Best 7 Italian Sausage Soup Low Fat Recipes

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.

SKINNY ITALIAN SAUSAGE SOUP

Steps:

• In 4-quart nonstick saucepan or Dutch oven, cook bacon until crisp; drain on paper towel. Crumble bacon; set aside. Remove and discard drippings from saucepan.
• In same saucepan, cook sausage over medium-high heat 6 to 8 minutes, stirring frequently, until no longer pink. Drain well on paper towels; set aside.
• In same saucepan, mix potatoes, onion, garlic, Italian seasoning, salt, pepper, pepper flakes, water and broth. Heat to boiling. Reduce heat to low; cook uncovered about 10 minutes, stirring occasionally.
• Stir in bacon, sausage, kale and beans. Cook 10 to 15 minutes, stirring occasionally, until potatoes and kale are tender. Stir in half-and-half; cook just until heated.

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.

ITALIAN SAUSAGE SOUP *LOW FAT*

Steps:

• In 4 quart nonstick saucepan or dutch oven. cook bacon until crisp. drain on paper towel. crumble bacon.set aside. remove and discard drippings from saucepan.
• in same sauce pan, cook sausagecasings removed, over medium-high heat 6 to 8 minute stirring frequently until no longer pink. set aside.
• in same saucepan, mix potatoes, onion, garlic, italian seasoning, salt, pepper, pepper flakes, water adn broth. heat to boiling. reducce heat to low, cook uncovered about 10 min, stirring occasionally.
• stir in bacon, sausage, kale and beans. cook 10 to 15 min, stirring occassionally, until potatoes and kale are tender. stir in half and half. cook just until heated.

ITALIAN SAUSAGE SOUP

Steps:

• In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Meanwhile, in a large skillet, brown sausage in oil over medium heat. Add a small amount of hot water. Cover and cook until sausage is no longer pink; drain. Cut into 1/4-in. slices and add to soup. Simmer, uncovered, for 15 minutes. , Add spinach. Simmer, uncovered, for 5 minutes or until spinach is wilted. Garnish with Parmesan cheese if desired.

LOW-FAT ITALIAN SAUSAGE DINNER

Steps:

• Place sausage links along with 1/2 cup of water in non-stick dutch oven. Prick skins. Heat to a boil and cook, turning once until sausages are grey and begin to give off liquid.
• Add onion chunks and continue to boil.
• When onion is tender, add mushrooms and peppers.
• Cook until peppers are almost tender; add squash and zucchini.
• Continue to cook at a boil to evaporate liquid.
• When liquid is almost gone, remove sausages, cut each into 4 or 5 chunks, and add back to pot.
• Add tomatoes with their juice, tomato paste and spices. Stir and heat through.
• Serve over cooked pasta.

HOT ITALIAN SAUSAGE SOUP

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink., Meanwhile, in a large saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. , Drain sausage; add to soup and heat through., Freeze option: Cool soup and transfer to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.