Pasta and Lentil Soup March 9, 2015

Found this recipe in Food network , it is absolutely perfect for a cold winters night – we loved it! Here are some pictures of my snuggle bunnies, perfect for a comfy cozy soup post! 🙂

Ingredients
5 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 onion, chopped
4 cloves garlic, smashed
1/4 to 1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
2 cups low-sodium chicken broth
1/2 cup grated parmesan cheese, plus 1 piece cheese rind (optional)
8 ounces orecchiette or other small pasta
2 14 -ounce cans lentils (1 undrained; 1 drained and rinsed)
1/3 cup roughly chopped fresh parsley
Kosher salt
Crusty bread, for serving (optional)

Heat the olive oil in a large pot over medium heat. Add the onion, garlic and red pepper flakes and cook, stirring occasionally, until the onion is slightly soft, about 2 minutes. Remove 1 tablespoon of the flavored oil and set aside. Add the tomato paste and cook, stirring, 2 more minutes. Add the chicken broth, 4 cups water and the cheese rind, if using. Bring to a boil, then add the pasta and cook, stirring occasionally, 5 minutes. Add the lentils along with the liquid from one of the cans; reduce the heat to medium low and simmer until the pasta is tender, 10 to 12 more minutes.

Meanwhile, whisk 1 tablespoon parsley and 1 tablespoon water into the reserved flavored oil. Stir 1/4 cup parmesan and the remaining parsley into the soup; remove the cheese rind (if using) and add salt to taste. Ladle into bowls; drizzle with the flavored oil and top with the remaining 1/4 cup parmesan. Serve with bread, if desired.

Broccoli Cheese Soup January 28, 2014

Being stuck in the COLD COLD days of winter, this soup just screamed to be made. I love Chili’s version with a little tomato on top, and this tasted very close. The secret? A small cube of velveeta at the end! I couldn’t believe it!

1 tablespoon melted butter

1/2 medium chopped onion

1 cups Whole Milk

2 cups chicken stock – reduced sodium

2 heads fresh broccoli

1 cup carrot, julienned

1/4 teaspoon nutmeg

8 ounces grated sharp cheddar cheese

1/2 cup velveeta cheese

salt and pepper

Directions:

1 Sauté onion in butter.

2. Add the chicken stock. Simmer for 20 minutes.

3. Add the broccoli, and carrots. Cook over low heat 20-25 minutes.

4. Add salt and pepper, and milk. Return to heat and add cheese and velveeta. Stir in nutmeg.

Meatball soup with Broken Spaghetti October 4, 2013

I got this recipe from Rachael Ray – although I used Giada’s spicy meatball recipe made last week , and I frozen another dozen. The spicy meatball recipe ( here ) added so much to this soup! I loved it! Rachael’s recipe is below, and so is giada’s meatballs 🙂

Also a pic of Max – Let’s go Pitt!!
Ingredients
1/4 pound ground beef

1/4 pound ground veal

1 cup (1 1/2oz) breadcrumbs

1 egg, lightly beaten

1 tablespoon finely chopped flat-leaf parsley

1 cup grated parmesan

salt and pepper

1/3 cup vegetable oil

6 cups chicken broth

2 carrots, thinly sliced

8 ounces dried spaghetti, broken into 1-inch pieces

5 ounces baby spinach leaves

Directions1. In a large bowl, mix together the beef, veal, breadcrumbs and 2 tbsp. water. Using a fork, stir in the egg, parsley and 1/2 cup parmesan; season generously with salt and pepper. Form the mixture into sixty 1/2-inch balls and set them on a platter.
2. In a large nonstick skillet, heat the vegetable oil over medium-high heat. Add the meatballs in 3 or 4 batches and cook, occasionally shaking the pan, until browned, 3 to 4 minutes. Using a slotted spoon, transfer to paper towels to drain.
3. In a large dutch oven or soup pot, bring the chicken broth, 2 cups water and the carrots to a boil over medium-high heat. Lower the heat and simmer for 5 minutes. Add the meatballs and return the soup to a simmer. Stir in the spaghetti and cook, stirring often, until just tender, 10 to 12 minutes. Stir in the spinach, cover and cook until wilted, about 5 minutes. Ladle the soup into bowls and top with the remaining 1/2 cup parmesan; serve immediately.

Giada’s meatballs:

1 cup plain bread crumbs

¼ cup whole milk, at room temperature

2 large eggs, at room temperature

1 small onion, finely chopped*

½ cup finely grated Parmesan cheese

¼ cup chopped fresh basil leaves

¼ cup chopped fresh Italian parsley leaves

1 tablespoon tomato paste

2 cloves garlic, minced

¾ teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 pound ground dark turkey meat

1 pound spicy Italian turkey sausage links, casings removed

Extra-virgin olive oil, for drizzling

Chicken Meatball and Orzo Soup November 18, 2012

As a self proclaimed soup LOVER, I may say that this is my most favorite soup that I made to date!  I have been making my chicken meatballs with pesto the last couple times, and I absolutely adore the flavor of them.  Needless to say , you put them in a delicious broth, and how can this not be delicious! I got the recipe from Pinterest, but added the pesto to the meatballs 🙂

Ingredients

• 6 ounces ground chicken (about 3/4 cup)
• 1/2 cup fresh breadcrumbs
• 1/2 cup pesto
• 4 garlic cloves, 2 minced, 2 thinly sliced
• 1 large egg, whisked to blend

• Kosher salt, freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 5 cups low-salt chicken broth
• Orzo pasta
• 1 cup 1/2-inch rounds peeled carrots
• 1 cup (packed) baby spinach
• 1 cup chopped celery
• 1 cup chopped onion
• Chopped fresh basil

Preparation

• Mix chicken, breadcrumbs, 3 Tbsp. Parmesan, 2 minced garlic cloves, chives, egg, 3/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl. Form into 1/2-inch-diameter meatballs (makes about 28).
• Heat oil in a small pot over medium heat. Cook meatballs until golden all over, about 3 minutes (they will finish cooking in soup). Transfer to a plate; set aside.
• Add all soup veggies and saute until tender.  Add broth and 2 cups water; bring to a boil. Boil water for the orzo simmer until pasta is almost al dente, about 8 minutes. Add meatballs; simmer carrots are tender, and meatballs are cooked through, about 3 minutes. Add spinach and some ; stir until spinach is wilted and Parmesan is melted. Season with salt and pepper.
• Ladle soup into bowls on top of orzo. Garnish with chopped basil and Parmesan.

Crockpot Chicken Tortilla Soup November 3, 2012

When I see the word ” crockpot”  , It immediately grabs my attention… I love making things ahead of time, then coming home to a meal just waiting for me!  I saw this on pinterest, and so glad I printed it out.

Ingredients:
1lb chicken breast, trimmed
15oz can sweet whole corn kernels, drained
15oz can diced tomatoes, drained
5C chicken stock
3/4C onion, chopped
3/4C green pepper, chopped
1 serrano pepper, minced
2 cloves garlic, minced
1/4 tsp chili powder
1 1/2 tsp salt, divided
1 tsp ground pepper, divided
Monterey Jack cheese, shredded
Seasoned tortilla strips
 
To your slow cooker add first 9 ingredients plus 1 tsp salt and 3/4 tsp ground pepper. Cook on high for 4 hours or low for 8 hours.
 
Prior to serving, remove chicken breasts. Transfer chicken to the bowl of a stand mixer fitted with a paddle attachment for easy shredding. Alternately you may shred chicken by hand. Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Return shredded seasoned chicken to slow cooker bowl. Stir gently.
 
If serving immediately, divide among bowls. Top off with a generous helping of shredded cheese and seasoned tortilla strips. Soup may be stored in the fridge for up to several days. If freezing, label containers well with soup name and date.

Tomato Tortellini Soup December 10, 2011

I had cut this recipe out ages ago, I have no idea why it took me so long to make!!  This is definitely soup weather now, and I love it!!  So good – never thought to put tortellini in it !  Love!

From Taste of Home magazine.

 

 

 

 

 

Ingredients

• 1 package (9 ounces) refrigerated cheese tortellini
• 2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
• 2 cups vegetable broth
• 2 cups 2% milk
• 2 cups half-and-half cream
• 1/2 cup chopped oil-packed sun-dried tomatoes
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 cup shredded Parmesan cheese
• Additional shredded Parmesan cheese, optional
• Fresh Basil
• 2 tomatoes chopped

Directions

• Cook tortellini according to package directions.
• Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.  Add fresh tomatoes and basil.  Serve

Creamy Sweet Potato and Carrot Soup December 27, 2010

This soup is sooo yummy on those cold winter nights – and it is from cooking light – so you don’t have to feel bad about it!!! 🙂

Ingredients

• 3  tablespoons  butter, divided
• 1  cup  chopped onion
• 1/4  teaspoon  ground cinnamon
• 1/4  teaspoon  ground nutmeg
• 4 3/4  cups  cubed peeled sweet potatoes (about 1 1/2 pounds)
• 3 1/2  cups  water
• 3  cups  fat-free, less-sodium chicken broth
• 3  cups  chopped carrot (about 1 pound)
• 1/4  cup  half-and-half
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1/3  cup  reduced-fat sour cream
• 2  tablespoons  chopped fresh flat-leaf parsley

Preparation

1. Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes or until tender, stirring occasionally. Stir in cinnamon and nutmeg; cook 1 minute, stirring constantly. Move onion mixture to side of pan; add remaining 2 tablespoons butter to open space in pan. Increase heat to medium-high; cook 1 minute or until butter begins to brown. Add sweet potatoes, 3 1/2 cups water, broth, and carrot; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender.

2. Blend until smooth with an immersion blender. Stir in half-and-half, salt, and pepper. Ladle about 1 cup soup into each of 8 bowls; top each serving with about 2 teaspoons sour cream and 3/4 teaspoon parsley.

Thai Style Dumpling Soup March 31, 2010

I had mushrooms and snap peas  that I needed to use up , and just bought some dumplings from TJ’s that I was dying to try!  This was perfect for a rainy day – hopefully the last cold one we see for a while!! 🙂

2 32-oz containers of low-sodium chicken broth

1 2-inch piece of ginger, peeled and sliced thin

1 16-oz package of frozen pot sticker dumplings

2 carrots, halved and sliced

4-8 oz mushrooms, sliced

2 cups sliced snap peas

1 TBS low-sodium soy sauce

1 tsp thai hot sauce

2 cups rotesserie chicken sliced ( optional)

4 scallions, sliced

Instructions:

In a large soup pot, bring broth and ginger to a boil. Add the dumplings and carrots, and simmer until just tender, 8-10 minutes.

Add the mushrooms , chicken, and snap peas, and simmer until heated through, about 2 minutes. Stir in hot sauce and soy sauce. Taste before adding the salt, and season if necessary.  Sprinkle with scallions before serving.

Chicken and Dumpling Soup February 3, 2010

Yet another version of chicken and dumplings!  Can’t you tell I love this stuff? LOL – This was adapted from Cooking Light, however I doubled the dumpling recipe, so I guess it wasn’t “light” anymore? LOL  I also added some chicken base, because I just love the flavor it gives.  Perfect for the winter, which thanks to the groundhog, we will be experiencing 6 more weeks of!  Boo!!

Ingredients

• Cooking spray
• 2 split chicken breasts
• 3/4  cup  (1/4-inch) diagonally cut celery
• 1/2  cup  (1/4-inch) diagonally cut carrot
• 1/2  cup  chopped onion
• 1/8  teaspoon  dried thyme
• 3  parsley sprigs
• 1  bay leaf
• 2 cups   chicken broth
• 1 cup hot water with 1 tablespoon chicken base dissolved
• 2.25  ounces  all-purpose flour (about 1/2 cup)  * I doubled this
• 1  tablespoon  chopped fresh parsley  * I doubled this
• 1/4  teaspoon  baking powder  * I doubled this
• 1/4  teaspoon  salt  * I doubled this
• 1/4  cup  1% low-fat milk  * I doubled this

Preparation

1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan; keep warm. Add celery and next 5 ingredients (through bay leaf) to pan; sauté 5 minutes or until onion is tender. Return chicken to pan; cook 1 minute. Add broth to pan; bring mixture to a boil. Cover, reduce heat, and simmer 30 minutes.  Take chicken out and shred chicken discarding the bones.  Return chicken to pan.

2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, chopped parsley, baking powder, and salt in a medium bowl. Add milk, stirring just until moist. Spoon by heaping teaspoonfuls into broth mixture; cover and simmer 10 minutes or until dumplings are done. Discard parsley sprigs and bay leaf.

Cheddar Broccoli Soup January 20, 2010

I LOVE cheddar broccoli soup, although it is hard to pick what soup is my favorite, this one is up there.   I got the recipe from Cooking Light, of all places, and it really was good!  I served it with a roasted red pepper panini – and it was the perfect dipper 🙂

Perfect for those cold winter nights!

Ingredients:

Cooking spray

1  cup  chopped onion

1 cup chopped carrot * I added

1 cup spinach * I added

2  garlic cloves, minced

3  cups  chicken broth

1  (16-ounce) package broccoli florets

2 1/2  cups  2% reduced-fat milk

1/3  cup  all-purpose flour

1/4  teaspoon  black pepper

8  ounces  Velveeta Light

Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion , carrots, spinach and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.

Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.

Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan