RUSTIC ITALIAN TORTELLINI SOUP
Steps:
- Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil., Add tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. Serve with cheese if desired.Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 203 calories, Fat 8g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 878mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 3g fiber), Protein 16g protein.
RUSTIC ITALIAN VEGETABLE SOUP
Make and share this Rustic Italian Vegetable Soup recipe from Food.com.
Provided by godzgirl522
Categories Clear Soup
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 18
Steps:
- Heat olive oil in a large soup pot over medium-high heat. Add celery, carrots, onion, garlic and bay leaf. Season it with salt and pepper. Cook for about 2-3 minutes and add chicken stock.
- Add squash and cook until tender. Add spinach and simmer.
- In sauté pan, heat oil and cook chicken at medium-high heat until cooked through. Add to soup.
- In pasta pot, cook tortellini according to package directions. Drain and add to soup.
- Add tomato sauce and both cans of beans to cook through. About 4-5 minutes.
- Cut pita into wedges. Sprinkle Parmesan over evenly. Broil until golden brown.
- Ladle a portion of soup in a bowl and garnish with some Parmesan pita chips.
Nutrition Facts : Calories 672.2, Fat 20.4, SaturatedFat 6.5, Cholesterol 67.3, Sodium 1229.2, Carbohydrate 84.9, Fiber 12.3, Sugar 12.8, Protein 39.5
ITALIAN RUSTICO SOUP
I got this from the Barilla website. This soup is so good on a cold day and is very hearty! Its very easy to make too!
Provided by Little Bee
Categories Beans
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cook elbows according to package directions; drain (al dente is the best).
- Heat oil in 4-quart Dutch oven or large pot.
- Add spinach (or Escarole) onion and garlic; cook over medium heat, stirring occasionally, about 5 minutes or until onion is tender.
- Add remaining ingredients except cheese; heat to boiling.
- Reduce heat; cook, uncovered, 20 minutes, stirring occasionally.
- Stir in cooked elbows and simmer 5 more minutes.
- Ladle in bowls and sprinkle with cheese.
- Serve with warm crusty Italian bread.
Nutrition Facts : Calories 164.7, Fat 5, SaturatedFat 1, Cholesterol 1.4, Sodium 627.6, Carbohydrate 23.6, Fiber 5.2, Sugar 7.7, Protein 6.3
RUSTIC ITALIAN MINESTRONE
I found this on the food fit website. I guessed on the times since I have not made this yet but plan to before winter is over/ yum! UPDATE:Made 1-18-09 and it was good. I used frozen green beans ans they worked really well.
Provided by punkyluv
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a large soup pot, heat the olive oil over medium heat. Add the onion, carrot and celery and cook for 5 minutes, or until the vegetables begin to soften. Add the garlic, season with salt and pepper and cook for 2 minutes more.
- Add the tomatoes, vegetable or chicken broth and herbs, bring to a boil and turn down to a simmer.
- Add the green and cannellini beans and simmer for 2 minutes.
- Add the zucchini and pasta and simmer for 10 minutes, or until all of the vegetables are tender and the pasta is al dente. Season with salt and pepper.
- Serve the soup in large bowls with a sprinkling of Parmesan cheese.
Nutrition Facts : Calories 214.1, Fat 5.9, SaturatedFat 1.7, Cholesterol 5.5, Sodium 122.5, Carbohydrate 30.7, Fiber 6.2, Sugar 5, Protein 11.2
RUSTIC ITALIAN TORTELLINI SOUP
My DD found this in a recent issue of Taste of Home Healthy Cooking and made it for dinner. Although she subbed a combo of hot and mild sausage for the turkey links, it turned was great! Paired with Italian bread this was a filling and hearty soup, especially good on this raw, rainy Sunday night.
Provided by Denise in da Kitchen
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Crumble sausage into a Dutch oven; add onion.
- Cook and stir over medium heat until meat is no longer pink.
- Add garlic; cook and stir 2 minutes longer.
- Add the broth, water and tomatoes. Bring to a boil.
- Stir in tortellini; return to a boil.
- Reduce heat; simmer, uncovered, for 5-8 minutes or until tortellini are tender, stirring occasionally.
- Add the spinach, basil, pepper and pepper flakes; cook 2 - 3 minutes longer or until spinach is wilted.
- Serve with cheese if desired.
Nutrition Facts : Calories 87.8, Fat 1.6, SaturatedFat 0.4, Sodium 322, Carbohydrate 14.8, Fiber 2.9, Sugar 5.5, Protein 6.7
RUSTIC VEGETABLE SOUP
Homemade marinara sauce surrounds a colorful array of vegetables in this sensational soup from Everyday Food associate food editor Lesley Stockton.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- In a 4-quart heavy pot or Dutch oven, heat olive oil over medium-high. Add onion, carrot, and cabbage and cook, stirring occasionally, until onion is translucent, about 3 minutes. Season with salt and pepper. Add marinara sauce and chicken broth and bring to a boil. Add zucchini, reduce heat to a rapid simmer, and cook until vegetables are tender, 10 to 12 minutes. Add cannellini beans and simmer until beans are heated through, 1 to 2 minutes. Season to taste with salt and pepper. Divide soup among four bowls and top with Parmesan cheese, if desired.
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