Zuppa Toscana

Olive Garden inspired soup... Creamy, rich, and hearty!

12oz Nitrate free bacon, cooked, fat drained, crumbled
1lb Spicy Italian Sausage, casing removed
1tbsp EVOO
3 cloves of garlic, minced
1 small yellow onion, diced
4-5c low sodium chicken broth
4 small or 2 large Russet potatoes, thinly sliced
3c baby spinach, roughly chopped
2c heavy cream
1 handful basil leaves, roughly chopped
1tsp crushed red pepper flakes
Kosher salt and freshly ground pepper to taste
1/2-1c freshly grated parmesan cheese

Heat large skillet to medium high heat and cook sausage, crumbling as you cook.  Remove and drain fat.  Set aside.  Heat EVOO in a large stockpot/soup pot or Dutch oven.  Cook garlic and onion, cooking until translucent.  Stir in 4c chicken broth and bring to a boil.  Add sliced potatoes and cook until tender (8-10 minutes), stirring occasionally.  Add additional broth if needed.  Stir in sausage, spinach, and basil, stirring until spinach and basil wilt.  Stir in heavy cream and red pepper flakes, reduce heat to low and cook additional 10-15 minutes.  Season with salt and pepper to taste and serve immediately with bacon and parmesan cheese.

Tomato Basil Chicken Stew

Not always a fan of tomato based soups and stews but this was a winner especially as left overs after a day or two!

1lb cooked, shredded chicken
1-2tbsp EVOO
4 carrots, peeled, diced
1 yellow onion. diced
4 stalks celery, diced
4 cloves of garlic, minced
2 14.5oz cans of fire roasted diced tomatoes with garlic
1 14oz can of cannelinni beans, rinsed
3 c low sodium chicken broth
1 c tomato juice or soup
2 handfuls of spinach, roughly chopped
1 handful of basil, roughly chopped
Kosher salt and freshly ground pepper to taste
1/4 tsp cayenne pepper
pinch of crushed red pepper flakes
freshly grated parmesan cheese

Heat oil in a large stockpot/soup pot over medium high heat.  Add carrots, onion, and celery.  Cook until onion is translucent.  Add garlic and cook additional minute.  Add in tomatoes, beans, broth and tomato juice/soup.  Bring to a boil and add chicken, spinach, basil, and seasonings. Reduce to heat to low, cover, and simmer for 10-15 minutes.  Stir occasionally.  Serve immediately with grated parmesan cheese.

Chicken Parmesan Meatballs

Oh. My. God.  Eric and I have found a new love.  Chicken Parmesan Meatball Sandwiches!

1lb ground chicken breast
1 onion, finely diced
5 cloves of garlic, minced
1 egg, whisked
3/4 c Italian style panko bread crumbs
2tbsp chopped fresh parsley
1/4c chopped fresh basil
1/4-1/2c freshly grated parmesan cheese (to taste)
salt, pepper to taste
Favorite tomato sauce (I used Prego Roasted Garlic)
Mozzarella and parmesan cheese for topping
Long Kaiser rolls

Preheat oven to 375.  Line 2 baking sheets with foil and spray with cooking spray.  In a large bowl, combine chicken, onion, garlic, egg, panko, parsley, basil, parmesan cheese, salt and pepper.  Scoop 1oz of the chicken combo (about the size of a golf ball) and mold into a ball.  Place on prepared baking sheet.  Brush all of the meatballs with tomato sauce and bake for 30 minutes.  Once meatballs are cooked, heat broiler to high.  Heat remaining tomato sauce.  Place meatballs on Kaiser roll, top with sauce and cheese.  Place sandwiches on the second baking sheet and place under the broiler for 1-2 minutes, watching to ensure you don't burn your roll.