Spinach Tortellini Soup

Spinach Tortellini Soup

Makes 6 servings

 

6 cups low sodium chicken stock

1 to 2 teaspoons minced garlic

One 9-ounce package cheese tortellini

Dried basil

1 package frozen chopped spinach, thawed and squeezed

Salt and pepper

1 can Italian style stewed tomatoes

Parmesan cheese

 

In a large pot, bring stock to simmer.

Stir in tortellini and simmer gently for 3 minutes.

Stir in spinach, garlic, basil, salt, pepper and tomatoes.

Return to a simmer and cook for 2 to 3 more minutes.

Serve hot with Parmesan cheese.

Advertisements

Lasagna Soup

Lasagna Soup

Makes 6 servings

1 Tablespoon olive oil

1 cup chopped onion

2 teaspoons minced garlic

1 pound mild Italian sausage casing removed or other ground meat

32-ounce chicken stock

2 15-ounce can petite diced tomatoes, with juice

6-ounce can tomato paste

1 teaspoon ground oregano

1/2 teaspoon Italian seasoning

2-3 Tablespoons freshly chopped basil more to taste

8 uncooked lasagna noodles broken into bite sized pieces

1/2 cup grated parmesan cheese

Salt and black pepper to taste

Mozzarella cheese, shredded

Ricotta cheese

 

Heat the olive oil in a large pot over medium heat

Add in the onion and cook for 2-3 minutes

Stir in the garlic and cook an additional minute

Add in the sausage (break up with a wooden spoon) and cook until browned

Drain any excess grease and then add in chicken stock, tomatoes and tomato paste

Stir until combined and then add the oregano, Italian seasoning and basil

Bring to a light boil and then add in the noodles

Cook for 8-10 minutes, or until the noodles are tender

Stir in the parmesan cheese and salt and pepper to taste

Ladle soup into bowls and top with mozzarella cheese and spoonful of ricotta cheese

Roasted Cauliflower Soup

Roasted Cauliflower Soup

Makes about 4 servings

 

6 cups steamed cauliflower

Olive oil cooking spray

3 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, chopped

4 cups Vegetable Broth

Celery Salt, Adobo and pepper to taste

1 tablespoon brown sugar

Baguette Bread

 

Preheat oven to 400 degrees

Arrange steamed cauliflower on a sheet of foil on a baking sheet

Spray olive oil cooking spray evenly on the cauliflower

Bake cauliflower for 30 minutes, baguette slices can be toasted 5-8 minutes

Heat olive oil in a large soup pot

Add onion and sauté until translucent, about 5 minutes

Stir in garlic and roasted cauliflower

Pour in the broth, season with celery salt, adobo and pepper

Simmer about 20 minutes

Blend the soup in the pot with an immersion hand blender until creamy and smooth

Stir in brown sugar

Top with shredded Asiago Cheese

Serve with toasted baguette slices

Slow Cooker Green Beans, Ham and Potatoes

Slow Cooker Green Beans, Ham and Potatoes

Serves 6

 

1 pound fresh green beans, rinsed and cut in half

1 large onion, chopped

3 cloves chopped garlic

2 cups of cut up ham

1 pound new potatoes, quartered

1/2 teaspoon onion powder

1/2 teaspoon seasoning salt

3 teaspoons chicken bouillon granules

1 tablespoon brown sugar

Black pepper to taste

Chicken broth

 

Place beans in a slow cooker and cover with broth

Add chopped onion, garlic and ham

Cover, and cook on High until simmering

Reduce heat to Low, and cook for 2 to 3 hours, or until beans are crisp

Add potatoes, and cook for another 45 minutes

Season with onion powder, seasoning salt, bouillon, brown sugar, and pepper

Cook until potatoes are done, then adjust seasoning to taste

To serve, use a slotted spoon to pull out beans, potatoes, and ham into a serving dish with a little broth.

Serve with fresh made cornbread

Chicken and Dumplings

Chicken and Dumplings

6 servings

3 (10.75 ounce) cans condensed cream of chicken soup

3 cups chicken stock

3 cups chicken, cut into chunks

1 cup each celery and onion, chopped

2 tsp of onion powder

1 tsp of garlic powder

1/2 tsp of garlic salt

2 tsp of poultry seasoning

1 teaspoon salt

1/2 teaspoon ground black pepper

1 cup each potato and carrot, chopped

1 cup frozen green peas

1 1/2 cups baking mix (optional, see notes at end)

2/3 cups milk

 

In large, heavy pot, combine soup, stock, chicken, celery, onion and seasonings. Cover and cook over low heat about 1 1/2 hours.

Add potatoes and carrots; cover and cook another 30 minutes.

Add peas and cook only 5 minutes longer.

Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

*Helpful hint: DO NOT “drop” your dumplings to close together, to cook properly they need room to breathe and the liquid needs to bubble up between them.

*Instead of making dumplings you can use refrigerated buttermilk biscuits.  Cut each biscuit into eights with a pair of scissors right into the pot of broth and simmer as stated above.

Slow Cooker Cheeseburger Soup

Slow Cooker Cheeseburger Soup

Makes about 6 servings

 

3/4 pound ground meat

1/2 cup onion, diced

2 cloves garlic, minced

Salt and Pepper to taste

 

14 oz can of diced tomatoes

4 cups chicken stock

 

1/2 cup heavy cream

1/4 cup flour

2 cups shredded sharp cheddar cheese

1 cup uncooked pasta, I used Barilla Ditalini pasta

 

In a large skillet, sauté the ground meat and onion until meat is no longer pink

Add garlic and sauté until fragrant, about one or two minutes

Season with salt and pepper

Add ground meat to slow cooker

Stir in the chicken stock and the can of tomatoes, including the juice

Cook on high for 3 hours or 6 hours on low

Thirty minutes before serving: Whisk together the heavy cream and flour in a small bowl until no clumps remain, this is to thicken the soup

Whisk into the soup

Add the cheese and stir until it’s melted

Cook on low for 25-30 additional minutes

While that’s cooking, cook pasta according to instructions on box

Drain and add to slow cooker, stir to combine

Serve the soup with toppings such as additional cheese, crumbled bacon, sour cream and chopped pickles.

*Leftovers will thicken a lot as they sit in the fridge. To reheat, add a little water or extra chicken stock.

Slow Cooker Chicken Noodle Soup

 

Slow Cooker Chicken Noodle Soup

Makes about 8 servings

This may be a Slow Cooker recipe but it is done in no time at all!

 

1/2 cup butter

1 can cream of chicken soup

1 can cream of celery soup

4 cups broth

1 cup frozen or cooked vegetables

2 cups cooked chopped chicken

1 package of frozen or pre-cooked noodles

Salt and Pepper to taste

 
Put butter, soups, broth and vegetables in slow cooker on high for 2 hours

Add chicken and noodles

Cook for another hour

Enjoy with crackers, rolls or anything else you like to dunk into your soup!