Zuppa Di Pomodori Cipolle Tomato Onion Soup Recipes

SUPER-DELICIOUS ZUPPA TOSCANA

Super-Delicious Zuppa Toscana image

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

Ingredients

1 pound bulk mild Italian sausage
1 ¼ teaspoons crushed red pepper flakes
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
1 tablespoon minced garlic
5 (13.75 ounce) cans chicken broth
6 potatoes, thinly sliced
1 cup heavy cream
¼ bunch fresh spinach, tough stems removed

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

Red Onion Soup or Zuppa Di Cipolle Rosse image

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

Ingredients

4 tablespoons unsalted butter
4 tablespoons olive oil
3 lbs red onions, peeled and very, very thinly sliced
4 cups low sodium chicken broth
2 sprigs fresh thyme
2 sprigs fresh rosemary
3 sprigs fresh parsley
3 garlic cloves, peeled and smashed
cheese cloth, a six inch square of
1 bay leaf
salt and pepper
1 loaf of a good hearty bread, sliced
grated parmesan cheese or romano cheese

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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