Broccoli and Cheese Soup

This quick and easy broccoli and cheese soup has a smooth texture and mild flavor. Perfect for a quick meal any time of the year!

Ingredients Needed: (for 6 servings)

• Cooking spray
• 1 cup chopped onions
• 2 garlic cloves, minced
• 3 cups fat-free, low-sodium chicken broth
• 2 cups broccoli florets
• 2.5 cups 2% reduced fat milk
• 1/3 cup all-purpose flour
• 1/4 tsp black pepper
• 8 oz. light processed cheese, cubed (such as Velveeta Light)

How to Make It:

• Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.
• Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.
• Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.

Calories (1 1/3 cups) 203; Fat (6.3g); Carbs (21.7g); Protein (15.6g)

Creamy Chicken Noodle Soup

I never made a CREAMY Chicken Noodle Soup. I don't know why I didn't make this sooner because I couldn't believe how delicious it was!! It's hearty and filling and a perfect Winter's night meal!! (*NOTE: I put most of the cooked carrots, celery and onion in a blender and blended until creamy and then returned the blended mixture to the pot BEFORE adding the roux to the soup. You can do the same, or leave the vegetables intact.*)

 Ingredients Needed: (for about 6 servings)

• 1 cup dry medium egg noodles
• 1 lb boneless skinless chicken breasts*
• 1 1/2 Tbsp coconut oil
• 1 1/2 cups chopped yellow onion (1 medium)
• 1 1/3 cups chopped carrots (3 carrots)
• 1 1/3 cups chopped celery (3 stalks)
• 3 cloves garlic, minced
• 32 oz low-sodium chicken broth
• 3 Tbsp chopped fresh parsley
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• 1/4 cup butter
• 1/4 cup + 2 Tbsp all-purpose flour
• 2 1/2 cups milk (I used 2%)
• 1/3 cup low-fat heavy cream
• Shredded cheddar cheese (optional)

How to Make It:

• Prepare noodles according to directions listed on package (note that you want the noodles to finish about the same time the soup is nearly finished cooking) and drain.
• In a large pot, heat 1 1/2 Tbsp coconut oil over medium heat. Add onion, carrot and celery and saute until tender, about 3 - 4 minutes, then add garlic and saute 1 minute longer. Add chicken broth, parsley, bay leaves and season with salt and pepper to taste.
•  Add chicken breasts and bring soup to a boil over medium-high heat. Reduce heat to medium, cover with lid and allow soup to cook until chicken has cooked through, about 10 - 15 minutes longer (cook time will vary depending on thickness of chicken breasts). Remove chicken and allow to rest for 5 minutes, then shred into small bite size pieces.
• Melt butter in a medium saucepan over medium heat, add flour and cook, stirring constantly, 1 1/2 minutes. While whisking slowly add in milk and whisk vigorously to smooth lumps (it will take a lot of whisking to smooth since this is a lighter roux - lesser ratio of butter to flour). Whisk in cream and bring mixture to a boil, stirring constantly. Pour milk mixture into soup mixture and return chicken to soup along with cooked noodles and stir.
• Sprinkle a little shredded cheddar cheese on top of soup in your plate (if desired).
• Serve warm with fresh bread, crackers or croutons if desired.
• *If using thicker breasts, slice in half through thickness of breasts so they cook faster and more evenly. 

Mamma Bracco's Minestrone

This recipe really brings back so many wonderful childhood memories of dinners with my parents and older brother. My mom made this minestrone during Winter months only. Filled with beans, vegetables and Ditalini ("thimbals") pasta, it's sure to fill you up ... and warm you up on cold Winter nights! Make sure you have some good, crusty Italian bread when you make this!!

Ingredients Needed:

• 1 cup dried pinto beans (you can also use red kidney beans if you like)
• 3 cups beef broth
• 8 cups water
• 1 large potato; peeled & halved
• 2 medium carrots; peeled & halved
• 2 medium celery stalks; halved
• 1 lb Whole Smoked Pork Shoulder Butt Roast*
• 1 cup crushed Italian-style or whole tomatoes
• 3 Tbsp fresh parsley; chopped
• 2 garlic cloves; crushed
• 1 medium onion; halved
• 1/4-lb diced pancetta
• 1 10-oz pkg frozen mixed vegetables
• salt & freshly-ground pepper to taste
• 1 or 2 cups Ditalini pasta**
• Crusty Italian bread
• Grated Parmesan cheese

How to Make It:

• Put 4 cups of COLD water in a large pot. Warm the water slightly; DO NOT overheat or boil!
• Once the water is warm, add the beans and bring to a BOIL.
• Immediately add 4 more cups of COLD water and 3 cups of beef broth.
• Add ALL the vegetables, pork butt, salt & pepper.
• In a skillet, cook the diced pancetta until browned. Add the cooked pancetta (with the drippings) to the large pot.
• Cover and cook on medium heat for an hour.
• Using a slotted spoon, remove the vegetables and put in a blender. Blend and return to pot. Repeat the process until most to all of the vegetables have been blended.
• LEAVE ABOUT HALF OF THE BEANS WHOLE (not blended).
• Bring to a boil and add 1 or 2 cups of the Ditalini pasta (if you want a THICKER soup, add 2 cups of Ditalini; if you want a THINNER soup, add only 1 cup of Ditalini).
• Stir frequently (so the Ditalini don't stick to the bottom of the pot).
• Continue cooking over medium heat for 10-12 minutes (or until pasta is done).
• Remove cooked pork butt and pull apart with a fork (shred), or cut into bite-sized chunks. Return to pot.
• Add grated parmesan cheese, if desired.
• Serve with warm, crusty Italian bread (broken into pieces and added to the soup in your plate), if desired.

 *

**

Lemon Chicken Orzo Soup

Full of flavor and deliciously yummy that warms your tummy!!

Ingredients Needed: (6 servings)

• 2 Tbsp olive oil, divided
• 1 lb boneless, skinless chicken cutlets, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper
• 3 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 1/2 tsp dried thyme
• 1 tsp Wicked Good Blends "Tuscan Bistro" spice blend
• 5 cups chicken stock
• 2 bay leaves
• 3/4 cup uncooked orzo pasta
• 1 sprig fresh rosemary
• Juice of 1 lemon
• 2 Tbsp chopped fresh parsley leaves

How to Make It:

• Heat 1 Tbsp olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the pot and cook until golden, about 3 minutes; set aside.
• Add remaining 1 Tbsp olive oil to pot. Stir in garlic, onion, carrots and celery. Cook, stirring, until tender, about 4 minutes. Stir in thyme and Tuscan Bistro spice blend until fragrant, about 1 minute.
• Whisk in chicken stock bay leaves and 1 cup water; bring to a boil.
• Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes.
• Stir in lemon juice and parsley. Season with salt and pepper to taste.
• Serve immediately.

 Recipe adapted from damndelicious

"Panera" Broccoli Cheese Soup

This kid-pleasing, creamy broccoli cheese soup recipe is ready in no time and tastes exactly like the one you get at Panera! Just be SURE to follow the recipe EXACTLY! Any deviation from the recipe will result in different consistencies and overall flavor. Make sure you have some warm, crusty bread on hand, too!!

Ingredients Needed: (for 4 servings)

• 1 Tbsp melted butter
• 1 1/2 medium chopped onion
• 1/4 cup melted butter
• 1/4 cup flour
• 2 cups half-and-half cream
• 2 cups chicken stock
• 1/2 lb fresh broccoli
• 1 cup carrots, julienned or shredded
• 1/4 tsp freshly-grated nutmeg
• 8 oz shredded sharp cheddar cheese (use the best brand you can find)
• salt & pepper to taste
• crusty bread

How to Make It:

• Sauté onion in butter. Set aside.
• Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half. 
• Add the chicken stock. Simmer for 20 minutes.
• Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
• Add salt and pepper. Can be puréed in a blender but I don't. Return to heat and add cheese. Stir in nutmeg.
• Serve with crusty bread and enjoy!

Turkey Meatball Spinach and Tortellini Soup

I am a huge lover of soup. Over the past year, I have tried many different soup recipes and reaped the nutritional and comforting benefits of each one. I came across this soup on Skinnytaste.com. It looked so delicious and easy to make. I was right on both!! I changed things a little from the original recipe to suit my taste, and the end result was a light, delicious broth with yummy turkey meatballs, lots of fresh baby spinach and tri-color cheese tortellini. A burst of flavor in every spoonful!!

Ingredients Needed: (makes about 12 servings)
For the Meatballs:

• 1.30 lbs ground turkey
• 4 tbsp seasoned whole wheat breadcrumbs
• 4 tbsp grated parmesan cheese (Parmigiano Reggiano)
• 2 tbsp parsley, finely chopped
• 2 large eggs
• 2 clove garlic, minced
• 1 tsp kosher salt

For the Soup:

• 4 tbsp unsalted butter
• 2 stalks of celery, chopped
• 1 medium onion, finely chopped
• 2 large carrots, peeled & chopped
• 2 cloves of garlic, minced
• 64 oz chicken broth
• 4 cups water
• 13 oz frozen tri-color cheese tortellini
• fresh ground black pepper, to taste
• 3 cups loosely packed baby spinach
• fresh grated Parmigiano-Reggiano for topping (optional)

How to Make It:

• Combine the ground turkey, breadcrumbs, egg, parsley, garlic, salt and parmesan cheese. Using your (clean) hands, gently mix all the ingredients well until everything is combined. Form small meatballs, about 1 tbsp each.
• In a large nonstick pot or Dutch oven, melt the butter over medium-low heat. When melted, add the celery, onion, carrot & garlic. Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.
• Add the chicken broth and water and increase heat to medium-high and bring to a boil. When broth boils, season with black pepper to taste. Reduce heat to medium and gently drop in the meatballs. Cook about 5 minutes.
• Add the tortellini and simmer until cooked according to package directions, about 7 minutes.
• Once cooked, add the baby spinach. Stir to combine and serve topped with fresh grated Parmigiano Reggiano.

Loaded Minestrone Soup

Minestrone is a classic thick soup of Italian origin made with vegetables and often with the addition of pasta or rice. Other common ingredients include beans, onions, celery, carrots, stock and tomatoes. There really is no set recipe for minestrone, since it is often made with whatever vegetables are in season. Roman beans (also called Borlotti beans) "are the beans to use for 'genuine' minestrone". Minestrone is one of the cornerstones of Italian cuisine, and is almost as common as pasta on Italian tables.

Ingredients Needed:

• 1 medium onion, chopped
• 4 carrots, sliced into rounds
• 2 celery stalks, sliced
• 2 garlic cloves, minced
• 1 28-oz can diced tomatoes
• 1 15-oz can white beans, cannellini or navy (drained and rinsed)
• 8 cups low-sodium, low-fat chicken broth (or vegetable broth)
• 2 cups water
• 1 sprig of fresh rosemary
• 2 bay leaves
• 2 tbsp fresh basil, chopped
• 1/4 cup fresh Italian parsley leaves, chopped
• 1 medium zucchini, sliced into bite-sized chunks
• 8 oz fresh mushrooms (any variety), cut into quarters
• 1 pkg frozen whole-leaf spinach, thawed*
• 1/2 lb chicken tenders, cut into bite-sized pieces (optional)
• salt and fresh pepper, to taste
• 1 cup cooked small pasta (like ditallini or elbows), al dente (I used Barilla whole grain elbows) 
• freshly-grated Parmigiano cheese, to top
• croutons, to top (optional)

How to Make It:

• Rinse and drain beans and set aside.
• In a large soup pot, combine broth, water, tomatoes, carrots, onions, garlic, celery and herbs. Cover and cook over medium-low heat for 1 1/2 to 2 hours.
• 45 minutes before soup is done, add chicken, zucchini, spinach and beans. Cover and cook 30 more minutes.
• Add cooked pasta and cook 10 minutes more.
• Remove rosemary sprig and bay leaves.
• Season to taste with salt and fresh black pepper.

• Ladle soup into bowls and top with freshly-grated Parmigiano cheese and croutons.

*You can use any other green, leafy vegetable in place of spinach!

Recipe from SkinnyTaste; Modified by Claudia

St. Patrick's Day Soup

If you are looking for a delicious alternative to Corned Beef and Cabbage on St. Patrick's Day, look no further.  This recipe puts all the ingredients used for Corned Beef and Cabbage in a light, tasty soup that will warm you up all over.  Throw a few croutons on top for some crunch and don't forget the Irish Soda Bread and a pint of ale! What a great way to celebrate St. Patrick's Day!!

Ingredients Needed:

• 4 tbsp olive oil
• 3 leeks (whites and light green only)
• 4 cloves garlic, minced
• 4 medium carrots, sliced into rounds
• 1 large yellow pepper, chopped
• 2-3 lbs lean corned beef brisket
• 12 cups water
• 2 large bay leaves
• 1/4 cup fresh parsley, chopped
• 1 medium head cabbage, cored and chopped
• 4 medium potatoes, peeled and cut into quarters
• fresh pepper
• salt to taste

 How to Make it:

• Heat olive oil over medium-high heat in a large pot or Dutch oven.
• Add leeks and sauté about 5 minutes.
• Add garlic, carrots and yellow pepper and  sauté about 3-4 minutes
• Add corned beef, peppercorns (or seasoning packet that comes with the corned beef), bay leaves, parsley and water. Cover and bring to a boil.
• Simmer, covered, on low heat for 3 hours -- until the meat is tender.
• Remove the corned beef, set it on a cutting board and shred with a fork, pulling the meat apart into strips.
• Return the meat to the pot and add the cabbage and potatoes.
• Cook until the cabbage and potatoes are tender -- about 1 more hour.
• Taste for salt and pepper and adjust as needed.  

Recipe from SkinnyTaste; Modified by Claudia