This is a copy-cat recipe of the Zuppa Toscana soup at Olive Garden ~ one of my favorites. It's won-der-ful!!! Olive Garden Zuppa Toscana Makes: 6-8 servings 1-lb. ground Italian sausage 1-1/2 tsp. crushed red peppers 1 large diced white onion 4 T. bacon pieces 2 tsp. garlic puree 10 cups water 5 cubes of chicken bouillon 1 c. heavy cream 1 lb. sliced Russet potatoes, or about 3 large potatoes 1/4 of a bunch of kale Saute Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients. In same pan, saute bacon, onions and garlic for approximately 15 minutes or until the onions are soft. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling. Add potatoes and cook until soft, about half an hour. Add heavy cream and cook until thoroughly heated. Stir in sausage. Add kale just before serving. Delicious! * Serve with breadsticks
I need to make this one soon ~ even our boys are requesting it. Chicken-Tortellini Soup Bouquet garni seasoning is a tied bundle of herbs such as thyme, parsley, and bay leaf wrapped in cheesecloth. You can purchase bouquet garni seasoning pre-wrapped in convenient bundles or make your own. 1/2 c. frozen chopped onion 1 tsp. bottled minced garlic 1 T. cooking oil 1 (9 oz.) package refrigerated fresh cheese tortellini or 4 oz. dried cheese tortellini 6 c. chicken broth 2 c. desired loose-pack frozen mixed vegetables (I use peas & carrots or broccoli) 2 (5 oz.) cans or 1 (12-1/2 oz.) can chunk-style chicken 1 tsp. bouquet garni seasoning, or fine herbs 1/4 tsp. pepper Grated Parmesan or Romano cheese In a Dutch oven cook onion and garlic in hot oil fo r2 minutes. Stir in tortellini, chicken broth, vegetables, undrained chicken, bouquet garni seasoning, and pepper. Bring mixture to boiling; reduce heat. Simmer for 5 to 10 minutes for fresh tortellini and 15-20 minutes for dried tortellini or until pasta is tender. Serve topped with Parmesan or Romano cheese, if you like. Makes 5 or 6 main-dish servings.
Oh my goodness, Mendy! What wonderful looking recipes! I can't wait to try them all!!! Thanks for sharing!
Just made this one tonight ~ I added cooked, crumbled bacon and cheddar cheese toward the end of cooking time. It was SO good! Potato Soup 9 potatoes, peeled, diced 6 stalks of celery, sliced 2 small onions, chopped 3 cups water 2 tsp. salt 3 chicken bouillon, dissolved in 1/2 cup boiling water 6 cups milk 1/2 cup flour 1 stick margarine or butter Combine potatoes, celery, onion, water, and seasonings in a large pan. Bring to boil. Cover and cook until tender, about 30 minutes. Combine a small amount of milk and flour until smooth. Add this mixture and the rest of milk to the potato mixture. Stir in the butter. Cook and stir over medium heat until soup thickens.
Our favorite is broccoli cheese, made with mostly shredded cheddar cheese and provolone and just a little velveeta. The only reason it is a hit here is I started shredding cooked chicken and adding it and it makes it a little more of a meal. Of course, it isnt' fall here yet either, we are still in the 90's and boy am I ready for fall!
My boys LOVE Pizza soup! I use a jar of spaghetti sauce, plus enough vegetable juice to thin it to soup consistency, then I add sauteed mushrooms and onions, quartered pepperoni slices, and sometimes sliced olives and peppers. I cook till it simmers and then let it simmer for 15 - 20 min for flavor, then when I serve I top with shredded mozz cheese. Everyone LOVES it!
Mom2five, I have also served it with the cheesy garlic bread, and cheese sticks (mozz wrapped in bread dough) both are yummy. I don't know if anyone said this one yet as I've not read the whole thread just yet (too hot here for soup still) but my boys also love french onion soup! 2-3 lbs of sweet onions sliced thin 2-4 quarts of beef broth (depends on the onions) 1 loaf of French or Italian bread cut into slices Sliced Provolone or Guyerre Cheese Cook the onions in butter until they are cooked down and caramelized, add broth and bring to a simmer. Top the sliced bread with slices of cheese and toast in the oven until bread is crisp and cheese is melted and bubbly. Serve the soup with the 'crouton' floating in top.
I made an acorn squash soup this past week. It was quite tasty. I cooked up an acorn squash in the oven. I fried 1-2 onions and maybe 1 big carrot in oil and added two skinned peaches. I added 3/4 of the acorn squash, milk, salt, and pepper. I dumped in about a cup of frozen corn too. I then whizzed everything together with a blender.
Birbitt,My husband actually wants to make that french onion soup on his days off this week.We have always bought it pre-made,I had no idea it was such a simple recipe. And DH didn't either which really surprises me because he is a better cook than I am! (I am so ashamed to say that,but his daddy was the one that cooked when he was growing up so he came by it naturally,hangin' out in the kitchen with his dad all the time ) Embassy,I have a hard time coming by fresh peaches here in the winter,would canned or frozen taste as good?
I'm sure it would be fine. I've made squash soup before using apples too. I like adding a fruit to squash soup. It gives it a unique taste.
Everyone thinks French Onion soup is so difficult, but really it's one of the easiest soups around to make! The hardest part is the slicing of the onions and waiting for them to cook down and caramelize! I like to use packaged beef broth, but you can also easily make your own from some roasted beef bones. I love French Onion soup and it's one of our favorites here, even my kids eat it.
I love French Onion Soup, but am the only one. Sigh.... So I usually get it on the rare occasions I go to Panera.
We love cheesy potato soup with bacon. It is my favorite soup right now. We add chopped red peppers and onion to the potatoes while they cook and stir in a cup of shredded cheddar to thicken the soup plus we add some cheese to each mug or bowl and top with crisp crumbled bacon. Rats! Now I am hungry.
