Tag: Italian sausages

Spinach and Turkey Italian Sausage Soup with Veggies and Orzo

by Pam on September 17, 2012

I am sorry I didn’t post my normal Monday recipe but I was feeling terrible on Sunday with a nasty headache, stuffy nose, & sore throat so I didn’t have it in me to cook or do a blog post. Thankfully, I am feeling better today but still not 100%. My daughter is getting over a cold and my son now is coughing and has a stuffy nose – you’ve gotta love the back to school germs!! Even though it’s nearly 90 degrees outside, I decided to make us a big batch of soup in hopes that it will make us all feel better. I grabbed whatever I had on hand which ended up being spinach, tomatoes, carrots, celery, onions, lots of garlic, turkey Italian sausage, orzo, and chicken broth. It was quick to make and only simmered for 1 1/2 hours so my house didn’t get too hot. I loved how simple this soup was to make and how comforting and delicious it tasted. The best part is that both of my kids requested leftovers for their school lunches – I love that!

Heat the olive oil in a large Dutch oven over medium heat. Add the onion and the turkey Italian sausage and cook, stirring often, until the sausage has cooked through. Side Note: Use a potato masher to break up the Italian sausage quickly and easily into crumbles. Add the carrot, celery, and minced garlic; stir often for 2 minutes. Add the diced tomatoes, chicken broth, bay leaf, chicken bouillon granules, and season with sea salt and freshly cracked pepper, to taste. Cover with a lid and let the soup simmer for 1 1/2 hours, stirring occasionally.

Add the orzo and simmer for 15 minutes. Add the spinach right before serving. Taste and re-season if needed. Enjoy.

Print^[1]

Spinach and Turkey Italian Sausage Soup with Veggies & Orzo

Yield: 8

Prep Time: 10 min.

Cook Time: 90 min.

Total Time: 100 min.

Ingredients:

1 tsp olive oil
1 small sweet yellow onion, diced
3 turkey Italian sausages, casings removed
3 carrots, diced
3 celery stalks, diced
5 cloves of garlic, minced
1 15oz can of diced tomatoes, drained
8 cups of chicken broth
3 tsp chicken bouillon granules
1 bay leaf
Sea salt and freshly cracked pepper, to taste
1 cup of orzo
2 cups of baby spinach, chopped

Directions:

Heat the olive oil in a large Dutch oven over medium heat. Add the onion and the turkey Italian sausage and cook, stirring often, until the sausage has cooked through. Side Note: Use a potato masher to break up the Italian sausage quickly and easily into crumbles. Add the carrot, celery, and minced garlic; stir often for 2 minutes. Add the diced tomatoes, chicken broth, bay leaf, chicken bouillon granules, and season with sea salt and freshly cracked pepper, to taste. Cover with a lid and let the soup simmer for 1 1/2 hours, stirring occasionally.

Add the orzo and simmer for 15 minutes. Add the spinach right before serving. Taste and re-season if needed. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)

White Bean Soup with Kale and Turkey Italian Sausage

by Pam on October 4, 2012

We are finally having cooler weather here in Portland and since it was in the 60′s and very windy, I decided to make a pot of soup. After looking through my cupboards and refrigerator I found homemade chicken broth^[1], white beans, kale, a carrot, garlic, and a couple of Italian sausages. I loved the simplicity of this soup. No fancy herbs. No heavy cream. Just basic ingredients that when combined made an outstanding soup. We all loved it and enjoyed hearty bowls of soup for dinner. I love watching my kids eat the kale without any qualms… it does my heart good! I served this soup with my House Salad^[2] tossed with Fran’s Vinaigrette^[3] and some freshly baked bread for a delicious and healthy meal.

Heat a large Dutch oven over medium heat. Coat with cooking spray then add the turkey Italian sausages. Cook on all sides, until cooked through, about 7-8 minutes in total. Slice the sausages down the center lengthwise then place back into the Dutch oven to cook on each side for another 2-3 minutes. Remove from the Dutch oven and let cool then dice into small bite sized pieces.

Add the olive oil to the pot then toss in the onion and carrot. Cook, stirring often, for 5-6 minutes or until tender. Add the garlic and cook, stirring constantly, for 1 minute. Add the chicken stock, white beans, and chopped sausage. Season with sea salt and freshly cracked pepper, to taste. Cover with the lid and let the soup simmer for 45 minutes. Use an immersion blender to blend a little bit of the soup to make it thicker. Add the kale and stir until well combined and let it cook for 1-2 minutes. Ladle into bowls and served topped with Parmesan cheese if desired. Enjoy.

Print^[4]

White Bean Soup with Kale and Turkey Italian Sausage

Yield: 6-8

Prep Time: 10 min.

Cook Time: 60 min.

Total Time: 70 min.

Ingredients:

2 links of turkey Italian sausage, cooked, then diced
2 tsp of olive oil
1/2 sweet yellow onion, finely diced
1 large carrot, finely diced
1 clove of garlic, minced
5 cups of homemade chicken broth (see link above)
3 cans of white beans, drained & rinsed
Sea salt and freshly cracked pepper, to taste
2 cups of kale, chopped
Parmesan cheese, if desired

Directions:

Heat a large Dutch oven over medium heat. Coat with cooking spray then add the turkey Italian sausages. Cook on all sides, until cooked through, about 7-8 minutes in total. Slice the sausages down the center lengthwise then place back into the Dutch oven to cook on each side for another 2-3 minutes. Remove from the Dutch oven and let cool then dice into small bite sized pieces.

Add the olive oil to the pot then toss in the onion and carrot. Cook, stirring often, for 5-6 minutes or until tender. Add the garlic and cook, stirring constantly, for 1 minute. Add the chicken stock, white beans, and chopped sausage. Season with sea salt and freshly cracked pepper, to taste. Cover with the lid and let the soup simmer for 45 minutes. Use an immersion blender to blend a little bit of the soup to make it thicker. Add the kale and stir until well combined and let it cook for 1-2 minutes. Ladle into bowls and served topped with Parmesan cheese if desired. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} homemade chicken broth (www.gordon-ramsay-recipe.com)
^{^} House Salad (www.gordon-ramsay-recipe.com)
^{^} Fran’s Vinaigrette (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)

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Nigella Lawson’s meatballs

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Learn how to make meatballs at home with this easy recipe from Nigella Lawson’s new Italian show Nigellissima. The rich tomato sauce is the perfect accompaniment to these tasty bites

Serves: 4
Prep time: 10 mins
Cooking time: 35 mins
Total time: 45 mins
Skill level: Easy peasy
Costs: Cheap as chips

That’s goodtoknow

Nigella says: ‘Don’t worry if you can’t get Italian sausages easily; I gave this recipe to an Italian friend of mine (who lives in London) and she – ironically – chooses to fashion hers out of everyday English Porkinsons. And if that’s good enough for her. . .’

Ingredients

450–500g Italian sausages
2 x 15ml tbsp garlic oil
4 fat or 6 spindly spring onions, finely sliced
1tsp dried oregano
60ml white wine or vermouth
2 x 400g cans chopped tomatoes, plus water to rinse 1⁄2 can
2 bay leaves
salt and pepper, to taste
chopped fresh parsley, to serve (optional)

Method

Squeeze the sausage meat from the sausages and roll small cherry-tomato-sized meatballs out of it, putting them onto a clingfilm-lined baking tray as you go. Your final tally should be around 40.
Heat the oil in a large, heavy-based pan or flameproof casserole and add the meatballs, frying them until golden; as they become firmer, nudge them up in the pan to make room for the rest, if you can’t fit them all in at first.
When all the meatballs are in the pan and browned, add the spring onion and oregano and stir about gently.
Add the wine or vermouth and chopped tomatoes, then fill half of one of the empty cans with cold water and tip it into the other empty can, then into the pan. The can-to-can technique is just my way of making sure you swill out as much of the tomato residue as possible.
Pop in the bay leaves and let the pan come to a fast simmer. Leave to cook like this, uncovered, for 20 minutes until the sauce has thickened slightly and the meatballs are cooked through. Check the sauce for seasoning, adding some salt and pepper, if you like.
During this time you can cook whatever you fancy to go with the meatballs, whether it be pasta, rice, whatever.
Once the meatballs are ready, you can eat them immediately or let them stand, off the heat but still on the stove, for 15 minutes. The sauce will thicken up a bit on standing.
Should your diners be other than children who baulk at green bits, sprinkle with parsley on serving.

By Recipe taken from Nigellissima: Instant Italian Inspiration by Nigella Lawson (Chatto & Windus, £26)

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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