Category Archives: Soup

Tortellini, Spinach and Sausage Soup


2 lbs. hot Italian sausage
3 carrots, peeled and chopped
1 onion, chopped
4 garlic cloves, chopped
3 quarts chicken broth
2 cans diced tomatoes
2 cans cannellini beans, rinsed and drained
1 Tbsp. dried basil
2 cups dried tortellini
4 quarts fresh spinach leaves
Salt and pepper to taste
1 cup grated Parmesan cheese


Remove casings from sausages and saute in 8 quart stock pot over medium high heat. Cook, stirring often, until brown and crumbly, 8-10 minutes. Spoon out and discard all but 1 Tbsp. fat from pan. Add carrots, onion and garlic. Stir often, until onion is translucent, about 5 minutes. Add broth, tomatoes with juice, beans and basil. Bring to a boil.

Add pasta, reduce heat and simmer with cover on, stirring occasionally until pasta is tender, about 10 minutes. Skim and discard fat. Stir in spinach and cook until wilted, 1-2 minutes. Add salt and pepper to taste. Sprinkle Parmesan cheese over bowls when serving.

Yield: 10 servings.

Adapted from

Salmon Chowder with Asparagus


1 lb salmon fillet
1/2 tsp salt
1/2 tsp pepper
1 tsp minced garlic
1 cup chopped onion
1 cup chopped leeks  (substitute with + cup of onion if no leeks available)
2 tbsp butter
4 cups water
1 cup shredded potato
4 potatoes (~ 1 lb) cut into chunks
1 1/2 cups chopped fresh  asparagus (15 stalks)
1 tbsp minced fresh tarragon (if dried, use less)
1 cup light cream (or milk to be healthier)
1  1/2 tsp salt
1/2 tsp black pepper


Preheat oven to 400.  Set salmon, skin-side-down, in greased baking pan. Sprinkle with salt and pepper; top with garlic.  Roast 15 minutes until cooked through.  Set aside.

Saute onion and leeks in butter.  Add water, bring to a boil.  Add potatoes and simmer 30 minutes.  Add asparagus and tarragon; simmer 10 minutes longer.  Stir in cream.  Pull salmon from skin, break into large chunks, and add to chowder.  Stir in salt and pepper to taste.  Yield: 6 servings.