Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts

Monday, October 28, 2019

Sausage and Tortellini Soup


This is the perfect soup for these fall days. Even though I just made it yesterday, I wanted to post it as soon as possible so you could make it immediately! I think this would be especially good to warm up the tummies of your little trick or treaters before they head out on Thursday.


This soup comes together quickly thanks to refrigerated tortellini. And it's chock full of carrots and spinach, so you will feel good about serving a well-rounded dinner. Meat, dairy, vegetables, starch - this soup has everything and is super tasty to boot! Normally I serve salad and bread with soup but in this case, we ate the soup solo - and everyone was satisfied.


This sausage and tortellini soup was a dinner winner in my family; two people had seconds, and the other two took the leftovers for lunch! (Wait, that's today, that's my lunch TODAY! Woo hoo!)


Get more great ideas at Inspire Me, Fabulous, Hearth and Soul, Wine'd Down, Wonderful Wednesday, Favorite Things,


Sausage and Tortellini Soup

1 pound Italian sausage
1 tsp. olive oil
1 small yellow or white onion, diced
2 cups peeled and diced carrots (I use baby carrots and just slice thickly)
4 garlic cloves, minced
1/4 cup flour
5 cups chicken broth
14 oz. refrigerated cheese tortellini
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. Italian seasoning
6 ounces baby spinach, chopped
2 cups half & half
1/2 cup shredded Parmesan cheese


In a large stockpot set over medium-high, cook the sausage until browned. Remove the cooked sausage to a paper towel lined plate; set aside.

Add olive oil to the pot, then saute onion and carrots for 5 minutes or until the vegetables are soft. Add the garlic and sauté for an additional 2 minutes, or until fragrant, stirring occasionally to prevent it from burning.

Whisk in the flour and cook for 1 minute. Gradually add in the chicken broth, and stir to combine. Continue cooking until the mixture reaches a simmer, then reduce heat to medium-low and simmer for 6 minutes.

Add the sausage, tortellini, salt, pepper and Italian seasoning to the pot. Simmer for 3 minutes, then add the spinach and half and half, stirring until the spinach is wilted and the tortellini is fully cooked.

Serve immediately and top with shredded Parmesan cheese.

Recipe Source: Adapted from Life Made Simple Bakes

Monday, February 4, 2019

Mexican Street Corn Chowder


Well, we barely survived the Polar Vortex 2019... just kidding, we survived just fine. But here in Minnesota, we're expecting more snow and cold temps again this week. Time to make soup! We love soups that have Mexican flavors, and so when I saw this one, I knew I wanted to try it. It's similar to the chicken tortilla soups I've made, but you can never have too many Mexican soups in your repertoire, in my opinion.


I actually served this with chips and guacamole, but you could also add all kinds of fun toppings right to your soup: avocados, cilantro, sour cream, salsa, etc.!

I especially like soups that can cook in the crock pot, making meal planning a breeze, and making your house smell heavenly when you walk in after work! I also love how easy and convenient soup leftovers are to take for lunch on the next day.


Stay warm out there, and eat plenty of soup!


Mexican Street Corn Chowder

1 pound boneless skinless chicken breasts, cut in half
2 cloves garlic, minced
2 cups chicken broth
2 cans cream style corn
1 can fire-roasted corn, drained (or regular canned corn)
1 can black beans, drained and rinsed
1 can fire-roasted diced green chiles
2 tsp. chili powder
1/2 tsp. paprika
1 1/4 tsp. cumin
2 cups shredded Colby Jack Cheese (or Mexican cheese)
1 cups half and half
Optional toppings: fresh lime, fresh cilantro, diced onion, hot sauce, sour cream, avocado

Spray a large crockpot (I use a 6 quart crockpot) with nonstick spray.

Add the chicken, garlic, broth, creamed corn, fire-roasted corn, black beans, diced green chiles, chili powder, paprika, and cumin to the crockpot.

Stir well. Cover and cook on high for 3-5 hours or low for 4-6 hours or until the chicken shreds easily.

Remove the chicken and shred.

Return the shredded chicken, and add the cheese and half and half. Stir well to incorporate all the cheese and cream. Season to taste with salt and pepper.

Makes 8 servings

Monday, November 12, 2018

Creamy Ground Chicken White Chili


I developed this recipe on a cold night, after having planned chicken lettuce wraps for dinner. I love chicken lettuce wraps, and my family does, too. But on this particular dreary, rainy, chilly day, I could not face eating lettuce for dinner! Ha! So I knew a soup was in order. I've made "regular" white chicken chili before, so I was sure that ground chicken would also lend itself well to this dish. And I was right. It was a big hit with my family.


You can adjust the spices based on your family's tastes...I've suggested the minimum amount here but feel free to increase it. You can also add some jalapeno slices if you need a little more kick.

Stay warm!


Creamy Ground Chicken White Chili

1 pound ground chicken
1 small white onion, diced
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. cayenne
1/2 tsp. salt
1 1/2 cups chicken broth
1/2 cup milk
1 can cream of chicken soup
8 oz. cream cheese, cut into small pieces (low fat works great!)
1 can corn
1 can white Northern beans or white Kidney beans (Cannellini)
4-5 green onions, sliced
1 cup shredded cheddar or Mexican blend cheese
jalapeno slices

In a Dutch oven, over medium heat, cook the onion and chicken until chicken is cooked through. Sprinkle the chili powder, cumin, cayenne and salt over the meat and stir to combine. Add the chicken broth, milk, cream of chicken soup and cream cheese to the pot. Bring to a boil, then reduce the heat to a simmer.

Add the beans and corn and simmer for 10 minutes or until heated through. Adjust the spices to your liking, then ladle into bowls and top with cheese, green onions and sliced jalapenos, if you desire. Serves 6.

Monday, November 6, 2017

Miso Meatball and Noodle Soup


It's definitely soup weather. More often than not in this transitional season, I want to eat soup. It's just so comforting, not to mention, it's warm. So I love finding new ways to prepare soup. This summer, I introduced my family to pho on a family vacation and it was a big hit. So I knew I had some room to add soup that was a little more ethnically diverse into the dinner rotation.

This is not truly pho, but it's pretty similar. You start with a great garlic and ginger base, add miso, and wonderful meatballs that are both spicy and sweet. Throw in some soba noodles and you've got a super delicious meal that's just a little different, but not "too" different, if you know what I mean.

You can make this more spicy by throwing in the jalapeno pepper earlier in the process. My family prefers things a little more tame, so those that wanted to used the pepper as a garnish.

You should be able to easily find both miso and sambal oelek in the Asian section of your grocery. I find that sometimes Target doesn't carry miso, but two other large grocery chains in my region do. It comes in a rather large package, but it lasts a while and can be frozen, too. (Need another recipe that calls for miso paste? Try these awesome Asian Beef Lettuce Wraps!)

With soups like this in my arsenal, I'm not scared of the cold weather. Bring it on! (Ok, well, don't bring it on too strong.)


Find more great ideas at Inspiration Monday, Mix it Up, Busy Monday, Inspire Me, Inspire Me 2, Create Link Inspire, Fabulous, Hearth and Soul, Wow Me, Wow Us, Full Plate, Wonderful Wednesday, Foodie Friday, Weekend Potluck, Awesome Friday.

Miso Meatball and Noodle Soup

1 Tbsp. toasted sesame oil
1 cup diagonally sliced green onions, divided
6 garlic cloves, minced
2 (1-in.) pieces ginger, thinly sliced
9 cups chicken stock
6 ounces uncooked soba noodles
1 Tbsp. honey
1 Tbsp. sambal oelek (ground fresh chile paste)
1 tsp. soy sauce
1 pound lean ground pork
2 Tbsp. white miso paste
1 cup mung bean sprouts
1 red jalapeno chile, sliced

Heat oil in a Dutch oven over medium heat. Add 3/4 cup green onions, garlic, and ginger; sauté 6 minutes. Add stock; bring to a simmer. Reduce heat to medium-low; cook 8 minutes.

Meanwhile, cook noodles separately according to package directions; drain. Rinse with cold water; drain.

Combine honey, sambal oelek, soy sauce and ground pork in a small bowl. Shape pork mixture into small meatballs.

Remove ginger slices from stock mixture; discard. Stir miso into stock mixture and whisk well. Add meatballs to stock; cook 6 minutes or until done. Add noodles. Ladle soup into bowls (I needed to use a fork to get the noodles!) and sprinkle with remaining green onions, mung bean sprouts, and jalapeno chile.

Recipe Source: Adapted from Cooking Light

Monday, March 13, 2017

Creamy White Chicken Chili {Crock pot or Stove top}


Until now, I have never made white chili. And I am not exaggerating when I say that while eating this for the first time, I looked across the table at my family and said "WHY HAVE I NOT MADE THIS BEFORE? THIS IS ONE OF THE BEST THINGS I'VE EVER EATEN!" I made the same exclamation while eating the leftovers at work the next day, and made the chili again for my work team the next week. And I'm making it again tonight since THE SNOW IS BACK.

This is really, really delicious stuff. White beans, corn, chiles, chicken, the perfect amount of spices. Not only is it SO good, but you can let it cook in your crock pot all day or you can easily whip it up quickly on the stove top after a long day of shoveling. I've made it both ways and it's wonderful either way.


You can garnish this any way you like - I love it with some diced avocados. Other members of my family like a little tomato and cilantro. We don't always use cheese, but that's an option too.

I like to serve this with corn muffins. And be ready, cause everyone will ask for seconds. And then they'll ask how soon they can eat it again...

Find more great ideas at Inspiration Monday, Mix it Up, Inspire Me, Create Link Inspire, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Me, Wow Us, Recipe Sharing, Full Plate, Foodie Friday, Friday Frenzy, Weekend Potluck, Sugar and Spice.

Creamy White Chicken Chili

1 pound boneless skinless chicken breasts
1 yellow onion, diced
2 cloves garlic, minced
3 cups chicken broth
2 - 15 oz cans Great Northern beans, rinsed and drained
2 - 4 oz cans green chiles
2 - 15 oz can corn, drained
1 tsp. salt
1/2 tsp. black pepper
1 tsp. cumin
3/4 tsp. oregano
1/2 tsp. chili powder
1/4 tsp. cayenne pepper
small handful fresh cilantro chopped
4 oz. reduced fat cream cheese, softened
1/4 cup half and half

TOPPINGS:
diced roma tomatoes
diced avocados
dollop of sour cream
minced fresh cilantro
tortilla strips
shredded Monterey jack or Mexican cheese

For the crock pot:

Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper. Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir.

Cover and cook on low for 8 hours or on high for 3-4 hours. Remove chicken to a cutting board, shred, then return to slow cooker. Add cream cheese and half and half, stir, then cover and cook on high for 15 minutes, or until chili is creamy and slightly thickened. Stir well and serve with desired toppings.

For the stove top:

Used cooked and chopped chicken, or cook chicken separately, cool and then chop or shred.

In a large Dutch oven, saute onion in a small amount of olive oil for 3 minutes. Add garlic and continue cooking and stirring for 2 minutes. Add cumin, oregano, chili powder and cayenne and stir to combine.

Add chicken broth, corn, beans, diced chiles and cilantro. Bring to a simmer over medium high heat, then reduce heat to low. Add chicken, cream cheese and half and half and cook over low until slightly thickened. Serve immediately with desired toppings.

Recipe Source: The Chunky Chef

Monday, February 20, 2017

Broccoli Cheese Soup


I like broccoli cheese soup. But I don't like it if it's TOO cheesy. I also don't love it when you can hardly tell there's any broccoli in it, or when the broccoli has been pulverized and it's all just green flakes in yellow soup.

SO, all that to say, that for me, this is the PERFECT broccoli cheese soup. First, it's not YELLOW! The mix of cheddar and Swiss cheeses not only makes for the perfect cheese taste, but it's lovely to look at. And the broccoli is not pureed, it's in big chunks, and is steamed to perfection BEFORE getting added to the soup, not cooked into oblivion in the soup.


All of this adds up to a wonderful, beautiful, delicious soup, chock full of good for you broccoli! Try it today - I hope you love it as much as we do!


Find more great ideas at Inspiration Monday, Mix it up, Busy Monday, Inspire Me, TGIM, Inspire Me 2, Full Plate, Recipe Sharing, Foodie Friday, Weekend Potluck, Pin Me, Sugar and Spice.

Broccoli Cheese Soup

1 3/4 cups chicken broth
1 small onion, diced
1/3 cup flour
1/4 cup butter
1/2 tsp. pepper
1 tsp. salt
2 cups milk
1 cup shredded sharp cheddar cheese
1/2 cup shredded Swiss cheese
3 cups chopped broccoli

Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft.

Heat milk in microwave for 1-2 minutes.

In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes.

Meanwhile, place chopped broccoli in a medium glass bowl and cover with cling wrap. Microwave for 3 minutes to steam the broccoli.

Add warmed chicken broth to the soup base and continue to stir until well blended. Add cheeses and stir until completely melted. Stir in steamed broccoli. Salt and pepper to taste, and serve immediately. Makes 4-6 servings.

Recipe Source: Adapted from Mel's Kitchen Cafe

Monday, February 6, 2017

Butternut Squash Curry Soup with Shrimp


You know you've hit a recipe home run when someone eating it says, "this could be served in a restaurant!" That's exactly what my husband said the first time I made this delicious soup. I had to agree. We've made it several times since, and we haven't changed our minds. It is SO good. And what better way to get all those good nutrients from butternut squash than to make a wonderful curry with coconut milk and shrimp!?!


The hardest part about this recipe is cutting up the squash - those buggers are TOUGH! But once that's done, this comes together quickly and easily. And you can rest your weary squash-cutting hands for the 20 minutes that the soup simmers... (Butternut squash is also available already diced, usually frozen. Feel free to take advantage of that option and then this dinner is a BREEZE!)


This can be served over rice noodles or rice, and we loved it either way. There's still plenty of winter left, and this soup is the perfect thing to make when you need a warm up. Or, if you just need to eat. Either way.

Get other great ideas at Inspiration Monday, Mix it Up, Busy Monday, Inspire Me, TGIM, Create Link Inspire, Clever Chicks, Fabulous, Show and Share, Full Plate, Recipe Sharing, Foodie Friday, Friday Frenzy, Pin Me, Weekend Potluck, Sugar and Spice.

Butternut Squash Curry Soup with Shrimp

2 tsp. canola or coconut oil
1 small yellow onion, chopped
1 clove garlic, finely chopped
2 teaspoons finely chopped fresh ginger
3 tsp. red curry paste
2 tsp. brown sugar
1/2 tsp. salt
1 medium butternut squash, peeled and cut into 1-inch pieces, about 4-5 cups
4 cups chicken broth
1 (14-ounce) can coconut milk
12 ounces large cooked shrimp
1/4 cup chopped fresh cilantro
6-8 ounces rice noodles, or rice

In a Dutch oven, heat the oil over medium heat until hot. Add the onion, garlic and ginger. Cook, stirring frequently, until fragrant and the onion is translucent, about 5 minutes. Stir in the curry paste, sugar and salt and cook for 1-2 minutes longer.

Add in the squash, broth and coconut milk and bring to a boil. Reduce the heat and simmer, partially covered, until the squash is tender, 20 to 25 minutes. Once squash is tender, use an immersion blender to partially puree the soup, if you like. You can also leave in chunks - your preference totally!

Stir in the shrimp and cilantro and add additional salt and/or pepper to taste. Serve immediately over cooked rice noodles or rice.

Recipe Source: Adapted from Mel's Kitchen Cafe

Monday, November 21, 2016

Sausage and Potato Soup with Spinach


This is the last official post for Secret Recipe Club. So I couldn't be more thrilled to be assigned to Elena Bltheh's blog, Fantastical Sharing of Recipes. Elena Bltheh has been the tour de force behind the SRC for a while, and I want to thank her for all her hard work; it's so fun to be involved in this exchange.

Elena Bltheh has a ton of recipes on her blog. She really IS fantastical at sharing recipes. When I saw the recipe for this soup, I knew it would be the perfect choice. I made this soup on the day of the first snowfall in Minnesota (November 18 - not too shabby, folks!) and it was a great dinner.


We loved the soup - it was perfect for a (sort of) snowy day. I love the combination of spicy sausage, tender red potatoes and the colorful spinach. A little cream and parmesan at the end really makes this soup special. The hot Italian sausage was a bit much for my family, so next time I'll use mild.


Thanks, Elena Bltheh, for a great recipe, and for a wonderful run with SRC!


Sausage and Potato Soup with Spinach

1 Tbsp. olive oil
1 pound Italian sausage
3 cloves garlic, minced
1 yellow onion, diced
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. crushed red pepper flakes
5 cups chicken broth
1 pound red potatoes, diced
4 cups baby spinach
1/4 cup heavy cream
1/3 cup shredded Parmesan cheese

In a Dutch oven, heat olive oil over medium heat. Add sausage. Crumble and cook until browned, about 5 minutes.

Add garlic, onion, oregano, basil, and red pepper flakes. Stir often while cooking for about 2 to 3 minutes until onions are translucent. Add chicken broth, then bring to a boil.

Once boiling, add potatoes and cook for about 10 minutes or until potatoes are fork tender. Add spinach and stir until it wilts. Then stir in heavy cream and Parmesan cheese and cook for another minute. Serves 6.



Tuesday, October 11, 2016

Cheeseburger Soup


Sometimes you just need to follow your feelings and change up the menu plan. That's how I made this soup. It was a chilly day and there was a football game, and what I had planned just didn't seem to fit. I had this recipe pinned, and had most of the ingredients, so decided to try it. Of course, I added my own personal touches (it didn't call for ketchup or mustard! so I added it!) and made it my own. And now it will be on the regular rotation!


Saying that this soup was a hit at my house would be an understatement. It was gobbled up. Even I was surprised at how much this soup TASTED like a real cheeseburger - and one kid was shocked at how much she loved it since "I don't even like cheeseburgers." So there you have it. Whether you love cheeseburgers or not, you will love this soup. It's comfort food at its finest.

There's more inspiration at Mix it Up, Inspiration Monday, Create Link Inspire, Clever Chicks, Fabulous, Show and Share, What's Cooking, Wow Me, Wow Us, Hearth and Soul, Full Plate.

Cheeseburger Soup

1 pound ground beef
3/4 cup chopped onion
3 Tbsp. ketchup
1 Tbsp. yellow mustard
1 tsp. basil
1 tsp. parsley flakes
3 cups chicken broth
3/4 cup shredded carrots
4 cups peeled and diced potatoes
3 Tbsp. butter
1/4 cup flour
4 oz. Velveeta, cubed
1 cup shredded sharp cheddar cheese
1 1/2 cups milk
salt and pepper

In a Dutch oven, brown the ground beef and onion. Drain fat; add ketchup and mustard and stir until combined.

Add the basil, parsley, broth, carrots and potatoes and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.

In a small saucepan, melt butter and add the flour. Cook and stir for 1 minute or until bubbly. Add the milk, then whisk well until slightly thickened. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the Velveeta, cheddar cheese. Cook and stir until cheese melts. Season with salt and pepper to taste and then serve. Makes 6-8 servings.

Recipe Source: Adapted from The Recipe Critic

Monday, September 19, 2016

Sunshine Soup


This month for Secret Recipe Club, I had a recipe all picked out. Then I got a cold. I don't know about you, but whenever I get sick, all I want to eat is soup. So I was really excited to find this Sunshine Soup on My Wholefood Family. This blog is by Susan, an Australian, who cooks food with no waste, no fuss and on a budget - "just like our grandmothers."

Now, let's talk about this soup. Doesn't the name just make you feel better? Sunshine Soup! If it doesn't, eating the soup itself is sure to get you on the road to health. Packed with nutrient rich carrots, sweet potatoes and pumpkin, it is the perfect soup for fall, even if you're not sick! Pumpkins are, as far as I know, much more readily available in Australia, so I subbed a can of pureed pumpkin. I also added onion for a little more depth of flavor.


We enjoyed this soup so much. Thanks for a great recipe, Susan!


Sunshine Soup (Carrot, Pumpkin and Sweet Potato Soup)

2 Tbsp. butter
1/2 cup chopped onion
2 large carrots, diced small
2 medium sweet potatoes, diced small
1 15-oz. can pureed pumpkin
3 cloves garlic
1 tsp. ginger
1 tsp. turmeric
4 cups vegetable or chicken stock

In a Dutch oven, melt the butter over medium heat. Add the onion and stir until onion for 2 minutes. Add the carrot and sweet potato and saute until onion is softened, about 2 minutes. Add the ginger and turmeric and stir well. Pour in the broth and the pumpkin. Bring to the boil then simmer for 20 minutes or until veggies are tender. Using an immersion blender, process the soup until smooth. Serves 4.



Monday, February 22, 2016

Tomato and Chicken Sausage Soup with Tortellini and Spinach


You might wonder how many recipes for tomato tortellini soup a person needs, and I would say "at least two." Two years ago I made this one which I loved because it was based of canned tomato soup, which I always have on hand. And then I found this recipe - which features my new favorite protein, the chicken sausage!


It also includes spinach, which is a total win, cause I can get picky kids to eat spinach when it's in soup. So here we have a soup chock full of good veggies and protein that will warm you up on the coldest of days. It's not too cold here at the moment, but I'm sure we're not done with winter yet so I'm glad to have another soup to count on!

Find more great ideas at Inspiration Monday, Mix it Up, Try a New Recipe, Create Link Inspire, Clever Chicks, Tasty Tuesday, Fabulous, Show and Share.

Tomato and Chicken Sausage Soup with Tortellini and Spinach

1 Tbsp. olive oil
1 small yellow onion, chopped
3 cloves garlic, minced
6 chicken sausage links, sliced
4 cups chicken broth
1 - 28 oz. can diced tomatoes, undrained and pureed if you like
1 - 14 oz. can tomato sauce
1 cup dried tortellini (or 19 oz. refrigerated)
4 cups baby spinach
1/2 cup half and half
1/2 cup shredded Parmesan cheese
1 tsp. basil
1 tsp. parsley

Coat the bottom of a large dutch oven with olive oil and heat over medium heat. Add the onion and saute until softened, about 4 minutes. Add the garlic and saute until fragrant. Add the sliced chicken sausage and cook, stirring occasionally until lightly browned.

Stir in the chicken broth, diced tomatoes, and tomato sauce and bring the mixture to a boil. Add the tortellini and cook for another 8-10 minutes, or until tortellini is tender. (If you're using fresh or frozen tortellini, it should only take 4-5 minutes.)

Remove the soup from the heat, and stir in the spinach until wilted. Stir in the cream, Parmesan cheese, basil, and parsley. Season to taste with salt and pepper if needed. Serve with additional Parmesan cheese for topping, if desired. Makes 6 servings.

Recipe Source: Adapted from Neighbor Food Blog

Monday, February 15, 2016

Hearty Sausage and Potato Soup


I love expanding my soup repertoire! It's been COLD the last few weeks, and soup is one of my favorite dinners. At least when I eat soup it warms me up enough so I don't have to wear 5 layers of clothes at the dinner table. I also love smoked sausage, and potatoes, and cheese, so I knew this Hearty Sausage and Potato Soup from April's blog would be right up my alley. And I was right. It's super hearty and super delicious, and my whole family ate it up.

I have lots of other potato and/or sausage soups that we enjoy, including Northwoods Bean Soup (with sausage!), Spicy Sweet Potato and Sausage Soup, and Potato Soup. But now, thanks to April and Secret Recipe Club I have another great soup option for these winter days.


Hearty Sausage and Potato Soup

2 Tbsp. butter
1 small onion, chopped
1 pound smoked or Polish Sausage (Cut in 1/4 inch slices and then into half-moons)
8 medium potatoes, peeled and cut in large chunks
4 cups chicken broth
1/2 tsp. garlic powder
1 tsp. salt
1/8 tsp. pepper
1 1/2 cups shredded colby jack cheese
1 can evaporated milk
2 Tbsp. flour


Melt butter in a large pot over medium-high heat. Add onion and cook till onion is translucent. Add potatoes, chicken broth, salt, pepper, and garlic powder. Bring to a boil, then continue cooking over medium-high heat for 15 minutes. Potatoes should just be starting to fall apart. Add smoked sausage and cook for 5 minutes more.

Combine flour with 3 Tbsp. water and whisk until smooth. Add it to the soup and stir until smooth and slightly thickened. Add evaporated milk and cheese and cook till cheese is melted, stirring occasionally, 2-3 minutes. Taste and adjust seasonings if needed. Serves 6-8.


Tuesday, December 1, 2015

Lasagna Soup


We had our first measurable snow fall yesterday which makes me want to make soup! This was on my "to try this year" list, and I'm getting it in just under the wire! This is a great idea for a soup - all the flavors of lasagna cooked into a hot soup, with the cheesy portion getting melted in individual bowls at the end. Leftovers heat up well, although the pasta absorbs much of the liquid, so any leftovers are more like lasagna casserole, equally delicious!

I love how fragrant soup is when it's cooking - you'll have lots of oohs and ahs from those walking in the house, and those sitting down at your dinner table. Served with some crusty bread, and a nice green salad if you're on a health kick, this is the perfect first snowfall soup. Or any time snow is falling soup.


Find more inspiration at Fabulous, Show and Share, Clever Chicks, Create Link Inspire, Try a New Recipe, Hearth and Soul, What's Cooking, Wow Me, Wow Us, Favorite Things, Full Plate, Showcase Your Talent, Foodie Friday, Friday Frenzy.

Lasagna Soup

1 lb lean ground beef
1 medium onion, diced
3 garlic cloves, minced
4 cups chicken broth
2 (14.5 oz) cans fire roasted diced tomatoes (pureed if you prefer)
2 1/2 Tbsp. tomato paste
1 3/4 tsp. dried basil
3/4 tsp. dried oregano
1/2 tsp. dried rosemary, crushed
1/2 tsp. fennel seeds, crush
1/2 tsp. dried thyme
2 tsp. granulated sugar
2 tsp. parsley, plus more for garnish
8 lasagna noodles, broken into bite size pieces
1 cup shredded mozzarella cheese
1/4 cup finely shredded parmesan cheese
6 oz ricotta cheese

Heat a Dutch oven over medium-high heat. Once hot, crumble beef into pot, add onion and garlic, season with salt and pepper to taste and cook, stirring occasionally until browned.

Drain the fat, then add the chicken broth, tomatoes, tomato paste, basil, oregano, rosemary, fennel seeds, thyme, sugar and parsley to the pot. Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.

Meanwhile, prepare lasagna noodles according to directions listed on package, reserving 1 cup pasta water before draining pasta.

Add cooked pasta to soup along with 1/2 cup - 1 cup pasta water as desired.

In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.

Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with parsley to garnish.

Recipe Source: Cooking Classy

Tuesday, November 17, 2015

New England Fish Chowder


The weather is just starting to turn here, and with it, my longing for soup and stew. Chowder is the perfect middle ground between soup and stew - hearty, hot and full of delicious ingredients and enough to fill you up as you contemplate hibernation. I've made this chowder now twice in the last two weeks - it is just THAT good.

And here's a little secret: once it's cooked, it's difficult to detect the fish - SO, if you have people who "claim" to not like fish, but you want them to eat it anyway (ahem), this is the perfect recipe. They will be distracted by the bacon, potatoes, carrots and corn and not even realize the other goodness that is in their bowls. And for those of us who love fish, we can just happily eat it without saying a word.

This chowder uses an interesting ingredient - oyster crackers. (These are not crackers made of oysters, but rather, the name of those little white hexagon shaped things that come in small cellophane packages at diners and the like.) The crackers help to thicken the soup and also add a dimension of flavor.

So if you need to warm up, make this soup! Leftovers are great for lunch the next day, if your crew doesn't "chow (der) it down." Tee hee.


Find more great ideas at Hearth and Soul, Clever Chicks, Fabulous, Show and Share, Create, Link, Inspire, Wow Me, Wow Us, What's Cooking, Full Plate, Showcase Your Talent, Favorite Things, Foodie Friday, Friday Frenzy.

New England Fish Chowder

6 slices bacon, cut in 1" pieces
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1 garlic clove, minced
4 cups peeled & cubed potatoes
2 cups chicken broth
2 cups water
1/2 cup finely crushed oyster crackers
1 tsp. black pepper
1 tsp. salt
3 Tbsp. dried thyme
1 lb. mild, white fish fillets, chopped (cod, sole, haddock, etc.)
1 can whole kernel corn, drained
1 can evaporated milk

In Dutch oven, brown bacon over medium-high heat, then remove to a paper towel-lined plate. Drain all but 1 tablespoon bacon grease, then add onions and garlic to the pot and saute until soft.

Add celery, carrots and potatoes, and cook and stir for several minutes, being sure to scrape up all the brown bits leftover from the bacon.

Add chicken broth, water, cracker crumbs, salt, pepper, and thyme. Stir and bring to a boil. Reduce heat to low and simmer until potatoes are soft (7-10 minutes).

Add fish and cook until fish is cooked throughout (5-6 minutes). Add milk, bacon and corn and heat through. Adjust seasonings to taste, and serve! Serves 6.


Recipe Source: Adapted from The Yummy Life

Monday, April 20, 2015

Chicken Tortilla Soup


I can't tell you how many recipes I've pinned for chicken tortilla soup. Many. But I've never made any. Then I saw this recipe on Ashley's blog, Rainstorms and Love Notes. It was so easy! And contained all the stuff I like! I knew it was the perfect choice for Secret Recipe Club this month. Ashley's version is for the crock pot, but I adapted it for the stove top. My crock pot is so hot that I can't leave it alone for more than 4 hours, which makes the point of the crock pot almost irrelevant, but anyway...

I loved making this AND eating it - it was SO quick and easy and SO delicious. And to say it was a hit with my family is a gigantic understatement. There was nearly a fist fight when determining who would take the one serving left for lunch the next day.

You should check out all of Ashley's great recipes, and the adorable story of how she met her husband. Swoon. And then you should make this soup. Even if it is 75 degrees today.


Get more inspiration at Totally Talented, Create Link Inspire, Clever Chicks, Tasty Tuesday.

Chicken Tortilla Soup

1 cup medium salsa (I used my homemade salsa)
2 cups cooked, shredded chicken
2 cans cream of chicken soup
1 can corn, drained
1 can black beans, drained and rinsed
1 1/2 soup cans water
1 1/2 tsp. cumin
1 cup shredded cheddar or Mexican blend cheese
2 whole wheat or flour tortillas
1/4 cup chopped cilantro
Sour cream, chopped tomatoes, diced avocados, for topping (or your favorite fixins!)

In a dutch oven, whisk together the salsa, cream of chicken soup and water. Add the black beans, corn, chicken and cumin. Cook over medium heat until soup comes to a simmer, stirring occasionally.

Meanwhile, cut tortillas into strips. When soup is hot, add tortilla strips, cheese and cilantro and stir well until cheese is melted. Top with sour cream, tomatoes, avocados and crushed tortilla chips, if you like. Serves 6.





Monday, December 1, 2014

Chicken Wild Rice Soup {Crockpot}


Isn't it rewarding to use the crockpot? On your drive home from work, you're thinking, "oh my, what am I going to do to feed this hungry crew," and then you remember, "I have dinner in the crockpot!"

That's what will happen when you make this soup. Here in Minnesota, wild rice soup is akin to apple pie, and I'm absolutely thrilled to find a version that works so well in the crockpot. This is a little different than other crockpot soups in that there are a few steps after the crocking, but the result is a wonderfully creamy, delicious and hearty soup that does most of the work while you're at work. (Or out shopping, or what have you.)

It's nearly zero degrees fahrenheit here today, so soups like these are a great way to say "welcome home."


Find more great recipes at Inspiration Monday, Mix it Up, Melt in Your Mouth, Totally Talented, Create Link Inspire, Clever Chicks, Tasty Tuesday.

Chicken Wild Rice Soup {Crockpot!}

1 cup uncooked wild rice
2-3 chicken breasts (about 1 pound)
1 cup chopped carrots
1/2 cup chopped onion
1/2 cup chopped celery
6 cups chicken broth
1 tsp. poultry seasoning
1/4 cup butter
1/2 cup flour
2 cups whole milk (or sub 3/4 cup half and half and 1 1/4 cup skim milk)

Rinse the wild rice. Place the uncooked wild rice, raw chicken, carrots, celery, onion, chicken broth, and poultry seasoning in a crockpot. Cover and cook on low for 7-8 hours. The chicken should be cooked through and the rice should be soft. Do not drain any remaining liquid.

Remove the chicken breasts from the crockpot and allow to cool slightly. Shred the chicken then return it to the crockpot.

When rice and chicken are done cooking, melt the butter in a saucepan. Whisk in the flour and let the mixture bubble for 1 minute. Slowly whisk in the milk until a thick, creamy mixture forms.

Add this to the rice and chicken in the crockpot and stir to combine. Add extra water or milk to adjust the consistency as you like it. Season with additional salt and pepper.

Recipe Source: Adapted from Pinch of Yum

Monday, September 15, 2014

Tomato Tortellini Soup


When I got my assignment for Secret Recipe Club, it was still summer. But when it came time to make my recipe, it really felt like fall. And it still does. I'm holding out hope for an Indian summer, but until then, I will have this delicious soup from Amy at The Savvy Kitchen to keep me warm.

There's nothing better than tomato soup, (even though I don't really care for raw tomatoes, I adore tomato soup!) and I love that this soup uses canned tomato soup as its base. I always have it in my cupboard! Add some cheesy tortellini and yummy Parmesan, and boost the tomato impact with sundried tomatoes, and you have a super fast, easy and flavorful supper (or lunch)! This one is a winner all around. Thanks, Amy!

Note: Amy uses fresh tortellini in her recipe. I had dried in the cupboard, so I used that and it worked beautifully. If you use fresh, a 9 oz. package of the refrigerated variety is what you need.


Bring a large pot of water to a rolling boil and add the tortellini. Cook for 8-9 minutes, then drain.

Meanwhile, heat the olive oil in a large stock pot over medium heat and add the onion and garlic;


saute until golden brown. Add in the Italian seasoning,


chicken broth,


sundried tomatoes


tomato soup and milk.


Stir well to combine all the ingredients and bring the soup to a simmer. Add in the (mostly) cooked tortellini,


and simmer for 2 minutes. (If you're adding fresh tortellini here, cook for as long as the package directs.)


Remove the soup from the heat and add in about half of the Parmesan cheese.


Ladle the soup into individual bowls and top with remaining cheese.


Tomato Tortellini Soup

1/4 cup chopped onion
2 tsp. garlic, minced
2 Tbsp. olive oil
2 (10 3/4 oz.) cans condensed tomato soup
1/2 cup sundried tomatoes, chopped
2 cups milk
2 cups chicken broth
1 Tbsp. Italian seasoning
1 cup dried tortellini (stuffed with spinach and ricotta, or your favorite variety)
1/3 cup shredded Parmesan cheese, for garnish

Bring a large pot of water to a rolling boil and add the tortellini. Cook for 8-9 minutes, then drain.

Meanwhile, saute onion and garlic with the olive oil in a large stock pot over medium heat until golden brown.

When the onions are soft, add tomato soup, sundried tomatoes, milk, chicken broth and Italian seasoning. Bring to a simmer.

Once simmering, drop tortellini into the soup and cook for an additional 2 minutes. Stir in half the Parmesan. Ladle soup into bowls and top with remaining parmesan.





Friday, December 27, 2013

Best of 2013: Soup and Bread

Well, again this year, I fall pitifully short in the soup category. I guess I tend to stick with my tried and true soups and don't branch out nearly enough. I'll see what I can do about that this next year.

Bread is another story. I love trying new breads and manage to make many every year. This year I made several new varieties of banana bread in addition to the many yummy favorites featured here.

Be sure to head on over to Finding Joy in my Kitchen to see all the great "Best of" link ups!

Asian Chicken Soup


Asparagus Soup with Herbed Goat Cheese


Eggnog Bread


Double Glazed Pumpkin Scones


Blackberry Rhubarb Bread


Rustic Round Herb Bread


Peanut Butter Banana Bread

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