Best 8 Tomato Rice And Italian Sausage Soup Recipes

DUMP-AND-BAKE ITALIAN SAUSAGE RECIPE WITH RICE

Steps:

• Preheat oven to 375 degrees F. Spray a 3 quart baking dish with cooking spray.
• Add cream of mushroom soup and water to the prepared dish. Whisk together until completely combined.
• Stir in uncooked rice, tomatoes, bell pepper, and onion. Season with about ½ teaspoon salt and ¼ teaspoon pepper. Stir again.
• Cover tightly with foil and bake for 30 minutes. Remove from oven and stir in sausage. Cover again, return to oven, and bake for 30 more minutes.
• At this point, give the casserole a stir and check the rice for doneness. If the rice isn't completely tender, cover the dish and continue baking for 10-15 more minutes, or until most of the liquid is absorbed and rice is cooked.

TOMATO, RICE, AND SAUSAGE SOUP

Steps:

• Heat oil in a 4-quart saucepan over medium-highuntil hot but not smoking. Cook sausage, stirring occasionally, until browned, 3 to 5 minutes. Add bell pepper, onion, celery, garlic, and thyme. Cook over medium-low, stirring occasionally, 10 minutes.
• Add tomatoes, stock, and rice; bring to a boil. Reduce heat and simmer until rice is plump, about 20 minutes. Remove from heat. Stir in vinegar, and season with salt and pepper.

ITALIAN SAUSAGE AND TOMATO SOUP

Steps:

• Heat olive oil in a large pot over medium heat; cook and stir turkey sausage is browned, about 5 minutes. Add onion and garlic, cooking and stirring until onion is tender, about 5 minutes more. Season with Italian seasoning, salt, and black pepper. Stir in carrots; cook and stir until carrots start to soften, 5 to 7 minutes.
• Pour beans, diced tomatoes, beef broth, chicken broth, and tomato sauce into turkey mixture. Stir in bay leaves. Continue to simmer until carrots are tender, about 5 minutes. Add rigatoni pasta; cook and stir until pasta is cooked through but firm to the bite, about 13 minutes.

SAUSAGE WILD RICE SOUP

Steps:

• In a large saucepan, bring 3 cups water to a boil. Stir in rice. Reduce heat; cover and simmer for 55-60 minutes or until tender., Meanwhile, in a stockpot, cook sausage over medium heat until no longer pink; drain. Remove and set aside. In the same pan, saute onions in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, tomato paste, basil, oregano and remaining water. Return sausage to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Stir in the spinach, salt, pepper and wild rice; heat through.

TOMATO RICE SOUP

Steps:

• Heat oil in a large saucepan over medium heat. Add the onion, celery, and carrot; cook and stir vegetables until they begin to soften, approximately 2 to 3 minutes. Add rice and cook, stirring until rice is evenly coated in oil, 1 to 2 minutes. Stir in undrained tomatoes, chicken broth, and salt and pepper. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
• Rinse the scallops, and if large cut scallops in half. Stir the scallops into soup, and cover. Continue to simmer until the rice is tender and the scallops are opaque, approximately 5 to 10 minutes.
• Season to taste with salt and pepper. Stir in the basil, and serve.

CABBAGE, SAUSAGE AND RICE SOUP

Steps:

• Brown the sausage or ground beef in a small amount of olive oil.
• Add the onion, carrots, celery and garlic and saute until starting to soften.
• Add the tomatoes to a blender and blend until smooth.
• Add tomatoes, broth, and cabbage to soup.
• Cook 15 minutes, then add the rice.
• Cook another 30 minutes, stirring occasionally, until the rice is done and the cabbage is cooked as you like.
• Taste and add salt and pepper if needed.
• If soup is too thick, add more broth.

TOMATO-RICE SOUP

Steps:

• Cook a few cloves of chopped garlic with chopped onion, celery, parsley and carrot in abundant olive oil until the onion is translucent.
• Add .5 cup white or brown rice and cook, stirring, until fragrant, then add a bit of tomato paste; stir
• Add 4 cups vegetable stock or water and 2 cups of chopped fresh or canned tomatoes; bring to a boil and simmer until the rice is half-tender, about 10 minutes for white rice, 25 for brown.
• Add a cup of chopped collard greens and a little red wine and cook until the greens are tender, just a few minutes. Serve.

SAUSAGE TOMATO SOUP

Steps:

• In a saucepan, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomatoes, broth, tomato sauce, picante sauce, sugar, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Sprinkle with cheese.