Lasagna Soup (Yum!)

Another recipe winner!  We tried this tonight because we thought it looked good, and we were right.  It looks good, and tastes even better!  I would definitely recommend you try this soon!
This recipe is from A Farm Girl's Dabbles

Ingredients 

(I used some alternative ingredients so I wouldn't have to run to the store, it was still amazing. I included my notes for your reference)

for the soup:
• 2 tsp. olive oil
• 1-1/2 lbs. Italian sausage
• 3 c. chopped onions 
• 4 garlic cloves, minced (I used garlic powder)
• 2 tsp. dried oregano
• 1/2 tsp. crushed red pepper flakes (I omitted this)
• 2 T. tomato paste (I actually used a small can of tomato sauce and cooked it down a little)
• 1 28-oz. can fire roasted diced tomatoes (I used Hy-Vee's petite diced tomatoes in Garlic and olive oil)
• 2 bay leaves (I omitted this)
• 6 c. chicken stock (I used water and bouillon)
• 8 oz. mafalda or fusilli pasta (I used bow tie)
• 1/2 c. finely chopped fresh basil leaves 
• salt and freshly ground black pepper, to taste
for the cheesy yum:
• 8 oz. ricotta
• 1/2 c. grated Parmesan cheese
• 1/4 tsp. salt
• pinch of freshly ground pepper
additional cheesy yum:
• 2 c. shredded mozzarella cheese

Preparation

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. Cook for 1 minute. 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 diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. 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.

Chicken Tortilla Soup

Chicken Tortilla Soup:
1 large onion
2 cloves garlic
1/2 med green pepper
2 T oil
15 oz tomato puree (I use the chili ready tomatoes)
4 c chicken broth (or I substitute water and bouillon)
1 T Jalepenos (I usually omit this because I never have them on hand)
1 t worcherstershire sauce
1 t sugar
1/2 t salt
1 t chili pwdr
1/4 t pepper
1/4 c flour
1 lb chicken (cooked and cubed)
1 c milk
1/4 c sour cream
8 oz Velveeta
3-4 tortillas

1. Saute onion, garlic, gr pepper and oil.

2. Add tomato, chicken broth, jalepenos, worchestershire sauce, sugar, chicken, and other seasonings.  Bring to a boil. 

3. While soup is cooking, but tortillas into small bite size strips and lay on a cookie sheet. Bake for 10 minutes on 350, or until they start to brown and are crispy.  Once finished, put them in a bowl and set them aside. 

4. Mix flour and milk well and slowly add to soup. Stir frequently to avoid scorching.

5. Slowly add the Velveeta. Continue stirring. Once cheese is melted, add sour cream and serve immediately 

with tortilla pieces used as topping for individual servings.

Cheeseburger Chowder (or Taco Soup)

1 pound ground beef, browned and drained
2 cups cubed potatoes
1/2 c chopped celery
1/4 c chopped onions
2 T chopped gr peppers
1 T beef bouillon
2 and 1/2 c milk
3 T flour
1 c shredded cheddar cheese or velveeta
2 T taco seasoning (optional)

Place vegetables into soup pan along with bouillon. Boil until vegetables are Very tender.  Add ground beef.  In separate bowl, mix together milk and flour.  Add to soup and cook until thickens.  Add cheese and stir until melted.  If desired, add taco seasoning.

Cream of ____ Soup

Ever need some cream of chicken or cream of mushroom soup, but didn't have any on hand?  Here's a cheap and easy way to make it yourself!

2 T butter
3 T flour
1/2 c broth (or I use water and boullion)
1/2 c milk
salt and pepper to taste

Melt butter in a sauce pan. Add flour and mix together.  Add milk and broth.  Stir on med heat until thickened.  Salt and Pepper to taste.

Slow Cooker Baked Potato Soup

Slow Cooker Baked Potato Soup Ingredients:

• 5 pounds russet potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
• 1 medium/large yellow onion, diced
• 10 cloves of garlic, minced (if you use jarred, it's a 5 teaspoon equivalent)
• 64 ounces (8 cups) chicken stock or broth
• 16 oz cream cheese, softened (I use low fat)
• 1 tablespoon seasoned salt (I use Aunt Cora's Soulful Seasoning)
• optional garnishes: crumbled bacon, shredded cheese, green onions

Slow Cooker Baked Potato Soup Directions:

1. Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
2. Cook on high for 6 hours or low for 10 hours.
3. Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate).
4. Stir well, top with your choice of garnishes & enjoy!

Yields about 10-12 servings.
Recipe found HERE

TACO SOUP

Recipe From June Schleimer

TACO SOUP

1 pound ground beef, browned (can use turkey or buffalo) 

1 large can kidney beans

2 cans diced tomatoes, with juice

1 can corn

1 package Taco seasoning

Shredded Cheddar Cheese

Taco Chips

Mix all together, including juice from cans, and heat. 

Pour into soup bowls.  Sprinkle with cheese.  Serve with Taco Chips.

Creamy Taco Soup

1 pound of ground beef or 3 cups of cooked diced chicken.  I used 2 chicken breasts.  You can boil your chicken or fry it in the pan.  If using beef drain.  I used chicken.

1/2 - cup of chopped onion

2 - cloves minced garlic  (I only used 1 whole garlic)

1 - tablespoon cumin

1 - teaspoon chili powder

1 - 8 oz cream cheese

2 - 10 oz of tomato's with chili pepper undrained (Could puree these for the non-tomato lovers)

2 - 8 to 10 oz cans of beef or chicken broth

1/2 - cup heavy cream

2 - teaspoons of salt

1 - 10 oz can of corn 

In large pot brown beef or chicken with onion and garlic.

Add all the spices and cook a couple of minutes.  Cut the cream cheese to small hunks and add to pot.  Stir and mash cream cheese until melted.  Add remaining ingredients and stir.

Simmer for 30 to 60 minutes.

Suggested toppings:  corn chips, salsa, sour cream, grated cheese and chopped onions.

Meatball and Tortellini Soup--**New Top Recipe!!**

1 lb meatballs (can buy frozen or make your own with my meatball recipe)
1 qt canned tomatoes (I use the chili ready ones)

4 c water
1 T chili powder (Omit this if you use chili ready tomatoes)
1 t salt
1/2 t pepper
2 cloves garlic
2 t basil
2 t oregano
Vegetables of your choice: I use carrots, celery, onion, and zucchini.  You can also try green beans, corn, or peas.
8 oz tortellini

In a large soup pan, combine tomatoes, water, spices, and vegetables.  Cook until vegetables are tender.  If you are using boxed tortellini, cook as directed in a separate pan, then add to soup.  If using frozen, add to soup directly along with meatballs.  Continue to cook soup until tortellini and meatballs are hot.

Easy Italian Stew

2 Tbsp. Italian Dressing

1 lb.  bulk Italian sausage

2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth

1 pkg.  (16 oz.) frozen stir-fry vegetables (white onions; sliced green, red and yellow peppers)

1 can (15 oz.) cannellini beans, rinsed

1 can  (14-1/2 oz.) Italian-style diced tomatoes, undrained

1 cup elbow macaroni, uncooked

1 cup  Shredded Mozzarella Cheese 

 

HEAT dressing in large saucepan on medium heat. Add sausage; cook 8 to 10 min. or until done, stirring occasionally to break into small pieces.
ADD broth, stir-fry vegetables, beans and tomatoes; bring to boil. Stir in macaroni; simmer on medium heat 8 to 10 min. or until macaroni is tender, stirring occasionally.
TOP with cheese. Serve with RITZ Crackers.
 

Loaded Baked Potato Soup

Loaded Baked Potato Soup:
3 c peeled, cubed potatoes
one small onion (diced)
1 t garlic
3 c chicken broth
2 c milk
1/2 c bacon (cooked and cut into small pieces)
1 c sour cream
1/2 c cheddar cheese
Salt - to taste

Boil potatoes, onion, and garlic in chicken broth for at least 15 minutes, 

or until potatoes are very tender. Slowly add milk to soup.

Add bacon, sour cream and cheddar cheese.  

Salt soup to taste.

Homemade Noodles

2 c flour
3 egg yolks
1 egg
2 t salkt
1/4-1/2 cup water

Put flour in bowl and make a "well" for egg and yolks, and salt.  Mix together.  Add water 1 T at a time until dough forms into a ball.

Turn dough onto a well floured cloth -covered board.  Knead until smooth and eliastic. (10 Minutes)

Let rest 10 minutes.  Divide dough into 4 parts.  Roll dough, 1 part at a time, into a paper thin rectangle, keeping remaining dough covered.  Cut dough into strips.  Place strips on a towel to dry for 2 hours.  When dry, break into smaller pieces if desired.  Cook in salt water 12-15 minutes or until tender.

Great for homemade chicken noodle soup or beef and noodles!

Kitchen Tips-Saving Money and Time

After cutting up celery sticks to have in the fridge, I always end up throwing so much away!  Look at all this that goes to waste!

 But my mother-in-law has taught me not to throw things like that away.  Use them!  So I chop them up into tiny pieces and freeze them!

And when I go to make soup (or stuffing), I just throw it in!  It makes making soup easy and quick!

Chicken and Wild Rice Soup

• 4 cups chicken broth (I use bouillon and water)
• 2 cups water
• 2 cooked, boneless chicken breast halves, shredded
• 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 cup all-purpose flour
• 1/2 cup butter
• 2 cups heavy cream

1. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

Classic Chicken Noodle Soup

Chicken Bouillon, to taste (I actually use flavor packet from chicken Ramen noodles.  It has a good flavor for soup, and I use the left-over noodles for my ramen noodle salad.)
1 chicken breast, cooked and cubed
3 cups egg noodles
1/2 c diced carrots
1/2 c diced celery
1-1/2 T corn starch
1/2 c water
salt and pepper to taste

Boil noodles, celery, and carrots in 4 cups water.  Once noodles are done, add chicken and chicken bouillon. Mix water and cornstarch together well with a wire whisk.  Pour into soup and cook until begins to thicken.  If you like a thicker soup, try adding more cornstarch.

Ham and Potato Soup

• 3 1/2 cups peeled and diced potatoes
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 3/4 cup diced cooked ham
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules
• 1/2 teaspoon salt, or to taste
• 1 teaspoon ground white or black pepper, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk

1. Combine the potatoes, celery, onion, ham, bouillon, salt, pepper and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are very tender, about 15 minutes.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately. 
4. Garnish with Cheese and/or green onion.  Feel free to add anything else you wish to the soup.  Bacon, carrots, or a little cheese make great additions!

Homemade Noodles

2  c flour

3 egg yolks

1 egg

2 t salt

1/4 to 1/2 c water

Put flour in bowl and make "well" for egg, yolks, and salt. Mix together, and add water 1 T at a time until dough forms into a ball.

Turn dough onto well foured cloth covered board.  Knead until smooth and elastic.(10 minutes). Let rest 10 minutes.

Divide dough into 4 parts. Roll dough 1 part at a time into paper thin rectangle (sometimes I like them a little thicker than this). Keep remaining dough covered.  Cut rolled dough into strips.  Separate strips and place them on towel to dry for 2 hours. When dry, break into smaller pieces and cook in chicken broth 12-15 minutes or until tender.  Add these to your favorite chicken noodle soup recipe for a real treat!  Or thicken the broth and serve over mashed potatoes.