Italian sausage and pasta soup

1 lb. sweet lean italian turkey sausage
3 carrots, peeled and chopped
1 onion, peeled and chopped
4 cloves of garlic, chopped
2 t. Italian seasoning
3 quarts chicken broth
2 (14.5) cans diced tomatoes
2 (20 oz)cans white beans, rinsed and drained
2 c. large shell shaped pasta
fresh spinach leaves

Directions:
Cook sausage in frying pan until browned.
Keep 1 TBP of fat and add carrots, onions and garlic.
Stir 7 min.
Add broth, tomatoes, beans and seasoning
Bring to a boil.
Add pasta, reduce heat and simmer covered
Cook until pasta is tender (10 min)
Stir in spinach and cook until wilted.
Add salt and pepper to taste
(I cook pasta separately and carrots and onions together until soft, and then combine)

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Zuppa Toscana (Olive Garden Copycat)

INGREDIENTS
1 lb Italian sausage (I like mild sausage)
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
1 large onion, chopped
1⁄4 cup bacon bits (optional)
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream

DIRECTIONS
Chop or slice uncooked sausage into small pieces.
Brown sausage in your soup pot.
Add chicken broth and water to pot and stir.
Place onions, potatoes, and garlic in the pot.
Cook on medium heat until potatoes are done.
Add bacon.
Salt and pepper to taste.
Simmer for another 10 minutes.
Turn to low heat.
Add kale and cream.
Heat through and serve.
Serves 4-6

Recipe from: http://www.food.com/recipe/olive-garden-copycat-zuppa-toscana-38298

Chicken Khao Soi Soup

CHICKEN KHAO SOI SOUP
6-8 servings  A simple curry paste gives this northern Thai-inspired soup surprising depth of flavor.

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Khoa soi paste
4 large dried New Mexico or guajillo chiles* stemmed, halved and seeded
2 medium shallots, halved
8 garlic cloves,
1 (2″) piece of ginger, peeled, sliced
1/4 c. chopped cilantro stems
1 TBSP ground coriander
1 TBSP ground tumeric
1 tsp curry powder

Soupimage
2 TBSP vegetable oil
2 (14 oz) cans unsweetened coconut milk
2 c. low-sodium chicken broth
1 1/2 lb. skinless, boneless chicken thighs, halved lengthwise
1 lb. Chinese egg noodles*
3 TBSP (or more) fish sauce (such as nam pla or nuoc nam)
1 TBSP (packed) palm sugar or light brown sugar
kosher salt
Toppings
sliced red onion, bean spouts, cilantro sprigs, crispy fried onions or shallots, chili oil* and lime wedges

Directions for paste:
Place chiles in a small heatproof bowl, add boiling water to cover and let soak until softened, 25-30 minutes.
Drain chiles, reserving soaking liquid.
Puree chiles, shallots, garlic, ginger, cilantro stems, coriander, tumeric, curry powder and 2 TBSP soaking liquid in food processor, adding more soaking liquid by TBPS if needed until smooth.
Directions for soup:
Heat oil in a large heavy pot over medium heat. Add Khao soi paste; cook, stirring constantly until slightly darkened., 4-6 min.
Add cocounut milk and broth. Bring to a boil, add chicken. Reduce heat and simmer until chicken is fork-tender, 20-25 minutes. Transfer chicken to a plate to cool slightly and then shred.
Meanwhile, cook noodles according to package directions.
Add chicken, 3 TBSP fish sauce and sugar to soup. Season with salt or more fish sauce, if needed. Divide noodles and soup among bowls and serve with toppings.

*Dried Chiles are availabel at Latin markets; Chinese egg noodles and chili oil are available at Asian Markets. All can be found at many supermarkets.
Recipe by Ravin Nakjaroen

French Onion Soup

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Soup:
1 clove of minced garlic
6 large yellow sweet onions
48 oz. beef broth
16 oz. red cooking wine
4 TBSP worcestershire sauce
1 TBSP chicken bullion
salt & pepper
Bread:
1 loaf of hearty multi-grain bread
Parmesan cheese
olive oil
garlic salt
dried thyme
Topping:
mozerella cheese

Cut onions and saute with garlic until soft.. Combine with the rest of the soup ingredients. Heat on medium heat until almost to a boil. Simmer 1 hour. Refrigerate overnight
Cut bread into 1″ cubes. Toss with olive oil, garlic salt, dried thyme & parmesan cheese. Spread on a baking sheet and cook @ 275 for about an hour or until cubes are hard.
To serve: place soup in an oven safe mug or bowl, place croutons over and then sprinkle on mozerella cheese. Place mugs on a baking sheet & broil until cheese is melted.

Tomato Tortellini Soup

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It was 32 degrees outside & snowing when my brother and his girlfriend headed out to go canoeing & hiking this morning. Brrrrr . . . that is one cold date. But toasty tomato tortellini soup awaits them on their return. My friend, Kimmy, introduced this recipe to me &  if you like grilled cheese and tomato soup, you will love this creamy tomato-cheese combination 🙂

Ingredients:

  • 1 package (9 ounces) refrigerated cheese tortellini
  • 2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
  • 2 cups vegetable broth
  • 2 cups 2% milk
  • 2 cups half-and-half creamIMG_4209
  • 1/2 cup chopped oil-packed sun-dried tomatoes
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 cup shredded Parmesan cheese
  • Additional shredded Parmesan cheese, optional

Directions:

 

  • Cook tortellini according to package directions.
  • Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings.
  • Heat through, stirring frequently.
  • Drain tortellini; carefully add to soup.
  • Stir in cheese. Sprinkle each serving with additional cheese if desired.Yields: 10 servings (2-1/2

 

Wild Rice & Mushroom Soup

Wild Rice & Mushroom Soup
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You will be winking too, when you see how easy & taste how yummy this soup is.

1 box Uncle Ben’s long grain original wild rice.
1 can mushrooms drained weight 8 oz/ net weight 13.25 oz)
1 (12.5 oz) can white chicken
1 (64 oz) can chicken broth
1 (8 oz) package cream cheese
1 (12 0z) can evaporated milk
chopped onions

Boil the rice in chicken broth with chopped onions, until rice is soft.
Melt cream cheese with evaporated milk in microwave (use the blender if necessary to avoid lumps)
Add mushrooms, chicken, and cream cheese/milk to the rice & broth.

Turkey Vegetable Soup

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12 c. (3 quarts) water
1 smoked turkey neck (You can get this in the meat section @ Shady Maple)
1 c. barley
1 lb. ground turkey
1/4 c. chopped celery, green pepper, onion
1 can (15 oz) diced tomatoes
1 bag of frozen vegetables (carrots, corn, peas, green beans)
chicken bullion (season to taste)
1/2 tsp. basil
2 tsp. Italian seasoning
Olive oil
salt & pepper

Soak the barley in warm water for 2 hours.
Cut the turkey neck in half or in thirds.
Place water, turkey neck and barley, basil, Italian seasoning and water in a pot over medium heat.( I usually let this cook for an hour so all the smoked flavor goes into the soup)
Brown the ground turkey in olive oil. Add to the soup.
Saute onion, green pepper and celery in olive oil. Add to the soup.
Add bag of vegetables to the soup.
Cook  soup until vegetables and barley are tender.
Add tomatoes.
Add chicken bullion & salt and pepper to taste.

Cheeseburger Soup

 

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1/2 lb. ground beef
1/2 c. chopped onion
1 cup shredded carrots
1 tsp dried basil
1 tsp dried parsley
4 T butter
3 c. chicken broth
4 c. diced potatoes (peeled)
1/4 c. flour
8 oz. cheese (American, Velveeta or Cheddar)
1 1/2 c. milk
1 c. sour cream
salt & pepper

Brown meat. Saute onion, carrots, basil and parsley in 1 T butter.
Add broth, potatoes and beef and bring to a boil.
Simmer 10-12 min.
In a small skillet, melt butter and then add flour. Cook and stir until bubbly.
Add to the soup.
Bring to a boil for 2 minutes,
Reduce heat, add cheese, milk, salt and pepper.
Remove from heat and blend in sour cream.

Variation: Sometimes, instead of adding the flour and butter to thicken the soup, I just make a few more potatoes and then blend them until smooth, and add to the soup to make the broth thicker.