Since this soup tastes even better the next day I recommend making it a day or 2 days ahead, if you like spicy add in crushed chili flakes or can use spicy Italian sausage meat

Yield about 3-1/2 quarts

INGREDIENTS:

1 pound bulk Italian sausage (or 1 pound Italian sausage links, casings removed)

2 medium onion, chopped

6 garlic cloves, finely chopped

2 teaspoons dried oregano

2 teaspoons dried basil

2 large carrots, chopped

2 celery ribs, chopped

1 medium leek (white portion only), chopped

7 cups beef broth

2 teaspoons beef bouillon granules (can use more)

2 (14-1/2 ounce) diced tomatoes, undrained

3 cups shredded cabbage

1 medium zucchini, cut into pieces

1/4 pound fresh green beans, trimmed and cut into 1/2-inch pieces

1 (15 ounce) ounce garbanzo beans or chickpeas, rinsed and drained

1/2 cup uncooked small shell pasta shells

3 to 4 tablespoons fresh chopped parsley

seasoned salt and fresh ground black pepper, to taste

1/2 cup grated Parmesan cheese (can use more)

INSTRUCTIONS:———————————————

In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain, fat then continue cooking until the meat is browned (about 12-15 minutes).

Stir in the garlic, dried oregano, dried basil, carrots, celery and leek; cook for 3 minutes.

Stir in the beef broth, bouillon granules, diced tomatoes with juice and cabbage; bring to a boil, reduce heat cover and simmer for 45 minutes (add in the zucchini and green beans the last 20 minutes of cooking time, continue cooking until fork-tender).

Stir in the garbanzo beans, pasta and parsley; cook for about 10 minutes or until pasta is just al dente (seasoning with salt and pepper about halfway through cooking).

Stir in 1/2 cup Parmesan cheese until combined (can use more than 1/2 cup).

Ladle into bowl then sprinkle more Parmesan cheese on top.

You will also find this recipe at Recipezazz.com

Servings 4-6

INGREDIENTS:

oil, as needed

1 small onion, chopped

3 garlic cloves, minced (garlic lovers can increase)

1/2 teaspoon crushed chili flakes, or to taste

1-1/2 pounds boneless chicken breasts, cut into cubes

2 (15 ounce) jars Classico Roasted Pepper Alfredo Sauce

1 (14-ounce) can diced Italian tomatoes, semi-drained (use good quality Italian tomatoes)

salt and pepper, to taste

1 (10 ounce) box chopped frozen spinach, thawed and hand-squeezed dry

1/3 cup fresh grated Parmesan cheese (more to sprinkle at the table)

cooked penne pasta (use as much as you like)

INSTRUCTIONS:————————————-

Heat oil in a Dutch oven over medium-high heat using enough oil to lightly cover the bottom of the skillet.

Add in cubed chicken and brown until completely cooked through; remove to a bowl.

Add in onion and saute until softened (about 3 minutes).

Add in garlic and chili flakes; cook for 2 minutes.

Add in both jars of alfredo sauce and diced tomatoes with a little juice; bring to a simmer, then reduce heat to low and simmer uncovered for about 25-30 minutes, stirring occasionally and seasoning with salt and pepper towards the end of cooking time.

Mix in the chicken and spinach and 1/3 cup Parmesan cheese and continue simmering for another 7-10 minutes.

Serve over cooked pasta, then sprinkle with Parmesan cheese.

If you love foods with extreme flavor then you will love this sauce!… serve on cooked pasta

I strongly recommend to make this sauce a day or up to 3 days ahead and refrigerate, the flavors will blend and intensify, make this as spicy as you like by adjusting amount of chili flakes

Servings 6-8

INGREDIENTS:

olive oil

1 medium onion chopped

6 large garlic cloves, minced

1/2 teaspoon crushed chili flakes, or adjust to taste

3 teaspoons dried basil

1 teaspoon dried Italian seasoning (rubbed between fingers to release the flavor)

1/4 cup tomato paste

1/2 cup dry red wine

2 (28 ounce) cans cans Italian diced tomatoes, undrained

1/3 cup chopped pitted green olives

3 tablespoons chopped fresh parsley

1  tablespoon capers

2 teaspoons anchovy paste

1 teaspoon sugar, or as needed

salt and fresh ground black pepper, to taste

Fresh tortellini does not take long to cook and since this is cooked even further in the oven I recommend not to cook until soft leave quite firm as it will continue cooking in the oven, I just drop in boiling water for a few minutes just to take the “rawness” flavor out of the pasta

Servings 4

INGREDIENTS:

1  (13-ounce) bag fresh cheese tortellini

1  (24-ounce) jar marinara sauce (I make this using my own marinara sauce posted on the site)

1/2 cup heavy whipping cream, unwhipped (warmed in the microwave for 30 seconds or just enough to take the chill off)

1 cup fresh grated Parmesan cheese, divided

salt and fresh ground black pepper, to taste

3/4 to 1 cup shredded mozzarella cheese

This is the the basic recipe for this dish, although this is delicious as written feel free to add to it as desired

See my marinara sauce posted HERE

Servings 6

INGREDIENTS:

1 eggplant, peeled (about 1-1/2 pounds)

1  cup freshly grated Parmesan cheese

2-1/2  cups shredded mozzarella cheese

2 cups favorite spaghetti sauce or marinara sauce (can use a litle more sauce if desired)

INSTRUCTIONS:——————————–

This is not for anyone with a plain palette!

Serve sauce on cooked pasta topped with freshly grated Parmesan cheese, 1-1/2 pounds fresh ripe skinned and seeded plum tomatoes can be used in place of the canned, 2 teaspoons each of dried oregano and dried basil may be used in place of fresh and added in with the onion (do not add the dried herbs in at the end)

Servings 4

INGREDIENTS:

1 eggplant, cut into about 1-inch cubes, about 12 ounces (does not have to be exactly 12 ounces)

olive oil (as needed)

1 small onion, chopped

4 large garlic cloves, minced (garlic lovers can use more)

1/2 teaspoon crushed red chili flakes, or adjust to heat level (can omit)

2 tablespoons tomato paste

1 (28-ounce) can diced Italian plum tomatoes, drained

1/4 cup sliced and pitted kalamata olives

1/4 to 1/3 cup chopped fresh basil

1/4 to 1/3  cup chopped fresh oregano

1 teaspoon sugar, or to taste

seasoned salt and fresh ground black pepper, to taste (can use white salt)

Simple but very good!….

This salad may be made up to 1 hour in advance, cooked chopped chicken is a great addition to this salad.. since you are only using about 3/4 cup of the pesto refrigerate or freeze the rest for another time

Servings 4-6  (pesto/1-1/2 cups)

INGREDIENTS:

1 pound bow tie pasta (also called farfalle)

3/4 to 1 cup prepared lemon pesto (see recipe below)

1/2 pint cherry tomatoes

1 to 1-1/3 cups crumbled feta cheese

salt and freshly ground black pepper

olive oil, as needed

LEMON PESTO:

5 big handfuls basil leaves (about 2 hefty bunches)

1/2 cup pine nuts or 3/4 cup walnuts

1/2 cup freshly grated Parmesan

juice of 1 small lemon

2 large garlic cloves, coarsely chopped

3/4 cup extra-virgin olive oil, divided

1/2 teaspoon salt, or to taste

INSTRUCTIONS:———————————–

For the pesto; place all ingredients with 1/2 cup of the oil in a processor and process, while the machine is running gradually drizzle in the remaining 1/4 cup of oil until pesto is thick and smooth.

Season with salt to taste, start with 1/2 teaspoon and add in more if needed

Set pesto aside until ready to use.