Tuesday, January 31, 2012

Lasagna Soup

for the soup:
2 tsp. olive oil (optional - the sausage has quite a bit of oil)
1-1/2 lbs. Italian sausage (**or regular sausage for a milder taste)
3 c. chopped onions (I used 2 sm/md)
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes (**this makes it really hot)
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste
2 T. tomato paste
for the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper
2 c. shredded mozzarella cheese
Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes (you may want to add the red pepper flakes later or on an individual basis since they make the soup really hot). Cook for 1 minute.
Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.
While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.
Servings: 8-10

Monday, August 8, 2011

Broccoli Cheese Soup

1/2 pound broccoli
2 cups boiling water
1/2 tsp. salt
2-3 Tbs. minced onion
1 Tbs. flour
1/2 cube butter
1 quart milk
1 can evaporated milk
salt & pepper
3 cups grated cheese (use expensive cheese)

Boil broccoli in water. Saute onions in butter until onions are clear. Add flour and cook for 4-5 minutes to take flour taste out. Scrape into cooked vegetables. Stir in milk. Add grated cheese. Heat until just hot, do not boil.

Friday, March 7, 2008

Creamy Chicken Tortellini Soup

4 cups water
49.5 oz chicken broth
4 c. cooked/cubed chicken
2 cans cream chicken soup
1 ½ cups chopped onion
3 cloves minced garlic
¾ tsp. basil
¾ tsp. oregano
1 – 16 oz. pkg. broccoli, cauliflower, carrots
8 oz. dry cheese tortellini
¾ c. grated parmesan

In a large saucepan, combine water, chicken broth, chicken, cream of chicken soup, onion, garlic, basil and oregano. Cover and bring to a boil. Reduce heat to low. Add vegetables and tortellini. Cover and simmer 20 minutes. Top with cheese.

French Onion Soup

1 ½ lb. thinly sliced onions (or about 5 cups)
3 Tbs. butter
1 Tbs. oil
1 tsp. salt
¼ tsp. sugar
3 Tbs. flour
2 Qt. beef broth
½ cup dry white wine
Salt & Pepper

Cook the onions slowly in the butter and oil, in covered saucepan for 15 minutes. Uncover, raise the heat and stir in the salt and sugar. Cook for 30-40 minutes sturring frequently until the onions have turned an even, deep golden brown. Sprinkle in the flour and stir for 3 minutes. Turn off heat and blend in boiling broth. Add the wine and season to taste. Simmer partially covered for 30-40 minutes or more.

Creamy White Chili

1 lb. boneless chicken
1 med. Onion, chopped
2 cloves garlic, minced
1 Tbs. olive oil
2 cans great northern beans
1 can chicken broth
2 cans green chilies, chopped
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
½ tsp. pepper
¼ tsp. cayenne pepper
1 c. sour cream
½ c. whipping cream

In a large pan, sauté diced up chicken, onion and garlic in oil until chicken is no longer pink. (Or boil chicken in water with onion and then dice up). Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat, simmer uncovered for 30 minutes. Remove from heat; stir in sour cream and whipping cream. Serve immediately.

Sheila's Chicken Tortilla Soup

6 chicken breasts
4 c. chicken broth
15 oz. canned white corn
15 oz. diced tomatoes
2-3 Tbs. chili powder
Monterey Jack cheese
Diced avocado
Tortilla chips
Fresh limes

Boil chicken and save broth. Remove chicken and dice. Add broth, corn, tomatoes, chili powder. Simmer. In bowl, put in diced avocados and crushed chips. Sprinkle with grated jack cheese, and squeeze in a fresh lime wedge.

Hamburger Soup

1 lb. lean ground beef
1 can beef broth
1 big can tomato juice
3 stalks celery – diced
4 carrots – diced
Celery tops – diced
2 Tbs. parsley
¼ - ½ tsp. thyme
4 potatoes – diced
Salt & pepper to taste

Brown ground beef. Add other ingredients.
Simmer for 1-½ hours.

Taco Soup

1 lb. ground beef
1 pkg. ranch dressing mix
1 sm. can diced green chilies
2 cans Ro-tel tomatoes - Milder
1 can Zesty Chile Beans
1 can black beans
1 can pinto beans
1 can any other beans (optional)

Sour Cream
Tortilla chips

Brown hamburger and rinse/drain. Add back to large pot. Cover beef with ranch mix. Pour in all other ingredients and stir. Let simmer until tasty! Serve with garnishes, and crunched up chips.

Rice Soup

6 oz. white or wild rice
5 cup chicken broth
1 can cream chicken soup
2 grated carrots
2 Tbs. chopped onions
1 head chopped broccoli
8 oz. cream cheese

In broth, cook onions, carrots and broccoli until tender. Add rice until tender. Add soup and cream cheese and cook until melted.

Chicken Soup

4 chicken breasts with skin/bones
4 diced carrots
½ cup diced celery
1 med. chopped onion
Noodles or Dumplings (Bisquick box)
Optional – scoop of sour cream

Boil chicken in water with onion and bay leaf for 1 hour. Remove chicken from bones and dice. Save broth for soup base. Add more water. Cook vegetables and noodles in soup. Add chicken. Taste for flavor – add chicken bouillon little at a time for more flavor. Optional – stir in sour cream just before serving.

All Day Beef Stew

1-2 lbs. cubed beef
4-6 potatoes – diced
4-6 carrots – diced
2 stalks celery – diced
2 bay leaves
2 cups water
1 can cream celery soup
1 can cream mushroom soup
1 can golden mushroom soup
1 can tomato soup
½ pkg. dry onion soup mix

Brown cubes of beef. Place all ingredients in a large crock-pot and mix together. Cook 8 hours on low setting.

Chicken Chowder

2 chicken breasts – diced
1 can cream celery soup
1 can cream mush. Soup
5 pcs. Bacon
1 cup frozen corn
½ can French green beans
½ jar bottled tomatoes
¼ cup chopped onion
1/8 tsp. thyme
2 cups milk

Boil chicken until tender. Fry bacon and pour off all but 2 Tbs. of the oil. Add onions and fry until clear. Add soups and milk. Drain green beans and tomatoes. Add to soup, and add spices and chicken. Heat through, but do not boil.

Gable House Zucchini Bisque

½ lb. onions (2 med.)
2 Tbs. butter
1-½ lbs. Zucchini squash
3 cups chicken broth
½ cup Half & Half
1/8 tsp. pepper
1/8 tsp. nutmeg
1/8 tsp. salt
Pinch of cayenne pepper
Grated cheddar cheese

Slice zucchini and boil in chicken broth. Sauté onions in butter and pour into chicken broth. Blend zucchini and onion mixture in blender on high until completely smooth. Add balance of ingredients and heat through. Do not boil or half & half will curdle. Serve and garnish with cheese.


3 pkg. ham hock
1 onion – chopped
1 sm. pkg. carrots
6-8 potatoes
1 cup rice
1 sm. Carton whip cream
1 bunch parsley – chopped
1 bunch green onions – chopped

Simmer ham hock with onion covered in water for 3-4 hours. Take out ham hock and pick off the bones. Add vegetables and rice to broth and boil until tender. Add green onions & parsley toward the end. Right before serving add whipping cream and warm through. Do not boil after cream is added. Season as needed.