College Inn Turkey Vegetable Soup With Pasta Recipes

PASTA/SAUSAGE SOUP

Steps:

• Remove casings from sausage; cut into 1-in. pieces. In a Dutch oven, brown sausage over medium heat. Remove sausage with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute onion and green pepper in drippings until tender. Add garlic; cook 1 minute longer., Return sausage to the pan; stir in the remaining ingredients. Bring to a boil. Reduce heat. Simmer, uncovered, for 15-20 minutes or until pasta is tender, stirring occasionally.

VEGETABLES AND SMALL SHELLS SOUP

Steps:

• The key is a flavorful stock - refer to my stock recipes for tips if needed - store bought may be resorted to and my tip would be low sodium - low fat - College Inn or Swansons.
• In a large soup pot add 1 tbsp olive oil - add the first 4 ingredients and saute till onions are clear. Add mushrooms and add salt and pepper to taste. Add bay leaves, herbs, stock and simmer over medium heat for 45 minutes.
• Add remaining ingredients, including shells cook for 10-15 minutes (add a cup or two of water if you think the soup is to thick - the shells do take up some moisture as they are cooked into the soup) and remove from heat - serve with a slice of crusty bread and some fresh grated parmesan cheese.

COLLEGE INN® TURKEY AND STUFFING CASSEROLE

Steps:

• Preheat oven to 425 degrees F.
• Combine the first 4 ingredients, and set aside.
• Separate the 2 soups in separate bowls and add 1/2 soup can of water to each; stir these well and set aside.
• Place 1/3 of the crumb mixture into a lightly greased 9x13-inch baking dish.
• Layer 1/2 of the turkey and pour the celery soup over this. Layer another 1/3 of the crumb mixture, followed by the remaining turkey.
• Pour the turkey soup over and top with the remaining crumb mixture.
• Drizzle with butter and pack the mixture firmly into the dish.
• Bake 20 to 30 minutes.

COLLEGE INN® CREAMY TURKEY AND WILD RICE SOUP

Steps:

• In a large pot over medium heat, combine broth, water and turkey. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
• In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
• Stir cream mixture into broth and rice; add peas. Cook over medium heat until heated through, 10 to 15 minutes.

LOW SALT VEGGIE SOUP WITH BEEF BROTH

Steps:

• take out frozen vegetables ahead of time to let them thaw out a little bit (or use fresh veggies but you will need to soften the veggies a bit as seen in the next step).
• Put partially thawed vegetables in a saucepan with a lid. Pour in the water and swirl it around the bottom. Add Garlic, Bell's Seasoning, Paprika, Ginger, Pepper, Onion, Sage, and Bay Leaves. Mix well with Vegetables.
• Put on high heat without cover until the water begins to boil. Then put cover on and turn heat down to med-low. Cook until the cauliflower is soft enough to break apart with a fork. (The water will be low, the veggies are being steamed.If the water runs out then - add hot, preferably boiling water)
• Take of the heat temporarily and break the Cauliflower into smaller pieces.
• Turn up heat to Medium. Add the beef broth and Worcestershire Sauce.
• When the soup begins to boil again, let it boil for 2-3 more minutes.
• Add any further seasonings to your taste. Ready to serve.