Leftover Remix: Orcchiette & Shredded BrusselsSprouts Soup

This recipe is using leftover brussell sprouts from your Thanksgiving dinner.

If creating from scratch, feel free to substitute cabbage for the brussell sprouts. Also, the recipe calls for dried Italian seasoning. But sometimes, while making big holiday feasts, you are left with an abundance of fresh rosemary, thyme, parsley, etc. Feel free to use those as well.

The only difference would be that you would want to add those fresh herbs almost at the very end of cooking instead of far in advance.

Holiday dinners are always so great. But the leftovers can be just as wonderful as it’s original form…just remixed to bring new life to yesterday’s meal.

  • 1 TBL Olive Oil
  • 1/2 red onion – diced
  • 4 slices of applewood smoked bacon – diced and fried
  • 1/4 lb of fresh Brussell sprouts – cut off ends and slice
  • 1 medium carrot – sliced
  • 2 TBL of flour
  • 1/4 cup white wine
  • 4 cups of organic low-sodium chicken stock
  • 1 tsp of dried Italian seasoning
  • 1 1/2 cups of orcchietta pasta

Heat a pot with olive oil to medium heat. Add the chopped applewood smoked bacon and fry until crispy.

Add the red onions and saute until onions are tender. Add the shredded brussell sprouts and saute for about minutes. Add the carrots and saute and then add the flour. Mix it around and let the flour cook for about 1-2 minutes.

Add the white wine and stir in well with the vegetables. Then add the chicken stock and Italian seasoning and orcchiette pasta. Bring to a boil and them bring down to a simmer until the pasta is fully cooked about 10-12 minutes.

Add 1 tsp of salt and fresh ground pepper to taste. Taste and adjust seasoning, if needed.

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