Mealtime Monday: Hearty Vegetable Tortellini Crockpot Soup

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Who doesn’t love a hearty, slow cooker soup.  This has become one of my favorite meals and a staple each fall & winter.  It is packed full of veggies and so flavorful!  Even better, it can be prepped and frozen for later use to save time.

Tortellini, Sausage, Hearty Veggie Soup

Ingredients:
1/2 pound Italian Sausage
6-10 cups of Beef Broth
2 Cups Stewed Tomatoes
2 Cups Tomato Sauce
2 Zucchini, Chopped
1 Large Onion, Diced
2-3 Carrots Chopped
1 Bell Pepper, Chopped
1.5 Cups Chopped Celery
2 Teaspoons Sugar
1 Teaspoon Dried Oregano
1 Teaspoon Dried Parsley
1 Teaspoon Dried Basil
2 Cloves Minced Garlic
2 Cups Frozen Cheese Tortellini
Grated Parmesan Cheese (to top)

Italian Sausage & Tortellini Soup Ingredients

1. In a skillet over medium-high heat, brown the Italian sausage.  Add to your crockpot. Continue reading »


Mealtime Monday: Tortilla Soup

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Welcome back to another Mealtime Monday.  With the chill in the air last week, soup was an obvious choice for dinner.  I LOVE tortilla soup and decided to make this tried and true recipe that has evolved over the last 4 years.  It started from a recipe in a healthy cook book Alex bought for me when we lived in our tiny San Francisco apartment, but only a few of the original ingredients and measurements exist in this one now.   I know this is not a new recipe to me, but still one I enjoy and wanted to share.

Delicious Homemade Tortilla Soup Recipe

Ingredients:
10 Corn Tortillas
1 Tablespoon Olive Oil
6 Cloves Garlic, Minced
1 Cup Diced Bell Pepper
1 Cup Canned of Corn
2 Cups Stewed Diced Tomatoes
2 Cups Tomato Sauce
4 Tablespoons Tomato Paste
1 Tablespoon Diced Parsley
1/2 Tablespoon Ground Cumin
1 Teaspoon Chili Powder (or more to taste)
2 Bay Leaves
2 Quarts Low Sodium Chicken Broth
Salt
Dash of Cayenne
1-2 Cups Shredded Chicken (I use one larger breast)
Grated Cheddar Cheese

Homemade Tortilla Soup Recipe

1. Heat olive oil in a large pot or dutch oven over medium-high heat. Add 4 coarsely chopped tortillas, onion & bell pepper. Sauté for about 5 minutes. Continue reading »


Mealtime Monday: Lightened Loaded Potato Soup

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Welcome to the first weekly blog series, Mealtime Monday.  My goal for the year is to try one new recipe each week while I work on compiling  a cookbook of our favorite recipes.

I have piles of books, magazine pages and tons of pins of recipes I would like to try someday.  But each week when it is time to make the grocery list, I can’t seem to think outside the box and we default to the same 20 or so recipes over and over again.  So I am challenging myself to branch out and I will document our culinary adventures here, starting with a light version of Loaded Potato Soup.

Light Loaded Potato Soup Recipe

The recipe I followed for this was from Skinny Taste and can be found here.  It turned out great!!  My husband loved it and was so surprised that it had an entire head of cauliflower.  It seems a lot more decadent and fattening than it is.  I made a few minor changes to recipe, but it is pretty much the same as Skinny Taste.  If you have not browsed her site before, I would highly recommend looking her recipes, they are great!

Ingredients:

  • 2 potatoes
  • 1 small head of cauliflower
  • 1 1/2 cups chicken broth
  • 1 1/2 cups 1% reduced-fat milk
  • 1/2 cup light sour cream
  • salt and freshly cracked black pepper
  • 6 tbsp chopped chives, divided (3 tbsp for the soup, 3 tbsp for topping)
  • shredded cheddar cheese for topping
  • 4 slices bacon, cooked and crumbled for topping

making loaded potato soup

1. Wash and dry your potato.  Using fork, puncture holes into the potato.  You can now bake it either in the oven or microwave.  Microwave: Place the potato in the microwave for 7-10 minutes, turning once. or Oven: Bake at 425° F for 30-45 minutes until tender.  Allow to cool slightly to touch and peel. Continue reading »