Olive Garden Zuppa Toscana Soup

The PTA room mothers brought dinner to the school last week to feed the hungry teachers after a long night of Parent Teacher Conferences.  Several types of soup were served, but this was my hands-down favorite.  I stalked the PTA room moms for the recipe and made it tonight for dinner.

 

Ingredients:
2 quarts chicken stock (I used homemade*see below*)
6 cups water
3 pieces bacon
1 small white onion, finely chopped
3-4 russet potatoes, peeled and diced
1 lb. sweet Italian sausage
2 cloves garlic, minced
2 T. olive oil
1 bunch kale (or Swiss chard) cut in bite sized pieces
2/3 c. half and half
1 tsp. salt
1 dash red pepper flakes
pepper to taste
Parmesan cheese to grate on top

In a large pot, bring the chicken broth and water to a boil and add potatoes.  In a small skillet, cook the bacon until crisp.  Remove the bacon from the pan and crumble.  Add the onion to the bacon drippings and cook until soft and translucent.  Then add the olive oil, garlic, and sausage.  Cook until sausage is browned, breaking up as you would if browning hamburger.  Drain some, but not all of the grease and then add meat mixture to the boiling stock and potatoes.  Continue cooking until potatoes are soft.  Reduce heat and add the half and half, salt, pepper, and red pepper flakes.  Finally, add the kale.  Simmer 1-2 minutes more, then remove from heat.  When serving, grate Parmesan cheese on top.  Sprinkle bacon pieces on top as well or reserve cooked bacon for another use.

How I make homemade chicken stock:

• Buy a rotisserie chicken at Sam's Club or Costco and use all the meat off it for your favorite recipes. 
• Place what's left of your chicken in a large stock pot and fill 3/4 full of water. 
• Add a celery stalk or two, a carrot or two, a large onion cut in halves or fourths and 1-2 bay leaves.  Don't peel the carrot, don't cut the leaves off the celery, and cut the bottom of the onion off, but leave the brown skin on - this will give your stock amazing flavor and that pretty yellow/golden color.  
• Generously salt the mixture and add 2-3 whole peppercorns if desired. 
• Bring mixture to a soft boil and boil for an hour to an hour and a half.  Taste the broth to see if it's too salty or not salty enough.  If too salty, add a few more cups of water. If too bland, add a bit more salt.  
• Remove from heat and cool. 
• Strain broth though a fine sieve leaving only pure broth.  Discard the solids. 
• My favorite way to store it is to pour the broth in a freezer quality Ziploc gallon bag and freeze in the freezer.  When ready to use, simply thaw the broth and use in your favorite recipes. 

Hearty Meatball Stew

Our President's Day weekend has thus far been cold and snowy, putting us in the mood for something warm. Not wanting to run to the grocery store, I dug through the freezer and found a package of frozen meatballs. After hunting through the darkest regions of my cookbook collection I found a one pot recipe that looked pretty decent. It turned out hearty and delicious. My kids said, "Mom, this is some serious comfort food!" Spoken like true Food Network fans.

15-20 frozen meatballs (I used Italian style)

2 carrots

2 stalks celery

1 small onion

2 Tbs. tomato paste

4 cloves garlic, pressed

1 T. Italian Seasoning

1 (28 oz.) can crushed tomatoes

2 cups beef broth

1 1/2 c. water

salt & pepper to taste

crusty French or sourdough bread for dipping

Cook the meatballs according to the package directions. While meatballs are cooking, peel and dice the carrots, celery and onion in small pieces. In large skillet, saute the veggies in a little bit of olive oil and cook until they are soft and start to caramelize.

Add the tomato paste, cooking and stirring for a minute or two to add some depth of flavor to the sauce (don't worry if the bottom of the pan browns a bit - it will lift off once you add the beef broth and make the sauce even more yummy).

Stir in the garlic and the Italian seasoning and then add the tomatoes, beef broth and water. Salt and pepper to taste. Simmer the mixture on medium low for about 30 minutes. Finally, cut the meatballs in half and add them to the sauce. Simmer until everything is hot and bubbly.

***TIP: Serve with crusty bread for dipping (toasted garlic bread would be delicious!)

Creamy Chicken Tortilla Soup

Butternut Squash Soup

I usually don't make things like this for my picky family. But on this day, I made the soup because it sounded good to ME. I savored every bite and told my family, "If you don't like what we're having, make a peanut butter sandwich.

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3-4 lb. butternut squash, peeled, seeded and cubed

2 yellow onions, sliced in big chunks

2 McIntosh apples, peeled, cored and sliced

3 T. olive oil

Salt & Pepper

4 cups chicken stock

1/2 tsp. curry powder

*

Preheat oven to 425 degrees. Place the squash, onions and apples on a foil lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 45 minutes until very tender.

Meanwhile, heat the chicken stock to a simmer. Using a food processor, puree the roasted veggies and apples until smooth (may have to do it in 2-3 batches depending on how big your food processor or blender is). Pour the pureed mixture in a sauce pan and begin adding the heated chicken stock to create the desired consistency for your soup (if you like it thick, add less, thinner, add more). Add the curry powder along with 1 tsp. salt and 1/2 tsp. pepper. Heat and serve.

*

Topping: can top with bacon, chopped green onion, toasted cashews and toasted coconut.

Homemade Chicken Noodle Soup

The whole family likes my chicken noodle soup, even if a few of them do pick out the carrots...grrrr. Directions:

*

Heat 8-10 cups of chicken stock in a large saucepan. Bring to a simmer. Add chopped onion (1 whole onion), cubed potatoes (4-5 medium sized), sliced carrots (3-4 medium), and boil until tender (about 15 minutes). Add store bought frozen noodles (I use Grandmas Homemade Noodles found in the freezer section - I thaw them for 2-3 minutes in the microwave before adding them). Add shredded chicken (I use 1-2 cups shredded rotisserie chicken from Sam's Club). Boil 10-15 minutes more.

Tomato-Basil Soup

The other tomato-basil soup recipe on this site is made with fresh tomatoes. This recipe uses canned tomatoes so you can enjoy it even during the cold winter months. We LOVE it with hot grilled cheese sandwiches.

1-2 T. olive oil
1 onion, diced
3-4 cloves chopped garlic
2 (2 lb.) cans diced or whole tomatoes
2 cups chicken stock
1 small can tomato paste
1/2 cup fresh chopped basil (or 2 T. dried basil)
1-2 cups whipping cream
salt and pepper to taste

Saute onion in olive oil until translucent. Add garlic and canned tomatoes with juice. Bring to boil. Add tomato paste and chicken stock then return to a boil. Reduce heat and let simmer for about 15 minutes. It should be chunky and starting to thicken up. Remove from heat and puree (either in a blender, food processor, or with a hand held stick blender - I use a Braun). Return to low heat and add the whipping cream and basil. Bring back to a boil and boil for 3 minutes, stirring occasionally. Add salt and pepper to taste. If it seems to thick, add more chicken stock and if it is too thin, continue boiling it until it thickens up. Makes about 8 cups of soup.

Warm Winter Chili

This recipe can simmer in the crockpot on low all day.

1 1/2 lb. ground beef

1 small onion, chopped

1 clove garlic, minced

4 small cans tomato sauce

2 (15 oz.) cans stewed tomatoes

1 small can diced green chilis

2 cans chili or pinto beans (drained and rinsed)

2 cans kidney beans (drained and rinsed)

2 pkg. chili mix

Brown hamburger with onion and garlic. Drain. Pour the hamburger and the rest of the ingredients into a crock pot and allow to simmer on low all day. If you are in a hurry, you can also make this in a pot and boil for about 20-30 minutes.

Taco Soup

Made this on Halloween night. I love this recipe because it takes 5 minutes to throw together, can simmer on low all day and it feeds a big crowd. I got this recipe when I worked at the Family Tree Restaurant as a teenager.

1 lb. ground beef
1 small onion, chopped
5 cans of your favorite beans (kidney, chili, white, garbanzo, pinto)
1 can stewed or diced tomatoes
1 can whole kernel corn
1 small can diced green chili's
1 pkg. taco seasoning mix (mild or spicy)
1 cup water
shredded cheddar cheese
sour cream
Fritos or tortilla chips

Brown ground beef with the onion. In crock pot, place the meat mixture, beans, tomatoes, corn, green chilis, taco seasoning and water. Simmer all day in crockpot. Serve with shredded cheese, a dollop of sour cream and a handful of Fritos on top.

Creamy Tomato Basil Soup

Fresh garden tomatoes make this soup extra delicious and healthy. When I want it more hearty, I add mini pasta. This recipe mimics one of my favorite soups served at Zuppa's, a local organic soup and salad restaurant.

3 T. olive oil

1/4 cup butter

1 large onion, chopped

2 cloves garlic, chopped

12-15 fresh tomatoes, peeled an chopped

3-4 cups chicken broth

1/2 c. fresh basil leaves

3/4 tsp. salt

pepper to taste

1/2 c. whipping cream

Saute onion in buter and olive oil. Cook for 7-8 minutes until tender. Add garlic, tomatoes, chicken broth, basil leaves, salt and pepper. Simmer for 15-20 minutes. Remove from heat and puree mixture in a blender or food processor. Return to saucepan and bring to a simmer. Stir in whipping cream. If desired, add any type of small pasta (precooked).

*To peel tomatoes, dip them in boiling water for 30 seconds. Skin should easily peel off.

Creamy Chicken Noodle Soup (Crockpot)

This is a Food Network Recipe that I've made several times. Throw it in the crock pot and your done.

In a crock pot, combine:

4 cans chicken stock
2 cans cream of mushroom soup with garlic

Stir to combine, then add:

1 tsp. dried chives
1 tsp. dried parsley
2 stalks celery, chopped
1 cup carrot, chopped
1/2 cup onion, chopped
3 cups rotisserie chicken (cooked)
salt & pepper to taste

Cook on high for 3 hours. During the last 30 minutes, add 2 handfuls of egg noodles.

Chicken Tortilla Soup

After returning from a trip to San Antonio in 2005, I was determined to learn how to make this soup. I took an "Emeril" recipe and modified it. I wanted it to be more hearty and less brothy. It has become one of my favorite soup recipes. I took it to a potluck one Friday when I was a literacy specialist and my friend Sherri loved it, asked for the recipe and makes it all the time now. I was so excited because she is FROM San Antonio, Texas....so she's an expert, right?

In a large pot heat 2 T. olive oil. Add the following ingredients and simmer until they are slightly softened and caramelized:

1 or 2 chopped jalapenos (seeds removed - unless you like it really hot)
1 large onion, chopped in thin strips
2 cloves garlic, chopped
3 stalks celery, chopped
1/2 of a green bell pepper, chopped
1/2 of a red bell pepper, chopped

When the veggies are soft, add the following and simmer for 2-3 more minutes:

1 small can chopped stewed tomatoes
1 can whole kernel corn

Add the following ingredients, bring to a boil and simmer for 20 minutes:

6 cups chicken broth
1 1/2 tsp. salt
1 1/2 tsp. cumin
1/2 tsp. ground pepper
2-3 cups cooked, shredded chicken breast (I use rotisserie)

Just before serving, add:

Chopped fresh cilantro
Small cubes of Monterrey jack cheese
Fresh chunks of avocado
Corn chips or tortilla strips
Sour cream

Cynthia's White Chili

From the pot......
To the bowl.....

This recipe is simple and delicious! It was given to my by my friend Lanae and her mom Cynthia. They fixed it one fall night when I was over visiting. We sat out on her porch, talked and laughed, our hands cupping warm bowls of soup (does it get any better than that?). Of course, I wouldn't leave until I had the recipe in my hand. I use rotisserie chicken from the grocery store (a favorite "quick" trick for many chicken recipes).

1/2 onion, chopped
2-3 T. olive oil
1 small can diced green chilis
2 cans (15 oz.) Great Northern Beans (or any white bean you like)
2 1/2 cups chicken broth
1/4 tsp. cayenne pepper
1 tsp. garlic powder
1/2 tsp. salt
1 tsp. cumin
1 tsp. oregano
1-2 cups shredded chicken

Saute onion in olive oil. Add green chilis and saute 2-3 minutes more. Add broth, seasonings, beans and chicken. Simmer 15-20 minutes. Serve with shredded cheddar cheese, sour cream and tortilla chips.