Soup’s On, Zero to Yum in 30 minutes

The advent of frigid temperatures signals Soup Season for me. These are a few of my favorites that your family will love. Older kids can scoop a bowl of soup and microwave it for an afterschool snack, or you can freeze a batch in single-serve freezer bags for future meals.

Midwest Living. “Corn-Sausage Chowder.” Midwest Living, Meredith Corporation, https://www.midwestliving.com/recipe/soups/corn-sausage-chowder/.

Sausage and Sweet Corn Chowder

Ingredients

• 1 lb. pork sausage*
• 1 17-oz can cream corn
• 1 17-oz can whole kernel corn, drained
• 1 12-oz can evaporated milk*
• 1 cup chopped onions
• 4 cups peeled and cubed potatoes
• 2 cups water
• 1 tsp salt
• ½ teaspoon dried marjoram
• 1/8 teaspoon freshly ground pepper
• 8-quart soup pot

Directions

• Sauté’ the onions and brown the sausage in the soup pot
• Drain on paper towels and return the mixture to the pot
• Add the water, potatoes, salt, pepper, marjoram to the pot and bring to a boil, reduce heat, and simmer, uncovered, for 15 minutes or until potatoes are tender
• Add the creamed corn, whole kernel corn, and evaporated milk to the pot and heat through

Add a salad, some warm breadsticks, and then serve and enjoy!

*To reduce calories, substitute turkey sausage for pork sausage and use fat-free skim evaporated milk.

Nye, Jamielyn. “Easy Lasagna Soup Recipe.” I Heart Nap Time, AN ELITE CAFEMEDIA FOOD PUBLISHER, 19 Oct. 2020, https://www.iheartnaptime.net/easy-lasagna-soup/.

Lasagna Soup

Ingredients

• 1 tablespoon olive oil
• ½ lb. lean ground beef or Italian sausage*
• 1 yellow onion, chopped
• 3 garlic cloves chopped
• 1 teaspoon garlic powder
• ½ teaspoon salt
• 4 cups low-sodium chicken broth
• 1 15 oz. can, diced, or crushed tomatoes
• 2 tablespoons tomato paste
• Italian seasoning (basil, oregano, thyme, rosemary)
• Shredded fresh basil
• ¼ cup heavy cream*
• 1 cup shredded mozzarella cheese*
• ½ cup parmesan cheese
• ½ cup ricotta cheese*
• 8 oz lasagna noodles broken into pieces

Directions

• Mix the shredded mozzarella, parmesan, and ricotta cheeses in a small bowl and set aside
• Fill a soup pot with water and ½ teaspoon salt to a boil and add the broken lasagna pieces
• Cook lasagna pieces 3-4 minutes until al dente (firm, but cooked) drain and toss lightly with olive oil and garlic powder and set aside
• Return the soup pot to the stove and add olive oil and chopped onions–cook 4 minutes
• Add ground beef or sausage, chopped garlic, and Italian seasoning and cook for 3-4 minutes stirring often, breaking up the ground beef or sausage
• Add the tomato paste to the mixture and cook another 2 minutes
• Add the chicken broth, tomatoes, and one cup of water to the mixture and simmer for 10 minutes
• Stir in the noodles, shredded basil, parmesan, and heavy cream and simmer for 2 more minutes
• Divide into bowls and garnish with a dollop of the mozzarella, parmesan, and ricotta cheese mixture

*To reduce calories sub in Italian turkey sausage, fat-free whipping cream, fat-free ricotta or fat-free cottage cheese, and low-fat mozzarella cheeses.

Jen. “Crock Pot Cream Cheese Chicken Chili Recipe.” Yummy Healthy Easy, AN ELITE CAFEMEDIA FOOD PUBLISHER, 13 Apr. 2019, https://www.yummyhealthyeasy.com/easy-crock-pot-cream-cheese-chicken/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly.

Crockpot Cream Cheese Chicken Chili

Ingredients

• 1 15-oz can black beans
• 1 15-oz can whole kernel corn
• 1 10-oz can Rotel tomatoes
• 1 package ranch dressing mix
• 1 packaged chili mix
• 1 8 -oz package lite cream cheese
• Fritos Scoops corn chips
• 2 chicken breasts
• Shredded cheddar cheese
• 6-quart crockpot
• Two forks

Directions

• Drain and rinse the black beans and set them aside
• Place the uncooked chicken breasts in the bottom of the crockpot
• Pour the cans of undrained corn, Rotel tomatoes, and black beans on top of the chicken breasts
• Sprinkle the chili mix and the ranch dressing mix on top of the corn, Rotel tomatoes, and black beans, and stir
• Place the block of cream cheese on top of the mixture. Cover and cook in the crockpot on low for 6-8 hours
• When fully cooked, remove the chicken breast from the crockpot and take the two forks (one in each hand) and shred the chicken by pulling the pieces with the forks
• Divide and serve in bowls with cherished corn chips and shredded cheddar cheese

Serve with cornbread and a tossed salad and you’re good to go! Leftovers taste great in soft taco shells or used as a dip with chips.

Yum!