Best Quick Italian Sausage Soup Recipes

ITALIAN SAUSAGE SOUP

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.

SIMPLE ITALIAN SAUSAGE SOUP

Steps:

• In a Dutch oven, cook sausage and onion over medium heat until sausage is no longer pink; drain. , Stir in the water, tomatoes, zucchini, green pepper, bouillon, basil, oregano and pepper. Bring to a boil. Stir in linguine. Cover and simmer for 10-15 minutes or until linguine is tender. Sprinkle with cheese.

ITALIAN SAUSAGE SOUP

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.

QUICK SAUSAGE TORTELLINI SOUP

Steps:

• In a Dutch oven, cook sausage and onion over medium heat until sausage is no longer pink and onion is tender, 5-7 minutes, breaking up sausage into crumbles; drain. Add the garlic and pepper flakes; cook 1 minute longer. Stir in the broth, pasta sauce, crushed tomatoes, tomato paste, basil, vinegar, parsley flakes, sugar, oregano, salt and pepper; bring to a boil., Add tortellini; cook, uncovered, until tortellini are tender, 3-5 minutes, stirring occasionally. Serve immediately. If desired, top with cheese.

HOT ITALIAN SAUSAGE SOUP

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.

QUICK ITALIAN SAUSAGE SOUP

Steps:

• In a 5-quart Dutch oven over medium-high heat, cook sausage slices until lightly browned on the outside and no longer pink inside when slashed.
• Remove from Dutch oven with a slotted spoon, drain on paper towels and set aside.
• Spoon off and discard all but 3 tablespoons drippings.
• Add garlic and onions and cook, stirring occasionally, until onions are soft (about 5 minutes).
• Stir in tomatoes (break up with a spoon) and their liquid; then add sausage slices, broth, wine, and basil.
• Bring to a full rolling boil; cover reduce heat, and simmer for 20 minutes.
• Stir in parsley, green pepper, zucchini, and noodles.
• Cover and simmer, stirring occasionally, until noodles are al dente (about 25 minutes).
• Skim off and discard fat.
• Pass cheese at the table to spoon over individual servings.