Creamy Corn Chowder (Our Best Bites)

2 T. butter
1/4 c. flour
1 c. water
2 1/2 c. milk (skim or 1% would work fine)
2 regular sized chicken bouillon cubes, 1 Knorr chicken bouillon cube, or 2 tsp. chicken base
1/2 lb. bacon (optional)  sometimes I use frozen bacon bits
1 small onion, diced
2 red potatoes, diced into small cubes
2-3 cloves garlic. minced
1 can corn, drained or about 1 1/2 c. frozen corn
salt & pepper to taste
A few dashes of hot sauce (like Tabasco or Cholula)

Fry bacon until crisp.  In the meantime, melt butter in soup pot.  Add flour to make a roux and whisk until it comes together in a little ball.  Add water and whisk until completely combined and no lumps.  Add milk and chicken base or bouillon and bring to simmer.  Add potatoes, onions, and garlic, and simmer (don't boil!) stirring frequently, for about 20 minutes or until potatoes are tender.  Add crumbled bacon and corn and heat through.  Add a few drops of hot sauce and then salt and pepper to taste. 

Ladle into bowls and sprinkle with extra bacon and/or cheese if wanted. 

Lasagna Soup (Our Best Bites)

2 tsp. olive oil
1 1/2 lbs. Italian sausage (could use turkey sausage)
3 c. chopped onion
4 cloves garlic
2 tsp. dried oregano
optional: 1/2 tsp. crushed red pepper
2 T tomato paste
28 oz. can diced tomatoes, preferably fire roasted
2 bay leaves
6 c. chicken broth
8 oz. fusilli or mafalda pasta (or other pasta of your choice)
1/2 c. chopped fresh basil, or a heaping T. dried basil

8 oz. ricotta cheese
1/2 c. shredded parmesan cheese
1/4 tsp. salt
pepper to taste

Heat oil, add sausage & brown.  Add onions and cook until softened.  Add garlic, oregano, & red pepper flakes.  If you're using dried basil, add at this point. Cook about a minute.  Add tomato paste and stir.

Add diced tomatoes, bay leaves, and chicken stock.  Stir to combine. Bring to boil and then reduce heat to simmer for 30 min.  You can add the dry pasta to the soup in the last 8-ish minutes of cooking, or as I prefer, and cook the pasta separately and add to individual bowls.  Right before serving, stir in fresh basil and then season with salt and pepper to taste.

In a bowl combine ricotta, parmesan, salt and pepper

To serve, place a generous dollop of the ricotta mixture in each bowl, add pasta if you cooked it separately, and ladle the hot soup over the cheese. 

Taco Soup

1 can diced tomatoes with liquid
1 can corn with liquid
1 can red kidney beans with liquid
1 lb. browned hamburger with 1 package taco seasoning
1 small can green chilies with liquid
1 diced onion
salt & pepper to taste

*Garnish with cheese & sour cream

Tortilla Soup

Saute:
1/2 cup onion
1 clove garlic (or garlic powder)
1 TBS butter
3 1/2 cup chicken broth
14 1/2 oz. can tomatoes, cut up
8 oz. can tomato sauce
4 oz. green chilies
1/4 cup snipped cilantro
1 tsp oregano

Simmer 20 minutes. Meanwhile, cut tortillas in strips - bake until crispy. Ladle soup over tortilla strips and cheese.