Tag: Soup

One Pot Creamy Chicken Tortellini Tomato Soup

One Pot Creamy Chicken Tortellini Tomato Soup

This one pot creamy chicken tortellini tomato soup is easy enough to be a weeknight dinner. I’ve been making big pots of soups and stews to eat for dinner with plenty leftovers to freeze some for when the baby gets here, and this is a 

Traditional Chicken and Sausage Gumbo

Traditional Chicken and Sausage Gumbo

Traditional versus Low-FODMAP Being from New Orleans, I knew I needed to have a traditional chicken and sausage gumbo on my blog. If you’ve been following for a while, you’ll know I used to follow a low-FODMAP diet. Gumbo is one of my favorite things 

Tomato Soup with Homemade Gnocchi

Tomato Soup with Homemade Gnocchi

Another pantry staple meal! I had never made homemade gnocchi and I’m amazed it’s so simple. I followed @pastasocialclub recipe on their website and ate it with this tomato soup I made up on the fly.

Gnocchi is made with very minimal ingredients that you might have around during this quarantine time – flour, one big potato, egg, parmesan, and salt.

The gnocchi recipe can be found on Pasta Social Club’s site. I don’t have a ricer so I used a potato masher and next time I think I’ll try a little harder to really get those lumps out!

Tomato Soup:

  • ⁣1 bell pepper (or onion), diced⁣
  • 1 28oz can tomatoes (I used whole tomatoes, but if you only have crushed or puree that’ll work too!)⁣
  • 1 cup broth (bone broth, veggie broth, water, whatever you have!)⁣
  • 1/4 c balsamic vinegar
  • Fresh herbs like thyme, basil, or oregano. If you don’t have these around, use dried herbs! About 1/2-1 tsp of each above if you have it.⁣
  • salt and pepper⁣
  • 1/4 c cream (or milk, coconut milk, half n half, whatever you got)⁣
  • add ins: leftover chicken, greens (I used kale)⁣⁣

Saute the bell pepper or onion until soft in some olive oil. Pour in the tomatoes and the broth. Blend with an immersion (stick) blender or carefully in a blender. Bring to a low simmer and add in the herbs and salt/pepper. Cover and turn down to low. Cook for an hour or longer. Remove the lid, bring the heat up to medium and cook until thickens – maybe 30 min. Stir in the cream and the add-ins. Serve with the gnocchi!

Tomato Soup with Homemade Gnocchi

The gnocchi recipe is from Pasta Social Club, but this soup pairs so well with it!
Course: Main Course
Keyword: Low-FODMAP, Soup, Vegetarian
Servings: 4 servings

Ingredients

  • 1 bell pepper, diced or onion
  • 28 oz san marzano tomatoes or crushed
  • 1 cup bone broth or broth of choice
  • 1/4 cup balsamic vinegar
  • 1 tsp each herbs like basil, thyme, oregano
  • 1/4 cup cream or milk, half-n-half, coconut cream
  • add ins: chicken and/or greens optional

Instructions

  • Saute the bell pepper or onion until soft in some olive oil.
  • Pour in the tomatoes and the broth.
  • Blend with an immersion (stick) blender or carefully in a blender.
  • Bring to a low simmer and add in the herbs and salt/pepper.
  • Cover and turn down to low. Cook for an hour or longer.
  • Remove the lid, bring the heat up to medium and cook until thickens – maybe 30 min.
  • Stir in the cream and the add-ins. Serve with the gnocchi!
Enchilada Soup

Enchilada Soup

STOVE TOP, INSTANT POT, AND SLOW COOKER Servings: 6-8 Ingredients: -1 can black beans⁣-1 can Rotel⁣ (tomatoes & green chilis)-1 can enchilada sauce ⁣-1 cup corn (frozen or fresh)⁣-1 cup bell pepper, diced⁣-2 cups chicken stock, bone broth, or just water⁣-2 chicken breast⁣s-1 tsp cumin⁣-1 

Classic Chicken Noodle Soup

Classic Chicken Noodle Soup

Servings: about 8 Who doesn’t like chicken noodle soup when they are sick? I always know I am coming down with something if I start craving it. Sometimes I keep this soup stocked in the freezer so I can have it at the ready if 

Buffalo Hatch Chile Chili

Buffalo Hatch Chile Chili

People often confuse the difference between bison and buffalo and honestly, I’m not even sure if I know the difference! But I do know that their meat can often be found in grocery stores now and they’re often pasture raised and grass-fed animals.

Anytime I’m bored with ground beef I like to switch it up to bison/buffalo. I use them interchangeably because it seems to always come that way on the label. This chili is a great option to change things up a bit!

Hatch chiles come from Hatch, New Mexico and can usually only be found in the fall season. They have a nice kick but aren’t super hot – sort of like a bell pepper or a poblano. You can use either in place of them if necessary.

Servings: about 4-6

Ingredients:
-2 lb bison/buffalo (I found mine in the frozen section at Sprouts)
-4-5 hatch chiles⁣ (or poblanos or bell pepper if you can’t find them)
-1 cup bell peppers, diced⁣
-1 tbsp avocado oil⁣
-1/4 cup chili powder⁣
-2 tbsp cumin⁣
-1 cup water or beef broth⁣
-15 oz fire roasted tomatoes⁣
-15 oz tomato sauce⁣
-Pinch of sea salt

Instructions:
1. Turn your broiler on and put the hatch chiles on a baking sheet. Let them sit under the heat until they’ve blackened and softened. Remove, peel the skin off, and dice.⁣
⁣2. While they’re broiling, saute your bell peppers in a large pot. Brown the meat in with the peppers. Salt a little here. Add in your diced hatch chiles.⁣
⁣3. Pour in the water, tomatoes, tomato sauce, cumin, and chili powder. Salt a little more. Stir everything together, cover, and reduce heat to low. Allow it to simmer for at least an hour. ⁣
⁣4. When you’re ready to serve, crank up the heat and let some of the excess liquid cook off for about 5 minutes, stirring often. Serve with your favorite chili toppings!

Buffalo Hatch Chile Chili

This chili uses unique ingredients to change up the classic chili flavor. Hatch chiles and buffalo/bison meat make up this chili.
Course: Main Course, Soup

Ingredients

  • 2 lb buffalo/bison meat
  • 4-5 hatch chiles
  • 1 cup bell peppers diced
  • 1 tbsp avocado or olive oil
  • 1/4 cup chili powder
  • 2 tbsp cumin
  • 1 cup water or beef broth
  • 15 oz fire roasted tomatoes
  • 15 oz tomato sauce
  • kosher or sea salt

Instructions

  • Turn your broiler on and put the hatch chiles on a baking sheet. Let them sit under the heat until they've blackened and softened. Remove, peel the skin off, and dice.
  • While they're broiling, saute your bell peppers in a large pot. Brown the meat in with the peppers. Salt a little here. Add in your diced hatch chiles.⁣
  • Pour in the water, tomatoes, tomato sauce, cumin, and chili powder. Salt a little more. Stir everything together, cover, and reduce heat to low. Allow it to simmer for at least an hour. ⁣
  • When you're ready to serve, crank up the heat and let some of the excess liquid cook off for about 5 minutes, stirring often. Serve with your favorite chili toppings!
Low-FODMAP Broccoli and Cheddar Soup

Low-FODMAP Broccoli and Cheddar Soup

This broccoli and cheddar soup is low-FODMAP and tastes just like the one from Panera but without the stomachache. Servings: about 3 Ingredients:-3 tbsp butter or ghee-2 tbsp gluten free flour-1 small jalapeno, diced-1 cup milk of choice (I used almond milk)-2 cup chicken or 

Curried Butternut Squash & Carrot Soup

Curried Butternut Squash & Carrot Soup

I make this butternut squash and carrot soup year round, not just when it’s cold. It’s good all the time and it also is really good with toasted sourdough croutons. Servings: 10-12 Ingredients:To roast:-2 cups carrots, peeled and chop-1 large butternut squash, peeled and chopped-1