Best Mexican Winter Sausage Soup Recipes

MEXICAN WINTER SAUSAGE SOUP

Steps:

• Cook sausage, breaking it up, and drain off fat when done.
• Add the rest of the ingredients and stir well. Heat until hot.
• Serve with diced avocado and a dollop of sour cream if you want to. Also can break up tortilla chips on top. Feel free to add any ingredients. Enjoy!

SAUSAGE SOUP

Steps:

• In a soup pot, cook sausage over medium heat until no pink remains.
• Add onions, celery, and carrots. Cook uncovered for 5 minutes, or until onions are soft.
• Add tomatoes, chicken broth, cabbage, and basil. Bring to a boil. Stir in macaroni, and cover. Simmer for 10 minutes, or until pasta is tender. Season with garlic salt. Serve.

WINTER SAUSAGE SOUP

Steps:

• Brown the sausage in a large Dutch oven over medium heat until done. Drain well, and set aside. Wipe the pan out with paper towels.
• Return the sausage to the pan. Add the potatoes and the next 8 ingredients (through black pepper). Bring to a boil; cover, and reduce heat and simmer for 1 hour.
• Add the cabbage and noodles. Cover and simmer for an additional 15 minutes.
• To serve, ladle the soup into bowls. Sprinkle with freshly grated Parmesan cheese.

ITALIAN STYLE WINTER SOUP

Steps:

• Heat oil in a large pot over medium heat. Add garlic and onion and saute for 3 minutes, or until tender. Add the sausage, browning well on all sides, about 5 minutes.
• Add the chicken stock, oregano, basil and parsley. Bring to a boil, reduce heat to low and simmer for 1 hour.
• Add the rice and simmer for 30 more minutes. Finally, add the cream, stirring well. Remove from heat and let soup rest for 5 minutes before serving.

MEXICAN BLACK BEAN SOUP WITH SAUSAGE

Steps:

• In a medium saucepan, heat the olive oil until shimmering. Add the onion and cook over moderate heat, stirring occasionally until softened, about 3 minutes. Add the garlic along with the chipotle, cumin and oregano and cook, stirring, until fragrant, 2 minutes. Add the black beans and chicken stock and simmer, partially covered, for 15 minutes. Using a potato masher, coarsely crush some of the beans.
• Meanwhile, heat a large skillet over high heat. Add the sausage and cook until browned, stirring occasionally, about 5 minutes. Add the sausage to the beans, along with the lime juice and cilantro; season with salt and pepper. Simmer the soup for 2 minutes to allow the flavors to blend. Ladle the soup into bowls and serve, passing the sour cream and lime wedges separately.