Saturday, January 21, 2012

Soup is On

Tomato Tortellini Soup

2 Tbs. unsalted butter
3 cloves garlic
1/2 cup chopped onion
4 cups chicken or vegetable broth
2 cups water
9 oz. fresh or frozen cheese tortellini
1 14.5 oz. can diced tomatoes, with the liquid
10 oz. fresh spinach, stemmed and coarsely chopped
8-10 fresh basil leaves, coarsely chopped
salt and pepper to taste

In large saucepan, melt the butter over medium heat. Add the garlic and onion and saute until fragrant, 2-3 minutes. Add the broth and water, bring to a boil. Add the tortellini and cook halfway (about 5 min. if using frozen, less for fresh pasta). Add the tomatoes and their liquid, reduce the heat to a simmer and cook just until the pasta is tender, about 4 minutes.  Stir in the spinach and basil and cook until wilted, about 1-2 minutes.

Cream of Chicken Soup
1 16 oz bag frozen mixed vegetable medley, thawed (Normandy or California Blend)
¼ C butter or margarine
2/3 C chopped onion
¼ C flour
2 C chicken broth
2 C whipping cream, half & half, or milk (cream works best)
1 Tsp chicken bullion
1 C shredded cheddar cheese
1 ½ C cubed cooked chicken or turkey
Melt butter and add onion.  Cook until tender.  Blend in flour.  Add broth.  Cook until boiling.  Add cream, bullion, & cheese.  Cook until cheese is melted.  Add vegetables and chicken.  Bring to boil.  Remove from heat and serve.  Goes great in bread bowls!

Pasta e fagioli
2 cloves garlic, minced
2 quarts tomato puree
1 qrt water
4 tablespoons minced fresh parsley
2 teaspoon dried basil, crumbled
1 teaspoon dried oregano, crumbled
2 cans (15-ounce size) cannellini beans (white kidney beans), rinsed, drained
1/2 # Italian sausage crumbled and browned
Salt and pepper
16 ounces Ditalini macaroni, freshly cooked
Freshly grated Parmesan cheese
Brown sausage  in heavy large skillet over medium heat.
Add garlic and sauté, about 1 minute.
Place all ingredients except pasta & cheese in a crock-pot on low. Just before serving, cook pasta and add to soup.
Serve with cheese.

Ottavio's Tomato Basil Soup
6 servings
1/2 Julienne yellow onions
1/2 Hand full of fresh chopped basil
1/2 Tbsp garlic
1 Cup of butter
1 Can 24. oz crushed tomatoes
1 Qt of heavy cream
1 Tsp of chicken base mixed with 1 qtr water
Put salt and pepper to taste
In heavy dutch oven, melt butter.  Add onions, cook until tender.  Add garlic, cook 1  minute.  Add broth, tomatoes, salt, pepper.  Bring to boil.  Add cream and basil until hot all the way through.

Chicken Tortilla Soup
1 large boneless skinless chicken breast, cooked & shredded or cubed
1 cup chopped onion
1 teaspoon minced garlic
2 cans (14-1/2 ounces each) Chicken Broth
1 can (28 ounces) crushed tomatoes or 1 quart home bottled tomatoes , drained &cut up
1 can (16 ounces) corn, drained (can use frozen)
1 can (6 ounces) tomato paste
1 package taco seasoning
1 small can diced green chili
tortilla chips
Sour Cream
Shredded Cheese
In a Dutch oven coated with cooking spray, cook onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, corn, tomato paste, chilies and seasoning. Shred chicken with two forks; add to soup. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes.
Top with broken tortilla chips, sour cream and cheese.
Yield: 8 servings

1 comment:

  1. Dianne gave me the recipe for the Cream of Cheicken soup a few years ago. It has become a family favorite. It is a fabulous meal on a cold winter day. Thanks for sharing Dianne!


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