Chicken Florentine Soup

Chicken Florentine Soup

Sometimes you hear a name and it just sounds good. Like music to the ears. Chicken Florentine is one of those names. The inspiration for this soup, chicken Florentine is made with chicken breast laid over spinach then smothered in a creamy white wine garlic sauce.

This homey and hearty soup is packed with fresh spinach, aromatics like carrot, garlic and roasted red pepper, tender pieces of white meat chicken and pipette pasta. Pipette pasta is shaped like a rounded tube, full of grooves to catch flavors and pinched on one end to trap the unsuspecting broth and goodies inside.

For a vegetarian version omit chicken, use vegetable broth and double up on the pasta.

Chicken Florentine Soup

Rating: 51

Prep Time: 25 minutes

Cook Time: 35 minutes

Yield: 6 servings

Chicken Florentine Soup

INGREDIENTS:

1 small yellow onion, diced
1 cup carrots, sliced thin
1 stalk celery, diced
olive oil for sauteing
4 cloves garlic, minced
1/2 cup roasted red pepper or bell pepper, diced
1 + 1/2 pounds chicken breast, boneless, skinless, cut into bite-size pieces
1 teaspoon dried thyme
1 teaspoon dried basil
sea or kosher salt and fresh black pepper
6 cups chicken broth
8 ounces pipette pasta or other medium-sized pasta
6 ounces fresh baby spinach leaves, rough-chopped
1 cup heavy cream (light is ok), half and half or whole milk
Parmesan cheese, grated for serving

INSTRUCTIONS:

  1. In a large soup pot saute onion, carrot and celery in enough oil to cover the bottom of the pan until tender. Add garlic and saute until fragrant. Add pepper, chicken, thyme and basil. Season well with salt and pepper. Cook stirring often until chicken is white on all sides.
  2. Add chicken broth and simmer slowly for 20 minutes. Add spinach leaves and continue simmering for 10-15 minutes, taste and season broth if needed.
  3. Meanwhile cook pasta in a separate pan according to package directions in plenty of salted water. Drain and return to pan, toss with a tablespoon of olive oil to prevent sticking.
  4. Stir heavy cream into soup, simmer 5 minutes. Add pasta to bowls and spoon soup over top, stir together and serve with Parmesan cheese.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/chicken-florentine-soup/

Mollie Katzen’s Gypsy Soup

Gypsy Soup

Gypsy soup is packed full of the incredibly delicious combination of sweet potatoes, chickpeas and kale. The rusty color of the broth comes from a combination of tomato, paprika and turmeric with sweet basil thrown in for good  measure.

It’s a deeply nourishing elixir that I could feel coursing through my body into my bones making me feel instantly warmer and healthier. It lifted my spirits and rejuvenated me when I didn’t realize I felt bad to begin with! I can’t help but love a soup like that. I’m convinced it has magical properties. Magical, healing properties.

Try this if you’re feeling under the weather or just need a little pick-me-up. It works wonders for the body, mind and soul!

Mollie Katzen's Gypsy Soup

Gypsy Soup
2 -3 tablespoons olive oil
2 large yellow onion, chopped
4 cloves garlic, minced
1 stalk celery, diced
2 large sweet potatoes, diced
1 teaspoon sea or kosher salt
1/3 cup tomato sauce
2 teaspoons paprika
1 teaspoon turmeric
1 teaspoon basil
a dash of cinnamon
a dash of cayenne
1 bay leaf
4 cups vegetable broth or water
1 (14 ounce) can chick peas, drained and rinsed
2 cups kale leaves, torn into bite size pieces, stems removed

1. In a soup pot or large saucepan heat the olive oil and saute onion, garlic and celery over medium-low heat until tender. Add sweet potato and salt; saute 3-4 more minutes.

2. Add seasonings, tomato, broth, chickpeas and kale. Bring to a boil and simmer slowly for 25 minutes until sweet potatoes are tender. Taste halfway through and adjust seasonings if needed. Remove bay leaf before serving. Serve immediately with crusty bread.

I’m linking this to Chaya of My Sweet and Savory for Meatless Mondays and to Deb of Kahakai Kitchen for her Souper (Soup, Salad, Sammie) Sundays event.

The winner of the Tassimo T20 is Raina of Garden of Yum and the winner of the Natural Vines giveaway is Emily Z. of EZ’s Recipes. Congratulations to Raina and Emily Z. and thank you all for entering!

Spaghetti Squash and Mini Meatball Soup with Roasted Red Peppers

Spaghetti Squash and Mini Meatball Soup

No matter how often I cook spaghetti squash it never fails to impress me. Pulling my fork through the golden sunshine colored flesh and watching it turn into spaghetti strands makes me feel like I can do anything. It’s nothing short of a magic trick to split open a squash and find spaghetti inside! Who knew you could grow spaghetti on a vine? It’s one of natures miracles. One I’m very grateful for because I could eat it every day of my life and never grow tired of it.

There is one way I don’t like it and that’s when it’s treated like traditional spaghetti and smothered in tomato sauce. Because the resemblance to spaghetti is about as far as it goes. It differs in texture and flavor. While some spaghetti squash are very bland you may find others have a hint of lemon flavor to them. Depending on how well done their cooked, the strands can have a bit of crispness that pops between your teeth, not at all like the soft, chewiness of spaghetti.

The broth is drenched with the flavor of aromatics including onion, garlic, roasted red and green bell peppers. It is the perfect backdrop for the tender little orbs of mini meatball deliciousness and the squash spaghetti which makes up the bulk of the soup by adding great body and texture. My father was quite impressed with the entire concept and summed things up best when he asked “Who else do you know that is making spaghetti squash and meatball soup?” A quick Google search turned up nothing, making it a truly unique original that I hope I’ve inspired you to try!

Spaghetti Squash and Mini Meatball Soup

Spaghetti Squash and Mini Meatball Soup
(by Reeni)
1 medium spaghetti squash
1 yellow onion, diced
1 green bell pepper, sliced thin in 1/2-inch long pieces
olive oil, for sauteing
5 cloves garlic, minced
1 roasted red pepper, sliced thin in 1/2-inch long pieces
1 teaspoon thyme
1 bay leaf
sea or kosher salt and fresh black pepper
1 + 1/4 pounds ground beef or turkey
1 egg, beaten
1/3 cup bread crumbs
1 teaspoon Worcestershire sauce
1 teaspoon Italian seasoning
4 cups chicken broth
Parmesan or Romano cheese, grated, for serving

1. Roast the spaghetti squash on 400 degrees F. Cut it in half, scoop out the seeds and place it face down in a baking pan. Add about an inch of water to the pan. A medium-sized spaghetti squash will take 35 – 40 minutes. It will be fork-tender when done and the skin will ‘wrinkle’ up.

2. In a large soup pot or sauce pan saute onion and green pepper in a few tablespoons of olive oil over medium-low heat until onion is translucent and pepper is tender. Add garlic and saute until fragrant. Add roasted red pepper, thyme and the bay leaf. Season well with salt and pepper and continue sauteing for 3-4 minutes.

3. Meanwhile make the meatballs. In a large bowl using a fork combine ground beef, egg, bread crumbs, Worcestershire, Italian seasoning, 1/2 teaspoon salt and 1/8 teaspoon black pepper. Form them into tiny meatballs about 1-inch in size and place on a plate.

4. Turn the squash into spaghetti by using a fork to pull the strands apart. Add to the pot along with the chicken broth. Bring to a slow boil then carefully add the meatballs one by one. Season with additional salt and pepper. Simmer slowly for 25 minutes. Remove bay leaf. Taste and season again if needed. Serve with Parmesan cheese and crusty bread.

Spaghetti Squash and Mini Meatball Soup

Don’t forget to link up your Thanksgiving side dishes for the Showdown!

I’m sending this to my lovely friend Deb of Kahakai Kitchen for her Souper (Soup, Salad & Sammie) Sundays round-up!

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Olive Garden’s Zuppa Toscana

Zuppa Toscana Olive Garden Copycat Recipe

A copycat Tuscan soup recipe just like Olive Garden’s! At least that’s what I’ve heard. Being that I’ve only eaten there once I don’t know for sure. When you’ve been eating homemade Italian food all of your life it’s hard to get excited over their food.

Now I’m thinking they deserve a second chance. This delectable soup easily earned a top spot on my ‘favorite soups’ list! That’s pretty serious. Being the soup lover I am.

Simple ingredients turn into something sensational! Crispy bacon and spicy Italian sausage give it tremendous flavor. Meaty potatoes and fresh kale round it out to make a completely balanced meal. With a finish of heavy cream it has an air of indulgence to it.

Serve with a sprinkle of Parmesan cheese and a wedge of crusty bread for a hearty, inspired and satisfying meal!

Olive Garden's Zuppa Toscana

Rating: 51

Prep Time: 25 minutes

Cook Time: 25 minutes

Yield: 4 - 5 servings

 Olive Garden's Zuppa Toscana

A copycat Tuscan soup recipe just like Olive Garden's!

INGREDIENTS:

4 slices bacon, cut into a small dice
1 pound hot Italian sausage, ground or links with casings removed
1 large yellow onion, diced
4 cloves garlic, minced
4 cups (32 ounces) chicken broth or stock
3 cups Russet potatoes, cubed
sea or kosher salt and fresh black pepper
2 loose packed cups kale, in bite size pieces
1 cup heavy cream or 14 ounce can evaporated milk
Parmesan cheese, grated, for serving

INSTRUCTIONS:

  1. In a large soup pot or sauce pan cook bacon over medium until crispy. Add sausage and break it apart as it cooks. Once sausage is browned and crumbled drain off the grease leaving a tablespoon or two to saute the onion.
  2. Push the sausage to the edges of the pot and add onion to center - saute until translucent then add garlic and saute until fragrant.
  3. Stir in broth and potatoes, season with 3/4 teaspoon salt and 1/4 teaspoon pepper, simmer for about 20 minute or until potatoes are tender.
  4. Add kale and heavy cream or evaporated milk. Bring to a simmer. Taste and re-season as needed. Serve with Parmesan cheese and crusty bread.

Notes:

Adapted from Tuscan Recipes

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/zuppa-toscana/

Pasta Fagioli

Pasta Fagioli

Pasta fazool or pasta e fagioli is Italian for pasta and beans. It is traditionally a meatless peasant dish. The pasta fazool I grew up with was a pile of spaghetti with beans over top!  It was definitely not soup. Like the version that is widely available in all kind of restaurants nowadays. And it was always called fazool, not fagioli (fajoelee)…. 

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Loaded Baked Potato Soup

Loaded Baked Potato Soup

If you love loaded baked potatoes and soup, like I do, then this is the perfect recipe for you! This thick and creamy potato soup is speckled with fragrant herbs like rosemary, thyme and parsley and topped with all of the somewhat-indulgent things found on a baked potato. It’s hearty, warm and filling. Not to mention completely satisfying. Especially on a crisp, cool night or when you’re feeling under the weather.

This is a fun meal for kids who get to chose their own toppings like bacon crumbles, shredded cheese, broccoli flowers, green onions, and sour cream. It’s a favorite in my house and is as easy as boiling potatoes. While the potatoes cook the toppings can be prepared. A portion of the potatoes are removed at the end, mashed and added back in to thicken it. It is entirely up to you to decide how chunky you want to make it. I like a few chunks of potatoes floating around and if the peels look good I leave them on too for texture and flavor.

Loaded Baked Potato Soup

Loaded Baked Potato Soup Recipe
Baked Potato soup recipe 2

Printable Recipe

Loaded Baked Potato Soup

I’m sending this to Deb of Kahakai Kitchen for her Souper (Soup, Salad & Sammie) Sundays round-up to help celebrate the two-year anniversary of the event!

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