RUSTIC ITALIAN TORTELLINI SOUP

MAKES:

6 servings

TOTAL TIME:

Prep: 20 min. Cook: 20 min

INGREDIENTS

• 3/4 pound Italian turkey sausage links, casings removed
• 1 medium onion, chopped
• 6 garlic cloves, minced
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1-3/4 cups water
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 package (9 ounces) refrigerated cheese tortellini
• 1 package (6 ounces) fresh baby spinach, coarsely chopped
• 2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
• 1/4 teaspoon pepper
• Dash crushed red pepper flakes
• Shredded Parmesan cheese, optional

Tips:  substitute chicken for sausage.

Use frozen spinach.

I used hot italian sausage and added half a cup of heavy cream at the end 

Use chicken broth instead of water.

DIRECTIONS

Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil.

Add tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. Serve with cheese if desired.
Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Yield: 6 servings (2 quarts)

NUTRITIONAL FACTS

1-1/3 cups: 203 calories, 8g fat (2g saturated fat), 40mg cholesterol, 878mg sodium, 18g carbohydrate (5g sugars, 3g fiber), 16g protein.

Cheeseburger Soup Recipe

TOTAL TIME: Prep: 45 min. Cook: 10 min.

YIELD:8 servings

Ingredients

• 1/2 pound ground beef
• 4 tablespoons butter, divided
• 3/4 cup chopped onion
• 3/4 cup shredded carrots
• 3/4 cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 1-3/4 pounds (about 4 cups) cubed peeled potatoes
• 3 cups beef broth
• 1/4 cup all-purpose flour
• 1 package (16 ounces) Velveeta process cheese, cubed
• 1-1/2 cups whole milk
• 3/4 teaspoon salt
• 1/4 to 1/2 teaspoon pepper
• 1/4 cup sour cream

Directions

• 1. In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until tender, about 10 minutes. Add potatoes, beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
• 2. Meanwhile, in a small skillet, melt remaining butter. Add flour and milk; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).

Recipe Note

Test Kitchen Tips

Save on prep time by using frozen cubed hash brown potatoes in place of fresh.

To prevent soup from curdling, remove from the heat before adding sour cream.

Go all out! Serve in bread bowls with condiment skewers: Try cocktail onions and mini pickles.

Nutritional Facts

1 cup: 450 calories, 27g fat (15g saturated fat), 100mg cholesterol, 1421mg sodium, 33g carbohydrate (8g sugars, 3g fiber), 19g protein.

© 2017 RDA Enthusiast Brands, LLC

Tortellini Soup

• Prep Time 15 min
• Total Time 60 min
• Servings 0

Ingredients

3 tablespoons butter or margarine

2 garlic cloves, finely chopped

2 medium celery stalks, chopped (1 cup)

1 medium carrot, chopped (1/2 cup)

1 small onion, chopped (1/4 cup)

2 cartons (32 oz each) Progresso™ chicken broth (8 cups)

4 cups water

2 packages (9 oz each) dried cheese-filled tortellini

2 tablespoons chopped fresh parsley

1/2 teaspoon pepper

1 teaspoon freshly grated whole nutmeg 

Freshly grated Parmesan cheese 

 should also have spinach and some type of meat - chicken which you can cook before adding the tortellini, canned chicken, sausage or ground beef. 

also could add can of diced tomatoes for more flavor 

Directions

Directions

• Melt butter in 6-quart Dutch oven over medium-low heat. Cover and cook garlic, celery, carrot and onion in butter 10 minutes, stirring occasionally.
• Stir in broth and water. Heat to boiling; reduce heat. Stir in tortellini. Cover and simmer about 20 minutes, stirring occasionally, until tortellini are tender.
• Stir in parsley, pepper and nutmeg. Cover and simmer 10 minutes. Top each serving with cheese.

Bacon-Cheeseburger Chowder Recipe

The taste of a good bacon cheeseburger is hard to beat until you try this chowder! It's hearty, convenient and family friendly. —Kristin Stone, Little Elm, Texas

TOTAL TIME: Prep: 15 min. Cook: 30 min. YIELD:6 servings

Ingredients

• 1 pound ground beef
• 1 medium onion, chopped
• 1 medium sweet red pepper, chopped
• 1 garlic clove, minced
• 3 tablespoons all-purpose flour
• 2-1/2 cups 2% milk
• 1 pound potatoes (about 2 medium), peeled and chopped
• 1-1/2 cups water
• 1 tablespoon reduced-sodium beef bouillon granules
• 12 ounces process cheese (Velveeta), cubed (about 2-1/4 cups)
• 3 Jones Dairy Farm Dry-Aged Bacon, cooked and crumbled

Directions

• 1. In a 6-qt. stockpot, cook beef, onion and pepper over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Add garlic to beef mixture; cook 1 minute longer. Stir in flour until blended.
• 2. Gradually stir in milk. Add potatoes, water and bouillon; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender.
• 3. Add cheese; stir until melted. Sprinkle servings with bacon. Yield: 6 servings.

Nutritional Facts

1-1/3 cups: 473 calories, 27g fat (14g saturated fat), 115mg cholesterol, 1047mg sodium, 27g carbohydrate (11g sugars, 2g fiber), 30g protein.

© 2016 RDA Enthusiast Brands, LLC

Bacon Potato Corn Chowder

Hearty and packed with bacon flavor, this chowder is the creamy solution to any chilly day. Made with a light cream base, it’s full of potatoes and corn for a satisfying lunch or dinner.

6-8 Servings

15 min Prep Time

1 hr Cook Time

Ingredients

• 1 pound bacon, diced
• 2 medium onions, diced
• 3 stalks celery, diced
• 4 cups good chicken broth
• 4 to 6 potatoes, cubed, boiled, drained, lightly mashed
• 1 - 14 ounce can cream-style corn
• 1 - 14 ounce can whole kernel corn
• 1 - 14 ounce can extra sweet corn niblets
• Salt & pepper to taste
• 2 cups Swiss Premium Dairy Light Cream
• 1/2 stick butter + 1/2 cup flour made into a roux

Directions

1. Sauté bacon until browned and crisp, remove from kettle and save.
2. Add celery and onions, saute until golden.
3. Add broth, corn, potatoes and cream; cover and simmer on low for 15 to 20 minutes, stirring often.
4. Whisk in roux, continue to simmer on low at least 30 minutes more, stirring often.
5. Salt and pepper to taste. Top with reserved bacon.
6. This recipe makes a good base for any kind of chowder — omit corn and substitute 6 cups of your choice ingredient, cooked and chopped.

Cheesy Ham Chowder Recipe

Cheesy Ham Chowder Recipe

TOTAL TIME: Prep: 30 min. Cook: 30 min. YIELD:10 servings

Ingredients

• 10 bacon strips, diced
• 1 large onion, chopped
• 1 cup diced carrots
• 3 tablespoons all-purpose flour
• 3 cups milk
• 1-1/2 cups water
• 2-1/2 cups cubed potatoes
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 2 teaspoons chicken bouillon granules
• Pepper to taste
• 3 cups (12 ounces) shredded cheddar cheese
• 2 cups cubed fully cooked ham

Directions

• 1. In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened.
• 2. Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon. Yield: 10 servings.

Nutritional Facts

1 cup: 418 calories, 28g fat (14g saturated fat), 76mg cholesterol, 1056mg sodium, 21g carbohydrate (8g sugars, 2g fiber), 19g protein.

© 2016 RDA Enthusiast Brands, LLC

Soups for the Crockpot

Soups for the Crockpot

Best Broccoli Soup Recipe

Here's a creamy, comforting soup that beautifully showcases broccoli. It's a delicious way to eat your vegetables. —Carolyn Weinberg, Custer, Montana

TOTAL TIME: Prep: 20 min. Cook: 30 min. YIELD:6-8 servings

Ingredients

• 2 cups water
• 4 cups chopped fresh broccoli (about 1-1/2 pounds)
• 1 cup chopped celery
• 1 cup chopped carrots
• 1/2 cup chopped onion
• 6 tablespoons butter, cubed
• 6 tablespoons all-purpose flour
• 3 cups chicken broth
• 2 cups 2% milk
• 1 tablespoon minced fresh parsley
• 1 teaspoon onion salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt

Directions

• 1. In a Dutch oven, bring water to boil. Add the broccoli, celery and carrots; boil 2-3 minutes or until crisp-tender. Drain; set vegetables aside.
• 2. In the same pot, saute onion in butter until tender. Stir in flour to form a smooth paste. Gradually stir in broth and milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened.
• 3. Stir in reserved vegetables and remaining ingredients. Reduce heat; cook, stirring occasionally, for 15 minutes or until vegetables are tender. Yield: 6-8 servings (2 quarts).

Nutritional Facts

1 serving (1 cup) equals 164 calories, 11 g fat (7 g saturated fat), 31 mg cholesterol, 868 mg sodium, 13 g carbohydrate, 2 g fiber, 5 g protein.

© 2015 RDA Enthusiast Brands, LLC

Tortellini Soup

Holiday Tortellini Soup

Hearty and full of flavor, this Italian-style soup freezes well if you want to make it ahead or have leftovers to save for another day.—Michelle Goggins, Cedarburg, Wisconsin

8 ServingsPrep: 15 min. Cook: 35 min.

Ingredients

• 2 tablespoons olive oil
• 2 ounces pancetta or bacon, finely diced
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 can (49-1/2 ounces) chicken broth
• 2 teaspoons Italian seasoning
• 1 package (9 ounces) refrigerated cheese tortellini
• 1 can (28 ounces) crushed tomatoes in puree
• 8 ounces fresh spinach, rinsed and chopped
• Salt and pepper to taste
• 1 cup freshly shredded Parmesan cheese

Directions

• Heat the oil in a Dutch oven over medium heat. Add pancetta. Cook
• until crisp. Add onion; cook 3-4 minutes or until tender. Add
• garlic; cook 1 minute longer. Add broth and Italian seasoning; bring
• to a boil and simmer for 5 minutes.
• 
  
• Meanwhile, cook tortellini according to package directions; drain.
• Add cooked tortellini to soup mixture. Stir in crushed tomatoes and
• simmer 5 minutes. Add spinach and cook just until wilted. Season
• with salt and pepper. Garnish with Parmesan cheese. Yield: 8
• servings (2-1/2 quarts).
• 
  

Nutritional Facts: 1 cup equals 245 calories,

© Taste of Home 2014

Read more: http://www.tasteofhome.com/recipes/holiday-tortellini-soup#ixzz3Kjw8m3Lz

Beef and Barley Soup

Beef Barley Vegetable Soup

Rated: Submitted By: MARGOC Photo By: Dianne Prep Time: 20 Minutes Cook Time: 5 Hours 30 Minutes Ready In: 5 Hours 50 Minutes Servings: 10

"A chuck roast is cooked with barley and bay leaf in a slow cooker before it is cubed and added to a soup pot of simmering vegetables in a beef broth."

Ingredients:

1 (3 pound) beef chuck roast 1/2 cup barley 1 bay leaf 2 tablespoons oil 3 carrots, chopped 3 stalks celery, chopped 1 onion, chopped 1 (16 ounce) package frozen mixed vegetables

4 cups water 4 cubes beef bouillon cube 1 tablespoon white sugar 1/4 teaspoon ground black pepper 1 (28 ounce) can chopped stewed tomatoes salt to taste ground black pepper to taste

Directions:

1.	In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
2.	Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.

ALL RIGHTS RESERVED © 2014 Allrecipes.com

Printed from Allrecipes.com 2/2/2014

Slow Cooker Ham and Potato Soup

Hash Browns with Ham

Convenient grocery store items like frozen hash browns and a can of chicken soup make this an easy-to-make dish. Both kids and adults love it because it's super tasty and chock full of cheese.—lightningbug, Taste of Home Online Community

8 ServingsPrep: 15 min. Cook: 3-1/4 hours

Ingredients

• 1 package (32 ounces) frozen cubed hash brown potatoes, thawed
• 1 cup cubed fully cooked ham
• 1 small onion, chopped
• 2 cups (8 ounces) shredded cheddar cheese, divided
• 1 can (14-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/2 cup butter, melted
• 1 cup (8 ounces) Daisy Brand® Sour Cream

Directions

• In a 3-qt. slow cooker, combine the potatoes, ham, onion and 1 cup
• cheese. Combine soup and butter; pour over potato mixture. Cover and
• cook on low for 3-4 hours or until potatoes are tender.
• 
  
• Stir in sour cream. Sprinkle with remaining cheese. Cover and cook
• for 15 minutes or until cheese is melted. Yield: 8 servings.

Mexican Meatball Stew

---

Makes: 8 to 10 servings

Prep 10 mins Cook 6 hrs to 7 hrs  (low)

Mexican Meatball Stew

Ingredients

• 2 14 1/2ounce cansMexican-style stewed tomatoes, undrained
• 2 12 ounce packages frozen cooked Italian-style turkey meatballs, thawed (24 total)
• 1 15 ounce canblack beans, rinsed and drained
• 1 14 ounce canseasoned chicken broth with roasted garlic
• 1 10 ounce packagefrozen whole kernel corn, thawed
• Fresh oregano (optional)

Directions

1. In a 4- to 5-quart slow cooker, combine undrained tomatoes, meatballs, drained beans, broth, and corn.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. If desired, garnish each serving with oregano.

Nutrition Facts (Mexican Meatball Stew)

• Servings Per Recipe 8,
• cal. (kcal) 287,
• Fat, total (g) 13,
• chol. (mg) 37,
• sat. fat (g) 6,
• carb. (g) 30,
• Monosaturated fat (g) 0,
• Polyunsaturated fat (g) 0,
• fiber (g) 6,
• sugar (g) 3,
• pro. (g) 16,
• sodium (mg) 1134,
• Percent Daily Values are based on a 2,000 calorie diet

Zuppa Toscana

Zuppa Toscana (yes, the same one from Olive Garden)

1 pound bulk Mild or Hot Italian sausage (I use Hot, always)
1 1/4 teaspoons crushed red pepper flakes (More to taste)
1 large onion, diced
1 tablespoon minced garlic
5 (14 ounce) cans chicken broth
6 potatoes, cut small
1 cup heavy cream (or 1 cup milk + 1-2 TBS. Cornstarch)
1-2 Cups Kale, chopped.

My changes - replace Kale with 1 box of frozen spinach; reduce chicken broth in half; add one chopped red pepper; add 1 tsp basil

Cook the Italian sausage in a stock pot over medium-high heat until crumbled, browned, and no longer pink, 10 to 15 minutes. Drain, rinse (to remove excess oil) and set aside.
Saute the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth into the Dutch oven with onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream, red pepper flakes, and the cooked sausage; heat through. Mix the Kale into the soup 5 minutes before serving.

This soup makes about 4-5 large bowls. It can be made vegetarian if you sub in Vegetarian Sausage Crumbles.

Florida Shrimp Soup

Wonderful soup from the Dixie Crossroads Restaurant in Titusville, FL

---

 

Old Florida Style Shrimp Soup

INGREDIENTS:
6 slices bacon
1/2 cup chopped onion
1 tsp. garlic
1 (1 lb. 12 oz) can tomato
1 green pepper, chopped
1/4 tsp. liquid red pepper
1/2 tsp. black pepper
1 bay leaf
1 carrot, sliced thin
2 med. Celery sticks, sliced
2 med. Potatoes, cubed
2 tsp. salt
1/2 lb. Fresh Small Shrimp

DIRECTIONS:
Fry bacon, drain, and crumble in small pieces. Sauté onion and garlic. Add tomatoes, and add rest of ingredients to onion. Bring to boiling point, reduce heat and simmer 20 minutes. Add shrimp and heat through. Garnish with bacon.

My version:  instead of using the liquid red pepper, I added a can of Rotel with chili peppers.  
3 WW points per serving

Creamy White Chili

Creamy White Chili

I got this wonderful recipe from my sister-in-law, who made a big batch and served a crowd one night. It was a hit. Plus, it's easy and quick, which is helpful since I'm a college student. In all my years of 4-H cooking, I've never had another dish get so many compliments. —Laura Brewer, Lafayette, Indiana

7 ServingsPrep: 10 min. Cook: 40 min.

Ingredients

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 1-1/2 teaspoons garlic powder
• 1 tablespoon canola oil
• 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
• 1 can (14-1/2 ounces) chicken broth
• 2 cans (4 ounces each) chopped green chilies
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 cup (8 ounces) sour cream
• 1/2 cup heavy whipping cream

Directions

• In a large saucepan, saute the chicken, onion and garlic powder in
• oil until chicken is no longer pink. Add the beans, broth, chilies
• and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for
• 30 minutes.
• 
  
• Remove from the heat; stir in sour cream and cream. Yield: 7
• servings.
• 
  

© Taste of Home 2012

Crock Pot Azorean Spiced Beef Stew

Day 309.

I got this stew recipe from my buddy Sean, and it couldn't possibly be any better. I love how I used many of the same staples in this as I do when I make traditional beef stew, but it tastes completely different due to the spices.

Sean used 2 pounds of beef, but I only used one, and stretched it with some potatoes, carrots, and tomatoes.

The Ingredients.

--1 lb beef chuck stew meat
--5-6 cloves of garlic, smashed and chopped
--2 potatoes, chopped in 1 inch chunks
--3 green onions, chopped
--3 cups beef stock
--1 cup baby tomatoes, cut in quarters, or 2 large chopped tomatoes
--1 cup baby carrots
--2 T kosher salt (1 used 1 T, but then added some more to taste near the end of cooking time)
--1/2 T red pepper flakes
--1 tsp all spice
--1 bay leaf
--1 tsp cumin
--2 cinnamon sticks

The Directions.

I used a 6 quart crockpot. Anything over 4 quarts will work just fine.

Put the meat into your crockpot. If you are using frozen meat, it's fine, just know it will take longer to cook and get tender.

Add the broth. Chop up the tomatoes, potatoes (ha, that rhymed!), green onion, and garlic. Throw it in.

Stir in the salt, red pepper, all spice and cumin. Float the bay leaf on top and add 2 cinnamon sticks.

Cover and cook on low for 8-10 hours, or on high for about 6. Stew tastes better the longer and slower you cook it.

Jan's adaptation:
1 pound beef cubes
3 potatoes cubed
2 red peppers in large chunks
1 large onion in chunks
1 can fire roasted tomatoes
1 can beef broth
2 cups water
3 beef boullion packets
1/2 tsp cinnamon
2 bay leaves
1/2 tsp cumin
1/2 tsp red pepper flakes
Place all ingredients in crock pot.  Cook on low for at least 10 hours.
 

Crock Pot Turkey White Bean Pumpkin Chili

http://www.skinnytaste.com/2011/10/crockpot-turkey-white-bean-pumpkin.html

A perfect fall chili made with pumpkin puree, ground turkey, white beans, green chili and spices. Top this with chopped fresh cilantro, scallions, jalapeños, light sour cream, and/or reduced fat cheddar and serve it with baked chips on the side for a wonderful lunch or dinner.

I am so happy to share this one with you!!! Not all my crock pot experiments get me excited, but when they do they wind up here on Skinnytaste. The pumpkin is not sweet at all, in fact, if you don't mention it, no one would even know it's there but it does add beautiful color to the chili and for picky eaters, a great way to sneak in vegetables.
This is pretty mild as far as heat goes, if you want more kick use chipotle chili powder in place of the chili powder and use it according to your taste. Leftovers can be frozen, enjoy!

Crock Pot Turkey White Bean Pumpkin Chili
Gina's Weight Watcher Recipes
Servings:

9 •

Serving Size:

1 cup •

Old Points:

3 pts •

Points+:

5 pts

Calories:

182.6 •

Fat:

2.3 g •

Protein:

23.3 g •

Carb:

10.9 g •

Fiber:

8.8 g • Sugar: 2.1

Sodium:

429.8 (without salt)

Ingredients:

• cooking spray (I use my misto)
• 2 lb 99% lean ground turkey
• 1/2 tsp olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 tsp chili powder, to taste
• 2 bay leaves
• 2 tsp cumin
• 1 tsp oregano
• 2 (15 oz cans) of white northern or navy beans, rinsed and drained
• 15 oz can pumpkin puree (not pumpkin pie filling)
• 4.5 oz canned chopped green chile
• 2 cups low sodium, fat free chicken broth
• fat free sour cream for topping (optional)
• chopped cilantro and chives for topping (optional)
• salt and pepper to taste

Directions:

Heat

a large heavy saute pan over high heat and lightly

spray

with oil.

Add

meat and cook, breaking it up until white, about 5 minutes

.  Add

to crock pot.

Add

oil to the saute pan, then onions, garlic,

sauté

about 3 - 4 minutes;

add

cumin and

sauté

another minute.

Add

to crock pot.

Add

beans, pumpkin puree, green chilis, broth, chili powder, oregano, and bay leaves.

Cover

and

cook

on high for 4 hours or low for 8 hours.

Remove

bay leaves and

adjust

seasoning to taste before serving. Enjoy!

Italian Pasta and Bean Soup with Sausage

Weight Watchers Recipe

Ratings (160)

5PointsPlus Value

Prep time:  12 min

Cook time:  15 min

Serves: 9

Packed with beans, sausage and spaghetti, this soup delivers a big hearty taste. Top with minced pickled peppers for extra flavor.

Ingredients   31 oz canned white beans, small variety, drained and rinsed    2 spray(s) cooking spray    1 tsp olive oil    1/8 oz fresh sage, about 3 to 4 medium leaves, finely chopped    2 clove(s) (medium) garlic clove(s), minced    1/2 pound(s) cooked chicken sausage(s), Italian-style, cut into bite-size pieces      28 oz canned crushed tomatoes, with puree    1 Tbsp canned tomato paste, or to taste    2 1/2 cup(s) water    3 cup(s) canned chicken broth    1 tsp table salt, or to taste    1/4 tsp red pepper flakes, or to taste      3 oz uncooked whole-wheat spaghetti, broken into small pieces    Instructions Puree half of beans in a blender; set aside. Coat bottom of a large soup pot with cooking spray. Add oil; heat over medium heat. Add sage and garlic; cook, stirring constantly, until fragrant, about 1 minute. Add sausage; cook, stirring frequently, until sausage starts to brown, about 2 to 3 minutes. Add pureed beans, whole beans, crushed tomatoes, tomato paste, water, broth, salt and pepper to pot. Bring soup to a boil; stir in spaghetti. Continue cooking soup according to time specified by pasta manufacturer. Season to taste with salt and red pepper flakes. Yields about 1 1/2 cups per serving.

Lentil Soup

homemade lentil soup, which isn’t really a recipe but goes like this”
2 cups dry red lentils (rinsed)
2 cans chopped tomatoes (can be seasoned or not…include all liquid)
4 cloves chopped fresh garlic
1 chopped onion (red onion is nice and sweet)
2 tsp chicken base concentrate
2 cups leftover finely diced ham, chicken, cooked beef, cooked ground beef (change to beef base if using beef)
4 chopped peeled carrots
2-3 stalks chopped celery
1 cup diced red/yellow peppers (you could use green peppers too if that’s all you have handy)
2 cups thinly sliced spinach leaves
2 tsp dried parsley
1 tsp black pepper
1 tsp sea salt
2 cups water
cook on high for 6 hrs or until lentils and veggies are done to your liking. If you like your lentil soup creamier, take out about 2-3 cups and puree in your blender or with a stick mixer and return to the pot.add 1/4 c balsamic vinegar or let individuals add balsamic vinegar to taste. top with fresh plain yogurt or sour cream. i like to add a tsp of curry powder towards the end too, but i like curry in almost everything. serve with fresh whole grain bread or rolls and a green salad.

From Ravelry Crockpot Message Boards

Zesty Broccoli Soup

by Winner's Circle, from Weight Watchers Publishing Group Course: soups PointsPlus™ Value:    4 Servings:  6 Preparation Time:  8 min Cooking Time:  30 min Level of Difficulty:  Easy This soup wonderful hot or cold. To save on prep time, you can use two (10-ounce) packages of frozen chopped broccoli instead of the fresh broccoli. Ingredients   6 cup(s) reduced-sodium chicken broth      1 1/4 pound(s) broccoli, crowns, cut into florets (6 cups)      3 large uncooked potato(es), all-purpose variety (about 1 pound), peeled and cubed      1 medium onion(s), chopped      1 stalk(s) celery, chopped (medium)    1/2 tsp table salt      1 cup(s) fat-free skim milk    1/8 tsp hot pepper sauce, 2 drops    Instructions Bring the broth to a boil over medium-high heat in a large saucepan. Add the broccoli, potatoes, onion, celery, and salt; return to a boil. Reduce the heat and simmer, partially covered, until the vegetables are soft enough to mash, about 25 minutes. Remove the pan from the heat and let the mixture cool slightly. Transfer the mixture in batches to a food processor or blender and puree. (I used my immersion blender.)  Return the soup to the pan. Stir in the milk, and hot pepper sauce, then return to a simmer. Yields generous 1 1⁄2 cups per serving.  My note: soup is very thin but tastes good.  Use less broth or more broccoli next time for thicker soup.