This soup is everything I love about chicken enchiladas in an easy one-pot meal! I raided my pantry for all the best Mexican spices, plus canned tomatoes and beans, to create a delicious soup base. Tender chicken and rich, tangy cream cheese really bring this soup together. So yummy!

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Chicken Enchilada Soup Recipe

This chicken enchilada soup is smoky, a little spicy, and super rich and creamy thanks to my secret ingredient—cream cheese!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Lunch, Main Course, Soup

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6 bowls

Calories 381kcal

Author Laurel Perry

Equipment

• Dutch Oven

Ingredients

• 1 tablespoon vegetable oil
• 1 yellow onion diced
• 1 jalapeño pepper seeded and diced
• 2 cloves garlic minced
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• 1½ teaspoons kosher salt
• 2 cups low-sodium chicken broth
• 15 ounces canned fire-roasted diced tomatoes (1 can)
• 15 ounces canned black beans drained and rinsed (1 can)
• 1 cup frozen corn
• 2 boneless, skinless chicken breasts
• 8 ounces cream cheese cut into cubes (1 brick)

Optional Toppings

• Tortilla strips
• Fresh cilantro
• Lime wedges

Instructions

• Heat the oil in a large Dutch oven set over medium heat. Once hot, add in the onion and jalapeño. Cook, stirring occasionally, until the onion is softened, about 5-7 minutes.
  1 tablespoon vegetable oil, 1 yellow onion, 1 jalapeño pepper
  
• Add in spices: the garlic, cumin, chili powder, smoked paprika, garlic powder, salt, and cook until fragrant, about 1-2 minutes.
  2 cloves garlic, 1 tablespoon ground cumin, 1 tablespoon chili powder, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, 1½ teaspoons kosher salt
  
• Stir in the chicken broth, fire roasted tomatoes, black beans and corn.
  2 cups low-sodium chicken broth, 15 ounces canned fire-roasted diced tomatoes, 15 ounces canned black beans, 1 cup frozen corn
  
• Nestle the chicken breasts down into the soup. Bring the soup to a boil, cover and reduce to a simmer. Cook for 20 minutes or until the chicken is cooked through.
  2 boneless, skinless chicken breasts
  
• Remove the chicken and set aside until cool enough to handle. Shred it into bite sized pieces with two forks.
  
• Return the chicken to the pot and add the cream cheese. Stir, cover the pot, and simmer for 5 minutes, then stir again until the cream cheese is melted.
  8 ounces cream cheese
  
• Serve with your favorite garnishes.
  Tortilla strips, Fresh cilantro, Lime wedges

Video

Notes

• Nutritional information does not include optional ingredients.
• I like to use vegetable oil because it has a neutral flavor and a high smoke point.
• To save time, I grab a rotisserie chicken from the store and stir it in at step 6.
• To cook in a crockpot, add everything to the pot except the cream cheese, corn, and black beans. Cook on low for 6 hours. Turn off the heat, shred the chicken, and add the corn, black beans, and cream cheese.

Nutrition

Serving: 1bowl | Calories: 381kcal | Carbohydrates: 28g | Protein: 27g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 89mg | Sodium: 1223mg | Potassium: 801mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1414IU | Vitamin C: 11mg | Calcium: 112mg | Iron: 3mg

How to Make Chicken Enchilada Soup Step by Step

Sauté the Veggies: Heat 1 tablespoon of vegetable oil in a large Dutch oven set over medium heat. Once hot, add in the 1 diced yellow onion and 1 seeded and diced jalapeño. Cook, stirring occasionally, until the onion is softened, about 5-7 minutes.

Season the Veggies: Add in 2 minced cloves of garlic, 1 tablespoon of ground cumin, 1 tablespoon of chili powder, 1 teaspoon of smoked paprika, ½ teaspoon of garlic powder, and 1½ teaspoons of kosher salt, and cook until fragrant, about 1-2 minutes.

Stir in the Broth: Stir in 2 cups of low-sodium chicken broth, 15 ounces (1 can) of fire-roasted diced tomatoes, 15 ounces (1 can) of drained and rinsed black beans, and 1 cup of frozen corn.

Simmer the Soup: Nestle 2 boneless, skinless chicken breasts down into the soup. Bring the soup to a boil, cover, and reduce to a simmer. Cook for 20 minutes or until the chicken is cooked through.

Shred the Chicken: Remove the chicken and set aside until cool enough to handle. Shred it into bite-sized pieces with two forks.

Thicken the Soup: Return the chicken to the pot and add 8 ounces (1 brick) of cubed cream cheese. Stir, cover the pot, and simmer for 5 minutes, then stir again until the cream cheese is melted. Serve with your favorite garnishes.

How to Store and Reheat

Store leftover chicken enchilada soup in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat, stirring often, until warmed through, or microwave individual bowls until warmed through. I do not recommend freezing this soup, as the cream cheese tends to turn grainy once thawed.

Serving Suggestions

I like to serve my chicken enchilada soup with tortilla strips, fresh cilantro, and lime wedges. It’s a great meal in a bowl, or you can serve smaller portions alongside a vegetarian main, like this stuffed pepper casserole. I also love adding it to my street corn nachos as a side dish!

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The post Chicken Enchilada Soup appeared first on The Cookie Rookie®.

Whenever I want to switch it up from my go-to Tuscan chicken soup, I make this instead, and it always hits the spot. It’s a simple way to bring variety to our table while still serving a warm, comforting meal everyone loves. This traditional Ashkenazi Jewish dish is a classic Passover meal but also in everyday life. A classic chicken soup filled with tender vegetables and starchy dough balls.

The first time I made this, I was amazed at how simple it was. Matzo, an unleavened bread (bread made without a rising agent), is ground into a fine meal and mixed with eggs and butter (or fat) to form soft, pillowy dough balls. These delicate dumplings soak up the rich, flavorful broth as they cook, creating a perfect balance of lightness and heartiness. It’s a humble yet comforting recipe that transforms a few basic ingredients into something truly special.

What’s in This Matzo Ball Soup Recipe?

• Chicken Thighs: I love bone-in, skin-on chicken thighs for extra flavor and nutrients.
• Mirepoix: Classic mix of diced onion, carrot, and celery for a flavorful base.
• Garlic: Adds an earthy, savory flavor.
• Chicken Broth: I used a homemade chicken broth, but your favorite store-bought broth is fine.
• Eggs: Binds the dough ball ingredients together.
• Butter: Adds richness, flavor, and moisture to matzo balls. If you have access to it, schmaltz (rendered chicken fat) can be substituted for the butter in the matzo balls.
• Matzo Meal: Matzo meal serves as the foundation for matzo balls. If you can’t find it, simply grind matzo bread or crackers in a food processor until they reach the consistency of fine breadcrumbs.
• Baking Powder: Allows the balls to puff up in the soup. If you like denser balls, skip this step.

Tips For Success

• If the skin wraps around your chicken thighs, flip the thighs over and cook until the skin is brown. If the skin does not wrap around, remove from the pan. No need to cook the other side
• Mix just until combined to avoid dense matzo balls. Overmixing develops gluten, which can make the balls tough.
• Don’t skip refrigerating the matzo ball mixture. This step helps your matzo balls hold together.
• I like to keep my hands damp while shaping the dough balls to keep them from sticking.
• If it’s your first time making this, try cooking one matzo ball as a test to ensure it holds its shape and texture. If it’s too soft and falls apart, you need a bit more matzo meal.

How to Store

Prepare the broth and matzo ball mixture a day ahead and store them in the refrigerator to save time. For longer storage, cook the matzo balls, freeze them on a tray until firm, and transfer them to freezer bags for up to three months. Before serving, let them thaw overnight in the fridge.

Keep any leftover soup in an airtight container in the fridge, where it will stay fresh for up to four days.

Serving Suggestions

When I eat matzo ball soup, I’m looking for comfort. So if anything else gets added to the table, it’s got to be some potato latkes. Or I go deli-style, and pair it with a classic reuben and add homemade pickles for good measure!

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Matzo Ball Soup

It’s always the perfect time to enjoy a warm, cozy matzo ball soup. My husband and sons love the dumpling-like matzo balls swimming in hearty chicken soup. Whether for Passover, a weeknight dinner, or to soothe a cold, this classic dish always delivers comfort and flavor. It’s a family favorite we never tire of enjoying.

Step-by-step photos can be seen below the recipe card.

Course Appetizer, Dinner, Lunch

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 4 servings

Calories 448kcal

Author Laurel Perry

Ingredients

Soup

• 4 chicken thighs bone in skin on
• 1 yellow onion diced
• 2 celery stalks diced
• 2 large carrots diced
• 4 garlic cloves minced
• 6 cups chicken broth
• 2 cups water
• 5 sprigs fresh parsley
• 1 teaspoon salt
• ¼ teaspoon pepper

Matzo Balls

• 3 large eggs
• 3 tablespoons melted butter
• ¾ cup matzo meal
• 2 tablespoons chopped fresh dill
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1/2 teaspoon baking powder
• 3 tablespoons chicken broth or water

Instructions

• Heat a large Dutch oven over medium heat. Once hot, add the chicken thighs, skin side down. Cook until the fat has rendered and the thighs are deeply golden, 5-7 minutes. Set the chicken thighs aside and leave the rendered chicken fat in the pan.
  4 chicken thighs
• Add in the onion, celery, and carrot. Cook until softened, about 5 minutes. Add in the garlic and cook, stirring for another 60 seconds.
  1 yellow onion, 2 celery stalks, 2 large carrots, 4 garlic cloves
• Pour in the broth and the water. Add in the salt, pepper, and parsley. Give it a stir, and return the chicken thighs to the pot.
  6 cups chicken broth, 2 cups water, 5 sprigs fresh parsley, 1 teaspoon salt, ¼ teaspoon pepper
• Bring to a boil, reduce to a simmer, cover, and cook for 30 minutes.
• While the soup cooks, start on the matzo balls. In a medium bowl, whisk the eggs and melted butter.
  3 large eggs, 3 tablespoons melted butter
• Add the matzo meal, dill, salt, pepper, and baking powder, and mix well. Mix in the broth. Cover and refrigerate for 30 minutes.
  ¾ cup matzo meal, 2 tablespoons chopped fresh dill, 1 teaspoon salt, ¼ teaspoon black pepper, 1/2 teaspoon baking powder, 3 tablespoons chicken broth or water
• Once the soup has simmered, remove the thighs to a plate. Shred the meat, discarding the skin and bones. Return the meat to the pot and cover with a lid to keep warm.
• Form the matzo mixture into 1-inch balls. Drop them into the soup and return it to a simmer. Cover and cook, maintaining a simmer, for 20 minutes without removing the lid.
• Serve with extra dill on top.

Video

Notes

• If the skin wraps around your chicken thighs, flip the thighs over and cook until the skin is brown. If the skin does not wrap around, remove from the pan. No need to cook the other side
• Mix just until combined to avoid dense matzo balls. Overmixing develops gluten, which can make the balls tough.
• Don’t skip refrigerating the matzo ball mixture. This step helps your matzo balls hold together.
• I like to keep my hands damp while shaping the dough balls to keep them from sticking.
• If it’s your first time making this, try cooking one matzo ball as a test to ensure it holds its shape and texture. If it’s too soft and falls apart, you need a bit more matzo meal.
• Prepare the broth and matzo ball mixture a day ahead and store them in the refrigerator to save time. For longer storage, cook the matzo balls, freeze them on a tray until firm, and transfer them to freezer bags for up to three months. Before serving, let them thaw overnight in the fridge.
• Keep any leftover soup in an airtight container in the fridge, where it will stay fresh for up to four days.

Nutrition

Serving: 1serving | Calories: 448kcal | Carbohydrates: 33g | Protein: 37g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 253mg | Sodium: 1543mg | Potassium: 828mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5695IU | Vitamin C: 7mg | Calcium: 109mg | Iron: 3mg

How to Make Matzo Ball Soup Step by Step

Brown the Chicken: Place a large Dutch oven over medium heat. When it’s hot, add 4 chicken thighs skin-side down. Cook for 5–7 minutes until the fat renders and the skin turns a deep golden brown.

Remove the Chicken: Remove the chicken thighs and leave the rendered fat in the pan.

Sauté the Mirepoix: Add 1 diced yellow onion, 2 diced celery stalks, and 2 diced carrots to the pan. Cook for about 5 minutes until softened.  Add 4 minced garlic cloves and cook, while stirring, for another minute.

Simmer the Soup: Once the garlic is fragrant, pour in 6 cups of chicken broth and 2 cups of water. Season with 1 tsp salt, ¼ tsp black pepper, and 5 sprigs of fresh parsley. Stir to combine everything and return the browned chicken thighs to the pot. Allow the soup to come to a boil, reduce to a simmer, cover, and cook for 30 minutes.

Combine the Wet Ingredients: Prepare the dough balls while the soup cooks. Grab a mixing bowl and whisk together 3 large eggs and 3 tbsp melted butter.

Prepare the Dough Balls: Mix ¾ cup matzo meal, 2 tbsp chopped fresh dill, 1 tsp salt, ¼ tsp black pepper, and ½ tsp baking powder into the egg mixture. Then, mix in 3 tbsp of chicken broth. Cover the mixing bowl and place in the refrigerator for 30 minutes.

Shred the Chicken: Return to the soup and remove the chicken thighs onto a plate. Shred the meat with 2 forks, discarding the skin and bones. Place the meat back into the pot and cover the soup so it remains warm.

Form the Matzo Balls: Take the matzo ball batter out of the refrigerator. Using your hands, form the mixture into 1-inch balls.

Finish the Soup: Drop the dough balls into the soup, cover the pot, and return the soup to a simmer. Simmer for 20 minutes. Serve up with extra fresh dill sprinkled on top, and enjoy!

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The post Matzo Ball Soup appeared first on The Cookie Rookie®.

My creamy chicken tortilla soup is so good! I make it on the stove, so there’s no need for a crockpot or Instant Pot to complicate things. Chicken broth, fire-roasted diced tomatoes and green chilies, chili powder, cumin, and smoked paprika add so much depth to this soup. Plus, I love the extra creamy texture of this recipe compared to regular chicken tortilla soup.

How to Store and Reheat

Store leftover creamy chicken tortilla soup in an airtight container in the refrigerator for up to 3 days. If you plan to freeze this soup, I recommend leaving out the heavy cream until you are ready to serve. Freeze the soup (without heavy cream) in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating in a pot set over medium-low heat or in individual portions in the microwave until warmed through, then stir in the cream.

Serving Suggestions

I like to serve this creamy chicken tortilla soup with extra tortilla chips, sliced avocado, cheddar cheese, and sour cream on top. My favorite way to wash it all down is with a refreshing margarita or pineapple agua fresca for the kiddos.

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Creamy Chicken Tortilla Soup Recipe

Creamy Chicken Tortilla Soup is one of my favorite fall soup recipes. It's creamy, delicious, and filled with all of my favorite ingredients!

Step-by-step photos can be seen below the recipe card.

Course Soup

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8 bowls

Calories 399kcal

Author Becky Hardin

Equipment

• Dutch Oven

Ingredients

For the Soup

• 3 tablespoons crushed corn tortilla chips
• 2 tablespoons vegetable oil
• 1 yellow onion diced
• 2 jalapeño peppers diced
• 4 cloves garlic minced
• 6 cups low-sodium chicken broth
• 29 ounces fire-roasted diced tomatoes and green chilies such as Rotel (2 (14.5-ounce) cans)
• 11 ounces canned corn kernels (1 can)
• 14.5 ounces canned black beans rinsed and drained (1 can)
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• ⅛ teaspoon crushed red pepper flakes optional, for extra spice
• 3 boneless, skinless chicken breasts or 3 cups cubed cooked chicken
• 2 limes 1 juiced and 1 cut into wedges
• 1 cup heavy cream room temperature
• Kosher salt and freshly ground black pepper to taste

Optional Toppings

• Shredded Mexican blend cheese
• Corn tortilla chips or strips
• Sour cream
• Chopped fresh cilantro
• Sliced avocado

Instructions

For the Soup

• Crush enough tortilla chips to make 3 tablespoons and set aside.
  3 tablespoons crushed corn tortilla chips
• Heat a Dutch oven over medium heat, and add the vegetable oil.
  2 tablespoons vegetable oil
• Add onions and cook 3 minutes or until softened and translucent.
  1 yellow onion
• Add the jalapeños and cook an additional 1 minute.
  2 jalapeño peppers
• Add garlic and cook 30 seconds.
  4 cloves garlic
  
• Pour in the chicken broth, tomatoes, corn, beans, chili powder, cumin, smoked paprika, crushed red pepper, and crushed corn tortilla chips.
  6 cups low-sodium chicken broth, 29 ounces fire-roasted diced tomatoes and green chilies, 11 ounces canned corn kernels, 14.5 ounces canned black beans, 1 tablespoon chili powder, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, ⅛ teaspoon crushed red pepper flakes
  
• If using chicken breasts, add them now and reduce the heat to low.
  3 boneless, skinless chicken breasts
  
• Simmer for 20 minutes or until chicken is cooked through.
• Remove chicken breasts and use two forks to shred. Transfer the shredded chicken back into the pot. (If using chopped rotisserie chicken, add it now.)
  
• Add lime juice and heavy cream. Stir well and season with salt & pepper. Cook until heated through.
  2 limes, 1 cup heavy cream, Kosher salt and freshly ground black pepper
  

To Serve

• Ladle soup into serving bowls and sprinkle with shredded cheese, corn tortilla chips, a dollop of sour cream and chopped fresh cilantro.
  Shredded Mexican blend cheese, Corn tortilla chips, Sour cream, Chopped fresh cilantro
• Serve a wedge of lime and a few slices of avocado.
  Sliced avocado
  

Video

Notes

• Nutritional information does not include optional toppings.

Storage: Store creamy chicken tortilla soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1bowl | Calories: 399kcal | Carbohydrates: 29g | Protein: 29g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 90mg | Sodium: 763mg | Potassium: 1004mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1064IU | Vitamin C: 24mg | Calcium: 108mg | Iron: 4mg

How to Make Creamy Chicken Tortilla Soup Step by Step

Sauté the Veggies: Crush enough tortilla chips to make 3 tablespoons and set aside. Heat a Dutch oven over medium heat, and add 2 tablespoons of vegetable oil. Add 1 diced yellow onion and cook for 3 minutes or until softened and translucent. Add 2 diced jalapeños and cook for an additional 1 minute, then add 4 cloves of minced garlic and cook for 30 seconds.

Cook the Soup: Pour in 6 cups of low-sodium chicken broth, 29 ounces (2 cans) of fire-roasted diced tomatoes and green chilies, 11 ounces (1 can) of corn kernels, 14.5 ounces (1 can) of black beans, 1 tablespoon of chili powder, 2 teaspoons of ground cumin, 1 teaspoon of smoked paprika, ⅛ teaspoon of crushed red pepper flakes, and the 3 tablespoons of crushed corn tortilla chips.

Cook the Chicken: If using raw chicken breasts, add them now and reduce the heat to low. Simmer for 20 minutes, or until chicken is cooked through.

Shred the Chicken: Remove the chicken breasts and use two forks to shred. Transfer the shredded chicken back into the pot. (If using chopped rotisserie chicken, add it now.)

Add the Cream: Add the juice of 2 limes and 1 cup of heavy cream. Stir well and season with salt and pepper. Cook until heated through.

Serve the Soup: Ladle the soup into serving bowls and sprinkle with shredded cheese, corn tortilla chips, a dollop of sour cream, and chopped fresh cilantro. Serve a wedge of lime and a few slices of avocado.

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The post Creamy Chicken Tortilla Soup appeared first on The Cookie Rookie®.

Tuscan chicken is one of my favorite meals, and turning it into a soup was surprisingly easy. I love the rich umami flavor of the sun-dried tomatoes and the creaminess of the beans and potatoes. This Tuscan chicken soup is one of my favorite soup recipes of all time!

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Tuscan Chicken Soup Recipe

Tuscan chicken soup is loaded with plenty of chicken, veggies, beans, greens, and umami-bomb sun-dried tomatoes!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course, Soup

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6 bowls

Calories 328kcal

Author Laurel Perry

Equipment

• Dutch Oven

Ingredients

• 2 boneless, skinless chicken breasts
• 6 cups low-sodium chicken broth
• 1 teaspoon kosher salt divided
• 1 tablespoon olive oil
• 1 medium onion chopped
• 2 medium carrots peeled and chopped
• 1 rib celery sliced
• ¼ cup chopped sun-dried tomatoes
• 2 cloves garlic minced
• 2 medium potatoes diced
• 1 tablespoon Italian seasoning
• ½ teaspoon ground black pepper
• 15.5 ounces canned cannellini beans drained and rinsed (1 can)
• 2 cups chopped kale
• ¼ cup freshly grated parmesan cheese plus more for garnish
• 2 tablespoons chopped fresh parsley

Instructions

• Add the chicken breasts, chicken broth, and ½ teaspoon salt to a large Dutch oven. Bring to a boil, reduce to a simmer, cover, and cook for 10-14 minutes until the chicken is tender.
  2 boneless, skinless chicken breasts, 6 cups low-sodium chicken broth, 1 teaspoon kosher salt
  
• Remove the chicken from the pot and shred. Reserve the chicken broth and set both aside. Wipe out the pot and return it to the heat.
  
• Heat the olive oil in the pot over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5-7 minutes.
  1 tablespoon olive oil, 1 medium onion, 2 medium carrots, 1 rib celery
• Stir in the sun dried tomatoes and garlic. Cook for 1-2 more minutes.
  ¼ cup chopped sun-dried tomatoes, 2 cloves garlic
  
• Add in the potatoes, chicken broth, Italian seasoning, remaining salt and pepper. Bring to a boil, reduce to a simmer and cook until the potatoes are tender, about 10 minutes.
  2 medium potatoes, 1 tablespoon Italian seasoning, ½ teaspoon ground black pepper
  
• Stir in the cannellini beans, cooked shredded chicken, kale and ¼ cup parmesan cheese. Cook until warmed through.
  15.5 ounces canned cannellini beans, 2 cups chopped kale, ¼ cup freshly grated parmesan cheese
• Stir in the parsley and serve with extra parmesan.
  2 tablespoons chopped fresh parsley
  

Video

Nutrition

Serving: 1bowl | Calories: 328kcal | Carbohydrates: 37g | Protein: 31g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 660mg | Potassium: 1388mg | Fiber: 7g | Sugar: 5g | Vitamin A: 4355IU | Vitamin C: 25mg | Calcium: 165mg | Iron: 5mg

How to Make Tuscan Chicken Soup Step by Step

Cook the Chicken: Add 2 boneless, skinless chicken breasts, 6 cups of low-sodium chicken broth, and ½ teaspoon of kosher salt to a large Dutch oven. Bring to a boil, reduce to a simmer, cover, and cook for 10-14 minutes until the chicken is tender.

Shred the Chicken: Remove the chicken from the pot and shred. Reserve the chicken broth and set both aside. Wipe out the pot and return it to the heat.

Sauté the Veggies: Heat 1 tablespoon of olive oil in the pot over medium heat. Add 1 chopped medium onion, 2 peeled and chopped medium carrots, and 1 sliced rib of celery. Cook until softened, about 5-7 minutes. Stir in ¼ cup of chopped sun-dried tomatoes and 2 minced cloves of garlic. Cook for 1-2 more minutes.

Cook the Potatoes: Add in 2 diced medium potatoes, the reserved chicken broth, 1 tablespoon of Italian seasoning, the remaining ½ teaspoon of salt, and ½ teaspoon of black pepper. Bring to a boil, reduce to a simmer and cook until the potatoes are tender, about 10 minutes.

Add the Beans: Stir in a drained and rinsed 15.5-ounce can of cannellini beans, the cooked shredded chicken, 2 cups of chopped kale, and ¼ cup of Parmesan cheese. Cook until warmed through. Stir in 2 tablespoons of chopped fresh parsley and serve with extra parmesan.

How to Store and Reheat

Store leftover Tuscan chicken soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a pot set over medium-low heat until warmed through.

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The post Tuscan Chicken Soup appeared first on The Cookie Rookie®.

This hearty Texas cowboy stew is like beef chili but even better! It’s packed with not only beef and beans but also sausage and bacon– yum! But don’t worry, I balanced it out with some veggies for good measure (and flavor!).

What’s in This Cowboy Stew Recipe?

• Bacon: Adds savory umami flavor to the stew.
• Sausage: Kielbasa sausage adds a rich smoky flavor to the stew.
• Ground Beef: 90% lean ground beef adds umami flavor and bulks up this meaty stew.
• Onion + Garlic: Create a savory and earthy base of flavor.
• Bell Pepper: Green bell pepper adds a bit of vegetal flavor and crunch!
• Flour: All-purpose flour helps thicken up the broth of this stew.
• Spices: A simple blend of chili powder, salt, and pepper adds just a hint of spice.
• Beans: I used a can each of kidney and black beans, but any kind of beans works in this recipe.
• Tomatoes: Petite diced tomatoes help create a chunky texture and add a bit of acidity to cut the fat.
• Corn: Canned whole-kernel corn adds a pop of sweetness. You could also use fresh or frozen corn if you have it.
• Potatoes: Yukon Gold potatoes are my favorite for soups since they get nice and creamy but still hold their shape. For a creamier soup, use Russet and let them melt in!
• Broth: Low-sodium beef broth forms the umami base of this stew.

Tips for Success

• If there is a lot of grease after cooking the beef in step 2 you can drain it off. If just a little, leave it. It will add great flavor!
• After cooking the beef, I sometimes notice a bit of fond (brown bits) stuck to the bottom of the pan. To get them to release– they’re full of flavor!– I like to deglaze the pan with a splash of red wine or red wine vinegar.

How to Store and Reheat

Store leftover cowboy stew in an airtight container in the refrigerator for up to 4 days. Reheat in a pot set over medium-low heat, or heat individual portions in the microwave in 30-second increments until warmed through.

I like to freeze cowboy stew in individual portions in Ziplock bags for easy meals. It will keep for up to 3 months, just thaw overnight in the fridge before reheating.

Serving Suggestions

This Texas cowboy stew is a wholesome meal all on its own. I love that I don’t need to serve it with anything. For a bit of freshness, I like to top mine with pico de gallo or a dollop of sour cream when I have it left over.

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Cowboy Stew Recipe

This Texas cowboy stew is a belly-filling, no-frills meal packed with three kinds of meats, veggies, and beans to keep you full for days!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course, Soup

Cuisine American

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6 bowls

Calories 668kcal

Author Laurel Perry

Equipment

• Dutch Oven

Ingredients

• 4 slices bacon chopped
• 14 ounces kielbasa sausage sliced (1 package)
• 1 pound 90% lean ground beef
• 1 onion chopped
• 1 green bell pepper chopped
• 2 cloves garlic minced
• 3 tablespoons all-purpose flour
• 1 teaspoon chili powder
• 1½ teaspoons kosher salt
• ½ teaspoon ground black pepper
• 15 ounces canned kidney beans drained and rinsed (1 can)
• 15 ounces canned black beans drained and rinsed (1 can)
• 14.5 ounces petite diced tomatoes (1 can)
• 15 ounces canned whole-kernel corn drained (1 can)
• 3 medium Yukon Gold potatoes cut into ½-inch cubes
• 4 cups low-sodium beef broth
• Chopped fresh parsley optional, for garnish

Instructions

• Heat a large Dutch oven over medium heat. Add the bacon and fry until crisp. Remove from the pot with a slotted spoon and set aside on a paper towel-lined plate. Leave one tablespoon of bacon grease in the pan and drain off the rest.
  4 slices bacon
  
• Add the sliced sausage and cook on each side until browned. Remove from the pot and set aside with the bacon.
  14 ounces kielbasa sausage
  
• Add the ground beef, onion, bell pepper, and garlic to the pot. Cook, using a wooden spoon to break up the beef until the beef is cooked through and the onion is translucent.
  1 pound 90% lean ground beef, 1 onion, 1 green bell pepper, 2 cloves garlic
  
• Add the flour, chili powder, salt, and pepper, and stir for 1 minute or until no dry flour remains.
  3 tablespoons all-purpose flour, 1½ teaspoons kosher salt, ½ teaspoon ground black pepper, 1 teaspoon chili powder
  
• Stir in the kidney beans, black beans, petite diced tomatoes, corn, potatoes, beef broth, cooked bacon, and sausage. Bring to a boil, reduce to a simmer, cover, and cook for 20-25 minutes or until the potatoes are tender. Garnish with parsley and serve.
  15 ounces canned kidney beans, 15 ounces canned black beans, 14.5 ounces petite diced tomatoes, 15 ounces canned whole-kernel corn, 3 medium Yukon Gold potatoes, 4 cups low-sodium beef broth, Chopped fresh parsley
  

Video

Notes

• If you’re like me and love spicy food, try adding some diced jalapeños or swap the petite diced tomatoes for a can of diced tomatoes and green chiles.

Storage: Store cowboy stew in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Serving: 1bowl | Calories: 668kcal | Carbohydrates: 59g | Protein: 42g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 101mg | Sodium: 2295mg | Potassium: 1879mg | Fiber: 14g | Sugar: 9g | Vitamin A: 359IU | Vitamin C: 45mg | Calcium: 109mg | Iron: 7mg

How to Make Cowboy Stew Step by Step

Fry the Bacon: Heat a large Dutch oven over medium heat. Add 4 slices of chopped bacon and fry until crisp. Remove from the pot with a slotted spoon and set aside on a paper towel-lined plate. Leave one tablespoon of bacon grease in the pan and drain off the rest.

Cook the Sausage: Add 14 ounces (1 package) of sliced kielbasa sausage and cook on each side until browned. Remove from the pot and set aside with the bacon.

Cook the Beef and Veggies: Add 1 pound of 90% lean ground beef, 1 chopped onion, 1 chopped green bell pepper, and 2 minced cloves of garlic to the pot. Cook, using a wooden spoon to break up the beef until the beef is cooked through and the onion is translucent.

Season the Beef and Veggies: Add 3 tablespoons of all-purpose flour, 1 teaspoon of chili powder, 1½ teaspoons of kosher salt, and ½ teaspoon of ground black pepper, and stir for 1 minute or until no dry flour remains.

Add the Beans and Simmer: Stir in 15 ounces (1 can) of drained and rinsed kidney beans, 15 ounces (1 can) of drained and rinsed black beans, 14.5 ounces (1 can) of petite diced tomatoes, 15 ounces (1 can) of drained whole-kernel corn, 3 medium diced Yukon Gold potatoes, 4 cups of low-sodium beef broth, and the cooked bacon and sausage. Bring to a boil, reduce to a simmer, cover, and cook for 20-25 minutes or until the potatoes are tender. Garnish with parsley and serve.

More Soups and Stews

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Beef Stew Recipe

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Creamy White Chicken Chili

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Hash Brown Potato Soup

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Chicken Pot Pie Soup with Pie Crust Crackers

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Chicken Mac and Cheese Soup (Macaroni Soup)

The post Cowboy Stew appeared first on The Cookie Rookie®.

I love the simplicity of this butternut squash soup. I roasted the butternut squash to bring out its caramelly flavor and blended it with sweet and savory vegetables and herbs to create a wonderfully rich soup. This soup is a great option for the holidays since it is naturally dairy-free and gluten-free, and it can easily be made vegetarian as well. Everyone can enjoy this delicious soup!

How to Store and Reheat

Store leftover butternut squash soup in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 months. Let thaw overnight in the refrigerator before reheating in a pot set over medium-low heat, stirring frequently, until warmed through, or microwave individual portions in 30-second increments until hot.

Serving Suggestions

This roasted butternut squash soup makes a great appetizer or main dish. I like to serve it with some crunchy croutons on top for a little bit of texture. It’s also delicious with some cornbread or angel biscuits. For a heartier meal, I like to serve it alongside these apple butter pork chops!

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Butternut Squash Soup

This roasted butternut squash soup is one of my favorite ways to welcome fall. It's sweet, savory, and silky smooth.

Step-by-step photos can be seen below the recipe card.

Course Appetizer, Main Course, Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 bowls

Calories 141kcal

Author Krista Teigen

Equipment

• Baking Sheet
• Dutch Oven
• Immersion Blender OR
• High Powered Blender

Ingredients

• 1 large butternut squash cut in half lengthwise
• 2 tablespoons olive oil divided
• 1 teaspoon kosher salt divided
• ¼ teaspoon ground black pepper
• ½ onion chopped
• 2 large carrots chopped
• 3 ribs celery chopped
• 2-3 sprigs fresh thyme
• 2-3 sprigs fresh rosemary
• 2 cloves garlic minced
• 4 cups low-sodium chicken broth divided

Instructions

• Preheat oven to 425°F. Line a baking sheet with parchment paper.
• Drizzle 1 tablespoon of olive oil, sprinkle ½ teaspoon of salt and pepper over the squash, and toss to coat. Roast in the oven for 35-45 minutes until the edges are browned and the squash is fork-tender. Set aside to cool.
  1 large butternut squash, 2 tablespoons olive oil, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper
  
• Once the squash is cool, scoop out the seeds. Then, scoop out the cooked squash, removing the peel.
  
• Add 1 tablespoon of olive oil to a Dutch oven over medium heat. Add in the onion, carrots, celery, herbs, and ½ teaspoon of salt. Cook for 6-7 minutes until softened. Stir in the garlic and cook for another 30 seconds.
  ½ onion, 2 large carrots, 3 ribs celery, 2 cloves garlic, 2-3 sprigs fresh thyme, 2-3 sprigs fresh rosemary
  
• Add in the cooked squash. Pour in the chicken broth and bring the mixture to a boil. Then, reduce to a simmer, cooking for 10-15 minutes.
  4 cups low-sodium chicken broth
  
• Use an immersion blender to purée the mixture. Or, transfer the mixture to a blender and purée. Then, return to the pot. Taste and add more salt and pepper if needed.
  
• Serve with additional herbs and a drizzle of olive oil on top.
  

Notes

Storage: Store butternut squash soup in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 months

Nutrition

Serving: 1bowl | Calories: 141kcal | Carbohydrates: 21g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 473mg | Potassium: 725mg | Fiber: 4g | Sugar: 5g | Vitamin A: 17404IU | Vitamin C: 30mg | Calcium: 88mg | Iron: 1mg

How to Make Butternut Squash Soup Step by Step

Roast the Squash: Preheat your oven to 425°F. Line a baking sheet with parchment paper. Drizzle 1 tablespoon of olive oil, sprinkle ½ teaspoon of salt and ¼ teaspoon of pepper over the 1 large halved butternut squash, and toss to coat. Roast in the oven for 35-45 minutes until the edges are browned and the squash is fork-tender. Set aside to cool.

Peel and Seed the Squash: Once the squash is cool, scoop out the seeds. Then, scoop out the cooked squash, removing the peel.

Sauté the Veggies: Add 1 tablespoon of olive oil to a Dutch oven set over medium heat. Add in ½ of a chopped onion, 2 chopped carrots, 3 chopped ribs of celery, 2-3 sprigs of fresh thyme, 2-3 sprigs of fresh rosemary, and ½ teaspoon of salt. Cook for 6-7 minutes until softened. Stir in the garlic and cook for another 30 seconds.

Simmer the Soup: Add in the cooked squash. Pour in 4 cups of low-sodium chicken broth and bring the mixture to a boil. Then, reduce to a simmer, cooking for 10-15 minutes.

Purée the Soup: Use an immersion blender to purée the mixture. Or, transfer the mixture to a blender and purée. Then, return to the pot. Taste and add more salt and pepper if needed.

Serve the Soup: Serve with additional herbs and a drizzle of olive oil on top.

More Soup Recipes to Try!

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Creamy Chicken Soup Recipe

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30 Minute Meals

Beer Cheese Soup (Made in 15 Minutes!)

The post Butternut Squash Soup appeared first on The Cookie Rookie®.

I love classic beer cheese soup, but I also love a bit of spice and, of course, bacon. This is my elevated take on a beer hall classic, made spicy with a kiss of jalapeño pepper and even more savory with chunks of crispy bacon!

What’s in This Bacon Beer Cheese Soup Recipe?

• Bacon: I like thick-cut bacon for its punchy bacon flavor.
• Onion + Garlic: Create a sweet and earthy base of flavor.
• Jalapeño: Adds a bit of spice. To mute the spiciness, remove the seeds or leave them out entirely.
• Butter: Unsalted butter adds richness.
• Flour: Helps thicken the soup.
• Beer: I like a wheat beer or lager for a mild flavor. Avoid any overly dark, hoppy, or fruity beers. For a neutral flavor, the best beer to use is a lager, pilsner, or pale ale.
• Broth: Low-sodium chicken broth or stock creates a rich, flavorful base.
• Cheese: I’m using white cheddar in this beer cheese soup, but there are so many types of cheese out there so you really can’t go wrong! Mixing Irish cheese, sharp cheddar cheese, or Monterey jack cheese with white cheddar is a great option for extra depth of flavor.
• Cornstarch: Helps thicken the soup.
• Cream: Heavy cream adds richness and creaminess to the soup.

Tips for Success

• Make sure to cook the butter/flour roux until it no longer smells like raw flour.
• I recommend using freshly shredded cheese for the best results. Pre-shredded cheese is coated in starch to prevent sticking, and that starch can mess with the consistency of your soup and cause the cheese to melt more slowly.
• Make sure the soup base isn’t too hot when adding the cheese; a soup that’s too hot could cause the cheese to separate and become grainy.
• Use this beer cheese sauce as the base for a delicious spin on broccoli cheese soup!

How to Store and Reheat

Store leftover white cheddar beer cheese soup in an airtight container in the refrigerator for up to 4 days. Reheat over low heat in a saucepan until warmed through. I do not recommend freezing this soup, as the cheese will turn grainy once thawed.

Serving Suggestions

Turn soup night into a smorgasbord. The thick texture stands up well to toppings! Try adding diced red bell pepper, homemade bacon croutons, or anything else that tickles your fancy. For dipping options, I recommend these Garlic Parmesan Pretzels or these classic soft pretzel bites. No brewery night is complete without Chicken Wings, Burgers, and shoestring fries. And don’t forget to save a little beer for yourself, you deserve a treat.

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Bacon Beer Cheese Soup Recipe

This thick and creamy beer cheese soup is made with white cheddar and bacon for a savory, delicious meal.

Step-by-step photos can be seen below the recipe card.

Course Dinner, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 bowls

Calories 627kcal

Author Becky Hardin

Equipment

• Dutch Oven

Ingredients

• 4 ounces thick cut bacon
• 1 yellow onion diced
• 1 tablespoon minced fresh garlic
• 1 jalapeño pepper minced
• 2 tablespoons unsalted butter (¼ stick)
• 2 tablespoons all-purpose flour
• 12 ounces wheat beer or lager (1 bottle)
• 2 cups low-sodium chicken broth or stock
• 16 ounces freshly grated white cheddar cheese
• 3 tablespoons cornstarch
• 1 cup heavy cream
• Green onion optional, for garnish

Instructions

• Heat a large Dutch oven or stock pot over medium heat. Add the bacon and cook for 7-10 minutes, or until it is crisp and browned. Flip as needed. Remove the crisp bacon to a paper towel to drain any additional grease.
  4 ounces thick cut bacon
• Remove all but one tablespoon of grease from the pot. No need to wash it!
• Add the onion and cook, stirring occasionally, until it is tender and golden brown, about 5 minutes.
  1 yellow onion
• Add the garlic and jalapeño. Stir and cook for an additional minute.
  1 tablespoon minced fresh garlic, 1 jalapeño pepper
  
• Add the butter and allow it to melt– once melted, add the flour and stir until the flour coats the onion mixture evenly.
  2 tablespoons unsalted butter, 2 tablespoons all-purpose flour
  
• Add the beer and chicken stock. Bring the mixture to a boil and then reduce the heat to medium-low.
  12 ounces wheat beer, 2 cups low-sodium chicken broth
• In a large bowl, toss together the cheese and cornstarch.
  16 ounces freshly grated white cheddar cheese, 3 tablespoons cornstarch
• Add the heavy cream to the soup and then add the cheese slowly, about ½ cup at a time.
  1 cup heavy cream
• Stir constantly until the cheese has melted. Then remove from the heat and serve garnished with chopped bacon and green onions.
  Green onion
  

Video

Notes

• This soup can easily be made vegetarian-friendly! Skip the bacon, and instead of sauteing your onions and garlic in the bacon drippings, use olive oil. Then swap the chicken broth for vegetable broth.
• Note: Although beer is pretty low in alcohol to begin with, only about 75-85% of the alcohol gets cooked off in the process. The alcohol level should be low enough to be safe for all to enjoy, but you can also use a non-alcoholic beer to be safe.

Storage: Store bacon beer cheese soup in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving: 1bowl | Calories: 627kcal | Carbohydrates: 14g | Protein: 24g | Fat: 52g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 143mg | Sodium: 658mg | Potassium: 258mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1490IU | Vitamin C: 5mg | Calcium: 576mg | Iron: 1mg

How to Make Beer Cheese Soup Step by Step

Cook the Bacon: Heat a large Dutch oven or stock pot over medium heat. Add 4 ounces of thick-cut bacon and cook for 7-10 minutes, or until it is crisp and browned. Flip as needed. Remove the crisp bacon to a paper towel to drain any additional grease. Remove all but one tablespoon of grease from the pot. No need to wash it!

Sauté the Onion and Pepper: Add 1 diced yellow onion and cook, stirring occasionally, until it is tender and golden brown, about 5 minutes. Add 1 tablespoon of minced fresh garlic and 1 minced jalapeño pepper. Stir and cook for an additional minute.

Add the Beer and Stock: Add 2 tablespoons of unsalted butter and allow it to melt– once melted, add 2 tablespoons of all-purpose flour and stir until the flour coats the onion mixture evenly. Add 12 ounces of wheat beer and 2 cups of low-sodium chicken stock. Bring the mixture to a boil and then reduce the heat to medium-low.

Add the Cheese: In a large bowl, toss together 16 ounces of freshly grated white cheddar cheese and 3 tablespoons of cornstarch. Add 1 cup of heavy cream to the soup and then add the cheese slowly, about ½ cup at a time. Stir constantly until the cheese has melted. Then remove from the heat and serve garnished with chopped bacon and green onions.

More Beer Cheese Recipes to Try

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Beer Cheese Soup (Made in 15 Minutes!)

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Beer Cheese Dip (Only 4 Ingredients)

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Hot Corn and Bacon Beer Cheese Dip

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Beer Cheese Buffalo Chicken Dip

The post Bacon Beer Cheese Soup appeared first on The Cookie Rookie®.

What’s in This Pasta e Fagioli Soup Recipe?

I have always loved the soups at Olive Garden. Let’s be honest, who hasn’t. But I have found that making them at home is even better, cheaper, and more delicious.

• Sausage: Ground Italian or pork sausage both work. Feel free to swap the sausage for the more traditional pancetta or bacon, or use ground beef, turkey, or chicken.
• Veggies: Yellow onion, carrot, and celery create a wonderful base of flavor.
• Garlic: Fresh garlic adds an earthy flavor.
• Broth: Low-sodium chicken broth (or beef broth) forms an umami base.
• Beans: Great Northern and kidney beans add bulk and creaminess.
• Tomatoes: Diced tomatoes and tomato sauce add great tomato flavor.
• Italian Seasoning: Adds that classic Italian flavor.
• Rosemary: Adds a pop of herbal freshness.
• Pasta: We like ditalini, but any kind of small pasta (like elbow macaroni or stelline) will work.

Notes from the Test Kitchen

This is one of my favorite soup recipes because it has so much rich flavor! It’s also so easy to throw together with canned beans and pasta from the pantry.

Variations on Pasta e Fagioli

• For a vegetarian soup, I omit the meat, add an extra can of beans, and use vegetable broth instead of chicken broth.
• To make this a vegan soup, I do all of the above and substitute the Parmesan cheese for a vegan alternative (or leave it out).
• For pasta e ceci, I swap all of the beans for chickpeas.
• For a thinner soup, I add more broth until it reaches the desired thickness.
• For a spicier soup, I use hot Italian sausage and/or add crushed red pepper flakes.

How to Store and Reheat

Store leftover pasta e fagioli soup in an airtight container in the refrigerator for up to 3 days. Reheat soup in a large pot over medium-low heat until warmed through or gently microwave in individual portions. Also, cook and store the noodles separately from the soup if you plan to have leftovers.

How to Freeze

Freeze pasta e fagioli soup in an airtight container (with 1 inch of space for the liquid to expand) for up to 3 months. Let thaw overnight in the refrigerator before reheating.

For more information, view my guide on how to freeze soup.

Serving Suggestions

This is a one-pot meal that has it all! It’s loaded with protein, veggies, and noodles, so it’s sure to fill you up. If you do want to serve it with something on the side, consider two of my favorite copycat recipes – Olive Garden breadsticks and Olive Garden salad!

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Pasta e Fagioli Soup Recipe

On cold days, nothing tastes better than a large pot of Pasta e Fagioli Soup, a traditional Italian style soup that's easy to make.

Step-by-step photos can be seen below the recipe card.

Course Dinner, Soup

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 bowls

Calories 531kcal

Author Becky Hardin

Equipment

• Dutch Oven

Ingredients

• 2 tablespoons olive oil
• 1 pound ground Italian or pork sausage
• 1 yellow onion diced
• 2 carrots chopped
• 2 ribs celery chopped
• 4 cloves garlic minced
• Kosher salt and freshly ground black pepper to taste
• 5 cups low-sodium chicken broth or beef broth
• 15 ounces great Northern beans drained and rinsed (1 can)
• 15 ounces kidney beans drained and rinsed (1 can)
• 15 ounces diced tomatoes (1 can)
• 8 ounces tomato sauce (1 can)
• 2 teaspoons Italian seasoning
• 2 sprigs fresh rosemary
• 1½ cups dry ditalini pasta
• Grated Parmesan cheese optional, for garnish
• Fresh parsley optional, for garnish

Instructions

• In a large Dutch oven set over medium heat, heat the oil until shimmering. Add the sausage and cook until browned, about 5 minutes, breaking it up with a wooden spoon.
  2 tablespoons olive oil, 1 pound ground Italian or pork sausage
  
• Stir in the onion, carrots, and celery and cook until slightly softened, about 5 minutes.
  1 yellow onion, 2 carrots, 2 ribs celery
  
• Add the garlic and cook for 30 seconds, until fragrant. Season with salt and pepper, then add in the beans, diced tomatoes, tomato sauce, chicken broth, Italian seasoning, and rosemary. Bring to a boil, then stir in the ditalini.
  4 cloves garlic, Kosher salt and freshly ground black pepper, 5 cups low-sodium chicken broth, 15 ounces great Northern beans, 15 ounces kidney beans, 15 ounces diced tomatoes, 8 ounces tomato sauce, 2 teaspoons Italian seasoning, 2 sprigs fresh rosemary, 1½ cups dry ditalini pasta
  
• Reduce heat to medium and cook for 8-10 minutes, or until pasta is al dente. Taste and adjust seasoning if necessary. Remove the rosemary and discard.
  
• Serve garnished with Parmesan and parsley.
  Grated Parmesan cheese, Fresh parsley

Video

Notes

• Feel free to swap the sausage for the more traditional pancetta or bacon, or use ground beef, turkey, or chicken.
• Brown the sausage all over. This will add a lot of flavor to the soup.
• Taste and season often. There are many components to this soup, and the level of saltiness varies greatly depending on which ingredients you use.
• For even more flavor, simmer the soup with a Parmesan cheese rind. Remove and discard the rind before serving.
• Take care not to overcook the noodles, as they can easily become mushy.
• Cook and store the noodles separately from the soup if you plan to have leftovers.
• Nutritional information does not include optional ingredients.

Storage: Store pasta e fagioli soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1bowl | Calories: 531kcal | Carbohydrates: 57g | Protein: 25g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 43mg | Sodium: 913mg | Potassium: 1058mg | Fiber: 11g | Sugar: 5g | Vitamin A: 2789IU | Vitamin C: 12mg | Calcium: 118mg | Iron: 5mg

How to Make Pasta e Fagioli Soup Step by Step

Cook the Sausage: In a large Dutch oven set over medium heat, heat 2 tablespoons of olive oil until shimmering. Add 1 pound of ground Italian or pork sausage and cook until browned, about 5 minutes, breaking it up with a wooden spoon.

Add the Veggies: Stir in 1 diced yellow onion, 2 chopped carrots, and 2 chopped ribs of celery and cook until slightly softened, about 5 minutes.

Season the Soup: Add 4 cloves of minced garlic and cook for 30 seconds, until fragrant. Season with salt and pepper to taste, then add in 15 ounces (1 can) of kidney beans, 15 ounces (1 can) of diced tomatoes, 8 ounces (1 can) of tomato sauce, 5 cups of low-sodium chicken broth, 2 teaspoons of Italian seasoning, and 2 sprigs of fresh rosemary. Bring to a boil, then stir in the 1½ cups of dry ditalini pasta.

Cook the Pasta: Reduce heat to medium and cook for 8-10 minutes, or until pasta is al dente. Taste and adjust seasoning if necessary. Remove the rosemary and discard.

Serve and Enjoy: Serve garnished with freshly grated Parmesan cheese and chopped fresh parsley.

More Bean Soup Recipes To Try

• Ham and Bean Soup
• Parmesan and White Bean Soup
• Creamy Chicken Tortilla Soup
• 7 Can Soup
• Pesto Chicken Tortellini Soup

The post Pasta e Fagioli Soup appeared first on The Cookie Rookie®.

What’s in This Meatball Soup Recipe?

• Beef: We used lean ground beef for these meatballs. They’re juicy but not greasy.
• Breadcrumbs: Help bind the meatballs together.
• Cheese: Parmesan cheese adds a salty and umami flavor to the meatballs.
• Egg: Helps bind the meatballs together.
• Seasonings: Kosher salt, garlic powder, onion powder, and Italian seasoning add so much flavor to this meatball soup recipe.
• Veggies: Onion, carrots, and celery build a base of flavor. Add in some garlic to round it out.
• Tomato: Tomato paste and crushed canned tomatoes add balancing acidity to the soup.
• Broth: Low-sodium beef broth adds rich umami flavor without adding too much salt.
• Pasta: We like ditalini, but any tiny pasta will work.
• Spinach: Adds a kick of nutrition and helps mellow the tanginess of the tomato.

Notes from the Test Kitchen

With this recipe’s simple and flavorful ingredients, reminiscent of minestrone soup, you can make a perfectly healthy and wholesome soup for your family to enjoy in about an hour. The hearty Italian meatballs are the start of the show here!

Variations on Italian Meatball Soup

If you want to skip the beef in this soup recipe, consider using ground chicken (or turkey) to make the meatballs, and substitute chicken broth. It will be even lower in fat but taste just as delicious.

How to Store and Reheat

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat or in the microwave in 30-second increments until warmed through. I recommend cooking and storing the ditalini separately if you plan to have leftovers to keep it from becoming mushy.

How to Freeze

Freeze this soup whole, or in individual portions, in airtight containers for up to 3 months. Let thaw overnight in the refrigerator before reheating. If freezing, I also highly recommend leaving out the pasta until the soup has been reheated.

Serving Suggestions

This Italian soup is a hearty and satisfying dish that only needs some crusty bread or breadsticks to make it complete (and maybe a glass of red wine for the chef!). You can also serve this along with Olive Garden salad.

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Meatball Soup Recipe

Meatball Soup is the perfect comforting meal on a cold day. With its combination of Italian-inspired ingredients reminiscent of minestrone soup, get ready to fall in love with hearty and satisfying Italian soup!

Step-by-step photos can be seen below the recipe card.

Course Appetizer, Dinner, Soup

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6 bowls

Calories 443kcal

Author Krista Teigen

Equipment

• Baking Sheet
• Dutch Oven

Ingredients

For the Meatballs

• 1 pound lean ground beef or ground turkey
• ½ cup breadcrumbs
• ¼ cup freshly grated Parmesan cheese
• 1 large egg
• 1 teaspoon kosher salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon Italian seasoning store-bought or homemade

For the Soup

• 1 tablespoon olive oil
• ½ onion chopped
• 2 carrots chopped
• 2 ribs celery chopped
• ½ teaspoon kosher salt
• 1 teaspoon Italian seasoning store-bought or homemade
• 3 cloves garlic minced
• 3 tablespoons tomato paste
• 28 ounces crushed tomatoes (1 large can)
• 6 cups low-sodium beef broth
• 1⅓ cups dry ditalini pasta
• 3 cups fresh spinach

Toppings (optional)

• Chopped fresh parsley
• Freshly grated Parmesan cheese
• Red pepper flakes

Instructions

• Preheat oven to 400°F.
• Combine all the meatballs ingredients in a large bowl.
  1 pound lean ground beef, ½ cup breadcrumbs, ¼ cup freshly grated Parmesan cheese, 1 large egg, 1 teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon Italian seasoning
• Form into 26-30 balls and place on a lined baking sheet.
• Bake the meatballs for 15-20 minutes.
• When the meatballs have about 10 minutes left to cook, heat the olive oil in a soup pot over medium heat.
  1 tablespoon olive oil
• Add in the onion, carrot, celery, salt, and Italian seasoning. Cook for a few minutes until softened.
  ½ onion, 2 carrots, 2 ribs celery, ½ teaspoon kosher salt, 1 teaspoon Italian seasoning
• Add in the garlic and tomato paste, and cook for another minute.
  3 cloves garlic, 3 tablespoons tomato paste
• Add in the crushed tomatoes, beef broth, pasta, and meatballs.
  28 ounces crushed tomatoes, 6 cups low-sodium beef broth, 1⅓ cups dry ditalini pasta
• Bring everything to a boil. Then, reduce to a simmer. Cover and cook for 10-15 minutes until the pasta is al dente.
• Stir in the spinach until wilted.
  3 cups fresh spinach
• Top with parsley, parm, and red pepper flakes if desired.
  Chopped fresh parsley, Freshly grated Parmesan cheese, Red pepper flakes

Video

Notes

• To save time, you can use store-bought fresh or frozen pre-cooked meatballs. Simply add them to the soup to warm back up.
• Feel free to add additional veggies, like mushrooms or bell peppers.
• You can use chicken or vegetable broth in place of the beef broth, if you prefer.
• You can use any short pasta shape in this recipe.

Storage: Store meatball soup in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. I highly recommend storing the ditalini separately to keep it from becoming mushy.

Nutrition

Serving: 1bowl | Calories: 443kcal | Carbohydrates: 51g | Protein: 31g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 84mg | Sodium: 1497mg | Potassium: 1519mg | Fiber: 6g | Sugar: 10g | Vitamin A: 4747IU | Vitamin C: 21mg | Calcium: 163mg | Iron: 5mg

More Soup Recipes We Love

• Chicken Soup
• Chicken Tortilla Soup
• Hash Brown Potato Soup
• Beer Cheese Soup
• Ham and Bean Soup
• Cabbage Soup

The post Meatball Soup appeared first on The Cookie Rookie®.

Why We Love This Mulligatawny Soup Recipe

This is another one of my mom’s recipes, and it’s a family favorite. A rich rainbow of vegetables, spices, chicken, and creamy coconut milk makes this mulligatawny soup ultra-rich, flavorful, and filling!

• Rich. Granny Smith apple is the secret ingredient to creating a thick and creamy soup.
• Flavorful. Common Indian spices, like sweet curry powder, garam masala, ground cumin, and crushed red pepper flakes, add a rich depth of flavor to the soup.
• Filling. This soup is packed with nutritious veggies, protein-rich chicken thighs, and fiber-filled rice. It’ll keep you full for hours!

Variations on Mulligatawny

There are so many ways you can change up this flavorful mulligatawny soup recipe to suit your personal tastes. You can swap the chicken for a different protein, like lamb, beef, or shrimp. You could also add some more veggies, like bell peppers, peas, or sweet potatoes to beef up this soup. Feel free to swap out the rice for a different grain like quinoa or lentils, which also add more protein!

How to Store and Reheat

Store leftover mulligatawny soup in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat or in the microwave in 30-second increments until warmed through.

How to Freeze

Freeze chicken mulligatawny in an airtight container or Ziplock bag for up to 3 months. Follow my tips for freezing soups. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

This Indian soup is so tasty garnished with the herb buttered Ritz crackers. However, it’s also delicious with naan bread or a grilled cheese sandwich for dipping. A light cucumber tomato salad would be delicious on the side!

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Mulligatawny Soup Recipe

Inspired by a traditional Indian dish, our take on this coconut curry soup is filled with chicken, vegetables, rice, apples, and lots of warm spices for a deliciously comforting soup.

Step-by-step photos can be seen below the recipe card.

Course Dinner, Soup

Cuisine Indian

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8 bowls

Calories 450kcal

Author Becky Hardin

Equipment

• Dutch Oven

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter (¼ stick)
• 2½ pounds boneless, skinless chicken thighs trimmed of all fat and cut into 2-inch pieces
• 2 teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 2 carrots peeled and finely chopped
• 1 rib celery finely chopped
• 1 yellow onion finely chopped
• 1 Granny Smith apple peeled, cored, and diced
• 3 cloves garlic finely chopped
• 2 tablespoons sweet curry powder or Maharajah curry powder
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• ½ teaspoon crushed red pepper flakes
• 1 (1-inch piece) fresh ginger finely grated
• 14.5 ounces coconut milk (1 can)
• 4 cups unsalted chicken broth or stock
• 1 tablespoon tomato paste
• ½ cup dry white rice

Herb Buttered Crushed Ritz Topping

• 1 sleeve Ritz crackers crushed
• 2 tablespoons unsalted butter melted (¼ stick)
• ¼ teaspoon fine sea salt
• ¼ teaspoon sweet curry powder or Maharajah curry powder

Instructions

• Heat the oil in a Dutch oven set over medium heat and add the butter.
  2 tablespoons olive oil, 2 tablespoons unsalted butter
• Lightly season the chicken with kosher salt and black pepper, and add it to the pot. Cook just until chicken is no longer pink on the inside and transfer it to a paper towel-lined plate; set aside.
  2½ pounds boneless, skinless chicken thighs, 2 teaspoons kosher salt, ½ teaspoon freshly ground black pepper
• If needed, add a little more oil and butter to the pot and sauté the chopped carrots and celery, about 2 minutes, or until a fork inserted in a carrot still has a little resistance.
  2 carrots, 1 rib celery
• Add the chopped onion and apple and cook for about 4 minutes, stirring occasionally, or until the onions are translucent and the apples have softened.
  1 yellow onion, 1 Granny Smith apple
• Add the chopped garlic and cook for about 30 seconds, or until the garlic is fragrant and has bloomed.
  3 cloves garlic
• Add the curry powder, garam masala, cumin, red pepper flakes, and ginger.
  2 tablespoons sweet curry powder, 1 tablespoon garam masala, 1 teaspoon ground cumin, ½ teaspoon crushed red pepper flakes, 1 (1-inch piece) fresh ginger
• Add the coconut milk, broth, tomato paste, and rice. Stir well and heat to a low boil. Reduce the heat to low and add the chicken.
  14.5 ounces coconut milk, 4 cups unsalted chicken broth, 1 tablespoon tomato paste, ½ cup dry white rice
• Simmer, stirring often, until the rice is cooked through and soup has thickened to desired consistency, about 30-45 minutes. Taste the soup periodically and adjust the seasonings, if needed.
• While the soup simmers, make the buttered crackers: combine all ingredients in a small bowl and mix together until uniform.
  1 sleeve Ritz crackers, 2 tablespoons unsalted butter, ¼ teaspoon fine sea salt, ¼ teaspoon sweet curry powder
• Garnish bowls of soup with the buttered crackers, yogurt, cilantro, and/or sliced scallions.

Video

Notes

• This is a spicy soup. Feel free to adjust the amount of curry powder and red pepper flakes to make it more or less spicy to your tastes.

Storage: Store mulligatawny soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1bowl | Calories: 450kcal | Carbohydrates: 20g | Protein: 33g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 150mg | Sodium: 860mg | Potassium: 741mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2879IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 4mg

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