Sweetest eaters and readers, welcome to Tasty Tuesday and the third annual chili-soup-stew recipe swap 10.2021 and blog hop. Try saying that with your mouth full. Whether you’re hungry or just like to eat, you’ve come to the right spot! More than a dozen bloggers have gathered together today to share their favorite fall chili-soup-stew recipes with YOU! And with each other, of course. Before we get started today, you can check out the previous editions of the chili-soup-stew recipe swap and blog hop, here and here.
If you are hopping here from Sue’s blog at Women Over 50 Living Well, thank you for coming by!!
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Chili-Soup-Stew Recipe Swap 10.2021
True confessions: the recipe I originally planned to share was not as tasty as I had hoped it would be. Cincinnati chili. It sure smelled good while it was simmering in the crockpot. The whole house smelled spicy. And I don’t usually like the smell of food to permeate the house.
But I think the problem with this recipe is that it just too spicy. Not a heat-related spice but a pungent aromatic spice. Probably the combination of unlikely ingredients like cinnamon, allspice, cloves and unsweetened cocoa powder. Not items usually found in the chili recipes I have prepared in the past.
I have pinned this Food Network recipe on my Souper Chili and Stews Pinterest board, here, if you are curious to check it out. Really want to make it again and maybe cut the spices by half the amount in the recipe. Had such high hopes for this chili but it was so…strange? off? spicy? that after a bowl a piece, we poured the rest down the disposal. Another interesting thing about Cincinnati chili…it is traditionally served over pasta (spaghetti), with the beans spooned on top rather than cooked with the other ingredients. Also recommended are chopped white onions and grated cheddar cheese on top and oyster crackers on the side.
Looks kinda good, doesn’t it? Will try to make it again. Maybe with a different recipe. Had such high hopes for this dish.
So, I had to quickly switch gears and find another recipe to make and share. As you probably remember, we are big soup eaters here and have never met a soup we didn’t like. Of course, until the other day, I could have said that same thing about chili. I felt so guilty about dumping all of that food down the drain that the next recipe I tried needed to require few ingredients, be easy and inexpensive to make.
What to do??
Creamy Crockpot Tortellini Soup
Enter creamy crockpot tortellini soup. Six ingredients – all of which I had and would almost always have on hand. No spices required – which would have been a drawback before I met Cincinnati chili. But after that fiasco, I was glad this recipe didn’t even call for salt!! Promising to cost less than $15 a meal and cooking only 5 hours in my crockpot, I was sold. And, thank goodness, it’s even good!!
So, let’s not waste another precious minute. Grab your apron and meet me in the kitchen!!
Something you should know about me. I rarely prepare a recipe exactly as directed. Sometimes I will make it ‘right’ the first time (Cincinnati chili) I try it. But I tweak it to suit our taste. And I am too impatient to measure!! Ain’t nobody got time. When I mentioned here years ago that I was too lazy to chop veggies, my BFF Sharon sent me this chopping device. Life in the kitchen has never been the same since.
Knowing all of that, you should know that for this soup, even though I had never made it before, I changed things up a bit. My changes are in parentheses.
- 1 bag tortellini frozen, 19 ounce bag (I used half a bag – approximately 8 ounces of Good & Gather 4 cheese dried tortellini)
- 1 lb ground sausage ground beef, or precooked shredded chicken (I used low-fat ground pork)
- 1 bag spinach fresh, 10 ounce
- 1 can diced tomatoes 28 ounce
- 4 c chicken broth or vegetable broth
- 1 block cream cheese 8 ounce, room temp, cut into cubes (I used Neufchatel cheese which has 1/3 less fat)
- Parmesan cheese
- ***I added a little chopped sweet yellow onion into the meat as I browned it
Set out cream cheese in order to allow it to reach room temperature.
Brown ground sausage or ground beef or ground pork. Could use shredded rotisserie chicken instead.
Drain grease from pan and add ground meat or shredded chicken into crockpot.
Pour in can of tomatoes, broth, and cubes of cream cheese.
Stir to combine.
Cook on low for 5 hours. For best results stir twice during this time.
Add the frozen or dried tortellini and fresh spinach leaves.
Cook an additional 15-30 minutes until pasta is warmed and tender (I cooked my dried tortellini and spinach about 30-45 minutes with the crockpot on high).
- Ladle into bowls and sprinkle with grated Parmesan cheese.
We both really, really liked this soup. It was very hearty and filling. So easy to prepare and renewed my faith and PC’s in my cooking ability. Or ability to follow a recipe.
Both of us indulged in seconds and there were about 2 servings remaining for leftovers. I packed some in Paul’s lunch today. Would like to try to lighten it up a little next time with fat-free cream cheese and rotiss chick.
Time to Hop
So, now, if you’re not wearing your tennies already, please slip them on and join me in hopping to visit all the others participating in today’s recipe swap and blog hop. I am tickled to even have some gals who don’t blog joining me on Facebook. And so you don’t miss anyone, if we get separated…here’s the list of blogs in the hop.
That’s Not All Folks
If you have a favorite chili-soup-stew recipe, won’t you share it below? Or pop by my blog Facebook page and share it there. In my estimation, you can never have too many soup recipes. Especially as we are just settling into soup season!!
Thank you for hopping by. I’m off to Penny’s, won’t you join me?
Hope your last week of October is a perfect one.
Hugs and kisses,