http://www.alltoprecipes.com
Leftover Lasagna just became a staple. That's right. From this day forward, not only will you make lasagna more often ---you'll make double so you can use the frozen leftovers for this soup. True story :)
First, add the following to your crock-pot:
2 boxes of chicken broth (or more depending on if you like your soup watery or chunky)
1 jar of your favorite spaghetti sauce
1 onion, chopped
6 stalks celery, chopped
1 green pepper, chopped
Brown and drain excess grease off:
1 pound or less (any combination): hot sausage, sweet sausage or ground beef
Next:
Whatever leftover lasagna scrapings you have from the tray you last made and froze. Take it out of the freezer, and start chopping chunks. Not small chunks, and who cares if they're even. Just chop :) (the leftover lasagna is what thickens the soup. Heck yeah)
Next:
Throw all that into the crock pot and cook on LOW for 7-8 hours. HIGH:4-6 hours
Next:
Make 1/2 box small fresh pasta (small bowties, corkscrews, cartwheels, whatever) .
Toss pasta into crock-pot/soup before you dish it into bowls.
Throw a handful of mozzarella and/or Romano or Parm cheese into each bowl as you serve
Amazing recipe!
Showing posts with label Soups. Show all posts
Showing posts with label Soups. Show all posts
Monday, April 29, 2013
Saturday, December 29, 2012
Crockpot Ham and Potato Soup...
http://www.alltoprecipes.com
This soup is very, very delicious and super easy to make. In the directions below, you'll see various ingredients as "1 or 2" of something. Use your best judgement depending on the amount of people you are feeding. Start with one carton of broth, and after an hour or so, add the 2nd carton if you think you need it. Don't worry, the recipe is no fail!
1 large bag (mine was 26 oz.) frozen hash-brown potatoes
1 or 2 cartons chicken broth
2 (10.75 oz.) cans cream of chicken soup
3/4 cup chopped onion
3/4 cup carrots, sliced like coins or small chunks
1/2 tsp. ground black pepper
1 or 2 cup(s) cooked ham, cubed or chopped in small chunks
1 or 2 cups Kielbasa, cut in coins slices -optional, but if you like Kielbasa it's wonderful in this soup!
1 or 2 cans whole potatoes, drained and sliced in half.
1 (8oz) package cream cheese (softened)
In a slow cooker, combine everything but the drained canned potatoes and cream cheese.
Cover, and cook on low for 5-6 hours.
Stir in cream cheese and drained canned potatoes, cook 30 minutes longer, stirring occasionally, until combined.
This soup is very, very delicious and super easy to make. In the directions below, you'll see various ingredients as "1 or 2" of something. Use your best judgement depending on the amount of people you are feeding. Start with one carton of broth, and after an hour or so, add the 2nd carton if you think you need it. Don't worry, the recipe is no fail!
1 large bag (mine was 26 oz.) frozen hash-brown potatoes
1 or 2 cartons chicken broth
2 (10.75 oz.) cans cream of chicken soup
3/4 cup chopped onion
3/4 cup carrots, sliced like coins or small chunks
1/2 tsp. ground black pepper
1 or 2 cup(s) cooked ham, cubed or chopped in small chunks
1 or 2 cups Kielbasa, cut in coins slices -optional, but if you like Kielbasa it's wonderful in this soup!
1 or 2 cans whole potatoes, drained and sliced in half.
1 (8oz) package cream cheese (softened)
In a slow cooker, combine everything but the drained canned potatoes and cream cheese.
Cover, and cook on low for 5-6 hours.
Stir in cream cheese and drained canned potatoes, cook 30 minutes longer, stirring occasionally, until combined.
Tuesday, May 22, 2012
Crockpot Taco Soup...
http://www.alltoprecipes.com
3 FROZEN chicken breasts
1 envelope ranch dressing mix
1 envelope taco seasoning mix
1 medium onion, diced
1 can rotel tomoatoes
1 can black beans
1 can cannelli (or any white) beans
1 can kidney beans
1 can vegetarian baked beans
1 can kernel corn
Put everything in crockpot in order listed.
Do NOT rinse or drain beans & do NOT stir
Cook on low 6-8 hours
Take chicken out, shred with 2 forks.
Put chicken back in, stir, & serve.
Tip: When serving, garnish each bowl with a dollop of sour cream and a sprinkle of shredded cheddar cheese
3 FROZEN chicken breasts
1 envelope ranch dressing mix
1 envelope taco seasoning mix
1 medium onion, diced
1 can rotel tomoatoes
1 can black beans
1 can cannelli (or any white) beans
1 can kidney beans
1 can vegetarian baked beans
1 can kernel corn
Put everything in crockpot in order listed.
Do NOT rinse or drain beans & do NOT stir
Cook on low 6-8 hours
Take chicken out, shred with 2 forks.
Put chicken back in, stir, & serve.
Tip: When serving, garnish each bowl with a dollop of sour cream and a sprinkle of shredded cheddar cheese
Monday, May 21, 2012
Crockpot New England Clam Chowder...
http://www.alltoprecipes.com
3 10-3/4 oz cans cream of potato soup
1/2 cup butter or margarine, cubed
2 10-3/4 oz cans New England Clam Chowder
1 pt. half and half
2 6-1/2 oz cans chopped clams
1/3 cup chicken broth
Combine potato soup, butter, clam chowder and half & half in crock pot; mix well
Drain clam juice into crockpot and place reserved clams in fridge
Cover and cook on low for 2-4 hours
Add chopped clams to crockpot about 30 minutes before the chowder is done. That's it!
Tip: Garnish each bowl with parsley before serving
3 10-3/4 oz cans cream of potato soup
1/2 cup butter or margarine, cubed
2 10-3/4 oz cans New England Clam Chowder
1 pt. half and half
2 6-1/2 oz cans chopped clams
1/3 cup chicken broth
Combine potato soup, butter, clam chowder and half & half in crock pot; mix well
Drain clam juice into crockpot and place reserved clams in fridge
Cover and cook on low for 2-4 hours
Add chopped clams to crockpot about 30 minutes before the chowder is done. That's it!
Tip: Garnish each bowl with parsley before serving
Thursday, March 8, 2012
Crockpot Chicken Soup...
http://www.alltoprecipes.com
Say goodbye to standing over a hot stove all day just to make a pot of home made chicken soup. I never do that any more. This recipe is 10x easier and 50x tastier. Honest.
Parboil the chicken (15 minutes), chop the veggies, and cook your pasta the night before. Then, pop the ingredients in the fridge so everything is ready for you in the morning. Feel free to double or even triple ingredients depending on the # of people or taste preferences.
3 chicken breasts (parboiled)
2 cups carrots, sliced or chunks, however you prefer
2 cups celery, chopped or chunks...
2 cups onion, chopped or chunks...
1, 2, or even 3 cartons chicken broth (depending on whether you like a lot of broth or not)
Handful of parsley
Salt and pepper to taste
1/2 lb. cooked pasta (bowties, cartwheels, egg noodles) -no elbow macaroni. Just say no to elbows :)
Place all ingredients except the pasta in crockpot
Cook 5 or 6 hours on high or 8 hours or so on low, until veggies are tender
Approx 1/2 hour before you are ready to eat:
Remove chicken from crockpot, shred or chunk it, and return chicken to pot
Add cooked pasta to crockpot and stir
Taste -if you need to add more parsley, salt, or pepper ...now is the time
Place lid on crockpot and cook for approx 20 -30 minutes
Tip: When serving, have a shaker of Romano or Parmesan cheese ready for sprinkling on top of soup.
Tip: Also, If your guests are Mozzarella fans, they'll love drilling down to the bottom of their bowls for this little pleasure -place chunks of fresh Mozzarella in the bottom of the bowls! My. My. My. A cholesterol lovers dream :)
Tip: This recipe requires the carton(s) of chicken broth. If you substitute bullion cubes or chicken base, the end result is just not the same.
Say goodbye to standing over a hot stove all day just to make a pot of home made chicken soup. I never do that any more. This recipe is 10x easier and 50x tastier. Honest.
Parboil the chicken (15 minutes), chop the veggies, and cook your pasta the night before. Then, pop the ingredients in the fridge so everything is ready for you in the morning. Feel free to double or even triple ingredients depending on the # of people or taste preferences.
3 chicken breasts (parboiled)
2 cups carrots, sliced or chunks, however you prefer
2 cups celery, chopped or chunks...
2 cups onion, chopped or chunks...
1, 2, or even 3 cartons chicken broth (depending on whether you like a lot of broth or not)
Handful of parsley
Salt and pepper to taste
1/2 lb. cooked pasta (bowties, cartwheels, egg noodles) -no elbow macaroni. Just say no to elbows :)
Place all ingredients except the pasta in crockpot
Cook 5 or 6 hours on high or 8 hours or so on low, until veggies are tender
Approx 1/2 hour before you are ready to eat:
Remove chicken from crockpot, shred or chunk it, and return chicken to pot
Add cooked pasta to crockpot and stir
Taste -if you need to add more parsley, salt, or pepper ...now is the time
Place lid on crockpot and cook for approx 20 -30 minutes
Tip: When serving, have a shaker of Romano or Parmesan cheese ready for sprinkling on top of soup.
Tip: Also, If your guests are Mozzarella fans, they'll love drilling down to the bottom of their bowls for this little pleasure -place chunks of fresh Mozzarella in the bottom of the bowls! My. My. My. A cholesterol lovers dream :)
Tip: This recipe requires the carton(s) of chicken broth. If you substitute bullion cubes or chicken base, the end result is just not the same.
Tuesday, December 28, 2010
Italian Wedding Soup...
http://www.alltoprecipes.com
Does it get any better than Italian Wedding Soup? No, it doesn't. So here's a quick and easy recipe for a soon to be favorite at your house. Everyone loves Italian Wedding soup, right? Sure they do.
1 Pound Ground Sirloin
1 Large Egg
1 Cup Grated Parmesan Or Romano Cheese (I use Romano)
Garlic Salt & Pepper
2 Tablespoons Finely Chopped Fresh Parsley
8 Cups Homemade Chicken Broth (or cheat and buy canned broth)
1 Small Head Of Escarole (you can substitute spinach if you like), washed, trimmed & chopped
Acini Di Pepe Pasta
1/2 Cup Grated Parmesan Or Romano Cheese
Heat the broth in a large pot.
When broth is hot, reduce it to a simmer
Mix meat, cheese, egg, parsley and garlic salt and pepper
Roll small meatballs and drop them into boiling water - cook for approx 3 minutes or until they float to the top
In separate pot, cook approx 1/2 to 3/4 1b. Acini Di Pepe pasta. Drain
Drop pasta, cooked meatballs and escarole into soup. When escarole is wilted ...the soup is done!
Serve with grated Romano cheese on top
Does it get any better than Italian Wedding Soup? No, it doesn't. So here's a quick and easy recipe for a soon to be favorite at your house. Everyone loves Italian Wedding soup, right? Sure they do.
1 Pound Ground Sirloin
1 Large Egg
1 Cup Grated Parmesan Or Romano Cheese (I use Romano)
Garlic Salt & Pepper
2 Tablespoons Finely Chopped Fresh Parsley
8 Cups Homemade Chicken Broth (or cheat and buy canned broth)
1 Small Head Of Escarole (you can substitute spinach if you like), washed, trimmed & chopped
Acini Di Pepe Pasta
1/2 Cup Grated Parmesan Or Romano Cheese
Heat the broth in a large pot.
When broth is hot, reduce it to a simmer
Mix meat, cheese, egg, parsley and garlic salt and pepper
Roll small meatballs and drop them into boiling water - cook for approx 3 minutes or until they float to the top
In separate pot, cook approx 1/2 to 3/4 1b. Acini Di Pepe pasta. Drain
Drop pasta, cooked meatballs and escarole into soup. When escarole is wilted ...the soup is done!
Serve with grated Romano cheese on top
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