Hi Everyone- welcome to another edition of Soupin It Up W/Sped. Today we are talking Pasta soups!
I know this seems early today but due to a work schedule change at the part time job I am no longer available at 7 pm on Sundays so I am posting around trying to find the best time to do this every week. I prefer to keep this on Sundays due to other diary obligations here and there but I am open to timing suggestions in the comments.
Don't forget to vote in the poll for next week's soup theme!
Sped's Spaghetti Soup
Prep: 1/2 hour
Cook: 1 hour
Servings: ~8
Ingredients:
1/4 lb of spaghetti, cooked and ready (I recommend breaking the spaghetti into 1/4th size pieces before cooking)
2 tblsp. olive oil
1 medium eggplant, diced small
1 yellow pepper, diced small
3 clove garlic, minced
1 zucchini, diced small
1/2 lb of baby spinach, washed, rinsed and chopped
8 roma tomatoes, diced small
5 cups vegetable broth
fresh dried basil, sea salt, oregano, black pepper to taste
Shredded Parmesan Cheese (for garnish)
Instructions:
- In sautee pan, heat oil and then lightly sautee veggies except tomatoes.
- Transfer sauteed veggies to a soup pot and add vegetable broth, spices, spaghetti and tomatoes. Simmer 1 hour.
- Serve garnished with the parmesan cheese.
Tomato Tortellini Soup
Ingredients:
1 (9 ounce) package cheese tortellini
2 cups of tomato soup (i freeze small batches of my tomato basil soup and just use one batch)
2 cups vegetable broth
2 cups milk
2 cups half-and-half cream
1/2 cup chopped sun-dried tomato packed in oil
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded parmesan cheese
Directions
- Cook tortellini according to package directions.
- In a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings.
- Heat through, stirring frequently.
- Drain tortellini; carefully add to soup.
- Stir in cheese.
- Sprinkle each serving with additional cheese, if desired.
Minestrone
Ingredients:
1/4 cup extra-virgin olive oil, plus extra when serving
3 celery stalks, chopped
1 onion, chopped
1 carrot, diced
1 garlic clove, chopped
4 roma tomates, chopped
1 T. fresh parsley, chopped
1 1/2 cup peeled and cubed potatoes
1 medium turnip, peeled and cubed
8 cups vegetable broth
2 medium zucchini, trimmed and cubed
1 cup green beans, trimmed and cut into small pieces
1 cup spinach, cut into small pieces
1 cup chopped fresh cabbage
1 cup peas
1 1/2 cup canned red kidney beans, rinsed and drained
2 cups of your favorite small pasta, cooked separately
Salt, black pepper
Grated Parmesan cheese
Directions:
- Heat 1/4 cup oil in large pot. Add celery, onion, carrot, and garlic and sauté over medium heat 3 to 5 minutes until vegetables are slightly cooked and tender.
- Add tomatoes and parsley and cook about 5 minutes.
- Add potatoes, turnip, and broths and simmer 5 minutes.
- Add zucchini, green beans, spinach, cabbage, peas, and beans. If broth is getting low, add more or just add a little water.
- Bring soup to a simmer and cook at least 1 hour. Add pasta at end of cooking time.
- Serve topped with parmesan cheese
Crockpot Pasta Fagioli
Ingredients:
2 lbs ground beef
2 leeks, chopped
3 carrots, chopped
4 stalks celery, chopped
8 roma tomatoes, diced
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
3 cups beef stock
oregano, black pepper,parsley
3 cups tomato soup (again I use pre made and frozen batch of my tomato basil)
8 ounces pasta-i use bowtie
Directions
- Brown beef in a skillet.
- Drain fat from beef and add to crock pot with everything except pasta.
- Cook on low 7-8 hours or high 4-5 hours.
- During last 30 min on high or 1 hour on low, add pasta.
Kitchen's open...what are you making this week?