Soup, there it is.

It’s supposed to rain on Wednesday, it’s finally time for soup!

I love soup. I have a borderline unhealthy obsession with soup. I live on a primarily soup diet throughout the fall and winter months.

And sometimes in summer. And spring.

Yesterday I had 5 different kinds of soup. In one day.

I tend to get into soup ruts, making the same 3 or so kinds week after week. And when I make soup I make A LOT of soup…so we are eating it lunch and dinner for a week straight. Which I don’t mind at all!

These are some of my staples and are all delicious, nutritious and easy so I thought I’d share the recipes in case you are also soup obsessed, or soup curious at least.

Artistic soup photos courtesy of my hubby, of course.

Rustic Italian Tortellini Soup


3 italian turkey sausage links (4 oz. each, casings removed)

1 medium onion, chopped

6 garlic cloves, minced

2 cans (14.5 oz each) chicken broth

1 and 3/4 cups water

1 can (14.5 oz) diced tomatoes (undrained)

1 package (9 oz) refrigerated cheese tortellini

1 package (6 oz) of fresh baby spinach, coarsely chopped

2 and 1/4 teaspoons minced fresh basil

1/4 teaspoon pepper

dash crushed red pepper flakes

shredded parmesan

1.) Crumble sausage into a Dutch oven, add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic, cook and stir 2 minutes longer. Add the broth, water and tomatoes. Bring to a boil.

2.) Stir in tortellini, return to a boil. Reduce heat, simmer uncovered for 5-8 minutes or until tortellini are tender, stirring occasionally. Add the spinach, basil, pepper and pepper flakes, cook 2-3 minutes longer or until spinach is wilted. Serve with cheese if desired.

Curried Chicken Corn Chowder


2 medium onions, chopped

2 celery ribs, chopped

1 tablespoon butter

3 cans (14.5 oz each) chicken broth

5 cups frozen corn

2 teaspoons curry powder

1/4 teaspoon salt

1/4 teaspoon pepper

dash cayenne pepper

1/2 cup all purpose flour

1/2 cup milk

3 cups cubed chicken breast

1/3 cup fresh minced cilantro

1.) In a dutch oven, saute onions and celery in butter until tender. Stir in the broth, corn, curry, salt, pepper and cayenne. Bring to a boil. Reduce heat, cover and summer for 15 minutes.

2.) In a small bowl, whisk flour and milk until smooth. Whisk into the pan. Bring to a boil, cook and stir for 2 minutes or until thickened. Add chicken and cilantro, heat through.

Butternut Squash Soup

2 tablespoons butter
1 onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash – peeled, seeded, and cubed
1 (32 fluid ounce) container Veggie stock
Salt and Pepper

1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the veggie stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
2. Transfer the soup to a blender, and blend until smooth. Or mash with a potato masher for a chunkier soup. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper to taste

Tasty Tortilla (Turkey!) Soup


1 large onion, chopped

2 green onions, thinly sliced

2 tablespoons butter

4 garlic cloves, minced

2 tablespoons of all purpose flour

4.5 cups chicken broth

2 cans (14.5 oz each) diced tomatoes, undrained

1 can tomato sauce

1 can chopped green chilies

1 tablespoon minced fresh oregano

2 teaspoons ground cumin

1/4 teaspoon pepper

3 cups cubed chicken breast (or turkey)

2 tablespoons minced fresh cilantro

1 and 1/3 crushed baked tortilla chip scoops

7 tablespoons shredded cheddar cheese

(sour cream if you are into that)

1.) In a dutch oven, saute onion and green onions in butter until tender. Add garlic, saute 2 minutes longer.

2.) Stir in flour until blended, gradually add broth .Stir in the tomatoes, tomato sauce, chills, oregano, cumin and pepper. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Add chicken and cilantro. Heat.

3.) For each serving, place 2 tablespoons chips in to a soup bowl. Top with 1 and 1/2 cups soup. Garnish each serving with 1 tablespoon each of cheese and chips.

Roasted Tomato with Pesto Swirl


3 lbs. tomatoes, cored and halved

4 tbs. olive oil

1/2 tsp. salt

1/4 tsp. black pepper

1 medium onion, peeled and chopped

3 cloves garlic, peeled and chopped

3 cans (14 oz) vegetable or chicken broth

1/2 cup heavy cream


Heat oven to 400 degrees F. Arrange tomatoes cut sit up in jelly-roll pan (or casserole dish), drizzle with 2 tbs olive oil and sprinkle with salt and pepper. Roast 45 min. In bowl or food processor, pulse tomatoes 5 times. In sauce pot, cook onions and garlic in remaining oil 5 min. Add tomatoes and broth. Bring to a boil, reduce heat and let simmer 20 min, adding heavy cream after 15 min. Garnish with pesto, if desired. (YES THIS, LOTS OF PESTO!)

Laura’s Lentil Summer Salad

My friend Laura made this awesome dip that I have actually been eating as a side salad because it is THAT GOOD and super simple to make.

Here is what you need (all from TJ’s):

and some feta.

Just mix it all together in a bowl and serve with pita chips. I had this last week served in a bowl with some fish on tip and it was the perfect healthy summer dinner. Lentils are highly under rated.

Healthy Breakfast Idea: Strawberry and Pomegranate Quinoa Salad

Finding a healthy satisfying breakfast is always challenging for me. I usually crave eggs and bacon and we all know nothing can compare to a delicious bacon-y breakfast. The recipe I’m about to share does not beat out bacon BUT it was really satisfying and has been energizing my mornings all week. It never occurred to me to use Quinoa as a breakfast food!

Strawberry and Pomegranate Quinoa Salad


  • 1 cup Quinoa
  • Strawberries - as much as you like
  • Pomegranate Seeds - - as much as you like
  • 1/4 cup chopped walnuts
  • 2 tbsp of Mint chopped
  • 1/2 a lemon
  • 1 tbsp lemon zest
  • 2 tbsp of honey
  • Bee pollen - as much as you like
  • 1 tbsp flax seeds


  1. This is a salad so just cook your quinoa (set aside and cool) and in another bowl mix all your other ingredients. Then toss it together. Lasts about 3 days before the fruit gets too soggy.
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Like my paper bowl? Haha. Sorry for the less than stellar picture I forgot to take one when I made it at home, so this was taken at work.

Rosemary Goat Cheese Tart with Prosciutto

When the frozen puff pastry arrives each fall at Trader Joe’s I get super excited, it is the easiest stuff to work with and always inspires me to try some new recipe’s.  You may have caught this little gem I posted on instagram last week, Rosemary Goat Cheese Tart with Prosciutto. Super simple to make.

Follow the directions on the puff pastry box to prep it.  Then brush with an egg wash, layer on some goat cheese slices, chopped rosemary, and bundles of prosciutto.  Pop it in the oven for about 15 minutes and drizzle with a balsamic reduction.

Yummy Recipe for some Tom Yum Soup

A few of you might know that I lived in Thailand for a few years.

It was from when I was 10-12 years old so I all my memories are from the perspective of a child, so I need get back there some time and experience it as an adult. That being said there were a couple of Thai dishes that became my favorite; Tom Yum Gai soup being one of them.

Tom Yum is a standard at most Thai restaurants and usually has some variation of: chicken or shrimp, lemon grass, mushrooms, cilantro, chicken stock, etc.

It is my fav.

Tom Yum Gai Recipe

For four servings, you will need the following ingredients:

  • 2 tbsp groundnut oil
  • 2 cups of chicken stock
  • 2 stalks of fresh lemongrass, chopped
  • 3 slices of fresh, or 2 slices of dried, galangal
  • 2 tbsp tamarind juice
  • 2 tbsp fish sauce
  • 3-4 kaffir lime leaves (fresh or frozen)
  • 15 to 20 Thai chillies
  • 1 medium onion, cut into halves
  • 2 green onions, sliced (optional)
  • 6 slices of fresh ginger
  • 2-3 tbsp roasted chilli sauce or chilli garlic sauce
  • 1 boneless skinless chicken breast half, sliced thin (half pound or 8 ounces)
  • 2 garlic flakes, chopped
  • 4-5 ripe tomatoes, cut into quarters (optional)
  • 2 tbsp lime juice
  • 10 small crimini or straw mushrooms, cut into quarters
  • 5 button mushrooms, cut into quarters
  • 2 cups water
  • Cilantro (Coriander) (to taste)

In a pot, heat the groundnut oil over a medium flame and sauté the chicken, onion (not the green ones), and half the ginger and lemongrass. Sauté until the chicken turns pinkish and the onion turns transparent. Add the chicken stock with water and bring the mixture to a boil and add remaining lemongrass and ginger, fish sauce, galangal, kaffir lime leaves, and tamarind juice. Bring it to a boil again and cook for 3 minutes. Then add chilli sauce, mushrooms and garlic flakes. Lower the heat to simmer and cook for 7 minutes more. Now add the chillies and tomatoes. After a while, lower the heat even more and add lime juice and green onions. Simmer for a few minutes more. If you wish, you can add more fish sauce too. Remove from the heat, garnish with cilantro and serve hot.



green chili chicken burgers

I love the recipe’s from how Sweet it is, they always make me hungry.

Green Chili Chicken Burgers

makes 4 burgers

1 pound ground chicken breast

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon ground cumin

1/2 teaspoon onion powder

2 garlic cloves, minced or pressed

2 (4 ounce) cans of diced green chilis

2.5 ounces of monterey jack cheese, cut into tiny cubes + more for topping

1/2 tablespoon honey

juice of half a lime

Preheat your grill or heat a large nonstick skillet over medium-high heat. In a bowl, combine chicken, oil, salt, pepper, onion powder, cumin, garlic, cheese cubes and 1/2 a can of green chilis. Mix until just combined, then divide into four sections and form into four patties. Place on grill or skillet and cook on each side until golden and cooked through, about 2-3 minutes per side. Once you flip the burgers, add additional cheese on top to melt.

While the burgers are cooking, toast buns if desired and combine remaining green chilis in a bowl with honey, lime juice, and a sprinkle of salt and pepper (green chili sauce here adapted from bobby flay). When ready to serve, spoon green chilis on top of cheeseburgers and eat!

Note: if you use ground chicken (as opposed to ground chicken breast) you can omit the olive oil or use a bit less.


Posted in Eat

Stuffed Artichokes

Picture of Stuffed Artichokes Recipe

Mix 3 cups breadcrumbs, 3 grated garlic cloves, 1 1/4 teaspoonssalt, 1/2 teaspoon pepper and 1 cup each grated parmesan, pecorino, chopped parsley and olive oil in a bowl. Trim 4 largeartichokes, removing the stems. Separate the leaves; stuff the crumb mixture between each. Stand upright in a steamer basket over simmering water, cover and steam over medium-low heat, adding more water as needed, until tender, about 1 hour, 20 minutes. Drizzle with olive oil and some of the cooking liquid.


Posted in Eat

Greek Salads for dinner

I made the quickest healthy salads for dinner this week, it was so easy and majorly yummy that I wanted to share.

I decided to serve them deconstructed so I used some lettuce and feta on one side, then some tomatoes, cucumber, olives, and red onion, followed by some grilled chicken that I bought from TJ’s already cooked. I used some Balsmaic Vinagarette to top it all off.

Way Easy. Took all of 5 minutes to make.