Italian Sausage Soup - Italian Recipes

Italian Sausage Soup - Italian Recipes

Ingredients

1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great Northern beans, undrained
2 small zucchini, cubed
2 cups spinach – packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt

Directions

1. In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
2. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
3. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

Zuppa di Pomodoro e Basilico (Tomato Basil Soup) - Italian Recipes

Zuppa di Pomodoro e Basilico  (Tomato Basil Soup) - Italian Recipes

Ingredients

4 oz. Pancetta, coarsely chopped
1 Medium Onion, peeled and quartered
1 Stalk celery, washed and roughly chopped
1 Carrot, peeled and roughly chopped
4 tablespoons flat leaf Italian parsley
2 Cloves garlic, peeled
2 tablespoons Olive oil
1 Cup dry red wine
1 28 oz. Can Italian plum tomatoes; preferably San Marzano
1 Quart chicken stock
Salt & freshly ground white pepper
1/2 cup fresh basil, finely chopped
Freshly grated Parmigiano
2 tablespoons flat leaf Italian parsley, finely chopped

Preparation:

Place the pancetta, onion, celery, carrot, parsley and garlic in the bowl of a food processor and pulse about ten times for one second each pulse to create a batutto.

Heat a soup pot over medium-high heat, then add the olive oil. Add the batutto to the pot and cook, stirring occasionally, for about ten minutes. Lower the heat if necessary, to prevent the onions and garlic from browing.

Raise the heat to high, then add the wine. Boil for two or three minutes to evaporate the alcohol, then add the tomatoes and chicken stock.

Lower the heat and simmer gently, stirring occasionally, for about thirty minutes. Taste for salt & pepper and add to your taste if necessary. Add the basil and simmer for about five minutes longer. At the end of the five minutes, remove from the heat, puree in a blender, food processor, or Moulie, then ladle into six soup bowls. Garnish with Parmigiano and additional parsley.

Carabaccia Renaissance Onion Soup - Italian Recipes

Carabaccia Renaissance Onion Soup - Italian Recipes

Ingredients

8 large red onions, peeled and left whole
3 quarts meat or chicken broth
juice of three lemons
1/4 cup olive oil
8 ounces blanched almonds
5 teaspoons ground cinnamon
4 teaspoons sugar

Directions

Bring 1 gallon of salted water to a boil. Cook the onions for 5 minutes, then drain, dry, and chop them coarsely. Heat a large sauce pan, add the olive oil, add the onions and gently saut? for 5-7 minutes. Heat the broth in a stockpot, then pour into the saucepan with the onions. Simmer until the onions are soft, about 50-60 minutes. Warm the lemon juice in a small saucepan, then add the blanched almonds and simmer gently for 4-5 minutes.
Remove the onions from the broth, put into a food processor or blender and puree  Return to the broth. Salt and pepper, to taste, ad 1 teaspoon of cinnamon, and place the pan back on the burner. when the broth reaches the boiling point, ad th almonds in lemon juice, reduce heat to a simmer, and simmer 3 minutes more.
Remove the saucepan and laddle into bowls. Sprinke 1/2 teaspoon sugar, 1/2 teaspoon cinnamon om each bowl of soup.

Serves: 8

Italian Recipes: Italian Wedding Soup III - Italian Recipes

Italian Recipes: Italian Wedding Soup III

Ingredients

 1 1/2 pounds ground beef
 1 egg
 1 clove, minced
 1 small onion, minced
 1 cup Italian bread crumbs
 2 tablespoons chopped parsley
 1/4 cup water
 salt & pepper to taste
 3 quarts chicken broth
 1 to 2 bunches of escarole
 4 eggs
 1/4 cup grated parmesan cheese

Directions

Wash and cook escarole. Squeeze dry and tear into pieces. Meanwhile mix first 8 ingredients. Form into very small meatballs. Bring broth to boil. Add meatballs few at a time, Bring to boil again, lower heat to simmer. Cover & cook 1 hour. Add escarole and cook 15 minutes. Mix eggs with grated cheese and pour into broth in steady stream, stirring constantly Cook and stir a few minutes until blended. Serve at once or cool and freeze.

Italian Sausage Tortellini Soup - Italian Recipes

Italian Sausage Tortellini Soup - Italian Recipes

Ingredients

1 (3.5 ounce) link sweet Italian sausage, casings removed
1 cup chopped onions
2 cloves garlic, minced
5 cups beef stock
1/3 cup water
1/2 cup red wine
4 tomatoes – peeled, seeded and chopped
1 cup chopped carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup tomato sauce
1 zucchini, chopped
8 ounces cheese tortellini
1 green bell pepper, chopped
1 tablespoon chopped fresh parsley
2 tablespoons grated Parmesan cheese for topping

Directions

Place the sausage in a large pot over medium high heat and saute for 10 minutes, or until well browned. Drain the fat except for about 1 tablespoon, add the onions and garlic and saute for 5 more minutes.

Next add the beef stock, water, wine, tomatoes, carrots, basil, oregano and tomato sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes, skimming any fat that may surface.

Add the zucchini, tortellini, green bell pepper and parsley to taste. Simmer for 10 minutes, or until tortellini is fully cooked. Pour into individual bowls and garnish with the cheese.

Italian Recipes: Italian Sausage Soup with Tortellini [04-08-15]

 
Italian Sausage Soup with Tortellini

Ingredients

1 pound sweet Italian sausage, casings removed
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup red wine
4 large tomatoes - peeled, seeded and chopped
1 cup thinly sliced carrots
1/2 tablespoon packed fresh basil leaves
1/2 teaspoon dried oregano
1 (8 ounce) can tomato sauce
1 1/2 cups sliced zucchini
8 ounces fresh tortellini pasta
3 tablespoons chopped fresh parsley

Directions

In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.

Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.

Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

Italian Recipes: Tuscan Bean Soup

Italian Recipes: Tuscan Bean Soup

Ingredients

1 pound Dried white kidney beans or 4 cans Cannellini beans (20 oz ea)
6 ounces Pancetta or very lean bacon, finely diced
1/4 cup Olive oil
1 cup Finely chopped red onion
1 cup Finely chopped celery
1 tablespoon Minced fresh sage; Or 1 teasspoon Dried Sage
1 teaspoon Salt
1 teaspoon Pepper
6 cups Chicken stock
2 cups Ditalini
1 teaspoon Salt
2 tablespoon Minced parsley
Freshly grated Romano cheese

Directions

If using dried beans, soak overnight in 5 cups of water. Drain beans and place in a large pot. Add 10 cups cold water, cover and bring to a boil. Simmer beans and cook until tender, about 1 hour. In an 8-quart pot, saute the pancetta in olive oil until soft.

Add onion and celery and saute, stirring, about 5 minutes. Add sage, 1 teaspoon salt and pepper. Add chicken stock, cover and bring to a boil. Drain the beans, add to soup, cover and simmer 30 minutes. Cook pasta in 4 quarts boiling water with 1 teaspoon salt until al dente. Drain and add to soup. Stir in minced parsley before serving and sprinkle with grated cheese.

Italian Recipes: Italian Sausage Tortellini Soup

Italian Recipes: Italian Sausage Tortellini Soup

Ingredients

1 (3.5 ounce) link sweet Italian sausage, casings removed
1 cup chopped onions
2 cloves garlic, minced
5 cups beef stock
1/3 cup water
1/2 cup red wine
4 tomatoes - peeled, seeded and chopped
1 cup chopped carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup tomato sauce
1 zucchini, chopped
8 ounces cheese tortellini
1 green bell pepper, chopped
1 tablespoon chopped fresh parsley
2 tablespoons grated Parmesan cheese for topping

Directions

1. Place the sausage in a large pot over medium high heat and saute for 10 minutes, or until well browned. Drain the fat except for about 1 tablespoon, add the onions and garlic and saute for 5 more minutes.
2. Next add the beef stock, water, wine, tomatoes, carrots, basil, oregano and tomato sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes, skimming any fat that may surface.
3. Add the zucchini, tortellini, green bell pepper and parsley to taste. Simmer for 10 minutes, or until tortellini is fully cooked. Pour into individual bowls and garnish with the cheese.