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Creamy Italian Tomato Soup

13 Jan

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I’ve had a hankering for a new soup lately and found this yummy recipe that totally fit the bill. The base is a simple creamy tomato soup but then some Italian twists are thrown in. The cheese tortellini makes this soup extra hearty and filling and the sun dried tomatoes add some great color and flavor. The addition of Italian sausage really beefs the whole thing up but is optional – I used a mild sausage, but a spicy or sweet sausage would be delicious too!

Sprinkle on a little parmesan when you serve and this will keep you extra warm and full on a cold winter day!

Creamy Italian Tomato Soup

Ingredients:
2 large cloves of garlic, minced
2 Tbsp olive oil
2 cans of condensed tomato soup (10 3/4 oz cans)
1/4 cup sun dried tomatoes, chopped
2 cups half-and-half
2 cups chicken stock
1 tsp onion powder
1/4 tsp dried basil
1/4 tsp dried parsley
1/4 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
1 lb ground mild Italian sausage
9 oz package of frozen or fresh cheese tortellini
Shredded parmesan, for garnish

Yield: 4-6 servings

Directions:
Heat a large stock pot over medium heat and sauté the garlic in olive oil until golden brown. Add the tomato soup, sun dried tomatoes, half and half, chicken stock, and spices. Bring to a simmer.

Meanwhile, cook the Italian sausage, drain the grease, and add the sausage to the soup.

Once simmering, add the tortellini to the soup and cook then according to the package directions. (or you can cook them separately and add them when done) When tortellini is cooked, ladle the soup into bowls and sprinkle a little parmesan on top. Enjoy!

Source: Adapted from Mrs. Schwartz Kitchen

Ham and Lentil Soup

8 Dec

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I’ve been iced in for a few days and have been loving this extra hibernation time! And lucky for me, I’d planned tasty soups and comfort foods (accidentally) for these freezing winter days. One recipe was this delicious ham and lentil soup. It’s hearty and full of healthy ingredients that will keep you full and warm. I couldn’t figure out what this soup reminded me of, but when eating some leftovers yesterday, I realized they taste A LOT like my mom’s famous New Years black eyed peas. Yum!

I hope that all of you are safe and warm wherever you are. Luckily it’s finally just above freezing right now so the ice is melting a tiny bit. Just in time to freeze again tonight! I think I’ll be out by Tuesday, but in the meantime, I’m savoring this soup and the extra cozy time indoors.

Ham and Lentil Soup

Ingredients:
1 Tbsp olive oil
1 onion, chopped
1 carrot, chopped)
2 stalks celery, chopped
2 cloves garlic, chopped
4 cups chicken or vegetable broth/stock
1 cup lentils
2 cups ham, diced
1 tsp oregano
1 bay leaf
1 tsp thyme
Salt and pepper to taste
1 package frozen spinach, thawed

Yield: 4-6 servings

Directions:
Heat the oil in a large sauce pan. Add the onion, carrot, and celery and saute until tender, about 10-15 minutes. Add the garlic and saute until fragrant, a few minutes.

Add the stock, lentils, ham, oregano, bay leaf, and thyme and simmer, covered, on low heat for an hour.

When ready to serve, remove from heat and stir in the spinach. Serve while hot and enjoy!

Source: Closet Cooking

Baked Potato Soup

25 Nov

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Brrr, this cold Texas weather has gotten me making lots of soups and comfort food. I’ve been a big fan of baked potato soup but have never tried making it till now. I found this crock pot recipe that was SO simple and perfect for those days when you’re on the run but need a quick and delicious dinner that you can finish in a snap when you get home.

After the potatoes cook for hours, you only have to add the cream cheese and blend the soup a bit to get the finished product. It’s best to leave a little bit of chunkiness to the soup, and just a reminder that if you use a standard blender instead of an immersion blender, to be very very careful and hold that lid on tight!

Also, this is half of the original recipe, so if you’re cooking for a crowd or want lots of leftovers, simply double it or refer to the source below. Sadly my crockpot isn’t big enough to hold 5 pounds of potatoes and right now I’m only feeding two adults and a hungry little baby on the way!

Baked Potato Soup

Ingredients:
2.5 lbs russet potatoes, washed but NOT peeled, diced into 1/2 inch(ish) cubes
1/2 yellow onion, diced
5 cloves of garlic, minced
32 ounces (4 cups) chicken or vegetable stock or broth
8 oz cream cheese, softened
1/2 Tbsp seasoned salt
Additional salt and pepper to taste
Optional garnishes: crumbled bacon, shredded cheese, chives, etc

Yield: 5-6 servings

Directions:
Add potatoes, onion, garlic, seasonings, and stock/broth to your slow cooker. Cook on high for 6 hours or low for 10 hours.

Before serving, add the softened cream cheese and puree the soup with an immersion blender until the cheese is incorporated and at least half the soup is blended. (Or you could remove half the soup and the cream cheese to an upright blender, then re-incorporate). Stir well add some extra water if the soup is too thick. Top with your choice of garnishes, and enjoy while it’s hot!

Source: Mama Loves Food

Carrot Coconut Soup

17 Nov

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I’ve been craving carbs (and hamburgers!) like crazy during this pregnancy. Bread, crackers, cereal, chips, pasta – I can’t get enough! So when cold weather finally came to north Texas, my guilt for not eating enough vegetables arose, and I saw this recipe on Shutterbean, this soup was added to our dinner menu right away. It’s a super simple meal to make and the carrot/coconut combo works better than I’d ever imagine! Plus a drizzle of sriracha not only gives it a little kick but gives the flavor even more of an Asian flair.

So if you’re looking for a good wintertime soup and are trying to eat your veggies – this is a keeper. Enjoy!

Carrot Coconut Soup

Ingredients:
4 Tbsp unsalted butter
1/2 onion, chopped
1 clove garlic, diced
1 lb carrots, peeled and chopped
Salt and pepper, to taste
Pinch of cayenne pepper
2 cups chicken or vegetable broth
1 can unsweetened coconut milk (14 oz)
Sriracha and fresh cilantro for serving (optional)

Yield: 4 servings

Instructions:
Melt butter in a large pot over medium heat. Add carrots, onion, and garlic, season with salt, pepper, and cayenne. Stir often until the carrots are softened, about 15-20 minutes. Stir in the broth and coconut milk. Bring to a boil then reduce heat and simmer, stirring occasionally, until the vegetables are very soft and the liquid has slightly reduced, 40-45 minutes.

Let the soup cool slightly, then puree it with an immersion blender or carefully in a regular blender. Reheat it in the pot when ready to serve, thinning it with water and seasoning with salt and pepper if needed. Dish the soup into bowls and top with a drizzle of sriracha and a sprig of cilantro if wanted.

Source: Slightly adapted from Shutterbean

Butternut Squash Soup

5 Nov

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I have been hooked on butternut squash this fall. I can roast one and demolish it in no time. Which I don’t feel TOO bad about, since it’s a vegetable and all. Earlier this year when Jason and I were doing P90X together (and survived!) this was one of the recipes in the nutrition guide that I really enjoyed.

I tweaked it a tiny bit and added a little parmesan and bacon to top it off. It’s really healthy and simple to make and is a perfect addition to your fall menu. Enjoy!

Butternut Squash Soup

Ingredients:
1 tsp olive oil
1 Tbsp minced onion
1 clove garlic, minced
3 cups butternut squash, peeled/seeded and cubed
1/2 cup chicken or vegetable broth
Dash of salt and pepper
Crumbled bacon and shredded parmesan cheese for garnish (optional)

Yield: 3-4 servings

Directions:
In a medium pan over medium-low heat, add the onion and garlic and cook until translucent. Add chicken broth and bring to a simmer. Add the squash, salt, and pepper and simmer until the squash is soft, about 20 minutes. Puree the mixture with an immersion blender or VERY carefully in a blender after letting it cool a bit.

When ready to serve, return the soup to the pan and reheat over medium heat. Serve topped with some shredded parmesan cheese and crumbled bacon if wanted. Enjoy!

Source: Slightly adapted from a P90X recipe

Hearty Italian Sausage Soup

20 Aug

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We get a slight cool spell here in Texas and I’m already craving soup! And by cool, I mean highs only in the 90s in August.

This soup is super filling and pretty healthy too. It’s full of Italian sausage, cannellini beans, diced tomatoes, and fresh spinach. Some garlic, onion, and Italian seasonings give it a hearty and deep flavor that’s perfect to warm you on a cold day or just to get your soup fix every once in a while. And make sure to bake a batch of these parmesan black pepper cornbread biscotti – they’re perfect for dipping! (recipe coming next)

Hearty Italian Sausage Soup

Ingredients: 
1 (16 oz) package Italian sausage
2 tsp olive oil
1 large onion, diced
2 garlic cloves, minced
1 (48 oz) container chicken broth
2 (15 oz) cans cannellini beans, drained and rinsed
2 (14.5 oz) cans diced tomatoes
1 tsp dried Italian seasoning
1 (5 oz) package fresh baby spinach

Yield: About 12 cups

Directions:
Cook sausage in hot oil in a large pot over medium heat for 7 to 8 minutes on each side or until browned. Remove sausage from pan, reserving any drippings in the pot. Sauté onion in hot drippings for 3 minutes or until tender. Add garlic and sauté 1 minute. Cut sausage into 1/4 inch thick slices and return to pot.

Stir chicken broth, beans, tomatoes, and Italian seasonings into the pot; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for at least 25 minutes.

Before serving, stir in the spinach and cook, stirring occasionally, 5 to 6 minutes or until spinach is wilted. Serve while hot and include parmesan black pepper cornbread biscotti if wanted.

Source: Slightly adapted from My Recipes

Chorizo Lentil Soup

2 Jun

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This soup is a perfect quick and easy dinner that packs plenty of flavor. The chorizo gives it a nice hint of spice and the beans and lentils make it hearty and filling. Toss in some fire roasted tomatoes and spinach for a bit of color and nutrients, and you have a delicious soup that can be simply eaten as it is, include some sriracha for more of a kick, or top with some cheese and cilantro for an extra Tex Mex twist. Enjoy!

Chorizo Lentil Soup

Ingredients:
1 pound chorizo sausage
1 tsp vegetable oil
1 can (15 oz) cannellini beans, drained
1 can (15 oz) fire roasted diced tomatoes
1 cup dried lentils
2 cups chicken stock or broth
6 cups fresh chopped spinach
Salt and pepper, to taste

Yield: 6-8 servings

Directions:
In a big stockpot, brown the chorizo in a little bit of vegetable oil, stirring constantly, until almost done, about 5-7 minutes. Add in the cannelini beans, tomatoes, lentils, and chicken stock and stir until combined. Bring to a boil and then reduce heat, cover, and simmer for about 30 minutes until the lentils are soft and tender. Remove from heat and stir in the spinach; cover for about 5 minutes to let it wilt. Season with salt and pepper to taste. Serve hot and enjoy!

Source: Tasty Kitchen