Italian Sausage Soup like Olive Garden
1 lb(s) Sweet Italian sausage, ground
1 cup(s) White rice
1 cup(s) Chopped tomatoes in puree
1/2 lb(s) Chopped frozen spinach
6 cup(s) Beef broth
1/4 tsp Black pepper, ground
Peccorino Romano cheese, for garnish
Cook ground sausage meat in a soup pot and break the meat up with a fork as it cooks.
Add in rice, beef broth, tomatoes and black pepper and bring to a simmer.
Cook 12-15 minutes or until rice is tender.
Stir in the chopped spinach and let simmer for a few minutes.
Ladle soup into soup bowls and garnish with freshly grated Peccorino Romano cheese.
Olive Garden Minestrone
1 cup finely minced celery
1 cup finely minced onion
1 cup finely minced carrot
1/4 cup butter
1/2 cup garbanzo beans
1/2 cup kidney beans
1/2 cup whole dried peas
1/2 cup white pea beans
3/4 cup sliced carrots
3/4 cup coarsely chopped onion
3/4 cup sliced celery
3/4 cup chopped bell pepper
1/2 cup rice or barley
1 cup shell macaroni
2 tablespoons minced parsley
1 teaspoon oregano
1 teaspoon basil
2 teaspoons soy sauce
Pepper to taste
Parmesan cheese
Slowly saute finely minced onion, celery and carrot in butter until very brown.
Add peas and beans and about 3 quarts of water.
Cook slowly until beans are almost done (check garbanzos ? they will take the longest) about 2 to 2 1/2 hours.
Add the remaining vegetables, rice and spices and more water if necessary and cook another hour.
About 20 minutes before serving time add the macaroni and more water if needed.
Ladle into bowls and sprinkle with Parmesan cheese.
Serve with crusty garlic bread.
Olive Garden Zuppa Toscana
1 1/2 cups Sausage links, spicy; about 12 links
3/4 cup Diced onions
6 slices Bacon
1 1/4 teaspoons Minced garlic
2 tablespoons Chicken stock
1 quart Water
2 medium Potatoes, cut in half and then into 1/4 slices
2 cups Kale, cut in half and then sliced
1/3 cup Heavy whipping cream
Preheat oven to 300 degrees. Place sausage links onto a sheet pan and bake for 25 minutes, or until done; cut into half lengthwise, then cut at an angle into 1/2 inch slices. Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Add garlic and cook an additional 1 minute. Add chicken base, water and potatoes, simmer 15 minutes. Add sausage, kale and cream. Simmer 4 minutes and serve.
HAMBURGER SOUP
2 c. diced onions
1 lb. ground round
1 c. diced carrots
1 c. diced celery
1 c. diced red pepper
1 c. diced green pepper
1 c. frozen peas
1/2 to 1 c. uncooked rice
salt and pepper to taste
8 c. beef broth
4 c. water
4 c. tomato juice (if you want a clear liquid, use water instead of tomato juice)
Saute onion until clear. Saute hamburger until all pink is gone. Drain if desired. Bring liquid to boil and add all ingredients. Simmer 20 minutes. Add whatever other vegetables or ingredients you may have on hand if desired. Hamburger may also be formed into tiny balls if desired. Brown well.
Hamburger Soup
1 1/2 lbs hambuger
1 lg onion, diced
6 to 8 potatoes, diced
1 pkg carrots, diced
2 lg cans stewing tomatoes
1 1/2 tsp chili powder
Beef stock Flavoring
Boil carrots and potatoes in 6 to 8 cups of water. Fry onions and hamburger and drain off fat. Once carrots and potatoes are fork done ( DO NOT DRAIN OFF WATER), add hamburger/onions, tomatoes with its own juice and chili powder (you can add more if you want). Mix well and add beef stock flavoring to taste.
And heat for 20 minutes.
|