowls, stirring some pasta shells into each. Serve with cheese to pass at the table.

SAUSAGE, SPINACH AND POTATO TART

Steps:

• For the dough: Add flour and salt to the bowl of a food processor and pulse a few times to mix. Add the butter to the bowl and pulse until the mixture looks like crumbly sand. Add the egg and water and pulse again until the dough comes together.
• Very lightly flour the work surface. Dump the dough onto the floured surface and knead a few times until it comes together. Shape the dough into a disc and roll out to a 13-inch circle. Press the dough into the bottom and sides of an 11-inch tart pan with a removable bottom. Level the edges with your fingers. Prick the bottom of the tart with a fork. Freeze until firm, 25 minutes.
• For the filling: Preheat the oven to 400 degrees F.
• While the tart is in the freezer, add the potatoes to a medium saucepan and cover with cold water. Add a big pinch of salt and bring to a boil. Reduce the heat to a simmer, and cook the potatoes until tender but still with a bit of resistance, 5 to 6 minutes. Drain and cool.
• Lightly drizzle the olive oil in a large skillet over medium heat. Add the sausage, and cook, breaking up with the back of a wooden spoon until crumbly and browned, 6 to 8 minutes. Add the spinach by the handful and stir until it just wilts down. Season the mixture with salt and pepper and stir in the green onions. Remove to a bowl to cool.
• Crack the eggs into a medium bowl and stir in the milk. Whisk together until combined and then add some salt and pepper.
• Remove the tart from the freezer. Cover the top with parchment paper and add pie weights or dried beans. Place on a sheet tray and bake for 20 minutes.
• Remove the pie weights and parchment paper and continue baking for 10 minutes more.
• Turn the oven temperature down to 350 degrees F.
• Evenly sprinkle the par-baked tart shell with half of the grated cheese, then the cooked potatoes, and finally top with the sausage and spinach mixture. Pour the eggs over the top and sprinkle with the remaining cheese. Bake for 45 minutes.
• Cool the tart for 10 minutes before serving. Can be served warm or at room temperature.

ITALIAN SPINACH AND SAUSAGE SOUP

Steps:

• In saucepan, combine all ingredients except for cheese. Bring to boil.
• Reduce heat. Simmer, covered, 15 minutes.
• Serve with grated Parmesan sprinkled on top.

SPINACH AND SAUSAGE LENTIL SOUP

Steps:

• In a Dutch oven, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes; drain., Stir in lentils, beans, broth and water; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, about 30 minutes. Stir in tomatoes; heat through., Remove from heat; stir in spinach until wilted. If desired, serve with goat cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

SAUSAGE AND SPINACH SOUP

Steps:

• Sautee the onion in oil and butter until soft.
• Add the sausage meat and stir-fry until no longer pink on the outside.
• Add the tomato paste and cook for 2 minutes, stirring constantly.
• Add the water and bring to boil.
• Add the canned tomatoes and the rice.
• Cook until the rice and the sausage are done.
• If using frozen spinach, add it early and break apart; if fresh or canned, add it a few minutes before the end.
• Serve with grated mozzarella sprinkled on the top.

SAUSAGE AND SPINACH TORTELLINI SOUP

Steps:

• In a small saucepan, cook sausage over medium heat until no longer pink; drain. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth and water; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Return to a boil. Reduce heat, add spinach and tortellini; cook until tortellini is tender, 7-9 minutes. Sprinkle with cheese. If desired, top with crushed red pepper flakes.