Chicken Tortellini Soup

 

 

I am not a fan of day light savings time.  I mean…what are we saving it for??? I’m trying to live every moment to its fullest, let just use it while we have it…am I right?!?

 

INGREDIENTS:

4 TBSP olive oil

1 onion, minced

4 carrots, diced

4 celery stalks, diced

1 bell pepper, diced

8 cloves of garlic, minced

3/4 tsp salt

3/4 tsp ground black pepper

1/2 tsp cayenne

1/2 tsp chili powder

8 C chicken stock

1 1/2 tsp herbs de provence

2 bay leaves

3 c cheese tortellini

1 lb shredded chicken

juice of 1/2 of a lime

1 tsp dried parsley

1/8 c shredded Parmesan & Romano cheese blend

 

DIRECTIONS:

  • In a large soup pot, heat olive oil over med/high heat.  Add onions, bell pepper, carrots and celery.  Stir occasionally for 5-6 minutes.
  • Next, add in the minced garlic, salt & pepper, cayenne, and chili powder.  Cook for another 1-2 minutes
  • Stir in the chicken stock, herbs de Provence and both bay leaves.  Bring to a gentle boil.
  • Once you’ve reached a gentle boil, carefully add in the cheese tortellini and bring to a gentle simmer for 10 minutes.
  • Lastly, stir in the shredded chicken, juice of 1/2 of a lime, 1 tsp of dried parsley and 1/8 c of grated Parmesan & Romano cheese blend.
  • Serve with a crusty french break.
  • ENJOY!!

Smoked Paprika & Bacon Tomato Soup

 

If you follow me on Instagram, you may have seen my post this Saturday about my family and I picking farm fresh tomatoes, right off of their vine!  Talk about farm to fork! It was suggested during the picking process, to maybe use some of the harvest for tomato soup.  Being that its starting to feel more and more like fall each day,  I felt that tomato soup would be an excellent idea.  I made Jalapeno Popper Grilled Cheese Sandwiches to accompany the soup. (Recipe to follow.)

kitchen tunes: Issues by Julia Michaels

recipe adapted from: Williams Sonoma

 

INGREDIENTS:

 

14 whole Roma tomatoes

1 lb smoked bacon ends & pieces

1 TBSP butter

1 small yellow onion, chopped

3 cloves of garlic, minced

3 TBSP heavy cream

1 1/4 tsp smoked paprika

1/2 tsp salt

freshly ground pepper

 

DIRECTIONS:

  • Wash the tomatoes and using a sharp knife, score the underside with an X.
  • Bring a large pot of water to a rolling boil.  Carefully add the tomatoes to the pot and boil for 8 minutes.
  • Drain the water and allow the tomatoes to cool enough to handle.
  • Carefully peel the skin off of the tomatoes and cut out the pith, return the meat of the tomato to the pot.
  • Crush the tomatoes using a potato smasher, set aside
  • Over Medium heat, fry the bacon pieces and set aside on a paper towel lined plate.
  • Using the same pan over medium heat, melt the butter.  Add the onion and garlic and cook until softened for about 5 minutes, stirring often.
  • Add the crushed tomatoes and bring to a simmer.  Allow to simmer for 20 minutes. Then remove from heat.
  • Using an immersion blender, carefully puree the soup.
  • Next, stir in the cream, paprika and salt.
  • Ladle the soup into bowls and top with the bacon pieces.
  • ENJOY!

 

Vegetable & Shrimp Hot & Sour Soup


 

I don’t love being interrupted while running on the treadmill at 5:00 am on a Monday morning.  And I absolutely don’t love being interrupted while running on the treadmill at 5:00 am on a Monday morning to be told that I was successful at setting the timer on the coffee pot, however, I was UNsuccessful in placing the carafe below the drip.  In fact, I didn’t even place the carafe anywhere near the drip! It sat somewhere in the vicinity of the kitchen sink. Oh, Mondaze!

After that mess I was determined to “get it togetha” and end my day with a bang.  And that is exactly what I did with the help of this Vegetable & Shrimp Hot & Sour Soup! Yum!

 

kitchen tunes: confident/justin bieber ft. chance the rapper

INGREDIENTS: 

3 TBSP sesame oil

1 onion, sliced thin

1 TBSP grated ginger

1 jalapeno, minced

6 baby bok choy chopped (white parts separated from the green)

1 C carrot, diced

8 C chicken broth

1/2 C low sodium soy sauce

1/3 C rice vinegar

1 tsp salt

1 tsp ground black pepper

1/2 C water

1/4 C cornstarch

2 tsp olive oil

1 zucchini, diced

8 oz. cremini mushrooms, sliced

1 C jaune flamme tomatoes

1 red bell pepper, diced

1 lb shrimp, peeled & deveined

 

DIRECTIONS:

 

  • In a large soup pot, heat the sesame oil over medium heat.  Saute the onion, ginger and jalapeno for a few minutes.
  • Add in the white parts of the bok choy and the carrots and continue to cook for another 4-5 minutes.
  • Add the chicken stock to the pot and bring to a boil, reduce heat to a simmer.
  • Meanwhile, in a separate pan, heat the olive oil.  Saute the green parts of the bok choy, zucchini, mushroom, tomatoes, and bell pepper until they begin to soften.
  • While the soup is simmering and the vegetables are sautéing, mix together the soy sauce, vinegar, salt, pepper, water and cornstarch.
  • When ready, add the sautéed vegetables to the broth pot and continue to simmer for 5-8 minutes.
  • Stir in the soy sauce/vinegar mix
  • Lastly, add in the shrimp and simmer 2-3 minutes or until the shrimp turn pink
  • ENJOY!