Lasagna Soup

For Soup:
Cooking spray
14oz sweet Italian chicken sausage
1/2 onion, chopped
2 crushed cloves garlic
4 tbsp chopped fresh parsley
3 c. low sodium chicken broth
2 1/2 cup water
2 cup quick marinara sauce
2 bay leaves
fresh cracked black pepper
6 oz broken lasagna noodles (whole wheat)

For topping:
6 tbsp mozzarella cheese
1/2 c. skim ricotta cheese
3 tbsp grated Parmesan cheese
2 tbsp chopped parsley
1/4 c. fresh basil chiffonade

Heat a large pot over medium heat, spray with oil and add the sausage.  Cook until brown, breaking it up.  Add the chopped onion and crushed garlic, cook 2-3 minutes.  Add parsley, broth, water, marinara sauce, bay leaves and fresh black pepper.  Bring to a boil, cover and reduce heat.  Simmer for 30 minutes.

In medium bowl combine ricotta, parmesan cheesen and 2 tbsp parsley. Mix.

Add the broken pasta and cook uncovered according to the package directions.  Top with cheese topping.  Serves 8.

Easy Thai Coconut Soup

1 tsp olive oil
1 1/2 tbs minced jalapeno peppers
1 1/2 tbs freshly minced ginger or 1 1/2 tsp ground dried ginger
2 (14.5 oz) cans chicken broth
1 (13.5 oz) can light coconut milk (about 1 3/4 c)
1/2 tsp kosher salt
2 packages ramen noodles (NOT the seasoning packets)
3/4 c. sliced mushrooms (optional)
1 1/2 tbp fresh lime juice
1 c. diced or shredded cooked chicken
2 tbs chopped cilantro, plus more for garnish
Sliced green onion and lime wedge for garnish

1. Head med-sized soup pot to med-high heat.  Add oil, jalapeno and ginger (if using fresh).  Cook 1-2 minutes, stirring frequently, until softened and fragrant.  If using ground ginger add to softened jalapenos and stir.  Add chicken broth, coconut milk and salt.  Increase heat and bring to a boil.  Reduce to simmer and add noodles.  Simmer 3-5 minutes until noodles are softened.  If using mushrooms add them in the final 2-3 minutes of cooking noodles.

2.  Add chicken and simmer about 30 seconds to heat through.  Remove from heat and stir in lime juice and cilantro.  Garnish and serve.  

Sopa De Tortilla

1 med onion, chopped
2 cloves garlic, minced
4 tbs olive oli
4 c. beef broth
4 c. chicken broth
1/2 c. tomato juice
1 tsp ground cumin
1 tsp chili powder
1 fresh jalapeno pepper, seeded and chopped
1 tsp salt
3/4 tsp worcestershire sauce
1 1/2 to 2 cups cooked brown rice
1 can black beans
1 tomato, chopped
2 c. shredded cooked chicken
1-2 lg. avocados, peeled, pitted and cubed
corn tortilla strips

In a 4 qt saucepan, saute onion until clear.  Add garlic and cook for one more minute.  Add beef and chicken broth, tomato juice, cumin, chili powder, jalapeno, salt and worcestershire sauce.  Heat to boiling, reduce heat and simmer cover 30-45 minutes.  Add chicken, tomato and rice to soup and cook 5 minutes.  Garnish soup with tortilla strips, avocado and sour cream if desired.  Serves 8

Print Shop Cheese Soup

~REPOST!  Easier instructions and updated ingredients!

2 carrots, peeled and diced
3 celery ribs, chopped
1/2 med. onion, diced
6oz frozen peas
8-16oz cheeze-whiz OR 1-2 cans campbells cheese soup (depending on your cheesy preference!)
3/4 stick (6tbs) butter
1 cup flour
12 c. water
5 chicken bouillon cubes

1. Boil veggies and bouillons in 6 cups water until tender.
2. In separate pot melt butter, whisk flour into butter until smooth. Add remaining 6 cups water.  Combine with veggies/broth.
3. Add cheese-whiz. Stir until melted and smooth.

Minestrone Soup

From Mom:

1lb Hamburger or sausage, browned
1 (28oz) can tomatoes, blended or 1qt tomato juice
16oz tomato sauce
1/4 tsp pepper
1 1/2 tbsp italian seasoning
2 lg carrots, peeled and sliced
2 beef bullion cubes
Combine above ingredients in large pot.  Bring to boil.  Cover, simmer 20 minutes.

Add (drain):
1 (16oz) can green beans
1 (15oz) can kidney beans
1 (15oz) can garbonzo beans
Bring to a boil. Add:
1 1/4 c. mostaccioli macaroni, uncooked

Cook 15-20 minutes until macaroni is tender.
Garnish with Parmesan cheese.

*Recipe can be halved or can freeze half before adding mostaccioli*

Taco Soup

1lb ground hamburger, browned
1/2 onion (mix in with hamburger

Mix in soup pot:
(do not drain anything)
1 can corn
1 can kidney beans
8oz can tomato sauce
1 pkg. taco seasoning
1 qt or 2 cans tomato chunks
2 can veggies with beef broth

Add in hamburger/onion mix.

Heat until hot.
Serve with tortilla chips, salsa, sour cream, cheese, etc.

Tortellini Soup

1 Tbsp. butter
4 cloves fresh garlic
4 cans chicken broth (14.5 oz)
18-20 oz. package fresh four cheese tortellini
1/4 c. frshly grated parmesan
1 can stewed tomatoes (14 oz) not Italian or Mexican
(I put in 2...oops! It was still delicious and I don't like tomatoes!  However I did blend mine up so there wasn't huge tomato chunks.)
1 bunch of fresh clean spinach or 1/2 bunch chopped cilantro
6 fresh basil leaves chopped or 1 tsp. dried crumbled basil

Melt butter in soup pot on medium heat. Add crushed garlic and saute for 2 minutes. Stir in broth; add tortellini and bring to a slight boil. Reduce heat. Add salt and pepper to taste.  Simmer briefly until tortellini are just tender (about 5 min). Stir in tomatoes, spinach, and basil. Simmer 3 minutes. Serve and sprinkle parmesan on top.

To freeze:  I simmered the soup without the pasta in it. Then added the pasta at the end till it was just barely al dente. I can get 2 bags of soup from each pot. When the soup cools add the parmesan to the mix before freezing.

Broccoli Cheese Soup

**This is the easiest soup ever and way yummy!**

2 bags chopped frozen broccoli (I only use one)
2 cans cheddar cheese soup
2 cans evaporated milk
1/4 c. dried minced onion
Salt & Pepper to taste

Combine everything in crockpot.  Cook on high for 2-3 hours or low for 4-5 hours.

Very good by itself or over a baked potato.

Butternut Squash Soup

**I promise this is not a "sweet" soup. It has a kick to it!!**

2 T butter
1 Medium onion, diced
1 Butternut squash - peeled, seeded, cubed
2 c. water
1/2 tsp marjoram leaves
1/4 tsp pepper
1/8 tsp cayenne pepper
4 chicken bullion cubes
1 (8oz) cream cheese, cubed

1. Saute butter and onion.
2. Place everything in crock pot EXCEPT cream cheese. Cook on low 6-8 hours.
3. Remove from crock pot and puree in blender. (May have to do in thirds)
4. Place back into crock pot. Add cubed cream cheese.
5. Cook for another 30 minutes or until cream cheese has melted, stirring occasionally.
6. Top with sour cream.

White Chili

This is my Halloween Favorite:

8-10 cups water
4-6 chicken breasts
2 Tbsp lemon pepper
2 Tbsp cumin seed

Put in a large pan.  Bring to a boil. Cook until chicken is done.  Remove chicken, cool and shred.  Return chicken to broth.  Meanwhile:
In a saucepan saute:
1 large onion, chopped
4-6 cloves garlic, minced
2 Tbsp olive oil
Add onions to chicken & broth then add:

4 cans great northern white beans, drained
1 can shoepeg white corn
2 cans white hominy - drained
1 can diced green chilies
2 Tbsp lime juice
1 Tbsp ground or powder cumin

Bring everything to a slow boil and serve.  Crumble tortilla chips in bottom of bowl, add soup, top with jack cheese, salsa, sour cream or tobasco sauce.  ENJOY!

Creamy Chicken Noodle

64oz broth or water (can do half/half) (I use the water from boiling the chicken breasts)
2 celery stalks, sliced
3 large carrots, sliced
1 large onion, chopped

--Boil in liquid for 12 minutes. Then add:
1 tbsp parsley
1/4 tbsp poultry seasoning
1/4 tsp sage
3 c. egg noodles

--Cook for 10 minutes or until noodles are soft. Reduce to simmer and add:
1 cube butter

--In separate bowl mix:
1 can evaporated milk
3/4 cup flour
--Pour into soup

--Then add:
3-4 large chicken breasts, cooked and shredded.