Monday, April 4, 2011

Italian Sausage Soup and Field Salad

This soup may remind you of one I cooked here.  But, don't worry, it's different.  Only one kind of meat and different vegetables, specifically, no spinach.   I think this is equally delicious though!  I have become such a fan of italian sausage soups!  And don't forget the salad to go with it: 
    Doesn't that just look delicious?  Fancy enough for company and yet one of the EASIEST salads I've ever made!  Thank-you for once again providing a fantastic meal idea.  

  • 2 tablespoons olive oil
  • 1 pound hot Italian sausage, casings removed
  • 1 1/2 cups chopped onion
  • 1 1/2 cups sliced carrots
  • 1 stalk celery, chopped
  • 1 tablespoon minced garlic
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon dried crushed red pepper
  • 1/4 teaspoon dried sage
  • 1/2 tsp. Italian seasoning
  • 1 (14.5 ounce) can canned diced tomatoes
  • 2 cans (14.5 oz) chicken broth
  • 1 (16 ounce) can kidney beans, drained
  • 1 cup uncooked macaroni noodles
  • salt and pepper to taste 


  1. Boil water in a pot and cook pasta according to package directions
  2. Heat the oil in a large pot over medium-high heat. Cook the sausage until evenly browned, and break into pieces (I slice mine before cooking). Stir in the onions, carrots, celery, garlic, basil, rosemary, red pepper, italian seasoning, and sage. Continue cooking 10 minutes, until vegetables are tender. Mix in tomatoes and broth and cook until heated through. Stir in the beans. Bring to a boil. Reduce heat to low, and simmer 10 minutes.
  3. Stir cooked and drained pasta into soup.  Taste test and add more seasoning if desired.  Add salt and pepper to taste.  Continue cooking 10 minutes.  


  • 6 ounces mixed salad greens
  • 1/3 cup chopped walnuts or pecans
  • 3 ounces Gorgonzola cheese, crumbled (I used feta.  I had no idea was Gorgonzola was.) 
  • 1 tart green apples, cored and diced
  • Favorite Raspberry vinaigrette salad dressing

1.  In a large bowl, combine salad greens, walnuts, cheese, and apples. Toss with raspberry vinaigrette, and serve.  (I served the salad dressing separately and used Kraft Raspberry Hazelnut Dressing).  

This salad is DELICIOUS.  Such a yummy, crunchy combination! 

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