Snowed In Dinners


Creamy Tomato Soup with Grilled Cheese "Croutons", recipe provided below (adapted from Damn Delicious)


  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 bay leaf
  • 2 (28-ounce) cans whole tomatoes
  • 1/2 cup heavy cream
  • 1 tablespoon brown sugar
  • 3/4 cup low-sodium vegetable broth
  • 1 tablespoon chopped fresh parsley leaves, for garnish
  • For the grilled cheese croutons
    • 1 tablespoon olive oil
    • 4 slices wheat bread
    • 2 tablespoons unsalted butter, softened
    • 4 ounces shredded sharp cheddar cheese


  • Heat olive oil in a grill pan over medium-high heat. Spread 1/2 tablespoon butter over 1 side of each bread slice. Turn the slices over and top 2 slices with cheddar and pleace remaining 2 slices of bread on top, buttered sides up. Add sandwich to pan and grill until the bread is golden and the cheese is melted, about 2-3 minutes per side. Let cool for 1 minute and cut into 1-inch cubes.
  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion, garlic, red pepper flakes and bay leaf and cook, stirring frequently, until onion is translucent, about 3-5 minutes.
  • Stir in tomatoes and mash, using a potato masher, until broken down into smaller pieces. Stir in heavy cream and brown sugar.
  • Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Remove bay leaf.
  • Puree with an immersion blender. Stir in vegetable broth until heated through, about 2 minutes; season with salt and pepper to taste.
  • Serve immediately with “croutons”, garnished with parsley.

Lentil & Spinach Soup, recipe provided below (adapted from Tabs and Tadbits)


  • 2 cups dried green lentils (sorted & rinsed)
  • 8 cups vegetable stock
  • 2 stalks celery, small diced
  • 4 medium carrots, small diced
  • 1 medium onion, small diced
  • 1 shallot, small diced
  • 3 garlic cloves, minced
  • 1 14-oz can fire roasted petite diced tomatoes
  • 1 dried bay leaf
  • ½ t dried thyme
  • 1 t ground cumin
  • ½ t smoked paprika
  • ¼ t cayenne pepper, or to taste
  • ½ t ground black pepper
  • 2 t kosher salt
  • 9 oz-bag fresh spinach, roughly chopped
  • 1 T red wine vinegar


  • In a 6 quart or larger slow cooker, add all of the ingredients except for the spinach and red wine vinegar. Stir and cover. Cook on low for 7 to 8 hours or high for 3 to 4 hours. About 15 minutes before the soup is finished cooking, remove the bay leaf. Add the spinach and red wine vinegar. Stir and allow just enough time for the spinach to wilt (about 10 to 15 minutes).
  • Serve with more ground black pepper or grated parmesan cheese.

Creamy Chicken Tortellini Soup, recipe provided below (adapted from A Spicy Perspective)


  • 1 tablespoon DeLallo Extra Virign Olive Oil
  • 1 large sweet onion, peeled and chopped
  • 1 red bell pepper, seeded and chopped
  • 2 cups sliced carrots
  • 4 garlic cloves, minced
  • 1 1/4 pounds boneless skinless chicken breast (2 large breasts)
  • 9 cups chicken broth
  • 8.8 ounce package DeLallo Three Cheese Tortellini
  • 1/4 - 1/3 cup heavy cream
  • 2 tablespoons packed frozen spinach (1/2 cup fresh baby spinach leaves)
  • 2 tablespoons fresh chopped parsley
  • 1 1/2 teaspoons dried thyme leaves (1 tablespoon fresh thyme leaves)
  • 1/2 teaspoon crushed red pepper
  • Salt and pepper


  • Place a large sauce pot over medium heat. Add the olive oil and chopped onions. Saute for 3 minutes to soften. Then add the chopped bell pepper, carrots, and garlic. Saute another 3 minutes.
  • Add whole chicken breasts, chicken broth, dried thyme, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground black pepper to the pot. Bring to a simmer. Lower the heat a little and simmer 15 minutes, until the chicken in cooked through. Remove the chicken and place on a cutting board.
  • Turn the heat back to medium. With the broth still simmering, stir in the DeLallo Three Cheese Tortellini. Stir well so it doesn't stick together. Then chop or shred the chicken and place back in the soup.
  • Once the tortellini is cooked through, about 10-14 minutes, turn off the heat. Stir in 1/4 cup heavy cream, spinach, and parsley. Add a little more cream if desired. Taste, then salt and pepper as needed.