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                                                  Two Italian style fresh soups recipes

 

Italian soupsItalian White Bean, Basil, and Sausage Soup

Yield: 8-10 servings
1 pound hot or regular breakfast sausage
1 small onion, diced
1 small bunch of basil,
1 1/2 cups cooked great northern beans or (1) 15 ounce can, drained
6 cups chicken broth, store-bought or homemade
1/2 teaspoon oregano
1/4 teaspoon thyme

Cook and crumble the sausage in a large pot, over medium high heat. When the sausage has almost finished browning,

add the onions. Cook for a few more minutes, until the sausage has browned and the onions are tender.

Add the , beans,  broth, and spices. Stir to combine and bring to a simmer for about

5 minutes to soften the Veggies. Enjoy

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oil

Yield: 4-6 servings

Italian Orzo Spinach Soup
Prep: 5 mins Cook: 25 mins Total: 30 mins

 

Ingredients:

2 tablespoons olive oil
1 small white onion, peeled and diced
1 cup diced carrots
1 cup diced celery
3 cloves garlic, peeled and minced
6 cups chicken or vegetable stock
1 (14-ounce) can fire-roasted diced tomatoes
1 1/2 cups (about 8 ounces) DeLallo whole wheat orzo pasta, or other whole wheat pasta
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
4 cups loosely-packed spinach
salt and black pepper

Directions:

Heat oil in a large stockpot over medium-high heat. Add onion and saute for 4 minutes, until soft. Add carrots, celery and garlic and saute for an additional 3 minutes. Add chicken stock, tomatoes, orzo (pasta), thyme, oregano, rosemary and stir to combine. Bring soup to a simmer, stirring occasionally. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente.

Stir in the spinach and cook for 1-2 minutes until it is bright green and wilted. Season with salt and black pepper to taste (if needed). Serve warm.



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