Olive Garden's Zuppa Toscana Soup

(Thanks to Cameron Busby for sharing this recipe!)

10 cups water

7 chicken bouillon cubes

1 tsp salt

1 tsp crushed red pepper flakes

2 tsp finely minced garlic or garlic paste

1 lb (3 large) russet potatoes, sliced (I didn't peel them and just sliced them with the peel on)

1 lb mild Italian sausage (I used the kind from the store that comes in large links, remove casing before browning)

1 large white onion, diced

1 bunch fresh kale, torn in small pieces (don't use stems)

1 cup heavy cream

6 TBSP bacon bits

 

In a large stockpot, put water, bouillon, salt, red pepper flakes, garlic, and potatoes. Cook on medium heat, stirring occasionally while you start the next step.

Next saute the sausage and onion in a skillet until the sausage is brown, then add it to the stockpot, along with the kale. Simmer on lower heat for 20-30 minutes or until kale and potatoes are tender.

Add the cream and bacon bits, and simmer for about 10 minutes.

Note: I also added a little bit of salt, pepper, and dried oregano in the onion/sausage mixture as it browned.

Homemade Chili

1 lb. hamburger
1 large green pepper
1 large onion

1 large can or bottle of V8 juice or vegetable juice
1 can diced tomatoes, chili ready
1 can kidney beans, drained
1 can pinto beans, drained
2 cans chili beans, in chili sauce, do not drain
3-4 TBSP chili powder
salt and pepper to taste

Brown the meat with diced up pepper and onion until the pepper and onion are cooked. Next add the remaining ingredients and bring to a boil. Once boiling, reduce heat and simmer for an hour. Make sure to let this cook for at least an hour for all the ingredients to blend together. You can also let this cook in a crock pot on low for several hours after you do the first step of browning the meat, pepper, and onion. Top with shredded cheese and fritos chips if desired. I also like to serve this with cornbread.

Chicken Alfredo Soup

(Photo by Marg (Cayman Designs)

3 boneless, skinless chicken breasts
4 garlic cloves, minced
2 TBSP butter
2 tsp chicken bouillon
1/2 cup water
1/4 cup flour
1 1/2 cups bow-tie pasta
2 cups milk
1 cup whipping cream
1/2 bag frozen broccoli
1/2 mozzarella cheese
1/4 cup parmesan cheese

Place chicken in slow cooker. Saute minced garlic in butter for 2-3 minutes. Spread bouillon and sauteed garlic over chicken. Add water around the chicken. Cover and cook on high 2-3 hours or low 5-6 hours. Cut chicken into chunks. Place chicken back in slow cooker and sprinkle the flour over the chicken. Stir well. Cook bow-tie pasta according to package directions. Drain pasta. Stir in pasta, milk, cream, broccoli, and cheeses. Cook and additional 30-60 minutes.

This recipe is halved. If you double this it will make an entire crock pot full.

White Chicken Chili

2 large chicken breasts

1 - 15 oz. can white beans (with juice)

1 - 4 oz. can diced green chilies

2 - 14 oz. can chicken broth

1 - 15 oz. can white corn (with juice)

1 clove garlic minced

1 tsp. lemon pepper

1 tsp. ground cumin

1/4 cup onion (sauteed)

2 limes

sour cream

tortilla chips

shredded cheese

In large pot mix beans, chilies, broth, corn, garlic, onion, and seasoning. Shred the cooked chicken breasts and add to the pot. Heat through on the stove.

Serve with fresh squeezed lime juice, tortilla chips, sour cream, and cheese.

Beef Stew

1 pkg. beef stew meat
2 packets stew seasoning
4 cups water
2-3 large potatoes
1 large onion
3-4 stalks celery
3-4 carrots
1 can corn
1 can green beans
1/2 bag frozen peas

Brown thawed meat and season with salt and pepper. Put 4 cups water and stew seasoning packets in crock pot, stir until mixed. Add browned meat. Cook on high for 2 hours. After 2 hours add the cubed potatoes, diced onion, diced celery, and carrots. Cook for 3 more hours. After 3 hours add the corn, green beans, and peas and cook for 1 more hour. Enjoy!

Potatoe Broccoli Cheese Soup

(This recipe came from Worldwide Ward Cookbook by: Deanna Buxton, recipe from Amanda Silverhorn on page 179.)
3 TBSP. butter or margarine
4 medium potatoes, peeled and diced
1 10-oz. pkg. frozen chopped broccoli
Seasoned salt to taste
4 C. chicken broth
1 C. half-and-half
2 TBSP. flour
2 C. cheddar or Colby-jack cheese, shredded
2 TBSP. Worcestershire sauce

Melt margarine in a large soup pot. Add peeled and diced potatoes, frozen broccoli, and seasoned salt. Saute 5 minutes or until potatoes are fork tender. (It took me more like 15 minutes.) Add chicken broth and bring to a boil. Boil until potatoes are cooked all the way through. (Another good 15 minutes or longer depending on how big your potatoes are.) Mix half-and-half with flour; stir half-and-half mixture into boiling soup. Bring soup to a boil again; stir in cheese. Reduce heat to medium. Continue stirring until cheese is fully melted. Add Worcestershire sauce. (We didn't add any and we loved it without!) Reduce heat to low and stir occasionally until ready to serve. Note: For variety, add cooked, shredded turkey or cubed ham to the soup before you stir in the cheese. Makes 4 servings.

Meatball and Veggie Stew

3-4 Stalks of Celery

4 potatoes

1 onion

5 carrots (the cooking ones that are bigger)

water

Meatballs:

1 lb hamburger

1/2 cup onion

1/2 cup bread crumbs

1 tsp. garlic salt

1 tsp. beef bouillon

Make meatballs after mixing all ingredients together. Cook meatballs in a deep skillet until done. Next add all the diced up vegetables to the skillet with the meat. Pour in water until the veggies are barely covered. Cook for 45 minutes or until veggies are cooked all the way through. Make sure to salt and pepper.

This is an easy recipe and makes for a great healthy meal! Enjoy!

Chicken Tortilla Soup

2 whole large chicken breasts (cooked and cubed)
2 cups water
1 (14 1/2 oz. can) beef broth
1 (14 1/2 oz. can) chicken broth
1 (14 1/2 oz.) diced tomatoes
1/2 cup chopped onion
1/4 cup chopped green pepper
1 can beans (pinto, black, kidney)
1 (8 3/4 oz can) whole corn, drained
1 tsp. chili powder
1 tsp. ground cumin
1/8 tsp. pepper
1/2 cup sour cream
1 small can tomato paste
1 small can enchilada sauce
Tortilla chips
Grated cheese

Optional:
Avocado
Lime wedges
snipped cilantro

Cut chicken into 1 inch cubes. Set aside. In large saucepan, combine water, beef broth, chicken broth, un-drained tomatoes, onion, and green pepper. Bring to a boil. Add chicken, reduce heat. Cover and simmer for 10 minutes. Add corn, beans, chili powder, cumin, enchilada sauce, and pepper. Simmer, covered for 10 more minutes. Take off heat. Mix sour cream and tomato paste together and whisk into soup. To serve, place crushed tortilla chips into a bowl. Put soup over chips. Sprinkle with cheese, avocado, cilantro, and lime wedges if desired.
(Recipe from Claudia Edvalson.)

Creamy Chicken Noodle Soup

For any of you who are wanting to warm up from the cold winter days, you will LOVE this recipe. It's not like most chicken noodle soups, its thick and creamy! One of my favorites and so easy! Enjoy!

3 qts water
6 cubes Knorr's chicken bouillon
1 pckg. (16 oz.) Country Pasta Egg Noodles
(Homemade style, clear bag with red writing)
3 cans of cream of chicken soup
5 chicken breasts, cooked and cubed
1 1/2 cups sour cream

In large pan bring water and bouillon to a boil. Add noodles. Cook uncovered, until noodles are tender, about 20 minutes. Do not drain. Add soup and chicken, heat through. Remove from heat; stir is sour cream.

This makes A LOT! We freeze leftovers for 2 more meals! It makes about 4 meals for 2, we even take some for leftovers the next day and still have 2 meals to freeze. And it freezes great! All you have to do is heat it up and add a little milk.

*Tip- it takes a little longer than just boiling the chicken in water to cook it, but I bake the chicken with some butter on top with garlic or lemon pepper and it always tastes better baked! But either works! Enjoy! Let me know what you think!