Recipe Hunting 101 - Souper Simple Spinach Tortellini Soup

I am all about recipes that require few ingredients and can be finished in under 10 minutes.  Who doesn't like that, right?  Don't get me wrong, I have a lot of fun cooking, but mostly that is on the weekend when I have plenty of time on my hands to get my hands dirty in the kitchen.  During the week, it is much harder for me to find the motivation to spend much time cooking meals for dinner unless I want to eat at 7 or 8 pm at night, so I usually stick to super simple meals and leave the more complex ones for a weekend treat. 

I found this easy soup recipe in my latest Prevention magazine.  I wasn't sure about it because it is crazy easy and there are very few ingredients to it, but I was pleasantly surprised just how satisying it was.  This will most definitely be added to my weekday dinner rotation from now on. 

Souper Simple Spinach Tortellini Soup - recipe modified from Prevention Magazine

Ingredients:
4 cups Chicken Broth
1/2 cup water
salt & pepper to taste
9 oz Cheese Tortellini, frozen
6 oz Baby Spinach
Parmesan Cheese, grated (for garnish)

Directions:
1.  Bring water and chicken broth to boil in a large saucepan.  Add salt and pepper to taste.
2.  Add tortellini and simmer for about 6 minutes, or until pasta is done.  Add spinach, allow to wilt for a minute and remove from heat. 
3. Serve and garnish with some grated parmesan. 

Recipe Hunting 101 - Broccoli Cheddar Soup

Before I get into today's post I want to say that I am so proud my 2010 New Years Resolution was a complete success!  I had a great time searching for tasty recipes, discovering some amazing blogs, and actually making use of my kitchen on a regular basis.  I fully intend to continue my culinary adventure in 2011.  I am having too much fun to stop now.

One of my favorite places to grab a sandwich and soup is at Panera Bread.  There bread is just amazing, and their soup is simply to die for.  My particular favorite is Broccoli Cheddar.  I was craving some the other day and decided I might as well give it a go myself.  My husband and I gobbled this soup right up.  It was super rich and creamy and wonderfully tasty!!!

Broccoli Cheddar Soup - recipe adapted from Mel's Kitchen Cafe

Ingredients:
1/2 small onion, minced
2 cups chicken broth
1/3 cup flour
1/4 cup butter
1/2 tsp black pepper
Salt, to taste
1-1/2 cups shredded cheddar cheese ( I used Kraft's Triple Cheddar)
1/2 cup shredded swiss cheese
2 cups milk (I used whole milk)
2-1/2-3 cups chopped broccoli, steamed

Directions:
1.  Steam the broccoli and set it aside.
2.  In a small saucepan, cook the chicken soup and onion on medium heat for 15-20 minutes until the onions are soft. 
3.  Melt the butter in a medium saucepan under low heat, add flour and pepper and whisk together.  Allow to cook for a 1-2 minutes then add milk.  Increase heat to medium-high and allow mixture to thicken up. 
4. Sitr in chicken broth until thoroughly combined.  Add cheeses and mix well. Add salt to taste, then stir in the broccoli and serve.

Slow Cooker Taco Soup

This weekend it became chilly and I mean really chilly.  We had a high of 57 yesterday and today it is supposed to get to 66 but I am really not sure that's gonna happen.  I actually really love when the weather starts to turn.  It means Fall is here.  It means it is time to dig out your warm sweaters and cute boots.  It means the leaves are going to be changing.  It means Halloween is just around the corner, which is my favorite holiday, and I can start decorating my house in candy corn, pumpkins, ghosts and witches.  It also means a nice, bubbling hot pot of soup would be simply perfect. 

I found a great recipe for Taco Soup on A Year of Slow Cooking.  I modified it down quite a bit, largely because I only have a 5 qt slow cooker and her recipe called for a larger slow cooker. It was sure tasty and totally hit the spot on this chilly, rainy day. 

Slow-Cooker Taco Soup

Ingredients:
1 lb Ground Turkey Breast
I can Red Kidney Beans
1 can Pinto Beans
1 Tbsp Taco Seasoning
1 Tbsp Ranch Dressing Salad Dressing mix (found in a packet)
1 can DicedTomatoes with Chilies
1 cup Chicken Broth
Shredded cheese and sour cream for topping, optional

Directions:
1.  Brown meat, drain and place in the slow cooker.
2.  Add ranch dressing mix and taco seasoning.
3.  Drain and rinse red kidney beans and pinto beans and add to the slow cooker.
4.  Add tomatoes with Chilies, including juice.
5.  Add chicken broth.
6.  Cook on low for 8-10 hours or on high for 4-5 hours, stirring occasionally.

Soup's On!!! Tuscan Pumpkin-White Bean Soup

Today is a great day cause it feels like Fall is here.  Not only is the weather absolutely perfect outside, it also is the season opener football game for the Nebraska CORNHUSKERS!!!  I am simply in heaven. 

I decided since the air is cool and crisp outside, I needed to make soup for lunch.  I have a recipe for soup that I have been holding onto for about a year now.  My Dad actually sent this to me after a family friend, Fran, made this for them on one of her visits.  Both my Mom and Dad loved this dish.  I have been a bit hesitant about it because as much as I absolutely adore pumpkin, I like it sweet.  I was a tad bit worried that a savory pumpkin dish might not taste so hot to mypicky  palate, but I am in a pumpkin-type mood and figured why not give it a try.  The verdict:  it's a good dish, I am glad I tried it out.  I have to tell you I think I still would prefer my pumpkin in a pie! :^) 

Tuscan Pumpkin-White Bean Soup - adapted from recipe by Fran Meuser

Ingredients:
2 Tbsp Olive Oil
1/4 Onion, chopped
Pumpkin, 15 oz can
3 1/2 cups Chicken Broth
Great Northern Beans, 15 oz can
1/2 Tsp Italian Seasoning
1/2 Tsp Sea Salt
1/4 Tsp Black Pepper
 Sausage of your choice, remove casing, dice up and cooked (I used a Chicken Sausage)
1 cup Shredded Parmesan Cheese

Directions:
1.  Add olive oil to a large pot and head on medium-low.  Add onion and cook unitl tender, stirring occasionally. 
2.  Add chicken broth, pumpkin, beans, italian seasonings, salt and pepper to your pot and simmmer for 8 minutes. 
3.  In small batches, add the soup to a blender and process until smooth. Remember the soup is very hot so keep your batches small so you don't get burnt! 
4.  Place the soup in a large bowl and add the cooked sausage.  Stir in the parmesan cheese, reserving a small amount to garnish the top of your soup when you're ready to serve.