Chicken Alfredo Tortellini Soup

September 1, 2012 by

This warm and easy soup is my version of a recipe I found on the Kate in the Kitchen blog. The original recipe used fresh chicken and vegetables, frozen tortellini, and stock. I replaced those ingredients with what I had on hand and added a bit of garlic. It was scrumptious. Next time, I’m thinking of making it, and then transferring it to the crockpot for a few hours so that the flavors deepen a bit. It’s going to make a nice warm treat once the days get a bit chillier.

Ingredients

  • Now with the oregano showing12 oz bag mirepoix blend frozen vegetables (carrots, celery, and onion)
  • 1 13 oz can chunk chicken breast, drained
  • 6 cups chicken stock (or 6 cups water and 6 chicken bouillon cubes)
  • 2 tsp dried basil
  • 1 tsp dried oregano
  • ½ tsp granulated garlic
  • Salt and pepper, to taste
  • 1 8 oz bag cheese-filled tortellini
  • 1 8 oz jar prepared Alfredo sauce

Directions

  1. Spray large dutch oven or soup pot with nonstick cooking spray.
  2. Saute mirepoix in olive oil until soft.
  3. Stir in basil, oregano, and garlic.
  4. Add canned chicken.
  5. Add stock and bring to a boil, stirring occasionally.
  6. Add tortellini and cook until tender, about 15 minutes, stirring occasionally.
  7. Stir in Alfredo sauce and allow to simmer 5 to 10 minutes.
  8. Serve with grated Parmesan and bacon bits garnish, if desired.

Time Required: 30 minutes

Servings: 4

Filed under Italian, Soups & Stews Tagged with , ,

White-Bean and Sausage Stew

November 17, 2011 by

The photo of this recipe, with chunks of sausage and lots of beans, has me ready for a soup night. From the October 2006 issue of All You (original here), this crockpot soup is bound to fill the house with a wonderful aroma!

Ingredients

  • 6 (3 oz.) Italian sausages
  • 1 tablespoon olive oil
  • 1 large onion, sliced
  • 1 clove garlic, chopped
  • 2 (15 oz.) cans white beans (Great Northern or navy), rinsed and drained
  • 1 (28 oz.) can chopped tomatoes, drained
  • 1 tablespoon chopped fresh or 1 tsp. dried thyme
  • Salt and pepper

Directions

  1. Poke holes in sausages and put in a large nonstick skillet.
  2. Add 1/4 cup water; bring to a boil.
  3. Lower heat and cook sausages, turning, until lightly browned and water has evaporated, about 10 minutes.
  4. Transfer to a plate.
  5. Heat oil in skillet over medium-high heat.
  6. Add onion and garlic; cook, stirring often, about 3 minutes.
  7. Add beans, tomatoes and thyme.
  8. Put half of bean mixture into a slow cooker.
  9. Arrange sausages on top, followed by remaining beans.
  10. Cook on high for 4 hours.
  11. Check after 2 hours and add water if mixture looks dry.
  12. Remove sausages; slice thickly.
  13. Season beans with salt and pepper.
  14. Return sausage to stew. (Stew can be kept, frozen and tightly sealed, for up to 1 month.)

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Classic Minestrone

November 16, 2011 by

Oddly, our family has never favored a minestrone recipe. When we think Italian food, it’s always a plate of pasta. This recipe from the October 2011 issue of All You (original here) might be worth sneaking into the line-up however. Everyone likes all those ingredients—and I bet if I add some meatballs, that pot of soup will disappear.

Ingredients

  • 2 carrots, diced
  • 2 ribs celery, sliced
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 28-oz. can crushed tomatoes with liquid
  • Salt and pepper
  • 1 teaspoon Italian seasoning
  • 1 cup small shell pasta or macaroni
  • 1 cup shredded escarole or kale
  • 1 15.5-oz. can cannellini or navy beans, drained
  • Grated Parmesan, for serving, optional

Directions

  1. Combine carrots, celery, onion and garlic in slow cooker.
  2. Pour in broth and stir in tomatoes, 1/2 tsp. salt, 1/4 tsp. pepper and Italian seasoning.
  3. Cover and cook on low for 4 to 6 hours.
  4. Thirty minutes before serving, stir in pasta, escarole and beans.
  5. Cover, increase heat to high and cook until pasta is tender, about 30 minutes.
  6. Season with salt and pepper. Serve hot, sprinkled with Parmesan, if desired.

Variations

  • I will probably add two dozen small meatballs with the vegetables and broth.
  • This would be a great candidate for a bread bowl. Mmm.

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Sausage, Spinach, and Provolone Pizza

November 3, 2011 by

From the October 2009 Real Simple (original online), this tasty pizza is a rustic alternative to the normal delivery pizzas we have. Once I saw the photo of the pizza in the magazine, I knew it was a must-have.

IngredientsPizza photo from magazine

  • cornmeal for the pan
  • 1 pound pizza dough, thawed if frozen
  • 2 tablespoons olive oil
  • 2 links Italian sausage, casings removed (about 3/4 pound)
  • 1 small bunch spinach, thick stems removed (about 3 cups)
  • kosher salt and black pepper
  • 1/3 pound thinly sliced provolone

Directions

  1. Heat oven to 425º F.
  2. Sprinkle a rimmed baking sheet with the cornmeal.
  3. Shape the dough into a 14-inch circle, and place on the prepared baking sheet.
  4. Brush the dough with 1 tablespoon of the oil and bake until puffed and golden, 15 to 20 minutes.
  5. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat.
  6. Add the sausage and cook, breaking it up with a spoon, until no longer pink, 4 to 5 minutes.
  7. Add the spinach and ¼ teaspoon each salt and pepper and cook, tossing, for 1 minute.
  8. Top the partially cooked dough with the sausage mixture and cheese.
  9. Bake until the crust is crisp and the cheese has melted, 12 to 15 minutes.

Filed under Italian, Main Dish Tagged with , ,

Rigatoni in Creamy Tomato Sauce

October 11, 2011 by

A recipe from the September 2011 issue of All You (original here). The note with the recipe suggests, “Try this family favorite for a quick weeknight meal–it only takes about 30 minutes to prepare. For variety, you can swap in another type of pasta that holds sauce well, such as fusilli or bow-tie pasta.”

Ingredients

  • 2 tablespoons unsalted butter
  • 3 ounces pepperoni, finely chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 cup dry white wine
  • 1 28-oz. can crushed tomatoes
  • 1 tablespoon sugar
  • 1/4 cup heavy cream, warmed
  • Salt
  • 1 pound rigatoni
  • 1/4 cup finely chopped fresh basil leaves

Directions

  1. Melt butter in a medium saucepan over medium heat.
  2. Add pepperoni and onion and cook, stirring, until onion is soft, 3 to 5 minutes.
  3. Add garlic and sauté until fragrant, about 1 minute longer.
  4. Add wine and cook, stirring, until almost evaporated, 2 to 3 minutes.
  5. Stir in tomatoes and sugar, bring to a boil, reduce heat and simmer until slightly thickened, 15 to 20 minutes.
  6. Stir in heavy cream.
  7. Season with salt.
  8. While sauce is cooking, bring a large pot of salted water to boil.
  9. Add rigatoni and cook until just tender, about 10 minutes or as package label directs.
  10. Combine with sauce and basil and serve.

Filed under Italian, Main Dish Tagged with ,

Slow-Cooker Tuscan Beans

October 10, 2011 by

A recipe from the September 2011 issue of All You (original here). The note with the recipe explains that “At less than 50 ¢ per serving, this hearty dish will fill you up without emptying your wallet. Complete this meal by serving the beans the Tuscan way, with crusty bread and a green salad.”

Ingredients

  • 1 pound dried cannellini beans, rinsed and picked over
  • 6 cloves garlic, crushed
  • 1 sprig fresh sage
  • Salt and pepper
  • 6 teaspoons extra-virgin olive oil

Directions

  1. Combine beans, garlic, sage, 1 tsp. salt and 8 cups water in slow cooker.
  2. Cover; cook on high until beans are tender, about 3 hours and 15 minutes.
  3. Drain mixture; discard garlic and sage.
  4. Season with salt and pepper.
  5. Spoon into bowls; drizzle each portion with 1 tsp. olive oil.

Filed under Casseroles, Italian, Main Dish, Side Dish Tagged with , ,

Orecchiette with Broccoli, Tomatoes and Sausage

October 9, 2011 by

A recipe from the February 2011 issue of All You (original here). The note with the recipe explains that “Orecchiette ("little ears" in Italian) works well in this dish, but you can substitute penne if you’d like.”

Ingredientsfrom All You

  • 1 tablespoon olive oil
  • 2 cloves garlic, finely chopped
  • 8 ounces hot or sweet Italian sausage, removed from casings
  • 1 15-oz. can diced tomatoes, with juice
  • Salt
  • 1 pound orecchiette or pasta shells
  • 4 cups small broccoli florets (from one head)
  • Shredded Parmesan, optional

Directions

  1. Warm oil in a medium skillet over medium-high heat.
  2. Add garlic and sauté until fragrant, about 30 seconds.
  3. Add sausage and cook, breaking up with a wooden spoon, until it loses its pink color, about 6 minutes.
  4. Add tomatoes with their juice and 1/4 tsp. salt and cook, stirring occasionally, until most of juice has evaporated and sauce has thickened, about 10 minutes.
  5. While sauce is cooking, bring a large pot of salted water to boil.
  6. Stir in pasta and cook according to package label directions.
  7. In last 2 minutes of cooking time, stir in broccoli and continue to cook until pasta is al dente and broccoli is tender.
  8. Drain, return to pot and toss with sauce.
  9. Serve immediately, with shredded Parmesan on the side, if desired.

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Simmered Italian Rice

October 7, 2010 by

Found this tasty-looking recipe on the September issue of All You. It looks like an upscale version of the dish my brother named “Rice with Too Much Rice.” He was 4 or 5, and thought it was Chicken and Rice Soup with more rice than normal.

This variation from Swanson adds spinach and Parmesan. Can’t wait to try it out with some Italian-marinated chicken breasts or pork loin.

Ingredients

  • Simmered Italian Rice1 ¾ cup chicken broth
  • 1 tsp Italian seasoning
  • ¾ cup uncooked long-grain white rice
  • 1 cup chopped fresh spinach (or thawed frozen spinach)
  • ½ cup grated Parmesan cheese

Directions

  1. Heat broth and Italian seasoning in 2 qt. saucepan over medium-high heat to a boil.
  2. Stir in rice and spinach.
  3. Reduce heat to low.
  4. Cover and cook 20 min or until rice is tender.
  5. Stir in the cheese.
  6. Garnish with additional Parmesan cheese, if desired.

Variations

  • A vegetarian version, made with vegetable broth, would be just as tasty.
  • If you’re out of Italian seasoning, substitute 1/3 tsp each of oregano, marjoram, and basil.
  • Saute 1 small onion, diced and a clove of garlic, in some butter till transparent, and add with the rice and spinach.
  • A blend of Romano and Parmesan cheese will work as well.

Time Required: 35 minutes

Servings: 4

Filed under Italian, Side Dish Tagged with ,

Beef and Cheese Pizza Skillet

August 31, 2010 by

Mom found this recipe on a can of corned beef years ago. The corned beef and jack cheese give the casserole a distinctive taste, and because the ingredients are simple, it comes together quickly in a single pot. A nice alternative to the traditional pasta and meatballs, this meal shows up on our table at least once a month.

Ingredients

  • 1 1/3 cups elbow macaroni
  • 4 cups hot water
  • 1 can (12 oz.) corned beef
  • 1 tsp. salt
  • 1 bay leaf
  • 1/4 tsp. black pepper
  • 1 jar (15 oz.) spaghetti sauce
  • 1/2 cup water
  • 1/4 tsp. garlic powder
  • 1/4 lb. Monterey Jack, sliced or grated

Directions

  1. Chop corned beef into chunks (about 1/2" cubes).
  2. Spray a large skillet with a lid or a dutch oven with nonstick cooking spray.
  3. Combine macaroni, hot water, corned beef, salt, bay leaf and black pepper in the skillet.
  4. Bring to a boil, stirring to break up meat further (or as desired).
  5. Reduce heat, cover, and boil gently for 20 minutes, stirring frequently.
  6. Add spaghetti sauce, water and garlic powder.
  7. Return to boiling, cover, and continue cooking for 10 minutes longer.
  8. Dot top with cheese, cover, and cook over low heat for about 1 minute to melt cheese.
  9. Be sure to remind family not to eat the bay leaves when you serve!

Variations

  • Stick with a sturdy pasta for this meal. Wagon wheels or ziti will work, but avoid more delicate shapes.
  • Substitute Muenster for the Monterey Jack if desired.

Time Required: 45 mins

Servings: 4–6

Filed under Casseroles, Italian, Main Dish Tagged with , ,

Bacon Cheddar Muffins

August 30, 2010 by

Cheese. Bacon. What’s not to like with these muffins? Serve them with any meal—breakfast, lunch, or dinner. They’re great at breakfast with your favorite omelet or alongside a warm comfort food soup or casserole.

Ingredients

  • 2 cups Bisquick
  • 2/3 cup milk
  • 1/4 cup vegetable oil
  • 1 egg, beaten
  • 1 cup finely shredded sharp cheddar cheese
  • 1/2 cup bacon bits,
          or 8 bacon strips, cooked and broken into bits
  • 1 tbsp finely chopped chives

Directions

  1. Preheat overn to 375° F.
  2. Spray muffin tin with nonstick cooking spray, or line with paper muffin cups.
  3. In a large bowl, combine the biscuit mix, milk, oil and egg.
  4. Fold in cheese, bacon, and chives. Be careful not to over-stir.
  5. Fill muffin cups three-fourths full.
  6. Bake at 375° for 20 mins or until golden brown.
  7. Cool for 10 mins.
  8. Remove from pan and continue cooling on wire rack.
  9. Refrigerate leftovers. Warm 10-15 seconds in microwave before eating.

Variations

  • Substitute your favorite cheese for a different taste: Mexican cheese blend, Colby-Jack, mild cheddar, etc..
  • Eliminate the bacon and substitute an Italian cheese blend or equal parts Parmesan and Romano. Add 1/2 tsp Italian seasoning with cheese.

Time Required: 45 mins

Servings: 12 muffins

Filed under Bread, Italian Tagged with ,