Tag: Soup

Chicken Tortellini Soup

Ingredients

  • 1 Rotisserie Chicken – Skin Removed and Chopped
  • 18 Oz Bag Cheese Tortellini
  • 3 Celery Stalks – Diced
  • 2 Medium Carrots – Peeled, Halved, and Sliced
  • 8 Cups Chicken Broth
  • 3 Garlic Cloves – Minced
  • 1 Tbs Fresh Basil – Chopped
  • 1 Tbs Italian Seasoning
  • 1/2 Tsp Ground Black Pepper
  • 1/2 Tsp Onion Powder
  • 1 Tbs Olive Oil
  • 1 Lemon – Juiced

Directions

  1. In a large pot or dutch oven, heat 1 Tbs of olive oil.
  2. Add the carrots and celery. Season with a pinch of salt and ground black pepper and sauté for 6 to 8 minutes.
  3. Add the garlic, Italian seasoning, black pepper, onion powder, and basil. Sauté for another 1 to 2 minutes or until the garlic is fragrant.
  4. Add in the chicken broth, lemon juice, and the chopped chicken. Bring to a boil.
  5. Once at a rolling boil, add the chopped chicken and tortellinis. Cook for 4 to 6 minutes or when the tortellinis are soft. Remove from heat.
  6. Serve in a bowl by itself or with some crispy garlic bread.

Creamy Tomato Soup

Ingredients

  • 1 Tbs Olive oil
  • 3/4 Cup Yellow Onion – diced
  • 1/2 Cup Celery – diced
  • 2 Garlic cloves – minced
  • 28 oz Crushed tomatoes
  • 4 Cups Chicken broth (Low sodium)
  • 2 Tsp Sugar
  • 1 Tsp Salt
  • 1 Tsp Black pepper
  • 1/4 Tsp Dried oregano
  • 1/4 Tsp Dried basil
  • 1/4 Tsp Paprika
  • 3 Tbs Rice (Jasmine, bismati, or other long grain rice)
  • 1/2 Cup Heavy cream

Directions

  1. In a large pot, sauté the onions and celery with the olive oil over medium heat. Add a pinch of salt and sauté for 5 to 7 minutes, or until the onions become translucent.
  2. Reduce the heat to medium-low, add in the minced garlic and sauté for another 1 to 2 minutes. Be careful not to burn the garlic.
  3. Add the tomatoes, chicken brother, and spices. Bring the soup to a simmer.
  4. Once the soup is at a simmer, add the rice and simmer for 30 to 35 minutes.
  5. Using an immersion blender, food processor, or blender, blend the soup until smooth. When blended, the rice will thicken and lighten the color of the soup.
  6. Add the heavy cream and whisk to combine.
  7. Taste for seasoning, adding salt and black pepper to your liking.
  8. Serve in a bowl, maybe with Jalapeño Popper Grilled Cheese.

Jalapeño Popper Grilled Cheese

Ingredients

  • 8 Slices of bread (We prefer sourdough.)
  • 12 Strips of cooked bacon
  • 8 oz Cream cheese – room temperature
  • 4 Tbs Mayo
  • 3 Jalapeños – seeded and diced
  • 16 oz Cheddar cheese – shredded fresh
  • 1/4 Tsp Garlic powder
  • 1/4 Tsp Onion powder
  • 1/4 Tsp Ground black pepper
  • 1/4 Tsp Cayenne

Directions

  1. Place all of the ingredients except for the bread and bacon in a medium-size bowl. Mix well with a hand mixer or with a spoon until thoroughly combined.
  2. Prepare 4 large sandwiches by spreading the mixture on each side of the sandwich. Place three slices, halved if necessary, of cooked bacon between the mixture. Spread butter on the outside of the sandwich and grill on a flat pan or sauté pan over medium-low heat for 2 to 3 minutes. Continuously peak at the underside of the sandwich to check for doneness.
  3. If you haven’t spread butter on both sides, use this time to do so on the top while the other side is cooking. If the sandwich is done to your liking before time hits, flip the sandwich.
  4. Flip the sandwich and grill on a flat pan or sauté pan for an additional 2 to 3 minutes. Continuously peak at the underside of the sandwich to check for doneness.
  5. Remove from heat, slice, and serve. Enjoy it by itself, with a creamy tomato soup, or the soup of your choice!

Crockpot Tortilla Soup

Ingredients

  • 1 1/2 lb Chicken Breasts
  • 1 Package Old el Paso mild taco seasoning
  • 1 Tsp Ground black pepper
  • 1/2 Tsp Chili powder
  • 10 oz can Rotel, mild
  • 2 Cups Red enchilada sauce
  • 1 Can Mexicorn – drained
  • 1 Can Black Beans – drained and rinsed
  • 4 Cups Chicken broth, low-sodium

Toppings

  • Shredded cheese
  • Tortilla strips
  • Cilantro
  • Lime
  • Sour cream
  • Avacado – sliced

Directions

  1. Combine all of the ingredients in a 6 or 8 qt crockpot and cook on high for 4 hours or low for 6 to 8 hours.
  2. Remove the chicken breasts from the crockpot and shred using two forks or whatever you choose. You can also chop the chicken if you prefer some chunks in your soup.
  3. Place the chicken back in the crockpot stir to combine.
  4. Serve in a bowl and top with the toppings of your choice

Creamy Cheese Ravioli or Tortellini Soup

Ingredients

  • 1 lb Mild Italian Sausage
  • 1 Medium Yellow Onion – Diced
  • 4 Garlic cloves – Minced
  • 1/2 Tsp Crushed red pepper
  • 1/2 Tsp Salt
  • 1 Tsp Italian seasoning
  • 1/2 Tsp Ground black pepper
  • 2 Tbs Tomato paste
  • 28 oz Crushed tomato
  • 1 qt Chicken stock
  • 1 Cup Heavy Cream
  • 10 oz Cheese tortellini or ravioli
  • Fresh basil – chopped

Directions

  1. In a large pot or dutch oven, brown the mild italian sausage in 1 TBS of olive oil over medium high heat.
  2. Add the diced onions and the garlic to the italian sausage and cook for 3 to 5 minutes over medium heat until the onions are translucent.
  3. Add the tomato paste, salt, crushed red pepper, italian seasoning, ground black pepper and cook for 2 to 3 minutes over medium heat.
  4. Add the chicken stock and remove any fond from the bottom of the pot or dutch oven. Add the crushed tomatoes and bring to a simmer.
  5. Simmer for 15 to 20 minutes.
  6. Add the heavy cream and bring back to a simmer.
  7. Add your pasta and cook for 5 to 7 minutes.
  8. Serve in a bowl and top with fresh basil.