Yummy Fall Soup Recipes
Gluten and Egg Free Lasagna Soup
Ingredients:
1 tbsp. olive oil
1 cup chopped onion
1 tsp garlic powder
1/2 pound mild italian sausage
1/2 pound ground beef
32 ounces chicken stock
30 ounces petite diced tomatoes with juice
6 ounce can tomato paste
1 tsp oregano
1/2 tsp italian seasoning
2 tbsp. freshly chopped basil
8 uncooked lasagna noodles (Barilla Gluten Free)
1/2 cup grated parmesan cheese
1 cup shredded mozzarella cheese
Ricotta cheese for serving
Notes: You can also do this in a slowcooker! Cook the meat separately and put everything in the slowcooker except the noodles and cheeses. Cook on low for 4 hours or high for 2 hours. Add the noodles 20 minutes before the cook timer goes off and stir in the cheeses to melt before serving!
Directions:
Add olive oil, chopped onion, and garlic powder to your pot. I like to make this is the Dutch oven!
Then brown sausage and ground beef in same pot. Can be cooked then added separately if you wish.
Pour in chicken stock, diced tomatoes, tomato paste, and rest of seasonings. Bring to a light boil.
Break up the noodles and add them and let them simmer on medium low for about 7 minutes. Once they are done you can add in the meat if you cooked it separately.
Stir in the parmesan and the mozzarella cheese.
Serve with a dollop of ricotta cheese!
Hubby’s Chili
Ingredients:
1 pound ground beef
4 cans chili beans
1-2 cans diced tomatoes, drained (original or fire roasted)
1 can rotel, drained
Paprika
Cumin
Chili Powder
Garlic powder
Onion powder
Oregano
Cayenne Pepper
Salt and Pepper
1 tbsp. cocoa powder
Directions:
Brown ground beef and drain.
Add chili beans.
Blend diced tomatoes and rotel, then add to pot.
Season to taste. He does not measure. He uses a good amount of paprika and cumin, a medium amount of chili powder, small amounts of garlic and onion powder, a few dashes of cayenne pepper depending on the level of spice you want, and a few dashes of oregano. Salt and pepper to taste. The tablespoon of cocoa powder compliments the seasonings!
Top with cheese, sour cream, and crackers!
Crockpot Chicken Taco Soup
Ingredients:
2 chicken breasts or 2 cups of rotisserie chicken
2 cans rotel with juices
1 can black beans drained and rinsed
1 can corn
1 tsp onion powder
1 tbsp. chili powder
1 tsp garlic powder
1 tsp cumin
1 tsp paprika
8 ounces cream cheese
Salt and pepper
Directions:
Put everything into the crockpot except the cream cheese.
Cook on low for 7 hours or high for 4 hours.
Cube the cream cheese and add it for the last 30 minutes of cook time. Stir after 15 minutes.
Top with shredded cheese, avocado, tortilla strips, and sour cream
Perfect for chilly days and cozy nights at home! Let me know if you try any of them!
Blessings, friends<3
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This multi purpose slowcooker and Dutch oven are definitely 2 of my most used items this time of year. They are perfect for soups!
