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Tuscan Style Soup

A tasty soup for many occasions.

Wild Cheff products needed for this recipe:

Ingredients

  • 1/2 lb. of ground venison
  • 1 tsp. of Wild Cheff Tuscan Sausage Spice Blend
  • 1 container/box of chicken stock (I prefer free-range chicken stock)
  • 4 oz. of cheese tortellini (Barilla 4-cheese tortellini is a good choice)
  • 1 medium sized zucchini cut into 1/4 dice (cut in half lengthwise and then in half again, then dice)
  • 1 medium onion, diced
  • 1 large carrot, diced
  • 2 large cloves of garlic, minced
  • 1/4 cup of white wine (wine that is good enough to drink with dinner)
  • 1 can of roasted garlic tomatoes
  • 1 can of white cannelloni beans
  • 1/4 cup of olive oil
  • Shredded parmesan

Instructions

  • 1. Make 1/4"-1/2" sausage balls by mixing 1/2 lb. of ground venison and mixing it with 1 tsp. of Wild Cheff Tuscan Sausage Spice Blend. Place them on plate and set aside.
  • 2. On top of stove, heat up large Dutch oven on medium-high heat. Add olive oil to pan until heated (1-2 minutes).
  • 3. Place diced onion, carrot and zucchini into pan and saute until onions start to turn opaque.
  • 4. Add minced garlic and saute for 1-2 minutes longer.
  • 5. Add wine and cook for 2 minutes (long enough to cook out alcohol).
  • 6. Add chicken broth to pan and heat until it reaches a light boil.
  • 7. Slowly add sausage balls to pan by lowering them into broth with slotted spoon.
  • 8. Bring soup back to light boil and cook for 10 minutes.
  • 9. Drain can of cannelloni beans into colander and rinse with cold water in sink. Add beans to soup.
  • 10. Add can of roasted tomatoes to soup.
  • 11. After soup returns to low boil, add tortellini and cook for another 10 minutes.
  • 12. Shut off heat. Cover Dutch oven and let sit for 5 minutes.
  • 13. To serve, ladle soup into bowl and sprinkle shredded Parmesan to youru liking over soup. Serve with cheesy garlic bread or a loaf of fresh baked crusty baguette.
  • 14. (Note: When choosing wines to cook with, the rule of thumb is that if it is good enough to drink, it is good enough to cook with. Never use cooking wine from the grocery store!)

Instructions

  • 1. Make 1/4"-1/2" sausage balls by mixing 1/2 lb. of ground venison and mixing it with 1 tsp. of Wild Cheff Tuscan Sausage Spice Blend. Place them on plate and set aside.
  • 2. On top of stove, heat up large Dutch oven on medium-high heat. Add olive oil to pan until heated (1-2 minutes).
  • 3. Place diced onion, carrot and zucchini into pan and saute until onions start to turn opaque.
  • 4. Add minced garlic and saute for 1-2 minutes longer.
  • 5. Add wine and cook for 2 minutes (long enough to cook out alcohol).
  • 6. Add chicken broth to pan and heat until it reaches a light boil.
  • 7. Slowly add sausage balls to pan by lowering them into broth with slotted spoon.
  • 8. Bring soup back to light boil and cook for 10 minutes.
  • 9. Drain can of cannelloni beans into colander and rinse with cold water in sink. Add beans to soup.
  • 10. Add can of roasted tomatoes to soup.
  • 11. After soup returns to low boil, add tortellini and cook for another 10 minutes.
  • 12. Shut off heat. Cover Dutch oven and let sit for 5 minutes.
  • 13. To serve, ladle soup into bowl and sprinkle shredded Parmesan to youru liking over soup. Serve with cheesy garlic bread or a loaf of fresh baked crusty baguette.
  • 14. (Note: When choosing wines to cook with, the rule of thumb is that if it is good enough to drink, it is good enough to cook with. Never use cooking wine from the grocery store!)

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