Found this recipe in a magazine and though it has multiple steps in preparation it is so worth it. I found the Ancho chilis in the Mexican section of my grocery store and I am told they are the sweetest of all the dried chilies. Hope you like this as much as my family did.
Using meaty bones such as neck bones, steak bones, or shin bones lend great flavor to the broth. This recipe follows the same Italian traditions handed down, with one exception: I like to add slices of cooked polenta just before serving. Make the soup a day ahead and refrigerate it. This makes it easy to remove the fat that has collected and congealed on the surface of the soup.
I've seen several Tuscan Soup recipes out there, so here's mine. I have a penchant for spicy Italian, but please feel free to sub milder ingredients, if that's your thing. I don't know why it would be, but if that floats your boat... Serve with some warm crusty bread and enjoy!
Don't get me wrong...I love Paula Deen! I just took her original recipe and made it my own. My brother and SIL love this over rice.
PLEASE NOTE: You will need a 6-quart crockpot to make this recipe as posted. It makes a lot of soup but it freezes very well.
This broccoli cheese soup is the best that I have ever tasted! I had to beg for over a year to get the recipe. It is not a smooth soup, but more chunky and hearty, thus the chowder title. This is a great recipe for dinner, brunch or even a dinner party.
I've gone to Carrabas many times just for this soup. A lady from my supper club happened to bring this in for our soup theme and it tasted exactly like Carrabas! I've substituted Italian turkey many times and you would never notice the difference. You might also want to sprinkle some fresh basil and Parmesan cheese on top. Its good with a crusty piece of bread!
I tried three of the available recipes for this Carrabba's chicken soup dish - usually called "Mamma Mandola's Sicillian Chicken Soup" - and was not quite getting the results I wanted.
I'm NOT a cook, and live literally thousands of miles away from the nearest Carrabba's restaurant, so I had to improvise a little on the three recipes I found. I am quite happy with the results, though, and it's the closest I've made to this recipe.
It is also a big batch, but I figured if I was spending an afternoon making soup, I should have some to freeze.
Note: I do not have a local grocery store, so had to substitute some ingredients that you many not have to....but it worked for me. ;-)
I rounded up some recipes today to use my various truffle oils with. I haven't tried this one yet. Bacon gives this soup added oomph and truffle oil makes it special. Can be made 1 day ahead. Cool slightly; cover and chill. Rewarm before continuing.