Tortellini Soup

There are so many varieties of soup that I could have it every day, for months,  and not have to worry about eating the same one twice.  Doesn't that sound like a dream?

I got this recipe from my sister many years ago.  It's a rich and hearty soup, full of flavor and very filling.  It doesn't take long to make, and most of the ingredients are things you'll already have in your kitchen.

Here's what you'll need:
1 TBSP olive oil
1 pound sausage
1 small onion, finely chopped
2 carrots, diced
3-4 cloves garlic, minced
1 lg. can crushed tomatoes
1 quart chicken broth
1 TBSP basil
1 tsp salt
1/2 tsp pepper
1 head broccoli, divided into florets (or 1 small bag frozen broccoli)
1 pkg. frozen cheese tortellini
1/2 c Parmesan, plus more to serve

Heat olive oil in a large pot over medium heat.

You have many sausage options when you're at the grocery store.  You can use either sweet or hot Italian sausage to add more flavor and/or heat.  I use mild breakfast sausage.  I just like how it tastes, and I don't have to remove it from the casings.

Add the sausage and onion to the oil.  Break up the sausage as it browns.

Add the carrots and garlic; continue cooking until the sausage is completely browned and the carrots begin to soften slightly.

Add the crushed tomatoes, basil, salt and pepper to the pot.  Stir well.

Add the chicken broth and bring to a boil.  Add the broccoli and cook til it begins to soften.

Add the frozen tortellini.  Return to a boil and cook 3-5 minutes, until they float to the top.

Stir in the half-cup of Parmesan cheese and it's ready to serve.

Serve with crusty bread and additional Parmesan cheese.  Serves 6-8.  It will stay fresh in the fridge for 3-5 days, and the flavor intensifies as it gets better acquainted.  It also freezes well.

Enjoy!

Chicken Corn Chowder

Nothing beats a thick, creamy chowder on a blustery day.  This chicken and corn version is pretty quick, and really delicious.  You can even make the stock ahead of time and freeze it, which will speed up the prep even more.

Here's what you'll need:
2 chicken breasts, on the bone
3 carrots, quartered
1 onion, quartered
3 celery ribs, quartered
2 cloves garlic, chopped
3 sprigs fresh thyme
1 bay leaf
8 c water
1 tsp salt
1/2 tsp pepper
3 large potatoes, diced
1 bag frozen corn
1/2 c flour
1/3 - 1/2 c water
1/2 c half & half
salt and pepper, to taste

In a large pot, combine the chicken, carrots, onion, celery, garlic, thyme, bay leaf, water, salt and pepper.

Bring to a boil.  Reduce to simmer and cook until the chicken is cooked through, about 30-40 minutes.

Transfer chicken to a plate.  Pour the broth through a colander put over a bowl.  This will separate the vegetables and aromatics from the broth, while keeping the broth.

Return the broth to the pot.  Add enough water to measure 8 cups.

Add the potatoes and cook 5 minutes.

Add the corn.  Return to boil, then cook until potatoes are tender.

In a small bowl combine the flour with enough water to make a smooth slurry.

Stir the slurry into the soup, stirring well so that it thickens the sauce without forming little dough balls.
Add the half & half.

Heat through. Adjust the seasonings with salt and pepper.  Serves 6.

Enjoy!

Cheesy Broccoli Soup

I love soup!  Not the condensed, add water-type that comes in a can, but the ones made in your kitchen with your love and favorite ingredients.

With the chill increasing in the air, I find myself making soups, stews, chilies and chowders more frequently. This broccoli soup was an easy way for me to get extra vegetables into my kids when they were younger.  It's smooth, creamy texture and cheesy goodness make it hit with them as adults, too.

Here's what you'll need:
1 head broccoli, in small florets
1/2 head cauliflower, in small florets
4 carrots, in 1-inch chunks
2 ribs celery, in 1-inch chunks
1 onion, chopped
3 potatoes, peeled and chunked
1 tsp minced garlic
1 tsp salt
1/2 tsp pepper
1 qt chicken broth or water
1 lb Velveeta
1/4 c half-n-half

Place the vegetables in a large pot, making sure the potatoes and carrots are on the bottom.  They take longer to cook, so this helps ensure all the vegetables are cooked at the same time.

Add salt, pepper and water.  Cover and bring to a boil.  Reduce heat and simmer til potatoes and carrots are fork-tender, about 10 minutes.  Remove from heat and cool slightly.

When my kids were little, they didn't like to see the chunks of vegetables, so I pureed it in the blender.  Now, I only puree about half so it's still creamy, but also has texture.  After the vegetables have cooled a little bit, process them in small batches in a blender or food processor.

Only fill the blender about half full.  Otherwise the steam from the broth may cause the lid to pop off.  Pulse until you've reached your desired texture.

Return to the pot and continue until all (or half) is blended.

Return to boil over medium heat, stirring frequently.  Chop Velveeta into cubes.

Add cheese to soup and stir until melted.  Turn off heat.  Taste; adjust salt and pepper to taste.
Just before serving, stir in half-n-half.

This makes a LARGE pot.  Fortunately, it freezes well.

Enjoy!