Creamy Sausage and Cheese Tortellini Soup

Creamy Sausage and Cheese Tortellini Soup

from Eating Well

serves 6

2 T extra virgin olive oil

1 lb mild or hot Italian pork sausage, casings removed

1 c yellow onion

1/2 c chopped carrot

1 T minced garlic

1 t dry Italian seasoning

3 c chicken broth

1, 15 oz can diced tomatoes with basil, oregano and garlic

1, 9 oz pkg refrigerated cheese tortellini

3 1/2 c baby spinach, chopped

1 c half and half

1. Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook, stirring to crumble, until browned and no longer pink, about 5 minutes. Add onion and carrot; cook, stirring occasionally, until the onion is translucent, about 4 minutes. Add garlic and Italian seasoning; cook, stirring constantly, until fragrant, about 1 minute.  Stir in broth and tomatoes; bring to a boil over high heat. Reduce heat to medium to maintain a simmer; cook, covered, until the carrots are tender, about 5 minutes.  Uncover and return to a boil over high heat. Add tortellini. Reduce heat to maintain a gentle boil; cook according to package directions.  Reduce heat to medium-low; stir in spinach and half-and-half. Stir gently until the spinach wilts, about 1 minute. Ladle the soup into 6 bowls.

White Bean Soup

White Bean Soup
from Jen McMullin

2 (15 oz) cans small white beans
1/4 c butter or vegetable oil
1 large yellow onion, finely chopped
1 clove garlic, finely chopped
3 large carrots, finely chopped
3 celery stalks, finely chopped
5 c vegetable stock (or chicken stock)
1 (15 oz) can plum (Roma) tomatoes with their juice (can use crushed or diced tomatoes)
1 t dried summer savory
1 t dried thyme
1 t sugar
1 bay leaf
salt and pepper
2 T finely chopped fresh parley, optional for garnish

In a large sauce pan, heat butter/oil over medium heat.  Add onion, garlic, carrot and celery.  Saute 3-5 minutes.  Drain beans, add them along with stock, tomatoes, savory, thyme, sugar and bay leaf.  Bring to a boil, reduce heat, then cover and simmer until beans are very tender, about 45 minutes to an hour.  Discard bay leaf.  Puree about half of the soup, then return it to the pan with the rest.  Season with salt and pepper.  Garnish each bowl with parsley. 

Slow Cooker Vegetarian Bean Chili

Slow Cooker Vegetarian Bean Chili
from The Best Make-Ahead Recipe by Cook's Illustrated/America's Test Kitchen
serves 6-8

2 (28 oz) cans diced tomatoes
2 T vegetable oil
3 medium onions, minced
8 medium garlic cloves, minced (about 8 teaspoons)
1/4 c chili powder
2 T ground cumin
Salt
4 (15.5 oz) cans pinto, black, and/or dark red kidney beans, drained and rinsed
1-3 T minced chipotle chile in adobo sauce, according to desired spiciness
4 t sugar
2 c frozen corn, thawed
1/2 c minced fresh cilantro leaves
Ground black pepper

1.  Pulse the tomatoes with their juice in a food processor until slightly chunky, about 5 pulses; set aside.  Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering but not smoking.  Add the onions, garlic, chili powder, cumin and 1/4 t salt and cook until the onions are softened and lightly browned, 10-15 minutes.  Off the heat, stir in the processed tomatoes, scraping up any browned bits.
2.  Transfer the onion and tomato mixture to the slow cooker insert and stir in the beans, chipotles, and sugar until evenly combined.  Cover and cook on low until the chili is flavorful, 7-8 hours (or on high for 4-5 hours).
3.  Stir in the corn and cilantro, cover and continue to cook until the corn is heated through, about 5 minutes longer.  Season with salt and pepper to taste and serve.

**For a delicious, non-vegetarian addition,  add 1 lb browned ground beef near the end of the cooking time when adding the corn and cilantro.

Cheesy Cauliflower Soup

Cheesy Cauliflower Soup
Yield 9 servings

1 large cauliflower head, broken into florets
2 celery ribs
2 large carrots
1 large green pepper
1 small sweet red pepper
1 medium red onion
4 cups chicken broth
1/2 teaspoon worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups (8 oz.) shredded cheddar cheese
2 cups half and half cream

Place cauliflower in a 4 quart slow cooker. Chop the celery, carrots, peppers, and onion; add to slow cooker. Stir in the broth. Worcestershire sauce, salt and pepper. Cover and cook on low for 5-6 hours or until the vegetables are tender. In a blender, process soup in batches until smooth. Return all to slow cooker; stir in cheese and cream. Cover and cook on high for 30 minutes or until cheese is melted.

Tomato and Artichoke Soup

Tomato and Artichoke Soup

4 tablespoons butter
1 large onion chopped
1-2 cloves of garlic
1/2 teaspoon dried thyme
15 oz. can artichokes (not marinated) or 1/2 bag frozen Trader Jo's artichokes
28 oz. can chopped tomatoes
6 cups chicken broth (not chicken bullion)
1/2 teaspoon salt
1/2 teaspoon black pepper

In a large sauce pan heat butter and sauté onion for 5 minutes, until soft. Add garlic and thyme, sauté for 1 minute. Add artichokes, tomatoes, chicken broth, salt, and pepper. Cover and simmer for 30 minutes.

Mulligatawny Soup

Mulligatawny Soup

6 tablespoons butter
3 celery stalks, thinly sliced
3 carrots, thinly sliced
1 medium onion, chopped
1 tart apple, peeled, chopped
1 tablespoon curry powder
1 tablespoon flour
6 cups chicken stock
2 chicken breasts, cooked and diced
1/2 cup cream (whipped, lite, whatever you want)
salt and pepper to taste
basmati rice

Melt butter in heavy pot over low heat. Add celery, onion and carrot. Sauté until tender, stirring frequently. Add apple and sauté another minute or so. Add curry and flour. Slowly stir in the stock. Add chicken and cream. Cook on low for at least 15 minutes. Serve over rice.

Heavenly Pumpkin Soup with Whole Wheat Croutons

Heavenly Pumpkin Soup with Whole Wheat Croutons

3 tablespoons softened butter
1 tablespoon brown sugar
1/2 teaspoon cinnamon
4 slices whole wheat bread
1 cup chopped onion
2 tablespoons melted butter
2 (14 1/2 oz.) cans chicken broth
1 (15 oz.) can pumpkin puree
1 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon pepper
1 cup heavy cream

Preheat the oven to 400 degrees. Combine butter, sugar, and cinnamon. Spread on slices of bread and bake for 8 to 10 minutes, until crunchy and bubbly. Cool and cut into 8 triangles. Sauté onion in butter until softened. Add 1 can of chicken broth. Bring to a boil and let simmer, covered, for 15 minutes. When cool enough to handle, puree soup until smooth in a blender (or with an immersion blender). Return the mixture to the saucepan. Add remaining broth, pumpkin, salt, cinnamon, ginger, and pepper. Stir and bring to a boil. Cover and simmer for 10 minutes. Stir in whipping cream and top with croutons.

Crock Pot (or Stovetop) Minestrone Soup

This soup was delicious!  It has been unusually cold and rainy here the past couple of days and some warm soup sounded good.  I'm trying to find more vegetarian recipes and this one really hit the spot.  It has terrific flavor and is loaded with veggies.  I liked the suggestion to add the pasta to the soup bowl separately and not add it into the soup so it wouldn't soak up all the broth.  Also, I like how you blend the beans with the broth for a smoother, thicker consistency.  For the meat eaters in our family, I served some turkey meatballs on the side that could be added to the soup as well.  Good, good, good!

Crock Pot (or Stovetop) Minestrone Soup
from Skinnytaste

Clam Chowder

This clam chowder is a recipe of my Grandma's.  I remember eating this as a child.  When I got married and my husband and I were trying to combine our Christmas traditions, we settled on this soup as the perfect fit for our family's Christmas Eve candlelight dinner.  It is especially fitting since we are raising our children in New England, home of clam chowder!  I have made a few alterations from Grandma's original recipe (more clams and potatoes.....a bit less butter and half and half!) but it is essentially the same.  It is simple but so creamy and delicious. 

Clam Chowder
Serves 8-10

3 (6 oz.) cans minced clams
1 c. chopped onions
1 c. celery
3 c. diced potatoes
1/2 c. butter
1/3 c. flour
2 c. milk
2c. half and half
1 1/2 t. salt
1/4 t. pepper
1/2 t. sugar

Chop vegetables and place in stockpot.  Drain juice from the clams and pour over chopped vegetables.  Set aside clams.  Add enough water to just cover the vegetables.  Cook until potatoes are tender.  In a separate saucepan, melt butter.  Add flour, blend well and cook for 1 minute.  Add milk and half and half and sir until smooth and thick.  Add cream mixture and clams to undrained vegetables.  Heat through. 

Hearty Bean and Kielbasa Soup

This soup is so yummy!  It has the perfect combination of color, flavor and texture.  It is very hearty and filling and delicious on a cold day. 

Hearty Bean and Kielbasa Soup
Makes about 6 servings (1 3/4 c.)

1 c. baby carrots, chopped
1 1/2 c. chopped onion
2 garlic cloves, minced
2 t. garlic paste
16 oz. Hillshire Farms Polska Kielbasa, cut into small pieces
5 c. fat free, less sodium Swanson's chicken broth
1/2 t. dried Italian Seasoning
1/4 t. black pepper
2 cans (15.8 oz.) Great Northern beans, drained and rinsed
1 (6 oz.) bag fresh baby spinach leaves

Heat a large pan over medium high heat.  Add carrots, onion, minced garlic, garlic paste and kielbasa; saute 3 minutes, stirring occasionally.  Reduce heat to medium and cook 5 minutes.  Add broth, Italian seasoning, pepper and beans.  Simmer 5 minutes.

Place 2 1/2 c. of the soup in a blender and process until smooth.  Return the purred mixture to the pan.  Simmer and additional 5 minutes.

Add the spinach, stirring until it wilts.

This soup freezes well.

Taco Soup

When we lived in Michigan during my husband's 2 years of business school, the kids and I were invited to a friend's house for dinner.  She made this taco soup and apologized for it's simplicity.  I was impressed just by the dinner invitation and didn't really care what she served us but this soup hit the spot.  I had never heard of Taco Soup before and it was delicious!  I promptly asked her for the recipe :).  This meal has become a staple, not only for my family, but for many friends and family members who have since asked me for the recipe.  Taco soup might be eaten more often in our house than any other meal.  Everyone loves it and it is super fast to throw together.  We love it!

 Taco Soup

1-1/2 lbs. ground beef

½ cup chopped onion

1 – 28 oz. can diced tomatoes , undrained

1 -16 oz. can dark red kidney beans, undrained

1-17 oz.. can corn, undrained

1-8 oz. can tomato sauce

1 package taco seasoning, (or ¼ cup)

2 cups water

Brown ground beef and onion together and then add the remaining ingredients.  Bring to a boil and simmer for at least 15 minutes on the stove top or transfer to crock pot and cook on low for 3 to 4 hours.

Garnish soup with shredded cheese, sour cream and tortilla chips.

Roasted Carrot and Pistachio Soup

I found this recipe on Pinterest the other day in a search for some really good soup recipes for a church women's dinner.  I had high hopes because it sounded so unique and yummy....and it was!!  I was really happy with how this turned out and I will definitely be using it for the dinner along with a couple of others.  It is really full of flavor and is so creamy it seems like it might be bad for you but it is really healthy!  Another bonus:  my super picky 11-year old cleaned a whole bowl....of an orange-colored soup!  It's a miracle and a testament to how yummy this soup is :). Roasted Carrot and Pistachio Soup

adapted from the Colorado Cache Cookbook

Serves: 6 – 8

Ingredients

• 12-14 carrots (about 1¾ pounds), peeled and chopped into 1-2” pieces
• 2 medium-sized yellow onions, cut into 1” pieces
• 8 cloves garlic, peeled but whole
• 1/4 cup olive oil
• salt and pepper to taste 
• 1/2 cup roasted, unsalted (I used salted) pistachios*
• 2 quarts low sodium chicken (or vegetable) stock
• 1/4 cup fresh marjoram (may substitute 2 tsp dried)
• 2 tbsp fresh thyme (may substitute 2 tsp dried)

Instructions

1. Toss carrots, onions and garlic in the olive oil.  Salt and pepper vegetables and spread on baking sheet. Roast at 475°F for 25-30 minutes until golden brown, but not burnt.
2. Add the pistachios, 2 quarts stock and roasted vegetables to a large 6-8 quart pot.  If using dried herbs in place of fresh, add those now. Bring to a boil then lower the heat and let simmer for about 30 minutes, or until vegetables have become more tender and pistachios have softened a bit. If using fresh herbs, add these in at the last minute of simmering.
3. Using an immersion or standard blender, puree soup until smooth, adding more stock at this point if the soup looks too thick. Keep in mind it will be very hot, so be careful when pureeing. If using a standard blender, start on a slow speed, then increase, and do not overload the blender.
4. Season with salt and pepper to taste.

* If you want to try the original version, you can substitute pine nuts for pistachios.

Beef Stew

Nothin' fancy here, but beef stew is a favorite and oh so comforting!  I have used this recipe for beef stew since the beginning of our marriage.  It came in a recipe booklet with the crock pot we received as a wedding gift.  I've tweaked it a bit over the years but it is simple, delicious and definitely a family favorite!

Beef Stew

serves 8

2.5 lbs. beef stew meat, cut in 1-in. cubes
scant 1/2 c. flour
1 t. salt
1/2 t. pepper
4 c. beef broth
1 T. Worcestershire sauce

2 T. tomato paste

1 T. beef bouillon
3 cloves garlic, minced
3 bay leaves
1 1/2 t. paprika
6-8 carrots, sliced
5-6 potatoes, diced
1 onion, chopped
3 stalks celery
1 c. frozen peas (optional)

Mix flour, salt and pepper in the bottom of a crock pot.  Add stew meat and stir well to coat meat with flour.  Add remaining ingredients, reserving peas until the last 30 minutes, and stir to mix well.  Cover; cook on low 10-12 hours (or high 4-6 hours); add peas during the last 30 minutes of cooking time.  Remove bay leaves and stir stew thoroughly before serving.

**Alternately, you can cook in a dutch oven at 275 degrees for 3 1/2 to 4 hours.

Roasted Tomato Basil Soup

My oldest got braces today.  It makes me sad because I realize how old she is getting (13.5!) but also because she was sore and uncomfortable.  After her appointment, I asked her what she wanted to eat for dinner and she requested some homemade tomato soup.  A short search of my favorite food blogs brought me to this recipe and it was perfect!  It reminded me of Panera's tomato soup which we love!  This is definitely my go-to tomato soup recipe in the future.  I wouldn't change a thing.  LOVED it!  We ate it with some soft rolls, salad and grapes. 

Roasted Tomato Basil Soup 

from Two Peas and Their Pod

Ingredients:
2 1/2 pounds Roma tomatoes, cut in half lengthwise

4 tablespoons olive oil, divided
Salt and pepper, to taste, for seasoning tomatoes
1 medium onion, chopped
4 cloves of garlic, minced
Dash of red pepper flakes
1 cup freshly chopped basil
1 (15 ounce) can diced tomatoes
4 cups vegetable broth (you can use chicken broth)
Salt and pepper, to taste

Directions:

1. Preheat oven to 400 degrees F. Spread the tomatoes on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper and roast for about 45 minutes.
2. In a large stockpot, heat the other 2 tablespoons of olive oil over medium heat. Add the onion and cook until tender, about 2-3 minutes. Stir in the garlic and red pepper flakes. Cook for another 2-3 minutes. Add the canned tomatoes, fresh basil, and vegetable broth. Stir in the oven roasted tomatoes. Cook for about 30 minutes over medium-low heat.
3. Use an immersion blender to puree the soup in the stockpot, or transfer soup to a food processor or blender to blend. The soup should be smooth, with a few tomato chunks. Season with salt and pepper, to taste, and serve warm.  Serves 4-6. 

Hearty Turkey and Bean Chili

I've never found a chili recipe that works for my whole family so I'm always on the lookout.  I found this recipe for turkey and bean chili over at Mel's Kitchen Cafe and tried it last night for dinner.  My kids gobbled it up and even had seconds!  I think they loved because it wasn't too spicy and because there wasn't any "gross stuff" in it (the red pepper is camouflaged nicely).  I love that it uses ground turkey and two kinds of beans.  It has great flavors and a very subtle heat.  We ate it with cornbread and some fruit on the side. 

Hearty Turkey and Bean Chili
*Serves 6

INGREDIENTS:
1 pound ground turkey
1 medium yellow onion, chopped
1 yellow or red bell pepper, seeded and chopped
2 cloves of garlic, finely minced or pressed through a garlic press
2 (14.5-ounce) cans diced tomatoes
2 (16-ounce) cans tomato sauce
1 (15-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon black pepper
1/4 teaspoon dried basil
1 teaspoon salt
1 teaspoon brown sugar

DIRECTIONS:
In a large pot, brown the turkey with the onion and garlic over medium heat, until cooked through, breaking up the ground turkey into pieces as it cooks. Drain off extra grease. Add the chopped bell pepper and cook 1-2 minutes until slightly tender. Add the rinsed and drained beans. Stir. Add the remaining ingredients and spices. Stir well. Increase the heat to medium-high and bring the chili to a boil, then reduce the heat and simmer for 15 minutes (or upwards of an hour if you have more time), stirring occasionally and making sure the chili isn’t sticking to the bottom of the pot.
Serve with sour cream, shredded cheese and tortilla chips, if desired.

Tex-Mex Turkey Soup

This is the perfect soup to use up all those turkey leftovers in a few weeks!  I have adapted the recipe slightly from what I found on allrecipes.com about two years ago and we have made it regularly since then.  It is great with chicken too. 

Tex-Mex Turkey Soup
Serves:  8-10

1 T. olive oil
1/2 c. chopped onion
3 cloves garlic, minced
2 t. chili powder
1/2 t. cumin
1/2 t. oregano
4 c. low-sodium chicken broth
1 can (10.75 oz.) condensed tomato soup
1 (28 oz.) can diced tomatoes
1 c. salsa
3-4 c. shredded, cooked turkey (or chicken)
1 T. dried parsley
3 chicken bouillon cubes
1 (14 oz.) can black beans, rinsed, drained
2 c. frozen corn
1/2 c. sour cream
1/4 c. chopped fresh cilantro

Toppings:
Tortilla chips, crushed
Shredded cheddar cheese
Sour cream
Avocado chunks
Fresh cilantro

1.  Heat olive oil in a large saucepan over medium heat.  Add onions and cook until they begin to soften, about 4 minutes.  Add garlic, chili powder, cumin and oregano and cook, stirring for 1 minute.
2.  Stir in broth, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes.  Bring to a boil, then reduce heat and simmer 5 minutes or until bouillon cubes dissolve.  Add black beans, corn, sour cream and cilantro.  Simmer for 20-30 minutes.
3.  Serve soup with desired toppings. 

Potato Bacon Chowder

This soup is warm, homey and soul-satisfying.  It's also fast, easy and cheap to make!  That's a win, win, win for me!  Make some the next time a cold day comes your way.

Potato Bacon Chowder
Serves 6

2 1/2 c. cubed potatoes
8 strips bacon
1 c. chopped onion
1 3/4 c. milk
1 can cream of chicken soup
1 c. sour cream
1 can corn, drained
1 1/2 t. dried parsley
1 1/2 t. salt
1/4 t. pepper

Place bacon in a large frying pan and cook until crisp; chop.  Add onion to drippings and saute until translucent.  Set aside bacon and onion.  Place cubed potatoes in a stock pot and cover with water.  Bring to a boil and cook until potatoes are tender.  When tender, drain most of the water leaving just enough to barely cover potatoes. Add bacon and onion to potatoes.  Gradually stir in milk, soup, sour cream, corn, parsley, salt and pepper.  Bring to serving temperature over low heat but don't boil. 

Leftover Roast Beef Barley Soup

We often have a traditional roast, potatoes and carrots Sunday dinner.  The result is usually lots of leftover roast that I need to use up.  I found this recipe a few years ago and have used it ever since when looking for an easy, delicious way to use up some leftovers.

Leftover Roast Beef Barley Soup
Serves 12

1 c. chopped carrot
1/2 c. chopped celery
1/2 c. chopped onion
1 T. butter
8 c. beef broth (or a combination of leftover gravy, broth, and/or water)
2-3 c. chopped, cooked  boneless beef roast
1 (14.5 oz) can diced tomatoes, undrained
1/2-1 c. quick-cooking barley
1 t. salt
1/2 t. pepper
1/2 t. dried basil
1/2 t. dried oregano
1/2 c. frozen peas

1.  In a large stock pot, saute carrot, celery and onion in butter until translucent.
2.  Add the broth, beef, tomatoes, barley, salt, pepper, basil and oregano; bring to a boil.
3.  Reduce heat, cover and simmer for 20 minutes, or until barley is tender, stirring occasionally.
4.  Add the peas and simmer, uncovered, for 5 minutes.

Chicken and Dumplings

We tried this the other night for dinner and loved it.  It has good flavor and is really yummy to come home to on a chilly night.  To ease prep time the night of, I prepared the broth (see step#1) the day before and had it in the fridge ready to go. 

Chicken and Dumplings
adapted from Taste of Home Oct. 2011

6 c. reduced-sodium chicken broth
3 bay leaves
5 fresh thyme sprigs
4 garlic cloves, peeled
1/4 t. crushed red pepper flakes
1 c. chopped carrots
1 c. chopped celery
1 T. olive oil
1 T. butter
3 garlic cloves, minced
2 T. all-purpose flour
1 c. frozen peas
3 c. rotisserie chicken, shredded
1/4 c. half and half

Dumplings:
1 c. all-purpose flour
1 1/2 t. baking powder
1/2 t. salt
1/2 c. buttermilk
1 egg, lightly beaten
2 T. minced chives (optional)

1.  In a large saucepan, combine the first five ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, for 30 minutes.  Strain and set aside.
2.  In a Dutch oven, saute carrots and celery in oil and butter until tender.  Add minced garlic; cook 1 minutes longer.  Stir in flour until blended; gradually add prepared broth.  Bring to a boil; cook 2 minutes or until thickened, stirring frequently.
3.  Add peas; return to a boil.  Cook 3-5 minutes or until peas are tender.  Stir in chicken and cream; heat through.
4.  For dumplings, combine the flour, baking powder, and salt in a large bowl.  In another bowl, combine buttermilk and egg; stir into dry ingredients just until moistened.
5.  Drop by tablespoonfuls onto simmering chicken mixture.  Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).  Garnish with chives if desired.