tomato tortellini soup

When I have some free time, I like to make recipes that reheat well to take to lunch for work. This soup is one of my favorites because it is filling and satisfying, and really easy to pack in my lunch. It makes a lot of soup, so it should last me all week, if my husband doesn't gobble it up too!

Tomato Tortellini Soup
adapted from http://tastykitchen.com/recipes/soups/creamy-tomato-tortellini-soup/
2 whole Large Cloves Of Garlic Minced
2 Tablespoons Olive Oil
2 cans 10 3/4 Oz Cans Of Condensed Tomato Soup
1 15oz can italian diced tomatoes
1-½ cup Milk
2 cups Half-and-half
2 cups Chicken Stock
1 teaspoon Onion Powder
½ teaspoons Salt
½ teaspoons Pepper
1  teaspoon Oregano
½ teaspoons Basil
½ teaspoons Thyme
1 9 Oz Package Of Cheese Filled Tortellini

1. Saute garlic with the olive oil in a large stock pot over medium heat until golden brown. Be sure to keep an eye on it so it doesn’t get too brown or burnt.
2. When the garlic is done, add tomato soup, tomatoes, milk, half and half, chicken stock and spices. Bring to a simmer. 
3. Once simmering, drop noodles into the soup. Cook according to the package directions, about 8 minutes.
4. After noodles are cooked, ladle soup into bowls and top with parmesan cheese and serve with crusty bread.

 

butternut squash soup

As part of our effort to try to eat a little healthier, I went looking for soup recipes that I could easily make and take to work, and that would be good for me.

I immediately thought of a butternut squash soup, since that would give me a veggie at lunch, which I hardly ever eat while I am at work.

As a bonus, this soup is vegetarian, so would make a good lunch even on our meatless day.

This soup turned out really good, even though it was a little thick for my taste. I think next time if I use the whole butternut squash (which I did) I will need to increase the other ingredients so it's more soup-like and less babyfood-like.

Butternut Squash Soup

1 Butternut squash, about 2 pounds
2 tablespoons peanut oil
1 cup chopped onion
1 1/2 teaspoons chopped garlic
1/2 cup thinly sliced carrot
1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon finely minced jalapeno pepper
2 cups chicken stock
1/4 cup heavy cream

1. Peel the squash, cut it in half, and scoop out the seeds. Cut into 1 inch pieces. In a large pot, heat oil over medium heat. 

2. Add onion and garlic and cook, stirring often, until they begin to brown, about 5 minutes. 

3. Add the carrot, cumin, salt, and pepper. Cook for 1 minute, and then add squash, jalapeno pepper, and chicken stock. 

4. Bring to a boil, reduce heat and simmer for 15- 20 minutes, or until the vegetables are tender. 

5. Remove from the heat and puree the soup using an immersion blender, or transfer to a blender or food processor. Puree until smooth. 

6. Return to the heat, add the cream and adjust the seasonings.

 

Source: www.foodnetwork.com/recipes/the-essence-of-emeril/butternut-squash-soup-recipe/index.html