Italian Ski Lodge Soup Food

20 AUTHENTIC ITALIAN SOUPS

Steps:

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

SKI SOUP + $100 VISA CARD GIVEAWAY

Steps:

• In a large stock pan, brown sausage, breaking up any large pieces until fully cooked. Remove sausage from pan and drain on a plate lined with a few paper towels. Drain off all but 2 tablespoons of the fat from the stock pan and return to stove top.
• Add the diced onion, carrot and celery to the pan. Cook over medium-low heat until softened about 5-8 minutes. Add the zucchini and garlic and cook 2-3 minutes more.
• Add chicken stock, tomatoes, green beans and corn. Bring to a boil and then turn heat to low and let simmer 10 minutes.
• Add apple cider vinegar, macaroni and cooked sausage. Cook for 10 minutes or until pasta is cooked through. Season with salt and pepper. Serve soup in bowls with parmesan cheese to garnish if desired.

ITALIAN SKI LODGE SOUP

Steps:

• Bring several cups of water to a boil, and cook two to three cups of frozen potato gnocche (or make your own). When gnocche are all floating, remove from heat and remove gnocche from water. (Retain some water from gnocche in case you want to add water to soup at end. Using a straining ladle is useful for this.) Cook onion in large stew pot in olive oil until tender with crumbled Italian sausage. Add sweet basil and garlic powder (or a couple of chopped cloves of garlic). Add carrots. Add chicken stock. Add alfredo. Add gnocche. Season with salt and pepper to taste. If you prefer to reduce consistency, add some of the pasta water in which the gnocche was cooked.

SKI SOUP

Steps:

• Brown sausage in a 4 quart saucepan.
• Add the onion and celery.
• Simmer on medium heat until onion becomes soft; about 10 minutes.
• Stir in the cold water, tomato sauce, crushed tomatoes, kidney beans, and Worcestershire sauce.
• Add in garlic powder, black pepper, oregano, chili powder.
• Stir in the brown sugar.
• Simmer on low for 2-3 hours.
• Wisk together the cornstarch and warm water until smooth. Pour into soup and stir until dissolved. Repeat until desired thickness.
• Serve over cooked ditalini pasta.

"APRES-SKI" SOUP

Steps:

• Place butter in a 3-qt. microwave-safe bowl; microwave on high for 15-20 seconds or until melted. Add squash, carrot and leek; stir to coat. Cook, covered, on high for 6 minutes., Stir in remaining ingredients; cook, covered, on high for 12-14 minutes or until vegetables and macaroni are tender, stirring twice. Remove bay leaf.