Hearty Fall Soups

Now that the weather is getting cooler, give these three ‘comfort food’ soups a try. Enjoy!



Italian Sausage Soup

Prep time: 10 minutes
Cook time: 30 minutes

1 lb. sweet Italian sausage, ground
1 cup white rice
1 cup chopped tomatoes in puree (1 10-3/4 oz.can)
1/2 lb. chopped frozen spinach (1 10 oz. box), thawed and drained
6 cups beef broth
1/4 teaspoon black pepper, ground
Pecorino Romano cheese, for garnish

1.  Cook ground sausage in a soup pot and break the meat up with a fork as it cooks.  Add in rice, beef broth, tomatoes and black pepper and bring to a simmer.
2.  Cook 12-15 minutes or until rice is tender.  Stir in chopped spinach and let simmer for a few minutes.
3.  Ladle soup into soup bowls and garnish with freshly grated Pecorino Romano cheese.



Pot Roast Soup

Prep time: 15 minutes
Cook time: 25 minutes

1 tablespoon vegetable oil
1 tablespoon butter
1 medium onion, chopped
2 celery stalks, chopped
2 medium carrots, chopped
3 large garlic cloves, chopped
1/2 pound cremini mushrooms, quartered
1 tablespoon fresh thyme, chopped
2 tablespoons sherry
4 cups canned low sodium beef broth (or homemade)
2 tablespoons tomato paste
1-1/2 cups leftover pot roast, shredded into large chunks plus any leftover gravy
Dash Worcestershire sauce
Kosher salt and freshly ground black pepper, to taste
Fresh chopped parsley, for garnish

Heat oil and butter in a large soup pot over moderate heat. Add onions, celery, carrots, mushrooms, and garlic and saute until tender and lightly browned, about 5 minutes. Add thyme and cook, stirring, for 1 minute. Add sherry and stir up any bits that have stuck to the bottom of the pan.  Stir in broth, tomato paste, and meat. Simmer, stirring occasionally, about 25 minutes. Taste for seasoning and add Worcestershire and salt and pepper. Serve in a warmed soup bowl sprinkled with chopped parsley.



Cream of Tomato and Basil Soup

Prep time: 5 minutes
Cook time: 12 minutes

4 tablespoons butter
1 small red onion
2 cups dry white wine
3 cups canned diced tomatoes (or 1 – 12 oz can)
2 cups heavy cream
3 tablespoons fresh basil, chopped
Salt to taste; black pepper to taste

1.  Melt butter in a heavy sauce pan. Add red onions and saute until tender, about 5 minutes. Add white wine and reduce by 3/4. Add tomatoes and heavy cream, bring to a simmer and reduce by 1/2.
2.  Puree soup in a food processor. Stir in 2 tablespoons chopped basil, salt and pepper.
3. Garnish with remaining fresh basil and tomatoes and serve.

Massage Therapy at the ARC

Yes, you heard right, you can get a massage at the ARC. Now, we realize that getting a massage at the school gym might not sound appealing, but what you might not know is that there are private massage rooms and personal locker rooms in the ARC’s wellness suite, far away from the gyms and workout areas.

So who’s giving those massages? Well, you might be surprised to find out that all of Campus Recreation’s massage therapists are professionals, not students, and they certified with at least 500 hours of massage training from an AMTA accredited/approved massage school. This is the same certification requirement of all businesses that provide massage services. Here at the ARC, we offer the same relaxing and luxurious experience you would expect from a private massage studio.

Do you have to be an ARC member to sign up for massage therapy at the ARC? No! Anyone can enjoy a massage at the ARC. If you’re not an ARC member, you’ll just need to buy an ARC day pass to enter the building.

So why should you get a massage at the ARC? Well, first off, you’re at UCI, a trustworthy organization where you can be confident that you will be cared for by trained professionals. Also, the ARC Wellness suite provides the same private facilities that you’d find at typical day spa without the extra overhead costs.

For an accurate portrayal of the ARC massage experience, please see the video below.



To sign up for massage therapy, please contact the Campus Recreation Services Desk at 949.824.3738