Lasagna Soup

I found this recipe earlier this week on Pinterest and made a few tweaks, including cooking it in the crockpot. Super yummy! Photo and Original Recipe from joyfulhomemaking.com

 

 Lasagna Soup

1 14.5 ounce can of diced tomatoes with garlic, oregano & basil
1 pound of ground beef, cooked with dried minced onion and drained
32 ounces of pasta sauce (I used Kirkland’s Marinara)
1 teaspoon of Italian blend seasoning
2 cups of beef broth
1 cup of water
1 to 1-1/2 cups of uncooked pasta
Parmesan cheese, Mozzarella or Provolone cheese

First, brown your ground beef with minced dried onion and drain. Add meat to crockpot. Then add tomatoes, the pasta sauce, Italian seasoning, broth and water. Cook on low for 3-4 hours. Add the pasta the last 30-40 minutes.

The soup is ready when the pasta is cooked. Serve with Parmesan cheese and/or mozzarella or Parmesan cheese.

Crockpot White Chicken Chili

I had bought some dry white northern beans for something a while ago and never used them. Plus I thought a white chicken chili would be a great compliment to my go-to recipes, weeknight recipes.

I found a recipe at food.com and adapted it to my likings, including using dried beans instead of canned beans. (cheaper!!)   It was great!

Crockpot White Chicken ChiliPin It

Crockpot White Chicken Chili

20 oz boneless skinless chicken (I used thighs)
16 oz dry white northern beans
1 (15-oz) can hominy
2 tbsp taco seasoning (= envelope of taco seasoning)
1 (4.5 oz) can chopped green chiles
1 (10.75 oz) can cream of chicken soup
3 cups chicken broth
3/4 cup sour cream
shredded cheddar or jack (optional)

  1. The night before, empty beans into crockpot. Cover with 1.5″ of water. Let soak overnight.
  2. In the morning, drain and rinse beans.
  3. Place chicken in crockpot. Top with beans and corn (drained)
  4. In a medium bowl combine taco seasoning, chiles, soup & chicken broth.  Pour over ingredients in the crockpot.
  5. Cover and cook on low for 8-10 hours.
  6. Before serving, stir gently to break up chicken, then stir in the sour cream.
  7. Serve with cheese, if desired.

Southwest Crockpot Soup

For dinner tonight, I made this recipe that I found on pinterest. It was easy and delicious!  Great soup for a cold winter day!
Crockpot Southwest Chicken Soup
Southwest Crockpot Soup

1 can of rotel
1 can of corn
1 can of black beans (drained & rinsed)
2 frozen chicken breasts
8 oz cream cheese
1 packet dry ranch dressing
1 tablespoon cumin
1 teaspoon onion powder
1 teaspoon chili powder
shredded cheddar

Put all ingredients except cheese in crock pot and cook 6-8 hours on low. Shred chicken. Serve with cheese and enjoy!

You can also cook this on high for 3-4 hours, but don’t add the cream cheese until the last hour.

Easy Crockpot Potato Soup

I found this recipe via pinterest.  Looked easy and delicious.  I finally made it today and it was exactly that! Easy and delicious! The only thing I did differently, was use my immersion blender prior to adding the cream cheese to mash the potatoes up a little.

Easy Crockpot Potato Soup

Easy Crockpot Potato Soup

1 30oz. bag of frozen, shredded hash browns
3 14oz. cans of chicken broth
1 can of cream of chicken soup
1/2 cup onion, chopped
1/4 tsp. ground pepper
1 pkg. cream cheese (not fat free)

In a crockpot, combine everything EXCEPT for the cream cheese.  Cook for 6-8 hours on low heat.  About 1 hour before serving, use immersion blender to blend potatoes if needed. Add cream cheese and keep heated until thoroughly melted.  Serve with cheese, sour cream, bacon, green onions…

Printable Recipe Card:
Easy Crockpot Potato Soup

Sassy Salsa Pumpkin Soup

Sarah sent me this recipe and it is delicious! I think she got it from Hungry Girl

I did add about a cup of chicken so that Chad would consider it a meal (and I had some in the freezer leftover from a deli rotisserie chicken)

Sassy Salsa Pumpkin Soup

(Serves 4 – calories: 162.5, fat: 0.75g, sodium: 1128mg, carbs: 13, fiber: 12g, sugars: 6.5g, protein: 10g = 3 Points)

Ingredients:
Non-stick cooking spray
1 tbsp minced garlic
1 tbsp chili powder
1/2 tsp cumin
4 cups Fat Free broth (chicken or vegetable)
15 oz. can pure pumpkin
1 can black beans, drained and rinsed
1 cup corn
3/4 cup salsa (this is where you can add or reduce the spiciness)
Optional toppings: shredded reduced-fat or fat-free cheese, and reduced-fat or fat free sour cream

Directions:
Spray pot with non-stick cooking spray and heat pan on medium. Add garlic, chili powder and cumin, and stir for one minute. Add broth to the spices, and bring to a simmer. Add pumpkin and mix well. Add the remaining ingredients and bring soup to a boil. Reduce heat and simmer for 10 minutes. This soup can be served with a sprinkle of cheese and a little fat free sour cream on top. Serves 4.

Easy Tortilla Soup

This was such an easy and quick and tasty soup! I made it tonight. It would be so easy to make as a weeknight dinner and something that could sit on the stove if Chad was running late. Plus only 4 points for a bowl, well at least until you add cheese and chips. But I just added a little reduced-fat cheddar and some baked Tostito Scoops.

The original recipe was found at allrecipes.com, but I made some adjustments so I could use up some leftover turkey!

Easy Tortilla Soup

2 (10.5 ounce) cans condensed chicken and rice soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 (8 ounce) can tomato sauce
1 cup chicken broth
2 cups chopped turkey or chicken (cooked)
cumin and oregano to taste

Directions

In a medium saucepan over medium high heat, combine the soup, tomatoes and chilies, broth, turkey and tomato sauce. Add seasonings. Bring just to a boil and remove from heat.

Serve with cheese and chips.

Makes 5 Servings.

Slow-Cooker Cheeseburger Soup

I never thought I’d find a Weight Watcher’s recipe that called for Velveeta! But I tried one last weekend and it was very very good!

Only 5 points for a bowl of Cheeseburger Soup! Wish it was a long simmer (like an all day) soup, but this was nice to get it ready mid-afternoon and it was ready for dinner!

Slow-Cooker Cheeseburger Soup

2 spray(s) cooking spray
1 medium garlic clove(s), minced
1 medium onion(s), chopped
1 medium stalk(s) celery, chopped
1 pound(s) uncooked lean ground beef (with 7% fat)
2 Tbsp all-purpose flour
3 cup(s) canned chicken broth, divided
1 cup(s) low-fat evaporated milk
8 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product, or similar product, cubed
1/2 tsp paprika
1/4 tsp table salt
1/8 tsp black pepper
24 item(s) baked low-fat tortilla chips, crumbled

Coat a large nonstick skillet with cooking spray and heat over medium-high heat for about 30 seconds. Add garlic, onion and celery to skillet; cook, stirring frequently, until vegetables are tender, about 5 to 10 minutes. Coat a 3-quart or larger slow cooker with cooking spray; spoon in vegetables.

Place same skillet over medium-high heat and brown beef, breaking up meat with a wooden spoon as it cooks, about 5 to 6 minutes; pour off any liquid and add meat to slow cooker.

In a small cup, combine flour and 1/2 cup of broth; stir until lump-free. Pour flour mixture into same skillet; add remaining 2 1/2 cups of broth. Bring to a simmer, scraping up any browned bits in bottom of skillet with a wooden spoon, and then pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper. Cover slow cooker and cook on low setting for 2 hours. Serve soup topped with crumbled chips. Yields about 3/4 cup of soup and 3 tablespoons of chips per serving.

Notes

If the soup cooks too long, the cheese could separate. If that happens, combine 1 tablespoon of all-purpose flour and 1/4 cup of soup in a cup; stir to a paste. Stir flour mixture back into soup in slow cooker; cover and cook on low setting for 10 to 15 minutes (does not affect POINTS values).