Country Italian Soup Recipes

Steps:

• In a Dutch oven over medium heat, cook the sausage, onion and celery until meat is no longer pink; drain. Add garlic; cook 1 minute longer., Add the water, potatoes, tomatoes, carrots and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in zucchini; simmer 8-10 minutes longer or until vegetables are tender. Discard bay leaf.

Steps:

• Heat the oil in a heavy large pot over medium heat. Add the leeks and saute until translucent, about 8 minutes. Add the garlic and saute until tender, about 2 minutes. Stir in the zucchini and artichokes. Season the vegetables with salt and pepper. Saute until the zucchini are tender, about 10 minutes. Add the vegetable broth. Stir in the thyme and cook for 2 minutes. Cover the pot and bring the soup to a simmer. Decrease the heat to medium-low and simmer gently until the flavors develop, stirring occasionally, about 20 minutes. Increase the heat to medium-high. Add the noodles and cook until al dente, stirring constantly, about 5 minutes.
• Ladle the soup into bowls. Sprinkle with Parmesan and serve.

Steps:

• In large pot, heat oil then butter over medium heat. Add onion, thyme, Italian seasoning and bay leaf. Meanwhile, while onion is cooking, in small skillet, brown crumbled Italian sausage and set aside.Cook until onion is translucent, then add garlic and cook until fragrant, add white wine and cook until liquid is nearly gone. Add browned sausage to onion mixture and cook for a few minutes to blend.
• Add broth, tomatoes and frozen spinach. Bring to slow boil, then reduce heat and simmer for about 10 minutes, stirring occasionally to break up spinach. Rinse and drain canned beans and add to pot. Add parsley, salt, pepper and pasta. Cook until pasta is tender, about 10 minutes.
• Adjust seasoning as needed, ladle into soup bowls and garnish with cheese.
• You can add a little more broth or water to adjust "soupiness" to your liking - I like mine more chunky!

Steps:

• Spread bread cubes in a single layer on an ungreased baking sheet.
• Bake in a 375 degree F oven for 10 to 15 minutes or until lightly toasted.
• Meanwhile, in a large saucepan cook zucchini or yellow squash, sweet pepper, and onion in hot oil for 5 minutes.
• Stir in stock or broth and undrained tomatoes.
• Bring to boiling; reduce heat.
• Simmer, uncovered, about 5 minutes or until vegetables are just tender.
• Ladle soup into bowls.
• Top each serving with toasted bread cubes and, if desired, Parmesan cheese.

Steps:

• Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
• Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
• Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.

Steps:

• Gently cook the onion, carrots and celery in the oil in a large saucepan for 20 mins, until soft. Splash in water if they stick. Add the sugar, garlic, purée, herbs and courgettes and cook for 4-5 mins on a medium heat until they brown a little.
• Pour in the beans, tomatoes and stock, then simmer for 20 mins. If you're freezing it, cool and do so now (freeze for up to three months). If not, add half the Parmesan and the pasta and simmer for 6-8 mins until pasta cooked. Sprinkle with basil and remaining Parmesan to serve. If frozen, defrost then re-heat before adding pasta and cheese and continuing as above.

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. , Transfer to a 5-qt. slow cooker. Stir in the broth, beans, tomatoes, carrot, jalapeno, Italian seasoning and garlic. , Cover and cook on low for 7-8 hours or until heated through. Just before serving, stir in macaroni.

Steps:

• Heat oil in a large pot over medium heat. Add garlic and onion and saute for 3 minutes, or until tender. Add the sausage, browning well on all sides, about 5 minutes.
• Add the chicken stock, oregano, basil and parsley. Bring to a boil, reduce heat to low and simmer for 1 hour.
• Add the rice and simmer for 30 more minutes. Finally, add the cream, stirring well. Remove from heat and let soup rest for 5 minutes before serving.

Steps:

• Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
• Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.

Steps:

• Heat olive oil over medium heat in large saucepan and saute chicken until lightly browned. Remove from pan and set aside.
• Add carrot, onion and garlic to pan; saute until tender, but not brown. Add broth, water, nutmeg, pepper, and salt. Heat to boiling. Stir in pasta. Reduce heat to simmer and cook for 10 minutes, stirring occasionally.
• Add frozen vegetables, parsley and reserved chicken. Simmer for approximately 4 minutes until vegetables are tender.