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
- 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)
- Heat large pan over medium-high heat. Add vegetable oil and once hot, add diced onion. Sauté until onions are soft and translucent.
- Crumble Italian sausage and add garlic to the pan. Cook until sausage is no longer pink.
- Stir in broth, salt, basil, pepper, and crushed tomatoes. Bring to a boil.
- Reduce heat to low, and cover. Let soup simmer for 20-30 minutes.
- Add tortellini and spinach. Simmer for about 10 minutes, until pasta is tender.
- Serve with shredded parmesan if desired.
Creamy Butternut Squash Soup
Prep and Cook Time: 30 minutes
- 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)
- In a Dutch oven, add the water, potatoes, squash, onion, garlic, and bouillon. Bring to a boil.
- Reduce heat and cover. Simmer for 15-20 minutes or until all vegetables are tender.
- Remove from heat and let cool slightly. Add the mixture in batches to a blender and puree.
- Return the soup to the Dutch oven and heat through.
- Top with sour cream and chives if desired.
Simple and Hearty Chili
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
- 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)
- Place ground beef and garlic in a large pot. Cook over medium heat until meat is browned. Drain excess fat.
- 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.
- After an hour, place masa harina in small bowl. Add ½ water and mix together. Add mixture to chili and stir until well combined.
- Add beans and let simmer for 10 minutes.
- Serve with optional cheddar, chopped onions, lime wedges and tortilla chips.
Slow Cooked Loaded Potato Soup
- 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)
- Add potatoes, onions, evaporated milk, and chicken broth to slow cooker. Season with salt and pepper to taste.
- Cover with lid and cook on LOW heat for 8 hours or HIGH heat for 4 hours.
- Ladle out 2 cups of liquid from the crock pot into a measuring cup. Set aside.
- Melt butter in a medium saucepan over medium heat. Add flour and cook for 2 minutes. Make sure to stir mixture constantly.
- While stirring, slowly start to pour the 2 cups of liquid into the butter mixture. It will start to thicken quickly.
- Pour this mixture into slow cooked and stir to combine.
- To make a smoother soup, mash potatoes with a potato masher in the slow cooker or use emulsion blender to puree.
- Cover and cook on HIGH until soup gets thick, about 10 minutes.
- Turn heat off and stir in sour cream.
- 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
- 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)
- 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.
- 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.
- 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.
- Add parsley, chicken, and lemon juice (if using). Boil for 1-2 minutes or until chicken is warmed through. Add salt to taste.
- Remove the bay leaves and serve immediately.
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