Tag Archives: Soup

Classic Minestrone Soup

Classic Minestrone Soup

There are so many different variations of Minestrone soup; it can be somewhat difficult in choosing which recipe to follow. This recipe is more traditional and borrows from several recipes with elements that I liked in particular. I was interested in the idea of using the rind from parmigiano reggiano, as I heard it enhances the flavor. I tried it out and it turns out the rind does add more depth of flavor to the broth. I chose a simple bean medley of red kidney beans and great northern beans, both found in many Minestrone recipes. To get the freshest flavor I roasted Roma tomatoes in the oven and then pureed them for the diced tomatoes. It made a big difference due to the roasting process which concentrates and enhances their flavor. Many recipes do not require any meat as part of the base but I added sliced pancetta for richness and complexity. Everything came together great and it was a perfect transition meal from Summer to Fall! I garnished the soup with extra parmesan and basil and served it with crusty french bread.
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Thai Curry Noodle Soup with Chicken

 Thai Noodle Soup

Lately I can’t get enough of Thai curries! The balance of savory and fresh ingredients make Thai food one of my favorite meals. This curry is a soup with rice noodles and a savory broth. The base is flavored by red curry paste and coconut milk. It’s surprisingly easy and quick to throw together yet the broth tastes like it has been cooking for hours. The chicken is very thinly sliced so it cooks in a few minutes in the hot broth. You can find red curry paste at local Thai markets or make it from scratch. I garnished this dish with plenty of fresh Thai basil, fish sauce, lime juice, green onion and cilantro.
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Homemade Wonton Soup

Wonton Soup

Nothing gets any better than a highly nutritious broth and savory wontons. I am a huge fan of amazing stocks and this soup really knocks it out of the park when it comes to a flavorful broth. One of the best parts about making good stock is the transformation of leftovers and all the “throwaway” stuff. Pig’s feet and chicken bones aren’t exactly on my weeknight menu but this recipe unlocks the power of those humble ingredients! I would consider this a great weekend project since it does take some time to make all the wontons. Other than the time it takes to assemble the wontons this recipe is really easy to prepare. It is so worth it and the flavor was unbeatable. I will definitely be making this soup again!

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Lasagna Soup

Lasagna Soup

Say hello to your new favorite soup recipe–lasagna in a bowl! This recipe takes all the elements of traditional lasagna and transforms them into an easy and delicious soup. I used elbow pasta for the noodles along with hot Italian sausage and fire roasted diced tomatoes for added savoriness. I couldn’t believe how easy this was to throw together! A mixture of ricotta, parmesan and romano are added to the top which is the pièce de résistance of each bowl! Since it doesn’t take long to put together it makes a great weeknight meal.
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Italian Sausage Soup with Roasted Cauliflower and Yellow Squash

Italian Sausage Soup with Roasted Cauliflower

This soup is perfect for rainy summer nights or chilly fall days. It combines roasted cauliflower, yellow squash, red potatoes with fresh fennel and thyme. You start off the soup by broiling the cauliflower until just charred. I used homemade chicken stock which lends the best flavor to the recipe. I couldn’t get enough of these flavors combined! The spicy sausage combined with the charred flavor from the cauliflower with the fresh herbs really took this soup to the next level. Serve this soup with some fresh parsley, grated parmesan cheese and a crusty baguette.
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Moroccan Chicken Soup with Chickpeas and Preserved Lemons

Moroccan Chicken Soup with Chickpeas and Preserved Lemons

This recipe combines the heartiness of classic chicken vegetable soup with the flavors of roasted Moroccan chicken and curry flavors. For the freshest and most nutritious soup I use homemade chicken stock. Preserved lemons might be hard to find at your average grocery store which is why I just make them ahead of time. I had also found that roasting a chicken in the oven with spices and olive oil allows for the most tender, shredded meat for the soup. If you don’t have any chicken stock on hand, you can use the bones from the chicken and make your own. If you already have some ready, that’s great, because you can then freeze the bones and have it ready to go for next time! The recipe uses a whole butternut squash, carrots, red potatoes and chickpeas for heartiness and flavor. A few tablespoons of spicy Moroccan Harissa paste and a curry spice blend is all that it needs to take this soup to the next level! I was very happy with the results and will be incorporating it into my weekly meals! The recipe yields a lot of soup so it makes a perfect weekday dinner.
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Italian Chicken Parmesan Soup

Italian Chicken Parmesan Soup

Italian food excels at using great ingredients to elevate humble meals. This couldn’t be more true with a recipe like this soup. It combines a whole roasted chicken, seasoned with only sea salt and pepper, shredded in a savory tomato based broth with beans and veggies. The soup is peasant style with zucchini, great northern beans, fresh herbs and rotelli noodles. I used homemade chicken stock for added flavor and nutrients. Since the noodles tend to absorb a lot of the broth I don’t add them into the soup beforehand. Instead, I cook them separately and add a handful to each bowl. I would recommend using only fresh herbs since it made a big difference in the flavor of the broth. Add a big handful of parmigiano reggiano or romano cheese to each bowl for melted cheesy goodness! I served the soup with a warm crusty baguette and garnished each bowl with fresh basil.
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Chicken Vegetable Soup with Acorn Squash and White Beans

Chicken Vegetable Soup with Acorn Squash and White Beans

Spring is around the corner but in many places winter is still raging. This soup is loaded with healthy veggies but is still hearty enough to combat the winter chills. For the stock I used my go to recipe for Homemade Stock. You can either use what you have pre-made or make it for the soup–either way works fine and instructions will follow. I packed this recipe with tons of veggies such as acorn squash, spinach, corn, peas, carrots and cabbage. The recipe is surprisingly hearty and flavorful. It has been one of my favorite go-to winter soup recipes over the past few weeks!
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Leftover Hambone and White Bean Soup

hambone soup

If you have a leftover ham bone from a spiral cut ham sitting in your freezer you can make this delicious soup! This recipe is loaded with healthy vegetables and beans. I was surprised at how fast the stock came together. It only took about an hour of simmering for it be fragrant and full of good flavor. I decided to use a trick for it that’s often used when cooking stock for Vietnamese Pho: adding whole spices like allspice and cloves to enhance flavor. It worked out quite nicely and the rest of the soup came together in a flash. It was a great way to use up those leftovers from dinner and is a perfect soup for cold February weather.
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Roasted Tomato Soup with Italian Sausage

Roasted Tomato Soup

I’ve never really considered making tomato soup until recently. This recipe is full of roasted garlic and tomato flavor along with the savory spiciness of the Italian sausage. This tomato soup recipe is anything but boring! For the roasting I place the garlic on top of the cut side of the tomatoes. Placing it there helps the garlic roast and allows that flavor to become better infused into the tomato. Call me crazy but it really works! I pan roasted the sausage and you can either blend it into the soup after or finely mince by hand. The soup comes together easily and it has quickly become a staple dinner recipe.

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