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Soup recipes

Starr - posted on 09/01/2010 ( 3 moms have responded )

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Hi ladies! As the fall time is nearing It is making me want to prepare soups. So please share any soup recipes you and your family like. Thanks.

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Here are a few of our favorites:

Zuppa Toscana

Ever have Olive Garden's Zuppa Toscana soup? Now you can make your own at home. It is soooo good and easily adaptable to your own liking.
Makes: 6 servings

* 1 (16 ounce) package sausage (They use spicy, but I used mild Italian turkey sausage)
* 2 potatoes, skins on and cut into 1/4-inch slices (any kind you like. I used red potatoes)
* 3/4 cup chopped onion
* 6 slices bacon
* 1 1/2 teaspoons minced garlic
* 2 cups kale - washed, dried, and shredded (grocery store was out of kale so I used fresh spinach with stems removed)
* 2 tablespoons chicken soup base
* 1 quart water
* 1/3 cup heavy whipping cream (I used half and half)

1. Preheat oven to 300 degrees.
2. Place sausage links onto a sheet pan and bake for 25 minutes, or until done. Cut links in half lengthwise, then cut at an angle into 1/2-inch slices.
* I removed the casing from the sausage, crumbled, and cooked on the stove.*
3. Cook bacon until crispy. Crumble and set aside.
4. Use some of the bacon grease and cook onions in a large saucepan over medium heat until onions are almost clear.
5.. Add garlic to the onions and cook an additional 1 minute. Add chicken soup base, water, and potatoes, simmer 15 minutes.
5. Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve. (Even better heated up later)

Enjoy!


Baked Potato Soup
Makes 4 servings

* 3 bacon strips, diced (or more if you like)
* 1 small onion, chopped
* 1 clove garlic, minced
* 3 tablespoons flour (you can add more if you like it thicker)
* 1 teaspoon salt
* 1 teaspoon dried basil (or less if you aren't a fan of basil)
* 1/2 teaspoon pepper
* 3 cups chicken broth
* 2 large potatoes, peeled and cubed (or use red potatoes w/skins)
* 1 cup half-and-half cream
* 1/2 teaspoon hot pepper sauce, optional (You can also use a sprinkle of red pepper)
* Shredded Cheddar cheese
* Minced fresh parsley

In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside.

Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes.

Add the potatoes and simmer for 20-30 min. or until tender. Add cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.

*I add more bacon and/or some diced ham and throw it into the soup with the potatoes instead of using it as a garnish.

*You can also cook your bacon and then throw everything into the crock pot.

Tia - posted on 09/02/2010

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Hi Starr. Years ago, I worked at a fine dining Italian restaurant and absolutely fell in love with the chef's Tuscan White Bean Soup. I craved the soup even years later so I made up my mind to make my own version. I am very pleased with my recipe and everyone who has had it really enjoys it as well. If you make it, I hope you and your family enjoy it as much as ours does.



Tuscan White Bean Soup





Ingredients



4 tablespoons butter



2 tablespoon olive oil



4 shallots, chopped



4 fresh sage leaves



1/2 tsp dried basil



1-2 cups cubed cooked ham



4 (15-ounce) cans cannellini beans drained and rinsed



1 can navy beans drained and rinsed



6 cans chicken broth



1 can diced tomatoes drained



5 cloves garlic, minced



1/3 cup heavy cream



1/4 teaspoon ground black pepper











Directions



Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallots. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage, dried basil, cannellini beans and ham. Stir to combine. Add the stock and pepper, put on a lid and bring the mixture to a simmer. Simmer for about 30 minutes...stirring occasionally. Add the garlic and tomatoes. Simmer until the tomatoes start to break down, about an hour. Pour the navy beans into a blender along 1/3 of the soup and puree until smooth. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Pour the blended soup into the soup pot. Stir well to blend. Add the cream and the pepper. Keep warm, covered, over very low heat. Do not allow to boil once cream is added. Stir and remove sage leaves before serving.

Chris - posted on 09/02/2010

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Starr,

I am also excited about soups coming back onto the dinner menu. Here's one of my favorites from Pampered Chef.

Lazy Lasagna Chili
1 cup coarsely chopped zucchini
½ cup coarsely chopped onion
1 lb Italian sausage
2 garlic cloves, pressed
1 jar(26 oz) spaghetti sauce (I like Neuman’s Marinara)
2 cans chicken broth
1 cup water
1 ½ cups uncooked pasta nuggets (radiatore)

Heat Casserole pan over medium heat until hot. Add sausage, chopped onion and garlic pressed with Garlic Press; cook 8-10 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain.
Add spaghetti sauce, broth and water; bring to boil. Add pasta and chopped zucchini until both are tender. Ladle into bowls.

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