Zuppa Soup

 I was hesitant to make this soup but let me tell you - you won't be disappointed!!! This is an amazing soup that tastes pretty darn close to the original.  The best thing about making it at home is you can control the sodium.  When I get it in the restaurant I feel it is so salty.  So let me know what you think!!!

1 Tbsp Olive Oil

2 Tbsp Butter

1 1/2 lbs Italian Sausage

1 small onion (chopped)

1 Tbsp Minced garlic

5 cups chicken broth

1/2 tsp Red Pepper Flakes

1 tsp Pepper 

1 tsp Seasoning Salt

1 tsp Italian Seasoning

1.5 lbs of white potatoes, sliced into quarters with the skin still on

2 cups Kale

2 oz  Cream Cheese

1 1/2 cups Heavy Whipping Cream

Add the olive oil and butter to the Instant Pot and hit "Saute", add in the onion and saute for 3-5 minutes until they are soft and translucent.

Next, add the sausage and break it down with a wooden spatula/mixing spoon until crumbled (like ground beef) and sauté (stir & set) for another 3-5 minutes. Add the garlic about 1 minute after the sausage is cooking and stir it in.

Pour in the broth and let simmer for about 3 minutes and follow with the seasonings. Stir well

Lastly, add in the potatoes, top with kale, and DO NOT STIR (leave the kale right on top as it will cook down into nothing). Secure the pressure cooking lid, hit “Keep Warm/Cancel” or “Stop” and hit “Pressure Cook” or “Manual” high pressure for 10 minutes (it will take a solid 10 minutes or so to come to pressure due to the amount of volume in the pot). Quick-release when done

Stir in the cream cheese until melted and then add the heavy cream.

Ladle into bowls and serve with some breadsticks. 

Enjoy!

Creamy Chicken Gnocchi Soup

There is something about a rich creamy soup that brings me back to my childhood.  My mom used to make the best creamy chicken noodle soup.  I honestly haven't tried to duplicate hers as she did it off the top of her head. Some day I will have to try.  But until than try this creamy chicken soup.  If you don't like gnocchi try noodles.  But give the gnocchi a try I think you will like it.  I mean how bad can a potato dumpling be??

1 stick butter
1 small onion
2 celery stalks
2 carrots
1 tsp fresh garlic
1/2 cup flour
8 cups chicken broth
1/2 tsp. thyme
1/2 tsp. marjoram
1/2 tsp. white pepper
4 cups half and half
1 box (15 oz) potato gnocchi
4 cups cooked chicken breast*

Melt butter, saute onions, carrots, celery and fresh garlic.  Add flour.  (You want it to be thick and pasty looking.  Gradually add chicken broth.  Stir until thickened.  Add chicken and seasonings.   Add half and half.  Bring to a boil.  Let simmer for about an hour.  Add gnocchi. Turn down to medium and let gnocchi float to top.  Once gnocchi floats to top they should be done.  I generally try one of the gnocchi to make sure it is soft before serving.  You don't want to cook too long as they could get soggy. 

*Note:  If you are short on time just buy a rotisserie chicken or rotisserie chicken breast and cut it up.  Just make sure that you add the stock from the bottom of the package.  It just adds a little bit more chicken flavoring.   

Tim's Chili

This recipe is my husbands recipe.  When he makes chili he doesn't really measure - he just throws in everything till it tastes good.  So this is just approximate on measurements.  You can add or take out to your liking.

Ingredients:

Tomato Juice- amount depends on how much you want to make.  One quart feeds 7-8 people

Hamburger- 1 ½ to 2 pounds per quart of juice. (I like it thick)

Mrs. Grimes Chili Beans- 3 to 4 of the small cans per quart of juice

Onion- 1 large per quart

Green Pepper- 1 per quart

Jalapeno- 1 to 2 per quart finely chopped (remove the seeds, that is where most of the hot is)

Chili Powder- add to taste (start with about 4-5 tablespoons per quart and go from there)

Minced Garlic- add to taste (I don’t use a lot, a teaspoon or two)

Cayenne Pepper- teaspoon or two

Corn Meal- gives it a thick texture.  Add about 2-3 heaping tablespoons and then add to desired thickness. (Chili will thicken as it cooks)

Cilantro- fresh is preferred; just do not add too much as it will overpower the flavor.

You can add whatever else you think might be good in it.  Cook over very; very low heat for at least 4-5 hours, stirring often.  If time permits, let it cool for an hour or so and then re-heat prior to eating.