Olive Garden Zuppa Toscana Soup (my style)

Nick really likes sausage and this is a great soup that doesn't have too many ingredients.  The only thing I had to buy is the Kale.  The finished product was really good!  I really liked it to and I am not a sausage fan.  Hope you enjoy :)

Ingredients:
1 lb OR 1 cup cooked sausage (spicy if you prefer more heat)
5-7 slices of bacon OR 1/4 cup crumbed bacon
5 medium russet potatoes (with skin)
1 1/2 cup chopped carrot
2 cups kale, chopped
1 cup heavy whipping cream OR 1/3 cup sour cream with 1/3 cup water
1 qt water
2 cans of chicken broth
1/2 large onion OR 1 onion, chopped
2 - 3 cloves of garlic, minced
2 tsp red pepper flakes
salt and pepper

Instructions:
1. Cook sausage and bacon then set aside.

2. Slice potatoes between 1/8" and 1/4".  Try to make the slices about the same so they will cook evenly.  Dice up the onion and mince the garlic.  Throw the potatoes, onion, garlic, chicken broth, and water into a large pot on medium heat until the potatoes are cooked through.

3. Add the sausage, bacon, red pepper flakes, and salt and pepper to taste.  Simmer for another 10 minutes, stirring occasionally.

4.  Prepare the kale by chopping into bite sized pieces.  Kale is wonderful for soups because it holds up to the heat so well.  It's also delicious!

5. During this time the potatoes will start breaking apart into smaller bite sized pieces because they are so tender.  Turn the heat to low and add in the kale and heavy cream.  Let soup heat through and serve.  You can serve this with some grated Parmesan cheese on top.

For things that I changed I marked in the purple color.  The directions are a little different in the original but I think it makes more sense this way.  And I cooked the whole thing in the pressure cooker on the saute setting.  One dish to clean up!  That is the best part!

For the original recipe click here.

Classic Beef Stew (Pressure Cooker)

3 pounds beef chuck roast, cut into 1 1/2 to 2-inch pieces
kosher salt
fresh ground pepper
2 teaspoon olive oil
1 medium onion chopped
3 cups chopped potatoes
3 medium carrots, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, finely chopped
2 cups beef stock
2 tablespoons ketchup
1 teaspoon crushed bay leaves
2/3 cup brown gravy mix (this is used to thicken soup, but you could use a rue as well)
1 cup peas

Season beef chucks with salt and pepper.  Cut all vegetables and set aside (use water for the potatoes to avoid browning).

Turn electric pressure cooker onto "browning".  Add oil and lightly brown the outside of beef chunks, do a single layer at a time - DON'T over crowd the pieces of meat.  When done set aside in a bowl for later.

Now select saute and add onions.  Cook 2 minutes or until translucent.  Stir in Potatoes, Carrots, and Celery.  Saute for 3 minutes  and add garlic.

Once vegetables are soft, stir in 1 cup of beef stock scraping the bottom to loosen it all up.  Cook until 1/2 stock is gone (I didn't wait that long) and stir in ketchup.

Add the beef back in, along with bay leaves and the rest of the broth.  Set on High Pressure for 10 minutes.  When the beep sounds use Quick Pressure Release.  When pressure has escaped remove lid.

Whisk the brown gravy mix in 2 cups of water and add directly.  The pressure cooker will heat it and thicken it all up.  I thought it was too thick and added another two cups of water.  I stirred and served!  Yummy!

Chicken Noodle Soup (by Mel)

2 large carrots
1 onion
2 stocks of celery
8 cups of chicken stock
2 cups of chicken (using a rotissary chicken is the best!)
salt and pepper
2 eggs
1 cup flour
1/4 cup milk

Saute carrots, onion, and celery together with a little virgin olive oil.  Once veggies are softened add chicken broth and take it to a soft boil.  Add chicken.

For the noodles add 2 eggs, milk, and flour.  Then more flour until a dough you can roll onto the cupboard.  Cut into strips and add into boiling water.  Noodles will cook and when you taste them and they are not doughy it is ready to eat.  Yummy yummy.  Thanks Mel :)

Apple Butternut Squash Soup

4 whole apples
5 lbs. butternut squash
1 stick sweet butter
1 med. onion, sliced
6 whole slices of white bread, cubed (weird I know)
8 c. chicken stock
1 tsp. tarragon
salt and white pepper to taste
2 1/2 c. heavy whipping cream

   Peel, core, and chunk the apples.  Peel and chop the squash.  Melt the butter in a deep skillet over a low flame.  Saute the onions, butternut squash, and apples in the butter until they're tender.  Add the bread cubes to the mixture.  Add the chicken stock, tarragon, salt, and white pepper (to taste).  Bring it to a boil, then cover and simmer it over a low flame until the squash and apples are fully cooked (about 5 minutes).  remove the pan from the heat and blend the soup in a food processor until it's almost creamy.  stir in the cream.  Season again with salt and pepper, to taste (if desired).

Tex-Mex Tortilla Soup

Prep: 25 minutes Cook: 20 minutes

4 medium skinless, boneless chicken breast halves (about 1 pound total)
2 14 ½ - ounce cans reduced-sodium chicken broth
1 14 ½ - ounce can beef broth
1 14 ½ - ounce can tomatoes, undrained and cut up
1 medium onion, chopped ( ½ cup)
¼ cup chopped green sweet pepper
1 cup frozen loose-pack whole kernel corn
1 to 2 tsp chili powder
½ tsp ground cumin
1/8 tsp ground black pepper
3 cups tortilla chips, coarsely crushed
1 cup shredded Monterey Jack cheese (4 ounces)
1 avocado, peeled, seeded, and cut into chunks (optional)
Snipped fresh cilantro (optional)
Sliced fresh jalapeno peppers (optional)*
Lime wedges (optional)

Directions
Cut chicken into bite-size pieces; set aside/ In a 4 quart Dutch oven combine chicken broth, beef broth, undrained tomatoes, onion, and sweet pepper. Bring to boiling. Add chicken. Return to boiling; reduce heat. Cover and simmer for 10 minutes. Add corn, chili powder, cumin, and black pepper. Return to boiling; reduce heat. Cover and simmer for 10 minutes more.

To serve, divide crushed tortilla chips among six soup bowls. Ladle soup over tortilla chips. Sprinkle with cheese. If desired, top with avocado, cilantro, and sliced jalapeno peppers. If desired, serve with lime wedges. Makes 6 servings.

*Note: Because chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Black Bean and Sausage Posole

(Better Homes and Gardens)

Prep: 15 minutes Cook: 30 minutes
1 12 - ounce package light bulk turkey-and-pork sausage
2 14 ½ - ounce cans reduced-sodium chicken broth
1 15 – ounce can black beans, rinsed and drained
1 14 ½ - ounce can golden hominy, rinsed and drained
1 14 ½ - ounce can Mexican-style stewed tomatoes, undrained
1 cup frozen loose-pack diced hash brown potatoes
1 small green sweet pepper, chopped ( ½ cup)
2 small onion, chopped ( ½ cup)
1 clove garlic, minced
1 tsp dried oregano, crushed
½ tsp chili powder
½ cup celery, chopped ( ½ cup) *
1 can corn, drained *

Directions
In a large saucepan brown the sausage; drain off fat. Stir in the chicken broth, black beans, hominy, undrained tomatoes, hash brown potatoes, sweet pepper, onion, garlic, oregano, chili powder, celery, and corn. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Makes 6 servings.

*Optional