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Nancy's Kitchen - Tried and Tested Recipes
Marilyn's Easy Soup Recipes

 


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January 23, 2016 Recipe














Marilyn's Easy Soup Recipes
For Lucy. I can't wait to see what everybody else sends you, as I love EZ soups too.

Mexican Chicken Soup Recipe
really EZ with left-over chicken, rice, & corn

Ingredients
32 oz. chicken broth
1 to 1/2 c. cooked chunked chicken
1 rounded cup casera salsa, medium heat preferred
1/2 c. cooked rice, thawed or not if frozen
1 to 2 c. cooked corn kernals, thawed if possible
1/4 c. fresh lime juice....no substitutes
2 large or 4 small leaves culantro, snipped, OR 1/4 heaping c. snipped cilantro
1 avocado, chopped, with lime juice squeezed over it
Sour cream & shredded cheddar-jack cheese for topping
Chopped sweet onion (optional) for topping

Directions
Heat broth, chicken, salsa, rice, corn, juice, & culantro till very hot but not boiling. Drop in some avocado chunks, & top as you choose. Serves 3 - 4, easy to multiply.

==

Chicken-Spinach Tortellini Soup Recipe
Serves 2

4 c. chicken broth
4-5 oz. refrigerated cheese/spinach tortellini
2 c. cooked chicken pieces, drained if canned
1 packed c. baby spinach
Grated fresh parmesan
2 scallions thinly sliced
2 strands chives, snipped

Directions
On High heat bring broth to a boil; turn down to Medium, add tortellini & cook 5 minutes. Stir in chicken & spinach, reduce heat to Low & cook till hot, about 3 minutes. Serve parm, scallions & chives on the side. EZ to multiply.

==

Jiffy Spiffy Cream of Portobello Soup Recipe

Ingredients
1 1/2 T. plain olive oil
8 oz. sliced portobello mushrooms
1 can Golden Mushroom soup
1 c. water wisked with 1 T. flour
1 heaping tsp. minced garlic
1 c. heavy whipping cream

Ingredients
Heat oil in a 3 qt. pot while chopping 'shrooms into it; cook on Medium-High till tender, 3 - 4 minutes.

Stir in soup & reduce heat to Medium; stir in water with flour & garlic. Cook till thickens a little. Last

stir in the cream & cook at a very low simmer for 5 - 10 minutes. Serve with plain crackers, on baked
potatoes, or over curly noodles or corkscrew pasta.
Marilyn in FL

==

Sausage Ball Tortellini Soup Recipe

Ingredients
2 big links of hot sausage, casing removed, sliced, & rolled into balls
1 1/2 tsp. vegetable oil
2 heaping tsp. garlic, roasted if you have it, plain if you don't
2 14.5 oz. cans chicken broth
1 10 oz. can Original Rotel Chilies & Tomatoes
1/2 heaping tsp. Italian seasoning
6 to 8 EACH baby carrots & scallions, all cut in 1" pieces
2 big handfuls fresh baby spinach
9 oz. fresh (from a cooler case) cheese tortellini

Directions
In a 4 qt. pot fry balls 1 - 2 minutes on Medium High, drizzle in oil & garlic & cook till balls brown, toss-
ing with a spatula. Add broth, tomatoes w/chilies, seasoning, & carrots; cover & bring to a boil, then
simmer 8 minutes. Add scallions, bring back to a boil; stir in spinach & tortellini. Cook 5 minutes
more covered then serve, or cook just 3 minutes more & hold to reheat later. Serves 2 - 4. Can be
doubled. For some reason soft dinner rolls are really good with this.

==

Shortcut Pasta E Fagioli Recipe

Ingredients
4 T. olive oil
3 slices bacon, diced
1 large onion, diced
2 tsp. minced garlic
1 EACH large carrot & celery rib, chopped
4 medium tomatoes, chopped OR 1 #2 can whole peeled tomatoes, chopped
2 (16 oz.) canellini beans
1 tsp. EACH dried rosemary, basil, & oregano
1 c. ditalini or small elbows, cooked in chicken boullion
Salt & coarse pepper to taste

Directions
In 4 qt. pot, in oil, saute' bacon, onion, garlic, celery, & carrot till onion is golden. Add tomatoes, beans, & herbs; cook 40 minutes gently, or till vegetables are done. Add pasta & season to taste. Garnish minced fresh herbs & fresh grated parmesan or romano cheese, & serve with a good bread.
Serves 2 - 4, easy to double. Doesn't freeze.

==

Italian Express Tortellini Florentine Recipe

Ingredients
2 19 oz. cans non-condensed tomato basil soup, Progresso is good
2 to 4 handfuls fresh baby spinach
8 to 9 oz. refrigerated tortellini from the deli case
Grated fresh parmesan cheese

Directions
Put all but cheese in a 3 to 4 qt. pot. On Medium High heat, bring to a medium hard boil.

Lower heat, cover, & simmer about 7 - 8 minutes. Stir once or twice.

Serve with cheese on the side to about 4 people as a meal, more as an appetizer. Perfect dinner when you need it in 10 minutes flat!  And easy to multiply.
Marilyn in FL

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