Recipe: Yummy Italian sausage soup

Delicious, fresh and tasty.

Italian sausage soup. Delicious sausages made with premium ingredients. In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper.

Cover and cook until sausage is no longer pink; drain. Garnish with Parmesan cheese if desired. In Dutch Oven, brown sausage with garlic. You can have Italian sausage soup using 14 ingredients and 5 steps. Here is how you cook it.

Ingredients of Italian sausage soup

  1. Prepare 1 lb of italian sausage.
  2. You need 1/2 cup of dry bread crumbs.
  3. Prepare 1/4 cup of parmesan cheese.
  4. You need 1/4 cup of milk.
  5. It's 1 of egg.
  6. Prepare 1/2 tsp of basil.
  7. You need 1/2 tsp of black pepper.
  8. Prepare 1/4 tsp of garlic salt.
  9. You need 4 cup of chicken broth.
  10. You need 1 tbsp of tomato paste.
  11. You need 1 clove of garlic minced.
  12. You need 1 tsp of red pepper flakes.
  13. Prepare 1/2 cup of mini pasta shells.
  14. Prepare 1 packages of spinach 10 oz.

Stir in broth, tomatoes and carrots, season with salt and pepper. In a large pot, cook sausage over medium heat until brown. Remove with a slotted spoon, and drain on paper towels. I have an Italian friend who is and excellent cook.

Italian sausage soup step by step

  1. For meatballs, combine sausage, bread crumbs, 1/4 cup cheese, milk, egg, basil, black pepper and garlic salt in large bowl. roll into 1/2" balls..
  2. add pasta, cook on low 30 minutes. stir in spina v.
  3. Combine broth, tomato paste, garlic and red pepper flakes in crockpot. add meatballs, cover crockpot. cook on low 5-6 hours..
  4. add pasta; cook on low 30 minutes. stir in spinach when pasta is tender.
  5. sprinkle with additional cheese..

She came to dinner and she loved it and wanted the recipe. Add sausage and cook until browned, breaking apart with a wooden spoon. Loaded with zesty sausage and an array of veggies, this soup will hit the spot! A hint of brown sugar balances the heat with a little sweetness, making it a real crowd-pleaser. "I'm part owner of a small tavern, and on Saturdays, we provide soups and deli sandwiches free of charge. Our patrons love this recipe," writes Dan Bute of Ottawa, Illinois.