Gnocchi Soup

Ingredients:

4 Tbsp Butter

2 Tbsp olive oil

1 cup chopped celery (2-3 stocks)

1 Tbsp minced garlic (3-4 gloves)

1 cup shredded carrots (2 carrots)

1/2 tsp salt

1/2 tsp black pepper 

2 tsp onion powder

1 Tbsp Italian seasoning

1/4 cup flour

3 cups chicken broth

3 cups milk

1.5 cup heavy cream

2 cups cooked chicken

8 oz chopped frozen spinach

16oz gnocchi

Directions:

Sauté celery in butter and oil 5-7min.

Add garlic and salt, cook 2min

Add carrots, season with salt, pepper, onion powder, and Italian seasoning.

Add flour and stir for 2min until everything is combined.

Add chicken broth, stir well.

Add milk and heavy cream, stir.

Toss in frozen spinach and shredded chicken, stir.

Turn up heat and bring to a boil.

Add Gnocchi and boil for 4-5min.

Serve with bread sticks.

Submitted by: Susan Martineau

Potato Cheese Soup

Ingredients:

• 2 Tbsp butter
• 1/3 cup chopped celery
• 1/3 chopped onion
• 4 c diced, peeled potatoes
• 3 c.chicken broth
• 2 c. milk
• 1 1/2 tsp salt
• 1/4 tsp pepper
• dash of paprika
• 2 c. shredded cheddar cheese

Directions:

In large sauce pan, melt butter over medium- high heat. Sauté celery and onion until tender.  Add potatoes and broth.  Cover and boil until potatoes are tender, about 12 minutes.  In batches, puree potato mixture in blender or food processor.  Return to sauce pan.  Stir in milk and seasonings.  Add the cheese and heat only until melted.

Submitted by: Debra Awerkamp
"This is my family's favorite soup."

White Bean Chili

Cook: 

1 lb Chicken 

1 small Onion, diced 

1 1/2 tsp Garlic powder 

2 tsp Garlic chopped 

1 T oil 

Add & Simmer: 

2 cans White or Northern beans, (drained) 

1 C Chicken Broth 

1 tsp Cumin 

1 tsp Oregano 

1/2 tsp Pepper 

1/4 tsp Cayenne Pepper 

salt to taste 

1 Jalapeno, chopped 

2 cans Green Chili 

Add & Stir: 

1 pint Whipping Cream 

1 Cup Sour Cream 

Serve over: 

Tortillas Chips 

top w/ Cheese

Submitted by: Sonia Carroll

Pasta e Fagioli Soup {Olive Garden Copycat Recipe}

Ingredients

2 Tbsp olive oil, divided

1 lb lean ground beef

1 1/2 cups chopped yellow onion

1 cup diced carrots (about 2 medium)

1 cup diced celery (about 3 stalks)

3 cloves garlic, minced (1 Tbsp)

3 (8 oz) cans tomato sauce

2 14.5 oz cans low-sodium chicken broth

1/2 cup water, then more as desired

1 (15 oz) can diced tomatoes

2 tsp granulated sugar

1 1/2 tsp dried basil

1 tsp dried oregano

3/4 tsp dried thyme

1/2 tsp dried marjoram

Salt and freshly ground black pepper

1 cup dry ditalini pasta

1 (15 oz) can dark red kidney beans, drained and rinsed

1 (15 oz) can great northern beans, drained and rinsed

Finely shredded Romano or Parmesan cheese , for serving

3 Tbsp minced fresh parsley

Instructions

• Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through. 
• Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot. 
• Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer. 
• Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste. 
• Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes. 
• Meanwhile prepare ditalani pasta according to directions on package, cooking to al dente.
• Add cooked and drained pasta to soup* along with kidney beans and great northern beans. Thin with a little more broth or water if desired. 
• Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.

Notes

*If you don't plan on eating all of the soup right away I recommend adding the pasta to individual servings. Otherwise pasta gets soggy and absorbs too much broth.
Servings: 6 servings 
Submitted by: Shelley Johnson from Cooking Classy

Low-Carb Chicken Tortilla Soup

 

Ingredients

• 2 pounds boneless, skinless chicken cooked and shredded
  
• 1 cup heavy whipping cream half and half is fine if not on keto
• 1 cup low-carb salsa
• 2 teaspoons adobo seasoning
• 2 cups chicken broth
• 1 tablespoon cornstarch (optional to thicken)
• 8 ounces colby or colby-jack cheese, shredded
• 8 ounces pepper jack cheese, shredded

Tortilla chips:

• 3 low-carb whole wheat tortillas or tortilla chips
  
• 2 tablespoons butter

 Instructions:

1. In a pot combine all ingredients and simmer for 30min. Serve with tortilla chips.

2. Make the tortilla strips by cutting the shells into strips. Dredge through butter and place on a pan and bake on 350 degrees for 10-15 minutes. Do not burn.

(this is the original crock pot recipe)

Submitted by: Amy Brice