Friday 29 September 2006
Italian "Leftover" Soup
Posted in Recipes
|
I just love soups! They're delicious, versatile and easy. Here is the basic recipe for one of my favorites -- I call it Italian Leftover Soup because I frequently use whatever I have on hand that needs to be used up. This recipe is just a starting point, as it varies almost every time I make it, depending on what I have on hand.  Italian Leftover Soup
1 lb. ground beef or Italian Sausage, browned and drained (optional) 2 cans tomatoes 4 to 6 cups chicken broth (more is okay, too) 2 to 4 cups frozen Italian veggie mix 1 pkg. (25 ounce) Frozen Ravioli or Tortellini Seasonings, to taste (garlic and basil or Italian Seasoning). Add tomatoes and broth to meat and simmer 10 to 15 minutes. Add veggies and simmer another 5 minutes. Add Ravioli, simmer 5 to 10 minutes more. Serve with Parmesan and shredded Mozarella cheeses, and garlic bread. Now, what I love about this recipe is that I can just use what I have on hand, and it still comes out great! Following are some suggested variations. Use 1 to 2 cups leftover spaghetti sauce instead of tomatoes. No chicken broth? Beef broth works well, making a bit heartier tasting soup -- in a pinch, you can even use water. Fresh veggies are best, if you have them on hand -- try carrots, zucchini, broccoli, cauliflower, and green beans. I LOVE to add a little spinach or kale to this recipe and let it simmer a little longer. I've also added a can of rinsed kidney beans, and gotten delicious results. This soup, as with most soups, is also a great way to use up all those dibs and dabs of leftover veggies in your fridge. No Ravioli or Tortellini? Just break up some spaghetti or use whatever pasta you have on hand. You can't really go wrong. |