Creamy Tomato Tortellini Soup

This soup was so delicious! The tortellini helped make it filling for my bunch of boys, and the sun-dried tomatoes gave it such a deep and delicious flavor. I have had it for lunch the past 2 days and still love it!

Creamy Tomato Tortellini Soup
submitted by Michelle
(from Recipe Swagger)


2 Tbl Olive Oil
2 tsp Minced Garlic
2 Tbl Sun Dried Tomatoes, chopped
1 tsp Onion Powder
1 Tbl Italian Seasoning
2 (10 3/4 oz) Cans of Condensed Tomato Soup
2 cups Half-and-half
2 cups Chicken Stock
1/2 tsp Salt
1/2 tsp Pepper
1 (9 oz) bag Of Cheese Filled Tortellini Directions

Saute garlic with the olive oil and sun dried tomatoes, onion powder, and Italian seasoning in a large stock pot over medium heat. Add tomato soup, half and half, and chicken stock and bring to a simmer. Once simmering, drop tortellini into the soup. Cook according to the package directions.

Skinny Slow Cooker Taco Soup

Now, I usually steer clear of recipes that say either "skinny" or "low fat"....why, you ask? Well, to me skinny or low fat = tasteless. I have tried many recipes that claim that they are both skinny AND tasteful.
 Nope.
They weren't.
 BUT..... I was drawn into this recipe because of two things: the fact that it is made in a slow cooker, and because it called for chopped, green chilies. I love chopped green chilies and had never thought to put them in a taco soup.
 I was intrigued.
 Soooo.....I tried this soup.... and was SO glad I did!!! It is SO good!!! So good, in fact, that we have made it 2 times in the last 10 days!!!!
yum. o.

Skinny Slow Cooker Taco Soup
submitted by Camille
adapted from Gimme Some Oven

Ingredients:

•  1 Tbsp. olive oil
• 1 lb. ground turkey or chicken
• 4 cups chicken or vegetable stock
• 1 small white onion, diced
• 1 (14.5 oz) can diced tomatoes
• 1 (14.5 oz) can crushed tomatoes
• 1 (14.5 oz) can Great Northern beans, rinsed and drained
• 1 (14.5 oz) can red kidney beans, rinsed and drained
• 1 (11 oz) can whole kernel corn
• 1 (4 oz) can diced green chiles
• 1 can sliced black olives, drained (optional)
• toppings: tortilla chips (strips or crushed), diced avocado, light sour cream, fresh cilantro, lime wedges

 Heat oil in a saute pan over medium high heat until shimmering. Add ground turkey (or chicken) and saute until browned, breaking up chunks and stirring with a long spoon frequently, about 4-6 minutes. Drain, then add the meat to the bottom of a slow cooker.

 Add remaining ingredients (except the toppings) to the slow cooker, and stir to combine. Cover and cook on high heat for 4 hours or until the onions are soft and translucent. Season with salt and pepper if needed. Serve warm with desired toppings.

Slow Cooker Corn and Crab Chowder

We are not a fish eating household. I occasionally like salmon, and a couple of us like shrimp, but other then that, no fish here. I have always loved a good crap dip, though! So when I found this chowder recipe, I knew I had to try it. My 12 year old daughter and I LOVED it. I froze the leftovers into individual servings for us to have for lunch later in the week, and it froze very well!!!

Slow Cooker Corn and Crab Chowder
submitted by Camille
adapted from July 2010 Family Circle Magazine

Ingredients

2 cans (14.5 oz each) chicken broth
1/2 lb potatoes, peeled and diced
1 cup carrots, cut into 1/4 pieces
1 medium sized onion, chopped
2 ribs celery, trimmed and diced
couple of sprinkles of Thyme
1/4 tsp Old Bay seasoning
3 ears corn on cob, husks removed
1 sweet red pepper, seeded and diced
1 can (12 oz) evaporated milk
2 Tbsp cornstarch
1/4 tsp salt
8 oz container of pasteurized crab claw meat

1. Combine chicken broth, potatoes, carrots, onion, celery, thyme, and Old Bay in a large slow cooker. Place corn on the cob on top of the vegetables. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
2. In a bowl, stir together red pepper, evaporated milk, cornstarch and salt.
3. Uncover slow cooker and remove corn to a cutting board. Stir red pepper mixture into slow cooker, replace cover and cook on either HIGH or LOW for 1 hour.
4. Meanwhile, when cool enough to handle, cut kernels from cobs. Stir corn kernels and crabmeat into soup and heat through. Serve warm.

Broccoli Cheddar Soup

I found a new recipe blog last fall and quickly got sucked in a read almost every single one of her recipes. I wanted to make them all! After seeing this recipe for Broccoli Cheddar soup I quickly bookmarked it to make for an upcoming meal. It did not disappoint! I am not a huge broccoli fan, and my Hubs is even less of one so he was pretty sceptical, but LOVED this soup. The key was blending it all together in a blender at the end. Most definitley a keeper!

Broccoli Cheddar Soup
(submitted by Michelle)
recipe from Annies Eats

Ingredients:
6 tbsp. butter, divided
¾ cup onion, chopped
1 cup carrot, chopped or shredded
4 cups small broccoli florets
3 cups low-sodium chicken broth
½ tsp. onion salt
½ tsp. garlic powder
4 tbsp. flour
2 cups milk
2 cups shredded sharp cheddar cheese
Freshly ground black pepper
Directions:
In a large stockpot or Dutch oven, melt 2 tablespoons of butter over medium heat.  Add the onion to the pan and sauté until tender, about 5-7 minutes.  Add the carrots to the pan and cook a couple minutes more.  Stir in the broccoli, chicken broth, onion salt and garlic powder.  Bring the mixture to a boil, then reduce the heat to a simmer.
In a medium saucepan, melt remaining butter.  Add the flour and cook for 1-2 minutes until golden brown, whisking constantly.  Whisk in the milk and cook until the mixture thickens and bubbles, about 5 minutes.  Once the mixture has thickened, whisk in the cheese until completely melted.  Remove from the heat and add the cheese sauce to the soup pot.  Allow to simmer until warmed through and broccoli is tender.  Season with salt and freshly ground pepper to taste.  If desired, puree the soup with an immersion blender for a smooth texture.

Pumpkin Soup

Yummy!! This soup is so yummy, so healthy (think about 150 calories per serving?!?!), and the perfect fall soup!!! I just LOVE this time of year!!!



Pumpkin Soup
submitted by Camille

15oz can pumpkin
14 1/2 oz can chicken broth
1 cup milk (I usually use 1%, because that is what we buy)
4-6 Tbsp brown sugar
1/4 tsp salt
1/4-1/2 tsp cinnamon
1/8-1/4 tsp nutmeg

In large saucepan stir together pumpkin, chicken broth and milk. Stir in brown sugar, salt, cinnamon, and nutmeg. Bring to just boiling; reduce heat. Simmer, uncovered for 5 minutes. Makes 6 servings.

Taco Soup

Don't you love this time of year when you can make soups and comfort foods! The weather has been very cool this time of year for our area, but I am LOVING it!!! This recipe was seriously so easy!! And perfect for a cool Fall day!!! Enjoy!



Taco Soup
submitted by Camille
(from The Sisters Cafe)

2 cans diced tomatoes (seasoned or regular)
1 can stewed tomatoes
1 can corn
1 can green beans (we don't like green beans in this family, so I used peas instead!)
2 cans kidney beans (I used 1 can black beans and 1 can kidney)
1-2lbs ground beef or turkey
1 packet taco seasoning (I like it better with 1.5packets)

Brown the meat, adding half of the seasoning packet. Bring all other ingredients to a slow simmer in separate pot. Add the other half of the seasoning packet while simmering. Add meat. Garnish with cheese, chips, green onions, and avocado.

Lasagna Soup

I love soup!!!! One of the MANY reasons I love cool weather, so I can make and eat yummy soups!!!! This one was very good, and my kids loved it too!!! We all love lasagna, so I thought I would give this one a try. Very glad I did!!



Lasagna Soup
submitted by Camille
(from Family Fun Magazine)

2 tsp olive oil
1 1/2 lbs Italian sausage (bulk or with casings removed)
1 medium onion, finely chopped
4 garlic cloves, minced
2 tsp oregano
1/2 tsp red pepper flakes
2 Tbsp tomato paste
1 (28 oz) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 oz fusilli pasta
1/2 cup finely chopped fresh basil (I used 1 tsp dried)
8 oz ricotta
1/2 cup grated Parmesan
1/4 tsp salt
Pinch of pepper
2 cups shredded mozzarella

In a large pot, heat the oil over medium heat. Add the sausage and saute, breaking it up into small pieces until no longer pink inside. Add onions and saute until tender. Add garlic, oregano, and red pepper flakes and saute for 1 minute. Add tomato paste and saute until paste turns a rusty brown, about 5 minutes. Add tomatoes with their juice, the broth and bay leaves and bring the soup to a boil. Reduce heat and simmer for about 30 minutes.
Add the pasta, then increase the heat to medium-high and boil soup until the pasta is tender. Discard bay leaves, then stir in basil.
In a small bowl, combine the ricotta, Parmesan, 1/4 tsp salt, and pinch of pepper. To serve, place about 1 1/2 tbsp of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 12 cups.

Lime Soup

This is one of my favorite soups!!!! My friend Ditte gave it to me a few years ago, and I just LOVE it!!! But then, I do love pretty much everything lime!!! Yummy!! This is really simple and easy, and we usually serve it with some warm bread and some fruit on the side!!! Enjoy!!



Lime Soup
submitted by Camille
(from my friend Ditte)

1 tbsp olive oil
3 chicken breast, chopped
1 clove fresh garlic, crushed
4-5 cups chicken broth
1/3 - 2/3 cups fresh lime juice
1 Avocado, chopped
1 tomato, diced
cilantro
tortilla chips

Stir fry chicken in olive oil and crushed garlic. When chicken is cooked, add chicken broth to pot. When broth is good and warm, add lime juice (add as much as you prefer, we like more of a lime taste, but some prefer less). Serve immediately with tortilla chips, chopped tomato and avocado, and sprinkle on cilantro!!! Yum!!!

Crock-Pot Chicken Tortilla Soup

Sorry there haven't been any new post in awhile!!! Just been really busy trying to get back to a schedule after the Holidays!! Oh yeah, and if you are wondering why my sister, Michelle, hasn't posted in awhile, she had a baby 4 weeks ago :) So, she hasn't done much creative cooking I'm sure, seeing as it is her 4th baby!!!
Anyway, here is a good, EASY recipe. We all loved this, and it was perfect for the very cold day we had that day!!!! Oh yeah, and since it makes alot, I ended up freezing it, and we had it again for dinner about 2 weeks later. Don't you just love doing that? I sure do!!!!



Crock-Pot Chicken Tortilla Soup
submitted by Camille
(from The Sister's Cafe)

4 chicken breast halves (I've used 3 big ones and had it turn out great)
2 15-oz cans black beans, drained
2 15-oz cans Mexican stewed tomatoes
1 cup MEDIUM salsa (not mild)
1 4-oz can chopped green chilies
1 14 ½-oz can tomato sauce
Tortilla chips, not optional :)
2 cups grated cheddar cheese (I prefer sharp)

Combine all ingredients except chips and cheese in large slow cooker. Cover and cook on low 8 hours. Just before serving, remove chicken breasts and slice or shred into bite-sized pieces. Stir into soup. To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese.

Chicken and Corn Chowder with Sweet Potatoes

Such a delicious Chowder!!! Made this last Saturday night for dinner with some corn muffins. Perfect meal for the stormy/rainy weather we had!!!

Chicken and Corn Chowder with Sweet Potatoes
submitted by Camille
(from My Kitchen Cafe)
3 cups whole milk (we only drink 1% milk in our house, that's what I used and I thought it turned out just fine!!!)
1 cup yellow corn muffin mix
2 T. butter
1 onion, chopped fine
3 garlic cloves, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
2 quarts low-sodium chicken broth
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2 " cubes
2 sweet potatoes (about 1 1/2 pounds), peeled and cut into 1/2" pieces
1 cup shredded Monterey Jack Cheese
3 cups frozen corn (not thawed)
1/2 cup chopped fresh parsley
salt and pepper, to taste

Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 30 seconds. Add broth, chicken and sweet potatoes. Bring to boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes.

Stir in milk and muffin mixture and simmer until soup thickens, about 10 minutes. Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper. Serve.