ITALIAN SOUP RECIPES
Italian Sausage Soup
Ingredients:1 1/2 pounds sweet Italian sausage
2 cloves garlic, minced
2 small onions, chopped
2 (16 ounce) cans whole peeled tomatoes
1 1/4 cups dry red wine
5 cups beef broth
2 zucchini, sliced
1 green bell pepper, chopped
3 tablespoons chopped fresh parsley
1 (16 ounce) package spinach fettuccine pasta
salt and pepper to taste
Directions:
1. In a large pot, cook sausage over medium heat until brown.
Remove with a slotted spoon, and drain on paper towels.
Drain fat from pan, reserving 3 tablespoons.
2. Cook garlic and onion in reserved fat for 2 to 3 minutes.
Stir in tomatoes, wine, broth, basil, and oregano. Transfer
to a slow cooker, and stir in sausage, zucchini, bell pepper,
and parsley.
3. Cover, and cook on Low for 4 to 6 hours.
4. Bring a pot of lightly salted water to a boil. Cook pasta
in boiling water until al dente, about 7 minutes. Drain water,
and add pasta to the slow cooker. Simmer for a few minutes,
and season with salt and pepper before serving.
Serve topped with grated Parmesan. Serves 8.
Broccoli Spaghetti Soup
(Authentic Sicilian soup)
Ingredients:
1 head broccoli, chopped
1 pinch salt
1 (8 ounce) package spaghettini
1/4 cup olive oil
freshly ground black pepper to taste
Directions:
1. Bring a large pot of water to a boil. Stir in broccoli and salt &
cook until just tender. Break up spaghettini and stir into the pot.
Cook 8 to 10 minutes more, until pasta is al dente. Serve in bowls
topped with a tablespoon of olive and some freshly ground pepper.
Serves 4.
Italian Meatball Soup
Tiny meatballs made of ground beef, beaten egg, bread crumbs,and parmesan are combined with spinach, carrot, and pasta
for this delicious Italian soup.
Ingredients:
1 pound extra-lean ground beef
2 eggs, beaten
1/4 cup dried bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
3 tablespoons minced onion
2 1/2 quarts chicken broth
2 cups spinach - packed, rinsed and thinly sliced
1 cup seashell pasta
3/4 cup diced carrots
Directions:
1. In a medium bowl, combine the beef, egg, bread crumbs, cheese,
basil and onion. Shape mixture into 3/4-inch balls and set aside.
2. In a large stockpot heat chicken broth to boiling; stir in the
spinach, pasta, carrot and meatballs. Return to boil; reduce heat
to medium. Cook, stirring frequently, at a slow boil for 10 minutes
or until pasta is al dente, and meatballs are no longer pink inside.
Serve hot with Parmesan cheese sprinkled on top.
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Ready In: 45 Minutes
Makes: 10 servings
Cauliflower Soup
1/4 cup extra-virgin olive oil2 pounds cauliflower, cut into florets
4 cups brown chicken stock (recipe in stocks/gravy section)
2 cloves garlic, sliced
2 bay leaves
1 cup crushed tomatoes
Pinch red pepper flakes
Salt and pepper
1 pound mezza ziti (half-sized ziti)
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
In a separate stockpot, heat the olive oil over medium-high
heat, & add the cauliflower. Stir over high heat for 5 mins.,
seasoning until the cauliflower is just beginning to get tender.
Add the chicken stock, garlic, bay leaves, tomatoes, pepper
flakes, and salt and pepper, to taste, and bring to a boil.
Reduce to a simmer and cook until the cauliflower is tender,
about 15 minutes. Add water if necessary to ensure that all
the cauliflower is submerged in hot liquid. Add the ziti to
the boiling water and cook until not quite done. Drain and
add to the simmering soup to finish cooking. Season with
salt and pepper, and serve.
Bean & Barley Soup
3/4 cup dried borlotti beans, soaked for 8 hours, drained & rinsed1 medium potato, roughly chopped
1 medium onion, roughly chopped
1 celery stalk, roughly chopped
1 small carrot, roughly chopped
1 fresh bay leaf
2 fresh sage leaves
1 fresh rosemary sprig
4 sprigs Italian parsley
1 garlic clove
1/2 cup pearl barley
1/4 pound pancetta or slab bacon, finely chopped
Salt and pepper
3 tablespoons extra-virgin olive oil
In a large stock pot, combine the beans, vegetables, herbs, garlic,
and 1 quart water. Bring to a boil, reduce to a simmer, and cook,
covered, over very low heat for 1 hour. Meanwhile, rinse the barley
and place in a large sauti pan with the pancetta, and pepper to taste.
Cover with 1 quart water and bring to a boil. Add the barley to the
bean soup and cook for 1 more hour, until the barley is very tender.
Taste the soup and adjust the seasoning with salt & freshly ground
black pepper, to taste. Drizzle individual portions with olive oil.
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Friulian Spinach Soup
3 tablespoons extra-virgin olive oil2 cloves garlic, roughly chopped
2 pounds spinach, chopped
Salt and pepper
2 quarts brown chicken stock, (recipe in Stocks/Gravy section)
2/3 cup fine corn meal
1/3 cup flour
In a large soup pot, heat the olive oil over high heat.
Add the garlic and cook over medium-high heat until the
garlic is browned and softened, about 5 minutes. Add the
spinach, cook for 2 minutes, season with salt and pepper,
and then add the chicken stock. Bring to a boil and reduce
to a simmer. In a large bowl, combine the cornmeal and the
flour and whisk in a ladle of the chicken stock. Stir the
mixture back into the soup pot and cook for 10 minutes.
Season with salt and pepper and serve.
Maintained by Lady Lynda