Home Blog Page 3

INSTANT POT ITALIAN SAUSAGE SOUP AND ORZO

0
Italian sausage soup

This Italian Sausage Soup is a 30-minute soup recipe with whole-wheat orzo, Italian sausage, tomatoes, and pantry seasonings. I love how simple, easy, hearty and delicious is to make this soup, and I want you to enjoy me this feeling.

Please make sure to Like and share this Recipe with your friends, and also follow us on facebook and Pinterest to get our latest Yummy Recipes.

INGREDIENTS:

  • 1/2 lb. Italian Pork Sausage or turkey sausage
  • 1/2 Red Onion diced
  • 3 cloves Garlic finely chopped
  • 2 stalks Celery diced
  • 1 cup Whole Wheat Orzo Pasta or classic semolina orzo
  • 6 cups Reduced Sodium Chicken Broth
  • 1 28-oz can No Salt Added Diced Tomatoes keep juice
  • 1 tsp Dried Italian Seasoning
  • 1 tsp Kosher Salt
  • Black Pepper to taste

Italian sausage soup

INSTRUCTIONS:

1 ) Place the stainless insert in the Instant Pot and press the “Saute” button. When the surface is hot, add sausage to the pot, separating into pieces; brown the sausage, stirring as needed.

NOTE: you shouldn’t need to add any oil because the sausage likely has enough fat, but if you do, add only a few drops of OLIVE OIL at a time.

2 ) When the sausage has browned, remove it from the Instant Pot and transfer it to a paper-towel-lined plate; set aside. Carefully remove the instant pot liner from the Instant Pot and pour the sausage grease into a heat-safe container to dispose of later.

3 ) Continue using the saute function on the Instant Pot. (Add a few drops of OLIVE OIL if needed). Add ONION, CELERY, and GARLIC and saute until tender, stirring as needed (about 3 minutes).

4 ) Press CANCEL on the Instant Pot. Add DRY ORZO, CHICKEN BROTH, DICED TOMATOES with their juice, ITALIAN SEASONING; SALT, PEPPER, and BROWNED SAUSAGE. Close and lock the lid, turn the steam release knob to “sealed” position; set Instant Pot to Manual +3 minutes (for whole wheat orzo) or +2 minutes for semolina orzo.

5 ) When the pressure cook cycle is complete, press CANCEL on the Instant Pot. Carefully turn the steam release knob and release steam to fully depressurize cooker (takes 2-4 minutes). Serve warm.

HEARTY BEEF BARLEY SOUP

0

This Hearty Beef Barley Soup is a restaurant-worthy, absolutely delicious, easy-to-make and filling meal. Made with only 8 ingredients, less than 50 minutes of active cooking time, and minimal cleanup, it will feed the whole family!

Please make sure to Like and share this Recipe with your friends, and also follow us on facebook and Pinterest to get our latest Yummy Recipes.

All of my favorite soups are fully loaded with goodies including veggies and grains, this Beef Barley Soup definitely fits the bill! I cook it almost every single week during the winter months, though, my family and I never get bored eating it.

It still my family’s absolute favorite soup until now that’s why I decided to share it with you. It is rich, flavorful, and healthy, and I bet you’ll be making it often once you give it a try. Seriously, it is just incredibly delicious!

 

HOW TO MAKE THIS BEEF BARLEY THICK?

Whisk a few tablespoons of starch into a little of the broth in a separate bowl and then whisk it into the pot. This prevents the starch from clumping and helps it dissolve into the soup evenly. This is a rich and hearty barley soup that leaves you completely satisfied and warms every inch of your body, so don’t get lazy to make everything it needs to a perfect soup that everyone craving for. 🙂

HOW MUCH TIME DOES THIS SOUP NEEDS TO BE MADE?

While ingredients list looks a little bit longer, this beef and barley soup need only less that one 1hour as total time. And I should note that time always depends on the serving. so if you used the same exact ingredients on the recipe which covers 6 serving, the total time should 1 hour. 15min to prepare the whole ingredients and 30min is the cooking time with 5min lass or plus depending on different factors.

DON’T KNOW WHERE TO START?

The simplest way to start is by cooking garlic and onion until softened. That’s where I always start and I think it’s the perfect one way to make this beef barley soup.

Then simply add all the ingredients to the pot and simmer until tender. And make sure to use homemade stock is you have some for the best flavor possible.

WHAT IS THE BEST BEEF FOR THIS SOUP?
You can use any kind of leftover beef for this beef barley soup including pot roast, leftover steak or roast beef. And if you don’t have cooked beef, you can simply cook it using either flank steak or cubed chuck.

And of course, you can substitute cooked hamburger in this barley soup recipe. You’ll also want to brown the beef with the onions and drain any fat if making a ground beef barley soup.

PLEASE GO TO NEXT PAGE FOR THE INSTRUCTIONS!

EASY CREAMY BEEF AND SHELLS

0
CREAMY BEEF AND SHELLS

EASY CREAMY BEEF AND SHELLS: A quick/easy ground beef recipe, this is a pasta dish that will be on your dinner table all week long! So creamy and so comforting!

Please make sure to Like and share this Recipe with your friends, and also follow us on facebook and Pinterest to get our latest Yummy Recipes.

INGREDIENTS:

  • 8 ounces medium pasta shells
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1/2 medium sweet onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons Italian seasoning
  • 2 tablespoons all-purpose flour
  • 2 cups beef stock
  • 1 (15-ounce) can tomato sauce
  • 3/4 cup heavy cream
  • Kosher salt and freshly ground black pepper, to taste
  • 6 ounces shredded extra-sharp cheddar cheese, about 1 1/2 cups

CREAMY BEEF AND SHELLS

 

INSTRUCTIONS:

1 ) In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

2 ) Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Set aside.

3 ) Add onion to the skillet, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and Italian seasoning until fragrant, about 1 minute.

4 ) Whisk in flour until lightly browned, about 1 minute.

5 ) Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.

6 ) Stir in pasta, beef and heavy cream until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in cheese until melted, about 2 minutes.

7 ) Serve immediately.