Polish Italian Pasta Soup No Beans Recipes

20 AUTHENTIC ITALIAN SOUPS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious soup in 30 minutes or less!

POLISH ITALIAN PASTA SOUP (NO BEANS)

Steps:

• If using kielbasa, slice into 1/4 inch rounds; if using sausage, remove casings.
• In a large dutch oven, cook and stir sausages over medium heat for about 10 minutes, or until done.
• Meanwhile, boil water for pasta; cook pasta and drain.
• Remove sausage with a slotted spoon; reserve drippings in pot.
• Cook celery, onion and garlic in the same pot for about 5 minutes or until tender.
• Drain off excess fat from pan.
• Add chicken broth, herbs and red pepper to pot; bring to a boil and simmer for 10 minutes.
• Add undrained tomatoes and sausage; heat through.
• Ladle soup into bowls, add pasta to bowl of soup.

PASTA AND BEANS

Steps:

• Soak the cannellini beans overnight and drain.
• Pulse the bacon, garlic, and rosemary in a mini-food processor to make a fine-textured paste or pestata.
• Heat 3 tablespoons olive oil over medium heat in a large soup pot. Add the pestata, and cook until bacon has rendered its fat, about 3 to 4 minutes. Meanwhile, make a second pestata (you don't have to wash the processor) by puréeing the onion and carrot. Add the second pestata to the pot, and cook, stirring occasionally, until it has dried out and starts to stick to the bottom of the pan, about 5 minutes.
• Scrape the pestata to one side of the pan to clear a "hot spot," add the tomato paste, and let cook for a few minutes, until lightly toasted. Stir the tomato paste into the pestata, and add the drained beans, the potatoes, and the bay leaves. Pour in the water. Bring the soup to a boil, cover, and let cook at a strong simmer until beans and potatoes are tender, about 1 hour and 15 minutes, uncovering to reduce liquid about halfway through the cooking time. Stir in the salt.
• With a large wooden spoon, mash the remaining potatoes against the side of the pot to thicken the soup. Return soup to a boil, add the ditalini, and cook until pasta is al dente. Season to taste.
• Serve soup with a drizzle of olive oil and some grated cheese.

ITALIAN PASTA AND BEAN SOUP

Steps:

• Saute first 3 ingredients in large pot until onions are very tender.
• Add next 6 ingredients and simmer for about 20-30 minutes. Cool and store in frig for at least a couple of hours. Reheat and simmer for about 30 minutes before serving.
• Place cooked Penne noodles in bottom of soup bowl and ladle soup over noodles.
• Liberally sprinkle Parmesan Cheese on soup. (I like to add cheese, stir soup and add more!).
• Serve with French Bread or rolls.
• Note: Because I do not want the noodles to soak up the juice in my leftover soup, I do NOT add noodles directly to soup pot.