Italian Recipes

Ingredients:

• Grated parmesan cheese
• 1 pack of tortellini, refrigerated
• Salt and pepper
• ½ cup fresh basil leaves
• 2 cups, baby spinach leaves, pre-washed
• 1 can of Italian style tomatoes, stewed
• ½ cup of red wine, dry
• 4 cups of chicken broth

Directions:

Mix the broth, wine and some stewed tomatoes in a huge pot and make it boil. Add up the tortellini and cook for around 5 to 7 minutes or just follow the cooking time said on the  package. Add the basil and spinach leaves and cover the pot. Remove the pot and let it stand on room temperature for 2 more minutes until all the leaves have wilted.

You can now pour the soup in the bowl and top with some parmesan cheese.

Photo via mytastytreasure.blogspot.com

Ingredients:

• 9 oz of fresh or frozen ravioli
• 1 can of kidney beans
• 2 cups of beef broth
• 1 cup of water
• 1 can of Italian tomatoes
• 1 tbsp of jarred garlic, minced
• 1 tsp dried oregano
• 1 onion, chopped

Directions:

Chop the onion and sauté with olive oil in a dutch oven until it is soft. Add up the oregano and garlic and sauté again for a minute with more stirring this time. Add up some canned tomatoes with all the liquid ingredients. Drain the beans and add them up as well along with the ravioli. If you happen to use frozen ravioli, then you would need to boil them first.

Let the soup boil and cook the raviolis until they become tender. You can start pouring it in bowls once the soup is done.

Photo via tasteofhome.com

Ingredients:

• 2 tbsp olive oil
• 1 finely chopped sweet onion
• 6 zucchinis, peeled, chopped
• Salt and ground pepper
• 4 cups chicken stock/ canned broth
• ¼ cup cream
• 2 tbsp fresh oregano, finely chopped

Directions:

Heat some olive oil in a large plan under medium heat. Add up the onion, stir until they get soft. Follow up the zucchinis along with some pepper and salt. Cook them altogether until they reach the color of golden brown. This would take about 5 minutes.

Bring to a simmer the stock and oregano. Cover and wait until the veggies are tender that would last for about 15 minutes. After which, you can already take away the pot from the stove.

Using a blender, puree the soup in tiny portions until they are completely smooth. Pour it all back in the pot, add the cream and let it simmer for a couple of more time. Add some pepper and salt if you like.

This soup is served best immediately but can also be stored in the refrigerator and reheated.

Photo via flickr.com

There is nothing more refreshing than a hot bowl of Italian soup to get you through the cold season. Served before a meal or as a meal, this wonderful soup recipe will make anyone relax as the freezing temperatures and high winds enfold their homes.

Let’s make a delicious, quick and easy to make cauliflower soup using canned broth and tomatoes and of course chunks of cauliflower. Just season the soup with a little thyme and nutmeg and your ready for a great meal.

Here are the Ingredients:

• 1 large head of cauliflower
• 1 yellow onion
• 2 carrots, sliced
• 2 cloves of garlic, chopped
• 2 oz. of pancetta, chopped
• 2 Tbls of olive oil
• 1 Tbls of butter
• 1 15oz. can of diced tomatoes
• 2 Tbls of tomato paste
• 1 quart of chicken broth
• 1/2 tsp of freshly grated nutmeg
• 1 tsp of dried thyme
• 1/2 tsp of salt
• 1/2 tsp of freshly ground black pepper
• 1/2 cup of freshly grated parmesan cheese
• 1 pound of ditali pasta

Preparation

• Break the cauliflower up into florets and set aside.
• In a large pot sauté the onions, carrots, garlic and pancetta, in the olive oil and butter for 10 minutes.
• Add the cauliflower, tomatoes, tomato paste, thyme, nutmeg and broth.
• Bring to a boil, reduce and simmer for 45 minutes.
• Season with salt and pepper.
• Bring 4 quarts of salted water to a boil and cook the pasta until al dente, around 8 minutes.

Place the pasta in a bowl and top with soup. Serve with parmesan cheese and a nice Shiraz. Serves 4 to 6 people.