Tortellini Soup with Italian Sausage Meatballs is a comfort soup at its best. Perfect for cold days, but we love it all year round. This meal definitely feeds mia famiglia very well and on the budget, if I might add. It’s rich, comforting, satisfying, a…
Category: SOUP AND STEW
Who does not like an easy, flavorful and comforting meal, especially something like this Bacon and Kale Soup? I make this bacon and kale soup pretty often. Sometimes I add bacon and sausage, and sometimes just sausage. However, this soup is really amazing even when…
Turkey and Italian Sausage Chili just hot a spot each and every time.
Don’t just love a good bowl of piping hot chili? I can’t even tell you how much I love chili, especially over crunchy french fries.
I am experimenting with different types so I’m planning to post different recipes this year.
Perfect for any sporting house parties; football, baseball, and so on. Also, it’s perfect for those long winter days, or when you simply want a bowl of comfort.
Most of the time, I would add a bunch of vegetables, such as onion, kale or spinach, celery, etc.
This is a quick chili, so you do not require to cook all day, but approximately 30 minutes altogether.
I am on the mission to try recipes that my friends are making for years, and when I find one that I love, I will share it with you guys.
This one is all mine though. I wanted to skip the beef and make a somewhat lighter version using ground turkey.
That being said, we all know that I love this even more with ground beef, so if you have it you can use it instead of turkey.
Since I had an Italian Sausage in my fridge, I thought it would give a superb flavor, and yes, I was right.
It was not overly spicy, although people that do not eat or like spicy even this would be too much. After all, it’s chili so you’d expect a little heat.
if you try making this delicious, quick and easy Turkey and Italian Sausage Chili tag me on Instagram.
@sandraseasycooking using hashtag #sandraseasycooking.
I would love to see your tasty creations. Thank you so much for your love and support.
RECIPES YOU MIGHT LIKE:
Easy and quick recipe for Turkey and Italian Sausage Chili
- 1 tablespoon olive oil
- 1 lb ground Turkey
- 1/2 lb Italian Sausage without casting
- 1 large red Bell Pepper chopped
- 1/2 Jalapeno finely chopped
- 1 dried Bay leaf
- 2 cans Fire Roasted diced tomatoes 14.5 oz each can
- 1 1/2 cups organic Chicken broth
- 1 15.5- ounces can Dark Red Kidney Beans drained
- 1 15.5- ounces can Chili Beans
- Add more salt to taste only if needed
- 2 cups shredded cheddar cheese or Mexican blend shredded cheese
- 1 cup Sour cream
- Pickled Jalapenos
Homemade Chili Seasoning for 6 servings
- 1 tsp ground Cumin
- 2 teaspoons Chili powder
- ¼ tsp Cayenne pepper
- ¼ tsp Garlic powder
- ½ tsp Onion powder
- ¼ tsp. dried Oregano
- ¼. tsp. dried Parsley
- ¼ tsp freshly ground pepper
- 1 tsp salt
- 1/2 tbsp. all-purpose Flour /OR Rice Starch
- Heat the olive oil over high heat in a large pot and add the ground turkey and Italian sausage. Cook until lightly browned, about 5 minutes, breaking down the meat until it is completely cooked.
- Add bell pepper, jalapeno, bay leaves and 2 tablespoons of chili seasoning. Stir well and cook for about 2 to 3 minutes at a medium temperature.
- Add the tomatoes and chicken broth. Bring to a boil, then reduce heat and simmer, for 10 to 12 minutes.
- Add the drained beans and a whole can of chili beans, then cook, stirring occasionally, for about 10 more minutes. Taste to see if it needs more salt to taste.
- Serve with cheese, sour cream, and pickled jalapenos if desired.
You may use ground beef instead of ground turkey.
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Hi there, How is your January going? Mine started well… mostly working out and detoxing. Now, since 7 days detox is over, I am still trying to eat healthier and exercise daily, that mean less bread, pasta and sweets as well as meat, and more veggies…
Cannellini Beans and Spinach Chicken Noodle Soup is so comforting and easy especially because of my little shortcut. You see, I used Progresso Light chicken noodle soup in the mixture and I loved it. It is delicious with top-quality ingredients, all-white chicken meat, and antibiotic-free…
When it comes to soup, It doesn’t matter if it’s hot or cold if you are sick or healthy, Chicken soup can lift your spirit and makes everything better. Don’t you all agree with me? All three of my kids love homemade soup, especially with these drop dumplings. Some would call these European dumplings, thus do not confuse them with Asian-style dumplings, because they are not similar at all.
It takes some practice to make them right, but there is a trick that I’ll tell you before you make the whole mess in the pot. I’ve been eating this soup my whole life and constructing it over 20 years, so when I tell you that this soup heals your soul, trust me. I know it asks lots of ingredients, but it is all necessary for a one powerhouse soup. You can also make this with medium size, roughly 3 pounds whole chicken, but that takes nearly 3 hours to cook, which I don’t mind when it’s cold outside and I honestly enjoy those slow-cooked soups without a pressure cooker. Anyhow, this is faster, but still astonishing and healthy soup that will knock your socks off.
Now, let’s get started.
Homemade Drop Dumplings, Chicken Soup
The best Homemade drop dumplings chicken soup
- 1 chicken breast skinless
- 9 cups Water
- 1/2 Onion with a peel
- 3 Garlic cloves with a peel
- 2 inches fresh ginger with a peel
- 1 tablespoon dry parsley
- 2 bay leaves dried
- 2 bouillon chicken cubes
- 2 celery stalks
- 2 Parsnip peeled
- 1 cup or more baby Carrots or a couple of large carrots, sliced
- Salt and Ground black pepper to taste
- A squeeze of Lemon about 1 teaspoon
- 2 large Eggs preferably cage-free organic eggs.
- 1/4 teaspoon Salt
- 1/4 teaspoon Ground black pepper
- 1/8 teaspoon Baking Soda
- 4 tablespoons All-Purpose Flour
- 7 tablespoons Corn Meal
- Splash of Water
- Take the skin off the chicken breast, then add all the ingredients except salt and pepper in the large pot.
- Fill the large pot with the water; It may take 6 cups, but if your pot is large enough, add 8 because it will go down as it cooks. Also, you can always add more water.
- Allow the soup to boil at high temperature; it will take around 20 minutes. Season it with salt and ground black pepper. Don't add too much, as you can always add more in the end. Allow it to cook for at least one hour at a lower temperature half covered with a lid, almost a simmer. As it cooks skim some fat from the top of the broth and toss. You don't need that foam that forms from the chicken. The chicken should be very tender, and vegetables completely cooked.
- Drain the broth into a separate large pot, and place it back on the heat.
- Meanwhile, shred chicken with your fingers, and place back in the broth. If you want any vegetables back in the pot, now is the time to add it back, otherwise, toss it because there is no other use unless you going to eat it.
- Make sure to start on dumplings after the soup is done.
- Crack eggs into the bowl, then add salt, pepper and baking powder, and mix.
- Add all-purpose flour and cornmeal, mix well. As you mix it will become thicker. Just add a splash of water, mix, then add oil.
- The batter needs to be thin, but still thick enough, so it holds nicely when you pick it up with a spoon.
- Allow the soup to boil, as the broth is rolling add one spoon of the batter. If it holds nicely and pops up after about 10 seconds the batter is just right. However, if the dumplings fall apart the batter is too thin, which in that case you would add a bit more all purpose flour to the batter and mix.
- You would use about 1 tablespoon of batter and drop in the rolling broth. Don't stir, don't disturb it, just let the dumplings cook for 3 to 4 minutes and take off the heat.
- Serve immediately and Enjoy!
Use chicken with the bones. You can even use other parts of the chicken for the richer flavor. Dark meat from the legs, wings thighs is very flavorful too. You can make it your own way.
I have been making this exact beef goulash stew for about 18 years. Of course, I am eating this very meal my entire life. Beef Goulash is near and dear to my heart. I made goulash stew before with turkey meat, chicken and pork as…
Today on the blog menu, we are having Leek, Potato, and Mushroom Soup. Doesn’t it look like you just want to dive in? Oh, it was that good, in my own shameless opinion.
I know it’s summertime, and most of y’all eating salads and grilled food, but I make soups even this time of the year. I absolutely love potato soup, and mushroom soup is one my favorite since childhood, so adding baked, then mashed potatoes to the soup was an amazing idea.
Now, after testing more than a few times, I liked it much better when I add a can of condensed mushroom soup.
I know that you can make it “condensed mushroom soup ” yourself from the scratch, but, to tell you honestly, it saves me time and I actually like it very much.
When I was sharing potato-mushroom soup across my social media, I didn’t add leek, and I thought how awesome would it be if I add it to the mix?! Oh, boy… I was so glad that I did. It gave me tons of flavor and it was phenomenal altogether.
I love this soup chunky, but by all means use that electric soup masher, or food processor/blender, if you like it smooth in texture.
Check out other delicious soups on my blog:
So, let get to work for folks… whatcha waiting for?
Leek, Potato, and Mushroom Soup
Amazingly delicious and easy comfort soup.
- 1 cup bacon
- 1/4 yellow onion
- 1 leek sliced
- 7 mushrooms
- 2 baked potatoes medium size
- 3/4 cup LOW sodium Chicken broth/or vegetable broth
- 3/4 cups water
- 1 can condensed soup cream of mushrooms
- 1 cup heavy whipped cream/ or half and half
- Salt and pepper to taste
- 1 scallion
- Crunchy bacon bits
- Chopped fresh parsley
- Wrap washed potatoes individually in the aluminum foil, and bake for 40 minutes at 400F (200C) or until it is tender to the touch. (Leftover baked potato work fine with this recipe too.)
- Cut bacon into small pieces, and cook over the medium heat until it is crispy (a few minutes). Take the pieces out and on the paper towel, and reserve the fat from the bacon.
- Saute onion over medium-high heat with bacon fat for 2-3 minutes, or until they are softer. Season with a pinch or two of salt, then add chopped Leek and cook again for a few minutes before adding sliced mushrooms. When you add mushrooms, let it saute for 5 minutes on a lower heat.
- Pour in low sodium chicken broth (vegetable broth would work just fine.), cover and let it simmer for 5 minutes.
- Meanwhile, spoon out potato flesh and mash as much as you can. Add it to the leek-mushroom mixture. Mix, and add condensed mushroom soup, whipped cream or half and a half, and water.
- Stir and keep the temperature on low. Cover, but mix frequently. Let it simmer for 5-7 minutes. If you like it thinner, just add more water. Season with salt and pepper to taste. At this point, you can use an electric soup masher, or food processor/blender to make it smooth the texture.
- Garnish with reserved bacon bits, chopped scallions, and/or parsley.
If you do not eat “pork” bacon, use smoked turkey bacon. It makes a huge difference. But you can omit and use oil. Heavy whipped cream VS half and a half–well, I used both, and I like the creaminess of the heavy whipped cream, however, it is not a drastic difference in taste if you use half and a half. If you don’t like or do not have a leek, scallions could be used as a substitute. I actually tried making it with grilled “leftover” chicken and it was tasty. So I definitely recommend adding cooked chicken.
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