I love a lot of things about soup. I love the warm comfort a soup brings on a winter day. I love the variety of soups, there really is a soup for every occasion. One thing I don’t love about soup? When I am still hungry afterward. Some soups are better served as an appetizer because, lets be honest, they don’t have a lot of substance. This is why Italian Soup is one of the best soup recipes for those with trouble chewing. It’s as energy dense as a lasagna, with both the chewability and swallowability (those are both real words) as a soup.
If have trouble chewing or swallowing and love Italian food, then this is the soup recipe for you. The best easy to chew foods are the ones which are so easy to eat, that you forget you ever had trouble chewing in the first place.
Italian Soup has multiple solid textures, and can be processed into bite sized pieces without extensive chewing.
If you require a pureed texture, you can put the completed dish into a blender and blend until smooth. Top with pureed cheesy topping (which you can puree in a food processor or blender).
Cheese is culinary magic. To make it, you heat milk and add an enzyme called rennet. Rennet coagulates casein (a protein in milk). This forms the cheese curds which are then separated from the remaining liquid (know as the whey).
People like to be efficient, they don’t like to waste anything. Instead of throwing out the whey, people started heating it again after the curds were taken out. This draws out even more curds, which is how Ricotta cheese is made.
I think it is so interesting to learn the origin stories of the foods we eat. In this case, Ricotta is the product of letting nothing go to waste in the cheese making process.
If you need more fiber and less calories in your diet then here is an idea: Try using whole wheat pasta instead of white pasta.
Whole wheat pasta contains less calories and more fiber than normal white pasta.
Don’t you wish all life changing choices were so easy to make?
I don’t like mincing garlic manually, it takes two days for my fingers to stop smelling like garlic. A garlic press has changed my culinary life. In mere seconds I can make uniformly minced garlic by the handful. My favorite is the garlic press made by pampered chef. We have had ours for about 8 years and it works flawlessly. You can check it out here!