Eat till it hurts recipes

Broccoli Cheddar Soup

I love a good broccoli soup and was craving some with some sharp cheddar cheese this past weekend. It’s so good with some crusty bread and I even like to take my immersion blender to make it a little thick while leaving behind some of the bigger chunks of broccoli florets.

This soup is so easy to make and takes just 45 min to whip up and enjoy for the evening!

Let’s get started!


  • 1 stick of butter
  • ½ medium chopped onion
  • 3 Tbsp flour
  • 1 cup heavy cream or half-and-half cream
  • 1 cup milk
  • 1 ½ cups chicken stock
  • 2 cups broccoli
  • 1 cup carrot, julienned
  • 2 cups shredded sharp cheddar cheese
  • salt and pepper to taste


  1. Sauté the onion, carrot and broccoli with the stick of butter in a large pot, once soft, add flour and mix.
  2. Slowly whisk in the chicken broth then add milk and cream. Let it simmer for about 20 minutes until thick.
  3. Once thick, add cheese, mix and let simmer again for 10 minutes.
  4. Optional: take an immersion blender to blend some of the veggies for a thicker soup.
  5. Add salt and pepper then serve.

Eat till it hurts friends!

Eat till it hurts recipes

Creamy Chicken and Mushroom Soup

OK so I had a pile of mushrooms and the chicken left over from the whole chicken I slow cooked and got three meals out of and I’m almost positive this was the fan favorite. My husband even said this was the best soup he’s ever had! (Do you think he’s just trying to cozy up to me?!)

Tortellini is one of my favorite pasta’s to cook with, it is so versatile and can be used in really any dish. I haven’t mastered how to make it homemade yet, so I’ve left that to the experts and purchase it in the refrigerator section at the grocery store. Between the tortellini, caramelized onions and Asiago cheese… man oh man, it’s good folks. Enjoy!

Prep Time:10 minutes

Cook Time:30 minutes

Total Time:40 minutes

  • 2 tablespoons oil or butter
  • 8 ounces mushrooms, sliced
  • 1 small onion, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 1/4 cup flour
  • 1/2 cup white wine (or broth)
  • 4 cups chicken broth
  • 8 ounces cheese tortellini
  • 2 cups boneless and skinless chicken thighs
  • 1/2 cup half & half
  • 1/2 cup Asiago cheese, grated
  • salt and pepper to taste
  1. Heat the oil in a Dutch oven over medium-high heat, add the mushrooms and onions and cook until they are caramelized.
  2. Mix in the garlic, thyme and flour and cook, stirring, for a minute.
  3. Add the wine (or broth) and deglaze the pan.
  4. Add the 4 cups of broth, tortellini and chicken, bring to a boil, reduce the heat and simmer until the tortellini is tender.
  5. Add the cream and Asiago, let the cheese melt, season with salt and pepper to taste and remove from heat.

Options: You can boil the chicken in the soup, remove it and place it back in the soup. I prefer to already have my chicken cooked or slow cook a whole chicken and pull from that into the soup so I have various meals throughout the week.

Wine Option: Use a dry white wine, it will cook down to remove the alcohol, but if you do not prefer to use white chicken broth works just as well.



Eat till it hurts recipes

Homemade Tomato Soup

Y’all there is nothing more comforting then a cup of creamy hot tomato soup with grilled cheese. Literally, it is one of my favorite go to soups in the fall and winter months. I grew up making it out of a can until I was older and realized it really wasn’t that hard to make it homemade! There are many variations to making homemade tomato soup… there’s the lengthy roasted tomato version (which I will share in another post) or the other version where you boil the tomatoes, remove the skins, pulse and so on…. let me just give you the easy version for now to help get you more comfortable!

The best part about this homemade version… it’s made with just a few simple ingredients…


  • 2 tbsp olive oil
  • 1/2 onion, chopped finely
  • 1/2 tbsp minced garlic
  • 1 28 – 32 oz can of crushed or pureed tomatoes
  • 1 15 oz can diced tomatoes.
  • 1 tbsp dried parsley
  • salt and pepper to taste
  • 1 tbsp fresh or dried basil
  • 1 cup of half & half (or more if you want it creamier)


  1. Saute the onion and garlic in the olive oil until it is translucent.
  2. Add the tomatoes, parsley and salt and pepper.
  3. Bring to a boil. Simmer for 10 minutes over medium low heat.
  4. Add the basil and check and see if  salt and pepper is needed.
  5. Add in the half & half and blend with an immersion blender or place in your blender to make the soup smooth.
  6. Top with fresh basil, croutons or serve with a grilled cheese

Note: If you’d rather skip the blending part, you can either keep the soup chunky or switch out the diced tomatoes for another can of crushed tomatoes.

Grilled Cheese Variations:

I need a grilled cheese with my tomato soup and my favorite version is a pickle grilled cheese. Yup, you read that right! I use thinly sliced sandwich pickles and place them between the cheese so the cheese melts around the pickle. Once you try it, you won’t go back!

Other variations include bacon slices, 3 different cheese, tomato slices and apples. I like my grilled cheese however I can get it!


Eat till it hurts recipes

Pasta E Fagioli

So i’m not Italian… but I like to think I am with the amount of pasta and cheese I consume! I first had this soup at Olive Garden (and i’m well aware that this is not legit Italian to those who are authentic!) but my roots take me back to Philadelphia and my parents used to take my sister and I to Ville de Roma, which is in the Italian district of Philadelphia. Man…. what I’d give to go back there, they have some of the best authentic Italian food I have ever inhaled (literally, I eat till it hurts there, folks). They would make this soup though and it was so good… (it beats Olive Garden, shhhh) and I have tweaked it a bit to make my own version to share with y’all!

I usually make this in my pressure cooker and the best part about this recipe is it is super versatile for those that want to slow cook it or put it in a big ol’ pot to simmer on the stove. I try and make all my recipes as versatile as possible!

Prep Time: 15 minutes
Pressure Cooker Time: 15 minutes
Total Time: 300 minutes
  • 1 lb lean ground beef
  • 1 1/2 cups chopped yellow onion
  • 1 cup mixed vegetables
  • 2 cloves garlic , minced
  • 1 large can tomato sauce
  • 2 C low sodium chicken broth
  • 1/2 cup water
  • 1 (15 oz) can diced tomatoes
  • 1 1/2 tsp dried basil
  • 1 tsp dried oregano
  • 3/4 tsp dried thyme
  • Salt and pepper to taste
  • 1cup cooked ditalini pasta
  • 1 can dark red kidney beans, drained and rinsed
  • can great northern beans, drained and rinsed
  • Finely shredded Parmesan cheese


  1. In your pressure cooker, cook ground beef stirring occasionally until cooked through.

  2. Add onions, carrots, and celery and saute until tender about 6 minutes, add garlic and saute 1 minute longer.

  3. Add chicken broth, tomato sauce, water, canned tomatoes, beans, and spices.

  4. Pressure cook on medium pressure (or soup option if you have that on your cooker) for 10 min.

  5. Prepare ditalani pasta according to directions on package, cooking to al dente.

  6. Once soup has cooked add cooked and drained pasta to soup. Mix in some Parmesan cheese and let cook another minutes.

  7. Serve with a side salad and top with more cheese (cheese is life in my world!)


Crock-pot Variation: It is super easy to turn this recipe into a crock-pot version. Make sure to cook your ground beef and from there add the beef and all the ingredients minus the cheese to the crock-pot. You will cook on high for 4 hours or low for 6-8 hours. Top with cheese and BAM! Easy for all my mama friends.

Stove top Variation: Same as the crock-pot, good your beef, saute your veggies for 7 minutes, add your garlic and then add all the rest of the ingredients minus the cheese. Let simmer on low heat for 35 minutes and then add your cheese and mix.


Favorite Products:

I love this meat chopper for my ground beef meals. Heck, I actually use it for a lot of recipes!

I love the Power XL pressure cooker. I’ve had mine for 2 years and it’s always been consistent with my meals and definitely not intimidating!

Lastly, I love these crock-pot liners. I’ve been using them for years now and there is no funky taste or melting plastic, as that is some of the questions I get! They make for an easy clean up!!

Eat till it hurts recipes

Easy Hearty Chicken Noodle Soup

So, I’ll save my more time consuming, but totally worth it chicken noodle soup recipe for another day and give you this just as worth it, easy 30 minute recipe instead!


The key to this quick recipe is using pre-cooked chicken, either by cooking a whole chicken and shredding for the week or buying a tasty rotisserie chicken at the store. I must admit that I do love a good rotisserie chicken from my local Krogers or Walmart.

IEasy Hearty Chicken Noodle Soup

Cook time: 30 min
Total time: 30 min
Serves: 6-8
  • 2 tablespoons butter ( salted or unsalted)
  • 1 cup diced carrots
  • ½ cup diced celery
  • ½ cup diced onion
  • ½ cup corn
  • 6-8 cups low-sodium chicken broth
  • 2 cups of cooked and shredded chicken
  • 3 cups noodles (thin broken pieces of spaghetti noodles or egg noodles)
  • ½ teaspoon dry basil
  • ½ teaspoon dry oregano
  • ½ teaspoon dry thyme
  • ½ teaspoon salt
  • 1 bay leaf
  • 2 sage leaves
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper
  1. Melt butter in a large pot over medium heat. Add in the carrots, celery, corn and onion and cook until just tender, about 5 minutes.
  2. Add the chicken broth, shredded chicken, noodles, basil, oregano, thyme, sage, salt, garlic powder, bay leaf and pepper and stir to combine.
  3. Bring to a boil, then reduce heat and simmer for 20-25 minutes before serving.

Serve with some hot biscuits or your favorite crackers!


  • I like to make a large batch that I’m able to freeze in portions for an easy lunch. Just make sure you use freezer containers. Here are my favorites to use to freeze soups in.

Eat Till it Hurts Friends!

Eat till it hurts recipes

Stuffed Chicken Thighs

This dinner has been one of my go to meals now for years. Especially with the cooler temps starting to hit, I love the creamy stuffing, moist chicken and roasted veggies for a great fall dinner. This meal is versatile, in that it’s great for a dinner party, family dinner and kid friendly!

I have a few ways of making this meal. I’m going to give you the easy version as well as some notes on making some of the ingredients yourself.

Prep Time

20-25 min

Cook Time

1 hour

Total Time

1 hour 25 min


4 Servings


  • 4 boneless chicken thighs
  • 1 box chicken stuffing (see notes for homemade stuffing)
  • 1 can of cream of chicken soup (see notes for homemade cream soup)
  • 1 C water
  • salt & pepper
  • poultry seasoning


  1. Preheat oven to 350 degrees.
  2. Prepare the stuffing as directed on the box. While stuffing is cooking place your chicken thighs in a casserole dish and open them up so they are flat. Season on both sides with poultry seasoning, salt & pepper.
  3. When stuffing is cooked add the soup to the stuffing and mix thoroughly. Place the stuffing evenly among the 4 chicken thighs, add 1 C water to the bottom of the casserole dish, cover and bake for 1 hour.
  4. Chicken should be cooked all the way through once finished.
  5. As a side dish I love roasting broccoli with garlic salt and olive oil at 400 degrees for 12 min.

NOTES: If you would like to make the chicken in the crockpot, you can! Follow the same steps but instead of putting in the oven, put in the crockpot on low for 4-5 hours!

Homemade Stuffing

  • 1 loaves sandwich bread
  • 4 tablespoons butter
  • 1/2 C onions diced
  • 1/2 C of celery diced
  • 1 t dried sage
  • 1 t poultry season
  • 1/4 cup turkey broth or chicken broth
  • Salt and pepper to taste
  1. Cut bread into one inch cubes and allow to sit out and dry, preferably over night. Or you could toast them in a 300 degree oven for 20 minutes.
  2. Melt butter in a large skillet.
  3. Add onions, celery sage and poultry seasoning.
  4. Saute until vegetables are translucent and tender.
  5. Add dried bread to a large mixing bowl. Add onion mixture to bread cubes and stir to combine.
  6. Add broth,  salt and pepper; stir to combine.
  7. You can then add the soup and mix and then stuff the chicken thighs

Homemade Cream Soup

This is a dry mix that I keep in an apothacary jar and comes in handy when you need some cream soup for a recipe. All you is add water.
1 cup non-fat dried milk
3/4 cup cornstarch
1/4 cup bouillon (if you have cubes you have to smash them up)
You can use whatever kind you like (ie, beef, veggie)
4 Tablespoons freeze dried minced onions (I used the minced onions from Sam’s Club)
1 teaspoon dried basil
1 teaspoon dried thyme (I couldn’t find the thyme so I used dried parsley instead)
1 teaspoon pepper
(For the equivalent of one can of condensed cream soup, mix 1/3 cup dry mix with 1 1/4 cup water. Cook until thick)