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Pasta e Fagioli aka Stanley Tucci’s favorite soup 🫘🥣 I went ahead and added some ground beef to this, but you can use whatever protein you like, or keep it vegetarian. Either way, just make sure to add plenty of parmesan and lemon! Here’s how to make it: * 2 tbsp olive oil * 1 medium onion, diced * 2 medium carrots, diced * 2 celery stalks, diced * 8 cloves garlic, minced, to taste * 1 tsp dried oregano * 1 tsp dried thyme * 1 tsp red pepper flakes (optional) * Salt and pepper, to taste * 1 lb ground beef, optional * 2-3 tbsp tomato paste * 6 cups beef broth (can use chicken or vegetable broth if preferred) * 24 oz Rao’s marinara sauce * 2 (15 oz) can cannellini beans, drained and rinsed * 1 bay leaf * 1 parmesan rind (optional) * 1 cup ditalini pasta * 1 bunch or about 2 cups kale, chopped, stems removed * Juice from 1/2 lemon (to taste, plus more for garnish) * Grated Parmesan, for garnish * Fresh chives, chopped, for garnish (or preferred herb) * Freshly cracked black pepper, for garnish * Extra virgin olive oil, for drizzling * Lemon wedges, for serving 1. In a large pot, heat olive oil over medium heat. Add the onions, carrots, and celery. Season with salt, pepper, oregano, thyme, and red pepper flakes. Sauté for 6-8 minutes until softened. 2. Add in your garlic and cook for another 30 seconds. 3. Clear a center in your pot and add the ground beef. Season with more salt and pepper, and cook until browned, breaking it up as it cooks, about 5-7 minutes. 4. Stir in the tomato paste and cook for another 1-2 minutes to caramelize it slightly. 5. Add the broth, marinara, beans, bay leaf, and parmesan rind. Stir everything together, bring to a boil, and then lower to a simmer. Let it simmer for about 30 minutes, uncovered, stirring occasionally to develop the flavors. 6. After 30 minutes, add the ditalini pasta and cook for 8-10 minutes, until al dente. 7. In the last 5 minutes of cooking the pasta, stir in the chopped kale. Allow it to wilt and soften into the soup. 8. Stir in fresh lemon juice to taste, adjusting seasoning with more salt and pepper if needed. 9. Ladle the soup into bowls and top with freshly grated Parmesan, chopped chives, freshly cracked black pepper, a drizzle of extra virgin olive oil, and a squeeze of lemon juice. Serve with lemon wedges on the side. 10. Serve warm with crusty bread and enjoy! #pastaefagioli #stanleytucci #soup #souptok #souprecipe #easysoup #soupseason #soupszn #fall #fallrecipes #fallfood #fallsoup #goodsoup #foodtok #cooking #easyrecipes #vegetarian #italianfood #italiansoup
Duration: 42 sPosted : Thu, 10 Oct 2024 01:09:32
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Avgolemono Soup 🍋 This delicious Greek chicken and rice soup is made with tempered eggs and lemon juice, creating a rich and silky broth without any cream! I like to keep my soups quick and easy, so I use @Minute Rice Instant White Rice. It’s fluffy, light, and ready in just 5 minutes right in the soup! It’s like chicken noodle soup…but better, in my opinion. #ad #MinuteRicePartner Here’s how to make it: 2 chicken breasts 1 tbsp olive oil 1-2 tbsp butter 1 yellow onion, diced 2 stalks celery, diced 2 stalks carrot, diced 2 tsp Italian seasoning 1 tsp red pepper flakes 6-8 cloves garlic, minced (to taste) 6 cups chicken broth 1 bay leaf Parmesan rind 1 tsp chicken bouillon (optional) Salt and pepper, to taste 1 cup Minute Instant White Rice Juice from 2 lemons 2 eggs Parsley and dill, to taste (about 1/4 cup each) Fresh dill, Parmesan, and olive oil, and black pepper for garnish 1. In a Dutch oven or soup pot, heat 1 tbsp of butter and olive oil over medium-high heat. Sear the chicken breasts for about 3 minutes on each side, or until golden (don’t need to cook through). Remove from the pot and set aside. 2. Reduce heat to medium and add another tbsp of butter if needed. Add the diced onion, celery, carrot, salt, pepper, Italian seasoning, and red pepper flakes. Cook for about 5-7 minutes, or until softened. 3. Add in your minced garlic and cook for another minute. 4. Pour in the chicken broth and return the chicken breasts to the pot. Season with salt and pepper, stir, and throw in the bay leaf and Parmesan rind. Bring to a boil, then cover and simmer on low for about 20 minutes. 5. Remove the chicken from the pot and shred it. 6. Stir in the Minute Instant Rice, cover, and simmer for 5 minutes. 7. While the rice is being heated, whisk together the eggs and lemon juice in a separate bowl. Slowly add in two ladles of hot broth, whisking continuously to temper the eggs and prevent scrambling. 8. Once the rice is prepared, turn off the heat and/or remove the pot from the heat. Pour in the egg mixture and stir. 9. Add in your shredded chicken, parsley, and dill. Stir and taste for seasoning. 10. Top with some high-quality olive oil, black pepper, fresh dill, and Parmesan. Enjoy! #avgolemono #avgolemonosoup #soup #soupseason #fallrecipes #fallsoup #easysoup #souprecipe #chickenandricesoup #lemonsoup #easyrecipes #easymeals #dinner #easydinner #easydinnerideas #onepot #onepotmeals #onepotrecipes
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5 days_ago
Broccoli Cheddar Soup 🥦🧀 Here’s how to make this copycat Panera recipe: Ingredients 1 lb bacon, chopped (reserve some for topping) 2 tbsp butter 2 tbsp bacon fat 1 medium yellow onion, diced Salt and pepper, to taste 1 tsp smoked paprika Dash of cayenne, optional 6-8 cloves garlic, minced (to taste) 1/4 cup flour 2-3 cups chicken broth (start with 2, add more if needed) 2 heads of broccoli, chopped and rinsed 1 cup shredded carrots 1 tsp chicken bouillon (to taste) 2 cups heavy cream or half & half 2 cups freshly shredded sharp cheddar (plus extra for topping) Dash of nutmeg, optional Instructions 1. In a large Dutch oven, cook your bacon over medium heat until crispy. Remove and set aside, leaving about 2 tbsp of bacon fat in the pot.
2. Add your butter to the pot. Stir in your onions, salt, pepper, paprika, and cayenne. Cook until the onions start to soften, about 5 minutes.
3. Add in your garlic, stirring for 30 seconds until fragrant.
4. Sprinkle in the flour and stir well. Cook for about 2 minutes.
5. Slowly pour in half of your chicken broth, stirring to combine, then add the rest. If the base seems too thick, add in the third cup of broth.
6. Add in your broccoli, carrots, and chicken bouillon. Stir and bring the soup to a simmer. Cover, reduce heat, and let it simmer for about 10-15 minutes, or until the veggies are tender.
7. Turn off the heat and pour in your cream, stirring well.
8. Add in your cheese, stirring until melted.
9. Top each bowl with extra cheese and reserved bacon. Enjoy!
#broccolicheddarsoup #soup #souptok #soupseason #soupszn #broccoli #cheddar #souprecipe #fallsoup #fallrecipes #easyrecipes #dinner #easydinner #dinnerideas #onepot #onepotmeals #foodtok #broccolicheddar
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7 days_ago
Chicken, Mushroom, and Wild Rice Soup ❤️🔥 I’ve been making this recipe for years, but it’s never turned out as good as it did this round. SO I’m sharing it! Here’s how to make it: 2 large chicken breasts (or a rotisserie chicken) 2 tbsp olive oil, divided 1 tbsp butter 1 medium onion, diced 2 large carrots, diced 2 celery stalks, diced 1 tsp dried thyme 1 tsp dried rosemary 1 tsp dried parsley 1 tsp red pepper, to taste 1/2 tsp turmeric (optional) 8 garlic cloves, minced, to taste 2 tbsp flour 1 cup dry white wine 8 oz portobello mushrooms, sliced (can use cremini or white mushrooms) 1 cup wild rice (I used @lundbergfarms) 1-2 tsp chicken bouillon, optional 6 cups chicken broth 1 bay leaf Parmesan rind (optional) 1 cup sour cream Juice from 1/2 lemon, to taste Salt and freshly ground black pepper, to taste Parmesan cheese, black pepper, and fresh thyme for garnish Instructions: 1. Season the chicken breasts with salt, pepper, thyme, rosemary, parsley, and turmeric. 2. Heat 1 tbsp olive oil over medium-high heat in a large pot or Dutch oven. Sear the chicken for about 3-4 minutes per side until golden brown. Remove and set aside. 3. In the same pot, add butter and the remaining 1 tbsp olive oil. Add the diced onion, carrots, and celery, with a pinch of salt and the remaining seasonings. Sauté for 5-7 minutes until softened. 4. Add the sliced mushrooms and cook for another 5 minutes until tender and browned. 5. Stir in the minced garlic and cook for 30 seconds. Sprinkle in the flour and cook for 2 minutes, stirring. 6. Pour in the white wine, scraping up any brown bits. Simmer for 2-3 minutes until reduced. 7. Add the chicken broth, wild rice, chicken bouillon (if using), salt, and pepper. Stir to combine. 8. Return the seared chicken to the pot, along with a parmesan rind (if using) and a bay leaf. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes. 9. Remove the chicken, shred it, and return it to the pot. Simmer for another 5 minutes. 10. Remove the bay leaf and parmesan rind. Turn the heat off and stir in the sour cream until fully combined. Adjust seasoning with salt, pepper, and lemon juice. 11. Garnish with fresh thyme, black pepper, and parmesan cheese. Serve with crusty bread and enjoy! #chickensoup #fallsoup #soup #soupseason #soupszn #souprecipe #easyrecipes #chickenandrice #easydinner #easydinnerideas #dinnerideas #foodtok #fallrecipes #easymeal #onepotmeals #onepot
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14 days_ago
Loaded Baked Potato Soup 🥔🎃 This is the BEST baked potato soup I’ve ever had. Here’s how to make it: 3 lb mini Yukon gold potatoes, cut into 1” pieces 1 lb bacon, cut into small pieces (reserve a few tbsp for topping) 2 tbsp butter 2 tbsp reserved bacon grease 1 medium yellow onion, diced 8-10 cloves garlic, minced, to taste 1/4 cup flour 2 cups milk 1 cup heavy cream 4 cups chicken broth Salt and black pepper, to taste 1 tsp chicken bouillon (optional) Pinch of cayenne pepper (optional) 2 cups freshly shredded cheddar cheese, plus more for topping Toppings: Cheddar cheese, sour cream, bacon, and green onions Instructions 1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove and set aside. Carefully soak up the excess bacon grease with a paper towel (or save for later) leaving about 2 tbsp behind in the pot. 2. Add the butter and diced onion to the pot, sautéing for about 5 minutes or until the onion softens. Stir in the minced garlic and cook for about 30 seconds, or until fragrant. 3. Add the flour and stir. Cook for about 1-2 minutes. 4. Slowly whisk in the heavy cream and milk in batches (about 1/3 at a time), followed by the chicken broth. 5. Season with salt, pepper, chicken bouillon, and cayenne. Stir well to combine. 6. Add the potatoes to the pot and bring the mixture to a boil. Cook until the potatoes are fork-tender, about 15 minutes. 7. Reduce the heat to medium-low. Stir in the shredded cheddar cheese and cooked bacon (reserving a few tablespoons of each for topping) until the cheese has melted. 8. Mash the potatoes using a potato masher, whisk, or wooden spoon until you reach your desired consistency. 9. Serve immediately and top with additional cheddar cheese, sour cream, bacon, and green onions. Enjoy! #bakedpotatosoup #loadedbakedpotato #loadedbakedpotatosoup #potatosoup #soup #souptok #soupseason #fallsoup #fallrecipes #fallfood #easyrecipes #cooking #foodtok #easydinnerideas #dinnerideas #easysoup #comfortfood
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19 days_ago
Creamy Chicken Tortilla Soup 🍲 I wish I could just stay in this fall soup series forever. Here’s how to make it: 1 T olive oil 1 T butter 2 large chicken breasts (about 1.5lbs) 1 onion, diced 1 jalapeño, diced (seeds removed for less heat) 8-10 cloves garlic, minced, to taste 3 tsp ground cumin 1 tsp chili powder 1 tsp smoked paprika 1 tsp oregano Salt and pepper to taste 4 cups chicken broth 1 (24 oz) can crushed tomatoes 1 (4 oz) can green chilies 1-2 tsp chicken bouillon, optional 1 T diced chipotle peppers 1 can pinto beans, drained and rinsed (or black beans) 1 can corn, drained 1 bay leaf 4 oz cream cheese, softened (can sub cream) Juice of 1 lime Fresh cilantro, chopped (to taste) Toppings: Tortilla chips, cheese, avocado, jalapeño, cilantro 1. Coat your chicken with olive oil and season with salt and pepper, cumin, smoked paprika, chili powder, and oregano.
2. In a large pot, heat your butter over medium/high heat. Add in your chicken and sear for a few minutes on each side. They don’t need to be cooked through. Remove from the pan and set aside.
3. In the same pot, add in a touch of olive oil, and sauté your diced onion and jalapeño with a pinch of salt along with your cumin, chili powder, smoked paprika, oregano and black pepper. Sauté for about 5 minutes, or until tender.
4. Throw in the minced garlic and let it cook for about 30 seconds, just until fragrant.
5. Pour in the chicken broth, crushed tomatoes, green chilies, chipotle peppers, and chicken bouillon. Stir to combine and add the bay leaf. Season with salt and pepper.
6. Return the chicken to the pot and simmer for 20 minutes, or until the chicken is cooked through.
7. Once done, remove the chicken, shred it, and add it back to the soup along with the beans and corn. Simmer for a few minutes to bring everything to temperature.
8. Add in the softened cream cheese, and stir until the cream cheese is melted and fully incorporated.
9. Finish it off with a squeeze of fresh lime juice and garnish with cilantro, if desired. Taste for seasonings, and serve with your favorite toppings! #chickentortillasoup #creamychickentortillasoup #tortillasoup #tortillasouprecipe #chickentortillasouprecipe #soup #souptok #souprecipe #fall #fallsoup #fallfood #fallrecipes #easyrecipe #easydinner #dinner #weeknightdinner #dinnerideas #foodtok #cooking #chickensoup
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Here’s Your Bite
24 days_ago