Soup Series #6 Italian Vegetable Soup Recipe

Italian Sausage & Vegetable Soup Recipe

Nutritional Facts

1 cup: 164 calories, 3g fat (0 saturated fat), 0 cholesterol, 426mg sodium, 26g carbohydrate (6g sugars, 5g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.

TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES: 7 servings

Ingredients

  • 1 lb bulk Colazione Italian sausage or your choice of Piemonte Sausage
  • 2 celery ribs, sliced
  • 1 medium onion, chopped
  • 1 medium carrot, halved and sliced
  • 1 tablespoon olive oil
  • 2 cups water
  • 1 can (15 oz) white kidney or cannellini beans, rinsed and drained
  • 1 can (14-1/2 oz) diced tomatoes, undrained
  • 1 can (14-1/2 oz) reduced-sodium chicken broth
  • 1/2 cup marsala wine or additional reduced-sodium chicken broth
  • 1 teaspoon each dried basil, marjoram, oregano and thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup uncooked bow tie pasta
  • 6 cups torn escarole (about 1 small head)

Directions

  1. In a Dutch oven, saute the sausage until it is no longer pink, drain. Then saute the celery, onion and carrot in oil until tender. Stir in the water, beans, tomatoes, broth, wine and seasonings. Bring to a boil. Stir in pasta.
  2. Reduce heat; simmer, uncovered, for 13-15 minutes or until pasta is tender, adding escarole during last 3 minutes of cooking.

Soup Series #5 – Italian Sausage & Bean Soup Recipe

Italian Sausage & Bean Soup Recipe

TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

Directions

  1. In a Dutch oven, cook sausage over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 16-20 minutes or until flavors are blended. Yield: 6 servings (2 quarts).

Nutritional Facts

1-1/3 cups: 416 calories, 21g fat (8g saturated fat), 53mg cholesterol, 1411mg sodium, 35g carbohydrate (9g sugars, 12g fiber), 23g protein.

Originally published as Italian Sausage & Bean Soup in Taste of Home February/March 2012, p52

Soup Series #4 – Hearty Cannellini & Sausage Soup Recipe

Hearty Cannellini & Sausage Soup Recipe

TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 12 ounces Piemonte Italian Beer sausage, cut into 1/2-inch pieces
  • 4-1/2 cups vegetable broth
  • 2 cans (15 ounces each) cannellini or white kidney beans, rinsed and drained
  • 4 cups coarsely chopped Chinese or napa cabbage
  • 3 green onions, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. 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.

Nutritional Facts

1-1/3 cups: 283 calories, 14g fat (5g saturated fat), 35mg cholesterol, 1672mg sodium, 24g carbohydrate (3g sugars, 6g fiber), 15g protein.

Originally published as Hearty Cannellini & Sausage Soup in Taste of Home October/November 2012, p65

Soup Series #3 – Sausage Tortellini Soup Recipe

Sausage Tortellini Soup Recipe

TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 10 servings

Ingredients

  • 1 pound bulk Piemonte Colazione sausage
  • 2 cups water
  • 2 cups chopped cabbage
  • 1 can (14-1/2 oz) Italian stewed tomatoes, undrained and cut up
  • 1 can (14-1/2 oz) beef broth
  • 1 can (10-1/2 oz) condensed French onion soup
  • 1 package (9 oz) refrigerated cheese tortellini
  • 1/2 cup grated Parmesan cheese

Directions

  1. In a large saucepan, cook sausage over medium heat until no longer pink; drain. Stir in the water, cabbage, tomatoes, broth and soup. Bring to a boil. Reduce heat; simmer, uncovered, for 8 minutes. Stir in tortellini; cook 7-9 minutes longer or until pasta is tender. Sprinkle with cheese.
    Freeze option: Before adding cheese, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth, water or milk if necessary. Serve with cheese.
      (2-1/2 quarts).

Nutritional Facts

1 cup: 199 calories, 10g fat (4g saturated fat), 34mg cholesterol, 912mg sodium, 17g carbohydrate (5g sugars, 2g fiber), 11g protein.

Originally published as Sausage Tortellini Soup in Simple & Delicious March/April 2009, p37

Soup Series #2 – Hearty Sausage Minestrone Recipe

Hearty Sausage Minestrone Recipe

TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

Ingredients

  • 1 pound bulk Piemonte Italian Beer sausage (Garlic flavored Agilio-fresco or Bernie’s Classis Sweet or Hot)
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 2 medium carrots, chopped
  • 3 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic, undrained
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 cup ditalini or other small pasta

Directions

  1. In a Dutch oven, cook sausage, onion, celery and carrots over medium heat 8-10 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain.
  2. Stir in tomatoes, beans, broth, garlic powder and pepper; bring to a boil. Add pasta; cook, covered, 6-8 minutes or until pasta is tender.
  3. Freeze option: Freeze cooled minestrone in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Yield: 8 servings (3-1/2 quarts).

Nutritional Facts

1-3/4 cups: 372 calories, 13g fat (4g saturated fat), 33mg cholesterol, 1481mg sodium, 44g carbohydrate (9g sugars, 9g fiber), 18g protein.

Originally published as Hearty Sausage Minestrone in Simple & Delicious October/November 2014

 

Soup Series #1 Chicken Cassoulet Soup

This favorite is a slow cooker recipe. This is an easy version of traditional French cassoulet. It uses several types of beans, sausage and chicken instead of traditional duck.

  • Time: Prep: 35 min.
  • Cook: 6 hours
  • Makes: 7 servings 

Ingredients

  • 1/2 pound bulk pork sausage
  • 5 cups water
  • 1/2 pound cubed cooked chicken
  • 1 can (16 oz) kidney beans, rinsed and drained
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 2 medium carrots, shredded
  • 1 medium onion, chopped
  • 1/4 cup dry vermouth or chicken broth
  • 5 tsp chicken bouillon granules
  • 4 garlic cloves, minced
  • 1/2 tsp dried thyme
  • 1/4 tsp fennel seed, crushed
  • 1 tsp dried lavender flowers, optional
  • 1/2 pound bacon strips, cooked and crumbled

Directions

  1. In a large skillet, cook sausage over medium heat until no longer pink; drain.
  2. Transfer to a 4- or 5-qt. slow cooker. Add the water, chicken, beans, carrots, onion, vermouth, bouillon, garlic, thyme, fennel and if desired, lavender. Cover and cook on low for 6-8 hours or until heated through.
  3. Divide among bowls; sprinkle with bacon. Yield: 7 servings (2-3/4 quarts).
Editor’s Note: Look for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn’t been treated with chemicals. Originally published as Chicken Cassoulet Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2011, p69  

Italian Peasant Stew – Sausage and Cabbage Stew

The best thing about cold weather? It’s the best excuse to make a big pot of soup or stew! A hearty and simple Italian peasant stew, which is more stew than soup.

It uses Savoy cabbage (use Napa cabbage for milder taste),  Italian sausage, white beans, fresh parsley, and Parmesan cheese.  We use savoy cabbage for this recipe, but you could use regular cabbage, Asian cabbage, collard greens or even dinosaur kale. If you want to make this stew vegetarian, leave out the sausage and double the beans.
Easy to make and easy on the budget. Buon appetito!
  • Prep time: 10 minutes
  • Cook time: 50 minutes
  • Yield: Serves 8 to 10

Ingredients

  • 1 Tbsp olive oil
  • 1 pound Bernie’s Sweet Italian sausage, removed from casings
  • 1 large yellow onion, half sliced and half minced
  • 2 garlic cloves, minced
  • 1 1/2 cups white wine
  • 1 15-oz can of white beans (cannellini, Great Northern, or Navy), drained
  • 1 quart vegetable or chicken stock
  • 1 quart water
  • 1 teaspoon salt, more to taste
  • 1 large (2-lb) savoy cabbage, quartered, then sliced into 1/4-inch thick slices
  • 2 bay leaves
  • 1 cup chopped parsley, loosely packed
  • 1/2 cup to a cup of freshly grated Grana Padano or Pecorino cheese for garnish (or Parmesan)

Directions

  • Brown the sausage: Heat the olive oil on medium-high heat in a large (8-quart), thick-bottomed pot. Add the sausage, breaking it up into pieces as you put it into the pot in a single layer. When the sausage has nicely browned, remove it with a slotted spoon and set aside.
  • Sauté onions, garlic: Add the minced onion (save the sliced onion for later) and sauté for 3-4 minutes, stirring often.Once the onions give up some of their water, use a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the minced garlic and cook for another 1-2 minutes.
  • Add wine, beans, boil, lower heat to simmer: Add the white wine and the beans and bring to a rolling boil. Reduce to a simmer. Cover and cook for 10 minutes. If you want, for a thicker base, use an immersion blender to blend some (or all) of the beans and onions.
  • Add water, stock, salt, cabbage, sliced onion, bay leaves sausage, then simmer: Add the water, stock, salt, cabbage, sliced onion half, bay leaves and browned sausage. Bring to a boil, reduce heat to a simmer. Cover and simmer for 10 minutes, then uncover and continue cooking until the cabbage is tender, about another 10-20 minutes.

To serve, sprinkle on chopped parsley and grated cheese.

 

Italian Sausage and Pasta Bake

Yum, another recipe from our files to yours. Enjoy!

  • Prep Time: 6 min
  • Cook Time: 35 min
  • Total Time: 41 min
  • Makes 6 Servings

Ingredients

  • 2 1/2 cups dried cavatelli or medium sized shell pasta
  • 12 oz. Bernie’s Sweet Italian sausage links, cut into 3/4 pieces
  • 1 can, 29 oz. Contadina® Tomato Sauce
  • 1 large green sweet pepper cut into strips
  • 1 tsp. dried basil
  • 1 tsp. dried oregano, crushed
  • 1 cup shredded mozarella cheese

Directions

1. Cook pasta according to package directions; drain

2. Meanwhile cook sausage and pepper in large skillet over medium-high heat, 3 minutes or until sausage is no longer pink; drain.

3. Stir in tomato sauce, basil, oregano and half of cheese. Stir in pasta.

4.  Spoon mixture into 2-qt. casserole dish.

5. Cover and bake at 400°F, 20 minutes or until heated through. Sprinkle with mozzarella cheese bake uncovered 5 mins. Serve with grated Parmesan cheese

Compliments of Contadina® Tomato Sauce with Italian Herbs.

Spicy Italian Pigs in a Blanket

Spicy Sausage in Carrozza

Here is an easy and tasty appetizer to make for your next party, game night or pot-luck. Spice it up with all natural sausage from us.

Total Time: 50 min

  • Prep: 20 min
  • Inactive: 5 min
  • Cook: 25 min
  • Yield: 6 servings
  • Level: Easy
  • Ingredients

Ingredients

Directions

  • In a saucepan add 1/2-inch water to the pan. Immerse sausages in water and simmer for 10 minutes. Remove sausage and dry the pan. Return to the heat and add the olive oil on medium heat. When hot return the sausage to the pan with garlic cloves and saute until medium brown all over. Remove garlic to a bowl. Remove sausage to a plate to cool. Use a fork to mash the garlic with salt and pepper. Stir in mustard and set aside.
  • Preheat oven to 375 degrees F.
  • Cut each piece of dough into 2 and roll out until 1/4-inch thick. Cut 6 pieces of dough about 3 inches wide and 1/2-inch shorter then the length of sausage, just enough to wrap around sausage with the ends peeking out. Spread bottom of each dough with a tablespoon of garlic/mustard paste. Set sausage on top, moisten 1 dough edge with a wet finger so it sticks together and roll. Press the seam firmly and set them on a lightly floured sheet pan, seam side down. Brush with olive oil. Bake until brown all around.
  • Remove and let cool for 5 minutes. Cut into 3/4-inch long pieces and serve.

 

Beef and Sausage Stew

An oldie but a goodie! A favorite of ours!
This has withstood the test of time. #piemontesausage #tasteittoloveit