Great Soup Recipes



soup


DELICIOUS SOUPS

Here are a few Great Soup Recipes to keep you warm through all this snow. The best thing about soup is the fresh ingredients. Homemade stock and fresh vegetable always make a delicious meal or first course.

Since all this snow is upon us there is nothing better than a bowl of hot soup to keep you warm. Italian soups can be as simple as broth to a minestrone packed full of vegetables.

These Great Soup Recipes will be a special treat for the whole family. Nothing say love and comfort more than a hearty bowl of soup, some Italian bread and a little vino. Enjoy!


Italian Onion Soup

INGREDIENTS

  • 6 red onions, sliced thin
  • 6 Tbls of extra virgin olive oil
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 1 Tbls of all purpose flower flour
  • 6 cups beef stock
  • 6 slices Italian bread, cut 1/2 inch thick
  • 1/2 cup of fresh grated Parmesan cheese

    PREPARATION

  • In a large pot sauté onions in olive oil for 3 minutes until browned.
  • Season with salt and pepper and stir in flour. Blend.
  • Add beef stock.
  • Cover and simmer 20 minutes.
  • Toast bread to a light brown.
  • Ladle soup into bowl and top with a piece of toast.
  • Serve with Parmesan cheese.

    Serves 4 to 6 people.


    Sausage and Tortellini Soup

    INGREDIENTS

  • 1 pound bulk Italian sausage, hot or mild
  • 1 yellow onion, chopped
  • 3 carrots, thinly sliced
  • 1 green pepper, chopped
  • 2 cloves garlic, chopped
  • 1/2 cup dry red wine
  • 5 cups beef stock or broth
  • 1/2 cup water
  • 1 15oz. can of diced tomatoes
  • 1 8oz. can of tomato sauce
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp of salt
  • 1/2 tsp of fresh ground pepper
  • 2 zucchini, sliced
  • 1 pound of frozen tortellini
  • 3 Tbsp fresh parsley, chopped
  • 1/4 cup of fresh grated Parmesan cheese

    PREPARATION

  • In a medium size skillet brown the sausage.
  • Drain and reserve 1 tablespoon of drippings for soup.
  • In a large pot sauté onions, carrots, green pepper and garlic in drippings until tender.
  • Add beef broth, water, wine, tomatoes, tomato sauce and sausage.
  • Season with oregano, basil, salt and pepper
  • Simmer uncovered for 30 minutes.
  • Stir in zucchini, tortellini and parsley.
  • Simmer for 35 more minutes.
  • Serve with fresh Parmesan cheese.

    Serves 4 to 6 people.


    Escarole and Lentil Soup

    INGREDIENTS

  • 1 pound package of lentils
  • 6 cups water
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 garlic clove, chopped
  • 3 Tbsp olive oil
  • 1 Tbsp fresh parsley, chopped
  • 1 pound escarole
  • 1/2 tsp of salt
  • 1/2 tsp of fresh ground pepper
  • 1/4 cup of fresh grated Parmesan cheese

    PREPARATION

  • Wash and sort lentils.
  • Add to water in large pot.
  • Cover and bring to boil, lower heat.
  • Simmer 1 hour, until almost all liquid has been absorbed.
  • In a large pan sauté the onion, carrots, garlic and parsley in a little olive oil.
  • Trim escarole removing hard and tough leaves.
  • Cut leaves into two pieces.
  • Wash thoroughly in cold water.
  • Add slightly drained escarole leaves to onion mixture.
  • Cover and simmer 15 minutes, stirring occasionally until escarole is tender.
  • Add escarole and pan juice to lentils season to taste with salt and pepper.
  • Serve with fresh grated Parmesan cheese.

    Serves 4 to 6 people


    Italian Cabbage Soup

    INGREDIENTS

  • 1 head of cabbage, chopped
  • 4 potatoes, peeled and cut into pieces
  • 3 stalks of celery, cut into pieces
  • 1 yellow onion, chopped
  • 2 carrots, cut into piece
  • 2 cloves of garlic, chopped
  • 2 Tbls of olive oil
  • 3 Tbls of butter
  • 6 cups of vegetable stock or broth
  • 1 15oz can of tomato sauce
  • 1 15oz can of diced tomatoes
  • 1/2 tsp of salt
  • 1/2 tsp of fresh ground pepper
  • 1/2 pound of spaghetti, broken and cooked

    PREPARATION

  • In a large pot sauté the cabbage, potatoes, celery, onions, carrots and garlic in the oil and butter.
  • Add broth, tomato sauce and diced tomatoes.
  • Season with salt and pepper
  • Simmer for 1 hour.
  • Add drained spaghetti.

    Serves 4 to 6 people


    Sweet Yellow Pepper Soup

    INGREDIENTS

  • 4 large yellow bell peppers, cut into big pieces
  • 1 yellow onion, chopped
  • 4 cloves of garlic, chopped
  • 2 Tbls of capers
  • 1/4 cup of extra virgin olive oil
  • 3 cups of beef stock or broth
  • 1/2 tsp of crushed red pepper flakes
  • 1/2 tsp of salt

    PREPARATION

  • Heat oil in a large saucepan over medium heat.
  • Add onion and garlic and cook until golden, stirring often--for about 10 minutes.
  • Add 1 Tablespoon of capers and the red pepper flakes, and cook for about 3 minutes, stirring often.
  • Add yellow peppers and salt, cover, and cook 10 minutes.
  • Add stock, bring to a boil, then reduce heat, cover, and simmer for about 30 minutes--until the peppers are soft.
  • Puree the mixture, then strain back into the saucepan.

    Serves 4 to 6 people


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