Creamy Chicken Noodle Soup (quick)

No soup is as heartwarming as a creamy chicken noodle soup made from scratch!

This recipe turns the most simple ingredients into the ultimate hug in a bowl. Tender chicken and noodles in a creamy broth with fresh veggies. The perfect remedy for cold, blustery days or when the kids get the sniffles!

laddle full of Creamy Chicken Noodle Soup

Easy to Make

Why buy canned soup when you can whip up this easy, stovetop version in no time at all!

  • Uses fresh ingredients (you likely have most on hand already).
  • Use cooked chicken to make this recipe extra fast (great for leftovers or rotisserie chicken).
  • Raw chicken works great in this recipe, see the recipe notes for extended cook time.
  • Quick to make in just one pot.

ingredients to make Creamy Chicken Noodle Soup with pasta

Best Chicken Soup Ingredients

VEGETABLES Our recipe has all the traditional ingredients found in chicken noodle soup like onions, carrots, and celery.

CHICKEN Rotisserie chicken or leftover chicken make this soup extra fast but raw chicken can be used too (or even start with a whole chicken and boil it if desired).

If using raw chicken breasts, see the notes for the extended cook time.

PASTA Use any kind of pasta you’d like. Cook the pasta on the side and add it to each bowl. This keeps it from getting mushy and is better if you plan to have leftovers.

I love using fresh linguine (or even making it into a tortellini soup) because they cook so quickly.

Great Toppings

 Why not top with bacon bits, sliced green onions, or our own homemade garlic and herb croutons.

Serve up hot bowls of creamy chicken soup with air fryer grilled cheese sandwiches, or some cheesy garlic breadsticks.

How to Make Creamy Chicken Noodle Soup

Creamy delicious homemade soup is so easy to make, especially with pre-cooked chicken!

  1. Sauté veggies until tender (per the recipe below).

cooking vegetables and seasonings in pan to make Creamy Chicken Noodle Soup

  1. Add broth & seasonings and simmer until veggies are tender.
  2. Whisk cream & corn starch and add to the simmering with chicken.

adding ingredients to pot to make Creamy Chicken Noodle Soup

  1. Stir in pasta, season & serve immediately.

Tips for Creamy Soups

  • If adding extra vegetables, increase the amount of the broth so the pot doesn’t get overcrowded.
  • To use raw chicken, increase the broth by 2 cups and add two chicken breasts. Simmer the uncooked boneless chicken 20 minutes and 30 minutes if bone-in. Remove chicken, shred and add back to the pot.
  • Cook pasta on the side if you plan to keep leftovers.

To Thicken Soups

To thicken creamy soups stir in some potato flakes or combine cornstarch with an equal amount of water and stir into the simmering soup a little bit at a time.

Flavor Booster

If using a rotisserie chicken and you have lots of time, remove all the meat and set aside for the recipe. Then simmer the bones (with low sodium broth & some onion) for at least 2-3 hours or all day in the slow cooker on low to make a delicious broth that tastes like homemade.

bowls of Creamy Chicken Noodle Soup with a pot full beside it

Storing and Reheating

  • Reheat on the stovetop or in single servings in the microwave. Chicken soup will keep in the refrigerator about 4 days as long as it’s covered.
  • If freezing, cook pasta separately and do not add to the soup. Add fresh cooked pasta once thawed.
  • To freeze creamy chicken soup, ladle portions in quart or gallon-sized zippered bags and write the date on the outside and freeze up to 3 months. It may need to be thickened with cornstarch once thawed.

More Creamy Soups

Did you love this Creamy Chicken Noodle Soup? Be sure to leave a rating and a comment below! 

laddle full of Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

This chicken noodle soup is creamy, flavorful, and full of chicken & fresh veggies!
Course Appetizer, Chicken, Lunch, Side Dish, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 336
Author Holly Nilsson

Ingredients

  • 1 tablespoon butter
  • 1 onion diced
  • 2 large carrots sliced
  • 2 ribs celery sliced
  • 4 cups chicken broth
  • 1 teaspoon poultry seasoning
  • 1 bay leaf
  • 4 ounces dry pasta such as spaghetti or linguine
  • 1 cup heavy cream
  • 1 ½ tablespoons cornstarch
  • 2 cups cooked chicken chopped
  • parsley for garnish optional

Instructions

  • Melt butter in a saucepan over medium heat. Add onion, carrots, and celery and cook 3-4 minutes or until onion is softened.
  • Add broth, seasoning, and bay leaf and cover. Simmer 10 minutes.
  • While the soup is simmering, cook pasta al dente according to package directions. Drain well.
  • Whisk cream and corn starch in a small bowl. Add to the soup along with chicken and let simmer 5 minutes more.
  • Remove bay leaf, stir in pasta, season with salt and pepper to taste.

Notes

  • If adding extra vegetables, increase the amount of the broth so the pot doesn’t get overcrowded.
  • To use raw chicken, increase the broth by 2 cups and add two chicken breasts. Simmer the uncooked boneless chicken 20 minutes and 30 minutes if bone-in. Remove chicken, shred and add back to the pot.
  • Cook pasta on the side if you plan to keep leftovers.
  • To thicken this soup further stir in some potato flakes or combine cornstarch with an equal amount of water and stir into the simmering soup a little bit at a time. 
  • If using a rotisserie chicken and time is not an issue, remove all the meat and set aside for the recipe. Then simmer the bones for at least 2-3 hours, or all day in the Crockpot or slow cooker on low to make a delicious homemade stock.

Nutrition

Calories: 336 | Carbohydrates: 22g | Protein: 19g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 669mg | Potassium: 458mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4733IU | Vitamin C: 14mg | Calcium: 68mg | Iron: 1mg
bowl full of Creamy Chicken Noodle Soup with writing
Creamy Chicken Noodle Soup in the pot with writing
bowls of Creamy Chicken Noodle Soup with a title
Creamy Chicken Noodle Soup in the pot and plated with a title

Originally posted at Spend with Pennies

Potato Corn Chowder

This potato corn chowder has tender chunks of potato and corn in a thick velvety creamy broth!

This makes for a quick weeknight meal or a great lunch. Serve with a fresh salad and some bread for dipping.

close up of Quick Potato Corn Chowder in bowls

Quick & Savory Soup

  • This soup tastes like it’s been simmering on the stove for hours but it’s super fast to make.
  • It’s creamy, rich and satisfying.
  • Add chunks of salmon, garlic shrimp or even leftover ham.

ingredients to make Quick Potato Corn Chowder

Ingredients

Lots of healthy and tender vegetables make up this thick and hearty chowder!

VEGETABLES Colorful carrots, corn, and celery are simmered in a rich and creamy base. Time saving tip: frozen vegetable medley can be used in a pinch! Corn can be fresh off the cob, use frozen kernels, or even canned.

POTATOES We use baking potatoes in this recipe since they’re nice and starchy. Toss in some leftover mashed potatoes or use up extra baked potatoes in this recipe.

BASE Chicken broth mixed with cream and potatoes make the base. Use cartons of broth or homemade stock. If serving it vegetarian-style, just sub out the chicken stock for vegetable broth!

How to Make Potato Corn Chowder

Old fashioned potato corn chowder comes together so quick and easy!

  1. Sauté veggies and garlic in butter. Add potatoes.

ingredients in a pot and bowl to make Quick Potato Corn Chowder

  1. Add broth, & seasonings. Simmer until potatoes are tender.

adding ingredients to pot to make Quick Potato Corn Chowder

  1. Add corn and cream. Remove bay leaf and blend some of the potatoes in the chowder and stir.

blending Quick Potato Corn Chowder in a pot

To Thicken Creamy Soups

There are a few different ways creamy soups can be thickened.

  • Blending some of the potatoes or vegetables in the soup will naturally thicken it.
  • Make a slurry by combining equal parts corn starch and cold water.  Slowly pour into the simmering chowder a bit at a time until thickened.
  • Add a sprinkle or two of mashed potato flakes.

Slow Cooker Version:

  1. Sauté onion, celery, carrot, and garlic in melted butter for about 3 or 4 minutes until the onion and garlic are fragrant.
  2. Add the sautéed vegetables to the remaining ingredients to a crockpot and set on high for 3 hours or low for 5, stirring occasionally.

Instant Pot Version:

  1. Set Instant Pot to sauté and cook onion, celery, carrot, and garlic in melted butter for about 3 or 4 minutes until the onion and garlic are fragrant.
  2. Add potatoes, broth, cream, seasonings, and bay leaf. Cover and set on high for 12 minutes, then quick release the pressure.

top view of cooked Quick Potato Corn Chowder

What to Serve with Potato Corn Chowder

Potato soup is perfect for mix-ins! Create a DIY Potato Corn Chowder by setting out bowls of some of our favorite mix-ins and toppings:

  • Bacon bits
  • Sliced jalapenos
  • Chopped tomatoes
  • Shredded cheddar cheese
  • Sour cream

Don’t forget the sides! We recommend some homemade cornbread, with a drizzle of sweet honey or some cheesy breadsticks, and a tangy cucumber tomato salad.

Leftovers

  • Potato corn chowder tastes better the next day! Store it covered in the refrigerator and it will keep for about 4 days. Reheat on the stove or in the microwave.
  • To freeze, ladle cold soup in zippered bags labeled with the date and it will keep in the freezer for about 3 months. If frozen, the consistency will change a little bit.

More Potato Soups

Did your family love this quick Potato Corn Chowder? Be sure to leave a rating and a comment below! 

bowls of Quick Potato Corn Chowder with a loaf of bread beside it

Quick Potato Corn Chowder

This creamy soup is loaded with corn, potatoes, and seasonings, and comes together so quickly. It’s the perfect meal for a busy weekday night!
Course Appetizer, Dinner, Instant Pot, Lunch, Main Course, Side Dish, Slow Cooker, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 323
Author Holly Nilsson

Ingredients

  • 2 tablespoons butter
  • 1 small onion diced
  • 2 ribs celery diced
  • 1 small carrot finely chopped
  • 2 cloves garlic minced
  • 2 medium baking potatoes peeled and diced
  • 3 cups chicken broth
  • ½ teaspoon thyme
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • 1 bay leaf
  • 2 cups corn fresh or frozen
  • 1 cup light cream

Instructions

  • Melt butter in a saucepan over medium heat. Add onion, celery, carrot, and garlic. Cook 3-4 minutes or until onion is tender.
  • Add potatoes, chicken broth, seasonings, and bay leaf. Bring to a boil, reduce to a simmer and cook covered 8-10 minutes or until potatoes are tender.
  • Add corn and light cream, simmer additional 4 minutes. Remove bay leaf.
  • Using a potato masher, or hand blender slightly mash some of the potatoes to thicken the soup.

Notes

To keep prep time quick, prepare the potatoes while the veggies are cooking. Prepare the remaining ingredients while the potatoes are cooking.

Frozen vegetables can be substituted for fresh. Add them along with the corn.

If you’d like to thicken it further, combine 1 tablespoon corn starch with 1 tablespoon water and whisk into the simmering soup.

Add a sprinkle or two of mashed potato flakes can also be used to thicken this soup.

 

Nutrition

Serving: 1.5cups | Calories: 323 | Carbohydrates: 41g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 1028mg | Potassium: 911mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2877IU | Vitamin C: 26mg | Calcium: 70mg | Iron: 2mg
Quick Potato Corn Chowder in a bowl with bread and writing
Quick Potato Corn Chowder in the pot with a title
Quick Potato Corn Chowder in a bowl and a title
pouring milk into pot to make Quick Potato Corn Chowder and final dish with a title

Originally posted at Spend with Pennies

Chinese Chicken Noodle Soup Dinner

Chinese Chicken Stock

Ingredients

3-4 lb chicken
10 cups water (cold)
3 slices​ fresh ginger
2​ scallions (cut into 1-inch pieces)
1 tablespoon Chinese rice wine (or dry sherry)
Salt and black (to taste)

Directions

Place the chicken in a large pot with 10 cups of water (or enough to cover).
Add the ginger, green onion, rice wine, or sherry. Bring to a boil over medium heat, occasionally skimming off the foam that rises to the top.
Add salt to taste and black pepper if desired.
Cover, reduce the heat, and simmer for 2 hours. Strain the broth and use as called for in recipes. Shred one cooked chicken breast for the soup recipe below. Use the remainder of the meat for other recipes.

Chinese Chicken Noodle Soup

Ingredients

8 cups Chinese chicken broth
4 garlic cloves, minced
1 tablespoon ginger, minced
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon brown sugar
2 tablespoons sherry or Chinese rice wine
2 teaspoons sesame oil
4 oz Asian curly noodles, cut into smaller pieces
3 medium carrots, thinly sliced
2 celery stalks, thinly sliced
6 denied shiitake mushrooms, soaked
1 medium onion, sliced
8 oz can water chestnuts, drained
Chilies, hot sauce, chili paste, optional

Add broth ingredients to a large saucepan. Cover and simmer for 10 minutes
to have ingredients infuse flavors.

Cook noodles according to the package.

Cut vegetables as needed.

Add carrots to the broth and simmer for 2 min. and remove but keep warm. Add
chicken and bok choy and cook for 2-3 min. until bok choy is tender.

Divide the broth between four bowls, add the noodles, carrots, chicken, and
bok choy in sections around the bowl and the green onions scattered in the
middle or the side.

Serve with hot sauce, optional.

Ginger Pork in Lettuce Leaves

6 servings

Ingredients

3/4 pound ground pork
1 red bell pepper, finely diced
1 garlic clove, minced
1 tablespoon minced peeled ginger
1 tablespoon Thai sweet chile sauce
1 tablespoon Asian fish sauce
2 teaspoons Asian sesame oil
1 tablespoon peanut oil
One 8-ounce can water chestnuts, drained and diced
2 scallions, thinly sliced
2 tablespoons oyster sauce
2 tablespoons chopped cilantro
24 lettuce leaves

Directions

In a medium bowl, combine the ground pork with bell pepper, garlic, ginger, chile sauce, fish sauce, and sesame oil l.

In a large skillet or wok, heat the peanut oil until shimmering. Add the pork mixture and stir-fry over high heat, breaking it up, until it is cooked through and starting to brown, about 8 minutes. Stir in the water chestnuts, scallions, oyster sauce, and cilantro and remove from the heat.

Spoon the pork into bowls. Stack the lettuce leaves on plates. To eat, spoon the pork onto the lettuce leaves, roll up,

Originally posted at Jovina Cooks Italian

Better Than a Steakhouse French Onion Soup [+Video]

Better Than a Steakhouse French Onion Soup [+Video]

You think you can only get good French onion soup in a steakhouse? This recipe will surpass your expectations! Better than any steakhouse onion soup!

I’m not going to lie. French onion soup has been an absolute no go for me. I couldn’t imagine anything worse than a bowl full of onions in broth. Oh the frailties of youth! What was I thinking? This soup is just heaven!

A baking sheet with containers of Onion soup. The soup has a bread and cheese topping that has been toasted in the oven.

On a whim last year, I decided to start testing recipes because if low and slow works like a dream for meat, then it might just be delicious with onions too. Kind of like the onions in a good pot roast….yum!

And my goodness! Perfectly caramelized onions in a savory broth topped with a crusty piece of bread lathered in melty gooey cheese! I know, everything I just said is perfect. It’s almost too good to be true! Can you even trust me since it took me 36 years to realize this?!

What Ingredients are Needed for French Onion Soup?

These are all the ingredients you will need to make onion soup:

  • Butter
  • Salt
  • Garlic
  • Brown Sugar
  • Walla Walla Onions
  • Water
  • Beef Broth
  • Chicken Broth
  • Worcestershire Sauce
  • Thyme
  • Bay Leaf
  • Gruyere Cheese
  • Parmesan Cheese
  • Baguette

Scroll down to the recipe card for all the measurements.

A metal soup bowl of onion soup topped with melted cheese and toasted bread. Two other bowls of soup are in the background.

How to Make Homemade Onion Soup

Making the best French onion soup takes time, patience and diligence. It takes some TLC to caramelize onions. Here are the basic steps:

  • Preheat oven.
  • Coat large dutch oven with cooking spray and add the butter, salt and then onions.
  • Cook covered.
  • Stir. Scrape browned bits from bottom of pan.
  • Cook covered.
  • Stir. Scrape browned bits from bottom of pan.
  • Remove pot from oven and cook on stove top over medium high heat and bring to a boil.
  • Add water slowly, deglazing continuously, and allowing the water to evaporate.
  • Add Worcestershire and deglaze again.
  • All the remaining ingredients are added, bring to a simmer.
  • Lower temperature and simmer.
  • Remove herbs and season with salt and pepper.
  • Toast the slices of bread in the oven until crispy.
  • Fill oven safe bowls with soup and place slice of toasted bread on top.
  • Sprinkle with the cheeses.
  • Broil until melted.
  • Allow to rest for a few minutes and then dig in.
All the detailed instructions can be found in the recipe card at the end of this post.
A spoon in a bowl of onion soup. The soup is topped with gooey melted cheese and toasted bread.

What Type of Onion Should be Used for Onion Soup?

If I’m being honest, the type of onions don’t matter as much as the caramelization being done correctly. We love onion soup with a nice sweet onion like a walla walla or vidalia onion.

If you want to go totally budget friendly, then yellow onions work great too. Even purple onions turn out well taste wise, but they become almost gray when they are caramelized, so not super appealing.

How to Caramelize Onions

Caramelizing onions is simple. All you need is some onions, a fat (either butter or oil), and pan and some time to let the onions do their magical thing. As onions cook, they release sugars that create that caramel color. They also create fond all over the bottom of the pan which is where all the flavor and color comes from.

Onions need to cook low and slow and to be stirred and deglazed regularly to release the fond from the bottom of the pan. As this process is repeated over and over, the onions caramelize and almost melt.

What is Fond?

While onions cook, they release sugars that stick to the bottom of the pan. It almost looks like the onions are burning, but not to worry! Those brown little bits will release easily with a little liquid (usually water, wine, broth or vinegar) and create so much beautiful flavor.

A baking sheet with metal soup bowls containing onion soup with toasted bread and melted cheese on top.

Can Onion Soup Be Made in the Crockpot?

Yes, you can definitely make this soup in the Crockpot. Combine all the ingredients up through the onions into the slow cooker and cook on low for 8-10 hours (or until the onions are caramelized). Then add all the liquids and the thyme and bay leaf and cook in the slow cooker for another 2-3 hours on low. Place the soup into oven safe bowl and top with bread and cheese and broil until the cheese is melted.

Variations on French Onion Soup

  • Gluten Free: Use gluten-free bread.
  • Dairy Free: Use olive oil instead of butter and omit the cheese or use dairy free cheese.
  • Vegetarian: Use vegetable stock and vegan Worcestershire.
  • Vegan: Use olive oil instead of butter, vegetable stock, and vegan Worcestershire sauce and cheese.

What Kind of Cheese is Best for Onion Soup?

We are pretty much obsessed with gruyere cheese over here (see our Gruyere Sweet Potato Stacks), so we are all about the classic melted gruyere top for onion soup with a little parmesan added. We love the way the gruyere pairs with the beefy onion flavor.

Several other cheeses are good if you aren’t a gruyere fan. You can try fontina, provolone, swiss, or mozzarella or a combination of any of them.

 

A bowl of onion soup with melted cheese and toasted bread on top.

Can Onion Soup Be Made Ahead of Time?

This soup is best made a day in advance to allow the flavors to meld and develop. It can be reheated on the stove top or in the Crockpot.

Is Onion Soup Healthy?

Onion soup is a good source of vitamin C and B6, iron, folate, and potassium. It is also a good anti-inflammatory.

Can You Freeze Onion Soup?

You can freeze onion soup without the bread and cheese on top for up to 3 months.

 

A bowl of onion soup with melted cheese and toasted bread on top. More bowls of soup are in the background.

How Long Will Onion Soup Keep in the Refrigerator?

You can keep onion soup for 3-4 days in the refrigerator.

What to Serve with French Onion Soup

This onion soup can be a main dish on it’s own, or it can be a great side dish for a beefy main course such as garlic butter steak, smoked brisket, or prime rib.

 

If you’ve never tried it, you can trust me on this one…onion soup is totally heaven sent! Delicious sweet onions cooked low and slow until caramelized and then bathed in a flavorful savory broth. And just when you didn’t think it could any better, you top it with a piece of bread and gruyere cheese!

Check Out our Video on how to make onion soup

 

 

More SOUP RECIPES You’ll Love:

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A baking sheet with containers of Onion soup. The soup has a bread and cheese topping that has been toasted in the oven.

Print

Better Than Steakhouse Onion Soup

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

Course 50 of the Best Easy Soup Recipes for Families
Cuisine American
Prep Time 4 hours
Cook Time 5 minutes
1 day
Total Time 1 day 4 hours 5 minutes
Servings 6
Calories 302kcal

Ingredients

  • 3 Tablespoon Butter unsalted
  • 1 teaspoon Salt
  • 1 Clove Garlic
  • 1/2 teaspoon Brown Sugar
  • 6 Onions Walla Wall Sweet, sliced in 1/4” pieces
  • 2 Cups Water
  • 2 1/2 Cups Beef Broth
  • 4 Cups Chicken Broth
  • 2 Tablespoons Worcestershire sauce
  • 6 Sprigs Thyme fresh
  • 1 Bay Leaf
  • 2 Cups Gruyere Cheese shredded
  • 1 Tablespoon Parmesan Cheese Shredded
  • Baguette sliced

Instructions

  • Heat the oven to 400 degrees and coat a large dutch oven with nonstick spray inside the pot to help release the onions. 
  • Add the butter and salt, then top with the onions. Cook, 1 hour covered with the lid (use foil if you don’t have a lid), remove the pot from the oven and stir the onions being sure to scrape up any browned bits from the bottom of the pan. Place back in the oven and continue to cook until golden, another 1 1/2 hours, being sure to stir and scrape again after 1 hour. 
  • Remove the pot from the oven and place it over medium high heat on the stove top to bring your soup to a boil. With the lid off, continuously, slowly stir the onions until everything begins to brown and all liquids evaporate, about 6 minutes. Stir in 1/2 cup water at a time, allowing the water to evaporate out each time. Continue deglazing the pot, adding a little water, this time 1/4 cup, deglazing and then a final 1/4 cup and deglazing until the onions are dark brown. Add in the worcestershire and deglaze one final time. 
  • Add in the remaining water, broths, thyme sprigs, bay leaf, and salt. Increase the heat to high heat and bring everything to a simmer. Lower and cover the pot for 30-60 minutes. Remove all herbs, and season to taste with salt and pepper. 
  • Heat the oven to 400 and place the bread slices on the pan, then slide into the oven to pre-crisp the bread. Turn the oven to broil and place the rack up higher to the element while still leaving space for the soup bowls. Add soup to a bowl, top with bread and sprinkle with both cheese. Place under the broiler until melted and allow to rest outside the oven for 5 minutes then enjoy

Notes

*This soup is best made a day in advance to allow the flavors to meld and develop. 

*Store left overs for 3-4 days in the refrigerator.

Nutrition

Serving: 1g | Calories: 302kcal | Carbohydrates: 13g | Protein: 17g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 64mg | Sodium: 1608mg | Potassium: 427mg | Fiber: 2g | Sugar: 6g | Vitamin A: 640IU | Vitamin C: 22mg | Calcium: 510mg | Iron: 1mg

A baking sheet with containers of Onion soup. The soup has a bread and cheese topping that has been toasted in the oven.

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READ: Better Than a Steakhouse French Onion Soup [+Video]

Originally posted at Oh Sweet Basil

Baked Pasta with Tomato Cream Sauce

This baked Mostaccioli is an easy pasta dish with a rich meaty sauce topped with cheese and baked until bubbly.

This meal is great to make ahead, reheats and freezes perfectly and everyone LOVES it.

cooked Creamy Baked Mostaccioli in a dish

A traditional pasta bake recipe (in this case mostaccioli) is loaded with meat and cheese in a rich and hearty tomato sauce!

So what is mostaccioli? Mostaccioli is a pasta shape very similar to penne but it has a smooth exterior instead of ridged. This hearty pasta is a thick, heavy tube, with diagonal ends.

It holds up well to meat-based sauces and creamy cheeses (like a mac and cheese sauce)! It’s great in soups as well.

ingredients to make Creamy Baked Mostaccioli

Ingredients

PASTA Of course we use Mostaccioli but penne is the perfect substitute. You can use any medium shaped pasta in this recipe.

TOMATO SAUCE We use marinara sauce as the base with canned diced tomatoes for texture. A splash of cream softens the tang from the tomatoes and adds a bit of richness.

MEAT  Ground beef is our choice in this recipe as I almost always have it on hand. Italian sausage is a great substitute (or really any ground meat). You can even make this with meatballs if you have some!

CHEESE We top this with mozzarella and parmesan. While I don’t recommend pre-shredded cheese for sauces, they’re a great time saver for topping cheesy casseroles.

Variations

  • Turkey, beef, or pork sausage can be added.
  • For a vegetarian or meatless version, mix in a combination of diced veggies like chopped spinach, onions, diced zucchini, sliced mushrooms, and/or eggplant.
  • Add some ricotta cheese, and pop in the oven (we love ricotta in baked ziti too)!

Steps for making baked mostaccioli

How to Make Baked Mostaccioli

  1. Brown beef, onion, and garlic. (Per the recipe below)
  2. Stir in the sauce ingredients and simmer.
  3. While the sauce simmers, cook the pasta al dente.
  4. Layer the pasta with sauce in a casserole dish, top with cheese and bake until bubbly.

PRO TIP: Once fully baked, put the Mostaccioli under the broiler for about 3 minutes to make it browned and bubbly!

mixed Creamy Baked Mostaccioli in a casserole dish before cooking

Make-Ahead (& Leftovers)

  • Prep and cover in the fridge. When you’re ready, bake for 45 minutes in a preheated oven. It can stay in the refrigerator for about 3 days before baking.
  • Or, prep and freeze wrapped in plastic and aluminum foil for up to 3 months (make sure the date is labeled on the outside). Let the casserole thaw in the refrigerator overnight and bake as directed.
  • No time to thaw from frozen? Simply remove all the plastic wrap, cover with aluminum foil and bake for 45 minutes and then remove the foil and bake another 20-30 minutes until the cheese is bubbly!

More Pasta Bakes

Did your family love this Baked Mostaccioli? Be sure to leave a rating and a comment below! 

cooked Creamy Baked Mostaccioli in a white casserole dish

Creamy Baked Mostaccioli

This creamy pasta dish is budget-friendly and so easy to prepare. It’s perfect to feed a crowd or for a quick weeknight meal!
Course Beef, Casserole, Dinner, Entree, Pasta
Cuisine American, Italian
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 523
Author Holly Nilsson

Ingredients

  • 12 ounces mostaccioli or penne
  • 1 pound lean ground beef
  • 1 large onion diced
  • 3 cloves garlic minced
  • 28 ounces marinara sauce
  • 14 ounces diced tomatoes undrained
  • ½ cup water
  • 1 ½ teaspoons Italian seasoning
  • 1 teaspoon sugar
  • 1 cup heavy cream
  • 2 cups mozzarella cheese shredded
  • ¼ cup parmesan cheese shredded

Instructions

  • Preheat oven to 375°F. Grease a 9×13 pan.
  • Cook pasta according to package directions in salted water until al dente. Do not overcook.
  • Meanwhile, in a large saucepan brown ground beef, onion, and garlic until no pink remains. Drain any fat.
  • Stir in marinara sauce, diced tomatoes, water, Italian seasoning, and sugar. Simmer 5 minutes. Stir in heavy cream and simmer an additional 5 minutes or until thickened.
  • Spread 1 cup of sauce in the bottom of the prepared pan. Add half of the cooked pasta and top with half of the remaining sauce.
  • Add remaining pasta, top with remaining sauce and cheeses.
  • Bake 25-30 minutes or until hot and the cheese is lightly browned.

Notes

Do not overcook the pasta as it will cook more in the oven.

Substitute Italian sausage (or your favorite any ground meat for beef.

For a vegetarian or meatless version, mix in a combination of diced veggies like chopped spinach, onions, diced zucchini, sliced mushrooms, and/or eggplant.

Make Ahead: Prep and cover in the fridge. When you’re ready, bake for 45 minutes in a preheated oven. It can stay in the refrigerator for about 3 days before baking.

Freeze:  Freeze wrapped in plastic and aluminum foil for up to 3 months.

Thaw: Let the casserole thaw in the refrigerator overnight and bake as directed (you may need to add a few minutes extra cook time).

Cook From Frozen: Simply remove all the plastic wrap, cover with aluminum foil and place it in the oven as you preheat the oven. Bake for 45 minutes and then remove the foil and bake an additional 20-30 minutes.

Nutrition

Calories: 523 | Carbohydrates: 44g | Protein: 26g | Fat: 28g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 870mg | Potassium: 767mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1146IU | Vitamin C: 13mg | Calcium: 256mg | Iron: 4mg
spoon full of Creamy Baked Mostaccioli with writing
Creamy Baked Mostaccioli in a dish with writing
close up of Creamy Baked Mostaccioli with a title
Creamy Baked Mostaccioli in the dish and a spoon full with a title

Originally posted at Spend with Pennies

America’s Culinary Food Stories-Beef Stroganoff

America is a melting pot that was formed by the hard-working people who migrated here from lands as far east as China and Japan, as far north as Russia and Europe. They utilized American supplies and prepared them in ways that they had prepared them in their homeland.
True American food is a collection of these culinary traditions passed down from generation to generation”.Each culture brought its cooking methods, food, and spices to America. They farmed the soil, hunted game, and incorporated their ways into the food of America.

Stroganoff (or Stroganov) is a simple and comforting Russian dish consisting of sauteed pieces of beef served in a sour cream sauce. It dates back to the mid 19th century and is named for a member of the Stroganov family, who were a group of highly successful Russian merchants and landowners in Tsarist Russia. The first known recipe is found in a mid-1800s Russian cookbook. The dish probably goes back to much earlier peasant fare but is now commonly attributed to the household of Count Pavel Stroganoff (1774-1817). Tolstoy’s War and Peace novel paints a picture of Russian society of that time which was fascinated with French culture and language. The interest in all things French extended to food, with chefs of the great households striving to create dishes in a more elegant and refined style.

After the fall of Tsarist Russia, the dish found popularity in China. Then, during WWII, Russian and Chinese immigrants, as well as US servicemen, brought the dish to the US. The first English language recipe for Beef Stroganoff appeared in a cookbook in 1932, but its popularity didn’t blossom until after World War II. Servicemen who’d served overseas were open to new tastes and flavors. Some went on to become the food editors, writers, and chefs who redefined American cuisine. At the same time, families moved to the suburbs, and dinner parties became more fashionable than ever. Beef Stroganoff, luxurious yet easy to prepare, became a signature dish with countless hostesses, and a headline entrée in upscale restaurants. New York’s Russian Tea Room, founded by former members of the Imperial Ballet, was famous for this dish.

In the 50s and 60s, Stroganoff saw quite a bit of popularity in the US, but overtime its image was marred by canned cream of mushroom soup and poor cuts of meat that were poured over noodles or rice and served in cafeterias. Unfortunately, it was this cafeteria version that everyone in the States came to associate with the name. Beef Stroganoff is so much more than the 50s and 60s made it out to be. Authentic Russian Beef Stroganoff combines tender beef and flavorful mushrooms in a creamy sauce for an elegant, yet quick dish.

The best beef to use in beef stroganoff is a cut that works well with quick-cooking. That means you need something that is tender in its own rights, such as beef tenderloin or ribeye steak. The important thing is to cut the steak into thin slices by cutting across the grain. This shortens the fibers of the meat, making it more tender with less cooking.

In Russia, you will most often find traditional beef stroganoff served over fried shoestring potatoes (French fries). It can also be found served over mashed potatoes or rice. Here in the States, egg noodles are the most common accompaniment to beef stroganoff.

TRADITIONAL BEEF STROGANOFF

Ingredients

2 tablespoons salted butter
8 oz button mushrooms, sliced
1 onion, thinly sliced
1 lb beef tenderloin, sliced thinly, against the grain
2 tablespoons instant Wondra flour or all-purpose
1 cup beef broth
½ teaspoon ground mustard seed
1 tablespoon tomato paste
½ cup sour cream
½ teaspoon salt
¼ teaspoon ground black pepper
8 oz egg noodles, cooked

Directions

In a large skillet, heat the butter. Add the beef to the saute pan. Cook until lightly browned, 2 minutes. Add the onion and mushrooms, cook until the mushrooms are tender. Stir the flour into the beef broth and mix well.
Add the beef broth, salt, pepper, mustard powder, and tomato paste to the saute pan scraping the bottom of the pan to pick up any stuck bits.
Simmer the mixture over medium heat for 10 minutes.
Place the sour cream into a small bowl and mix a little of the broth from the skillet with the sour cream to warm it. Pour the warmed sour cream mixture into the saucepan and mix to combine. Warm over very low heat,
Adjust the seasoning to taste.
Serve the stroganoff over the cooked noodles.

 

 

 

 

 

Originally posted at Jovina Cooks Italian

Easy Cheesy One Pot Ground Turkey Pasta

This ground turkey pasta is a super easy cheesy meal made in just one pot! It’s so delicious, reminiscent of our favorite hamburger helper recipe but healthier and just as easy!

Add this to your dinner rotation; the entire family will love it!

top view of Cheesy Ground Turkey Pasta in a pot

Why You Need This One-Pot Pasta

  • This easy recipe is a time-saver; something every home cook needs! All in one pan, no extra dishes.
  • This recipe is made from scratch but is just as easy as any boxed mix you’ve ever used.
  • It uses ingredients you most likely have on hand.
  • The sauce is so good, my family just can’t get enough and you won’t believe how fast it comes together.
  • It reheats well making it great for lunches (although we never have any left over).

Serve it with a colorful tossed salad and some homemade garlic bread!

ingredients to make Cheesy Ground Turkey Pasta

What’s in Ground Turkey Pasta?

MEAT Ground turkey is the meat of choice, but ground chicken would work well in this dish too. Or use ground beef and turn it into a hamburger helper style dish.

PASTA Medium pasta shapes work well in this recipe, I love the way the shells act as little cups to hold the sauce. Penne or rotini are great choices.

SEASONINGS Paprika, garlic, and black pepper add flavor. Add salt to taste.

CHEESE Two different kinds of cheese give this ground turkey pasta it’s signature savory flavor and creamy texture.

Be sure to use a bold cheese like sharp cheddar, it gives this dish a flavor boost.

noodles in sauce to make Cheesy Ground Turkey Pasta

Variations

Ground turkey pasta is also a great way to use up leftovers!

  • Add veggies like spinach, broccoli, or mushrooms (or anything else you think might go well with mac and cheese) for a heartier dish with extra texture and flavor.

How to Make Ground Turkey Pasta

This easy dinner comes together in no time. It’s such a quick dinner to make!

  1. Brown Meat – Brown turkey, onion, and garlic (per the recipe below). Drain any liquid.
  2. Cook Pasta with Meat – Stir in broth, milk, and seasonings. Bring to a boil. Add pasta and reduce the heat to a simmer. Cook until the pasta is tender.
  3. Thicken Sauce – Make a slurry by combining equal parts corn starch & water until smooth. Add to sauce to thicken.
  4. Add Cheese – Remove from heat and stir in cheese.

adding cheese to pasta to make Cheesy Ground Turkey Pasta

Tips For a Perfect Dish

  • Choose a medium pasta shape; shells, penne, bowtie, or rotini are good choices.
  • Different pasta shapes will cook for different times so check your pasta by tasting a piece. Add more time (and a bit more water/broth) if needed.
  • Thicken the sauce further with more cornstarch slurry if needed.
  • Freshly grated cheese will melt better than pre-grated, bagged cheese (bagged cheeses can be gritty). A sharp cheddar will add way more flavor.
  • Add the cheese once the pan is removed from the heat. This keeps it from overheating and separating or becoming gritty.

Leftovers

  • Cheesy ground turkey pasta tastes just as good the next day Keep it in a covered container in the refrigerator and it will keep about 3-4 days.
  • Freeze turkey pasta in zippered bags with the date labeled on the outside and it will keep in the freezer for a month.

One-Pot Wonders

Did you make this Ground Turkey Pasta? Be sure to leave a rating and a comment below! 

top view of Cheesy Ground Turkey Pasta cooking in a pot with a spoon

Cheesy Ground Turkey Pasta

This Ground Turkey Pasta is a cheesy one-pot meal, perfect for a weeknight meal with the family!
Course Dinner, Entree, Lunch, turkey
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 607
Author Holly Nilsson

Ingredients

  • 1 pound ground turkey
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 cups chicken broth not low sodium
  • 1 cup whole milk
  • ¾ teaspoon dry mustard powder
  • ½ teaspoon paprika
  • ½ teaspoon black pepper
  • 2 ½ cups pasta shells uncooked (or elbow macaroni)
  • 1 tablespoon cornstarch
  • 1 ½ cups sharp cheddar cheese shredded
  • 2 tablespoons parmesan cheese grated

Instructions

  • Brown ground turkey, onion, and garlic in a pan until no pink remains. Drain any fat.
  • Stir in broth, milk, dry mustard, paprika, and black pepper. Bring to a boil.
  • Add pasta and reduce to a simmer. Cover and cook 9-12 minutes or until pasta is tender.
  • Combine cornstarch with 1 tablespoon cold water and whisk into the simmering sauce. Simmer 1 minute more.
  • Remove from heat and stir in cheese.

Notes

  • Choose pasta shapes that are hearty enough to stand up with the meat and any vegetables. Elbow macaroni, penne, bowtie, or rotini are good choices.
  • Different pasta shapes will cook for different times so check your pasta by tasting a piece. Add more time (and a bit more water/broth) if needed.
  • Thicken the sauce further with more cornstarch slurry if needed.
  • Freshly grated cheese will melt better than pre-grated, bagged cheese (bagged cheeses can be gritty). A sharp cheddar will add way more flavor.
  • Add the cheese once the pan is removed from the heat. This keeps it from overheating and separating or becoming gritty.

Nutrition

Calories: 607 | Carbohydrates: 56g | Protein: 49g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 115mg | Sodium: 823mg | Potassium: 730mg | Fiber: 3g | Sugar: 6g | Vitamin A: 694IU | Vitamin C: 11mg | Calcium: 437mg | Iron: 2mg
Cheesy Ground Turkey Pasta in a pot with writing
adding cheese to Cheesy Ground Turkey Pasta with a title
Cheesy Ground Turkey Pasta in a pot with a title
ingredients to make Cheesy Ground Turkey Pasta with finished dish in a pot and a title

Originally posted at Spend with Pennies

Pappardelle with Sausage – A Crowd Favorite!

Pappardelle is a long pasta that pairs perfectly with a hearty Italian sausage sauce.

This recipe uses both fresh and canned tomatoes to create a rich zesty sauce similar to a Ragu or Bolognese (a tomato-based meat sauce). While it takes a bit of time, it’s definitely worth it because the flavor is amazing.

pappardelle in a bowl with tomato sauce

What is Pappardelle?

Pronounced ‘pa-par-DAY-lay’, pappardelle pasta originates from the Tuscan region of Italy and it’s one I learned to make by hand in an olive grove in Italy!

It is a wide flat noodle, similar to fettuccine (but much wide). Pappardelle is a hearty pasta so it’s perfect for heavier sauces (and also goes great with a mushroom sauce).

pasta to make Pappardelle with Sausage

Ingredients

This sauce is incredibly rich and delicious.

TOMATOES/PEPPERS Fresh tomatoes are roasted with bell peppers, onion and garlic. Red bell peppers add some sweetness to balance the acidity from the tomatoes. The canned tomatoes add great texture.

MEAT Italian sausage is seasoned and has lots of flavor.

If you substitute another ground meat (like beef),  you’ll want to add some extra seasonings.

The extra step of roasting the tomatoes and peppers is so worth the flavor it adds. Start with the veggies and while they’re roasting brown the meat.

How to Make Sauce for Pappardelle

  1. Toss tomatoes, red peppers, and onion with olive oil and seasonings (per recipe below). Roast in the oven until tender.
  2. While the vegetables are roasting, brown the sausage in a skillet and drain off the fat.
  3. Add the remaining sauce ingredients (including the roasted vegetables) and simmer.

ingredients for a tomato meat sauce in a pot

  1. Cook pasta in salted boiling water until ‘al dente’ (to the bite). Drain, but reserve 1 cup of the pasta water.
  2. Toss pappardelle with the meat sauce, adding pasta water as necessary. Garnish with fresh chopped herbs and grated parmesan cheese.

pappardelle in a bowl with meat sauce

More Meaty Favorites

Did your family love this Pappardelle with Sausage? Be sure to leave a rating and a comment below! 

close up of Pappardelle with Sausage in a bowl

Pappardelle with Sausage

This fresh & flavorful Italian-inspired dish is the perfect meal to feed a family or crowd on a busy weeknight!
Course Dinner, Entree, Main Course, Pasta
Cuisine American, Italian
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings 8 servings
Calories 514
Author Holly Nilsson

Ingredients

  • 2 pounds ripe tomatoes fresh
  • 2 red bell peppers
  • 1 onion
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Italian seasoning divided
  • 1 pound Italian sausage
  • 28 ounces canned whole tomatoes with juices
  • 14 ounces canned tomato sauce
  • ¼ cup fresh parsley chopped
  • ¼ cup fresh basil chopped
  • 16 oz pappardelle

Instructions

  • Preheat oven to 450°F.
  • Chop tomatoes, bell pepper, and onion into 1″ pieces. Toss with garlic, olive oil, balsamic vinegar, and 1 teaspoon of Italian seasoning.
  • Spread in a single layer on a foil-lined pan and roast 20 minutes. Stir and turn oven to broil. Broil 10 minutes or until vegetables are tender and have some light browning on the edges.
  • While vegetables are roasting, brown the sausage in a large saucepan. Drain fat.
  • Add canned tomatoes, tomato sauce, ½ cup water, and remaining Italian seasoning. Stir in roasted vegetables with any juices.
  • Bring sauce to a boil. Reduce heat and simmer uncovered 1 hour or until sauce reaches desired consistency (add more water if needed).
  • Cook pappardelle in salted water according to package directions until al dente. Drain well, reserving 1 cup of pasta water.
  • Stir in parsley & basil into the sauce. Toss pappardelle with meat sauce, add pasta water if needed to reach desired consistency. Top with additional herbs if desired.

Notes

Roasting the vegetables adds amazing flavor. The bell pepper cooks into the sauce and while you won’t really know it’s there, the sweetness balances out the acidity in the sauce.

Cook the pasta to al dente (firm) and don’t rinse before tossing with the sauce. The starches on the pasta help the sauce stick.

Reserve some of the starchy water from the pasta and add it to the sauce if needed. It can help thin out the sauce but the starches also help it cling to the pasta.

Nutrition

Calories: 514 | Carbohydrates: 56g | Protein: 19g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 91mg | Sodium: 838mg | Potassium: 1001mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2448IU | Vitamin C: 71mg | Calcium: 97mg | Iron: 4mg
Pappardelle with Sausage in a bowl with a fork and a title
close up of Pappardelle with Sausage in a bowl with writing
close up of Pappardelle with Sausage with a title
ingredients in the pot to make Pappardelle with Sausage and an image of the finished dish with a title

Originally posted at Spend with Pennies

Cod Parmigiana For Dinner

Cod Parmigiana

Ingredients

1/4 cup all-purpose flour
Salt and freshly ground pepper to taste
1 egg
1/2 cup panko Italian seasoned bread crumbs
1/4 cup grated Parmesan cheese
12 oz cod or another firm thick white fish fillet
2 tablespoons olive oil
4 oz fresh mozzarella sliced
Cherry Tomato Sauce, below

Directions

Place flour on a plate and add a pinch of salt and pepper. In a bowl, beat the egg with a little water. On another plate, mix bread crumbs with Parmesan.

Coat fish fillets in flour, dip in egg mixture, shake off excess, and coat with bread crumb mixture. Heat oil in a deep skillet with a cover. When the oil is hot, add the breaded fish and cook on both sides until brown. Remove to a paper towel-lined plate to drain.

Clean out the skillet and add half to the cherry tomato sauce recipe. Heat for a few minutes and return the fish to the pan.  Cover and cook for 5 minutes. Uncover the pan and place the mozzarella cheese evenly on the fish. Cover the pan and heat on low until the mozzarella melts.

Cherry Tomato Sauce

Ingredients

1 tablespoon olive oil
2 garlic cloves, finely chopped
½ cup diced onion
1 teaspoon salt
1 teaspoon freshly ground black pepper
28 oz can Italian cherry tomatoes (Cento)
1 large sprig of basil
2 teaspoons honey
1 teaspoon capers

Directions

Heat the oil in a frying pan. Add onion, garlic, salt, and black pepper. When the onion is tender add the tomatoes, basil, and honey. Break the tomatoes up a little with a wooden spoon and cook for 15–20 minutes over medium heat. Stir in the capers.

Orzo with Diced Zucchini

Ingredients

1 cup whole wheat orzo
1 teaspoon salt plus extra for seasoning
1 medium zucchini diced into ½ inch cubes
½ cup diced white onion
1 large garlic clove, minced
2 tablespoons olive oil

Directions

Add salt to a large saucepan of boiling water. Stir in orzo and cook according to package directions. Drain and set aside. In the same pot heat the oil and add the garlic and onion. Cook for two minutes and add the zucchini. Stir and cook for three more minutes. Add drained orzo, turn heat to low, and let the mixture heat. Serve with the cod.

Originally posted at Jovina Cooks Italian

Wintertime Corn Chowder

Corn is very plentiful and has a long growing season where I live. So when it is at its best, I freeze many quarts of this vegetable to use during the off-season. Even after spending several months in the freezer, you can taste its sweetness when using it in your cooking. You certainly can use frozen corn from the supermarket in this recipe.

Chowder

Ingredients

2 tablespoons butter

1 large onion, diced (about 2 cups) 

1 large carrot, diced

4 ribs celery with leaves, diced

1 1/2 pounds  Yukon gold potatoes, peeled and diced 

4 cups vegetable stock 

2 fresh whole sprigs of thyme  

1 teaspoon kosher salt 

¼ -½ teaspoon cayenne pepper

1to 2 tablespoons honey 

7 cups frozen sweet corn kernels, divided

2 cups whole milk 

Additional salt to taste, pepper to taste

Directions

Heat the butter in a Dutch oven or large soup pot. Add the onion, celery, carrots, and potatoes to the pot and saute for ten minutes until soft.

Add honey if the corn isn’t sweet. 

Add 4 cups of corn, vegetable stock, cayenne, salt, and thyme. Bring to a boil, lower the heat to a simmer, cover and cook for an hour. Remove the thyme branches.

Remove the pot from the heat and puree the contents with an immersion blender. Add milk, salt, and pepper to taste and the remaining 3 cups of corn.

Return the pot to the heat and simmer the soup for about 30 minutes.

Garnish the soup with cheddar cheese or toasted tortilla strips when serving, if desired.

 

Originally posted at Jovina Cooks Italian