Tortellini Soup with Italian Sausage & Spinach

Thoughts Before Cooking:

So I have been wanting to make this tortellini soup recipe for quite some time now. I actually have two pinned on pinterest, and chose one of them.

This recipe comes from The Yellow Bliss Road blog.

Ingredients:

  • 1 tablespoon Vegetable Oil
  • 1 pound ground Italian Sausage
  • 1/2 cup diced Onion (about 1/2 medium sized onion)
  • 1 tablespoon minced Garlic
  • 1-28 oz can Crushed Tomatoes
  • 1-32. oz. box of Vegetable Broth (chicken works too)
  • 2 tablespoons fresh chopped Basil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 9-ounce package refrigerated tortellini
  • 2 cups packed fresh spinach
  • Parmesan Cheese

Directions:

  1. Heat a large, heavy bottomed pan over medium-high heat.
  2. Heat vegetable oil and add diced onion.
  3. Saute until onions are soft.
  4. Crumble Italian Sausage and garlic with the onion.
  5. Cook until sausage is no longer pink.
  6. Stir in crushed tomatoes, vegetable (or chicken) broth, basil, salt and pepper.
  7. Bring to a boil, reduce heat to low, and cover.
  8. Let soup simmer for 20-30 minutes.
  9. Add tortellini and spinach and simmer for about ten minutes, until pasta is tender.
  10. Serve with shredded Parmesan.

Thoughts After Cooking:

I thought this soup was amazing.

Even my boyfriend who can’t stand my “healthy food” loved it.

For more The Yellow Bliss Road Recipes, go to Crostini

For more soup recipes, go to Baked Potato Soup

For more tortellini recpies, go to Broccoli & Tortellini Salad with Pesto

For more pinterest recipes, go to Spinach Pasta Salad

White Bean and Barley Soup with Tomatoes and Greens

real-simple-nov-2015

Thoughts Before Cooking:

I read this soup in Real Simple magazine November 2015 issue. It sounded so good that I decided to make it.

I know some of you might think it is too hot to be having soup, but I love it and could eat it anytime throughout the year.

eatingSoupfriends

After I bought the ingredients I noticed this little rating system at the top of the page.

[  ] Quick Cooking

[  ] Healthy Pick

[X] Freezable

[  ] Big Batch

[  ] Slow Cooker

[X] One Pot

[  ] Whole-Grain

[X] Vegetarian

[  ] Gluten Free

That’s nice to know.

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Ingredients:

  • 3 Tablespoons of Olive Oil, plus more for serving
  • 1 Large Onion, chopped
  • 3 Cloves of Garlic, chopped
  • Salt
  • Pepper
  • 48-oz [6 cups] of Low-Sodium Vegetable Broth
  • 1 28-oz Can of Diced Tomatoes
  • 1 Cup of Pearl Barley, rinsed
  • 4 Cups of Kale, stems discarded and the leaves cut into strips.
  • 1 15-oz can of Cannellini Beans, rinsed
  • 1/2 Cup of Shaved Parmesan Cheese, plus more for serving

Directions:

  1. Heat the oil in a large pot over medium-high heat.
  2. Add onion, garlic, 1 teaspoon of salt, and 1/2 teaspoon of pepper.
  3. Cook, stirring occasionally, until the onion is tender (about 8-10 minutes).
  4. Add the broth and tomatoes (with their juice) and bring to a boil.
  5. Add the barley, reduce heat, and simmer until the barley is tender.
  6. Add the kale and beans and cook until the greens are wilted and the beans are heated through (about 3-5 minutes).
  7. Stir in Parmesan Cheese.
  8. Serve soup drizzled with olive oil, top with cheese, and add salt and pepper to taste.

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Thoughts After Cooking:

The recipe says that it serves four, but it makes enough for 5-6 people.

wow

It was very tasty and filling. I loved it.

joker-yum

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For more Real Simple Magazine recipes, go to Brussels Sprouts, Turkey Sausage, & Pesto Pizza Casserole

For more soup recipes, go to Ratatouille

For more vegetarian recipes, go to Garden Pasta Salad with Bocconcini

Vegetable Soup

thecatwhocookbook

So you have heard of my sister blog: janeaustenrunsmylife.wordpress.com, but I have another sister blog. This one is thecatwhowroteablog.wordpress.com. This blog covers all the books in The Cat Who… mystery series, making recipes mentioned in the book from The Cat Who Cookbook. This recipe is from there.

Now you may wonder, why didn’t I just repost the blog post, like I did for Pride & Prescience (Or a Truth Universally Acknowledged) ? Well thecatwhowroteablog does things a little differently than I do. They post every recipe they make from the particular book in one post, while I like to draw it out doing one at a time.

Thoughts Before Cooking:

I was looking for recipes to use that were low sodium and such for my nana who was visiting. This  recipe was perfect for the cool day and her dietary restrictions.

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Ingredients:

  • 2  14.5 Ounce Cans of Vegetable Broth
  • 1/2 Cup of Chopped Onion
  • 1/2 Cup of  Chopped Celery
  • 1 Clove Garlic, Minced
  • 1 Cup of Sliced Carrots
  • 1 Cup of Diced Potatoes
  • 1 Bay Leaf
  • 1/4 Cup of Barley
  • Salt & Pepper to Taste

Directions:

  1. Place all the ingredients in a pot and simmer, covered, until vegetables are tender and are cooked.
  2. Remove the bay leaf before serving.
  3. Serves 4-6 people.

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Thoughts After Cooking:

While thecatwhowroteablog used lentils instead of barely, I went the way the recipe is actually written.

So my soup wasn’t as good as thecatwhowroteablog claimed this recipe was. I think that mostly had to do with the fact that my grandmother with health issues was joining us, and I had to use the low sodium bland vegetable broth.

It wasn’t horrible, but with regular broth it would have tasted a whole lot better.

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For more soup recipes, go to Zucchini-Tomato Soup

For more low calorie recipes, go to Dark Choco Almond Butter Cookies

For more recipes, go to Cheesy Pesto Pull Apart Bread

Zucchini-Tomato Soup

zucchiniTomato

Thoughts prior to cooking:

This is another recipe that I discovered, not from a book, but online. As it was mysterious as to whether or not it would taste good I decided to post it. Now this isn’t the exact recipe, as I changed it quite a bit. The main reason why I wanted to try it was that I needed a vegetarian recipe and this seemed like it would be an instant hit.

The original recipe didn’t call for a lot of spices, so I decided to remedy that as I like my food flavored, not bland. I also added cheese to it, as I love cheese. So here it is.

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Ingredients:

  • 4 Tablespoons of Olive Oil
  • 1 Large Onion, Chopped
  • 8 Medium Zucchini, cut into 1/2 inch rounds
  • 4 Medium Carrots, cut into 1/2 inch rounds
  • 1 Can of peeled chopped tomatoes
  • 1 Can of peeled chopped tomatoes with chiles
  • 1 teaspoon of salt
  • 2 28-oz cans of vegetable broth
  • 2 Bay leaves
  • 2 Teaspoons of dried Oregano
  • 2 Tablespoons of chopped Parsley
  • 2 Large Avocados, cut into cubes
  • Lemon juice
  • Shredded Cheddar Cheese

In a pot, heat the oil over medium heat.

Add the onion and cook, until translucent. Then add the zucchini, carrots, and the can of tomatoes and one half of the tomatoes & chile can (If you like your soup spicy add the whole tomato & chile can). Add salt to taste.

Add the vegetable broth, bay leaves, oregano, and parsley. If there isn’t enough juice to suit, add more water.

Bring to a boil and reduce heat, continuing to cook until all vegetables are tender.

Cut up the avocado and place it in a dish, Squeeze a little lemon juice on it and mix it up.

To serve, first remove the bay leaves. Ladle soup in a bowl and place avocado and cheese on top.

Enjoy!

zucchinitomatosoup

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 Thoughts after cooking:

This was extremely delicious as the chiles really gave the soup an extra kick. The avocados and cheese were just perfect additions to the soup as well. I absolutely loved this and would totally make it again.

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For more recipes, go to Pasta e Fagioli

For more soups, go to Gazpacho

Gazpacho

This recipe is inspired from A Dash of Death (A Hemlock Falls Mystery #2)

Dash of Death

Gazpacho

Thoughts Prior to Cooking:

I read this book years ago and I really wanted to make gazpacho after reading it. The only thing was that I didn’t like the recipe they gave at the back of the book as they use vodka. Now I cannot drink alcohol at all or use it in my cooking, unless it is cooked through. I tried finding a substitute for the vodka, but came up with squat. So I decided to instead use a different recipe. This one may not be the one from the book, but I never would have wanted to make any type of gazpacho if it wasn’t for having read this mystery.

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  • 1 Cup of finely chopped, seeded, & peeled tomatoes
  • 1 Cup of chopped, seeded cucumber
  • 3/4 Cup chopped green onion
  • 3/4 Cup of sliced black olives
  • 3/4 Cup of chopped celery
  • 1 10.5-oz can of Vegetable Broth
  • 3 Cups of tomato juice
  • 1/2 Cup of white cooking wine
  • 3 Tablespoons of red wine vinegar
  • 1/4 Teaspoon of garlic powder
  • 1/4 Teaspoon of hot sauce
  • Cucumber or celery sticks (optional)

In a large bowl, mix the tomatoes, cucumber, green onion, celery, olives, broth, tomato juice, vinegar, wine, garlic powder, and hot sauce.

Cover and refrigerate several hours or overnight. Serve cold. Garnish with cucumber or celery sticks. Makes 8 servings.

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Gazpacho

Thoughts after cooking:

I thought this was really good. It was almost like drinking a salad, the way the vegetables all mingle together.

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