Cooking With Riccis

Cook with us. Create with us. Live with us.

Soup

Creamy Tomato Alphabet Soup

by Leave a Comment

Soup Sunday’s never looked so cozy this fall!! This week I’m playing hide and seek with extra veggies for the kids in this creamy tomato alphabet soup!! Ready in an hour and best topped with shredded Parmesan cheese and basil. A cozy creamy tomato based soup loaded with fresh vegetables and dinnertime fun! Who’s ready for soup season?

Print Recipe

Creamy Tomato Alphabet Soup

Having fun with our ABC's!!! A cozy creamy tomato based soup loaded with fresh vegetables and dinnertime fun!
Prep Time10 minutes
Cook Time45 minutes
Course: dinner, lunch
Cuisine: American
Keyword: carrots, cauliflower, greenbeans, soup, tomato
Servings: 4
Author: Sarah Ricci

Ingredients

  • 2 tbsp Butter Organic Valley
  • 1 Yellow Onion chopped
  • 2 tsp Garlic minced
  • 1 28 oz. can Whole Peeled Tomatoes (in juices)
  • 4 cups Chicken Broth (or vegtable stock)
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 cup Carrots chopped
  • 1 cup Green Beans cut into 1-inch pieces
  • 1 cup Cauliflower cut into florets
  • 1 cup Whole Milk Organic Valley

Toppings + Add In's

  • 2 cup Small Pasta Shape* (cooked)
  • Shredded Parmesan Cheese Organic Valley
  • Fresh Basil

Instructions

  • Heat butter in a large soup pot over medium heat. Add chopped onions and cook until soft (about 7 minutes), stirring frequently.
  • Add in minced garlic, stirring until fragrant (about 1 minute).
  • Add tomatoes with the juice, chicken broth, salt and pepper. Stir to combine. Bring to a gentle simmer for 20 minutes stirring occasionally.
  • Remove from heat. Using an immersion blender, carefully puree tomato mixture. If you don't have an immersion blender you can use a regular blender by pouring small bataches and blending slowly. (Caution with hot liquids, hold down lid on blender pitcher while blending). Return liquid to pot and stir well.
  • Place pot back on stove burner over medium heat. Add in carrots, green beans, cauliflower florets and milk. Stir to combine. Simmer uncovered for 25 minutes, stirring occasionally.
  • In a separate pot cook pasta* as instructed on package.
  • Ladle soup into bowls. Add in desired amount of pasta and top with parmesan cheese and basil.

Notes

*Any small type pasta will work with this soup. A few favorite pastas we love for soup include, Alphabet, Elbows, Mini Farfalle, Shells, Wagon Wheels or Orzo just to name a few!

Hearty Chicken Tortilla Soup

by Leave a Comment

Getting cozy with a warm bowl of Organic Chicken Tortilla Soup. Loaded with shredded chicken, vegetables, corn tortillas, fresh cilantro and shredded cheese make this soup an exceptional meal. The purpose of the corn tortillas in this recipe is to help thicken the base of this hearty soup. If you can’t find corn tortillas you can use crushed corn tortilla chips (do not use flour tortillas). Enjoy!! – Sarah

Print Recipe

Hearty Chicken Tortilla Soup

A full bowl of hearty shredded organic chicken, vegetables, corn tortillas, fresh cilantro and shredded cheese make this soup an exceptional meal.
Prep Time20 minutes
Cook Time40 minutes
Course: Soup
Cuisine: Mexican
Keyword: blackbean, Chicken, corn, tortilla
Servings: 6 people
Author: Sarah Ricci

Equipment

  • Dutch Oven or Large Soup Pot

Ingredients

  • 2 Tbsp Butter Organic Valley
  • 1 Yellow Onion chopped
  • 1 cup Carrots chopped
  • 1 cup Celery chopped
  • 1 Jalapeno minced
  • 2 cloves Garlic minced
  • 6 cups Chicken Broth
  • 2 14.5 oz cans Fire Roasted Diced Tomatoes
  • 1 lb Chicken Breast Organic Prairie
  • 6 (6 inch) Soft Corn Tortillas cut into 1-inch pieces (*see note)
  • 2 Tbsp Chili Powder
  • 1 tsp Paprika
  • 2 tsp Cumin
  • 2 tsp Salt
  • 1 cup Corn Frozen
  • 1 15 oz can Black Beans
  • 1 cup Whole Milk Organic Valley
  • 1 Lime Juiced
  • 1/2 cup Fresh Cilantro chopped

Toppings + Add In's (optional)

  • Sharp Cheddar Cheese Shreds Organic Valley
  • Sour Cream Organic Valley
  • Avocado
  • Cilantro
  • Lime wedges
  • Corn Tortilla Chips

Instructions

  • Melt butter in a large soup pot over medium heat.
  • Add chopped onions, carrots, and celery to the pot and cook 3 minutes. Add jalapenos and garlic and cook for 1 more minute, until fragrant.
  • Add the chicken broth, tomatoes, whole chicken breasts, corn tortillas, chili powder, paprika, cumin, and salt. Simmer covered for 20 minutes.
  • Remove the poached chicken breasts from pot and let rest on a cutting board for 5 minutes. Using 2 forks shred chicken and add back to simmering pot.
  • Add corn, black beans, milk, lime juice, and cilantro. Continue to simmer uncovered for 20 minutes. Stir well and season with additional salt if needed.
  • Ladle soup into serving bowls and sprinkle with optional toppings like shredded cheese, a dollop of sour cream, avocado slices and chopped fresh cilantro. Serve a wedge of lime and a few corn tortilla chips on the side!

Notes

*Do not use flour tortillas in this recipe. If you can’t find soft corn tortillas you can substitute corn tortilla chips broken in half. The purpose of the corn tortillas is to help thicken the base of this hearty soup.
 

Slow Cooker Turkey Chili

by Leave a Comment

Slow Cooker Turkey Chili

Some things have not changed since 1940 and I think we can all agree chili tastes good in a slow cooker! Set it and forget it they say!! For me this is one of the easiest ways to get dinner on the table during the hectic workweek. I usually pull out the slow cooker on Sundays during meal prep. Making a batch on the weekend makes it easy to reheat a hot meal for Monday night! Sometimes I even double the recipe to have extra portions to freeze for backup dinners during the winter months!

Prep time for this recipe is 15 minutes because we want to cook the ground turkey in advance! Browning the meat helps to lock in a stronger flavor prior to the long, slow, braising process that takes place next. With the cooked meat on the bottom of your slow cooker, layer in all the other ingredients on top!! My favorite part of this recipe is the great northern beans and rainbow bell peppers! I am a huge fan of white beans and the rainbow peppers help make this chili a colorful dish!! The balance of these beans and meat ratio is also perfect!

Print Recipe

Slow Cooker Turkey Chili

Set it and forget it!! Weeknight friendly eats with hearty slow cooker turkey chili packed with beans and loaded with toppings!
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: Main Course
Cuisine: Mexican
Keyword: beans, chili, Dinner, slowcooker, turkey, weeknight
Servings: 4 people
Author: Sarah Ricci

Ingredients

  • 2 tbsp Olive Oil extra virgin
  • 1 pound Ground Turkey Meat
  • 3 cloves Garlic minced
  • 1 White Onion diced
  • 1 cup Rainbow Bell Peppers diced
  • 1 15 oz can Red Kidney Beans drained + rinsed
  • 1 15 oz can Great Northern Beans drained + rinsed
  • 2 15 oz can Diced tomatoes
  • 2 cups Chicken Broth
  • 1 cup Frozen Corn
  • 1 4 oz can Mild Diced Green Chillies
  • 3 tbsp Chili Powder
  • 2 tbsp Cumin
  • 1/2 tsp Cayenne Pepper optional (spicy)
  • 1 tbsp Paprika
  • 1 tsp Thyme springs or dried
  • pinch Salt + Pepper to taste

Toppings: We love avocado slices, fresh cilantro, cheese, jalapenos, fresh diced tomatoes, shredded kale, green onion and pickled red onions.

    Instructions

    • In a large skillet heat oil over medium heat and cook the ground turkey meat until browned.
    • Add the meat to the slow cooker and layer in all the remaining ingredients. Cook on low setting for 5-6 hours or the high setting for 3 hours.
    • Serve warm with toppings of choice. We love avocado slices, fresh cilantro, cheese, jalapenos, dices tomatoes, shredded kale, and green onion to name a few.

    Notes

    Total time for this recipe is 6 hours 15 minutes on the low setting of a slow cooker or 3 hours if you put on the high setting. Please read instructions as advanced prep is required.

    Butternut Squash Soup

    by Leave a Comment

    Pureed Butternut Squash Soup
    Jump to Recipe

    We are ALL loving a hot bowl of Pureed Butternut Squash Soup during the fall and winter months in Connecticut! As a Mom, I’m happy because its loaded with some of my favorite detoxifying flavors like ginger and turmeric. Both of these natural ingredients are packed with detoxifying properties and anti-inflammatory compounds. This soup is perfect for weeknight eats or for a little detox snack in-between meals.

    My rule of thumb is ‘fresh is best’ especially for seasonings and spices. If you are unable to find fresh garlic, ginger, turmeric, thyme, or onions you can substitute with powders here if needed. I was actually unable to find fresh turmeric at my store this week and with a busy family I did not have time to run around town in search of it….. so turmeric powder was used here, but remember if you can, fresh is always best!

    As a thickening agent in this soup I added in whole grains to give it a few more nutrients. I typically use brown rice in these kinds of soups because the kids like it best this way, but you can substitute any whole grain like quinoa, barley, farro, wild rice, or couscous. Please don’t overthink with this soup – keep it simple and use what you have on hand in your pantry. In the end, the star of this dish is the creamy and smooth butternut squash!!

    Star of the Show: Butternut Squash – Peeled and diced into cubes
    Print Recipe

    Butternut Squash Soup

    Pureed butternut squash soup is hearty, healthy, and complete with detoxifying properties.
    Prep Time10 minutes
    Cook Time1 hour
    Total Time1 hour 10 minutes
    Course: Soup
    Cuisine: American
    Servings: 4 bowls

    Ingredients

    • 2 lbs Butternut Squash peeled + diced
    • 1 Yellow Onion chopped
    • 1 Carrot chopped
    • 1 tbsp Oil olive or avocado
    • 3 cloves Garlic crushed
    • 3 tbsp Fresh Ginger minced
    • 7 cups Broth chicken or bone
    • 1/3 cup Brown Rice uncooked
    • 3 tbsp Turmeric Powder
    • 4 springs Fresh Thyme
    • 1 pinch Salt & Pepper season to taste
    • 1/2 cup Greek Yogurt or Coconut Cream swirl/garnish – OPTIONAL

    Instructions

    • Prep your squash. Slice off both ends of your butternut squash. Holding the squash in one hand, use a sharp vegetable peeler in the other hand to peel off the outer layer of the butternut squash. Cut squash in half lengthwise and remove seeds. Finally you will want to cut squash into about 1 inch cubes.
    • Chop yellow onion and carrot. Peel and mince fresh ginger. Crush garlic cloves lightly with the flat of a knife and remove skin.
    • In a Dutch oven or large pot saute veggies until tender. Add in broth of your choice, the dry rice and all the seasonings!! Cover and simmer for 1 hour until everything is tender.
    • In batches slowly pour the mixture from your pan to a household countertop blender to puree in batches until creamy! If you have a handheld immersion blender you can keep the soup on the stove and do the work there.
    • Serve warm bowls of soup by adding in a swirl of Yogurt/Coconut Cream (OPTIONAL) and sprinkle of turmeric on top! Thyme for garnish if you want to be fancy!

    Slow Cooker Vegetarian Chili Nachos

    by Leave a Comment

    Who’s ready for a healthy vegetarian chili loaded with three types of beans and chunky organic vegetables? This slow cooker dish is perfect to feed a hungry crowd! The best part is the prep time here is less than 20 minutes, and than you can ‘set it and forget it’ in your slow cooker to finish the job!

    Every great bowl of chili needs an array of high quality and fresh toppings to choose from. Some family favorites include Organic Valley’s sour cream and Mexican Blend Finely Shredded Cheese – two favorite ingredients this whole family can agree on!

    One word that can really capture the essence of this post before you go and grab that slow cooker…. NACHOS!! Correction, two words, CHEESY NACHOS layered with Slow Cooker Vegetarian Chili and fresh toppings for the win!

    Print Recipe

    Slow Cooker Vegetarian Chili Nachos

    Healthy Vegetarian Chili loaded with three types of beans and chunky organic vegetables. Perfect winter slow cooker dish to feed a hungry crowd – Nacho Bar Style!
    Prep Time20 minutes
    Cook Time4 hours
    Servings: 8 people
    Author: Sarah Ricci – www.cookingwithriccis.com

    Equipment

    • Slow Cooker/Crockpot

    Ingredients

    Vegetarian Chili

    • 1 Organic Red Onion diced
    • 2 Organic Carrots diced
    • 1 Organic Green Pepper diced
    • 1 Organic Red Pepper diced
    • 1 Organic Sweet Potato
    • 1 Jalapeno chopped fine (optional heat)
    • 2 Tbsp Garlic Powder
    • 1 Tbsp Onion Powder
    • 2 tsp Oregano (dried)
    • 2 1/2 Tbsp Chili Power
    • 2 Tbsp Ground Cumin
    • 2 tsp Cocoa Powder
    • 1/2 Tbsp Salt
    • 2 tsp Ground Pepper
    • 1 (15 oz) can Organic Diced Tomatoes
    • 1 cup Organic Tomato Sauce
    • 1 cup Organic Vegetable Broth
    • 1 (15 oz) can Organic Kidney Beans rinsed and drained
    • 1 (15 oz) can Organic Pinto Beans rinsed and drained
    • 1 (15 oz) can Organic Black Beans rinsed and drained

    Nacho Bar (Optional Toppings)

    • Organic Corn Chips
    • Organic Valley Sour Cream
    • 1.5 cups Organic Valley Mexican Blend Finely Shredded Cheese
    • Organic Tomatoes
    • Red Onion
    • Jalapeno
    • Radish
    • Cilantro

    Instructions

    • Wash and dice vegetables. Drain and rinse beans.
    • Place all ingredients into slow cooker/Crockpot and stir to combine
    • Cover with lid and cook on HIGH for 4 hours or LOW for 8 hours.
    • Serve chili warm with all your favorite toppings.

    From time to time, I work with amazing companies I believe in to develop recipes for my website. Today’s post was brought to you by Organic Valley! All opinions are 100% my own. and I thank you for supporting the brands that encourage my creativity.

    Creamy Tomato Soup

    by Leave a Comment

    We say TOMATO!! It’s beginning to feel like fall in Connecticut and I’m feeling all the comforts of the season with a warm creamy bowl of tomato soup served with a side of grilled cheese sandwiches!! The kids are also happy with this pairing because a simple classic is always a classic!! This recipe is perfect to pull together on the weekend giving you leftovers all week long!

    What makes this soup extra rich? High quality heavy cream helps give it a smooth and creamy flavor! Who’s ready for warm soup season?! I’m ready for the leaves to change colors, warm bonfires, and the cozy aromas of fall to fill my home!

    Print Recipe
    5 from 1 vote

    Creamy Tomato Soup

    Course: Soup
    Cuisine: American
    Keyword: tomato

    Equipment

    • Countertop Blender or Immersion Blender

    Ingredients

    • 1/4 cup Butter
    • 1 Tbsp Thyme fresh leaves
    • 1 Yellow Onion chopped
    • 2 cloves Garlic minced
    • 1/4 cup Tomato Paste
    • 2 28 oz. can Diced Tomatoes
    • 1/4 cup Heavy Cream
    • 8 cups Water
    • Salt + Pepper to taste

    Instructions

    • Melt butter in a large pot over medium heat. Add thyme, onion, and
      garlic. Cook until onion is completely soft and translucent, 10–12
      minutes. Increase heat to medium-high; add tomato paste. Continue
      cooking, stirring often, for about 6 more minutes.
    • Add tomatoes and 8 cups water to pot. Bring to a simmer for about, 50
      minutes. Remove soup from heat; let cool slightly.
    • Working in small batches, purée soup in a blender until smooth. You can also use an Immersion blender right in the pot if you have one!
    • Stir in ¼ cup cream. Simmer soup until flavors meld, about 15 more minutes. Season to taste with salt, pepper. Add more cream, if desired for extra creamy texture.

    Red Curry Coconut Soup

    by Leave a Comment

    Thai Red Curry Coconut Soup

    This version of red curry coconut soup is loaded with veggies, tofu, and brown rice noodles. The broth is packed with the soothing flavor of coconut milk and a kick of heat from red spur chillies which are the base of this red curry paste.  Traditional Thai red curry dishes are served over rice. I swapped out rice for brown rice noodles in this version making it easy to eat with chop sticks. Oh, and that broth… we just slurped it straight out of the bowl!!

    Truth be told I am relatively new to the curry scene and have only been experimental with curries in my own cooking over the past few years!! In general, there is a whole world of curries to explore – literally from Bangkok to Jamaica. With distinct flavors and unique traditions in preparation – a world with curry is a beautiful world! However, finding time to craft my own spice blends and pastes can be a challenge. Luckily, there are a lot of great brands packaging curry paste now! I always have a package on hand to add a quick burst of flavor into weeknight dishes like this one.

    Print Recipe

    Red Curry Coconut Soup

    This version of red curry coconut soup is loaded with veggies, tofu, and brown rice noodles. The broth is packed with the soothing flavor of coconut milk and a kick of heat from tiny red spur chillis which are the base of the red curry paste
    Prep Time10 minutes
    Cook Time40 minutes
    Total Time50 minutes
    Course: Soup
    Cuisine: Thai
    Keyword: curry, soup, thai
    Servings: 4 people
    Author: Sarah Ricci

    Ingredients

    • 2 tbsp Coconut Oil
    • 1/2 White Onion sliced
    • 3 Cloves Garlic minced
    • 1 Ginger (8 Slices) 1/4″ slices
    • 1 Lemongrass Stalk tender parts removed + chopped
    • 2-3 tbsp Red Thai Curry Paste
    • 4 cups Chicken Broth
    • 1 13.5 oz can Coconut Milk full fat
    • 1 Red Bell Pepper deseeded, cut into strips
    • 1 cup White Mushrooms sliced
    • 1 Zucchini cut in 1/4″ slices
    • 1 12 oz box Firm Tofu press out liquid + cut in 1/4″ slice
    • 3-4 tbsp Lime Juice
    • 4 Green Onions sliced on the bias
    • 1/2 cup Cilantro chopped
    • 1 8 oz package Brown Rice Noodle’s OR Rice

    Instructions

    • Heat coconut oil in a large sauce pan over medium heat. Add in the onion, garlic, red curry paste, ginger, and lemongrass. Stir often until the onion becomes tender, this should take about 5 minutes.
    • Add in chicken broth and reduce the heat to a simmer for about 25 minutes.
    • Place a sieve over a clean pot and pour the broth mixture through the strainer allowing you to separate the aromatics (mostly the ginger/lemongrass) from the smooth broth.
    • Use the back of a spoon to press the aromatics through the sieve to get all those good Thai flavors back into your broth.
    • Return broth to stove over medium-low heat and add in the coconut milk. Whisk well to combine. Add in bell pepper, mushrooms, tofu, zucchini slices and simmer for about 15 minutes.
    • While soup is simmering, prepare rice noodle’s or rice as instructed on package.
    • To serve, place noddles in bowl and pour hot soup over the top. Garnish with lime wedge, fresh cilantro, and green onion.
    Instagram
    Pinterest
    Pinterest
    fb-share-icon
    Follow by Email
    Facebook
    RSS