Italian sausage escarole and beans

There’s something truly special about a pot of Italian escarole and beans with Italian sausage  simmering on the stove. This dish brings me back to my childhood, where a big steaming bowl of this rustic soup could turn an ordinary meal into something comforting and delicious. Tender escarole, creamy white beans , and savory Italian sausage  come together in a light flavor broth-it’s the kind of meal that feels good from the inside out. Whether you grew up with this dish or are discovering it for the the first time, I promise it will become a family favorite. Not only is it delicious it’s healthy and packed with good for you ingredients, that you probably already have on hand.

Things to know about this Italian sausage escarole and beans

Fresh vs. canned beans: While canned beans are convenient, uses fresh beans elevates the dish with a creamy texture and rich flavor. To use fresh beans soak them overnight and cook them right in the same pot as the sausage for 10 -15 minutes then add in the escarole and cook until the escarole is tender and the beans fork tender ( 10 minutes longer)

Broth options: Use chicken broth for a richer flavor or vegetable broth if you prefer a lighter taste.

Spice Level: If you like extra heat use more red pepper flakes to fit your taste. If on the other hand you don’t like heat you can use mild Italian sausage and leave out the red pepper flakes.

This recipe is easily customizable. You can add a drizzle of good extra virgin olive oil for a gourmet touch, toss in some tomatoes for a touch of acidity and color, or stir in small pasta like ditalini for extra heartiness.

Italian sausage escarole and beans is a timeless dish that brings comfort and flavor to your table. Whether your enjoying it with crusty bread as a soup or a side, this recipe is sure to become a staple in your kitchen too!!!

Ingredients

• 2 Tbsp. olive oil
• 4 gloves thinly sliced garlic
• 1 /2 lb. spicy Italian sausage crumbles
• 2 Teaspoon hot pepper flakes
• 1 head escarole cleaned and chopped
• 2 cups cooked fresh cannellini beans( or 1 , 15 oz. can drained and rinsed
• 4 cups chicken stock
• Parmesan rind
• Grated parmesan for serving
• Crusty bread, for serving
• salt and pepper to taste

Instructions

1. If using fresh beans  rinse and soak them in water, for at least 1 hour or overnight.
2. Brown the sausage: In a large pot or Dutch oven in the olive oil over medium high heat, brown the sausage breaking it upas it cooks
3.  Add the garlic, to the sausage and cook until soft and translucent. Add in the red pepper flakes.
4. Add the chicken stock,  and  uncooked beans cook until the beans are almost cooked through. (About 15 minutes)
5. Add the cleaned and cut escarole, and parmesan rind and simmer or an additional 10 minutes, or until the beans are fork tender and the escarole soft.
6. Ladle the soup into bowls top with freshly grated parmesan. ENJOY!!!!!

Easy zuppa Toscana recipe

This easy zuppa Toscana recipe, is a delicious and hearty soup comes from the picturesque region of Tuscany. Known for it’s robust flavors and comforting qualities, this soup combines rich Italian sausage with the goodness of spinach and starchy potatoes simmered in a creamy broth.

Over the years Zuppa Toscana has crossed borders and gained popularity in the United States, thanks to its introduction by Italian – American restaurants. The version most Americans are familiar with is served by a well-known Italian- inspired restaurant chain, which has sparked many home -cooked version of this soup recipe. From adding personal twist to meeting dietary preferences, this beloved soup has many variations, making it a versatile and loved dish in many households.

Variations for this easy zuppa Toscana recipe

1.The original zuppa Toscana recipe uses kale . I used spinach for personal taste and easy excess. Use kale if it fits your taste.

2. You can lighten  this soup by using turkey or chicken sausage instead of pork and swap  the heavy cream for half-and – half or milk.

3. Replace the potatoes with pillowy gnocchi for a different twist.

4. Substitute potatoes with farro or barley for a Tuscan farmhouse feel. Or make it keto friendly by replacing the potatoes with cauliflower.

Easy zuppa Toscana is a versatile and comforting dish that can be easily adapted to meet different tastes and dietary needs. Whether you keep it classic . lighten it up, add a spicy kick, or swap ingredients like gnocchi or farro, there’s a version for everyone. Try experimenting with different ingredients and let me know which version becomes your favorite. ENJOY!!!

Ingredients

• 1 lb. Italian sausage ( mild or spicy
• 1 cup diced pancetta
• 1 cup each chopped onion + celery + carrots
• 1Tbsp. minced gar
• 4 cups chicken stock
• 1 cup heavy cream
• 3 cups diced potatoes
• 1 Tbsp. red pepper flakes
• 4 cups spinach
• 1 cup grated parmesan
• salt and pepper to taste

Instructions

1. In a stock pot or Dutch oven in 2 Tbsp. of olive oil cook the sausage  and pancetta until brown. Remove excess grease
2.  Then add the onion, celery, carrots and garlic cook until soft and translucent
3. Add the potatoes and cook until the potatoes are soft. About 10 minutes.
4. Then add in the spinach and parmesan cheese and cook 5 minutes longer.
5. Ladle into soup bowls, top with additional parmesan cheese. ENJOY!!!

Split pea soup with ham

Split pea soup with ham is a nostalgic favorite from our restaurant days. There is something comforting about a warm bowl of split pea soup’ especially when it’s made with smoky ham and memories of bustling restaurant kitchens. When we had our restaurants, we prided ourselves on serving two daily soups a day. Made fresh each morning and split pea soup with ham was a favorite among our regulars. This hearty , flavorful soup is simple to make comes together in less then 1 hour and it’s delicious . Whether served with crusty bread or on it’s own, it’s comfort food that’s perfect anytime of the year!!!

Good to know about this split pea soup with ham recipe

It’s budget friendly: This split pea soup recipe uses simple ingredients, like affordable dry split peas, staple vegetables and leftover ham of cheap ham hocks. making it a great way to stretch your grocery budget.

It’s the perfect recipe if you have leftover ham or roasted pork, this is the perfect way to use up those leftovers. The bone adds a deep, smokey flavor, but diced ham works too.

Meal prep friendly, split pea soup stores beautifully and is freezer friendly. Make a big batch, and you’ll have lunches and quick dinners ready to go. It last 2-3 days in the fridge and freezes for up to three months.

The soup thickens as it sits. when reheating leftovers add a splash of stock or water to thin it out to your preferred consistency.

Low maintenance cooking , once the soup is simmering. it practically cooks itself. giving you time to prep other dishes and clean up.

This tips make this split pea soup with ham not just delicious but also practical and approachable for any home cook. ENJOY!!!

Ingredients

• 2 Tbsp. olive oil
• 1 cup each chopped onions+ celery+ carrots
• 1 Tbsp. minced garlic
• 8 oz. dry split peas
• 3 cups chicken stock
• 2 cups water
• 2 smoked ham hocks
• a few bay leaves
• 1 cup fresh or frozen peas
• 1/2 cup chopped Italian parsley
• Salt and pepper to taste

Instructions

1. Start by rinsing the split peas
2. In a stock pot or Dutch oven in the 2 Tbsp. of olive oil over medium high heat saute the celery, carrots, garlic and  onion until soft and translucent.
3. Then add the split peas salt and pepper now and mix to combine the flavors then add the chicken stock, water, ham hocks, and  bay leaves.
4. Cover and simmer for 45-50 minutes or until the split peas are pureed, if too dry add more water or stock.
5.  Remove from the heat. Discard the bay leaves and remove the ham hocks. Remove the ham from the bones , shred and return to the soup add the peas and Italian parsley simmer 5 minutes longer.
6. Ladle into soup bowls top with additional chopped Italian parsley. ENJOY!!!!

Potato leek soup with pancetta

Potato leek soup with pancetta was one of the staples in our restaurants and for good reason- everyone loved it. The balance of creamy potatoes, the delicate sweetness of the leeks and the salty bite of pancetta made it unforgettable. It wasn’t just another soup on the menu: It was one on those soups that brought people back again and again.

What set  this soup apart was the addition of the pancetta. Sauteing the pancetta first gave the soup this incredible smoky depth, as well the fat melted down to create the perfect base for the leeks and potatoes. It was always  finish off with the crispy pancetta and fresh chopped Italian parsley. Even on the busiest nights, when the kitchen was humming , this soup brought a little pause and warmth to the table.

For me , it isn’t just about the soup it’s a memory of those bustling restaurant days , where simple , soulful dish could leave such an impression.

 variations for this potato leek soup with pancetta

1. Vegetarian potato leek soup: Swap the pancetta for a drizzle of olive oil or a dollop of sour cream. Add smoked paprika for a subtle, savory taste without the meat.
2.  Potato leek soup with bacon: If pancetta isn’t available , bacon is an excellent substitute.
3.  Potato leek soup with cheesy croutons:  Elevate the soup with homemade croutons topped with melted Swiss or gruyere cheese for a rich nutty flavor. Potato leek soup with pancetta is a true testament to the  use of simple ingredients to create a delicious unforgettable soup. Whether you’re recreating the restaurant favorite or adding your own personal twist, this soup is sure to become one of your favorites too. ENJOY!!!

Ingredients

• 2 Tbsp. olive oil
• 1 cup diced pancetta
• 2 leeks washed and cut into small dice
• 2 Tbsp. minced garlic
• 6 medium potatoes peeled and cut into medium size dice
• 4 cups chicken or vegetable stock
• 1 cup water
• 2 Tbsp. butter
• a few thyme sprigs

Instructions

1. Start by cleaning and trimming the leeks
2. Peel and cut the potatoes into medium dice
3. In a stock pot or Dutch oven over medium high heat in the olive oil cook the pancetta until crisp remove and set aside
4. In the same pot add the cleaned leeks cook until soft and translucent. Then add the potatoes and stir to well combined. Salt and pepper to taste
5. Add the rest of the ingredients. Cover and simmer for 15-20 minutes, or until the potatoes are fork tender.
6. For a smooth consistency use an emersion blender or food processor . Top with chopped  Italian parsley. ENJOY!!!

Creamy vegetarian tomato soup

Rich and comforting creamy vegetarian tomato soup is the ultimate comfort food with the prefect blend of bold tomato flavors and velvety smoothness. Made with ripe tomatoes, and aromatic vegetables and herbs. this soup captures the essence of simple, wholesome and deliciousness. The addition of cream elevates the dish to a luscious, satisfying texture that warms the soul with every spoonful. It’s a timeless recipe that feels like a warm hug, whether you’re enjoying it as a light lunch or pairing it with a hearty sandwich for dinner.

What makes this tomato soup truly special is it’s simplicity and versatility . Freshy roasted tomatoes and vegetables lend a rich depth of flavor. while the garlic and fresh basil add an earthy freshness. Roasting the tomatoes and vegetables is  a delicious way to highlight the natural sweetness of the tomatoes.

Serving suggestions for this creamy vegetarian tomato soup

This creamy vegetarian tomato soup is as versatile in presentation as it is in preparations. Garnish each bowl with a swirl of sour cream, a sprinkle of freshly cracked black pepper, or even a handful of crunchy croutons for added texture. Pair it with a slice of buttery garlic bread or a classic grilled cheese sandwich for an unbeatable combination. If your are entertaining, serve it in small cups as an elegant appetizer. This soup is more than just a meal it is a celebration of simplicity and deliciousness, prefect for chilly evenings , or a quick, satisfying meal any time of the day.

As you make this creamy vegetarian tomato soup your own feel free to experiment and add your own personal touch. Whether you prefer it spicy, herby, or extra creamy, it’s a versatile recipe that invites creativity. So, grab a pot , gather your ingredients, and treat yourself to a dish that’s as comforting as it is delicious. Happy cooking everyone!!!!

Ingredients

• 2 Lbs. ripe tomatoes (Roma or vine ripened )
• 1 red bell pepper
• 2 peeled carrots
• 2 celery stalks
• 1 large onion quartered
• 4 gloves peeled garlic
• 2 Tbsp. olive oil
• 2 Tbsp. butter
• 3 cups vegetable or chicken stock
• 1 cup heavy cream
• fresh basil leaves for garnish

Instructions

1. Preheat your oven to 400-degrees
2. prepare the vegetables by cleaning them and cutting into large dice.
3. place the tomatoes, celery, onion, garlic, red bell pepper and carrots in an oven poof dish. drizzle with the olive oil , salt and pepper to taste, and roast for 25-35 minutes until caramelized.
4. Then add the roasted vegetables to a a stock pot or Dutch oven add the stock and cream and simmer over low heat for 10 minutes.
5. use an emersion blender or food processer and blend until smooth.
6. Adjust your seasonings, ladle into soup bowls top with fresh basil leaves. ENJOY!!!!

Creamy vegetarian mushroom soup

When it comes to soul -warming comfort food, nothing beats a hearty bowl of creamy vegetarian mushroom soup. But this isn’t your average mushroom -soup It’s infused with Italian flavors, making it both rustic and delicious. With earthy mushrooms, a touch of garlic, fragrant herbs and cream, this soup is a vegetarian delight that feels indulgent .

This creamy soup is prefect for chilly nights or as a starter for an Italian – inspired dinner. It’s rich earthy flavors and creamy texture are elevated by the herbs, sherry wine and cream, creating a  delicious dish .

Best mushroom for  this creamy vegetarian  mushroom soup

Mushrooms are the star of this recipe, and the variety  you choose will define it’s taste. Here are some excellent options.

Cremini (baby portabella) : These are slightly more flavorful than white button mushrooms and add a rich , nutty base. This is the mushroom I used in this recipe.

Shitake their smoky and earthy taste adds a gourmet taste. Make sure to remove the woody stems before cooking.

Porcini these dried Italian favorites pack an intense woody flavor. Rehydrate them before using.

Button mushrooms are a classic choice, these mild mushrooms are widely available and perfect for adding  along with more robust flavored mushrooms.

Portabella their meaty texture and flavor are ideal for a heartier soup. In this recipe I used just cremini mushrooms. You can use a variety of your favorite mushrooms or stick to the one you like the most.

Whether you stick to one variety or experiment with a mix of mushrooms, this creamy vegetarian mushroom  soup  will warm your soul!!!

Ingredients

• 1 Tbsp. olive oil
• 1 Tbsp. butter
• 1 lb. sliced cremini mushrooms
• 1/2 cup minced shallots
• 1 Tbsp. minced garlic
• 3 Tbsp. cornstarch
• 2 teaspoons dried thyme
• 1/2 cup dry sherry
• 4 cups vegetable broth
• 1 cup heavy cream
• salt and pepper to taste
• 1 Tbsp. chopped Italian parsley for garnish

Instructions

1. Heat the oil and butter in a Dutch oven over medium high heat. Add the mushrooms. cook , stirring occasionally . until lightly brown, about 6 minutes.
2. Stir in the shallots, garlic  and thyme: cook until the shallots are soft and translucent , about 5 minutes. Add the wine cook scraping up any browned bits until absorbed. Salt and pepper to taste
3. Sprinkle the cornstarch over the mushrooms cook stirring constantly for 2 minutes.
4. Add the broth, cream bring to a boil, then lower the heat to a simmer , cover and cook for 20 minutes.
5. Ladle into soup bowls , garnish with the Italian parsley. ENJOY!!!!!

Tortellini al chicken  brodo

Few dishes embody the warmth and tradition of Italian food like tortellini al chicken brodo, a classic chicken soup that’s both comforting and elegant. This timeless recipe is perfect for chilly days, family gatherings or when you need a taste of home.

Hailing from Emilia – Romagna tortellini are delicate pasta filled with savory ingredients like meat , cheese or a combination of both. When paired with a rich, golden chicken broth (brodo) , this dish becomes a delicious show stopper. Whether served as a starter for a festive meal or as the star of a cozy dinner, tortellini al brodo is a testament to the heartwarming simplicity of Italian cooking. Each bite is a reminder that the best meals are those made with love and shared with those we hold dear.

Why you’ll love  Tortellini al chicken brodo

Tortellini al chicken brodo is the ultimate comfort food with a touch of elegance.  The combination of tender , flavorful cheese tortellini  in a rich , homemade chicken broth creates a dish that feels both indulgent and nourishing. It’s a meal that warms you from the inside out, making it perfect for cozy nights, festive gatherings or when you simply need a bowl of something heartwarming.

What makes this dish truly special is it’s versatility and timeless appeal. Whether you use store-bought tortellini (like I did) for convenience or make them by hand to honor tradition, the result is always delicious. . Topped with freshly grated parmesan cheese each bite feels like a celebration of Italian heritage. It’s a recipe  you’ll want to return to again and again. ENJOY!!!!

Ingredients

• 1 whole chicken cleaned and cut
• 2 large carrots peeled and cut into chunks
• 2 celery stalks cut
• 1 large onion peeled and halved
• A few garlic cloves
• 1 handful of uncut Italian parsley
• a few bay leaves
• 10 -12 cups of water
• 1 Tbsp. whole peppercorns
• Salt to taste
• 1/2 lb. cheese and spinach tortellini
• grated parmesan cheese for serving

Instructions

1.  Cut and wash the chicken. Then  Salt and pepper it. Place the chicken in a large stock pot or Dutch oven. Add the carrots, celery, onion, garlic, parsley, bay leaves and peppercorns. Salt to taste
2.  Pour in enough water to completely cover the chicken and vegetables ( about 10 -12 cups)
3. Bring the  pot to a boil over medium high heat. Once boiling reduce the heat to low and let it simmer slowly. Skim off any foam or impurities that rise to the surface during the first 20 minutes of cooking. Cook low and slow.  Cover and simmer for 1 -1 1/2 hours.
4. Carefully remove the chicken and vegetables from the pot. Let cool slightly before Shredding the breast of the chicken. Strain the broth through a fine- mesh sieve back into the cleaned pot, bring to a boil and add the tortellini and the shredded chicken  simmer for 10 minutes  or until the tortellini are tender. Ladle into soup bowls top with grated parmesan cheese. ENJOY!!!!

Creamy sausage tortellini soup

Happy New Year!!! As we welcome a fresh start and set our intentions for the coming year ahead, there’s something comforting about kicking off the day with a hearty, soul- warming meal.  After all the holiday feasts and celebrations, today calls for something warm and simple: Creamy sausage tortellini soup.

This soup is the perfect way to ease into the new year. It’s a one-pot wonder that combines spicy Italian sausage,  tender spinach and cheese tortellini, and a rich , creamy broth that feels indulgent without being over the top. Whether you’re recovering from late night festivities or spending the day with loved ones, this dish brings comfort and joy to the table.

The best part ? It’s incredibly easy to make, so you can spend less time in the kitchen and more time enjoying the day. Pair it with some crusty bread or a side salad, and you have a complete meal .

Variations for this creamy sausage tortellini soup

1. If you like extra spicy add 1 Tablespoon of hot pepper flakes for extra heat. Or if you don’t like spicy use mild Italian sausage.
2. If you want to go the vegetarian route leave out the sausage altogether and use vegetable broth instead of chicken stock.
3. Add more vegetables like diced zucchini for extra nutrition. Swap spinach for Swiss chard or arugula or add a little of all of them.
4. Relace the tortellini with gnocchi or small shaped pasta like orecchiette. These variations ensure your creamy sausage tortellini soup stays exciting and versatile , perfect for any occasion. ENJOY!!!

Ingredients

• 1/2 lb. cheese and spinach tortellini
• 2 Tbsp. olive oil
• 1 cup each chopped onion + celery+ carrots
• 1/2 lb. spicy  Italian sausage
• 2 cups tomato sauce
• 4 cups chicken stock
• 1 cup water
• 1 cup heavy cream
• 1 cup grated parmesan
• 3 cups chopped spinach

Instructions

1. Start by cooking the celery, onion and carrots in the two tablespoons of olive oil over medium high heat in a stock pot or Dutch oven until soft and translucent.
2. Add the sausage and cook until brown breaking it up as you go.
3. Then add in the tomato sauce ,chicken stock, water and heavy cream cover and simmer for 20 minutes. Then add the tortellini and simmer 10 minutes longer. Add the spinach and parmesan cheese the last 5 minutes
4. Salt and pepper to taste. ENJOY!!!

Italian Sausage and lentil pasta

As the clock ticks down to midnight on New Year’s Eve, Italians across the country prepare for a meal steeped in tradition and symbolism: Italian sausage and lentil pasta. This hearty and flavorful dish combines savory sausage with tender lentils, ingredients chosen for more than just their taste. Lentils, with their small , coin-like shape are believed to bring prosperity and good fortune in the coming year. The sausage, rich and satisfying, symbolizes abundance, a wish for a year  filled  with plenty.

This beloved meal is often enjoyed as part of a festive New Year’s feast, paired with sparkling wine and the warmth of holiday gatherings. The lentils, typically cooked  with aromatic herbs and a touch of tomato, melts deliciously with the pasta and the flavorful juices of the Italian sausage. It’s not just a dish, it’s a hopeful gesture, a culinary tradition meant to set the tone for a prosperous and joyous year ahead. Whether you’re  Italian or simply inspired by this custom, making Italian sausage and lentil pasta is a delicious way to ring in the new year with a little bit of tradition and a whole lot of flavor.

Variations for this Italian sausage lentil pasta

1. I am using spicy Italian sausage in this recipe. If you don’t like spicy you can use mild sausage. But if you want extra spice add a tablespoon of hot chili flakes along with the spicy Italian sausage, for an extra kick.
2.  Add extra nutritional value by adding extra vegetables. Like zucchini and spinach. You can also up the measurements of the onions, carrots and celery.
3. If you want to go the vegetarian route with this recipe you can leave out the sausage and use vegetable stock . This Italian sausage lentil pasta is the prefect dish to ring in the New Year with tradition and flavor. The hearty combination  of tender lentils, savory sausage, and perfectly cooked pasta creates a comforting meal steeped in Italian heritage. Whether you’re celebrating with loved ones or enjoying a night in, this dish brings good fortune, deliciousness, and warmth to the table. Here’s to a prosperous and flavorful New Year!!!!

Ingredients

• 1/2 lb. spicy Italian sausage crumbles
• 2 Tbsp. olive oil
• 1 cup each chopped onion + celery +carrots
• 1 Tbsp. minced garlic
• 3 cups rinsed lentils
• 2 Tbsp. tomato paste
• 3 cups chicken stock
• 2 cups water
• 1 cup small shaped pasta
• 1/2 cup chopped Italian parsley
• 1/2 cup grated parmesan cheese
• salt and pepper to taste

Instructions

1. Start by adding the olive oil to a stock pot or dutch oven over medium high heat. Then add the Italian sausage and cook until brown, breaking it up as you go.
2. Once the sausage is browned add the onions, celery, and carrots. Cook until the vegetables are soft and translucent.
3. Then add in the tomato paste, chicken stock, and water bring to a boil. Lower the heat add the lentils and simmer covered for 30 minutes or until the lentils are tender. Then add in the the pasta and simmer 7-10 minutes longer.
4. Add the Italian parsley. Ladle into pasta bowls . Top with additional freshly grated parmesan and Italian parsley. ENJOY!!!!

Italian vegetable beef soup

Nothing warms the soul quite like a bowl of Italian vegetable beef soup. This classic dish is the ultimate comfort food, combining the slow -cooked beef with the vibrant, earthy taste of fresh vegetables. Full of wholesome ingredients like tender chunks of beef, carrots and potatoes it’s a hug in a bowl. Simmered with Italian herbs every spoonful is a burst of flavor that transports you to a rustic Italian countryside kitchen.

Perfect for chilly evenings or make-ahead meal for busy days. Whether you pair it with crusty bread  or enjoy it on it’s own, It’s a satisfying and nourishing that your whole family will love. Plus, it’s a great way to incorporate vegetables into your diet without compromising taste.

Why you will love this Italian vegetable beef soup

What sets this Italian vegetable beef soup a part is it’s versatility. The recipe allows for endless customizations, so you can use whatever vegetables you have on hand. It’s also a one-pot wonder. making cleanup a breeze. Plus the slow simmering process not only deepens flavor it leaves you hands free and your kitchen with an irresistible aroma that will have everyone eagerly waiting for dinner.

Whether your looking for a comforting dish on a cold night or an easy meal prep recipe, this soup is bound to become a family favorite too.

Ingredients

• 1 Lb. beef chuck 
• 2 Tbsp. olive oil
• 1 cup diced onion
• 2 Tbsp. minced garlic
• 1 cup diced celery
• 2 cups diced carrots
• 3 medium potatoes medium dice
• 2 Tbsp. tomato paste
• 4 cups beef broth
• 1 cup water
• 1 cup small shaped pasta
• a few bay leaves
• salt and pepper to taste
• grated parmesan cheese
• 2 Tbsp. chopped Italian parsley

Instructions

1. Heat the oil in a large stock pot . salt and pepper the meat. then brown on all sides . Remove and set aside.
2. In the same pan add the onion, garlic, celery and carrots. Cook until soft and just beginning to brown.
3. Add the tomato paste, broth, water and bay leaves. Return the beef back to the pot. Bring to a slow simmer and cook covered for 45 minutes.  Add in the potatoes the last 15 minutes and the pasta the last 7 minutes.
4. Ladle into soup bowls . Top with grated parmesan cheese and the Italian parsley. ENJOY!!!!!