Dei Fratelli Sides Recipes
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Dei Fratelli Soups and Salads Recipes

Do you have a family favorite recipe using any of our all-natural tomato products? Share the love and upload your recipe here!

Salad Recipes

Dei Fratelli Cabbage Salad

  • 1 Cup Dei Fratelli Petite Diced Tomatoes
  • 7 Cups Green cabbage, thinly sliced
  • 1/2 Cup Carrot, grated
  • 2 Tbsp. Onion, chopped
  • 1 Tbsp. Cilantro, minced
  • 1/4 Cup Lime juice
  • 1 Tbsp. Cider vinegar
  • 1 1/2 tsp Olive oil
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper

Combine lime juice, vinegar, olive oil, salt and pepper and mix in a large bowl.
Combine Dei Fratelli Diced Tomatoes and remaining ingredients, drizzle liquid over cabbage mixture; toss well to combine. Cover and chill 15 minutes.

Serves 4

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Black Bean n' Corn Chicken Salad

  • 1 (16 oz) jar Dei Fratelli Original Salsa Medium
  • 1/4 cup corn, drained and rinsed
  • 1/4 cup black beans, drained and rinsed
  • 1 fully cooked white rotisserie chicken (approx. 1-1.5 lbs)
  • 1 Tbsp. fresh cilantro or flat leaf (Italian) parsley, chopped
  • 16 oz farfalle pasta
Dei Fratelli Chicken Salad

Break down whole chicken discarding skin and bones. Pull dark meat into coarse shreds. Dice breast meat into cubes. In a mixing bowl fold Dei Fratelli Original Salsa Medium with corn, black beans, and prepared chicken (juices from salsa will be absorbed by chicken). Fold freshly chopped cilantro or parsley into mixture.

Serving Suggestions:

Mix Black Bean n' Corn Chicken Salad with 16 oz cooked Farfalle (Bow Tie) pasta. Place on a bed of mixed greens. Serve room temperature.


Serve Black Bean n' Corn Chicken Salad on a whole-wheat baguette or bread of choice.

Serves 4-6

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Sauerkraut Salad

  • 1 (27 oz) can Silver Fleece Sauerkraut
  • 1/2 Cup Green pepper, diced
  • 1/3 Cup Onion, diced
  • 1/3 Cup Vinegar
  • 3 Tbsp. Salad oil
  • 2/3 Cup Sugar
Dei Fratelli Sauerkraut Salad

Wash sauerkraut quickly. Drain and combine with remaining ingredients. Chill at least 2 hours and serve.

Serves 4-6

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Fire Roasted Mediterranean Salad

  • 1 jar (24 oz.) Dei Fratelli Fire Roasted Vegetable Pasta Sauce
  • 1 Cup Dei Fratelli Seasoned Diced Tomatoes
  • 1 lb box of Orzo (rice shaped pasta)
  • 4 Scallions, finely chopped
  • 1/2 Cup Flat leaf parsley, washed and finely chopped
  • 1/2 Cup Basil, washed and finely chopped
  • 2 Garlic cloves, peeled and finely minced
  • 1/3 Cup Olive oil
  • 1 Tbsp. Black pepper, freshly ground
  • Salt to taste
  • 1/2 Cup Feta cheese

In a large pot of boiling salted water, cook orzo following manufacturer’s instructions. Drain cooked orzo and place in a large bowl. Add the jar of roasted vegetable pasta sauce, Feta cheese, scallions, parsley and basil to the orzo. In a small bowl add the minced garlic to the olive oil, stir, and then add the garlic infused oil to the pasta mixture. Stir gently to incorporate all of the ingredients together. Season with black pepper and salt to taste. Serve chilled or at room temperature.

Serving suggestion: Pair orzo with grilled rack of lamb and a Mediterranean chopped salad or grilled chicken with a tossed green salad.

Serves 8

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Santorini Summer Salad

  • 1 (14.5 oz) can Dei Fratelli Seasoned Diced Tomatoes, drained well (reserve juice for another use)
  • 1 lb Dried orzo
  • 2 (6 oz each) cans Oil-packed albacore tuna, undrained
  • 1/4 Cup Fresh basil, chopped
  • Juice and grated zest of 1 lemon
  • 1/3 Cup Pine nuts, lightly toasted
  • handful of Feta cheese
  • Fresh basil, for garnish (optional)

In a 6-8 quart pan, bring about 4 quarts of water to a boil over high heat; stir in orzo and cook, uncovered, just until al dente, about 10-12 minutes (or follow package directions). Meanwhile, put undrained tuna into a large mixing bowl, flaking tuna lightly with a fork. Add drained tomatoes, basil, lemon juice and zest, feta cheese and pine nuts; toss lightly to combine. Drain hot cooked orzo well and add to tuna mixture, tossing to blend. May be served warm or cold. Spoon into individual bowls and garnish with additional fresh basil, if desired.

Serves 6-8

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Quick N' Crunchy Imitation Crabmeat Salad

Submitted by: Vivian L. - Summerfield, FL
  • 3 Cups Imitation crabmeat, cut in 1/2-inch pieces
  • 2 large Cucumbers, peeled, seeded, cut in 1/2-inch cubes
  • 4 Green onions, thinly sliced
  • 1 (11 oz) can Corn with red and green peppers, drained
  • 1 (2.25 oz) can Sliced ripe olives, drained
  • 2 Celery stalks, diced
  • 1 1/2 Cups Dei Fratelli Our Original Salsa Medium
  • Green leaf lettuce


In a large mixing bowl, mix together the imitation crabmeat, cucumbers, green onion, corn, ripe olives and celery; stir in salsa. Line 6 salad plates with green leaf lettuce and top each with the crabmeat salad.

Serve immediately.

Servings: 6

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Tomato Tortellini and Shrimp Salad

Submitted by: Roxanne C. - Albany, CA
  • 12 oz Cheese tortellini
  • 1 can (14.5 oz) Dei Fratelli Chopped Italian Tomatoes, well drained, reserving the juice
  • 1/2 Cup Salad shrimp
  • 1/4 Cup Chopped red onion
  • 2 Cups Torn arugula
  • 1/4 Cup Sliced pitted black olives
  • 1/4 Cup Sliced almonds
  • 2 Tbsp. Snipped basil
  • 2 Tbsp. Snipped parsley
  • 2 Tbsp. Snipped dried tomatoes without oil
  • 2 Tbsp. Red wine vinegar
  • 1 tsp Dijon mustard
  • 1/4 Cup Olive oil
  • 1/2 tsp Salt
  • 1/2 tsp Ground black pepper
  • Garnish-shaved Parmesan cheese


Cook the tortellini according to package instructions; drain and place in a large bowl along with the tomatoes, shrimp, onion,arugula, olives, almonds, basil, parsley. Purée the reserved tomato juice, dried tomatoes, vinegar and mustard, then whisk in the oil, salt and pepper. Toss the dressing with the salad ingredients to evenly coat. Garnish each serving with cheese.

Servings: 4-6

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Truly Tomato Piccadillo Salad

  • 1 26.46 oz box Dei Fratelli Truly™ Petite Cut Tomatoes
  • 1 lb Ground chicken
  • 1 small Onion (about 1/3 cup), chopped
  • 2 tsp Ground coriander
  • 2 tsp Ground cumin
  • 1/2 tsp Salt
  • 1 small Potato, peeled and finely chopped
  • 1/4 Cup Dried, pitted, prunes (plums), sipped
  • 1/4 Cup Pimento-stuffed olives, chopped
  • 4 Corn tostado shells, heated and coarsely crushed
  • 6 Cups Lettuce, shredded
  • 1/2 Cup Monterey Jack cheese, shredded
  • 2-3 Green onions, thinly sliced
  • Fresh cilantro, chopped
Dei Fratelli Truly Piccadillo Salad


Heat a large heavy bottomed skillet over medium heat; add ground chicken and chopped onion, using a wooden spoon break meat into small pieces until the chicken is no longer pink. Add coriander, cumin and salt, stir, and cook for 1 to 2 minutes. Add tomatoes, potato, prunes and olives, bring mixture to a boil, then reduce heat and simmer covered for about 10 minutes, or until the potatoes are cooked. Uncover and cook for 2 to 3 minutes until most of the liquid has evaporated.

While the chicken mixture is thickening; heat the tostadas shells until crisp - using package instructions. Arrange lettuce on a large platter: Spoon chicken mixture over the lettuce, and sprinkle with cheese. Coarsely crush the tostadas shells and sprinkle them over the salad. Garnish with green onions and cilantro.

Servings: 4

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Busy Bee Salad

  • 1 (14.5 ounce) can Dei Fratelli Petite Diced Tomatoes
  • 1 (15 ounce) can Garbanzo beans, drained and rinsed
  • 1/3 Cup Mozzarella cheese, grated
  • 2 Tbsp. Extra-virgin olive oil
  • 1 Tbsp. Fresh lemon juice
  • Salt and pepper to taste
  • Tortilla chips

Toss the garbanzo beans, Dei Fratelli Petite Diced Tomatoes, onion, mozzarella cheese, olive oil, and lemon juice together in a bowl until evenly mixed. Season with salt and pepper and retoss. Pack in brown bag lunch with tortilla chips for scooping the salad.


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Italian Panzanella Salad with Fresh Olives, Basil and Parmesan

  • 2 cups Dei Fratelli Seasoned Diced Tomatoes, drained
  • 1 tbsp. minced garlic
  • 3/4 cup extra virgin olive oil
  • 1/4 tsp. fresh pepper
  • 1 loaf ciabatta bread, cut into 1/2 inch cubes
  • 1/4 cup sliced olives
  • 1/4 cup balsamic vinegar
  • 1/4 cup fresh basil leaves, chopped
  • 1/8 cup fresh parsley, chopped
  • 1/4 tsp. salt
  • 1/4 cup fresh grated parmesan


Preheat oven to 350F. In a small bowl, combine minced garlic with extra virgin olive oil and pepper. Place the bread cubes in a large bowl and slowly drizzle olive oil mixture over and toss to coat. Only use enough to coat the bread cubes, reserve the remainder. Place bread cubes on a large cookie sheet. Place in oven for 20 minutes. Remove from oven and allow to cool. While bread is in the oven prepare the marinade by combining (in a small bowl) the remaining olive oil mixture, Dei Fratelli Seasoned Diced Tomatoes, olives, balsamic vinegar, basil, parsley and salt.

Allow to set until bread is cooled. In large bowl, toss together the bread cubes and marinade. Sprinkle fresh parmesan over top. Serve immediately.

Servings: 6 - 8

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Rainbow Pasta Salad

  • 1 can (14.5 oz) can Dei Fratelli Seasoned Diced Tomatoes
  • 1 (16 oz) package Tri-colored pasta assortment
  • 1 large Cucumber, peeled and diced
  • 1 red Onion, finely chopped
  • 1 (16 oz) bottle Italian-style salad dressing

Boil pasta until al dente. Mix all ingredients and refrigerate at least 2 hours before serving. Makes 8 delicious servings.

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Easy Tomato Cucumber Canoes

  • 1 can (14.5 oz) Dei Fratelli Seasoned Diced Tomatoes, drained
  • 2 Cucumbers
  • 1.5 oz Feta Cheese, crumbles

Place Dei Fratelli Seasoned Diced Tomatoes (drained) in a small bowl. Chill until time to serve (at least 15 minutes). Just before serving add Feta cheese to tomatoes and mix well. Cut cucumbers in half lengthwise (as an option, you may peel cucumbers). Using a 1 tsp measuring spoon, scoop out seeds from cucumbers and discard. Pile tomato mixture into cucumbers and enjoy this cool summer side dish!

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Tomato Caesar Dressing

  • 1/2 cup Dei Fratelli Crushed Tomatoes
  • 1/3 cup extra virgin olive oil
  • 2 tsp chopped garlic
  • 2 tsp Worcestershire
  • 2 tsp lemon, juiced
  • 3 Tbsp. pasteurized egg whites
  • 1/8 cup water
  • 1/8 cup grated parmesan cheese
  • 1/4 tsp red wine vinegar
  • 1/4 tsp fine sea salt
  • 1/4 tsp black pepper
Dei Fratelli Tomato Caesar Dressing - Tomato Recipe

Combine and heat the Dei Fratelli Crushed Tomato and the extra virgin olive oil together in a 2 quart sauce pot over medium heat. Whisk the mixture until it comes together and bubbles at a steady simmer, about 4 minutes, and then remove from heat. When the tomato mixture is at room temperature, combine the rest of the ingredients in a food processor. Turn on the machine until the egg whites become frothy, approximately 20 seconds. Slowly, a drop at a time, introduce the tomato/oil mixture into the egg whites until it resembles a creamy dressing. Adjust flavor with more lemon juice and black pepper if necessary.

Chef Tip: This dressing makes an excellent low sodium option without compromising on flavor. Also, this makes a great dip for veggies or low fat chips. Use the remainder of the Dei Fratelli Crushed Tomatoes for a pasta casserole.

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Pizza Pasta Salad

  • 1 (14.5 oz) can Dei Fratelli Chopped Italian Tomatoes, drained
  • 3 cups rigatoni pasta, cooked, rinsed
  • 12 slices pepperoni, chopped
  • 1 cup shredded Italian five cheese blend
  • 1/2 cup sliced fresh basil
  • 1/2 cup grated parmesan cheese
  • 1/2 cup Italian dressing

Combine all ingredients in a large mixing bowl. Cover and chill 1 hour and serve cold.

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Soup Recipes

Tomato Pumpkin Soup

Prep Time: 15 min | Cook Time: 40 min | Servings: 7
  • 2 cups White Onion dice
  • 4 cups Pumpkin, large, diced
  • 1 small Thai pepper, chopped
  • 1/2 cup Brown Sugar
  • 1/4 tsp. Ginger ground
  • 1/4 tsp. Clove ground
  • 1/2 tsp. All Spice
  • 1/2 tsp. Nutmeg
  • 1 cup Dei Fratelli Truly™ Tomato Juice
  • 2 cups Coconut Milk
  • 1/3 cup Dei Fratelli Truly™ Rustic Cut, drained
Dei Fratelli Tomato Pumpkin Soup


1. In a large saucepan, sweat the onions over medium heat until translucent, about 6 minutes.

2. Add the pumpkin, thai pepper, brown sugar, ginger, clove, allspice, nutmeg and cook for 5 minutes, stirring often.

3. Add Dei Fratelli Truly™ Tomato Juice, coconut milk and bring to boil. Lower to a simmer and cook until pumpkin is tender, about thirty minutes making sure to stir often.

4. When pumpkin is tender, carefully remove from heat add and pour mixture into blender and blitz well.

5. Work in batches if necessary. Season to taste and fold in the Dei Fratelli Truly™ Rustic Cut Tomatoes.

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Tortilla Soup

Prep Time: 3 min | Cook Time: 8 min | Servings: 8
  • 1 14.5 oz can Dei Fratelli Petite Diced Tomatoes
  • 1 14.5 oz can Dei Fratelli Chopped Mexican
  • 1 10.5oz can cream of mushroom soup
  • 1 10.5oz can cream of chicken soup
  • 1 10.5oz can cheddar cheese soup
  • 2 Cup chicken broth
  • 1 Cup onion, chopped
  • 1 tsp garlic clove
  • 1 tsp red chili powder
  • 1 4.5oz can chilis
Dei Fratelli Tortilla Soup


Add all ingredients together in a large pot. Heat on medium and stir frequently until all ingredients come together. Serve immediately.

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Creamy Tomato Tortellini Soup

  • 2 (10.75 oz) cans Dei Fratelli Tomato Soup
  • 1 (14.5 oz) can Dei Fratelli Petite Diced Tomatoes
  • 2 Cups Tortellini, prepared according to package directions
  • 2 3/4 Cups Lowfat 1% milk
  • 1/2 tsp Dried basil, crushed
  • 1/4 Cup Parmesan cheese, grated
Creamy Tomato Tortellini Soup

Combine pasta, soup, milk and basil in a medium sauce pan. Bring to a boil; reduce heat to low. Cook for 10 minutes. Sprinkle with cheese.

Serves 6-8

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Low-Sodium Tomato and Garlic Bread Soup

  • 1 (28 oz) can Crushed Tomatoes with Basil and Herbs, undrained
  • 1 tsp Olive oil
  • 1/2 Cup Yellow onion, diced
  • 1/2 tsp Fresh garlic, minced
  • 1/4 tsp Dried red pepper flakes
  • 2 Cups Low-sodium vegetable broth
  • 4 slices of Bread, toasted and cut into 1/2 inch pieces
  • 3 Tbsp. Fresh basil leaves, thinly sliced
  • 2 Tbsp. Parmesan cheese, shaved
Low Sodium Tomato and Garlic Bread Soup from Dei Fratelli

Heat oil in large saucepan over medium-high heat; add onions, garlic and red pepper flakes. Cook, stirring occasionally, for 3 to 5 minutes until onions are tender. Add broth and tomatoes. Cook; stirring occasionally until simmering. Stir in basil. Divide into four serving bowls. Top with bread, cheese and additional basil if desired.

Serves 4

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Tomato Basil Bisque

Submitted by: Shana S. - Ames, IA
  • 1 (28 oz) can Dei Fratelli Whole Tomatoes
  • 2 cloves Garlic, minced
  • 1 large Bunch basil
  • 1/4 tsp Cayenne pepper
  • 1/4 Cup Olive oil
  • 1 1/2 Cups Milk
  • Salt and pepper to taste


Preheat oven to 300 degrees. Pour tomatoes into a 13x9 pan and cut in half lengthwise. Add the garlic, cayenne pepper, and half the basil. Drizzle with 1/4 cup olive oil and sprinkle with salt and pepper. Roast in the oven for 90 minutes. Discard cooked basil.

Transfer tomato mixture to a blender and blend well. Heat the milk in a saucepan on the stove on low until it starts to foam but doesn't boil. Stream hot milk into the tomato mixture while blending. Season to taste with salt and pepper. Garnish with remaining basil.

Servings: 2

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Easy Dei Fratelli Basil Tomato Soup

  • 2 (28 oz) cans Dei Fratelli Crushed Tomatoes
  • 1 (14.5 oz) can Chicken broth
  • 1 3/4 tsp Dried basil leaves, chopped
  • 1 tsp Sugar
  • 1 Cup Whipping cream (may substitute half and half)
  • 6 Tbsp. Butter or margarine
  • Croutons to taste

In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.

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Creamy Tomato, Spinach and Basil Soup

  • 1 (14.5 oz) can Dei Fratelli Petite Diced Tomatoes
  • 1 (28 oz) can Dei Fratelli Crushed Tomatoes
  • 2 Tbsp. Olive oil
  • 2 large Shallots, minced or 3/4 Cup onion, minced
  • 2 small Carrots, diced
  • 1 small Celery stalk, diced
  • 2 cloves Garlic, minced
  • 2 Cups Chicken stock or vegetable stock
  • 5 oz Baby Spinach, stems removed and then shredded slightly
  • 2 Tbsp. Honey
  • 1/4 tsp Crushed red pepper
  • Salt and pepper to taste
  • Handful of Fresh basil, torn or chiffonade
  • 6 Tbsp. Cream (You can also used fat free half and half with good results. The soup does end up looking a little curdled, but it still tastes good and it is better for you.)

Saute the onions, carrots, celery and garlic in olive oil until soft. Add the tomatoes, stock, honey, seasonings and stir. Stir the spinach in by handfuls. Simmer at least 15 minutes (better if you let it simmer 45). Add basil and heavy cream. Heat gently, but do not boil.

Serves 4-6

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Chicken Fajita Chowder

Submitted by: Barbara H. - Farmington, MO
  • 1 (14.5 oz) can Dei Fratelli Chopped Mexican Tomatoes & Jalepeños
  • 1 (1.4 oz) package Fajita seasoning, divided
  • 3 Tbsp. Flour
  • 3 Boneless, skinless chicken breasts, cubed
  • 3 Tbsp Olive oil
  • 1 Cup Onion, finely chopped
  • 1 (15.25 oz) can Whole kernel corn with red and green peppers, drained
  • 1 (15 oz) can Black beans, rinsed and drained
  • 1 (4.5 oz) can Green chiles, chopped
  • 1 tsp Garlic, minced
  • 1 tsp Ground Cumin
  • 1 1/2 Cups Chicken broth
  • 1 1/2 Cups Water
  • 1 Cup instant White rice
  • 1 (10.75 oz) can Nacho cheese soup
  • 3 Tbsp. Fresh cilantro, chopped
  • 1 Tbsp. Fresh lime juice
  • Fresh cilantro for garnish, chopped


Place 2 tablespoons fajita seasoning and flour in zip lock plastic bag. Shake well. Add chicken and shake to coat.

In large Dutch oven over medium high heat, heat olive oil. Cook chicken for 5 to 6 minutes or until browned turning frequently. Reduce heat to medium; add onion and sauté until soft. Stir in corn, tomatoes, black beans, chiles, garlic, remaining fajita seasoning, cumin, chicken broth, water, and rice. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 5 minutes. Remove lid and stir in nacho cheese soup, chopped cilantro, and lime juice. Cook stirring constantly for 2 minutes.

Serve in warm soup bowls and garnish with chopped cilantro.

Serves 6 to 8.

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Left Over Turkey Tortilla Soup

  • 1 (14.5 oz) can Dei Fratelli Chopped Mexican Tomatoes & Jalapenos
  • 1 (32 oz) carton Chicken broth
  • Coarse salt (sea salt or kosher) to taste
  • 2 Cups Potatoes, boiled and diced
  • 1 Cup cooked Carrots, sliced
  • 1 Cup Corn
  • 1 (15 oz) can Pinto or black beans, drained
  • 2 Cups Cooked turkey, shredded
  • 1 large Avocado, peeled, pitted and cut into 1-inch dices
  • 1 Cup Cheese (queso fresco, feta or monterey jack) shredded or diced
  • 1/2 Cup Fresh cilantro, chopped (optional)
  • 1/2 Cup Scallions, chopped
  • 1 Lime, cut in to wedges
  • 6 oz bite size Corn tortilla chips

Heat vegetable oil in a saucepan over medium high heat. Cook tomatoes for a minute, stirring frequently; add broth and salt. Heat to boiling. Add potatoes, carrots, corn, beans and turkey; simmer gently until all ingredients are hot.

To serve: Ladle soup into bowls. Top with tortilla chips & cheese; garnish with scallions and cilantro. Serve with lime wedges.

Serves 6

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Tomato Soup

  • 2 (28 ounce) cans Dei Fratelli Crushed Tomatoes
  • 1 Tbsp. Vegetable oil
  • 1 Cup Onion, chopped
  • 2 Garlic cloves, minced
  • 1/2 Cup Carrot, chopped
  • 1/4 Cup Celery, chopped
  • 3 1/2 Cups Chicken broth
  • 1 Tbsp. Worcestershire sauce
  • 1 tsp Salt
  • 1/2 tsp Dried thyme
  • 1/2 tsp Black pepper, ground
  • 4 drops Hot pepper sauce

Heat oil in a large pot over medium-high heat. Sauté onion and garlic until onion is tender. Add carrot and celery; cook 7 to 9 minutes until tender, stirring frequently. Stir in tomatoes, broth, Worcestershire sauce, salt, thyme, pepper and hot pepper sauce. Reduce heat to low. Cover and simmer 20 minutes, stirring frequently.

Serves 8

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Aunt Mary's Cabbage Soup

  • 1 (28 oz) can Dei Fratelli Seasoned Diced Tomatoes
  • 3/4 cup Dei Fratelli Tomato Juice or Dei Fratelli Truly Tomato Juice
  • 1 Tbsp. oil
  • 1 cup onion, chopped
  • 1 clove garlic, minced
  • 1 lb smoked Kielbasa, diced
  • 3 medium carrots, sliced
  • 8 cups cabbage, shredded
  • 1 medium green pepper, chopped
  • 1 1/2 quarts water
  • 1 tsp salt
  • 3 medium potatoes, peeled and diced
  • 2 Tbsp. oil
  • 1/3 cup flour
  • 2 tsp paprika
  • 1 tsp Salt
  • 1/4 - 1/2 tsp Pepper
  • 3 medium Potatoes, peeled and cut into 1-inch cubes
  • 1/3 Cup All-purpose flour
  • 2 tsp Paprika
In a stock pot, heat 1 tbsp. oil. Add onions and garlic and cook until soft. Add Kielbasa and cook until the meat is lightly caramelized. Add vegetables (except potatoes), water, Dei Fratelli Seasoned Diced Tomatoes, salt and pepper. Cook uncovered until the mixture boils. Reduce the heat, cover and cook for 10 minutes. Add the potatoes. Cover and cook until potatoes are soft. In another pan, heat 2 tbsp. oil and add flour. Cook, stirring until browned, add paprika. Remove from heat. Add 1 cup of liquid from the soup whisking into a roux. Add the Dei Fratelli Tomato Juice and roux to the soup, stir until mixed and heated. Remove from heat and serve.

Serves 10-12

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Peppercorn Bacon and Tomato Shrimp Chowder

Submitted by: Barbara Hahn, Park Hills, MO
  • 1 (14.5 oz) can Dei Fratelli Petite Diced Tomatoes
  • 4 Cups Water
  • 1 1/2 lb medium Shrimp, shelled
  • 4 slices thick Peppercorn bacon
  • 1 medium Onion, finely chopped
  • 1 medium Green pepper, finely chopped
  • 1 tsp Ready-to-serve garlic
  • 2 Cups Potatoes, peeled and cut into 1/2 inch dices
  • 1 Bay leaf
  • 1 tsp Salt
  • 1 tsp Freshly ground pepper
  • 3 - 4 dashes Hot sauce, to taste

In a medium size pot, add water. Cook until boiling. Add shrimp and cook 2 minutes. Remove shrimp from pot. Strain water and measure 3 cups. Keep on warm temperature until needed.

In a Dutch oven, fry the bacon until crisp. Remove bacon to cool on paper towels. When cool, break into pieces.

Add onion, green pepper, and garlic to bacon grease and sauté until tender about 10 minutes. Pour in reserved water. Add the potatoes, tomatoes, bay leaf, salt, pepper and hot sauce. Bring slowly to a boil, then turn the heat to low and cook and simmer for about 10 minutes or until the potatoes are tender but not mushy.

Add the shrimp and bacon. Continue cooking for 3 to 4 minutes. Remove the bay leaf and discard.

Serve the chowder in heated mugs.

Serves 6 to 8

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Gianna's Cheesy Minestrone Soup

Submitted by: Glovanna Kranenberg, Cambridge, MN
  • 1 (14.5 oz) can Dei Fratelli Petite Diced Tomatoes with juice
  • 1 Cup Dei Fratelli Crushed Tomatoes
  • 3 Tbsp Extra-virgin olive oil
  • 1 medium Onion, diced
  • 4 Garlic cloves, minced
  • 1 Carrot, diced
  • 1 stalk Celery, diced
  • 1 large Zucchini, cubed
  • 2 Cups Cabbage, shredded
  • 2 Cups Navy beans, cooked
  • 2 small Potatoes, peeled and diced
  • 8 Cups Chicken stock or water
  • Salt and pepper to taste
  • 1 tsp Dried parsley
  • 1 Cup Grated 6 cheese Italian blend (mozzarella, provolone, asiago, parmesan, romano and fontina cheeses)
  • 2 Cups Pasta (use your favorite kind), cooked and drained

Heat oil over medium heat in a very large saucepan. Add onion and cook, until softened, 2 to 3 minutes. Add carrot, celery, cabbage, zucchini and garlic; cook 2 to 3 minutes. Add diced tomatoes, crushed tomatoes, potatoes, chicken stock, and beans. Add salt, pepper and parsley. Bring to a boil and reduce heat to medium and simmer for 45 minutes.

Take off heat and stir in cheese until well blended with soup. Add cooked pasta and stir. Cover and let sit at least 5 minutes before serving so pasta absorbs some of the soup.

Serve with a crispy Italian bread.

Serves 8-10

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Portuguese Tomato and Kale Sausage Soup

Submitted by: Ramona B. - Woodstock, GA
  • 1 28 oz can Dei Fratelli Seasoned Diced Tomatoes
  • 64 oz Chicken broth
  • 2 (15 oz) cans Cannellini beans, drained
  • 12 oz Andouille sausage, cut in bite-size pieces
  • 1 large Onion, diced
  • 6 Cups Chopped kale
  • 2 Tbsp. Minced garlic
  • 1/2 tsp Red pepper flakes
  • Salt and red pepper flakes to taste (optional)


In a Dutch oven or large pot, combine the Dei Fratelli Tomatoes and chicken broth. Add the cannellini beans, andouille sausage, onion, kale, garlic, and red pepper flakes. Bring the soup to a simmer.

Simmer for 45 minutes.

Servings: 8-10

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Wild Mushroom Stew

Submitted by: Dan W. - Elk River, MN
  • 8 oz package Wild mushroom blend (portobella, cremini, shitaki, oyster)
  • 1 (14.5 oz) can Dei Fratelli Petite Diced Tomatoes
  • 1 Cup Diced onions
  • 1 (14.5 oz) can Vegtable broth
  • 3 Cloves garlic
  • 8 oz Sour cream
  • 1 Tbsp. Oil
  • 1/4 Cup White wine or sherry (optional)
  • 1 Package egg noodles
  • 1 Bunch fresh parsley
  • Salt and pepper


Heat oil in skillet, sauté mushrooms and onions until slightly brown add garlic, cook a few more minutes. Add sherry or wine if using and cook until reduced down then add tomatoes. Cook for 5 minutes then add broth. Bring to boil then whisk in sour cream, then cook and reduce down until it coats the back of a spoon. Serve over egg noodles and garnish with chopped parsley.

Servings: 4-6

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  • 2 (28 oz) cans Dei Fratelli Whole Tomatoes
  • 1 (28 oz) can Dei Fratelli Stewed Tomatoes
  • 1 Green pepper (seeded and coarsely chopped)
  • 2 Garlic cloves (crushed)
  • 2 Slices 100% Whole wheat bread (crust removed)
  • 4 Tbsp Extra virgin olive oil
  • 4 tsp Apple cider vinegar
  • 2/3 Cups Tomato juice
  • 1/2 tsp Tarragon (dried)
  • Freshly ground salt / black pepper, and cayenne pepper to taste
    For Garnishes
  • Croutons (sauté diced, whole wheat bread on stove top with Olive Oil until crisp)
  • 1 Small cucumber, peeled and finely diced
  • 1 Small onion, finely chopped
  • 1 Green pepper, finely chopped


Place pepper in food processor and process until finely chopped. Add the tomatoes, garlic, bread, olive oil and vinegar and blend again. Add the tomato juice and seasonings, blend. The consistency should be thick but not immobile. Add more tomato juice or cold water if needed. Pour into a bowl and chill for at least 2 hours but no more than 12 hours. Texture will deteriorate after extended refrigeration time. Just before serving, stir a few ice cubes into the soup. Serve in individual bowls with selected garnishes.

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Tomato-Meatball Soup with Grilled Cheese


For soup:

  • 1 (28oz) can Dei Fratelli Crushed Tomatoes
  • 28oz Chicken broth
  • 1 Lemon
  • 1 Onion, chopped
  • 1 clove Garlic, minced
  • 1 tsp Salt
  • 1 tsp Pepper

For meatballs:

  • 1.5 lb Ground Turkey
  • 1 tsp Red pepper flakes
  • 1 tsp Salt, grated
  • 1 tsp Garlic powder
  • 1 tsp Oregano
  • 2 tsp Dijon mustand
  • 1 Egg
  • 1/4 Cup Panko breadcrumbs


1. For the soup: Saute the onion and garlic in some olive oil. Add the tomatoes, broth, lemon, and bay leaf. Season with salt and pepper. Let this simmer for 20 minutes.

2. Working in batches, pour the soup into a blender and mix until smooth.

3. For the meatballs: Preheat the oven to 400 degrees. Mix all the ingredients into a bowl and stir until just combined. 3. Line a baking sheet with foil and spray generously with non-stick spray. These meatballs are pretty sticky, but that's OK because they're turkey and you need the extra moisture to ensure they don't dry out.

4. For the grilled cheese:The more cheese, the better. White cheddar, fontina, or mozzarella work well here.

Pan: Frying pan and 14x14 baking sheet

Servings: 6

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Renee's Chicken Tortilla Soup

  • 1 lb cubed cooked Chicken breast, can use rotisserie chicken
  • 1 can Black beans undrained
  • 1 (28 oz.) can Dei Fratelli Diced Tomatoes, undrained
  • 1 (46 oz.) can Dei Fratelli Tomato Juice
  • 2 Cups Rice
  • 2 Cups Tortilla chips, crushed reserve some for garnish
  • 1 Onion, diced
  • 2 Garlic cloves, diced
  • 1 tsp Cumin
Renees Chicken Tortilla Soup

Combine all ingredients in a stock pot, or crock pot, let cook until rice is done. Serve into bowls topped with cheddar cheese, and extra tortilla chips to garnish

Serves 6

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Manhattan Clam Chowder

  • 2 Tbsp. Extra-virgin olive oil
  • 1 Cup Finely diced onion
  • 1 Cup Cored fennel bulb, finely diced, plus 2 tablespoons chopped fronds, divided
  • 2 Tbsp. Minced garlic
  • 2 tsp Italian seasoning blend
  • 1/8 tsp Salt
  • 1/2 tsp Freshly ground pepper
  • 1 14-ounce can Reduced-sodium chicken broth, or vegetable broth
  • 1 1/2 Cups Water
  • 2 Cups Precooked diced potatoes (see Tip)
  • 2 Cups canned Dei Fratelli Crushed Tomatoes
  • 1 (10-ounce) can chopped clams, drained
  • 1 lb Pasteurized crabmeat, drained if necessary (optional)
Manhattan Clam Chowder

Heat oil in a large saucepan over medium heat. Add onion, diced fennel, garlic, Italian seasoning, salt and pepper and cook, stirring often, until the vegetables are just starting to brown, 6 to 8 minutes.

Add broth, water and potatoes; bring to a boil. Reduce heat to a simmer and cook until the vegetables are tender, 3 to 5 minutes. Stir in tomatoes, clams and fennel fronds. Return to a boil, stirring often; immediately remove from heat.

Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments—near other fresh, prepared vegetables.

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Tomato Soup and Grilled Cheese Boats

  • 1 can Dei Fratelli Tomato Soup
  • For the grilled cheese boats:
  • 2 Slices Bread (White, Wheat or Rye)
  • 2 Tbsp. Pesto
  • 2 Slices Mozzarella Cheese
Tomato Soup Grilled Cheese Boats


Cut off the crusts of the bread then spread the pesto onto the slices and top with cheese. Put the sandwich together and grill the sandwich in a greased pan or panini maker.

2. Slice the sandwich into quarters to form 4 mini grilled cheeses. Place the mini sandwiches onto the portioned soup right before serving.

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Truly Tomato Minestrone Soup

  • 1 26.46 oz box of Dei Fratelli Truly™ Petite Cut Tomatoes
  • 3 Tbsp. Olive oil
  • 2 Garlic cloves, smashed
  • 1 small Fennel bulb, quartered, cored and diced
  • 1 small Leek, white part only, well washed, thinly sliced
  • 2 quarts Stock, either vegetable or chicken
  • 1 15.5 ounce can of Cannellini beans, rinsed and drained
  • 1/2 Cup Ditalini pasta or small elbows
  • 5 ounces of Fresh baby spinach
  • 6 Fresh basil leaves, chopped
  • Salt and pepper
  • 1/2 Cup Parmesan cheese, freshly grated
  • 1 Lemon, cut into wedges - optional


Heat oil in a heavy bottomed Dutch oven over medium heat; Add garlic, cook until lightly browned, discard garlic. Add leeks and fennel and cook until softened and beginning to lightly brown. Add broth and tomatoes, bring to boil. Add cannellini beans and pasta and return to a boil. Reduce heat to simmer, add with salt and pepper. Serve sprinkled with Parmesan cheese and lemon wedges.

Servings: 4-6

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Grand Prize Winner!

Chicken Enchilada Cornbread Dumpling Soup

  • 1 (14.5oz) can Dei Fratelli Chopped Mexican Tomatoes and Jalapenos
  • 1 lb Chicken breast, cut into small pieces
  • 2 (14oz) cans Chicken broth
  • 1/2 Cup Green chiles, finely chopped
  • 2/3 Cup Cilantro, chopped
  • 1 Red bell pepper, chopped
  • 1 clove Garlic, minced
  • 1/2 Cup Onion, diced
  • 3 Tbsp Canola oil
  • 1 (28oz) can Echilada sauce


  • 2 (8.5oz) boxes Corn bread mix
  • 2 Eggs
  • 1/2 Cup Milk


  • 1 Cup Monterey Jack cheese, shredded
  • 1 Cup Sour cream
Chicken Enchilada Cornbread Dumpling Soup


Heat oil in large skillet. Add chicken breast. Cook over medium heat, stirring occasionally, for 5 minutes. Add onion, garlic, pepper, cilantro. Saute for 5 more minutes. Pour into large stockpot. Add chilies, enchilada sauce, broth and tomatoes. Cover and simmer over low heat for 15 minutes.

In a bowl, combine corn bread mix, eggs and milk. Spoon onto top of soup mixture. Cover and simmer on low for 25-30 minutes, or until pick inserted in dough comes out clean.

Garnish with cheese and sour cream

Pan: Large skillet

Servings: 6

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Honorable Mentions

African Groundnut Stew

  • 1 28 oz. can Dei Fratelli Diced Tomatoes
  • 1 lb. boneless skinless chicken thighs, cut into 1-inch cubes
  • 1 large sweet potato, peeled, cut in 1-inch cubes
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 3 tbsp. olive oil, divided
  • 1 medium onion, thinly sliced
  • 1 cup reduced-sodium chicken broth
  • 1/4 cup creamy peanut butter
  • 1/4 cup mango chutney
  • 1/4 tsp. dried thyme
  • 1/4 tsp. cayenne pepper
  • garnish with chopped peanuts


Sprinkle chicken and potatoes with salt and pepper. In a Dutch oven, cook chicken and potatoes over medium heat in 2 tablespoon oil for 4-6 minutes or until chicken is no longer pink; remove and set aside. In the same pan, saute onion in remaining oil until tender.

Stir in the Dei Fratelli Diced Tomatoes, chicken, sweet potato, broth, peanut butter, chutney, thyme and cayenne. Bring to a simmer. Reduce heat to low; cover and simmer for 15-20 minutes or until potato is tender. Give each serving a sprinkle of chopped peanuts.

Servings: 6

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Eye Popping Soup

  • 2 (10.75 oz) cans Dei Fratelli Gluten-Free Tomato Soup
  • 1 pound (about 30) bocconcini (bite-size mozzarella balls)
  • 1 jar small pimiento-stuffed olives
Dei Fratelli Eye Popping Soup - Tomato Recipe

Heat Dei Fratelli Gluten-Free Tomato Soup over medium heat in a medium sized pot.

To make the eyeballs, use a small melon baller and scoop out a hole from each bocconcini. Cut each pimiento-stuffed olive in half crosswise. Place a half, cut side out, in the hole in each bocconcini to make eyes. Serve up hot soup into shallow bowls. Add 4 or 5 eyeballs to each bowl!

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Weekend Beer Chili

  • 2 cans (14.5 oz) Dei Fratelli Low Sodium Diced Tomatoes, undrained
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) corn, undrained
  • 1 can (29 oz) potatoes, diced
  • 1 can (12 oz) beer (or non-alcoholic beer)
  • 2 diced carrots
  • 2 stalks celery, diced
  • 1 diced onion
  • 3 Tbsp. chili powder
  • 1/2 tsp ground red pepper
  • 2 Tbsp. olive oil
  • 1/4 cup tomato paste
  • 1 bunch broccoli, diced
Dei Fratelli Weekend Beer Chili - Tomato Recipe

In a 5-quart pot warm oil over medium heat. Add carrots, celery and onion. Cook until golden, stirring frequently, about 15 minutes. Stir in chili powder and red pepper. Cook for 1 minute. Add Dei Fratelli diced tomatoes with juices and corn with liquid, beer, tomato paste and potatoes. Cook 15-20 minutes. Add broccoli. Cook until broccoli is tender but still crisp, about 10 minutes. Stir in beans and heat through, an additional 5-10 minutes. Serve.

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Cincinnati Chili

  • 1 (15 oz) can Dei Fratelli Sloppy Joe Sauce
  • 1 lb spaghetti, cooked
  • 1 lb ground beef, chuck
  • 1 Tbsp. apple cider vinegar
  • 1 1/2 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 1 cup water
  • 1 cup finely shredded cheddar cheese

Boil a gallon of lightly salted water. Cook the spaghetti until it is no longer firm, but still has a slight al dente bite - about 8 minutes. Drain, drizzle in a thin layer of oil, and place the noodles on a large cookie sheet to cool. Over medium high heat, cook the beef until it is brown and crispy. Once the meat is cooked, add in the Dei Fratelli Sloppy Joe Sauce, vinegar, and the spices. Cook for an additional 5 - 8 minutes over medium heat. The sauce should be absorbed by the meat at this point. Now add the water, simmer for three minutes, and stir. Place the spaghetti in individual bowls and top with the chili and garnish with cheese.

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