Best 5 Italian Rustic Soup Recipes

RUSTIC ITALIAN TORTELLINI SOUP

Steps:

• Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil., Add tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. Serve with cheese if desired.Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

RUSTIC ITALIAN SOUP WITH FARRO

Steps:

• Heat a large pot over medium heat. Add oil, onion, and garlic and cook until softened, 3 to 5 minutes. Add chicken stock, tomatoes, water, basil, oregano, black pepper, and red pepper flakes. Bring to a boil and add farro. Cook over medium-high heat until farro is softened, 20 to 25 minutes. Reduce heat to medium-low; add beans and kale. Cook 5 minutes more and serve with Parmesan cheese.

AMY'S RUSTIC ITALIAN VEGETABLE SOUP

Steps:

• Saute onions and garlic with the Italian seasoning until the onions are translucent and the spices are fragrant. Add red bell pepper and zucchini. Saute another minute or two, then add mushrooms. (If using fresh tomatoes, saute those for a bit before adding remaining ingredients.) Add remaining ingredients and bring to a boil. Simmer for 35-45 min. or until rice is tender. Add salt & pepper to taste. (You may need to add an additional bouillon cube when using fresh tomatoes.)

RUSTIC ITALIAN SOUP

Steps:

• 1. Remove stem and seeds from the 3 bell peppers. Cut in half. Cut carrots in half, and cut the half of onion into quarters. Place all the veggies including garlic on a baking sheet. LEAVE skin on garlic. Drizzle the carrots with a little olive oil. Bake at 350° for 30-40 min.
• 2. Put veggies (skin removed from garlic) into food processor and puree.
• 3. Grate 8 oz. of Romano cheese.
• 4. Brown sausage in large soup pot, add 2 tsp of Mrs. Dash tomato and basil to sausage as it cooks.
• 5. Once browned add 1/2- 3/4 c. of flour to sausage and stir till absorbed.
• 6. Add 4 c of chicken stock to sausage a little at a time to thicken soup.
• 7. Add puree,cheese and pepper flakes to soup and simmer for about 20 min.

ITALIAN RUSTIC SOUP

Steps:

• 1. Combine onion, potatoes, and sausage in large skillet and cook over medium heat until sausage is no longer pink. Season with salt, pepper and italian seasoning.
• 2. Add minced garlic, beans, tomatoes and mushrooms and cook for about 5 minutes.
• 3. Add broth to a slow cooker and contents of the skillet. Cook on low heat for about 4 hours. Add the spinach and tortellini and let cook for about 30 more minutes. Garnish with parmesan cheese, if desired.