Recipes

Meatball Minestrone

Meatball Minestrone

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Ingredients

Serves 16 / Preparation Time: 10 minutes / Cooking Time: 30 minutes

  • 3 garlic cloves minced
  • 1 tablespoon olive oil
  • 3 15-ounce cans cannellini beans, undrained and divided
  • 1 32-ounce container chicken broth
  • 1 1.4-ounce package vegetable soup mix
  • 60 to 64 frozen cooked meatballs
  • 1 14½-ounce can diced tomatoes with basil, garlic, and oregano
  • ½ teaspoon dried crushed red pepper
  • 8 ounces uncooked rotini pasta
  • 1 10-ounce bag fresh spinach, torn
  • Breadsticks

Instructions

  • In a stockpot, sauté minced garlic in hot oil over medium-high heat for 1 minute.
  • Stir in 2 cans of cannellini beans and the container of chicken broth, and bring the mixture to a boil.
  • Stir in the vegetable soup mix until dissolved.
  • Add the frozen cooked meatballs, diced tomatoes with basil, garlic, and oregano, and dried crushed red pepper.
  • Return to a boil and add the rotini pasta.
  • Cook for 15 minutes, stirring often.
  • Stir in the remaining can of cannellini beans and torn fresh spinach.
  • Cook for an additional 5 minutes.
  • Serve the minestrone with breadsticks.
  • Enjoy your Meatball Minestrone!
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Course; Meat

Sausage-Tortellini Soup

Sausage-Tortellini Soup

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Ingredients

Serves 10 / Preparation Time: 25 minutes / Cooking Time: 50 minutes

Instructions

  • Remove and discard the casings from the Italian sausage.
  • Cook the sausage, chopped onion, and pressed garlic in a Dutch oven over medium-high heat until the sausage crumbles and is no longer pink.
  • Drain any excess grease.
  • Return the sausage mixture to the pan and stir in the beef broth, diced tomatoes, tomato sauce, dry red wine, carrots, sugar, and dried Italian seasoning.
  • Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes.
  • Skim off any fat.
  • Stir in the sliced zucchinis and refrigerated cheese-filled tortellini.
  • Simmer for an additional 10 minutes.
  • To serve, ladle the soup into bowls and sprinkle each serving with Parmesan cheese.
  • Enjoy your Sausage-Tortellini Soup!
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Course; Pasta / Soup
Cuisine; European / Italian

New Year’s Day Soup

New Year’s Day Soup

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Equipment

  • Dutch oven

Ingredients

  • Serves 6 to 8 / Preparation Time: 20 minutes Cooking Time: 1 hour 30 minutes
  • 1 cup diced smoked lean ham
  • 2 celery ribs chopped
  • 1 medium onion chopped
  • 2 carrots chopped
  • 2 garlic cloves minced
  • 2 15-ounce cans black-eyed peas, undrained
  • 2 14½-ounce cans low-sodium fat-free chicken broth
  • 2 14½-ounce cans stewed tomatoes, undrained
  • 1 14½-ounce can diced tomatoes, undrained
  • 1 8-ounce can tomato sauce
  • 1½ cups chopped fresh spinach
  • ½ cup chopped fresh parsley
  • ½ teaspoon pepper
  • Chopped fresh spinach optional

Instructions

  • In a Dutch oven, sauté the diced smoked lean ham, celery, onion, carrots, and minced garlic over medium heat until the vegetables are tender.
  • Stir in the black-eyed peas, low-sodium fat-free chicken broth, stewed tomatoes, diced tomatoes, tomato sauce, and pepper.
  • Bring the mixture to a boil, then cover, reduce the heat, and simmer for 1 hour and 30 minutes.
  • Stir in 1½ cups of chopped spinach, parsley, and pepper.
  • Serve with additional chopped fresh spinach if desired.
  • Enjoy your New Year’s Day Soup!
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Course; Soup

Classic Chicken Soup with Matzo Balls

Classic Chicken Soup with Matzo Balls

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Ingredients

Serves 16 to 18 / Preparation Time: 35 minutes / Cooking Time: 1 hour

Instructions

  • Cut the carrots, parsnips, and celery ribs into 2-inch pieces.
  • Halve the sweet onions.
  • Place the vegetables, whole chicken, water, and chicken bouillon cubes in a Dutch oven.
  • Bring it to a boil, then reduce the heat, cover, and simmer for 1 hour or until the chicken is tender.
  • Remove the chicken and vegetables from the broth using a slotted spoon.
  • Let them cool slightly.
  • Bone the chicken and cut it into bite-size pieces.
  • Process the vegetables in a food processor until smooth.
  • Skim any fat from the broth and stir the vegetable puree and chicken back into the broth.
  • Cook over medium heat, stirring occasionally, until thoroughly heated.
  • Serve the Classic Chicken Soup with Matzo Balls
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Course; Chicken / Soup

Chicken Noodle Soup with Abundant Noodles

Chicken Noodle Soup with Abundant Noodles

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Equipment

  • Dutch oven

Ingredients

Serves 6 / Preparation Time: 20 minutes / Cooking Time: 1 hour 5 minutes

  • 3 bone-in chicken breasts
  • 4 cups water
  • 1/4 teaspoon salt
  • 1/4 teaspoon of pepper
  • 1/2 16-ounce package of frozen mixed vegetables
  • 1/2 cup of chopped onion
  • 2 tablespoons of chopped fresh parsley
  • 1 3-ounce package of chicken-flavored ramen noodle soup mix

Instructions

  • In a large Dutch oven, bring the bone-in chicken breasts, water, salt, and pepper to a boil.
  • Reduce the heat, cover, and simmer for 30 to 40 minutes until the chicken is fully cooked.
  • Remove the chicken from the pot, reserving the broth in the Dutch oven.
  • Skin, bone, and shred the chicken; set it aside.
  • Add the frozen mixed vegetables, chopped onion, and parsley to the pot.
  • Cook, covered, over medium-high heat for 20 minutes.
  • Add the shredded chicken and the contents of the chicken-flavored ramen noodle soup mix, including the seasoning packet.
  • Cook for an additional 5 minutes, stirring occasionally.
  • Enjoy your Chicken Noodle Soup with Abundant Noodles!
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Course; Chicken / Noodles / Soup

Chicken Tortilla Soup with a Quick Twist

Chicken Tortilla Soup with a Quick Twist

Deel op Facebook Print Recipe

Equipment

  • Dutch oven
  • Large skillet

Ingredients

Serves 12 to 15 / Preparation Time: 30 minutes / Cooking Time: 40 minutes

Instructions

  • In a Dutch oven, heat 3 tablespoons of vegetable oil over medium-high heat.
  • Add tortilla pieces, chopped onion, minced garlic, and cilantro.
  • Sauté for about 5 minutes or until the onion becomes tender.
  • Add the chopped chicken, chicken broth, stewed tomatoes, diced tomatoes with green chiles, ground cumin, pepper, and bay leaf.
  • Bring the mixture to a boil, then reduce the heat and let it simmer, uncovered, for 30 minutes.
  • Remove and discard the bay leaf.
  • In a large skillet, heat 1/2 cup of vegetable oil over medium-high heat.
  • Add the tortilla strips and cook for 4 to 5 minutes until they become lightly browned.
  • Drain the strips on paper towels.
  • To serve, ladle the soup into bowls, top each serving with tortilla strips, and garnish with shredded Monterey Jack cheese and sour cream, if desired.
  • Enjoy your Chicken Tortilla Soup with a Quick Twist!
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Course; Chicken / Soup / Tortilla

Quick and Satisfying Refried Bean Soup

Quick and Satisfying Refried Bean Soup

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Ingredients

Makes 7 servings Prep: 10 min, Cook: 20 min, Bake: 15 min

Instructions

  • In a Dutch oven, cook the finely chopped onion and minced garlic in hot vegetable oil over medium-high heat, stirring constantly, until tender.
  • Add the refried beans and the next 3 ingredients, stirring until smooth; bring to a boil.
  • Reduce the heat and simmer for 15 minutes.
  • Stir in cilantro, if desired.
  • Cut the corn tortillas into thin strips, spread them in a single layer on a baking sheet, and bake at 350°F for 15 minutes or until they are nicely browned, stirring every 5 minutes.
  • Allow them to cool.

Notes & Wine Advice

To serve, ladle the soup into bowls, and top each with tortilla strips, cheese, and a dollop of sour cream. Serve immediately.
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Course; Soup

French Onion Soup with Gooey Cheese

French Onion Soup with Gooey Cheese

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Ingredients

Serves 4 / Prep: 20 min, Cook: 50 min, Broil: 4 min

  • 4 medium-sized onions thinly sliced (about 2 pounds)
  • 1/4 cup of melted butter or margarine
  • 2 tablespoons of all-purpose flour
  • 3 14-ounce cans of beef broth
  • 1/2 cup of dry white wine
  • 1/2 cup of dry red wine
  • 2 bay leaves
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of dried sage
  • 1/4 teaspoon of pepper
  • 4 slices of French bread cut diagonally, 1/2-inch thick, toasted
  • 8 slices of Gruyère cheese

Instructions

  • In a Dutch oven, sauté the thinly sliced onions in melted butter over medium heat, stirring frequently, for about 15 minutes or until they become golden in color.
  • Stir in the flour and cook for an additional minute, ensuring constant stirring.
  • Add the beef broth and the next 6 ingredients.
  • Bring the mixture to a boil, then reduce the heat, partially cover, and simmer for 30 minutes.
  • Discard the bay leaves.
  • To serve, ladle the soup into 4 individual ovenproof soup bowls, and place them on a baking sheet.
  • Add a slice of toasted French bread to each bowl, covering the bread with 2 slices of Gruyère cheese.
  • Broil the bowls 3 inches from the heat for 4 minutes or until the cheese is bubbly.
  • Serve promptly.
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Course; Cheese / Soup
Cuisine; European / French

Homemade Creamy Baked Potato Soup

Homemade Creamy Baked Potato Soup

Deel op Facebook Print Recipe

Ingredients

Makes 8 to 10 servings / Preparation: 30 min, Cooking: 30 min

Instructions

  • Peel the baked potatoes and coarsely mash them with a fork.
  • Melt the butter in a Dutch oven over medium heat, add chopped onion, and sauté until tender.
  • Stir in flour, stirring until smooth.
  • Add potatoes, half-and-half, and the next 3 ingredients; cook over low heat until thoroughly heated.
  • Top each serving evenly with cheese and crumbled bacon.
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Course; Soup

French Onion Soup with Melted Cheese

French Onion Soup with Melted Cheese

Deel op Facebook Print Recipe

Ingredients

Makes 4 servings / Preparation: 20 min, Cooking: 50 min, Broil: 4 min

  • 4 medium onions sliced (about 2 pounds)
  • 1/4 cup of butter or margarine melted
  • 2 tablespoons of all-purpose flour
  • 3 14-ounce cans of beef broth
  • 1/2 cup of dry white wine
  • 1/2 cup of dry red wine
  • 2 bay leaves
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of dried sage
  • 1/4 teaspoon of pepper
  • 4 1/2-inch diagonal slices of toasted French bread
  • 8 slices of Gruyère cheese

Instructions

  • Sauté the sliced onions in butter in a Dutch oven over medium heat, stirring often, for 15 minutes or until they turn golden.
  • Stir in the flour and cook for 1 minute while stirring constantly.
  • Add the beef broth and the next 6 ingredients.
  • Bring the mixture to a boil, then reduce the heat, and simmer it, partially covered, for 30 minutes.
  • Remove and discard the bay leaves.
  • To serve, ladle the soup into 4 individual ovenproof soup bowls.
  • Place the bowls on a baking sheet.
  • Add a slice of toasted bread to each bowl, and cover the bread with 2 slices of Gruyère cheese.
  • Broil the bowls 3 inches from the heat source for 4 minutes or until the cheese becomes bubbly.

Notes & Wine Advice

Serve immediately.
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Course; Cheese / Soup