Awww Spring is in the air……last week was freezing, what a difference a day makes……today was in the 40’s and it will be in the 50’s the rest of the week…..So long Winter…….Hello Spring!
Although the winter here was nothing like the folks out east, it has seemed long. I am ready for my flip-flops and no coat…….I hate shoes and coats…..both are too cumbersome.
So, it’s still chilly out, and Tim and I were in the mood for chicken, so how about chicken soup? But, lets pay homage to Spring……..Spring Chicken Soup. Continue reading “Spring Chicken Soup”
Easy White Bean Soup is the perfect soup for the chilly fall days that are here to stay. It’s perfect also, because it’s quick,easy, and delicious!
I don’t know about anyone else, but the time change did not make me feel like I got an extra hour of anything…….and it’s dark at 5 o’clock …….yuck! When it gets dark so early, I just want to go home and go to bed, so any meal that comes together fast and tastes really good……I’m all about it!
I wanted to make bean soup from some beans that we had soaked, but funny thing about beans …….you can’t let them soak to long(24 hours or less)……or they get real funky! So, new plan for the soup, canned beans, I had those. I found a new quick helper that I think is the greatest thing since sliced bread ……..that might be a slight exaggeration, but it’s really good stuff.
Swanson makes a Cream Starter, and it comes in reduced fat…….no really it does. I had picked it up thinking I would use it for something, now was the time.
I diced up some onions,red pepper and garlic, sautéed it in some coconut oil, added fire roasted green chilies,cumin,red pepper flakes, a couple of cans of beans, and some left over chicken. I poured in the cream starter and a bit of chicken broth, let it simmer for about 5 minutes, and soup was on!
We topped it with some shredded cheese and cilantro ………it warms you right down to your tummy…….which in turn is very happy! Just a side note the cream starter reheats very well also, so you can make the soup ahead and reheat it without a problem.
Shredded 4 Cheese Mexican Blend Cheese and chopped cilantro for garnish
Instructions
Heat oil in large saucepan over medium heat. Add onions and red pepper, sauté until tender. Stir in garlic, chilies, cumin, red pepper flakes, and sauté 2 minutes. Add beans, chicken, and broth and bring to a boil. Stir in cream starter and cook for 5 minutes more.
Ladle into serving bowls and garnish with cheese and cilantro and serve.
Quick and easy…….easy and quick……..healthy-ish. That is what Italian Tortellini Soup with Chicken Sausage is…….plus all kinds of yummy!!!!!
Sometimes, time is of the essence…….or if you are like me………I’m just damn lazy sometimes! I know eating out is always an option, but truth be told, I would rather cook then get all ready to go out in public.
News Flash……..I am a gobber ! At home…..I’m a bona fide sweatpant, white muscle shirt,sports bra, no makeup, hair in a clip, girl gobber. In my early twenties, I lived to dress up. I never left the house without makeup, hair done……..I mean for Gods sake, someone might see me!!!!
Well……..I’m over most of that. I’m still not crazy about going with out at least a bit of make up, and looking presentable. So, that’s why I would rather cook than go out and have to give up my gobber girl look. Besides……. easy or difficult I do love to cook.
After having the past few weeks go by in what seems to be a flash………Vegas……sick…….back to work….. still not feeling totally great……..I was ready for a easy quick recipe.
This recipes origin was from one of those supermarket cash register cookbooks, you know the ones at the checkout that beg to be bought while you are standing in line. The original recipe had Italian sausage, but in an effort to be healthy- ish and easy, I bought the Johnsonville chicken sausages…….3 cheese Italian. If you have never tried these, do! They are awesome and come in other flavors. Lower in fat and calories than regular sausage……..bonus…….they are pre cooked.
This is a really basic soup recipe, although it’s a little thicker than soup, not quite a stew. The ingredients are stuff you may just have in your pantry/cupboard already…….notice I added cupboard……..I only wish I had a pantry, and to those of you who do……lucky you!
Just your regular Italian spices, basil, oregano, fennel seeds, a pinch of red pepper flakes, some onion and garlic, add the sausage…….a couple of kinds of tomato, chicken broth to thin it out, simmer for 10 minutes,add the tortellini cook until al dente and oh la la……wait….that’s French, oh well it’s tasty is what it is.
Some fresh parsley and Parmesan cheese to top it off and serve with some garlic bread sticks or your favorite Italian bread.
It yummy, hearty, healthy-ish, warm, and best of all……. easy!
1 –12 oz. package Johnsonville 3 Cheese Italian Style Chicken Sausage,sliced
1–9 oz. package fresh cheese tortellini
1–28 oz. can crushed tomatoes
1–14.5 oz. can diced tomatoes
3 cups chicken stock
2 tablespoons fresh parsley,chopped
1/2 cup Parmesan cheese, for topping
Instructions
Heat oil in a large stock pot over medium heat. Sauté onion,basil,oregano,fennel seed, red pepper flakes,and garlic until onions are wilted and starting to turn translucent, about 7-10 minutes.
Add sliced sausage and heat through. Add both tomatoes and chicken broth. Bring to a boil, reduce heat and simmer 10 minutes.stir in parsley. Serve with Parmesan cheese.
