Spinach and Tortellini Crock Pot Soup

This recipe called for a lot more ingredients than I am used to using (because I like easy fast recipes lol) but it turned out pretty well. Even though it says "creamy" in the title for some reason mine did not turn out creamy and that is the only thing that would have made it better so if you can figure that out you will be set! Recipe here. 

Sausage, Potato, Spinach Soup!

So, the Three Little Pigs apparently struggle with consistency haha. It's been awhile since any of us posted. I usually try out one new recipe a week but sometimes making it is a lot of work so posting about it is an after thought. I'll try to be better though.

I found the recipe on Pinterest and I've tried it twice, so it's pretty darn good and fairly easy to make.

Sausage, Potato, Spinach Soup! Find it here: http://damndelicious.net/2014/10/29/sausage-potato-spinach-soup/

I only have one caution and that is to try your soup before you add the red pepper flakes. I didn't think it was hot per se...the warmth just kinda creeped up on you after a few bites. So to be on the safe side test it first.

Chunky Potato Soup

Here's for everyone that went to Clint and Athena's luncheon in Monticello.

4 or 5 med. potatoes
1 small onion Tbsp butter
3 Tbsp flour
3 cups milk
1 cup shredded cheddar cheese
1 cup cubed cooked ham

Peel potatoes and cut into small cubes. Boil in water until tender, drain reserving liquid but set aside 1 cup of the cooking liquid. Set aside potatoes. Peel and finely chop onion. Melt butter n saucepan over med. heat. Add onion, cook stirring frequently until onion is clear and tender but not brown. Add flour to saucepan; season with pepper flakes and pepper to taste, cook 3-4 min. Gradually add potatoes, reserved cooking liquid, milk and onion. Stir well. Add cheese and ham. Simmer over low heat 30 min. stir frequently.

Tomato Basil Parmesan Soup

Two recipes in a row, who would've believed it? I made Tomato Basil Parmesan Soup. This recipe was pretty darn good! Again, I picked it because it looked easy (it's in the Crock Pot after all) and I already had everything. Plus the ingredients in this recipe are mostly stuff you'd normally just have hanging around in the pantry, which makes it even more awesome in my opinion.

 

CrockPot Version of the Tomato Basil Parmesan Soup 

Makes 8 servings   |   Ideal slow cooker size:  6 quart   |   Cooking time:  5-7 hours on low 

2 (14 oz) cans diced tomatoes, with juice

1 cup finely diced celery

1 cup finely diced carrots

1 cup finely diced onions

1 tsp dried oregano or 1 T fresh oregano

1 T dried basil or 1/4 cup fresh basil

4 cups chicken broth

½ bay leaf

½ cup flour

1 cup Parmesan cheese

½ cup butter

2 cups half and half, warmed

1 tsp salt

¼ tsp black pepper

 

1.  Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.

2.  Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.

3.  About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper.  Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).

4.  Ladle into serving bowls and enjoy!

This is one of my pins from Pinterest, you can find the recipe here. And instructions for making it on the stovetop. A few notes, the parmesan cheese did not melt in well, in fact it was in stringy lumps at the bottom of the Crock Pot, maybe she used the powdered kind? Also, Mackenzie tried it before step 3 and said even that was good.

Easiness:
Yumminess: