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One-Pot Creamy Tomato Tortellini Soup

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For this week, I’ve made you some soup!

I will say that the description of “soup” is a bit liberal. I found that this was a bit more of a stew consistency (more to come soon with another stew I have planned for you!). But really, this was quite tasty and so easy to make on a weeknight. Bonus - I made sure to add more cheese and basil than called for in the original recipe, because who doesn’t need more basil and cheese in their life?

By the way, did I mention that we’re going to Paris in May?!?! I can’t wait! I haven’t been to Paris since 2008, so it’s been over 10 years and I’m so so ready to head back again. Our diet is basically going to consist of croissants and coffee and wine. I’m pretty sure this is a sustainable lifestyle. I’m into it. So now the next few weeks will be filled with online searches for Paris excursions and tours and museum visits, and clearly we will need a map of every boulangerie in a one-mile radius from our Airbnb. If you have recommendations, please send over as well!

While we eagerly await our trip, please enjoy this amazing tortellini soup. My gift to you!


One-Pot Creamy Tomato Tortellini Soup
makes 6-8 servings

Print Recipe

  • 1 medium onion diced, or 1 cup

  • 3 garlic cloves, minced

  • 1 teaspoon olive oil

  • 1 spring of fresh rosemary chopped or ½ teaspoon dried rosemary

  • 28 ounce can diced tomatoes

  • 15 ounce can tomato sauce

  • 1/2 teaspoon dried oregano

  • 4 large fresh basil leaves or ½ teaspoon dried basil

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 4 cups chicken stock

  • 1/2 cup light cream

  • 20 ounces three-cheese tortellini

  • ½ cup shredded Parmesan cheese + extra for garnish

  • salt and pepper, to taste (optional)

  • fresh basil, to garnish

  • shredded Parmesan cheese, to garnish


1) In a large 6-quart pot, add the onion, garlic, olive oil, and rosemary. Saute the ingredients over medium heat for 5 minutes, or until the onions have softened.

2) Pour in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, and cream. Give the mixture a stir to combine the ingredients, then allow the soup to simmer for 15-20 minutes.

3) Toss in the tortellini and cook for 7-10 minutes, or until the pasta is tender.

4) Stir in the Parmesan cheese.

5) Serve immediately with additional Parmesan cheese and fresh basil if desired.

—recipe very slightly adapted from Gal On A Mission

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Chicken Vegetable Egg Drop Soup

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I've gone and done it.  I've already been sick in 2018.  Let it be known that I wasted no time on this endeavor.  The only saving grace is that I haven't caught the flu.  I'm really hoping that I can escape the epidemic this year because it's really not supposed to be good.

As I'm bouncing back from the wooziness of my cold meds, I found that I was absolutely craving soup.  I've had a potentially unhealthy obsession with Cup O' Noodle soup lately (I'm sure it can cure anything!), but I knew I could also make something super tasty on my own.

I had seen a post on the Facebook recently showcasing this soup and I immediately knew that this needed to be made.  I got to work and was really surprised by how quick and easy this soup was to make.  I definitely recommend this if you're feeling a bit under the weather.  Not only will you have a nice homemade soup that you can say you made yourself, but it's a bit different from the usual chicken noodle soup that we tend to have when we're sick.

Here's to getting (and staying) healthy in 2018!
 

Chicken Vegetable Egg Drop Soup
makes ~4 servings

Print Recipe

  • 2 tablespoons olive oil
  • 1 medium onion, minced
  • 1 clove of garlic, minced
  • 1 large carrot, chopped
  • 2 Roma tomatoes, chopped
  • 4 cups chicken broth
  • 1 cup cooked chicken, diced or shredded
  • 2 eggs, beaten
  • salt and pepper to taste
  • dash red pepper flakes, optional
  • 2 tablespoons chives, finely chopped
  • 3 tablespoons freshly grated Parmesan cheese

1)  In a medium pot over medium high heat, drizzle in the olive oil.  Add the onion and saute for 3-4 minutes.  Add the garlic and saute for another minute.

2) Add in the carrots and the tomato.  Allow the mixture to cook for a few more minutes.

3) Pour in the chicken broth.  Allow the soup to simmer for about 20 minutes.

4) Drop in the chicken and stir to combine.

5) Remove the soup from the heat.  Begin stirring the soup in a circular motion.  Slowly pour in the beaten eggs and stir for 1 minute.

6) Season the soup with salt and pepper, as well as red pepper flakes, if using.

7) Stir in the chives and the grated Parmesan.

8) Garnish with additional chives and Parmesan, if desired.  Serve warm.
 

-- slightly adapted from Simply Beautiful Eating

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Mexican-Style Chicken Noodle Soup

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It's been so quiet in these parts!  Blame it on the holiday season.  I need another week to get ready for Christmas!  Oh, it's this weekend?  I guess that's cool.

I'm just over here making some soup that is overflowing with noodles.  BUT (1) I'm not mad at that and (2) you can simply decide to use fewer noodles than I did.  This excess of noodles really came about because I was pining for pasta and I got a little carried away.

I know this recipe doesn't immediately scream "Christmas", but hear me out.  You know how there's usually extra chicken or turkey leftover from a big holiday celebration?  I'd like to offer up a chicken/turkey noodle soup variation in order to help you out.  This is one such tasty option.  Don't mind if I do!

**Happy Holidays everyone!!**

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Stuffed Pepper Soup

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I'm not really paying attention to the heat that's outside right now.  I'm busy prepping for fall weather (that has yet to show up) by starting early on my soup game.  Yes, you heard me.  We got us some soup!

I don't really care much for cold soups, or gazpacho, so there hasn't been much soup love on this blog since I made Broccoli & Cheddar Soup this past spring.  But that is about to change, my friends.  This year, I'm starting out with a variation of one of the first recipes I've ever made: Stuffed Peppers.  Even though I only posted a crockpot stuffed peppers recipe on this blog last year, I actually made an oven-based version of this dish years before that.  Maybe even as far back as 2009?  Oh, where has the time gone!

Anyhow, I can't explain my love stuffed peppers.  It's one of those things that just exists.  Since I can't get enough of them, I immediately latched onto this recipe when I saw it on my assigned blog for this month's Secret Recipe Club: Cookaholic Wife.  Nichole is the brainchild behind this delicious blog.  She first started cooking to escape burnt meals served up by her mom.  She recounts a few hilarious stories in this post called "My Mom Can Burn Water.  Can You?"  I am thankful that I haven't had any of these incidents occur in my life, though they are pretty funny in hindsight!  I also wasn't the best cook for a long time but, like Nichole, I eventually taught myself a thing or two in the kitchen in order to escape the ramen noodles and frozen pizza dinners that were becoming waaaay too frequent at one point.  I'd also like to mention that Nichole has a recipe called Nichole's Famous Crab Dip.  While I ran out of time this month to test this dish out, rest assured that I'm keeping this one in the archives to revisit someday soon!  That dip sounds absolutely amazing!

So let's get back to this soup for a minute.  I'd like to point out that while this dish can be created fairly quickly, you can also save yourself some time by prepping the peppers and onion the day before.  I did just that and when I made this soup, it honestly took me almost no time at all.  It definitely wasn't a lot of work!  I love dishes like this that can be made so easily as a weeknight dinner, but can still pack a ton of flavor.  I'll definitely be adding this soup to my regular rotation of dishes to make during the fall and winter months.

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Broccoli & Cheddar Soup

Broccoli Cheddar Soup

 

Are you still with me after I posted about roasting vegetables while we are on the verge of Spring?

Good.  Because now I have a soup for you.  Can't stop, won't stop.  If it makes you feel better, think of it as a Spring soup.  Yes?  No?  Are you still thinking I've gone out of my mind?  You might be right, but ... I need dis.

If you don't follow me on Instagram (btw you should...the madness lives @thehobokitchen) you may not know that I have been more than mildly obsessed with Panera Bread in the past few months.  I honestly just want to eat their broccoli cheddar soup every day.

So the next logical step for any food blogger is to recreate this goodness at home.  Could I really stock up on this soup and eat it nonstop without having to leave my apartment?  This is my goal.  I found a recipe and immediately proceeded to not make it.  Yup, it sat in the back of my mind for months.  Somehow there was always something or another that got in the way of me making this soup.  But I really wanted to test it out!  Finally I got the chance to do so and it's really tasty!

I'm sure the question you all want to know is: was it a dupe for my beloved Panera soup?  Well, no.  As much as I wanted it to be, I am quite familiar with the original and this was not exactly the same.  However, if you ask me if this is a delicious broccoli cheddar soup, then the answer would be yes.  It's creamy and tasty and I will admit that I ate the entire pot in two days.  I'm a hungry lady.  So I'd say you should give this recipe a shot.  I really liked it but I am still on the search for the perfect copycat of the infamous Panera broccoli cheddar soup.

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Slow Cooker Chicken Soup with Kale

Slow Cooker Chicken Soup with Kale

I have resolved to make this winter "The Winter of Soups".  This is a strategic move on my part.  Last winter I tried to be brave.  I have electric heat in my apartment, which basically translates to $$$$$!!!!  I set up space heaters around my apartment which were strategically pointed at my desk and my bed to provide much-needed warmth.  I barely made it through last winter because my apartment is barely insulated so the weather outside is basically what I feel sitting inside.  Awesome.

This winter, I have thrown caution out the window.  I am brazenly running all electric heaters in my apartment.  I also obtained a comfortable, baggy sweater that I am obsessed with and affectionately call my "housecoat".  Some people may do this ironically. I do this because I am cold and I don't want to be anymore. I will wear my beloved housecoat everywhere, even to the bar across the street.  Don't worry, I haven't done that....lies, I totally did.

Warmth is the name of my game.  That game also requires soup.  I can't believe that I have never made a chicken noodle soup in the almost 6 years that I have had this blog.  Let's fix that, for sure!  For this month's Secret Recipe Club, I was paired with the fabulous Heather from Fit Mama Real Food

She is somehow doing it all: she is a wife and mother and group fitness instructor and is somehow able to make completely awesome recipes while doing all this!  Where do you find the time, Heather?  Teach me all the secrets!  It probably has something to do with a slow cooker and some comforting soup...

Here's a little trivia that you probably don't know, Heather.  I definitely referred to your AFAA post to help me make it through my own AFAA certification this past September!  How crazy is that!!!  Btw, I totally passed on the first try so thanks so much for your help!

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Creamy Tomato Spinach Tortellini Soup

Creamy Parmesan Tomato Spinach Tortellini Soup


I want soup.  Right now.  I'm running on one hour of sleep and I'm typing this blog post from the Charlotte, NC airport.  I'm hunched over in a corner trying to make sure I can suck as much power as possible from this janky outlet in the wall while chugging down a triple Gingerbread Latter (no whip!) from Starbucks that I really spent way too much time waiting in line to order.  But it's the holidays dammit!

Oh, and my weakness in life, Bojangles, is staring me down.  I'm staring that heifer back.  I will not bow down to those cajun fries.  I'm telling myself that I really don't think I like them as much as I remember liking them.  I need a distraction.  I need some warm and comforting soup.  Something needs to be warm and comforting around here.  I'm definitely underdressed for this weather because I hate being a sweaty mess when my plane lands in the Bahamas.  Of course, I neglect to take into account the 6 hours I'm going to be in freezing temperatures until I actually do step off that plane in the Bahamas.  Struggles!

Am I distracting myself?  Is this tactic working?  Maybe.

Every winter, I try to pull a soup recipe out of my insanely long (and ever-growing!) list of recipes.  I think there's just something so perfect about making it from scratch.  Soup is really one of the most underrated comfort foods in my opinion, and you really can make it whatever you want it to be. For my inaugural soup recipe of the season, I chose to go the simple route.  You know I'm about that simple life right now.  Combining pre-made tortellini with tomatoes, spinach, cheese and, of course, basil, yields the most perfect meal ever!

Oh, and my weakness in life, Bojangles, is staring me down.  I'm staring that heifer back.  I will not bow down to those cajun fries.  I'm telling myself that I really don't think I like them as much as I remember liking them.  I need a distraction.  I need some warm and comforting soup.  Something needs to be warm and comforting around here.  I'm definitely underdressed for this weather because I hate being a sweaty mess when my plane lands in the Bahamas.  Of course, I neglect to take into account the 6 hours I'm going to be in freezing temperatures until I actually do step off that plane in the Bahamas.  Struggles!

Am I distracting myself?  Is this tactic working?  Maybe.

Every winter, I try to pull a soup recipe out of my insanely long (and ever-growing!) list of recipes.  I think there's just something so perfect about making it from scratch.  Soup is really one of the most underrated comfort foods in my opinion, and you really can make it whatever you want it to be. For my inaugural soup recipe of the season, I chose to go the simple route.  You know I'm about that simple life right now.  Combining pre-made tortellini with tomatoes, spinach, cheese and, of course, basil, yields the most perfect meal ever!

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Slow Cooker Chili

I've been trying to incorporate more soups and stews into my regular diet.  It hasn't been working.  I'm slightly disappointed that this is my first real chili of the season, but at least I finally got around to making it!

And....it's here just in time for the Superbowl!  This year, the big game is being held in my backyard.  Sorta.  The Broncos and Seahawks are coming to play at MetLife Stadium this weekend, which is about a 20 minute train ride from me.  This should be awesome.  It's not.  First of all, my team, the Steelers (the best team, really), isn't playing.  However, more importantly, I live right next to the train station which will take people from Hoboken to NYC and also from Hoboken to the stadium.  This town is going to be a drunken mess and I'm going to have a front row seat.  I won't want to leave my apartment for the rest of the week.

Now that I have this chili, I really won't have to.  I can kick back and relax at home with a comforting bowl of food.  I can invite friends over to partake in this, or I can try to escape the crowds and take my chili on the road to a friend's place.  I'm not sure yet what's going to end up happening this Sunday, but I can assure you that I will be taking cover and avoiding all the Superbowl madness outside.  I will be nice and toasty and filled with chili no matter where I am.

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Spicy Tomato & Blue Cheese Soup

Sometimes I just get the urge to make and eat a lot of vegetables.  I have to say that I'm pretty happy about these urges right about now.  Every other day, I seem to find myself eating three- to four-course meals, then inhaling a pile of desserts.  Just to make sure they're good, ya know.  I'm doing some self-appointed quality control testing.

While I love hanging out with the family and trying to figure out how food much I can actually fit into my stomach, it's time to give myself a reality check.  Christmas is over and I really need to reign things in.  It's probably a wise idea to kickstart this healthy eating with stuffed squash.  Only good things can come from roasting acorn squash, and then stuffing it with brown rice, cranberries, and pecans.

In all honesty, this is my first time making a dish using acorn squash and I'm pretty proud of how this turned out.  The recipe is so easy that it would be quite difficult for me to fail at making this.  Since I'm pretty much still nursing a food hangover (4 days later, oof), simplicity is the name of my game.

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Deconstructed Wonton Soup

You know that annoying thing I do where I change around a recipe so that it suits me better?  (NEVER because I'm being lazy.  Never.)  Well, I up and did it again.  This time I messed around with a wonton soup recipe.

This month, for the Secret Recipe Club, I was assigned Lea Ann's blog Cooking On The Ranch.  There were so many recipes I really wanted to make, such as the Lamb Sliders with Tomato Chutney, Halibut with Cilantro Topping, and Crock Pot Roast Beef.  If only I had more than one month in which to squeeze it all in!  I finally settled on the Classic Wonton Soup since I had many of the ingredients at home and I've wanted to make wonton soup for a while in any case.

But wait, what is this?  I need to make the wontons ... myself?  Normally I wouldn't have any issues with this but the day that I was making this soup I ended up also being swamped with things to do and I found myself pretty short on time.  (Though I somehow forgot to buy soy sauce during my grocery store trip, requiring me to run out again and pick some up right before I started cooking.)

I took a quick look at all my ingredients and settled on what I needed to do.  Here's what I came up with...

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