Tuscan Sausage and Kale Soup

tuscansoup
Ingredients: 

1 lb (450g) Hot Italian sausage (or turkey sausage). I used 3 Turkey Hot Italian sausage from Whole Foods
Bacon Cooked – 4-6 strips (chop into small pieces)

1.5-2 large onion, chopped
5 cloves garlic, minced or sliced
1 teaspoon dried oregano
3/4 cup sun-dried tomatoes – chop and soak in water. Add water just enough to soak it. Microwave for 1 minute with water to make it soft.
Salt and freshly ground black pepper
32oz low-sodium chicken broth
1 bunch kale, leaves stripped and chopped. (I used 8oz chopped& washed kale pack)
1.5 cup heavy cream
2-3 teaspoon red pepper flakes crushed  – (change according to your spice level)

1/4 cup shredded grated Parmesan, for serving
Fresh chopped parsley, for garnishing/serving

 

Instructions:

Heat a  large skillet (cast iron preferred), add few tsp’s of oil to brown sausage meat. Cut open sausage into half – lengthwise, and place them on the heated skillet over medium heat.  Make sure the sausage’s inside faces down. Brown the ground sausage together until cooked through. You can break the sausage into small chunks while cooking.

Drain grease, if there is any, and transfer sausage  into a 6-quart slow cooker.
In the same skillet, add olive oil and sliced garlic,  chopped onions, and chopped bacon and saute until translucent and fragrant. Add crushed red pepper flakes, oregano, salt, and pepper, and sauté for a minute. Then add kale and sauté for few more minutes until kale reduces its volume.

Add the above onion and kale mix to the slow cooker. Add the chopped, softened Sun dried tomatoes. Add the chicken broth. Mix until combined.

Cook on high for 4 hours or on low for 8 hours. I usually use low setting and leave it until I come back from work.. Most likely 9-10 hrs.

After cooking time is up add the heavy cream and mix until combined. Leave in slow cooker for another 15 minutes. When it is done, change slow cooker setting to “Keep warm”

Taste, season with salt and pepper as needed, to taste
Serve hot garnished with chopped parsley, and shredded parmesan cheese. If you like it more spicy, add crush red pepper flakes.

Recipe ideas from:

https://www.eatwell101.com/instant-pot-keto-tuscan-soup-recipe   (Using Instapot)
https://www.eazypeazymealz.com/slow-cooker-zuppa-toscana-low-carb-keto-friendly/  (Using Slow Cooker)

Veggie Coconut milk soup

Sambal paste  – few tsp
coconut milk – 5-6 Tbl spoons
lemongrass – to taste add few pieces and see
Soy Sauce
White wine vinegar (or rice vinegar) – 2 tsp (to taste)
Fish sauce
Oyster sauce
Chicken broth
Chicken breast or tenderloin
Cilantro
Ginger garlic
Green chili – 5
Cabbage, carrot, beans, bok choy, onion
Salt,
Oil to saute chicken, ginger, garlic, chili and sambal paste

Award Winning Chili

I followed this recipe and it came out veryyyy goooood……

http://allrecipes.com/recipe/78299/boilermaker-tailgate-chili/

I followed suggestions from reviews and made some changes to the above recipe. Here are the changes made:

1) I used 4-5 hot italian sausages (uncooked) for sausage. Opened them up to get the ground meat inside. Mixed this with ground beef and cooked together as explained in the recipe

2) 4 (15 oz) cans chili beans in sauce, NOT drained.

3) I omitted the celery and tabasco sauce,

4) 1 jalapeno instead of chile peppers,

5) I made fresh bacon with thick cut strips and made pieces from it,

6) 1 cup of beer

7) Instead of using 2 (28oz) cans of diced tomatoes with juice, I used 3 (14 1/2 oz) can of diced tomatoes and 1 (14 1/2 oz) can of diced tomatoes with basil/oregano/garlic.

8) I cooked this in a slow cooker for 8-10 hours. We can refrigerate or freeze it, and reheat as well.

Toppings (optional) – Cheddar cheese shredded, Sour Cream, Green onions chopped, cilantro chopped, jalapenos chopped etc.

Creamy Tortellini, Spinach and Chicken Soup

1 medium yellow onion, diced
1/3 cup all purpose flour
1 Tbsp dried basil
2 cloves of garlic, minced
2 Tbsp tomato paste
3 Tbsp olive oil
4 cups chicken broth
2 (14.5 oz) cans petite diced tomatoes
1 to 1 1/2 lbs boneless, skinless chicken thighs
1 tsp salt
1/2 tsp pepper
4 cups frozen cheese tortellini (or you can use fresh)
3 cups packed spinach (you can definitely add more than this if you want)
1/2 cup Parmesan cheese
1 cup heavy cream or 1 cup half and half

1. In a microwave-safe bowl add the onions, flour, basil, garlic, tomato paste and drizzle with olive oil. Microwave for 5 minutes, stirring every 90 seconds or so. (The mixture will be pasty and look weird but don’t worry it will all be okay in the end). Add the mixture to the slow cooker.
2. Add broth, tomatoes, chicken, salt and pepper to the slow cooker. Stir. Cover and cook on LOW for 4-6 hours or on HIGH for 3-4 hours (or until chicken is very tender).
3. Remove the lid and add in tortellini and spinach, Parmesan cheese and warmed cream (cream should be warmed because it may cause curdling if added in cold).
4. Use a fork to remove the chicken out of the slow cooker. On a cutting board, shred or cut the chicken into bite-size pieces. Add the chicken back into the slow cooker. Put the lid back on and cook on HIGH for about 10 more minutes, or until the tortellini are cooked through.

Thanks to http://www.365daysofcrockpot.com/2014/11/slow-cooker-tortellini-spinach-soup.html