Crockpot Tortellini and Sausage Soup

Ingredients

• 1 lb Italian sausage (browned & drained)
• 2 (15oz) cans Italian diced tomatoes
• 4 cups vegetable or chicken broth (32oz container)
• 8 ounces cream cheese (cubed)
• 1 (20oz) bag of frozen cheese tortellini
• 3-4 cups fresh spinach

Instructions

1. Add the browned, chopped and drained sausage, broth, both cans of diced tomatoes and cubed cream cheese to your slow cooker. Give it a good stir and cook on LOW for about 4 hours or until the cream cheese has completely disolved.

2. Stir in the spinach and frozen tortellini and cook for an additional 30 minutes or until the pasta is done to your liking.

3. Serve immediately and store any leftovers in the fridge for up to 3 days.

Recipe Notes

• The tortellini will continue to cook if it's left in the crockpot to warm, so it's best served right away with any remaining stored in the fridge for later.
• You can also use the refrigerated tortellini, just keep in mind that it may cook a little bit faster.
• Feel free to add anything else to the soup that you'd like. You can add a little minced garlic to the sausage while it's browning if you have it on hand. You can also add cayenne or red pepper if you like it spicy.

Instant Pot White Chicken Chili

 This comes from Six Sisters Stuff.  They have the best recipes!

Ingredients

• 1 Tablespoon olive oil
• 1 ½ pounds boneless, skinless chicken breasts cut into bite-sized pieces
• 1 onion diced
• 1 ½ teaspoons garlic powder
• 30 ounces canned white beans rinsed and drained; Great Northern beans or Canellini beans work great
• 2 cups chicken broth
• 8 ounces canned diced green chilies
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• ½ teaspoon ground black pepper
• pinch cayenne pepper
• 1 cup sour cream
• ½ cup whipping cream
• 15 ounces canned corn optional, drained

Instructions

• Press the SAUTE button. Add olive oil to hot pot. Add in chicken, onion and garlic powder and cook for 4-5 minutes or until onions are translucent and the chicken starts to brown (we aren't fully cooking the chicken, just browning the edges).
• Stir in beans, broth, chilies and seasonings (also add corn, if using). Place the lid on the top of the Instant Pot. Move the valve to SEALING (not venting).
• Press the MANUAL (or PRESSURE COOK) button and set timer for 7 minutes.
• When the timer is finished, move the valve to VENTING and do a QUICK RELEASE with the pressure (you can also let this do a natural release for a few minutes if you want).
• Remove the lid and stir the contents of the pot. Press CANCEL to turn the "KEEP WARM" feature off.
• Stir in sour cream and whipping cream, mix well. Scoop into bowls and serve.

Notes

You don’t have to use corn, but it does make this more hearty.

If you want a thicker chili, only add 1 cup of chicken broth instead of 2.

White Chicken Chili (in the Instant pot)

 I got this from Six Sisters Stuff Instagram feed...they don't have this recipe on their website.

INGREDIENTS:

2 cups shredded chicken

2 cups chicken broth

2 can Great Northern beans rinsed and drained

1 jar salsa verde (about 2 cups)

2 tsp cumin

INSTANT POT: pressure cook for 5 minutes

--OR--

SLOW COOKER: cook 3-4 hours on low

Zuppa Toscana Instant Pot Soup

Niels made this soup one day and it was to die for! We have made it without bacon and it still tastes great, so I skip that.

Ingredients:

• 3 strips of thick cut smoky bacon, chopped
• 2 lbs ground hot italian sausage (I typically buy 1 mild and 1 hot)
• 1 large onion, chopped
• 1 tsp Oregano
• 5 cloves of garlic
• 4-6 medium potatoes, halved and sliced ¼ inch thick
• 6 cups chicken broth
• 1 bunch of kale, chopped with rib removed
• 1 ½ cups heavy cream

Steps:

1. Turn the Instant Pot to Sauté mode and add the chopped bacon. Cook, stirring occasionally until the bacon renders out most of its fat. Remove and set aside. I'm too lazy for this step... haha
2. Add the sausage to the Instant Pot and brown it, stirring a few times. 
3. Spoon out all but 2 tsp of the fat (just enough to cook the onions).
4. Add the onions and oregano.
5. When the onions start to look translucent, add the garlic and stir.
6. Pour in the broth, stirring, and make sure you scrape the bottom of the Instant Pot well.
7. Add the potatoes and add the bacon back in. (make sure you're not over the max fill line in your  Instant Pot)
8. Cancel Sauté mode. Close the lid, set the steam release knob to Seal.
9. Set Manual/Pressure Cook for 5 minutes.
10. After cooking cycle ends, allow a 10 minute natural pressure release.
11. Do a controlled Quick Release and open lid when pressure is released.
12. Add in the kale and stir well. Cover and let heat through for 5 minutes to soften the kale.
13. Stir in the heavy cream.
14. ENJOY!

Creamy Chicken Noodle Soup

Now that it's Fall time...its a great time for soup! 

Ingredients:

5 cups water
3 chicken breasts
1 TBS chicken bouillon
2 cups chopped carrots
2 cups chopped celery
2 cans cream of chicken
1 cup evaporated milk
1/2 cup chopped onion
2 teaspoons salt
1/4 teaspoon pepper
3 cups dry egg noodles

To thicken:
1/4 cup flour
1/4 cup cold water

Bring water to a boil in large pot.  Add chicken, bouillon or base and stir until dissolved.  Cover and cook for 20 to 30 minutes until chicken is no longer pink in center.  (I skip this step and just use about 2 cups cooked and cubed chicken breasts.  Remove chicken and cut in small pieces.  Return to broth and add carrots, celery and onion.  Cover and cook until tender.  Add noodles and cook for 10 minutes or until noodles are tender.  Mix cream of chicken soup, evaporated milk and spices together and add to vegetables.  Stir in chicken.  Whisk flour and cold water together stirring until smooth.  Stir flour mixture into soup and cook until thickened. 

Slow Cooker 8-Can Taco Soup

I like this version of taco soup.  I think the enchilada sauce and cream of chicken soup make it yummy!  You can find the link to the recipe HERE

Ingredients

• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes, drained
• 1 (15 oz) can sweet corn, drained
• 1 (12.5 oz) can chicken breast, drained
• 1 (10.75 oz) can cream of chicken soup
• 1 (10 oz) can green enchilada sauce
• 1 (14 oz) can chicken broth
• 1 (1 oz) packet taco seasoning

Instructions

1. Spray slow cooker with non-stick cooking spray.
2. Dump all the ingredients into slow cooker and stir together.
3. Cook on low heat for 2-3 hours.
4. Serve with shredded cheese and tortilla chips.

Notes

To make this a quick and easy freezer meal, pour all ingredients into a resealable gallon-sized freezer bag. Lay bag flat in the freezer. When ready to use, remove bag from the freezer and place in the fridge and let it thaw for 24 hours. Spray slow cooker with non-stick cooking spray. Dump all the ingredients from the bag into slow cooker and stir together. Cook on low heat for 2-3 hours. Serve with shredded cheese and tortilla chips. Makes 6 servings.

Chicken Zoodle Soup

I have tweaked my favorite chicken noodle soup with added spirilized zucchini noodles.  It tastes just as delicious and it adds more veggies!

12 cups chicken broth
1 1/2 Tb salt
1 tsp poultry seasoning
1 large onion, chopped
4 stalks celery, chopped
4 large carrots, chopped

1/3 cup cornstarch
1/4 cup water

Cooked chicken meat, I used a rotisserie chicken
3-4 medium zucchini, spirilized into noodles

1.  In a large pot, combine broth, salt, onion, poultry seasoning, celery, carrots.  Bring to boil, then simmer 15 minutes.

2.  In a small bowl, combine cornstarch and water until cornstarch is completely dissolved.  Gradually add to soup, stirring constantly.  Stir in chicken and raw zucchini noodles.  Heat through 5 minutes and serve.

This recipe will serve my whole family.

Roasted Red Pepper Bisque

I got this recipe from a friend.  It is absolutely wonderful.  The original recipe can be found here, I just made a slight variation by omitting the 1/4 cup of dry white wine,  using more sour cream, and topping with seasoned croutons.

I learned that roasted red peppers freeze wonderfully, making this an easy go-to soup (more like a bisque)!

Ingredients:

• 4 large red bell peppers, roasted seeds removed
• 1 tsp olive oil
• 1 onion, chopped
• 1 carrot, peeled and chopped
• 2 garlic cloves, chopped
• 1 tsp herbs de provence (look below for mix recipe)
• 1/4 cup fresh parsley, chopped or 2 T. dried parsely
• 3 cups fat free chicken broth (or vegetable stock)
• 1 medium russet potato, peeled and chopped
• 1 tsp. sea salt
• 1/4 tsp. freshly ground black pepper
• 1/2 cup sour cream
• 3 T. fresh basil (I am waiting for fresh herbs from the garden)
• 2 T. agave syrup or 1 1/2 T. sugar
• 1/4 cup Parmigiano Reggiano cheese
• seasoned croutons, optional

Directions: 

Roast the red peppers (great how-to link here at Tori Avey).  I roasted mine on the my gas top stove and it worked okay.  But next time I am going to use the oven to broil them.  

Cover the bowl with a lid or a dish to make it airtight to build up steam. Let the peppers rest in the bowl for 10 minutes. Uncover, remove from the bowl and the skin will slide off easily. Cut the pepper in half to core and remove seeds.

Heat 1 tsp of oil in a large heavy pot over medium-high heat. Add the onions, carrots, garlic, and herbs and saute until the onions are translucent, about 5 minutes. Add the broth, roasted bell peppers, potato. Bring to a simmer over high heat .Decrease the heat to medium-low and cover, simmer until the potatoes are very tender, stirring occasionally, about 30 minutes.

With an immersion hand blender, puree the soup in the pot with the sour cream until it is smooth. Season with salt and pepper to taste. Add the grated parmesan and ladle into bowls.

• Serve soup with grilled cheese sourdough sandwiches!  Yum.
• 
  
• Herbs de Provence Mix
• 2 tablespoons dried thyme
• 2 tablespoons dried savory (I haven't looked for this yet)
• 2 tablespoon dried oregano
• 2 tablespoons dried rosemary
• 2 tablespoons dried marjoram or 1 TB. dried oregano
• 2 tablespoons dried basil
• 1 tablespoon dried lavender flowers (optional)

Mix in a bowl and store in an airtight container.  This recipe could easily be cut in half.  I just combined a few different recipes I found on-line.  I just made a mix with the herbs that I could find in my cupboard.  Just do your best, it will still taste wonderful!

Slow Cooker Nacho Chicken Soup

I just received this new cookbook, Soup's On as a belated Christmas gift (thanks Mom).  I have tried this soup and thought it was very delicious.  I doubled the recipe and used only half of the green chiles.  I didn't have sour cream on hand, so I threw in 8 oz. of cream cheese!

Slow Cooker Nacho Chicken Soup

1½ lbs. boneless chicken breasts or thighs
2 (14 oz.) cans chicken broth 
2 (7 oz.) cans diced green chiles
(substitute 1 can with jalapeños)
1 pkg taco seasoning
1 can condensed cream of chicken soup
1 can black beans, drained & rinsed
1 can corn, drained
1 cup sour cream 
½ cup chopped fresh cilantro, divided
2 cups crushed nacho-flavored chips (Nacho Doritos)


1. Place about a 1/2 pound of boneless chicken breast or thighs, in the pot. 
2. Add broth, chiles, a package of taco seasoning, and cream of chicken soup.
3. Cook on high 3-4 hours, or on low 6-8 hours. 
4. About a half hour before serving, use a large slotted spoon to remove the chicken from the pot and place in a medium-size bowl to cool slightly.
5. While it's cooling, stir sour cream, cilantro, crushed tortilla chips, cheddar, beans and corn into the soup.
6. With two large forks, shred the chicken. Return the chicken into the pot and stir well before serving. 
6. Let each guest customize their bowl with options such as chopped cilantro, sliced olives, chopped tomatoes or salsa, chopped red or green peppers, diced avocadoes or guacamole, tortilla chips, grated cheese, shredded lettuce, and hot sauce.

- "Soup's On!" by Valerie Phillips

Creamy Zucchini and Carrot Soup (from Mom)

1 cup chopped onion

1/4 cup butter

4 1/2 cups sliced fresh carrots

2 small zucchini, sliced

1 large potato, peeled and cubed

2 cans (14 ounces each) chicken broth

1 teaspoon ground ginger

2 cups heavy whipping cream

1/2 teaspoon salt

1/8 teaspoon pepper

In a pan, saute onion in butter until tender. Add carrots, zucchini, potato, broth and ginger. Cover and cook over medium heat 30 minutes, or until vegetables are tender. Cool 15 minutes. Transfer to a blender or food processor in small batches; cover and process until smooth. Return all to the pan; stir in cream, rosemary, salt and pepper. Cook over low heat until heated through (do not boil). Makes 10 servings. Yum!!!

(What I did a bit different......I only added 1/4 teaspoon salt and added 4-5 cubes of chicken bouillon)

Chili Mix

Here is another mix that I received from Luanne.  I haven't tried it yet, but Olivia made up 10 mixes (in baggies) of this today!  I made my mixes for half a recipe.

PAINTED DESERT CHILI MIX IN A JAR

       (This makes a BIG pot of soup. I usually cut it in half)

6 T. dried parsley

4 T. granulated garlic

2 T. taco seasoning

2 t. dried onion flakes

2 T. taco seasoning

2 T. cumin

2 T. paprika

2 T. white cornmeal

2 T. taco seasoning

2 T. chili powder

1 c. small dried white beans

¼ c. small black beans

1 c. small red beans

Layer the ingredients like sand art. Don’t worry about getting the layers even as the effect of the desert sand comes from the rippled appearance of the spices. One tip is to carefully add each seasoning along the edges of the jar , then fill in the middle of the layer. This way, all of the colors show along the edges.

Attach these instructions to the jar:

Pour contents into a 12 quart pot.

Add:

1 medium diced onion

4 cans diced tomatoes

½ cup cider vinegar

½ cup brown sugar

49 ounces tomato juice ( large can)

2 pounds ground beef or turkey, browned.

Fill the remainder of the pot with water. Bring to a boil, let simmer for 2 ½ hours to 3 hours. Add salt and pepper to taste.  Great in a crock pot.