Italian Wedding Soup

Italian Wedding Soup

This is the best Italian wedding soup I’ve ever made! It is packed with homemade meatballs, loads of veggies and fresh herbs. And it’s done in about half an hour!

We are including instructions for making this soup in the slow cooker and Instant Pot too! You can choose the cooking method that works best for you and your schedule.

Why Italian Wedding Soup?

Did you know I used to work for Jet Blue? Yup. Totally worked from home before that was even a thing answering a bazillion calls clear through the night at times and occasionally getting screamed at and not once was it deserved. 

I know, you’re tempted to not believe me, but here’s an example:

A huge hurricane all 2009 style was hitting and flights were grounded everywhere. A woman had booked a vacay to an island right in the path and was INFURIATED we had cancelled her flight. As she was screaming at me that this was unprofessional because a ticket is a contract she suddenly got the idea that we should rebook her like other airlines do if a flight is cancelled. I tried to explain that all airlines weren’t flying because of the hurricane at which point she used some colorful language to demand a private plane. 

I couldn’t even respond at that point. 

It. Was. A. Hurricane.

Now before you get all worked up that I’m telling a story instead of teaching to cook, this has a purpose. 

A bowl of Italian wedding soup. A spoon is in the soup and it is packed with meatballs, carrots and spinach.

Before we could work we had to do a training for several weeks until midnight every night at the call center a good 45 minutes away. When we got there it was dinnertime, and if we were lucky a little cafe had an Italian wedding soup that was so good!

I’ve dreamed of it ever since, but it has taken me years to create the recipe and this is it! 100% exactly as I remember it. 

Ingredients for Italian Wedding Soup

We love to make our own meatballs for this recipe, but if you want to cut out that step, you can totally buy frozen chicken meatballs at the grocery store. If you buy your meatballs, skip to the ingredients list for just the soup.

Meatballs

  • Ground Turkey (or chicken)
  • Italian Sausage
  • Breadcrumbs
  • Fresh Parmesan
  • Italian Seasoning
  • Garlic
  • Egg
  • Kosher Salt
  • Black Pepper

For the Soup

  • Olive Oil
  • Yellow Onion
  • Carrots
  • Celery
  • Fresh Thyme
  • Chicken Broth
  • Acini di Pepe
  • Baby Spinach
  • Fresh Dill
  • Fresh Parmesan

All measurements for each ingredient can be found in the recipe card below.

A bowl of Italian Wedding soup with a spoon in it. The soup is packed with colorful vegetables and meatballs. The bright green spinach brightens up the soup.

How to Make Italian Wedding Soup

Again, if you’re buying meatballs pre-made, skip to the soup instructions. Let’s start with making the homemade meatballs:

For the Meatballs

  • Combine the meats, breadcrumbs, parmesan, Italian seasoning, garlic and egg in a large bowl. Season with salt and pepper.
  • Form into mini meatballs (about 1/2″ diameter).
    • PRO TIP: We use a very small cookie scoop. Don’t fill it full all the way. The smaller the better.
  • Heat a tablespoon of oil in a Dutch oven over medium heat. Cook the meatballs in batches until they are browned on the outside and they are cooked through.
  • Remove from the pot and set them aside.

Browning the meatballs adds so much flavor! Don’t skip this step!

For the Soup

  • Heat more oil and add the veggies and thyme. Then add the chicken broth and bring to a boil.
  • Add the pasta and meatballs and lower the temperature to a simmer. Cook long enough to cook the pasta.
  • Toss in the spinach and cook for about 1 minute.
  • Garnish servings with fresh dill, and more thyme and parmesan.
Detailed instructions can be found in the recipe card at the end of this post.

What to Eat with Italian Wedding Soup

I can’t sit down with a bowl of soup unless there is some bread for dipping. Here are a few of my favorites:

If you’re not into dipping bread in soup, then we can’t be friends! Haha! Ok, jk…we can be friends, but I don’t understand you! Make a sweet quick bread to eat with it:

A bowl of Italian Wedding soup with a spoon in it. The soup is packed with meatballs and carrots and spinach.

How Long Will Italian Wedding Soup Keep?

Refrigerate in a container with a tight fitting lid for up to 5 days.

What is Acini di Pepe?

Acini di Pepe is a form of pasta that is very small.

What is a Substitute For Acini di Pepe Pasta?

If you can’t find acini di pepe, you can use another small shaped pasta such as orzo, pastina or small stars.

Can You Freeze Soups With Pasta in Them?

Soups containing pasta do not hold up very well in the freezer. Pasta tends to absorb the liquids and gets mushy when frozen.

You can freeze this soup without the pasta and then heat it up on the stove and add the pasta before serving.

 

One of my favorite things is trying to copycat a recipe that I’ve had somewhere and fallen in love with. I love to test and test different combinations and flavors until I get it just right. That’s how this Italian wedding soup came to be! It is so flavorful and easy!

Raised in the Kitchen - Carrian Cheney

64 days

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A bowl of Italian wedding soup. A spoon is in the soup and it is packed with meatballs, carrots and spinach.

Print

Italian Wedding Soup

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Course 50 of the Best Easy Soup Recipes for Families
Cuisine Italian
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 8
Calories 348kcal

Ingredients

Meatballs *See Note

  • 3/4 Pound Turkey ground, or chicken
  • 1/2 Pound Italian sausage casings removed
  • 1/2 Cup Bread Crumbs White
  • 1/3 Cup Parmesan freshly grated
  • 1 1/2 teaspoons Italian seasoning
  • 3 Cloves Garlic minced
  • 1 Egg large
  • Kosher salt
  • Black Pepper freshly ground

For the Soup

  • 2 Tablespoons Olive Oil extra-virgin, divided
  • 1 Cup Yellow Onion chopped
  • 2 Carrots medium, peeled and chopped
  • 3/4 Cup Celery chopped
  • 2 teaspoons Thyme freshly chopped, plus more for garnish
  • 8 Cups Chicken Broth low sodium
  • 1 Cup acini di pepe
  • 4 Cups Baby Spinach
  • 1 teaspoon Dill freshly chopped, for garnish
  • 1/3 Cup Parmesan freshly grated, for serving

Instructions

For the meatballs

  • In a large bowl, stir ground meats, bread crumbs, Parmesan, seasoning, garlic, and egg until combined. Season with salt, pepper. Form into meatballs approximately 1/2″ in diameter.
  • In a large Dutch oven or stock pot over medium heat, heat 1 tablespoon oil. Cook meatballs in batches, until outsides are golden and insides are cooked through. Remove from pot with a slotted spoon and set aside on a plate.

For the soup

  • Heat remaining oil and then add onion, carrots, celery, and thyme. Cook until fragrant about, 3 to 4 minutes. Add chicken broth and bring to a rapid boil. Add pasta and meatballs and lower to a simmer. Simmer until the pasta is cooked, 5 to 7 minutes. Add in the spinach and cook, stirring occasionally until wilted, about 1 minute more.
  • Garnish each bowl with dill, thyme and more Parmesan.

Notes

Note: you can buy chicken meatballs in the freezer section at some stores.

This soup will keep for 3-5 days in the refrigerator.

 

INSTANT POT: Brown the meatballs in batches in saute mode then cook them all on high for 3-5 minutes. Add all the remaining ingredients except the pasta and spinach cook on high for 3 more minutes. Remove lid and add pasta and cook a final 3 min , stir in spinach and allow to sit for up to five minutes before serving to wilt the spinach.

SLOW COOKER: Cook the meatballs on the stove top as stated in the instruction. Add all the ingredients (except the pasta and spinach) to a crockpot on low for 5 hours or high for 2-3 hours. Add the pasta for the last hour and the spinach for the last 10 minutes.

Nutrition

Serving: 1g | Calories: 348kcal | Carbohydrates: 27g | Protein: 20g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 69mg | Sodium: 1323mg | Potassium: 544mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4139IU | Vitamin C: 25mg | Calcium: 175mg | Iron: 3mg

A bowl of Italian wedding soup. A spoon is in the soup and it is packed with meatballs, carrots and spinach.

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READ: Italian Wedding Soup

Originally posted at Oh Sweet Basil

Slow Cooker Chicken Stew

Slow Cooker Chicken Stew

Loaded with healthy vegetables, chicken and herbs, this slow cooker chicken stew is a pot of comfort just waiting for you to devour.

Once upon a time I was a poor college student and totally homesick for my mom’s home cooking, particularly, her slow cooker beef stew. It was winter and cold, and I just needed that comfort from home. The problem was that I didn’t have any beef. Actually I couldn’t afford to buy beef, what college student can?!

So I decided to try to create that same home cookin’ with the chicken thighs I had in the fridge. Thus, this slow cooker chicken stew was born!

A pot of chicken stew. The stew is thick and bright colored with bits of celery, herbs, chicken and potatoes. A wooden spoon is in the pot and chopped herbs are on the counter top next to the pot.

One by one my roommates came home from class and asked what smelled so good. I poured them each a bowl and we sat around our small table in silence gobbling up that stew. I like to think they each felt a little bit of that comfort from home.

Chicken or beef, either one makes a delightful homemade stew!

What Ingredients Do You Need for Chicken Stew?

Ok, before the length of this ingredients list scares you away, most of them can be grabbed in the produce section, so that makes it easy. Also, delicious soups have layers and layers of flavor, and that takes a few ingredients.

  • Chicken Thighs
  • Canola Oil
  • Butter
  • Yellow Onion
  • Flour
  • Garlic
  • Celery
  • Tomato Paste
  • Thyme (fresh)
  • Sage (dried)
  • Chicken Broth
  • Cooking White Wine
  • Red Potatoes
  • Yukon Gold Potatoes
  • Carrots
  • Bay Leaves
  • Peas (frozen)
  • Heavy Cream
  • Parsley (fresh)

The measurements of each ingredient can be found in the recipe card below.

A pot of slow cooker chicken stew with a wooden spoon. The stew chicken and vegetables are in a thick yellow-red gravy and there are bright green herbs with the vegetables. A stack of bowls and spoons are in the background.

How to Make Chicken Stew

Now let’s get in to the nitty gritty of making this stew. It all starts with the chicken…

  1. Grab your chicken thighs and pat them dry. Drying them allows them to caramelize better and get that beautiful golden color you want. Season them with salt and pepper.
  2. Drizzle a little oil into a large skillet and heat it up over medium high heat. Cook the chicken in batches so you don’t overcrowd the pan. Cook on one side for about 5 minutes and then flip to the other side for another 6-7 minutes. Remove the chicken to a plate.
  3. Add butter to the skillet and add the onions and celery. Cook until they are softened, and then add the flour and garlic. Stir briefly and then add the tomato paste and herbs.
  4. Slowly add in half of the chicken broth and cooking wine. Scrape up the little bits of chicken stuck on the pan.
  5. Add the potatoes, carrots and remaining broth and cooking wine. Simmer over medium low heat with the lid on for 10 minutes.
  6. Add all the ingredients into the slow cooker (minus the peas and cream), and cook on low for 4-5 hours.
  7. Remove the bay leaf and add the peas and cream. Put the lid back on and cook for about 5 minutes more.
  8. Top with chopped fresh parsley and add salt and pepper to taste.

The recipe card below contains all the detailed instructions.

A pot of slow cooker chicken stew. There are bits of vegetables, chicken, and herbs in a reddish yellow gravy.

Substitutes in Chicken Stew

If you want to lighten this stew up a little, use more chicken broth, half & half, or milk instead of the heavy cream. You know I just used more water in college. I never ever had cream on hand!

You can also use sweet potatoes in this stew rather than regular potatoes, or you could go half and half. I love the the taste of sweet potatoes in this!

What Can You Substitute For Cooking Wine?

Red or white wine vinegar, cranberry juice, ginger ale, grape juice, apple juice, and chicken or beef stock are all good substitutes for cooking wine.

Can You Use Chicken Breasts Instead of Thighs?

Well of course! Chicken breasts or thighs totally work, however dark meat is more flavorful. You can use all white meat or a combination of white and dark meat in chicken stew.  

A large pot of slow cooker chicken stew. It is a bright yellow-red color and packed with bits of fresh herbs, vegetables and chicken. A wooden spoon is in the pot.

How Long Will Chicken Stew Keep?

Properly stored, in the refrigerator, chicken stew will keep for 3-4 days.

Can Chicken Stew Be Frozen?

Chicken stew can be frozen when packaged correctly.  Cool completely and store in an air tight container or a heavy duty freezer bag. It will keep in the fridge for up to 3 months.

Allow it to thaw overnight in the fridge and then reheat it on the stove top until warmed through.

A pot of thick slow cooker chicken stew with a wooden spoon in it. The stew is packed with bright vegetables, chicken and herbs.

What to Eat with Chicken Stew

When you make stew, you must make bread! Focaccia bread, crusty artisan bread, or the best dinner rolls ever all get the job done to perfection. And if you don’t want to deal with yeast, go with the herb Irish soda bread!

I also like to make a nice side salad to lighten up the meal a little.

Chicken Stew in the Instant Pot or Stove Top

If you need chicken stew fast, you can totally make this recipe in the Instant Pot. It’s also totally simple to do on the stove top too.

Instant Pot

  • Pat the chicken dry season with salt and pepper.
  • Heat the instant pot by pressing high saute and add a drizzle of oil.  Cook the chicken in batches, about 5-6 minutes, flipping occasionally until golden and cooked through, and remove to a plate while you cook the next batch. Remove the last of the chicken
  • Heat the butter and add the onions and celery, cooking until softened and stirring occasionally, about 6-8 minutes. Add the flour and garlic, and stir for 20 seconds and then add the tomato paste, thyme and sage, cooking until fragrant, about 1 minute.
  • Slowly whisk in half of the chicken broth and the cooking wine, scraping up any bits from the chicken. Add the chicken with the remaining broth and cooking wine and simmer by turning the pressure cooker saute function to low for 2 minutes. Add the potatoes and carrots and all remaining ingredients except the peas and cream and cover, setting the valve to seal. Press cancel and then press manual, high and set the time for 7 minutes. Allow a natural release and then open the lid.
  • Discard the bay leaves and stir in the peas and cream. Press saute and get it simmering for 2 minutes more and then serve.

Stove Top

  • Pat the chicken dry season with salt and pepper.
  • Heat a large dutch oven over medium high heat and add a drizzle of oil. Cook the chicken in, about 5 minutes on the first side (smooth side down) and 6-7 minutes after flipping in batches until golden and cooked through, and remove to a plate.
  • Heat the butter in the pot and add the onions and celery, cooking until softened and stirring occasionally, about 6-8 minutes. add the flour and garlic, and stir for 20 seconds and then add the tomato paste, thyme and sage, cooking until fragrant, about 1 minute.
  • Heat the butter and add the onions and celery, cooking until softened and stirring occasionally, about 6-8 minutes. Add the flour and garlic, and stir for 20 seconds and then add the tomato paste, thyme and sage, cooking until fragrant, about 1 minute.
  • Slowly whisk in half of the chicken broth and the cooking wine, scraping up any bits from the chicken. Add the chicken with the remaining broth and cooking wine and simmer over medium low heat.  Add the potatoes and carrots and all remaining ingredients except the peas and cream and cover the pot, cooking for 20-30 minutes.
  • Discard the bay leaves and stir in the peas and cream. Bring back to a simmer by turning the heat to medium for 10 minutes and then serve.

 

Some evenings just call for a bowl of slow cooker chicken stew! It’s warm, hearty, comforting and bring back all the memories of home (and college for that matter!). Plus, slow cooker recipes are the best! I hope you enjoy this one!

More Chicken SOUP RECIPES You’ll Love:

Raised in the Kitchen - Carrian Cheney

71 days

Our new book is live for preorders!

From food prep to clean-up, this unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories, insights, and kid-friendly food activities to keep young chefs focused on fun in the kitchen.

Pre-order now

A pot of slow cooker chicken stew. There are bits of vegetables, chicken, and herbs in a reddish yellow gravy.

Print

Slow Cooker Chicken Stew

.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 10 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 40 minutes
Servings 6
Calories 599kcal

Ingredients

  • 4 1/2 Cups Chicken Thighs 3 pounds, diced
  • Canola Oil
  • 3 Tablespoons Butter
  • 1 Onion yellow, finely chopped
  • 1/3 Cup Flour
  • 6 Cloves Garlic minced
  • 1 Stalk Celery small, minced
  • 1 Tablespoon Tomato Paste
  • 2 teaspoons Thyme fresh, or 1 teaspoon dried
  • 1/4 teaspoon Sage dried
  • 4 Cups Chicken Broth
  • 2 Tablespoons cooking white wine (real wine is fine but use double the amount)
  • 1 Cup Red Potatoes chopped 1/2” pieces
  • 1 Cup Potatoes Yukon Gold, chopped 1/2″ pieces
  • 3 Carrots large, peeled and sliced
  • 2 Bay Leaves
  • 1 Cup Peas frozen
  • 1/2 Cup Heavy Cream *optional see note
  • 1 Tablespoon Parsley fresh, minced

Instructions

  • Pat the chicken dry so that cooking brings out more caramelization and color. Season with salt and pepper.
  • Heat a large skillet over medium high heat and add a drizzle of oil. Cook the chicken in batches, about 5-6 minutes, flipping occasionally until golden and cooked through, and remove to a plate while you cook the next batch.
  • Heat the butter in the skillet and add the onions and celery, cooking until softened and stirring occasionally, about 6-8 minutes. add the flour and garlic, and stir for 20 seconds and then add the tomato paste, thyme and sage, cooking until fragrant, about 1 minute. 
  • Slowly whisk in half of the chicken broth and the cooking wine, scraping up any bits from the chicken. Add the potatoes and carrots along with the remaining broth and cooking wine and simmer with the lid on over medium-low heat for 10 minutes. 
  • Add all ingredients except the peas and cream into the slow cooker and cover. Cook for 4-5 hours.
  • Discard the bay leaves and stir in the peas and cream. Add the lid and cook for 5 more minutes. 
  • Serve with fresh parsley and salt and pepper to taste. 

Notes

  • To keep this dish lighter sub more chicken broth, half and half or just milk instead of the heavy cream.
  • You can also use peeled and chopped sweet potatoes!
  • You can freeze left over chicken stew.  Cool completely, put in air tight containers or heavy duty freezer bag and freeze.
  • For instructions on making this in the Instant Pot or on the stove top, scroll up to the section in the post above.

Nutrition

Serving: 1g | Calories: 599kcal | Carbohydrates: 20g | Protein: 33g | Fat: 43g | Saturated Fat: 16g | Cholesterol: 216mg | Sodium: 827mg | Potassium: 826mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7742IU | Vitamin C: 29mg | Calcium: 73mg | Iron: 3mg

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READ: Slow Cooker Chicken Stew

Originally posted at Oh Sweet Basil

Parmesan Meatball Soup

Parmesan Meatball Soup

The weather may be getting colder, but you can warm up inside with this delicious Parmesan Meatball Soup. It is packed with flavor and served in a toasty bread bowl. So yummy!

Claire had her first soup in a bread bowl at California Adventure last year, and she has been obsessed ever since, as she should be! Hello, a bowl made of bread?! Carb heaven!

I had originally made meatballs for spaghetti, but when I told her I was going to go snag some bread at the store she asked if I would buy bread bowls. Instead of ditching dinner, I ditched my original plans and legit made soup out of meatballs, and it was bomb diggity delicious!

A bread bowl filled with parmesan meatball soup. The bread bowl and soup have been baked to a perfect toasty brown and the cheese on top is gooey melted perfection.

Everything and anything that involves meatballs are always, always something I can get on board with! They are just dang good! We have our sweet and sour meatballs that are amazing. Then there is our porcupine meatballs that are a staple in our house. And don’t miss our chili sauce and grape jelly meatballs that should be at every party you ever have. Now you have meatballs in a soup!

Ingredients Needed for Parmesan Meatball Soup

Before you decide to make this soup, you need to decided if you are going to make meatballs from scratch or if you are going to buy them pre-made. If you are going to make the meatballs yourself, you need the following ingredients:

Meatballs

  • Bread Crumbs
  • Milk
  • Ground Beef
  • Italian Sausage (mild)
  • Egg
  • Yellow Onion
  • Garlic
  • Parmesan (fresh)
  • Italian Parsley (fresh)
  • Worcestershire Sauce
  • Basil (dried)
  • Oregano (dried)
  • Crush Red Pepper Flakes
  • Kosher Salt
  • Pepper

Those meatballs are going to be your new best friend! They are totally divine! Now for the soup…here is what you will need:

Soup

  • Olive Oil
  • Yellow Onion
  • Carrot
  • Celery
  • Garlic
  • Tomato Paste
  • Crushed Tomatoes
  • Beef Broth
  • Milk
  • Mozzarella
  • Parmesan (fresh)
  • Italian Seasoning
  • Lemon
  • Salt
  • Pepper
  • Parsley
  • Bread Bowls

The exact measurements for all the ingredients can be found in the recipe card below.

A baking sheet with three bread bowls filled with parmesan meatball soup. They have been baked to a golden brown and the cheese on top is melted to perfection. They are sprinkled with fresh parsley.

How to Make Parmesan Meatball Soup

I’m going to break up the instructions into two parts – making meatballs and making soup. If you are buying your meatballs, jump straight to the making soup section.

Making Meatballs

  1. Combine the bread crumbs and milk in a bowl.
  2. Add all the meatball ingredients into a large bowl and stir with a wooden spoon until combined. Don’t over-mix!
  3. Roll into meatballs that are about 1″ in diameter and place them on a baking sheet lined with foil.
    • PRO TIP: I like to use my smallest cookie scoop to keep a uniform meatball size.
  4. Bake until browned and cooked all the way through. Remove from oven.

Making Soup

  1. Add the veggies to a large pot over medium-high heat. Cook them until they are soft and golden. Toss in the garlic and cook until fragrant. Add the tomato paste and seasonings and stir to combine.
  2. Add the tomatoes, beef broth, and milk and stir everything together.
  3. Gently add the meatballs and bring everything to a simmer.
  4. Add half of the mozzarella and all of the Parmesan. Season with the salt and pepper. Squeeze in a lemon and stir.
  5. Fire up the broiler.
  6. Fill your bread bowls with the soup and top with the rest of the mozzarella. Broil them until the cheese is melted and starting to brown.
  7. Serve with some fresh parsley and dig in!
A bread bowl filled with parmesan meatball soup. A spoon is in the soup and cheese is melted on top.

How Long will Meatball Soup Keep?

This soup should be stored in an airtight container in the refrigerator. It will be good for 3-4 days.

Can Soup Be Frozen?

Freeze in an airtight container or heavy duty freezer bag for up to 6 months.

Can I Use Frozen Meatballs?

Yes! You absolutely do not have to make your own meatballs. To use frozen meatballs you’ll probably want to cut them in half otherwise they are a bit too large. Sometimes I even quarter them because they are easier for little ones to eat. 

  • Use 1 pound frozen meatballs instead of making your own.

Three toasted bread bowls filled with meatball parmesan soup. there is melted cheese sprinkled with fresh parsley on top.

Can I Substitute the Ground Beef?

Why yes you can! You can use ground chicken, ground turkey or a meatloaf blend.

What Can You Substitute For Italian Sausage?

You could possibly use breakfast sausage and add 1 teaspoon fennel seeds and 1 teaspoon basil per pound of sausage. You could also use ground pork.

Or you can double the ground beef and totally skip the Italian Sausage. 

Can You Make Meatballs Ahead and Freeze Them?

You can make meatballs and freeze them to use later, in fact I almost always double the meatballs and freeze half for next time.

  1. Place the meatballs in a single layer on a parchment lined baking sheet and freeze for 1-2 hours.

  2. Transfer frozen meatballs to a heavy duty freezer bag and freeze for 3-4 months.

 

So what is the lesson we learn from this recipe? First, meatballs are always a YES! Second, get creative with dinner! You might have something planned and then something else comes up. Instead of ditching your plans and heading to the drive-thru, be flexible and innovative! It’s parmesan meatball soup for dinner tonight!

 

More SOUP RECIPES You’ll Love:

Raised in the Kitchen - Carrian Cheney

72 days

Our new book is live for preorders!

From food prep to clean-up, this unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories, insights, and kid-friendly food activities to keep young chefs focused on fun in the kitchen.

Pre-order now

A bread bowl filled with parmesan meatball soup. The bread bowl and soup have been baked to a perfect toasty brown and the cheese on top is gooey melted perfection.

Print

Parmesan Meatball 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 Italian
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 4
Calories 877kcal

Ingredients

Meatballs

  • Frozen Meatballs Halved if you aren’t going to make them yourself
  • 1 Cup Fresh Bread Crumbs see note
  • 1/3 Cup Milk
  • 1/2 Pound Ground Beef
  • 1/2 Pound  Italian sausage mild
  • 1 Large Egg
  • 1/4 Yellow Onion grated
  • 2 Cloves Garlic minced
  • 1/2 Cup Fresh Parmesan Grated
  • 2 Tablespoons Fresh Italian parsley chopped or 1 tablespoon dried
  • 1/2 Teaspoon Worcestershire Sauce
  • 1 1/2 Teaspoons Dried Basil
  • 1 1/2 Teaspoons Dried Oregano
  • 1/4 teaspoon Crushed red pepper flakes
  • 1/2 Teaspoon Kosher Salt
  • 1 Pinch Black Pepper freshly ground

Soup

  • 2 Tablespoons Olive Oil
  • 1 Cup Onion yellow, diced
  • 1 Carrot peeled, finely diced
  • 1 Stalk Celery finely diced
  • 2 Cloves Garlic large, minced
  • 2 Tablespoons Tomato paste
  • 1 Can Crushed Tomatoes 28 oz.
  • 3 Cups Beef Broth low sodium
  • 1 Cup Milk
  • 3 Cups Mozzarella shredded
  • 1/2 Cup Parmesan freshly grated
  • 1 teaspoon Italian seasoning
  • 1 Squeeze Lemon
  • Kosher Salt
  • Black Pepper freshly ground
  • Parsley freshly chopped, for garnish
  • 4 Bread bowls

Instructions

For the Meatballs

  • Dump the bread crumbs and milk into a bowl and stir until softened. Set aside.
  • Preheat oven to 350º and line two baking sheets with foil. In a large bowl, combine all meatball ingredients and stir with a wooden spoon until combined. Do not over-mix.
  • Roll into meatballs, about 1/2-1” in diameter and transfer to one prepared baking sheet.
  • Bake until browned and cooked through, 15 minutes, remove from the oven. 
  •  In a large pot over medium-high heat, heat the oil. Add the onion, carrots and celery to the pot and cook until soft and golden, 6 minutes.  Quickly add garlic and cook until fragrant, 1 minute. Add tomato paste and seasonings and stir until combined, then add tomatoes, beef broth, and milk and stir until everything is mixed together.
  • Add the meatballs to the pot by gently lowering in with a spoon and bring to a simmer, then add half the mozzarella and all of the Parmesan. Season with salt, and pepper then squeeze in a little lemon and stir again.
  • Heat the broiler
  • Ladle soup into four bread bowls and top with remaining mozzarella and broil until browned and bubbly, 2 to 3 minutes. Serve hot with a dash of fresh parsley.

Notes

  • To make bread crumbs, place bread in a food processor or blender and pulse until it is bread crumbs.

Left overs should be stored in the refrigerator for 3-4 days.

 

Nutrition

Serving: 1g | Calories: 877kcal | Carbohydrates: 31g | Protein: 50g | Fat: 62g | Saturated Fat: 26g | Cholesterol: 164mg | Sodium: 2196mg | Potassium: 1112mg | Fiber: 4g | Sugar: 13g | Vitamin A: 4016IU | Vitamin C: 22mg | Calcium: 772mg | Iron: 5mg

A bread bowl filled with parmesan meatball soup. The bread bowl and soup have been baked to a perfect toasty brown and the cheese on top is gooey melted perfection.

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READ: Parmesan Meatball Soup

Originally posted at Oh Sweet Basil

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:

Raised in the Kitchen - Carrian Cheney

73 days

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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.

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

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

Originally posted at Oh Sweet Basil

Best Chili Recipe

Best Chili Recipe

The best chili recipe I have ever made! It’s packed with ground beef, bacon and 3 kinds of beans with just the right combination of spices for the perfect flavor! Top it off with a little sour cream and shredded cheese, Yum!

You all have been loving our award winning Instant Pot chili for quite some time now, but this one is better. I can’t believe I’m saying that because the Instant Pot version is the bomb, but this is THE BEST!

Now, I’ve actually never been a chili fan. Spicy is not my thing and growing up I didn’t like ground beef and wasn’t a huge bean fan so chili was definitely not my favorite. But then I became intrigued, and all from one story…

A bowl of chili. The chili has ground beef, beans and a rich sauce. It is topped with sour cream and shredded cheese and a piece of cornbread is on the edge of the bowl.

My sister once called me later at night and I was juuust about to go to sleep. I knew she’d just been on a date so I answered to hear the details. No. No this was not a, “best date ever” call, but a “you will not believe the awkwardness” call.

He had called last minute and asked if she could pick him up. “Oh sure” she replied, totally not worrying about it as they were nearing the end of college and maybe his car was out of luck. So she picks him up and he tells her he actually doesn’t have a car, or a job, nor is he actually in school. Instead he’s pursuing breakdancing. 😬

A large bowl of the best chili topped with sour cream and grated cheese. Another bowl for chili is in the background and there are a few pieces of cornbread next to the chili.

Best Thing I’ve Ever Eaten

Which is fine, there’s probably some good ones out there, but as he later showed her, he wasn’t one of them. But I’m distracted. So this kind boy tells her, I’m taking you out for the very best thing I’ve ever eaten. “You’re going to love it,” he says. Right up at the light, then head straight down main, take a left at this light and straight down until it’s on the left hand side. Wendy’s.

Well again, she’s so kind and gives him a chance. They get inside and he orders two baked potatoes with chili. Whhhhhaaaaaa? This is the BEST thing you’ve ever eaten? Ahhhhh that date didn’t end up going anywhere, haha, but it sure sparked something in me! I vowed to discover the best chili ever and while it started as a funny joke I ended up falling in love with chili! Jokes on me!

A bowl of Best Chili topped with grated cheese and cilantro.

What Ingredients Do I Need to Make the Best Chili?

So I thought I had found the best chili even in our Instant Pot chili recipe, but then I made this stove top version, and this is the absolute best. If you are familiar with our IP version, the ingredients are similar with just a couple of additions for this recipe. This is what you will need:

  • Ground Beef
  • Bacon
  • Kidney Beans
  • Pinto Beans
  • Black Beans
  • Fire Roasted Tomatoes
  • Tomato Paste
  • Red Onion
  • Red Bell Pepper
  • Jalapeno
  • Beef Stock
  • Oregano
  • Cumin
  • Cocoa Powder
  • Kosher Salt
  • Black Pepper
  • Smoked Paprika
  • Coriander
  • Chili Powder
  • Worcestershire Sauce
  • Garlic

For Garnish

  • Sour Cream
  • Cilantro
  • Cheese
 
 

The measurements for each ingredient can be found in the recipe card down below.

Two bowls of the best chili. The chili is made with beans, ground beef and herbs and spices. It is topped with sour cream and grated cheese.

How to Make the Best Chili Recipe

Making this homemade chili is so simple and the depth of flavor fabulous. I’m so obsessed! Here are the basic steps:

  1. Cook the bacon until crisp in a large pot, then remove to a plate lined with a paper towel.
  2. Add the onions and pepper and cook until tender.
  3. Add the ground beef and cook until browned.
  4. Drain any grease.
  5. Add the remaining ingredients and 3/4 of the bacon stirring everything to combine.
  6. Let it simmer over medium low heat.
  7. Serve with your favorite chili garnishes and side of skillet cornbread!

All the details can be found in the recipe card at the end of the post.

A bowl of the best chili. There is ground beef, three kinds of beans, spices, sour cream and grated cheese on top.

Does Chili Have To Have Beans?

Some chilis, such as Texas chili, actually forbid the use of beans.

Other chili recipes call for beans. I love the heartiness that beans add!

How Long Will Chili Keep?

Chili will keep for 3-4 days in the refrigerator in an airtight container.

A bowl of the best chili. It has a spoonful of sour cream and shredded cheese on top. You can see the ground beef and beans in the chili, and a piece of cornbread is on the edge of the bowl. Another bowl of chili is in the background.

Can Chili Be Frozen?

Cool chili completely.

Place in container with a tight fitting lid, or in freezer bags and freeze for 4-6 months.

What is the Difference Between and Yellow Onion and a Red Onion?

A red onion has a slightly more mild flavor than a yellow onion when served raw and can help to mellow out a tomato based dish instead of the more bold yellow or white onion. 

A bowl of the best chili. A spoon is in the bowl. There are beans and ground beef in a rich sauce and the chili is topped with sour cream and shredded cheese.

So no one ever needs to take a date to Wendy’s for the “best thing you’ve ever eaten” because you can just make the best chili recipe right at home and it’s so simple! Now excuse me while I go work on my breakdancing moves and work off that second bowl of chili I just ate! Lol!

Here are some more CHILI RECIPES that you’ll love:

Raised in the Kitchen - Carrian Cheney

93 days

Our new book is live for preorders!

From food prep to clean-up, this unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories, insights, and kid-friendly food activities to keep young chefs focused on fun in the kitchen.

Pre-order now

A bowl of chili. The chili has ground beef, beans and a rich sauce. It is topped with sour cream and shredded cheese and a piece of cornbread is on the edge of the bowl.

Print

Best Chili Recipe

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

The best chili recipe I have ever made! It’s packed with ground beef, bacon and 3 kinds of beans with just the right combination of spices for the perfect flavor! Top it off with a little sour cream and shredded cheese, Yum!
Course 50 of the Best Easy Soup Recipes for Families
Cuisine American
Keyword beans, chili, ground beef, main dish, Our Top 10 Best Chili Recipes, soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10 people
Calories 374kcal

Ingredients

  • 1 1/2 Pounds Ground Beef
  • 6 Strips Bacon good quality, chopped
  • 1 Can Kidney Beans 15 oz., drained
  • 1 Can Pinto Beans 15 oz. drained
  • 1 Can Black Beans 15 oz. drained
  • 1 Cans Tomatoes 15 oz. Fire Roasted with juice
  • 1 Can Tomato Paste 6 oz.
  • 1 Red Onion chopped
  • 1 Red Bell Pepper seeded and chopped
  • 1 Jalapeno seeded and minced *optional
  • 2 Cups Beef Stock
  • 1 Tablespoon Oregano dried
  • 2 teaspoons Cumin
  • 1 Tablespoon Cocoa Powder
  • 2 teaspoons Kosher Salt
  • 1 teaspoon Black Pepper ground
  • 1 1/2 teaspoons Smoked Paprika
  • 1/2 Teaspoon Ground Coriander
  • 1 Tablespoon Chili Powder
  • 1 Tablespoon Worcestershire Sauce
  • 1 Tablespoon Garlic minced

For Garnish

  • Sour Cream
  • Cilantro
  • Cheese shredded

Instructions

  • In a large pot, cook the bacon until crisp, stirring often to cook evenly.
  • Remove the bacon to a paper towel lined plate.
  • Add the onions and peppers and cook until tender.
  • Add the ground beef and cook until browned.
  • Drain off any excess grease, we just tilt the pot and use a large spoon.
  • Add all of the remaining ingredients and 3/4 of the bacon and stir to combine.
  • Cook for a minimum of 45 minutes. If you have the time, it is best if it simmers all day or as long as possible.
  • Serve with sour cream, cheese, cilantro and the remaining bacon.

Notes

Chili can be frozen for 4-6 months.

Want it spicier? Try adding 1/4-1 teaspoon cayenne

Nutrition

Calories: 374kcal | Carbohydrates: 32g | Protein: 21g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 64mg | Sodium: 970mg | Potassium: 763mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1111IU | Vitamin C: 17mg | Calcium: 74mg | Iron: 4mg

Recommended Products

A bowl of chili. The chili has ground beef, beans and a rich sauce. It is topped with sour cream and shredded cheese and a piece of cornbread is on the edge of the bowl.

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

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READ: Best Chili Recipe

Originally posted at Oh Sweet Basil

Cheeseburger Soup

It is a blustery Sunday here in New Hampshire and soup is a good thing; albeit great thing to have simmering on the stovetop today – well I say that everyday. Or if you are so inclined throw one in your slow cooker. I am totally OK with either way you want to feed your soul. I am still pondering which soup I will be having on my stovetop today.

img_4654
This soup recipe I posted several years ago and I think it’s yummy enough to share it again with you. The ingredients for this soup most people generally have on hand so why not give it a try. sautéing onions in burger instantly makes the house smell fantastic. Add to that some celery and carrots and then chicken broth and you’ve got a party on the stove.
img_4655
I recall a conversation with a co-worker; ya know when we were working in the office and talked with our co-workers not just via email – which definitely is not the same. Anyway she mentioned she loves soup but didn’t know how to make soup – what??? I start pretty much every soup with Mirepoix which is a French term for onion, carrot and celery generally diced all the same size with a ratio of 2 parts onion to 1 part celery and carrot. Technical term aside, the 3 of these ingredients sautéed in a little olive oil or butter or even a combination of both is the start of a great base for your soup. If you want a creamy soup add a little flour to your veggies cook for a few minutes before adding your liquid. Chicken stock is my go to liquid of choice. The more flavor you bring to the pot the better soup you will be eating in about 20-30 minutes. 

img_4657

in the middle of the pot is my homemade chicken stock from the freezer – it will melt eventually


The only thing I can think of that might cause you pause is if you need to or want to make a roux to thicken your soup. I make a roux for my mac and cheese, when I make gravy and this soup calls for it. You can do it no problem generally for every tablespoon of oil/butter use 1 tablespoon of flour. I don’t measure but this is a good guide.

img_4662

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Cheeseburger Soup

Hearty creamy soup, a real crowd pleaser
Author dclarkabal

Ingredients

  • 1 pound ground beef
  • 1 medium onion diced
  • 3/4 cup carrots shredded
  • 3/4 cup celery diced
  • 1 teaspoon dried parsley
  • 3 cups chicken broth
  • 4 cups potatoes cubed
  • 1/4 cup all-purpose flour
  • 2 cups cheddar cheeses shredded
  • 4 tablespoon unsalted butter
  • salt and pepper to taste

Instructions

  • in a large pot over medium high heat add a little olive oil and brown the ground beef and onions. drain off excess fat if needed
  • Add broth, celery, carrots, parsley and potatoes and simmer until the potatoes are tender, about 15 minutes

roux

  • In a small saucepan melt the butter and flour, boil for a minute or so. Add the milk stirring until smooth, simmer for 2-3 minutes until it thickens.
  • gradually add the roux to the soup stirring constantly, reduce the heat and simmer till the soup thickens. roughly 12-20 minutes.
  • Stir in the cheese until melted and then serve. Make sure that you don’t boil the soup once the cheese is added.




 

Originally posted at Cooking at Clark Towers

Instant Pot Italian Chicken Soup

Instant Pot Italian Chicken Soup

The yummiest Instant Pot chicken soup recipe I’ve ever made! It is healthy, quick and easy. This might just be my new favorite chicken soup!! And that is saying a lot because I LOVE so many soups.

a photo of a large white soup bowl full of italian chicken soup full of orzo, chicken and topped with chunks of bread and chopped fresh parsley.

If you haven’t tried “The Soup“, you have to do that! It is a staple around here, but this new Italian chicken soup recipe is light, but filling, and so, so flavorful.

And then there is our chicken tortilla soup, which is the best chicken tortilla soup that has ever existed, but still, there’s something about this Italian chicken soup that just hits the spot for me! You have to try it!

With the Instant Pot, you end up with a soup in less than an hour that tastes like it has been simmering all day!

Ingredients Needed for Italian Chicken Soup

This soup is packed with veggies, rotisserie chicken, fresh herbs and orzo and topped with Parmesan and chunks of crusty bread. Head down to the recipe card for the exact measurements, but here is your grocery list:

  • Olive Oil
  • Yellow Onion
  • Garlic
  • Carrots
  • Celery
  • Water or Chicken Broth
  • Better than Bouillon Chicken (not needed if you use chicken broth)
  • Bay Leaves
  • Kosher Salt
  • Black Pepper
  • Tomatoes
  • Orzo Pasta
  • Rotisserie Chicken
  • Parsley (fresh)
  • Basil (fresh)
  • Lemon
  • Parmesan Cheese
  • Bread (optional)

a photo of a large white soup bowl full of italian chicken soup full of orzo, chicken and topped with chunks of bread and chopped fresh parsley.

How to Make Italian Chicken Soup in the Instant Pot

Your going to want to start this recipe by chopping all the veggies so that they are ready to add at the appropriate time. I know most people hate chopping veggies, but I kind of like it. Does that make me the nerdiest? Once the veggies are chopped, you are ready to start cooking.

  1. Saute the veggies in the Instant Pot.
  2. Add broth, bay leaves, minced tomatoes and S&P.
  3. Place lid on and set valve to seal.
  4. Cook on high pressure for 25 minutes.
  5. Cook the orzo in a pot on the stove top and then drain it while running it under cold water.
  6. Quick release the Instant Pot and remove the bay leaves.
  7. Add the chopped tomato, cooked orzo, chicken (see next section) and herbs and place the lid back on. Seal the valve again and cook for 4 more minutes.
  8. Quick release again, stir in the lemon juice and season to taste.
  9. We love to top each bowl with fresh parm and chunks of crusty bread.

For the full instructions, head down to the recipe card below.

What Kind of Chicken Should I Use?

Ideally, I buy the 2 pound bag of rotisserie chicken meat that they sell at Costco. It’s pretty much the best thing that has ever happened. All the flavor of a rotisserie chicken with none of the work.

If you can’t find that or you don’t live near a Costco, cook three chicken breasts using whatever method you prefer. You can cook them in the Instant Pot with the broth and veggies, or you can cook them stove top or even bake them. You could also just buy a rotisserie chicken and break it down yourself.

a photo of a large white soup bowl full of italian chicken soup full of orzo, chicken and topped with chunks of bread and chopped fresh parsley.

Variations for Italian Chicken Soup

One thing I love about this recipe is that it is so versatile. We love it with orzo, but you could also do any kind of pasta you enjoy. It is also great with rice, potatoes or beans. A small white bean would be good, like a navy bean or cannellini bean.

What Kind of Bread Should I Use?

We like to buy crusty bacci rolls or a good sourdough loaf. You could even make a loaf of our no knead artisan bread if you are feeling really ambitious! We like to toast them in the oven for a bit so the bread gets good and toasty. Carbs for life!

a photo of a large white soup bowl full of italian chicken soup full of orzo, chicken and topped with chunks of bread and chopped fresh parsley.

Can This Soup Be Made in the Crockpot?

This can absolutely be made in the Crockpot! Add all the ingredients except the orzo the slow cooker and cook on high for 3 hours or low for 5 hours. Add the orzo for about the last 10-15 minutes.

Can This Soup Be Made on the Stove Top?

Of course! Yes! Add all the ingredients except the orzo to the pot and simmer on medium-low heat for about 30 minutes. Stir in the orzo right before serving and let it sit for about 5-10 minutes.

Instant Pot Cheat Sheet

If you’re on the fence about an Instant Pot, you should take a look at our Instant Pot Cheat Sheet and it will sell you on the Instant Pot. You can make so many foods in just minutes.

a photo of a large white soup bowl full of italian chicken soup full of orzo, chicken and topped with chunks of bread and chopped fresh parsley.

Soup season is upon us and everyone should be making this Italian chicken soup recipe all season long! It is simple, delicious and on the table in no time! It is sure to be a family favorite!

More Easy Soup Recipes You’ll Love:

Raised in the Kitchen - Carrian Cheney

100 days

Our new book is live for preorders!

From food prep to clean-up, this unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories, insights, and kid-friendly food activities to keep young chefs focused on fun in the kitchen.

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Instant Pot Italian Chicken Soup

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The yummiest instant pot chicken soup I’ve ever made!
Course 50 of the Best Easy Soup Recipes for Families, Main Course, Soup
Cuisine Italian
Keyword chicken, chicken breast, instant pot, main dish, soup
Prep Time 15 minutes
Cook Time 30 minutes
Servings 10
Calories 103kcal

Equipment

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 Large Yellow Onion minced
  • 4 Cloves Garlic minced
  • 3 Stalks Celery Minced
  • 3 Carrots Peeled and chopped
  • 8 Cups Water or chicken Broth
  • 1/4 Cup Better than Bouillion Chicken skip if using broth
  • 2 Bay Leaves
  • 3 Teaspoons Kosher Salt plus more to taste
  • 1 Teaspoon Fresh Black Pepper
  • 3 Medium Tomatoes Minced
  • 1 Tomato Chopped
  • 1 Cup Orzo Pasta cooked and drained
  • 2 Pounds Rotisserie Chicken shredded *see note
  • 1/2 Bunch Parsley minced
  • 3/4 Cup Minced Basil Leaves Fresh
  • 1/2 Lemon Juiced
  • 1/2 Parmesan Cheese
  • Bread for serving

Instructions

  • Prepare all of your ingredients by chopping the veggies on a cutting board so you’re ready to go. See note for advice on the chicken.
  • Add the oil to the instant pot and turn it to high saute mode. Once hot, add the veggies- onions, garlic, celery and carrots and stir until tender, about 3 minutes.
  • Pour in the broth, bay leaves, salt and pepper, and 3 minced tomatoes. Place the lid on and set the valve to seal. Press, pressure and set the time for 25 minutes. Cook the orzo in a pot and drain with cold water running over the orzo to separate the pasta.
  • Do a quick release on the valve and remove the bay leaves.
  • Add the 1 chopped tomato, orzo, chicken, and herbs and place the lid back on, turning the valve to seal and cooking for 4 more minutes.
  • Do another quick release and stir in the lemon, season to taste and serve with fresh parmesan and bread!

Notes

I like to buy the rotisserie chicken meat in a 2 pound package at Costco. If you do not have that available you will need about 3 chicken breasts. You can add them directly to the pot with the broth and veggies, but skip adding the rest. Once the 25 minutes are up, remove and shred the chicken and strain out any chicken fat remaining. Or cook the chicken separately or buy a rotisserie chicken and shred all the meat. 

 

 

Nutrition

Serving: 1.5cups | Calories: 103kcal | Carbohydrates: 16g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 734mg | Potassium: 202mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3454IU | Vitamin C: 11mg | Calcium: 32mg | Iron: 1mg

a photo of a large white soup bowl full of italian chicken soup full of orzo, chicken and topped with chunks of bread and chopped fresh parsley.

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READ: Instant Pot Italian Chicken Soup

Originally posted at Oh Sweet Basil

Plant Based Vegan Butternut Squash Soup

Plant Based Vegan Butternut Squash Soup

Fall rolls around, the weather cools down, and I crave a warm creamy bowl of soup. That’s where this butternut squash soup recipe comes on the scene.

It is completely plant based, vegan and so flavorful! A healthy homemade soup is my favorite way to warm up from the inside out. Good heavens I can’t stand being cold! Like DESPISE it. If Utah wasn’t so beautiful and so great to raise a family I’d be outta here. 

 

5 Day Detox Program

This soup is part of a series of meals that we use during our Your Super detox.

It’s a 5 day- 2 smoothies and one meal a day detox incorporating more plant based super foods into your diet. It has been incredible and the benefits, especially for my parents and friends have been unreal, from weight loss to going off of arthritis medications, less bloating to more energy. You can use our code: osb15 for a discount and we will be sure to link at the bottom of the post to recipes you can use. It’s just 5 days!! Anyone can do that!

 

 

 

We have been eating more meatless meals lately, and it feels great! This butternut squash soup recipe is one we will be making all fall and winter long! It starts with roasted butternut squash which makes the most delicious base for a flavorful health-conscious meal.

A top view of vegan butternut squash soup. It is bright yellow in color and is topped with fresh cilantro and roasted hemp seeds.

What Ingredients Do You Need for Butternut Squash Soup?

Get ready for the most delicious vegan soup you’ve ever had! You’ll want to fill your basket up in the produce section first, and then grab a couple of other items to round it out and garnish it to perfection. Here is what you will need:

  • Butternut Squash
  • Acorn Squash
  • Sweet Potato
  • Yellow Onion
  • Olive Oil
  • Garlic
  • Coconut Milk
  • Vegetable Stock
  • Mellow Yellow
  • Pepitas
  • Smoked Paprika
  • Hemp Seeds (hulled)
  • Cilantro
  • Coconut Milk
  • Salt

The recipe card below contains all the measurements for each ingredient.

Two bowls of vegan butternut squash soup. They are sprinkled with fresh cilantro and roasted hemp seeds. a spoon is next to the soup and the table has scattered hemp seeds and cilantro on it.

How Do You Make Vegan Butternut Squash Soup

We are going to start by roasting several ingredients to deepen the rich nutty flavor of the squash and then we throw everything together for the soup in the blender to make it super creamy. Here are the basic steps. The recipe card contains all the detailed instructions.

  • Roast the butternut squash, onions, acorn squash, sweet potato, and garlic cloves.
  • Blend all the veggies and liquids together. We love to use our Blendtec blender, but you could leave it in the pot and use an immersion blender as well.
  • Simmer on the stove top and add the Mellow Yellow and salt to taste.
  • Prep and add the garnishes.
A bowl of vegan butternut squash soup topped with cilantro and hemp seeds. Another bowl of soup is in the background.

What to Eat with Butternut Squash Soup

So these aren’t at all vegan or healthy, but when I have soup, I must have carbs to sop up all the soup. These are a few of our favorite dunkable carbs:

What are Pepitas?

Pepitas are the seeds from a specific kind of pumpkin. We love to toast them with a little smoked paprika for this recipe to add as a garnish. They add a great pop of flavor and texture to this soup.

A bowl or bright yellow vegan butternut squash soup. The soup is topped with fresh cilantro and roasted hemp seeds. Another bowl of soup is in the foreground.

Can Butternut Squash Soup Be Made Ahead of Time?

This is a great soup for making ahead of time and reheating. It keeps its taste and holds its texture perfectly. Warm it up on the stove top until your desired temperature.

Is Butternut Squash Good For You?

Butternut squash is very rich in vitamins and minerals and antioxidants, which help fight disease.

Butternut squash is also rich in fiber and low in calories.

Two bowls of butternut squash soup. The soup is sprinkled with cilantro and hemp seeds. There is a spoon next to the bowls of soup.

How Long Will Butternut Squash Soup Keep? 

Butternut squash soup can be stored in the refrigerator for up to 4 days.

Can Butternut Squash Soup Be Frozen?

If your butternut squash soup is dairy-free, let it cool, transfer to heavy duty freezer bags, and freeze.

If your soup contains milk or cream, make the soup, but don’t add the cream or milk.  Cool and freeze.  Add the cream or mild when you warm it up to serve it.

A bowl of vegan butternut squash soup. The soup is thick and bright yellow in color and is topped with fresh cilantro and roasted hemp seeds.

Butternut Squash Soup in the Slow Cooker

To make this soup in the slow cooker, still roast everything in the oven first and blend in the blender. Then add everything to the slow cooker and cook on low for 4-6 hours or high for 2-3 hours. Then garnish as directed.

Butternut Squash Soup in the Instant Pot

To make this butternut squash soup recipe in the Instant Pot, add everything except the coconut milk and garnishes into the Instant Pot and cook on “Manual” for 8 minutes. Then pour everything into the blender and purée it. Pour it back into the Instant Pot and cook on “Manual” for another 3 minutes. Then garnish as directed.

A bowl of vegan butternut squash soup sprinkled with cilantro and hemp seeds. A spoon and another bowl of soup are in the background.

You’re going to love this plant based vegan butternut squash soup recipe! It’s time for crisp air, fires in the fireplace, soft warm blankets, cozy slippers and a bowl of this soup!

Detox Recipes

  • Snacks

Vegan Snacks- Energy Bites

 

  • Smoothies- Add in your super mixes to each smoothie and don’t use dairy or sweeteners

How to Freeze and Make Better Smoothies

Cold Buster Green Smoothie-Detox Approved

Freezer Prep Green Smoothies

Raspberry Coconut Smoothie

Orange Berry Protein Shake

Mango Green Smoothie

Pineapple Orange Green Smoothie

 

 

  • Dinners-

Vegan Bolognese eaten over spiralized veggies

Plant Based Burrito Bowls

Instant Pot Vegetarian Chili

One Pot Vegetables and Lentils

Healthy Twice Baked Potatoes

More SOUP RECIPES You’ll Love:

Raised in the Kitchen - Carrian Cheney

106 days

Our new book is live for preorders!

From food prep to clean-up, this unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories, insights, and kid-friendly food activities to keep young chefs focused on fun in the kitchen.

Pre-order now

A bowl of vegan butternut squash soup topped with cilantro and hemp seeds. Another bowl of soup is in the background.

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Plant Based Vegan Butternut Squash Soup

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Course 50 of the Best Easy Soup Recipes for Families, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4
Calories 259kcal

Ingredients

  • 1/2 Butternut Squash peeled and chopped
  • 1/2 Acorn Squash peeled and chopped
  • 1 Sweet Potato small
  • 1/2 Yellow Onion cut in large chunks
  • Olive Oil
  • 3 Cloves Garlic
  • 1/2 Can Coconut Milk
  • 2 Cups Vegetable Stock
  • 2 teaspoons Mellow Yellow or to taste
  • 1/4 Cup Pepitas
  • 1/2 teaspoon Smoked Paprika
  • 2 teaspoons hemp seeds hulled
  • Cilantro for garnish
  • Coconut Milk for drizzle
  • Salt to taste

Instructions

  • Heat the oven to 375 degrees.
  • Line a baking sheet with parchment paper.
  • Scatter the butternut squash, onions, acorn squash and sweet potato on the pan. Prick the sweet potato a few times with a fork and drizzle everything with a tiny bit of olive oil.
  • Wrap the garlic cloves with their paper still on in a ball of tinfoil.
  • Bake for 30-35 minutes or until everything is tender, flipping things over as needed so one side doesn’t over brown.
  • Place all veggies, squeezing the garlic out of their papers, coconut milk, and vegetables stock in a blender. Blend until completely smooth.
  • Pour everything into a large pot and cook over medium heat until simmering. Stir in the mellow yellow as well as any salt to taste.
  • In a small, nonstick pan over medium heat, sprinkle the pepitas with the smoked paprika and cook, stirring occasionally until the spices stick, about 1-2 minutes.
  • Serve with pepitas, cilantro, hulled hemp seeds and a drizzle of coconut milk!

Notes

You can freeze this soup by letting it cool, placing it in a heavy duty freezer bag, and freezing.

Nutrition

Serving: 1g | Calories: 259kcal | Carbohydrates: 34g | Protein: 6g | Fat: 14g | Saturated Fat: 10g | Sodium: 514mg | Potassium: 874mg | Fiber: 5g | Sugar: 6g | Vitamin A: 18565IU | Vitamin C: 29mg | Calcium: 99mg | Iron: 4mg

Recommended Products

A top view of vegan butternut squash soup. It is bright yellow in color and is topped with fresh cilantro and roasted hemp seeds.

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

READ: Plant Based Vegan Butternut Squash Soup

Originally posted at Oh Sweet Basil

Easy Lobster Bisque

This easy lobster bisque recipe is smooth and creamy, with a rich, condensed lobster flavor. It is easy to make, and is sure to satisfy your lobster craving, with chunks of lobster in every bite!

Lobster bisque from shells

What Does This Lobster Bisque Taste Like?

This restaurant quality lobster bisque recipe is so rich and creamy, you are going to want to make it over and over again. There is no lack of decadent lobster flavor in this simple bisque, and since we use butter and cream, the soup is extra full flavored. Tomato paste adds a bit of acid to each spoonful, and chunks of lobster can be found swimming in a pool of lobster stock.

What to serve with lobster bisque

Why Is This An Easy Lobster Bisque Recipe?

So often I find that I avoid making specific recipes because of how complicated they are to make properly. Lobster bisque has always been one of those recipes. When I started fiddling around with the recipe, I decided to cut corners here and there. I use boxed seafood stock instead of spending hours boiling lobster shells in broth. Plus, considering most of us get our lobsters from those giant scummy aquariums at the grocery store, it’s kind of gross to think about drinking the water that they are boiled in.

Also, since most of the ingredients either get strained or emulsified, you don’t have to worry about chopping everything up uniform. It won’t matter!

Don’t get scared away by the amount of ingredients! You probably have most of them anyway. If you don’t have both cognac and sherry, just use one.

lobster stock

How To Make This Lobster Bisque Recipe:

This lobster bisque is fairly straight forward. You start by making the stock for the bisque. Vegetables are sautéed with aromatics. Boxed seafood stock is added to the pot with white wine and tomato paste. Let it simmer for about 1 hour for the flavors to become more condensed and harmonious, then strain it.

Next, boil the lobster tails in boiling water until cooked through. Drain the water, and let the tails cool a bit before handling.

In a dutch oven, cook the leeks with garlic, then add the cognac and sherry. Toss in one of the lobster tails, plus a little from the second tail. Using a hand blender, blend the leeks and lobster tails until a puree is formed. Place the puree to the side. Melt butter in the pot, and add the tomato paste and the flour to thicken. Slowly whisk in half and half until combined and cook for about 3 minutes.

Cut up the rest of the lobster tail, and toss it into the dutch oven, along with the stock you made. Add a little more tomato paste, and you’re good to go!

tomato lobster bisque

If you need a good dutch oven, this 5.5 quart Le Creuset Enameled Cast Iron Dutch Oven in stone color is great!

What To Serve With Lobster Bisque:

There is nothing better than a crispy buttered piece of French bread to dip into creamy lobster bisque! My mouth is literally watering just thinking about it. If you want to go all out with the lobster theme, you can try pouring this lobster bisque over a lobster roll! I had this in Maine one time and it was LITERALLY to die for. Lobster bisque makes a great appetizer for pretty much any meal, and also goes great with a salad. As you can see in the photo above, we had this recipe as an appetizer for Christmas dinner!

Lobster Bisque Recipe

Thrive Market:

Have you checked out ‘Thrive Market’? It’s an online grocery store that specifically sells quality items that are vegan, vegetarian, organic, paleo, whole 30 and much more! Plus everything is so inexpensive because they get the items straight from the manufacturer. It is a $60 membership fee (same as Costco and BJ’s), but most members say they make that money back in the first few orders. And if you DON’T make it back, Thrive Market will refund you the difference! So what are you waiting for? To get the healthy foods you love delivered straight to your door for a fraction of the cost, click the image below!


Frequently Asked Questions:

Do I need to cut the vegetables and garlic uniformly? Nope! Don’t waste your time cutting the carrots and celery uniformly, they are going to get strained and tossed anyway! Same goes for the leeks and garlic, its going to get pureed, so save yourself some time and do a rough chop.
How do I make this recipe ahead of time? You can make the stock ahead of time. Follow the steps to make the stock, and after it has simmered for about 1 hour, let it cool and place it in an air tight Tupperware. Keep it in the fridge overnight. That way you will only have to cook the lobster tails and make the leek puree.
What if I don’t have both cognac and sherry? I understand that not everyone has both of these ingredients in their liquor cabinet. If you only have one, it is okay to use just one. I would just add a little extra, like 1/4 of a cup PLUS 1 tbsp. If you don’t have either, you can try using brandy, however the flavor of the soup will differ from the intended flavor.
How long can I store lobster bisque? This lobster bisque recipe is okay to be stored in an air tight container in the refrigerator for up to 3 days. When you are ready to eat it again, you can heat it up on the stove or in the microwave.
lobster bisque
lobster bisque

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Easy Lobster Bisque

This easy lobster bisque recipe is smooth and creamy, with a rich, condensed lobster flavor. It is easy to make, with chunks of lobster in every bite!
Course Appetizer
Cuisine American
Keyword bisque, creamy, easy, lobster, Soup, tomato
Prep Time 20 minutes
Cook Time 1 hour
Servings 6

Ingredients

  • 4 tbsp olive oil
  • 4 cups seafood stock (store bought boxed is fine)
  • 1/2 cup water
  • 1 cup chopped onion
  • 1 carrot, peeled and chopped
  • 3 stalks of celery, chopped
  • about 2 tbsp of garlic, divided
  • 1/2 cup white wine (any dry variety is fine)
  • 1 3 oz can of tomato paste, plus 1 tbsp
  • 1/2 tbsp salt, plus more (depending on how salty your seafood stock is)
  • 1/2 tsp pepper, plus more
  • 15 thyme stems
  • 2 medium sized lobster tails
  • 1 1/2 cups of leeks (white part and a bit of the green section)
  • 1/4 cup cognac
  • 1/4 cup sherry
  • 4 tbsp unsalted butter
  • 1/4 cup flour
  • 2 cups half and half
  • 1 tbsp fresh lemon juice

Instructions

  • Heat 2 tbsp of olive oil in a large dutch oven over medium heat. Toss in onions, cellery and carrot, and sautee until light brown, about 10 minutes.
  • Add 2-3 cloves of minced garlic, 1 3 oz can of tomato paste and 15 thyme stems to the pot, and cook for about 60 seconds, stirring frequently. Pour in 4 cups of seafood stock and 1/2 a cup of water. Season with 1/2 tbsp of salt and 1/2 tsp pepper (use less salt if seafood stock is salty). Bring to a boil, reduce heat and simmer for about 1 hour, stirring occasionally. Once done simmering, strain the liquid to remove all of the solids (squeeze the solids to get all of the flavor out of them). You should have about 4 cups of liquid.
  • In a seperate pot, bring a few quarts of water to a boil. Once at a roaring boil, add the lobster tails and cook until fully cooked through, about 1 minute per ounce. Drain the water and let the lobsters cool a bit.
  • In another dutch oven or pot, heat 2 tbsp of olive oil. Cook the leeks until softened, about 10 minutes, then add 1 tbsp of minced garlic. Cook for 1 minute. Pour in the cognac and sherry, and simmer for 3 minutes over medium heat.
  • Once the lobsters are cool enough to handle, remove the lobster meat from the shells. Add 1 lobster tail, plus about 1/4 of the second tail, to the pot with the leeks. Using a hand blender, blend the ingredients until a puree forms. Remove the puree from dutch oven, and put aside.
  • In the same dutch oven as you cooked the leeks in, melt the butter. Add the flour slowly, whisking until combined. Add 1 tbsp of tomato paste to the pot, and whisk in the half and half slowly. Cook for about 3 minutes over medium heat. Add the pureed leek mixture back to this pot.
  • Chop up the rest of the lobster into bite sized pieces, and add it to the pot. Pour in your strained seafood stock, and mix well. Squeeze in 1 tbsp of lemon juice, and season with salt and pepper, garnish with parsley, dill or thyme and enjoy!

Did you like this ‘Easy Lobster Bisque‘ recipe? If so, you should go check out my ‘Crab Cake Stuffed Lemons‘ recipe, that also makes for a GREAT appetizer!

stuffed lemons

The post Easy Lobster Bisque appeared first on Recipe Hippie.

Originally posted at Recipe Hippie