ITALIAN PEASANT SOUP
My father shared this recipe with me, and I use it when I need a hearty, healthy meal. It's my sons' favorite. Loaded with sausage, chicken, beans and spinach, the quick soup is nice for special occasions, too. -Kim Knight Hamburg, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook sausage and onions over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Add chicken; cook and stir until no longer pink. , Stir in the beans, broth, tomatoes, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the spinach and heat just until wilted. Serve with cheese if desired.
Nutrition Facts : Calories 169 calories, Fat 7g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 471mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein.
ITALIAN PEASANT SOUP
Here is a great soup that takes a little prep but then finishes in the crock pot. So filling and delicious. Serve with garlic breadsticks or some crusty rolls.
Provided by Diane Wicktora
Categories Other Soups
Time 4h40m
Number Of Ingredients 11
Steps:
- 1. In a large skillet, brown sausage over medium heat. Drain and remove to crock pot. In same skillet, add onion, garlic, and chicken. Cook until chicken is done. Remove to crock pot.
- 2. Add remaining ingredients, except spinach and Parmesan, to the crock pot. Cook on high about 4 hours, or low 8 hours.
- 3. During last 15-30 minutes of cooking, add chopped spinach.
- 4. Serve with freshly grated Parmesan cheese on top.
SLOW COOKER ZUPPA TOSCANA
Slow cooker version of a famous restaurant soup. Easy taste of Italy brought home.
Provided by Heather Stalzer
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 5h53m
Yield 8
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic; saute until onion is translucent, 3 to 5 minutes. Drain and discard grease.
- Place potatoes in a slow cooker (such as Crock Pot®). Add the cooked sausage and onion mixture. Season with salt, black pepper, and red pepper flakes. Pour chicken broth on top. Add up to 2 cups water to cover potatoes fully. Stir soup gently. Cover and cook on Low until potatoes are fork-tender, 5 to 6 hours.
- Pour heavy cream into the soup. Stir in kale to combine. Cover and cook on High until flavors are incorporated, about 30 minutes more. Garnish with Parmesan cheese.
Nutrition Facts : Calories 447.4 calories, Carbohydrate 42.3 g, Cholesterol 78.2 mg, Fat 24.8 g, Fiber 5.6 g, Protein 15.8 g, SaturatedFat 11.6 g, Sodium 1275.4 mg, Sugar 2.9 g
ITALIAN PEASANT SOUP
I found this in TOH Quick Cooking magazine. I haven't tried it yet but it looks like something my family and I would love. Plan on trying it soon.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 40m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, cook sausage over medium heat until browned and no longer pink; drain.
- Add onions and garlic; saute until tender.
- Add chicken; saute and stir until no longer pink.
- Add in the beans, broth, tomatoes, basil, and oregano; stir to mix.
- Cook uncovered, for 10 minutes.
- Add the spinach and heat just until wilted.
- Serve with parmesan cheese sprinkled on top.
PEASANT SOUP (LIKE OLGA'S)
Make and share this Peasant Soup (Like Olga's) recipe from Food.com.
Provided by cantillon1
Categories Lamb/Sheep
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, brown lamb, onion and celery only until lamb is no longer pink.
- Drain off fat.
- Add tomatoes, garlic, bay leaf and broth.
- Bring to a boil.
- Add Quick barley, zucchini, frozen vegetables, thyme, oregano, and parsley.
- Then reduce to simmer for 30 minutes.
- Salt and pepper to taste.
- Serve with toasted pita bread triangles.
TUSCANY SOUP
This recipe is an exact replica of The Olive Garden's 'Zuppa Tuscana'. You will swear you were actually at The Olive Garden when you are eating this.
Provided by blackburn3559
Categories Pork
Time 1h15m
Yield 20 cups, 20 serving(s)
Number Of Ingredients 7
Steps:
- In a medium skillet, pre-cook the italian sausage until done.
- In a large stock pot, add the cooked sausage, chicken broth, and potatoes and bring to a boil.
- Then turn heat down to a simmer and add the whipping cream and cook until potatoes are tender.
- Ten minutes before serving add kale. Garnish with bacon bits and parmesan and serve with garlic bread and salad.
- Serving size is 1 cup. One serving = 5 WW points.
Nutrition Facts : Calories 211.3, Fat 15.7, SaturatedFat 7.8, Cholesterol 45.5, Sodium 593.9, Carbohydrate 9.8, Fiber 0.9, Sugar 0.9, Protein 7.8
ETRUSCAN PEASANT SOUP
Make and share this Etruscan Peasant Soup recipe from Food.com.
Provided by Dona England
Categories Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in heavy 4 quart sauce pan.
- Cut sausage into 1/2 inch pieces.
- Brown sausage in pan until no longer pink.
- Add onion and garlic and stir until softened.
- Add spinach, chicken broth, diced tomatoes, beans and red pepper.
- Heat to a boil and simmer for 15-20 minutes.
- Ladle into bowls and sprinkle with parmesan cheese.
Nutrition Facts : Calories 318.9, Fat 14.4, SaturatedFat 4.7, Cholesterol 35.8, Sodium 1425.1, Carbohydrate 21.9, Fiber 6.5, Sugar 3.5, Protein 26
CROCK POT TUSCANY PEASANT SOUP
A hearty soup that's great on a cool day. This soup is quick and easy to prepare and has great flavor.
Provided by Porfavorcorona
Time 4h50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet over medium heat, brown Italian sausages on all sides; slice sausages 1/2-inch thick rounds.
- Use non-stick cooking spray or a little vegetable oil if using turkey Italian sausage.
- Pour off excess fat.
- Add to skillet the celery, zucchini and onion.
- Saute 2 minutes longer, stirring.
- In crockpot, combine beef broth, tomato sauce, and basil.
- Add sausage and vegetable mixture; cover and cook on LOW for 3 1/2 to 4 1/2 hours.
- Add salt and pepper to taste.
- Ladle soup into bowls and garnish with grated Parmesan cheese.
- Serve this hearty soup with garlic bread or crusty Italian bread.
Nutrition Facts : Calories 450.1, Fat 32, SaturatedFat 11.3, Cholesterol 64.6, Sodium 2358.3, Carbohydrate 14.5, Fiber 2.9, Sugar 8, Protein 26.5
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