Soup-er Recipes

Claire Cary's Tuscan Chicken Soup

Prep: 15 mins Cook: 30 mins Total: 45 mins

Ingredients

Instructions

• To a large pot or Dutch oven, add the olive oil and heat over medium heat.
• Add in the diced onion and saute for 2-3 minutes.
• Stir in the sliced carrots and saute for an additional 3 or so minutes, then add in the minced garlic and cook for 1 minute.
• Add in the sun-dried tomatoes and tomato paste, and saute for 1-2 minutes.
• Pour in the white wine and let it simmer until it has cooked off. This alcohol will all cook off, but it will add a lot of flavor!
• Add in the chicken broth, beans, cream, and spices/salt and pepper. Leave out the bay leaves for now.
• Stir everything together, then scoop out about 1 cup worth and add to a blender. Blend until smooth, then pour
• back into the soup. This will help it thicken and create a nice creamy texture. You can skip this step if you aren't feeling it.
• Add in the chicken and bay leaves, then add in the spinach and let it wilt. Taste and adjust flavors as desired. The soup will thicken as it sits, but if you prefer a thinner consistency, you can add more chicken broth.
• Garnish with fresh parsley, red pepper flakes, parmesan, etc. Enjoy!

Notes
If you use full sodium chicken broth, just decrease the added salt by at least half.
Any kind of small white bean will work here, such as navy beans.

Serving: 1 bowl | Calories: 378 kcal | Carbohydrates: 6g | Protein: 37g | Fat: 23g | Saturated Fat: 8g
Sodium: 900mg | Fiber: 1g | Sugar: 2g

This is my favorite soup recipe in the world!

Ingredients

• 1 Tablespoon Olive Oil
• 4 Cloves Garlic small, minced
• 1 Red Onion minced *see note
• 1 Bell Pepper minced
• ½ teaspoon Fresh Oregano chopped
• 1 Tablespoon Fresh Parsley chopped
• 1 ½ teaspoon Fresh Basil chopped
• ½ teaspoon Salt
• ¼ teaspoon Pepper
• 1 Pound Ground Beef
• 32 Ounces Beef Broth
• ½ Cup Ricotta
• 32 Ounces Marinara Sauce *Rao's is our favorite
• 14 Ounces Fire Roasted Diced Tomatoes
• 1" Parmesan Rind
• 2 Cups Lasagna Noodles broken
• 1 Cup Mozzarella Cheese shredded
• Garlic Bread for dipping

Instructions

• In a heavy-bottomed pot, over medium heat, add the olive oil until it just starts to shimmer.

• Add the garlic and onion, stirring as you add them and cooking for 3-5 minutes, until translucent.

• Add the bell pepper, oregano, parsley, and basil, and season with a little salt and pepper.

• Stir to combine and let cook for one minute.

• Add the ground beef and cook until browned and no longer raw. Drain off any grease.

• I've decided it's easiest to add the ricotta in at this point, as it will melt into the meat

• Add the beef broth, marinara, diced tomatoes, and parmesan rind.

• Let simmer all day for maximum flavor or at least 30 minutes.

• In the last 15 minutes, add the broken lasagna noodles and cook until tender.

• Remove parmesan rind.

• Place the soup in oven-safe bowls or soup mugs and top with a little cheese. You can add another dollop of ricotta here as well if you'd like.

• Heat the broiler to high heat and place the soup in the oven.

• Once the cheese is golden and melted, remove from the oven and serve with our favorite garlic bread.

Notes

• You can use 1/2 ground beef and 1/2 Italian Sausage for more flavor
• You can use any onion you'd like, but I tend to use red like our bolognese sauce
• If you don't have access to fresh herbs, you can substitute half the amount of dry herbs.
• You can freeze this soup for up to 6 months, but never with the lasagna noodles, or they will absorb liquid.
• Cool completely and freeze in a heavy-duty freezer bag or in a covered freezer container.

Ingredients

• 4 chicken thighs 
• 1 medium chopped onion
• 2 or 3 cut-up celery
• 3 Carrots cut small
• 1 small can of diced tomatoes 
• 2 medium-sized peeled and cut-up potatoes

Instructions

• Place all ingredients in a stock pot, cover with water and spices. I usually use Italian spices along with some garlic powder. The chicken will make its own broth. Let it cook for about half an hour. Take the chicken out. Take the chicken off the bone, cut the meat up place it back in the pot.
• Let everything cook for about another half hour until the vegetables are tender.
• I add about 3/4 of a cup of Pastina, let that cook for about another 15 minutes, and you’ll have a delicious chicken soup. Pastina is the only pasta that will not swell up, so you can cook it right in the soup. Top with grated cheese if you like.

Ingredients

·         2 tablespoons olive oil

·         1 chopped yellow onion (I like to do a large onion)

·         2 teaspoons minced garlic

·         2 tablespoons King Arthur Unbleached All-Purpose Flour

·         1 (28-ounce) can Italian plum tomatoes

·         2 cups chicken broth

·         ½ cup half-and-half or milk (or lactose-free milk!)

·         8 ounces Cabot Seriously Sharp Cheddar,  Extra Sharp Cheddar or White Oak Cheddar, grated (about 2 cups), plus extra for garnish

·         Salt and ground black pepper to taste

·         Garlic croutons (optional)

Instructions

1. HEAT oil in a large pot over medium heat. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add garlic and stir for 30 seconds. Add flour and stir for 1 minute longer.
2. REMOVE from heat. Add tomatoes, crushing each into smaller pieces with your hand as you add. Add remaining liquid from can and stir tomatoes into onion mixture until well combined. Add chicken or vegetable broth, half-and-half or milk; stir together well.
3. RETURN to heat and bring to boil. Adjust heat to maintain simmer, cover pot and cook soup for 15 minutes, stirring occasionally to be sure nothing is sticking to bottom of pot.
4. REMOVE from heat. Add cheese a handful at a time, stirring each time until cheese is melted.
5. PUREE soup in blender after allowing to cool for a few minutes. Process in two smaller batches until smooth. Return to pot. Season with salt and pepper.
6. PLACE over medium-high heat and stir until heated through. Serve topped with additional grated cheddar, plus garlic croutons if desired.

Notes

• Freezing unused portions in airtight containers is recommended for this recipe. To thaw, leave the container in the refrigerator overnight until thawed and warm gently, stirring often, in a small saucepan over medium-low heat.

Ingredients

·         2 Tbsp extra-virgin olive oil

·         3 stalks celery, diced

·         1 medium onion, diced

·         4 cloves garlic, minced

·         Pinch of red pepper flakes

·         28 oz canned artichokes, drained

·         32 oz chicken stock

·         Juice of ½ lemon

·         1 cup packed spinach

·         ½ cup heavy cream

·         1 cup shredded Parmesan cheese

·         ½ cup marinated sun-dried tomatoes, sliced

Instructions

1.      Heat olive oil in a large pot over medium heat. Add celery, onion, garlic, and red pepper flakes. Cook until softened.

2.      Add artichokes, sun-dried tomatoes, chicken stock, and lemon juice. Bring to a simmer and cook for 5 minutes.

3.      Stir in spinach and heavy cream. Bring back to a simmer. Season with salt and pepper to taste.

4.      Remove from heat and stir in Parmesan cheese.

Notes

• Serves 6-8

“Here's one of my family's favorite soup recipes. MSS Alum Kim Benjamin shared it with me.”

Ingredients

·         1 cup chopped onion

·         1 cup chopped celery

·         2 cups of diced potatoes

·         3 (6 ½ oz.) cans of minced clams

·         ¾ cup butter

·         1 quart of half & half

·         1 tsp of salt

·         ¾ cup flour

Instructions

1.      Drain clams (save the juice)

2.      Pour clam juice over vegetables and add enough water to cover vegetables

3.      Simmer until vegetables are tender

4.      Add clams

5.      In a separate pan melt butter, add flour and half and half.  Cook until white sauce thickens

6.      Add white sauce to vegetables-clams mixture.

7.      Heat through

8.      Serve with oyster crackers.

“This soup is one of my family’s favorites.  My mom has been making it as long as I can remember.” 

Ingredients

• 2 quarts water
• 8 teaspoons chicken bouillon granules
• 6-1/2 cups uncooked wide egg noodles
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 3 cups cubed cooked chicken
• 1 cup sour cream
• Minced fresh parsley

Instructions

1.      In a large saucepan, bring water and bouillon to a boil. Add noodles; cook, uncovered, until tender, about 10 minutes. Do not drain. Add soup and chicken; heat through.

2.      Remove from the heat; stir in the sour cream. Sprinkle with minced parsley.

Submitted by Kellie Marr, 3^rd Grade Teacher

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped onions (about 1/2 sweet onion)
• 6 cups chicken bone broth or vegetable broth
• 3/4 cup pastina
• 3 cups baby spinach, finely chopped
• salt and black pepper to taste (amount of salt depends on saltiness of broth)

Optional add-ins

• Parmesan rind (while cooking soup), shredded cooked rotisserie chicken
• Garnish: fresh herbs (chives, dill, basil), Parmesan cheese, splash of lemon juice

Instructions

1. SAUTÉ ONIONS: Heat oil on medium-high heat. Add chopped onions and sauté for 3-4 minutes until slightly caramelized. This will add good flavor to the soup. 

1. COOK SOUP: Add chicken bone broth (or vegetable broth for a vegetarian soup). Cook for 5 minutes to soften the onions. They will cook more with the broth.

1. ADD PASTINA: Bring soup to a boil. Add pastina. Lower heat to get a slow rolling boil and cook until pastina is al dente or as tender as you like it. About 5-6 minutes.

1. FINISH: Add baby spinach. Stir until wilted, about 1 minute. Taste and adjust seasonings. Garnish with herbs, parmesan cheese or lemon juice if you like and serve immediately.

Submitted by Tammy Bidinger, 2^rd Grade Teacher

“This is my Dad, Tony Matrey’s recipe. We call it Pop’s Vegetable Soup”

Ingredients

·         1 cup chopped onion

·         1 cup chopped celery

·         2 cups cubed potatoes (½ in cubes)

·         2 lbs ground beef

·         2 quarts beef broth

·         2 bags (16 oz each) mixed vegetables (add more if needed)

·         2 (28oz) can whole tomatoes (smash whole tomatoes with your hands)

·         1 can (14oz) diced tomatoes

·         2 tbsp dried oregano

·         1 tsp dried basil

Instructions

1.      Heat pot then add 1 tbsp of oil. Add meat and onions to the pot. Sauté meat and onions, but do not brown meat! It is ok if some meat is brown but do not cook until brown. Do not drain grease.

2.      Add beef broth to the meat and onion mixture and break up the meat. 

3.      Add celery, potatoes, and smashed whole tomatoes and diced tomatoes to the beef broth and meat mixture.

4.      Cook for about 20 minutes. 

Slow Cooker Loaded Baked Potato Soup

Ingredients

·         10 cups potatoes about 3-4 large russet potatoes peeled and diced

·         2.5 small onion chopped

·         7.5 cups chicken broth

·         10 TBSP butter

·         ½  cup of flour

·         ½  cup sour cream

·         3 ¾ cup heavy cream (half and half will also work)

·         Salt and pepper to taste

Optional Toppings

·         Bacon cooked and crumbled (save some bacon grease)

·         Cheddar cheese

·         Green onions

Instructions

1. Add potatoes, diced onions, and chicken broth to your slow cooker. Cook on low 4-6 hours or high 3-4 hours until potatoes are tender.

About 30 minutes before it's done, in a medium saucepan, melt the butter. Whisk in flour and cook

 Ingredients

·         1 or 2 bouillon cubes

·         chicken stock

·         salt and pepper

·         celery leaves

·         parsley leaves

·         2 carrots

·         1 bay leaf

Instructions

Cool, add spinach and tortellini, following directions for tortellini.

Ingredients

·         12 cups of water

·         4 chopped carrots

·         ham hock bean mix

·         2 chopped onions

·         3 cups tomatoes

·         4 ribs of chopped celery

·         3 Tbsp lemon juice (essential)

·         2 bay leaf

Instructions

1.      Wash beans, add water to cover well and soak overnight. Drain in the morning.

2.      Add water, ham hock, bay leaves, bring to a boil and then simmer until the beans are tender.

3.      Add remaining ingredients and simmer for about 30 minutes more.

4.      Remove ham hock, cut up meat and return to the soup. Remove bay leaves before serving.

5.      Season to taste, add more water if a thinner soup is desired. Makes at least 3 quarts.

Ingredients

·         8 slices of bacon, cut into pieces

·         1 lb. lean ground beef

·         2 medium carrots peeled and chopped

·         2 Celery stalks, chopped

·         1 medium onion chopped

·         2 tsp. kosher salt

·         ½ tsp. black pepper

·         2 garlic cloves, finely chopped

·         ¼ cup all-purpose flour

·         ½ tsp. mustard powder

·         ½ tsp paprika

·         4 cups chicken broth

·         2 lb. russet potatoes, peeled and dice

·         2 cups shredded cheddar cheese

·         1 cup heavy cream

·         ¼ cup sour cream

Instructions

Cook bacon over medium heat until crisp. Remove bacon, leaving the bacon fat in the pan. To the bacon fat, add beef, carrots, celery, onion, salt and pepper. Cook, stirring frequently until the meat is brown and crumbly. Add garlic and cook until fragrant. Sprinkle in flour, mustard powder and paprika. Gradually stir in chicken broth and 1 ½ cups of water. Stir in the potatoes. Cook until the potatoes start to become tender. Use a wooden spoon to break up the potatoes a bit; the soup should have lumps and not be smooth. Remove from heat and slowly stir in 2 cups of cheese, heavy cream and sour cream until well combined.

You can easily make this non-vegetarian by first browning 1lb of ground beef or sausage, draining off excess grease, and then adding in the rest of the ingredients.

I always use black beans, but I’ll sometimes substitute other beans in lieu of kidney or chili beans, depending on what I have on hand. White beans are a nice substitute, just make sure you drain and rinse.

Ingredients

• 1 TBS Olive Oil
• 1 Onion, diced
• 1 Bell pepper, diced
• 2 cans fire-roasted tomatoes, undrained
• 2 cans black beans, undrained
• 2 cans red or pink kidney beans, drained and rinsed
• 1 can chili beans in mild or hot sauce, undrained
• 1 can (15oz) pumpkin puree (NOT pumpkin pie mix)
• 3 TBS, Chili powder
• 2 ½ tsp, Cumin
• 1 tsp, Kosher Salt
• 1 tsp, Pepper
• 1/2tsp, Cinnamon (Optional)

Instructions

• Heat olive oil in a heavy pan or Dutch oven. Add onion and bell pepper, and saute until softened.
• Add the rest of the ingredients, stir well, and cook on low-medium for about an hour. Check frequently and stir, lowering the heat if needed.
• Taste and adjust seasoning as needed.

*You can also cook this in a slow cooker. After softening the onion and bell pepper, add them to a slow cooker along with the other ingredients and set to cook on low for at least 4 hours. The longer it cooks, the more flavorful it gets!