Cheese Tortellini And Sausage Soup

Ingredients:

1 tablespoon olive oil

1 pound Italian sausage (mild or spicy)

1-2 cloves garlic minced

2 teaspoons red pepper flakes (if using spicy sausage, you may want to use less)

1 teaspoon onion powder (I have picky eaters, but you could use 1/2 onion diced)

1 tablespoon oregano

1 tablespoon parsley flakes

4 cups chicken broth (or 4 cups of water plus 6 chicken bullion cubes)

1 cup heavy whipping cream (could sub milk or half & half for a thinner base)

1 bag frozen cheese tortellini (mine was 19 oz.)

2 cups kale (chopped)

Salt and pepper to taste (I like white pepper, but black pepper is fine)

Directions:

In a large saucepan add the olive oil, garlic, red pepper flakes, onion powder and sausage. Brown the sausage completely, then drain and return to pot. Add oregano, parsley flakes, broth and cream. Simmer for about 10 minutes, but do not let it come to a full boil. Add tortellini, kale, salt and pepper. Simmer for 3-5 minutes (until tortellini is done).

 

Zuppa Toscana

I don't know who all posts on this blog, or if you're all in Southern California or what...but up here in North Idaho we are entering soup season! This is a copycat Olive Garden recipe, but honestly, I like this version better.

1 lb Italian sausage

2 large russet baking potatoes, sliced lengthwise once and then in 1/4 inch slices

1 large onion, chopped

1/2 can bacon bits (I'm sure real bacon would be fine as well)

2 cloves garlic, minced

2 C kale or swiss chard, chopped

2 cans chicken broth

1 quart water

1 C heavy whipping cream (I used regular and it was fine)

Cook sausage in a 300° oven for approximately 30 minutes. Drain and cut into slices. Place onions, potatoes, chicken broth, water, and garlic in a pot, and cook on medium heat until potatoes are done.

Add sausage and bacon. Salt and pepper to taste.

Simmer for another 10 minutes and then add kale and cream.

Heat through and serve.

Bags of Gold

Hearty tomato soup:

1/4 cup finely chopped onion
1/8 tsp garlic powder
1/2 tsp basil leaves
2 T butter
1 package softened cream cheese
2 cans condensed tomato soup
1 soup can milk

Bags of gold:

Bisqiuck dough mixed according to package
cubed cheddar cheese


Make bags of gold by covering cheese cube with biscuit dough and shape into a small ball (not too large, as they expand). In medium saucepan, cook and stir onion and butter until onion is tender. Stir in cream cheese. Gradually stir in soup and milk. beat with wire wisk until smooth. Add garlic and basil. Add bags of gold. Heat , but do not let boil. Gently stir until dough is cooked through.

Minestrone Soup - Crock Pot

I got this recipe from my Aunt who had a catering business for many years.
1/2 pound sausage
3 lg carrots, sliced
2 stalks celery, sliced
1 small onion, diced
1 can tomato sauce
3 cups caned tomatoes, undrained (diced)
3 cups water
1 can red kidney beans, drained
1 can green beans, undrained
3 beef bullion cubes
1/4 teaspoon basil leaves
1/2 teaspoon oregano
1/2 teaspoon parsley
1 fresh clove of garlic, minced
1 cup dried macaroni noddles
grated parmesan cheese

In fry pan brown sausage then drain. place sausage and next 13 ingredients in crock pot. Simmer 8 hours on low. Add the macaroni noddles about 20 minutes before serving. sprinkle cheese on top and serve.

Harvest soup (or so I call it)

Since it is harvesting time I seem to make this soup a lot. I don't have a real set recipe for it but I'll give you a round about recipe and you can do whatever you'd like to it. (It is really good for freezing)

1 pound ground beef (browned)
1 or 2 cans (8 oz) tomato soup
1 or 2 cups chicken broth (I add as little or as much of this as I want depending upon how much soup i want to make)
1 can petite tomatoes (fresh work too)
1/2 onion
Vegetables from the garden/freezer/can (my favorites are zucchini, corn, green beans, carrots)
Taco seasoning to taste (I like to use a mixture or regular and hot to spice it up a bit or I'll add a jalapeno or cajun seasoning for spice)

Combine ingredients and bring to boil. Continue boiling until vegetables are tender.

Creamy Potato Soup

Ingredients:
1/2 onion diced
2 T margarine or butter
1/2 t salt
5-6 medium potatoes cut into bite size pieces
1 1/2 C water
1 T chicken soup base

8 oz cream cheese
1/4 C flour
3 C milk

optional:
4 carrots chopped

Toppings:
grated cheddar cheese
bacon pieces
green onions chopped

Directions:
1. Saute' onions and butter in large pot. Add salt and potatoes and saute also for 1 minute. Add water and soup base. Bring to a boil and simmer for 15 minutes, or until potatoes are cooked. (If adding carrots, do so while simmering)

2. While simmering, in separate bowl, blend cream cheese and flour together.

3. After potatoes are cooked add cream cheese mixture to pot and stir until smooth. Add milk. Heat until warm and creamy.