Italian Soup

Soup season is well underway here in the Midwest and anything Italian is always a hit at our house. This isn’t authentic old world Italian, by any means. It’s a quick, easy recipe that’s sure to please. I’ve made several versions, depending on what’s in the pantry. My latest pot of soup pictured below is meatless, but very flavorful and still has plenty of protein, since I used bone broth. Making soup is a great way to use up leftovers. Get creative and improvise! Pairs well with Italian country bread and red wine. Buon appetito!

Italian Soup Recipe:

Ingredients:

  • 2 (32 oz) cartons of chicken broth or stock (I use at least one of bone broth for extra protein)

  • 2 (14oz) cans of diced tomatoes

  • 1 onion (red or yellow) diced

  • 1-2 C red or yellow peppers diced

  • 1 C green beans or spinach diced

  • 1 C mushrooms sliced

  • 1 can Cannellini beans (optional) my family is not a fan, but I am!

  • protein options: Italian sausage (precooked), chicken, or meatballs

  • pasta of choice (al dente)-we like using tortellini

  • minced garlic (to taste)

  • 1/4 C olive oil

  • Italian seasoning (to taste) (If you have fresh herbs, use them (basil, oregano)

  • chives (dried or fresh) *save some for garnish

  • red pepper flakes (a pinch)

  • salt & pepper (to taste)

Directions:

Sauté diced veggies with minced garlic in olive oil until tender while bringing broth to a boil, add diced tomatoes, seasoning and any precooked meat and Cannellini beans then simmer. Bring to a boil again right before serving, add pasta of your choice and cook according to directions.

Zabelicious Tips:

  • Add a few tablespoons of pre-made pesto for a more intense flavor, or to sub for Italian seasoning if you don’t have any on hand.

  • Top with shaved parmesan and fresh chives

  • Don’t overcook tortellini.


FoodJanine ZabelrecipeComment