Category: Soup

What a money saver this Turkey Stock is! Don’t throw away those turkey bones after you’ve demolished your bird! Save them to make a fantastic turkey stock, which you can then use to flavor all sorts of soups and gravies.

Once your stock is made strain it so you can freeze it in small Tupperware tubs, or even in ice cube trays.

I like to use freezer bags. Just measure out 14 oz. and fill a bag (the avg. can size that recipes call for). I usually get about 9 or 10 bags of golden glory in the freezer per batch.

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Print

Turkey Stock

Prep Time

15 mins

Cook Time

8 hrs

Total Time

8 hrs 15 mins

 

Don't throw away that turkey carcass. Make stock!

Course: Soup

Cuisine: American

Keyword: Turkey Stock

Servings: 12

Calories: 205 kcal

Ingredients

• 1 turkey carcass practically picked clean
• 2 bay leaves
• 2 onions peeled and quartered
• 2 carrots
• 2 stalks of celery rough chopped
• 1 sprig thyme

Instructions

1. Toss everything into a large stockpot. Add enough water to cover. Bring to a boil, then lower heat to a slow simmer.
2. Simmer all day or if you're in a hurry at least for one hour.
3. Strain.

Enjoy!

Up Next:

Cabbage Patch Soup

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Recipe based on one by Mirj
Photo by gailanng

Follow me

This Quick and Easy Potato Kielbasa Soup is a hearty soup, that gets its flavor from kielbasa. It’s thick and goes together really quick for a busy evening. A great, filling meal with lots of flavor and few ingredients.

It’s really good on a cold snowy day or anytime you just want to feel warm inside!! What a great comfort food!!

Even though it’s quick and easy it’s really better when it’s leftover. If you plan ahead and let it sit overnight the flavors blend a bit more rather than being distinct separate flavors.

Be sure to follow Foodgasm Recipes on Pinterest for more great recipes.

Print

Quick and Easy Potato Kielbasa Soup

Ingredients

• 4 medium potatoes peeled and chunked
• 2 carrots sliced
• 1 onion chopped
• 2 stalks celery chopped
• 3 cups water
• 1 lb kielbasa sliced thin
• 1 can bean with bacon soup

Instructions

1. In dutch oven bring the veggies and water to a boil. Reduce the heat and simmer 10 minutes until the veggies are almost tender.
2. Add the kielbasa and bean soup. Heat until piping hot.
3. Serve with crusty bread.

Recipe Notes

Works well in the crockpot too!

Be sure to follow Foodgasm Recipes on Pinterest for more great recipes.

More recipes you might like.

Corny Chicken Chowder

Cabbage Patch Soup

Souped Up Tortellini

Based on a recipe by Laurie
Photo by *Ashe*

Follow me

It’s soup and stew season at my house. And definitely don’t forget chowders! Chowders are great on a cold night. This chicken chowder recipe is not only great tasting but also very quick to make!

You’ll never get anything like this out of a can from the grocery.

It’s tasty, quick and easy. 3 most beautiful words when you’re thinking about a weeknight meal.

Give it a try and this easy, comforting, hearty chowder will become one of your “soup staples”. Terrific recipe!

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

Corny Chicken Chowder

Ingredients

2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1 jalapeno pepper, seeded and chopped
2 tablespoons all-purpose flour
3 cups milk
2 cups chopped, cooked boneless skinless chicken breasts
1 1/2 cups fresh or frozen corn kernels
1/4 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
1 (14 3/4 ounce) can cream-style corn

Directions

Melt the butter in a large Dutch oven over medium heat. Add the onion, celery and jalapeno and cook for 3 minutes or until tender, stirring frequently.

Add the flour and cook for about 1 minute, stirring constantly. Stir in the milk and the remaining ingredients.

Bring to a boil, then reduce the heat to a simmer and cook until thick, about 5 minutes.

More recipes you might enjoy.

Paula Deen Old Time Beef Stew

Cabbage Patch Soup

Southwest Shrimp and Corn Chowder

Recipe based on one by Derf
Photo by PaulaG

Follow me

This Cabbage Patch Soup is a favorite for any occasion! It’s nice and spicy and warming. Plus it only takes about an hour to make.

This recipe is kinda’ like a Mexican twist on cabbage soup but it’s basic and extremely versatile. You can add any type of spice, any kind of meat, any kind of liquid and it still comes out perfect.

When the weather is damp, cold and foggy, there’s nothing better than a comforting soup for dinner.

It’s great served with a good sharp cheddar cheese. It also freezes very well. So make up and big batch and have some in the freezer for your next soup day!

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

Print

Cabbage Patch Soup

Ingredients

• 2 lbs ground beef
• 1 cup chopped onion
• 2 cloves garlic minced
• 1 cup chopped green pepper
• 1 6 ounce can tomato paste
• 3 medium tomatoes chopped
• 2 tablespoons chili powder
• 1 teaspoon oregano
• 1 tablespoon minced parsley
• 1 15 ounce can kidney beans, drained and rinsed
• 3 beef bouillon cubes
• 1 head cabbage chopped
• 8 -11 cups water
• salt and pepper

Instructions

1. In a large soup kettle, brown the beef with the onion, garlic and green pepper.
2. Add the tomato paste, tomatoes, chili powder, oregano, parsley, kidney beans and salt and pepper to taste. Stir well.
3. Dissolve the bouillon in 1 cup of water and add to the soup along with cabbage. Slowly add desired amount of remaining water.
4. Bring to a boil. Reduce the heat and simmer for 1 hour.

More recipes you might enjoy!

Italian Sausage and tortellini Soup

Southwest Shrimp and Corn Chowder

Uncle Jim’s Firehouse Chili

Based on a recipe by By jmelyn
Photo by -Carla-

Follow me

The flavor of this Italian Sausage and Tortellini Soup is just incredible, and anyone that tries it falls immediately in love with it! Very easy to make, and smells so good while simmering, too.

Great served with green salad and crusty bread, for dipping, of course!

Sometimes I can find bulk Italian sausage which makes life a little easier but removing sausage casings is not that hard.

If you like soup you should definitely give this one a go!

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

Print

Italian Sausage and Tortellini Soup

Ingredients

• 1 lb Italian sausage casings removed
• 1 cup chopped onion
• 3 garlic cloves minced
• 5 cups beef broth
• 2 cups chopped tomatoes
• 1 8 ounce can tomato sauce
• 1 large zucchini chopped or sliced
• 1 large carrot sliced
• 1 green bell pepper chopped
• 1/2 cup dry red wine
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 10 ounces cheese tortellini
• salt and pepper
• fresh grated parmesan cheese

Instructions

1. In a 5 quart saucepan or chili pot, saute and crumble the Italian sausage until no longer pink. Drain the sausage well on paper towels and pour off all but 1 tablespoon of drippings from saucepan.
2. Add the onion and garlic to chili pot. Saute until translucent.
3. Return the sausage to the pan; add the beef broth, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil, and oregano.
4. Simmer until vegetables are tender, 40-60 minutes.
5. Add tortellini and cook until tender. Season to taste with salt and pepper.
6. Ladle into individual soup bowls and sprinkle with Parmesan cheese.

You Might Need: 

More recipes you might like.

Souped Up Tortellini

Italian Sausage Slow Cooker Soup

Olive Garden Zuppa Toscana Soup

Recipe adapted from one by Ratherbeswimmin
Photo by Columbus Foodie

Follow me

This Souped up Tortellini is something really different to do with a package of tortellini. This filling soup is full of fiber, low fat and full of vegetables. The perfect lunch or supper

Even the little ones love this… a meal in a bowl!

Very quick, very simple to throw together for a great Saturday night meal!

This is shear brilliance when it comes to magically making a delicious and healthy meal so fast… and without messing up the kitchen!

Give this recipe a try and it will be your go-to dish when you don’t know what to make for dinner!!

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

Print

Souped up Tortellini

Ingredients

• 1 tablespoon olive oil
• 2 carrots chopped
• 1 large onion finely chopped
• 4 1/2 cups vegetable stock
• 1 14 ounce can chopped tomatoes
• 7 ounces frozen peas
• 9 ounces fresh filled tortellini
• 1/2 cup basil leaves optional
• grated Parmesan cheese

Instructions

1. Heat the olive oil in a pan. Fry the carrots and onion for about 5 minutes until they are starting to soften. Add the stock and tomatoes and simmer for 10 minutes Add the peas or beans with 5 minutes to go.
2. Once the veggies are tender, stir in the pasta.
3. Return to the boil and and then reduce to simmer and simmer for a few minutes until the pasta is just cooked. Stir in the basil, if using.
4. Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic toast.

More recipes you might like.

Uncle Jim’s Firehouse Chili

Crock Pot Taco Soup

Slow Cooker Smoked Sausage Stew

Recipe based on one by Annacia
Photo by Lori Mama

Follow me

Serrano chiles add a little heat to this Southwest Shrimp and Corn Chowder. But any self respecting Southwestern dish should have a little heat. Leave it out if you like.

With or without the serranos you’ll absolutely love this and I’ll bet you will be disappointed when it’s gone. But it’s so easy to make just make up another batch.

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

Southwest Shrimp and Corn Chowder Recipe

Print

Southwest Shrimp and Corn Chowder

Ingredients

• 2 tablespoons butter
• 1 cup chopped green onion
• 1/2 cup chopped red bell pepper
• 2 tablespoons serrano chilies finely chopped (about one small)
• 4 1/2 ounces chopped green chilies undrained
• 3 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1 1/2 cups chicken broth
• 1 1/2 cups frozen southern style hash brown potatoes diced, thawed
• 1/2 teaspoon salt
• /2 teaspoon ground cumin
• 12 1/4 ounces whole mexicorn whole kernel corn drained
• 1 lb small shrimp peeled and deveined
• 2 tablespoons chopped fresh cilantro

Instructions

1. Melt the butter in a large Dutch oven over medium-high heat. Add the onions, bell pepper and serrano chile to the pan; saute' 2 minutes or until tender, stirring frequently.
2. Add the canned chiles to the pan; cook 1 minute. Add the flour to the pan; cook 1 minute, stirring constantly.
3. Stir in the milk and the next 5 ingredients (through corn); bring to a boil. Cook 5 minutes or until slightly thick.
4. Stir in the shrimp; cook 1 minute or until shrimp are done. Remove from heat; stir in cilantro.

Serve it up and enjoy!

More recipes you might like.

Crock Pot Taco Soup

Slow Cooker Smoked Sausage Stew

Wendy’s Copycat Chili Recipe

Based on a recipe by Epi Curious
Photo by Chef

Follow me