It’s soup week, folks.

I love soup. I have an borderline unhealthy obsession with soup. I live on a primarily soup diet throughout the fall and winter months.

And sometimes in summer. And spring.

Yesterday I had 5 different kinds of soup. In one day.

I tend to get into soup ruts, making the same 3 or so kinds week after week. And when I make soup I make A LOT of soup…so we are eating it lunch and dinner for a week straight. Which I don’t mind at all!

Once a year, usually in my vacation-from-work boredom around Thanksgiving, I declare a soup week, and make 1 new soup a night for 5 nights. They were all delicious, nutritious and easy so I thought I’d share the recipes in case you are also soup obsessed, or soup curious at least.

(Here’s another Soup Week)

Artistic soup photos courtesy of my hubby, of course.

Rustic Italian Tortellini Soup


3 italian turkey sausage links (4 oz. each, casings removed)

1 medium onion, chopped

6 garlic cloves, minced

2 cans (14.5 oz each) chicken broth

1 and 3/4 cups water

1 can (14.5 oz) diced tomatoes (undrained)

1 package (9 oz) refrigerated cheese tortellini

1 package (6 oz) of fresh baby spinach, coarsely chopped

2 and 1/4 teaspoons minced fresh basil

1/4 teaspoon pepper

dash crushed red pepper flakes

shredded parmesan

1.) Crumble sausage into a Dutch oven, add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic, cook and stir 2 minutes longer. Add the broth, water and tomatoes. Bring to a boil.

2.) Stir in tortellini, return to a boil. Reduce heat, simmer uncovered for 5-8 minutes or until tortellini are tender, stirring occasionally. Add the spinach, basil, pepper and pepper flakes, cook 2-3 minutes longer or until spinach is wilted. Serve with cheese if desired.

Curried Chicken Corn Chowder


2 medium onions, chopped

2 celery ribs, chopped

1 tablespoon butter

3 cans (14.5 oz each) chicken broth

5 cups frozen corn

2 teaspoons curry powder

1/4 teaspoon salt

1/4 teaspoon pepper

dash cayenne pepper

1/2 cup all purpose flour

1/2 cup milk

3 cups cubed chicken breast

1/3 cup fresh minced cilantro

1.) In a dutch oven, saute onions and celery in butter until tender. Stir in the broth, corn, curry, salt, pepper and cayenne. Bring to a boil. Reduce heat, cover and summer for 15 minutes.

2.) In a small bowl, whisk flour and milk until smooth. Whisk into the pan. Bring to a boil, cook and stir for 2 minutes or until thickened. Add chicken and cilantro, heat through.

Butternut Squash Soup

I made this one on Thanksgiving and it was the perfect starter for our meal!

2 tablespoons butter
1 onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash – peeled, seeded, and cubed
1 (32 fluid ounce) container Veggie stock
Salt and Pepper

1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the veggie stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
2. Transfer the soup to a blender, and blend until smooth. Or mash with a potato masher for a chunkier soup. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper to taste

Tasty Tortilla (Turkey!) Soup

I made this soup for Friendsgiving, which was the weekend after Thanksgiving. This recipe calls for chicken, but I used leftover turkey and homemade turkey stock (thanks mom!) and it was divine.


1 large onion, chopped

2 green onions, thinly sliced

2 tablespoons butter

4 garlic cloves, minced

2 tablespoons of all purpose flour

4.5 cups chicken broth

2 cans (14.5 oz each) diced tomatoes, undrained

1 can tomato sauce

1 can chopped green chilies

1 tablespoon minced fresh oregano

2 teaspoons ground cumin

1/4 teaspoon pepper

3 cups cubed chicken breast (or turkey)

2 tablespoons minced fresh cilantro

1 and 1/3 crushed baked tortilla chip scoops

7 tablespoons shredded cheddar cheese

(sour cream if you are into that)

1.) In a dutch oven, saute onion and green onions in butter until tender. Add garlic, saute 2 minutes longer.

2.) Stir in flour until blended, gradually add broth .Stir in the tomatoes, tomato sauce, chills, oregano, cumin and pepper. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Add chicken and cilantro. Heat.

3.) For each serving, place 2 tablespoons chips in to a soup bowl. Top with 1 and 1/2 cups soup. Garnish each serving with 1 tablespoon each of cheese and chips.

Roasted Tomato with Pesto Swirl


3 lbs. tomatoes, cored and halved

4 tbs. olive oil

1/2 tsp. salt

1/4 tsp. black pepper

1 medium onion, peeled and chopped

3 cloves garlic, peeled and chopped

3 cans (14 oz) vegetable or chicken broth

1/2 cup heavy cream


Heat oven to 400 degrees F. Arrange tomatoes cut sit up in jelly-roll pan (or casserole dish), drizzle with 2 tbs olive oil and sprinkle with salt and pepper. Roast 45 min. In bowl or food processor, pulse tomatoes 5 times. In sauce pot, cook onions and garlic in remaining oil 5 min. Add tomatoes and broth. Bring to a boil, reduce heat and let simmer 20 min, adding heavy cream after 15 min. Garnish with pesto, if desired. (YES THIS, LOTS OF PESTO!)


3 thoughts on “It’s soup week, folks.

  1. Pingback: A new tradition…Friendsgiving | all you need is love.

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