Country Italian Soup Food

ITALIAN VEGETABLE SOUP

Steps:

• Gently cook the onion, carrots and celery in the oil in a large saucepan for 20 mins, until soft. Splash in water if they stick. Add the sugar, garlic, purée, herbs and courgettes and cook for 4-5 mins on a medium heat until they brown a little.
• Pour in the beans, tomatoes and stock, then simmer for 20 mins. If you're freezing it, cool and do so now (freeze for up to three months). If not, add half the Parmesan and the pasta and simmer for 6-8 mins until pasta cooked. Sprinkle with basil and remaining Parmesan to serve. If frozen, defrost then re-heat before adding pasta and cheese and continuing as above.

OUR BEST 30+ CLASSIC ITALIAN SOUP RECIPES (+PASTINA SOUP)

Steps:

• Boil the chicken broth and add the pasta, cooking for 5-8 minutes.
• Pour the soup into a bowl.
• Top with olive oil and cheese.
• Serve with rosemary sprig.

ITALIAN COUNTRY SOUP

Steps:

• Melt the butter in a large saucepan over medium-high heat.
• Add the garlic and saute until fragrant, about 2 minutes.
• Add the broth and bring to a boil.
• Add the tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh.
• Add the tomatoes, reduce heat to simmer, and cook just until the pasta is tender.
• Stir in the spinach and basil and cook until just wilted, 1 to 2 minutes.
• Serve sprinkled with the grated cheese.

COUNTRY ITALIAN SOUP

Steps:

• In a Dutch oven over medium heat, cook the sausage, onion, and celery until meat is no longer pink; drain.
• Add in garlic; cook 1 minute.
• Add in water, potatoes, tomatoes, carrots, and seasonings.
• Bring to a boil; decrease heat, cover and simmer for 15 minutes.
• Stir in zucchini; simmer 8-10 minutes longer or until vegetables are tender.
• Discard bay leaf.

ZESTY ITALIAN SOUP

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. , Transfer to a 5-qt. slow cooker. Stir in the broth, beans, tomatoes, carrot, jalapeno, Italian seasoning and garlic. , Cover and cook on low for 7-8 hours or until heated through. Just before serving, stir in macaroni.

ITALIAN COUNTRY SOUP

Steps:

• In large pot, heat oil then butter over medium heat. Add onion, thyme, Italian seasoning and bay leaf. Meanwhile, while onion is cooking, in small skillet, brown crumbled Italian sausage and set aside.Cook until onion is translucent, then add garlic and cook until fragrant, add white wine and cook until liquid is nearly gone. Add browned sausage to onion mixture and cook for a few minutes to blend.
• Add broth, tomatoes and frozen spinach. Bring to slow boil, then reduce heat and simmer for about 10 minutes, stirring occasionally to break up spinach. Rinse and drain canned beans and add to pot. Add parsley, salt, pepper and pasta. Cook until pasta is tender, about 10 minutes.
• Adjust seasoning as needed, ladle into soup bowls and garnish with cheese.
• You can add a little more broth or water to adjust "soupiness" to your liking - I like mine more chunky!