Gather all your ingredients first for a smooth start. Dice the onion, mince the garlic, and chop the potatoes. In a large pot, brown the beef over medium heat, breaking it apart. Once browned, add the onion and garlic, cooking until the onion is clear.

Pour in beef broth, add diced tomatoes, tomato soup, Worcestershire sauce, and Italian seasoning. Toss in a bay leaf. Add potatoes and vegetables, including bell pepper if using. Let it simmer for about 20 minutes or until potatoes are tender. Season with salt and pepper to taste. Once done, remove the bay leaf, serve hot, and enjoy.

Hamburger Soup Recipe

Ingredients

• 1 lb. finely ground beef
• 1 chopped onion
• 2 garlic cloves, finely chopped
• 2 average-sized potatoes, skinned and cubed
• 3.5 cups of beef broth
• 28 oz. can of chopped tomatoes, including liquid
• 1 can of condensed tomato soup
• 2 1/2 teaspoons of Worcestershire sauce
• 1 1/2 teaspoon of mixed Italian herbs
• 1 piece of bay leaf
• Season with salt and pepper as desired
• 3 cups of mixed  vegetables (can be fresh or frozen)
• 1 diced bell pepper

Instructions

1. Preparation: Before you start, gather all your ingredients. This ensures a smooth cooking process. Dice your onion, mince the garlic, peel and chop the potatoes, and have your vegetables ready.
2. Browning the Beef: In a large pot over medium heat, add the ground beef. Cook the beef until it starts to brown, breaking it apart as it cooks. This should take about 5-7 minutes.
3. Adding Aromatics: To the browned beef, add the diced onion and minced garlic. Cook until the onion becomes translucent, which usually takes about 3 minutes.
4. Building the Base: Pour in the beef broth, followed by the diced tomatoes with their juice. Stir in the condensed tomato soup, Worcestershire sauce, and Italian seasoning. Add the bay leaf for that extra depth of flavor.
5. Vegetables and Simmering: Add the chopped potatoes and your choice of mixed vegetables to the pot. If you’re using our added ingredient, the bell pepper, toss it in now. Let everything simmer together for about 15-20 minutes. You’ll know it’s ready when the potatoes are fork-tender.
6. Seasoning: Taste the soup. Season with salt and pepper as needed to suit your preference.
7. Serving: Once cooked, remove the bay leaf, ladle the soup into bowls, and enjoy while hot.

Fell in love with this Hamburger Soup? Why not pin the image below on Pinterest? It’s too good not to share with fellow food enthusiasts!

Recipe Variations for Hamburger Soup:

1. Protein Swap: Replace ground beef with ground turkey, chicken, or even tofu for a vegan twist.
2. Grain Addition: Introduce barley, quinoa, or rice for added texture and nutrition. Adjust the cooking time based on your grain choice.
3. Spicy Kick: Add a diced jalapeño or a dash of chili flakes for a hint of heat.
4. Creamy Version: Stir in a splash of cream or coconut milk towards the end for a richer texture.
5. Herb Infusion: Experiment with fresh herbs like rosemary, thyme, or basil. Add them towards the end to retain their freshness.
6. Bean Boost: Incorporate kidney beans, black beans, or chickpeas for added protein and fiber.
7. Veggie Variety: Swap out standard veggies for alternatives like sweet potatoes, parsnips, or butternut squash.
8. Cheesy Delight: Add a handful of grated cheddar or parmesan cheese for a cheesy twist.
9. Tangy Twist: A splash of balsamic vinegar or a squeeze of lemon juice can add a refreshing tang to the soup.
10. Global Flavors: Incorporate spices like curry powder, cumin, or smoked paprika for a different cultural take on the classic.

Feel free to combine multiple variations or adjust them based on what you have on hand. The beauty of Hamburger Soup is its adaptability to different tastes and preferences.

Imagine a bowl where the brininess of clams, the richness of cream, and the smokiness of bacon come together in perfect harmony. This isn’t just a soup; it’s a narrative of New England’s culinary heritage. The best part? This iconic dish, with its layers of flavors and textures, can be brought to life right in your own kitchen.

A Glimpse into Clam Chowder’s Legacy

New England Clam Chowder, with its distinct milk or cream base, proudly distinguishes itself from the tomato-infused Manhattan variant. Beyond its ingredients, this chowder tells a story of coastal towns, fishing communities, and the warmth of family gatherings. Renowned for its comforting depth and soulful taste, it’s a testament to the region’s rich gastronomic legacy.

New England Clam Chowder Recipe

Ingredients:

• 3 5 oz. cans of chopped and minced clams in clam juice
• 8 oz clam juice
• 6 bacon strips, chopped
• 1 tablespoon butter
• 2-3 stalks celery, finely chopped
• 1 onion, chopped
• 1 1/3 pounds russet potatoes, peeled and diced into ¼-½” cubes (approx. 3 ½ cups)
• 3-5 garlic cloves, minced
• ¼ teaspoon red pepper flakes (optional)
• ⅓ cup all-purpose flour
• 2 cups low-sodium chicken broth
• 2 teaspoons chicken bouillon
• 2 bay leaves
• Seasonings: ½ teaspoon each of dried parsley, dried oregano, salt, and ¼ teaspoon each of dried thyme, pepper
• 1 cup heavy cream
• 1/3 cup of sweet corn kernels

Garnishes (Optional):

• Oyster crackers
• Fresh parsley

Instructions:

1. Preparation: Drain clam juice from the cans into a measuring cup. Add bottled clam juice to make up 2 ½ cups. Set aside.
2. Bacon Time: In a Dutch oven, cook bacon until slightly brown. Remove half and set aside. Melt butter into the remaining bacon.
3. Veggies: Increase heat and add celery, onion, and potatoes. Sauté until onions soften. Add garlic and red pepper flakes, followed by flour.
4. Broth: Pour in chicken broth, reserved clam juice, chicken bouillon, bay leaves, and seasonings. Bring to a boil, then simmer until potatoes are tender.
5. Creamy Finish: Stir in heavy cream and heat. Remove from heat, discard bay leaves, and add clams and sweet corn. Adjust seasoning.
6. Serve: Garnish with reserved bacon, oyster crackers, and fresh parsley.

Feeling clam-tastic about this chowder recipe? Give your Pinterest followers a taste of your impeccable culinary choices! Go on, pin the image below and let them dive into this New England delight. Chowder you waiting for?

Recipe Variations: Personalizing Your Chowder

New England Clam Chowder is a classic, but that doesn’t mean you can’t put your own spin on it. Here are some variations to consider, allowing you to tailor the chowder to your personal preferences or to experiment with different flavors:

1. Vegetable Boost: Add diced carrots or bell peppers for an extra layer of flavor and color. These veggies not only enhance the nutritional value but also add a sweet undertone to the chowder.
2. Herb Infusion: While traditional recipes stick to thyme and parsley, consider adding fresh dill or tarragon for a unique aromatic twist.
3. Spice It Up: If you enjoy a kick in your soup, add a dash of cayenne pepper or a sprinkle of paprika. It gives the chowder a gentle heat that lingers.
4. Alternative Proteins: While clams are the star, you can also incorporate other seafood like shrimp, scallops, or even chunks of white fish for a more varied seafood experience.
5. Dairy-Free Version: For those who are lactose intolerant or prefer a lighter version, replace the heavy cream with coconut milk or almond milk. This not only makes it dairy-free but also adds a subtle new flavor profile.
6. Gluten-Free Adaptation: Replace the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the chowder, ensuring those with gluten sensitivities can enjoy it too.

The Magic Behind Avgolemono

Avgolemono, at its core, is a sauce made from eggs, lemon, and broth. This sauce is versatile and can be used as a delightful topping for various dishes. However, when transformed into a soup, it becomes a comforting bowl of warmth. The tangy lemon, combined with the richness of the egg, creates a velvety texture that complements the chicken and rice perfectly.

Greek Avgolemono Soup Recipe

Ingredients

Ingredients:

• 1 1/2 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 celery ribs, chopped
• 4 cups low-sodium chicken broth
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• 2 large eggs
• ¼ cup lemon juice (from about 1 to 2 lemons)
• 1 ½ cup cooked white rice
• 2 cups shredded chicken
• Fresh dill or parsley for garnish

Instructions

1. Preparation Stage:
   • Dice the onion and chop the celery into small pieces.
   • Have your shredded chicken ready, either from a rotisserie chicken or home-cooked.
   • Measure out all other ingredients to have them on hand.
2. Building the Base:
   • Using a large saucepan, heat the olive oil over medium heat.
   • Add the diced onions and chopped celery. Sauté until they become translucent, ensuring they don’t brown.
   • Introduce the bay leaves to the mix, letting their aroma meld with the onions and celery.
3. Creating the Broth Foundation:
   • Pour in the chicken broth to the saucepan.
   • Season with salt and pepper to taste.
   • Let the mixture to come to a gentle simmer, ensuring it doesn’t boil vigorously. This simmering will help the bay leaves release their flavor.
4. The Heart of Avgolemono:
   • In a blender, combine the eggs and lemon juice. Blend until you achieve a smooth mixture.
   • To this, add a small portion of the simmering broth from the saucepan. This process, known as tempering, ensures the eggs don’t scramble when introduced to heat.
   • Blend until the mixture is well combined and has a creamy texture.
5. Bringing It All Together:
   • Slowly pour the egg-lemon mixture back into the saucepan, stirring continuously to integrate it with the broth.
   • Add the previously cooked rice and shredded chicken to the soup.
   • Let the soup simmer for another 10 minutes, ensuring it doesn’t come to a boil. 
6. Finishing Touches:
   • Taste your Avgolemono soup and adjust the seasoning if needed.
   • Before serving, take out the bay leaves and discard them.
   • Ladle the soup into bowls and garnish with freshly chopped dill or parsley.

Got a soft spot for this Greek Avgolemono Soup? 🍋 Give your Pinterest board a tasty upgrade. Pin the image below and let the soup bragging begin!

Storing and Serving Tips

• Refrigeration: Store any leftover soup in an airtight container in the fridge for up to 4 days.
• Freezing: If you wish to freeze the soup, use a freezer-safe container. It can be stored frozen for up to 3 months.
• Reheating: When reheating, use low to medium heat to ensure the soup’s texture remains consistent. If the soup thickens upon refrigeration, you can add a splash of chicken broth or water during reheating.

Soup Variations: Personalize Your Avgolemono

Avgolemono soup, in its traditional form, is a delightful blend of flavors. However, the beauty of cooking lies in its adaptability. Here are some variations to the classic Avgolemono soup that can cater to different tastes and dietary preferences:

1. Vegetarian Avgolemono:
   • Replace the chicken broth with vegetable broth.
   • Omit the shredded chicken. Instead, add hearty vegetables like zucchini or bell peppers, which have been diced and sautéed until tender.
2. Creamier Consistency:
   • Add a dollop of Greek yogurt or a splash of heavy cream to the soup. This will give it a richer, creamier texture.
3. Grain Variations:
   • Instead of white rice, experiment with other grains like quinoa, barley, or orzo. These grains not only change the texture but also introduce a new flavor profile to the soup.
4. Spiced Avgolemono:
   • For those who like a bit of heat, add a pinch of red pepper flakes or a dash of cayenne pepper. It gives the chicken soup a gentle kick without overpowering the lemony essence.
5. Seafood Twist:
   • Replace the shredded chicken with pieces of cooked shrimp or flaked fish like cod or tilapia. This variation transforms Avgolemono into a delightful seafood soup.
6. Herbal Infusion:
   • Apart from dill and parsley, consider adding other fresh herbs like cilantro, chervil, or tarragon. Each herb will impart a unique flavor, making each bowl of soup a new experience.
7. Lemony Boost:
   • For an extra lemony punch, add some lemon zest to the soup. This intensifies the citrus flavor and adds a refreshing aroma.

What’s the Origin of the Name ‘Chicken Florentine’?

The term “Florentine” in culinary lingo often points towards dishes that feature spinach. But why? The story traces back to the 1500s when Catherine de’ Medici of Florence, Italy, moved to France to marry Henry II. With her, she brought her cherished Italian chefs and her adoration for spinach.

While it might sound exaggerated that Catherine demanded spinach in every meal, there’s no denying the influence she had on French cuisine. Like Zuppa Toscana, this soup, though reminiscent of Italian flavors, is a nod to French culinary traditions, making it a beautiful blend of two rich cultures.

What Makes This Soup Stand Out?

In a world brimming with soup recipes, what makes Chicken Florentine Soup so special? It’s the simplicity paired with depth of flavor. Within just 30 minutes, you can have a pot of this creamy delight ready, making it perfect for those busy weekdays. Plus, its mild yet savory profile ensures it’s a hit with both kids and adults.

Creamy Chicken Florentine Soup Recipe

Ingredients

Main Components:

• Chicken Breasts: About 1.5 pounds, boneless and skinless
• Fresh Baby Spinach Leaves: Roughly 2 cups

Soup Base:

• Olive Oil: 1 tablespoon
• Unsalted Butter: 1 tablespoon
• Yellow Onion: 1 medium, diced
• Carrot: 1 medium, peeled and diced
• Celery: 1 stalk, diced
• Garlic: 3 cloves, minced

Liquids & Creaminess:

• Low Sodium Chicken Stock: 4 cups
• Heavy Cream: 1 cup

Seasonings & Flavors:

• Salt: 1 teaspoon (adjust to taste)
• Ground Black Pepper: ¼ teaspoon
• Dried Thyme: ½ teaspoon
• Italian Seasoning: 1 teaspoon
• Shredded Parmesan Cheese: ½ cup

Thickening Agent:

• Cornstarch: 3 tablespoons (mixed with 2-3 tablespoons of water)

Instructions:

1. Beginning with the Base: In a large saucepan, combine olive oil and butter. Saute the onion, carrot, and celery until they soften. Introduce the garlic and let it cook briefly.
2. Infusing with Chicken: Pour in the chicken stock and bring it to a boil. Add the chicken breasts along with the seasonings. Let it simmer until the chicken is thoroughly cooked.
3. Creamy Transformation: Once the chicken is done, remove and shred it. To the pot, add heavy cream and parmesan. Introduce a cornstarch-water mixture to thicken the soup.
4. Finishing Touches: Return the shredded chicken to the pot and add in the spinach leaves. Adjust the seasonings if necessary.

Soup’s on and it’s laugh-out-loud good! 😂 Pin the pic below to your Pinterest and serve up a ‘souper’ surprise to your followers!

Chicken Florentine Soup: Variations

1. Vegetarian Florentine Soup:
   • Replace: Chicken breasts with tofu cubes or chickpeas.
   • Stock: Use vegetable stock instead of chicken stock.
2. Creamy Tomato Florentine:
   • Add: 1 can (14 oz) of diced tomatoes or crushed tomatoes.
   • Optional: A pinch of red pepper flakes for a slight kick.
3. Florentine Soup with Grains:
   • Add: ½ cup of cooked quinoa, barley, or rice for added texture and heartiness.
4. Seafood Florentine Soup:
   • Replace: Chicken with shrimp or chunks of white fish like cod or tilapia.
   • Cooking Tip: Add seafood to your soup towards the end of the cooking process to avoid overcooking.
5. Kale Florentine Soup:
   • Replace: Spinach with kale. Make sure to remove the tough stems and roughly chop the leaves.
6. Low-Carb Florentine Soup:
   • Omit: Cornstarch.
   • Add: Extra vegetables like zucchini or bell peppers.
7. Dairy-Free Florentine Soup:
   • Replace: Heavy cream with coconut milk or almond milk.
   • Omit: Butter and use olive oil or coconut oil for sautéing.
8. Spicy Florentine Soup:
   • Add: 1 teaspoon of chili flakes or a diced jalapeño for a spicy kick.
9. Mushroom Florentine Soup:
   • Add: 1 cup of sliced mushrooms (like cremini or shiitake) sautéed with the onions and garlic.
10. Artichoke Florentine Soup:

• Add: 1 can of drained and coarsely chopped artichoke hearts along with the spinach.

Pro Tips:

• Always opt for freshly shredded parmesan for a smoother texture.
• Monitor the chicken’s internal temperature to ensure it’s perfectly cooked.
• For a quicker version, consider using pre-cooked rotisserie chicken.

Serving and Storing

This soup pairs wonderfully with crusty bread or homemade breadsticks. If you’re looking to store it, ensure it’s in a sealed container in the fridge. Due to the cream content, it’s best consumed within 4 days.

This hearty green soup is not only full of healthy things, but it also has a lot of bold and interesting tastes. So put on your aprons and prepare because it’s time to start cooking! But before we start, I want to tell you a little secret: this soup is so good that it might make you dance to some “fado” (Portuguese traditional music) in your kitchen.

What is Caldo Verde?

Caldo Verde is a mouth-watering soup that has all the flavors of Portugal. This delicious soup comes from the Minho Province in northern Portugal. It is made from shredded collard greens, potatoes, olive oil, onion, garlic, and savory sausage. It has been warming hearts and stomachs since 1936.

Even though it’s often thought of as a national dish, some people might argue that there’s a fierce competitor in the mix (ahem, Acorda de Mariscos). Regardless, the Portuguese love this tasty treat, and it has even made its way to Brazil, where it is very popular. When in Portugal, be sure to enjoy a steaming bowl of Caldo Verde at a wedding or birthday party. It goes well with a piece of broa (Portuguese cornbread).

Ingredients you’ll need

Collard Greens: Collard greens are an important part of this Portuguese green soup. You can use couve-galega, which is a type of Portuguese collard greens, or kale. For the best texture in the soup, cut the greens into thin strips.

Sausage: For this recipe, the most authentic sausage to use is linguica or calabresa. It’s a smoked pork sausage with garlic and paprika that gives the soup a wonderful flavor. If you can’t find linguica, you can use chorizo or kielbasa instead. Don’t use Mexican chorizo, though, because it has a different taste and won’t work in this dish.

Potatoes: You can thicken the soup with Yukon Gold or Russet potatoes. Both will be blended into the soup, so it doesn’t matter which kind of potato you use.

Onion and garlic: These two ingredients make up the base flavor of the soup and are important for incorporating richness and depth.

Broth: The original recipe calls for water, but using either chicken broth or vegetable broth can improve the taste of the soup.

Olive Oil: Many Portuguese dishes use a lot of high-quality olive oil, which adds flavor and good fats to the soup.

Salt and Pepper: Just like with any dish, adding salt and pepper to taste will help bring out the flavors in the dish.

How to make Caldo Verde Soup

Caldo Verde is a traditional Portuguese soup. Its name literally means “green soup” in Portuguese. It’s a hearty and comforting meal made with collard greens, potatoes, onions, garlic, and sausage. It’s great for a cold day. Even if it takes a little time to make, it’s worth it in the end.

Note: At the end of this article, you can find a full recipe with clear instructions and a list of all the ingredients.

Step 1: Prepare the Collard Greens

The first step to making Caldo Verde is to prepare the collard greens. To achieve this, remove the stems from each leaf and stack them. Roll the stacked leaves into a tight cigar shape, then thinly slice the greens crosswise into strips.

Step 2: Make the Caldo Verde Soup Base

The following step is to create the base of the soup. In a big pot, cook the potatoes, onions, garlic, broth (if using), and oil until the onions and potatoes are soft. Once everything is cooked, blend it all together until it’s smooth and creamy. You can use an immersion blender or work in batches in a regular blender. Add the sliced collard greens and cook until soft.

Step 3: Brown the Sausage

Add the sausage to a big skillet with a drizzle of olive oil and sauté until browned while the greens are cooking. Season the soup to taste with salt and pepper before adding the cooked sausage.

Enjoy your flavorful and filling bowl of Caldo Verde, and top it up with a drizzle of olive oil to add even more flavor.

Caldo Verde Soup Variations

As you can see in the image below, this soup can be made in some delicious variations. 

• Making Caldo Verde Vegetarian or Vegan: For a plant-based version of the traditional soup, omit the sausage.
• Pork-Free Alternative: For a comparable flavor profile without using pork products, consider using smoked turkey sausage.
• For bacon lovers: Those who simply can’t get enough bacon can think about adding some extra pieces to their soup for a smoky, salty bite.
• Beans variation: White beans are a popular bean-filled variation that some people like to add to their Caldo Verde for an additional protein boost. If you’re not using sausage in your soup, it’s a fantastic alternative.
• Add Some Texture: Instead of mixing the potatoes, try cutting them into little pieces to add some texture. The texture and feel of the soup will change as a result.

Caldo Verde Soup Recipe

This traditional Portuguese soup has been a favorite for ages for a good reason. Caldo Verde is a classic in homes all around the world thanks to its flavorful blend of crisp greens, creamy potatoes, and savory sausage.

Ingredients

• 4 cups of potatoes, peeled and quartered (Yukon Gold or Russet)
• 1 yellow onion, peeled and quartered
• 4 cloves of minced garlic
• 1/2 cup of olive oil
• 16 oz of linguiça sausage, thinly sliced (you can also use kielbasa or chorizo)
• 1 bunch of collard greens washed
• 8-9 cups of chicken or vegetable broth
• Salt and pepper to taste

Instructions

• First, carefully remove the stems from each collard green leaf and stack 3–4 of them together. Roll them tightly like a cigar, then cut them crosswise into thin strips. Repeat the process with the rest of the leaves and set them aside.
• In a sturdy pot, put your ingredients: peeled potatoes, chopped onion, minced garlic, a drizzle of olive oil, and a lot of chicken broth. Turn up the heat and bring to a boil, then lower the heat to medium-low and let the potatoes simmer until they’re soft and ready to be mashed (around 20 minutes).
• You can use a traditional blender or an immersion blender to make the soup smooth and creamy.
• Add your collard green ribbons, and let them cook until they’re soft and flavorful (around 15 minutes).
• While your greens are cooking, cook the sausage in a large skillet over medium heat until they’re golden brown and crispy (about 5-8 minutes).
• Stir the sausage into your soup, season with salt and pepper to your liking, and bring it to a boil again.
• Serve it hot, and appreciate the burst of flavors in each and every bite! And don’t forget to sprinkle a little extra olive oil on top for a touch of richness.

The soup’s up! If you liked this Caldo Verde recipe, share it on Pinterest. Let’s soup-ercharge the world a pin at a time! 

What is Zuppa Toscana?

Toscana means Tuscan, and Zuppa means soup. So, Tuscan Soup! The traditional ingredients include kale, potatoes, onion, and garlic, and it is then topped with cheese.

You’re in for a tremendous treat if you’ve never tried Zuppa Toscana soup. Zuppa Toscana soup is a fantastic delight if you’ve never tried it. It is a creamy soup, flavorful potato soup with kale, bacon, and ground Italian sausage.

When you taste it, you’ll realize why it seems so incredible. It’s fantastic! Just like this Olive Garden copycat Alfredo sauce. 

Fun Fact: When the first Olive Garden debuted in Orlando, Florida, it quickly became a popular dining destination. Rapid expansion led to revenues that eventually equaled those of Red Lobster.

Ingredients you’ll need

This soup relies on a short list of basic ingredients. However, the final product is so spectacular that you’ll want to lick your dish clean. The recipe card for this copycat recipe contains the whole list of ingredients and preparation steps.

Sausage: Spicy Italian sausage adds a ton of flavor to the broth.

Bacon: You can leave out the bacon if you prefer, but I never make it without bacon. 

Russet potatoes: Keep the skins on while cooking potatoes to prevent them from disintegrating.

Kale: You don’t need a ton of kale, but if you want it to be more healthful, you can add more because it’s an ideal vegetable for this soup.

Garlic: For added taste, I recommend using a garlic press instead of chopping it by hand and adding it to the soup.

Chicken broth: A base for the soup. 

Heavy cream: not a lot is called for, but it’s essential for that velvety broth texture and taste

Parmigiano Reggiano: get a block of this when you go grocery shopping; it’s pricey but lasts a long time and tastes much better than anything from a plastic container. Also, keep the rind and add it to your favorite red sauce as it simmers for even more flavor.

Salt and pepper: For the flavoring

Olive oil: for frying the garlic and onions

How to make Zuppa Toscana

Step 1: Sauté chopped bacon in a large pot or dutch oven over medium heat until browned (6-7 mins). Transfer bacon to a paper towel-lined plate, and pour out excess oil, reserving about 1 Tbsp.

Step 2: Toss in the Italian sausage and cook it thoroughly by breaking it up with a spatula as it cooks (5 min). Transfer to a paper towel-covered plate.

Step 3: Add olive oil and onion that has been finely diced to the pot. Cook for 5 min or till tender and golden, then add garlic and saute for around 1 minute.

Step 4: Bring to a boil after adding 6 cups of water and 4 cups of broth. Add the potato slices and simmer for an additional 12 to 15 min or until fork-tender.

Step 5: Add chopped kale and cooked sausage when the potatoes are almost finished, and then bring everything to a gentle boil.

Step 6: Add 1 cup of cream and heat through. Remove from heat after adding salt and black pepper to taste. Add grated parmesan and bacon as a garnish.

Is Zuppa Toscana Good for You?

This soup is naturally free of grains and gluten. You can use cauliflower instead of potatoes to produce a Zuppa Toscana that is suitable for Keto dieters.

Heavy cream can be replaced with 1 can of full-fat, unsweetened coconut milk to make this dish Whole 30 compliant (dairy-free). Use only the thick, white cream and mix it at the last minute of cooking.

How Spicy is Zuppa Toscana?

You may create a less spicy version of this soup by using medium or mild Italian sausage and seasoning it with salt and pepper to suit; we use “Hot” Italian sausage, which does give this soup a fiery kick.

Olive Garden Zuppa Toscana Recipe

Italian sausage, bacon, kale, and potatoes fill a bowl of homemade Zuppa Toscana. This recipe for Olive Garden’s famous Zuppa Toscana soup is yours to make.

Prep Time: 10 minutes.

Cook Time: 35 minutes.

Calories: 457 per serving

Ingredients

• 5-6 oz of chopped bacon
• 1 lb of hot Italian Sausage
• 1 head of garlic (10 large minced cloves)
• 1 onion, diced finely
• 4 cups of chicken broth
• 6 cups of water
• 5-6 russet potatoes, chopped with skin on
• 6 cups of kale
• 1 cup of heavy cream
• Salt and black pepper to taste
• Parmesan cheese, to your liking

Instructions

• Saute chopped bacon in a large pot on medium-high heat till browned (6-7 minutes). Spoon off excess oil, reserving about 1 Tbsp; transfer bacon to a paper towel-lined dish.
• Put in the Italian sausage and cook it thoroughly by breaking it up with a spatula as it cooks (around 5 minutes). Place on a platter lined with paper towels.
• Add onion that has been finely diced to the pot. Add the minced garlic and cook for another minute or two or until the garlic is tender and golden.
• In a large pot, bring to a boil 4 cups of broth and 6 cups of water—Cook the sliced potatoes for 12 to 14 minutes or until they can easily puncture with a fork.
• When the potatoes are almost done, add the kale and Italian sausage and bring to a low boil.
• Bring to a boil after adding 1 cup of heavy cream. Remove from heat and season with salt and pepper to taste. To serve, sprinkle with bacon and grated parmesan.

Share the image below on your Pinterest board if you like this Zuppa Toscana recipe!

Stuffed Pepper Soup

Stuffed peppers are a fantastic treat and can be a wonderful meal on their own. However, if you really want to take it to the next level, you can make them into a fantastic soup. This stuffed pepper soup is easy to make because it uses an Instant Pot, simplifying the process. While there are a fair few ingredients, there is nothing that you won’t be able to find at your local grocery store.

Ingredients:

• 1 lb x fresh ground beef
• 1 x bay leaf
• 1/3 x cup of diced celery
• 1 x diced onion
• 4 x minced garlic cloves
• 1 x tbsp paprika
• 1 x tsp Italian seasoning
• 1/2 x tsp dried thyme
• 1/2 x tsp oregano
• Salt and pepper to taste
• 3 x minced bell peppers
• 4 x cup beef broth
• 1 x tbsp Worcestershire sauce
• 3/4 x cup white wine, uncooked and rinsed
• 1 x can of diced tomatoes
• 1 x can of tomato sauce

Method:

1. Turn your Instant Pot onto the sauté setting.
2. Add in your ground beef, onions, and celery, and brown the mince.
3. Add in all of your spices and half of your garlic and allow to sauté for 1 minute.
4. Add in everything else apart from the tomato sauce and mix it well.
5. Once mixed, add in your tomato sauce and stir again until everything is nicely combined.
6. Seal the lid and pressure cook for 4 minutes.
7. Allow the pressure to release on its own, and add salt and pepper to taste.
8. Once you are happy, pour into bowls and get to eating!

Chicken Meatball and Vegetable Noodle Soup

You’ll love the flavor of this chicken meatball and vegetable soup. A hearty, tasty meal of herb-filled chicken meatballs nestled in a flavorful broth mixed up with wholesome vegetable noodles.

Ingredients:

• 1 x chopped small onion
• 3 x chopped garlic cloves
• 1/4 x cup of dry white wine
• 2 x sprigs fresh thyme
• 8 x cup chicken stock
• 1 lb x ground chicken breast
• 1/4 x cup dry breadcrumbs
• 1 x large egg
• 2 x tbsp grated Parmesan cheese
• 2 x tbsp chopped parsley
• 2 x tbsp chopped basil
• Salt and pepper to taste
• 6 x cup assorted vegetable noodles (you can use store-bought for convenience)
• 1 x pint halved cherry tomatoes
• 1 x tbsp red wine vinegar

Method:

1. Heat oil in a large pot over medium heat.
2. Add in your onion and garlic and cook until golden brown for around 5 minutes.
3. Add your wine and thyme.
4. Cook until the wine is a sticky texture and add your chicken stock.
5. Cover the pot and bring to a simmer.
6. While that is cooking, gently mix your chicken, breadcrumbs, egg, Parmesan, parsley, basil, and salt and pepper.
7. Make around 30 meatballs and place them into the simmering broth.
8. Reduce the heat to low, cover, and simmer for about 7 to 9 minutes.
9. Add your noodles and tomatoes and stir until they are cooked.
10. Stir in vinegar and season further with salt and pepper.
11. Serve while piping hot.

It is best to eat these soups hot, straight from the pot. Consequently, you should plate up the food as soon as the cooking is completed. If you really want to feel comfortable in the winter, you should add some home-cooked bread.

How The Beef Stock Refinement Works

When you prepare beef stock at home, some proteins from the meat dissolve poorly in the liquids and result in a murky or dark appearance. After the water reaches a certain high temperature, these proteins stick together and rise to the upper surface.

When you properly monitor this procedure these clotted proteins will all rise to the outer surface, revealing totally clear stock.

Key Ingredients For Clearing Beef Stock/Broth

1. Fat-free ground beef is a rich source of clean protein that allows the clarification of meat proteins and also boosts the flavor of the beef stock.
2. Egg whites to boost the meat’s clarification potency.
3. Mirepoix (diced vegetables) and other herbs or seasonings add flavor.
4. Acidic-based ingredients e.g. tomato juice help break down and bind the proteins together. These are not mandatory, but they are quite helpful.

Beef Consomme Recipe

Ingredients

• 1 lb. (450g) ground beef, preferably veal
• 20 cups/5 quarts veal or beef stick
• 8 oz. egg whites

FOR MAKING YOUR MIREPOIX

• 8 oz. white onion, finely chopped
• 4 oz. celery stalks, finely chopped
• 4 oz. carrots, finely chopped
• 8 oz. tomatoes (canned or fresh)
• 6 stems of parsley, chopped

SEASONINGS

• 2 whole cloves
• 1 bay leaf
• Pinch of dried thyme
• ½ tsp crushed pepper

Instructions

• Begin with a robust and rich beef stock/broth that is tasty and cold in temperature. The weak or diluted stock should be simmered and reduced until it gains more richness in flavor and cooled down later. Any excess fat should be removed.
• Mix the mirepoix, beef/veal, tomatoes, egg whites, herbs and seasonings in a large crockpot. Stir well with a wooden spatula or whipping tool.
• In professional kitchens, cooks utilize bulky and tall stock pots or spots for soup with a faucet at the bottom to prepare the consomme. This lets them skim off any stock without bothering the raft (the level above the stock that features mirepoix, bonded proteins and other bits). Thus, if you own one, use it.
• Gradually incorporate the cold stock while ensuring that the broth is well combined with the remaining ingredients.
• Bring everything to a simmer over low heat, stirring at random times.
• Once you reach a simmering temperature, start whisking. The cleat meat proteins will emerge on top and develop a raft.
• Lower the heat more and allow to simmer for 1 ½ hours. Avoid covering the crockpot with a lid and don’t let it boil heavily as this will ruin the raft and make the consomme murky.
• Pass the consomme through a cheesecloth to strain it (wrap it up and use several layers). If you do not have or use a pot with a faucet, you can transfer the consome through a food-grade tube of suitable dimensions without damaging the raft. In my case, it turned out with a bit of fat on top because the meat was not lean enough. That is fine as the stock will be clarified in the next phase.
• Skim out any greasy parts from the tip very rigorously. Strips of brown paper along the surface work pretty well in catching every last bit of grease without absorbing much stock.
• Check the seasonings and adjust if necessary. It is suggested that you use kosher salt as it’s purer than table salt and has no artificial ingredients.
• Keep in the fridge for up to 3 days or in the freezer for up to 3 months.

I’ve made this recipe for a big batch. It is ideal for dinner, and you are able to freeze the remainder for lunch or dinner for a busy night. I enjoy lentil soup, so for me, it is the perfect soup to own in the freezer every time a craving hits.

Making lentil soup from scratch

Making lentil soup couldn’t be easier. The first thing to do would be to boil the lentils in water and broth, and after that, simmer for 25-30 minutes. As the lentils are cooking, slice the stems and leaves from the kale. After that, melt down the butter in a medium-sized skillet and cook the garlic for under a minute. Add in and mix the cilantro, and take away the pan from the heat before the cilantro cooks.

When the lentils are soft enough, include most of the vegetables (not the kale leaves) and cook till they are soft, for approximately 15 minutes. Add the garlic, cilantro, and lemon, and simmer for several minutes. Then, take the pot away from the heat, add the kale leaves, cover it for 10 minutes, and it’s ready to be served!

Lebanese Lentil Soup Recipe

Ingredients

• 1 pound dry green lentils
• 32 oz (1 box) vegetable broth
• 5 cups water
• 2 large carrots, diced
• 1 large sweet potato, diced
• 3 large celery stalks, diced
• 1½ cups chopped cilantro
• 1 whole bulb of garlic
• 2 tablespoons olive oil or butter
• 2 cups chopped kale (stems removed)
• 1 thumb-sized piece of fresh ginger (about 2 tablespoons grated or minced)
• Juice of 1 medium lemon (approximately 2-3 tablespoons)

Instructions

1. Start Cooking Lentils: In a large pot or Dutch oven, combine water, lentils, and vegetable broth. Bring to a boil, then reduce heat to simmer. Let it simmer for 30 minutes.

2. Prepare Kale: While lentils are cooking, separate kale leaves from stems. Wash them thoroughly. Chop stems into small cubes and leaves into larger pieces. (Note: Kale wasn’t listed in the ingredients but was mentioned in the instructions.)

3. Cook Garlic and Cilantro: In a medium skillet, melt butter (or heat olive oil). Add garlic and cook for less than a minute (avoid burning). Add cilantro, stir until it starts to wilt but remains vibrant green, then remove from heat and set aside.

4. Add Vegetables to Lentils: Once lentils are soft, add diced celery, sweet potato, carrots, ginger, and kale stems to the pot. Cook for about 15 minutes or until vegetables are soft.

5. Final Steps: Add the cilantro-garlic mixture to the pot along with lemon (quantity not specified in the original recipe). Simmer for 2-3 minutes. Remove pot from heat.

6. Add Kale Leaves: Stir in the kale leaves, cover the pot, and let it sit for 10 minutes. This allows the leaves to wilt and flavors to meld.

7. Serve: Stir the soup well. It’s ready to serve and should make up to 16 cups.

Excited about this Lebanese Lentil Soup Recipe? Spread the joy and pin it to your Pinterest board! Sharing not only shows your love for this delicious recipe, but it also helps others discover a fantastic new dish to try. Let’s inspire a community of food lovers together!

What to serve with Lebanese Lentil Soup?

This healthy lentil soup is great alone; however, it would also be great served with some bread, like sourdough, that is nice and crusty or pita, and some salad for more of a whole meal.

How to Freeze Lentil Soup?

Because this recipe makes a large batch of Lebanese lentil soup, you ought to have a lot of leftovers. You are able to refrigerate the leftovers for around four days or freeze them for around six months. Place the soup in containers that are freezer-friendly or in zip-locked bags for the freezer, and lay it flat in your freezer.

To use again, just move the lentil soup from the freezer to the fridge the night before you intend to serve it or eat it. In case you don’t have time for this, you may also microwave frozen soup for about 30 sec—intervals, stirring between each interval.

Lentil Soup Variations

• There are lots of different types of lentils. This recipe requires green lentils, but when you can’t have them, you are able to substitute the green with red or brown lentils.
• Substitute the kale with Swiss chard or some other leafy green.
• You are also able to swap up the sweet potato with butternut squash.

French Onion Soup for Cold

First of all, this isn’t the cure, it will just help you to boost your immune system and help you get the nutrients that are proven to have strong benefits against the viruses.

Trust me, you will end up pleased to learn that it’s actually Onions that will provide you with all the benefits. Onions are part of the Allium family and contain Quercetin. Quercetin is really a powerful anti-inflammatory and shouldn’t be overlooked as a vegetable when it comes to your food for cold. Also, this recipe includes Thyme, which is a very powerful ingredient that can stop the cough and boost your immunity.

For a vegetarian or vegan variation, a vegetable broth works perfectly, however, you will have to take some time to carefully cook the onions; very gently for quite a long time to make sure that they’re genuinely caramelized for more flavor. It’s really worth the time to create this Healthy French Onion Soup for the cold!

Ingredients

• 10 medium-sized onions or sliced
• 4 cloves of garlic
• Olive oil and butter for frying
• 1 tsp of Sea Salt or other that you prefer
• ½ tsp of Black Pepper
• 1 tbsp of Dijon Mustard
• 2 pcs of bay leaves
• 1 tbsp of Balsamic Vinegar
• 33 oz of Stock, Vegetable or Beef
• 4 sprigs of Thyme
• 1.8 oz of Emmental, Gruyere, and Parmesan cheese (you can go with one if you don’t have all of them)
• 4 slices of whole-grain bread

How to make Healthy French Onion Soup for Cold?

• Using a big saucepan, slowly heat the butter and olive oil mixture. Take care not to let it overheat.
• On medium heat, Sauté the onions for around 5 minutes till they start to soften. After that, add the garlic, thyme, bay leaves, salt and pepper.
• Lower the heat and permit the onions to cook for about 30 minutes. Don’t cover them until they’re caramel color and soft.
• If they still haven’t turned the color, turn the heat up for about 5 minutes more, stirring and ensuring that the onions don’t burn.
• Once the onions are cooked, add in the mustard, stock, and balsamic vinegar.
• Bring it to the boiling point and cover. Lower heat to really low and simmer for 15 to 20 minutes.
• Switch off the heat to permit the flavors to infuse.
• In the meantime, toast the side of the bread until it turns golden in color. Do it on the other side and spread a slim layer of Dijon Mustard on the toast and top with cheese.
• Grill for one minute approximately before the cheese is melted and slightly browned.
• Serve with a cheese toast. Enjoy!!!