Best 5 Autumn Sausage Soup Recipes

BEST ITALIAN SAUSAGE SOUP

Steps:

• In a large pot, cook sausage over medium heat until brown. Remove with a slotted spoon, and drain on paper towels. Drain fat from pan, reserving 3 tablespoons.
• Cook garlic and onion in reserved fat for 2 to 3 minutes. Stir in tomatoes, wine, broth, basil, and oregano. Transfer to a slow cooker, and stir in sausage, zucchini, bell pepper, and parsley.
• Cover, and cook on Low for 4 to 6 hours.
• Bring a pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, about 7 minutes. Drain water, and add pasta to the slow cooker. Simmer for a few minutes, and season with salt and pepper before serving.

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.

ITALIAN SAUSAGE SOUP

Steps:

• In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
• Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
• Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

AUTUMN ESSENTIALS: POTATO, BACON & SAUSAGE SOUP

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Add the chopped bacon to a heavy-bottom pot over medium heat.
• 4. Cook until the bacon renders its fat, and begins to brown, about 6 - 8 minutes.
• 5. Add the diced onions, and the sausage to the pot.
• 6. Cook until the onions begin to soften, and the sausage begins to slightly brown, about 7 - 8 minutes.
• 7. Add the garlic and stir until fragrant, about 60 seconds.
• 8. Add the chicken stock and bring up to a light, light simmer, over medium-low heat, about 2 - 3 minutes.
• 9. Chef's Tip: Just remember, as soon as you add the liquid, the browning process will stop. Since that browning adds flavor, make sure that you like how the ingredients are browning.
• 10. Chef's Note: Use a wooden spoon to scrape up any brown bits (fonds), that have developed on the bottom of the pot.
• 11. Add the corn, and stir to combine.
• 12. Add the hash browns, and stir to combine.
• 13. Season with the Cajun/Creole spice, paprika, salt, and pepper.
• 14. Chef's Tip: Most Cajun/Creole spices are very distinctive, so my suggestion is to add that item first, give it a taste, and then decide what else it needs.
• 15. Bring the mixture up to a light, light simmer, and allow the mixture to simmer, stirring occasionally, for about 15 minutes.
• 16. Add the cheeses, and stir until they melt into the soup, about 2 - 3 minutes.
• 17. In a small bowl, whisk the flour, milk, and sour cream together
• 18. Chef's Note: If you are adding the hot sauce whisk a dash or two in with the milk/flour mixture, before adding it to the pot.
• 19. Add the mixture to the pot.
• 20. Bring back to a light, light simmer, and stir until it thickens, about 8 - 10 minutes.
• 21. PLATE/PRESENT
• 22. Serve while nice and hot with some soup crackers, or crusty bread. Enjoy.
• 23. Keep the faith, and keep cooking.

PRETTY AUTUMN SOUP

Steps:

• Place the squash, sweet potato and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 12-16 minutes or until tender. Cool slightly. Transfer to a food processor; add juice concentrate. Cover and process until smooth. , Transfer to a large saucepan; stir in the milk, salt and pepper. Cook and stir over low heat until heated through (do not boil). Top each serving with 1-1/2 teaspoons sour cream, 1 teaspoon chives and 1/2 teaspoon sesame seeds.