3. Veggie-Pesto Lasagna Soup
Lasagna without the fussy layering? Sign us up. This healthy soup recipe, made on your stovetop or in a slow cooker, is the perfect way to use broken lasagna noodles. Basil pesto perks up the flavor of this veggie-packed, light-yet-filling soup.
Ingredients
- 6 cup reduced-sodium chicken broth
- 3 cup 1/4-inch pieces butternut squash
- 1 15 ounce can tomato sauce
- 1 14.5 ounce can diced tomatoes, undrained
- ½ cup chopped red sweet pepper
- 3 cloves garlic, minced
- 2 teaspoon dried Italian seasoning, crushed
- 8 ounce dried lasagna noodles, broken into bite-size pieces
- 2 cup fresh baby spinach, coarsely chopped
- 2 tablespoon basil pesto
- 1 cup ricotta cheese
- Finely shredded Parmesan cheese (optional)
Directions
In a 5- to 6-qt. Dutch oven combine first seven ingredients (through Italian seasoning). Bring to boiling over medium-high heat; reduce heat. Simmer, covered, 15 minutes or until squash is nearly tender.
Return to boiling over medium-high heat. Stir in noodles. Boil gently, uncovered, 15 minutes or until noodles are tender. Stir in spinach and pesto.
Top servings with ricotta cheese and additional pesto. If desired, sprinkle with Parmesan cheese.
Slow Cooker
In a 5- to 6-qt. slow cooker combine first seven ingredients (through Italian seasoning). Cover and cook on low 7 to 8 hours or high 3 1/2 to 4 hours or until squash is nearly tender. If using low, turn to high. Stir in noodles. Cover and cook 30 minutes more or until noodles are tender. Stir in spinach and pesto. Serve as directed.
4. Sweet Potato Chicken Stew
Chicken thighs, rosemary, mushrooms, and sweet potatoes pack this healthy chicken stew with warm fall flavors. But with pantry staples for most of the rest of the ingredients, you can make it anytime you’re craving a bonus dose of comfort, using a stovetop or slow cooker method. If you’re in the mood for a wine pairing, try a cup of white wine instead of chicken broth.
Ingredients
- 2 tablespoon olive oil
- 8 bone-in chicken thighs (3 to 3 1/2 lb.)
- 16 ounce fresh cremini mushrooms, quartered
- 1 large onion, cut into wedges
- 4 cloves garlic, minced
- 3 cup reduced-sodium chicken broth
- 1 cup dry white wine or reduced-sodium chicken broth
- 2 tablespoon white balsamic vinegar
- 1 tablespoon chopped fresh rosemary
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 pound sweet potatoes, peeled and cut into 1- to 1 1/2-inch chunks
Directions
in a 6-qt. Dutch oven heat oil over medium-high. Add chicken, half at a time if needed, and cook 6 minutes or until browned, turning once. Remove from pan. Add mushrooms, onion, and garlic to Dutch oven. Cook over medium heat 6 to 8 minutes or until mushrooms are tender and browned, stirring occasionally.
Add broth, wine, vinegar, rosemary, salt, and pepper to Dutch oven. Bring to boiling. Add chicken. Return to boiling; reduce heat. Simmer, covered, 45 minutes or until chicken is tender. Remove chicken.
When cool enough to handle, remove skin and bones from chicken and coarsely shred or chop meat. Skim fat from stew. Return chicken meat to Dutch oven; add sweet potatoes. Bring to boiling; reduce heat. Simmer, covered, 20 minutes or until sweet potatoes are tender. If desired, top servings with additional rosemary.
Slow Cooker
Brown chicken in oil as directed. Transfer chicken to a 6-qt. slow cooker and add next nine ingredients (through pepper). Cover and cook on low 5 to 6 hours or high 2 1/2 to 3 hours. Remove chicken. When cool enough to handle, remove skin and bones from chicken and coarsely shred or chop meat. Skim fat from stew. Add chicken meat and sweet potatoes to cooker. If using low, turn to high. Cover and cook 30 to 45 minutes or until sweet potatoes are tender.