Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, italian stretch soup!. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Italian stretch soup! is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Italian stretch soup! is something which I’ve loved my whole life. They are nice and they look wonderful.
Great recipe for Italian stretch soup!. I came up with this because I had different little bits of left overs on hand and not really enough to make any one thing. My husband had made corned beef and cabbage the night before so I decided soup was on the menu.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook italian stretch soup! using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Italian stretch soup!:
- Prepare 5 strips bacon keep the bacon grease.
- Make ready 6 sausage links( casings removed)
- Prepare 1 cup hamburger( cooked) can cook with the pork I just had already cooked burger left over.
- Take 3/4 onion, chopped
- Get 1 lg. mushroom (sliced)
- Prepare 1/2 head cabbage ,chopped(red is what i had great flavor nice surprise)
- Take 2 tbsp garlic
- Make ready 1 tbsp Italian herbs
- Make ready 1/2 gallon more or less to liking stock of choice( I had stock from corned beef and cabbage left )
- Prepare 3 potatoes
- Take 4 carrots
- Make ready 2 tbsp butter/ and or coconut oil
I also think that next time I would add the egg by itself, as you do with egg drop soup, and then add the cheese and parsley after. Straccietella soup is an Italian soup with "shreds" or rags of eggs floating in a broth. It's popular around Rome in central Italy, and was traditionally served around Easter. Some American versions of the soup include spinach.
Instructions to make Italian stretch soup!:
- Use a stock pot thin enough you can sauté in. If you don't have one a sauté pan/ fry pan works too.
- Cook up the bacon till crisp enough to crumble but not loose flavor in stock pot. Set aside just to cool then crumble. Put back into stock pot along with the bacon fat.
- Add butter and or oil, onion, and mushroom. Sauté till onion is caramelized. I used the butter and bacon fat for flavor and added coconut oil cuz there was a lot to sauté and didn't want to add more fat.
- Add Italian herbs sauté a couple minutes add in hamburger and sausage. Cook till most all pink is gone. Add garlic . Sauté another min. Add cabbage.
- Once cabbage is tender add carrots potatoes and stock.
- Cook till veggies are all tender add salt and pepper to taste.
For our take below, we added white beans to up the plant-based protein and make the soup a little more filling. I'm not sure where the name of this soup originated, but my aunt in Pennsylvania shared the recipe with me. Even in our hot Florida climate, this soup always satisfies. Family and friends frequently ask me to prepare it. —Nancy Ducharme, Deltona, Florida Sometimes, a simple chicken noodle soup or pureed veggie soup just doesn't cut it. And when those times arise, the best way to step up your soup is by making a classic Italian soup.
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