1. 20 MINUTE CHEESEY CHICKEN ENCHILADA SOUP
2 tablespoons vegetable oil
1 cup diced white onion (about 1 small white onion)
2 cloves garlic, minced
1/2 cup masa harina (corn flour)
3 cups chicken stock
2 cups cooked, shredded chicken
1 1/4 cups (or 1 10-ounce can) red enchilada sauce
1 (14-ounce) can black beans, rinsed and drained
1 (14-ounce) can diced tomatoes, with juices (I prefer fire-roasted)
1 (4-ounce) can chopped green chiles
1/2 teaspoon ground cumin
8 ounces sharp cheddar cheese, freshly grated
1 teaspoon salt, or more/less to taste
optional toppings: tortilla chips/strips, diced/sliced avocado, grated cheese, sour cream, chopped fresh cilantro, and/or pico de gallo
Heat the oil in a large stock over medium-high heat. (To save time, peel and dice the onion for the minute or so that the oil heats.) Add the onion and saute for 5 minutes, or until cooked and translucent. Add the garilc and saute for an additional minute until fragrant. Stir in the masa harina and cook for an additional minute.
Pour in half of the chicken stock, and stir until completely combined. Add in the remainder of the chicken stock, and stir to combine. Immediately add in the chicken, enchilada sauce, black beans, tomatoes, green chiles, salt and cumin, and stir until combined. Continue stirring occasionally until the mixture reaches a simmer.
Reduce heat to medium-low and let it simmer for 3 minutes, stirring occasionally so that the soup does not stick to the bottom of the pan. Then stir in the cheese, one handful at a time, until combined.
Taste, and season the soup to taste with salt.
Serve the soup warm with desired toppings.
2. EASY ONE POT LASAGNA SOUP
1 pound lean ground beef (or half Kramer's Italian sausage)
1 yellow onion, diced
4-5 garlic cloves, minced
1/4 - 1/2 teaspoon red pepper flakes
1 (24 oz.) jar Prego Traditional Italian Sauce
8-10 cups low-sodium chicken broth, divided
1 (14 oz.) can crushed tomatoes
2 tablespoons tomato paste
2 teaspoons balsamic vinegar
1 1/2 teaspoons granulated sugar
1 tablespoon dried basil
1 teaspoon dried parsley
1 teaspoon dried oregano
1 whole bay leaf
1 teaspoon salt
1/2 teaspoon pepper
10 uncooked lasagna noodles, broken into approx. 1-2 inch pieces*
1/2 cup heavy cream (optional)
shredded mozzarella cheese
freshly finely grated Parmesan cheese
Heat large Dutch oven over medium high heat. Add beef and onion and cook, stirring occasionally until beef is browned. Add garlic and red pepper flakes and saute for 30 seconds. Drain off any excess fat.
Add Prego Sauce, 6 cups chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices and lasagna noodles. Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally (approximately 20-30 minutes).
Discard bay leaf and stir in heavy cream (optional) and 2-4 cups chicken broth to reach desired consistency. Garnish individual servings with desired amount of cheeses.
3. CREAMY PARMESAN MUSHROOM AND SPINACH TORTELLINI SOUP
2 tablespoons butter or oil
8 ounces mushrooms, quartered or sliced
1 onion, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1/4 cup flour (rice flour for gluten free)
1/2 cup white wine (or broth)
6 cups vegetable broth or chicken broth
8 ounces cheese tortellini (gluten free for gluten free)
1/2 cup parmigiano reggiano (parmesan), grated
10 ounces baby spinach, coarsely chopped
1/2 cup cream or milk
salt and pepper to taste
Melt the butter in a pan over medium-high heat, add the mushrooms and onion and cook until the mushrooms have released their liquids and the liquid has evaporated, about 10-15 minutes.
Mix in the garlic, thyme and flour and cook, stirring, until the flour starts to turn a light golden brown, about 2-3 minutes.
Add the wine and deglaze the pan.
Add the broth and tortellini, bring to a boil, reduce the heat and simmer until the tortellini is tender, about 10 minutes.
Add the parmesan, let it melt, add the spinach, let it wilt, add the cream, season with salt and pepper to taste and remove from heat.
4. CREAMY POTATO & KALE SOUP WITH ITALIAN SAUSAGE
1 tablespoon olive oil
1 pound Kramer's Italian sausage
¼ teaspoon red pepper flakes (or to taste)
3 cloves garlic, minced
1 onion, diced
4 cups chicken broth
3 small russet potatoes, thinly sliced
2 cups kale, finely chopped
1 cup heavy cream
salt and pepper to taste
To a large pot over medium heat, add the olive oil. Brown the sausage until no longer pink. Add the red pepper flakes, garlic, and onion and cook, stirring often, until the onions a translucent and the garlic is fragrant, about 4 minutes.
Add the chicken broth, potatoes, and kale. Bring the broth to a simmer, reduce the heat to medium-low, and cook until the potatoes are tender, about 10 minutes.
Remove the soup from the heat, stir in the cream, and season with salt and pepper to taste. Ladle into soup bowls and serve.