Tortellini and Spinach Soup

Tortellini soup, take two.

I do have another recipe that I posted maybe a year or so ago for tortellini soup, but that one was more broth based. And had nutmeg in it, which was strange. I liked that recipe, but considering I haven’t made it again since that first time, it clearly was not a favorite.

Then I found this version of a tortellini soup and figured it wouldn’t hurt to try it out.

Tortellini and Spinach Soup

Ingredients

1 Tablespoon olive oil
1//2 small onion, diced
1 clove of garlic, minced
4 cups veggie broth
1 (14 oz) can whole tomatoes
1 (9 oz) package fresh tortellini
sea salt and black pepper to taste
10 oz spinach
1/4 cup of Parmesan cheese

1) In a 3 quart soup pot, heat olive oil over medium high heat. Cook the onion and garlic until the onion is translucent.

2) Add broth and tomatoes, crushing the tomatoes through your fingers into the soup pot to break them up. Turn heat to high and bring to a boil.

3) Add tortellini and cook according to package instructions. When tortellini is almost done, add spinach. Add salt and pepper to taste.

4) Sprinkle with Parmesan and serve!

Adapted from THIS Food Network recipe.

 

I used a whole wheat pasta that I found in the refrigerator section. You can also use dried pasta, four servings worth.

I did like this soup, but to be completely honest, I prefer my tortellini drowning in thick, hearty tomato sauce. With garlic bread on the side. Yum!

Regardless, this was an easy recipe. I’ll keep it around in case I need an easy, cold weather meal in the future.


White Chili

I have to admit, Chad is usually the chili cook in our house, and he makes the most amazing “regular” chili. But I found this recipe for white chili, realized I still have about a million pounds of leftover Thanksgiving turkey in the freezer, and thought I would try it out.

Thank goodness I did. This white chili is so easy to make, and so delicious. It reminds me of my favorite restaurant white chili, except it’s even better.

If you’re counting calories you can leave the cream/sour cream out of this recipe and it’s still an amazing, spicy chili.

Recipe adapted from Mel’s Kitchen Cafe.

White Chicken Chili

Ingredients

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
2 cans (15 oz each) Great Northern Beans, rinsed and drained
1 (14 oz) can chicken or veggie broth
2 cans (4 oz each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
Cilantro to garnish (optional)

1) In a large saucepan or soup pot, cook the chicken, onion, and garlic in olive oil until chicken is cook through.

2) Add beans, green chiles, broth and seasonings.

3) Bring soup to a boil, then reduce heat and simmer uncovered for 30-40 minutes.

4) Remove soup from the heat and stir in cream and sour cream. Garnish with cilantro and serve!

I used the turkey instead of chicken, obviously, and I added a little water to my soup so it wasn’t as thick as the original recipe.

If you decide to leave the cream/sour cream out you’ll want to add about 8-12 ounces of water in at the same time you put the broth in. Either way, you can’t go wrong! I’m almost excited that we still have leftover turkey so I can make this again soon.

Check out the link for the original recipe if you want the slow cooker version of this soup.

Loaded Baked Potato Soup

Well, semi-loaded baked potato soup? Loaded baked potatoes generally have bacon on them, so obviously that will be omitted in this recipe. But I think it still turned out to be a pretty great soup.

Baked Potato Soup

Ingredients

4 large baking potatoes
2/3 cup butter
2/3 cup all purpose flour
6 cups milk
1 cup chopped green onions
3/4 teaspoon salt
1/2 teaspoon ground black pepper
12 slices cooked bacon, crumbled
5 ounces shredded Cheddar cheese
1 (8 oz) container sour cream

1) Bake potatoes at 400F for an hour. Cut in half lengthwise, scoop the centers of the potatoes and set aside. You can use the hollowed out potatoes to make potato skins, which is what I did. Yum!

2) Melt the butter in large pot over medium heat. Add flour, stirring to make a roux. Cook for about a minute, stirring constantly. Add in the milk very slowly, continuing to stir until all the milk has been added.

3) Bring the heat to medium and keep stirring until it thickens.

4) Add the potatoes, cheese, salt, pepper, bacon and green onions. Stir well and continue to cook for 15 minutes. Add in the sour cream and mix until it is well blended.

5) Cook for another 10 minutes, then garnish with extra cheese, onions, and bacon to serve.

 

I remember what baked potato soup tastes like with the bacon, and I won’t lie and say this tasted the same, but it was still really good. Plus there were leftovers, which means I didn’t have to cook the next day. Or the next actually, since the soup makes 6-8 servings.

You can find the original recipe HERE.

Tortilla Soup

I love autumn. I love the smells (pumpkin spice, harvest), I love the decor (fall leaves and pumpkins), I love going to the pumpkin patch and finding our jack-o-lantern pumpkin, I love Halloween, I love Thanksgiving. Basically I am all about everything autumn related. And to me, autumn just isn’t the same without some good soup recipes!

This is just a simple soup that I got from my “Easy Everyday Vegetarian” cookbook. Something fast that you can whip up on a cool autumn evening. We haven’t had too many of those yet, but I have faith that they are quickly approaching.

Tortilla Soup

Makes 4 servings
110 calories/serving

Ingredients

3 teaspoons vegetable oil
4 corn tortillas (we subbed in baked taco shells…it was easier and we had some shells on hand)
1 medium onion, chopped
2 (14 oz) cans of veggie broth
1 (10 oz) can chopped tomatoes and green chilies, undrained
1 Tablespoon lime juice
1 Tablespoon chopped fresh cilantro or parsley

1) In 2 quart non-stick sauce pan, heat 2 teaspoons of oil over medium heat. Cut corn tortillas into strips and fry in pan until crisp. Remove from saucepan and place on paper towels to drain.

2) In same saucepan, cook remaining 1 teaspoon of oil and the onion over medium-high heat, stirring occasionally until onion is tender. (I added one clove of garlic, chopped, in at this step and cooked it with the onion.)

3) Stir in broth and tomatoes. (I also added 1 Tablespoon chili powder at this step, just for some extra kick.) Heat to boiling, then reduce heat to low and simmer, uncovered, for 20 minutes.

4) Stir in lime jiuce. Serve soup over tortilla strips and garnish with cilantro or parsley.

This soup was spicy, at least according to me. Chad has a higher tolerance for spicy food, so he probably would not agree. We did both agree that the soup was really good and definitely one of our new favorites. It was almost like a play on a tomato soup, and I pretty much love any and all tomato based soups.

There will definitely be more of this soup in my future.

Chilled Berry Soup

The weather is getting warmer and I’ve actually found some good looking fresh berries lately, so I had to make this recipe.

Not only does the recipe call for delicious fresh berries, it also involves absolutely no actual cooking. How lucky can a girl get?

**Recipe from Okay, So Now You’re a Vegetarian**

Chilled Berry Soup

Serves 3-4
195 calories/serving

Ingredients:

1 1/2 cups strawberries
3/4 cup blueberries
1/2 cup reduced fat buttermilk
1/2 cup heavy cream
8 ounces vanilla yogurt
Sugar, to taste

1) Place 1 1/2 cups of strawberries, the blueberries, buttermilk, cream, and yogurt in a blender or food processor and puree until well blended. Add sugar and mix well.

2) Chill in the refrigerator for 1 hour. Serve soup garnished with leftover strawberries and blueberries.

This was a delicious, light lunch for a lazy Sunday. It is practically foolproof since all you have to do is put it all in a blender and hit a button.

I served this with some Irish soda bread and I fully intend to enjoy the leftovers tonight for dinner.


Greek Flavored Spinach and Orzo Soup

I have been a bad blogger. I am about three entries behind. Luckily the Butler game took over my regular Monday night t.v. station, so I have time to get these recipes up (and no excuse not to).

You know how I feel about soup. I’ve gone on and on about how much I love cooking it, eating it, leftovers, etc. So when I found this recipe on a website under “spring soups” I knew I had to try it immediately. It has been very spring-like lately and I wanted to celebrate.

I have no idea what about this recipe makes it Greek (I know less than nothing about Greek cuisine) but it was delicious. Light and still filling, easy to make. And it is the first recipe I ever made that called for leeks, which I now know I love.

I adapted the recipe from this website.

Greek Flavored Spinach and Orzo Soup

6-8 servings
166 calories/serving (if you have it in a regular bowl)

Ingredients

1 1/2 tablespoons light olive oil
1 cup leek, chopped
1 large red bell pepper, diced
2 to 3 cloves garlic, minced (I used three)
3/4 cup orzo pasta
4 cups vegetable stock
One 16-ounce can Italian-flavored stewed tomatoes, undrained
5 to 6 ounces fresh spinach, washed and chopped
1/4 cup chopped fresh parsley
Juice of 1 lemon
Salt and freshly ground pepper to taste

1) Heat the olive oil in a soup pot. Add the leek and cook until translucent. Add the red pepper and garlic and saute entire mixture until leek turns golden and pepper softens (about ten minutes).

2) Add vegetable stock and the liquid from the tomatoes. Chop the tomatoes before adding them to the pot. (The original recipe says to chop finely, I just did a rough chop.) Bring to a boil, then reduce heat. Simmer, covered, for 10-15 minutes.

3) While completing steps 1 and 2, cook orzo in seperate pot of water until al dente. Drain and add cooked orzo to soup, along with the spinach and parsley, once step 2 has been completed.

4) Stir in lemon juice and one or two cups of water until soup reaches desired consistancy. Cook over low until heated through. Season with salt and pepper to taste and serve.

As you can see from the picture, Chad had his in a bread bowl. I can’t eat that much bread, so I had my soup in a regular bowl and just had a piece of bread on the side.

This soup was amazing (and even better as leftovers!) and I loved it. It is the perfect spring soup.

Vegetable Minestrone

We have been eating a lot of soup lately. I could attribute it to the weather (soup is always good when it’s cold outside) but it also is because soup is generally an easy vegetarian dish.

This is also an easy dish to make vegan, just by omitting the cheese. There are vegan cheeses that you can try if you’re feeling adventurous. The ones I’ve had are actually pretty good.

Vegetable Minestrone

Serves 6
Calories/serving: 300

Ingredients:

2 Tablespoons olive oil
1 large onion, finely chopped
3 stalks celery, including the leaves, finely chopped
2 carrots, finely chopped
1/2 teaspoon chopped garlic
1 potato, finely chopped
3/4 teaspoon dried rosemary needles, crushed
1 (14-16 oz) can crushed tomatoes, with juice
1 cup water
4 cups vegetable broth
1 (20 oz) can kidney beans, drained
1/2 cup orzo or other small pasta
1/2 cup freshly grated Parmesan cheese

1) In large soup pot, heat oil over medium heat. Cook onion, celery, carrots, garlic, and potato, stirring until the mixture begins to brown (about five minutes). Add rosemary and cook, stirring, for about 10 seconds.

2) Add tomatoes with their juice and the water and bring mixture to a boil. Reduce heat and simmer for ten minutes.

3) Add broth and beans, bring mixture to a rolling boil, and sprinkle pasta over the surface.

4) Lower heat and simmer soup, partially covered, stirring frequently, for 20 minutes. Sprinkle top of each bowl with cheese before serving.

**Recipe adapted from Okay, So Now You’re a Vegetarian. I love this cookbook. It’s meant for teens, but if you’re just starting to learn to cook, and just starting to be a vegetarian, it is perfect.

The only change I made to this recipe was to leave out the beans. I really don’t like beans that much, so I leave them out whenever possible. Because of that I added a little more pasta than what was called for in the original recipe.

I used little wagon wheel pasta because that is what we had in the house, leftover from a casserole I had made a few weeks before.

This recipe really isn’t hard to make, but all the chopping of the veggies takes forever. Chad finally remembered that we have a food processor, and it went a lot faster after that. 🙂

The soup itself was pretty good. Next time I would probably halve the amount of onion, but that’s just me. Overall it was a good meal and I’m sure I’ll end up making it again. It was definitely husband approved.

Butternut Squash Soup

I love butternut squash. Love, love, love it. I love it in soup. I love the smell of it when you first cut into it. I just love it. I wish I had more recipes that called for it. I plan on finding some a.s.a.p.

I know butternut squash soup is more of an autumn dish, but I was really craving butternut squash this week, so I decided to make it anyway.

This is a slow cooker recipe. I love making it on a lazy day when I’m going to be home to smell it cooking.

**I adapted this recipe from Betty Crocker Easy Everyday Vegetarian.**

Butternut Squash Soup

Serves 6
240 calories/serving

Ingredients

2 Tablespoons butter or margarine
1 medium onion, chopped
1 butternut squash (2 lb) peeled and cubed
2 1/4 cups vegetable stock
1/2 teaspoon dried marjoram leaves
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper
1 package (8 oz) cream cheese, cubed

1) In 10-inch skillet, melt butter over medium heat. Cook onion in butter, stirring frequently until tender.

2) In 3 or 4 quart slow cooker, mix onion and remaining ingredients EXCEPT cream cheese. Cover and cook on low for 6-8 hours.

3) In blender, place 1/3 of soup mixture and blend. Add another 1/3 of mixture and blend. Add last 1/3 of soup mixture and blend until smooth. Return mixture to slow cooker.

4) Using a wire whisk, stir in cream cheese. Cover and cook on low for another 30 minutes, stirring occasionally with whisk until cheese is melted and soup is smooth.

The original recipe called for vegetable bouillon cubes and water instead of the veggie stock, but I could not find veggie bouillon cubes at any of the stores I went to. Granted, I only tried like, two before I called it quits and decided to sub in the stock.  Using the stock is just as easy anyway.

I love this soup. And luckily Chad agrees. Sometimes we have it with grilled cheese, but tonight I just threw some grapes on the side. Next time I want to make homemade bread with it. Perfect dinner for a cold night.

Tomato Soup

I hate winter. I mean really, honestly, actively hate winter. It’s cold. It snows. Our garage is currently being used as storage (we have too much STUFF) so I have to scrape my car off and wait for it to warm up. Basically, winter is crap.

The only good things about winter are the holidays and making home made soup. I am just learning to cook and soup is rapidly becoming one of my favorite things to make. Mostly because you have a lot more leeway in soup, you can customize it to your taste, and there are ALWAYS left overs.

This soup (which will henceforth be known as “The Best Tomato Soup I’ve Ever Had”) was delicious. This recipe was my grandmother’s and I have no idea where it came from.

(The Best) Tomato Soup (I’ve Ever Had)

Ingredients:

1 can (28 oz.) diced tomato (the kind that is flavored with basil, garlic and oregano)
1 can (28 oz.) crushed tomato
3 1/2 cups low sodium veggie broth
2 Tablespoons diced onion
2 cloves of garlic, diced
1 teaspoon baking soda
2 1/2 Tablespoons granulated (white) sugar
4 Tablespoons butter
1/2 teaspoons dried basil
1/8 tsp. fresh-ground black pepper
Parmesan or Asiago cheese for garnish (optional)

1) Melt butter in large soup pot.

2) Add all other ingredients. Bring mixture to a boil.

3) Reduce heat and let simmer for at least an hour.

4) Sprinkle individual bowls of soup with cheese (optional)

This soup was amazing. I can’t say it enough. I’ve never had a tomato soup that was so filling. It was delicious and perfect served with grilled cheese. It was a chunky version, you can always use an immersion blender, or run it through your regular blender if you don’t like chunky soup. It was exactly the kind of dinner we needed after a day of snow and cold weather.  I will definitely be making this one again.

Vegetarian Chili-a recipe from Chad!

So, since I became a vegetarian I have tried to find ways to still be able to eat some of my favorite foods. Chad took on the task of creating a vegetarian chili recipe from his normal chili recipe and he taught me how to make it. This is a vegetarian recipe that even an omnivore will love.

Vegetarian Chili
Cook Time: Approx. 1 hour
Makes 6+ servings

2 Tablespoons olive or vegetable oil
1 medium onion, finely diced
1/2 green pepper, seeded and diced
1 large tomato, diced
3 Tablespoons diced jalapeño
2 + Tablespoons chili powder
2 cans tomato paste (6 oz each)
1 can chili beans (15.5 oz)
15 oz water
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 lb spaghetti noodles (approx. 8 ounces)
Cheddar cheese (optional)

1) in 4 quart saucepan heat oil over medium heat. Add green peppers, jalapeño, and onion. Cook, stirring frequently until veggies are tender and onions are translucent (6-8 minutes)

2) Meanwhile, cook noodles as directed on package

3) Add tomatoes, chili beans, and tomato paste to saucepan. Mix well.

4) Add chili powder, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper

5) Add water and bring to a boil.

6) Take down to a simmer for about 10 minutes. Taste and add more chili powder if necessary to suit taste.

7) Add noodles and simmer for 20+ minutes.

Sprinkle with cheddar cheese (optional)

Chad says the good thing about chili is that you can change it so much to suit your taste. He added some hot sauce to ours, which I didn’t put in the recipe. It was SO spicy and so good.

Also, the longer you let the chili simmer, the more the flavors can mingle, which helps make the dish even better.

Add a peanut butter sandwich and some whole wheat crackers and you have the perfect winter dinner. Plus chili is always better the next day, so the leftovers will be wonderful.

Thanks to the best husband ever for saving one of my favorite meals and making it vegetarian friendly. 🙂