Category Archives: Soup

Crock Pot, Italian, Soup

Lasagna Soup

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Ingredients

  • 1 tablespoon oil
  • 1 pound Italian sausage, casings removed
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon fennel seeds, crushed
  • 4 cups chicken broth
  • 1 (28 ounce) can diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon oregano
  • 1 bay leaf
  • salt and pepper to taste
  • 1/2 pound pasta
  • 4 ounces ricotta
  • 1/2 cup parmiginao reggiano (parmesan), grated
  • 2 cup mozzarella, shredded
  • 1 handful basil, chopped

Directions

  1. Heat the oil in a large sauce pan over medium heat.
  2. Add the sausage and cook until lightly browned, about 10 minutes, breaking it apart as you go and set aside.
  3. Add the onion and saute until tender, about 5-7 minutes.
  4. Add the garlic, red pepper flake and fennel and saute until fragrant, about a minute.
  5. Add the chicken broth, tomatoes, tomato paste, sausage, oregano, bay leaf, salt and pepper, bring to a boil, reduce the heat and simmer for 30 minutes.
  6. Add the pasta and cook until al dente, about 7 minutes and remove from heat.
  7. Mix the ricotta, parmiginao reggiano and mozzarella and serve the soup garnished with a tablespoon of the mixture along with the basil.

http://www.ziplist.com/recipes/430652-Lasagna_Soup

Crock Pot, Soup

Crock Pot Tortilla Soup

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Ingredients

  • Soup
  • 3 shredded, cooked chicken breasts
  • 1 (15 ounce) can diced tomatoes
  • 1 (10 ounce) can enchilada sauce
  • 1 medium onion, chopped
  • 1 red bell pepper, seeded and sliced
  • 1 (4 ounce) can chopped green chile peppers
  • 1 (15 ounce) can pinto beans, drained
  • 2 cloves garlic, minced
  • 2 cups water
  • 3 (14.5 ounce) cans chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 (10 ounce) package frozen corn
  • 1 tablespoon chopped cilantro

Toppings
Fresh Lime juice
Jalapeno Jack cheese, grated
Avocado

Directions

Place chicken, tomatoes, enchilada sauce, onion, bell pepper, green chiles, pinto beans and garlic into a slow cooker.

Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf.

Stir in corn and cilantro.

Cover, and cook on LOW setting for 6 hours or on HIGH setting for 3 to 4 hours.

Top with lime juice, tortilla strips, grated cheese and avocado.

Serve with grilled quesadillas.

http://hauteplates.blogspot.com/2009/03/crock-pot-tortilla-soup.html

Soup

Cabbage Soup

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Ingredients:

Directions:

  1. Spray pot with non stick cooking spray saute onions carrots and garlic for 5 minutes.
  2. Add broth, Tomato paste, cabbage, green beans, basil, oregano and Salt & Pepper to taste.
  3. Simmer for a about 5-10 minutes until all vegetables are tender then add the zuccini and simmer for another 5 or so minutes.
  4. I have tried different variations. Leaving out green beans. Adding chopped green onions in addition to the yellow onion.
  5. All very good. You can customise it a bit.

http://www.food.com/recipe/ww-0-point-weight-watchers-cabbage-soup-128956

Soup

Spinach Tomato Orzo Soup

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Ingredients

1 large onion, chopped
2 cloves garlic, chopped
1 lb spinach, fresh or frozen, defrosted
1 – 15 oz can diced Italian tomatoes (with oregano and basil)
1/2 package orzo pasta
4 Cups chicken or vegetable stock
4 Cups water
olive oil

Method

1. Preheat a large soup. Drizzle with olive oil. Add onions and saute until tender. Add garlic and saute for 2 – 3 minutes. Add canned tomatoes, spinach, chicken or vegetable stock and water. Bring to a boil and reduce heat to medium.

2. Add orzo cook for 12 – 15 minutes, or until orzo is tender.

http://blogs.babble.com/family-kitchen/2011/03/01/spinach-tomato-orzo-soup/