Winter Wonderful
Warm Up With Delicious Recipes From Progresso
January 2026 Issue
by Lindsay Gifford
Recipes, Photos and Information provided by Progresso, Inc.
Winter is in full force, and while Mother Nature will grant us a few warm spells, there are sure to be chilly days that call for a warm blanket, a big comfy chair, and a bowl of steaming, savory soup.
With that in mind, we are bringing Progresso’s passion for delicious comfort meals to you this month. Whether you’re looking to eat healthier or cook more at home, Progresso’s flavorful line up is the perfect addition to your weekly meal plan.
At Progresso, they humbly believe in better ingredients, creating their soups with 100 percent antibiotic and hormone-free chicken and no artificial colors or flavors. They’ve also created products for every food preference, including gluten-free, vegetarian, organic, low-sodium, and light. In addition, they focus on nutritious ingredients, preparing products with zero grams of trans-fat and no partially hydrogenated oil or high fructose corn syrup.
While well-known for delicious, savory canned prepared soups that are super easy to grab for a one-and-done dinner, Progresso’s product lineup spans well beyond the blue can. They offer a variety of delicious broths, breadcrumbs, beans, clam sauce, and artichokes. Their inventive recipe team has created a delectable selection of flavorful dishes that make it easy to cook homemade meals bursting with flavor.
This season, be sure to warm up with one of these Progresso-inspired recipes, or if you’re looking for a quick and easy dinner, go ahead and grab one straight off the shelf. The following pages are just a pinch of the fantastic recipes Progresso offers, spanning all their product line. Log on to www.progresso.com, and while you’re there, check out their themes, such as: Cooking for Two; One-Dish Dinners; 30-minute meals; and so much more. With Progresso’s inspirational guidance, you will be creating family favorites in no time.
Slow-Cooker Cheesy Chicken
Enchilada Chili
Prep Time: 10 mins | Total 4 hr 10 mins
Servings 4 | Calories: 710
1 pkg (20 oz) Boneless skinless chicken thighs, cut into 1-inch pieces
1 can (15.2 oz) Whole kernel sweet corn, drained, rinsed
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
2 Tbsps from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
Green onions and sour cream, chopped, if desired
4 cups Tortilla chips
Spray 4-quart slow cooker with cooking spray. In slow cooker, mix chicken, corn, beans, enchilada sauce and taco seasoning mix. Cover and cook on Low heat setting 8 hours or High heat setting 4 hours. Stir in 1 cup of the cheese. Top with green onions and sour cream. Top with remaining cheese; serve with tortilla chips.
Tips: 1) Switch up this chicken enchilada chili recipe by using 4-cheese Mexican shredded cheese blend in place of the Colby-Monterey Jack. 2) Make nachos! Use a slotted spoon to top the chips with the chicken enchilada chili. Instead of stirring in cheese, sprinkle it all on top at the end.
Creamy Tomato Italian Chicken
Prep Time: 45 mins | Cook Time: 45 mins
Servings 4 | Calories: 400
4 boneless, skinless Chicken breasts (about 1 1/2 lb)
1/2 tsp Salt
1/4 tsp Pepper
2 Tbsps Olive oil
1 cup Onions, chopped
2 cloves Garlic, finely chopped
1 tsp Italian seasoning
1 can (19 oz) Progresso™ Vegetable Classics tomato basil soup
1/4 cup Heavy whipping cream
3 cups Baby spinach, lightly packed
Shredded Parmesan cheese, as desired
Chopped fresh Italian (flat-leaf) parsley, as desired
Season chicken with salt and pepper. In 12-inch nonstick skillet, heat 1 tablespoon oil over medium heat. Add chicken breasts; cook 2 to 3 minutes on each side or until browned. Transfer to plate. Add remaining 1 tablespoon oil to skillet; heat over medium heat. Add onions; cook 4 to 6 minutes or until softened. Add garlic and Italian seasoning; continue to cook another minute. Stir in tomato soup; heat to boiling. Cook uncovered 5 minutes, stirring frequently. Add browned chicken; reduce heat to low. Simmer uncovered, 15 to 18 minutes, turning chicken over after 8 minutes, until chicken is cooked through (at least 165°F). Stir in cream and spinach. Cook and stir 2 to 3 minutes, until spinach is wilted. Divide among serving plates; garnish with Parmesan cheese and parsley.
Tips: 1) No fresh spinach in the house? You can substitute 1/2 cup of frozen spinach, cooked and drained, for the fresh baby spinach in this recipe. 2) If desired, you can serve this dish over cooked rice or pasta. Crusty bread would also make a lovely accompaniment.
Stuffed Baby Portabella Mushrooms
Prep Time: 20 mins | Total 40 mins
Servings: 26 | Calories: 40
1/2 tsp dried Basil leaves
2 Tbsps Butter or margarine
3/4 cup chopped Red onion
1/2 tsp dried Oregano leaves
1/2 tsp Garlic salt
1/2 tsp Pepper
1 cup frozen chopped Broccoli, thawed, drained
1/4 cup from 1 container (15 oz) Progresso™ Garlic & Herb Bread Crumbs
1 pkg (5.2 oz) Boursin® cheese with garlic and herbs
1 Tbsp roasted Red bell peppers, chopped (from a jar)
2 pkgs (5 oz each) fresh Baby portabella mushrooms or large regular white mushrooms
Heat oven to 350°F. Carefully remove stems from mushrooms. Chop enough stems to measure 1/2 cup. In 10-inch skillet, melt butter over medium heat. Cook onion and broccoli in butter 2 minutes, stirring occasionally. Stir in mushroom stems. Cook about 2 minutes, stirring occasionally, until broccoli is crisp-tender. Cool slightly. Stir in bread crumbs, cheese, basil, oregano, garlic salt and pepper. Spoon vegetable mixture evenly into mushroom caps, mounding slightly. Place stuffed mushrooms in ungreased 15x10x1-inch pan. Garnish each with bell pepper pieces. Bake uncovered 12 to 15 minutes or until filling is light golden brown.
Tips: 1) Use a small ice-cream scoop or the large end of a melon ball cutter to scoop the vegetable mixture evenly into the mushroom caps.
2) Prepare mushrooms through step 3; store tightly covered in refrigerator up to 24 hours before baking and serving.
Sausage, White Bean and Kale Soup
Prep Time: 15 mins | Total Time: 45 mins
| Servings 8 | Calories: 220
1 Tbsp Olive oil
1/2 lb bulk Italian pork sausage
2 cups diced onions
1 bunch Kale, ribs removed, thinly sliced
3/4 tsp Salt
3 cloves Garlic, finely chopped
1/2 cup grated Parmesan cheese
1 carton (32 oz) Progresso™ unsalted chicken broth
1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
2 cans (19 oz each) Progresso™ cannellini beans, drained, rinsed
In 6-quart Dutch oven, heat olive oil over medium-high heat. Crumble sausage into hot oil; cook until no longer pink. Transfer with slotted spoon to plate; set aside. Add onions and salt to Dutch oven; cook 4 to 5 minutes, stirring frequently, until translucent. Stir in kale; cook about 1 minute or until slightly wilted. Stir in garlic. Stir in tomatoes, beans, broth and sausage; heat to a simmer. Simmer uncovered 5 minutes to combine flavors. Divide among 8 bowls; top with cheese.
Loaded Potato Soup
Prep Time: 40 mins | Total Time: 40 mins | Servings: 15 | Calories: 750
1 pkg (12 oz) Bacon
2/3 cup Butter
11/2 cups Onion, chopped
1 tsp freshly Ground pepper
4 cups Milk
1 cup cooked Ham, diced
1 tsp Salt
1 container (8 oz) Sour cream
3/4 cup Gold Medal™ all-purpose flour
6 cups Progresso™ chicken broth (from two 32-oz cartons)
21/2 cups shredded sharp Cheddar cheese (10 oz)
3/4 cup Green onions, sliced
In 12-inch skillet, cook bacon over medium heat 6 to
7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender. In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly. Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.
Tortellini Soup
Prep Time 45 mins | Cook Time: 20 mins
Servings 6 | Calories: 190
2 Tbsps Butter
2 medium Carrots, peeled and chopped (1 cup)
2 medium Celery stalks, chopped (1/2 cup)
1 medium Onion, chopped (1/2 cup)
2 Garlic cloves, finely chopped
2 cartons (32 oz each) Progresso™ reduced-sodium chicken broth
1 pkg (9 oz) refrigerated cheese-filled Tortellini
1 cup cooked Chicken, chopped
2 cups lightly packed fresh Baby spinach leaves
2 Tbsps fresh Italian (flat-leaf) parsley, chopped
1/4 tsp Pepper
Freshly grated Parmesan cheese
In 4-quart saucepan, melt butter over medium-high heat. Add carrots, celery and onion; cook 6 to 8 minutes, stirring occasionally, until beginning to brown on edges. Stir in garlic; cook 30 seconds. Stir in broth. Heat to boiling; reduce heat. Stir in tortellini and chicken. Simmer 7 to 9 minutes, stirring occasionally, until tortellini are tender. Stir in spinach, parsley and pepper. Top each serving with cheese.
Spaghetti Squash with Pancetta
Prep Time: 25 mins
Total Time: 1 Hour 35 mins | Servings: 5
Calories: 280
3 Tbsps Olive oil
1 medium spaghetti squash (about 2 lbs)
1/4 tsp Salt
1/4 tsp coarsely Ground pepper
1 tsp grated Lemon peel
2 Tbsps shredded Parmesan cheese
1/2 cup Pancetta, chopped
1 cup Cherry tomatoes, halved
2 cups Baby spinach
1/4 cup Progresso™ Italian style bread crumbs
2 oz Goat cheese, crumbled
Heat oven to 400°F. Line 15x10x1-inch pan with cooking parchment paper. Using sharp knife, cut squash in half lengthwise; remove seeds. Place cut sides up in pan. Drizzle evenly with 1 tablespoon of the olive oil; sprinkle with salt and pepper. Bake 55 to 60 minutes or until fork tender. Cool 10 minutes. Using fork, shred squash; place in bowl. Set aside. Meanwhile, in 8-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Add bread crumbs; cook 2 to 3 minutes, stirring frequently, until golden brown. Remove from heat. Stir in Parmesan cheese and lemon peel. In 12-inch nonstick skillet, cook pancetta over medium heat 4 to 5 minutes or until crisp. Stir in tomatoes and spinach; cook 1 to 2 minutes longer, stirring occasionally, until spinach is wilted. Stir in squash and remaining 1 tablespoon oil; cook 3 to 4 minutes, stirring occasionally, until thoroughly heated. Sprinkle with goat cheese and bread crumb mixture.
Tips: 1) Eight slices thick cut bacon, chopped, can be substituted for the pancetta in this recipe. Reserve 1 tablespoon bacon drippings for cooking tomatoes and spinach as directed in recipe. 2) Spaghetti squash gets its name from its flesh, which when cooked, separates into yellow-gold spaghetti-like strands.
Chicken and Wild Rice Biscuit Pot Pie
Prep Time: 25 mins | Total Time: 50 mins
Servings: 3 | Calories: 470
Filling:
2 Tbsps Butter
1 cup Onions, chopped
2 Tbsps All-purpose flour
1/2 tsp dried Thyme leaves
1 cup Milk
11/2 tsps Soy sauce
1/4 cup frozen sweet peas
1 can (19 oz) Progresso™ Traditional Chicken & Wild Rice soup
1 medium Yukon Gold potato, cut into 1/4-inch cubes (1 cup)
Topping:
1/3 cup milk
1 cup Original Bisquick™ mix
1 Tbsp Butter, melted
1/4 tsp dried Yhyme leaves
Heat oven to 400°F. In 10-inch oven proof skillet, heat 2 tablespoons butter over medium heat. Add onions; cook and stir 4 to 6 minutes or until softened. Stir in flour and 1/2 teaspoon dried thyme; cook another minute. Stir in soup, 1 cup milk and the soy sauce. Add potato; heat to boiling. Reduce heat to low; cook uncovered 5 minutes, stirring occasionally. Stir in frozen sweet peas; cook another minute or until hot. Remove from heat. In small bowl, stir Bisquick™ mix and 1/3 cup milk just until moistened. Spoon mixture on top of filling in 6 dollops. Bake about 15 minutes or until biscuits are golden brown and filling is bubbly. In small bowl, stir melted butter and 1/4 teaspoon dried thyme. Brush butter mixture over baked biscuit topping. Let stand 10 minutes before serving.
Tips: 1) If you happen to have fresh thyme on hand, you can use 1/2 teaspoon of it, finely chopped, instead of the dried thyme.