RUSTIC ITALIAN TORTELLINI SOUP
Steps:
- Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil., Add tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. Serve with cheese if desired.Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 203 calories, Fat 8g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 878mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 3g fiber), Protein 16g protein.
RUSTIC ITALIAN SOUP
Finding some beautiful red, yellow and orange bells at the store yesterday was the inspiration for this soup. So delicious, it garlicky, cheesy, and a little bit of heat!
Provided by Lynn Socko
Categories Other Soups
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Remove stem and seeds from the 3 bell peppers. Cut in half. Cut carrots in half, and cut the half of onion into quarters. Place all the veggies including garlic on a baking sheet. LEAVE skin on garlic. Drizzle the carrots with a little olive oil. Bake at 350° for 30-40 min.
- 2. Put veggies (skin removed from garlic) into food processor and puree.
- 3. Grate 8 oz. of Romano cheese.
- 4. Brown sausage in large soup pot, add 2 tsp of Mrs. Dash tomato and basil to sausage as it cooks.
- 5. Once browned add 1/2- 3/4 c. of flour to sausage and stir till absorbed.
- 6. Add 4 c of chicken stock to sausage a little at a time to thicken soup.
- 7. Add puree,cheese and pepper flakes to soup and simmer for about 20 min.
ITALIAN RUSTIC SOUP
This is a nice comforting soup on those cold winter nights.
Provided by Jennifer Bass
Categories Vegetable Soup
Time 4h30m
Number Of Ingredients 12
Steps:
- 1. Combine onion, potatoes, and sausage in large skillet and cook over medium heat until sausage is no longer pink. Season with salt, pepper and italian seasoning.
- 2. Add minced garlic, beans, tomatoes and mushrooms and cook for about 5 minutes.
- 3. Add broth to a slow cooker and contents of the skillet. Cook on low heat for about 4 hours. Add the spinach and tortellini and let cook for about 30 more minutes. Garnish with parmesan cheese, if desired.
RUSTIC ITALIAN TORTELLINI SOUP
My DD found this in a recent issue of Taste of Home Healthy Cooking and made it for dinner. Although she subbed a combo of hot and mild sausage for the turkey links, it turned was great! Paired with Italian bread this was a filling and hearty soup, especially good on this raw, rainy Sunday night.
Provided by Denise in da Kitchen
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Crumble sausage into a Dutch oven; add onion.
- Cook and stir over medium heat until meat is no longer pink.
- Add garlic; cook and stir 2 minutes longer.
- Add the broth, water and tomatoes. Bring to a boil.
- Stir in tortellini; return to a boil.
- Reduce heat; simmer, uncovered, for 5-8 minutes or until tortellini are tender, stirring occasionally.
- Add the spinach, basil, pepper and pepper flakes; cook 2 - 3 minutes longer or until spinach is wilted.
- Serve with cheese if desired.
Nutrition Facts : Calories 87.8, Fat 1.6, SaturatedFat 0.4, Sodium 322, Carbohydrate 14.8, Fiber 2.9, Sugar 5.5, Protein 6.7
ITALIAN RUSTICO SOUP
I got this from the Barilla website. This soup is so good on a cold day and is very hearty! Its very easy to make too!
Provided by Little Bee
Categories Beans
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cook elbows according to package directions; drain (al dente is the best).
- Heat oil in 4-quart Dutch oven or large pot.
- Add spinach (or Escarole) onion and garlic; cook over medium heat, stirring occasionally, about 5 minutes or until onion is tender.
- Add remaining ingredients except cheese; heat to boiling.
- Reduce heat; cook, uncovered, 20 minutes, stirring occasionally.
- Stir in cooked elbows and simmer 5 more minutes.
- Ladle in bowls and sprinkle with cheese.
- Serve with warm crusty Italian bread.
Nutrition Facts : Calories 164.7, Fat 5, SaturatedFat 1, Cholesterol 1.4, Sodium 627.6, Carbohydrate 23.6, Fiber 5.2, Sugar 7.7, Protein 6.3
RUSTIC VEGETABLE SOUP
Homemade marinara sauce surrounds a colorful array of vegetables in this sensational soup from Everyday Food associate food editor Lesley Stockton.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- In a 4-quart heavy pot or Dutch oven, heat olive oil over medium-high. Add onion, carrot, and cabbage and cook, stirring occasionally, until onion is translucent, about 3 minutes. Season with salt and pepper. Add marinara sauce and chicken broth and bring to a boil. Add zucchini, reduce heat to a rapid simmer, and cook until vegetables are tender, 10 to 12 minutes. Add cannellini beans and simmer until beans are heated through, 1 to 2 minutes. Season to taste with salt and pepper. Divide soup among four bowls and top with Parmesan cheese, if desired.
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