Tortellini Vegetable Soup

Recipe via: http://familyfun.go.com/recipes/tortellini-vegetable-soup-682394/

Don't know what it is but I can't stop thinking about Soup!!

Maybe you think alphabets are the most popular soup pasta with kids. Well, wait until you see them spoon up this brothy tortellini dish.


Ingredients
2 tablespoons olive oil
1 medium onion, chopped
1 small zucchini, diced
1 medium carrot, peeled and diced
5 1/2 cups chicken stock
1 teaspoon dried basil (more if fresh)
1 bay leaf
1/2 cup canned crushed tomatoes
1/2 teaspoon salt
8 to 9 ounces fresh or frozen tortellini
(cheese or meat filled)
2 to 3 tablespoons chopped fresh parsley
Black pepper, to taste

Instructions
Heat the olive oil in a medium soup pot or large saucepan.
Add the onion, zucchini, and carrot.
Saute over moderate heat for 8 to 10 minutes, stirring often, until the onion is soft and translucent.
Add the stock, basil, bay leaf, tomatoes, and salt to the pot.
Increase the heat and bring the mixture to a low boil.
Add the tortellini and bring the soup back to a low boil.
Cook it for 2 minutes, then reduce the heat and let it simmer for 5 to 6 minutes longer.
Gently stir in the parsley and pepper during the last minute or so.
Makes about 5 servings.

Butternut Squash Soup

Recipe via:http:
//bellesbazaar-heather.blogspot.com/2011/10/butternut-squash-soup.html

I totally love soups . . . They are a real comfort food to me .  .. reminds me of the homemade soups my Mom used to make . . . not this recipe but just the idea of soup. . .  she made the best soups ever and I miss them!! Seriously when I go to a restaurant, I would be happy to just eat their soup. . . . . I know weird huh!This recipe sounds delish and would be a great way to use up all those squash we'll be growin in our garden!!  Creamy and Fally and perfect with some crusty bread.


1 medium onion, chopped (we like red onion)
1 carrot-peeled cut ½ inch
3 cloves, garlic, minced
7 c. squash, ¾ inch
6 c. chicken broth
1 T. sage (this is the secret ingredient!)

Cook onion and carrots in oil for 5 min until soft.
Add garlic. Add squash and broth to boil.
Add sage and boil 20 minutes.
Blend in a food processor-you might need to do it in shifts.
Also, add some parmesan cheese.
This makes alot of soup! Like ALOT! About 7-8 cups.

Cream Cheese Chicken and Vegetable Soup

Recipe via: melskitchencafe.com

*Note: this recipe calls for already cooked chicken. I usually cook the chicken breasts in the crockpot with a little chicken broth the morning I make this soup, but you could also go ahead and cook the chicken in the first step with the onions and other vegetables that cook together.

*Serves 4

2 tablespoons butter
1 yellow onion, finely diced
2 cloves garlic, finely minced
2 stalks celery, diced
1/2 cup diced carrots (about 2 regular carrots or a handful of baby carrots)
3 cups chicken broth
2-3 potatoes, peeled and finely diced (I like to leave the peels on red potatoes, if using them)
1 cup milk
4 tablespoons flour
1 (8 oz. package) regular or light cream cheese
2-3 (about 1 pound) boneless, skinless chicken breasts, cooked and diced
Optional - chopped red pepper

In a large pot, melt the butter and add the onion, garlic, celery and carrots.
Sauté, stirring often, for 3-4 minutes, until the veggies are slightly tender and the onions are translucent.
Add the chicken broth and potatoes.
Bring the soup to a simmer and cook, partially covered, until the potatoes are tender, about 10 minutes.
In a liquid measuring cup, vigorously whisk the flour and milk together until smooth.
Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 minutes, until the soup begins to thicken slightly.
Stir often to ensure the soup doesn't burn.
Soften the cream cheese in the microwave until it is very soft/melty. I usually place the unwrapped cream cheese on a plate and microwave it for one minute at 30% power. I like it really, really soft so it doesn't leave lumps in the soup. Add the cream cheese to the soup in small tablespoon-size pieces. Let the pieces sit in the soup and warm through then whisk or stir the soup until the cream cheese melts and mixes in well.
Add the cooked chicken and heat through.
Season with salt and pepper.
Serve.

Comments
Just made this last night and it was super good! I did make a few adjustments based on what I had on hand though. I used beef broth (leftover from cooking a roast in the crock pot for french dip sandwiches) and only 1/2 the cream cheese (all I had). This totally tasted like beef stroganoff! Next time I might use beef and put over egg noodles. Thanks for the great recipe!

I made this last week with the leftover turkey from Thanksgiving and it was a huge hit

Thai Curried Chicken Soup

Recipe via Company's Coming - Soups All New Recipes - page 133
This slow cooker soup with green curry paste and coconut milk will have you fit to be Thai-ed. Garnish with cilantro and lime zest.

2 tsp cooking oil
1 lb boneless, skinless chicken breast halves, cut into short , thin slices

2 tsp cooking oil
2 cups chopped onion
2 tsp gingerroot
2 tsp green curry paste

6 cups chicken stock
3 cups fresh whole white mushrooms, quartered
2 cups thinly slice carrot

2 cups Snow peas, trimmed and halved crosswise
2 cups cooked Jasmine rice (2/3 cup uncooked)
1 14 oz can coconut milk
1 8 oz can bamboo shoots drained and julienned (see Note)

Heat first amount of cooking oil in large frying pan on medium. Add chicken. Cook for about 10 minutes, stirring occasionally , until browned.  Transfer to 5 - 7 quart slow cooker

Add second amount of cooking oil to same frying pan. Add onion. Cook for 5 - 10 minutes, stirring often, until softened. Add ginger and curry paste. Heat and stir for 1 minutes. Add to slow cooker.

Add next 3 ingredients. Stir. Cook, covered, on low for 8 hours or on high for 4 hours.

Add remaining 4 ingredients, stir well. Cook covered, on high for 15 - 20 minutes until peas are tender-crisp and rice is heated through. Makes about 13 1/2 cups. Serves 8.

Note: To julienne, cut into very thin strips that resemble matchsticks.

Ham and Potato Soup

Recipe via Joyce DeJong

Melt:
     1/4 cup margarine

Saute:
     desired amount of onion
     Chopped celery

Whisk in:
     1/2 cup of flour

Add:
     4 cups of milk and thicken

Cook:
     8 cups cubed potatoes in
     4 cups of chicken broth

Add:
     2 cups chopped ham

Combine with milk mixture

Add desired amount of salt / pepper as needed

Can top with green onions and shredded cheese

Creamy Mushroom Soup

2 cups fresh mushrooms, chopped
1/2 tsp onion powder
1/8 tsp garlic powder
1/8 tsp white pepper
1/4 tsp salt
2 1/2 cups chicken broth
1 cup heavy cream

Combine mushrooms, seasonings and broth in a 2 - quart micro proof casserole dish
Cook on Hi for 5 minutes, stirring once
Stir in cream, cook on 60 (bake) for 2 minutes or until hot

Borscht

This is sooo good!!


2-3 beets shredded (skin on is ok)
Sauté 1 onion in butter
Add beets
Add 3 cups water
Simmer and let cook down
Add 3-4 grated carrots
Simmer
Add water to desired consistency
Add beef broth soup base
Salt – pepper - garlic
1 TBSP Lime juice
2 TBSP sugar
Sriracha hot sauce

Simmer
Serve with dollop of sour cream

Sausage Italian Wedding Soup

Recipe via www.savingdinner.com

Serves 4

1/2 pound seet or hot Italian sausage, casings removed

1 small onion, diced

1 clove garlic, pressed

1 - 14 oz can chicken broth

2 small zucchini chopped

2 cups kale, chopped

1/2 tsp oregano

1/2 tsp marjoram

1/2 tsp salt

Dash crushed red pepper flakes, to taste

In a large saucepan or Dutch Oven, brown and break up sausage over med-high heat; add onion and garlic; cook and stir until soft about 3 minutes.  Add remaing ingredients; bring to a boil, lower heat and simmer for about 8 - 10 minutes. Top with grated Romano or Parmesan cheese.

Easy Corn Chowder

Recipe via Chalsie

4 Bacon slices - diced

1 onion - chopped

1/2 - 1 cup celery - chopped

1 can cream corn

1 can corn

1 1/2 cups raw potato - cubed

1 can mushroom soup or cream of chicken

3 cups milk - or use some cream (optional)

1/2 tsp salt

1/8 tsp pepper

bit of grated carrot for color

diced red pepper
Optional - cooked chicken and chicken broth

Put bacon, onion and celery in large pot.  Saute together until onion is clear and limp

Add next ingredients. Bring to a boil then turn down & cover & simmer until potato is cooked.

Stir often so it doesn't stick to the pot!

Mom's Homemade Tomato Soup

Recipe via Grandma Pallett
1 quart milk
1 large can tomatoes
1/2 tsp soda
salt & pepper to taste
Simmer slowly for 2 hours - be careful not to curdle this soup


Variation  ~   Hearty Tomato Soup

Recipe via The Shepherds House
In heavy pot sauté until onion is golden:
Oil as needed
1 clove garlic, minced
1 onion, chopped
1- 2 stalks of celery, chopped (optional)
2 carrots, chopped

Add:
1 28-oz. can unsalted tomatoes (I mash with a potato masher)
1 1/2 tsp. salt
sprinkle of pepper
1 Tablespoon sugar
1 teaspoon each oregano and basil
Add in to above mixture:
3 cups milk, hot
1 Tablespoon butter

Stir and enjoy!!

The original recipe adds in rice as well, which you can add if you would like. I think it also makes a great base for other soups. We have added in chicken and green beans and it was delicious too!

Italian Meatball Soup

Recipe via Joyce

1 beaten egg

1/4 cup fine dry breadcrumbs

1/4 cup parsley

2 TBSP Parmesan cheese

1/4 tsp garlic salt

1/8 tsp pepper

small pkg lean hamburger (1/2 - 1 lb)

4 cups beef broth

1 can kidney beans

1 - 28 oz tin of diced tomatoes

2 -3 carrots sliced

1 -2 tsp Italian Seasoning

1/2 - 1 cup tiny shelled pasta (I use 1 cup)

Combine first 6 ingredients

Crumble beef and mix well

Make tiny meatballs and brown

Add rest of ingredients and simmer about 20 minutes

(You can simmer everything but the pasta for aout 20 - 30 minutes, adding the pasta at the end)
Enjoy!!

Taco Soup (2 versions)

Taco Soup
Recipe via Lorraine
Brown:
     Hamburger

Add:
     Chopped onion
     Chopped red and green pepers
     1 pkg Taco seasoning mix
     1 can cream of mushroom soup
     1 can pork and beans/ kidney beans/black beans
     1 can water (depending on how thick you want it)
Optional: Add 1 can corn

Simmer

Serve with :
     Sour cream and cheese on top
     Nacho chips around bowl

Taco Soup
Recipe via Monica via Shelly

This recipe is SO easy, but delish!


Brown 1 Pound of Hamburger and Half of and Onion
Add 3 TBSP of Taco Seasoning
Add One Can of Blended Tomatoes
Add 1 Can of Black or Kidney Beans
Add 1 Can of Mushrooms
Salt and Pepper to Taste
Add 1 Can of Water

Simmer for 10-20 minutes then serve!
 I love to top my soup with sour cream, Cheese, and broken Tortilla Chips.

AMAZING Clam Chowder

Recipe via Monica via Ryan's Grandma Webster
1 cup finely chopped onion
1 cup finely chopped celery
2 cups finely chopped potatoes

Drain Juice from 3 cans of clams. Put on the vegetables and enough water to barely cover vegetables.
Add 1 tsp salt. Simmer until tender.
3/4 cup butter melted
Add 3/4 cup flour
Add 1 quart of half and half
3/4 tsp pepper
2 TBSP Red Vinegar

Then add Vegetables and clams individually. Simmer until thickened. STIR OFTEN to avoid sticking. Do not drain Vegetables, add all liquid.

Zuppa Toscana (Olive Garden)

Recipe via Suzanne & Monica

I LOVE Olive Garden, and this has to be my favorite soup from there. So yummy! Buon Appetito!

Ingredients
1 Pound Italian Sausage (I use 1/2 hot and 1/2 mild)
2 Large Russet baking potatoes sliced in half, then in 1/4 inch slices
1 large onion, chopped
4 slices of bacon, sliced in 1 cm pieces and fried crisp
2 cloves garlic minced
1 1/2 tsp crushed red peppers
2 cups of kale or swiss chard, chopped
2 cans of chicken broth (or 5 cubes of chicken bouillion and 10 cups water)
1 qt water
1 c. heavy whipping cream

1. Cook sausage in a 300 degree oven. Bake approximately 1/2 hour, drain on paper towels, and cut into slices
2. Place onions, crushed red peppers, potatoes, chicken broth, water, and garlic in pot, and cook on
    medium heat until potatoes are done.
3. Add sausage, bacon bits, alt and pepper to taste, and simmer for another 10 minutes
4. Turn to low heat, add kale and cream 1/2 hour before serving. Heat through and serve

Chuckwagon Soup

Recipe via Diane Dahl (Leah's Mom)
1 1/2 lbs groung beef
1 large onion, chopped
1 cup celery, chopped
1 Beef Oxo (or beef in a mug)
1 can tomato soup
1 large can tomatoes
2 1/2 cups potatoes, diced
1 cup carrots, diced
1 cup peas
1 can kidney beans
Whole mushrooms (optional)
3/4 tsp Chili powder
2 TBSP brown sugar
1 TBSP vinegar
Salt & pepper to taste
Approximately 6 cups water ~ depending on how thin you want it

In a large pot, brown hamburger ~ drain fat
Saute separately onion & celery ~ cook 5 minutes ~ Add to browned hamburger
Add 3 cups water, soup tomatoes, spices, beef oxo, brown sugar & vinegar
Simmer 10 minutes
Add potatoes & carrots & the other 3 cups of water
Simmer until vegetables are tender
Add kidney beans and peas & simmer 10 minutes

Broccoli Cheese Soup

Recipe from Shelly Prince :)
This is hands down my FAVORITE soup ever.

1. Sauté:
       1/2 cup celery
       1/2 cup onion
       3 TBSP Margarine
2. Chop and steam:
      4 cups Broccoli
Mash a bit, then add
      2 cups Chicken Broth
Add:
     Sautéd Celery, Onion and Margarine.
3. Stir Together --- 
     2/3 cup flour with 3 cups of milk
Add to the Soup.
4. Grate --- 
            2 cups of Chedder Cheese and
Add ---
           Salt and Pepper to taste

Serve and Enjoy! Perfect for a chilly day.