I have always been semi-famous for my soups so they are my most requested recipes. Here I will start adding them over the winter as I cook. In the meantime, I have a few done and will share my favorites from this site!
Italian flavors blend in a creamy, satisfying soup that has potatoes, italian sausage, and kale. I like a kick, so I use spicy sausage and add crushed red pepper flakes. The heavy cream really pulls this soup together and makes it restaurant-worthy! Don't forget a fresh, crusty loaf of bread for dipping.
"Souper” easy to make!"
I don't remember where the basis for this recipe came from- we have been enjoying our tweaked out version for so many years. Talk about a delightful but subtle flavor combination. The secret ingredient is the cumin seeds- they add that special something!
There are many versions of this soup out there, but this is a very simple soup to make that your guests will rave about. We have been serving this recipe for many years now- it is our most requested soup.
Some of Italy's finest ingredients make up this warming soup.
Adapted from 'Pasta Cooking' by Parragon.... the original recipe called for spinach, which I didn't fancy, so I subbed zucchini. I get the impression that our zucchini are generally a bit smaller than those in the Northern hemisphere, so balance the amount used with your other vegetables, just feel your way! You don't want your soup to be over-loaded with any one vegetable.
Hope you enjoy!
This is served in Bologna, Italy. Leonida Restaurant! The noodles are made from bread crumbs and egg. This could be one of the best soups ever made in Italy in my opinion! If you like soup, you will fall in love witht this soup and serve it all the time!
From www.TopSecretRecipes.com It's finally here! What everyone's been waiting for! Just in time for winter, this soup is sure to warm your soul with it's savory flavor and wonderful aroma. I've asked many an Olive Garden waiter for this recipe, but none gave it to me in detail. One waiter told me the secret ingredient was to add a little red wine to the stock, but I'll leave that up to you to try.
Smooth, creamy, and OMG so good! This recipe comes from Brattens which used to be located in Salt Lake City, Utah, years ago. It's been gone for years, but this clam chowder lives on. What a legacy! The restaurant gave me the recipe back in the middle 60's.
This version of cheese soup came from our local grocery chain in their monthly magazine. It has a little more sophisticated taste to it making it perfect for company. We love this soup in front of the TV on chilly days with some great crusty bread!
There are a number of recipes out there that try to duplicate Olive Garden's "Zuppa Toscana" appetizer soup but they usually call for artificial ingredients or seriously lack in flavor.
With or without the addition of chopped kale leaves this all-natural and economical family dish is chock full of traditional flavors and is nearly identical to Olive Garden's signature dish.
Hint: To reduce the fat content of this soup make sure to remove the kale leaves before serving; they absorb grease.