Tag: cozy recipes

Recipes and Cooking

Garlic Parmesan Chops Soup

Brandi C

Garlic Parmesan Chops Soup

Garlic Parmesan Chops Soup

As promised from yesterday’s post, this is the Garlic Parmesan Chops Soup that is so good! Bart was so impressed, and the pot was instantly all gone! So excited to add a new soup.

Ingredients

Pork Chops (I used boneless)

Seasoning

Bacon grease (or oil)

Butter

Seasoning

Parmesan Sauce

2 c. heavy cream

2 c. parmesan

Garlic

Spinach (chopped)

Fresh mushrooms (chopped)

Onion (chopped)

1/2 tsp. red pepper flakes

Addition

Potatoes washed and cubed (with or without skin)

2 c. cheddar

2 cartons of chicken broth (you can make your own or use water and chicken bouillon cubes)

Cream of Mushroom Soup

How to Make

In an electric skillet, pour some bacon grease (or oil) and butter. I pounded my chops and seasoned them well with my seasoning mix. Fry them up. Once done, remove them from the pan. Again, these were leftovers from last night, so all I did was chop them up into bite-size pieces.

Place all of the parmesan sauce ingredients in the same skillet the chops were in. Stir until thickened. This was, again, leftovers from the night before.

Soup Process

Get your chicken broth boiling, and add some seasoning. Put in your washed, cubed potatoes and let them boil. Once they were done, I scooped them into a bowl, leaving the chicken broth water in the pot.

I added the cream of mushroom soup, parmesan sauce, and cheddar to that pot. I whisked that all into the water to get all the lumps out. Then, I placed the cubed leftover pork chops and let them simmer to warm and soften them up. Once that was done, I added my potatoes back in.

So.  Freaking.  Good.

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Recipes and Cooking

Zuppa Toscana Soup

Brandi C

Zuppa Toscana Soup

ZUPPA TOSCANA SOUP

Cook sausage, garlic, onion, bacon, seasoning, and red pepper flakes in a soup pot until browned. Pour a little chicken broth into your pot and scrape the bits on the bottom of the pan.

Add the rest of your chicken broth and water.

Add your potatoes and cover on medium heat to get your potatoes tender.

Once potatoes are fork-tender, add the heavy whipping cream and let simmer.

About 5 minutes before serving, stir in your spinach. Let the spinach cook down and serve with parmesan sprinkled on top.

Note:

You can replace the bacon with bacon bits. Also, you can return the potatoes with cauliflower to make them more keto-friendly. Now with me, I use more parmesan because I love cheese. I mean, I love it a lot. There are times when I add another pound of sausage and fewer potatoes.

Zuppa Toscana is one of those comfort meals that warms you from the inside out. It’s perfect on cold days or when you just need something cozy. The flavor combo of sausage, bacon, garlic, and cream is hard to beat. You can absolutely tweak it to fit whatever lifestyle or dietary need you’re working with. I’ve even made it dairy-free before by using coconut milk instead of cream—it changes the flavor slightly, but it still works in a pinch. Sometimes I throw in mushrooms or zucchini for an extra veggie kick. This soup also freezes really well, so double the batch and save some for later!

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