Soup’s On!

The holidays have come and gone. The chaos has settled and the crisp, cold air quickly takes over as the temperature drops. The coziness of a warm fire comforts you, but you crave something else. Something warm. 

Try out some of these delicious soups that Stanton Marketing has for you! There is nothing better than getting snuggled up with a warm cup of soup to take out the winter chill. Make sure to check out your local farms to purchase your fresh vegetables, dairy, and beef products to use in your soup recipes! If you can’t make it out to a local farm, you can shop for some fresh local farm products right at your nearest grocery store. 

Also, be on the lookout for Stanton Marketing’s Soup Sundays, where you can check out our soup of the week to help you stay warm this winter! Until then, try out a few of these delicious recipes. Soup’s on!

Turkey Sausage & White Bean Soup

*Recipe from WW Cookbook*

Directions: 

1. Heat oil in a large sausage over medium-high heat. Add onion and ½ teaspoon salt and cook, stirring often, until softened, about 5 minutes.

2. Add sausage to pan and cook, breaking up with a wooden spoon, until lightly browned, about 8 minutes.  Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.

3. Add broth, squash, sage, and nutmeg and bring to a boil. Reduce heat and simmer until squash is tender, about 10 minutes. Stir in beans and cook until heated through, about 3 minutes longer.

4. Remove from heat and stir in lemon juice and remaining ½ teaspoon salt. Serve sprinkled with cheese

Ingredients:

• 1 teaspoon olive oil

• 1 large onion, chopped

• 1 teaspoon kosher salt

• ½ lb. Italian turkey sausage, casings removed

• 1 garlic clove, minced

• 4 cups reduced-sodium chicken broth

• 1 (1 ¼ pound) butternut squash, peeled, seeded, and cubed

• 1 ½ teaspoons fresh minced sage

• ⅛ teaspoon ground nutmeg

• 1 (19-ounce) can cannellini (white kidney) beans, rinsed and drained

• 1 teaspoon lemon juice

• 2 tablespoons grated Parmesan 

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Lasagna Soup

Directions: 

1. Dutch Oven: medium heat, brown sausage and remove from pot

2. Add olive oil (you do not need to clean out pot first)

3. Add yellow onion, cook about 5 minutes 

4. Add garlic, cook about 2 minutes

5. Add tomato paste 

6. Add canned tomatoes, gently break them up

7. Add chicken stock

8. Add seasonings 

9. Add heavy cream, bring to boil

10. Add pasta, reduce heat to med-low cook 15 minutes

11. Serve with scoop of cheese mix and top w/basil

Ingredients:

• 1 lb. Italian sausage of choice 

• 2-3 Tablespoons olive oil 

• 1 Yellow onion, diced

• 6 Cloves of garlic, diced

• 2 Tablespoons tomato paste 

• 28 oz Can San Marzano Tomatoes

• 7 Cups chicken broth

• 2 Teaspoons each dried Parsley, Oregano, Basil

• 2 Teaspoons Italian seasoning 

• Red pepper flakes to taste

• ¼ Cups heavy cream

• 16 oz. Mafaldine Pasta broken up 

• Cheese mix: 1 cup Ricotta, 1 cup Mozzarella, ½ cup Parmesan 

• Fresh Basil to finish

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Tomato Tortellini Soup

Directions: 

1. Boil chicken broth 

2. Add tortellini & cook about 5 minutes 

3. In a separate bowl, add cream cheese and add a ladle full of hot broth to it (whisk until cream cheese is smooth)

4. Add cream cheese mixture to soup

5. Add tomato soup

6. Add crushed red pepper, black pepper, and onion powder to your liking

7. Top with bacon bits & scallions 

Ingredients: 

• 2 - 32 oz. Chicken stock

• 2 - Packages frozen tortellini 

• 1 - 8 oz. Tub cream cheese w/chive & onion

• 3 Cans of Campbell's tomato soup OR 32 oz. tomato soup of your choice (I use 32 oz. Pacific Foods Organic Red Pepper & Tomato Soup)

• 1 Cup shredded parmesan cheese

• Crushed red pepper 

• Black pepper

• Onion powder 

• Bacon bits

• Scallions

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Moroccan-Spiced Butternut Squash Bisque

Click here for recipe

Creamy Chicken & Rice Soup

Click here for recipe

Broccoli Cheese Soup

Click here for recipe

Beef Barley Soup

Click here for recipe

White Chicken Chili

Click here for recipe 

Easy Baked Potato Soup

Click here for recipe