Heat the vegetable oil in a large pot over medium heat. Cook the Italian sausages in the hot oil, turning occasionally, until browned on the outside and no longer pink in the center, 10 to 15 minutes. Set aside to cool; remove all but 1 tablespoon of grease from the pot. Stir the garlic, onion, carrot, potato, and celery into the hot fat.
In a blender or food processor, puree garlic and onion. Heat garlic and onion puree with Italian sausage in a skillet over medium heat. Cook until sausage is no longer pink. Transfer the sausage mixture to a large soup pot. Add potatoes and water to cover.
In a large pot over medium high heat, saute the sausage for 5 minutes, or until browned and crumbly. Pour in the water, stewed tomatoes, basil, onion soup mix and fresh tomatoes. Bring just to a boil, reduce heat…
In a Dutch oven, heat oil over medium-high. Brown beef on all sides. Remove with a slotted spoon and set aside. Brown sausage on all sides. Drain fat. Return beef to…
In a skillet over medium heat, cook the sausage, onion, and garlic until the sausage is evenly brown. Season with Italian seasoning. Remove from heat, and drain. In a slow cooker, mix the…
In soup pot, crumble and brown sausage with olive oil over medium heat. Add onions and saute for 3-4 minutes longer. Add salt, peppers, broth, chicken pieces, potatoes and parsley…
