Course: Soup

Upscale Tortellini Soup

Upscale Tortellini Soup
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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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Springtime Ham Soup

Springtime Ham Soup
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Servings
4
Servings
4
Springtime Ham Soup
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat the olive oil in a large soup pot. Add the leeks carrots, and garlic tossing to coat them with the oil. Add a pinch of salt and cover the pot. Allow the vegetables to sweat for 5 - 7 minutes.
  2. Add the Ham Broth and the thyme leaves to the pot. Cover and bring to a boil. Reduce the heat to low and simmer covered for 20 - 30 minutes, stirring occasionally.
  3. At this point you can remove the thyme sprigs as the leaves have probably fallen off and the sprigs have done their flavor magic. Add the sweet potatoes and corn and simmer 20 minutes more or until the sweet potatoes are tender.
  4. While the soup is simmering, blanch the snow peas and haricot vert. Put them in boiling water briefly, then remove them to a bowl of ice water. When they are cold drain them well. This will leave them tender crisp and bright green. Set them aside.
  5. When the soup is done, taste it and add salt and pepper as needed. Place a few haricot vert and snow peas into each soup bowl. Ladle the soup into the bowls and serve.
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Grilled Broccoli and Cauliflower Soup

Grilled Broccoli and Cauliflower Soup
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Servings
4
Servings
4
Grilled Broccoli and Cauliflower Soup
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Chop one of the onions. Heat 1 tablespoon of the olive oil in a soup pot. Add the chopped onions, garlic and carrots to the pot and sweat over medium heat for 5 - 7 minutes. The vegetables should be softened and fragrant.
  2. Add one cup of each the broccoli and cauliflower to the pot using as many of the stems as possible. Cook for 3 minutes or so.
  3. Pour the vegetable stock into the pot and increase the heat to high. Bring the mixture to a boil.
  4. Tie the bunch of thyme together with kitchen twine. Leave enough string to allow the thyme to be submerged in the soup and the twine to be tied to the pot handle.
  5. Using a potato peeler, cut the yellow skin off the lemon. You want the yellow part, not the white pith. Drop it into the pot.
  6. Reduce the heat to medium and cover the pot. Simmer for 45 minutes. The vegetables should be very soft, the leaves should be off of the thyme sprigs and everything should smell delicious.
  7. Remove the soup from the heat and remove the thyme bundle and the lemon peel.Using an immersion blender, puree the soup until it is almost smooth. Add the Worcestershire and hot sauces and stir. Taste and add salt and pepper to taste.
  8. While the soup is simmering, slice the remaining onion lengthwise into the strips. Toss with the rest of the broccoli and cauliflower. Drizzle with the remaining olive oil and toss to combine.
  9. Coat a grill basket with cooking spray and heat on the grill. Add the broccoli/cauliflower/onion mixture to the pan. Put the lid down on the grill and cook the vegetables for 7 minutes or so, stirring occasionally. Everything should be tender crisp and slightly browned.
  10. Add the grilled vegetables to the pureed soup and cook for a few minutes until everything is heated through.
  11. Ladle into bowls and top with a sprinkling of green onions.
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Fully Loaded Minestrone

Fully Loaded Minestrone
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Servings
4
Servings
4
Fully Loaded Minestrone
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Warm a large soup pot over medium heat. Add 1 tablespoon of the olive oil and heat for 1 minute. Add the chopped onions, carrots and garlic to the pan alond with the pepper flakes and 1 teaspoon of the Italian seasoning and cook stirring occasionally 5 minutes. The vegetables should begin to soften and become fragrant.
  2. Add the stock and bring just to a boil. Reduce the heat to low and simmer for about 30 minutes. Add the drained tomatoes and simmer for another 15 minutes.
  3. While the stock simmers cook the meatballs and sausage. This can be done in the oven at 350 degrees. It will take about 20 minutes. Set aside when cooked.
  4. In a large fry pan heat the remaining 1/2 tablespoon of olive oil. Add the peppers, zucchini and the remianing Italian Herb Blend. Cook for 5 minutes just until the vegetables are slightly soft.
  5. Add the meats and sauteed vegetables to the simmering soup pot. Cook for 5 minutes or so. Add the drained cannelinni and the green beans. Simmer 5 minutes more or until everything is heated through.
  6. Taste and make any adjustments to the seasonings. Ladle into bowls and serve with a bit of shaved Romano Cheese.
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Spicy Turkey Sausage Soup

Spicy Turkey Sausage Soup
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Servings
4
Servings
4
Spicy Turkey Sausage Soup
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Spray a small baking pan with cooking spray and add the sweet potato cubes. Spray the cubes lightly with cooking spray and roast in a pre-heated 375 degree oven for 15 - 20 minutes, until the cubes are lightly browned and tender. Set aside.
  2. While the potatoes are cooking, cut the sausage in half lengthwise then slice into 1/2 inch half moons. Heat a large soup pot over medium high heat. Add the olive oil and swirl to cover the bottom of the pan.
  3. Add the sausage moons and toss to coat. Cook for 7 minutes or so until the sausage begins to brown. Transfer to a plate using a slotted spoon leaving the drippings in the pan.
  4. Add the onions to the pan and stir to coat with the drippings. Cook for 5 minutes until the onion begins to soften and brown.
  5. Add the peppers and garlic to the pan and cook, stirring occasionally for another 5 minutes or so. The peppers should begin to soften and the garlic should be fragrant. Use a very small amount of the stock if things get too dry.
  6. Return the sausage to the pan. Add the cumin and chili powder. Cook and stir for 2 - 3 minutes. Pour in the stock. Bring just to a boil. Reduce the heat to medium and simmer for 30 minutes or so.
  7. Add the reserved sweet potato and the drained beans to the pot and cook over low heat another 10 minutes. Squeeze the juice of the lime into the soup. Stir and taste to adjust the seasonings.
  8. Ladle into four soup bowls. Top with a few tortilla chips and some avocado cubes and serve.
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