Italian Tortellini Soup

Italian Tortellini Soup

7 cups chicken broth
1 16oz pkg frozen broccoli/cauliflower/carrots
1 8oz pkg. dried cheese tortellini
1 can Italian diced tomatoes, undrained
1 pkg. kielbasa sausage, diced
1/4 tsp salt
1/4 tsp pepper
2 cloves garlic


1. In a large soup pan, saute the diced sausage until browned and slightly crisp.

2. Once sausage is done, add to it the chicken broth, salt, pepper, and garlic.

3. Bring to a boil and add in the veggies and tortellini.

4. Boil for about 12 minutes or until veggies are tender and tortellini are floating.

5. Mix in the tomatoes and serve.

Creamy Cauliflower Soup

Creamy Cauliflower Soup

2 1lb bags of frozen cauliflower
2 cups half and half
1 tsp salt
1/4 tsp pepper
1/4 tsp Franks Red Hot
1/4 tsp nutmeg, yes, nutmeg
1/2 cup milk
1 cup asiago cheese
Bacon, and additional Asiago Cheese

1. Steam both bags of cauliflower in the microwave until very tender.

2. Combine cauliflower with 1/2 cup of half and half and blend until creamy.

3. In a pot, mix together pureed cauliflower with the rest of ingredients.

4. Heat until bubbly and hot.
5. Ladle into bowls and top with additional cheese and bacon.

Chicken and Veggie Alfredo Soup

Yet another old Pampered Chef recipe. This was the first time I made this soup and it was good. Not fantastic. Not amazing. Certainly not life changing (like the Toasted Almond Chicken. . .Yum.) But good.

I chose this recipe tonight because it's FAST! We go to church every Wednesday night, and so dinner is always a rush. I like to make something simple, that doesn't take long to cook. We eat early, finish early, and head to church a few minutes early.

It's a fairly healthy dinner when made with the Light Alfredo Sauce. It's made with lots of veggies. The healthy part needs to come back around here. Weight Watchers kind of went out the window for me over the Holidays. And remember that fifteen pounds I lost? Well. . .Five just came back. So here we are. Fresh Start. Healthy dinner. Blah. . .Blah. . .Blah.

Chicken and Vegetable Alfredo Soup

1 cup chopped broccoli
1/2 cup chopped carrots
1/2 cup chopped onion
1 small diced red pepper
2 cloves garlic, chopped
2 cups chicken broth
1/4 tsp salt
1/4 tsp pepper
1 jar alfredo sauce
2 cups diced cooked chicken

1. Add broccoli, carrots, onion, red pepper, and garlic to a sauce pan.

2. Add in broth, salt, and pepper. Bring to a boil.

3. Cover, reduce heat, and simmer for about 5 minutes or until veggies are crisp-tender.

4. Add in chicken and alfredo sauce. Simmer 5 more minutes.

5. Garnish with parmesan cheese and parsley.

Spaghetti Soup

I got this recipe years ago when I used to sell Pampered Chef. It came in a little envelope with several soup recipes. I've actually made most of the recipes in that envelope, but had never made this one. I made it tonight because I had all the ingredients on hand, and my husband and son LOVE spaghetti. This was a quick fix on a busy night. It was literally less than 30 minutes - start to finish.

The name of the soup says it all. . .Spaghetti Soup. It tastes like spaghetti. . .only soupy. Dave thought it was good, and Justin said it was great. I'm not a spaghetti fan, so for me, it was just so-so.

I'll tell you what, if you have the ingredients in cupboard, and are looking for something easy, and you like spaghetti, give it a try. It's different than the usual spaghetti, but not so different that it'll surprise you.

Spaghetti Soup

1 cup chopped zucchini
1/2 cup chopped onion
1 ring of smoked kielbasa sausage, diced small
2 cloves garlic, pressed
4 cups beef broth
1 jar spaghetti sauce
1 tsp onion powder
1/4 tsp salt
1/4 tsp pepper
1 Tbsp sugar
1/2 tsp Italian Seasoning
2 cups uncooked pasta
parmesan cheese

1. In a large pot, saute smoked sausage with onion and garlic until onions are tender and sausage is slightly browned.

2. Add in spaghetti sauce, broth, salt, pepper, sugar, Italian Seasoning, and onion powder.

3. Bring to a boil, and toss in pasta.

4. Boil for about 8 to 10 minutes or until pasta is tender.

5. Add in zucchini and cook for a few more minutes.

6. Serve with parmesan cheese.

Cream of Corn Soup

Cream of Corn Soup Recipe

1 can (15 oz) cream style corn

1 can (15 oz) sweet corn kernels

5 cups and a bit more milk

2 cubes chicken bouillon

1/2 onion, chopped

3 Tbsp butter

4 Tbsp All-purpose flour

salt and pepper to taste

1. Fry onions and butter on low heat, stirring constantly till onions are soft but not brown.

2. Add flour and stir well.

3. Add milk and chicken bouillon.

4. Let it come to a boil. Turn heat to medium-low and cook for 5 more minutes, stirring occasionally.

5. Add cream style corn and sweet corn kernels.

6. Heat on medium-low for another 5-10 minutes (if using other vegetables, add now).

7. Add salt and pepper to taste and continue to simmer for an additional 5 minutes till heated through.

Chicken and Orzo Soup

Chicken and Orzo Soup

1 cup chopped onion
2 tsp olive oil
4 cloves of garlic, pressed
2 tsp oregano or italian seasoning
8 cups chicken broth
2 cups water
1/2 tsp pepper
1 cup orzo, uncooked
3 cups chopped, cooked chicken
2 cups of chopped zucchini
1/2 cup roasted red peppers, chopped
2 tbsp lemon juice
parmesan cheese

1. Heat oil in large soup pot.

2. Add onion, garlic, and oregano, and saute for about 3 minutes.

3. Add broth, water, and pepper.

4. Bring to a boil and stir in orzo.

5. Cook, stirring occasionally, for about 8 more minutes.

6. Add in chicken, zucchini, and pepper.

7. Return to a boil and cook for about 2 more minutes.

8. Remove from heat and stir in lemon juice.

9. Ladle in to bowls, and top with parmesan cheese.

Chicken Wild Rice Soup

Cold day. . .Hot dinner. . . enough said.

Chicken Wild Rice Soup

1 cup wild rice

1 bag shredded carrots, chopped finely

1 bunch of chopped celery

1 chopped onion

4 minced cloves of garlic

4 cups chicken broth

2 cups cooked, diced, chicken

3/4 cup butter

3/4 cup flour

7 cups milk

4 chicken boullion cubes

salt and pepper

1. Cook first six ingredients and chicken in crock pot for 6 – 8 hours on low.

2. In a large pot, over medium heat, melt butter.

3. Add in the flour and whisk until it's pasty.

4. Slowly pour in the milk and continue mixing.

5. Add in the boullion cubes and continue cooking over medium heat and stirring until bubbly and thickened. This takes quite a while.

6. Add the milk mixture and chicken to the crockpot with the veggies.

7. Stir, and season with additional salt and pepper as needed. (As usual, we toss in a little Franks Red Hot.)

Sweet Hot Chili

Before you read any further, you should know this: If you like your Chili "knock-your-socks-off-hot" then this recipe is not for you. I like a little heat to my chili, but a little sweet to it too. My kids all love this recipe. My husband does too, but he adds a little more heat to his bowl than I like. This recipe is a winter staple in our house. It's hearty, it's healthy, and it's piping hot on those cold winter nights.

Sweet Hot Chili

1 lb ground beef
1 ring of kielbasa sausage
1 chopped onion
1 chopped green pepper
1 chopped red pepper
1 bunch of celery, chopped
1 cup shredded carrots
1 can of dark red kidney beans, drained and rinsed
2 tsp chili powder
2 cloves crushed garlic
1 28oz can of tomato sauce
2 28oz cans of petite diced tomatoes
1 packet of mild chili seasoning
1/2 tsp salt
1/2 tsp pepper
3 Tbsp sugar

1. In a large soup pan, saute ground beef until it's cooked through.

2. Meanwhile, dice up the kielbasa sausage.

3. When beef is browned, add to the pot, the sausage and cook until sausage is slightly browned.

4. Add in the rest of the ingredients. Bring to a boil.

5. Reduce heat, cover, and simmer for about an hour or until veggies are tender.

6. Add more salt, pepper, or sugar to taste.

NOTE: My husband likes to douse his with some Frank's Red Hot.

Kim's White Chicken Chili

Kim's White Chicken Chili

3 cans Great Northern Beans, rinsed and drained
3 cups cubed, cooked chicken
1 jar of Alfredo sauce
2 cups chicken broth
1 or 2 cans of green chilies
1 1/2 cups frozen corn
2 cups shredded cheese, (I used 1 cup cheddar, and 1 cup pepper jack.)
1 cup sour cream
2 Tbsp butter or oil
1 small yellow or red pepper, chopped
1 small onion, chopped
3 cloves of garlic, chopped
1 Tbsp cumin
1 1/2 tsp pepper
3 cups cooked, small pasta
Garnish with: chopped tomato, cilantro, crushed chips, and cheese

1. In a soup pot, melt butter and then saute pepper, and onion.

2. Add in garlic, cumin, and pepper.

3. Next add in Great Norther Beans, corn, green chilies, chicken broth, chicken, and alfredo sauce. Bring to a boil.

4. Simmer until beans are cooked through.

5. Stir in corn, cheese, and sour cream until melted and heated through.

6. Stir in pasta.

7. Serve and garnish!

Creamy Chicken Noodle Soup

I found a recipe online for a Creamy Chicken Noodle Soup. It was made similar to this, but had a few cans of cream of chicken soup and sour cream in it. I wanted to make something a bit more "home-made" than that so this is what I came up with. This soup is thick, creamy, and hearty. I served it when my sister came for dinner. She loved it. . .sent some left overs home with her for her lunch at work the next day. I do have to say, that as the soup sits, it thickens, so you may want to thin it out a bit with more milk if it seems too thick for you.

Creamy Chicken Noodle Soup

1 stick butter
1 to 2 pounds boneless skinless chicken, cooked and cubed
1 large onion (about 1 cup diced)
1 cup shredded carrots
1 cup diced celery
1/2 cup flour
6 cups water
4 cups milk
6 chicken bouillon cubes (or appropriate amount of granules for 6 cups water)
16oz pkg. home style egg noodles, cooked

1. In a large soup pot, melt butter.

2. Add to the butter, onion, carrots, and celery. Saute until crisp/tender.

3. Toss chicken in with the veggies and mix.

4. Sprinkle in the flour, and mix well until all the veggies are coated in the flour/butter paste.

5. Slowly add in the bouillon cubes and water and stir. (Mixture will begin to thicken quite
quickly.)

6. Bring to a boil.

7. Once boiling slowly add in the milk. Stir until heated through.

8. Mix in the noodles and serve.

Loaded Baked Potato Soup

I came across this recipe a few years ago. I don't even remember where I saw it, I just know that when I saw it, it looked delicious! Then when I went from the picture to the recipe, I couldn't believe how easy it was to make! At first glance, the words "Baked Potato" had me thinking this soup would take hours to make. Boy was I wrong! It doesn't get any faster or easier than frozen hashbrowns. After making it many times I changed up the recipe a bit to suit the taste of my family. The original recipe calls for sour cream, but I subbed Top the Tater for the sour cream once and we were hooked. It's a hit for us, and a definite winter weather staple in our dinner menu. I've given this recipe to my mom, who makes it often, and she's given it to my sisters. It's a recipe that everyone will ask for, and no one will believe it takes 30 minutes to make! There's nothing better than a warm bowl of soup on cold winter day, unless it's a warm bowl of soup that you didn't have to spend hours in the kitchen for!

Loaded Baked Potato Soup
5 Weight Watchers Points per Cup of Soup

1 chopped onion
1 2lb bag of frozen hash browns (shredded or cubed, depends on how chunky you'd like your soup.)
6 cups chicken broth (or 6 cups water, 6 chicken bouillion cubes.)
2 cans reduced fat cream of celery soup
1 small container of Light Top the Tater (or two cups of sour cream.)
6 oz of 2% Velveeta cheese, cubed
Top with: Cheese, Sour Cream, Green Onions, Bacon Pieces

1. In a large pot, mix together onion, hash browns, and chicken broth. Bring to a boil. Continue Boiling until potatoes are tender.

2. Reduce heat to low, and add in cream of celery soup, Top the Tater, and Velveeta. Stir until cheese is melted and soup is heated through.

3. Pour into bowls, and top with shredded cheddar, bacon, sour cream, and green onions.

Thick and Creamy, Cheesy Broccoli Soup

Thick and Creamy, Cheesy Broccoli Soup

1 chopped onion
2 10oz bags of frozen, chopped broccoli
1 10oz bag of frozen, chopped cauliflower
1 1/2 cups chicken broth
2 cloves minced garlic
1/2 tsp Franks Red Hot
1/2 tsp pepper
1/2 tsp salt
1 can Campbell's Broccoli Cheddar Soup
1 can Campbell's Cream of Chicken Soup
1 1/2 cup sour cream
6 oz cubed Velveeta cheese

1. In a soup pot, mix together onion, garlic, broccoli, cauliflower, chicken broth, Franks, salt, and pepper.

2. Bring to a boil and boil for about 10 minutes or until veggies are tender.

3. Reduce heat to low, and add in soups, sour cream, and Velveeta.

4. Cover, and let heat through.

HUGE! Pot of Chicken Noodle Soup

I was never a huge chicken noodle soup fan. . .or so I thought. As a kid, it's one of those things that my mom never really made. She made plenty of other soups, and stews, and chili, but never chicken noodle. My husband however, LOVES chicken noodle soup. As a child, his mom made it for him, from scratch, every time he got sick. I guess in marrying him, I took that on as a challenge. What I came up with was this recipe. Super fast, easy, and tasty. Something you can toss together in 30 minutes or less sometimes. He said it beats his mom's hands down!

HUGE! Pot of Chicken Noodle Soup

1 large chopped onion
1 bag of shredded carrots (You can buy this right next to the bags of baby carrots)
1 Bunch of celery, finely chopped
3 cups of cooked, diced chicken (Rotisserie works great, otherwise I like to freeze leftover grilled chicken breasts and use these.)
14 cups of water
14 chicken boullion cubes
3 cloves chopped garlic
Several Tbsp of chopped italian parsley
Salt Pepper
Franks Red Hot
1 Bag of Egg Noodles, whichever kind you like

1. In a large soup pot, pour in water and add in boullion cubes.

2. Toss into that, the onion, carrots, celery, salt and pepper to taste, a few dashes of Franks Red Hot Sauce, and garlic.

3. Bring broth and veggies to a boil.

4. Once soup is boiling, add in the noodles and boil for about 12 to 14 more minutes.

5. Right before removing from heat, add in the parsley.

6. Serve while piping hot!

Bacon Chicken and Corn Chowder

Bacon Chicken and Corn Chowder

1lb bacon, chopped and fried crisp
2 boneless, skinless chicken breasts, cooked and diced
4 Tbsp butter
1 onion, chopped
1 red pepper, chopped
salt and pepper
1/2 cup flour
3 cups chicken broth
2 cups heavy cream
5 cups corn (you can use canned, but I used fresh, cut off the cob.)

1. Melt butter

2. Saute onion and red pepper in butter until tender, but not mushy.

3. Add in flour and mix, coating the onion and pepper.

4. Slowly pour in the chicken broth and heavy cream.

5. Add in corn, bacon, and chicken.

6. Bring to a boil, and then reduce heat and simmer for 20 minutes.