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 #117: Creamy Asiago Chicken and Mushroom Tortellini Soup

Chicken, mushrooms, and tortellini with cheese and cream... What's not to love, right?! I picked this recipe up from Pinterest and found an opportunity to try it a couple of weeks ago with our besties (I know, I am tardy posting... sorry!), knowing they would like all the ingredients. I have to admit, I've had mixed results with tortellini soups, in the past; some have been really good (like this one: https://soupersleuth.blogspot.com/2019/08/sunday-soup-84-creamy-sausage-and.html) while others have left me a feeling a little "meh". It may be because I am not a huge Italian food or pasta fan, in general (I know, I know... I am an aberration), but I keep waiting for one to just knock my socks off! Would this be the one? Let's see...

This recipe came from: https://www.closetcooking.com/creamy-asiago-chicken-and-mushroom/

*Pic 1 - https://www.closetcooking.com/creamy-asiago-chicken-and-mushroom/

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

General Thoughts: This one was pretty much a piece of cake to prep! I used pre-sliced mushrooms, pre-diced onion, minced garlic, and grated cheese. Pretty much, the only prep work that took any real time was shredding the chicken. So, we started off in good shape!

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

But then... It just kind of fizzled. I mean, it was fine, I guess, but a recipe that seemed poised for greatness turned out to be just middle-of-the-road... unremarkable... unobjectionable. I am not sure you want to listen to me figure out how many more synonyms for 'okay' I can come up with, right? I think that is why I have been dragging my feet getting this one posted; I just wasn't that excited about it.

The textures were fine (although, the tortellini may have been a bit overdone), the soup had decent color, and it was certainly creamy, but it lacked a flavor identity. Each bite was fairly indistinguishable from the last, and I didn't feel like the garlic, thyme, white wine, or dijon mustard shined through enough to give it a distinct taste. My favorite ingredient was actually the mushrooms, which were tender but lacked any strong flavor of their own.

The bottom line with this one is that it was fine. It would not offend any of your guests, and it might even be a hit with those that prefer their fare on the blander side. But, it is likely not going to make anyone sit up and take notice or be a general crowd-pleaser.

Potential Improvements? If I ever make this one again, I am definitely going to add a bit of black pepper, give it a few shakes of crushed red pepper, and double (at least!) the dijon mustard. Anything to give the soup some more depth of flavor would be welcomed!

Polling the Fam: In case it was not already obvious, I thought this one was okay but was pretty "meh" about it. Becky found it bland, overall (though she thought the thyme was stronger than she liked), and said that she wanted the tortellini to be the star but that it just wasn't. Jayson didn't really like it, said it got worse as it cooled, and said the mushrooms were too big. Andrew found it "fine, middle-of-the-road," agreed with Jayson about the mushrooms, and said it was missing "something" but that he didn't know what. Hunter said it was fine, he liked the mushrooms, and that he'd eat it again. And, surprising no one, Fox said, "It was okay."

Verdict: It was okay. (3 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 #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 #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 #39: Crockpot Crispy Caramelized Pork Ramen Noodle Soup with Curry Roasted Acorn Squash

"Wait," you might be saying to yourself, "didn't I just see a Sunday Soup post a couple days ago?" Yes, yes you did... However, even though I posted it a couple of days ago, I had made it the previous weekend. So, this week it was time to make something different... But, was it as good as last week's entry?

This recipe came from: https://www.halfbakedharvest.com/crockpot-crispy-caramelized-pork-ramen-noodle-soup-wcurry-roasted-acorn-squash/

*Pic 1 - https://www.halfbakedharvest.com/crockpot-crispy-caramelized-pork-ramen-noodle-soup-wcurry-roasted-acorn-squash/

My Variations from Recipe as Written: I doubled the recipe. I cooked the pork in an Instant Pot instead of the crockpot. I used a bit more pork than the recipe prescribed because, hey, who couldn't use more pork in their lives (more on this later), and the roasts I found at the store were a little larger than the recipe called for. I used four extra cups of chicken broth (the recipe said use more, if needed), and I used regular, instead of low-sodium, chicken broth (more on this later, too). I used frozen, instead of fresh, ginger because it was easier. I skipped the egg entirely, because soft-boiled eggs make we want to hurl (sorry!). And, finally, while I prepared the acorn squash, I decided not to add it to the soup but, rather, to simply have it available as an add-in for this week's diners.

General Thoughts: There are a few things that I have found over the years with soups (like this one) that have a lot of ingredients, particularly if they are specialized or premium ingredients: 1) They invite a lot of variation and substitution (see above), as the ingredients can either be hard to find at the store or do not suit the cook's tastes; 2) They can be expensive to make, as the ingredients are premium or are not already in the pantry at home, so must be bought new; and 3) A lot of ingredients can equal a lot of work (e.g., chopping, roasting, mixing, etc.) and/or a lot of effort for the cooks.

I don't hold any of those characteristics in particularly high regard as a cook (I am way too practical), but I have managed to make some really tasty soups in spite of these things. Unfortunately, I don't think this was one of them, although it has potential.

*Pic 2 - Picture from when I made it

The best thing about this soup was the broth, bar none! It was rich, hearty and flavorful, absolutely the star of this dish. It infused all of the ingredients, which was great, and made it worth going back for more. It was a little bit too salty, which I think could have been greatly helped by using low-sodium chicken broth, as recommended in the recipe; yep, my own decision to use regular was a bad one, I am sorry to say.

And, the pork... Oh, the pork! Super yummy, super flavorful, and the caramelization process finished it off just right. The problem was, there was too much of it (the recipe called for 2-3 pounds, but I used about 3.5 pounds); yes, again my fault. So, while it was terrifically delicious, it really dominated the dish, overpowering the broth and noodles, which should have rightly been the stars. I also think that, if I make this again, I would cube the pork before cooking instead of shredding it after.

The recipe called for using the ramen noodles out of packs of instant ramen, which was certainly economical, but they certainly are not quality. If you have another source of higher quality ramen noodles, I'd definitely use them if you are are going to take a stab at it.

Finally, on the squash... I am not a squash person (as I mentioned); primarily a texture thing, but I'm also not crazy about the taste. However, with the seasoning mixture and roasting, the squash actually tasted pretty good! But, because of the texture (eeeewwwwww, squishy!), it didn't seem right to put it in the soup pot. So, I left it out for people to add to their bowls on their own.

Potential Improvements? Definitely! As I've already mentioned, use low-sodium chicken broth, use 1/2 - 2/3 the recommended pork, and use a higher quality ramen noodle than the instant kind.

Polling the Fam: I was not super happy with this one... I know, I know, I went a little rogue and did some stuff that did not turn out well, so the recipe (as written) could have turned out a bit better. But, for the work and cost, I wasn't a huge fan (despite the definite broth and pork yumminess). Jayson liked it overall, and liked the squash but thought adding it as a garnish was a bit odd. Lisa thought the meat and broth were right on, very flavorful, but thought the squash was a bust, suggesting maybe butternut squash or sweet potatoes next time instead. Andrew liked it and would eat it again, said it had really good broth and meat, but it was a little spicy for him. Hunter thought it was really good, especially the broth and meat. And Fox, always a young man of few words, said it was "good," but then went back for thirds, so he must have liked it.

Verdict: Not a fan. (2 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 #17: Easy Homemade Wonton Soup

This recipe came from: http://www.jessicagavin.com/wonton-soup-recipe-thats-easy-to-make/

It was super hot on Sunday in Gilroy, CA... A nice brisk 102 degrees! But, it was a dry heat, right? LOL So, what did I do to beat the heat? Make soup, of course!

*Pic 1 - Picture from http://www.jessicagavin.com/wonton-soup-recipe-thats-easy-to-make/

My Variations from Recipe as Written: I went a little bonkers with variations in this recipe, but it primarily had to do with what was available at the store. Okay, so that was a lie... I just like changing stuff because I think it sounds better! :-)

The biggest departure is that the recipe's author spends a good bit of the page telling/showing you how to make shrimp and pork wontons on your own, and I am sure they are delicious, but I did not have that kind of time... I used two 12oz bags of the Trader Joe's Chicken & Cilantro Frozen Wontons (http://www.traderjoes.com/fearless-flyer/article/681); they were very tasty and made this soup SO much simpler and faster to make. Then (because I can't seem to leave well enough alone), I used 8 cups of chicken broth instead of 7; 10oz of brown mushrooms instead of 4; a cup of shredded carrots instead of thin slices; and 5 bok choy leaves instead of 3.

General Thoughts: For the amount of time this soup took to make (HINT: hardly any!), it was remarkably good! It was hearty and the textures in each bite was A-mazing!! I added the frozen wontons right at the end and cooked an additional 2 minutes (per the instructions on the bag), and it worked out very well.

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

The soup was visually pleasing, the bok choy gave it a bit of earthy flavor, the mushrooms and carrots were perfectly tender, the shrimp was delicate and not overdone (i.e., not rubbery), and the Asian flavor (helped with a little soy sauce in my bowl) popped in every bite.  You would need to like Asian food to enjoy this one, which I (of course) do, and it would really hit the spot if you were craving a quick and delicious hit of Asian flavor that could be made simply and quickly as a main dish.  It would also be a great choice as a (heavy) soup course for an Asian- or international-themed meal.

Polling the Fam: I think this is one of the best all-round soups I've made since I started my 52-week soup challenge, and I would definitely make it again.  Hunter, who was the only other Souper Trooper to partake this week, likes Asian food, but does not really do shellfish (like shrimp) or mushrooms; however, he really liked this soup! He enjoyed it and would definitely look forward to eating it again, shrimp, mushrooms, and all!.

Verdict: Loved it! (5 star)

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)