Creamy Italian Soup

 Creamy Italian Soup

Ingredients:

• 1 Tbsp olive oil
• 1 Ib mild Italian sausage
• 8 oz button mushrooms, roughly chopped
• 1 small onion, diced
• 5 garlic cloves, minced
• 2 Tbsp chopped fresh sage
• 1½ tsp kosher salt, divided
• ½ tsp crushed red pepper
• ¼ cup white wine
• 7-8 cups chicken broth
• 7 lasagna noodles, broken into 1" pieces
• 1 cup heavy cream
• ½ cup grated Parmesan, plus extra for serving
• 1½ cups baby spinach, roughly chopped 
• Ricotta cheese for serving 
• 1 lemon, zested

Directions:

1. Brown sausage in olive oil in a Dutch oven over medium-high, breaking it up, 6-8 minutes until cooked.
   Remove; leave drippings.
2. Brown mushrooms in the drippings, initially undisturbed, then stirring and scraping occasionally, 4-5 minutes.
3. Add onion, garlic, sage, ½ tsp salt, and red pepper. Cook about 3 minutes, until onion softens.
4. Add white wine and scrape up browned bits.
5. Add broth; bring to a gentle boil. Add noodles; cook 7-8 minutes until just tender, stirring occasionally.
6. Stir in cream, Parmesan, and sausage. Simmer 2-3
   minutes. Lower heat; wilt spinach and add remaining 1 tsp salt.
   Serve with a dollop of ricotta cheese, lemon zest, and extra Parmesan.

Pulled Pork Chili

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion chopped
• 1 large jalapeño chopped
• 1 clove garlic minced
• kosher salt to taste
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon chipotle chili powder
• 1 teaspoon ground cumin
• 3/4 teaspoon smoked paprika
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 2 tsp onion powder
• 1/4 tsp all spice
• 1 tablespoon Worcestershire sauce
• 30 ounces canned tomato sauce
• 1/2 cup barbecue sauce 
• 30 ounces pinto beans rinsed and drained
• 15 ounces canned light red kidney beans rinsed and drained
• 1 cup water
• 1¾ pounds leftover smoked pulled pork shoulder (I used the leftover pork from my Dr. Pepper pulled pork recipe) 

OPTIONAL TOPPINGS:

• Cheddar cheese  
• Corn bread 
• sour cream
• sliced green onions
• sliced jalapeños
• fresh cilantro
• Corn chips

Instructions

• In a large dutch oven, add 1 tablespoon olive oil, onions, jalapeno and garlic with a small pinch of kosher salt.
• Stir and cook over meidum to medium-low heat until the onions are soft and edges slightly caramelized. About 10 to 12 minutes.
• Add in tomato paste, chili powder, cumin, smoked paprika, Italian seasoning, garlic powder, onion powder, allspice, and Worcestershire sauce. Stir and cook 1 minute.
• Next add in tomato sauce, barbecue sauce, beans, water, and pulled pork. Stir and simmer on low heat for 45 minutes.
• Spoon chili into bowls and top with desired toppings.
  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  
  

  
  
  
  
  
  
  
  
  
  

Dr. Pepper Pulled Pork

This is a great low effort, high reward meal! There’s no real prep (other than cutting an onion), put it all in a pot, cook it low and slow for 6-7 hours in the oven, and then shred. Plus you’ll have left overs for days! I decreased the original amount of chipotle peppers for our taste (well for me and the kids taste, Luke doesn’t mind the kick!). Serve it with some BBQ sauce on a bun with some coleslaw. Or try it with some homemade mac and cheese for a real treat. It’s so versatile and freezes well! 

 Ingredients:

• 2 onions, peeled and
• quartered
• 1 whole pork butt (pork
• shoulder roast)
• Salt and freshly ground black
• pepper
• One 7-ounce can chipotle peppers in adobo sauce (or more if you want it spicy)
• 2 cans Dr Pepper (24 oz) 
• 4 packed tablespoons brown sugar

Directions:

1. Preheat the oven to 300 degrees F.
2. Start by placing the onion quarters in the bottom of a pot. Sprinkle the pork with salt and pepper, and then place on top of the onions. 
3. Pour the chipotle peppers over the top, and then crack open the cans of pop and pour them over the whole thing. Add the brown sugar to the liquid and stir.
4. Cover the pot, put in the oven and cook for at least 6 hours, usually it takes closer to 7 hours. When it's done, the pork will be fork-tender.
5. Remove the meat from the pot and shred completely. Remove the chipotle peppers. Then return the meat to the pot and keep in the juice until you need it.
6. Serve with BBQ sauce on a bun, in a taco, or even on top of homemade mac and cheese for a real treat!