Lasagna Soup

**This was actually really yummy and budget friendly so it will more than likely show up in one of weekly menus again! It was super easy and so much quicker to make than I had anticipated, hopefully you guys/gals enjoys it as well!**

1 onion finely diced
1 teaspoon olive oil
2 cloves garlic finely minced
choice of meat (ground beef, Italian sausage, meatballs...)
2 teaspoons dried oregano
2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
2 cups jarred spaghetti sauce
4 cups chicken (or vegetable or beef) stock
2 bay leaves
8 oz pasta (Rotini, Fusilli, Campanelle,Corkscrew)
1 tablespoon fresh parsley
shredded Mozzarella cheese

In a large Dutch oven, heat oil to medium heat and saute onion until golden. Add garlic and warm through about 1 minute before adding your choice of meat. Brown the meat, remove any extra fat. Add oregano, basil, red pepper flakes, spaghetti sauce, chicken stock and bay leaves. Simmer for about 15-20 minutes. Add pasta and increase heat to bring to a boil and cook for recommended time on pasta box for "al dente". Discard bay leaves and adjust seasonings by adding salt & pepper. Stir in fresh parsley and serve with a sprinkling of shredded Mozzarella cheese.

Amazing Chicken Tortilla Soup

Amazing Chicken Tortilla Soup

Ingredients:

• 2 teaspoons olive oil
• 1 medium onion, chopped (I only used half an onion)
• 4 garlic cloves, minced
• 1 medium jalapeno pepper, chopped (I added an extra jalapeno)
• 1/2 medium green pepper
• 4 small boneless skinless chicken breasts
• 2 cups frozen corn
• 1/2 cup dry white wine or water (I used water)
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 4 (14 ounce) cans chicken broth (I used one carton so one can less)
• 2 (14 ounce) cans diced tomatoes
• 2 (8 ounce) cans tomato sauce
• Topping: 1 cup non-fat tortilla chips (optional) (we def mixed in some tortilla chips which gave it the tortilla flavor and was oh so good)

 Directions:

 

1. Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft.

2. Add all the rest of the ingredients to the large pot and bring to a boil.

3. After about 15 minutes, remove the chicken breasts and shred.

4. (Two forks work well to pull the chicken apart!).

5. Return shredded chicken to the pot and simmer an additional 45 minutes.

6. Serve, topped with crushed tortilla chips if desired.

 

I absolutely loved this soup and will def make it again in cooler weather. I'm glad I added the extra jalapeno it added just enough extra spice and I honestly couldn't imagine adding the extra can of chicken broth it would have been way too thin, but over all super yum!

Crock Pot Taco Soup

Ingredients

1 (16 ounce) can pinto beans
1 (16 ounce) can white beans or kidney beans
1 (11 ounce) can niblet corn
1 (11 ounce) can Rotel tomatoes & chilies
1 (28 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 (1 1/4 ounce) envelope taco seasoning mix
1 (1 ounce) envelope hidden valley ranch dressing mix
1 lb shredded chicken, ground beef or any meat

Directions

1. Cook meat and drain.

2. Shred if needed.

3. Add all ingredients to crock pot.

4. DO NOT DRAIN CANS.

5. Stir.

6. Cook on high for 2 hours or low for 4 hours.

7. Keep on low until serving to keep hot.

8. Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.


OMGosh! This was super easy and super good! The hubby loved loved loved this and asked me to make it again soon after eating it two days in a row. I followed this recipe exactly.