Italian Spaghetti Soup With Garlic Recipes

PASTA FAGIOLI

Steps:

• Transfer the onion, carrots and celery to the bowl of a food processor and pulse until chopped fine. Set aside.
• In a large dutch oven heat the olive oil over medium heat and add the chopped garlic. Sweat the garlic until fragrant and translucent, but don't brown it.
• Increase the heat to medium high and add the pancetta. Cook for one minute, stirring occasionally, then add the Italian sausage and cook, stirring occasionally until the sausage has browned.
• Add the onion, carrot, celery mixture and sauté until the vegetables are tender.
• Add the tomatoes, can of cannellini beans (including the liquid) and the chicken stock. Stir to combine. Add the oregano, bay leaves, crushed red pepper and parmesan cheese rind (if using). Stir, then cover with a tight fitting lid, bring the pot to a low simmer and cook for 20 minutes.
• While the soup is simmering, cook the orzo pasta to al dente, according to the package directions. Drain the pasta and set aside.
• Taste the soup and adjust seasonings as needed according to your tastes.

SPAGHETTI LOVER'S SOUP

Steps:

• In a large skillet, cook ground beef, onion, sweet pepper, celery, carrot, and garlic over medium heat until meat is browned and vegetables are tender. Drain off fat. Transfer meat mixture to a 3 1/2- or 4-quart slow cooker (see Tip). Stir in tomatoes, spaghetti sauce, water, tapioca, Italian seasoning, salt, black pepper, and cayenne pepper.
• Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
• If using low-heat setting, turn to high-heat setting. Stir in spaghetti. Cover and cook for 15 to 20 minutes more or until pasta is tender.

SPAGHETTI SOUP

Steps:

• Heat 1 tablespoon oil in a saucepot over medium-high heat. Add the chicken and cook until it is browned, stirring often. Remove the chicken.
• Stir in the remaining oil and heat over medium heat. Add the onion and cook for 1 minute. Add the carrots and cook for 1 minute. Add the celery and garlic and cook for 1 minute.
• Stir in the broth, soup and water. Heat to a boil. Stir in the pasta. Cook for 10 minutes or until pasta is tender. Add the chicken and parsley, if desired, and heat through.

SPAGHETTI WITH OIL AND GARLIC (AGLIO E OLIO)

Steps:

• Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.
• While the pasta cooks, combine the garlic, olive oil, 1 teaspoon salt and the red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.
• Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes. Serve topped with grated cheese, if desired.

SPAGHETTI GARLIC AND OIL

Steps:

• Drop the spaghetti in a large pot with boiling salted water. In a large saute pan add the extra virgin olive oil and the garlic. Add the red pepper flakes Once the garlic begins to turn golden, add the pasta water and let it saute for 2 minutes. Add the spahetti and toss for a minute until the water has been absobed by the pasta and you are left with a creamy sauce. Add the parsley, toss and serve.

SPAGHETTI AGLIO E OLIO (GARLIC SPAGHETTI)

Steps:

• Gather the ingredients.
• Boil a large pot of water. Add salt when it has boiled and add the pasta. Once the pasta has cooked to al dente (look at the package instructions), reserve a cup of the pasta water for the sauce and drain.
• Slice the garlic into thin slivers (as thin as you can).
• Mince the parsley.
• Add the olive oil to a large pot (the same one you cooked the pasta in, if you wish) and cook on medium heat. Add half of the garlic and saute until just fragrant. Then add in the salt, pepper, red pepper flakes, and chopped parsley. Cook for another minute. Just be careful not to overcook or over toast the garlic. This can lessen the garlic flavor and can make the garlic taste bitter.
• Add half a cup of the reserved pasta water, the pasta and the remaining garlic. Toss and cook for another 2 minutes or until it is all heated through. Add in more pasta water if needed.
• Add the parmesan cheese and more salt to taste. Serve immediately.

ITALIAN SAUSAGE AND PASTA SOUP

Steps:

• Cook Italian sausage and onion in a skillet over medium-high heat until sausage is browned and crumbly and onion is soft and translucent, about 8 minutes.
• Mix in chicken broth, diced tomatoes, pasta, Italian seasoning, salt, and pepper. Bring to a boil. Reduce heat and simmer until pasta is tender, stirring occasionally, about 10 minutes. Add ricotta cheese and cook until ricotta is fully incorporated, 2 to 3 minutes more.
• Top each serving with 2 tablespoons mozzarella cheese, 1 tablespoon Parmesan cheese, and 1/2 tablespoon fresh basil.

SPAGHETTI SOUP

Steps:

• Heat 1 tablespoon oil in saucepan over medium-high heat. Add chicken and cook until browned, stirring often. Remove chicken.
• Add remaining oil. Add onion. Cook over medium heat 1 minute. Add carrots. Cook 1 minute. Add celery and garlic. Cook 1 minute.
• Add broth, soup and water. Heat to a boil.
• Add pasta. Cook about 10 minutes or until pasta is tender. Add chicken and parsley, if desired and heat through.

GARLIC SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a skillet over low heat, cook garlic in oil until lightly browned. Remove from the heat; stir in parsley, oregano, salt and pepper. Drain spaghetti; place in a large bowl. Add garlic mixture and Parmesan cheese; toss to coat.

ITALIAN SUB STOUP AND GARLIC TOAST FLOATERS

Steps:

• Place a soup pot or deep sided skillet on the stove top and preheat to medium high heat. Add olive oil, 2 turns of the pan and the sausage. Brown and crumble the sausage, drain off excess fat if necessary then add the ham and pepperoni. Cook meats together 2 minutes then add peppers and onions and cook 2 or 3 minutes more. Add diced tomatoes and season with salt and pepper. Add chicken stock and bring stoup to a boil. Stir in pasta and cook for 8 minutes. Make croutons while pasta cooks.
• In a large skillet heat about 1/4 cup of olive oil, 4 turns of the pan over medium heat. Add garlic and cook 1 minute. Add bread to garlic oil, toss and toast the cubes 5 or 6 minutes. Season the toasty cubes with red pepper flakes, oregano and lots of grated cheese.
• Stir arugula into soup just before you serve it up. Ladle up the stoup and float several toasty garlic bread cubes in each bowl.

ITALIAN SPAGHETTI SOUP WITH GARLIC

Steps:

• Place everything except for spaghetti and spinach in a large kettle with 2 quarts of water; bring to a boil.
• Cover and simmer 1 hour.
• Add seasonings, spaghetti and spinach.
• Simmer 10-12 minutes until spaghetti in tender.
• Drain.
• Add a small drizzle of olive oil to each bowl when serving.