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
Directions:
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
Ingredients
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
Directions
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!

    ReplyDelete

Thank you for your comment.