Italian Knife And Fork Soup Food

ITALIAN KNIFE-AND-FORK SOUP

Italian Knife-And-Fork Soup image

Make and share this Italian Knife-And-Fork Soup recipe from Food.com.

Provided by loof751

Categories Pork

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1/2 lb sweet Italian sausage
1/2 lb hot Italian sausage
1/2 cup water
2 tablespoons olive oil
4 potatoes
1 red pepper
1 green pepper
1 red onion
4 garlic cloves, minced
1 teaspoon oregano
1/2 teaspoon rosemary
4 cups chicken stock
3/4 cup tomato paste
4 green onions, minced
1/4 cup grated parmesan cheese
1 cup crouton

Steps:

Slice both kinds of sausage. Combine with 1/4 cup water in a large saucepan. Simmer, covered, 4 minutes. Drain.
Brown the sausage in the saucepan. Remove, discard drippings, and wipe pan clean with a paper towel.
Slice the potatoes thinly. Cut the red and green peppers into thin strips. Chop the onion.
Heat the olive oil in the saucepan. Saute the potatoes, peppers, onion, garlic, oregano, and rosemary in hot oil for 5 minutes.
Stir in the chicken stock, tomato paste, 1/4 cup water, and sausage. Cook, covered, for 10 minutes, stirring occasionally. Season with salt and pepper.
To serve, ladle into soup bowls and top with green onion, parmesan cheese, and croutons.

Nutrition Facts : Calories 481.6, Fat 21.9, SaturatedFat 6.9, Cholesterol 41.4, Sodium 1270.9, Carbohydrate 48.3, Fiber 6.2, Sugar 10.3, Protein 24.7

KNIFE AND FORK SOUP

Knife and Fork Soup image

This is a really good soup that uses convience products for a delicious homemade result. Easy to make just throw in the crock pot and serve with a crusty bread and a green salad.

Provided by mandabears

Categories One Dish Meal

Time 8h5m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

2 (10 1/2 ounce) cans condensed bean with bacon soup
16 ounces diced tomatoes
20 ounces southern style hash browns
2 cups water
1 cup sliced carrot
1 cup sliced celery
1/2 teaspoon chili powder
1 lb smoked sausage, sliced

Steps:

Put all ingredients in a crock pot.
Stir well.
Cook on low for 8 hours.

ITALIAN WEDDING SOUP

Italian Wedding Soup image

Ina Garten uses chicken meatballs and vegetables in her version of classic Italian Wedding Soup, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories appetizer

Time 1h15m

Yield 8 servings

Number Of Ingredients 19

Ingredients

3/4 pound ground chicken
1/2 pound chicken sausage, casings removed
2/3 cup fresh white bread crumbs
2 teaspoons minced garlic (2 cloves)
3 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated Pecorino Romano
1/4 cup freshly grated Parmesan, plus extra for serving
3 tablespoons milk
1 extra-large egg, lightly beaten
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
1 cup minced yellow onion
1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
10 cups homemade chicken stock
1/2 cup dry white wine
1 cup small pasta such as tubetini or stars
1/4 cup minced fresh dill
12 ounces baby spinach, washed and trimmed

Steps:

Preheat the oven to 350 degrees F.
For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.
In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.

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