Sausage Ditalini Soup

1 tablespoon olive oil
1 white onion, finely chopped
1 tablespoon garlic, minced
1 pound ground (or chopped links) mild sausage
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Italian seasoning
5 cups chicken stock
1/2 cup Parmesan cheese, freshly grated + additional for topping
2 cups fresh spinach
2 cups dry ditalini pasta (or any very small pasta shape)
1 cup heavy cream
 
Heat the oil in a large Dutch oven or soup pot over medium heat. Add the finely chopped onion and sauté until translucent, a few minutes. Add the minced garlic and stir.
 
Add the sausage to the pot and stir to break it up. Continue to cook until the juices run clear and sausage is no longer pink. Drain off or wipe out any excess grease.
 
Add the salt, pepper, and Italian seasoning to the pot, stirring to combine. Pour in the chicken stock and bring to a gentle boil. Grate in the Parmesan cheese and drop in the spinach leaves. Stir until the spinach leaves wilt. Add in the 2 cups of dry ditalini pasta. Cook for about 10 minutes, or until just tender. Once cooked, turn off the heat and gently pour in the heavy cream. Serve hot with additional Parmesan cheese as a topping if desired.
 
Serves 6.
 
From Ally’s Sweet and Savory Food blog with edits for clarity

Italian Sausage, Cabbage, and White Bean Stew

1 tablespoon extra-virgin olive oil
1 pound chicken sausage (especially sundried tomato), removed from casings and diced
1 large yellow onion, half minced and half sliced
2 garlic cloves, minced
2 15-ounce cans white beans (cannellini, Great Northern, or Navy), drained
1 1/2 cups white wine (or use 1 1/2 cups of the quart of chicken or vegetable stock)
1 quart chicken or vegetable stock
1 large (2 pound) savoy or regular cabbage, quartered, then sliced 1/4-inch thick
1/2 cup finely chopped sundried tomatoes
1 teaspoon salt, or more to taste
2 bay leaves
1 cup chopped parsley
1/2 cup to 1 cup freshly grated Parmesan cheese

Heat the olive oil on medium heat in a large, thick-bottomed pot.  Add the sausage and cook, stirring frequently.  When sausage has cooked on all sides, remove it with a slotted spoon and set aside.

Add the minced onion (reserving the sliced onion for later) and saute for 3-4 minutes, stirring often.  Add the minced garlic and cook for another 1-2 minutes.

Add one can of the beans (reserving the second can for later) and the white wine, and bring to a rolling boil.  Reduce to a simmer.  Cover and cook for 10 minutes.  Using an immersion blender, puree the beans and onions.

Add chicken or vegetable stock, sliced cabbage, sundried tomatoes, reserved sliced onion, remaining can of beans, salt, bay leaves, and browned sausage.  Bring to a boil, then reduce heat to a simmer.  Cover and simmer for 10 minutes, then uncover and continue cooking until cabbage is tender, about another 10 minutes.

To serve, sprinkle with chopped parsley and grated Parmesan cheese.

Serves 8.

From SimplyRecipes.com, with changes

Cabbage and Sausage Soup

1/2 tablespoon olive or vegetable oil

1 pound chicken sausage, cut into 1/4-inch slices

1 tablespoon butter

2 carrots, peeled and thinly sliced

1 medium sweet onion, chopped

2 cloves garlic, minced

1 small head green cabbage, chopped

2 medium potatoes, peeled and cut into 1/2-inch cubes

4 cups chicken broth
1 tablespoon packed brown sugar

1/2 teaspoon black pepper

1/4 teaspoon caraway seeds, optional

1/4 teaspoon dried thyme

1/3 cup heavy cream

Heat oil in a Dutch oven.  Add sausage and cook until browned.  Remove with a slotted spoon and set aside.  

Add butter to the grease in the Dutch oven and cook carrots and onion over medium-heat until soft.  Add garlic and  cook 1 minute.  Add cabbage and cook and stir for a minute or two, until the cabbage wilts somewhat.  

Add potatoes, chicken broth, and brown sugar.  Bring to a simmer, cover and cook until potatoes are soft.  

Add sausage, black pepper, caraway seeds, thyme, and heavy cream.  Bring to a simmer.  Serve.

Serves 4 to 6.

From Spicy Southern Kitchen blog

Rigatoni alla Norcina (Pasta with Sausage and Cream Sauce)

1 small onion
1 tablespoon olive oil
7 ounces pork or chicken sausage
1/3 cup white wine
2/3 cup heavy cream
1 pound rigatoni (or other short pasta)
1/2 cup freshly grated Parmesan cheese
Salt and black pepper

Slice the onion very finely and fry it slowly in the olive oil in a covered pan.  The onion should not be allowed to change color.  Remove the skin from the sausages and divide the meat into very small pieces.  Put the sausage pieces in the pan with the onion.  Add the wine, and cook for 10 minutes.  Add the cream, and simmer gently, uncovered, for another 10 minutes.  Remove from heat, add salt to taste, and keep sauce warm.

Cook the pasta in boiling salted water, following package directions.  Drain the pasta, toss with the grated cheese, and transfer to a heated serving bowl.  Stir in the sauce, add freshly ground black pepper to taste, and serve at once.

Makes 4 servings.

From The Top One Hundred Pasta Sauces by Diane Seed

Sausage Minestrone with Orzo

2 tablespoons canola or olive oil
1 pound chicken sausage, casings removed, diced
1 large onion, peeled and diced
4 carrots, peeled and diced
1 to 2 cloves garlic, minced
1/2 teaspoon dried crushed red pepper
4 cups chicken stock
1 can (26 to 28 ounces) chopped tomatoes
1 can (16 ounces) cannellini beans, drained and rinsed
2 bay leaves
1 zucchini, diced
1 summer squash, diced
1/2 cup dried orzo
3 tablespoons chopped fresh basil

Heat oil in a heavy large Dutch oven over medium-high heat.  Add sausages and saute until beginning to brown, about 5 minutes. Add onion, carrots, garlic, and dried red pepper.  Saute until vegetables begin to soften, about 8 minutes.  Add stock, tomatoes with their juices, beans, and bay leaves.  Bring soup to a boil.  Reduce heat and simmer until vegetables are tender and flavors blend, about 30 minutes, adding water as necessary.  Remove and discard the bay leaves.  Add the zucchini, summer squash, and orzo.  Cook for an additional 10 minutes, again adding water as necessary. Season to taste with salt and pepper, and stir in the basil.

Serves 4.


From recipes from Epicurious and the New England Soup Factory Cookbook by Marjorie Druker and Clara Silverstein, combined and with changes

Lentils with Sausage

3 tablespoons olive or vegetable oil

1 medium onion, finely chopped

2 to 3 medium carrots, finely chopped

1 tablespoon ground cumin

1 tablespoon ground coriander

1/2 teaspoon ground mustard

1 1/4 cups lentils (preferably French green)

6 cups vegetable stock

1 1/2 teaspoons salt

1/4 teaspoon black  pepper

12 ounces chicken sausages, chopped

Heat 2 tablespoons oil in a heavy large pot over moderately high heat until hot but not smoking, then saute onion, stirring occasionally, until golden brown, about 6 minutes.  Add carrots and cook, stirring, until softened, about 5 minutes.  Add ground spices and stir until fragrant, about 1 minute.

Add lentils, stock, salt, and pepper, and bring to a boil, then reduce heat to moderate and cook, covered, until lentils are tender, about 40 minutes.  Add more stock or water as necessary if looking too dry.

While lentils are cooking, heat remaining tablespoon oil in  a skillet over moderately high heat until hot but not smoking, then brown sausage thoroughly, about 5 minutes.  Add sausage to lentils.

Serves 4.

From Gourmet, with some changes

Sausage-Stuffed Acorn Squash

2 small acorn squash, cut in half lengthwise, seeds and center fiber scooped out

2 tablespoons butter

1 red bell pepper, diced

1 large onion, diced

1 pound chicken sausage, diced

1 cup fresh white breadcrumbs

1/2 cup chicken or vegetable broth

1/2 teaspoon pepper

1/2 teaspoon salt

1/4 cup molasses or maple syrup

Heat oven to 375°F.  Melt 1 tablespoon butter and brush on insides of squash halves.  Place squash cut-sides-up on a baking sheet.  Cover the squash with foil and bake for 45 minutes. 

Meanwhile, melt remaining tablespoon butter in cast iron skillet over medium heat. Add bell pepper and onions; sauté until tender, about 5 minutes. Add sausage and cook until lightly browned. Mix in breadcrumbs, broth, pepper and salt.  Add additional seasoning to taste.

Remove squash halves from oven, and mound sausage mixture in center of each.  Brush sausage mixture and squash with molasses or maple syrup. Replace in oven and bake for 15 minutes, or until squash is cooked through.

Serves 4.

From Bon Appetit, with many changes

Corn and Wild Rice Soup with Sausage

12 1/2 cups (or more) vegetable or chicken broth
1 1/4 cups wild rice (about 7 1/2 ounces)
6 1/4 cups frozen corn kernels (about 2 1/2 pounds), thawed
2 tablespoons vegetable oil
10 ounces cooked sausage, cut into 1/2-inch cubes
3 carrots, peeled and diced
2 medium onions, chopped
1 1/2 cups half and half
Chopped fresh chives or parsley

Bring 5 cups broth to simmer in heavy medium saucepan over medium heat. Add wild rice and simmer until all liquid evaporates and rice is almost tender, stirring occasionally, about 40 minutes.  Alternately, cook rice in a pressure cooker with 3-4 cups broth for about 23 minutes under pressure.

Meanwhile, blend 3 3/4 cups corn and 1 1/2 cups broth in processor until thick, almost smooth, puree forms. Heat vegetable oil in heavy large Dutch oven over medium-high heat. Add sausage and sauté until beginning to brown, about 5 minutes. Add carrots and onions and stir 3 minutes. Add remaining 6 cups broth and bring soup to simmer. Reduce heat to low and simmer soup 15 minutes.

Add cooked wild rice, corn puree, and remaining 2 1/2 cups corn kernels to soup. Cook until wild rice is very tender and flavors blend, about 15 minutes longer. Mix in half and half. Thin soup with more broth, if desired. Season soup to taste with salt and pepper. (Soup can be prepared 2 days ahead. Refrigerate until cold; cover and keep refrigerated. Rewarm soup over medium-low heat before continuing.)

Ladle soup into bowls. Garnish with chives and parsley and serve.

Serves 12.

From Epicurious/ Bon Appétit

Lentil Soup with Sausage, Chard and Garlic

1/4 cup canola or olive oil
4 jalapeno chicken sausages, casings removed
1 medium onion, diced
1 red bell pepper, diced
2 medium carrots, peeled and sliced into half-moons or diced
4 cloves garlic, sliced (reserve half for later in recipe)
Kosher salt
1 cup French lentils, sorted and rinsed
2 bay leaves
1 28-ounce can crushed tomatoes
6 cups water
Freshly ground black pepper
1/4 cup extra-virgin olive oil
3 to 4 cups shredded or thinly ribboned Swiss chard leaves or kale
Grated Pecorino Romano or Parmesan cheese to finish

Heat 1/4 cup oil (enough to coat bottom of pot) in a large pot on medium heat. When hot, add the sausage, stirring until it starts to brown, about five minutes. Add the onion, bell pepper, carrots, first two garlic cloves, and a pinch of salt. Cook with the sausage until the vegetables soften a bit, another 5 minutes. Add the lentils, bay leaves, tomatoes, water, more salt and black pepper to taste. Bring to a simmer and allow to cook until the lentils are tender, about 40 minutes. (It might be necessary to add more water if the soup gets too thick.)

Add remaining two sliced garlic cloves to 1/4 extra-virgin olive oil.  Allow to sit until ready to serve lentils.

When the lentils are cooked, remove the bay leaves and discard.  Add the chard and cook until the leaves are tender, just a few minutes more.

To finish, divide soup among bowls. Drizzle garlic oil over soup bowls, and top with freshly grated cheese.

Serves 6.


From Smitten Kitchen blog, with a few minor changes, originally adapted from Secrets of the Best Chefs