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Italian Wedding Soup

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You don’t have to be Italian to love this easy-to-make soup! It is very popular when I serve it, and makes a great meal with hot crusty Italian bread or garlic bread.

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Italian Wedding Soup Yum
Course Soups
Cuisine Italian
Prep Time 1 hour
Cook Time 45 minutes
Servings
people
Course Soups
Cuisine Italian
Prep Time 1 hour
Cook Time 45 minutes
Servings
people
Recipe Notes

To Cook Pasta: In water, add 2 tbsp Redstone Tuscan Herb Olive Oil.  Cook pasta, el dente.  Drain, set aside.

Mix meat, bread crumbs, cheese, onion powder, eggs, salt and pepper together and roll into tiny meatballs.  Brown in Redstone EVOO.  Drain onto paper towels and set aside.

In pot, add 4 quarts Chicken Broth, Redstone I LOVE Garlic Spice blend, carrots and celery.  Bring to a boil.  Add meatballs and 1 lb finely chopped escarole.  Reduce heat and simmer 45 minutes.

Add drained, cooked pasta.  Season to taste with salt and pepper.

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Butternut Squash Soup

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Hearty and super easy to make.  You can even freeze it and just microwave for a warm bowl of soup on a chilly day. The product used in this recipe is our signature Redstone EVOO, Redstone Maple Balsamic, and Redstone Coconut Balsamic.

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Butternut Squash Soup Yum
Course Soups
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Servings
people
Course Soups
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Servings
people
Recipe Notes

Heat large pot over medium heat.  Add Redstone EVOO, shallots, and garlic.  Salute for 2 minutes stirring frequently.  Add butternut squash, curry powder, and ground cinnamon, season with Redstone salt and pepper to taste.  Stir to coat, then cover and cook for 4 minutes, stirring occasionally.

Add coconut milk, vegetable broth, Redstone Maple Balsamic.  Bring to low goal over medium heat until squash is tender.  Puree in blender until smooth.  Taste and adjust seasonings.  Serve hot with garnish.  Optional: Chili garlic paste or toasted pumpkin seeds.

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