Category: Soups

Artichoke & Spinach Soup with Chicken Sausage (The Update)

I recently posted about a Roasted Artichoke Salad and attached an earlier post that shared two other artichoke recipes. Time passes (10 years) and changes happen (downsizing) and those two recipes, while still viable as they are, have changed in how they are prepared in the Kitchen of Love. 

First off, I no longer have a microwave, so when I prepare whole artichokes these days I steam them on the stove.  Prep is still the same and the ingredients are also the same. The artichokes are trimmed washed and given a lemon massage. Now when it is time to cook them I place them in a steamer basket in a large pot of water laced with pieces of lemon and crushed garlic. The pot is covered and the heat is turned to medium high and the artichokes steam until tender, 20-30 minutes depending on the size. They still turn out beautifully cooked with lots of scrapable meat on the leaves and  tender and succulent hearts.

I confess that I had forgotten about the soup recipe and when I read through it, I thought it needed an update to the ingredients that I use in the Kitchen now. In particular my artichokes of choice are now the the frozen variety.

The spinach is now more often the fresh variety that is so conveniently available everywhere, clean and ready to use. 

These two changes have elevated the soup, in my opinion, to a new level. While I was experimenting, I also changed a bit of the prep. I find it easier to cook the artichokes in the pan after browning the sausage along with the onions and peppers (I used Lollipeppers). I did need to add a bit more olive oil to keep everything moving.

One thing I didn’t change was the preparation of the stock base. Sauteing thinly sliced leeks with garlic in some olive oil before adding the stock is a good beginning. When the stock is added and simmered for awhile, the use of an immersion blender creates a dairy free, creamy base that has a deeper flavor, especially if you are using ready made stock/broth. This technique could be a good addition to many other soup recipes that could benefit from a little more body and flavor. I have also kept the McCormick Italian Herb Grinder in the mix. It is an aromatic blend that you can grind as needed that feels a little fresher than regular dry Italian blends.

While the stock is simmering, the other ingredients go through their pre-soup prep. This involves browning the of the sausage, artichokes, onions and peppers. This deepens the flavor of the finished soup and in my opinion is worth the extra time.

First into the pan is the sausage. Cut in chunks, they brown up quickly then leave the pan to make way for the artichokes. I lay them in an even layer to start and left them pick up some color on one side before flipping them over. Once they vacate the pan, the onions, peppers and garlic take their turn to get some extra flavor.

Once everything is ready, it is time to get everything acquainted. So the sausage and vegetables go into the pot with the stock and the spinach. Now, all that is left is some together time ( say 15-20 minutes) and we can call it soup.

Here is the new and, I think, improved recipe.

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Artichoke and Spinach Soup with Chicken Sausage
Course: Soup
Cuisine: Mediterranean
Author: binner216@comcast.net
Ingredients
  • 2 Tbsp. Olive OIl Divided, more as needed
  • 1 Large Leek, thinly sliced
  • 5 Cloves Garlic, chopped Divided
  • 1 Quart Chicken Stock
  • McCormick Italian Herb Blend Or seasoning of your choice
  • 1 12 Oz. Pkg. Frozen Artichoke Hearts Thawed
  • 12 Ounces Chicken Italian Sausage (precooked) Sliced
  • 3/4 Cup Chopped Onion
  • 3/4 Cup Colored Baby Bell Peppers Chopped
  • 4 Cups Fresh Spinach Chopped
  • Red Pepper Flakes Optional
  • Grated Parmesan Cheese For serving
Instructions

  1. For the Stock Base: Heat 1 tablespoon of olive oil in a soup pot. Add 2/3 of the garlic and the leeks and cook, stirring frequently until the leeks are soft and fragrant. Add the stock to the pot and raise the heat to medium high and bring to a boil. Lower the heat to maintain a good simmer and cover. Cook for 15 minutes or so until the leeks are very tender. Allow it to cool for a few minutes (to reduce hot splashing). Using an immersion blender, puree until very smooth. Stir in the herb blend to you taste and set aside.

  2. While the stock is cooking brown the other ingredients. Add a tablespoon of olive oil to a large fry pan, heating over medium heat. Add the sausage in a single layer and cook for 5 minutes until lightly browned, turn and brown other side. Remove from the pan. If your stock is ready add them to the pot.

  3. If needed, add a bit more Olive Oil. Add the artichokes in a single layer and brown them on one side until they have picked up a bit of color. Flip over and brown the other side. Remove from the pan and add to the pot.

  4. Add the onions peppers and reaining garlic to the fry pan, adding a bit more olive oil if necessary. Cook until just beginning to soften. Remove from pan and add to the pot.

  5. Add the chopped spinach and as many grinds as you want of the herb seasoning to the pot and give everything a good stir. Simmer over medium heat at a simmer for 15-20 minutes to give all the flavors a chance to blend.

  6. Give it a taste and add more herb blend, salt, or pepper to your taste, and if it's how you roll, some red pepper flakes. Serve with grated parmesan cheese and some crusty bread.

I hope that you will give this recipe a try, and as always, make it your own.

Savoy Cabbage and Sausage Soup

Winter is prime soup season and as we are in the thick of Winter here, it is time to share a favorite.  It is simple but satisfying, easy to make and provides multiple meals for a relatively low cost. The original recipe appeared on the Proud Italian Cook blog written by a friend and mentor, Marie. When I first started writing my blog she generously gave me advice and encouragement. She has shared wonderful recipes that highlight the beauty and simplicity of Italian cooking.

Her recipe is not that much different than the one that I am going to share. While Marie created a recipe that could easily be adapted to a variety of tastes. I tried it several ways and settled on one that features Italian sausage (a lot of it) and uses beef stock (a lot of it). The one constant is the Savoy Cabbage (a lot of it).

Savoy Cabbage is the ruffly cousin of Green Cabbage. Its leaves are crinkled and look a bit brain-like. It is slightly more tender than its cousin and has a milder taste. It is usually available in most grocery stores and is in season in Fall and Winter. It is perfect in this soup and plays well with the Italian Sausage. If Savoy is not available, green cabbage can be used.

The only other requirement is the largest soup pot that you have. Depending on how large you cabbage is, it will yield well over 8 cups of cabbage once it is chopped up. This will cook down to a reasonable amount eventually but with all of the other ingredients you will have at least 10-12 cups of soup.

If you have or can find them, Parmesan or Pecorino rinds add an incredible flavor.  I save them when I use up a block of either cheese. I have occasionally seen them in stores, but not very often. They are worth the effort to save or find.

As with any soup, this one benefits from long and slow cooking. It doesn’t require much in the line of garnishes either. I used some French bread croutons (from more than day old rolls I had on hand).

To make them; Cut stale bread into 1-1/2- 2 inch pieces. I usually spray them with some cooking spray and sprinkle them with a little seasoning, then let them toast in a 250 degree oven until they are dry and just barely turning golden.

I also like a sprinkling of Pecorino Romano cheese and a few red pepper flakes.

Here is the recipe as I like it. As always, play with it until it is yours alone. There is plenty of Winter left.

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Savoy Cabbage and Sausage Soup

A hearty and comforting soup that will feed a crowd or keep on giving.

Course: Main Course
Cuisine: Italian
Servings: 10
Author: binner216@comcast.net
Ingredients
  • 2-1/2 Lbs. Savoy Cabbage Cored and chopped
  • 2 . Lbs. Italian Sausage Bulk is easiest
  • 1 Tbsp. Olive Oil
  • 2 Large Carrots Chopped
  • 1 Large Onion Chopped
  • 6 Large Garlic Cloves Finely Chopped
  • 1 14.8 oz Can Fire Roasted Chopped Tomatoes Juice Included
  • 2 Quarts Beef Broth or Stock More as needed
  • 1-2 Parmesan or Pecorino Rinds
  • 1-2 Tbsp. Italian Seasoning (like McCormick Italian Herb grinder) To taste
  • Grated Parmesan or Pecorino Cheese For Garnish
  • Red Pepper Flakes Optional
  • Salt and Pepper To taste
Instructions

  1. Heat your largest soup pot over medium/high heat and add the olive oil. Add the sausage meat to the pan and break up with a wooden spoon. Allow it to cook until it is no longer pink, stirring and breaking up as needed, about 15 minutes or so

  2. While the sausage cooks, chop the onions carrots and garlic. Set aside.

  3. When the sausage is cooked, remove it to a bowl with a slotted spoon. Pour off all but a smidge of the oil and return the pot to the stove. Add the onions, carrots and garlic to the pot with a pinch of salt, cover and sweat for 2-3 minutes then cook uncovered until slightly softened and fragrant. Add half of the Italian seasoning and let cook for a minute or so.

  4. Return the sausage to the pot and add the tomatoes. Add 1 quart of the stock and the cheese rinds. Begin to add the chopped cabbage. This will seem like a ridiculous amount, but it will shrink as it cooks. Add more stock as needed to allow for stirring in the cabbage. Cover the pot and simmer until the cabbage is soft. 20-40 minutes depending...

  5. Once the cabbage is soft, add as much stock as needed to make it a soup (2 quarts may not be enough.) Add the remaining Italian seasoning and add salt and pepper to taste. Let it simmer for a few more minutes until it is steaming hot.

  6. Serve with grated cheese, pepper flakes, and Italian seasoning to pass at the table.

 

Pork and Green Chili Stew with a Chilaquiles Topper

January brings a new year, but here in the Midwest it also brings winter at its most aggressive. This is shaping up to be a winter that is unpredictable. We got our first snow (a major 12 inches, not a late Fall dusting) for Halloween, since then we have had temperatures ranging from the upper 50’s to well below zero (don’t get me started on wind chill).

Through all of these fluctuations, hearty bowls of love that simmer for hours, filling the house with delicious smells are a must. This is a recipe that I found at Eating Well. This site features an enormous variety of recipes that are geared towards various diets and nutritional needs. It is a simple recipe that starts with pork shoulder and comes together in the crock pot with corn, potatoes, and a lot of green chilies.

https://www.eatingwell.com/recipe/269916/pork-green-chile-stew/

That was a solid foundation, but I wanted to to make it a bit more interesting. I upped the spices which included ancho chili powder and cumin; easily going to a tablespoon of each. The oregano was Mexican, a fruity more complex flavor than its European cousin. I opted for fire roasted corn, more onions, and fresh chopped garlic. The result was flavorful and comforting. Use the above recipe and make the adjustments that make it sing to you.

One thing that I like about a slow cooker for soups and stews  is that you can generally dump all the ingredients and forget about it until it starts to smell amazing. The Slow Cooker holds a lot which means for our household of two there will always be at least one more meal. This was no exception. I froze half and pulled it out of the freezer just the other day. While it heated on the stove, I came up with an idea to create a topping to elevate it a bit more.

Enter the Chilaquiles Topper. Chilaquiles are a Mexican breakfast staple. Fried corn tortilla chips are cooked in a chili sauce until they are soft and have absorbed tons of flavor. They are often topped with an egg to make one of my favorite breakfasts. They are so tasty that they shouldn’t be relegated only to breakfast. Why not top a steaming bowl of pork stew (or chili or any other hearty soup that has a slightly southwestern flavor) with some Chilaquiles?

The ingredients are simple. Tortilla chips are the basis. You can fry them yourself or buy some really good quality ones, like these that came from a local market. They were perfect. Sturdy and unsalted with a full corn flavor. Just roughly crumble a good handful for each bowl of soup or stew that you want to top . You can make your own chili sauce or use some good fresh salsa.

Put the chips in a pan and add enough salsa to coat the chips. Heat over a medium flame until the chips are beginning to soften. I found that adding a small amount of water helped the whole process.

When the stew was piping hot, I spooned it into oven safe bowls and topped each with the warm chilaquiles. I also sprinkled a little cheese on the top. I used a pre-packaged Mexican cheese blend, but whatever kind of cheese you like will work. I put the bowls on a baking sheet and slid them into the oven (about 375 degrees). In a matter of minutes the cheese melted and the edges of the chilaquiles were golden brown. Finally, right before serving, I added a dollop of sour cream (Mexican crema would also be great) and it was ready to serve.Flavorful and satisfying Pork and Green Chili Stew with Chilaquiles Topper

Happy New Year from The Kitchen of Love.

Chicken Pot Pie Soup with Puff Pastry Croutons

Fall is sharing her last glimpse of color and the calendar is inching ever closer to Thanksgiving. Soon we will be decking the halls. Where has this year gone? It has been a good one, even if I haven’t shared much here. There has been lots of time with the “Littles” who are quickly growing out of that nickname. There has been a bit of traveling and some adventures closer to home. I confess that most of my sharing has been on Facebook and you can check it out there :

https://www.facebook.com/MamaDisKitchen/

https://www.facebook.com/jolynn.brunodiehl

Now, for a recipe. Once the weather starts to turn cooler, the kitchen turns to making soup. I love the warmth of a bowl of soup. It can feel like a hug that warms the body and soul. This is a simple soup that uses simple ingredients, most coming out of the pantry or refrigerator. Stock in a box and cooked chicken combine with frozen vegetables and milk to create a creamy yet light soup that can be considered to be on the side of healthy.

You can use Rotisserie Chicken or cook your own (to be shared in a future post), substitute other vegetables and add herbs of your choice. Make it richer with cream or leave the dairy out. Whatever you do, please make the Puff Pastry Croutons. As soup toppers go, it may change your life.

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Chicken Pot Pie Soup with Puff Pastry Croutons
Prep Time
1 hr 45 mins
 

This is a wonderfully comforting soup, perfect for those cooler evenings. It is a more or less healthy version of a classic that can be made more luxurious by substituting heavy cream for the milk. As always, make it your own and please add, subtract or substitute as you wish.

Course: Main Course, Soup
Servings: 4
Calories: 400 kcal
Author: binner216@comcast.net
Ingredients
  • 1 Cup Chopped Onion
  • 2 Cloves Garlic, finely chopped
  • 1-1/2 Cups Cremini Mushrooms, Sliced
  • 1-1/2 Cup Yukon Gold Potatoes 1/2 - 3/4 inch dice
  • 1 Tbsp. Butter
  • 1 Tbsp. Olive Oil
  • 1 Quart Chicken Stock
  • 1 Small Bunch Fresh Thyme
  • 2 Cups 2% Milk
  • 2-3 Tbsp, Cornstarch
  • 2 Cups Cooked Chicken Breast
  • 2 Cups Frozen Mixed Vegetables Thawed
  • 1 Tbsp. Seasoning Blend of your choice I used Montréal Chicken
  • 1/3 Cup Parsley, chopped
Puff Pastry Croutons
  • 1 Sheet Puff Pastry
  • Olive Oil Cooking Spray
  • Salt and Pepper To taste
Instructions

  1. Heat a soup pot over medium heat. Add the butter and olive oil. Once the butter has melted, add the onions. Sweat the onions until they begin to wilt. Add the potatoes, garlic, and mushrooms and continue to cook until everything is softening and smelling wonderful. This whole step should take around 10 minutes or so.

  2. Add the stock and the small bunch of Thyme. Bring up to a simmer and cook for about 5 minutes. Add the milk and return to a simmer.

  3. Make a slurry out of the cornstarch with a little water. Add to the pot and bring just to a boil. Reduce the heat and stir frequently until the soup begins to thicken. If you want a thicker soup, add another batch of the slurry.

  4. Add the chicken, mixed vegetables, and the seasoning. You could also add chopped fresh herbs along with or instead of the seasoning blend. Let everything simmer for a few minutes. Stir in the parsley and serve. Pass the croutons at the table.

  5. Puff Pastry Croutons: Cut the pastry sheet into 1 inch squares (or whatever size you want) Lay on a parchment lined baking sheet (make sure they are not touching). Spray lightly with the Olive Oil spray and sprinkle with Coarse Salt and Freshly Ground Pepper. Bake in preheated 400 degree oven until puffed and golden, 9-10 minutes. Serve as a topping for the soup.

Upscale Tortellini Soup

Tortellini soup has been a part of our family for many years. When my sons were little it was a favorite request. Simple and easy to make, all it required was some stock, a few vegetables, and store bought tortellini. It was a permanent fixture on our week day menu and when the boys moved out on their own it was the first recipe they wanted to make themselves. This is the recipe I gave them constructed to be novice cook fool proof. It might also have been attached to a care package of the ingredients.

The basic recipe stayed the same for 20 years…why change something that worked so well. A couple of years ago I was looking through my old recipes for some new inspiration and there in its unassuming glory was the recipe. I must have been feeling fancy that day because I somehow knew that this modest little recipe was capable of bigger and better things…it could go “Upscale.”

How does one do that? Will it ruin something so enshrined in our family’s culinary history? Am I selling out? After a bit of thought and some soul searching, I realized that, NO, it would not be any of those things and it would be fun to make a new variation. Here’s how I took that recipe “uptown”.

As with any good soup recipe upscale or otherwise you need a pot and some olive oil. I decided to use chopped up pancetta that I browned lightly allowing it to render some of that yummy fat. The starting line up still had garlic and carrots but I used shallots instead of onions. I added some other players; artichoke hearts, cremini mushrooms, sun dried tomatoes, spinach and in this go round some cooked chicken Italian sausage (chicken could also work here and whichever you choose it won’t hurt to brown it in the drippings before adding the veg and set it aside until later). I used homemade stock and refrigerated tortellini.

The results were outstanding and while it  is a little more sophisticated, it still pays homage to the original.

Upscale Tortellini Soup
Print Recipe
Servings
4
Servings
4
Upscale Tortellini Soup
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat a soup pot over medium high heat. Add the olive oil and swirl to coat the bottom of the pot. Add the pancetta and cook until it is lightly browned and has rendered some fat.. Remove the pancetta and leave about a tablespoon of oil/fat in the pan.
  2. Add the chicken or chicken sausage to the pan and brown . Remove from the pan and set aside with the pancetta.
  3. Add the shallots, garlic, cremini, carrots, and artichoke hearts to the pot. Cook over medium heat until everything begins to soften and becomes fragrant, stirring often. Add about 1/4 cup of stock to the pot and stir to loosen any brown bits. Add the rest of the chicken stock along with the Italian seasoning(s) of your choice.
  4. Bring to a low boil. Reduce the heat and simmer for 10 minutes or so. Add the spinach, chicken, pancetta, and sun dried tomatoes and simmer for another 10 minutes. While the soup simmers cook the tortellini.
  5. Cook the tortellini in a separate pan following the directions on the package. Drain and divide the tortellini between 4 soup bowls. Spoon the soup over the tortellini, again dividing among the bowls. Serve with shredded parmesan or romano cheese.
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