Soup: It’s What’s for Dinner

These are my Go-To recipes during Soup Season.  They are quick, easy, and the whole family loves them.  (Well, not the whole family, since Cash doesn’t eat anything that is not in Nugget form) … But you get the idea. 

 

Tortellini Florentine

  Adapted from a BHG recipe

• 1  9 oz package of frozen/refrigerated 3-cheese tortellini
• 2 14 oz cans of chicken broth
• 1 jar of Alfredo sauce 
• 2 cups of deli roasted chicken, or other cooked chicken
• 3 cups of fresh spinach
• Parmesan cheese, for topping

In large pot, cook tortellini according to package.  Drain and set aside.

In same pot, combine broth and Alfredo sauce.  Stir in chicken.  Heat to boiling, reduce heat.  Simmer uncovered 5 minutes.

Add tortellini, and spinach.  Cook 2 minutes more to wilt spinach. 

Serve with Parmesan cheese sprinkled on top. 

 

Cheesy Broccoli Potato

• 1 can cream of celery soup
• 1 can cream of chicken (or cream of mushroom works fine too)
• 3 cups milk
• 1 clove garlic, minced
• 1 teaspoon dried parsley
• 1/2 teaspoon red pepper flakes (leave this out of you don’t like it spicy)
• 3 cups of frozen/fresh chopped broccoli
• 1 handful of frozen tater-tots, or hash browns
• 1/2 cup shredded cheddar cheese

In large saucepan,  combine first six ingredients. 

Stir in broccoli and potatoes, and heat through until potatoes break up. 

Just before serving, sprinkle with cheese. 

 

Chicken Mug Stoup

Adapted from a Rachael Ray recipe

• 1 tube of jumbo biscuits
• 3 tablespoons butter
• 1 lb chicken breast pieces, diced
• 2 celery stalks, chopped
• 1 large carrot, peeled and diced
• Salt and pepper
• 2 teaspoon poultry seasoning
• 3 tablespoons all-purpose flour
• 1 handful of frozen tater-tots or hash browns
• 1 pint milk
• 1 quart chicken broth

Bake biscuits according to directions

In large pot, cook chicken in butter for two minutes over medium heat, then add veggies and season with salt, pepper, and poultry seasoning.  Cook five minutes more.

Add flour, then cook another minute. 

Add potatoes, then whisk in milk and chicken broth. 

Bring soup to boil by raising heat, then turn back to simmer for 10 minutes. 

Serve on top of biscuit in bowl.