Creamy Tortellini and Sausage Soup

There's little more comforting to me than curling up with a steamy bowl of soup on a brisk evening during the chillier months of the year. If you poke around a bit, you'll discover a hoard of soup recipes here on Joyously Domestic. I tend to rely a good deal on homemade soup for dinner in the colder months. Thankfully, my family is on board and for the most part, they share my soup obsession. We typically have soup on the menu two or three times a week this time of year. And, the soups are usually a mix of classic stand-bys {our favorite Potato Soup or BLT Soup} along with lots of experimenting with new recipes.

Recently, I tested this Creamy Tortellini and Sausage Soup. It was a big hit. I'm already planning to put it on the menu again in a couple of weeks.

It comes together in about 45 minutes. Besides your purchase of the sausage, tortellini and spinach, I'm betting you probably have the remaining ingredients on hand.

All that's missing once this pot of deliciousness simmers up is a crusty loaf of bread for dipping.

Yields 4 - 6 servings.

Confetti Sweet Corn Soup with Baked Tortilla Strips

Should you find yourself wandering through life as a person who relishes soup year-round {as I do} or someone who is simply getting that "is it soup season yet?" itch this time of year, my Confetti Sweet Corn Soup may be right up your alley. It really is the perfect transitional soup for the lingering weeks of summer and the early days of autumn. Sweet corn is divine this time of year. And, this soup really celebrates all that we love about corn fresh from the garden or farmer's market.

The base of the soup is a simple medley of sautéed onion, red bell pepper and jalapeño {use as much or as little per your heat preference} that gets friendly in the pot with some dried oregano, crushed red pepper flakes and salt. From there, a little sprinkling of flour helps with thickening as some good-quality chicken {or veggie} stock joins the party.  Most of the corn kernels {once removed from the raw cobs} get added right in while some get whirled up in a blender or food processor with a touch of milk before being added into the soup.

One of my secrets is to toss in a few of the stripped corn cobs while the soup simmers. This little hack brings some intense corn flavor to the party. {Just carefully remove and discard after they've done their job.}

To finish, I like to top the soup with some baked tortilla strips that are made pretty easily from soft corn tortillas, non-stick spray and a little salt. This step is totally optional {you can even utilize store-bought tortilla chips as a topper}, but they are worth the few minutes of work.

Trust me.

One thing I'd like to note is that after testing this recipe four times in the past couple of weeks, I think I've come to the conclusion that the richness and sweetness {so-to-speak} level of the end result when making this recipe seems to really depend on how sweet and intense the corn is that is used. Obviously, we all know that sweet corn can vary in taste, sweetness and even tenderness. So, there can be variations in the end flavor profile {or "corniness"} each time this soup is made based on the batch of corn one uses.

Yields 4 - 6 servings.

Vegetarian Sweet Potato Chili

Chili is a staple for so many during this time of the year. When the snow and wind are whirling around outdoors, curling up with a big bowl of chili just screams COMFORT and really warms us up from our heads to our toes. Adding football season to the mix can really drive home everyone's yearning for chili. Whether you're hosting a big game day party at home on Super Bowl Sunday or tailgating at your favorite team's big game, serving up chili with "all the fixings" will definitely score you some major points with your guests.

Incorporating sweet potatoes and foregoing any type of meat in this recipes means that it is vegetarian-friendly. {The chili actually is completely vegan. But, due to my garnishment suggestions that include dairy, I opted to label it as "vegetarian."} I have major meat-lovers in my house ... they love this chili. All of the flavors of traditional chili are present. It's hearty and satisfying, but you can feel good about eating a lighter, healthier version when digging in to this cold-weather staple. The sweet potato addition lends bulk to the chili and, also, brings a hint of sweetness that perfectly balances out the little bit of spice present.

So, grab a pot and seize the moment. This really is a no-fuss recipe that takes just minutes to get going and only a short amount of cooking time.

NOTE:  This is an easy recipe to double {or triple} as needed, so it's perfect for feeding a crowd. Once prepared, it holds well on the WARM setting in a slow cooker, if desired.


Yields 4 - 6 servings.

Coconut Curry Soup with Roasted Chickpeas

When your husband of two decades declares that your first go-round of making Coconut Curry Soup produced "the best soup you've ever made" and you alone eat two large bowls in one sitting, there's a good chance that you've got a killer new soup recipe on your hands. {We won't even discuss the close-to-legit fight the two of us had over the remainder of soup in the bottom of the pot.} Seriously. We are in love. With soup. Smitten. {#soupfling}

Sooooo, in celebration of the new year, I bring you this healthful, vibrant, ethereal soup as my first post of 2018. It is - all at once - rich, delicate, hearty, dainty, subtly-spiced, broth-y, creamy and light. And, it's adorned with the most-glorious of toppings to kinda meld soup and salad into one dish. Perfection.

It's flavor profile and ingredient list is just enough off the beaten path - in terms of traditional soup for many of us - to be adventurous. But, it's simple enough to make and familiar enough to eat - especially for those already accustom to curry.

The soup takes just around thirty minutes to make from beginning to end. Be sure not to skip the roasted chickpeas, by the way. They shine nestled atop the soup among the other finishing touches.

I mentioned the soup's heavenly deliciousness. Luckily for all of us, it is, also, incredibly healthy. I consider it quite qualified to propel many of us through our January resolutions of healthier eating ... a lunch or dinner option that fits in nicely with our commitments to incorporate more fresh, wholesome dishes into our lives.

Now go make soup. And, may you all begin a love affair with this particular recipe as I have done.

Serves 4. {Easily doubled and does reheat quite well.}

Roasted Cauliflower and Garlic Soup with Parmesan Croutons

I often say that I could live on salads during the summer months and on soup during the chilly months {with maybe a casserole thrown in every now and then for good measure}. I've shared with you an abundance of soup recipes over the past five years here on Joyously Domestic. Recently, I posted a collection of Fourteen Tantalizing and Comforting Soup Recipes and it took off like wildfire here on the blog and on social media. So, I know I'm not alone in my adoration of soup.

Now, with that said, I understand that not everyone particularly digs cauliflower. But, even if you insist that it is the evilest of vegetables, I think you may be a bit surprised at just how amazing it is roasted and spun into a creamy soup. Seriously.

Just the roasted cauliflower alone almost did me in. I had to restrain myself from eating half of the batch when it came out of the oven ... before the soup-making process had really even gotten off of the ground. {I'll definitely have to randomly roast up a slew of cauliflower florets more often just for snacking purposes. For sure.}

The fabulous news about this soup? It is quite healthful. Can you believe the recipe has ZERO butter, milk or cream? It's, basically, a combo of cauliflower, garlic and chicken stock with a few seasoning components. {And, if you really wanna be healthy, I guess one could omit the croutons. But, I would not recommend it, friends.}

NOTE:  Know that the recipe as written only yields four smaller-sized servings. {This soup isn't necessarily one that a big, whopping bowl is needed at one sitting as it's somewhat decadent and rich in taste and texture. It's a pretty easy recipe to double, however, to feed a larger crowd if needed.

Yields 4 servings.

Fourteen Tantalizing and Comforting Soup Recipes

Fall is upon us. Winter will be here before we know it. In my household, this time of year means SOUP. I've complied some of my favorite and most-popular soup recipes from Joyously Domestic. Some are for the slow cooker. Some are vegetarian. A few are cream-based soups. A handful of them are more-healthful and good-for-you versions. Basically, there's something here for everyone.  

 

 

Just follow the links to check out the recipes for each soup. And, if you'd like to browse through all of my soup recipes, you can visit my RECIPES page here and look through the SOUPS, STEWS AND CHOWDERS section.

Simple Potato and Corn Soup

I have shared several potato soup recipes here on the blog since its start in 2012. Some were slow cooker ones. Some called for summer sweet corn off of the cob. A couple were spicy versions. Bacon and lots of cheese were the highlights of a couple. But, for this particular recipe, I've broken it down to the basics. A simple, straight-forward soup. Simple, no-fuss ingredients. Very simple, easy prep. On the table in around thirty minutes from start to finish.

The result is a creamy soup that is loaded with chunks of potato and pops of corn kernels. This is the type of soup that you want to hunker down with on the couch on a chilly evening - a blanket atop your lap and remote in hand - and just savor each comforting, homey bite.

It's an ideal soup to make for weeknight dinners due to the ease and simplicity of the recipe. And, if you'd like to make dinnertime even easier, you can have the potatoes prepped the night before or morning of, too. Just keep the chunks submerged in cold water in a lidded bowl in the fridge, then drain before utilizing them in this recipe.

Simple Thirty-Minute Stovetop Vegetable Soup

Let's face it - most of us indulge a little too much during the holidays. Whether it's Thanksgiving, Christmas or Easter, temptation in the form of potatoes, gravy, butter, pies, rolls, cakes, candies and carbs galore hit us from every angle. So, it's often nice to have some recipes in our arsenal that are quick to whip up and ones that fall a little more into the "healthful" category to make in the days that follow (ya know, once we've devoured all of the leftovers). This soup is one such recipe.

It's adapted from a Trisha Yearwood recipe that she featured awhile back on her cooking show. I was immediately drawn to it because it seemed incredibly easy to make, used just a handful of ingredients, was totally uncomplicated and wasn't a heavy, cream-based soup. Basically, some chicken broth, tomatoes, diced potatoes, garlic, onions, frozen veggies and seasoning come together on the stovetop in like, twenty-five minutes.

This soup is a great one to experiment with since the flavor profile is pretty basic. The recipe as written is awesome. But, if you'd like to play around with different herbs or seasonings, the sky really is the limit. I encourage you to maybe try it as-written, then go from there the next go-round. (I've used a slight sprinkling of Mrs. Dash's Original Blend seasoning a couple of times in this soup ... and have really come to love it that way.)

What you will find is that this is light and refreshing. Yes, as odd as it sounds, this soup is refreshing (as much as a soup can be, I suppose). It isn't heavy at all and due to the quick cooking time, the vegetables don't become mushy as often happens with longer-cooked soups.

In my house, we love this soup served with saltine crackers and a little shaved Parmesan on top just prior to serving.

Yields 6 servings.

Creamy Chicken and Gnocchi Soup {Olive Garden Style}

This is a hearty, comforting soup laden with pillow-y potato gnocchi, tender chunks of chicken, fresh spinach and shredded carrots. The broth is rich, creamy and ultra decadent.  This recipe is based off of a popular soup at Olive Garden. Making it at home is simple and satisfying. {Plus, you'll probably end up with leftovers ... and that's always a good thing when it comes to soup.}

If you're not familiar with gnocchi, they are Italian-style mini dumplings made from cooked potatoes and flour. You can find a plethora of recipes online if you'd like to make you own, but pre-made gnocchi are easily found in most grocery stores these days. Buying them ready-to-use is a total timesaver and there are some pretty good quality ones out there from which to choose.

Typically, packages of gnocchi can be located in the dry pasta aisle. But, gnocchi can sometimes be found frozen and even fresh at specialty markets.

In my household, we prefer this soup pretty thick. If you find that you'd like it a bit thinner, just stir in some additional chicken broth {or even hot water} at the end of cooking.

Serves 6 - 8.

Potato and Sweet Corn Chowder

Tender chunks of potatoes and crisp, fresh-off-of-the-cob sweet corn come together in this thick, ultra-luxurious chowder that is just perfect for the transitional weeks between late-summer and early-fall. Sweet corn is in abundance. Many of us start experiencing cooler evenings. And, if you're anything like me, cravings for fall and soup weather creep up oh, right around mid-August. This is a great way to satisfy those yearnings.

Don't get me wrong ... this is an awesome chowder to make at any given time of the year. It's the ultimate comfort food for cold, blizzard-y evenings in say, January or ideal for lunch on a cool, rainy Sunday in April. If you can't get your hands on fresh sweet corn, frozen corn that has been thawed would be a great substitution. But, frankly, I think there's little more fabulous this time of the year than at-its-peak sweet corn. Incorporating a few ears into this chowder is highly recommended. And, don't throw out those stripped ears of corn after cutting the kernels off ... toss a few into the chowder as it cooks for extra flavor. Absolutely amazing.

Yields 4 - 6 servings.

Smooth and Creamy Potato Soup

I have shared with you a few different potato soup recipes here on the blog. I make many variations like, my Ultimate Loaded Baked Potato Soup, my Sweet Corn, Potato and Sausage Soup with Kale and my Ham and Potato Chowder with Homemade Croutons. And, even though I really have never met a potato soup that I didn't like, there are some that I favor and seem to make time and time again. This recipe is one such recipe. I first began making this soup after seeing a version of it made by Ree Drummond. The smooth, blended aspect of her recipe appealed to me. I think so many of us are used to thick, chunky versions of potato soup. This recipe is just a tad bit different and one that I fell in love with after my first spoonful. It, for some reason, feels lighter than typical potato soup (even though it is finished with cream) and it's a soup that doesn't feel heavy even when eaten during these warmer spring/summer months. It feels almost velvety on the tongue and is just so dang luxurious-tasting.

This recipe is an uncomplicated one, but one that is built upon layers of flavor. Onions, carrots and celery are the vegetable combo that is the soup's foundation. Once diced potatoes are added and simmered in chicken stock, the soup is thickened a bit with a flour and milk mixture. Then, the soup is blended to the smoothness of your preference (I like mine mostly silky-smooth with just a few tiny bits of vegetables remaining). The whole thing is finished with cream and served with the garnishments of your choice.

Note that this soup reheats wonderfully and in my opinion, is even better the next day.

Yields 6 - 8 servings.

Ribollita {Tuscan Soup}

Ribollita is a hearty Tuscan soup. There are many variations, but most recipes include beans, vegetables and bread. I've, basically, declared it my new favorite comfort food recipe of 2016. I think you'll find that it's a great new soup recipe for you to try out this year ... and one that you'll come back to time and time again once you've tried it.

What makes this soup so amazing?

For starters, it's bitter cold here in Michigan right now and well, soup is warm. Pretty self-explanatory.

Secondly, I like that this is a vegetarian soup. My twenty-three year old daughter has been a vegetarian for years and I've come to follow a mostly vegetarian diet most days. This is a pretty healthy soup ... perfect for kicking off the new year.

Lastly, the ingredient list is a budget-friendly one. Grab some dried beans, water, a few veggies, a tiny bit of marinara sauce and some bread ... and you've got yourself the makings of a big pot of heavenly soup. (Splurge a little on some real-deal Parmigiano-Reggiano, though ... totally worth it and it really finishes the soup perfectly!)

Serves 4 - 6.

Ultimate Loaded Baked Potato Soup

I make many variations of potato soup. Like, probably more than ten. It is the one type of soup that every single family member in the Joyously Domestic household absolutely loves. Throughout the fall, winter and spring, I make potato soup on an average of once a week. Sometimes I keep it very simple and basic. And, then there is this recipe.

Okay. Maybe I should clarify so as to not scare you away from trying the recipe. I'm not saying that this is a difficult, complicated or overly-involved recipe. It's just a little more complex in flavor and has more ingredients in comparison to my "typical, everyday" recipe.

Basically, this version is just slightly more over-the-top. In many fabulous, fabulous ways.

It is thick, luxurious and decadent ... the perfect marriage of everything we all love about potato soup combined with the flavors of a loaded baked potato.

Serves 6.

Sweet Corn, Potato and Sausage Soup with Kale

This is such an inviting, flavorful soup that couldn't be more perfect for these chilly fall days. This soup is hearty and filling. It'll really warm you up from the inside out. And, it's just as good (if not better) reheated, so this would be something super fitting if you're a person who likes to make up a large pot of soup for the week ahead. After all, some days there is nothing more comforting and perfect than being curled up on the couch with a coffee cup of reheated soup in hand, fuzzy slippers on our piggies, blanket-draped shoulders and the remote at our side.

My family found that we thoroughly enjoyed this garnished with some freshly-shaved Parmesan cheese on top. The sharp, salty notes in the cheese paired perfectly with the sweetness brought to the party by the corn.

The browned sausage lends a lot in terms of flavor to this soup, but it could easily omitted if desired. An alternative that I would recommend would be to garnish the soup with a little cooked, crumbled bacon at time of service.

NOTE: Fresh, chopped spinach can be added in place of the kale if desired. Chop either into the size pieces that you prefer. I like the kale roughly chopped, but it can be chopped a little finer if desired.

Yields 6 servings.

Chicken & Vegetable Dumpling Soup

 

We are in the midst of Winter Storm Ion here in Southern Michigan.  The kids are home from school today (and we've received confirmation of the same for tomorrow) and Steve is home from work.  Our last twenty-four hours have consisted of an insane amount of snow shoveling, driveway plowing, stockpiling wood inside of the house for our wood stove, curling up under blankets watching t.v. in the living room and listening to the wind howl outside of our windows.  We did our grocery shopping three days ago - in preparation for possibly being home bound for several days.

I picked up everything needed to try out this Chicken & Vegetable Dumpling Soup recipe.  We love Chicken and Dumplings in our house.  I wanted to use those same flavors and ingredients, but turn the recipe into a soup. 

I adore this recipe because sour cream is used in the dumplings.  It brings such a wonderful tanginess to the biscuits.  Also, they cook up especially light and fluffy.  Know, however, that these are not your typical, traditional dumplings - they are definitely different in texture.  If you have a dumpling recipe that you prefer, I'm sure you could substitute it for these if you don't like or don't have sour cream on hand. 

This totally warmed our bellies (and souls) today as we endure wind chill temps hovering in the negative twenties.  I used homemade chicken stock, but a good-quality store-bought stock/broth would be fine.  And, this is a great recipe for taking advantage of leftover chicken or even a store-bought rotisserie chicken.

Slow Cooker Split Pea Soup

Split Pea Soup. Yay or nay? I am a huge fan. But, I don't make this soup often because I have a couple of children who would rather be forced into a ten hour marathon of household chores than eat a soup with peas as the main ingredient. {My daughter asked if I was actually going to post this on my blog because she was so grossed out by this soup.}

 

 

I adore the simplicity of the ingredients, how inexpensive this soup is to make and I like how wonderful this soup cooks up using the slow cooker. {My loyal readers are aware of my love affair with my slow cooker.}

People do seem to either really love split pea soup or they absolutely despise it. For those who adore it, this recipe is a real winner.

This soup can be made using a chunk of leftover ham, a hambone, ham hocks or salt pork. {It's a great soup to make after you've had a big ham dinner.} If using salt pork that is sliced, use some kitchen string to tie it up so that it doesn't all come apart during cooking.

AUTHOR'S TIP:

You can make the soup as thick, thin, chunky or smooth as you prefer. Simply adjust the stock amount as the soup cooks or towards the end of cooking to suit your preference. And, blend the soup as much as you prefer to suit your preference.

Yields 6 servings.

Creamy BLT Soup

 

I have been eating BLT Soup at a beautiful bistro-style restaurant in a town not too far from our home for many years.  I order it there without fail every time we visit.  It sounded so strange to me before trying it there for the first time.  Who puts iceberg lettuce in soup?  (They do. And, it rocks.) I spent quite a bit of time researching online various BLT Soup recipes recently, then followed that by testing some of the recipes that I came across. Through trial and error, I believe that I have arrived at the ultimate BLT Soup recipe.

When you dig into this soup, you really do feel like you are eating a BLT sandwich, but in soup form. (Does that make sense?) All the flavors are there.  Crusty bread on the side for dipping is highly recommended, but the soup is great on its own, as well. It is comfort food times a million. Think of the marriage of a BLT Sandwich to Creamy Potato Soup.

Indulgent. And, so totally worth every bite.

Yields 4 - 6 servings.

Slow Cooker Potato, Sausage and Sweet Corn Chowder

Friends of Joyously Domestic know that I love my slow cooker.  It is - without a doubt - my best friend in the kitchen.  As a mom of three kids still at home, it seems that we are constantly on the go and live life on a pretty busy schedule - especially during the school year.  With the kids starting school today (ninth, fifth and first grades), I'm sure this year will be no exception!

Preparing wholesome, from-scratch meals at home while keeping up with sports, band, theater and the like can be tricky, at times.  That's where my slow cooker comes in.  I utilize it probably three-to-four times a week.  We love soups, stews and chowders, so this recipe is a favorite.  It is a loose adaptation of the Chipotle Chicken and Corn Chowder recipe that I shared here on the blog back in January.

I've chosen to use ground Italian sausage here, but you could use bacon, ham or leave the chowder meat-free.  I throw in a diced chipotle pepper (they come canned in adobo sauce).  My family doesn't care for overly spicy food, but using just one pepper gives this chowder some great additional flavor and a hint of smokiness.  Below is how they come in my grocery store.  I can easily find them at most markets.  Since they are strong in flavor and only one is needed for this recipe, you can save the remaining peppers and sauce for another use.  (I freeze a pepper or two in snack-size plastic bags for single-serve portions when needed in the future.)

Recipe yields 6 - 8 servings.

For nutritional value information of this recipe, visit my post of this recipe on My Recipe Magic.  Click the "Nutrition" tab at the top of the post there.

Homemade Slow Cooker Chicken Stock

I make chicken stock usually every couple of weeks.  I have turned to making it in the slow cooker because I can toss everything in and not have to "babysit" it.  What I like doing is allowing it to cook overnight while I sleep, but this can be done throughout the course of the daytime while you go about your daily tasks or head off to work, too.

There's a few things you should consider when making homemade stock or broth.  First, you can use either a leftover chicken carcass (from a roasted or rotisserie chicken) or you can use raw chicken (whole or in pieces).  Depending on what you use, there will be subtle differences in the depth, flavor and color of your broth/stock.  But, either yields a delicious liquid that will result in a better quality product that store-bought.  If using raw chicken, I recommend buying inexpensive cuts when they are on sale.  Wings, thighs and legs work great.  Save the breasts for your favorite chicken recipes.

There are some who have clear (yet often differing) opinions and definitions of the differences between stock and broth.  The differences can encompass distinct variables such as whether you use the bones/carcass from already-cooked meat or whether you start from raw meat, for example.  The Cooking Geek offers some insight into the differences between stock and broth.  Call it what you'd like, but making your own at home is simple, economical and darn tasty!

I recommend not salting your stock during the cooking process since you never usually know what you'll be using it for in the future.  Salt later when utilizing the stock in a recipe.  If you do choose to salt the stock, do so sparingly.  Also, unless you have whole peppercorns on hand, I do not recommend adding ground black pepper during the cooking process.  Doing so can discolor your liquid.  Add later.

If I make or buy a whole rotisserie/roasted chicken, I throw what remains of the carcass into the freezer in a zip-top plastic bag for making stock at a later time.

Vegetable Posole Verde

I tried posole at an amazing Mexican restaurant while living in Nashville, Tennessee years ago. I've always wanted to make it at home, but had never attempted it until this week. Posole (or pozole) is a soup or stew {originating in Mexico} traditionally made with hominy as a main ingredient. The base of the soup is a combination of roasted poblano peppers, tomatillos and chicken stock {vegetable stock can be used to make this a vegetarian soup}.  The addition of roasted corn, hominy, onions, garlic and cumin results in a flavorful, yet delicate soup that is best topped with avocado, cilantro, sliced radishes and a good squeeze of lime.

This is an incredibly healthful and good-for-you soup. It is light, yet abundant in flavor. {It does have a hint of spice, but it isn't overpowering.}

I had never worked with tomatillos before working on this recipe. They can be found in most supermarkets these days in the produce section. They look like green tomatoes covered in a papery skin. Just remove the papery skin and halve the tomatillos for this recipe. They are easy to work with and are a must in this recipe.

NOTE:  Don't be intimidated by the various steps in this recipe. They are all simple and easy.  You'll, basically, be roasting the veggies first, blending them up and combining everything in one pot at the end.

Yields 4 - 6 servings.