Italian White Bean, Cabbage, and Sausage Soup Recipe

White Chicken Chili Recipe

Philly Cheesesteak Stew Recipe

Cheesy Vegetable Chowder Recipe

Fresh Spinach Tomato and Garlic Tortellini Soup Recipe

Chicken Pot Pie Soup Recipe

Loaded Vegetable Soup Recipe

Pasta Fagioli Soup Recipe

Panera Copycat Broccoli Cheddar Soup Recipe

Crock Pot Chicken Vegetable Soup Recipe

Fresh Corn Soup Recipe

French Onion Soup Sticks Recipe

The Best Ever French Onion Soup Recipe

Creamy White Bean Stew With Smokey Bacon Recipe

Tomato and Kale White Bean Soup Recipe

Tomato and Kale White Bean Soup Recipe

Taco Soup Recipe

Taco Soup Recipe

Avocado Chicken Soup Recipe

Avocado Chicken Soup Recipe

Bacon-Cheddar Cauliflower Chowder Recipe

Bacon-Cheddar Cauliflower Chowder Recipe

Ingredients:
8 slices center-cut bacon, chopped (half used for garnish)
1/2 small onion, chopped OR 1 teaspoon onion powder
1 celery stalk, chopped
2 garlic cloves, minced
salt & pepper
4 cups shredded or grated cauliflower (1/2 large head)
2 Tablespoons water
2 Tablespoons flour
2 cups chicken broth, divided
2 cups 2% milk
3-4 dashes hot sauce (or more or less)
2-1/2 cups (12oz) shredded sharp cheddar cheese, divided (half used for garnish)
2 green onions, chopped (optional)

Directions:

1. Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.
2. Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot. Add chopped onion (if using,) celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
3. Add cauliflower and onion powder (if using) to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.
4. Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups cheddar cheese until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.

Skinny Buffalo Chicken Soup Recipe

Skinny Buffalo Chicken Soup Recipe

Ingredients

• 16-24 oz boneless skinless chicken breast, cooked and shredded
• 1/2 c chopped celery
• 1/2 c diced onions
• 2 cloves garlic, minced
• 2 c water
• 1 (32 oz) box low sodium, fat free chicken broth
• 1 (8 oz) package neufchatel cheese, softened
• 1/4 c reduced fat cheddar cheese shredded
• 3 tbsp corn or potato starch
• 1/2 c hot sauce (I used Franks Red Hot)

Instructions

1. mix veggies, water, and broth together and bring to a boil
2. cook until veggies are tender add chicken
3. with a fork, mix neufchatel cheese and starch together and add with cheddar
4. stir on medium high heat until melted, smooth and thickened
5. add hot sauce, stir until well blended before serving

Creamy Tomato Tortellini Soup Recipe

Creamy Tomato Tortellini Soup Recipe

Ingredients

2 whole large Cloves Of Garlic Minced

2 Tbl Olive Oil

2 10¾ oz Cans of Condensed Tomato Soup

¼ cup Sun Dried Tomatoes, chopped or 2 Tbl Of Sun Dried Tomato Paste

2 cups Half-and-half

2 cups Chicken Stock

1 tsp Onion Powder

1 Tbl Italian Seasoning

½ tsp Salt

½ tsp Pepper

1 whole 9 Oz Package Of Cheese Filled Tortellini

½ cup Shredded Parmesan Cheese, for garnish

Directions

                    

Saute garlic with the olive oil in a large stock pot over medium heat until golden brown.

Be sure to keep an eye on it so it doesn’t get too brown or burnt.

When the garlic is done, add tomato soup, tomatoes, half and half, chicken stock and spices.

Bring to a simmer.

Once simmering, drop tortellini into the soup. Cook according to the package directions.

After tortellini are cooked, ladle soup into bowls and top with parmesan cheese