If you’re allergic to milk or simply trying to cut it down, this soup is for you.
This soup is rich and flavorful without the use of any dairy products.
With all that bacon, sausage, and cannellini beans, how could it be anything but delicious?
1. Italian Sausage White Bean Soup
You’ll find bacon, a tonne of tasty sausage pieces, a tonne of spinach, and a tonne of soft cannellini beans in this flavorful Italian sausage white bean soup.
You won’t need a lot of time or money to throw together this hearty soup. If you’re looking for a creamy soup that doesn’t contain any milk or cream, you’ve found it.
Since it’s been a while since I last made a hearty white bean soup for this website, I decided to make one. My first thought was “Zuppa Toscana,” and that’s exactly how I felt about this one. If you enjoyed that soup, you’re likely to enjoy this one as well.
Advice and hints for the recipe:
- If you like potatoes in your soup, feel free to add a few pieces of chopped potato to this recipe. Not that it was missing anything, but I believe it would make it much heartier if you included it.
- In search of some sizzle? If you want things on the spicy side, use hot Italian sausage or sprinkle on some red pepper flakes. The Johnsonville Hot Italian Sausage I used to make the soup pictured here.
- Do not wish to utilize spinach? Kale and Swiss chard are great options.
- If you have fresh rosemary on hand, you can use that instead of the dried variety.
- If you want to make this soup even creamier, feel free to add more cream (start with 1/2 cup).
- When preparing a large quantity to freeze, the spinach should be added when thawed.
- Beans keep giving off starch even after the soup has cooled, so you may want to add additional stock to the leftovers when you reheat them.
- For this recipe, I use my Oster hand blender. I appreciate that my pot won’t be scratched because of the plastic.
- The Instant Pot may easily be used with this recipe. The beans should be blended in the pot, then the mixture should be cooked under high pressure for 8 minutes. Finally, the spinach should be added once the pressure has been released. Extra broth may be added to thin the soup if necessary.
2. Grilled Sausage With Peppers And Onions
You’ll find bacon, a tonne of tasty sausage pieces, a tonne of spinach, and a tonne of soft cannellini beans in this flavorful Italian sausage white bean soup.
You won’t need a lot of time or money to throw together this hearty soup. If you’re looking for a creamy soup that doesn’t contain any milk or cream, you’ve found it.
Since it’s been a while since I last made a hearty white bean soup for this website, I decided to make one (the last one was my Ham and White Bean Soup back in 2017… yowza). My first thought was “Zuppa Toscana,” and that’s exactly how I felt about this one (the famous Olive Garden soup with sausage, bacon, kale, and potatoes). If you enjoyed that soup, you’re likely to enjoy this one as well.
This is more of a “how to” than a recipe for Grilled Sausage with Pepper & Onions. Each process is simple, and just high-quality components are required. What you’ll need is as follows:
- Assorted sausages, or any kind you choose. The Italian sausage I use may be either mild or spicy. Our go-to spot for these is a store in town that sells the most delicious handmade sausage you’ve ever tasted.
- Vegetables of various bell pepper hues. What’s on sale is generally what I end up purchasing.
- When Vidalia onions are in season, I always use them since I am a huge lover. White onions are preferable, although yellow onions may do in a pinch.
- The peppers and onions may be seasoned in whatever way you choose. My preferred seasonings are salt, freshly cracked black pepper, and a dash of red pepper. Dry Italian seasoning is another option.
No Barbecue? Not a Thing!
There is no need for a barbecue to prepare this dish. Forget about fancy equipment; all you need is a grill pan or a cast-iron skillet.
Sausage, peppers, and onions are delicious when cooked in foil packets. For a tasty accompaniment, I like to make sausage and potatoes in foil packets. The Cheesy Ranch Potatoes Foil Packs are delicious and convenient since they need little preparation and cleanup time.
3. Butternut Squash and Italian Sausage Lasagna
Regular readers of my site will know that lasagna is one of my favorite foods.
Though I like the classic versions, I’m also open to trying something different every once in a while.
The butternut squash and Italian sausages in this lasagna recipe give it a distinct taste.
It’s a fresh spin on an old favorite, and I think you’ll like it.
Ingredients
EV Olive Oil; 1 Butternut Squash.
the equivalent of one-half teaspoon of thyme and one-half teaspoon of oregano, nine ounces of fresh or dried lasagna sheets, and four links of Italian sausage.
Two balls of shredded Mozzarella cheese.
grated Parmesan cheese, salt, and black pepper.
To make Béchamel sauce:
Ingredients: 2/3 cup butter, 7/8 cup flour, 4 cups room-temperature whole milk, and a pinch of nutmeg.
Instructions
- To start, turn the oven temperature up to 220 degrees Celsius (430 degrees Fahrenheit).
- To prepare the butternut squash, first, peel it, then cut it in half lengthwise, scoop out the seeds, and dice it.
- Place the cubed squash in a baking dish, spray with olive oil, and season with the herbs, salt, and pepper. Use your hands to give it a good toss and ensure everything is coated.
- Place in an oven that has been preheated for approximately 20 minutes.
- In the meanwhile, drain the sausages and break them up in a nonstick skillet. Keep breaking them up with a wooden spoon and cook them for another 10 to 15 minutes over medium heat. Finally, put away.
- Concurrently, prepare the béchamel sauce. Butter should be melted in a big saucepan over low to medium heat. After the butter has melted, add the flour and stir for a minute or two with a wooden spoon to create the roux. Pour in the milk and stir vigorously to dissolve the roux.
- Bring to a boil, then reduce heat to low and simmer until thick enough to coat a spoon. To keep it from sticking to the bottom of the pan, stir it occasionally.
- When the béchamel sauce is the proper thickness, season it with salt, pepper, and a dash of nutmeg. You should remove it from the fire and put it aside.
- Get the butternut squash out of the oven when it’s done and reduce the heat to 190 degrees Celsius (375 degrees Fahrenheit).
Lasagna Construction:
If you want to bake this, you’ll need a dish of some kind; I used a 20×20 cm (8×8″) square. Put some sauce on the bottom, then some pasta, and finally some béchamel.
Throw in some crumbled sausage and butternut squash, but don’t go crazy. Include some fresh mozzarella and grated Parmesan. Repeat the pasta layering process. Iterate until the serving dish is filled.
Sprinkle a lot of Parmigiano cheese on top as the last layer for a great crust.
Put into an oven that has been prepared at 350 degrees for about 35 minutes (also check the packaging directions of your pasta). Tent with aluminum foil if the crust browns too quickly.
Notes
The white sauce known as béchamel may be purchased prepared at most grocery stores if you’d rather not make it from scratch.
4. Italian Sausage Quiche
Here’s another tasty option for a morning meal.
The quiche’s filling is a savory egg custard studded with Italian sausage, cherry tomatoes, and cheese.
Everything you love about a traditional Quiche Lorraine, plus a tonne of delicious Italian flavors: that’s what you’ll get in our Sausage Quiche!
Pizza & Sausage Quiche
I have a passion for putting my own touch on traditional recipes. Not that I believe anybody else can’t do the job just fine. The person who believes they can make a better Quiche Lorraine than the original is living in denial. It’s endured for a long time for a reason!
It’s simply that I like variety. It’s common, for instance, to prepare a quiche using ingredients and seasonings that are more often associated with Italian cuisine. While it may not be traditional Italian, this dish is delicious nevertheless. When it’s in the oven, you can appreciate the wonderful aroma of the Italian herbs.
Please don’t attempt to use regular sausages in place of the Italian sausages called for in the recipe; the filling is specifically flavored with the Italian kind. Only authentic Italian sausages with visible meat and fat pieces should be used (as opposed to the standard ones that are a uniform pink color as it is pureed with other things to fill them out).
I used mild Italian sausages, but spicy Italian sausages would be fantastic in this.
Ingredients
- A mist of oil.
- 1 1/2 thawed frozen sheets of quick pastry (Note 1) “/23-inch pre-made pie shell.
- About 1 tablespoon of olive oil.
- Add 2 minced garlic cloves.
- 1/2 teaspoon minced garlic (brown, white, yellow).
- remove the casings from 12 links of Italian sausage (about 350 grams).
- ▢6 eggs.
- There should be 1 cup of milk.
- 1 tablespoon of mixed dried Italian herbs (Note 2).
- Approximately one teaspoon of salt.
- pepper, black, 1/2 teaspoon
- 1.25 ounces of shredded Cheddar cheese (or tasty, provolone, Monterey jack, or any other flavored melting cheese).
- Two-thirds of a cup of cherry tomatoes are cut in half and seeded.
Instructions
- Prepare oven to 180C/350F.
- Use a 9-volt spray “Brush a quiche pan or pie plate (23 cm) with oil.
- Trim any extra pastry before lining. If you’re making a regular flan and only have 1 sheet of pastry, use the additional half sheet to patch any holes. Maintain a firm press to ensure a tight closure.
- Put uncooked rice or dry beans between sheets of parchment (baking) paper and on top of the pastry to make it heavier.
- Put on a baking sheet and into the oven for 20 minutes; after that, take off the paper and the rice or beans. Place back in the oven and cook for another 10 minutes, or until golden. Taking out of the oven.
Tips for Cooking:
- First, the pastry has to be 25 cm by 25 cm (10″ x 10″).
- The dry Italian herb blends are sold in the spice and herb aisles of grocery stores. They are priced similarly to other seasonings and herbs.
- Third, you can safely freeze these quiches. You may keep it in the fridge for a few days. Reheating in the oven is recommended so that the pastry may crisp up again.
- Number four is the calorie count per serving.
5. Italian Sausage and Peppers
Don’t have time to cook? Slow-cook supper.
Sausage, mushrooms, and bell peppers in tomato sauce. It’s simple and tasty.
Versatile, too! As-is or as a spaghetti sauce. It’s good on mashed potatoes, rice, and sandwiches.
You guys seem to like my Italian Sausage and Peppers dish, so I recreated it. Slow Cooker Italian Sausage and Peppers combine spicy Italian sausage with sweet bell peppers and onions. You’ll probably eat it for supper and lunch every day. And you won’t get bored. If you have excess sausage, try my Italian Sausage Tomato Sauce Recipe and Low-Carb Sheet Pan Sausage and Veggies!
Italian sausage and peppers slow cooker recipe
Ingredients
- You choose the oil.
- Buy nitrate-free Italian sausages. 1 pound of fresh sausage links is 6 medium-sized links.
- You may use white, yellow, or sweet onion.
- Fresh garlic is preferable.
- I used white mushrooms, but cremini is OK too. Pre-sliced saves time.
- I used red bell peppers, but any variety would do. Red bell peppers are sweeter than green. Orange and yellow peppers are good substitutes.
- Try my own sugar-free tomato sauce or a 28oz can of crushed tomatoes.
- S&P to taste.
- Garnish with fresh parsley for color.
Instructions
This recipe has two options. One uses a cast iron skillet and slow cooker, the other merely a slow cooker (throw everything in the slow cooker and let it cook by itself). The first method is superior since the sausages will have a lovely crust from being sautéed in cast iron. Slow Cooker Italian Sausage with Peppers:
- Medium-high heat olive oil in a skillet. Add sausage links to a heated pan and fry for 2 minutes on each side. This gives the sausages a lovely crust. Slice them and set them in the slow cooker.
- Cook onions for 2 minutes in the same skillet. If necessary, add olive oil and mix. After 30 seconds, add garlic. The slow cooker needs onions and garlic.
- Add mushrooms to the same skillet and cook for 2 minutes. Slow cooker.
- Add bell pepper, tomato sauce, salt, and pepper to the slow cooker. Cook sausages for 5 hours on low or 3 hours on high, covered. Serve with parsley.
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