Category: Soup & Salad

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tortellini soup

Jason’s Tortellini Sausage Soup

Jason's
Tortellini Sausage Soup

tortellini soup

Take a simple tortellini broth and kick it up a few notches!

Author: Jason Porter

Ingredients

  • 3 (15oz) Spolumbo’s Spicy Italian Sausage, casings https://www.spolumbos.com/wp-content/uploads/2020/07/Barca-Pomodoro-1.jpgved
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 6 cups beef stock
  • ½ cup red wine
  • 4 fresh tomatoes, peeled, seeded and chopped
  • 1 cup chopped carrots
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1 cup tomato sauce
  • 1 zucchini chopped
  • 1 red pepper chopped
  • 8-12 oz cheese tortellini
  • 1 tablespoon chopped Italian parsley (flatleaf)
  • 2 tablespoons fresh grated parmesan

Directions

Place the sausage in a large pot over medium high heat and saute for 10 minutes, or until well browned. Drain the fat except for about 1 tablespoon, add the onions and garlic and saute for 5 more minutes.

Next add the beef stock, water, wine, tomatoes, carrots, basil, oregano and tomato sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes, skimming any fat that may surface.

Add the zucchini, tortellini, green bell pepper and parsley to taste. Simmer for 10 minutes, or until tortellini is fully cooked. Pour into individual bowls and garnish with the cheese.

Comments

The best thing about this recipe is the versatility. Substitute any vegetable or any pasta of your choice and completely re-invent the dish each time.

Spolumbo’s has been providing Calgary with Italian deli favourites for over 20 years. Catering delicious deli cuisine that will make any gathering a hit! Please contact us at 403-264-6452 for event catering, office catering, and corporate catering OR visit our catering page for more details.  

tortellini soup

Jason’s Tortellini Sausage Soup

Jason's
Tortellini Sausage Soup

tortellini soup

Take a simple tortellini broth and kick it up a few notches!

Author: Jason Porter

Ingredients

  • 3 (15oz) Spolumbo’s Spicy Italian Sausage, casings https://www.spolumbos.com/wp-content/uploads/2020/07/Barca-Pomodoro-1.jpgved
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 6 cups beef stock
  • ½ cup red wine
  • 4 fresh tomatoes, peeled, seeded and chopped
  • 1 cup chopped carrots
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1 cup tomato sauce
  • 1 zucchini chopped
  • 1 red pepper chopped
  • 8-12 oz cheese tortellini
  • 1 tablespoon chopped Italian parsley (flatleaf)
  • 2 tablespoons fresh grated parmesan

Directions

Place the sausage in a large pot over medium high heat and saute for 10 minutes, or until well browned. Drain the fat except for about 1 tablespoon, add the onions and garlic and saute for 5 more minutes.

Next add the beef stock, water, wine, tomatoes, carrots, basil, oregano and tomato sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes, skimming any fat that may surface.

Add the zucchini, tortellini, green bell pepper and parsley to taste. Simmer for 10 minutes, or until tortellini is fully cooked. Pour into individual bowls and garnish with the cheese.

Comments

The best thing about this recipe is the versatility. Substitute any vegetable or any pasta of your choice and completely re-invent the dish each time.

Spolumbo’s has been providing Calgary with Italian deli favourites for over 20 years. Catering delicious deli cuisine that will make any gathering a hit! Please contact us at 403-264-6452 for event catering, office catering, and corporate catering OR visit our catering page for more details.  

Chicken Sausage Salad

Italian Sausage, Zucchini and Bocconcini Pasta Salad

Sausage, Zucchini and Bocconcini
Pasta Salad

Chicken Sausage Salad

Fresh and filling pasta salad with sausage slices and grilled veggies.

Author: Wanda Baker

Ingredients

  • ½ green pepper, cut in chunks
  • ½ red pepper, cut in chunks
  • ½ red onion, cut in chunks
  • 1 small zucchini, cut in chunks
  • 3 mild Italian sausages, grilled
  • ½ pkg bacon, cooked
  • 5 cups uncooked Catelli Ancient Grains Fusilli
  • 2 garlic cloves, minced
  • 1 tsp salt
  • 1 tsp cracked pepper
  • olive oil
  • 3 tbsp white vinegar
  • 1 container small bocconcini
  • 1 tbsp lemon
  • ¼ cup fresh basil, sliced thin

Directions

  1. Add peppers and onion to a bowl. Drizzle in 1 tsp of oil, a pinch of salt and cracked pepper.
  2. Add vegetables to a grill pan set over medium high heat on the BBQ and grill for about 5 minutes. While they are grilling, toss zucchini into same bowl, drizzle in 1 tsp of oil and a pinch of salt and cracked pepper. Mix and add to grill pan with other veggies. Cook an additional 5 minutes or until tender and lightly charred all over.
  3. In a pan of salted boiling water add fusilli. Cook according to package instructions. Drain and spread on to a baking pan with edges to cool down.
  4. Drain and cut each bocconcini into fours. Set aside.
  5. Sliced sausage into thin slices. Set aside.
  6. Cut bacon into chunks. Set aside.
  7. In a cup or small bowl mix minced garlic with olive oil, salt and pepper. Whisk in vinegar.
  8. In a large pasta bowl add cooled pasta, sausage, cheese, grilled veggies, bacon and dressing. Toss to combine.
  9. Sprinkle with fresh lemon, salt, pepper and basil. Serve immediately.

Comments

Summer fresh grilled veggies with fresh basil and bocconcini is favourite dish around here when it gets to hot to cook. Leftover veggies are an easy addition the next day to any dish, like these Grilled Veggie, Pesto & Bocconcini Pizzas.

Today we jazzed up our grilled veggies with bacon, grilled Italian Sausage and lots of fresh garlic. It was a hot one so making something easy and cool for dinner was right up our alley. If you have a side burner on your grill you could also cook the bacon and pasta right there to avoid your oven all together.

In our family we have some who don’t like peppers, some zucchini and some bocconcini cheese (insert gasp). Since I don’t cater to anyone’s likes or dislikes when I make a meal, I always tell them to pick out what they don’t like and eat what they do.

This would be an easy dish to partially prepare in advance and take camping. Make your dressing and store in a sealed jar. Cook all veggies and store in the fridge in a sealed container. Cook the rest when you are there and assemble.

Spolumbo’s has been providing Calgary with Italian deli favourites for over 20 years. Catering delicious deli cuisine that will make any gathering a hit! Please contact us at 403-264-6452 for event catering, office catering, and corporate catering OR visit our catering page for more details.  

Chicken Sausage Salad

Italian Sausage, Zucchini and Bocconcini Pasta Salad

Sausage, Zucchini and Bocconcini
Pasta Salad

Chicken Sausage Salad

Fresh and filling pasta salad with sausage slices and grilled veggies.

Author: Wanda Baker

Ingredients

  • ½ green pepper, cut in chunks
  • ½ red pepper, cut in chunks
  • ½ red onion, cut in chunks
  • 1 small zucchini, cut in chunks
  • 3 mild Italian sausages, grilled
  • ½ pkg bacon, cooked
  • 5 cups uncooked Catelli Ancient Grains Fusilli
  • 2 garlic cloves, minced
  • 1 tsp salt
  • 1 tsp cracked pepper
  • olive oil
  • 3 tbsp white vinegar
  • 1 container small bocconcini
  • 1 tbsp lemon
  • ¼ cup fresh basil, sliced thin

Directions

  1. Add peppers and onion to a bowl. Drizzle in 1 tsp of oil, a pinch of salt and cracked pepper.
  2. Add vegetables to a grill pan set over medium high heat on the BBQ and grill for about 5 minutes. While they are grilling, toss zucchini into same bowl, drizzle in 1 tsp of oil and a pinch of salt and cracked pepper. Mix and add to grill pan with other veggies. Cook an additional 5 minutes or until tender and lightly charred all over.
  3. In a pan of salted boiling water add fusilli. Cook according to package instructions. Drain and spread on to a baking pan with edges to cool down.
  4. Drain and cut each bocconcini into fours. Set aside.
  5. Sliced sausage into thin slices. Set aside.
  6. Cut bacon into chunks. Set aside.
  7. In a cup or small bowl mix minced garlic with olive oil, salt and pepper. Whisk in vinegar.
  8. In a large pasta bowl add cooled pasta, sausage, cheese, grilled veggies, bacon and dressing. Toss to combine.
  9. Sprinkle with fresh lemon, salt, pepper and basil. Serve immediately.

Comments

Summer fresh grilled veggies with fresh basil and bocconcini is favourite dish around here when it gets to hot to cook. Leftover veggies are an easy addition the next day to any dish, like these Grilled Veggie, Pesto & Bocconcini Pizzas.

Today we jazzed up our grilled veggies with bacon, grilled Italian Sausage and lots of fresh garlic. It was a hot one so making something easy and cool for dinner was right up our alley. If you have a side burner on your grill you could also cook the bacon and pasta right there to avoid your oven all together.

In our family we have some who don’t like peppers, some zucchini and some bocconcini cheese (insert gasp). Since I don’t cater to anyone’s likes or dislikes when I make a meal, I always tell them to pick out what they don’t like and eat what they do.

This would be an easy dish to partially prepare in advance and take camping. Make your dressing and store in a sealed jar. Cook all veggies and store in the fridge in a sealed container. Cook the rest when you are there and assemble.

Spolumbo’s has been providing Calgary with Italian deli favourites for over 20 years. Catering delicious deli cuisine that will make any gathering a hit! Please contact us at 403-264-6452 for event catering, office catering, and corporate catering OR visit our catering page for more details.  

Chicken Salad

Chicken Blueberry Spring Salad

Chicken Blueberry
Spring Salad

Chicken Salad

Try out this healthy and refreshing salad!

Author: Remo Trotta

Ingredients

  • 1 Spolumbo’s Chicken Blueberry Sausage link (155g)
  • spring mixed salad greens
  • ½ fresh red pepper
  • ½ fresh yellow pepper
  • ¼ cup olive oil
  • ¼ cup sweet balsamic vinegar
  • 1 orange peeled/sectioned (mandarin if possible)
  • 1 dollop of creamy goat cheese (optional)
  • ¼ cup Blueberries

Directions

In a pre-heated oven, roast sausage for approximately 25 minutes at 375º F until cooked throughout. Place directly into a bowl of ice to cool and rotate until chilled.

Juice one half of the orange and section the other for use later on. Mix olive oil, balsamic vinegar, and the juice of the ½ orange to make a vinaigrette dressing, add salt to taste.

Thinly slice the sausage and julienne both peppers, add to the spring greens along with the other half of the orange.

Toss all ingredients together, dress with the vinaigrette, and consider finishing with a dollop of creamy goat cheese and some cracked black pepper.

Comments

Light but still filling and refreshing.

Spolumbo’s has been providing Calgary with Italian deli favourites for over 20 years. Catering delicious deli cuisine that will make any gathering a hit! Please contact us at 403-264-6452 for event catering, office catering, and corporate catering OR visit our catering page for more details.  

Chicken Salad

Chicken Blueberry Spring Salad

Chicken Blueberry
Spring Salad

Chicken Salad

Try out this healthy and refreshing salad!

Author: Remo Trotta

Ingredients

  • 1 Spolumbo’s Chicken Blueberry Sausage link (155g)
  • spring mixed salad greens
  • ½ fresh red pepper
  • ½ fresh yellow pepper
  • ¼ cup olive oil
  • ¼ cup sweet balsamic vinegar
  • 1 orange peeled/sectioned (mandarin if possible)
  • 1 dollop of creamy goat cheese (optional)
  • ¼ cup Blueberries

Directions

In a pre-heated oven, roast sausage for approximately 25 minutes at 375º F until cooked throughout. Place directly into a bowl of ice to cool and rotate until chilled.

Juice one half of the orange and section the other for use later on. Mix olive oil, balsamic vinegar, and the juice of the ½ orange to make a vinaigrette dressing, add salt to taste.

Thinly slice the sausage and julienne both peppers, add to the spring greens along with the other half of the orange.

Toss all ingredients together, dress with the vinaigrette, and consider finishing with a dollop of creamy goat cheese and some cracked black pepper.

Comments

Light but still filling and refreshing.

Spolumbo’s has been providing Calgary with Italian deli favourites for over 20 years. Catering delicious deli cuisine that will make any gathering a hit! Please contact us at 403-264-6452 for event catering, office catering, and corporate catering OR visit our catering page for more details.  

Tuna Salad on Crackers

Light and Healthy Cool Chicken Salad

Light and Healthy
Cool Chicken Salad

Cool Chicken Salad

The freshest, lightest and healthiest chicken salad you’ve ever tried, and NOT A DROP of mayo! This recipe feeds 6-8 people easily.

Author: Remo Trotta

Ingredients

  • 1 lb. (450g) Spolumbo’s fully cooked Chicken Sundried Tomato Basil sausage crumble
  • 1 half cup plain greek yogurt
  • 1 large celery stalk – finely minced
  • 1 full green onion – finely minced
  • 1 half large bell red pepper – finely minced.
  • 1/4 cup cilantro – finely minced
  • 1/2 fresh lemon

Directions

Begin with Spolumbo’s fully cooked Chicken Sundried Tomato & Basil sausage crumble from refrigerator temperature.

Add the celery, onion, pepper and cilantro, and squeeze in the juices of the half lemon.

Lastly, add the plain greek yogurt, stirring and folding it into the salad until it has a consistent, spreadable texture. Add fresh ground black pepper to taste and parsley as presentation garnish.

Comments

Makes fantastic fresh chicken salad sandwiches and wraps, great as an hors d’ouvres spread over crackers or rice cakes.

Spolumbo’s has been providing Calgary with Italian deli favourites for over 20 years. Catering delicious deli cuisine that will make any function a hit! Please contact us at 403-264-6452 for event catering, office catering, and corporate catering OR visit our catering page for more details.  

Tuna Salad on Crackers

Light and Healthy Cool Chicken Salad

Light and Healthy
Cool Chicken Salad

Cool Chicken Salad

The freshest, lightest and healthiest chicken salad you’ve ever tried, and NOT A DROP of mayo! This recipe feeds 6-8 people easily.

Author: Remo Trotta

Ingredients

  • 1 lb. (450g) Spolumbo’s fully cooked Chicken Sundried Tomato Basil sausage crumble
  • 1 half cup plain greek yogurt
  • 1 large celery stalk – finely minced
  • 1 full green onion – finely minced
  • 1 half large bell red pepper – finely minced.
  • 1/4 cup cilantro – finely minced
  • 1/2 fresh lemon

Directions

Begin with Spolumbo’s fully cooked Chicken Sundried Tomato & Basil sausage crumble from refrigerator temperature.

Add the celery, onion, pepper and cilantro, and squeeze in the juices of the half lemon.

Lastly, add the plain greek yogurt, stirring and folding it into the salad until it has a consistent, spreadable texture. Add fresh ground black pepper to taste and parsley as presentation garnish.

Comments

Makes fantastic fresh chicken salad sandwiches and wraps, great as an hors d’ouvres spread over crackers or rice cakes.

Spolumbo’s has been providing Calgary with Italian deli favourites for over 20 years. Catering delicious deli cuisine that will make any function a hit! Please contact us at 403-264-6452 for event catering, office catering, and corporate catering OR visit our catering page for more details.