One of my favorite things about fall is adding soups and chili's into our dinner menu rotation! In fact, we tried this new homemade chili recipe just last week! I don't know about you, but I am always looking for new recipes to try with my family because even after trying to make it a goal to try one new thing each week, the chances of everyone loving it and it becoming a new favorite isn't always the case. I just end up reverting back to the same 5 meals I always make. haha These recipes are ones we have made time and time again and they are definitely a favorite around here! My husband doesn't like onions so the ingredient list for most of these recipes has been slightly adapted from the original but I've linked back to most of their original sources in case you might be missing those onions. ;)
Seafood Chowder
My mom got this soup recipe from a Pampered Chef cookbook and made it a ton while I was growing up. If you love thick soup and are a fan of seafood, you've got to try it! We also love to add red pepper flakes to make it spicy. ;)
2 cans minced clams
1 T butter
4 - 5 red potatoes chopped into 1 in. cubes
1 cup sliced carrots
1 cup sliced celery
1 cup diced red pepper
4 cups chicken broth
1/2 tsp salt
1/4 tsp pepper
3/4 cup flour
2 cups half and half
1 lb. frozen thawed shrimp with tails removed
Directions // Melt butter in pot over medium heat. Add clam juice only (reserving the clams for later), potatoes, carrots, celery, red bell pepper, chicken broth, salt, and pepper. Bring to a boil and cover. Reduce heat, simmering everything for 3-4 minutes or until potatoes are tender. Measure flour into mixing bowl and whisk in half and half until smooth. Add clams and shrimp to pot, whisking in flour mixture as well. Return to a boil and cook 2 minutes until thickened.
Creamy Tomato Basil Tortellini Soup
This soup is seriously incredible!!! Not the healthiest option out there so we usually save it for special occasions but oh my goodness tortellini and tomato soup together?! YUM! Not to mention super simple.
1 tsp. olive oil
2 cloves minced garlic
2 cans condensed tomato soup
1 1/2 cups milk
2 cups chicken broth
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. basil
1 package cheese tortellini
Directions // Heat olive oil over medium heat. Add garlic, tomato soup, milk, chicken broth, salt, pepper, and basil. Bring to boil. Add tortellini and cook according to package directions (7-10 minutes).
Lasagna Soup
2 tsp. olive oil
1 lb. Italian sausage with casing removed
3 cloves garlic
1 (32 oz.) container chicken broth
1 (15 oz.) can tomato sauce
1 (14.5 oz.) can petite diced tomatoes
1/2 tsp. salt
1/4 tsp. crushed red pepper
4 broken whole wheat lasagna noodles
1/2 cup fresh basil
3 T grated parmesan cheese
1/2 cup shredded reduced-fat mozzarella cheese
Directions // Heat olive oil over medium heat in soup pot. Add sausage and garlic, cooking over medium-high heat until sausage crumbles and browns (8-10 minutes). Add broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce heat and simmer for 20 minutes stirring occasionally. Add noodles and bring to a boil. Reduce heat and simmer uncovered for 10-12 minutes until soup thickens and noodles are tender. Remove from heat and stir in mozzarella, basil, and parmesan.
Celery & Parmesan Minestrone Soup
** I can not for the life of me find an image and a source link from the website but this recipe came from a Better Homes and Gardens Magazine! **
This is a new favorite this year that I saw in the Better Homes & Gardens Magazine! It had a relatively simple ingredient list, all of which were things my husband liked on it! It has been a great lunch option for me too to reheat throughout the week2 T extra-virgin olive oil
2 cups diced celery
1/2 cup diced carrot
1 clove minced garlic
1 tsp. celery seeds
1/2 tsp. ground pepper
6 cups reduced-sodium chicken broth
1/3 cup whole wheat orzo
1 (14.5 oz.) can diced tomatoes
1 3/4 cup cannellini beans rinsed and drained
1/2 cup chopped celery leaves, divided
1/4 cup parmesan cheese
Directions // Heat olive oil in soup pot over medium heat. Add celery, carrots, garlic, celery seeds, and pepper. Cook about 10 minutes, stirring occasionally, until the vegetables are tender. Add broth and bring to a boil. Add orzo and cook uncovered 8-10 minutes until pasta is tender. Add tomatoes, beans, half the celery leaves, and cheese. Cook over medium heat for about 3-5 minutes until steaming hot. Garnish with remaining celery leaves.
Crockpot Chicken Enchilada Soup
12 boneless skinless chicken tenders frozen
2 cups chicken stock
1 10oz. can red enchilada sauce
2 cans black beans, rinsed and drained
1 can original hotel
1 can sweet corn
2 cloves garlic
1 tsp. ground cumin
1 tsp. salt
optional garnish with shredded cheese & tortilla strips
Directions // Add all ingredients to a slow cooker and stir to combine. Cook 3-4 hours on high heat or 6-8 hours on low.
Hope you find something new to try with your family and if you have any favorites, please share in the comments below! XO
