Caldo verde is a traditional Portuguese soup made with Portuguese chouriço or linguiça sausage, dark leafy greens, onion, ...

In a large pot or Dutch oven, brown and crumble the sausage. When it’s about halfway done, add the onion and garlic and sauté. Add the Italian seasoning, tomatoes, broth, beans, and kale.

Harissa adds a subtle heat and complements the marinara in this soup studded with broken lasagna sheets, Italian sausage, and creamy ricotta. Anna Theoktisto is a recipe tester and developer.

Add the beef, sausage and onion and cook until the beef ... Stir the broth, basil, tomatoes and beans in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes ...

This dish says so much about rustic Italian cooking – simple ingredients that balance each other perfectly and punchy flavours. For variety, replace the beans with lentils or chickpeas.

Cook this tasty, spicy, Italian supper, adding more beans if you have extra guests. Save time by using tinned beans. To make the tomato sauce, heat the oil in a frying pan. Add the onion and cook ...

The first step in making any soup is to lay down the aromatic foundation. In this case that’s onions, garlic, sausage ...