Salad Inspired Soups
Nothing captures the spirit of fall more than wool sweaters, backyard football and large bowls of steaming hot soup. Use these recipe ideas to make some of our favorite salads into heartwarming soups.
Chunky Tomato Tortellini Soup
3 (10.75 oz.) cans condensed tomato soup
3 (14.5 oz.) cans petite, diced tomatoes
6 cups milk
1 (4.5 lb.) container Mrs. Gerry's Mediterranean Pasta
1/2 (6 oz.) pouch Mrs. Gerry's Parmesan Cheese (included)
In 8 quart saucepan or soup kettle, combine soup, tomatoes with juice and milk. Heat gently. Add Mrs. Gerry's Mediterranean Pasta and continue heating until soup reaches 165 degrees F. Serve immediately with 1 1/2 tsp. of shredded Parmesan cheese on top.
Creamy Bacon Blue Cheese Potato Soup
1 lb. Mrs. Gerry's Bacon Blue Cheese Potato Salad (with blue cheese mixed in)
1 (10.75 oz.) can condensed cream of potato soup
4 cups milk
Combine all ingredients in a large sauce pan. Heat until mixture reaches 165 to 180 degrees F, stirring occasionally to prevent sticking. Serve immediately.
Easy Corn Chowder
1 lb. Mrs. Gerry's Harvest corn, drained and rinsed
1 (10.75 oz.) can condensed cream of chicken soup
2 cups milk
2 cups diced cooked potatoes
1/2 cup real bacon bits
1 1/2 cups cubed or shredded pasteurized prepared cheese product (such as Velveeta)
1/4 tsp. black pepper
In a medium saucepan, combine all ingredients. Heat to 165 to 180 degrees F, stirring occasionally to prevent sticking. Serve immediately. Note: If soup becomes too thick, add a little more milk.
Garlic Kielbasa Soup
1 lb. Mrs. Gerry's Roasted Garlic Pasta
8 oz. Polish sausage (Polish Kielbasa), diced
1 (14.5 oz.) cans chicken broth
2 cups cooked, diced potatoes
1/2 medium apple, peeled and shredded
1 tsp. sugar
1 cup heavy whipping cream
Stir-fry polish sausage until sightly browned. Add Mrs. Gerry's Roasted Garlic Pasta, broth, potatoes, apple and sugar. Cook on low heat until mixture is 165 to 180 degrees F. Add whipping cream just before serving; heat through but do not bring to a boil.