Few things are as comforting on a winter evening as a piping-hot bowl of soup. We’ve put together a few of our favorite recipes that are not only easy to throw together but full of flavor.
Spicy Lasagna Soup
If you’re craving lasagna but only want to do a fraction of the work, then this spicy lasagna soup is just what you need. We like to serve this recipe from Half-Baked Harvest in a garlic bread bowl.
- 2 Tbsp extra-virgin olive oil
- 1 yellow onion, chopped
- ½ cup celery, chopped
- 2 red bell peppers, chopped
- 6 cloves garlic, chopped
- ½ pound ground beef, bison, or chicken
- ½ pound spicy Italian sausage
- 1 Tbsp dried basil
- 1 Tbsp dried oregano
- 2 tsp dried thyme
- ½ tsp red pepper flakes
- ½ cup tomato paste
- ½ cup dry white wine
- 4 cups low-sodium chicken broth
- 1 can (28 oz) crushed tomatoes
- ½ cup canned coconut milk, milk, or cream
- 1 cup shredded provolone cheese
- ½ cup grated Parmesan
- 8-12 lasagna noodles, broken into pieces
- Heat olive oil in a large Dutch oven over high heat. Add onion, celery, and red pepper, and cook until veggies are softened, about 5 minutes. Stir in garlic and cook 1 minute.
- Add meat and sausage. Season with salt and pepper. Cook, breaking up meat as it cooks, until browned all over, 10 minutes. Add tomato paste, basil, oregano, thyme, and red pepper flakes, and cook 5 minutes, then pour in wine. Add crushed tomatoes and broth. Season with salt and pepper. Cook 10-20 minutes until thickened slightly.
- Stir in milk, and cook until warmed through, 10 minutes.
- Meanwhile, boil noodles until al dente. Drain and add back to the pot with the cheeses. Ladle the soup into bowls and serve topped with Parmesan and fresh herbs.
Mushroom Gnocchi Soup With Wild Rice
Vegetarians will love this mushroom gnocchi soup from Fork in the Kitchen. It’s comforting and delicious, and (our favorite part) it only requires one pot.
- 2 Tbsp unsalted butter
- ¾ cup yellow onion, diced
- ¾ cup celery (2-3 stalks), diced
- ¾ cup carrots (2 medium whole carrots), diced or round-sliced
- 1¼ tsp kosher salt, divided, to taste
- Pinch of red pepper flakes (optional but recommended)
- ¼ tsp black pepper
- 3 garlic cloves, minced
- 8 oz Baby Bella or white mushrooms, sliced or quartered depending on size
- ¼ tsp dried basil
- ¼ tsp dried thyme
- ½ tsp dried parsley
- 1 cup wild rice blend
- 32 oz vegetable stock
- 1½-2 cups water
- 16 oz shelf-stable gnocchi
- ¼ cup half-and-half, room temperature
- In a large Dutch oven, melt butter over medium-high heat. Add diced onion, carrot, and celery, cooking 3-4 minutes. Add in a bit of salt to begin layering the flavor. Add red pepper flakes and black pepper.
- Add garlic, mushrooms, and a bit more salt, stirring to mix together. Cook 6-8 minutes until mushrooms are brown and a lot of the liquid has evaporated.
- Stir in dried herbs and more salt. Slowly stir in vegetable broth and 1 cup water. Add wild rice blend and bring pot to a boil. Cook wild rice 2-3 minutes shy of al dente (this will vary depending on the wild rice you use; check package directions for exact cook time, usually around 15-25 minutes). Taste test and adjust salt levels as needed.
- Add gnocchi and boil 2-3 minutes or according to package directions. If needed, add additional water/stock, depending on how much has been absorbed and your desired consistency.
- Remove from heat and stir in half-and-half. Garnish with fresh parsley as desired and serve.
Tuscan Chicken Soup
Sun-dried tomatoes, spices, chicken, and Tuscan kale. Do we have your attention? This soup recipe from Food Banjo is a delicious take on the pasta dish you know and love and pairs delightfully with your favorite glass of wine and a hot, buttered baguette.
- 1 Tbsp olive oil
- 2 chicken breasts
- 2 cloves garlic minced
- ¼ cup sun-dried tomatoes, chopped
- 1 tsp dried thyme leaves
- ½ tsp smoked paprika
- 4 cups chicken stock
- ⅓ cup heavy cream
- 2 cups Tuscan kale, chopped
- Chop chicken into 1-inch chunks. Mince garlic cloves. Chop sun-dried tomatoes into bite-sized pieces.
- In a stew pot or large pot, heat olive oil over medium heat.
- Add chicken to pot. Let sit for 2 minutes, then stir and cook 3-4 minutes, stirring frequently, until seared.
- Add sun-dried tomatoes, garlic, dried thyme, and smoked paprika. Stir and cook 1 minute.
- Add a splash of chicken stock to pot and stir, scraping bottom of pot to deglaze.
- Add the rest of the stock and stir together. Increase heat to boiling. Once soup reaches boiling, reduce heat back to medium and simmer for 10 minutes.
- While soup cooks, prepare kale leaves by washing and removing the stems. Cut leaves into bite-sized pieces (about 1 inch).
- After soup has simmered for 10 minutes, add heavy cream and kale. Stir to combine. Simmer for 3 minutes, then turn off heat and plate.
- Season with salt and pepper as needed.