italian

Italian Meatball Soup Recipe

Abby H.

I posted about this soup earlier in the week on Instagram. It’s easy to make and is super filling. The best part is that you can make it as simple or elevated as you want, and as your budget allows

If you like to make everything from scratch, make your own meatballs and tomato soup. On a financial or time budget- use premade. I double-checked and all ingredients are available at Dollar Tree, so even the tightest budget can try it!

Italian Meatball Soup

Ingredients:

  • 8-12 meatballs (I used these Smithfield Power Bites)
  • 1 can/jar Tomato Basil Soup (I used Rao)
  • 1 14.5oz can salt-free diced tomatoes
  • 6 Oz (half of a 12 oz. bag) frozen onion and pepper blend (I used my slap chopper to make the onions and peppers much smaller pieces)
  • 1T butter or oil
  • 1T minced garlic 
  • 2T chopped sun-dried tomatoes and 1T of the oil 
  • 1c. pasta shape of your choice (I used medium shells)
  • 1 bay leaf
  • parmesan cheese

Directions:

  1. In a deep pot, warm oil and saute the frozen onion and pepper until the onions are translucent and fragrant about 10-15 minutes.
  2. Add in garlic, and sundried tomatoes and it’s oil and stir frequently, until garlic is fragrant.
  3. Add in the soup, bay leaf, meatballs (mine were frozen), and canned tomatoes.
  4. Allow soup to cook covered on medium/low for 15-20 minutes, stirring occasionally.
  5. Pour uncooked pasta into soup, turn to low, and cover again. cook on low for about 10 minutes. Remove bay leaf and serve.
  6. Top each serving with parmesan cheese as desired.

This recipe makes 4-6 servings. It can be easily doubled or tripled.

Tips:

  • It freezes well also.
  • It can be made vegan or vegetarian. Use vegan/vegetarian meatballs and soup.
  • GLUTEN FREE: Substitute GF Meatballs and Pasta

New Recipe: Italian Pot Roast

Abby H.

I got a roast the other day because I really wanted something beefy and comforting, but I didn’t want to make Moosie’s Pot Roast, because while it’s so good, it’s a tad heavy.

I wanted to make something beefy, flavorful, and rich, but not heavy. I pulled out a few cookbooks, looked through the cupboard and the cooler where the veggies are chilling (pun intended), and came up with this. It’s like Oso Bucco, Bolognese sauce, and beef stew had a complicated tryst. All of the fresh vegetables came from our Yasukochi CSA Box.

 

 

 

 

Italian Pot Roast

Serves 4-6

Ingredients:

  • 1 Chuck Roast (2-3 lbs)
  • salt and pepper
  • 4 T. Olive Oil
  • 1 large sweet onion, halved and sliced
  • 1 Bell Pepper, sliced (I used Red, but use whatever you’ve got)
  • 2 Carrots, Peeled and diced
  • 3-5 cloves garlic, diced
  • 6-8 fresh tomatoes, chopped (You can substitute 2 15 oz cans of diced tomatoes if you don’t have fresh)
  • 1 can tomato paste
  • 1/2 cup white wine
  • 1 bay leaf
  • 2 T. Italian Seasoning

Directions:

  1. Salt and pepper the roast and set aside. I recommend allowing the roast to warm up to room temp before searing it.
  2. In a large pan, heat 2 T. olive oil, and saute onions, peppers for about 10-15 minutes, until soft and browned.
  3. Add in carrots and garlic, and allow them to cook for about 5 minutes. Garlic will be slightly browned and fragrant.
  4. While veggies are cooking, chop up tomatoes and add to slow cooker.
  5. Add tomato paste to slow cooker.
  6. Add cooked veggies, bay leaf, and Italian Seasoning to the slow cooker.
  7. Add remaining 2 T. olive oil to the previously used large pan, and allow to warm.
  8. Sear the roast on all sides.
  9. Add roast to slow cooker.
  10. Pour wine into the large pan and turn heat to medium-high. Scrape all browned meat and veggie bits with a wooden spoon. One wine comes to a brief boil and all browned bits are scraped off the pan, pour liquid into the slow cooker.
  11. Cook on low for 6-8 hours.
  12. Put roast beef from the slow cooker, and shred with forks. Return the meat to the slow cooker and stir. Cook for an additional hour.

Serve with mashed potatoes or pasta/noodles of your choice.

Slow Cooker Recipe: Sausage and Peppers!

Abby H.

This recipe is dead simple and so tasty! The best part is you can use any kind of Dinner sausage you want. We used Italian Sausages (made with pork), but you can use whatever you like (including veggie sausages if you are meatless).

You can use fresh or frozen peppers and onions (Yes, you can buy frozen peppers and onions at the store- They are often branded as “Fajita Mix”), it’s really up to you.

And you can load your yumminess onto a hoagie roll, top with cheese and chow down, or top a bed of pasta or Zoodles- It’s really up to you.

The best part is this recipe makes a lot, so there are always leftovers!

Sausage and Peppers Makes 6-8 servings

Ingredients

  • 1 Package Dinner Sausages (Italian or your choice)
  • 2 medium onions, thinly sliced
  • 2 bell pepper, thinly sliced
  • 2 cloves of garlic, minced
  • 1 can of tomato paste
  • 1 small can tomato sauce
  • 1 20-ish ounce can of diced tomatoes
  • 2 T Italian seasoning
  • salt and pepper to taste

Directions:

  1. In your slow cooker, combine all the ingredients.
  2. Cook on low for 6-8 hours.
  3. Turn up to high, remove the lid and cook for 30-45 minutes.
  4. Serve on a roll/bun, on pasta or zoodles.
  5. OPTIONAL- Top each serving with cheese.