Italian Sausage Artichoke Soup Food

CREAMY ARTICHOKE SOUP

Steps:

• Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
• Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.
• Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.
• * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

SIMPLE ARTICHOKE SOUP ITALIAN RECIPE

Steps:

• Heat olive oil in a heavy, large pot over medium heat. Add the onion, shallot, and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, 2 cups of the stock (reserve 1 cup), herbs, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
• Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add more of the stock as you blend the vegetables. Keep blending and use remaining stock.
• At this point you can blend until you reach your desired consistency. I like mine a little chunky to taste piece of artichoke. You can keep blending until it is more smooth if you desire.
• Serve with a drizzle of olive oil, a few springs of parsley, and toasted bread.

ITALIAN SAUSAGE & ARTICHOKE SOUP

Steps:

• Cook sausage through.
• Place all ingredients in a crock pot.
• Cook on high 6-8 hours.
• The longer it steeps, the better it tastes!
• Serve with warm crusty bread and a salad.

ITALIAN SPINACH AND SAUSAGE SOUP

Steps:

• In saucepan, combine all ingredients except for cheese. Bring to boil.
• Reduce heat. Simmer, covered, 15 minutes.
• Serve with grated Parmesan sprinkled on top.

QUICK AND EASY ARTICHOKE SOUP

Steps:

• Sauté onions, garlic, and shallots in oil over medium heat until soft, about 2 minutes.
• Add artichoke hearts, stock, wine, and brandy.
• Bring to a boil, turn to the lowest setting, and simmer covered 10 minutes. If you want a smoother consistency, you can puree it at this time.
• Pepper (and sugar, if desired) to taste, and serve topped with cheese, a dollop of yogurt or sour cream, and a sprinkling of fresh Italian parsley or dill.

ITALIAN SAUSAGE WITH ARTICHOKES AND FETA

Steps:

• In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain., Stir in artichoke hearts, tomato sauce, wine and Italian seasoning; heat through. Gently stir in cheese. Serve with pasta. If desired, sprinkle with parsley.Freeze option: Freeze cooled sausage mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place sausage mixture in a saucepan; heat through, stirring occasionally and adding a little broth or water if necessary.

SUPER EASY ITALIAN SAUSAGE/ARTICHOKE SOUP

Steps:

• 1. Remove sausage from casings. Brown in a soup pot. DO NOT DRAIN! There will be very little grease and it will be the flavoring for the soup. Add drained artichokes (I chop them up a bit. Add diced tomatoes. Add 2 cans of water. DONE! It is ready to eat as soon as the vegetables are heated up.

TUSCAN TOMATO ARTICHOKE SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add artichoke hearts, tomatoes, vegetable broth, roasted bell peppers, basil, herbes de Provence, salt, and pepper; reduce heat and simmer, covered, until flavors combine, about 20 minutes.
• Transfer artichokes, tomatoes, and roasted bell peppers to a blender using a slotted spoon; puree until smooth.
• Stir half-and-half into the broth mixture in the pot. Add pureed artichoke mixture; stir slowly until blended. Stir in Parmesan cheese before serving.

ITALIAN SAUSAGE, SMOKED TOMATO AND ARTICHOKE SOUP RECIPE

Steps:

• Remove the sausage from it's casing, crumble and brown with the chopped onion in large soup pot over medium heat. Cut the artichoke hearts and the tomatoes into bite-sized pieces and add them to the pot. Pour the chicken stock over the sausage and vegetables, then add the oregano, basil and fennel. Bring to a boil, then turn down the heat and simmer, uncovered for 30 minutes. Add the pasta and cook for 15 minutes more, or until the pasta is al dente. Taste for seasoning, add more water, if desired, and serve. To smoke tomatoes: Place 1 heaping tablespoon of fine wood chips in the bottom of a stovetop smoker. Make an aluminum foil tray with raised edges to fit on top of the wire rack. Arrange fresh or canned tomatoes on the tray. Close the stovetop smoker almost tight. Place over one burner on medium-high. When a wisp of smoke escapes, close the stovetop smoker lid all the way, then start your timer. Your tomatoes are done when they have a good, smokey aroma and are slightly burnished, about 20 minutes.