Posts Tagged ‘Soup’

Same Ingredients, Different Recipe!

December 27, 2016

I have been making a Sausage and Cheese Tortellini Alfredo recipe for several years now (which is positively awesome).  So when I ran across a recipe for this Italian Soup, I immediately thought that this should be a recipe I try (in the not too distant future).

Italian Sausage Soup with Tortellini

1 pound of Italian sausage
1 cup of chopped onion
2 cloves of garlic, minced
5 cups of beef broth
1/2 cup of water
1/2 cup of red wine
4 large tomatoes (peeled, seeded, and chopped)
1 cup thinly sliced carrots
1/2 Tablespoon of packed basil leaves
1/2 teaspoon of dried oregano
1-1/2 cups of sliced zucchini
8 ounces of fresh tortellini pasta
3 Tablespoons of chopped fresh parsley
Parmesan cheese

Directions:

1. In a 5-quart Dutch oven, brown the sausage. Remove the sausage and drain, reserving 1 tablespoon of the drippings.

2. Saute the onions and the garlic in the drippings. Stir in the beef broth, the water, the wine, the tomatoes, the carrots, the basil, the oregano, the tomato sauce, and the sausage. Bring to a boil. Reduce the heat and simmer uncovered for 30 minutes.

3. Skim the fat from the soup. Stir in the zucchini and the parsley. Simmer covered for 30 minutes. Add the tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

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Not Your Grandma’s Chicken Noodle Soup!

October 18, 2016

Chicken Parmesan Soup

Ingredients
3 garlic cloves, minced
1 green bell pepper, chopped
14-1/2 ounces of crushed tomatoes
½ pound of raw chicken breasts, skinless and boneless
3 cups of chicken broth
½ cup of white onion, chopped
1/3 cup of shredded Parmesan cheese
1 Tablespoon of fresh basil, chopped
2 teaspoons of fresh oregano, chopped
1/8 teaspoon of red pepper flakes (or more to taste)
4 ounces of uncooked gemelli or penne pasta
Fresh basil or parsley, skinless (for the garnish)

Directions
1. In the slow cooker, stir together the garlic, bell pepper, crushed tomatoes, chicken broth, onion, cheese, basil, oregano, and red pepper flakes.  Cook on high for 3-1/2 hours or on low for 7 hours.

2. Transfer the chicken breasts to a cutting board and coarsely shred them; return them to the slow cooker; stir in the pasta. Cook on high for 30 minutes longer or until the pasta is cooked al dente.

3. Serve garnished with more Parmesan cheese and chopped basil or parsley.

Soup-er Recipe!

October 4, 2016

I’m a huge fan of tomato soup (especially tomato basil) and ran across this recipe that sounds positively delicious.  And with the approach of cooler fall temperatures, a hearty soup recipe is always good to have on hand.

Tomato Basil Soup with Cheese Tortellini

Ingredients
2 Tablespoons of butter
1 large shallot or 1 small onion, chopped
3 cloves of garlic
Salt and pepper
48 ounces of chicken broth
24 ounces of marinara sauce
¾ cup of fresh basil, chopped (3/4 ounce package basil)
16 ounces of fresh or frozen cheese tortellini

Directions
Melt the butter in a large soup pot over medium heat.  Add the shallots (or onions), season with the salt and the pepper and sauté until tender (about 3-4 minutes).  Add the garlic and sauté for 30 more seconds.  Add the chicken broth, the marinara sauce, and the fresh basil and increase the heat to high and bring to a boil.

Carefully add the tortellini to the boiling soup and cover.  Reduce the heat to medium  and cook until tender (about 10 minutes).  Serve with crostini or cheese toast.

Note: you may need to add more chicken broth when reheating – tortellini will absorb some of the broth as the soup cooks.

Craving a Little Olive Garden?!

February 20, 2016

I’m not sure about you, but Olive Garden’s Pasta e Fagioli is simply out of this world.  Here is a wonderful recipe for this fabulous soup that you can create at home.

Pasta e Fagioli

Ingredients
1 pound of ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks of celery, chopped (1 cup)
2 cloves of garlic, minced
2 cans (14.5 ounces each) diced tomatoes
1 can (15-ounce) red kidney beans (with the liquid)
1 can (15-ounce) great northern beans (with the liquid)
1 can (15-ounce) tomato sauce
1 can (12-ounce) V-8 juice
1 Tablespoon white vinegar
1-1/2 teaspoons of salt
1 teaspoon of oregano
1 teaspoon of basil
1/2 teaspoon of pepper
1/2 teaspoon of thyme
1/2 pound of ditali pasta

Directions
1.  Brown the ground beef in a large saucepan or pot over medium heat.  Drain off most of the fat.

2.  Add the onion, carrot, celery, and garlic and saute for 10 minutes.

3.  Add the remaining ingredients, except the pasta, and simmer for 1 hour.

4.  About 50 minutes into the simmering, cook the pasta in 1-1/2 to 2 quarts of boiling water over high heat.  Cook for 10 minutes or just until the pasta is al dente, or slightly tough and drain.

5.  Add the pasta to the large pot of soup.  Simmer for 5 to 10 minutes more and serve.

Try This Thai!

September 28, 2015

When I saw the title of this particular recipe (Thai Peanut Soup with Grilled Peanut Butter Croutons, courtesy of Tieghan Gerard, http://www.halfbakedharvest.com), little did I know the breadth of ingredients (besides peanuts) that would be involved.  I never would have guessed that sweet potatoes, jalapeños, and coconut milk would be among them.  Regardless, this recipe sounds positively delicious and super easy.  I can’t wait to try this one out, especially the peanut butter croutons.

Here’s the recipe from Tieghan’s blog.

Trivia in the Kitchen, Number Twenty-Eight!

February 14, 2015

Did you know that bean soup is on the menu in the Senate’s  restaurant every day?  Senate bean soup is a soup made with navy beans, ham hocks, and onion. It is served in the dining room of the United States Senate every day, in a tradition that dates back to the early 20th century.  Do you have a favorite soup?  I have a couple of favorites: tomato basil soup and baked potato soup (with bacon and cheese, of course).

Do You Like Brie?!

November 12, 2014

Here is a recipe for a positively delicioius cheese soup that I ran across a couple of years ago.  And, with the rapid approach of winter, one can never have too many soup recipes on hand.  Enjoy!

Creamy Brie Soup

1½ cups Chardonnay or dry white wine
½ cup white wine vinegar
4 cups (1 quart) whipping cream or heavy cream
1 round Brie cheese (12-ounce), rind removed and cut into 1-inch pieces
1 clove garlic, minced
1 sprig fresh thyme
1 sprig fresh basil
Salt and ground white pepper
Snipped fresh basil and/or fresh thyme (optional)
Sliced baguette-style French bread, toasted

In a heavy medium saucepan, bring wine and vinegar to boiling; reduce heat.  Simmer, uncovered, until liquid is reduced to 1 cup (should take about 15 minutes).  Stir in cream, Brie, garlic, sprig of thyme and basil.  Cook and stir 8 minutes, or until Brie melts.

Set a fine mesh strainer over a large bowl.  Carefully pour soup through the strainer.  Season soup to taste with salt and white pepper.  Serve in bowls topped with additional snipped basil and/or thyme.  Serve with bread slices.

Very yummy indeed!

PBR Soup!

January 26, 2012

No, the PBR does NOT stand for Pabst Blue Ribbon!  Instead, try potato, bacon, and ranch (dressing)!  I found this recipe, began salivating, and changed my dinner plans immediately!  After a quick stop at the grocery store on my way home from work, I was enjoying this delicious, hearty soup an hour later!  Yum!

Potato, Bacon, and Ranch Soup

Ingredients
6 slices of bacon (I doubled this)
1 onion, diced
1 stalk of celery, diced
1 carton (32-ounce) chicken broth
10 potatoes, peeled and cubed
4 teaspoons all-purpose flour
1 package (1-ounce) ranch dressing mix
2 cups half-and-half cream
1 cup sour cream
Salt and Pepper to taste
2 cups shredded Cheddar cheese
1/4 cup chopped green onion

Directions
1. Place the bacon in a large Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble and reserve for the topping.

2. Cook and stir the onions and celery in the bacon drippings until tender, about 5 to 10 minutes. Add the chicken broth and potatoes and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the potatoes are fork-tender. Remove from the heat and mash about 1/3 of the potatoes.

3. In a large bowl, combine the flour and dry ranch mix. Whisk in the half-and-half and sour cream, beating well to combine thoroughly. Slowly whisk the sour cream mixture into the soup. Gently heat the soup over medium heat to warm, do not boil. Season the soup with salt and pepper. To serve top each bowl with a sprinkle of bacon crumbles (only a sprinkle? Be generous.), Cheddar cheese, and green onion.

Dee-licious!

Zucchini Recipes!

August 26, 2010

As summer draws to a close, here are a couple of recipes (a soup and a dessert) to help you use up any zucchini that you may still have in your gardens.  This first recipe is courtesy of Elise Bauer (simplyrecipes.com) — Spicy Zucchini Soup.  This recipe is quick and easy and very flavorful (the jalapeno adds just the right amount of spiciness, in my humble opinion). 

And, for dessert, why not try these Ginger Zucchini Cupcakes with Orange-Spiced Cream Cheese Frosting?  (Courtesy of Natalie Maxwell [the Daily Crave blog].)  I’m pretty much a sucker for anything containing ginger and cannot wait to try out this new cupcake recipe!    What better way to consume your vegetables than through your dessert?

If you are a food lover, I would highly recommend that you bookmark these two sites (simplyrecipes.com and dailycrave.wordpress.com).

Leftover Easter Ham?

April 14, 2009

Ran across this recipe at Simply Recipes . . . sounds delicious!

Ham, Potato and Leek Soup Recipe

Ingredients
2 Tbsp unsalted butter
4 cups thinly sliced leeks, white and light green parts only
4 cups chicken broth
2 large russet potatoes, peeled, cut into 1/2 inch pieces
1/2 teaspoon ground white pepper
2 cups ham, diced
1/4 cup cream or half and half (optional)
Salt to taste
3 Tbsp fresh parsley, chives or dill, chopped

Method
1 Melt the butter in a large saucepan over medium heat. Add the leeks, cook 5 minutes, stirring occasionally. Add chicken broth, potatoes and pepper. Bring to a boil over medium high heat.

2 Reduce heat; cover and simmer 25 minutes or until vegetables are very tender. Using a blender or food processor, working in batches, process until smooth.

3 Stir in diced ham and cream. Season to taste with salt. Garnish with parsley, chives or dill.