Soups – Hello Leelo

Recipe | Creamy Tomato Tortellini Soup

What I love about this recipe is how fast it is! Only 15 mins for a tasty and hearty soup, that’s easy to reheat for leftovers throughout the week. Or, a great last minute meal for small gatherings.

Serves: 6-8
Cooking Time: 15 mins

What You’ll Need:
3 cups (or 2 cans) of tomato soup (I used Trader Joe’s boxed soup)
1/2 cup sun dried tomatoes, chopped
2 cups half-and-half
2 cups chicken stock
1 whole 9 oz package of cheese filled tortellini
1/2 cup shredded parmesan cheese

What You’ll Have:
2 garlic cloves, minced
2 Tablespoons olive oil
1 teaspoon onion powder
1 Tablespoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper

What You’ll Do:
Saute garlic with the olive oil in a large stock pot over medium heat until golden brown.

Add in the tomato soup, sun-dried tomatoes, half-n-half, chicken stock and spices. Bring to a simmer.

Once simmering, drop uncooked tortellini into the soup. Cook about 12 minutes, until the tortellini is cooked through.

Serve topped with shredded parmesan cheese.

You can also serve this with a side salad and toasted baguette.

Enjoy!

Recipe | Baked Potato Soup

I know what you’re thinking… WHAT?!?! a recipe? Yes. I’m back to cooking again and it feels so good! I was getting tired of eating out and quick fast food runs when the craving struck. This week I made salmon and asparagus (a veggie I haven’t been able to stomach for 4 months)!

So, anyway, I’m so happy to share one of my favorite recipes — Baked Potato Soup. It’s not a very involved soup and it is very hearty, especially with the bacon fat cooked into the onions. Oh yeah, you know you want some.

Serves: 4-5 (depending on thickness)
Cooking Time: 45 min

What You’ll Need:
3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 cups chicken broth
2 large baked potatoes, peeled (optional) and cubed
1 cup half-and-half cream

What You’ll Have:
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese

What You’ll Do:
In a large saucepan, cook up the three strips of bacon until crisp. Drain the fat, but reserve about 1 tablespoon of the drippings.

In the same pan, saute the chopped onion and garlic until tender (This smells sooooo good — sorry to all the vegetarians out there). Stir in the flour, salt, basil and pepper.

Slowly add in the chicken broth and bring it to boil. Then stir for 2 minutes.

Add the potatoes, cream and hot pepper sauce; heat thoroughly. This soup thickens up quite a bit so if you feel like you need to add some milk or more chicken broth, feel free!

Serve it up with the bacon (or stir that stuff right in there — Nom). Don’t forgot to top it with cheese. LOTS.

Enjoy!

Recipe | White Bean Veggie Soup

Adapted from NoTakeOut.com

Serves: 4
Cooking Time: 45 min

What You’ll Need:
2 Carrots
1 Large Onion
1 Red Bell Pepper
2 Starchy Potatoes (Russett, Yukon)
2 Bunches of Asparagus
2 16oz can of Cannelli Beans
Parmesan Cheese Blend

What You’ll Already Have:
Dried Parsley
Dried Mint
Garlic
Red Pepper Flakes
Sea Salt
Black Pepper
Bay Leaves
EVOO

What You’ll Do:
> Drain the beans.
> Peel and cut the onion.
> Core and seed the bell pepper.
> Peel and dice carrots.
> Peel and dice potatoes.
> Peel and dice 3 cloves of garlic.
> Put steamer in sauce pan with water.

> Heat 1 tsb. of EVOO in stock pot.
> Add onion, bell pepper, carrots, and garlic. Stir and lightly season with salt and pepper.
> Cook for 8 minutes, stirring occasionally.
> Add in the beans.
> Add 5 cups of water. If you have any vegetable stock sub a cup of water for a cup of
stock. If not, it’s fine — cooks great with water.
> Add 2 bay leaves, 1 tsp. paprika and 1/2 tsp. red pepper flakes, mint and parsley to
taste and 2 tsp. of salt.
> Add potatoes
> Bring to a boil, then reduce to a lively simmer. Cover partially.
> Turn on the broiler for the asparagus.
> Trim the end of the asparagus and place in the steamer over medium heat.
> Cook for 5 mins.
> Remove from heat and place asparagus in a heatproof dish.
> Cover asparagus in parmesan cheese and place in the broiler.
> As soon as cheese is slightly browned and bubbly, remove from the broiler.

Your soup and asparagus should be done.

Enjoy!