Delicious Recipes to Keep my Family of Four Happy and Full
I am so excited to partner with Bear Creek Country Kitchens® to bring you this easy meal idea. Although this post is sponsored, all thoughts and opinions are my own.
February always seems to be the month for snow days in our part of the country. We get bitter cold weather with lots of wind and snow. Of course, snow days are perfect for a warm bowl of Cheddar Broccoli soup paired with a delicious shaved Brussels sprouts salad.
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I have a love/hate relationship with my slow cooker. I love using it because it makes getting dinner done so easy. But, Mathlete often complains that everything tastes the same when it is cooked in the slow cooker. One exception: this Crockpot Paleo Baked Potato Soup.
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A great debate rages on in our house about whether or not soup constitutes a meal. I feel like, when a soup is heart like my pumpkin soup with cinnamon marshmallows, no other food is needed to go along with it. Mathlete disagrees and ALWAYS feels like there should be a sandwich or something else to go with the soup. I’ll let you decide which you prefer.
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Over the weekend, our weather turned bitter cold. I know lots of places have already had snow but this weekend was our first really long stretch of super cold weather. It was brutal to spend any time outdoors so, after I was done prepping for our annual Christmas party, I made some delicious roasted red pepper soup to warm everyone in the house up just a bit.
This soup is super easy to make which makes it perfect for a busy, hectic day during the holiday season. The cheese tortellini makes it hearty enough for a full meal too. Just grab some crusty bread to go along with because you will want to sop up every bit of the soup in your bowl.
4 cups roasted red peppers
1/2 onion, finely chopped
3 cloves garlic, minced
1 Tbsp olive oil
4 Tbsp tomato paste
2 tsp paprika
1 Tbsp Italian seasoning
3 cups vegetable or chicken broth
1 cup finely diced tomatoes with peppers and onions
1 cup cheese tortellini
Salt and pepper
Grated Parmesan (optional)
2 Tbsp Greek yogurt (optional)
1. Heat olive oil over medium heat in a large pot. Add onion and cook for 2-3 minutes or until beginning to soften. Season with salt and pepper. Add garlic and cook for an additional 1 minute.
2. Stir in tomato paste, paprika and Italian seasoning. Cook for 1 minute or until fragrant.
3. Stir in broth, tomatoes and red peppers. Cook for 10 minutes or until heated through. Remove from heat and, using an immersion blender, carefully puree the soup until smooth.
4. Return pot to stove over medium-low heat and add tortellini and cook for an additional 7-10 minutes or until pasta is cooked. Season with salt and pepper. Serve topped with grated Parmesan and Greek yogurt if desired.
If you prefer to roast your own red peppers, it is really easy to do and they taste amazing in the soup. I wrote the recipe using jarred peppers to keep it fast and simple. Here is a great tutorial on how to roast red peppers at home if you prefer to try that way. For this soup, you would want 7 or 8 medium sized peppers.
I use fresh tortellini like Buitoni or similar. If you choose a frozen tortellini, just thaw it before adding to the soup or increase the overall cooking time after the pasta is added.
Chef’s Knife // Cutting Board // Dutch Oven or Large Soup Pot // Immersion Blender
Last week the weather turned really {ridiculously} cold and I turned to a bowl of soup pretty much immediately. Even with these amazing 29 soups, my options for Whole30 were a little limited and I was craving an old favorite. With a little tweaking, I was able to make a copycat version of a restaurant favorite that was totally ok for Whole30. This paleo Zuppa Toscana is going to blow your mind.
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I finished my first week of Whole30 and so I am feeling a little crummy. I always find that days 7-9 are my worst. By day 11, I am feeling good and know I can make it through the month. Let’s celebrate the completion of my first week though with a hearty stew that is filled amazing flavors and easy to make too. Paleo chicken chorizo stew is the perfect winter’s meal and it is good for you too!
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I woke yesterday and the temperature was 9 degrees outside and the high was going to be 24. Talk about a shock from the mid-50s the day before. I bundled myself up in a scarf, gloves and coat to go get my coffee and immediately knew I needed some soup to warm me up. That’s the thing about winter: it is perfect soup weather. Today, I’m sharing 29 delicious soup recipes that are guaranteed to warm your soul.
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Whoa…where did that brisk fall weather come from? I blinked and we went from early October to November! I can’t believe we are so close to the holidays already. I’m keeping warm with bowls of delicious paleo chicken sausage stew. It is the perfect thing to have on a brisk, fall day.
I’m really excited about today’s Throwback Thursday post. It was one of the first posts where I started making some of my own ingredients and so it was definitely one I wanted to give some further attention to.
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Happy Paleo Monday! I’ve the perfect recipe for a crisp fall day for you today. One of my favorite “regular” soups is potato leek so, of course, I needed to create a paleo potato leek soup to fill the void now that the weather is cooling down. This is one you’re going to want two bowls of!
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