TGHR Souper Bowl

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February 1, 2019

With crazy cold temperatures in the Midwest and the big game approaching this weekend, team TGHR decided to heat up the office with a little friendly competition.  Introducing the inaugural TGHR Souper Bowl!  Staff members made soups and desserts to share during an office lunch.  Our big winner was Pizza Soup, but the other entries definitely made the playoffs in our book.  Try your hand at these soups and let us know which one you think is a touchdown.

Crowd-Pleasing Pizza Soup

This is crowd favorite especially with kids.  What really sends this soup over the goal line is topping it with mozzarella cheese and garlic butter croutons.

1 pound ground sausage

½ cup onion, diced

4 cups water

2 jars of pizza sauce (16 oz. each)

1 package pepperoni cut into quarters – pro tip: look for the mini pepperonis to use there fore no cutting needed

2 tomatoes diced

1 tsp sugar

½ tsp Italian seasoning

½ tsp garlic powder

½ tsp dried rosemary

¼ tsp dried basil

Brown and drain sausage and onion. Put in crock pot with other ingredients and cook on low for 3-4 hours. Great soup to make the night before the big game as this soup tastes best the next day.

Sausage Supreme

We’ll find out which team reigns supreme this weekend, but this soup was a winner! This one comes with the option of making it in a stockpot or a crock pot.

1 pound Italian sausage

1 onion, diced (red onion was used)

1 can Northern White Beans (do not drain)

1 can chicken broth

1 can of Rotel

1 Tbsp oregano

Salt and Pepper to taste

Brown sausage with onion.  If in stockpot add other ingredients and simmer for a minimum of 20 minutes. In crockpot, heat for 3 hours.

Touchdown Tortellini Tomato

This soup was top draft pick and comes together so quick, it will be ready by halftime.

1 can petite tomatoes (28 oz)

1 can chicken broth (28 oz)

1 can tomato soup (21.5 oz)

1 package chive and onion cream cheese spread (16 oz)

1 package cheese tortellini (found in refrigerated section)

1 pound Italian sausage (optional)

Combine all ingredients in a crock pot and simmer for 1 hour.

Huddle-up Vegetable & Steak Soup

This low-carb soup will warm you up so fast, you will feel like you are in the middle of the huddle.

1 pound beef stew cubes

2 cans of diced tomatoes with garlic and oregano

3 cans of beef broth

1 package of each: corn, green beans, edamame, carrots (frozen)

Radishes, quartered

Place all ingredients in the crockpot on low for 8 hours, add water if needed.

Legendary Red Beans and Rice

This take on a classic is sure to be a winner!

1 pound uncooked (dry) red kidney beans

12 ounces Andouille sausage, sliced

5 garlic cloves, minced

3 celery stalks, diced

1 medium white onion, peeled and diced

1 bell pepper, cored and diced

2 tsp Creole seasoning

1 tsp hot sauce, or more/less to taste

1/2 tsp dried thyme

2 bay leaves

7 cups chicken or vegetable stock

Salt and pepper to taste

Rinse the kidney beans thoroughly. Add the kidney beans, sausage, garlic, celery, onion, bell pepper, Creole seasoning, hot sauce, dried thyme, bay leaves and chicken stock to the crockpot and stir. Cook on high for 6-8 hours, or until the kidney beans are soft and cooked through.  Season with salt and pepper.  Before serving, remove the Bay leaves. Serve immediately over rice, garnished with green onions. Recipe here.

Spicy Chicken Ramen with a Kick

There’s no pressure to make the extra point when you make this soup with a kick!

4 cups low sodium chicken broth

1 can coconut milk (14 oz)

1/4 cup low sodium soy sauce

2 Tbsp fish sauce

2 Tbsp honey

1/3 cup creamy peanut butter

2 Tbsp red chili sauce (or sriracha)

1/4 cup Thai red curry paste

3/4 pounds rotisserie chicken

8 oz cremini mushrooms, sliced

2 red peppers, chopped

1 zucchini

1 inch fresh ginger, grated

1 clove garlic, minced or grated

2-4 squares ramen noodles

1 line, juiced

3 cups fresh baby spinach

1/3 cup fresh basil or cilantro, roughly chopped

In a large soup pot, combine the broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and chili sauce. Add the chicken, cremini mushrooms, red peppers, zucchini, ginger, and garlic. Simmer on the stove over medium heat for 15 minutes. Bring the soup to a boil over high heat. Stir in the noodles, lime juice, spinach, and cilantro. Let the noodles soften. Top the soup with peanuts, cilantro and scallions. Recipe here.