The term “wedding soup” is a mistranslated phrase of the Italian language phrase “minestra maritata (“married soup”),” which is a reference to the fact that green vegetables and meats go well together. The minestra maritata recipe was long popular in Toledo, Spain, before pasta became an affordable commodity to most Spaniards. The modern wedding soup is quite a bit lighter than the old Spanish form, which contained more meats than just the meatballs of modern Italian-American versions. This version uses sausage for the meatballs, but you could use beef or even ground turkey. I used the ever popular kale as the green, but it could be spinach or other hearty greens.
Italian Wedding Soup
- 1 pound italian sausage
- ¼ cup ricotta cheese
- ¼ cup pesto
- ¼ cup grated parmesan cheese
- Kosher salt and freshly ground pepper
- 2 Tbsp extra-virgin olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried Italian seasoning
- 4 cups low-sodium chicken broth
- 2 cups kale, chopped
- 4 ounces ditalini pasta
- Chopped fresh parsley
- Preheat the broiler.
- Line a rimmed baking sheet with foil.
- Combine the sausage, ricotta, pesto, parmesan, ½ tsp salt and ½ tsp of pepper in a large bowl.
- Mix with your hands until just combined.
- Form into 24 small meatballs, about 1 tablespoon each.
- Transfer to the prepared baking sheet.
- Broil until lightly browned.
- Meanwhile, heat the olive oil in a medium Dutch oven or pot over medium-high heat.
- Add the onion, garlic, Italian seasoning and ½ tsp salt.
- Cook, stirring, until the onion is softened.
- Stir in the chicken broth, 2 cups water, kale, and ditalini.
- Cover and bring to a boil, then partially uncover and reduce the heat to simmer.
- Cook until the pasta is al dente, about 10 minutes.
- Add the meatballs and simmer, uncovered, until warmed through.
- Season with salt and pepper.
- Drizzle each serving with olive oil and sprinkle with parmesan and parsley.
You can either start this in the morning in the slow cooker or, if you forgot, cook it in the oven in the evening. Either way it is rich, delicious, hearty, and comforting.
Pork Ramen Noodle Bowls
- 1.5 pound pork tenderloin, excess fat trimmed
- 8 cups chicken stock
- 3 Tbs. miso paste
- 4 Tbs. soy sauce
- 1 tsp fish sauce
- 1 lime, juiced
- 4 packages ramen noodles (save seasoning packets for another use)
- 4 cups baby spinach
- thinly sliced radishes
- julienned carrots
- hardboiled eggs
- sliced scallions
- lime wedges
- sambal oelek or sriracha
- crushed peanuts or cashews
- sesame oil drizzle at the very end
- Preheat your oven to 450.
- Heat a little olive oil in a cast iron skillet.
- Season the pork all over with salt and pepper.
- Sear the pork in the pan, until browned on all sides.
- Then slide the pan into the hot oven and roast for 15-20 minutes.
- Flip the meat at the 7-10 minute mark.
- Add the chicken stock to a slow cooker.
- Season the pork all over with salt and pepper.
- Add pork to the slow cooker.
- Cook on low about 6-8 hours.
- Remove pork and let rest for about 10 minutes.
- Shred and chop into bite-sized pieces.
- To a large pot or slow cooker, add the chicken stock, miso paste, soy sauce, fish sauce and lime juice.
- Bring to a simmer.
- Add the noodles and cook until al dente, just a few minutes.
- Add the spinach and cook until wilted, about a minute.
- Using tongs, divide the noodles among 4 bowls, then ladle the broth over them.
- Nestle the shredded pork right on top of the soup.
- Garnish with as much or as little of the toppings as you what.
- Finish with a tiny drizzle of sesame oil.
I have not added any new recipes in a long time. We have all been very busy. Now stew does not sound all that good in the summer. But here in Colorado, we are having a mild rainy summer. So I thought I would try this quick thick soup, or stew if you want to call it. It is pretty good. I am trying to make smaller portions, because in a month our youngest child goes off to coolege. You will probably be seeing some cooking for two dishes very soon.
- 3 Tbsp olive oil
- 2 stalks celery, medium dice
- 2 carrots, medium dice
- 1 small onion, medium dice
- 2 cloves garlic, minced
- 1 Tbsp tomato paste
- Salt and freshly ground black pepper
- 1 (14 1/2-ounce) can chopped tomatoes
- 2 cups low salt chicken broth
- 1/2 cup fresh basil leaves, torn into pieces
- 2 bay leafs
- 1/2 teaspoon dried thyme leaves
- 2 chicken breast with ribs (about 1 1/2 pounds total)
- 1 (15-ounce) can kidney beans, drained and rinsed
Serving suggestion: crusty bread
- Heat the 1 tablespoon oil in a heavy 6 quart saucepan over medium heat.
- Brown the chicken on both sides and set aside.
- Add two tablespoons oil over medium heat.
- Add the celery, carrot, and onion.
- Saute the vegetables until the onion is translucent.
- Add the garlic, salt, pepper, and thyme.
- Cook until fragrant.
- Add the tomato paste, and cook until it starts to darken.
- Stir in the tomatoes with their juices, chicken broth, basil, and bay leaf.
- Add the chicken breasts; press to submerge.
- Bring the cooking liquid to a simmer.
- Reduce the heat to low and simmer gently uncovered until the chicken is almost cooked through.
- Turning the chicken breasts over and stirring the mixture occasionally.
- Using tongs, transfer the chicken breasts to a work surface and cool until you can handle.
- Discard the bay leafs.
- Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency.
- Discard the skin and bones from the chicken breasts.
- Shred or cut the chicken into bite- size pieces.
- Return the chicken meat to the stew.
- Bring the stew just to a simmer.
- Season with salt and pepper, to taste.
- Ladle the stew into serving bowls and serve with the bread.
Here I am sitting at home trying to fight off a cold or flu. My wife and son are going snowshoeing, and I am crazy envious. They will probably be cold and in need of warmth when they return, so I am making some ramen soup. Hopefully, it will make me feel better too.
Slow Cooker Pork Ramen Soup
- 1 slab pork ribs, silver skin removed
- 4 cups low sodium chicken broth
- 1 cup apple juice
- ¼ cup soy sauce
- ¼ cup rice wine vinegar
- 1 tablespoon fresh ginger, minced
- 1 tablespoon chili paste
- The juice of 1 lime
- ¼ cup brown sugar
- 2 cups sliced mushrooms
- Ramen noodles
- Garnish options: Cilantro, sliced carrots, green onions, jalapeños, lime wedges
- Add pork, chicken broth, apple juice, soy sauce, rice wine vinegar, ginger, chili paste, lime juice and brown sugar to the slow cooker.
- Cover and cook on low for 8 hours.
- Remove ribs and shred, discarding bones
- Return meat to the slow cooker along with the mushrooms.
- Cover and cook 20 minutes.
- Add ramen noodles to the pot and cook for 10 minutes or until noodles are cooked completely.
- Spoon into bowls and top with your choice of garnish.
Here is another nice Italian soup, just like you can get at Olive Garden. Quick and easy.
Pasta e Fagioli
- 1 pound ground beef
- 1 small onion, small dice
- 2 carrots, small dice
- 2 stalks celery, small dice
- 2 cloves garlic, minced
- 2 14.5-ounce cans fire roasted tomatoes
- 1 15-ounce can red kidney beans, rinsed
- 1 15-ounce can great northern beans, rinsed
- 1 15-ounce can tomato sauce
- 1 12-ounce can V-8 juice
- 2 cups water
- 1 Tbsp white vinegar
- 1 tsp salt
- 1 Tbsp oregano
- 1 Tbsp basil
- 1 tsp pepper
- 1 tsp thyme
- 1/2 pound ditali pasta
- Brown the ground beef in a large saucepan or pot over medium heat.
- Drain off most of the fat.
- Add onion, carrot, celery and garlic and sauté for 10 minutes.
- Add remaining ingredients, except pasta, and simmer for 1 hour.
- About 50 minutes into simmer time, cook the pasta in 2 quarts of boiling water over high heat.
- Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
- Add the pasta to the large pot of soup.
- Simmer for 5-10 minutes and serve.
It snowed in Colorado today, on September 12. Time to make some hearty, warm up your soul soup. I like to roast the vegetables before adding them at the end to add another layer of flavor.
Mexican Roasted Vegetable Soup
- 3-4 pound boneless pork shoulder
- 2 russet potatoes, medium dice
- 1 large yellow onion, medium dice
- 6 cups low sodium chicken broth
- salt and pepper
- 3 Tbsp chili powder
- 2 tsp cumin
- 3 cloves garlic, minced
- 5 roma tomatoes, halved and seeds removed
- 3 hatch chiles
- 3 jalapenos
- 2 yellow squash
- 2 zucchini
- handful green beans
- 2 ears of corn
- Season pork shoulder with salt, pepper, and some of the chili powder.
- Brown on all sides.
- Put in your slow cooker.
- Add potatoes, onions, chicken broth, chili powder, cumin, and garlic.
- Cook on low for 6 hours.
- Chop the remaining vegetables appropriately for size.
- Toss with olive oil, salt, and pepper.
- Roast on grill or under broiler until slightly charred.
- Cut kernels of corn from cob.
- Remove skin from chiles and roughly chop.
- Add to slow cooker.
- Remove pork shoulder from slow cooker.
- Remove as much fat as you can.
- Break up into smaller pieces.
- Return to slow cooker.
- Cook an additional 2 hours.
- Spoon into bowls and serve with your favorite add ons.
- Tortillas, sliced avocado, cilantro, sour cream, etc.
Yes, I know it’s hot outside. But we were craving soup. We eat a lot of soup in the cool weather, but hardly any at all during the warm months. I just could not wait. So here is a wonderful tasty soup with a couple of summer vegetables thrown in. Enjoy and dream of cool nights. They are on their way. I saw Orion peeking over the morning horizon this weekend. Winter is coming.
- 2 whole Zucchini, large dice
- 2 whole Yellow Squash, large dice
- 8 ounces by weight White Mushrooms, large dice
- 2 Tbsp Olive Oil
- Kosher Salt To Taste
- 2 Tbsp (additional) Olive Oil
- 2 whole Carrots, large dice
- 1 whole Medium Onion, medium dice
- 3 stalks Celery, medium dice
- 4 cloves garlic, minced
- 1 Tbsp Oregano
- 8 cups Low Sodium Chicken Broth
- 2 cans Cannelini Beans, Rinsed
- 2 cups Cut Green Beans, one inch length
- 8 ounces Pasta Shells, Uncooked
- 1 can Petite Diced Tomatoes With Juice
- Salt And Pepper, to taste
- Parmesan Cheese, Shaved
- Preheat oven to 500 degrees.
- Toss cubed zucchini, squash, and mushrooms in a bowl with olive oil and a sprinkling of kosher salt.
- Arrange onto two sheet pans.
- Roast in the hot oven for 10 minutes, or until brown and black parts begin to show.
- Broil if necessary.
- Remove from oven and set aside.
- In a large pot, heat olive oil over medium heat.
- Add carrots, onions, garlic, and celery.
- Cook for 10 minutes, stirring often.
- Add oregano and stir until fragrant.
- Pour in broth and bring to a boil.
- Reduce heat to low and simmer for ten minutes.
- Add cannelini beans and green beans.
- Simmer for five minutes.
- Add pasta and simmer an additional five minutes.
- Add canned tomatoes, stir, and simmer for an additional five minutes on low heat.
- Check for seasonings, adding salt, pepper, and more oregano if necvessary.
- Add roasted vegetables at the very end.
- Stir and allow to simmer and heat for a five minutes before serving.
- Add more broth if necessary to increase liquid amount.
- Serve with Parmesan shavings and crusty Italian bread.