Italian Sausage Soup

Print Recipe
Italian Sausage Soup
Hearty soup. You can add rice to the recipe if desired.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Heat olive oil in a large Dutch oven over medium-high heat. Add the sausage and cook, breaking up in to chunks until fully browned. Add the onion, garlic, and fennel seeds, and cook 2 minutes, just until fragrant. Add the chile flakes, broth and tomatoes. Bring to a boil, then lower heat and simmer 40 minutes, stirring occasionally.
  2. Stir in kale, stirring until wilted. Taste and adjust soup with salt and pepper. Serve in bowls topped with cheese. Enjoy!
Recipe Notes

Recipe adapted fromĀ Always Order Dessert

Lasagna

Print Recipe
Lasagna
Meat and cheese packed lasagna that is absolutely delicious.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a large pot over medium heat, add in the sausage and ground beef. Use a wooden spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is browned. Stir in sugar, basil, fennel, oregano, 1/2 tsp salt and pepper to taste, and 1/4 cup parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and chicken broth. Stir well and bring to a simmer. Reduce heat to low and simmer 1 hour stirring occasionally.
  2. Meanwhile place lasagna noodles into the bottom of a pan. Pour hot water over the noodles, making sure the pasta is completely immersed in water. Let them soak for 30 minutes, then drain and discard water.
  3. In a mixing bowl combine ricotta with egg, 2 Tbsp parsley, 1/2 tsp salt, and nutmeg. Refrigerate until ready to assemble lasagna.
  4. Preheat oven to 375F. Lightly grease a deep 9x13 pan.
  5. To assemble spread about 1 cup meat sauce in the bottom of the pan. Place 3 noodles on top. Spread with 1/3 of the ricotta mixture. Top with 1/4 of the mozzarella slices. Spoon 1 1/2 cups meat sauce over the mozzarella, then sprinkle with 1/4 cup parmesan. Repeat layering 2 more times to create 3 complete layers. To finish, place a final layer of pasta, topped with another 1 cup meat sauce to cover the pasta. Top with the remaining mozzarella and parmesan. Cover loosely with foil.
  6. Bake for 25 minutes. Remove foil and bake an additional 25 minutes. Enjoy!
Recipe Notes

This recipe was adapted fromĀ The Stay at Home Chef

Pork Chili with Polenta

Print Recipe
Pork Chili with Polenta
Polenta and chili, not your regular chili, more like a meat sauce. This recipe is super yummy.
Servings
4-6
Ingredients
Servings
4-6
Ingredients
Instructions
  1. Roast the red pepper over a gas flame, turning with tongs, or broil until the skin is blackened. Transfer to a bowl, cover and cool. Peel, seed and chop the pepper.
  2. Heat the olive oil in a Dutch oven or other heavy pot over medium-high heat. Add the sausage and pancetta and cook until well browned. Add the ground pork, thyme, fennel, garlic, chili peppers, onion, oregano, and roasted red pepper, and cook until soft, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Deglaze the pan with the wine, stirring and scraping up any brown bits from the bottom of the pan. Add 2-3 cups chicken stock and simmer for a few minutes.
  3. Bring 2 cups chicken stock and the milk to a low boil in a saucepan. Whisk in the polenta and cook, whisking until thick but pourable, 2-3 minutes. Remove from heat and add the butter and then the cheese, stirring until melted. Season with salt and pepper.
  4. Ladle the polenta into shallow bowls and hollow out the center. Fill with the chili and top with more cheese. Enjoy!
Recipe Notes

Recipe adapted from Rachael Ray.