Best Sausage Penne Soup Recipes

Italian Sausage and Penne Pasta Soup image

Provided by out of here

Categories Penne

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 lb mild Italian sausage
1/2 cup yoshida's teriyaki sauce
2 (14 1/2 ounce) stewed tomatoes
2 cups water
1 cup frozen corn
1 cup frozen peas
6 carrots, peeled and sliced
1/2 cup baby lima beans
1 teaspoon salt
1/2 teaspoon pepper
2/3 cup penne pasta
1 large sweet onion, chopped
1/3 poblano pepper, chopped
2 tablespoons chicken bouillon

Steps:

In a heavy soup pot, brown the sausage.
Now add the onion, carrots, Yoshida's, chicken bouillon, pablano pepper, salt and pepper.
Brown all this very well,about 20 minutes.
Add the stewed tomatoes that you chop in a blender, water, all the vegetables,a nd the penne pasta.
Cook all together until the pasta is cooked.
I usually just let it simmer.
Add more water if needed.
You can add whatever vegetables you like.

Nutrition Facts : Calories 460.2, Fat 21.8, SaturatedFat 7.4, Cholesterol 43.1, Sodium 2658.6, Carbohydrate 46.9, Fiber 7.7, Sugar 15.5, Protein 22.2

Sausage & Penne Soup Recipe - (4.3/5) image

Provided by Lsweetnell

Number Of Ingredients 16

1 pound Italian sausage
1/2 medium onions, chopped
2 large cloves garlic minced
6 cups spinach
2 tablespoon whiskey
4 cups low sodium chicken broth
1/2 (15.5-ounce) can cannellini beans, drained and rinsed
1 teaspoon dried oregano
1 teaspoon dried basil
1 tablespoon dried parsley
1 cup water
1 cup uncooked penne pasta
2 tablespoons butter melted
2 tablespoons flour
4 slices Swiss cheese
1 cup Provel cheese, shredded

Steps:

Brown sausage in large saucepan. Add onion and cook until soft; approximately 3 to 4 minutes. Add garlic and cook additional 1 minute. Add spinach and cook until wilted; approximately 3 to 4 minutes. Drain any excess grease. Add whiskey and using spoon remove brown bits from the bottom of the pan. Add chicken broth and simmer 20 to 30 minutes. Add beans, oregano, basil, parsley and water. Bring to a low boil. Add penne pasta and cook for about 15 minutes or until pasta is tender. Turn soup to low. Preheat oven to 400°F. Combine melted butter with flour creating smooth paste (also known as a roux). Add slowly to the soup and stir. Continue cooking on low until slightly thickened. Divide soup between 4 ovenproof bowls. Top with slice of Swiss cheese and 1/4 cup Provel. Bake on cookie sheet for 5 to 7 minutes or until cheese is melted. Turn oven to broil and cook for an additional 1 to 2 minutes or until lightly browned.

SAUSAGE PENNE SOUP image

Yield 4 bowls

Number Of Ingredients 23

ngredients
1 lb Italian sausage
Â½ medium onion chopped
2 large cloves garlic minced
6 large handfuls spinach
2 tablespoon whiskey
4 cups low sodium chicken broth
Â½ can cannellini beans
1 teaspoon dried oregano
1 teaspoon dried basil
1 tablespoon dried parsley
1 cup water
1 cup uncooked penne pasta
2 tablespoons butter melted
2 tablespoons flour
4 slices Swiss cheese
1 cup shredded provel
Instructions
Brown sausage in large saucepan. Add onion and cook until soft; approximately 3-4 minutes. Add garlic and cook additional 1 minute. Add spinach and cook until wilted; approximately 3-4 minutes. Drain any excess grease. Add whiskey and using spoon remove brown bits from the bottom of the pan. Add chicken broth and simmer 20-30 minutes.
Add beans, oregano, basil, parsley and water. Bring to a low boil. Add penne pasta and cook for about 15 minutes or until pasta is tender. Turn soup to low.
Preheat oven to 400 degrees.
Combine melted butter with flour creating smooth paste (also known as a roux). Add slowly to the soup and stir. Continue cooking on low until slightly thickened.
Divide soup between 4 ovenproof bowls. Top with slice of Swiss cheese and Â¼ cup provel. Bake on cookie sheet for 5-7 minutes or until cheese is melted. Turn oven to broil and cook for an additional 1-2 minutes or until lightly browned.

Steps:

Instructions Brown sausage in large saucepan. Add onion and cook until soft; approximately 3-4 minutes. Add garlic and cook additional 1 minute. Add spinach and cook until wilted; approximately 3-4 minutes. Drain any excess grease. Add whiskey and using spoon remove brown bits from the bottom of the pan. Add chicken broth and simmer 20-30 minutes. Add beans, oregano, basil, parsley and water. Bring to a low boil. Add penne pasta and cook for about 15 minutes or until pasta is tender. Turn soup to low. Preheat oven to 400 degrees. Combine melted butter with flour creating smooth paste (also known as a roux). Add slowly to the soup and stir. Continue cooking on low until slightly thickened. Divide soup between 4 ovenproof bowls. Top with slice of Swiss cheese and Â¼ cup provel. Bake on cookie sheet for 5-7 minutes or until cheese is melted. Turn oven to broil and cook for an additional 1-2 minutes or until lightly browned.