Course: Soup

Spinach and Artichoke Soup with Chicken Sausage

Spinach and Artichoke Soup with Chicken Sausage
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Servings
4
Servings
4
Spinach and Artichoke Soup with Chicken Sausage
Print Recipe
Servings
4
Servings
4
Ingredients
Stock Base
Soup
Servings:
Instructions
  1. For the Stock: Heat the olive oil in a large soup pot over medium heat. Add the leeks and garlic and cook stirring frequently for 5 minutes or so. Add the stock to the pan and raise heat to high. Bring to a boil, reduce the heat to simmer, Cover and cook 15 minutes. Remove from heat and allow to cool for a few minutes. Using an immersion blender puree until smooth. Add the Italian herb blend stir and set aside.
  2. While the stock cooks, prepare the soup ingredients. Heat the olive oil in a medium fry pan. add the chicken in a single layer and cook 2 minutes or until lightly browned on one side. Turn and brown other side. Remove the sausage from the pan and set aside.
  3. Add the onions and red pepper to the drippings in the pan. Cook about 5 minutes until the vegetables begin to soften. Add the garlic and spinach to the pan and cook another 3 minutes or so. Remove from heat and set aside.
  4. To Broil the Artichoke Heats: Pre-heat broiler.Spray a rimmed baking sheet with the non-stick spray. Lay the artichoke hearts on the tray making sure they are not touching. Spray lightly with the cooking spray and sprinkle with the Italian herb blend. Broil for 5 minutes. Turn the artichokes spray the other side lightly and sprinkle with a little more herb blend and broil another 5 minutes. Remove from broiler and allow to cool. Slice in half length-wise. Set Aside.
  5. Once all of the ingredients are prepared, return the pan of stock to the heat. Bring stock back up to temperature and add the onion spinach mixture, the sausage, and the artichoke hearts. simmer everything for 10-15 minutes to allow flavors to blend.
  6. Serve with shaved Parmesan or Romano cheese.
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Buffalo Chicken Sausage and Loaded Potato Skin Soup

Buffalo Chicken Sausage and Loaded Potato Skin Soup
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The flavors of everyone's favorite appetizers in a creamy soup.
Servings
4
Servings
4
Buffalo Chicken Sausage and Loaded Potato Skin Soup
Print Recipe
The flavors of everyone's favorite appetizers in a creamy soup.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Preheat oven to 375 degrees. Spray a 13 X 9 baking pan with cooking spray. .Place potato pieces in pan. Drizzle wit olive oil and toss to evenly coat the potatoes. bake in oven until browned and cooked through, about 30 minutes.Set aside.
  2. While potatoes are cooking, heat a soup pot over medium heat . Add the chopped bacon and cook until browned. remove with slotted spoon and drain on paper towels. Leave about 2 tablespoons of the drippings in the pan and add the sausage. Cook 3 - 4 minutes until just beginning to brown.
  3. Add the onions to the pan and cook and stir until they become translucent. Add the peppers and garlic and continue to cook another 3 or 4 minutes. Add 1/4 cup chicken stock to pan. Scrape up any browned bits.
  4. Add the rest of the stock and bring the mixture to a simmer. Simmer uncovered 10 minutes. Add the potatoes and reserved bacon to the pot and simmer for 5 minutes or so. Add the cream, ranch dressing, and blue cheese to the pan and heat gently. Add the shredded cheese and stir until melted. Ladle into bowls and serve.
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Sausage and Cannellini Soup

Sausage and Cannellini Soup
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Quick Easy and Delicious. This hearty soup only needs some crusty bread.
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Sausage and Cannellini Soup
Print Recipe
Quick Easy and Delicious. This hearty soup only needs some crusty bread.
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. In a large skillet, heat olive oil until hot. Add the sausage and cook 5 minutes or so, until browned on all sides.
  2. Add carrots and peppers to the sausage and cook stirring often for 2 - 3 minutes Add the garlic and cook 1 minute more until ii is fragrent. Be careful to not let the garlic burn.
  3. Stir in the remaining ingredients into the pan and bring to a boil. Reduce the heat to low and simmer approximately 15 minutes. The soup should thicken slightly and the sausage should be cooked through completely.
  4. Serve with a generous sprinkling of Peccorino Romano cheese.
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Cauliflower Cheddar Cheese Soup

Cauliflower Cheddar Cheese Soup
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A creamy and indulgent soup that helps you get your veggies.
Servings Prep Time
4 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 15 minutes
Cook Time
45 minutes
Cauliflower Cheddar Cheese Soup
Print Recipe
A creamy and indulgent soup that helps you get your veggies.
Servings Prep Time
4 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 15 minutes
Cook Time
45 minutes
Ingredients
Servings:
Instructions
  1. Heat the olive oil in a large pot. Add the bacon and saute until golden brown. Remove the bacon but leave all the drippings in the pan. Reserve the bacon for later.
  2. Saute the leeks in the oil/drippings in the pan about 3 minutes until soft. Add the potatoes and cauliflower. Toss them around until they are caoted with the oil. Continue to saute until they begin to color a little.
  3. Add about a cup of the chicken stock to the pan stirring to deglaze and get all of the lovely brown bits. Add the remaining chicken stock and bring to a low boil. reduce heat and simmer about 20 minutes until all the vegetables are tender.
  4. Remove the pot from the heat and puree with an immersion blender until almost smooth. If you like your soup chunky, remove some of the cauliflower and potatoes before you puree. Put them back in the pot once everything else is smooth.
  5. Return the pot to the heat . Stir in the cream and heat gently . Slowly add the shredded cheese and stir until each addition is melted and blended. Add 3/4 of the reserved bacon. Continue to heat gently until the fragrent steam rising almost makes you swoon.
  6. Serve in soup bowls topped with the last 1/4 of the bacon and some snipped chives
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