Baby It's Cold Outside

Winter weather brings the opposite challenge. Although we reside in Florida, it still tends to get very cold and rainy this time of year. As for our friends in the northern states, winter can bring tons of snow and bone chilling temperatures. No matter where we live, we find ourselves looking for ways to warm up during this time of year. Our solution? Soup! There are so many soup options, it can be hard to choose just one. Luckily (in this case) winter lasts a while, so there is time to try many different recipes. While we love the tried and true chicken and noodles and vegetable soups, we are always searching for a new way to spice it up. Below are three of our most beloved cold weather options, sure to warm you up from the inside out! If you love soups that are heavy on the veggies, this Zucchini Tomato Italian Sausage soup recipe is for you. The Italian sausage makes this a very filling option.

Zucchini Tomato Italian Sausage Soup

Ingredients:

• 1 tablespoon extra-virgin olive oil

• 1 pound Italian sweet sausage, removed from casings

• 1 cup diced celery

• 2 cups chopped onion

• 2 cups red bell pepper, diced (about one large pepper)

• 1 tbsp. of minced garlic

• A pinch red pepper flakes

• ¼ cup tomato paste

• 2 pounds zucchini chopped into cups

• (2) cans of diced tomatoes or diced 4 fresh tomatoes

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• 2 quarts chicken broth or vegetable broth

• 1 cup coarsely grated Parmesan cheese

• 2 tablespoons chopped fresh basil

• 1 fresh thyme sprig

• Extra Parmesan cheese for garnish, optional

Instructions:

1. In a large pot or large Dutch oven, heat the olive oil over medium-high heat. Add Italian sausage meat and cook.

2. Once the Italian sausage meat has browned, add onion, celery, and bell pepper and sauté until tender.

3. Lower the heat to medium and add garlic, pepper flakes, and tomato paste to the center of the Dutch oven and cook for two minutes, stirring occasionally.

4. Add tomatoes, zucchini, salt, pepper, chicken broth, and along with fresh basil and fresh thyme and stir well to combine.

5. Bring the soup to a simmer and cook covered until the vegetables are tender – about 10 to 15 minutes.

6. Remove the soup from heat. When ready to serve, sprinkle Parmesan cheese on top and enjoy.

Our next recipe is a favorite because it is contains pasta, cheese, and cream. Who doesn’t love this combination? It only makes sense to serve it as a soup- Creamy Tortellini and Sausage soup.

Creamy Tortellini & Sausage Soup

Ingredients:

· 1 tablespoon extra-virgin olive oil

· 1 ½ pounds ground sweet Italian sausage,

· 2 cups sweet onion, diced

· 1 ½ cups carrots, diced

· ½ cup celery, diced

· 1 tablespoon fresh garlic, minced

· 1 ½ quarts chicken or vegetable stock or broth

· 3 cups heavy cream

· 4 ounces cream cheese

· 1 (14.5-oz) can diced tomatoes

· ¾ pound dry cheese tortellini

· 4 ounces baby spinach

· 1 teaspoon kosher salt

· ½ teaspoon black pepper

· ½ teaspoon dried basil

· ½ teaspoon dry oregano

Instructions

1. In a large sauté pan over medium high heat, add olive oil and once hot, add the sausage and break up into bite sized pieces as it browns.

2. After the sausage browns, about five minutes, put the sausage in the crock pot but leave the fat in the pan.

3. Keep the pan on medium high and add the onion, carrot, celery and garlic. Cook until slightly browned and almost tender, about 5-8 minutes.

4. Add a little of the stock to de-glaze the pan then add the pan contents to the slow cooker along with all other ingredients.

5. Cook 3-4 hours on low until the tortellini is tender.

6. Serve immediately.

Our last recipe is one we make over and over during this season, and it never gets old. We like a bit of a kick to our soups, so we find ourselves craving this Crock Pot Chicken Tortilla soup. This one is so easy because you can just put all of the ingredients into the crock pot, and go about your day. Once you come in from the cold, it is ready and waiting for you.

Ingredients:

· 1 teaspoon olive oil

· 1/2 small onion minced, or 1 teaspoon dried onion powder

· 2 teaspoons minced garlic

· 4 cups chicken stock

· 2 teaspoons chili powder

· 2 teaspoons cumin

· 1 teaspoon paprika

· salt and pepper to taste

· 2 cups canned pinto or black beans rinsed and drained

· 2 cups frozen corn kernels optional

· 10 oz. diced tomatoes with green chilies

· 1 pound boneless skinless chicken breast

· Juice of 1 fresh lime

· Optional toppings: tortilla chips, cilantro, avocado, cheese, sour cream, etc

Instructions:

1. In a large sauté pan over medium high heat, add olive oil and once hot, add in oil, onion, and garlic. Saute for 2-3 minutes.

2. Add in stock and scrape up any browned bits on bottom of inner pot. This is a really important step to prevent a burn warning. Then pour into the crock pot.

3. Add in seasonings, beans, corn, and diced tomatoes in inner pot of pressure cooker.

4. Submerge chicken in mixture.

5. Place lid on pressure cooker and be sure vent knob is pointed to sealed.

6. Set to cook on high pressure for 9 minutes.

7. Once cook time has elapsed, let pressure release naturally all the way.

8. Open Instant Pot and remove chicken.

9. Shred chicken and return to Instant Pot with lime juice and stir together.

10. Serve Instant Pot Chicken Tortilla Soup with shredded cheese, tortilla strips, tortilla chips, sour cream, avocado and/or minced cilantro.