Zuppa Di Pomodori Cipolle Tomato Onion Soup Recipes
SUPER-DELICIOUS ZUPPA TOSCANA
This is an oh-so-good recipe. Just the right amount of spice to make you take a cold drink but definitely keep coming back for more! This soup is irresistible!
Provided by souporsweets
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
- Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
- Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.
Nutrition Facts : Calories 554 calories, Carbohydrate 45.8 g, Cholesterol 98.9 mg, Fat 32.6 g, Fiber 5.6 g, Protein 19.8 g, SaturatedFat 15 g, Sodium 2386.4 mg, Sugar 5 g
RED ONION SOUP OR ZUPPA DI CIPOLLE ROSSE
I love how this simple dish scents the whole house when cooking. Sometimes I add 2 tbs. of Port or Sherry as a special treat. Note: You will need some cheese cloth or a large tea ball strainer to make this recipe.
Provided by Karens Krazy Kitchen
Categories Stocks
Time 2h20m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter with the olive oil over low heat in a deep heavy bottomed pan.
- Add onions and cook very slowly for about an hour, until extremely soft, stirring occasionally. You want the onions to melt into the oils, but not brown.
- Tie up the herbs and garlic, except for the bay leaf, in the cheese cloth. Or, pull the leaves off the rosemary and put in a tea ball strainer with the smashed garlic. Place the rest of the herbs across the strainer and clamp them down.
- Add the herb and garlic mixture and bay leaf to the cooked onions.
- Pour the stock over the onions and herbs.
- Season to taste with salt and pepper.
- Cover and simmer for 45 minutes.
- Discard the herbs and bay leaf.
- Line either a large serving bowl or individual bowls with slices of bread.
- Spoon on the soup. Sprinkle with the cheese.
- Enjoy!
Nutrition Facts : Calories 448.2, Fat 20, SaturatedFat 6.9, Cholesterol 20.4, Sodium 510.6, Carbohydrate 59.1, Fiber 4.8, Sugar 12.8, Protein 10.6
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