Zuppa Toscana Soup

I found this recipe at the SteakNPotatoesKindaGurl blog.  It is supposedly an Olive Garden copycat recipe.  However, I have not eaten this soup at Olive Garden in forever, so I can not verify or deny that.  Now, that being said, I LOVE it!!!!  This was SOOO delicious and it can be made in the crockpot (which is what I did) so even better!!

Here is what you need.

• 4 slices bacon, diced
• 1 lb ground hot Italian sausage
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 4 cups (32 oz) chicken stock
• 3 cups russet potatoes, cubed
• 3/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 cups kale, in bite size pieces
• 1 cup heavy whipping cream
• parmesan cheese, grated

Directions for stove top cooking:

1) In a large pot, cook the bacon until crispy. Drain the grease. Add the sausage, breaking it apart as it cooks. Once sausage is browned and crumbled, drain off grease leaving a tbsp to saute the onion.

2) Push the sausage and bacon to the edge of the pot and add the onion to the center; saute until translucent; add garlic; saute until fragrant.
3) Stir in the stock and potatoes, season with salt and pepper, and simmer for about 20 minutes or until potatoes are tender.
4) Add kale and heavy whipping cream. Bring to a simmer. Top with parmesan cheese, when serving. 

Directions for crockpot cooking:
1) Cook the bacon until crispy.  Drain the grease.  Add the sausage, breaking it apart as it cooks.  Once sausage is browned and crumbled, drain off almost all the grease.  Push the sausage and crumbled bacon to the side and add the onion and saute until translucent.  Add the garlic.
2) Transfer contents of skillet to crockpot.  Add in the chicken stock and potatoes.  Season with salt and pepper.  Cook for 4-8 hours on low.
3) About 30 min-1 hour before serving, turn heat to high.  Add in the kale and whipping cream.  Stir and let cook.
4) Serve with grated parmesan.

Butternut Squash Soup

I admit right off the bat that I was very skeptical of this recipe.  I also knew that it was a recipe that little man would not eat.  I found this recipe from The Italian Dish blog.  It does have crumbled bacon listed on the recipe, but if you wanted to make this completely a meatless dish, just leave it out.  Anyway, as I said I was skeptical.  I like "things" in my soup-chicken, beef, tomatoes, etc.  When this one was just squash, I did not have high hopes.  I even told my hubby that we were going to give it a try but I was willing to run to town for pizza.  Well, we were pleasantly surprised.  This soup was SOOO good.  Granted you do have to like squash.

Here is what you need:

3 tablespoons butter

2 tablespoons olive oil

1 cup chopped onion

2 cloves garlic, grated or minced

1 teaspoon chopped fresh sage (about 3 leaves)

2 to 2-1/2 pounds butternut squash, peeled, seeded and cut into cubes

1/8 cup sherry (I left out)

4 cups chicken broth

1/8 teaspoon cayenne pepper

4 ounces pancetta, chopped (pancetta is an Italian bacon...I just used real bacon crumbles)

1/3 cup cream

salt and pepper

Directions:

1) Melt the butter and olive oil in a heavy large pot over medium heat. Add onion and saute until soft, 4 to 5 minutes. Add garlic and sage and saute one minute. Add squash cubes and saute 5 minutes. Add the sherry, broth and cayenne pepper. Cover and simmer on low for about 25 minutes.

2) Meanwhile, fry the pancetta in a little skillet until nicely crisped. Drain on a paper towel.

3) After the soup simmers, puree soup, either with an immersion blender right in the pot, or transfer to a food processor or blender. Return to pot and stir in cream. Season to taste with salt and pepper.

4) Serve in bowls with pancetta on top.

 

Creamy Tortellini Soup

I found this recipe from the Better Home and Gardens website.  It is simple, fast, it is in the crockpot, it is tasty, and RJ loves tortellini.

Here is what you need:

1- 1/2 to 2 ounce envelope white sauce mix

4 cups water

1-14 ounce can vegetable broth

1 1/2 cups sliced fresh mushrooms

1/2 cup chopped onion

3 cloves garlic, minced

1/2 tsp dried basil, crushed

1/4 tsp salt

1/4 tsp dried oregano, crushed

1/8 tsp cayenne pepper

1- 7 to 8 ounce package dried cheese tortellini (about 2 cups)

1- 12 ounce can evaporated milk

6 cups fresh baby spinach leaves or torn spinach (I don't like cooked spinach so I used kale)

Ground black pepper (optional)

Finely shredded Parmesan cheese (optional)

 

Directions:

1. Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker. Gradually add the water to the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper.

2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

3. Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.

4. Stir in evaporated milk and fresh spinach/kale. If desired, sprinkle individual servings with black pepper and Parmesan cheese. Makes 4 servings.

Calories: 450 per serving