Italian Sausage Soup (similar to Olive Garden's, "Zuppa Toscana")
Ingredients:
20
ounces of Italian Sausage (I like hot sausage and not adding any additional pepper)
4
large russet baking potatoes, sliced in half, then in ¼ inch slices
1
large onion, chopped
8
slices of bacon chopped and cooked
2
garlic cloves, minced
3
cups kale
3 cups of chicken broth.
4
cups water
1
½ cups heavy whipping cream
¼ tsp.
salt
¼ tsp. red pepper, (if using sweet or mild
sausage), (use no red pepper if using hot Italian sausage)
Directions:
1) Cook sliced bacon and set aside.
2) Chop or slice uncooked sausage into
small pieces.
3) Brown sausage in your soup pot.
4) Add chicken broth and water to pot
and stir.
5) Place onions, potatoes, and garlic in
the pot.
6) Cook on medium heat until potatoes
are done.
7) Add bacon.
8) Add salt and pepper. (you can also
pepper to your liking)
9) Simmer for another 10 minutes.
10) Turn to low heat.
11) Add kale and cream
12) Heat through and serve
Clam Chowder
Ingredients:
9 - Medium potatoes peeled and chopped
1/2 tsp salt
1/2 tsp pepper
1 - 16 oz. package (or more) of bacon chopped
4 - Stocks of celery chopped
1 - Medium onion chopped
2 - 6.5 oz. cans of chopped clams, drained
2 - 15 oz. cans of Snows Clam chowder
2 cups of half-and-half
Directions:
Chop peeled potatoes into 1/2" X 1/2" cubes. Put into large/deep pot. Put water in with potatoes at about an inch above the level of potatoes. Put salt and pepper into potatoes and water and cover, set aside. Chop up bacon into squares and cook in fry pan. drain bacon and set aside. Bring potatoes to a boil and then cook 10 minutes. Add bacon, chopped celery and chopped onion and stir; cook for 15 minutes at this same temperature, covered. Turn down heat and put in clam chowder and chopped clams and cook for 10 more minutes uncovered. Put in half-and-half; stir and simmer at a low temperature for a while so flavor seeps in.
*Watch potatoes, that they don't get too soft. Check periodically. If potatoes getting too soft, you can turn down heat or remove lid sooner.
Meatball Minestrone Soup
Ingredients:
32 oz Meatballs
6 cups chicken stock
19 oz can Italian Stewed Tomatoes
1 cup of small pasta, cooked
1 large carrot, sliced
2 medium zucchini, sliced
19 oz can of kidney beans, drained and rinsed
10 oz of mushrooms sliced
1 tablespoon Italian Seasoning
Directions:
Thaw meatballs or make your own. Combine stock and tomatoes (with juice) in large saucepan, break up tomatoes, and bring to a boil. Add pasta and carrots and cook for 5 minutes. Add remaining ingredients, including meatballs, and return to a boil. Reduce heat, cover and simmer for 10 minutes, or until pasta and vegetables are tender; Serves 8.
Taco Soup
Ingredients:
2 lbs. ground beef
1/2 cup cilantro, fresh
2 cloves garlic
1/2 cup onion
2 (10 oz.) cans Rotel diced tomatoes and green peppers
4 cups beef broth
1/2 tsp. Ancho chili powder
2 tbsp. taco seasoning
1 (8 oz.) block cream cheese
Directions:
In a deep soup pan, cook ground beef until brown. Drain fat, add cilantro, garlic and onion. Cook until onions are tender. Add Rotel diced tomatoes and green peppers and cook through. Add beef broth, Ancho chili powder and taco seasoning and cook through. Add cream cheese and then continue cooking until warm all the way through and blended
