Hot Meals for Cold Nights 

Hot Meals for Cold Nights 

With cold temperatures throughout most of the country, a hot and hearty meal is a great way to stay warm. Maybe a chicken noodle soup just like your grandma used to make or steamy chili packed with tons of flavor. Check out the recipes below for a home cooked dish that will not only fill your stomach, but will make you forget about the cold outside.

 

Tortellini Tomato Soup with Sausage and Spinach

Prep Time: 10 minutes

Cook Time: 40 minutes

Ingredients:

  • 1 tbsp. vegetable oil
  • 1 tbsp. minced garlic
  • 1 28-oz. can crushed tomatoes
  • ½ cup diced onion (about ½ medium sized onion)
  • 1 lb. Italian sausage
  • 1 32-oz. box vegetable or chicken broth
  • 1 tsp. salt
  • ½ tsp. pepper
  • 2 tbsps. fresh chopped basil
  • 1 cup packed fresh spinach
  • 1 package tortellini (meat tortellini is recommended)
  • Shredded parmesan (for serving, optional)

Instructions:

  1. Heat large pan over medium-high heat. Add vegetable oil and once hot, add diced onion. Sauté until onions are soft and translucent.
  2. Crumble Italian sausage and add garlic to the pan. Cook until sausage is no longer pink.
  3. Stir in broth, salt, basil, pepper, and crushed tomatoes. Bring to a boil.
  4. Reduce heat to low, and cover. Let soup simmer for 20-30 minutes.
  5. Add tortellini and spinach. Simmer for about 10 minutes, until pasta is tender.
  6. Serve with shredded parmesan if desired.

 

Creamy Butternut Squash Soup

Prep and Cook Time: 30 minutes

Ingredients:

  • 1 butternut squash, peeled, seeded, and cubed (about 6 cups)
  • 3 medium potatoes, peeled, and cubed
  • 5 cups water
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 2 chicken bouillon cubes
  • Sour cream and chive (for serving, optional)

Instructions:

  1. In a Dutch oven, add the water, potatoes, squash, onion, garlic, and bouillon. Bring to a boil.
  2. Reduce heat and cover. Simmer for 15-20 minutes or until all vegetables are tender.
  3. Remove from heat and let cool slightly. Add the mixture in batches to a blender and puree.
  4. Return the soup to the Dutch oven and heat through.
  5. Top with sour cream and chives if desired.

 

Simple and Hearty Chili

Prep Time: 15 minutes

Cook Time: 1 hour 20 minutes

Ingredients:

  • 2 lbs. ground beef (can use turkey for alternative option)
  • 1 8-oz. can tomato sauce
  • 2 garlic cloves, chopped
  • 1 15-oz. can pinto beads, drained and rinsed
  • 1 15-oz. can kidney beans, drained and rinsed
  • 1 tsp. ground cumin
  • 2 tbsps. chili powder
  • 1 tsp. salt
  • ¼ tsp. cayenne pepper
  • 1 tsp. ground oregano
  • ½ cup masa harina (corn flour, can be found in Mexican or International food section of supermarkets)
  • Chopped onions (for serving, optional)
  • Shredded cheddar (for serving, optional)
  • Tortilla chips (for serving, optional)
  • Lime wedges (for serving, optional)

Instructions:

  1. Place ground beef and garlic in a large pot. Cook over medium heat until meat is browned. Drain excess fat.
  2. Add tomato sauce, cumin, salt, chili power, oregano, and cayenne. Stir until well combined. Cover and reduce heat to low. Simmer for 1 hour, stir occasionally. If mixture becomes too dry, add ½ cup water. Do this as many times as necessary.
  3. After an hour, place masa harina in small bowl. Add ½ water and mix together. Add mixture to chili and stir until well combined.
  4. Add beans and let simmer for 10 minutes.
  5. Serve with optional cheddar, chopped onions, lime wedges and tortilla chips.

 

Slow Cooked Loaded Potato Soup

Ingredients:

  • 3-3½ lbs. russet potatoes, peeled and diced into ½-in. or ¾-in. pieces (about 7 medium potatoes, 8-9 cups)
  • 1 medium yellow onion, finely diced
  • 1 cup evaporated milk
  • 3 14.5-oz. cans chicken broth (can use low-sodium if desired)
  • 1/3 cup all-purpose flour
  • 1/3 cup butter
  • ½ cup sour cream
  • Salt and pepper, to taste
  • 1½ cups shredded cheddar cheese (for serving, optional)
  • 4 green onions, diced (for serving, optional)
  • 9 oz. bacon, cooked, and diced or crumbled (for serving, optional)

Instructions:

  1. Add potatoes, onions, evaporated milk, and chicken broth to slow cooker. Season with salt and pepper to taste.
  2. Cover with lid and cook on LOW heat for 8 hours or HIGH heat for 4 hours.
  3. Ladle out 2 cups of liquid from the crock pot into a measuring cup. Set aside.
  4. Melt butter in a medium saucepan over medium heat. Add flour and cook for 2 minutes. Make sure to stir mixture constantly.
  5. While stirring, slowly start to pour the 2 cups of liquid into the butter mixture. It will start to thicken quickly.
  6. Pour this mixture into slow cooked and stir to combine.
  7. To make a smoother soup, mash potatoes with a potato masher in the slow cooker or use emulsion blender to puree.
  8. Cover and cook on HIGH until soup gets thick, about 10 minutes.
  9. Turn heat off and stir in sour cream.
  10. Serve warm with optional shredded cheddar cheese, onions, and bacon.

 

30-Minute Homemade Chicken Noodle Soup

Prep Time: 5 minutes

Cook Time: About 30 minutes

Ingredients:

  • 2 tbsps. olive oil
  • 1 cup celery, sliced thin (about 2 stalks)
  • 1 cup carrots, peeled and sliced thin (about 1½ large carrots)
  • 1 cup yellow onion, peeled and diced (about 1 medium onion)
  • 8 cups chicken broth (64 oz.)
  • 1 tsp. fresh thyme or ½ tsp. fried thyme
  • Salt and pepper to taste
  • 2 bay leaves
  • ½ tsp. dried oregano
  • 3-4 tbsps. fresh flat-leaf parsley, finely chopped
  • 12 oz. wide egg noodles (or pasta of your choice)
  • 2 cups shredded cooked chicken (can use rotisserie chicken to save time or cook your own chicken)
  • 1 tbsp. lemon juice (optional)

Instructions:

  1. Add oil to a large Dutch oven and heat over medium-high heat. Add celery, onion, and carrots. Sauté for about 7 minutes or until all vegetables begin to soften. Stir occasionally.
  2. Add garlic and sauté for 1-2 minutes. Add broth, thyme, bay leaves, pepper, and oregano. Bring to a gentle boil for about 5 minutes or until vegetables are fork-tender.
  3. Add egg noodles and boil for about 10 minutes or until noodles are cooked through. If at anytime you prefer more broth, add a cup or two of water.
  4. Add parsley, chicken, and lemon juice (if using). Boil for 1-2 minutes or until chicken is warmed through. Add salt to taste.
  5. Remove the bay leaves and serve immediately.

 

Recipes inspired by:

Yellowblissroad.com

Tasteofhome.com

Foodnetwork.com

Cookingclassy.com

Averiecooks.com

 

Sponsored by:  Avery

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