SUPER-DELICIOUS ZUPPA TOSCANA
This is an oh-so-good recipe. Just the right amount of spice to make you take a cold drink but definitely keep coming back for more! This soup is irresistible!
Provided by souporsweets
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 554 calories, Carbohydrate 45.8 g, Cholesterol 98.9 mg, Fat 32.6 g, Fiber 5.6 g, Protein 19.8 g, SaturatedFat 15 g, Sodium 2386.4 mg, Sugar 5 g
QUICK SUPER-DELICIOUS ZUPPA TOSCANA
If you love the Zuppa Toscana at your local chain Italian restaurant, you will adore this soup. The rich soup is made with Italian sausage, potatoes, cream, and crushed red pepper. It is truly satisfying and irresistible. Tuck into this on a cold day and you are sure to be warmed all the way down to your toes.
Provided by Rosemary Baker
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Cook and stir Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until sausage is browned and crumbly, 10 to 15 minutes. Transfer sausage mixture to a bowl.
- Stir bacon into the same Dutch oven and cook over medium heat until bacon is crisp, about 10 minutes. Drain fat, leaving a few tablespoons of drippings in the Dutch oven.
- Stir onion and garlic into bacon; cook and stir until onions are soft and translucent, about 5 minutes. Pour chicken broth into bacon mixture; bring to a boil. Stir potatoes and kale into broth; cook until potatoes are tender and soup is flavorful, about 15 minutes.
- Stir sausage and heavy whipping cream into soup, reduce heat to medium, and cook until soup is heated through, about 5 minutes more.
Nutrition Facts : Calories 560.3 calories, Carbohydrate 50.5 g, Cholesterol 90.7 mg, Fat 32.2 g, Fiber 6.7 g, Protein 20 g, SaturatedFat 15.1 g, Sodium 826.3 mg, Sugar 3.3 g
ZUPPA DI PESCE FRA DI AVOLO
An Italian favorite, best with a nice red wine and Frank Sinatra playing in the background.
Provided by Charles Anthony
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 10
Number Of Ingredients 17
Steps:
- Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir sea scallops, shrimp, and calamari rings in the hot oil until scallops and calamari are opaque and shrimp are pink, about 5 minutes.
- Bring a separate pot of water to a boil and add mussels and littleneck clams to the boiling water; cook until shells have opened, about 3 minutes. Remove shellfish and rinse with hot water.
- Pour crushed tomatoes, water, 2 cans chopped clams, 1/4 cup olive oil, onion, red pepper flakes, garlic, oregano, parsley, and salt into a large pot and bring to a boil. Stir cooked scallops, shrimp, calamari, mussels in shells, and littleneck clams in shells into tomato mixture. Reduce heat to low and simmer for 1 hour.
- About 10 minutes before serving, bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 10 minutes; drain and rinse pasta in hot water to prevent sticking. Serve seafood and sauce over pasta.
Nutrition Facts : Calories 775.2 calories, Carbohydrate 80.5 g, Cholesterol 329.5 mg, Fat 17.2 g, Fiber 6.8 g, Protein 72 g, SaturatedFat 2.6 g, Sodium 957.3 mg, Sugar 0.5 g
ZUPPA DI POLLO (ITALIAN CHICKEN SOUP WITH PASTA & CHEESE)
Make and share this Zuppa Di Pollo (Italian Chicken Soup With Pasta & Cheese) recipe from Food.com.
Provided by littleturtle
Categories Clear Soup
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a saucepan, bring the broth to a simmer over medium heat.
- Add the pasta and return the broth to a simmer.
- Simmer until the pasta is tender (10 minutes).
- Whisk in the egg and let cook for 1 minute.
- Ladle into bowls and garnish with cheese and parsley.
Nutrition Facts : Calories 68.3, Fat 3.8, SaturatedFat 1.5, Cholesterol 74.2, Sodium 596.2, Carbohydrate 0.9, Sugar 0.6, Protein 7
ITALIAN CHICKEN SOUP (WITH KIDNEY BEANS)
Great way to warm up the tummy on a cold winter's night. Do not let the long list of ingredients scare you off - this is simple and so good. From Taste of Home, submitted by John Croce (Massachusetts). Serve with crusty Italian bread. My kids love this too.
Provided by mums the word
Categories Poultry
Time 2h15m
Yield 12-14 serving(s)
Number Of Ingredients 19
Steps:
- In a 5 quart Dutch oven, combine the first eight ingredients and bring to a boil.
- Reduce heat and simmer 1 1/2 hours.
- Remove chicken to a platter to cool and strain the broth, discarding the vegetables and bay leaves.
- Remove skin and bones from chicken and discard, cutting chicken into bite-size pieces - set aside.
- Return broth to Dutch oven and add tomatoes, onions, parsley, ketchup, salt, rosemary, basil, garlic and pepper and bring to a boil.
- Reduce heat and simmer 45 minutes, then add beans, cheese and chicken and allow to heat through.
ITALIAN CHICKEN VEGETABLE SOUP
Make and share this Italian Chicken Vegetable Soup recipe from Food.com.
Provided by Donna Luckadoo
Categories < 60 Mins
Time 45m
Yield 10
Number Of Ingredients 17
Steps:
- In a 5 quart soup pot or Dutch oven, bring tomato juice, diced tomatoes, tomato paste, sugar and spices to a simmer on medium heat.
- Next add drained vegetables and chicken and continue to simmer for 20 minutes.
- Note - Sugar can be substituted with Splenda or just leave out. I use it because it keeps the tomatoes and their juices from being so bitter.
- Note 2 - Cannellini beans are just white kidney beans and chick peas are just garbonzo beans.
BRACIOLA - BRACIOLE DI POLLO (CHICKEN WITH PROSCIUTTO)
Make and share this Braciola - Braciole Di Pollo (Chicken With Prosciutto) recipe from Food.com.
Provided by Shawn C
Categories Chicken
Time P1DT12h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- preheat oven 450 degrees F.
- Lay chicken on flat surface season with salt and pepper.
- place slices of ham over breasts until all is used.
- in bowl- mix parsley, bread crumbs, cheeses, eggs, basil and rosemary.
- layer some filling on each chicken breast on the smaller end roll up the chicken tightly and secure with butchers twine or toothpicks.
- place in foil pouches and bake 15-20 minutes in shallow pan.
- make sauce while roasting chicken in large pot saute garlic in olive oil for about 2 minutes.
- add tomatoes, basil and salt let cook for about 45 minutes at a slow boil.
- when chicken comes out quickly brown them in a little olive oil, top with sauce and serve over pasta.
Nutrition Facts : Calories 164.1, Fat 4.6, SaturatedFat 2, Cholesterol 92.7, Sodium 466.3, Carbohydrate 11.2, Fiber 2.8, Sugar 5.7, Protein 19.9
INVOLTINI DI POLLO (STUFFED CHICKEN BREASTS)
Chicken breast rolls stuffed with ham and stuffing. It's from "The Little Dishes of Italy: Antipasti" by Julia Della Croce, which I found on the internet. It's described as an appetizer but I serve it as a main dish with a side dish such as spinach orzo.
Provided by cbandami
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat an oven to 350 degrees F.
- Place each chicken breast half between two sheets of waxed paper.
- Using a meat mallet or the dull side of a cleaver blade, press down and then push out from the center of each breast half, flattening it out evenly. Do not overpound or the breasts will break apart.
- To make the stuffing: soak the bread in the stock until it is softened, two to three minutes.
- Meanwhile, in a skillet melt the butter over medium heat.
- Add the green onions and sautee, until softened but not browned, about three minutes. Place the green onions in a mixing bowl.
- Squeeze the excess stock from the bread; discard the stock.
- Add the bread to the bowl, along with the sage, parsley, and salt and pepper to taste and mix well. Taste for seasoning.
- Place a slice of ham on each of the flattened chicken breast halves.
- Divide the bread stuffing between the two breasts, spreading it over the ham.
- Roll up each breast from a narrow end; the opposite end should remain uncovered and slightly overlap the roll.
- Tuck in any stuffing that may have leaked out of the ends; the ham slice will prevent stuffing from leaking out of the center of the chicken roll.
- Using cotton kitchen string, tie the rolls closed in the same fashion that a roast is laced. Toothpicks can be used to fasten the ends securely.
- Melt the butter with the olive oil in a skillet over medium heat.
- Meanwhile, dredge the chicken rolls in the flour and set aside.
- When the skillet is hot enough to make the chicken rolls sizzle, add them.
- Brown on all sides for no longer than five minutes. Prolonged sauteing will toughen the delicate breast meat. To turn the rolls, gently slide a spatula under them to prevent rupturing.
- Transfer the sauteed breast rolls to a casserole just large enough to accommodate them, but with enough room to keep them from touching.
- Set the skillet aside for later deglazing.
- Pour the stock over the breasts, cover tightly, and place in the preheated oven.
- Bake until the breasts are just cooked through but still juicy, 20 to 25 minutes (it took me 40 minutes for the chicken to be fully cooked).
- Remove from the oven, and transfer the rolls to a cutting board, reserving the liquid in the casserole.
- Remove the string and toothpicks and let stand for five to ten minutes.
- Meanwhile, heat the pan drippings that remain in the skillet in which the breasts were sauteed.
- Add 1/2 cup of the stock from the casserole and bring to a simmer, using a wooden spoon to dislodge any bits stuck to the pan bottom.
- Add the wine and continue to simmer to evaporate the alcohol.
- Taste for salt.
- Cut each of the stuffed breasts crosswise into five or six slices and arrange on a serving platter. Pour the hot pan juices over them.
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