Let's Dish With Linda Lou

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Sweet Italian Sausage And Cavatelli Soup

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Sweet Italian Sausage And Cavatelli Soup (2)

I’d first made this soup some time ago and found a couple of pictures of the finished dish. I’m not even sure how I came up with this soup. I just started throwing ingredients together and my Sweet Italian Sausage And Cavatelli Soup was born.

I just bought an inductions burner and I was super excited to try it out. I know it’s going to work perfectly when my sister and I film my next video. Anyway, I decided to make this soup while I had some time off from work.

We’re living in extraordinary times due to COVID-19. People are doing a lot more of grocery shopping and cooking at home, because of a shelter-in-place order, that said, many products, because of high demand, had limits placed on them or they weren’t readily available. I wasn’t able to find any Cavatelli pasta so I’m going to be substituting baby shells. I found the shape of the two kinds of pasta to be similar. Cavatelli pasta will be back on the grocery shelves soon enough so I’m keeping the name for this dish.

Whenever I make a soup using sausage, I like to cook the sausage separately then incorporate it into the soup. This makes what I call a clean broth. By cooking the sausage separately and leaving all the grease with the pan I believe makes a big difference in the finished soup.

Sweet Italian Sausage, And Cavatelli Soup

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Onions

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Frezno Chili

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Spinach

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diced roma tomatoes

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Olive Oil

Thyme

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Rosemary-1Rosemary (2)

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diced roma tomatoes

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Flat Leaf Italian Parsley

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Sweet Italian Sausage, And Cavatelli Soup

Sweet Italian Sausage And Cavatelli Soup (2)

Homemade Croutons

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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yields: 6 to 8 servings
Equipment: 1 (6-quart) Dutch oven, 1 (12-inch) sauté pan, chef’s knife, mesh sieve, 1 (6-quart) stockpot, colander, large slotted spoon

Tip:  The night before, place the frozen spinach in a mesh sieve over a bowl to drain. You could also use the defrost setting on your microwave the thaw out the spinach.

Ingredients:
2 tablespoons of olive oil
1 pound of sweet Italian sausage, casings removed (substitute a hot variety)
1 sprig of fresh rosemary
1 head of green cabbage, cored and quartered
1 1/2 cups of carrots, 1-inch dice
1 large onion, diced, 1-inch dice
3 ribs of celery, 1-inch dice, include leafy tops
1 Fresno Chili, seeded and minced
1 fresh bay leaf, substitute dried
3 cloves of garlic minced
1 cup of diced Roma tomatoes
1 (10-ounce) package of frozen spinach, thawed and drained (squeeze all excess water from the spinach)
1 quart of chicken stock, unsalted
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
2 tablespoons of fresh thyme leaves, finely chopped
1 1/2 cups of Cavatelli pasta (substituting baby shells)
Italian flat-leaf parsley for garnish
Freshly grated Parmigiano-Reggiano cheese

Directions:
Begin by dicing and mincing all the vegetables. Drain and squeeze as much water from the thawed the spinach as possible.

Remove the casings from the sausage links. In a large sauté pan over medium heat add olive oil and sausage. Using a wooden spoon, break up the sausage and cook until sausage is no longer pink about 10 to 12 minutes. Using a slotted spoon, allowing as much grease as possible to stay with the pan, transfer to a bowl or plate lined with a paper towel, set aside.

In a preheated Dutch oven over medium-high heat add olive, diced onions, and red pepper flakes. Add the diced carrots, celery, bay leaf, Kosher salt, fresh ground black pepper, and fresh finely chopped thyme. Stirring, frequently, cook for 5 to 7 minutes. Add the minced garlic, cook for 1 minute more.

Next, add the cooked sausage, cabbage, and diced tomatoes. Add the chicken stock, bring up to a boil, reduce the heat to low, cover and simmer, stirring occasionally,  for 40 minutes.

After 30 minutes, remove the cover, taste for seasoning (add salt if needed). Add the Cavatelli pasta, stir to combine. Continue cooking for another 10 minutes before adding the spinach, again stir to combine. Turn the heat off, and serve.

Ladle a good helping into a porcelain soup bowl. Add fresh parsley, freshly grated Parmigiano-Reggiano cheese, and Homemade Ciabatta Croutons. This is my Sweet Italian Sausage And Cavatelli Soup.

My Hanging Organic Herb Garden And Summertime Flowers

Homemade Ciabatta Croutons

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My Hanging Organic Herb Garden And Summertime Flowers

Hanging Herb Garden

My hanging herb garden is thriving! My Hanging Herb Garden And Summertime Flowers are on the move.

Tarragon

Tarragon above I use in so many of my chicken and seafood dishes.

English Lavender

The Lavender above smells so good. I like adding the blooms to sugar. Lavender sugar makes a great gift.

Chive Flowers

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The Chives are blossoming.

Flat Leaf Italian Parsley

Italian Flat-Leaf Parsley is used in most of my dishes because of its great flavor.

Thyme

Above is my fresh Thyme. The lemony flavor is perfect for chicken.

Sweet Basil (2)

Sweet Basil with its lemony minty flavor goes with just about everything. I’d say, it’s the one herb I use the most.

Oregano

Above is my Italian Oregano, a super-strong herb so you don’t need much. Great in Tex-Mex dishes.

Oregano

More Oregano! This is the Greek variety.

Rosemary

My Rosemary is definitely outgrowing this pot!

Sage

Sage is one of those herbs that reminds me of the holidays. A peppery-rosemary flavor that’s super earthy.

Mint

Above is my fresh Mint. Great for desserts, salads and so much more. Below are pictures of flowers from around my house.

Lavender

Lavender can be used in so many ways. I love making Lavender sugar.

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My bright red Gerberas are part of the daisy family.

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Perennials are great because they’re ever-changing with each season.

Hibiscus

Hibiscus

Hibiscus bushes are perfect anywhere in your garden.

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One a year the Dragon Lilies bloom. Their vibrant orange color screams summertime is coming!

Rain Lillies

Rain Lilies are so beautiful. They seem to pop up everywhere in my garden.

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Sunflowers

Sunflowers are the meaning of summertime.

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Periwinkles look great in large pots.

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Hydrangeas are my favorite flower, NO question!

Hass Avocado Tree

My Hass Avocado tree is just finding its way. I’m talking 10 years before I’ll see any fruit.

Birdhouse

The Cardinals love their birdfeeder.

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My side garden has a variety of flowers and plants like my baby Fig Trees. Can you see them?

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Sirloin Tips With Mushroom Gravy

Sirloin Tips With Mushroom Gravy (1)

Sirloin Tips With Mushroom Gravy (2)

This dish is one of our favorites. I can’t tell you how many times I’m asked to make my Sirloin Tips With Mushroom Gravy. The meat is so tender, the mushroom and onions pair perfectly with that deep brown gravy that swims over the egg noodles. This recipe is really easy to make.

I prefer to use a large sautèpan to brown and caramelize the meat because of its large surface area. I like to do this in two batches so as not to overcrowd the meat during the browning process before transferring the meat to the braising pot.

Olive Oil

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Rosemary

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Fresh Rosemary (1)

thyme (1)

thyme (2)

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Flat Leaf Italian Parsley

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Sirloin-Tips-With-Mushroom-Gravy-2-4

Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 40 minutes
Yields: 6 servings
Equipment: 1 heavy bottom braising pot with lid, 1 (12-inch) sauté pan, large pot, 1 large mixing bowl, 1 (6-quart) pot, whisk, small bowl

Ingredients:
1 pinch of granulated sugar
1/4 cup red wine, divided
1 1/2 pounds of top sirloin steak, cut into 1 1/2-inch bite-size pieces
5 tablespoons butter, unsalted, 2 tbsp for mushrooms, 3 tbsp for egg noodles
2 tablespoons Kosher salt
2 teaspoons freshly ground black pepper
1/4 cup of olive oil plus 1 tablespoon for the mushrooms
2 large garlic cloves, minced
1/2 teaspoon of fresh rosemary, minced
3 fresh sprigs of thyme (if the stems are woody, strip off the leaves, if the stems are still green and tender, no need to remove them)
1/4 cup of Cabernet Sauvignon
2 cups beef stock, unsalted, reserve 1 cup of chilled beef stock for a *slurry
1/4 cup soy sauce, low sodium
3 dashes Worcestershire sauce
1 (10 1/2-ounce) can of beef consommé
2 pints of Cremini mushrooms, sliced
1 pint of Shitake mushrooms, stems removed and sliced
2 onions, large dice
1 package of NO Yolks broad noodles
1 heaping tablespoon of cornstarch
2 tablespoons of Italian flat-leaf parsley, finely chopped to garnish egg noodles, (optional)

Directions For Browning Sirloin:
Cut the steak into 1 1/2 inch bite-size pieces, transfer to a large mixing bowl. Add 1/4 cup of olive oil, 1 tablespoon of Kosher salt, and 1 teaspoon fresh ground black pepper. Toss to coat.

In a preheated sautèpan over medium heat add half the steak cubes to the sautè pan, do not overcrowd. Allow them to brown, 3 to 4 minutes, then flip the sirloin tips to brown on the other side, again 3 to 4 minutes. Transfer them to the braising pot. Repeat this process for the second batch.

Using the same sauté pan, used to brown the steak, turn the heat up to medium-high. Add the olive oil and butter. Once the butter melts add the diced onions, mushrooms, fresh rosemary, and thyme, continue cooking for another 5 to 7 minutes. Next, add the garlic, stir to combine, cook for another 2 minutes.

Pour in the wine, using a wooden spoon, to *deglaze by scraping the bits off the bottom of the pan. Add 1 tablespoon of Kosher salt and 1 teaspoon of fresh ground black pepper, continue cooking until the wine reduces by half another 2 to 3 minutes, transfer the mushroom and onion mixture to the braising pot.

Pour 1 cup of beef stock into a small bowl or container. Transfer to the refrigerator to chill until the time comes to make the *slurry.

Preheat oven to 350-degrees F.
Still over medium-high heat, add the remaining unsalted beef stock, beef consommé, soy sauce, and Worcestershire sauce to the pot. Bring up to a simmer, turn the heat off, cover, and transfer to the oven to cook for 1 hour, or until meat is tender.

To the reserved 1 cup of chilled unsalted beef stock add 1 heaping tablespoon of cornstarch. Whisk both together until it forms a smooth paste.

Remove the pot from the oven. Remove the lid and turn the heat to medium. Add the *slurry slowly, stirring occasionally, cook until the sauce thickens, 3 to 5 minutes. Turn the heat to off, cover to keep hot.

In the meantime, cook the egg noodles according to package directions. In a large bowl add the remaining butter and chopped parsley. Drain noodles really well, then add to the bowl, toss to combine.

To serve. place buttered parsley egg noodles into a serving bowl, ladle the Sirloin Tips With Mushroom Gravy over top. Serve hot.

*deglaze: To dilute meat sediments on the bottom of a pan in order to make a gravy or sauce. Typically done with wine.

*Slurry: For each cup of liquid you want to thicken, start with 1 tablespoon of cornstarch in a bowl or measuring cup. Add an equal amount of cold liquid and whisk until smooth paste forms.

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