Tag Archives: soup

Tortellini soup with sausage, beans and kale

The chill is in the air here in Anchorage. After picking lowbush cranberries I just couldn’t get warm enough. My boys went off to the state fair for the monster truck rally and came home with big appetites. I wanted to make something to warm us up and fill our bellies.

This Italian-style sausage and bean soup has all the ingredients I love – porcini, sausage, pasta and even some healthy stuff such as carrots and kale. This was a quick soup that came together in about an hour.

Italian soup with sausage, tortellini, kale and beans | from Alaskaknitnat.com

You can omit the cream of chicken soup – it thickens the soup nicely and boosts the flavor a little.

Italian sausage soup with beans, kale and tortellini

Serves 6

Ingredients:

  • 1 pound sweet Italian sausage, casings removed
  • 1 onion, chopped
  • 1 oz. dried porcini mushrooms
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 2 tablespoons olive oil
  • 1 can condensed cream of chicken soup
  • 4 cups chicken stock
  • 3 teaspoons dried basil
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon dried oregano
  • 2 tablespoons fresh chopped parsley
  • 1 tablespoon fresh chopped thyme
  • 4 packed cups chopped kale, stems removed
  • 1 can cannellini beans, drained
  • 6 oz. dried tortellini
  • 4 oz. cream cheese

Italian soup with sausage, tortellini, kale and beans | from Alaskaknitnat.com

Directions:

Place dried mushrooms in a small bowl, cover with hot water and place a plate on top. Let sit for 20 minutes.

In a large dutch oven, brown the sausage over medium-high flame, breaking it up into chunks as it cooks.

Add olive oil, onion, celery and carrot and sauté until onions are soft, about 7 minutes.

Pour in the stock and cream of chicken soup and bring to a simmer. In the meantime, drain the mushrooms – reserving the liquid – and chop. Add the mushrooms and their water to the pot.

Add the basil, granulated garlic, oregano, thyme and parsley. Turn heat to low, cover and let simmer for 20 minutes.

While soup is bubbling, bring a pot of water to boil. Cook tortellini according to package. When there are 5 minutes left on the pasta, add the kale to the soup pot. Drain the tortellini and add to the pot. Turn off heat and stir in the cream cheese. Once the cream cheese is melted you’re ready to go!

Serve with pecorino romano cheese and sourdough bread.

Italian soup with sausage, tortellini, kale and beans | from Alaskaknitnat.com

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Weeknight alphabet vegetable soup

When was the last time you had alphabet soup? Now that I think of it, I can’t remember ever having it, yet I always see the cute bag of dried alphabet pasta at the grocery store and think about making it.

My 5-year-old son has been showing an interest in cooking lately so we went to the library last week to check out kids cookbooks. One of the recipes was a tomato-based alphabet soup. He really wanted me to make it.

Fast forward to 4:30 p.m. today when I was driving home with zero plans for dinner. Thankfully I had already done the shopping for this meal. It came together in a jiffy!

Alphabet vegetable soup is a crowdpleaser - and it's good for you too! Recipe from Alaskaknitnat.com

This soup is packed with flavor and nutrition. The reason for the flavor? Pancetta and parmesan rind. Both add wonderful depth to the soup.

I also made chicken meatballs and dropped those in while cooking. I didn’t include the recipe for those, but you could use Italian sausage or any meatball recipe you prefer.

The verdict? My son and husband gobbled up this soup! Plus, we all had fun trying to spell words in our bowls. So much fun.

Alphabet vegetable soup is a crowdpleaser - and it's good for you too! Recipe from Alaskaknitnat.com

Alphabet soup with vegetables

Serves 6-8

Ingredients:

  • 3-4 oz. pancetta, diced small
  • 1 medium onion, diced
  • 3 carrots, diced small
  • 3 celery stalks, chopped
  • 4-5 leaves of swiss chard, chopped
  • 1, 28-oz can of crushed tomatoes
  • 2 cups beef stock
  • 2 cups chicken stock
  • 1.5 cups frozen green beans
  • 1 chunk of parmesan cheese rind
  • 1 bay leaf
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 tablespoons dried basil
  • 1/2 teaspoon dried red pepper flakes
  • salt and pepper
  • 1 can of canellini beans, liquid reserved
  • 2 tablespoons flour
  • 6 oz. dried alphabet pasta, or small pasta of your choice
  • 1 pound of meatballs or Italian sausage

Directions:

Add a little olive oil to a large dutch oven and turn the heat to medium-high. Add the pancetta and sauté until cooked but not browned. Add the onion, carrots, chard and celery and cook till onions are translucent, about 7 minutes.

Add the tomatoes, beef stock, chicken stock, bay leaf, garlic powder, oregano, basil pepper flakes, parmesan rind and a generous amount of freshly ground pepper. Cover, bring to a simmer and turn heat to medium-low. Add raw sausage or meatballs and simmer, partially uncovered, for about 15 minutes. Add the frozen green beans and return to a simmer for another 10 minutes.

Meanwhile, drain the beans and reserve 1/4 cup of the liquid. Whisk the flour into the bean liquid and add this to the soup to thicken it slightly.

Add the beans and pasta to the soup and simmer for 7 minutes or until pasta is done.

Alphabet vegetable soup is a crowdpleaser - and it's good for you too! Recipe from Alaskaknitnat.com

Serve with generous amounts of freshly grated parmesan cheese.

Alphabet vegetable soup is a crowdpleaser - and it's good for you too! Recipe from Alaskaknitnat.com

 

Thai hot pot soup with shrimp & pork dumplings

It was blustery out yesterday and after picking rose petals in the afternoon to make rose syrup, we went up to my folks’ place for dinner. My dad had prepared what he calls “hot pot soup” the day before and had it sitting in the fridge overnight. The broth was so rich, it looked like murky Jell-o. That’s how you know it’s good.

My dad was lamenting that he’d put the pork in too early and although the broth was extremely flavorful, the meat itself was rather tasteless. I suggested I make some Chinese-style wontons filled with shrimp and pork. The two dishes combined splendidly and we were left patting our bellies and snacking on mushrooms from the near-empty pot.

Thai hot pot soup with shrimp & pork wontons | a delicious fusion recipe from Alaskaknitnat.com

Fusion Thai Hot Pot/Chinese Pork Dim Sum Soup

Serves 4

Continue reading Thai hot pot soup with shrimp & pork dumplings

Easy sweet potato carrot soup

Today is a soup day. It’s rainy, grey and I just want to stay inside. Plus, after recently having major surgery, I’m on a limited diet of soft foods. When I noticed I had a couple of sweet potatoes in my pantry I decided to use them to make a blended, flavorful soup.

I’m not much of a soup chef. I have my minestrone, but that takes a lot of chopping. When a friend brought me some butternut squash soup last week she said all she did was roast everything and put it in a blender with some stock. Easy peasy.

This soup is sweet, savory and slightly creamy. Perfect for a day like today.

Easy sweet potato carrot soup with sage and cream cheese | A delicious blended soup recipe from Alaskaknitnat.com

Easy sweet potato carrot soup

Serves 5

Easy sweet potato carrot soup with sage and cream cheese | A delicious blended soup recipe from Alaskaknitnat.com

Ingredients:

  • 2 sweet potatoes
  • 3 carrots
  • 3 cloves garlic
  • 1/2 onion, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 8 fresh sage leaves
  • 3 cups chicken stock
  • 4 oz. Neufchâtel cheese (or cream cheese)
  • salt and pepper to taste

Directions:

Preheat oven to 400 degrees Fahrenheit. Peel the carrots. Place the carrots and the whole sweet potatoes on a parchment-lined baking sheet and bake for one hour. Remove the carrots and place the whole, peeled garlic cloves in the pan. Roast another 15 minutes or until garlic is golden brown.

Meanwhile, heat the oil and butter in a pan and sauté the onions until translucent, about 7 minutes. Roughly tear up the sage and place in the pan. Sauté for another 2 minutes. Turn off heat and set aside.

Easy sweet potato carrot soup with sage and cream cheese | A delicious blended soup recipe from Alaskaknitnat.com

After the sweet potatoes have cooled slightly it should be easy to remove the skins. Chop them into rough pieces and place in a blender with the carrots, garlic, onions and sage. Add 2 cups of stock and blend for a few minutes, scraping down the sides if necessary.

Easy sweet potato carrot soup with sage and cream cheese | A delicious blended soup recipe from Alaskaknitnat.com

Put contents in a soup pot and add remaining cup of stock. Bring to a boil, turn down heat and simmer for about 30 minutes, stirring occasionally.

Easy sweet potato carrot soup with sage and cream cheese | A delicious blended soup recipe from Alaskaknitnat.com

A few minutes before serving stir in the cream cheese until melted and well combined. Serve with a sprinkling of freshly grated parmesan.

Easy sweet potato carrot soup with sage and cream cheese | A delicious blended soup recipe from Alaskaknitnat.com

Quick Vegetable Soup

I’m home sick today. During my two-hour pity party in bed this morning, I lamented over the fact that no one can bring me soup and my cabinets were bereft of Campbell’s Chicken Noodle.

It is a scientific fact that chicken soup is good for colds; but I’m not well enough to drive to the store and buy some, so I rolled my sick self out of bed, I took what I had on hand and made some delicious vegetable bean soup with a chicken broth base. Way better than store bought. And guess what? I’m feeling slightly better. Up from 61% to 68%. Not bad!

Quick Homemade Vegetable Soup | Alaska Knit Nat

Cast of Characters:

Quick Homemade Vegetable Soup | Alaska Knit Nat

1 Tbs. olive oil

3 Tbs. finely chopped onion

1 carrot, chopped

1/2 celery stalk, chopped

3 crimini mushrooms (or one giant baby portobello mushroom) sliced

1 sprig fresh thyme

4 cups chicken stock

1 can white beans, drained

salt and pepper to taste

Serves 2

Directions:

Heat olive oil in a small saucepan over medium-high heat. Add the onion, carrot, celery, mushroom, salt and pepper and sauté until most of the liquid evaporates, about five minutes. Add the thyme and stock and bring to a boil. Turn heat to low and simmer for 10 minutes, until carrots are tender. Add the beans and bring back to a simmer. Simmer another five minutes or so until beans are heated through.

The fresh veggies add more depth to the chicken stock so it doesn’t taste bland. The mushrooms create a wonderful richness and depth to the broth.

Enjoy!

Quick Homemade Vegetable Soup | Alaska Knit Nat

Leftover Hambone Soup

“If you saw two guys named Hambone and Flippy, which one would you think liked dolphins most? I’d say Flippy, wouldn’t you? You’d be wrong though. It’s Hambone.”

-Jack Handey

That said, I’ve been trying to figure out what to do with my leftover Christmas ham. The bone seemed too good to just throw away. I did a few recipe searches and I found this one, and it sounded really good.

I didn’t follow it exactly, so I thought I should write out my version here. I cooked this soup all day. It is a perfect Sunday soup if you plan on spending the whole day at home. It was totally worth the wait. This was the best soup I have made in a long time.

Leftover Hambone Soup

Ingredients:

1 meaty hambone

1/2 lb. dried navy beans

chicken stock

beef stock

1 onion, finely chopped, reserve 2 Tbs.

2 medium carrots, peeled and chopped

2 garlic cloves, finely chopped

freshly ground pepper

1 bay leaf

2 Tbs. butter

2 Tbs. Wondra flour, or regular flour

1 tsp. smoked paprika

1 Tbs. parsley

sour cream

Leftover Hambone Soup

Directions:

Pour the dried beans into a saucepan and cover with water. Bring to a boil for 5 minutes, turn off the heat, cover and let sit on the stove for an hour. Drain and rinse the beans and place them in a large saucepan. Add the onion, carrot, garlic, bay leaf, pepper and hambone. Fill the pot with equal parts beef and chicken stock until the liquid is two inches above the beans. The hambone will probably stick out a bit. Partially cover and bring to a simmer. Turn the heat to low and let simmer for two hours or so, adding water or chicken stock every once in a while so it still looks soupy.

Remove the hambone and take off most of the meat. My hambone was actually two pieces of bone. I discarded the really solid bone and placed the hollow bone back into the soup. Let the meat cool and break it up into bite-sized pieces. Place the meat back into the pot. Taste your soup. If it’s too salty add more water. Let it simmer partially covered for another two hours, stirring occasionally and adding liquid whenever it’s looking too thick.

About 10 minutes before serving, heat the butter in a small saute pan. Add the reserved chopped onion and cook till onions are translucent, about 5 minutes. Add the flour, parsley and paprika and stir into a paste. Cook for two minutes. Add several ladles of hot soup to the pan and whisk till thick and smooth. Add this roux to the soup. Cook soup another 7 minutes. If it’s too thick, add a little water.

Serve in large soup bowls with a dollop of sour cream and a piece of rustic bread.

Almost Homemade Matzoh Ball Soup

After a long week of single mom-dom, my husband returned from his work trip with some sort of bad flu. So now I essentially have two babies to care for. In addition to his wearing a mask around the baby and sanitizing his hands non-stop, I’m making him drink all types of fluids.

Here’s where matzoh ball soup comes into play. Traditionally a soup eaten at Passover in the spring, this chicken broth-based dumpling soup brings me back to my childhood. I never had chicken and dumplings, but I don’t think I could love them more than matzoh balls. Light, moist and flavorful — homemade matzoh balls can’t be beat. But store bought is actually pretty damn good, but I like to dress it up a bit more so that it looks and tastes like mom’s. This soup can be enjoyed year round, since most grocery stores have a kosher section where this soup mix can be found.

Ingredients:

1 box of matzoh ball soup and mix (not just the matzoh meal)

2 eggs

1/4 cup cooking oil

2 Tbs olive oil

1 celery rib, chopped, keeping the leaves

half an onion, chopped

2 carrots, chopped

1 chicken breast, cooked and shredded

salt and pepper

 

Directions:

Whisk together the cooking oil and two eggs. Add the matzoh packet and mix well. Place in the fridge while you prepare everything else.

In a large soup pot, heat up the olive oil and add the chicken, onion, celery, carrot and salt and pepper. Cook till onions are soft, about five minutes. Add 2.5 quarts water and bring to a boil. Add the soup mix and turn down the heat.

Wet your hands and form the matzoh into walnut-sized balls and drop into the soup. Cover and simmer for 30 minutes. Serve to sick husband.