Sunday Soup #132: Sausage Parmesan Cream Cheese Soup

Souping makes me happy, and you should always do what makes you happy, right? I mean, unless what makes you happy is being a jerk, in which case, make the world a kinder place instead and just make soup! :-)

And, if you need a good one, maybe give this yummy Italian selection a try? This was one of those soups that was solidly 4.5 stars (i.e., better than 4, but not quite 5), but I don't usually give half scores. So, since I could think of a couple of improvements, I scored it a 4 with room to get even better. Enjoy!

This recipe came from: https://www.eatwell101.com/sausage-parmesan-cream-cheese-soup-recipe

Variations from Recipe as Written: I doubled the recipe. I used Mild Italian sausage (instead of my usual Hot) because one of my diners is sensitive to spice. And, I used canned petite diced tomatoes rather than fresh Romas.

General Thoughts: The prep on this one was really easy! The only chopping was an onion, and my friend Lisa did that for me, so the rest was just adding things to the Instant Pop. It should be noted that this recipe does not make very much; I doubled it, but there was barely a serving leftover after feeding only six adults (who had plenty of other food - bread, salad, etc. - to eat, too). So, plan accordingly!

*Pics 1 & 2 - https://www.eatwell101.com/sausage-parmesan-cream-cheese-soup-recipe

The flavor of the soup was solid, and it reminded me of a pizza soup.  It was creamy and cheesy, with a zesty tomato sauce and sausage taste. But, while the soup came out almost silky, without the sausage there would have been very little texture variation. I recommend making some simple homemade croutons in the oven or skillet (for example, these tasty Pioneer Woman beauties: https://www.yummly.com/recipe/Homemade-Croutons-9111591?prm-v1) to give the soup a little crunch. All in all, though, it hit all the right flavor notes, and was even tastier as leftovers!

A loaf of good, quality sourdough bread was a very nice compliment to this soup, and making it into garlic bread would have been very tasty, indeed! Also, I want to give special mention of the Caprese salad Lisa made, which was perfect: fresh, piquant, and flavorful. If we are lucky, maybe she'll share the recipe in the comments? :-)

Potential Improvements? As I mentioned above, some croutons for texture would have been brilliant, and I'd prefer Hot sausage (rather than Mild). Finally, next time, I'd like to try dicing some fresh Roma tomatoes (nice firm ones!) instead of using the canned diced toms.

Polling the Fam: Everyone seemed to really enjoy this one, with only a couple of suggestions (primarily focused on how some crunchy croutons would help).

Verdict: Liked it. (4 stars)

Sunday Soup #129, #130, and #131: Slow Cooker Black Bean Soup, Pork & Green Chile Stew, and Tuscan Tortellini Soup

Hey there! I know, I know, it's been a while... Sadly, the blog became a casualty of my being disaffected with social media in general. But, my friend Lisa convinced me that just because I was shoving Facebook out the airlock didn't mean that I had to stop blogging, as well. So, here we are... you wanting Internet recipe soup tips, me with Internet recipe soup tips to share. It doesn't have to be weird, let's just see where it goes...

As a start, let me catch you up on a few of the better soup recipes I've made over the last six months. While I did not make many notes about these three soups or take pics (because I did not really think I was going to blog them), all of these soups were 4 stars; solid, would-make-again options! Enjoy!!

SUNDAY SOUP #129: SLOW COOKER BLACK BEAN SOUP

Bean soups can be hit or miss, but when they hit, they are a thing of beauty. This vegetarian selection (which can easily be made vegan) was solid, for sure! It required a little chopping (onions, peppers, and carrots), but it was worth it. The garnishes made every bowl even better, so you can take the recipe author's suggestions (which are great!) or include your own favorites.

Variations from Recipe as Written: I doubled the recipe. And, not a variation exactly, since the recipe mentioned it, but I used an immersion blender for a couple of quick "zaps" to thicken it up a little.

This recipe came from: https://www.gimmesomeoven.com/slow-cooker-black-bean-soup-recipe/

*Pic 1 - https://www.gimmesomeoven.com/slow-cooker-black-bean-soup-recipe/

Verdict: Liked it. (4 stars)

SUNDAY SOUP #130: PORK & GREEN CHILE STEW

Another slow cooker recipe, this one was dead simple to make! Ask your butcher to trim and cube your pork for you at the store to save yourself that work. With that done, the only fresh ingredients that need your attention are an onion (which you can get pre-diced) and several potatoes (which need to be peeled and cubed). An unusual ingredient in this one is "quick-cooking tapioca," which is used as a thickener; I had to look up a primer on it (https://oureverydaylife.com/quick-cooking-tapioca-24372.html). This soup was hearty and the flavor was solid. Hominy = YUM! But, one note for improvement... The pork could have been helped by 1-2 hours soaking in my homemade marinade (which combines ½ TBSP garlic salt, 1 TBSP cumin, 7 TBSP water, 1 TBSP liquid smoke, and 1 TBSP lime juice) before cooking. 

Variations from Recipe as Written: I doubled the recipe. I did not brown the pork before putting it in the Crock-Pot. Cooking on Low is the way to go!

This recipe came from: https://www.eatingwell.com/recipe/269916/pork-green-chile-stew/

*Pic 1 - https://www.eatingwell.com/recipe/269916/pork-green-chile-stew/

Verdict: Liked it. (4 stars)

SUNDAY SOUP #131: TUSCAN TORTELLINI SOUP

Another "big taste for light prep" selection, this tortellini soup is packed with Italian flavor! The standout in this one for me was the variety of textures... The beans, the pasta, the sausage, and the spinach each imparted a slightly different feel that kept things interesting. Pair this one with a good garlic bread (I prefer homemade using a fresh sourdough baguette), and you'll be pleased.

Variations from Recipe as Written: I doubled the recipe. I used a smoked beef sausage (similar to a kielbasa) rather than chicken sausage links.

This recipe came from: https://www.delish.com/cooking/recipe-ideas/a49380/tuscan-tortellini-soup-recipe/

*Pic 1 - https://www.delish.com/cooking/recipe-ideas/a49380/tuscan-tortellini-soup-recipe/

Verdict: Liked it. (4 stars)

Sunday Soup #121: Pasta e Fagioli

Happy holidays, my friends! I hope everyone is staying safe and healthy, anticipating a joyful holiday, and eating lots of soup!!

Last month (October), during our RV tour through some of the prettiest National Parks the Southwest has to offer, we were lucky enough to get to see our family friends, The Perrys, who had recently moved to north of Phoenix, AZ. Nicole was kind enough to make us dinner, which featured the best Pasta e Fagioli soup I have ever had, and I asked her for the recipe so I could share it with you. It always makes me a little nervous to make a dish that someone else served me that I really enjoyed because I worry that I won't be able to do it justice. But, Nicole assured me that the recipe was super solid, and she was sure I could make it taste just as good hers. Let's see how I did...

This recipe came from: https://www.foodnetwork.com/recipes/giada-de-laurentiis/pasta-e-fagioli-recipe-1943219?_branch_match_id=863791368531524344

*Pic 1 - https://www.foodnetwork.com/recipes/giada-de-laurentiis/pasta-e-fagioli-recipe-1943219?_branch_match_id=863791368531524344

Variations from Recipe as Written: I used an extra 1/2-cup of diced onions and an extra 2 ounces of pancetta, both because of the sizes that were available at the grocery store. I also used regular chicken broth, rather than low-sodium, because it was what I had on hand. That's it!

General Thoughts: This was one of those soups that was relatively inexpensive, which is always great if you are serving a crowd. To make it even more economical, subbing bacon for the pancetta would help your dollar go even further. And, the prep was fast and easy, which is always a plus... It took me longer to take snippings from my garden rosemary and thyme bushes and tie them up in a cheesecloth bundle with the other herbs than it did to prep anything else. Really! 

*Pics 2 & 3 - Pictures from when I made it

The soup came out brothy, which I really liked, but it didn't seem to have much bulk at first glance, which worried me a little. I mean, there were really only four ingredients to provide any substance: beans, macaroni, pancetta, and onion. However, despite its brothy appearance, the soup was still plenty hearty, with enough bulk to make my tummy feel warm and full. The texture of the beans wasn't exactly right, though, as they were just a little too firm and starchy for my liking. That could have been a result of the brand of kidney beans I used (or maybe they needed to be cooked longer?) because I don't remember the same texture issues when Nicole made it for us.

I really, really liked the taste of this one... It had a perfect amount of salt and pepper, and just the right amounts of garlic and crushed red pepper to give it a little bit of spice. Beyond that, the taste of fresh herbs suffused every bite and made it a joy to eat! Each of the herbs (rosemary, thyme, and bay) did its part and added its own unique, subtle flavor to the soup. And, finishing off each bowl with grated parmesan and a drizzle of olive oil made it all the better.

Potential Improvements? I'd love to try two things with this one the next time I make it... First, I'd really enjoy some more meat (specifically, bacon), which I think would add to both the taste and flavor. Second, I'd like to try using a smaller, more delicate bean, like cannellini (or white) beans.

Polling the Fam: I really enjoyed this one and would definitely make it again (thank you for introducing me to it, Nicole!), especially with the improvements above. Becky was not as sold, saying it was okay and that she'd eat it again, but she had a texture issue with the kidney beans and the pasta together. Hunter, like me, really enjoyed it and said it had nothing in it he didn't like. And, Fox said... wait for it... it was "okay". *sigh*

Verdict: Liked it. (4 stars)

Sunday Soup #113: Creamy Italian Sausage Soup

What do you make when it's 106 degrees outside? Soup, of course!! Hot soup opens your pores on a hot day, causes you to sweat more, increases evaporation, and helps your body better regulate internal temperature. No, really... It's science (https://pubmed.ncbi.nlm.nih.gov/22574769/)! You're welcome... ;-)

I came across this recipe by happenstance and thought it looked like it could be a crowd-pleaser. Italian soups are sometimes a little hit-or-miss for my tastebuds, personally, but (like much of Italian cuisine) most people seem drawn to the hearty, comforting taste of a quality dish, and soup is no exception. But, how did this one come out? Let's see...

This recipe came from: https://www.yummly.com/recipe/CREAMY-ITALIAN-SAUSAGE-SOUP-2284161#directions

*Pic 1 - https://www.yummly.com/recipe/CREAMY-ITALIAN-SAUSAGE-SOUP-2284161#directions

Variations from the Recipe as Written: I doubled the recipe. And, I put the whole tomatoes in the blender and "pulsed" them into a rough pulp. That's it!

General Thoughts: The prep on this one wasn't that bad... The first step was to boil the pasta, rinse it, and set it to the side for later. I was very happy to see this, as this is how I usually prefer to prepare my pasta for soup. By cooking the pasta separately, giving it a cold water rinse, and then adding it back to the soup right before serving (as opposed to cooking the pasta in the soup itself), I can keep my pasta truly al dente, which makes it a much more pleasant dining experience. After the pasta was prepped, I used ground Italian sausage, pre-diced onions, and pre-shredded cheeses to save some time, so the rest of it went fairly quickly.

*Pics 2 & 3 - Pictures from when I made it

*singing* "Cheese, glorious cheese... tastes mighty inviting!" LOL Anytime I make a recipe that is cheesy, I am reminded of the tune from that '80s American Dairy Farmers commercial (here, if you want to waste 30 seconds: https://www.youtube.com/watch?v=mKp0iDZ9a_s). And, this one turned out SO cheesy! You can see from the picture above that each ladleful made it look like I was using a spoon literally made of cheese to fill each bowl! But, that was not a bad thing... Using a quality mozzarella made each bite full of flavor and reminded me a bit of pizza. Luckily, the copious amounts of cheese (and the half-and-half) did not manage to obscure the other savory Italian and tomato flavors, which I was a little concerned about. Each bite of broth still popped with garlic, oregano, and basil, and the acidic tomatoes really cut the rich dairy.

And, as you would expect, this soup was super hearty and satisfying... The cream, the Italian sausage, the pasta, and the cheeses left no doubt that this is supposed to be a stick-to-your-ribs, don't-leave-hungry, you-want-more-but-have-no-room meal of which any Italian chef would be proud! I would not have any concerns about serving this soup as a main course, especially if you pair it with a delicious loaf of bread (I prefer sourdough).

Potential Improvements? This was another great soup that was terrific as-is, but I might be interested to try a couple tweaks... I'd like to add a bit of pepper to the pot (when I cracked some black pepper into my bowl, it added additional depth to the flavor). Lisa added some garbanzo beans (aka, chickpeas) to her bowl (as a substitute for the pasta), which I thought was brilliant, and I'd love to try adding some in the future. And, I think I might add about 50% more Italian sausage and brown it in slightly larger chunks (i.e., bite-sized pieces rather than ground beef taco-sized crumbles).

Polling the Fam: I really liked this one and will definitely make it again! Becky thought it was good and voted for more sausage, but she wasn't a huge fan of the chunks of tomatoes. Jayson really enjoyed it and couldn't think of anything to make it better. Lisa thought the flavors were great and said she'd favor more sausage (in bigger chunks). Andrew liked it a lot. Hunter thought it was really good and said it reminded him of a tortellini soup that I made previously (https://soupersleuth.blogspot.com/2019/08/sunday-soup-84-creamy-sausage-and.html). And Fox, in his characteristic way, just said, "It was good."

Verdict: Loved it! (5 stars)

Sunday Soup #89: White Bean and Sausage Soup

HAPPY HALLOWEEN!!

I love cooking for crowds... This past weekend, we were invited to our good friends' house, who were throwing what was essentially a celebration of life party, just for the pure joy of it! <3 My buddy, Bill, wanted to BBQ (because it makes him happy) and put on a terrific grilled meat spread, including beef, lamb, and the best grilled pork loin I've ever eaten. He asked if I would make a soup that made it feel like Fall, and I was only too happy to oblige. I love command performances!!

This recipe came from: https://www.foodnetwork.com/recipes/ree-drummond/white-bean-and-sausage-soup-7150550

*Pic 1 - https://www.foodnetwork.com/recipes/ree-drummond/white-bean-and-sausage-soup-7150550

Variations from the Recipe as Written: I made 1.5x the recipe. I used "mild" Italian sausage rather than "sweet" Italian sausage because it was what my market had available. I used regular chicken broth rather than low-sodium. And, I reduced the amount of (petite) diced tomatoes by about 1/3, since chunks of cooked tomatoes are not usually our favorite thing.

General Thoughts: This recipe was fairly inexpensive, and the prep wasn't too bad. There was a bit of chopping involved (peppers, herbs, onions, and kale), but my sous chef (and Favorite Mother-in-Law) Debby took care of it with ease! Once the ingredients were prepped, a bit of time browning the sausage and sautéeing the herbs and veggies was all it took to get this one smelling delicious.

Also, it's worth noting that this recipe produced quite a bit... I made 1.5x the recipe, and it was enough to feed 10+ people and have plenty of leftovers (which were even better the next day, according to Bill and Sheila). This is a good one for a crowd!

*Pics 2 & 3 - Pictures from when I made it

In addition to smelling wonderful, it absolutely delivered on taste. The strength of the Italian taste surprised me a bit, but the sausage and fresh oregano and rosemary combined to make every bite delightfully savory and familiar. :-) Overall, the soup was warm, hearty, and comforting... the PERFECT bowl for a cool Fall night!

The parmesan garnish added both a nice visual touch and a bit of saltiness (the kind that only aged cheese can bring). This is also a great soup with which to have a few slices of sourdough baguette handy to sop up the creamy broth.

I won't belabor it any further... Plenty of opinions below to work with!

Potential Improvements? I agree with Bill that a bit of extra texture might have been the only thing that could have made this soup any better. Next time I might try to make some fried sourdough croutons or even use some french fried onions on top to provide just a touch of crunch for something different. Other than that, it was already close to perfect!

Polling the Fam: I loved this one and wish I was eating it right now! I will DEFINITELY make this one again. Becky only ate one bite because she filled up on snacks and yummy meats, but she liked the bite she had. Debby thought it had the perfect mix of spices, and she loved the sausage but thought it could have used even more beans. Bill thought the soup had an excellent texture and beautiful aroma, with a flavor profile that was spot-on. He was also pleasantly surprised by the kale and added that the parmesan was a must for its salty taste. Sheila said she felt the aroma was amazing and a complete game-changer from the minute the soup entered her house. She liked the individual chunkiness of the ingredients and found it perfectly creamy (not too heavy), suggesting it could have been even a little more peppery. Erin thought it was really good, super creamy, and she liked the sausage (although, she wasn't a big fan of the chunky tomatoes). Fedo said it was really good, adding that the sausage was good and not too greasy. He also liked it that the greens (i.e., the kale) were chopped small and that the onions were sliced rather than chopped. Finally, my favorite comment was from Haley, who called the soup "so good" and said the broth was *chef kiss* (you have to imagine the sound!).

Verdict: Loved it! (5 stars)

Sunday Soup #84: Creamy Sausage and Tortellini Soup

Hi, Souper Troopers!! I've made a run of really good soup recipes lately, but this past weekend I was feeling in need of some comfort food... I (obviously) wanted to make a soup, and I was specifically looking for something that promised to be yummy, hearty, and good to the last drop. Did this one deliver? Let's see...

This recipe came from: https://lifemadesimplebakes.com/creamy-sausage-and-tortellini-soup/

*Pic 1 - https://lifemadesimplebakes.com/creamy-sausage-and-tortellini-soup/

Variations from the Recipe as Written: I stuck pretty closely to the recipe as written but, because of common package sizes available for purchase at my local market, I use 20oz of tortellini (instead of 14oz) and only 5oz of spinach (instead of 6oz). I was glad I did on both counts!

General Thoughts: The prep on this one wasn't too bad; a bit of chopping on some onions, shallots, carrots, and spinach, but that was about it. However, while this soup did not take a tremendously long time to cook (only 45 minutes or so), the cooking more or less required that I stay right with it the whole time. Browning the sausage, sautéeing the veggies and garlic, slowly whisking in several ingredients, and monitoring heat levels and stirring to avoid scorching required active engagement with the pot for the duration. Admittedly, it was not a tremendous amount of time compared to some recipes, but you can forget going to do other things while your soup slowly cooks away by itself on the stove.

*Pics 2 & 3 - Pictures from when I made it

This soup proved to be a great choice! I was worried about it being too bland (like a previous tortellini soup choice - https://soupersleuth.blogspot.com/2017/02/sunday-soup-24-creamy-tuscan-garlic.html), but that was not the case. The salt and pepper, when combined with the taste of the mild Italian sausage, gave this soup a terrific savory flavor that made each bite a delight! The soup was hearty and creamy, as advertised, and each tortellini (I used Triple Cheese) helped as much with the soup's texture and mouth-feel as it did with the flavor.

I have to admit that, even though I used an ounce less spinach than called for in the original recipe, when I first dumped the spinach into the pot I thought it would be WAY too much and overpower the rest of the ingredients... But, it turned out to be the perfect amount! Each bite contained just the right amount of the nutrient-packed green leafy veggie, and it added some rich, earthy contrast to the creamy flavor.

Potential Improvements? Next time, I might be tempted to kick up the spice level by using hot Italian sausage (which would be ideal) or some crushed red pepper. But, other than that, this one was super solid!

Polling the Fam: I really liked this one and would definitely make it again (the level of prep/cooking effort notwithstanding). Becky thought it was good but that it could use a little more spice too. And, Hunter really liked it, finding it solid and hearty, and mentioned that the sausage was the star before immediately laying claim to the leftovers.

Verdict: Loved it! (5 stars)

Sunday Soup #73: Spicy Tuscan Soup

This one initially caught my eye because it resembled a particular Olive Garden soup of which I am a fan, and this Sunday seemed to just beg for a warm, hearty soup to fill our bellies! It also drew me that the picture from the website was not the typical engineered, glossy, staged-type picture that is usually on professional recipe sites, but rather more closely resembled the simple iPhone pics I take of my soups. Yay for the little guy!! But, did the taste on this one deliver?

This recipe came from: https://tastykitchen.com/recipes/soups/spicy-tuscan-soup/

*Pic 1 - https://tastykitchen.com/recipes/soups/spicy-tuscan-soup/

Variations from Recipe as Written: I doubled the recipe. That's it!

General Thoughts: This soup was decently easy to prepare... The biggest time suck was peeling the potatoes, but only having to cut them longways and then slice them into 1/4" half moons, rather than having to fully chop or dice them, was a nice trade-off. And, if you make this one, keep in mind that the recipe calls for you to remove and reserve the sausage after browning, and drain the sausage grease before proceeding, so make sure you have suitable stove/counter real estate available to enable that operation.

*Pics 2 & 3 - Pictures from when I made it

I have to say, the taste let me down a bit on this one. It was warm and hearty, so it delivered on that promise, but it was just missing... something. At first, I thought it might be butter (as weird as that sounds). Other, similar, versions of this soup that I've had in the past left me with a sense of a buttery richness that was lacking in this one, despite the use of heavy cream. Using breakfast sausage (as opposed to a more traditional Italian sausage) gave the soup a unique flavor profile, but that was not necessarily a good thing. It is not that it was bad, really, just not quite "right". Which was unfortunate because, beyond the sausage, the soup was otherwise somewhat lacking in flavor; a heavier dose of pepper and the addition of hot sauce to my bowl did help, however.

Potential Improvements? This one could certainly be improved with a few changes... I'd use hot Italian sausage rather than breakfast sausage. I'd add more pepper to the pot. And, maybe a tablespoon or two of salted butter?

Polling the Fam: I'd make this one again with the changes above, but it was just kind of "meh" for me overall, in its current state. Becky said it was "just okay," and she did not care for the breakfast sausage taste. Hunter said it was pretty good, at first, but then said "it was missing a flavor" (though he did not know what) and ended with "It was just okay." Fox simply said he thought it was good.

Verdict: It was okay. (3 stars)

Sunday Soup #49: Crockpot Chicken Gnocchi Soup (Olive Garden Copycat Recipe)

I usually hesitate to make copycat recipes because it is most often tough to beat the original, and people always come to the table with a preconceived idea of what those dishes should taste like. But, there is a reason why restaurants have certain soups that they've served for years: because they're good! Did this one live up to the hype?

This recipe came from: https://scrummylane.com/crockpot-chicken-gnocchi-soup-olive-garden-copycat/

*Pic 1 - https://scrummylane.com/crockpot-chicken-gnocchi-soup-olive-garden-copycat/

Variations from Recipe as Written: I made one and half times the recipe. Other than that, I followed the recipe as written.

General Thoughts: This soup was very easy to make. Prep was very minimal, requiring some chopping/slicing (the carrots, celery, and onions) up front, but that was about it. Any recipe that involves dumping things in a crockpot and turning it on is bound to be simple, so (if you have the time) they are usually winners. Heck, even if you don't have 4-6 hours to let it slow-cook, you could accomplish the same thing in an Instant Pot in a fraction of the time.

*Pics 2 & 3 - Pictures from when I made it

So, how did it taste...? Hmm. Well, the biggest impression I was left with after eating a bowl of this soup is that it was just unremarkable. The soup was poorly spiced (depending, as written, on the Italian herb mix, and an unspecified amount of salt and pepper, for most if its flavor) and wound up rather bland. I suppose that makes sense for the mass appeal Olive Garden would generally go for, but I want more out of the soups I make at home.

Beyond the spicing, the veggies were also a bit of an issue... The spinach leaves, though wilted in the garlic oil, remained a bit large and my eaters said they might prefer kale to the spinach if we ever made this soup again. The carrots were a bigger problem... The slices I used were cut on the bias (i.e., at an angle) so were longer and larger than would be produced from a standard-sliced (squarely-cut) carrot. The result was slices that were a little "too much" for those that do not love cooked carrots, and a carrot taste that (in my opinion) pervaded the entire soup.

Finally, finding quality gnocchi in the super market can be difficult. Plenty of people have told me that homemade gnocchi can't be beat, and I believe them, but I am not a pasta wizard myself, so I rely on my local market. In this case, the gnocchi I used were lackluster and somewhat mealy; not bad, but definitely not really good.

My favorite things about this recipe were the nice garlic bread Lisa made to go with it (butter, garlic powder, salt, paprika, and parsley), which greatly added to my enjoyment of the meal, and the shaved parmesan cheese we used as a garnish. Other than that, not a great deal to recommend this one...

Potential Improvements? Where do I start? I'd use fewer carrots and likely dice them instead of slicing. I'd use whole cream instead of evaporated milk. I'd like to try kale instead of spinach, or cut the spinach leaves a little smaller before adding them to the pot. And I'd have to find a way to kick up the flavor profile significantly; Lisa made the suggestion that the addition of some white wine to the recipe could help a little.

Polling the Fam: Again, my reaction this recipe was just "meh," and I don't think I'd make it again unless specifically asked. Lisa liked it, but definitely agreed that the improvements above would be needed to make it something for which she'd ask again. Jayson thought it was bland (only "so-so") and was put off by the giant carrots. Hunter liked it overall, but didn't like the carrots and (like me) thought the carrot taste permeated every bite. Fox, unsurprisingly, did not care for it at all, disliking the spinach and the carrots, particularly.

Verdict: Not a fan. (2 stars)

Sunday Soup #32: 5-Ingredient Pesto Chicken Soup

This past Sunday was Mother's Day, and we had a lot going on in our family, being that I have a terrific wife (who is the mother of my kids) and a mom of my own (duh!). My mom came out from Monterey, we took a nice trip to the Campbell Farmers' Market, we shared a Mother's Day brunch, and we generally just spent the better part of the day in pleasant pursuits. Happy (Belated) Mother's Day to all the mothers who may be reading this...!

So, when it neared dinner time, I wanted to make a soup (hey, it was Sunday!), and I really didn't have the energy for any type of big production... But, then I saw it: a recipe named "5-Ingredient Pesto Chicken Soup!" Sounded like a winner... But would it be any good?

This recipe came from: https://www.gimmesomeoven.com/5-ingredient-pesto-chicken-soup-recipe/

*Pic 1 - Picture from https://www.gimmesomeoven.com/5-ingredient-pesto-chicken-soup-recipe/

My Variations from Recipe as Written: With only five ingredients, there really wasn't much to fiddle with. I used a store-bought pesto instead of using the author's homemade pesto recipe (I wanted easy, remember?), but that was my only deviation from the original recipe.

General Thoughts: Well, truth in advertising here, people... The soup really did have only five ingredients (unless, of course, as previously mentioned, you choose to make the author's homemade pesto recipe, as she suggests). Consequently, it was extremely simple and easy to prepare. From the time I decided that this was the soup I would make, I was able to go out to the store, buy everything I needed, and have it completely ready to serve in under an hour. Admittedly, I bought pre-shredded cooked chicken from the deli, but still... How often do you find a soup that can be homemade with so few ingredients, in so little time, and it still comes out hot and delicious?! If I already had everything I needed in my pantry, I would say the prep/cooking times listed on the recipe (Total Time: 15 minutes) would have been right on, so this is one to remember for a hectic weekday dinner, for sure.

*Pics 2 & 3 - Pictures from when I made it

So, it was quick, but was it yummy? Yeah, pretty much... I can't go overboard and say that it established my new ultimate definition of "tasty soup," but it was solid. The pesto imparted the overriding flavor, and there was no doubt that it was meant to give this soup its character. With that said, pick a quality pesto; either make the author's homemade pesto recipe or buy a brand you know and trust!

The other ingredients worked well, and everything seemed to fit together quite nicely. I found myself wishing I had added a bit of black pepper, and maybe even a dash or two of Italian seasoning (if not, an extra spoonful of pesto), to make the flavor pop a bit more. Also, I'd like to have scooped out two or so cups of the beans and puréed them with an immersion blender (and added them back in) to make this soup feel a little less "brothy" and more substantial.

The texture was a little odd, as well, as I found myself thrown by the little bits of crunchy pine nuts (from the pesto).  Also, next time I may withhold the spinach, and add it with  the pesto instead of at the beginning, so that it doesn't get quite so soft. However, these things were minor complaints.

Polling the Fam: For me, flavor-wise, this soup was good and definitely hit the spot, but didn't set the world on fire. However, with as easy as this one was to make, I could forgive its few shortcomings, make the few the alterations I suggested, and definitely eat it again. Hunter really liked it initially, but I think he got a little sick of the pesto flavor by the end. He said he'd definitely eat it again, but probably wouldn't specifically ask for it.

Verdict: It was okay. (3 stars)

Sunday Soup #24: Creamy Tuscan Garlic Tortellini Soup

This recipe came from: http://therecipecritic.com/2016/10/creamy-tuscan-garlic-tortellini-soup/

*Pic 1 - Picture from http://therecipecritic.com/2016/10/creamy-tuscan-garlic-tortellini-soup/

My Variations from Recipe as Written: I roughly pureed the canned diced tomatoes, as no one in my family is that crazy about chunky cooked toms.  And, I used the Garlic variety of canned diced tomatoes for a little extra "umph." I also probably used closer to 10 or 11oz of tortellini, rather than the 9oz called for, since I halved a 20oz package by eye-balling it.

General Thoughts: I was pleasantly surprised that the recipe, as written, made quite a bit. I have a tendency to double recipes, because my family are big eaters, but the recipe (as written) easily fed three adults with big appetites, with some leftovers. You know how I love to get additional meals out of good soups!

*Pics 2 & 3 - Pictures from when I made it

This soup possessed the second favorite characteristic for the soups I make: it was relatively quick and easy to prepare (my first favorite being yumminess!).  Particularly if you use what I like to call "pre-prep" ingredients (e.g., diced onions, prepared garlic, pre-shredded chicken, etc.), this recipe can be put together in 15 minutes or less. Perfect for a weekday dinner!

The soup was hot and hit the spot, with a nice slice of sourdough bread to sop up the broth in the bottom of the bowl.  It had a feel somewhere between a hearty Italian soup and saucy pasta dish with a whole lot going on! The spinach provided some great color and a good earthy taste.

My primary criticism of this recipe is that, despite the garlic (and the Garlic tomatoes I used), it turned out a little bland. I think some additional Italian seasoning (an extra half tablespoon, maybe) would have helped, as well as a little bit of lemon juice and some more black pepper.  Becky suggested that some fresh basil (cut into small strips, like you sometimes find with caprese salad) would also have positively added to the soup's flavor profile.

Polling the Fam: Although I am not over-the-moon about this one, it was solid, warm and hearty, and (particularly because of how easy it was to make) I'd definitely try it again, making the few tweaks I suggested above. Becky liked it overall, but likewise found it a bit bland. Hunter enjoyed it, but agreed that kicking the flavor up a notch would be a welcome thing; despite that, he asked to eat it as leftovers for dinner tonight, so I must have done something right!

Verdict: Liked it. (4 stars)

Sunday Soup #23: Cheesy Italian Sausage Potato Chowder

This recipe came from: http://www.anightowlblog.com/2015/10/cheesy-italian-sausage-potato-chowder.html/

I actually made this soup LAST Sunday, but it was such a busy week, I was not able to get it posted until today. Forgive me? You will when you taste this yummy soup...

My Variations from Recipe as Written: I doubled the recipe. I used hot Italian sausage instead of mild. I combined the diced onion and diced celery off the bat and sauteed them together (rather than simply adding the celery with the potatoes and chicken stock). Finally, I probably put a little more cheese in the recipe than strictly called for. I did not use a slotted spoon to transfer the sausage to the soup pot; I just poured the whole contents of the pan into the pot (which, undoubtedly, included more sausage fat than the recipe author intended when she said to use the slotted spoon).

General Thoughts: First, the bad news... I don't have any pictures from when I made it; I must have just been so crazed with hunger, I forgot to snap them! But, the good news is that my version, both in the pot and in the bowl, turned out and looked almost exactly like the pro pictures on the recipe's website (which doesn't always happen).

*Pics 1 & 2 - Pictures from http://www.anightowlblog.com/2015/10/cheesy-italian-sausage-potato-chowder.html/

One of the best things about this recipe is that it is so simple: only eight ingredients, all very common and easy to find, and only a few steps to the prep. If you are a regular reader, you know that when I find a recipe that is both easy to make and delicious, it can quickly become one of my favorites! This one fit the bill... Lisa even suggested that all of the ingredients could have been thrown into the Instant Pot and cooked very simply, all together, with even less effort. If anyone tries that approach with this one, let me know...

One of the first things I noticed about the recipe was that it did not call for any spices (i.e., no salt, no pepper, etc.). That can be a red flag for me (since I enjoy spicy), so I switched from mild to hot Italian sausage.  This was definitely a good move, and I was surprised at how much great spicy, savory flavor the sausage brought to the soup overall; I did not miss any added spices at all!

Sometimes, I worry that cream soups with potatoes can wind up being a little too thick, like a New England clam chowder that sat around too long. The starch from the potatoes, with the heavy cream, can sometimes overwhelm and ruin an otherwise promising recipe. But, in this case, it made for a hearty, filling soup that maintained a good consistency. I did not get any leftovers this round, so it may have happened in the days following, but it was great when it was fresh.

All in all, another success...

Polling the Fam: If you couldn't tell, I really liked this one; the sausage, the potatoes, the cream... What's not to love?! Hunter said it might be his favorite one yet (but, then again, he seems to say that about each new soup he likes). More surprising was that Fox (my super picky kid) had some, and really liked it! Jayson seemed to like it quite a bit, but said the hot sausage was a little much for him, so he might have preferred the mild. Lisa enjoyed it and said she couldn't think of much that would have made it better. Andrew, continuing his love of all my Italian sausage soup choices, gave his mark of assent as well.

Verdict: Loved it! (5 stars)

Sunday Soup #8: Creamy Tomato Tortellini

Was my pleasure to make this soup and share it with our best friends when I made it! The pressure was on...

This recipe came from: http://soupaddict.com/2013/11/creamy-tomato-tortellini-soup/

*Pic 1 - Picture from original source website

My Variations from Recipe as Written: I doubled the recipe. I added one pound of mild Italian sausage (so, if I had not doubled the recipe, it would have only been 1/2 pound). I used Half & Half instead of heavy cream. I added appox. 1 TBSP of black pepper. And, I garnished with shaved Parmesan cheese.

General Thoughts: Very good! Another hearty one with solid flavor. It was great with a big ol' slice of sourdough to mop up the creamy, savory broth, and the tortellini were done just right. The soup turned out thicker than I expected it would be. Also, particularly early in the prep, I was worried it would be WAY too tomato-y, but for me it turned out just right. Adding the sausage was definitely a winner; although, next time I think I would use hot Italian, rather than mild, to make the flavor really pop! I think I'd also like to try it with the full cream rather than Half & Half.

*Pics 2 & 3 - Pictures from when I made it

Polling the Fam: I really, really liked it and think it is one of the best tomato soups I've ever had. Becky thought it seemed closer to pasta in a thin sausage marinara than a soup, and thought it should have had more Italian seasoning, but more or less liked it. Hunter thought it was worthy of being put in the monthly rotation (which is a huge compliment in our family). AND, you won't believe this, but Fox ate it... and he LIKED IT! Jayson said that he does not normally like tomato-based soups, but he really liked this one. Andrew really liked it too and said, "I'd pay someone to make that for me every week!" Lisa wasn't able to eat with us, but I saved her some in the fridge, so we'll have to wait to see what she says in the comments.

Verdict: Liked it. (4 stars)