Pasta e Fagioli (Olive Garden Soup)

1 lb ground beef
1 medium onion chopped
1 cup slivered or chopped carrots
1 cup diced celery
1 28 oz can diced tomatoes
1 15 oz can red kidney beans
1 15 oz can great northern beans
3 14 oz cans beef broth
½ tsp oregano
1 ¼ tsp pepper
2 ½ tsp fresh parsley (or 1 tsp dried)
¾ tsp tobassco (don’t leave this out)
26 oz spaghetti sauce (traditional flavored)
1 cup dried pasta shells

Sautee beef in oil. Don’t drain. Add onions, carrots, celery and tomatoes. Simmer 10 minutes and stir occasionally. Drain and rinse beans lightly then add to pot. Add beef broth, seasonings, spaghetti sauce and pasta. Let simmer for 45 minutes while stirring occasionally. This makes a BIG pot of soup. If you double it, you’ll need two big pots. Great with garlic bread!

For lower fat, I substitute ground turkey for beef. I also don’t cook it in oil. Instead I drain the turkey once cooked and add the diced tomatoes next so that the vegetables will have some liquid to cook in (instead of the oil).

Sausage Tortellini Soup

I just found this recipe a few months ago, and it's my new favorite soup recipe!

1 lb mild Italian sausage
1 c. chopped onion
2 cloves garlic
5 c beef broth (bouillon)
1 c water
2 c chopped tomatoes (28 oz can)
1 c sliced carrots
1 1/2 c zucchini (sliced)
1/2 tsp basil
1/2 tsp oregano
1-8oz can tomato sauce
2 c tortellini (8 oz) -I use the cheese tortellini
3 tsp parsley

Remove skin from sausage and cook until brown. Remove sausage from pan and leave drippings. Blend all ingredients, except tortellini, zucchini and sausage. Simmer for 30 minutes. Add reserved ingredients and cook for 30 more minutes.

Minestrone Soup

This is super easy, and similar to taco soup.

1 lb. hamburger browned with onion, salt & pepper
3 cans Campbell's minestrone soup
1 big can pork & beans
3 c. water
2 tbsp worcestershire sauce

Mix and simmer till warm.

White Chili

Some of you may already have this one, but it's great in these winter months.
Even my children who don't especially like chili, really enjoy this one.

3 15 oz cans great northern beans
1 can drained white corn
2-3 C cooked chkn breast pieces (I use 1-2 cans)
1 C. chopped onion
2 cloves minced garlic
1/2 tsp salt
1/2 tsp dried oregano
pepper to taste
3 1/2 C. chkn broth (I do 4 C. water to 3 tsp bouillon)
Top with:
Monterey Jack cheese, shredded
tortilla chips

Combine all ingredients (except chips and cheese) in crock pot. Cook on low heat for 8-10 hrs, or high for 4-5 hrs. Don't forget to serve with the cheese! and Enjoy!

Cream of Chicken Soup

This is my favorite soup. It takes a little time--but is really easy.

4 Chicken Breasts baked, colled and cut into pieces
1 med onion chopped
1 cup carrots chopped
1 cup celery chopped
2 cups potatoes chopped
2 cans of chicken broth (I just cook my chicken in water and us the broth)
Simmer ingredients (except chicken) with a lid for about 20minutes, or until vegetables are cooked.

Then in a seperate pan combine:
3/4cup margarine
2/3 cup flour
Stir together over medium heat for 2-3 minutes, then add:
1 quart warm milk
1/4 tsp pepper
1 tsp. sale
1/2 tsp. sugar

Stir together with wire wisk until thick. Add vegetable mixture (do not drain) to milk and cook till the flour is cooked out. Add chiken last. If it gets too thick, thin with broth or milk.

Cheesy Potato and Corn Chowder

I made this for the Linger Longer, and my family loved it!

INGREDIENTS
2 tablespoons margarine
1 cup chopped onion
2 (14.5 ounce) cans chicken broth
3 cups peeled and cubed potatoes (I didn't bother to peel mine.)
1 (15 ounce) can whole kernel corn

1 (15 ounce) can creamed corn
1 (4 ounce) can diced green chiles
1 (2.5 ounce) package country style gravy mix
2 cups milk
2 cups shredded Mexican-style cheese

DIRECTIONS
In large saucepan, melt margarine over medium high heat. Add onion; cook and stir until tender, about 5 minutes.
Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.

I made ahead of time, threw it all in the crockpot, and let it cook for a few more hours. It would probably be really yummy in a bread bowl!

Split Pea or Lentil Soup

Split Pea or Lentil Soup

1 Packet of split peas or Lentils
1 lb. sliced carrots
1 large onion-chopped
1C fresh parsley - chopped or 1 Tbsp dried parsley
salt & pepper to taste
2-3 bay leaves (good without also)
1 1/2 qts water
1 hambone with honey glaze or 2 Tbsps honey

Place all ingredients together in a crockpot. simmer all day on high setting.

**It may need more water. The flavor is best the next day

I have tried using a ham steak cut up it is still good but tastes a little more hammy than I like. The hambone is really the best way to go. I have only tried it with split peas I have never tried the Lentils.

Tortilla Soup

Hi everyone! Greetings from Albuquerque! I'm so glad I was included on this list. We're settling in and getting adjusted to our new home, but we definitely miss Columbus and all of you. Hope you're all doing great and I hope you enjoy this recipe from the Southwest. ;)

-Emily Golden


This is a really simple one since you just use the Trader Joe's soup base. (I know, sort of cheating, but it's delicious...) Also, I'm not much of a recipe writer, so sorry it's wordy.

3 medium boneless chicken breasts
1 jar Trader Joe's Roasted Corn Tortilla Chowder
8 oz. chicken broth
1 large fresh tomato, chopped or diced
1 1/2 c. super sweet corn (we like the Costco frozen kind)
8-10 oz. black beans, drained and rinsed
3 oz. black olives (optional)

Sour cream
Cheddar or Monterey Jack cheese

Flour tortillas
Butter (spray butter or cooking spray for a low-fat option)
Salt

We typically cook the chicken first, cutting it up and pan frying it fajita-style.
(You can season with Lawry's salt or fajita/taco seasoning).

If your corn is frozen, you'll want to to thaw it first just a little (but not cook it, so it's still crisp).

Then throw everything into a big pot and simmer over medium heat for about 15 minutes.

While the soup is warming, cut the tortillas into strips, put salt and butter on them, and put them on a baking sheet. (If you want to spice them up, you can use a TINY bit of cayenne pepper, paprika, or chili powder, or a combination.

Bake at 375 for 10 minutes, turning them over halfway through.

*Another option if you don't want to make your own tortilla strips: Whole Foods has awesome fresh tortilla chips, including some mild Southwest flavored ones. They're pricey [like $6 bucks a lb. or something ridiculous], but for a special occasion, they're so good.

When the soup's warm enough, just ladle it into your bowl and add a spoonful of sour cream to thicken the soup and top with cheese. Instant fiesta in a bowl!

Chicken Soup with Dumplings

This recipe is from the Lion House. I really love it

1 large yellow onion, diced
1/2 stalk celery, diced
2 carrots, diced
Meat from 1 chicken, cooked and shredded
4-6 c. chicken broth
1 c. fresh cut green beans
1 c. pearl barley
1 tsp. celery salt
1 Tbsp. fresh chopped parsley
2 bay leaves
1 tsp. thyme
Salt
Pepper

In small amount of cooking oil, sweat onion, celery, and carrots. Add remaining ingredients and simmer until barley is tender or vegetable softened. Season to taste with salt and pepper. Add spoon sized balls of dumpling dough (below) and simmer until dumplings rise.

Dumplings:

1 c. milk
1/2 c. butter
1/2 tsp. salt
1/2 tsp. nutmeg
1 c. flour
3 eggs

Bring milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour, stirring until dough leaves sides of pan. Add eggs one at a time, forming a sticky dough.

Chicken and Bows

Really good, easy and kid-friendly!

8 oz bow tie pasta (I used a little more)
1 pound boneless skinless chicken breasts, cut in chunks
1/2 c chopped sweet red pepper
2 Tbsp butter
1 can cream of chicken soup
1 c frozen peas
3/4 c milk
1/2 tsp garlic powder
1/8-1/4 tsp salt
dash of pepper
1/3 c grated Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook chicken and red pepper in butter over medium heat for 5-6 minutes or until chicken juices run clear.
Stir in the soup, peas, milk, garlic powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Stir in Parmesan cheese. Drain pasta; add to chicken mixture and toss to coat.

When I made it, I precooked the chicken, and cut it into pieces, and then added it when I added the soup. We really liked it that way, and it was a little quicker. Enjoy!

Vegetable Beef Soup

Stew Meat cut into chunks
2 cans beef broth
1 can stewed tomatoes
1-2 cans of water
1-2 beef bullion
potatoes
frozen veggies

Brown the meat in stock pan with a little olive oil. Once the meat is browned, add the broth, tomatoes, water and bullion. Bring to a boil and then simmer for a couple of hours. Add the potatoes about 1/2 hour before serving (depending on how big you cut them). Add the veggies about 15 minutes before serving.

Vegetable Cheese Soup

I tried this recipe tonight, and we really liked it. It was super quick and easy. It is easy to lighten up with fat-free soup and cheese, too.

1 medium potato, peeled and diced
1/4 cup each chopped onion, celery and carrot
1 chicken bouillon cube
2-1/2 cups water
1-1/3 cups frozen mixed vegetables
1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
1/2 pound process cheese (Velveeta), cubed

In a large saucepan, combine the potato, onion, celery, carrot, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are almost tender.
Stir in mixed vegetables and chicken soup. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender. Stir in cheese just until melted (do not boil).
Yield: 5 cups