Anyone have a somewhat italian soup recipe that isn't off the net?

All is needed to be said in the question.Anyone have a somewhat italian soup recipe that isn't off the net?
Soup:


1 lb of italian sausage (sweet mid or hot)


1 package of sweet italian turkey sausage links, as in hot dog size(or just regular sausage links)


1/2 lb of orzo (half of a lb package, roughly)


2 cartons of Swanson chicken broth, or beef


2-3 cups of water


half stick of BUTTER (not margerine, you will lose the flavor)


Any kind of vegetable that you would like that goes well with soup (i.e. corn, greenbeans, beans of all sorts, mushrooms, etc.)





Cook the ground sausage with some garlic or seasoning of your choice if wanted, or no seasoning at all. Add 1 cup of water and the sausage links. Cook the sausage until the sausage is almost cooked through: remove and slice CAREFULLY! The sausage is really tender and tends to get squeezed out of the wrapping. Add the rest of the water, chicken broth and vegetables of your choosing. Cook until just about ready, then add the orzo and let cook for 8-10 minutes. Serve with slice french bread for dipping purposes!





I cooked with oregano, italian seasoning, basil (fresh), thyme (fresh), and bay leaves (2, fresh.)Anyone have a somewhat italian soup recipe that isn't off the net?
TORTELLINI SOUP





1 tb olive oil


2 med ribs celery diced


2 med carrots diced


1 med-lg onion diced


4 cloves garlic, finely chopped


3 cans fat free chicken broth 14 oz each


1 pkg (9 oz) refrigerated tortellini (your choice)


1 can 19 oz cannelini beans, rinsed


1 bag 6oz baby spinach


陆 tsp nutmeg


陆 tsp pepper


salt to taste





Heat oil in 4 qt saucepan over med low heaat. Stir in celery, carrot,onion and garlic, cover and cook 10 minutes until soft. Add broth and 2 cups water.


Bring to boil, stir in tortellini and simmer as package directs. Stir in remaining ingredients, heat through. Sprinkle the soup with finely shredded parmesan cheese and accompany with crusty Italian bread.





This is a low fat and heart smart recipe and one of our favorite soups ever!





-- Womans Day magazine, 2003
I make an Italian vegetable soup... it's somewhere between Pasta e Fagioli and Minestrone. It changes frequently, but here's the basic...





1-2 lbs stew beef or sirloin tips (or even ground beef or ground turkey)


1 bulb of garlic, minced


2 onions, medium-large, diced


1 pkg celery hearts, chopped, with leaves


3 cups carrots (approximately... I use the pre-shredded carrots, but any will work)


2 zuchinni, chopped


1 small head of cabbage, chopped


1 pkg frozen green beans


2 cans cannellini beans


tomato paste


3-4 cans chicken broth


3-4 cans beef broth


1 can tomato paste


Two large STEMS of rosemary (FRESH)


2 bay leaves


salt


pepper


white pepper


shredded romano, parmesan, or asiago cheese





Brown stew meat over medium heat. Add rosemary stems (whole), bay leaves, onions, garlic, celery, and carrots. Cook until veggies have sweated their liquid. Add half the broth and bring to a boil. Add cabbage, green beans, zuchinni, and tomato paste. Cook until cabbage is tender. Add remaining broth. Season to taste with salt and peppers. Fish out rosemary stems and bay leaves. Stir in cannellini beans. Serve sprinkled with shredded cheese and a nice crusty bread.





This goes great with caesar salad and almost any red wine. It's very delicious, decidedly Italian, and very healthy. You could also cook up some orzo or ditalini to add to it, but I was trying to avoid pasta at the time. :)





This is my own recipe, and everyone flips for it. Let me know if you try it, and what you think! White pepper is a great ';secret ingredient'; to a lot of soups. I think it adds an important dimension to this one. If you don't have it, though, you could certainly leave it out, and season to taste with the other spices.





I also have a PIECE OF CAKE recipe for Italian wedding soup, if you want something more like that.





Good luck! There's nothing like a great bowl of soup.





Amelia
6 cups of homemade chicken or beef broth (you could use canned broth for a quick fix)


3 carrots cubed


1 onion diced


8oz string beans


2 small zucchini halved and sliced thin


2 stalks of celery sliced


12oz. of cabbage chopped into pieces


3 or 4 cloves chopped garlic


2 cans of 15oz peeled and crushed tomatoes


fresh basil to taste


1 15oz can of cannellini beans


2 large potatoes chopped


2 Tbls chopped parsley


fresh ground black pepper to taste


salt to taste


1 pound ditalini pasta


parmesan cheese


2 Tbls olive oil








In a large pot saute onions, garlic, carrots, string beans celery and potatoes in olive oil for ten minutes.


Add cabbage and zucchini and saute for about five more minutes.


Add tomatoes, basil and parsley and beans and stir.


Add chicken or beef stock. I prefer the beef.


Add salt and pepper to taste.


Bring to a boil then simmer until vegetables are soft.


In a separate pot cook the ditalini for about 10 minutes.


Add some pasta to a soup bowl and ladle in some soup.


Sprinkle with parmesan cheese and your ready to serve.
Minestrone Soup





Ingredients:





1 lb hamburger


1 c chopped onion


1 t minced garlic


1/4 tsp Pepper


1 can beef broth


2 cans water


3 tsp beef soup base (heaping)


1 1/2 tsp Italian seasoning OR


1/2 tsp EACH fresh oregano, basil, sage, rosemary, and thyme.


16 oz Can whole tomatoes, broken into bite sized pieces


8 oz can kidney beans, un-drained


1 1/2 c sliced carrots


1 c frozen green beans or 2 zucchini, chopped


1 c frozen lima beans or corn


1 can of garbanzo beans (chick peas)





Brown hamburger, onion, garlic and pepper. Add rest of ingredients except macaroni. Cook for at least 20 min add macaroni and cook until macaroni is done.
Itallian sausage veggie soup:





Ground sasusage


canned tomaotoes


yellow crooked neck squash


zucchini


onion


garlic


chicken broth


itallian seasoning


garbonzo beans


salt and pepper to tsate and other seasonings you like





Roll the sausage into little balls. Fry on a low heat. They won't keep in perfect little balls but you will have nice big chunks.





Drain and add them to the broth with the veggies. Cut the veggies in 1/2 lengthwise and into big chunks. Add the seasongs, and beans. oil until the veggies are tender and enjoy.