Italian Rustic Soup Recipes

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RUSTIC ITALIAN TORTELLINI SOUP



Rustic Italian Tortellini Soup image

This is my favorite tortellini soup recipe. It's one of those

Provided by Taste of Home

Categories     Dinner     Lunch

Time 40m

Yield 6 servings (2 quarts).

Number Of Ingredients 12

3/4 pound Italian turkey sausage links, casings removed
1 medium onion, chopped
6 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1-3/4 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (9 ounces) refrigerated cheese tortellini
1 package (6 ounces) fresh baby spinach, coarsely chopped
2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
1/4 teaspoon pepper
Dash crushed red pepper flakes
Shredded Parmesan cheese, optional

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



Rustic Italian Soup image

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

1 red, yellow and orange bell pepper
3 carrots
1 rib of celery
1/2 small sweet onion
6 clove garlic
19 oz sweet italian sausage
8 oz romano cheese
2 tsp mrs. dash tomato and basil
2 tsp red pepper flakes
4 c homemade chicken stock, no salt

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



Italian Rustic Soup image

This is a nice comforting soup on those cold winter nights.

Provided by Jennifer Bass

Categories     Vegetable Soup

Time 4h30m

Number Of Ingredients 12

1 lb italian sausage
1 large onion, chopped
4 oz mushrooms, sliced
3 clove garlic, minced
3 large red potatoes, diced
1 can(s) cannellini beans, drained and rinsed
1 can(s) petite diced tomatoes with basil and oregano
1 pkg frozen spinach, thawed and drained of excess water
1 pkg frozen cheese tortellini (about 9 oz.)
1 pkg beef broth (about 15 ounces)
salt and pepper, to taste
italian seasoning, to taste

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



Rustic Italian Tortellini Soup image

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

3 Italian turkey sausage, links. casings removed (4 ounces each)
1 medium onion, chopped
6 garlic cloves, minced
2 (14 1/2 ounce) cans low sodium chicken broth
1 3/4 cups water
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (9 ounce) package refrigerated cheese tortellini
1 (6 ounce) package fresh Baby Spinach, coarsely chopped
2 1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
1/4 teaspoon pepper
1 dash crushed red pepper flakes
shredded parmesan cheese (optional)

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



Italian Rustico Soup image

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

1 cup barilla elbow macaroni
2 tablespoons olive oil
1 lb fresh escarole or 1 lb spinach, chopped
1 small onion, chopped
2 teaspoons minced garlic
4 cups water
2 (14 1/2 ounce) cans chicken broth
1 (26 ounce) jar barilla marinara sauce
1 (15 ounce) can cannellini beans, drained
2 teaspoons balsamic vinegar or 2 teaspoons red wine vinegar
grated parmesan cheese

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



Rustic Vegetable Soup image

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

1 tablespoon extra-virgin olive oil
1/2 small yellow onion, diced small (1/2 cup)
2 medium carrots, diced medium (1 cup)
1/2 small green cabbage, core removed, diced large (2 1/2 cups)
2 1/4 cups Marinara Sauce (about 1/2 recipe)
3 1/2 cups reduced-sodium chicken broth
Coarse salt and ground pepper
1 medium zucchini, diced large (1 1/2 cups)
1 can (15.5 ounces) cannellini beans, drained and rinsed
Freshly grated Parmesan cheese, for serving (optional)

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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