Olive Garden Zuppa Toscana

Ingredients:

1 lb ground Italian sausage
1 1/2 tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced russet potatoes, or about 3 large potatoes
1/4 of a bunch of kale

Cook sausage and crushed red pepper in a large pot. Drain excess fat. Refrigerate while you prepare other ingredients. In the same pan, saute bacon, onions and garlic over low-medium heat for approximately 15 minutes or until the onions are soft. Add chicken bouillon and water to the pot and heat until it starts to boil. Add the sliced potatoes and cook until soft, about half an hour. Add the heavy cream and just cook until thoroughly heated. Stir in the sausage and the kale. Heat through and serve.

***The recipe the way it is is really spicy. I would probably either make it with regular sausage or I would only do 1/2 the amount of the red pepper that it calls for unless you really like a kick to your recipe. It had wonderful flavor but was way spicy***

Ratatouille

1 C. sliced mushrooms 2 tsp. italian season

1 C. diced onions 1 C. parmesan

1/2 C. roasted red bell pepper, minced 1 C. low-fat cream cheese

1/2 C. sliced olives 1 C. non-fat sour cream

1 C. chopped whole artichoke 1 C. beef broth

2 C. sausage cooked and crumbled

1 C. canned diced tomato

2 tsp. chopped garlic

1 tsp. salt and pepper

1/4 C. olive oil

Cook onion and garlic in olive oil. Add sausage and cook until done. Put in a crock pot with pepper, olives, artichoke, tomato, beef broth, salt and pepper, and italian season. Simmer for 6-8 hours. Just before serving add: parmesan, cream cheese, and sour cream. Stir until melted and smooth. We love to eat this with toasted baguette bread.

White Chili

1 lb. chicken
1 med onion
2 Tablespoons garlic, minced

Saute these ingredients in oil in soup pan. Season chicken with Salt and Pepper, Cumin, Chili Powder and Cayenne Pepper. After chicken is cooked through, remove from pan and let cool.

Add the following to onion and garlic mix:
2 14 oz cans Great northern Beans, drained
2 cans chopped green chilies
2 cups chicken broth
1 can cream of chicken soup
splash of milk

Shred or finely chop chiken. Add to soup. Simmer for 30 min. uncovered. Add 1 cup of sour cream.

Beef Stew

Ingredients:

- 1 1/2 lbs stew meat
- 5 medium potatoes cut up
- 3 cups sliced carrots
- 1 large can cream of mushroom
- 1 package dry onion soup mix
- 3 cups water
- 1/4 teaspoon pepper

Directions:

Brown mean and mix. Cook low in a crock pot 6-8 hours

Chicken Noodle Soup

Ingredients:

1 large onion
1 cup celery
2 cups cooked chicken
4 large carrots
1 1/2 cups brocolli (optional)
2 quarts water (or chicken broth)
1 package egg noodles
Chicken bullion to taste

Directions:

Add onion, celery, carrots and chicken to water or broth. Boil until tender. Add brocolli and noodles. Continue to boil until noodles are done. Add bullion if more flavor is needed.

Cheeseburger Soup

1/2 pound hamburger 3/4 C. sliced carrots

1 tsp. dried parsley 4 TB. butter

4 C. diced peeled potatoes 1 1/2 C. milk

1/2 tsp. pepper 3/4 C. chopped onion (I use 1 tsp. onion powder)

3/4 C. diced celery 1 tsp. basil

3 C. chicken broth 1/4 C. flour

1/4 C. sour cream 8 oz velveeta cheese

Brown hamburger set aside. Saute veggies with 2 TB. butter and flour. Add broth potatoes, beef, cover and simmer for 10-12 minutes.

Add cheese milk and spices. Cook till cheese is melted. Take off heat and add sour cream.

Creamy Chicken Noodle Soup

3 1/2 pound chicken

2 qt. water

2 tsp. salt

2 stalks celery

3 lg. chopped carrots

1 medium onion

1/4 tsp. pepper, sage, poultry seasoning, celery salt

1 TB. parsley

3 C. home-style noodles

Boil chicken, bone and save remaining broth and chicken. Cook noodles according to package directions. Measure remaining broth and add water and chicken bouillon to equal 2 quarts. Add veggies and spices and bring to a boil until veggies are soft. Add cooked noodles.

Make a white sauce with:

3/4 C. flour

3/4 margarine

1 can evaporated milk

Add to soup

Creamy Monterey Jack Soup

2 1/2 cups water
1 med. tomato chopped
1 4oz can chopped chilies
1 12 oz can evaporated milk
1 can cream of chicken soup
1 can cream of potato soup
1/8 tsp garlic salt
2 chicken breast, cooked & shredded
8 oz Monterey Jack cheese, cubed

Combine all ingredients except cheese and bring to boil.  Once boiling add the cheese until melted.