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Question

If anyone has a recipe for Italian susage & rice soup? I have only had it once but it was great.

Answer 1

This is how I make it:

Ingredients:
3 tablespoons olive oil
1 large onion, coarsely chopped
2 garlic cloves, chopped
1 cup whole canned Italian tomatoes, chopped
2 tablespoons finely chopped flat-leaf parsley
4 cups water
2 cups chopped Savoy cabbage
2 celery ribs, chopped
1 medium carrot, sliced
Salt and freshly ground black pepper or hot pepper flakes
1/2 pound Italian sweet sausages
1/2 cup rice
Grated Parmesan cheese or extra virgin olive oil, for garnish

Directions:
Heat 2 tablespoons of the olive oil in a large soup pot over medium heat. Add the onion and garlic and cook until the onion becomes translucent, about 5 minutes. Add the tomatoes and parsley. Cover and simmer for about 10 minutes, until the tomatoes break up. Add the water, cabbage, celery, carrot, and salt and pepper to taste. Cover and boil gently for 15 minutes.

Heat the remaining 1 tablespoon of olive oil in a medium skillet over medium heat. Prick the sausages and cook them in the skillet for about 10 minutes, until they are brown all over. Remove the sausages and slice.

Add the rice and sausages to the soup and continue cooking until the rice is tender, about 10 to 15 minutes.

Serve each portion with grated cheese or a drizzle of extra virgin olive oil.

Answer 2

Rice & Sausage Soup


1 lb sweet italian sausage
1 turnip, diced
1/4 lb ham fat, put through fine
1 blade of the food chopper
1 with one small onion
2 quart white of classic bouillon
1 cup rice
1 tablespoon chopped parsley
3 tablespoon butter, softened
1 1/2 cup freshly grated parmesan chee

Cook the sausage for 10 minutes in boiling water, drain, cut into 1-inch slices, and reserve. Cook the turnip in boiling waster for 15 to 20 minutes, or until just tender, and drain. Put the ham fat in a large earthenware (or enamel) pot over medium heat and cook until golden. add sausage,turnip, ant the bouillion. Bring it to a boil and drop in the rice. After it has cooked for 20 minutes or until just al dente, add the chopped parsley, butter, and1/2 cup of the grated cheese. Correct the seasoning and serve with the remaining cheese on the side. Serves six.

Answer 3

Sausage & Rice Soup Recipe

Ingredients

- 2 tablespoons butter or margarine
- 1 large or 2 medium leeks, white and light green parts sliced
- 2 carrots, thinly sliced
- 1 package JENNIE-O TURKEY STORE® Lean Smoked Turkey Sausage
- 2 cups diced mixed bell peppers, preferably red and yellow
- 2 cans (13-3/4 oz.) reduced sodium chicken broth
- 1 cup water
- 3/4 cup quick-cooking brown rice, uncooked
- 1/2 teaspoon dried sage
- 1/4 teaspoon freshly ground black pepper
Chopped fresh chives (optional

Directions

Melt butter in a large saucepan over medium heat. Add leeks and carrots; cook 5 minutes, stirring occasionally. Meanwhile, cut sausage into 1/2-inch slices; remove and discard casings. Add sausage to saucepan; cook 5 minutes, stirring occasionally. Add bell peppers, broth, water, rice, sage and pepper; bring to a boil over high heat. Reduce heat; simmer uncovered 15 minutes or until sausage is no longer pink in center and rice is tender. Ladle into bowls; top with chives, if desired. Makes 6 servings.

Enjoy it

Answer 4

I have the Italian one.
Italian sausage ( sweet or hot)
Bell peppers ( red)
Fresh garlic,fresh onion.
In a skillet,put some olive oil.Add the garlic,onion and peppers ( median chopped).The the sausage.Cook a medium heat.Flipped over.When is done the color must be light brown.

Answer 5

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