Foodie Friday: Soup Recipes
|Creamy Sausage and Tortellini Soup|
Via Life Made Simple Bakes
There is nothing like a big bowl of steamy soup to keep the winter chill away. You can pair it with some delicious bread, sandwiches or a healthy salad. It's a great meal for lunch or dinner. And it smells like love as it simmers away. We've found some great soup recipes for you to try this winter. Enjoy!
Creamy Sausage and Tortellini Soup
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yield: 4-6 servings
1 lb. Italian sausage
1 small yellow onion, diced
1 small shallot, diced
2 large carrots, peeled and diced
4 garlic cloves, minced
1/4 c. all-purpose flour
5 c. chicken broth
14 oz. refrigerated cheese tortellini*
1 tsp. kosher sea salt
1/2 tsp. ground black pepper
1/2 tsp. Italian seasoning
6 ounces chopped fresh spinach
2 c. half & half (or heavy cream)
In a large stockpot set over medium-high, cook the sausage until browned. Using a slotted spoon, transfer the cooked sausage to a paper towel lined plate; set aside.
Add onion, shallot and carrot, sauté for 5 minutes or until the vegetables are soft. Add the garlic and sauté for an additional 2 minutes, or until fragrant, stirring occasionally to prevent it from burning.
Whisk in the flour and cook for 1 minute. Gradually add in the chicken broth, whisk to combine. Continue cooking until the mixture reaches a simmer, then reduce heat to medium-low and simmer for 6 minutes.
Pat as much grease as possible off of the sausage, then add it along with the tortellini, salt, pepper, Italian seasoning, spinach, and half & half. Simmer for 5 minutes, or until the tortellini is fully cooked.
Serve immediately with freshly grated parmesan, if desired.
I used regular Italian sausage, NOT hot Italian sausage. You can also use plain pork sausage and season with an additional 1 tsp. Italian seasoning.
*You can use whatever stuffed tortellini you prefer.
Recipe source: adapted from Gimme Some Oven
|Roasted Butternut Squash Soup|
Via Ahead of Thyme
Roasted Butternut Squash Soup
Prep Time:15 mins
Cook Time:1 hour 10 mins
1 large butternut squash
3 stalks of celery
1 large onion
5 cloves of garlic
6 sage leaves
6 sprigs of thyme
1 sprig of rosemary
1/4 teaspoon cayenne red pepper powder (or less, if you do not want a little kick)
salt and pepper to taste
2 tablespoon olive oil
3 and 1/2 cups vegetable stock
Preheat the oven to 350 F.
Peel, pit and chop the butternut squash into 1 inch squares. Add to a large roasting pan.
Chop the carrots, celery and onions in big chunks and add to the pan.
Peel the garlic and add cloves whole.
Add the herbs, red pepper powder, salt and pepper. Add olive oil and toss to coat.
Roast for 1 hour (or up to 1 hour and 15 minutes, if the veggies are not yet soft).
Once the vegetables and herbs are roasted, add to food processor with 1 cup of vegetable stock and puree. Remove the stems from the herbs before pureeing.
Pour mixture into a large saucepan. Add the remaining vegetable stock and stir well.
Simmer on low for 10 minutes.
This soup gets a little kick from the red pepper powder. If you are adverse to a little spice, I would recommend that you add less red pepper powder and once the soup has been pureed, add more as desired to taste
|Turkey Vegetable Soup|
Via Country Living
Turkey Vegetable Soup
Total Time: 35 minutes
1 tbsp. margarine or butter
1 medium onion
3 medium carrots
2 medium stalks celery
1 c. frozen lima beans
6 c. Homemade Turkey Broth
Salt and pepper
2 c. cooked rice
1½ c. fresh corn kernels
2 c. (1/2-inch chunks) skinless leftover cooked turkey
½ c. fresh parsley leaves
In 4-quart saucepan, melt margarine on medium. Add onion and cook 6 minutes or until tender, stirring often.
Stir in carrots, celery, beans, broth, 3/4 teaspoon salt, and 1/4 teaspoon ground black pepper; heat to boiling on high. Reduce heat to low and simmer 5 minutes or until vegetables are tender.
Stir rice and corn into soup; heat to boiling. Stir in turkey and heat through. Remove saucepan from heat; stir in parsley. Makes about 12 cups.
Cover bowl and refrigerate turkey broth overnight. Spoon off and discard fat. Refrigerate broth up to 3 days, or freeze in 1-quart portions to use up within 6 months.
Tips & Techniques
Vary the vegetables with the season: Add a chopped late-summer tomato in the fall, or use frozen corn in the winter. If you don't have parsley, use a few celery leaves.
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