photo credit: fugzu
This irresistible soup can be prepared in 25 minutes while cooking time is 1 hour. The soup should be ready in 1 hour 25 minutes. This recipe will make 6 servings. Each serving has 567 calories, 34.1g fats, 100mg cholesterol, 2007g sodium, 44.9g carbs, 6.1g dietary fiber, and 21g protein.
Bulk Mild Italian sausage – 1 pound
Red pepper flakes (crushed) – 1 1/4 teaspoons
Bacon (cut into 1/2 inch pieces) – 4 slices
Onion (diced) – 4 slices
Garlic (minced) – 1 tablespoon
Chicken broth – 5 (13.75 oz) cans
Potato (thinly sliced) – 6 pieces
Heavy cream – 1 cup
Fresh spinach (tough stems removed) – 1/4 bunch
Directions
1. In a Dutch oven over a medium-high heat, cook the Italian sausage for 10 to 15 minutes or until crumbly, browned and no longer pink. Remove from heat, drain and set aside.
2. In the same Dutch oven, fry the bacon for about 10 minutes then drain. Leave a few tablespoons of dripping in the Dutch oven then begin to stir in the onion and garlic. Stir occasionally for 5 minutes or until the onion is translucent.
3. Pour the chicken broth in the Dutch oven. Stir the broth, bacon and onion mixture. Boil it over a high heat. Then add potatoes for 20 minutes or until tender. Reduce the heat and continue stirring the soup. Pour the heavy cream and the cooked Italian sausage. Continue heating. Before serving the soup, add the spinach leaves.
photo credit: James (ciotog)
This recipe requires 20 minutes preparation time and 30 minutes cooking time. The dish should be ready in 50 minutes. This will make 6 servings. Each serving has the following nutritional value: Calories 438, Total fat 17.1g, Cholesterol 31mg, Sodium 1338mg, Total carbs 56.9g, Dietary fiber 2.7g, and Protein 11.9g.
Ingredients
Chicken broth – divided into 6 cups
Olive oil (divided) – 3 tablespoons
Portobello mushrooms (thinly sliced) – 1 pound
White mushrooms (thinly sliced) – 1 pound
Shallots (diced) – 2 pieces
Arborio rice – 1 1/2 cups
Dry white wine – 1/2 cup
Freshly ground black pepper to taste
Sea salt to taste
Chives (finely chopped) – 3 tablespoons
Butter – 4 tablespoons
Parmesan cheese (freshly grated) – 1/3 cup
Directions
1. Warm the chicken broth in a sauce pan over low heat.
2. In a large saucepan, heat 2 tbsp of olive oil over medium fire. Add the mushrooms and stir. Cook the mushroom for 3 minutes or until tender. Then remove the mushrooms including the liquid. Set it aside.
3. In a frying pan, add one tablespoon of olive oil. Stir the shallots and cook for at least 1 minute. Add the Arborio rice and stir continuously for about 2 minutes to coat with oil. Pour the wine when the rice changed its color to pale gold. Stir continuously until the wine has been fully absorbed by the rice. Then add half a cup of broth to the rice and stir continuously until the broth is absorbed. Continue introducing half a cup of broth while stirring the rice. Make sure the liquid is well absorbed.
3. Remove the rice from the heat and add mushrooms with liquid, Parmesan, Butter and chives. Stir continuously then season with salt and pepper. Serve hot.
photo credit: Nieve44/La Luz
This recipe can make 8 servings. Preparation time is 20 minutes while cooking time is 1 hour and 15 minutes. The soup will be ready in 1 hour and 35 minutes. Each serving has 324 calories. Total fat content is 20.2g, cholesterol 50mg, sodium 1145mg, carbs 19.1g, protein 14.6g and total dietary fiber is 3.1g.
Ingredients
Sweet Italian sausage (casings removed) – 1 pound
Onion (chopped) – 1 cup
Garlic (minced) – 2 cloves
Beef broth – 5 cups
Water – 1/2 cup
Red wine – 1/2 cup
Tomatoes (peeled, seeded and chopped) – 4 large pieces
Carrots (thinly sliced) – 1 cup
Fresh basil leaves (packed) – 1/2 tablespoon
Oregano (dried) – 1/2 teaspoon
Tomato sauce – 1 (8 oz) can
Zucchini (sliced) – 1 1/2 cups
Fresh tortellini pasta – 8 ounces
Fresh parsley (chopped) – 3 tablespoons
Directions
1. Brown sausage using a five quart Dutch oven. Remove the sausage and drain. Reserve one tbsp of the drippings.
2. Use the drippings to sauté the garlic and onions. Pour the beef broth, wine and water then add the tomatoes, tomato sauce, carrots, Basil, oregano, and the sausage. Stir the mixture and bring to a boil. Reduce the heat and simmer for 30 minutes. Leave it uncovered.
3. Remove the fat from the soup. Add the zucchini and parsley and stir. Simmer again for another 30 minutes. Add the Tortellini. Garnish each serving with Parmesan cheese. Serve hot.
