Category: soup

Recipes / soup

Chicken & Orzo Pasta Soup

Your family will love this Chicken Orzo Soup because it’s so simple to make and delicious. I make this soup every time my family has a cold or feeling under the weather. I always have the basic staples for chicken soup on hand so I can make it anytime. My kids loved this soup when they were in school and love it now too. Double the recipe and enjoy this soup all week. Sometimes I add a few red pepper flakes for a spicy kick. It will clear up your sinuses. Trust me.

Ingredients:

6 to 8 cups water (or half chicken broth and half water)

1 chicken leg quarter or breast

1 cup orzo pasta or (any small pasta)

1/2 small onion (diced)

1 garlic clove (diced)

1 or 2 large carrots (sliced)

1 or 2 stalks celery (diced)

2 chicken boullion cubes

2 tsp salt

1/2 tsp pepper

parsley and red pepper flakes for garnish

Preparation:

Bring water or broth to a boil in a large pan. Add the chicken, onion, garlic, celery, salt, and bouillon cubes. Let come back to a boil, cover and let cook for 45 minutes on medium heat.

After the 45 minutes remover the chicken from pan. When cool,  remove the meat from the bone and chop into small pieces.

Add the chicken back into the soup along with the orzo pasta, and black pepper. Cook on medium uncovered for about 10 minutes or until paste is aldente.

If you want a thinner soup, add more water and let it come to a boil. Taste and add seasonings to your taste.

Serve with parsley flakes and red pepper for spicy kick if desired.

SOUP TO GO – TO GIVE TO YOUR FAMILY AND FRIENDS IS EASY USING ALUMINUM TRAYS.

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Sopa de FeijãoVerde da Horta – Garden Green Bean Soup

sopa de feijao verdeThe cool weather is here. Let the soup cooking start. This soup is a bowl of healthy eating. Just serve with some crusty bread and dinner is served!

Ingredients:

2 pounds garden green beans (cut into 1 inch pieces)

2 large carrots (chopped)

1 large carrot (sliced)

1 large onion (minced)

1 clove garlic (minced)

1 large chopped tomato (seeded and skinned)

2 cups elbow macaroni (uncooked)

4 cups chicken or vegetable broth

4 cups water

1 teaspoon salt

1/2 teaspoon pepper

1 bay leaf

2 large sprigs parsley (chopped)

1/4 cup olive oil

Portuguese green beans

Greenbeans

Preparation:

Saute onions, garlic and bay leaf in olive oil for few minutes. Add the tomato and chopped carrots and cook for about 3 minutes stirring often.

Add the all of the remaining ingredients except pasta sliced carrots and parsley. Bring to a boil and cook for about 5 minutes. Add the macaroni and sliced carrots and cook on medium for about  15 – 20 minutes until pasta is cooked.

Taste the soup for saltiness and add more if desired. Take soup off heat and let it sit to thicken. Add more broth if you like your soup thinner. Garnish with parsley and a little drizzle of olive oil.

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Tortellini Spinach Soup

You can make a great healthy soup in just 15 minutes with this easy recipe. Enjoy! 

Ingredients:

2 packages of frozen tortellini soup mix (I use Angy’s)

2 scallions (finely sliced)

1/2 roasted red pepper (cut into small cubes)

4 cups of fresh spinach

Black pepper for garnish

Chopped scallions for garnish

Preparation:

Cook the tortellini to package directions. Add scallions, red pepper and spinach during the last 5 minutes of cooking time.

Season with black pepper and scallions before serving.

 

 

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30 Minute Tortellini Kale Vegetable Soup

Nothing is more comforting than a hearty bowl of soup in a snow storm! This soup cooked in 30 minutes so it’s an easy lunch or dinner. It’s packed with vitamins and protein from the kale and chick peas,  and if you’re a vegetarian, simply substitute the broth using vegetable broth and use cheese tortellini instead of meat. You can also cheat a little by using a tortellini soup mix which I often do! Enjoy and stay warm this month. Spring in just around the corner!

Tortellini Kale Vegetable Soup

Ingredients:

1 (12 oz.) package of uncooked tortellini with meat or cheese

4 cups of kale (roughly chopped)

2 large carrots (sliced into 1/4 inch)

1 28 – 32 oz can cooked chick peas

1 large onion (finely chopped)

1 32 oz can of chopped tomatoes with Italian seasonings

4 cups chicken broth

4 – 6 cups water

2 cloves garlic (finely minced)

1 bay leaf

1/4 cup olive oil

Salt

Pepper

Preparation:

Saute the onion, carrots and bay leaf in the olive oil for a few minutes. Add the tomatoes and let simmer for 5 minutes.

Add the broth, water, salt and pepper and let come to a boil. Add the chick peas, kale, and tortellini. Let come to a roiling boil. Reduce heat to medium and let cook for about 20 minutes or longer depending how you like your vegetables. Taste soup and add more seasonings if desired.

Add a drizzle of olive oil and more pepper to bowl before serving. Serve with crusty bread and butter and your dinner is served!

Kale photo credit (http://www.onceuponachef.com/2014/06/asian-kale-slaw-ginger-peanut-dressing.html)

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White Minestrone with Turnip Soup – Sopa de Nabo com Feijão Branco

This White Minestrone Soup is a bowl of comfort on a cold winter day. Serve the soup with crusty bread and dinner is served!

If you’re not a fan of turnips, you can substitute with squash or add more carrots.

If serving the soup the next day and you find the soup has thickened, simply add a little boiling water to thin it out.

Ingredients:

1 large onion (finely chopped)

2 stalks celery (finely chopped)

1 bay leaf

2 tablespoons olive oil

2 large carrots (diced)

1 small 2 inch piece of presunto (Portuguese prosciutto) or pancetta

1 large turnip (chopped)

4 cups of chicken broth

4 cups of water or more

2 cups cabbage (finely shredded)

1 – 28 ounce can white cannelloni beans

8 ounces of elbow macaroni

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon parsley (finely minced)

Olive oil for garnish

Preparation:

In a heavy soup pan, saute the onion, celery, presunto and bay leaf in the olive oil for a few minutes for the flavors to incorporate.

Add the turnip, water, broth and salt. Let come to a boil and cook for about 15 – 20 minutes on medium heat until the turnip is tender.

Puree the soup with an immersion blender to your desired consistency. Add the pasta and carrots and cook for 10 minutes stirring once in a while as the soup thickens. Add the beans and let cook for 10 minutes stirring once in a while.

In a separate small pan cook the shredded cabbage in water for about 5  minutes until slightly tender but not overcooked.

Add the cabbage, parsley and pepper to the soup, stir well and taste for saltiness. Add more salt and pepper if desired.

Pour soup into bowls and garnish with a little olive oil.

 

 

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30 MinuteTortellini Minestrone Soup

When I owned ran my deli/coffee shop I made soups every day so I had to come up with new soups for a change to the menu. This Tortellini Minestrone Soup was one of my favorites to make because it was so simple, yet full of flavor. If you’re looking for a quick fix dinner on a cold day, you’ll just love how easy this is to make. It pairs perfectly with a grilled cheese sandwich or even a big slice of crusty bread! Enjoy!

Ingredients:

1/2 pound of fresh or frozen tortellini

1 28 -32 oz. can red kidney beans

1 16 oz can of chick peas

1 can chopped tomatoes

1 bay leaf

2 large carrots (sliced to 1/4 inch)

1 large celery stalk (diced)

1 medium onion (diced)

2 cloves garlic (diced)

2 tablespoons olive oil

4 cups chicken broth

4 cups of water

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon or more fresh chopped basil

1/2 teaspoon oregano

Parsley for garnish

Red pepper flakes for garnish

Preparation:

Saute the onion, garlic, celery, carrot, and bay leaf in the olive oil for about 5 minutes on medium heat. Add the broth, water, tomatoes and seasonings.

Let come to a boil and cook for 5 minutes longer. Add the beans, chick peas and tortellini. Let come to a boil, stir cover and let cook for about 15-20 minutes until tortellini is tender. Taste and add more seasoning if desired. Turn off heat until ready to serve. Add the parsley, red pepper flakes and more olive oil as garnish.

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Pasta Fagioli with Squash Soup | Sopa de Feijão e Abóbora

Nothing says fall like hearty soups made with a thick rich broth made with fall harvest vegetables. I used 3 different kinds of squash from my garden, but you can use whatever you prefer. My husband loves Pasta Fagioli soup, but I added extra flavor and richness with the squash. The soup is even better the next day so don’t be afraid to make this big pot of soup! The next day, just pick some crusty Portuguese bread or make your own Pao Milho – Corn Bread to go along with the soup and dinner is done! P.S. My husband loved it and so will your family! Enjoy the fall harvest!

Look at the beautiful fall colors in these squash

Ingredients:

Note: You may use the following squash or substitute with your favorite.

1 cup Butternut squash (peeled and chopped into 2 chunks)

1 cup Acorn squash (peeled and chopped into 2 chunks)

1 cup Delicata squash (peeled and chopped into 2 chunks)

1 32 oz can of small white cannelloni beans

8 oz (1/2 package) of elbow pasta

1 small onion (finely chopped)

1 stalk of celery (finely chopped)

3 cloves garlic (finely chopped)

3 carrots (cut into 1/4 inch slices)

1 small ripe tomato (seeded and chopped into small pieces)

5 cups or more  of water (depending on how thick you want the broth)

3 cups of chicken or vegetable broth

1/2 teaspoon pepper

1 tablespoon salt

1/4 cup olive oil

1 tablespoon fresh parsley (finely chopped)

1 tablespoon fresh basil (finely chopped)

1 teaspoon piri piri or hot sauce

1 tablespoon shredded Parmesan or pecorino cheese

 Olive oil for garnish

Preparation:

Place the onion, garlic, celery and olive oil in a large soup pan or dutch oven. Cook for a few minutes until the onion is translucent. Add the squash and tomato, salt and pepper and saute for about 5 minutes.  Add the water and broth and let come to a boil. Cover the soup and let cook for about 10 minutes until the squash is tender. Remove from heat and puree vegetable with an immersion blender to your desired consistency. Return to stove and let come to boil. Add the pasta, beans and the carrots and let cook on medium heat for about 10 minutes until the pasta is almost fully cooked. Add the parsley, and basil, stir and taste. Add the piri piri sauce if desired and more salt and pepper if needed. Remove from heat until ready to serve. The soup will thicken the longer it sits. Add a drizzle of olive oil and a the shredded cheese into each bowl if desired when serving.

 

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Easy Chicken Noodle Soup – Canja Simples

A perfect remedy for a Spring cold. This Chicken Noodle Soup will be ready in under 60 minutes. I used stars, but you can use rice or any favorite small pasta.

Ingredients:

6-8 cups of water

1 Chicken leg quarter

1 cup of star or any small soup pasta

1/2 small onion (chopped into small pieces)

1 garlic clove

2 medium carrots (thinly sliced)

2 stalks celery (Chopped into small pieces)

2 chicken boullion cubes

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon crushed red pepper flakes

Parsley for garnish

Preparation:

Bring water to a boil in a medium pan. Add the chicken, onion, garlic, 1 celery, salt, and bouillon cubes. Let come back to a boil, cover and let cook for 45 minutes on medium heat.

After the 45 minutes remover the chicken from pan. When cool,  remove the meat from the bone and chop into small pieces.

Add the chicken back into the soup along with the pasta, remaining carrot, celery, pepper flakes, and black pepper. Cook on medium uncovered for about 10 minutes.

If you want a thinner soup, add more water and let it come to a boil. Taste and add seasonings to your taste.

Serve with parsley flakes and more red pepper flakes if desired.

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Cabbage Vegetable Soup | Sopa de Vegetais com Couve

When I owned a small restaurant for many years, I made home made soup for the customers every day. When I add up all the soups I’ve made in my life, it numbers in the thousands and by now I can make soup with my eyes closed! This soup is full of flavor and good for you! Enjoy!

Ingredients:

1/2 pound pork or beef with bone

2 medium potatoes

1 small head of cabbage or savoy cabbage (chopped into  pieces)

2 large carrots

1 large onion

1 small rutabaga

1 bay leaf

1 tablespoon salt

1 teaspoon crushed black pepper

1/4 cup olive oil

1 beef or chicken bouillon cube

8 cups water or more

Preparation:

In a large soup pan, place half of the olive oil, and all vegetables except the cabbage and pork. Let come to a boil and add the meat. Cover and let cook on medium for 45 minutes.

Remove meat and 1 carrot. Chop the carrot and reserve for later. Puree the remaining vegetables with an immersion blender to your desired consistency. If you prefer the vegetables chunky you don’t have to puree them.

Add the meat bone and the cabbage to the soup, cover and cook for another 20 minutes.  Remove the meat from the bone and add it along with the reserved carrot back into the soup. Stir, taste and add the remaining olive oil and more salt if desired.

Serve with crusty bread for a complete meal! Enjoy!