Quick and Easy Pepperoni Bread

We’re lucky to have so many convenience foods available.. and while .. in my opinion… homemade is best.. it’s just not always feasible… This recipe for Pepperoni Bread is as easy or complicated as you wish to make it.

I made the Pepperoni Bread from purchased bread dough. Pillsbury makes a Simply Rustic French Bread that I’ve had a lot of luck with. It makes making this bread so easy … and it really is good.

TIPS

Use whatever your favorite bread recipe you wish or use whatever commercially made bread dough you prefer. I have found the rustic breads or the thick pizza dough varieties work best, if you are going to purchase the dough.

I purchased thinly sliced pepperoni from the deli section at my local supermarket. Ask them to slice it as thinly as possible. As you can see the slices are large… rather than the smaller ones you find in those little packages. I find those pepperoni slices tougher and more difficult to cut when I cut the bread… but by all means if you prefer them, use them.

I used the larger shredded mozzarella cheese.. it works well with this recipe… the finer shredded cheese melts and isn’t as cheesy in the bread.

Don’t fret about any cheese oozing out… some probably will… just trim it off… and the cook gets to nibble on the trimmings… they’re so good.. with the hint of pepperoni taste… yummm!

You will need to bake the bread longer than the package instructions, if using a commercial dough. If the top begins to brown too much, lay a piece of foil over the top. I’d recommend adding about 15 minutes to the bake time… otherwise the bread layers on the inside won’t be baked through.

This recipe is a really quick and easy one… perfect for those weekend lunches.. or even a supper. You can serve it with some tomato sauce and maybe a big salad.

Slice it up a little thinner .. perfect for watching the big game or even a party.







Recipe: Pepperoni Bread

All you need:

1 can Pillsbury Simply Rustic French Bread
Sprinkling of flour
Thinly sliced pepperoni
Shredded Mozzarella cheese
2-3 tablespoons grated Parmesan cheese

All you have to do:

Preheat the oven to 375 degrees F.

Line a baking sheet with parchment paper.

On a large cutting board, carefully unroll the French bread dough.

Sprinkle a little flour over the dough so it won’t stick to your rolling pin.

Roll out the dough to about 13 x 9 .. it doesn’t have to be exact.

Lay the pepperoni slices over the dough. Lay them fairly close to the edge.



Sprinkle the shredded cheese over the top. Sprinkle the top with Parmesan cheese.



Start at the short end and roll the bread dough up … jelly roll style.





Pinch the ends to seal them.



Place on the parchment paper, seam side down.

Make 3-4 slits… not too deep.



Bake for 40-45 minutes. Check it after 25-30 minutes, if the top is getting too brown, lay a piece of foil over it and continue baking.

Remove the bread from the oven and allow to cool enough to handle. Slice and serve.

This can also be served at room temperature.

Easy Garlic Parmesan Monkey Bread

This pull-apart Garlic Parmesan Monkey Bread is so easy … a perfect side to a spaghetti dinner.   Italian seasoning, garlic. Parmesan cheese and of course butter… make a truly yummy combination.

TIPS

Follow the recipe… make sure you sprinkle the garlic salt after you drizzle the butter… otherwise it runs off and some parts of the bread end up with more garlic and other parts not so much.

I made a smaller Monkey Bread by using a bread pan.  You can also use an 8 x 8 or 9 x 9 baking pan or even a small Bundt pan.  Non-stick pans are best.

Try this… it’s yummy!

Recipe:  Easy Garlic Parmesan Monkey Bread

All you need:

2 cans Pillsbury regular size biscuits (not flaky)

6 tablespoons melted butter

½ cup grated Parmesan cheese

1 ½ teaspoons garlic powder

1 tablespoon Italian seasoning

Garlic salt

2 tablespoons shredded Parmesan cheese

Butter flavor cooking oil spray

All you need to do:

Preheat the oven to 350 degrees F. 

Spray the baking pan with butter flavor cooking oil spray.  Set aside.

Melt the butter in a measuring cup in the microwave.  Set aside.

Separate the biscuits and cut them into quarters.

In a large Zip Loc bag, combine the grated Parmesan cheese, Italian seasoning and garlic powder.

Toss the biscuit quarters into the bag in small batches and coat with the cheese mixture.

Layer half of the coated biscuits into the pan.  Sprinkle with half of the shredded Parmesan cheese.

Drizzle half the melted butter over the biscuit quarters in the pan.

Sprinkle heavily with garlic salt.

Repeat with the remaining ingredients.

Bake for about 30 minutes or until golden brown.

Remove from the pan onto a plate and serve.

Insalata Caprese

Insalata Caprese is very simply a fresh salad made with sliced fresh tomatoes, fresh mozzarella and fresh basil leaves drizzled lightly with good olive oil…. there is a recurring theme here… fresh…. fresh quality ingredients are the most important… and I can tell you… it is wonderful.

I like to make a small plate of it and eat it for lunch.. I’m in heaven… so simple and so good!

TIPS

Use fresh mozzarella… you can find it in the grocery store by the gourmet cheeses… it usually comes in container filled with water… or sometimes in completely sealed plastic. Its soft and so flavorful…

There is nothing like the taste and smell of fresh basil… once you’ve had it.. you will be devoted…

If you prefer, you can drizzle your favorite oil and vinegar dressing instead of just olive oil... Italian, Balsamic ... any one that you especially like.

Quantities have been left off… eat to your heart’s content!






Recipe: Insalata Caprese

All you need:

Sliced tomatoes
Basil leaves
Sliced fresh mozzarella
Olive oil
Coarse salt and pepper

All you need to do:

Layer tomatoes and mozzarella on a plate and place basil leaves in between them.

Drizzle olive oil over the top and sprinkle with salt and pepper.

Creamy Pesto Chicken and Portobello Skillet

Simple and delicious.... Creamy Pesto Chicken and Portobello Skillet.... is another great skillet meal that makes weeknight cooking a breeze.   

This can be made a couple of different ways.. each just as delicious.. just choose what works best for you.

TIPS

You can use leftover cooked chicken... or get a rotisserie chicken at the supermarket... and just dice it up...

You can also cook it up especially for this meal ...........I sometimes cook up boneless chicken breasts in a crock pot... just put the chicken in the pot... even frozen... and add some chicken broth to cover and set the pot on low...  and come back 8 hours later and have cooked chicken that will shred or dice easily.  Add whatever seasonings you want... thyme and rosemary work well.... add an onion, peeled and cut up... maybe some carrots...to add more flavor... I do this periodically.. and freeze the cooked chicken for use in a recipe like this.. there's tons of uses for this.

You can also bake boneless chicken breasts also... 20 minutes at 400 degrees F...

You can also cook the chicken for this recipe at the time you're putting together the meal.. just cut the chicken up into chunks (about bite size)... heat the skillet over medium heat with a little olive oil in it... and sauté the chicken until it's fully cooked and no longer pink in the middle.

I used fat free milk to make the sauce... you can use 1%, 2% or whole milk if you prefer... my sauce is a bit thin because we prefer it that way... if you want a creamier, thicker sauce... use a bit more flour...

I cook my pasta separately... it's easier ... and this can be made ahead.. and refrigerated.. so all you have to do is add it into the skillet meal when you are making this dish.

I served this with a side salad and a slice of crusty Italian bread.

This recipe will make about 4 servings.

Try this.. it's quick and easy... and delicious!

Recipe:  Creamy Pesto Chicken and Portobello Skillet

All you need:

General:

1 pound cooked chicken, cubed *See TIPS

1/2 pound pasta, cooked

1 pkg. (8 oz.) baby Portobello mushrooms, sliced

2 tablespoons olive oil

For the sauce:

2 tablespoons butter

2 tablespoons flour

1 teaspoon garlic powder

2 cups fat free milk

1/2 cup prepared basil pesto (commercial or homemade)

1/4 cup freshly grated Parmesan cheese

All you need to do:

To make the sauce:

In a medium sauce pan, melt the butter over medium heat.

Add the flour and garlic powder.... stir well to incorporate the flour... cook for a minute stirring constantly. 

Using a wire whisk, continuously stir as you add the cream and milk.

Stir until the sauce thickens.

Add the basil pesto and stir well.

Add the Parmesan cheese and stir well.

To make the Skillet Meal:

In a large skillet, heat the olive oil over medium high heat.  Add the mushrooms and cook for about 5 minutes until they are soft.  Add the chicken and stir well.

Add the cooked pasta and the sauce ... stir well and cook until heated through... about 5 minutes.

Serve immediately.

Minestrone Soup

This flavorful Italian soup is both hearty and healthy… what could be better? Minestrone recipes are all pretty similar… lots of veggies… sometimes with meat added… you can use vegetable stock or a meat (chicken or beef) stock or broth as a base…. a soup for everyone…

This soup cooks up in a jiffy.. so it’s definitely a weeknight meal… we made a meal out of it with some fresh bread.

TIPS

I used beef broth as a base… I found chicken broth to be too bland… but either will work.

I used frozen cut string beans and chopped spinach… you can use fresh… if you use fresh string beans, then add them when you add the beans so they cook well enough by serving time.

I used baby carrots that I sliced… they just look better in the soup.

I used a “quick’ cooking dried pasta from Ronzoni … they have long thin elbows that cook in 3 minutes… it worked perfectly with this soup.

This soup recipe makes about 8 servings.. there really isn’t a good way to cut it back… since you are using full cans of beans… unless you use a half can of each type of beans.. and save the remaining beans for another use.

I used red wine… a Cabernet Sauvignon .. this is an optional ingredient.. but in my opinion adds a lot to the soup.. it gives it a full bodied flavor…

Hearty and Healthy!








Recipe: Minestrone

All you need:

2 tablespoons olive oil
1 medium onion, finely chopped
2 large garlic cloves, finely chopped
2 small zucchini, peeled and chopped
1 cup cut green beans
1 cup baby carrots, sliced
5 cups beef broth
2 cans (14.5 oz)Hunts Petite Cut Diced Tomatoes
1 can (15 oz) red kidney beans, drained and rinsed
1 can (15 oz) cannellini beans, drained and rinsed
2 cans (the Hunts Tomato can) water
1 ½ teaspoons dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
1 cup frozen spinach
½ cup red wine (optional)
2 cups dried pasta
Salt and pepper to taste
Grated Parmesan cheese (to serve with the soup)

All you need to do:

Heat the olive oil in a large stock pot over medium heat.

Add the onions, garlic, carrots and zucchini and cook, stirring frequently until onions are soft and translucent.

Add the beef broth, canned tomatoes, kidney beans, cannellini beans, water and spices. (Also add the green beans if using fresh green beans..if using frozen green beans add them later… see below)

Bring to a boil then reduce the heat.

Add the red wine and simmer for 15 minutes.

Add the frozen green beans and spinach and simmer for another 5 minutes.

Add the pasta and cook until the pasta is cooked (use the cooking time on the pasta box).

Quick and Easy Pizza Sauce

This Pizza Sauce takes minutes to prepare... simple ingredients.. amazing taste!

TIPS

I start with a small can of Hunt's Tomato Sauce... the 8 oz. size.... it comes in a variety of "flavors"  ... this recipe was written for the plain sauce.   I keep them on hand... so easy to store.. can be used in so many things and it makes the best pizza sauce... the consistency is perfect.

The Hunts Tomato Sauce comes in a variety of flavors... Roasted Garlic, Basil and Oregano and Garlic... even no salt added... if you choose one of them... just go lightly on the spices and add amounts to your liking... I do encourage you to experiment.. you won't be sorry.

This is one of those times I would encourage you not to use a store brand... they tend to be blander.. unless you know your store brand and have used it before and like it.. stick with the name brand.

We like garlic.. so I use closer to 1/2 teaspoon to make it a heavier garlicy flavor..

I use the recipe when I'm serving it to guests.... start off with the recipe amount and add more if you want more of a garlic flavor...remember you can always add more after you taste it... once it's in... it's there to stay.

I heat this in a microwave bowl for just a minute in the microwave to get the flavors to mingle... allow it to cool before using it on a pizza dough.

Don't be afraid to add more seasonings... if you want a more bold flavor... add more Italian seasoning.. if you want a bit of a zip.. and a pinch of cayenne and/or an 1/8 of a teaspoon of red pepper flakes...

This makes enough sauce for two pizzas... if used sparingly... for saucier pizza (which we make)... it's enough for one pizza plus a little left for dipping the crust in... it makes a great dipping sauce!

Recipe:  Quick and Easy Pizza Sauce

All you need:

1 small can of Hunts Tomato Sauce *See TIPS

3 teaspoons grated Parmesan cheese

1/4 teaspoon garlic powder

3/4 teaspoon onion powder

1 teaspoon homemade or McCormick Italian Seasoning

Sprinkling of black pepper

Salt to taste (I don't use much)

All you need to do:

Mix all the ingredients in a microwaveable bowl.  Microwave for 1 minute and stir, then allow to cool.

Baked Italian Turkey Meatballs

These Turkey Meatballs are baked not fried… and every bit as good as the beef version.  We were pleasantly surprised when we tasted them.. they’re light and delicious and healthy too!

TIPS

These are easy to make.. the meat mix is a bit wetter than when you make it with beef… so they aren’t dry tasting at all after baking.

Don’t be afraid to be a bit heavy handed with the spices… turkey is blander than beef so it can take more spice. 

I listed 1- 1 ½ teaspoons garlic powder… a lot will depend on how fresh your garlic powder is … the longer on the shelf it is.. the less potent.  I used 1 teaspoon.. my garlic powder is about a month old.  The garlic taste was very light… we like garlic.. so next time I’ll add a bit more.

You can use fresh garlic.. just throw the peeled cloves (about 2) in your mini processor with the onion and pulse.. not only will it be well mixed with the onion, it will be minced very small.

I always use fresh parsley.. it has the best flavor…. Did you know you can freeze chopped parsley?  Just put it in an airtight container and freeze it.  It’s perfect for in recipes like this!

My meatballs were about an inch in size maybe a tad less.

After baking I simmer them for a bit in my tomato sauce so it absorbs even more flavor.

Use any tomato sauce you prefer, jarred or homemade.

Try these, the family won’t even realize they aren’t beef.. the taste is great!

Recipe:  Baked Italian Turkey Meatballs

All you need:

1 ½ pounds ground turkey

1 egg, slightly beaten

3 tablespoons milk

¾ cup Italian bread crumbs

¼ cup chopped fresh parsley

1 medium onion, finely chopped

1 tablespoon Italian seasoning

¼ cup grated Parmesan cheese

1-1 ½ teaspoons garlic powder *See TIPS

½ teaspoon salt

¼ teaspoon ground black pepper

Tomato Sauce

All you need to do:

Preheat the oven to 375 degrees F.

Line a baking pan with non-stick foil.

In a large bowl, mix all the ingredients except the tomato sauce.  Mix well.

Roll the meat mix into small balls about an inch in size.

Place on the prepared baking pan and bake at 375 degrees F for 30 minutes.

Remove from the oven and in a large pot simmer the meatballs in the tomato sauce for 30 minutes to an hour.

Baked Ravioli

This casserole of Baked Ravioli was amazingly easy and I swear you can close your eyes and think you are eating lasagna… all the taste and texture of lasagna and a fraction of the work.

When I put together this dish…  I swear I heard angels singing….

 Why? … you might ask… well.. you see in this house we love lasagna.. and admittedly… I don’t make it often… even with the noodles that you don’t have to cook first… to me… lasagna just is too much work and time.. too much work for a weeknight and too much work for a busy weekend…and you really need to let it set before cutting otherwise you just don’t get nice clean cut…. I could go on and on.

So.. I was at the grocery store and ended up in the fresh pasta section… and looking at the larger ravioli… I had a sudden thought.. why not make a casserole of ravioli.   So I looked at the available filling… and lo and behold… I saw “Spicy sausage and beef”…. and an idea was born and off I was to get the rest of the ingredients.

TIPS

The ingredients I listed are for 4 servings.. you can easily increase any of the ingredient parts to accommodate more servings. 

I layered the ravioli so they would lay on top of another one (with filling in between) .. it made cutting a bit easier.. I did end up with a few extra and just placed them overlapping others.. it ended up cutting fine.

I thought the filling was a little too much for this amount of ravioli.. I could have made the filling thicker.. which I will probably do next time.. this time... I saved some filling for an omelet I made the next day… since I had about 3 tablespoons left.

For the sauce.. use any commercial or homemade recipe you have… “eyeball" the amounts on the bottom of the dish and the layers… any extra can be frozen or used in another recipe… I used what would be about ¾ of a jar (smaller size) spaghetti sauce.

I make my own sauce in the crockpot… here is the recipe…. I turned the crock pot off when I started supper and allowed it to cool down a bit before putting the casserole together.

Any flavor ravioli is fine.. whatever you prefer.. and they do not have to be cooked before layering in this casserole.

The garlic powder is listed as 1-2 teaspoons … we like it garlicy… if you don’t… use 1 teaspoon.

I used a 9 x 9 deep-dish baking dish.

This was so easy and absolutely delicious!

Recipe:  Baked Ravioli

All you need:

2 pkg (9 oz each) Buitoni refrigerated ravioli *See TIPS

About 1 jar of tomato (spaghetti) sauce *See TIPS

1 small container (15 oz) ricotta cheese (part skim or whole milk)

1/3 cup grated Parmesan cheese

1 egg, slightly beaten

3 tablespoons fresh parsley, chopped

1-2 teaspoons garlic powder *See TIPS

About 2 cups shredded mozzarella cheese

Cooking oil spray (olive oil preferred)

All you have to do:

Preheat oven to 350 degrees F.

In a medium bowl combine the ricotta cheese, egg, Parmesan cheese, chopped parsley and garlic powder.   Mix well and set aside.

Spoon a thick layer of tomato sauce in the bottom of a 9 inch square baking dish.  Lay a single layer of ravioli over the sauce.  Spread the ricotta filling over the raviolis (See TIPS).

Lay another layer of raviolis over the filling.  Spoon a thick layer of sauce over the raviolis.  Spread the shredded mozzarella over the top.  Lightly spray some olive oil cooking spray over the cheese. (This helps melt the cheese into a wonderful gooey topping.

Bake for 40 minutes or until the casserole is bubbly along the sides and the cheese has browned slightly. 

Italian Sausage and Tortellini Soup

 

Quick, easy and light… this recipe for Italian Sausage and Tortellini Soup is perfect for a weeknight supper or a lazy weekend… it’s hearty enough on it’s own with some fresh crusty bread… or with a sandwich for a bigger appetite.

TIPS

You can use either sweet (mild) or hot Italian sausage.   Bulk sausage is the easiest to cook.. but if you can’t find bulk sausage then buy the links and cut open an end and squeeze out the sausage.

Spinach or kale works in this recipe.. I happened to use spinach but if you prefer kale.. but all means substitute it for the spinach.

Quantities are approximate.. you can make as little or as much as you like…. If you want this to be the only part of your meal… add a bigger amount of tortellini.  Keep in mind the tortellini will absorb some of the broth… so be sure to have extra on hand to add to the pot if needed.

I used Hunts canned diced tomatoes, the Basil Oregano and Garlic variety.  I also like using the roasted garlic variety.  Any variety you prefer can be substituted, including the plain ones.  If using the plain ones, I would recommend you add additional seasoning, about 1 teaspoon of Italian seasoning or to taste.  Adjust the seasoning toward the last half of cooking.

The white wine is optional.  I used an inexpensive sauvignon blanc.   My rule of thumb with cooking wine is if it’s drinkable… I use it.. if it isn’t drinkable… I don’t even buy it for cooking.

Be sure to add the spinach at the last minute… so it retains its bright green color.. it only takes a few minutes to cook.

I hope you try this delicious soup!

Recipe:  Italian Sausage and Tortellini Soup

All you need:

1 pound bulk Italian Sausage

1 onion, diced

2 cloves garlic, minced

1 cup sliced carrots

1 tablespoon Italian seasoning

1 container (48 oz) Chicken broth or stock

1 can diced tomatoes (any Italian or plain variety)

¼ cup dry white wine (optional)

1 pkg Buitoni tortellini (any variety)

3 cups fresh spinach leaves

All you have to do:

In a large soup pot brown the bulk sausage over medium high heat… crumbling it as it cooks.   Remove all but about a tablespoon of the rendered sausage fat.  Add the onions, garlic and carrots.  Cook until the onions are soft, stirring often.  Sprinkle the Italian seasoning over the mixture and stir well.

Add the chicken broth, canned tomatoes and white wine.  Simmer for 20 minutes or until the carrots are almost done cooking.  Add the tortellini and cook for the amount of time listed on the package.

When the tortellini have a couple of minutes left to cook, add the spinach.  Cook until tender about 2-3 minutes.

Serve in bowls with shaved or grated Parmesan cheese.

Italian Sausage and Grilled Eggplant Lasagna

 

A terrific low carb meal… Italian Sausage and Grilled Eggplant Lasagna is easy to put together.. from scratch or taking shortcuts… it’s all good!

TIPS

I make a crock pot of tomato sauce.. and use the leftovers for recipes like this…. Here is a super easy crock pot recipe for tomato sauce…. Click here.

As I mentioned.. you can take shortcuts.. commercial jarred tomato sauce works in this recipe just fine.

I grilled my eggplant on my Cuisinart grill.. you can do it in a grill pan on the stove or even in the oven.  To do it in the oven.. preheat the oven to 400 .. cover a baking sheet with non-stick foil and follow the instructions basting the slices in olive oil and seasoning with a bit of salt and pepper… roast until slightly yellow in color and the slices begin to soften.

I didn’t peel the eggplant… sometimes I do peel it.. it’s just personal preference… this time the skins were tough.. either way works.. do whichever you prefer.

Be sure to give the shredded mozzarella on top of the casserole a quick spritz of olive oil cooking spray.. it helps melt the cheese into gooey goodness.

You can use either mild (sweet) or hot Italian sausage. 

I hope you try this delicious meal!

Recipe:  Italian Sausage and Grilled Eggplant Lasagna

All you need to do:

1 pound Italian bulk sausage, cooked and crumbled

2 medium sized eggplants, sliced ¾ inch thick (peeling is optional)

Olive oil

Salt and pepper

Tomato sauce  *See TIPS

1 container (15 oz) ricotta cheese

1 egg, slightly beaten

¼ cup grated Parmesan cheese

2 tables spoons chopped fresh parsley

¼ teaspoon garlic powder

2 cups shredded mozzarella

Olive oil cooking spray

All you need to do:

Preheat the oven to 350 degrees F.

Spread some tomato sauce (just enough to coat it) in the bottom of a 9 x 13 baking dish.  Set aside.

In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, chopped parsley and garlic powder.  Set aside.

Reserve ½ cup of sauce for the top of the casserole.  Set aside.

Mix the remaining tomato sauce with the cooked Italian sausage.  Set aside.

Using a pastry brush, brush olive oil on both sides of the eggplant slices and season with salt and peer.  Grill them on a hot grill or grill pan (See TIPS for oven method) until they are slightly yellow and slightly soft.

To assemble the casserole:

Lay a layer of grilled eggplant on the bottom of the baking pan (over the little bit of sauce on the bottom).

Spread the Italian sausage mixture over the egg plant.  Spread the cheese mixture over the meat.  Lay the remaining eggplant on top of the cheese.  Spread the reserved tomato sauce over the eggplant.  Sprinkle the mozzarella over the entire top of the casserole.

Give the top of the cheese a quick, light spray of olive oil cooking spray.

Bake in the preheated oven for 40 minutes ot until the casserole is bubbly and cheese has melted and browned slightly.

Allow to stand about 10 minutes before serving.

Creamy Chicken and Gnocchi Soup

 

This delicious soup is one I get fairly often when we go to Olive Garden.   There are copycat recipes all over the internet and all pretty much the same… so I decided to try it.

Most recipes call for half and half.. and if you know anything about my blog .. you know I use fat free half and half in a lot of recipes… so I decided to try and cut the fat down by using it… I don’t think you can tell the difference from the real deal.. so that part is a win-win right off the bat.

TIPS

When I have the soup at the restaurant it really isn’t what I would call “loaded” with veggies.. it’s a light mix of them… so my advice to you is to consider a couple of things when you make it…  first of all… are you serving it as a soup before a meal? … if you are.. then go lighter on the celery, onions and carrots.

If you are serving it as the main meal (we had it as a soup and bread night supper) then by all means add it all in.

Take into account your personal tastes… if you love spinach … pile it in… nothing says you have to make it exactly like the restaurant does… after all… that’s one of the perks of making it yourself.

Make sure you sauté the celery well… otherwise it tends to be quite crunchy in the soup… unlike other soups that you simmer for quite a while.. this soup comes together fairly quickly so it doesn’t give the celery a chance to soften while the soup cooks.  I like to add the celery in to sauté first then after about 7 or 8 minutes, I add the onions, they soften after only a few minutes.

The butter and olive oil mixture you use to sauté in… has a reason to it… the butter for the taste and the olive oil tempers the butter so it doesn’t brown or burn when sautéing … I wouldn’t recommend changing those amounts.

Have no fear when adding in the spinach.. I know it looks like a lot… it will shrink down unbelievably when it cooks in the soup.

I bought shredded carrot in the produce section of the grocery store… I like to use it on salads… and it worked perfectly in this soup.. save yourself the work… it’s not expensive and well worth the purchase.

I used a rotisserie chicken that I bought already made in the grocery store… a great time saver and it added a nice roasted flavor… if you want more roasted flavor to the soup.. add large pieces of the skin in while making the soup … then remove it when you are ready to serve it. 

Here again.. if you want a heartier soup.. add more diced chicken.

I used chicken stock… it has a heartier flavor than broth… but you can use broth instead if you prefer.

You can find gnocchi in the pasta section in the grocery store.

When adding the half and half… add the lower amount first… then add more later until you get the consistency you prefer… if it does get too thick for you… simply add a little more stock.  The soup is not supposed to be very thick.. in fact for a cream soup it’s quite runny.

I hope you enjoy this soup as much as we did!

Recipe:  Creamy Chicken and Gnocchi Soup

All you need:

4 tablespoons butter

1 tablespoon olive oil

½ to 1 cup onion, finely diced *See TIPS

1 to 2 stalks celery, finely diced *See TIPS

2 garlic cloves, minced

¼ cup flour

3-4 cups fat free half and half *See TIPS

4 cups chicken stock

¼ teaspoon thyme

1 cup shredded carrot *See TIPS

1 cup fresh spinach (stems removed), coarsely chopped

1-2 cups rotisserie chicken, diced *See TIPS

1 pkg (about 16 ounces) ready to use gnocchi

Chopped fresh parsley (for garnish)

Salt and pepper to taste

All you have to do:

In a large soup pot, melt the butter with the olive oil over medium high heat.  Add the celery and sauté for about 7 minutes (do not let it brown… lower the heat if necessary.

Add the onions and garlic, cook until they are soft and translucent.  Add the flour and stir it in, cook for about 2-3 minutes to cook off the flour taste.  Whisk in the half and half slowly until the mixture is smooth.  Cook until thickened.  Slowly add the chicken stock and whisking until smooth. 

 Add the carrots (so they cook completely while the soup cooks and thickens) and thyme.  If you want to add the large pieces of rotisserie chicken skin.. this is when you would do it … remove it before adding the diced chicken, spinach and gnocchi (see TIPS)

Simmer until thickened, stirring frequently.

When soup is thickened, add the diced chicken and spinach and gnocchi… cook for as long as the gnocchi package says to cook them (mine said 3 minutes).  Adjust seasonings, salt and pepper to taste.

Pour into soup plates and garnish with chopped parsley (if preferred).