Soup-er Easy Suppers
It seems that Old Man Winter has a firm grasp on NEPA. During these cold and blustery months, I turn to soups for an easy but filling supper. I like to try new flavors and go beyond the traditional chicken noodle or tomato bisque.
Two of my favorites are Creamy Cauliflower Soup and Sausage and Pepper Soup. These can both be made in 30 minutes which is perfect for busy schedules. You can also double the batch and freeze the extras for another meal.
Some of my other favorite soups are:
Stuffed Pepper Soup
Classic Italian Wedding Soup
Creamy BLT Soup
(All of these recipes are available at itisakeeper.com/nepafamilytimes)
Sausage and Pepper Soup
1 pound sweet Italian sausage-casings removed
2 bell peppers, diced
1 large onion, diced
1 (24 oz) jar roasted garlic spaghetti sauce
1 (14 oz) can diced tomatoes
3 cups water
3 cups chicken broth
8 oz pasta, I used rotini, but any small shaped pasta will work
Fresh-grated Parmesan cheese for garnish
Add sausage, peppers and onions to a large skillet.
Cook until sausage is browned and cooked through, breaking up sausage into bite sized pieces.
Add spaghetti sauce, water, chicken broth and uncooked pasta.
Bring to a boil; reduce heat and simmer for 12 minutes.
Serve with freshly-grated parmesan cheese.
Creamy Cauliflower Soup
4 cups vegetable broth
1 large head of cauliflower, chopped into florets
2 large potatoes, peeled and chopped
1 onion, chopped
2 carrots, peeled and chopped
2 cloves of garlic, chopped
Salt and pepper to taste
1/4 cup milk
Add the vegetable broth to a large pot.
Add cauliflower, potatoes, carrots, onions, garlic and salt and pepper; bring to a boil.
Reduce heat and simmer for 15 minutes or until vegetables are soft.
Use an immersion blender or food processor to puree the soup to desired texture.
Return soup to low heat and add almond milk; heat through.
If you want to thin the soup, simply add more broth or milk.