Tag: hearty soup

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

Chicken Alfredo Soup

Brandi C

Chicken Alfredo Soup

Chicken Alfredo Soup

Just go ahead and slap your mama. Dang, it. This Chicken Alfredo Soup is now tied for first place for Big Daddy. The other two are Easy White Chicken Chili with Cream Cheese and Pizza Soup Recipe. Frankly, I am impressed with myself.

Ingredients

3 cans of chicken, drained (feel free to use chicken breasts because you can use the broth)

Seasoning

Onion

Garlic

3/4 c. butter

3/4 c. flour

1 c. heavy cream

Sour Cream

Chicken bouillon

Water

Parmesan

Mozzarella

Pasta

Directions

Saute up the cut-up onion and garlic in butter. Once sauteed, add in your flour and cook that down a bit. Get your whisk out and add 2 c. water. Whisk that all in really well. Now, I wish I could tell you how much chicken bouillon I used, but I used that paste. I think I did about 2 Tbsps. Sprinkle with your seasoning.

Once that is incorporated, add more water and keep stirring. I did this in my Instant Pot on saute mode, by the way. You will notice your “roux” is getting thicker. I think I did about 5 c. water. You can adjust accordingly. Add your chicken and parmesan.

Moving On

Let’s talk pasta real quick. I used bowtie pasta. I brought my water to a boil in my pot (not the instant pot). Once it came to a boil, I seasoned it and added my pasta. Drain and then add to your roux.

Next time, I might use a couple of boxes of Ditalini pasta or maybe cut up fettucini. The bowties were fine and good, but I think I want a smaller type, like a small rigatoni. Ugh, I need to go and look at all the types or make my own. Do you know what would be good? Putting in cheese tortellini. Cause, yum!

Anyway

Once I got all that in the pot, I added the heavy and sour cream. If you cook this in an instant pot, you must keep stirring because it will start to burn on the bottom. Baby it! In the end, I added about 2 cups (I know, I know) of mozzarella. Keep tasting to adjust the seasoning. Remember, you can always add seasoning, but you can’t take it out if you put too much in there. Start small and add as you like!

Dang, this was good. Had my Oak been here, I would’ve slapped her face 🙂 Then, she would have slapped me back, LOL.

 

Recipes and Cooking

Pizza Soup Recipe

Brandi C

Pizza Soup Recipe

Pizza Soup Recipe

Is it a secret that I love soup? I don’t believe it is. So, without further ado, here is my Pizza Soup Recipe. It’s a keeper! Bart says it is tied for first for his favorite soups. The other is White Chicken Chili. I did this all in the Instant Pot, but you can do it on the stovetop!

Ingredients

2# sausage

2# ground beef

Pepperoni

You Can add any meat you want here or combine your favorite meat toppings in this soup. Also, if you like a lot of veggies on your pizza, chop them up and add them here because you want to cook them down a bit. I want to use peppers, but my husband doesn’t care. Mushrooms would be good!

1 onion

Minced Garlic

Seasoning

Italian Seasoning

Rosemary

1 jar of pizza sauce

Water (I believe I filled up the pizza sauce jar 3x and put it in there. Eyeball it.)

2 cans of Tomato Soup

1 can of cream of mushroom soup

Mozzarella

Directions

On the saute mode (Instant Pot), combine the meats, onion, minced garlic, and seasoning. Cook until done, and drain if you need to. Once done, put it back in the pot and add your Italian Seasoning and Rosemary.

Next, add the sauce, water, and soups. Stir well and then place the lid on, seal, manual, for about 8-10 minutes. Everything is cooked, so you want to meld the flavors. Once done, use the quick release. Stir in your mozzarella. Again, put as much in there as you wish. I may have used 2 cups cause we like cheese!

Enjoy!

Oh, my original plan was to add a box of Ditalini noodles to it. I would have boiled them in saltwater on the stovetop. Then drained it and then added it to the instant pot. I have found that if I cook noodles that small in the IP, they get mushy.

 

Recipes and Cooking

Spin-on Tortellini Soup

Brandi C

Spin-on Tortellini SoupSpin-on Tortellini Soup

I love Tortellini Soup. Love it. So, today, as I was getting the stuff out of my pantry, I thought I would create a Spin-on Tortellini Soup. The broth is excellent! I did this in my instant pot, but it can be done on the stove.

Caution of warning, do not put your milk-based items in the soup before you seal the soup. You put that in AFTER it is done cooking, releasing the pressure. I made that mistake once, and I will never make it again.

Ingredients

Kielbasa quartered

Onion, chopped

Fresh garlic, chopped

Spinach, chopped (or kale)

Seasoning

Italian Seasoning

1 can cream of mushroom

6 tsp chicken bouillon paste

1/2 c. sour cream

2 cans of tomato sauce

1 Tbsp sugar

Water

Directions

In Instant Pot, saute the garlic, onion, kielbasa, and seasoning mix. Add a bit of water if it starts sticking to the pan. Once that is done, add in cream of mushroom soup; I think I did about 6 tsp of chicken bouillon paste. I will say, at this point, I added the sour cream and mixed it well. It did not explode, so that is a good thing. Then, I added the tomato sauce and the sugar. Next, add chopped spinach and Italian seasoning. I added enough water to thin it out just a little bit. You can always add more water towards the end.

Place on the lid, and move the lever to the “seal” position. I hit the soup function and adjusted it to 10 minutes. Once that is done, I did a quick release. I stirred everything well and tasted the broth to ensure the seasonings were good. A good rule of thumb is to start small. You can always add more, but you can’t ever take the salt out of something.

Bechamel Sauce

3 T. butter

Flour, 3 T.

Melt together while whisking.

Add a cup of heavy cream, and continue to whisk while on medium heat. The flour will thicken up. Once it was thick, I added in about 2 c. of cheddar. Stir well until it is all combined.

From this point, I added some broth to the bechamel pan. I did this to thin it out and make it to that it would incorporate easier into the soup.

Once incorporated and stirred, I added it to the soup.

Cue the angels, singing.

Tortellini

I cook these in a separate pot. I feel the tortellini get too mushy if I do the tortellini in the instant pot. Doing this serves a dual purpose. I boil the water, season it, and scoop out my tortellini. You can keep the starchy pasta in water. I add them to my Instant pot, and if I need additional water, I use the hot starchy water I cooked my tortellini in.

It’s good, people.

 

Recipes and Cooking

Keto-Friendly Cheeseburger Soup

Brandi C

Keto-Friendly Cheeseburger Soup

Keto-Friendly Cheeseburger Soup

Again, Cheesburger Soup is a staple at my house and very well-loved. The regular version of this soup is loaded with all the good things that make it great. Here is my quest at Keto-Friendly cheeseburger Soup, which was a success!

Ingredients

1# ground beef

1# sausage

1/2 large onion, chopped

2 T butter

minced garlic

seasoning

red pepper flakes

Italian Seasoning mix

Chicken broth

4 heaping tablespoons sour cream

1 c. heavy cream

water

3 c. cheddar

1 head of cauliflower (except next time, I will probably use 2!  chop up it unless you like HUGE chunks.)

8 slices of bacon, chopped

Directions

Get your bacon going in the oven. Once done, chop it up. Remember to save the grease.

In an Instant pot, get butter, minced garlic, and onion, cooking till translucent. Add meat, sausage, and seasoning, and cook till done. Drain, if necessary. Once drained, add Italian seasoning and Red pepper flakes (not too much if you don’t like the heat).

Once done, add in some water and chicken broth. Taste to see if it needs any more seasoning. Chop cauliflower (realize that by using the Instant pot, some of the smaller cauliflower will dissolve, so chop a mix of larger pieces (think potato chunks) and smaller ones so that they will dissolve and create a thicker consistency).

Next Up

Once you get all that in the pot, add enough water and/or chicken broth to cover the meat and cauliflower. Set on the “soup” function, which for me was 10 minutes. Do a quick release.

Add in the heavy cream, sour cream, and cheese. Stir till combined and taste for seasoning purposes or to add more cheese. After all, that, add your chopped bacon.

The soup was delicious. You could not tell that I did not use potatoes or a “cream” type of soup in it.

 

 

Recipes and Cooking

Minestrone Soup

Brandi C

Minestrone Soup

Minestrone Soup

Minestrone Soup is one that Big Daddy loves, but I am not fond of, sadly. I made it anyway cause I love him like that! Honestly, I can’t get behind this one. I have tried but can’t do it. Now, I can slurp up the broth like no one is watching. That brings me peace. Maybe it is the beans. Just not my jam.

Four c. vegetable broth (vegetarian)

Two cans of stewed tomatoes

kidney beans, one can

zucchini, cubed

One potato, large, cubed

onion, chopped

Two celery stalks, chopped

Three c. corn

Two cloves of garlic, minced

One head of cabbage, finely chopped (I put it through the food processor)

pasta, around 1 c.

Seasoning

2 T. Italian Seasoning

Mix all together in a large pot (minus the pasta). Bring to a boil and then reduce heat, cover and simmer until the vegetables are all tender. In the last 15 minutes, add the pasta. You certainly do not want to overcook the pasta. It still needs a bite to it or al dente. The fancy people say that. We Southerners don’t say fancy words like that. It is easy to overcook pasta.

I may not be wild about Minestrone Soup, but I do love that it’s packed full of veggies and goodness. It’s also a great “clean out the fridge” kind of meal, where you can toss in any vegetables that need to be used up. This is one of those soups that gets better the next day, once all the flavors have had time to marry and deepen. Big Daddy says it’s even better reheated! You can also swap out the pasta for a gluten-free option or skip it entirely if you’re watching carbs. It’s a super adaptable recipe, even if it’s not my favorite.

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