The Fusia/Fuscŕ Family  




(Scroll down to see all the Soup recipes)

Andy & Jill Fusia’s Tortellini-Basil Soup

4 cups canned low-sodium chicken broth, undiluted

1(9ounce) package fresh cheese-filled tortellini, uncooked

1(15once) can cannelloni beans, drained

1 cup chopped tomatoes

1/2 cup shredded fresh basil

2 tbs. Balsamic vinegar

1/4 tsp salt

1/3 cup freshly grated Parmesan cheese

1 1/2 tsps. Freshly ground pepper

Bring broth to a boil n a large Dutch oven.  Add tortellini, and cook 6 minutes or until tender.  Stir in beans and tomatoes.  Reduce heat, and simmer 5 minutes or until thoroughly heated.  Remove from heat, stir in basil, vinegar, and salt.  Ladle soup into individual owls. Sprinkle evenly with cheese and pepper.  

185 calories

4.1 grams of fat (1.9 grams of saturated fat)

11. 3 grams of protein

25.9 grams of carbohydrate

18 milligrams of cholesterol

409 milligrams of sodium

1.8 grams fiber  



Megan Fusia Wentland’s Favorite Tortilla Soup

1 cup chopped onion

4 cloves garlic, minced

2 to 4 Anaheim or poblano chili peppers, seeded and chopped

2 tbsp cooking oil

1/1/2 cups corn

1 can diced tomato

2 cans chicken broth (3 1/2 cups)

1 1/2 cups coarsely shredded cooked chicken (use deli orated chicken)

1 tbso cumin

1 tbsp cilantro

Tortilla chips

Shredded Monterey jack cheese

Lime wedges. 

In a large pot cook chopped onion, garlic, and peppers, in oil till tender, stirring constantly.  Add corn kernels, tomatoes, chicken broth, shredded chicken, cumin, and cilantro.  Bring mixture to boil reduce heat Simmer covered for about an hours.  To serve, put crushed tortilla chips in each bowl. Ladle soup atop chips.  Squirt lime into soup.  Sprinkle with Monerey Jack Cheese.



Tom Fusia’s Calabrese Pasta Fasuole  (Pasta e Fagioli)

Ingredients -

Olive oil

Hot red pepper flakes


4 cloves of garlic  - minced or sliced very thin or smashed

1 sweet onion  - chopped into small pieces

˝ 15 oz can crushed tomatoes




1 ˝ - 2 cans chicken stock

3 cans Cannellini beans

Put about 1/3 cup of olive oil in a large cooking pot and heat on medium

Add ˝ teaspoon red pepper flakes - more or less to your taste

Add the pancetta:  3 or 4  thick pieces chopped.  Cook in the oil until it starts to get crisp about 3 minutes.

Add the garlic and cook about 3 minutes

Add the onion and cook for about 5 + minutes

Add rosemary, oregano and basil (a teaspoon of the oregano, a teaspoon or more of the rosemary and a handful of FRESH basil)

Add the crushed tomatoes and a little chicken stock

Add salt & pepper to taste.

Turn the heat down and let all that simmer for about 15 minutes and then take off the heat to cool.  Then put the sauce in a blender or food processor and puree.

Drain the beans and mash half of them in the pot you cooked the sauce in, then add the other half that were left whole along with 1 can of chicken stock.

Stir that together and turn the burner to medium and add the sauce from the blender and heat through. Add more chicken stock if it gets too thick.

Ladle the bean sauce over rigatoni or shells - cooked separately, al dente. 

Drizzle with a little GOOD olive oil and grated cheese. 



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Janet & Joe Fusia's Beans & Greens

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