Italian Rustic Soup Recipes

RUSTIC ITALIAN TORTELLINI SOUP

Steps:

• Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil., Add tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. Serve with cheese if desired.Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

RUSTIC CABBAGE AND SAUSAGE SOUP

Steps:

• Heat a Dutch oven over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add carrots, onion, celery, and garlic; cook and stir for 1 to 2 minutes.
• Add chicken broth, beans, tomatoes, cabbage, and Italian seasoning; bring to a simmer. Cook until cabbage is tender, about 5 to 10 minutes.

ITALIAN RUSTICO SOUP

Steps:

• Cook elbows according to package directions; drain (al dente is the best).
• Heat oil in 4-quart Dutch oven or large pot.
• Add spinach (or Escarole) onion and garlic; cook over medium heat, stirring occasionally, about 5 minutes or until onion is tender.
• Add remaining ingredients except cheese; heat to boiling.
• Reduce heat; cook, uncovered, 20 minutes, stirring occasionally.
• Stir in cooked elbows and simmer 5 more minutes.
• Ladle in bowls and sprinkle with cheese.
• Serve with warm crusty Italian bread.

RUSTIC VEGETABLE SOUP

Steps:

• In a 4-quart heavy pot or Dutch oven, heat olive oil over medium-high. Add onion, carrot, and cabbage and cook, stirring occasionally, until onion is translucent, about 3 minutes. Season with salt and pepper. Add marinara sauce and chicken broth and bring to a boil. Add zucchini, reduce heat to a rapid simmer, and cook until vegetables are tender, 10 to 12 minutes. Add cannellini beans and simmer until beans are heated through, 1 to 2 minutes. Season to taste with salt and pepper. Divide soup among four bowls and top with Parmesan cheese, if desired.

AUTHENTIC TORTELLINI SOUP

Steps:

• Pour 1 can broth into a small saucepan and add tortellini; bring to a boil. Cook tortellini until tender yet firm to the bite, about 5 minutes.
• Heat oil in a large stockpot over medium heat; cook and stir sausage, onion, garlic, and Italian seasoning until sausage is browned and crumbly, 5 to 10 minutes. Add tortellini-broth mixture, remaining can of broth, tomato puree, and spinach to sausage mixture; cover stockpot and simmer until flavors blend, about 30 minutes.

RUSTIC ITALIAN VEGETABLE SOUP

Steps:

• Heat olive oil in a large soup pot over medium-high heat. Add celery, carrots, onion, garlic and bay leaf. Season it with salt and pepper. Cook for about 2-3 minutes and add chicken stock.
• Add squash and cook until tender. Add spinach and simmer.
• In sauté pan, heat oil and cook chicken at medium-high heat until cooked through. Add to soup.
• In pasta pot, cook tortellini according to package directions. Drain and add to soup.
• Add tomato sauce and both cans of beans to cook through. About 4-5 minutes.
• Cut pita into wedges. Sprinkle Parmesan over evenly. Broil until golden brown.
• Ladle a portion of soup in a bowl and garnish with some Parmesan pita chips.

RUSTIC ITALIAN TORTELLINI SOUP

Steps:

• Crumble sausage into a Dutch oven; add onion.
• Cook and stir over medium heat until meat is no longer pink.
• Add garlic; cook and stir 2 minutes longer.
• Add the broth, water and tomatoes. Bring to a boil.
• Stir in tortellini; return to a boil.
• Reduce heat; simmer, uncovered, for 5-8 minutes or until tortellini are tender, stirring occasionally.
• Add the spinach, basil, pepper and pepper flakes; cook 2 - 3 minutes longer or until spinach is wilted.
• Serve with cheese if desired.