Refrigerating the stock makes it easy to remove fat because it rises and solidifies on the surface. It's a great trick for any broth, stew or sauce.
Many grocery stores stock a variety of frozen tortellini and ravioli, either of which are good in this soup.
This makes enough for six healthy servings. Making slightly larger portions at dinner and refrigerating the extra for the next day's lunch can save precious time in the morning.
This hearty soup makes the most of winter vegetables. Kielbasa sausage adds a richness and peppery flavour to the broth.
Who doesn't like cauliflower and cheese? This is why I made it into a soup. I use 1% milk instead of cream to lower the fat. If you would rather have Cream of Broccoli & Cheddar, just replace the amount of cauliflower with broccoli or mix them up. Whichever way you you make it, everything is good with cheese!
In Italian, stracci means rags, which the eggs form in the soup. Instead of the egg noodles, you can use any type of small or broken pasta, such as spaghetti, stellini, tubetti, ditali or pastina.
Nothing says spring like the first-of-the-season asparagus, paired here with shiitake mushrooms.
