Minestrone
2 teaspoons olive oil
1 cup diced carrots
1/2 cup diced celery
1/2 cup chopped onion
4 garlic cloves, minced
32 ounces chicken broth
28-ounce can petite diced tomatoes
1 tablespoon tomato paste
15-ounce can white beans, drained and rinsed
15-ounce can red kidney beans, drained and rinsed
Parmesan cheese rind
1/2 teaspoon kosher salt
1/4 teaspoon fresh black pepper
1 fresh rosemary sprig
2 bay leaves
2 tablespoons chopped fresh basil
1/4 cup chopped fresh Italian parsley
1 medium zucchini, diced
2 cups baby spinach, chopped kale
or chopped collard greens
Salt and pepper, to taste
Parmesan cheese and red pepper flakes for garnish
- Heat oil in a large Dutch oven or pot over medium-high heat. Add the carrots, celery, onion and garlic. Stir. Saute until tender and fragrant, about 15 minutes.
- Add broth, tomatoes, tomato paste, beans, cheese rind, salt, pepper, rosemary, bay leaves, basil and parsley. Bring to a boil. Cover. Cook on low for 40 minutes.
- Remove the bay leaves, rosemary and Parmesan rind. If you prefer a thicker soup, pulse a few times with an immersion blender.
- Add the zucchini and spinach. Cover. Simmer until the zucchini is tender, about 8 to 10 minutes.
- Season to taste with salt and black pepper. Garnish with Parmesan cheese and red pepper flakes.
Zuppa Toscana
16 ounces Italian sausage links, medium or hot
6 slices bacon
¾ cup chopped onion
1½ teaspoons minced garlic
2 tablespoons chicken soup base
1 quart water
2 large potatoes, cut into 1/4-inch slices
2 cups kale, washed, dried and shredded
1/3 cup heavy whipping cream
Parmesan cheese
- Heat the oven to 300 F.
- Place sausage links on a sheet pan. Bake for 25 minutes or until cooked through. Cut links in half lengthwise, then cut at an angle into 1/2-inch slices.
- Cook bacon and onion in a large saucepan over medium heat until onion is almost clear. Remove bacon and crumble. Set aside.
- Add garlic to the pan with the onion. Cook together for about 1 minute. Add chicken soup base, water and potatoes. Simmer for 15 minutes. Add bacon, sausage, kale and cream. Simmer for about 5 minutes. Top with Parmesan cheese before serving.
Cream of Chicken and Wild Rice Soup
6 cups chicken broth
2 boneless chicken breast halves, cooked and cubed
6-ounce package long grain and wild rice blend, quick-cooking version with seasoning packet
1/2 teaspoon black pepper
1/2 cup all-purpose flour
3/4 cup butter
1 cup carrot, diced
1 cup celery, diced
1 cup onion, diced
3 cups half-and-half
- Open rice package. Set aside the seasoning packet.
- In a small bowl, combine pepper and flour. Set aside.
- In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover, and remove from heat.
- In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion. Saute for 5 minutes. Stir in the contents of the seasoning packet. Continue cooking vegetables until softened, about 5 minutes.
- Add seasoned flour gradually while constantly stirring to form a roux. Saute roux for 3 to 4 minutes to cook out raw flour taste.
- Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, about 5 minutes.
- Stir cream mixture into broth and rice. Cook over medium heat until heated through and rice is done, 15 to 20 minutes.
Loaded Baked Potato Soup
2 large onions, chopped
3 tablespoons butter
2 tablespoons all-purpose flour
2 cups water, divided
4 cups chicken broth
2 medium potatoes, peeled and diced
1 1/2 cups mashed potato flakes
1/2 pound sliced bacon, cooked and crumbled
3/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon dried basil
1/8 teaspoon dried thyme
1 cup half-and-half
1/2 cup shredded cheddar cheese
2 green onions, sliced
- In a large skillet, saute onions in butter until tender. Stir in flour. Gradually stir in 1 cup water. Bring to a boil. Stir for 2 minutes or until thickened. Transfer to a 5-quart slow cooker.
- Add the broth, potatoes, potato flakes, bacon, pepper, salt, basil, thyme and remaining water. Cover. Cook on low for 6 to 8 hours or until potatoes are tender. Stir in cream, and heat through. Garnish with cheese and green onions.
Chicken Gnocchi Soup
4 tablespoons butter
1 small yellow onion, diced
1 stick of celery, diced
½ cup carrots, julienned
2 garlic cloves, minced
¼ cup all-purpose flour
4 cups chicken broth
2 cups half-and-half
½ teaspoon thyme
½ teaspoon mustard powder
1 pound boneless, skinless chicken breasts
16 ounces potato gnocchi
1 cup fresh spinach, roughly chopped
1 pinch red pepper flakes,
Salt and pepper, to taste
- Melt the butter in a large pot over medium heat. Add the onions, celery and carrots. Cook until softened, about 5 minutes. Add the garlic. Cook for 1 more minute.
- Add the flour, and stir to combine. Cook until the flour begins to turn a golden color, about 2 minutes.
- Add the chicken broth and half-and-half in splashes, stirring to incorporate. Don’t add it too quickly, or you will break the roux. Add the thyme and mustard powder.
- Add chicken breasts to the broth. Bring it to a gentle boil. Simmer until the chicken is cooked through, about 10 minutes. Remove the chicken and let it rest for 5 minutes. Dice the chicken, and add it back to the soup. Let the soup simmer until reaching the desired consistency. It will continue to thicken as it simmers.
- Add the gnocchi. Simmer according to package instructions.
- Reduce heat to low. Add the spinach, red pepper, salt and pepper. Simmer until spinach is wilted, about 1 minute.