Comforty Soup Italian Style Food

SLOW COOKER TORTELLINI SOUP WITH SAUSAGE AND KALE

Steps:

• Preheat a large skillet over medium-high heat. Add the sausage and cook stirring occasionally until browned. Add the onion and celery and cook for 3-4 minutes then stir in the minced garlic, season with the kosher salt and freshly ground black pepper and cook for another 2-3 minutes. Add the sherry or white wine and scrape up any fond or bits on the bottom of the pan, cooking until it evaporates.
• Transfer the sausage and vegetables to the insert of the slow cooker. Add the carrots, diced tomatoes, and chicken broth. Grind in the basil, oregano and parsley and stir. Cover with the lid and set the cooker to low and cook for 3 hours.
• Add the tortellini and the kale to the slow cooker and cook for 30 minutes.
• Ladle into bowls and sprinkle with parmesan cheese.

COMFORT SOUP (SPINACH & MEATBALLS)

Steps:

• Heat chicken broth to boiling.
• Meanwhile, combine beef, cheese and pepper.
• Knead lightly to mix but don't overdo it.
• Roll into 1 inch meatballs.
• Drop meatballs into boiling broth and reduce heat to simmering (medium low usually).
• Cook for 10 minutes.
• Add spinach and cook for 10 more minutes.
• Serve with french bread if you have it.

EASY ITALIAN SOUP

Steps:

• In stew pot, brown ground beef with onion and bell pepper.
• Add all other ingredients and heat through.
• Season with salt and pepper as desired.
• Serve with toasted garlic bread.
• Find the Del Monte Fresh Cut Zucchini with Italian Style Tomato Sauce in the canned vegetable section. Look closely for it alphabetically in the "Z's".

ITALIAN-STYLE CHICKEN AND MUSHROOM SOUP

Steps:

• Heat 4 tablespoons of the olive oil in a large soup pot over medium heat.
• Add the onion, reduce the heat to low, and cook, stirring occasionally, about 15 minutes. Add the celery, and cook about 5 minutes longer, stirring occasionally.
• Add the broth, chicken, bay leaves, salt, and pepper. Bring the mixture to a boil over medium to medium-high heat. Reduce heat and simmer about 1 hour, stirring occasionally.
• Place both heads of garlic on a small sheet of aluminum foil, and drizzle with 1 tablespoon of the olive oil. Wrap tightly and place in the oven to roast at 450 degrees F., about 35 to 40 minutes, or until the garlic is soft.
• Meanwhile, toss the mushrooms with the remaining olive oil in a baking dish (or some more foil), place in the oven, and roast 15 to 20 minutes, until golden brown, stirring once or twice during cooking to coat evenly.
• Remove the mushrooms from the oven, and add to the soup. Remove the garlic from the oven, peel the cloves, and add to the soup, leaving them whole.
• Add the orecchiette to the soup and cook, stirring occasionally, 10 to 12 minutes longer, just until the pasta is al dente. Add the beans and heat through.
• Add the rosemary and parsley, and stir to mix. Remove soup from the heat.
• Add the spinach, and stir until wilted.
• Serve hot with crusty bread.

20 AUTHENTIC ITALIAN SOUPS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious soup in 30 minutes or less!

ITALIAN VEGETABLE SOUP

Steps:

• In a large pot add olive oil, garlic, vegetables, beans, spices, tomato purée, water and bouillon cube, stir to combine, bring to a boil and then turn heat down to simmer for approximately 30-45 minutes or until beans are tender (halfway through taste for salt). I would advise making your pasta separately in a pot of boiling salted water and then adding it to the soup (if you are keeping half the soup for later consumption then make half the pasta and only add it to the soup you will be eating or the pasta will get mushy). Enjoy!
• **Dried soaked bean are fine too, they may take longer to cook.

ITALIAN WEDDING SOUP

Steps:

• In a separate pot over medium heat, bring the broth to a boil. In a separate large bowl, combine the ground beef, ground pork, 3 eggs, bread crumbs, basil, parsley and 1/2 cup Parmesan. Mix well and form into bite-size balls. Drop the balls into the broth. Add escarole into broth. When meatballs rise to the top, they are cooked, about 6 to 7 minutes. When escarole is wilted it is done. In a separate bowl, combine the remaining 5 eggs with the remaining 1 cup of cheese. Pour this mixture into the soup, stirring continuously, until the egg is cooked.