Italian Spaghetti Soup With Garlic Food

SPAGHETTI WITH OIL AND GARLIC (AGLIO E OLIO)

Steps:

• Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.
• While the pasta cooks, combine the garlic, olive oil, 1 teaspoon salt and the red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.
• Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes. Serve topped with grated cheese, if desired.

SPAGHETTI AGLIO E OLIO (GARLIC SPAGHETTI)

Steps:

• Gather the ingredients.
• Boil a large pot of water. Add salt when it has boiled and add the pasta. Once the pasta has cooked to al dente (look at the package instructions), reserve a cup of the pasta water for the sauce and drain.
• Slice the garlic into thin slivers (as thin as you can).
• Mince the parsley.
• Add the olive oil to a large pot (the same one you cooked the pasta in, if you wish) and cook on medium heat. Add half of the garlic and saute until just fragrant. Then add in the salt, pepper, red pepper flakes, and chopped parsley. Cook for another minute. Just be careful not to overcook or over toast the garlic. This can lessen the garlic flavor and can make the garlic taste bitter.
• Add half a cup of the reserved pasta water, the pasta and the remaining garlic. Toss and cook for another 2 minutes or until it is all heated through. Add in more pasta water if needed.
• Add the parmesan cheese and more salt to taste. Serve immediately.

SPAGHETTI ITALIAN

Steps:

• In a large skillet, brown sausage over medium heat; drain and set aside.
• In a large saucepan over medium heat, combine tomato sauce, diced tomatoes, bay leaves, Italian seasoning, garlic powder, basil, oregano, salt, pepper and Italian sausage; mix well.
• Simmer over medium-low heat for at least one hour; it is best if simmered all day.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Mix sauce with hot pasta; serve.

QUICK ITALIAN VEGETABLE SOUP

Steps:

• Heat oil in a large stock pot over medium-high heat. Saute onion, carrot, and celery until onion is translucent and vegetables are tender, 5 to 7 minutes. Stir in tomatoes and Italian seasoning, and cook 5 minutes more, stirring frequently.
• Dissolve bouillon cubes in water, and stir into vegetables. Adjust heat to a medium simmer, and cook approximately 10 minutes. Add zucchini and cabbage, sprinkle with garlic salt, and cook until tender, 5 minutes more. Adjust seasoning with salt and pepper, and serve.

CHUNKY ITALIAN SPAGHETTI SAUCE

Steps:

• Combine diced tomatoes, tomato sauce, garlic powder, sugar, parsley, salt, oregano, basil, and pepper in a saucepan; bring to a boil. Lower heat to medium-low, cover saucepan, and simmer until flavors blend, about 30 minutes.

SPAGHETTI LOVER'S SOUP

Steps:

• In a large skillet, cook ground beef, onion, sweet pepper, celery, carrot, and garlic over medium heat until meat is browned and vegetables are tender. Drain off fat. Transfer meat mixture to a 3 1/2- or 4-quart slow cooker (see Tip). Stir in tomatoes, spaghetti sauce, water, tapioca, Italian seasoning, salt, black pepper, and cayenne pepper.
• Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
• If using low-heat setting, turn to high-heat setting. Stir in spaghetti. Cover and cook for 15 to 20 minutes more or until pasta is tender.

SPAGHETTI SOUP

Steps:

• Heat 1 tablespoon oil in saucepan over medium-high heat. Add chicken and cook until browned, stirring often. Remove chicken.
• Add remaining oil. Add onion. Cook over medium heat 1 minute. Add carrots. Cook 1 minute. Add celery and garlic. Cook 1 minute.
• Add broth, soup and water. Heat to a boil.
• Add pasta. Cook about 10 minutes or until pasta is tender. Add chicken and parsley, if desired and heat through.

ITALIAN SPAGHETTI SOUP WITH GARLIC

Steps:

• Place everything except for spaghetti and spinach in a large kettle with 2 quarts of water; bring to a boil.
• Cover and simmer 1 hour.
• Add seasonings, spaghetti and spinach.
• Simmer 10-12 minutes until spaghetti in tender.
• Drain.
• Add a small drizzle of olive oil to each bowl when serving.

CAULIFLOWER SPAGHETTI SOUP WITH GARLIC BREAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Prepare garlic bread: slice baguette in half lengthwise and slather in butter. Sprinkle minced garlic and garlic salt over both sides. Put halves together and wrap in aluminum foil.
• Bake in the preheated oven for 10 to 15 minutes. Remove from the oven and slice at an angle. Set aside.
• While the garlic bread is in the oven, combine water and bouillon for soup in a large stockpot; bring to a boil. Add cauliflower and broken spaghetti. Stir to submerge pasta and return to a boil. Cook for 8 minutes.
• At the same time, heat a saucepan over medium-low heat for 3 minutes. Add olive oil and then garlic; simmer until fragrant, about 1 minute. Pour in tomato sauce to sear in the garlic and oil flavor; set aside.
• When cauliflower and pasta have cooked for 8 minutes, pour tomato sauce into the stockpot; stir to mix. Add sea salt, garlic salt, and pepper. Reduce heat to low and cook until pasta is tender yet firm to the bite, 3 to 5 minutes longer.
• Ladle soup into bowls and sprinkle with grated Parmesan cheese. Serve with garlic bread.

GARLIC SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a skillet over low heat, cook garlic in oil until lightly browned. Remove from the heat; stir in parsley, oregano, salt and pepper. Drain spaghetti; place in a large bowl. Add garlic mixture and Parmesan cheese; toss to coat.

ITALIAN SAUSAGE AND PASTA SOUP

Steps:

• Cook Italian sausage and onion in a skillet over medium-high heat until sausage is browned and crumbly and onion is soft and translucent, about 8 minutes.
• Mix in chicken broth, diced tomatoes, pasta, Italian seasoning, salt, and pepper. Bring to a boil. Reduce heat and simmer until pasta is tender, stirring occasionally, about 10 minutes. Add ricotta cheese and cook until ricotta is fully incorporated, 2 to 3 minutes more.
• Top each serving with 2 tablespoons mozzarella cheese, 1 tablespoon Parmesan cheese, and 1/2 tablespoon fresh basil.

HEARTY ITALIAN SOUP

Steps:

• In a large saucepan, cook the sausage, onion and green pepper until sausage is browned; drain. Stir in the tomatoes, water, tomato sauce, sugar, bouillon and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally. , Stir in macaroni. Cover and simmer 10-15 minutes longer or until macaroni is tender. Sprinkle with cheese.

ITALIAN ROASTED GARLIC SOUP

Steps:

• Preheat oven to 350°.
• Rub off some of the papery outer skins of the garlic heads but do not peel them or separate the cloves, leave the heads intact.
• Slice 1/4" off the top of each garlic head.
• Place the heads, cut side up, in a lightly sprayed or oiled baking dish.
• Drizzle 1/2 teaspoons oil over each head.
• Bake, uncovered, until golden, about 1 hour.
• Cool slightly then press the whole head with your hand all at once to release the garlic pulp.
• Place the pulp in a bowl and set aside.
• In a large soup pot over medium heat, warm the remaining oil.
• Add onion and celery and saute until tender, about 5 minutes.
• Add reserved garlic pulp, stock, beans, basil salt, pepper and bay leaf.
• Bring to a boil; reduce heat to medium-low and simmer, uncovered, 15 minutes.
• Remove bay leaf and discard.
• In a food processor or blender (or better yet, an immersion blender, which is what I used), puree soup in batches.
• Return to pot and stir in half-and-half.
• Simmer until flavors are blended, about 5 minutes.
• Ladle into bowls and sprinkle with Parmesan cheese and parsley.

GARLIC VEGETABLE PASTA SOUP

Steps:

• In large soup pot heat the olive oil and water.
• Add the garlic and onion and saute 5 minutes.
• Add the 7 cups water, bouillion, and carrots.
• Bring to a boil, cook 5 minutes and add cabbage, broccoli, tomato sauce, pasta shells, and seasonings.
• Bring to another boil, stir, reduce heat, cover and simmer for 20 minutes.