I love soup in the cooler months. We don’t have many of those here, so I like to make the most of “soup season” while we can. This is one of my favorites and talk about quick and easy! It’s very hearty so even big appetites will fill up, especially if you add a mixed green salad and a crusty bread. Voila, dinner is served!
Begin by warming a tablespoon of EVOO over medium heat in a large, deep pot or Dutch oven. Sauté a medium onion until soft (about 5 minutes) and then add in a teaspoon of minced garlic and cook for an additional minute.
Now add in 2 cups beef bone broth, 28oz can undrained diced tomatoes, 8oz can of tomato sauce, 1/2tsp salt, and 1/2tsp of oregano.
Add in 20-25 frozen, Italian style mini meatballs and let simmer for 15 minutes.
Now add in 3-4 cups of pre-cooked, refrigerated tortellini. They only need to cook for a couple of minutes to become al dente.
Stir in 2 big handfuls of baby spinach. Once the spinach wilts, remove from heat.
This last step is optional but ’tis the season for a little indulgence so go ahead! Add 1/3C heavy cream (everything is better with heavy cream!). This freezes beautifully, so make a big batch and enjoy more than once!😋
Inspired By – Spicy Southern Kitchen
I love soup and am especially a fan of all chili varieties. Nothing says comfort like a lit fireplace, cozy pjs, and a warm bowl of soup (and also a favorite DVR show to watch – lately This Is Us).
This is a fix it and forget it soup for the crockpot. Throw in 3 chicken breasts, 2 cans of great northern beans (drained), 2 cups of salsa verde, 2tsp cumin, and 6 cups of chicken broth (or bone broth, my latest obsession).
That’s it! Cook on low for 5-6 hours until chicken shreds easily with a fork. Serve with your favorite toppings. We LOVE Greek yogurt, jalapeños, cilantro, avocado, and hot sauce. I also make homemade tortilla chips to accompany this. Simply cut thin tortillas into pieces with a pizza cutter, brush both sides with olive oil, lightly salt, and bake for 12-15 minutes at 350. Enjoy!!
This is such an awesome chili variety. The spice is complemented perfectly with the sweet potatoes and hint of molasses. I can’t wait to make it again!
Heat 3tbl EVOO in a heavy stockpot or Dutch oven. Add 1 diced sweet onion and 2 peeled and cubed sweet potatoes. Once the onions become translucent, remove both from your pot and set aside.
Add 1lb lean ground beef and cook through. Once browned, add 1tsp salt, 2tbl chili powder, and 1tbl cumin.
Stir in a can of diced tomatoes, 2tbl tomato paste, 2tbl molasses, and 2 cups of bone broth (or chicken broth if you prefer). Cook uncovered over medium heat for 10 minutes.
Add in a rinsed and drained can of black beans, sweet potatoes, sautéed onion, and 1/2tsp cayenne pepper. Simmer 10-15 minutes until potatoes are soft but not mushy. Top with Greek yogurt and green onions. Enjoy!🍲
Adapted from: Our State Magazine