Perfect meal soup for fall
mariluny
Posts: 428 Member
I just made this yesterday and it's for sure a new quick meal to make at home.
tortellini and spinach soup (2 big portions)
1 carrot
1 celery
1 small onion
1 clove of garlic
6 cups of chicken broth
2 cups of cheese tortellini
2-4 cups of fresh baby spinach
Dice all the vegetables and mince the garlic. make it sweat in a bit pot with a tsp of olive oil for about 3-4minutes. Add the broth and let simmer for 20-30 minutes or until the veggies are soft.
Add the tortellini to the soup base and let cook as per package instructions. Once cooked, add the spinach, mix and serve immediately.
I really like soup during the fall. Such a comforting meal yet forgiving in calorie and eating 2 bowls is usually not an issue! Anyone else have good recipe to share?
tortellini and spinach soup (2 big portions)
1 carrot
1 celery
1 small onion
1 clove of garlic
6 cups of chicken broth
2 cups of cheese tortellini
2-4 cups of fresh baby spinach
Dice all the vegetables and mince the garlic. make it sweat in a bit pot with a tsp of olive oil for about 3-4minutes. Add the broth and let simmer for 20-30 minutes or until the veggies are soft.
Add the tortellini to the soup base and let cook as per package instructions. Once cooked, add the spinach, mix and serve immediately.
I really like soup during the fall. Such a comforting meal yet forgiving in calorie and eating 2 bowls is usually not an issue! Anyone else have good recipe to share?
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Replies
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Sounds good! Thanks for sharing!0
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this looks yummy... but I'm one of those crazy people who loves soup all year round. 95 degrees on the beach and I'll pour hot sauce into the pumpkin soup0
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I am doing something very similar tomorrow. I am adding a can of organic chick peas instead of the tortellini for protein and a big handful of baby kale. Very satisfying!!0
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mmmmmmm0
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perfect, thanks for sharing!0
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I'm going to give this a try0
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These recipes freeze very well too!:drinker:0
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I had a remarkable pumpkin/butternut squash/curry soup last week. amazingly good.-restaurant. would love the recipe0
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I may try this today. I still have fresh spinach and chard in the garden, and baby ravioli in the freezer to use up. I only have 3 cups of chicken stock handy, but I have a couple dozen quarts of delicious home canned veggie stock that I canned. Sounds delicious to me!
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Thanks for the recipe! I LOVE soup in the fall. I had 2 med/large acorn squash left over from our garden this year that I had to use up, so I made the following soup. It was delicious! Even my anti-squash husband said wow that is a good fall soup!
Acorn Squash & Apple Soup
1 med yellow onion, chopped
1 clove garlic, minced
1 med celery stalk, chopped
1 large carrot, diced
1 Tbsp butter
2 med acorn squash
1 med apple (I used Fuji, but any will work), peeled, cored, chopped
3 cups low sodium chicken or vegetable broth
1/8 tsp of nutmeg
1/8 tsp cinnamon
salt and pepper
I pre-cooked my squash in the oven (halved, seeded, 350 F for 45 min), but you could put it in the microwave too to save time. Add first 5 ingredients plus a little salt/pepper to a big soup pot and sweat for a few min. Add squash, apple & broth, let simmer on med-low 10-15 min. Transfer soup to a blender/food processor in batches and blend. Put back in pot and add spices and S&P to taste. Simmer 10 more min (not necessary, but I think it brings out the flavors). Serve or portion out and freeze.
Nutrition Facts
Servings 7-8 (1 cup ea)
Calories 89 Total Fat 3 g Saturated Fat 2 g Monounsaturated Fat 1 g Polyunsaturated Fat 0 g Trans Fat 0 g Cholesterol 7 mg Sodium 259 mg Potassium 387 mg Total Carbohydrate 15 g Dietary Fiber 2 g Sugars 4 g
Protein 2 g Vitamin A 55 % Vitamin C 19 % Calcium 4 % Iron 5 %0 -
I love any squash soup! Thanks for sharing!
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Thanks for sharing! OMG...I'm definitely going to try the Squash & Apple soup. Thanks for posting the nutrients also.....very easy.0
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Sounds really yummy! For my weekly "pot of something" this week I made turkey soup (turkey, noodles, carrots, brussel sprouts, onion, red potatoes, cannelini beans, corn), last week I had some kale, Italian sausage, potato soup, and this weekend I plan to make some butternut squash soup. I'm definitely in soup mode right now.
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i have a buternut that i will try with that recipe, sounds good0
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Saved. Both Tortellini and Acorn Squash. Thanks!
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I made the Acorn Squash soup yesterday. It was delicous. Thank you.0
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I just made this yesterday and it's for sure a new quick meal to make at home.
tortellini and spinach soup (2 big portions)
1 carrot
1 celery
1 small onion
1 clove of garlic
6 cups of chicken broth
2 cups of cheese tortellini
2-4 cups of fresh baby spinach
Dice all the vegetables and mince the garlic. make it sweat in a bit pot with a tsp of olive oil for about 3-4minutes. Add the broth and let simmer for 20-30 minutes or until the veggies are soft.
Add the tortellini to the soup base and let cook as per package instructions. Once cooked, add the spinach, mix and serve immediately.
I really like soup during the fall. Such a comforting meal yet forgiving in calorie and eating 2 bowls is usually not an issue! Anyone else have good recipe to share?
This is on of my go-to favorite soups. Another spin on it that I do sometimes is to put in a small can of diced tomatoes. Also, sometimes I use the frozen spinach that comes in a cube, and squeeze out the water after it has defrosted before adding it to the soup. The only spice I use with this soup is ground pepper and a some parsley.
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Tortellini Soup sounds aaaamazing !0
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I just made this yesterday and it's for sure a new quick meal to make at home.
tortellini and spinach soup (2 big portions)
1 carrot
1 celery
1 small onion
1 clove of garlic
6 cups of chicken broth
2 cups of cheese tortellini
2-4 cups of fresh baby spinach
Dice all the vegetables and mince the garlic. make it sweat in a bit pot with a tsp of olive oil for about 3-4minutes. Add the broth and let simmer for 20-30 minutes or until the veggies are soft.
Add the tortellini to the soup base and let cook as per package instructions. Once cooked, add the spinach, mix and serve immediately.
I really like soup during the fall. Such a comforting meal yet forgiving in calorie and eating 2 bowls is usually not an issue! Anyone else have good recipe to share?
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I used dried tri color cheese tortellini from Italy. The package was so small I thought maybe I should use 2 but it made plenty when cooked. Very delicious supper. Served with bread sticks and added a touch of olive oil and grated Parmesan cheese to the soup when served. Thanks for a lovely soup.0
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I just made this yesterday and it's for sure a new quick meal to make at home.
tortellini and spinach soup (2 big portions)
1 carrot
1 celery
1 small onion
1 clove of garlic
6 cups of chicken broth
2 cups of cheese tortellini
2-4 cups of fresh baby spinach
Dice all the vegetables and mince the garlic. make it sweat in a bit pot with a tsp of olive oil for about 3-4minutes. Add the broth and let simmer for 20-30 minutes or until the veggies are soft.
Add the tortellini to the soup base and let cook as per package instructions. Once cooked, add the spinach, mix and serve immediately.
I really like soup during the fall. Such a comforting meal yet forgiving in calorie and eating 2 bowls is usually not an issue! Anyone else have good recipe to share?
This sounds like a version of one I make a lot ... but I also like to add some diced tomatoes to it. And I have used mini cheese ravioli when tortellini was not in the freezer, and also have used chopped romaine lettuce instead of baby spinach. They all work for me.0 -
Its a winter warmer My version of mulligatawny soup.
put in to a large saucepan
plenty of Mix veg with sweet corn add a chopped leek (Or you can prepare your own veg if got the time)
put in brown rice and small pasta small amounts for this recipe 2 egg cups full of rice and 2 of pasta
1 tsp of paprika
1 tsp of ground black pepper
1 1/2 tsp of curry powder
1 clove of garlic if you want optional
salt to taste
chicken stock cube or veg cube for vegetarian's
1 1/2 tsp plan white flour
Add water and bring to the boil then reduce the heat to a simmer
with the lid off. Simmer for at leas 25 min or until the rice is dun add more water if needed.
you want plenty of liquid as it acts as a filler.
Remember if you don't want it to spicy then cut down on the paprika / curry powder / and black pepper.
using these quantities you will have enough soup for 4 good size bolls.
I hope you enjoy it.0 -
I love home made egg drop soup year round. On days when I will be really active, I add some boiled Chinese noodles to it. Takes the calorie count up to 150 from 120, but holds me until lunch. Any type of soup is fine, no matter what the weather is.0
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LoveMyGrands605 wrote: »I love home made egg drop soup year round. On days when I will be really active, I add some boiled Chinese noodles to it. Takes the calorie count up to 150 from 120, but holds me until lunch. Any type of soup is fine, no matter what the weather is.
How do you make egg drop soup? I have yet to duplicate what I get at the authentic taste I love.0 -
LoveMyGrands605 wrote: »I love home made egg drop soup year round. On days when I will be really active, I add some boiled Chinese noodles to it. Takes the calorie count up to 150 from 120, but holds me until lunch. Any type of soup is fine, no matter what the weather is.
How do you make egg drop soup? I have yet to duplicate what I get at the authentic taste I love.
Some chicken broth steaming in a pot. An egg whisked together very well and slowly drizzled into the simmering pot, gently stirring the pot with a spoon. Some white or black pepper to taste sprinkled in and some chopped scallion (green onion) floated on top.
Some people like to put ginger and corn into the soup, some like to thicken it with a bit of corn starch in the broth, some like to drizzle sesame oil over the top. .... you can get ideas by doing a Google search.0 -
I was inspired to add my easy soup when I read the recipes. I wanted to get rid of a heavy meal day during the holiday season. I bought V8 juice - low sodium (46 oz) I heated and added about 12 oz water to dilute a bit. Then I added frozen seasoning blend - onion pepper and celery. - added mrs dash, garlic powder, fennel (found it makes it seem like there is sausage in it for my taste buds) celery seed and minced onion (dried).I let it simmer about 20 minutes to bring up the flavor Then I added rice about 1/2 cup I eyeballed it. once it was boiling. I put in frozen veggie gumbo soup mix - so the carrots etc were in it.
- easy dump it together, let it scent the house and very low in calories.
- This had me down the 2 lbs I had gained by giving me fiber and bulk to clear out the digestive tracts!
- Hope you try something like it for your taste buds. I live in Florida so soup is not that common in places here and I make a lot of soup where I chop the veggies but I just did not have time for anything that day.
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The egg drop soup sounds amazing0
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Hi I LOVE soup. I tend to have a cup at least 5 times a week. Because it's a snack I like it to be under 90 calories. Here is one of my favorite go too recipe. So yummy!
Green soup
1 lb kale chopped
12 oz spinach chopped
2 yellow onions chopped
1 Tablespoon EVOO
1/4 CUP pearl barley (rice or any grain can sub)
4 cups of your favorite broth
3 cups water
Cayenne pepper (optional)
Sauté onions with EVOO until caramelized. About 8 minutes. Add the kale and spinach and saute until slightly wilted. Add broth and water along with thr barley. Simmer until barley is plump and tender. Transfer in batches to a blender and puree. Place back in pot. Add cayenne and salt and pepper to taste.
Makes 8 servings
84 calories
1.8g fat
12.7g carbs
3.8 dietary fiber
4G protein0 -
I just made this yesterday and it's for sure a new quick meal to make at home.
tortellini and spinach soup (2 big portions)
1 carrot
1 celery
1 small onion
1 clove of garlic
6 cups of chicken broth
2 cups of cheese tortellini
2-4 cups of fresh baby spinach
Dice all the vegetables and mince the garlic. make it sweat in a bit pot with a tsp of olive oil for about 3-4minutes. Add the broth and let simmer for 20-30 minutes or until the veggies are soft.
Add the tortellini to the soup base and let cook as per package instructions. Once cooked, add the spinach, mix and serve immediately.
I really like soup during the fall. Such a comforting meal yet forgiving in calorie and eating 2 bowls is usually not an issue! Anyone else have good recipe to share?
I made a big batch of the tortellini soup in late December, and it was soooo good. However, I have to warn you about freezing it with the pasta in it. Don't expect it to keep for as long as most soups, because the pasta will get too soft and fall apart a bit upon reheating. I just ate the last of my frozen stash today (I originally doubled the recipe), and while the taste was still yummy, the texture was disappointing. Also, since the pasta soaked up so much liquid I had to add a little extra broth. Maybe if you're planning to make a bunch of this soup, leave out the pasta and add it in upon reheating following your tortellini's instructions. Or just make smaller batches
Anyone have any suggestions for freezing soups with pasta in them?0
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