Monday, October 18, 2010

Why Hello!

So I pretty much quite blogging for a while. I feel like I am finally caught up in life again. Not too sick(spent the first 27 weeks of pregnancy feeling horrible), no more school, and life is just going busy as it should. I am dying for a nap, but wanted to share some fall soup recipes I have had requests to share. Sorry, I have not taken pictures, but maybe that will be my next step if I get on this blog again in the near future. So here ya go!

A couple quick things, I have a weak stomache, and my husband enjoys his girly figure so if you want a richer soup, use more butter/cream, etc. Also, I always use turkey sausage, but you can use the pork stuff. Almost anywhere has turkey sausage by the breakfast food or ground meat. Walmart actually has my favorite for 2 bucks a pound frozen. Also, if you use dry herbs when something calls for fresh, use way less, like 65 percent less depending on the herb. Oh and feel free to use fresh, I am just too poor to always do that;)

Herbed Potato Soup
adapted from

3 good sized potatoes
3 cups chicken broth
½ onion
1 clove garlic
2 Tbs butter
3 tbs flour
¼ tsp thyme
¼ chives
¼ tsp parsley
¼ tsp oregano
Salt and pepper
1 ½ cups milk
Bacon, gr onions,

Peel and chop potatoes and throw in water to boil. Cook onions and garlic in butter until soft. Add flour and seasonings. Then add milk until thickens. Add milk mixture to potatoes. Simmer for like 20 minutes. Blend if desired and serve with parmesan.

Potato Leek Soup

2 T butter
2 leeks, clean and cut, white and light green
3 cloves garlic, minced
6-7 potatoes, peeled and cubed
Enough chicken stock to cover potatoes
2 tablespoons butter
3 T flour
1 cup canned milk, I like skim
1 teaspoon dried parsley
salt and pepper to taste

Heat pan with butter and cook leeks until they begin to look clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the milk, salt, pepper and parsley. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste. Also, if you have a hand blender you can just use it a little and you will get a creamy, still chunky soup. Do not over mix or soup will be starchy/pasty!

Serve with cheese and bacon on top if your feeling naughty.


adapted from a recipe Mal got from her sis-in-law

1 lb. turkey sausage
2 cans (14 1/2 oz.) beef broth
2-3 stalks diced celery
2 cups chopped carrots
1 chopped onion
1 can (28 oz.) tomatoes
2 cans (8 oz.) tomato sauce
1 tsp. garlic powder
1 bay leaf
1 tsp. basil
1 tsp. salt
½ tsp oregano
1/4 tsp. pepper
1 cup pasta (macaroni, rotini, shells, etc.)
1 can kidney beans
2 small diced zucchini (totally optional)

Brown sausage in large pan; drain. Saute carrot, onion and celery. Add Zucchini , garlic basil, salt, pepper and bay leaf and cook until zucchini is soft. Add broth, tomatoes and bring to a boil. Add noodles and cook for five minutes. Add beans and sausage and cook for five more. Serve With Parmesan cheese.

Squash soup
adapted from because my little belly cannot handle the fat in it. Although if yours can I recommend checking her recipe out for a more velvety texture.

2 medium butternut squash, about 4 lbs
1 green apple, peeled, cored and cut into quarters
2 Tbsp olive oil
2 Tbsp butter
1 onion, chopped
5 parsnips, peeled and chopped-this is a pound for me
Kosher salt and ground pepper
6 cups chicken or vegetable stock
1/4 tsp cumin
1/4 tsp paprika
1/2 c half and half or evaporated milk

Peel squash and apple, cut in half, and de-seed. Roast at 425 for about 45 minutes or until squash is fork tender. Chop the squash. Set aside.
Meanwhile, melt the olive oil and butter in a large soup pot over medium heat. Add the onion and parsnips. Season with salt and pepper. Cook until vegetables are softened.
Add the roasted butternut squash and the apple. Pour in the chicken stock. Turn the heat up to high and simmer for 5 minutes. Blend soup in batches, but leave room for air to escape from blender. Or use hand blender. Pour all soup back into the soup pot and bring to a simmer. Add the cumin, paprika and milk. Serve soup with a small pat of butter on top-optional.

Chicken and Gnocchi Soup

6 cups chicken broth, homemade or low-sodium canned
2 cloves garlic, minced
2 tbs butter and 2 tbs flour, melt butter add flour to make roué
3 carrots, thinly sliced
2 rib celery, thinly sliced
1 onion, diced
Desired spices-I like thyme, sometimes basil, parsley, sometiems marjoram
16 oz gnocchi
2 cups frozen peas or 5 oz fresh spinach
2 cups shredded cooked chicken
Freshly ground black pepper

Add butter, onion, carrots and celery to a large stockpot. Cook until tender. Add garlic and cook another minute. Add flour and cook another minute. Add the broth and bring to a boil.
Cook for about 5 more minutes until veggies are soft.
Season with parsley and other Italian seasonings. Bring to a boil again and stir in gnocchi and, cooking until the gnocchi are al dente, 2 to 3 minutes. Stir in frozen peas/spinache and chicken, cook for 1-2 minutes and turn off heat. Take into consideration that Parmesan cheese is salty, and a generous amount of pepper, to taste. Ladle the soup into warmed shallow bowls and shower each with freshly grated cheese.

Italian Wedding Soup
recipe courtesy of Ina Garten-this is a crowd pleaser, men and women!

3/4 pound ground chicken/turkey- i use the whole pound
1/2 pound chicken/turkey sausage, casings removed -again I use the whole pound
2/3 cup fresh white bread crumbs
2 teaspoons minced garlic (2 cloves)
3 tablespoons chopped fresh parsley leaves
1/4 cup grated Romano
1/4 cup grated Parmesan, plus extra for serving
3 tablespoons milk
1 extra-large egg, lightly beaten
salt and pepper

2 tablespoons good olive oil
1 cup minced yellow onion
1 cup diced carrots, about 2
3/4 cup diced celery, usually 2
10-11 cups chicken stock
1 cup small pasta such as tubetini
1/4 cup minced fresh dill - you can add a teaspoon or two of dried and it tastes great
12 ounces baby spinach, washed and trimmed

Preheat the oven to 350 degrees F.
For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Romano, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. Drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper or sprayed. Bake for 30 minutes, until cooked through and lightly browned.
In the meantime, for the soup, heat the olive oil over medium heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 6-8 minutes, stirring occasionally. Add the stock and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.

Pasta e Fagioli
adapted from Brown Eyed Baker

1 lb turkey sausage
1 T butter or EVOO
1/2 large (or 1 medium) onion, finely chopped
4 cloves garlic, minced
4 carrots, thinly sliced
4 stalks celery, thinly sliced
1 (28 oz.) can diced tomatoes
1 can red kidney beans, drained and rinsed
1 can cannelini beans, drained and rinsed
6-8cups . reduced-sodium broth (depending on how much liquid you would like)
1 (28 oz.) can tomato sauce
2 tsp. dried parsley
1/2 tsp. dried basil
1 tsp. salt
4 oz. small dry pasta -macaroni or tubilini are my favorites

Put sausage in large stockpot and bread up as you cook. Once the sausage is browned, remove it from the pot with a slotted spoon and discard any excess grease.
Melt the tablespoon of butter in the pot. Add the onion, carrot and celery, and saute over medium heat until vegetables are soft, 8-10 minutes. Add garlic and cook for one more minute. Return the sausage to the pot, add the can of diced tomatoes with juices, stir briefly, and simmer for 10 minutes.
Add the beans, beef broth and tomato sauce to the pot. Add in all of the seasonings, stir well, increase the heat to high and bring to a boil. Once boiling, reduce the heat to low, cover and simmer at least 30 minutes.
Add the dry pasta and continue to simmer on low for another 10-25 minutes.

Lentil Soup

1 lb ground turkey, beef, or turkey sausage- browned
2 tablespoons olive oil
1 cup onion chopped
1 cup carrott, sliced
2 stalks celery(optional)
3 large cloves of garlic, minced
1 lb lentils rinsed
6 cups chicken broth
1 can diced tomatoes(optional)
1 teaspoon thyme
2 bay leaves
salt & fresh ground pepper, to taste

Heat olive oil. Saute onions, carrots, and garlic over low heat (do not brown garlic), until tender, approximately 10-15 minutes. Add the lentils (and meat if using it) and mix with vegetables.
Add the chicken stock, thyme, bay leaves and pepper. (no salt until later).
Bring to a boil, reduce the heat to a simmer and cover. Simmer for 45-60 minutes until the lentils are very tender. May need a bit more chicken stock, if too thick.
Remove bay leaf, taste and add salt if needed.
At this point you may want to puree half of the soup to create more of a creamy texture. I prefer to keep them the way they are. If you want a little more texture and flavor add some cooked ground beef half way through.

Cream of Celery-this is great to sub for canned, or just eat by itself
adapted from

4 teaspoons butter
4 cups diced celery
1 cup diced onion
2 tsp chicken base
4 teaspoons flour
2 cups milk, whatever fat you choose, I go skim
½ tsp dried thyme
1 clove garlic

In a large saucepan,heat butter til bubbly,add celery,onion and stock cubes and stir til well combined. Reduce heat and cover,and let simmer for 10 minutes til veggies are tender. Sprinkle flour over veggie mixture stirring constantly,until mixture thickens. Remove from heat and let cool slightly. Puree 1/2 the mixture then return to pan,rewarm stirring til well combined.

Split Pea Soup
adapted from

1 (14 ounce) package dried split peas, rinsed
2 cups diced ham
3 carrots, peeled and sliced
1 medium onion, chopped
2 stalks celery
2 cloves garlic, minced
1 bay leaf
1 tablespoon seasoning salt
1/2 teaspoon pepper
1 1/2 quarts hot water or chicken stock

Layer ingredients in crockpot. Pour in water, so don't stir. Cover and cook on high 4-5 hours or on low for 8-10 hours. Remove Bay leaf.

Cream of Brocolli

2 tablespoons butter
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
ground black pepper to taste
¼ tsp garlic powder

Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes. Puree soup and return to heat. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

You can add cheese to the milk mixture or even on top.


  1. This comment has been removed by a blog administrator.

  2. Yummy yummy! I'm incapable of following a soup recipe but I'll borrow the concept!

  3. Ya, recipes should be called references or something;)