Tortellini Veggie Soup

Adapted from "The America's Test Kitchen Healthy Family Cookbook"

Prep Time: 20 minutes
Calories: In 1 1/2 cups, approx. 180 calories

This is the YUMMIEST soup I've ever had. I absolutely love it. My husband hates zucchini, spinach, and peas.. and that is the bulk of this soup, and he really likes it too!

1 tbsp olive oil
1 onion, minced
8 garlic cloves, minced
1/2 tsp dried thyme (or 2 tsp fresh)
6 cups chicken broth
3 bay leaves
10-12 oz. tortellini (we used fresh four cheese from Costco)
1 zucchini, seeded and chopped into cubes
1 pound spinach (we used a bag of baby spinach)
1 cup frozen peas
1 tbsp dried basil (or 2 tbsp fresh)
Parmesan cheese, freshed grated, to top off your bowl

1. Heat oil in large stock pot, add onion and saute until light brown. Add garlic and thyme and cook another minute.

2. Stir in broth and bay leaves, and bring to a boil. Add tortellini and zucchini and cook until pasta is done. Stir in the spinach and peas and cook another 4 minutes. Add basil.

3. Remove bay leaves. Pour into bowls and top with some parmesan cheese. Enjoy!

Split Pea Soup

Prep time: 10 minutes
Cook time: 20 minutes
Simmer time: 30 minutes
Serves: 8


2 quarts water
2 cups dried split green peas (rinsed well)
1 stalk celery, chopped
1 large carrot, peeled and chopped
1 small onion, chopped
1/4 tsp thyme
1 bay leaf
chicken bouillon

Combine all ingredients in a large pot and bring to a boil for 20 minutes. Cover and let simmer for an additional 30 minutes. Remember to remove the bay leaf before serving! We like to eat this with a whole wheat baguette. YUM!

Italian Wedding Soup

Boil 4 chicken breasts in 8 cups of chicken broth in a large pot.

Remove chicken, shred with knife or fork, and return to pot.

Roll ½ pound ground beef into half inch meatballs, roll in an egg, and then in italian bread crumbs. Bake in oven at 350 for 10 minutes. Add to pot.

Saute 3 gloves garlic in 1 tbsp olive oil, add to pot.

Add a bag of finely chopped carrots.

Add one package frozen spinach.

Add ¾ cup Acini de Pepe pasta.

Cook until heated through, or let simmer all day in crockpot.

Thank you, Tina! This is one of my favorites!

Slow Cooker Chicken and Dumplings

4 cooked chicken breasts cut up (or you can use canned chicken)

2 tbsp butter

2 cans cream of chicken soup

1 package biscuit dough torn into pieces (one loaf bread dough would work too)

optional: veggies (carrots and peas are great!)

Place all ingredients into a slow cooker, fill with enough chicken broth to cover the ingredients. Cook 5-6 hours on med-high heat. It is ready when dumplings are cooked all the way through.

Pumpkin Black Bean Soup

3 cans black beans drained

1 can diced tomatoes and green chile peppers

1/4 c butter

4 cloves chopped garlic

1 tsp salt

1/2 tsp pepper

4 cups beef broth

1 (15 oz) can pumpkin puree

2 tbsp apple cider vinegar

2 tsp cumin

2 tsp coriander

Pour 2 cans of the black beans into a food processor or blender, along with the can of tomatoes and chiles. Puree until smooth. Set aside.

Melt butter in a soup pot over medium heat. Add garlic, and season with salt and pepper. Stir in the bean puree, remaining can of beans, beef broth, pumpkin puree, vinegar and spices. Mix until well blended, then simmer for about 25 minutes (or place in a crockpot until you are ready to enjoy). I let mine simmer a few hours in the crockpot. Top with cheese or sour cream if desired and enjoy!

Easiest Tortilla Soup

1 can whole kernel corn, drained

1 can chunk chicken

1 can black beans

1 can diced tomatoes and chile peppers, drained

30 oz chicken broth

Optional: a pinch of cumin and coriander for extra flavor!

Dump all cans and broth into a pot. Heat through,I like to let it warm all day in my crockpot. Enjoy with sour cream, cheese and tortilla chips.

Butternut Squash Soup

3 Tbsp butter
5 c cubed, peeled butternut squash (about 1 medium)
2 c cubed, peeled russet potato
1 tsp kosher salt
1/2 tsp ground black pepper
2 c sliced leek (about 2 medium)
4 c less-sodium chicken broth
1 c half & half (or skim milk)

Melt butter in large pot over med-high heat. Add squash, potato, salt, & pepper. Saute 3 minutes. Add leek; saute 1 minute. Stir in broth; bring to a boil. Reduce heat. Cover and simmer 20 minutes or until potato is tender, stirring occasionally. Place 1/2 of mixture at a time into a blender- blend until smooth (Remove center piece of blender lid to allow steam to escape, cover with paper towel). Return to pot and stir in milk.

Thank you, Jen! This soup is fantastic :)