Whenever the temperature dips below 40 degrees for more than five consecutive days, I declare it “soup season.” Unfortunately, this year, soup season started a bit earlier than I would have liked. I enjoy warm weather, but I can tolerate chilly temps when I have a large bowl of hot soup to slurp down each night.
The following soup recipes are some of my all-time favorites:
CLASSIC TORTELLINI SOUP
Ingredients:
1 pound sweet or hot Italian sausage, casings removed
1 small onion, chopped
1 cup chopped celery
1 cup, finely diced carrot
1 teaspoon garlic salt
1 teaspoon black pepper
2 cloves garlic, minced
5 cups beef broth
1 cup water
2 cups diced tomatoes
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 (8 ounce) can tomato sauce
2 cups diced zucchini
8 ounces fresh cheese tortellini pasta
1/2 cup grated Parmesan cheese
Fresh shredded Parmesan cheese
Fresh chopped basil
Directions:
In a large pot cook sausage with onions, carrot and celery until sausage is browned. Season with garlic salt and black pepper. Add garlic and zucchini and cook for another few minutes. Stir in beef broth, water, tomatoes, basil, oregano and tomato sauce. Bring to a boil. Reduce heat; simmer uncovered for few minutes. Add tortellini and cook for a few minutes. Add grated Parmesan cheese to soup. Season with salt and pepper to taste. Garnish with shredded Parmesan cheese and basil before serving.
SWEET POTATO LEMONGRASS BISQUE
Ingredients:
1 tablespoon olive oil
1 cup chopped sweet onion
1 teaspoon minced garlic
1 tablespoon minced ginger
2 pounds (about 6 cups) sweet potatoes, peeled and chopped
1 cup chopped carrot
3 stalks lemongrass, outer layers and green leaves
removed, bulbs split open
1 tablespoon fresh lime juice
2 cups low-sodium vegetable broth
1/4 cup canned coconut milk
1/2 teaspoon salt
Dash cayenne pepper
2 tablespoons chopped cilantro leaves
Directions:
Heat olive oil in a pot and add onion. Cook about 5 minutes, until soft. Add garlic, ginger and cook 1 minute.
Add sweet potatoes, carrot, and lemongrass. Add broth and enough water to cover contents and bring to a boil.
Reduce heat to medium, cover and simmer until potatoes are tender, 15 to 20 minutes.
Remove lemongrass. Reserve 1-1/2 cups cooking liquid, then add coconut milk, salt and cayenne. Add lime juice and blend in a blender until smooth. Add more water if too thick to create desired consistency.
Garnish with cilantro.
Serves 4.
Related Articles:
Soup’s On: Spectacular Fall Soup Recipes
More Hearty Winter Soup Recipes: Turkey and Rice and Tropical Chicken
Tips for Hosting a Winter Soup Party