Italian Ski Lodge Soup Recipes

SKI SOUP + $100 VISA CARD GIVEAWAY

Ski Soup + $100 Visa Card Giveaway image

Provided by Kelley

Number Of Ingredients 14

Ingredients

1 lb Italian Sausage
1 small yellow onion, diced
2 carrots, diced
2 celery stalks, diced
1 medium or 2 small zucchini, diced
2 cloves garlic, minced
1 1/2 quarts chicken stock
1 14-oz can Del Monte petite diced tomatoes
1 14-oz can Del Monte cut green beans, drained
1 14-oz can Del Monte sweet yellow corn, drained
1/3 cup apple cider vinegar
6 oz whole wheat elbow macaroni
salt and pepper to taste
parmesan cheese for garnish, optional

Steps:

In a large stock pan, brown sausage, breaking up any large pieces until fully cooked. Remove sausage from pan and drain on a plate lined with a few paper towels. Drain off all but 2 tablespoons of the fat from the stock pan and return to stove top.
Add the diced onion, carrot and celery to the pan. Cook over medium-low heat until softened about 5-8 minutes. Add the zucchini and garlic and cook 2-3 minutes more.
Add chicken stock, tomatoes, green beans and corn. Bring to a boil and then turn heat to low and let simmer 10 minutes.
Add apple cider vinegar, macaroni and cooked sausage. Cook for 10 minutes or until pasta is cooked through. Season with salt and pepper. Serve soup in bowls with parmesan cheese to garnish if desired.

ITALIAN SKI LODGE SOUP

ITALIAN SKI LODGE SOUP image

Categories Soup/Stew Pasta Stew Quick & Easy Dinner

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 pound sweet, Italian sausage.
2-3 carrots, peeled, chopped into chunks, and steamed till fully cooked in a microwave.
1 bag/box of potato gnocche.
12 ounce can of cooked chicken breast.
1 large can of chicken stock.
1 jar of alfredo.
1 medium onion,cleaned, peeled, chopped.
1 teaspoon dry, sweet basil.
1/4 teaspoon Garlic.
Salt and pepper to taste.
Olive Oil.

Steps:

Bring several cups of water to a boil, and cook two to three cups of frozen potato gnocche (or make your own). When gnocche are all floating, remove from heat and remove gnocche from water. (Retain some water from gnocche in case you want to add water to soup at end. Using a straining ladle is useful for this.) Cook onion in large stew pot in olive oil until tender with crumbled Italian sausage. Add sweet basil and garlic powder (or a couple of chopped cloves of garlic). Add carrots. Add chicken stock. Add alfredo. Add gnocche. Season with salt and pepper to taste. If you prefer to reduce consistency, add some of the pasta water in which the gnocche was cooked.

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