Tortellini Soup

Ingredients:

1lb. Pork sausage

1-2 TBS Olive Oil

4 carrots (sliced)

2 celery stalks (sliced)

8 mushrooms(sliced)

1/2 large onion (diced)

2 cloves garlic (minced)

1 tsp. oregano

1 tsp. basil

salt and pepper

48 oz box Swanson broth

1 can Swanson broth

1/2 bag of Cheese Tortellini

1 can diced tomatoes

1/2 cup water

Directions:

Cook the sausage until no longer pink. Drain and place on a paper towel.

In a medium to large stock pot saute the carrots, celery and onions for about 5 minutes. Add the mushrooms and garlic in for about 1 minute.

Add the Broth, oregano, basil, salt and pepper, diced tomatoes and water. Let this simmer on low for about 20-25 minutes. Add in the tortellini and let them cook for about 5 minutes.

Enjoy!

The Results:

This was a delicious quick soup. Soup is always good because you can throw anything you want into the pot. I don't think you can really go wrong. I topped the soup off with some Parmesan cheese and some crusty bread. It was tasty and filling.

Chicken Noodle Soup

Ingredients:
1 Tbs. Olive Oil
2/3 cup onion (chopped)
1/2 cup celery (chopped)
48 oz box chicken broth
2 cans chicken broth
2 chicken breast (cooked)(shredded)
2/3 cup of sea shell noodles
4 carrots (sliced)
1/2 tsp. basil (dried)
1/2 tsp. oregano (dried)
salt and pepper

Directions:
In a large pot heat Olive Oil. Add in the celery and onions and cook until tender (5-6 minutes). Pour in chicken broth and add the chicken , sea shell noodles, carrots, basil, oregano, salt and pepper. Bring everything to a boil for about 5 minutes and then reduce the heat to a simmer for about 25 minutes.

The Results:
This soup is so easy to make and it is so good. My boys were sick so I made some soup and it was good on the chilly day that it was. I love making soups when it is cold. ENJOY!

Beef and Barley Soup

Ingredients:
1 1/2lb beef stew meat
3 medium carrots, sliced (1 1/2 cups)
1 large onion, chopped (1 cup)
2-3 cloves garlic, finely chopped
2/3 cup frozen whole kernel corn, thawed
2/3 cup uncooked pearl barley
1 cup mushrooms (quartered)
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (14.5oz) diced tomatoes, undrained
3 cans (14 oz each) beef broth (I think you need 4 cans of broth)
1 cup frozen sweet peas, thawed

Directions:

1.Spray 5 to 6 quart slow cooker with cooking spray. In cooker, mix all ingredients except peas.

2. Cover; cook on Low heat setting 9-10 hours

3. Stir in peas. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until peas are tender.

The Results:

This soup was super good. My only recommendation would be to add an extra can of broth and to add more salt and a LITTLE more pepper. You just will have to taste it to your liking. I also added the mushrooms. Add if you want. You could add in potatoes too. Everything else was perfect. My husband wanted his topped with cheese. I thought it was good without. It was a quick and easy dinner. I got the recipe out of my little crockpot recipe book. ENJOY!

Chicken Tortilla Soup

Ingredients:
1TBS Olive Oil
2-3 Chicken breasts (chopped into bite sized pieces) * I cut the pieces really tiny
1 medium onion (chopped)
3 cloves of garlic (minced)
2 tsp. chili powder
1 tsp. oregano
1 48 oz. box of swanson chicken broth (3lbs)
1 extra can of chicken broth
1 can corn
1 can of diced roasted green chilies
1/2 cup of salsa
1/2 cup of cooked rice
1 can diced tomatoes

Directions:
In a large stock pot put in olive oil & chicken pieces for about 5 minutes till they are cooked thru. Then add the onion & garlic & saute. Then add the chili powder & oregano. Then add everything else in except the cooked rice. Bring to a boil for about 5 minutes. Then let it simmer for about 20-25 minutes. Add the rice (cooked) at the end.

The Results:
I made this recipe up a little while ago. I love this soup and it makes alot so I am able to eat it through the week for lunch. This is my husbands favorite and I really don't think you can mess it up. Perfect on a nice cold day. Go make it. Yum!
You can serve it with cornbread or some good ol' drop biscuits. On top we always put cheese. We have used Pepperjack cheese, sharp cheese. You can put sour cream on top or crushed tortilla chips. Whatever floats your boat.:)

*** I posted this on here a while ago and wanted to update the pictures. Best soup!**

Vegetable Soup

Ingredients:

10 cups of fat-free chicken broth, low sodium ( I would use just regular chicken broth next time.)

( I used a 48 oz box of broth, low sodium and 1 can of broth)

4 red potatoes, cut into 1-inch cubes ( I used 3 red potatoes)

4 cups onions, quartered ( I used one large onion)

1 cup carrots, sliced 1 inch thick ( I used 3 carrots)

3 cups celery, sliced 1 inch thick ( I used 3 celery stalks)

2 cups zucchini, sliced 1 inch thick ( I used 2 zucchinis)

8 ounces tomato sauce, canned ( I used about 3/4 of the can)

2 cloves garlic, minced (I used 3 cloves)

1/4 bunch fresh parsley, chopped ( I used dried parsley)

1/4 bunch cilantro, chopped ( I only used a couple leaves of cilantro)

dash black pepper

dash garlic salt

dash salt

* I added about 8 fresh mushrooms -quartered

Directions:

1. In large stockpot, combine the chicken broth, potatoes, onions, carrots, and celery. Bring to a boil, reduce heat to medium-high, and simmer until the potatoes are tender, about 30 minutes.

2. Add the zucchini,tomato sauce, garlic, parsley, and cilantro. Reduce hear to medium-low and cook for 10 to 15 minutes more, or until the zucchini is just tender. Season to taste with black pepper and serve.

The Results:

This turned out really good. Topped the soup with parmesan. I served it with grilled cheese because hey I have a 3 year old to feed too. Surprisingly he ate the soup too. Just make sure to season and taste.

* I got this recipe out of our workout cookbook.

Mini Meatball Soup

Ingredients:

2 TBS. olive oil

2 carrots, peeled & chopped

2 ribs celery, chopped

1 medium onion, chopped

2 bay leaves

salt & pepper

1 pound ground beef

1 egg beaten

2 cloves garlic, minced

1/2 cup grated Parmesan/Romano cheese

1/2 cup plain bread crumbs

1/2 tsp. ground nutmeg

6 cups chicken stock or broth

2 cups water

1 1/2 cups dried pasta (rings,broken fettuccini, or other shape)

1 pound washed fresh spinach,coarsely chopped

** I top the soup with either mozzerella cheese or paramesan**

Directions:

In a deep pot over medium heat add oil, chopped carrots, celery, onions, & bay leaves. Season with salt & pepper. Cover pot & cook veggies 5 - 6 minutes, stirring occasionally. While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, & nutmeg. Uncover your soup pot & add broth & water to the pot. increase heat to high & bring soup to a boil. When soup boils, reduce heat a bit & start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup & stir. Cover & simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted in the soup, the soup is done & ready to serve. Adjust your seasonings.

The Results:

This soup is also so good. My husband loves it with mozzerella cheese in it. This is really tasty.

* from 30 Minute Meals with Rachael Ray

Sausage Tortellini Soup

Ingredients:

1 pound of sausage (sweet sausage, pork sausage..whatever)
1 small onion (chopped)
2 cloves garlic (minced)
1 teaspoon of oregano
1 teaspoon of basil
1/2 teaspoon of parsley
48 oz box of chicken broth
1 cup of water
2 carrots (chopped)
3 stalks of celery (chopped)
1 can of diced tomatoes (drained)
a batch of spinach ( *you could also use zuchinni)
8oz frozen cheese tortellini
salt and pepper to taste
** Top with mozzerella or parmesan cheese**
Directions:
Cook the sausage, onion and garlic and drain off the grease. Add the oregano, basil and parsley. Then add the broth, water, carrots, celery and diced tomatoes. Bring all of this to a boil and add the tortellini and let it cook for 2 minutes and then add the spinach till wilted in soup. Now it's all ready to eat.

The Results:
**I made this up tonight so I hope it turns out good for you. It was good to us. Serve it with garlic bread and whatever else you want.:) It kinda taste like the mini meatball soup. They are both good though.

White and Black Bean Ranchero Chicken Chili with Cilantro Crema

Ingredients:
2 Tablespoons extra virgin olive oil
½ medium white onion, finely chopped
2 Anaheim chilies, finely chopped (or 4oz can diced green chilies)
5 cloves fresh garlic, minced
3 14oz cans chicken broth
2 15oz cans great northern white beans, drained
1 15 oz can black beans, drained
2 heaping Cups shredded cooked chicken breast
2 heaping Tablespoons ground cumin
2 Teaspoons dried Ranch Dressing Seasoning Mix (Hidden Valley)
¼ teaspoon salt
¼ teaspoon pepper
½ Cup sour cream
¼ Cup packed fresh cilantro leaves
Directions:
1. Place olive oil in a large dutch oven or pot over medium heat. Saute onions and chilies until softened, about 5 minutes. Stir in minced garlic for 1 minute. Stir in broth, beans, chicken, cumin, salt and pepper. Simmer on med-low for 20 minutes.
2. Place sour cream and cilantro leaves into a food processor or blender. Process until well combined. Serve chili with a dollop of Cilantro Crema on top. Enjoy!

The Results:
This was quick and easy. This was ok and the cilantro crema gave it a different taste. Would be good with cornbread. I served it with the cilantro crema, pepperjack and cheddar cheese. Also I added about a 1/2 cup of corn to the soup.

* I got the recipe from http://www.pickypalate.blogspot.com/