Well in Italy they have an old saying ( when we are born with Italian blood , we will always be Italian ) so i just love this tortellini soup and i hope you will like it also
Ingredients
- 1 sweet onion, chopped
- 2 cloves garlic, chopped
- 6 cups beef broth
- 14 ounces can diced tomatoes
- 1 cup tomato sauce
- 1 small yellow zucchini, sliced
- 1 small green zucchini, sliced
- 1 sweet green pepper, chopped
- 1/3 cup red wine
- 1 teaspoon ground oregano
- 1 tablespoon crushed sweet basil
- 16 ounces frozen cheese tortellini
- salt and pepper to taste
- garnish: freshly grated parmesan cheese
- In a heavy skillet, brown onion and garlic until soft and lightly golden brown.
- In soup pot, add beef broth, browned onion and garlic,
tomatoes, tomato sauce, zucchini, carrot, green pepper and wine. Cover
and simmer 40 minutes. Turn heat to medium, add seasonings, and
tortellini.
- Cook 10 to 15 minutes. Season to taste. Serve hot.
- Garnish with cheese, if desired
KISS TO ALL
If you like spicy food like me, you'll certainly enjoy this soup ,I'm sure it will warm your soul lol
- 1/2 cup plus 3 tablespoons butter or margarine
- 1/2 cup flour
- 1 onion - medium, diced
- 2 garlic cloves, chopped
- 1 tablespoon basil - fresh, chopped
- 1 rosemary sprig, stemmed and chopped
- 3 cups chicken broth - canned or homemade
- 29 ounces tomato sauce
- 29 ounces tomato - diced, with oregano, basil and garlic
- 2 dashes of favorite hot sauce, more if desired
- 1/4 cup honey
- 1 tablespoon dill weed, dried
- 1/2 teaspoon pepper
- 1 teaspoon chili powder
Container: Dutch oven, small skillet
- In
dutch oven, melt 5 1/2 tablespoons butter over medium heat. When
melted, whisk in flour, continually whisking until smooth. Remove from
heat.
- In small skillet, melt the rest of the butter. Sauté the
onion and garlic over medium heat for 2-3 minutes. Add the fresh basil
and chopped rosemary. Sauté 2-3 more minutes.
- Return dutch oven
with flour mixture to medium heat on stove. Add in the onion mixture.
Stir to combine. Slowly add chicken broth, 1 cup at a time, stirring
continuously and allowing sauce to thicken slightly.
- Continue adding broth until all is incorporated and thickened.
- Begin adding the tomato sauce and diced tomatoes, stirring continuously, allowing mixture to thicken.
- Season with hot sauce, honey, dill weed, pepper, chili powder. Stir to combine.
- Serve hot with Italian popcorn or croutons.
NOTE: Can be made ahead; just reheat on low heat, stirring frequently.
Well friends I'll be honest with you I'm not a fond of beer, but this combination is a delight . Cheese and beer flavors are a great combination in this savory soup.will
win the hearts of your friends not to mention stomach lol
Ingredients
- 1 cup carrots - chopped
- 1 cup celery - chopped
- 1 onion - chopped
- 2 teaspoons peanut oil
- 6 cups chicken stock or broth
- 1 1/2 cups Cheddar cheese - shredded or velveeta
- 2 teaspoons flour
- salt and pepper to taste
- 1/2 teaspoon dry mustard
- 1/4 teaspoon Tabasco sauce - more to taste
- 1/2 teaspoon Worcestershire sauce
- 12 ounces bottle of beer - any kind
- parsley for garnish
Container: large saucepan, small bowl
- Sauté the carrots, celery and onions in the peanut oil until tender and slightly browned.
- Bring the soup stock or broth to a boil, add the vegetables and simmer for 45 minutes.
- Put the shredded cheese in a small bowl and sprinkle the flour over the cheese. Mix to coat.
- Whisk the cheese into the soup, stirring constantly, until the mixture thickens.
- Turn the heat to low, continue to stir.
- Add salt, pepper, mustard, tabasco sauce and Worcestershire sauce.
- Finally, add the beer and stir until the soup is hot.
- Blend with an immersion blender until it is to your desired thickness. Can be as chunky or as creamy as you wish.
- Garnish with parsley and serve with a crusty bread or bagel chips.
The creamy rich flavor from the sweet potato enhances the taste of
cooked carrot to provide a healthy and savory soup that can be served
cold or hot.
Ingredients
- 5 cups sweet potatoes, chopped
- 3 cups fresh carrots, chopped
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 1/2 cups chicken broth
- 1/2 cup slim milk, whole milk or half-and-half
- 2 teaspoons ground cumin
- 1/4 teaspoon red pepper flakes, crushed (optional)
- salt and pepper to taste
- croutons and minced chives - garnish
-
- 1 lime cut into wedges
- 1 cup roasted peanuts, chopped
- ½ cup cilantro, roughly chopped
Container: large sauce pan
- Peel sweet potatoes and cut into 1 inch chunks. Peel carrots and then slice into 1 inch lengths.
- Remove outer skin on onion and garlic. Then chop onion and garlic.
- In large heavy cooking pan, add butter and oil. Then add
chopped onion and garlic as butter melts. Saute onion and garlic for
approximately 5 minutes, until tender.
- Add sweet potatoes and carrots to onion and garlic mixture.
Saute all ingredients together on medium heat for an additional 5
minutes.
- Add chicken broth, and cumin with other ingredients in large
pan. Bring mixture to a full boil and then reduce heat to simmer and
cover pan, cooking for 30 to 35 minutes or until vegetables are tender
and well cooked.
- Using a food processor or a blender or an immersion blender,
puree all ingredients until smooth and creamy. Add milk or milk of
choice such as low-fat or half and half. Season to taste with salt and
pepper.
- Serve hot in soup bowls. Garnish with chives if desired.
