Olive Garden zuppa Toscana Soup

 Olive Garden Zuppa Toscana Soup

Ingredients

• 1 pound spicy Italian ground sausage - use mild for kid-friendly
• ▢4 tablespoons butter
• ▢½ white onion - diced
• ▢1 tablespoon minced garlic
• ▢6 cups chicken broth
• ▢2 cups water
• ▢4-5 yellow potatoes - cut into 1-inch pieces
• ▢3 teaspoons salt - or to taste
• ▢1 teaspoon black pepper
• ▢2 cups heavy cream
• ▢4 cups chopped kale
• ▢chopped bacon or bacon bits and grated parmesan cheese for topping - optional

Instructions

• In a large pot saute sausage 5-6 minutes until browned. Use a slotted spoon to transfer sausage to a plate and set aside. 
• In the same pot, add butter and saute onions over medium heat until translucent. Add garlic and saute for another minute until fragrant. 
• Add chicken broth, water, potatoes, salt, and pepper and bring to a boil. Boil until potatoes are tender. Stir in kale, and heavy cream. Add sausage. Taste and add salt and pepper if needed. Serve garnished with grated parmesan cheese and/or bacon if desired. 

 

 Creamy Corn Chowder

 Ingredients

 

• 4 strips bacon cut into small pieces                --  Cut with kitchen shears and fry to nice crisp
  
•                                                                           leave 2 TBSP grease to saute onions,carrots, & celery
• 
  
•  1/2 medium onion chopped small                --
  
•  3 sticks celery chopped small                        ]      While bacon is frying prep vegetables
  
•  3 medium carrots peeled & chopped small    ]     Saute all but potatoes in 2TBSP bacon grease
•                                                                                 about 5 minutes
  
• 4 large Russet potatoes peeled and diced     --       (set aside until adding liquids to pot put in then)
  
•  
  
•  4 cloves garlic minced                                 --     Add to sauted vegetables saute for add'l 30 seconds
• 
  
• 1/3 cup flour                                                  --    Stir into bacon,vegetable, garlic mixture til smooth
  
• 
  
•  6 cups chicken broth or stock                ------ 
  
•  1 cup heavy/whipping cream                       ]    Add broth scraping browned saute off bottom of pot
• 1 cup milk or half and half                            ]   Stir in cream, corn, diced potatoes and seasonings
• 4 cups frozen/fresh or drained canned corn  ] 
  
• 1/4 teaspoon Italian seasoning                      ]    Bring to boil then turn heat down simmer 15-20 min
•  1 pinch cayenne pepper optional                 ]    Cover with lid loosely, soup thickens while cooking
  
•  Salt & pepper to taste                             -----   
  
• 
  

Notes

• Serves 6-8 depending on portion size.
• You may need to add more broth to leftovers as the soup thickens when stored.
•  Adapted from Salt and Lavender
  

Spinach Chicken Tortellini Soup

Spinach Chicken Tortellini Soup

(Shannon Ireland)

In Instant Pot for 25 minutes Cook, Shred and Set aside:

2 cups chicken

1/2 medium onion chopped

2 TBSP butter

3 cloves garlic minced

Combine above in large pot or instant pot and saute until onions are translucent.

Add and bring to a boil:

5 cups chicken broth

2 cups cooked chicken

Add and cook for 7 minutes:

2 cups cheese tortellini

Add and cook until warmed:

1-2 cups half and half

1 cup grated parmesan cheese

2 cups fresh baby spinach

salt and pepper to taste

Creamy Tortellini Soup

Creamy Tortellini Soup

(Liz Linford)

Step 1

1 Tbsp Butter
1/2 C onion, diced
4 cloves garlic minced
3 tsp Italian seasoning
1/2 tsp red pepper flakes
3 Tbsp Flour

Step 2

3 C chicken or beef broth
1 28 oz can diced tomatoes
3 Tbsp tomato paste
4 C cheese tortellini

Step 3

1/2 C half and half
3 C spinach, torn and packed
1/2 C freshly grated Parmesan cheese
salt and pepper o taste
2 Tbsp basil, thinly sliced for garnish

Directions

Step 1
In a large pot over medium heat, melt butter. Add onion and cook until translucent, about 3 minutes. Add garlic and cook until fragrant, about 1 minute more. Add Italian seasoning, red pepper flakes, and flour and whisk to combine. Cook 1 more minute.
Step 2
Add broth, tomatoes, tomato paste, and tortellini. Bring to a boil, and then simmer until tortelinni are cooked, about 10 minutes.
Step 3
Add the half and half and Parmesan cheese and stir to combine. Add spinach and let wilt. Season with salt and pepper. Garnish with basil and serve.

Chicken Enchilada Soup

Ingredients:
Combine in instant pot set at (20 min for frozen-10 min thawed)

• 2.5 lbs boneless, skinless chicken breasts or thighs
• 24 oz chicken broth

Remove Chicken and shred it, set aside.

In a small bowl mix 1 or 2 ladles of soup with half and half. Stir, then add to instant pot. Add Enchilada sauce.

• 1 cup half and half
• 28 oz can green enchilada sauce
• 4 oz green salsa

Add to Instant pot and then put on Saute and heat til cheeses melt and blend in smoothly

• 2 cup Monterey jack cheese shredded
• 4 oz cream cheese, cubed and at room temperature
• salt and pepper to taste
• add a handful of fresh cilantro
• optional garnish: avocado, green onion, sour cream, tortilla chips

Barbecue Black Bean and Corn Soup (From Nummy Kitchen)

5 cups black beans, either precooked dried beans or drained canned would work
3 cups water
1 15 ounce can diced tomatoes, undrained
2 cups frozen corn
1/2 cup of your favorite BBQ sauce
1 teaspoon seasoned salt (I used Mrs. Dash)
1/2 teaspoon chili powder
1/2 teaspoon dried cilantro (I used 3 tsp fresh)
1 stalk green onion finely chopped (this is the 2nd change I added this)

Put all ingredients into large pot and simmer over medium high heat for 30-45 minutes, stirring occasionally.

Butternut Squash Bisque

4 cups butternut squash peeled, seeded and cubed
2 tbsp butter
1 large onion finely chopped
1 clove garlic minced
1 can chicken broth or 1 cup water w/ chicken boullion cube
1/2 tsp salt
1/4 tsp pepper
1/8 tsp ground nutmeg
1/2 cup heavy cream
chopped fresh parsley for garnish

In 3 quart saucepanover medium heat place squash in enough water to cover it. Heat to a boil. Reduce to low and cover for 10 minutes or until squash is tender. Drain and blend in food processor until smooth.

In hot saucepan melt butter and add onion and garlic cook until tender. Add pureed squash, broth,salt, pepper and nutmeg. Heat to boiling, reduce to low and cook 5 minutes.

Stir in heavy cream. Heat through stirring occasionally. If necessary thin with milk or water to desired consistency.

Garnish with parsley.

Potato Cheese Soup

Boil vegetables in water until softened
1 Cup chopped carrots
1 Cup chopped potatos
1/2 Cup chopped onion
1 Boullion cube chicken flavor
1/2 Cup chopped celery


Soup Base mix in microwave bowl start out 2 minutes then every 1 min between stirring
3 cups canned milk
1/2 cup flour
1/2 stick butter
1 Boullion cube chicken flavor
keep cooking until thickened (save some veg water you can dilute with that to achieve desired thickness)

Add 2 cups grated cheddar cheese