ITALIAN MEATBALL SOUP
In lg. kettle, stir together 1-14.5 oz. can undrained diced tomatoes with onion and garlic, 1-14 oz. can beef broth, 1 1/2 c. water, and 1/2 t. crushed Italian seasoning; bring to boil. Add homemade meatballs or half of 16 oz. pkg. frozen cooked meatballs, 1/2 c. dried pasta (such as elbow macaroni, orzo, or small shells), and 1 c. loose-packed frozen mixed vegetables. Bring back to boil; reduce heat. Cover and simmer for about 10 min. or until pasta and vegetables are tender. Top servings with shredded or shaved Parmesan cheese.
Low Carb Mexican Soup
Ingredients
2 pounds ground beef, browned and drained
8 oz of cream cheese
2 cans of mild Rotel tomatoes with chilies
4 green onions, chopped
3 cups of chicken broth
2 tsp garlic powder
2 tsp cumin
Tony's Creole seasoning
Instructions
Brown ground meat with the onions, and drain. Add cream cheese, and stir until melted. Then add Rotel tomatoes, onions, chicken broth, and seasonings. Cook on medium low for about 30 minutes to an hour.
Polish Sauerkraut Soup (Kapusniak)
Ingredients
2 Tablespoons Olive Oil
1 bay leaf
2 cups Frank's Kraut, rinsed and drained
1 teaspoon caraway seed (optional)
1 pound Polska Kielbasa, sliced
4 stalks celery, chopped
3 carrots, sliced
2 cups white potatoes, diced
2 (32 ounce) containers chicken stock
1/2 teaspoon pepper
1-2 teaspoons salt (to taste)
1 small onion, diced
Instructions
In a Dutch oven over medium high heat, add oil and onion. Sauté for about 5 minutes, then add in kielbasa, kraut, and caraway seeds. Cook for about 5 minutes more. Add in carrots, celery, and potatoes and cook, stirring occasionally for about 10 minutes. Add in chicken stock and cover. When it comes to a boil, turn heat down to medium low. Cook covered for about 30 minutes or until veggies are desired tenderness. Salt and Pepper to taste. Serve hot with a slice of rye bread.
Tortellini Soup
Ingredients
1 lb. ground Italian Sausage
1 medium onion finely chopped
3 cloves garlic minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon dried thyme
2 pinches red pepper flakes
2 cups beef broth
1 1/2 tablespoons tomato paste
1-14.5 ounce can fire roasted tomatoes
4 cups vegetable broth or low sodium chicken broth
10 ounces refrigerated tortellini
3 cups arugula or spinach, optional
Grated Parmesan Cheese
Fresh thyme, optional
Fresh basil, optional
Instructions
Brown the Italian Sausage in a Dutch Oven or stockpot over medium heat. When it is almost fully browned, add the onion, and cook until the sausage is done browning and the onion has softened. Turn the heat to low and add the garlic, basil, oregano, parsley, thyme, and red pepper flakes; cook for 1 minute, stirring constantly. In a small bowl, whisk the tomato paste with about 1/2 cup beef broth. Add the vegetable broth, remaining beef broth, fire roasted tomatoes, and thinned out tomato paste. Increase the heat to medium, and bring it to a low boil. Reduce the heat to a simmer. Add the cheese tortellini, and simmer for 10-15 minutes or until the tortellini are cooked to your desired tenderness. Remove the pan from the heat, and stir in the arugula. Add salt and pepper to taste. Sprinkle each bowl with 1-2 tablespoons of freshly grated Parmesan cheese. If desired, garnish with fresh thyme or fresh basil
Slow Cooker Buffalo Chicken Soup
Ingredients
1 tablespoon butter
1 tablespoon minced garlic
1 1/2 cup chopped celery
1 1/2 cup chopped bell pepper
2 pounds chicken breast
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 (32 ounce) carton chicken broth
1/2 cup low carb ranch dressing, room temperature
1/3 cup buffalo sauce
4 ounces cream cheese, room temperature
2 cups shredded cheddar
Instructions
If you do not wish to saute your celery, garlic and bell pepper, you can skip the first ingredient, which is butter. Place the garlic, celery, bell pepper, chicken breasts, spices, and chicken broth in the slow cooker. Cook on low for 8 hours or on high for 4 hours. Remove the chicken and shred. Add the cream cheese, buffalo sauce, ranch dressing and shredded cheddar. Whisk vigorously until smooth. Add the chicken back to the soup. Top with chopped green onions, cheese and additional buffalo sauce if desired. Notes: It is important that the cream cheese and ranch dressing are room temperature so they do not curdle and mix smoothly into the soup.
Hash Brown Potato Soup
Ingredients
32 oz. bag cubed hash browns
2 packets ranch seasoning
1 can cream of chicken soup
32 oz. box chicken broth
Large bag of real bacon bits
8 oz. cream cheese
Shredded cheese
Instructions
Mix hash browns, ranch seasoning, soup, broth, and half a bag of bacon bits in a slow cooker. Cover. Cook for 8 hours on high or for 4 hours on low. One hour before done, mix in cream cheese and stir occasionally. Serve topped with bacon bits and shredded cheese.
