Hey, Maggie, I got your coupon and found a Honeysuckle White Turkey Breast on January 30, one day before the coupon expired! So, thanks, I'll be having turkey soon...

In the meantime, here's one of my favorite "bean soup" recipes from Cooking Light. It calls for turkey sausage but I use the stuff Elery and I make and it's yummy but it'll throw the calorie count off a bit, LOL. I also cook dried beans instead of using the canned ones, I just like them better.

Italian Sausage and White Beans

Yield
4 servings (serving size: 1 cup)

12 ounces sweet Italian turkey sausage
Cooking spray
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/2 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1 (19-ounce) can cannellini beans or other white beans, drained
1 (14.5-ounce) can diced Italian-style tomatoes, undrained

Remove casings from sausage.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper, onion, and garlic; sauté 3 minutes. Add sausage, and cook 8 minutes, or until browned, stirring to crumble. Stir in oregano and remaining ingredients; reduce heat to medium-low. Cook 5 minutes or until thoroughly heated.

Nutritional Information
Calories:266 (29% from fat)
Fat:8.5g (sat 2.4g,mono 3.1g,poly 2.8g)
Protein:21.4g
Carbohydrate:24.9g
Fiber:6.7g
Cholesterol:72mg
Iron:4.3mg
Sodium:851mg
Calcium:85mg

Annie

Looks good, Annie, thanks!

Here's a good one...........

SAUSAGE TORTELLINI SOUP

1 pound sweet Italian sausage meat, crumbled
1 cup chopped onion
3 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup red wine
1 can diced tomatoes with their juice
1/4 cup chopped fresh basil leaves
1 teaspoon dried oregano
1 (8 ounce) can tomato sauce
1 cup sliced carrots
2 cups zucchini, sliced or diced
8 ounces tortellini pasta

Brown sausage in 5 quart soup pot. Remove sausage and drain, reserving 1 tablespoon of the drippings.
Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 40 minutes.

Stir in zucchini and carrots. Simmer covered for 10 minutes.

Add tortellini and simmer for 10 minutes.

Sprinkle with Parmesan cheese on top of each serving.

Hers is one from Marilyn that we really like. I'm also adding a recipe for a pasta dish we love, the recipe is from an excellent Italian restaurant here in town and is delicious! You are not likely to have all the peppers but maybe another time.

Pasta E Fagioli - Marilyn

2 Tbl olive oil
1 medium onion chopped
2 stalks celery sliced
2 carrots julienne cut
Kosher salt and fresh ground pepper
1 Lb Italian sausage (or ground beef)
2 Clove garlic minced
4 Cup beef broth or stock
1 Cup dry white wine (Pinot Grigio) (can omit)
1 Tsp dried basil
1 (28-oz.) can crushed tomatoes in puree
1 (14-oz.) can diced tomatoes
1 (15-oz.) can cannellini beans drained
1 15-oz.) can red kidney beans drained
1 Cup ditalini pasta (or small shells)

freshly grated parmesan cheese. In a very large soup pot, heat oil over medium-low heat. Stir in onion, celery, carrot and a sprinkle each of salt and pepper. Cover pot and "sweat" vegetables until tender, stirring occasionally. Remove vegetables from pot and set aside.

Brown sausage in pot until no longer pink, stir in garlic and cook for 1 minute. Add vegetables back to pot along with beef broth, wine, dried basil, tomatoes, salt and lots of fresh ground pepper (We like it spicy so I use a good teaspoon). Cover pot and simmer over low heat for one hour.

Uncover pot and increase temperature so mixture simmers without the lid. Stir in beans and simmer for another 30 minutes or to desired consistency. Meanwhile, cook pasta until al dente (still a little chewy) and rinse in cold water; stir into soup and turn off heat. *If it cooks too much after adding the pasta it will become over cooked and too soft. Serve with freshly grated or shaved Parmesan cheese.
For thicker soup, puree half of the beans before adding to the soup

Penne Calabrese

2 Lb Italian sausage Sliced In 1/4 Inch Pieces
4 Cups plum tomatoes Peeled And crushed ( I use canned plum tomatoes)
1 sweet red pepper sliced
1 sweet yellow pepper sliced
1 jalapeno sliced thinly (optional but it adds, can sub green peppers)
1 1/2 Lb penne
olive oil
Grated Parmesan

Combine all ingredients except olive oil and penne. Cook over low heat for 2 - 3 hours. Cook the penne and drain, toss with the olive oil. Toss penne with the sauce and serve with gated parmesan.~

WOW am I HUNGRY!!

Looks like you have a decision to make huh??

I have 1 lb of sweet italian sausage in the freezer so I'll be watching this thread!!

Cheers!
Susie

Here's another good one....

Hearty Harvest Soup
From Hunt's diced tomatoes can

Hearty Harvest Soup

8 oz. Italian sausage links, casings removed
1 med. onion
2 cans chicken broth
1 can Hunt's diced tomatoes with roasted garlic (of course)
1 can cannellini beans, drained and rinsed
1 pkg (6-9 oz) washed baby spinach

Cook sausage and onions in a 6-qt saucepan over med-hi heat about 10 min. or till sausage is crumbled, browned and no longer pink and onions are soft; drain fat.

Add broth, tomatoes and beans; cook 5 min.

Stir in spinach. Cover; cook about 5 additional minutes or just till spinach wilts. Serve.

Linda

I'd cheat a little and make Italian wedding soup...using Italian sausage instead of beef.
Or I might makea "free form soup"...
Saute some celery and onions and peppers if you have any in a very little bit of olive oil....brown the sausage in another pan ( so you can pour off the grease)...add the sausage to the veggies, add a can of broth...beef or chicken doesn't amtter....and a big can of those tomatoes, break up whole tomatoes with your fingers....simmer a while...like an hour or so....add some pasta of choice, cook until al dente and serve with some grated parm on top.
Linda C

We love Marilyn's noodles Marzetti. I always make this when I have sweet Italian sausage. I probably use more than 5oz. of noodles.

MARILYN'S SAUSAGE NOODLES MARZETTI

5 oz. packaged noodles; cook & drain
1# bulk sausage (I use the kind with sage.)
1 medium onion chopped
2 stalks celery; chopped
1 (15 oz.) can crushed tomatoes (Italian seasoned are good.)
¼ cup dry white wine (optional)
¼ cup water
2 teaspoons Worcestershire Sauce
1 tablespoon brown sugar (donÂt leave this out!)
salt & pepper to taste

In a large skillet, combine sausage, onion and celery. Cook until sausage is no longer pink and vegetables are tender. Add tomatoes, wine, water, Worcestershire sauce, brown sugar, salt and pepper; stir well. Simmer 15 minutes. Add noodles; heat and serve.

Beans and Greens

I know I've posted this recipe here many times before, but it really is one of my family's favorites. I like to make it for company because it can be done mostly in advance and everybody loves it.

Becky

* Exported from MasterCook *

PENNE IN CREAM SAUCE WITH SAUSAGE

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Pasta Tested and Approved

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon butter
1 tablespoon olive oil
1 medium onion -- thinly sliced
3 garlic cloves -- minced
1 pound sweet Italian sausage -- casings removed
2/3 cup dry white wine
1 can diced peeled tomatoes with juices -- (14 1/2 ounce)
1 cup whipping cream
6 tablespoons chopped Italian parsley
1 pound penne pasta
1 cup freshly grated Parmesan cheese

Melt butter with oil in heavy large skillet over medium-high heat. Add onion and garlic and sauté until golden brown and tender, about 7 minutes. Add sausage and sauté until golden brown and cooked through, breaking up with back of spoon, about 7 minutes. Drain any excess drippings from skillet. Add wine to skillet and boil until almost all liquid evaporates, about 2 minutes. Add tomatoes with juices and simmer
3 minutes. Add cream and simmer until sauce thickens slightly, about 5 minutes. Stir in 4 tablespoons parsley. Season to taste with salt and pepper. Remove from heat. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)

Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; transfer to large bowl.

Bring sauce to simmer. Pour sauce over pasta. Add 3/4 cup cheese and toss to coat. Sprinkle with remaining 1/4 cup cheese and 2 tablespoons parsley.

Serves 6.

Source:
"Bon Appétit
February 1997
Landini Brothers Restaurant
Alexandria, Virginia"

- - - - - - - - - - - - - - - - - - -

Not sure if it's too late, but here you go-

Saute up a large sliced onion in oo until golden, adding in a few chopped cloves of garlic and sprinkle of basil towards the end. Remove meat from casings and brown well while breaking meat up (I don't bother removing onion & garlic from pan). Drain excess oil and add 1 cup white wine and simmer until reduced by half. Add 1 can chopped tomatoes and simmer for 15 minutes. Add 1 cup heavy cream and simmer for 10 minute or so. Serve over pasta.

OMG, what are the chances?????

An identical recipe cross post, lol!

Jayne, Good to see you!

Becky, That's one of my favorites too, so I went looking for something different to offer.

This is flexible and not as time consuming as it appears.

Italian Sausage Soup
6 servings
2 large onions, chopped
2 cloves garlic, minced
5 cups beef broth
1 lb Italian sausage
1 1/2 cups dry red wine
28 ounces Italian-style tomatoes, broken up
1 tablespoon basil
1 tablespoon sugar
1 medium green pepper, seeded and chopped
2 medium zucchini, sliced 1/4" thick
2 cups dry bow tie pasta, 1 1/2" size
1/2 cup parsley, chopped
salt & pepper
1. In a 5-6 quart pan, combine onions, garlic and 1 cup broth.
2. Boil on high heat, stirring occasionally, until liquid evaporates and vegetables start to brown, 10-14 min.
3. To deglaze, stir in 3 Tbsp. water to release browned bits.
4. Cook, uncovered until liquid evaporates and mixture begins to brown again, about 1 min.
5. Repeat deglazing step 3 more times until mixture is richly browned.
6. Add sausage and 1/2 c. more water.
7. Stir gently until liquid evaporates and meat begins to brown, 8-10 min.
8. Add remaining 4 c. broth.
9. Stir to loosen browned bits.

10. Then add wine, tomatoes and their liquid, basil, sugar, green pepper, zucchini and pasta.
11. Cover and bring to boil over high heat. Simmer until pasta is just tender to bite, about 15 min.
12. Serve hot, with parsley, salt and pepper.

Thanks! OH, good Annie! I'm glad you got in under the wire! They sent me a new one for Shady Brook that expires next year!

Suzy, you are right - good choices here!

I have been trying to use up everything in the freezer and pantry and I guess I am doing good because I only have black beans! I forgot I used the last of the kidney and cannellini last week. I only have dried. Wah because now I want to make one with them!

Hi Kent!!! I never had marzetti so I am not sure what type of noodles. I'll have to look that up.

hmmmm....what to do! lol

Ooooh, I left this open when I went to the bus and now there's lots more! Paulines and Becky - I have made that before and love it (I am sure I got it from here) but no cream and not going to the store...snowy like crazy!

Mustangs - that sounds good - I'd have to sub a few things...but maybe...

yikes, what to do!

{{gwi:1491028}}

LOU

"I only have dried. Wah because now I want to make one with them!"

Quick soak the dried beans and use them. They are better than canned and it only takes an hour to do the quick soak.

Jim

Do the quick soak like Jim says or if you have a pressure cooker you can do beans FAST!

Annie

Thanks Jim and Annie! Dang! I had read the bag and it had said 2 hours...for future ref - 1 hour is good? I don't usually work with dried. I really want to cook with beans a lot more for cost and nutrition reasons. I only had one can of crushed tomatoes! I really did clean myself out! Been trying to stay avoid short runs to the store that turn into $80 trips!

Hawk - tease! Come cook for me!

I am doing a combo of a few of the recipes here - soups abubbling! I will save it all! Thank you. It is embarrassing how early we eat these days. I am actually running late tonight.

wow Maggie - your request has turned into a great thread for saving - LOL.

I have Italian sausage tonight too and we're having pizza. I take the sausage from it's casing, crumble and brown good in a skillet and put it all over my pizza along with some pepperoni.

Maggie:
"I really did clean myself out " ???

It is aaid
Beans give some people a gastrointestinal problem.

Sometimes I could fly around the house a few times.
LOL, Lou

Lou, there are some problems in my family like that too. Add a teaspoon or two of vinegar to the beans while they cook. It really helps. It also helps if you eat beans very frequently so your system is used to them.

Quick soak directions are on the bag, but just to be clear:

Cover the beans with water to spare. They will swell and absorb a lot of the water.

Bring to a boil and simmer for 2 minutes.

Turn off the heat, cover and allow to soak for 1 hour.

That's it. Go ahead with your recipe as if the beans had been soaked overnight. Due to my failure to plan ahead, I do it this way all the time.

Jim

Salsiccia e patate(Sausage and Potatoes)

My nonna used to make this quick simple dish for week night dinner...

Preheat oven to 375. Coat a shallow roasting pan with olive oil, cut the sausage in 2 or 3 inch diagonal chunks, cut up potatoes in wedges - toss with olive oil, whole peeled and slightly smashed cloves of garlic, salt and lots of fresh ground black pepper. Roast until golden and potatoes tender. You may toss it a little during cooking. When done sprinkle with chopped fresh parsley. Serve with good crusty bread and a nice salad...don't forget the red wine! -maria

Lou, ROTFL!!!!
Jim, thank you - I appreciate it! I am not surprised I couldn't read the bag. Overnight it seems I need reading glasses!

I think I made a combo of everything on here - lol. Removed casings and browned the sausage with onion and garlic. Added carrot, crushed tomatoes, chicken broth, bay leaf - simmered - then at the end added frozen green beans and a box of orzo. I made a mistake - I think I was supposed to do 1/2 cup and I put the whole box in so it was more like a stoup! I have 2 quarts left for lunch during the week:D Soup in the fridge is a good thing.

Maria, I made something similar that Lydia B. made - it also had peccorino. I forgot about it - thank you. Funny you mentioned the red wine! I mentioned earlier that I wasnt going out - it was snowing. Well, it turned out I had half a class left of wine - so while I wouldn't go out for heavy cream I put the boots on for Ruffino Chianti Classico:D

You could take my picture above add about 4 eggs and make a Quiche or an Omlette
Lou

Some great sounding recipes here, but I had to let BeckyCA know that I have eaten at the Rest. in Alexandria, VA that provided the recipe for Bon Appetit. It has been a few years and while I didn't eat this exact dish, the dish I did have was excellent as well as the other dishes that my family ordered.

What a small world we live in!