Creamy Tortelini Soup

Keep this recipe on stand by for the next chilly night.  I made this a couple of months ago and was really impressed with how great it was.  No one has to know that you used canned soup as a base.  This is a tasty and filling soup.  The best part is it's on the table in no time!

Creamy Tortelini Soup

2 whole Large Cloves Of Garlic Minced

2 Tablespoons Olive Oil
2 cans 10 3/4 Oz Cans Of Condensed Tomato Soup (I used the traditional Campbell's Soup in the can)
½ cups Sun Dried Tomatoes, Chopped Or Two Tablespoons Of Sun Dried Tomato Paste
1-½ cup Milk
2 cups Half-and-half
2 cups Chicken Stock
1 teaspoon Onion Powder
½ teaspoons Salt
½ teaspoons Pepper
2 teaspoons Italian Seasoning
1 whole 9 Oz Package Of Cheese Filled Tortellini
½ cups Shredded Parmesan Cheese

Saute garlic with the olive oil in a large stock pot over medium heat until golden brown.
When the garlic is done, add tomato soup, tomatoes, milk, half and half, chicken stock and spices. Bring to a simmer. Meanwhile, prepare tortellini as directed.  When done, drain and add to soup.  Ladle soup into bowls, top with parmesan cheese and serve with crusty bread.

Enjoy!!!

The BEST Chicken Tortilla Soup

I could seriously eat soup everyday regardless of the weather!  And I LOVE a good chicken tortilla soup!  This recipe is as good if not better than any I've had before and when you factor in how easy it is to make you can't go wrong!  I saw this recipe on a fantastic blog I follow Live.to.the.point.of.tears.  I pretty much made it as written (just added cumin cause I'm a big fan of the stuff) and can't wait to make it again.  Seriously, even if you are a beginner in the kitchen, you can't go wrong with this fool proof recipe.  Trust me on this one!  Enjoy!

BBlove's Chicken Tortilla Soup

Ingredients:

• Cooked & Shredded Chicken (1/2 of the breast meat from a rotisserie chicken is perfect for this or you can prepare your own chicken)
• 1 tomato, seeded & cut up
• 1 medium onion, in eighths
• 2 cloves garlic
• 1 tbsp fresh cilantro, chopped, or 1/2 tsp coriander, dried
• 1 tsp cumin
• 1 cup green chile salsa
• 1 tsp olive oil (+ more for making tortilla strips)
• 6 cups chicken broth (makes about 5 servings)
• salt & pepper to taste (I go heavy on the pepper & light on the salt)
• a few slices of jalapeno if you want to add spice

Suggestions for topping:
• grated cheddar cheese
• 1 lime, cut into wedges
• 1 avocado
• Shredded cabbage, uncooked
• fresh cilantro
• sour cream
• small corn tortillas, cut in thin strips (1-2 tortillas per person)

Combine chicken broth and cooked chicken in a large soup pot and heat.

Meanwhile, blend tomato, onion, garlic, cilantro, jalapenos and salsa in blender or food processor. While blending, drizzle in the 1 tsp olive oil.  Add mixture from blender to your soup pot.  Bring to boil and then simmer for at least 30 min. Soup can simmer for 2 to 3 hours if you like. Or you can let it cool and reheat later.
To make tortilla strips (optional - you use store bought chips), coat a frying pan with olive oil, heat on medium heat. Add tortillas cut into strips and lightly fry until crispy, turning constantly to avoid burning. Blot oil on a paper towel and salt lightly.

Serve soup topped with desired toppings.  I put bowls of all the toppings on the table for everyone to add their custom toppings.  If you haven't tried uncooked shredded cabbage in soup, give it a try with this one.  It's one of my favorite additions!  Enjoy!

**UPDATE:  I have made this recipe 3 times now in the last few weeks.  Once for a welcome baby dinner for a new mommy & daddy and once for a book club dinner at my house.  (The first time was just for Mr. B & I)  Every time it has met RAVE reviews!  I can't tell you how much I LOVE this simple & delicious recipe.

Loaded Potato Soup

It's that time of year when I could eat soup for lunch every day & dinner every night!  I love a good bowl of hot soup!  Mr. B's favorite is a good potato soup.  I've been playing with a few recipes since I haven't mastered my mom's yet.  I saw this recipe by the Neely's on Food Network and decided to give it a try.  It was delish.  I completely pureed the soup to give it a nice silky consistency and then topped it with sour cream, crumbled bacon, chopped green onions, and hot sauce.  Everyone was looking for seconds!  Enjoy!

Loaded Potato Soup

Serves 4-6

4 tablespoons butter

1 onion, finely chopped
1 carrot, finely chopped
1 rib celery, finely chopped
2 cloves garlic, finely chopped
1/4 cup all-purpose flour
Salt and pepper
3 cups chicken stock
1 cup whole milk
1 (12-ounce) bottle light beer
2 large russet potatoes, peeled and chopped
2 cups grated extra-sharp Cheddar (about 8 ounces)
Dash hot sauce
Dash Worcestershire
Sour cream, for topping
4 slices bacon, cooked crisp, for topping
2 tablespoons chopped fresh chives, for topping

Directions
In a large saucepan over medium heat, melt the butter. Add the onion, carrot, celery, and garlic and saute in butter until the vegetables begin to soften, about 4 minutes. Sprinkle the flour into the pan and continue to stir for 2 minutes to toast the flour. Add salt and pepper, to taste. Gradually whisk in the stock, then the milk and the beer. Stir in the potatoes and bring the soup to a boil. Reduce the heat and simmer the soup until the potato is tender, about 20 to 30 minutes.

Remove the pan from the heat and using an immersion blender, puree the soup until smooth. Return the soup to low heat. Add the cheese a handful at a time, stirring until melted and smooth after each addition. Season the soup, to taste, with hot sauce, Worcestershire, and salt and pepper.

Divide the soup among bowls and top with sour cream, crisp bacon and chopped chives.

Broccoli Cheese Soup

I had bread bowls and I had broccoli...  what to do, what to do?  I turned to the ever so popular Pioneer Woman for inspiration & came upon this recipe.  I could eat soup anytime of year.  This soup was incredibly simple to make and oh so delicious!

Broccoli Cheese Soup

1 Onion, Diced

1 stick 1/2 Cup Butter
1/3 cup Flour
4 cups Whole Milk
2 cups Half-and-half
4 heads Broccoli Cut Into Florets
1 pinch Nutmeg
3 cups Grated Cheese (mild Cheddar, Sharp Cheddar, Jack, Etc.)
Small Dash Of Salt (more If Needed)
Freshly Ground Black Pepper
Chicken Broth If Needed For Thinning

Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so.  Slowly add in milk and half-and-half, stirring while adding. Add nutmeg, broccoli, salt, and black pepper.

Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender.  You will want to stir periodically.

At this point you can pick your consistency.  I wanted a good amount of texture to my soup, so I decided to go with some pureed, some chopped, and some left as is.  You could absolutely leave it all as is, or blend it all up nice and smooth.  If you choose to blend it, make sure to use caution.  Always blend hot liquids in smaller batches.  Or is you're lucky and have an immersion blender just use that.

Once you're satisfied with your consistency and everything is back in the pot and the heat is back on, stir in cheese and allow to melt.

Taste seasonings and adjust if needed.  At this point I added a little hot sauce, salt, pepper, and garlic powder.

Serve in a bread bowl if desired.  But this soup is tasty enough to be served in a regular ole bowl with some crackers.  Enjoy!

Hot & Sour Soup

I've had my eye on this Easy Hot and Sour Soup posted over at Haus Food.  I passed the recipe off to a co-worker a while back and she was nice enough to share what she made.  It was GREAT!  I was amazed by how balanced the flavors were.  Most Hot & Sour soups I've tried are either all hot or all sour and not really my thing.  This soup was perfect, just the right balance of zingy tastes.

Last week I finally got the chance to make it myself. I made a few slight alterations and was still very pleased with the taste.  If you are like me and ever get a craving for Asian inspired soups, this is a recipe to keep near by!

Hot and Sour Soup

Adapted from Haus Food

2-3 large portabello mushrooms cut into pieces

2 cans bamboo shoots, sliced into matchsticks
1 can water chestnuts, sliced into pieces
1 large chicken breast cut into thin strips
1 cup (+/-) tofu, cut into small squares (optional)
4 cups chicken stock
4 cups beef stock
6 Tbl soy sauce
1/2 cup white wine vinegar
1 tsp (+/-) Hot Chili Sauce, like Sriracha
4 Tbl cornstarch
1 tsp salt
1/4 tsp pepper
1 carrot, grated
2 eggs, lightly beaten
1 Tbl sesame oil
3 Scallions, minced

Pour chicken stock, beef stock and soy sauce into a large pot with the salt. Bring to a boil. When it reaches a boil add the mushrooms, bamboo shoots, water chestnuts, and chicken.  Reduce heat to simmer, cover and cook for 3 minutes. Add in pepper, vinegar, chili sauce, Tofu and carrots. Turn the heat to high and bring back up to a boil. Whisk together the cornstarch wit 4 Tbl of cold water and add to boiling pot and stir well until thickened, about 2-3 minutes. Remove the pot from the heat and add the lightly beaten egg. Stir gently until it is incorporated. Stir in sesame oil and scallions. Enjoy!

Tortellini Spinach Soup

Once upon a time my bestie recommended a Giada de Laurentiis recipe for a Tortellini soup that looked oh so simple and tasty.  Then last week while perusing Gina's Skiny Recipies I was reminded of it and decided it was time to give it a go.  Quick, easy, tasty... can't ask for much more than that!  This soup is light yet filling and comforting at the same time.  Give it a go.  Enjoy!

Spinach Tortellini en Brodo

Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1-1/2 cups • Old Points: 5 pts • Points+: 6 pts
Calories: 226.6 • Fat: 5.3 g • Carb: 33.8 g • Fiber: 0.9 g • Protein: 11.3 g

2 tsp butter
2 stalks of celery, chopped
1 small onion, chopped
1 carrot, peeled & chopped
2 cloves of garlic, minced
8 cups chicken broth
3 cups water
1 small Parmigiano Reggiano Rind (optional)
18 oz spinach cheese tortellini (Buitoni)
1/2 tsp fresh ground pepper
1/2 tsp ground nutmeg
2 cups baby spinach
salt to taste
Parmigiano Reggiano, grated

In a large pot, melt the butter over medium-low heat. When melted, add the celery, onion, carrot & garlic. Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.

Add the chicken broth, water, rind and increase heat to medium-high and bring to a boil. When broth boils, add salt (to taste), pepper and nutmeg. Stir to combine. Reduce heat to low and add tortellini. Simmer until tortellini cooks to al dente.

Once cooked, remove the rind, and add the baby spinach. Stir to combine. Garnish with freshly grated Parmigiano Reggiano!

Makes 12 cups

Turkey Chili Taco Soup

While clicking around in the great world of blogs I happened to find this fantastic blog for low fat, low cal recipes, Gina's Skinny Recipes.  It's the perfect site for any of you Weight Watchers folks out there as she also has all of her recipes on the points system.  If you haven't already found it, go and check out.  I was quickly inspired to choose dinners for each night of the week, make my grocery list and head to the store.

This Turkey Chili Taco Soup was on the menu for Monday.  It came together incredibly fast and it was delicious!  The only thing I did differently was add a can of S&W pinquitos beans.  I wasn't precise with the chicken stock, I just added it until I liked the consistency.  I also reduced the amount of bell pepper based on personal preference.  This chili/soup was packed with flavor!  next time your looking for something light and filling, give this one a try.  Enjoy! 

Turkey Chili Taco Soup
Gina's Weight Watcher Recipes
Servings: 9 • Size: 1-1/4 cups • Old Points: 3 pts • Points+: 5 pts
Calories: 198.8 • Fat: 1.4 g • Carb: 29.7 g • Fiber: 7.0 g • Protein: 19.5 g

1.3 lbs 99% lean ground turkey
1 medium onion, chopped
1 bell pepper, chopped
10 oz can rotel tomatoes with green chilies
15 oz canned or frozen corn, drained
15 oz kidney beans, drained
8 oz tomato sauce
16 oz fat free refried beans
1 packet taco seasoning (you can use 40& less sodium)
2 1/2 +/- cups fat free low sodium chicken broth
In a large pot, brown turkey on medium heat, breaking up with a wooden spoon as it cooks. When cooked through, add onions and pepper and cook 2-3 minutes. Add tomatoes, corn, beans, tomato sauce, refried beans, taco seasoning and chicken broth. Bring to a boil and simmer about 10-15 minutes.
Serve with a few baked tortilla chips and your favorite toppings such as low fat sour cream, jalapeños, reduced fat cheese, chopped scallions, onions, or chopped fresh cilantro. Freeze leftovers in individual portions for future meals.

Italian Meatball Soup

This soup was so simple!  Even better than that, it tasted great!  I was looking for something quick easy to make for dinner, so I picked up the newest copy of the Raley's Something Extra magazine and spotted this one right away.  Quick, easy & not too many ingredients.  Give a try.  Enjoy!

1 (32 oz) container of chicken stock
1 package Aidells Sun-Dried Tomato Meatballs
1 cup marinara sauce
1/2 cup each: chopped onion, carrot, celery & zucchini
2 tsp dried basil
1 cup dried pasta (optional)

Mix all ingredients together.  Bring to a boil; reduce heat and simmer, covered, for 30 min.  If desired, cook pasta until al dente in separate pot, drain & add to soup at the end of the 30 min.  Serve with Parmesan cheese and crusty bread.