Cheesy Chicken & Shrimp Soup

Ingredients:

1/2 Green Bell Pepper, chopped
1/2 Red Bell Pepper, chopped
5 large White Mushrooms, diced
1 medium Onion, diced
2 Tablespoons Butter
1 medium Zucchini, diced into 1/2 inch pieces
1 pound raw shrimp
1 cup dark chicken (already cooked)
1 quart Chicken broth
12 ounces Monterrey Jack Cheese
3 ounces Pancho’s white queso cheese
To taste - Salt, Black Pepper, Lawry’s Garlic Salt, and Slap Ya Momma Cajun Seasoning

Directions:

Prep Onion, Both Bell Peppers, and Mushrooms. Peel, season and set shrimp aside. Sauté vegetables in butter, until tender. Add chicken and broth to soup pot. Cook at a medium heat with lid for 30 minutes

Add cubed zucchini and cook for another 20 minutes. Add seasoned raw shrimp and cook at low heat for a few minutes. When the shrimp turn pink, add Pancho’s White Queso and Monterrey Jack Cheese, cook until melted and set aside for a few minutes.

Serve

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Posted by MeridianDog

Home on the range

Member since Nov 2010

14273 posts

Posted on 11/8/23 at 9:15 pm to MeridianDog

Italian Sausage Tortellini Soup

YIELD: 3 servings

Ingredients

8 ounces Italian turkey sausage links, casings removed
1 Tablespoon Fennel (added to sausage before cooking)
1 medium onion, chopped
6 garlic cloves, minced
1 pint chicken broth
1 cup water
1 can (14-1/2 ounces) diced tomatoes, undrained
3 ounces dry cheese tortellini
4 ounces fresh Kale, coarsely chopped
1 teaspoon dried basil or 1 1/2 teaspoons fresh basil
1/4 teaspoon pepper
Dash crushed red pepper flakes
2 ounces Shredded Parmesan cheese

Directions

Assemble the ingredients

The recipe uses red wine, always use good wine.

Use fresh spices.

Remove the casings from sausages

Add the fennel seed to the sausage and mix well

Cook the sausage in the pan you will use for the soup

It helps to completely cook the sausage to get some caramelization

Break the sausage apart and add the chopped onion

Add the garlic and cook until the onion is tender.

Add the tomatoes, with juice and deglaze the pan.

Add the chicken broth and 2 tablespoons of good red wine

Add the chicken bouillon cube (Shaved to help it dissolve) and bring to a boil.

Add the basil, black pepper and red pepper flakes.

Since it is dry, the pasta will need additional time to cook. Fresh Tortellini will cook more quickly.

Add the tortellini and stir it into the soup.

While the tortellini is cooking, chop the Kale.

The tortellini will need 7-9 minutes to cook and will begin thickening the soup as it cooks.

When the tortellini is al denti, add the Kale and shredded parmesan.

The Kale will begin to change color immediately.

Remove the soup from the heat and cover with a lid for 5-10 minutes.

Serve in a shallow dish.

The recipe makes enough soup for 3 servings.

You can increase the recipe to meet your serving needs and store any uneaten soup in the refrigerator. However, the tortellini will take up most of the liquid while being held in the refrigerator overnight and some additional water will need to be added if reheating stored soup.

This soup has a bright, Italian sausage flavor with the wonderful parmesan flavor of tortellini, plus the added layer of parmesan flavor provided by the additional parmesan added as a thickener.

Enjoy.

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Posted by Gris Gris