Zupa Toscana Soup

I got this recipe here.

Zupa Toscana Soup
3 cans Chicken Broth
2 cups whipping cream
red pepper flakes (to taste)
salt and pepper (to taste)
1-2 cups chopped kale
3 to 4 potatoes scrubbed and cut into thin slices (skins left on)
1 lb Johnsonville mild italian sausage

Cook the sausage in a pan until done. Drain grease. Put everything together in a pot and simmer until potatoes are cooked.

I like this recipe because: It is like Olive Garden quality! My kids loved the little bit of KICK the red pepper flakes and italian sausage added.

My least favorite thing: I don't know what to do with the rest of the kale!

Tortellini Tomato Soup

I got this recipe here.

Tortellini Tomato Soup
1 pkg. (9oz) refrigerated cheese tortellini
2 cans (10oz) Campbell's tomato soup
2 c. chicken broth
2 c. milk
2 c. half-and-half
1/2 c. chopped oil packed sun-dried tomatoes
1 tsp onion powder
1 tsp garlic powder
1 tsp dried basil
salt and pepper to taste
1 c. shredded mozzarella cheese
shredded mozzarella or Parmesan cheese (for topping)
In a large soup pot combine soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Add tortellini to soup. Cook on low until tortellini is thawed. Add cheese right before serving.

*I didn't have half and half, so I mixed milk and cream.

I like this recipe because: It SO easy to make. No chopping involved, you throw everything in the pot!

My least favorite thing: A preplanner. I don't ever have frozen tortellini or sun dried tomatoes sitting around.

Homemade Chicken Noodle Soup by Grandma Baldwin

1 whole chicken (or a couple of chicken breasts)

1 medium onion, diced

3 TBL chicken bouillon
Water to cover
Salt & Pepper

Boil the above until tender. If you have time, let it sit in the crockpot until the chicken is cooked, then strip it from the bones.

Noodles:
3 large eggs
3 TBL water
1 tsp salt

Use enough flour to make a stiff dough. Knead and let it rest for 10 minutes. Divide the dough into fourths and roll out onto floured surface. Make sure you roll it VERY thin. Cut dough with a pizza cutter VERY thin or they will be doughy in your soup. Add noodles to boiling chicken broth and cook 12 minutes. If your chicken is in a crock pot, you'll need to move it to the stove so you can get it boiling before you add the noodles.

Serve over mashed potatoes or as soup!

I love this recipe because: The noodles are SO much better when they're homemade!

My least favorite thing: Not a meal I can make in 30 minutes.

Butternut Squash Soup

4 pounds butternut squash

1 cup finely chopped onion

2 bay leaves

2 teaspoons brown sugar

1 tablespoon minced fresh ginger (I use dried)

1 teaspoon cinnamon
1/8 teaspoon fresh grated nutmeg (I use dried)
1/8 teaspoon ground allspice
4 cups chicken broth
1 teaspoon salt
1/2 teaspoon white pepper (I use black)
2 cups heavy cream
1/2 cup mango chutney (I have NO idea what this is, so I leave it out)

Cut squash in half and seed. baek on greased sheet at 375 covered in foil for 45-60 minutes. Scrape out meat and discard peel. In large pot, melt butter. Add onions, bay leaves, and sugar. Cook until onions are golden (10 minutes). Add ginger, cinnamon, nutmeg, and allspice and cook for 1 minute. Puree squash and add to pot with chicken stock, salt, and white pepper. Bring to a boil then reduce and simmer and cook 30-45 minutes. Use handheld immersion blender to puree soup. Stir in cream and cook on low 5 minutes.

I like this recipe because: It is so fall-y! The spices just smell and taste like October.

My least favorite thing about this recipe: It takes a LOT of time to make. It has a very strong flavor so you can only eat a small bowl at a time but it sure is good!!!

Potato Ham Chowder

4 potatoes

2 tablespoons butter

1/4 cup green onions (I use what I have if no green)

2 cups water

1 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon paprika

3 tablespoons flour

2 cups milk

1 12 ounce can corn

2 cups ham

parsley

Sautee onions in butter. Add potatoes, water, and spices. Simmer until potatoes are done. Make paste of flour and 1/3 cup water. Add to pot. Add milk and cook until thick. Stir in corn and ham and parsley.

I like this recipe because: It's good and I can use leftover ham to make it.

My least favorite thing about this recipe is: It takes a while for the potatoes to cook.

Vegetable Cheese Chowda!

I made this last night and everybody loved it! It was easy too. Here is my adaptation.

2 bags of California Mix Vegetables (That's carrots, broccoli, and cauliflower)

4-5 potatoes, chopped into wee bits

1/2 cup chopped onion

4 cups water

1 pound Velveeta Cheese (Update: I used Western Family Cheese Quik. It was $5 for TWO pounds, rather than $5 for ONE pound of Velveeta. It tasted the same.)

1 Can Cream of Celery Soup (The recipe called for chopped celery, and Cream of Chicken Soup. I didn't have any celery, so I used celery soup instead. I despise celery!)

Cook the vegetables in 4 cups of water until they start to boil. At the same time, cook the potatoes in another pot. When the vegetables are bubbling, add the celery soup. By the time this starts to boil, the potatoes should be done so add them too. Then cut the Velveeta into chunks and add it to the pot. Stir and continue to cook until bubbly. I made some rolls from the can too. Yum!!!

I like this recipe because: It's easy and I don't have to chop anything, I just dump it all in. Adding chunks of ham would make it yummy too! Ooh, bread bowls would be great as well.

My least favorite thing about this recipe is: Velveeta is a little pricey! 1 pound is 5-6 bucks! Like I said before, I tried Western Family Cheese Quik and it was the same and half the price!

Egg Drop Soup

This is like the stuff you get when you eat out, only who knew it was SO easy to make!

4 cups chicken broth (I use bullion cubes)

2 eggs beaten

green onions chopped

1/4 teaspoon white pepper (who has white pepper? I use black)

salt

cornstarch (2-3 tablespoons mixed with 1/2 cup water)

Boil all ingredients except eggs. Slowly add eggs and cornstarch mixture until thick. Add a few pinches of onion before serving.

I like this recipe because: It's easy to make if I'm sick or just want some easy salty soup.

My least favorite thing about this recipe is: Sometimes I experiment with the bullion cubes and it's a little too salty.

Taco Soup by The Lion House

My family LOVES this one!!!

1 tablespoon oil
1 cup chopped onion
1 pound ground beef or ground turkey (much healthier!)
1 package taco seasoning
2 cups (or 2 cans) corn
1 16 ounce can kidney beans, drained
1 28 ounce can stewed tomatoes (I chop them up into smaller pieces so my kids will eat them)
1 8 ounce can tomato sauce
2 cups water
tortilla chips
cheese

Sautee onions in oil. Brown beef and drain fat. (If you use turkey, there IS no fat to drain! Bonus!) Stir in onion, taco seasoning, corn, kidney beans, tomatoes, tomato sauce, and water. Simmer 20-30 minutes. Serve with chips and cheese. Makes 8 servings.

I like this recipe because: I can easily make more but not necessarily by doubling all the ingredients. I can quickly throw in more corn, or tomatos and have extra for leftovers. It's also one you could easily crockpot after the meat is browned.

My least favorite thing about this recipe is: Pretty much nothing! It's easy and my kids love it!

Clam Chowder by Me

This is what I'm cooking right now!

In a crock pot add:

Potatoes, peeled and cubed
1-2 cans of corn with juice
1 package of bacon, cooked and crumbled
2 cans of clams with juice
some chopped onion (however much looks good)
2 tablespoons of butter
Milk to cover all the stuff
S & P

Then let it sit until you'r ready to eat it.

I like this recipe because: My husband loves it and it can cook while I do other stuff.

My least favorite thing about this recipe is: I don't usually have clams around.