Fall is just around the corner, so when the weather gets colder meals get cozier! One of my favorite cozy night-in soups is my own take on Olive Garden’s Zuppa Toscana! Loaded with garlic and potatoes, you can’t go wrong with this delicious recipe.
Here is a great summer grilling recipe to add some pizazz to your fresh bratwurst! So quick and easy to make, plus these add great Italian flavor to your back yard grilling. Enjoy… I did! Continue reading “Weekly Ad Recipe – Sassy Italian Sausages”
It’s baby central in our group of friends right now and oh, what fun we’re having! My family has been loving the opportunities to shop for cuddly new clothes and sweet little toys. It’s also been fun for us to create our signature “family gift.”
While it’s nice to deliver new baby gifts, I always enjoy bringing a meal for the whole family to enjoy as well. After all, it wasn’t that long ago that I was barely surviving the chaos of having two new itty bitty twins in the house. On some of the tougher nights that first year, dinner for me was a granola bar because that’s all I had time for. I will never forget the kindness our loved ones bestowed on us with delicious, home-cooked meals.
Now that our little ones are big enough to help in the kitchen, we love working and chopping together to make our favorite Tortellini Soup. And with this cold winter, the timing couldn’t be better. This recipe is pretty adaptable. Sometimes I throw in mushrooms and celery or skip the peppers. It’s all about what’s fresh and handy.
- 1 Lb. Italian sausage or sliced salami or pepperoni
- 1 Onion, chopped
- 2-3 Cloves Garlic, minced
- 1 Green Pepper, chopped
- 1 Red Pepper, chopped
- 1 Yellow Pepper, chopped
- 4 Cups Broth (chicken or beef)
- 1 Cup Homemade Salsa
- ½ Cup Water
- 2 Cans Diced Tomatoes (or three fresh diced tomatoes)
- 2 Cups Green Beans, chopped
- 1 Cup Carrots, sliced
- 2 t. Italian Seasoning (or any combination of oregano, basil, thyme, etc.)
- 1 Big Handful Torn Kale, de-stemmed
- 1 Zucchini
- 1 Yellow Squash
- 1-8-oz. Package Fresh Tortellini Pasta
- In a large pot or Dutch oven, brown meat, then remove it, drain it and set it aside.
- In the same pot, sauté onions and garlic.
- Stir in all the remaining ingredients except the zucchini, squash, and tortellini.
- Bring to a boil.
- Reduce heat; simmer uncovered for 30 minutes.
- Skim the fat from the soup.
- Stir in the zucchini and squash.
- Simmer, covered, for 30 minutes.
- Add the tortellini and cook for 10 minutes.
This recipe doubles easily and freezes well, too.
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Well, I really was a party animal for New Year’s Eve. My husband and I, and very close friends of ours Dave and Joy, went out for dinner. We had such a wonderful time catching up and sharing all the wonderful memories of 2013. We arrived home around 10:00 pm and by 10:30 I was sound asleep. I never even made it to Midnight My husband said he kissed me and wished me Happy New Year but unfortunately I slept through everything. I think my age is finally showing but I’m going to try my hardest to hide it.
It’s a new year and I’m really looking forward to new and exciting things for everyone. It’s January and I believe it is probably the coldest month of the year and it is National Soup Month. Any soup is one of my favorite meals especially during these next couple of months. We have had some tough winter days in 2013 but don’t get me wrong, I just love winter and the good old State of Minnesota. I couldn’t imagine living anywhere else. This state is so beautiful during the winter and all our seasons and I am so proud to be from this state. The winter activities on the lake are like no others and I can’t wait for my chance to go ice fishing this year.
One of my favorite soups that I like to make for my ice fishing events to share with our friends is Italian Tortellini Soup.
- 1.5 lbs. Ground Italian Sausage
- 1 Cup Onion, chopped
- 6 Cups Beef or Chicken Broth
- 2 Pints Tomatoes with liquid
- ⅔ Cup Ketchup
- 2 Cloves Garlic, minced
- 1 tsp. Italian Seasoning
- ¼ cup Parsley, chopped
- 2 Cups Carrots, sliced
- 1 Cup Celery, sliced
- 2 Cups Zucchini, sliced
- 1 Medium Green Pepper, diced
- 1 Package Frozen Cheese Tortellini
- 1 Can Butter Beans
- To Taste Salt & Pepper
- In 5 quart Dutch oven, brown sausage, drain fat; add onions and green pepper and sauté.
- Add beef or chicken broth, tomatoes, carrots, celery, ketchup, Italian seasoning and garlic.
- Bring to boil, and simmer for 30 minutes.
- Stir in zucchini, parsley and tortellini.
- Simmer to taste with salt and pepper.
- Add butter beans at the end.
This recipe is very easy to make and most of the work is just chopping and slicing. It makes a good size batch so it can serve probably 6 to 8 people. At the very end when all vegetables are tender I add in the can of butter beans and I have to admit I usually add 2 cans just because I love them so much and they really add flavor and texture to this soup.
I’m watching the weather and looking for that perfect winter day with a little sun and temperature of 30 degrees and then watch out fish because here we come. My friends that I call family usually set up a portable fire pit on the ice, along with food and refreshments, a little snowmobiling and in between the fishing we have our outdoor Minnesota games – and don’t forget the soup to keep us warm. Enjoy….we will!
I just love this soup! I think it’s time to give away a starter kit to kick off soup season. Simply “Pin” this blog post on Pinterest with #WinSoup for your chance to WIN a Stock Pot, 2 Soup Mugs, Laddle, Chicken Broth and Butter Beans. One winner to be chosen Monday, February 3, 2014. Good Luck!
Meat and Seafood Merchandiser
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