Winter Immunity Boost: Roast Parsnips and Sweet Potatoes

Honey-Mustard Glazed Parsnips and Sweet Potatoes

Honey-Mustard Glazed Parsnips and Sweet Potatoes

Flu season is upon us.  Am I going to get it?  Nope!  Not going to do that.  Cold season?   No, get outta here with that stuff.

Feeling achy?  Sniffles?  Congestion?  Don’t have time for it!

There’s no guarantee, of course, but I’m doing everything I can to keep the sickness ‘bugs” away from our door.  How, you might be asking?  I’m preparing as much healthy produce as I possibly can and shoving it into our mouths 2-3 times a day.

In the morning it could be a green smoothie,  for lunch a salad with both cooked and raw veggies, throw in some citrus for good measure; and for dinner at least two veggie side dishes per meal.   I haven’t  fallen in love with every combination I’ve put together, but there have been several that I will be making again.  This is one of them.

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Parsnips are a late fall vegetable, harvested after frosts have set in, as they need the cold weather to convert their starches into sugar.  They are not a vegetable that I cook with any frequency, since up until now, I hadn’t found a way to prepare them that was terribly appealing.  In this dish, however, the parsnips are combined with sweet potatoes;  two vegetables that each have their own kind of sweetness.  Roasting them concentrates and blends their flavors, and then just before serving you pour a simple glaze of honey and Dijon mustard over them and toss to coat.  Well, that sauce is the magic that makes this dish sing.

I went from “not sure I’m going to like this” to “Wow, I love these”.  As I write this, it’s two days since I made the original dish and this evening  I’m making it again.  That’s how much I loved these veggies.  And Mr. D. loved them too!!  So I know I’ve got a winner in this dish.  Won’t you try it and see if you agree?

HONEY-MUSTARD GLAZED PARSNIPS AND SWEET POTATOES

Yield:  Serves 6

Ingredients:

  • 1  1/4 pounds parsnips  (about 3 large or 4 medium)IMG_8954
  • 1 1/4 pounds sweet potatoes
  • 2 Tbsp. olive oil
  • coarse salt and ground pepper
  • 2 Tbsp. honey
  • 1 Tbsp. Dijon mustard
  • chopped parsley (optional)

Directions:

1.  Preheat oven to 425*F.  Line a baking sheet with foil or parchment paper.

2.  Prepare the vegetables.  To cut parsnips:  Trim tops and bottoms; peel, and slice in half crosswise to separate thick and narrow parts.  Halve or quarter thick parts lengthwise, until all parsnip pieces are roughly the same size. Then cut on a diagonal into 1/2-inch-thick pieces.

Cut the narrow end from the thick end, then quarter the thick end.

Cut the narrow end from the thick end, then quarter the thick end.

 To cut sweet potatoes:  quarter them lengthwise so they are about the same thickness as the parsnips, then cut crosswise into 1/2-inch thick pieces.

3.  Put the parsnips and sweet potatoes in a large bowl, and add the olive oil, salt and pepper.  Toss to coat evenly.  Spread in a single layer on the prepared baking sheet.

Spread seasoned veggies on a baking sheet.

Spread seasoned veggies on a baking sheet.

Roast until tender and golden, tossing once or twice, about 30 minutes.  Transfer into a serving bowl.

4.  In a small bowl, stir together honey and mustard.

Whisk together the honey and mustard.

Whisk together the honey and mustard.

Pour over vegetables, toss to coat.  Sprinkle with parsley, if desired.  Serve immediately.

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Isn’t this dish brightly colored and beautiful?   I mean… vitamin C,  vitamin A…..   There’s no way a cold is getting us down.   Knock on wood!

 

SOURCE:   Martha Stewart Living

 

 

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Soup’s On

 

A pot of soup for a cool fall evening.

A pot of soup for a cool fall evening.

With Fall just a few short weeks away, and school back in session, many of you (me included) are thinking about warm bowls of soup for cool autumn evenings.  Soups can be the main course or served as a starter.  Making a pot of delicious soup is easier than you may think with prepping being the most time consuming aspect of the whole thing.

Those of you who have been reading this blog for a while are familiar with the fact that I’m a soup lover, and have produced quite a number of them to share in this space.  New readers, however, may have missed seeing some of them, so today I’m going back into the recipe files and pulling up some of those nice warming bowls of soup for you to review.

With so many vegetables available now, make sure you use the freshest ingredients you can get and also be sure to include grains, pasta and beans for great variety.  Originally soup was made up of anything that was left over, so don’t be afraid to toss in bits and pieces and get creative with your leftovers!

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Bacon and Corn Chowder

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Broccoli-Cheddar Soup

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Butternut Bisque

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Fall Minestrone Soup

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Mexican Ham and Bean Soup

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Tomato Curry Soup

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Tuscan sausage and bean soup

Summer Couscous Salad with Grilled Squash and Feta

Couscous Salad with Grilled Squash and Feta.

Couscous Salad with Grilled Squash and Feta.

Sometimes I spend so much time doing something (like manicuring my own nails), that by the time it’s complete, I’m entirely disenchanted with the finished product.

The same goes for some recipes.  The longer I spend peeling, slicing, dicing, stirring, cooking and cooling, the less I want to eat it in the end.  Sad story, right?

Laundry is another example.  Gathering, washing, drying, folding, ironing (really?, who irons?)  and putting away….AAHHHH.  Laundry is boring, not fun, not delicious!

Oh, but this salad though….in and out.  No  exorbitant amount of time spent slicing and dicing.  Just enough to get some veggies ready for the grill.  Just enough time to boil water for couscous.  Just enough time to put it all together with some tangy feta cheese and create a pretty salad.  Let’s carry the bowl over to the table, pull out a chair, sit down and enjoy our efforts.  This salad  is the perfect balance of  veggies, health and kitchen time.

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I hope the start of your week is feeling great!

Let’s put some healthy salad in the mix!

 

SUMMER COUSCOUS SALAD WITH GRILLED SQUASH AND FETA

Yield:  6 – 8 servingsIMG_7908

Ingredients:

  • 2 medium zucchini squash
  • 2 medium yellow summer squash
  • 1 cup grape tomatoes, halved (optional)
  • 2 cups pearl couscous, cooked according to package directions
  • 1/3 cup plus 1 tbsp. olive oil
  • 2 cloves, garlic, minced
  • 1/4 cup lemon juice
  • 1/2 tsp. sea salt
  • 1/4 cup fresh oregano, chopped or 1 tbsp. dried
  • 1/2 cup crumbled feta cheese  (or substitute goat cheese, crumbled )

Instructions:

1.  Preheat grill.

2  Slice both kinds of squash lengthwise.  Baste with olive oil and garlic.

3.  Grill until tender, about 6 – 8 minutes per side.

4.  Remove squash from grill and cut into bite-sized pieces.

5.  In a large bowl, mix cooked couscous with squash and remaining ingredients.  Garnish with feta.  Serve warm or at room temperature.

 

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SOURCE:   Eating Well

Lemony Ricotta Galette with Summer Squash

Lemony Ricotta Galette with Summer Squash

Lemony Ricotta Galette with Summer Squash

I know that being swamped with zucchini is a continuing problem for some of you with gardens, so I’m here to help with that.  Even if you don’t have a garden (like me), you may be looking for some different ways to use zucchini or yellow summer squash.

Summer squashes are about as versatile a vegetable as they come.  Delicious in so many ways–grilled, sautéed, baked or paired with other vegetables, you name it, they’re great.  They can become the main entree in a meatless meal, a savory side dish, or baked into a dessert.  Today I am making a galette that can be the centerpiece of your meal, or served as a side dish, or appetizer.

A side salad is all that's needed for this meal.

A side salad is all that’s needed for this meal.

Galettes are known for their flaky flat crust and irresistible fillings, and this zucchini/summer squash-stuffed pastry is no exception.  The tender veggies are paired with three kinds of cheeses, lemon, and a drizzle of olive oil, then baked until brown and crisp.

Here’s a tip that will make the squash less moist and save your crust from becoming soggy:  Salt the squash well and allow to drain in a colander for about 15 minutes.  Pat dry with a paper towel before putting them into the pastry.

LEMONY RICOTTA SUMMER SQUASH GALETTE

Yield:   Makes 6 servings

Ingredients:IMG_7875

  • 2 medium zucchini and/or yellow squash, thinly sliced (2  1/2 cups)
  • salt
  • 1/2  (15-oz.) package rolled refrigerated piecrust (A time saver,  but make your own if you must.)
  • 3/4 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup shredded mozzarella cheese
  • 1 clove garlic, minced
  • 1 tbsp. olive oil
  • 2 tsp. finely shredded lemon peel
  • 1 tbsp. lemon juice
  • 1/4 tsp. salt
  • 1.4 tsp. ground black pepper
  • 1 egg yolk  ( or small amount egg beater/egg substitute)
  • Italian seasoning blend or dill weed for garnish

Directions:

1.  Sprinkle sliced zucchini lightly with salt.  Transfer to a colander; drain for 15 minutes.  Pat dry with paper towels.  Preheat oven to 400*F.

Pat squash dry before using.

Pat squash dry before using.

2.  Meanwhile, on a large piece of lightly floured parchment paper, roll pie dough to a 12-inch circle.  Transfer parchment and dough to a large baking sheet and set aside.

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3.  Make ricotta filling:  In a medium bowl whisk together ricotta, Parmesan, mozzarella, garlic, 1 tsp. olive oil, lemon peel, lemon juice, salt, and pepper.  Using a spatula, spread over dough, leaving a 1  1/2-inch border at edge.

Spread ricotta filling on dough leaving a border.

Spread ricotta filling on dough leaving a border.

Top with squash slices.  Drizzle with remaining olive oil.  Sprinkle seasoning blend over squash.

Top with squash slices and seasonings.

Top with squash slices and seasonings.

Gently fold up pastry edges over filling, pleating as necessary.

Fold up edges, and brush with egg mixture.

Fold up edges, and brush with egg mixture.

4.  In a small bowl, whisk egg yolk and 1 tsp. water.  (Or use egg substitute)  Lightly brush pastry edges with egg mixture.  Transfer galette to oven.  Bake 35 – 40 minutes or until edges are golden brown.  If using dill weed as a seasoning, some dill fronds make a colorful garnish.  Serve warm or at room temperature.

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So delicious!

So delicious!

 

 

 

SOURCE:   Better Homes and Gardens

 

 

Flower Power

Roasted Cauliflower with Cranberries and Crispy Onions

Roasted Cauliflower with Cranberries and Crispy Onions

Cauliflower is a beautiful thing!!  With its bunches of tightly clustered florets snuggled into green leaves, cauliflower looks somewhat like a flower.  Cauliflower comes in colors other than white–and with added nutrients.  Orange and green cauliflower provide us with beta carotene.  Green cauliflower also has a little more protein.  Purple cauliflower  gets its color from anthocyanins, said to improve memory.  Since its color fades with cooking, you will get the most benefits by eating it raw.

Cauliflower has been called the “skinny starch”.  It has 16 % less carbs and 79 % fewer calories per 1/2 cup than potatoes.  It also has lots of pectin– the same stuff that thickens jams and jellies–so pureed cooked cauliflower has a velvety texture that adds body to soups, and mimics potatoes when mashed.  Cauliflower may also be shredded or finely chopped, then lightly sautéed to make a low-carb “rice” or “couscous”.

If you prepare cauliflower with a sense of adventure, its mild flavor and unique texture allow it to take the place of other higher calorie, higher-starch foods in  winter dishes.  Forget basic steamed florets.  In this recipe you will see that roasty-browned cauliflower mixes well with dried cranberries and crispy French fried onions to make a side dish that goes well with just about any main entree.

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ROASTED CAULIFLOWER WITH CRANBERRIES AND CRISPY ONIONS

Yield:   Makes 6 – 8 servingsIMG_6629

Ingredients:

  • 1 large head of cauliflower
  • 3 tablespoons extra virgin olive oil, divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup French Fried onions, divided
  • 1/2 cup dried cranberries, divided
  • 1/2 cup coarsely chopped pistachios, divided
  • 1/2 cup ricotta cheese

Directions:

1.  Preheat oven to 375*F.

2.  Cut cauliflower into small bite-size florets.  Place on a large baking sheet and toss with 2 tablespoons olive oil, salt and pepper.   Roast for 10 minutes.  Remove cauliflower from oven.  Add 1/2 cup of the French fried onions to the cauliflower on the baking sheet and toss to mix.  Place the remaining 1/4 cup onions off to one side of the baking sheet (these will be used as garnish.)   Roast mixture an additional 10 minutes or until cauliflower reaches desired tenderness and onions are brown and crispy.

3.  In a small bowl, combine ricotta cheese with 1 tablespoon olive oil, salt and pepper to taste.

4.  Set aside 2 tablespoons each of dried cranberries and pistachios ( these will be used as garnish).

5.  In a medium bowl, toss warm cauliflower mixture with dried cranberries and pistachios.  Spoon ricotta mixture on top and fold gently, leaving large bits of ricotta.  Garnish with reserved cranberries, pistachios and crispy onions.  Serve immediately.

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SOURCE:   Eating Well

Autumn Pot Roast

This is one of my all-time favorite ways to cook pot roast.  I use my slow-cooker and start it in the morning.  When the weather is chilly, I am comforted by the aroma coming from my kitchen, especially if I have been out all day.   A home cooked meal without a lot of fuss.

Autumn Pot Roast

Autumn Pot Roast

AUTUMN POT ROAST

Yield:   Serves 6

Ingredients:

  • 1 boneless beef chuck roast (3 pounds)IMG_5583
  • 1 tsp. salt
  • 1/2 tsp. pepper, divided
  • 1 Tbsp. olive oil
  • 1 1/2 pounds sweet potatoes, cut into 1″ chunks
  • 2 medium parsnips, cut into 1/2-inch  pieces
  • 2 medium carrots, cut into 1/2-inch pieces
  • 1 large sweet onion, cut into chunks
  • 3 garlic cloves, minced
  • 1 tsp. dried thyme
  • 2 bay leaves
  • 1 can (14.5oz.) reduced-sodium beef broth
  • 3/4 cup dry red wine or additional reduced-sodium beef broth

Directions:

1.  Sprinkle roast with 1/2 tsp. salt and 1/4 tsp. pepper.   In a large skillet heat olive oil.  Add beef and brown well on all sides. Remove from skillet to a platter.

2.  In same skillet, add onions, and other vegetables.  Sauté lightly just to get them browned.  Transfer to the bottom of the slow cooker.  In the same skillet, pour in about 1/2 cup beef broth.  Heat and scrape up any browned bits from the pan.  Pour into the slow cooker.

3.  Place meat on top of vegetables.   Combine remaining beef broth with the red wine, dried thyme, bay leaf, minced garlic and remaining salt and pepper.  Pour over meat and vegetables.

4.  Cover and cook on low for 6 – 8 hours or until meat and vegetables are tender.  Skim off fat.  Discard bay leaves.  If desired, thicken cooking juices, or serve along side meat and vegetables as “au jus”.

Mashed potatoes served with this meal make this about the most comforting “comfort” food that I know of.  The meat will be falling-apart tender, and the vegetables are tender with a deep rich flavor from the beef broth and wine jus.

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SOURCE:    TASTE OF HOME

Scalloped Tomato and Cheese Bake

Scalloped Tomato and Cheese Bake

Scalloped Tomato and Cheese Bake

It’s “Theme Thursday”, and guess what it’s not about zucchini/squash.  I’m switching gears, ahem, vegetables.  Today starts a series about tomatoes.  I can’t pass by a display of fresh native tomatoes without stopping to look, feel and ultimately buy a few.  They are so good eaten right out-of-hand, with just a light sprinkle of salt and/or sugar, but let’s face it there are so many ways of cooking with tomatoes that I would like to pass along some of the ways that we enjoy eating them.

So delicious!

So delicious!

Today I want to share with you an old recipe that I’ve had for years. The clipping is yellowed and folded at the edges, taped into a notebook holding many such clippings that I’ve collected over the years.  An “oldie, but goodie” you might say, but old recipes can be made new again with some simple updating.  This one is the original, as I found it; as good now as it was then.  I hope you like it.   In the accompanying photos I am making half the recipe for two of us.

SCALLOPED TOMATO AND CHEESE BAKE

Yield:   Makes 8 servings

Ingredients:

Just a few ingredients.

Just a few ingredients.

  • 4 large firm-ripe tomatoes
  • 1 medium-size onion, chopped ( about 1/2 cup)
  • 1/4 cup butter
  • 2 cups soft bread crumbs (4 slices)
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. sugar
  • 1/2 tsp. dried leaf marjoram
  • 1/4 cup butter, melted
  • 1/4 cup shredded cheddar cheese

1.   Core tomatoes; cut each into 8 even-size wedges

2.   Saute onion in butter in a large skillet until soft, about 5 minutes.  Add bread crumbs, salt, pepper, sugar and marjoram; toss lightly to coat.

3.   Line a 1 – 1/2 quart shallow baking dish with half the tomatoes;  sprinkle with half the bread crumb mixture.  Repeat with remaining tomato wedges and crumb mixture.   Drizzle melted 1/4 cup butter over the top.

Layered in a baking dish.

Layered in a baking dish.

4.   Bake at 350*F  for 25 – 30 minutes or until tomatoes are soft and crumbs are lightly browned.  Sprinkle cheese over top and return to oven until cheese melts, about 5 minutes.

Out of the oven, hot and bubbly with a crunchy, cheesy, topping.

Out of the oven, hot and bubbly with a crunchy, cheesy, topping.

A further note:   This vegetable casserole goes nicely served with baked fish, or baked potatoes and a meatloaf.  My two favorite ways to enjoy it.

SOURCE:   from an old clipping, don’t remember the source.

A One-dish Wonder

Sausage, zucchini, and feta casserole.

Sausage, zucchini, and feta casserole.

We had this dish for dinner on a recent evening and once again I am in awe of how such simple ingredients can meld together and produce such an outstanding meal.  It is a pasta casserole that combines pantry items with fresh vegetables for a hearty, family-friendly meal.  Any leftovers are even better the next day as the flavors have time to meld.

The edges of the pasta get brown and crispy with cheese.   Yum!

The edges of the pasta get brown and crispy with cheese. 

The recipe as I originally found it calls for 5 cups of thinly sliced zucchini as the main vegetable, but whenever I see an amount like that for one item I immediately think of it as 5 cups of ANY vegetable or mixture of vegetables.  Given that I had only 1/2 a zucchini on hand, I knew I would need to add other vegetables to make close to the quantity the recipe specified. So I added 6 stalks of asparagus, chopped into 1/2-inch pieces and a medium carrot thinly sliced, plus the onions called for.  These, the pasta,  and 1/2 pound of sweet Italian sausage were the main ingredients that I used to make this casserole.

The recipe makes about 6 servings, so for two of us, there was enough for another meal, and it reheat easily in the oven covered with foil so it remained moist.  My husband commented twice on how good it was and how much he enjoyed it.  With that kind of reception I can’t wait to make it again.

ZUCCHINI, SAUSAGE, AND FETA CASSEROLE

Yield:   6 servings

Ingredients:

  • 2  1/2 cups uncooked ziti  (short tube-shaped pasta)
  • 8 ounces chicken sausage
  • cooking spray
  • 1 tsp. olive oil
  • 5 cups thinly sliced zucchini ( about 1 1/2 pounds)
  • 2 cups vertically sliced onion–about 1 large one
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 3 garlic cloves, minced
  • 1/2 cup fat-free, less sodium chicken broth
  • 2 tsp. all purpose flour
  • 1/2  cup ( 2 ounces )crumbled feta cheese
  • 1/2 cup ( 2 ounces ) shredded part-skim mozzarella cheese

1.  Preheat oven to 400*F

2.  Cook pasta in boiling water 5 minutes, omitting salt and fat;  drain

3.  Remove casings from sausage.  Heat a large nonstick skillet over medium-high heat.  Coat pan with cooking spray.  Add sausage to pan; cook until browned, stirring to crumble.  Remove from pan.

4.  Heat oil in pan.  Add zucchini, ( and any other vegetables you may be using), onion, salt, pepper, and garlic.  Cook 10 minutes or until vegetables are tender, stirring occasionally,

Sauteing all the vegetables together.

Sauteing all the vegetables together.

5.  Combine broth and flour in a small bowl, stirring with a whisk.  Add broth mixture to pan; cook 1 minute.  Combine zucchini mixture, pasta, sausage, and feta cheese in a large bowl  ( or pan pasta was cooked in );  toss well.  Spoon pasta mixture into an 11 x 7 – inch baking dish coated with cooking spray.  Sprinkle evenly with mozzarella cheese.

Mix pasta with vegetables and sausage in a baking dish.

Mix pasta with vegetables and sausage in a baking dish.

6.  Bake at 400*F for 20 minutes or until bubbly and lightly browned.

Serve with a salad for a complete meal.

Serve with a salad for a complete meal.

SOURCE:   Cooking Light

Cauliflower-Broccoli-Cheese Soup

A quick post today featuring a soup that I made this past weekend when I had an abundance of broccoli and cauliflower on hand that needed using up.

Cauliflower-broccoli-cheese soup.

Cauliflower-broccoli-cheese soup.

After spending the morning outside spreading mulch and pruning some shrubs, Mr. D. and I were starving and ready for a break.  In just about 30 minutes I was able to have this thick, vegetable soup on the table ready for us to devour.  If you use frozen vegetables it takes even less time to make.  I didn’t realize a “made from scratch” vegetable soup could be ready in such a short time, and be so delicious.  It has only 150 calories per serving, and is low in fat and carbohydrates, yet satisfies and is filling.  To make it vegetarian, switch out the chicken broth and use vegetable broth instead, and omit the cheese.

CAULIFLOWER-BROCCOLI-CHEESE SOUP

Yield:   4 servings

Total time to make;  about 30 minutes

INGREDIENTS:

  • 1 tsp. canola oilIMG_4086
  • 1 large onion, chopped
  • 1 garlic clove, chopped
  • 2 cups low-sodium chicken broth
  • 1 lb. frozen broccoli and cauliflower or 5 cups fresh, chopped
  • 1/2 cup fat free milk
  • 2 oz. reduced-fat cheddar cheese, shredded (1/2 cup)
  • 1/4 tsp. ground black pepper or to taste
  • 1/4 cup seasoned croutons
  • ground nutmeg for garnish

1.  In a large saucepan, heat oil over medium heat, add onion and cook until just beginning to brown.  Add garlic and continue cooking until onions are lightly browned.

2.  Add chicken broth, broccoli and cauliflower;  cover and bring to a boil.  Reduce heat and cook for 10 – 15 minutes or until vegetables are tender.

3.  Puree mixture with and immersion blender or a regular blender.  Return mixture to saucepan, add milk and heat through.

4.  Remove from heat and stir in cheese.  Season with pepper.  Sprinkle each serving with nutmeg and garnish with a few seasoned croutons.

Quick to make;  filling and nutritious.

Quick to make; filling and nutritious.

Seasoned croutons add a little crunch to an otherwise smooth soup.

Seasoned croutons add a little crunch to an otherwise smooth soup.

Nutritional Profile:  150 calories, 6g. fat. 2g saturated fat, 15 g. carbohydrates, 4g sugars, 8g protein.

SOURCE:   found in a circular from my local grocery store

Italian Sausage Soup with Tortellini

Italian Sausage and Tortellini Soup.

Italian Sausage and Tortellini Soup.

I would love to travel one day to Italy and totally absorb the culture, and especially the foods.  My preference would be to visit the small towns and villages and experience life as the Italians do. I could imagine stopping for lunch at a trottoria, sitting outside at a small table on a terrace and enjoying a special soup with some wonderful crusty bread and cheese.   This is the soup I could imagine having in that kind of setting.

For anyone not familiar with the pasta called tortellini, they are crescent shaped and filled with meat or cheese.  You can purchase them in most large supermarkets as fresh pasta in a refrigerated case or dried and shelf stable in the pasta isle.  I like to keep a package of the dried variety on hand to throw into soups or casseroles, because they provide interest and extra substance, just as they do in this soup.

A hearty bowl of goodness.

A hearty bowl of goodness.

The book I took this recipe from has been around for a long time;  from Pillsbury, ” Hearty Soups and Breads Cookbook”,  1985.  The first time I made this soup we fell in love with it, and it has been in my repertoire of well-loved recipes ever since.  It is very hearty with lots of vegetables and the blend of seasonings makes a well-flavored soup.  If you like a spicy soup, use a hot Italian sausage, instead of the mild variety.  The recipe makes a large amount, about 8 servings, but it freezes well, so its good to make and freeze some for a later meal.

ITALIAN SAUSAGE SOUP WITH TORTELLINI

YIELD:  8 SERVINGS

INGREDIENT LIST:

  • 1 lb. Italian sausage, hot or mild

    All the ingredients.

    All the ingredients.

  • 1 cup coarsely chopped onions
  • 2 garlic cloves, sliced
  • 5 cups beef broth
  • 1/2 cup water
  • 1/2 cup dry red wine or water
  • 1  14.5 oz. can diced tomatoes
  • 8  oz. can tomato sauce
  • 2 medium carrots, sliced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1  medium zucchini, sliced
  • 8  oz. frozen, fresh, or dried, tortellini (or very small ravioli)
  • 3 Tablespoons chopped fresh parsley.
  • Grated Parmesan cheese for serving

1.  If sausage comes in casing,  remove casing.  In 5-quart Dutch oven, brown sausage.  Remove sausage from Dutch oven; drain, reserving 1 Tablespoon drippings in the Dutch oven.

Brown sausage and remove from pan.

Brown sausage and remove from pan.

2.  Saute onions and garlic in reserved drippings until onion is tender.

Saute the onions, till soft.

Saute the onions, till soft.

Add beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce and sausage.  Bring to a boil.  Reduce heat; simmer with lid tipped,  30 minutes.

Add the liquids, vegetables and seasonings.

Add the liquids, vegetables and seasonings.

3.  Stir in zucchini, tortellini and parsley.  Simmer another 35 – 40 minutes until tortellini are tender.

Add zucchini and tortellini.

Add zucchini and tortellini.

4.  To serve, sprinkle with Parmesan cheese.

Serve with grated Parmesan cheese.

Serve with grated Parmesan cheese.

Make this soup.  You'll be glad you did.

Make this soup. You’ll be glad you did.

SOURCE:    Hearty Soups and Breads,   Pillsbury, 1985