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SAUSAGE AND SPINACH SOUP

Sausage, Spinach and Pasta Soup - TSLCThis Sausage and Spinach Soup is great anytime.  We love it with my recipe for fried cornbread.  I love having soup made and in the refrigerator that I can reheat for lunch.  This is good with grilled cheese, too, or just add your favorite shredded cheese on top of the soup.

1 (14 ounce) package Smoked Sausage, sliced in rounds (Could use Italian or Polish, too)

1 tablespoon olive oil or cooking oil

3 (14.5 ounce) cans chicken broth

1 medium onion, chopped

2 medium sized carrots, scraped and sliced

1/2 cup chopped celery

1/4 teaspoon black pepper

1/2 teaspoon salt

1 teaspoon minced garlic

1 teaspoon dried oregano

2 cups chopped fresh baby spinach

1 (15.5 ounce) can red beans, drained and rinsed (could use pintos or even navy beans)

1 cup small pasta shells (could use whatever pasta you like)

Brown the sausage in the olive oil.  Drain if needed.  In a large pot combine sausage, chicken broth, onion, carrots, celery and spices.  Add the beans and bring to boil, turn down to simmer and let cook until carrots and celery are cooked. This takes about 20 minutes.  Add pasta shells and baby spinach and cook 10 to 15 more minutes until pasta is tender.  Makes about 2 1/2 quarts of soup.  Keeps well in the refrigerator for several days. Enjoy!

If you like this recipe, you might also like my recipe for Chicken Tortellini Soup.

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HAM, SPINACH AND RICE SOUP

Ham, Spinach and Rice Soup-TSLC

This Ham, Spinach and Rice Soup is a favorite with my family.  It is good for summer or winter and great with sandwiches for lunch or just anytime.  The fresh baby spinach along with the ham and cheese will make this a favorite dish and one you will love to serve family and friends.

2 tablespoons butter

1/2 cup chopped onion (can use green onions)

1/2 cup chopped green pepper, (could use red pepper or hot peppers if you like it hot)

1 clove of garlic, minced

1 (4 ounce) can mushrooms, drained

1 (14.5 ounce) can chicken broth

1 1/2 cups water

1 (4.2 ounce) box Nature’s Way Rice A Roni Long Grain and Wild Rice

1 (12 ounce) can evaporated milk

2 cups chopped fresh baby spinach (could use frozen)

1 carrot, shredded (Optional)

1 1/2 cups chopped, cooked ham

1 1/2 cups shredded parmesan cheese

1/2 teaspoon black pepper

1 teaspoon salt

1 teaspoon dried parsley

Saute’ onion, green pepper, garlic and mushrooms in the 2 tablespoons butter in your soup pot.  Add the chicken broth, water and contents of the box of rice.  Bring to boil, turn down to simmer and cook for about 15 minutes.  Add evaporated milk, baby spinach, carrot,  ham and cheese.  Stir in pepper, salt and parsley.  Simmer another 20 minutes to let spinach cook.  Makes 10 to 12 servings. Enjoy!

Don’t forget to check out my recipe for Chicken Tortellini Soup.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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CHICKEN TORTELLINI SOUP

Chicken Tortellini Soup - TSLC

Soup is one of my very favorite things to eat for lunch.  Give me a bowl of soup and a grilled cheese sandwich and I am happy.  I don’t care if it is summer or winter, soup is still my favorite.  This Chicken Tortellini Soup with a grilled baby swiss cheese sandwich is perfect.

3 cups chicken, cooked and chopped (I use whatever chicken pieces I have on hand and bake it in the oven for my soup)

2 (14.5 ounce) cans chicken broth or about 3 or 4 cups

2 carrots, sliced

2 stalks celery, chopped

1/2 cup chopped onion

2 (14.5 ounce) cans Italian diced tomatoes with basil, garlic and oregano

2 cups water

1/2 teaspoon black pepper

Dash red pepper or hot sauce (Optional)

1 cup chopped fresh baby spinach, uncooked (could use frozen)

2 cups Barilla 3 Cheese All Natural Dry Tortellini

Grated Parmesan cheese ( I add about 1/2 cup of cheese to the soup but you can sprinkle it on top when you serve it, too.)

Combine chicken, broth, carrots, celery, onion, diced tomatoes, water,  black pepper, and red pepper to the pot.  Bring to boil, turn down to medium and cook until carrots and celery are tender. About 15 minutes.  Add spinach and pasta and cook another 10 to 12 minutes or until pasta is done.  Can add Parmesan cheese to the soup or sprinkle on top.  This makes about 10 – 12 servings.  Freezes well and keeps for several days in the fridge. Enjoy!

Note:  You could make this in the crock pot, too. Just cook on low for 6 or 7 hours and high for 4 or 5.  I would add the tortellini in the last hour or so.

Don’t forget to check out these soup recipes:

French Onion Soup
Ham and Black Bean Soup
Ham and Dumplings

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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FRENCH ONION SOUP

French-Onion-SoupThis French Onion Soup topped with French bread,  Swiss and Parmesan cheese will quickly become a favorite.  Yes, I know it is not a Southern recipe but it is a great recipe and onions are healthy and good for you.  Soup is a favorite dish in my household and we are very diversified in our choices.  We love soup for lunch almost every day.  Did you know that onions are high in vitamin C and a good source of fiber?  Onions are sodium, fat and cholesterol free as well.  Studies have shown that onions may be beneficial in preventing gastric ulcers.  Onions contain calcium and iron.  My sister is eighty years old, takes no medicine of any kind and swears by the health benefits of onions.  She eats them every day and says they are great if you have a cold or are not feeling well to “perk” you right up!

3 tablespoons butter or margarine, melted

3 or 4 large yellow onions, peeled and thinly sliced (You could use another type of onion but the yellow ones are best due to their tangy sweet flavor)

2 teaspoons while granulated sugar

1 teaspoon minced garlic

1/4 teaspoon black pepper

1/4 teaspoon salt

2 beef bouillon cubes

2 (14.5 ounce) cans beef bouillon

2 teaspoons Worcestershire sauce

1/2 teaspoon thyme

French bread

Swiss cheese, shredded (about a cup)

Parmesan Cheese, shredded (about a cup)

Melt the butter in a large saucepan or pot.  Add the sliced onions and cook for about 5 minutes until they begin to soften.  Add the sugar, garlic, salt and pepper and cook 15 to 20 minutes longer until brown.  Stir to keep from burning.  Add the bouillon cubes and beef bouillon along with the Worcestershire sauce and thyme. Bring to boil, cover and reduce heat to simmer.  Cook about 20 more minutes.  Makes about six servings.

To Serve:

Combine the two cheeses. Top the onion soup with a thick slick of toasted French bread.  Sprinkle cheese generously over bread and on top of soup.  Broil 1 to 2 minutes until cheese melts.  Note:  Make sure your bowls are oven proof before you put them under the broiler.  If you don’t have oven proof bowls you could try melting the cheese in the microwave.

Enjoy!

If you like this recipe, you might also like my recipe for Chicken Noodle Soup.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

 

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