Good Fall Evening Soup Recipes

  • With the wet and stormy weather coming, I thought I'd share a couple of great stormy day soups!

    Zupa Toscana – 2 recipes
    I LOVE this stuff. Unfortunately, I can't have it on my Nutrisystem plan. But come a cold and stormy January day….Oh Yeah! It's gonna be gooooooood!


    1 pound Italian sausage

    2 large russet baking potatoes sliced in half, and then in 1/4 inch slices

    1 large onion, chopped

    1/2 cup cooked, crumbled bacon

    2 cloves garlic minced

    2 cups kale or swiss chard, chopped {spinach is also good}

    2 cans chicken broth

    1 qt. water

    1 cup heavy whipping cream

    Slice sausages in to coins. Heat in heavy pan {no oil}, stirring constantly until warmed through. Remove from pan and drain on paper towels.

    Place onion, potatoes, chicken broth, water, and garlic in pot, and cook on medium heat until potatoes are done.

    Add sausage, bacon bits, salt, and pepper to taste, and simmer for another 10 minutes.

    Turn to low heat, add kale and cream. Heat through and serve.

    Recipe #2:

    Makes: 6-8 servings


    1 lb ground Italian sausage

    1½ tsp crushed red peppers

    1 large diced white onion

    4 Tbsp bacon pieces

    2 tsp garlic puree

    10 cups water

    5 cubes of chicken bouillon

    1 cup heavy cream

    1 lb sliced Russet potatoes, or about 3 large potatoes

    ¼ of a bunch of kale, swiss chard, or spinach

    Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.

    In the same pan, sautee bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.

    Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.

    Add potatoes and cook until soft, about half an hour.

    Add heavy cream and cook until thoughouly heated.

    Stir in the sausage.

    Add kale just before serving. Delicious!

    Baked Potato Soup, 2 versions!

    Here is a soup that is just really really good for wintery wet days.
    I'll give you the "original" version and then my sisters "played with" one.

    12 slices bacon
    2/3 cup marg.
    2/3 cup flour
    7 cups of milk
    4 large baked potatoes, peeled and cubed
    4 green onions, cut up
    1 1/4 cup shredded cheddar
    1 cup sour cream
    1 teas salt
    1 teas. pepper

    Fry bacon, drain, and crumble. Set aside
    Melt the marg. in a stock pot
    Whisk in the flour til smooth
    Gradually stir in the mild whisking constantly til thickened
    Stir in the potatoes and onions
    Bring to a boil, stirring constantly.
    Reduce heat and simmer 10 minutes.
    Add all else and heat thru til cheese melts.

    6 hearty bowls

    Second version :

    1 cup of bacon ends, cut up
    1 cube of marg.
    1 cup flour
    about 4 cups of water
    1 cup of reg. milk (or just more water or add powdered milk for a milkier taste)
    1 can evaporated milk
    6 baked potatoes, cut up but leave the peelings on
    4 green onions, cut
    salt and pepper about a teas. or so
    1 cup sour cream
    1 to 2 cups shredded cheddar

    Fry the bacon bits and drain most, not all of the fat. Melt the margaringe into this. Add the flour and heat about a minute while stirring. Slowly stir in the first 3 cups of water and then add more as it thickens. Bring just to a boil and stir for a couple of minutes til it is thickend . Add the potatoes and green onions and cook for about 5 minutes or til onions are a bit cooked. NOW add your milks as well as the cheese, sour cream, and seasoning. Heat thru and serve. If it seems tooooo thick just add more water or milk. It's really good served with fresh homemade rolls. If the soup is thick like stew it just spoon onto your roll or bread and it soooooo good.

  • My family really loves soup, the first one I already have, yours sound like less work, I will try it. The others I like also, sound easy, will also try. Thanks for sharing!:D

  • Thanks for sharing your recipes. I'm hungry for soup now. I will have to make both soups soon.

  • Okay not SOUP but someone just gave me this and said its superb!

    Potato Dumplings:
    3 lb potatoes
    1 1/2 cups all sifted flour
    2tsp baking powder
    3/4 tsp tsp salt
    1 egg,well beaten
    2 tablespoons melted shortening or salad oil
    1 cup milk

    (makes about 10 dumplings)

    Boil the potatoes,and use a ricer. If you don't have one, you can use a colander. Push it thru. But. they need to look very "fine."

    sift flour and baking powder/ + salt in a bowl.

    Combine egg/shortening/milk til combined,til dry ingredients are moistened

    Boil water,dropping one at a time

    Cover and cook 10 mins til all comes to the top of the water

    Remove dumplings , keep warm.

  • yours sound like less work, I will try it. The others I like also, sound easy, >>>will also try.

    LOL, I have five kids still at home, I homeschool, I do daycare/preschool for a four year old, and I watch her brother after school.
    For me, it's all about home-cooked, LESS WORK AND EASY!

    The potato dumplings sound good, too. I'll be trying those very soon1

  • My 23 yr. old son came home for me to fix him a homemade meal. I made the Potato Soup, the first one. It was great! I sent him home with a big container of it, I doubled the recipe. He is a US Marine and said he was going to take it to work, and I bet all his Marine friends wanted to know what he was heating. haha!!!!! I love to cook and try new recipes. I also homeschooled my son for 5 yrs. Once the math got to complicated I put him in private school.. He is my only child, how do you do it with 5 kids and a B that requires lots of attention.

  • Glad to know "my" soup did its part to support our troops! LOL

    I don't know how I homeschool, do daycare, and have a B. I guess I wake up in the morning and there they all are! So, I roll up my sleeves and get busy with the day.

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