Posts Tagged ‘soup’

Make this quick and easy broccoli cheese soup for dinner tonight!


1 and 1/2 cups chicken or vegetable broth -I prefer vegetable!

1 and 1/2 cups chopped frozen or fresh broccoli – go fresh, it’s usually always available 

1 cup 2% milk or fat free half and half – either works good.

2 Tablespoons flour

5 or 6 slices white american cheese 


In a 2 quart saucepan, cook broth and broccoli over medium-high heat until mixture comes to a boil. Reduce heat and cook until broccoli is tender, about 5 minutes. 

In a small bowl, stir together milk and flour. Slowly add this flour mixture to soup, stirring constantly. Continue cooking, stirring occasionally, until mixture come to a boil again. Boil one minute. Reduce heat to low. Stir in cheese until melted. 

Delicious with crusty bread.

serves 4

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 Packaged tortellini highlights this soup for a warm winter’s lunch.

Ingredients I used for my creation of Torellini Soup with Kale:

32 oz. chicken broth (definitely no MSG)

1 cup chopped kale

8 oz. package of 5 cheese Tortellini

1/2 cup diced tomatoes (any variety, I used Hunts sweet onion)

black pepper and Victoria Gourmet Sicilian seasoning

Warm the chicken broth and about 1/2 cup water in a  large pot. Add chopped kale and cook until softened. Cook tortellini according to package directions, drain, and add to pot. Add the diced tomatoes, black pepper and Sicilian seasoning. Heat through. Enjoy.

Ak-mak is my favorite soup cracker!

For Tortellini Soup with Chicken, I used cut-up rotisserie chicken and chopped carrots, omitting the kale and tomatoes.  Add the carrots and cook until softened. ( cook a little longer than the kale to soften)

Tried tortellini in soup?

Feel free to share your style.

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