TUSCAN BEAN, CHICKEN, AND ITALIAN SAUSAGE SOUP
Tasty Italian soup that's quick and easy to make.
Provided by DomesticGoddess
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease.
- Cook and stir onion with the sausage until translucent, about 5 minutes. Add squash and garlic; cook and stir until the garlic is fragrant, about 1 minute more.
- Pour chicken broth, white beans, and diced tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring the mixture to a simmer and cook until hot, about 15 minutes. Ladle soup into bowls and garnish with Pecorino-Romano cheese to serve.
Nutrition Facts : Calories 358.9 calories, Carbohydrate 40.8 g, Cholesterol 26 mg, Fat 11.7 g, Fiber 9 g, Protein 20.2 g, SaturatedFat 3.9 g, Sodium 1315.3 mg, Sugar 5 g
TUSCAN BEAN, CHICKEN, AND ITALIAN SAUSAGE SOUP RECIPE - (4.7/5)
Provided by campbellkid36
Number Of Ingredients 11
Steps:
- Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease. Cook and stir onion with the sausage until translucent, about 5 minutes. Add squash and garlic; cook and stir until the garlic is fragrant, about 1 minute more. Pour chicken broth, white beans, and diced tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring the mixture to a simmer and cook until hot, about 15 minutes. Ladle soup into bowls and garnish with Pecorino-Romano cheese to serve.
COLLARD GREENS AND WHITE BEAN SOUP WITH ITALIAN CHICKEN SAUSAGE
Steps:
- Heat 1 T oil in large soup pot over med-high heat. Add sausage and cook until browned. Remove sausage and set aside. To the pot, add remaining 1 T olive oil. Lower heat to medium. Stir in onion, carrot, and celery. Cook until onion is translucent, about 8 minutes. Add collard greens, stirring as they wilt and shrink down into the pot. Add beans, salt and pepper, bay leaf, stock, and additional water, as needed, to cover. Simmer soup until the flavors meld, at least 15 minutes. Add sausage into the soup and simmer another minute to heat sausage through. Serve with grated Parmesan, if desired.
KALE, CANNELLINI BEAN AND CHICKEN SAUSAGE SOUP
Provided by Bev Weidner
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat a large Dutch oven between medium and medium-high heat. Add 1 tablespoon olive oil; once the oil is shimmering, add half the chicken sausage and cook until lightly browned on the first side, about 2 minutes. Use tongs to flip the sausage pieces and cook until lightly browned on the second side, about 2 minutes. Use tongs or a slotted spoon to remove the browned sausage to a bowl. Repeat with the remaining olive oil and chicken sausage, but do not remove the second batch of sausage from the Dutch oven.
- Add back the first batch of sausage along with the chicken broth, Parmesan rind, cannellini beans, lemon juice, a large pinch of salt and a couple grinds of black pepper. Increase the heat to high and bring to a boil, then use a wooden spoon or spatula to scrape up any browned bits at the bottom. Reduce to a strong simmer and cook for 5 minutes to allow the flavors to come together. Stir in the kale and cook until just wilted, about 2 minutes. Remove and discard the Parmesan rind. Season the soup with additional salt and pepper if needed.
- Ladle the soup into bowls, then sprinkle with parsley and Parmesan. Serve with lemon wedges and crusty bread.
BEAN, CHICKEN AND SAUSAGE SOUP
I found this recipe in a magazine and have tried different ingredients through the years. My husband thinks this is the best version yet. I hope you enjoy it, too!
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 18 servings (4-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a heavy 8-qt. Dutch oven, cook the sausage, onion and bacon over medium-high heat until sausage is not longer pink; drain. Add the water, tomatoes and seasonings. Cover and simmer for 30 minutes., Add chicken and beans. Simmer, uncovered, for 30-45 minutes. Discard bay leaves.
Nutrition Facts : Calories 196 calories, Fat 12g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 488mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 15g protein.
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