I made this Italian pastina soup recipe (aka pastina en brodo or Italian Penicillin Soup) because my daughter has a terrible cough and cold right now. I’ve seen so many versions of this viral Italian penicillin soup recipe, but I decided to try one from The Menu Maid because it sounded amazing. I cooked the pasta separately from the broth, so my daughter can make bowls of it in the coming days without the pasta becoming gummy. She had two bowls, along with some crusty bread, and said it was comforting and delicious.

Italian Pastina Soup

Ingredients:

• 1½ tbsp butter
• 4 small carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 medium yellow onion, chopped
• 3 whole garlic cloves, peeled & smashed
• Sea salt and freshly cracked black pepper, to taste
• 6 cups chicken broth
• 2 bay leaves
• Parmesan rind, optional, but adds umami, flavor, and richness
• 1 cup cold chicken broth or water
• ¾ cup acini di pepe, or tiny star-shaped pasta
• Juice of 1 lemon

Serving:

• Fresh parsley, finely minced
• Parmesan, freshly grated
• Fresh lemon wedges

How to Make an Italian Pastina Soup:

Heat the butter in a large Dutch oven or soup pot over medium heat. Add all the carrots, celery, onion, and garlic cloves and season with sea salt and freshly cracked black pepper to taste. Cook, stirring often, for 5-6 minutes, to soften a bit and bring out their natural sweetness.

Add chicken broth, bay leaves, and Parmesan cheese rind. Turn the heat up and bring to a boil, then cover with a lid, reduce the heat to medium-low, and simmer for 30 minutes, or until the veggies are very soft.

Remove and discard the Parmesan rind and bay leaves.

Use a slotted spoon to transfer the veggies to your blender. Add 1 cup of cold broth (or water) to the veggies. Blend the cooled veggies and broth in your blender until completely smooth.

Pour into the broth and stir to combine. Add the juice of one lemon. Taste the broth and re-season if needed.

Meanwhile, cook the acini di pepe in a large saucepan of well-salted boiling water to al dente. Drain.

Ladle some broth into a serving bowl and stir in the desired amount of drained pasta.

Serve with fresh parmesan cheese, parsley, and lemon wedges.

Print

Italian Pastina Soup

Course Lunch, Main, Soup

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6

Author Pam - For the Love of Cooking

Equipment

• Large Dutch oven or Large Soup Pot
• Blender
• Large saucepan

Ingredients

• 1½ tbsp butter
• 4 small carrots peeled and chopped
• 2 celery stalks chopped
• 1 medium yellow onion chopped
• 3 whole garlic cloves peeled & smashed
• Sea salt and freshly cracked black pepper to taste
• 6 cups chicken broth
• 2 bay leaves
• Parmesan rind optional, but adds umami, flavor, and richness
• 1 cup cold chicken broth or water
• ¾ cup acini di pepe or tiny star-shaped pasta
• Juice of 1 lemon

Serving:

• Fresh parsley finely minced
• Parmesan freshly grated
• Fresh lemon wedges

Instructions

• Heat the butter in a large Dutch oven or soup pot over medium heat. Add all the carrots, celery, onion, and garlic cloves and season with sea salt and freshly cracked black pepper to taste. Cook, stirring often, for 5-6 minutes, to soften a bit and bring out their natural sweetness.
• Add chicken broth, bay leaves, and Parmesan cheese rind. Turn the heat up and bring to a boil, then cover with a lid, reduce the heat to medium-low, and simmer for 30 minutes, or until the veggies are very soft.
• Remove and discard the Parmesan rind and bay leaves.
• Use a slotted spoon to transfer the veggies to your blender. Add 1 cup of cold broth (or water) to the veggies. Blend the cooled veggies and broth in your blender until completely smooth.
• Pour into the broth and stir to combine. Add the juice of one lemon. Taste the broth and re-season if needed.
• Meanwhile, cook the acini di pepe in a large saucepan of well-salted boiling water to al dente. Drain.
• Ladle some broth into a serving bowl and stir in the desired amount of drained pasta.
• Serve with fresh parmesan cheese, parsley, and lemon wedges.

I’ve been fighting a cold, and it was a rainy, dreary day, so I decided to make a pot of soup for dinner. I’ve seen recipes for Greek avgolemono soup for years, and I finally decided to make it. This Greek chicken lemon soup recipe, adapted from Carlsbad Cravings, is a delicious chicken and rice soup thickened with a mixture of fresh lemon juice and eggs. Hearty, healthy, comforting, and ready in less than 45 minutes. This tasty soup pairs nicely with crusty roasted garlic bread and a simple salad.

Greek Chicken Lemon Soup (Avgolemono Soup)

Soup:

• 2 tbsp butter or olive oil
• 1 yellow onion, diced
• 3 large or 4-5 smaller carrots, peeled and sliced or diced
• 3 large cloves of garlic, minced
• 1 tsp dried oregano
• ½ tsp dried basil
• ½ tsp dried thyme
• Pinch of crushed red pepper flakes, to taste
• Sea salt and freshly cracked black pepper, to taste
• 8 cups chicken broth
• 1 tbsp fresh lemon zest, divided
• 2 tsp chicken bouillon
• 1 bay leaf
• 2 chicken breasts, trimmed of fat (about ¾-1 pound)

Other Ingredients:

• 1 cup uncooked long-grain jasmine rice
• ¼ cup fresh lemon juice
• 2 whole eggs
• 2 egg yolks
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh dill fronds, chopped
• Lemon wedges, for serving

Greek Chicken Lemon Soup (Avgolemono Soup):

Prepare the soup by heating the butter in a large Dutch oven over medium-high heat. Add the onion, carrots, and celery and cook, stirring often, for 4-5 minutes, until tender.

Add the minced garlic, oregano, basil, thyme, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste, and stir constantly for 1 minute.

Add the chicken broth, scraping up any bits on the bottom of the Dutch oven.

Add ½ tablespoon of fresh lemon zest, the chicken bouillon, a bay leaf, and the chicken breasts, then bring to a boil. Reduce to medium and simmer, stirring occasionally, for 15 minutes.

Remove the poached chicken breasts and set aside to cool. Shred with two forks, and season the meat with a little sea salt and freshly cracked black pepper to taste.

Meanwhile, add the rice to the soup and simmer, stirring occasionally, for 10 minutes.  Side Note: If you don’t plan on eating the whole batch of soup right away, I recommend cooking the rice separately and adding it to the serving bowls to prevent the rice from soaking up all the delicious liquid. 

Meanwhile, make the avgolemono by whisking together the lemon juice, eggs, and egg yolks until well combined.

Temper the eggs by slowly drizzling a ladleful of the hot chicken broth into the egg and lemon mixture, whisking constantly. Repeat 3-4 times until the egg mixture is tempered.

Add the tempered egg mixture, along with the chicken, fresh parsley and dill, and the remaining ½ tablespoon of fresh lemon zest to the soup, and stir to combine. Taste and re-season if needed.

Ladle into bowls and serve immediately with lemon wedges. Enjoy.

Print

Greek Chicken Lemon Soup (Avgolemono Soup)

Course Soup

Cuisine Greek

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Author Pam - For the Love of Cooking

Equipment

• Large Dutch oven

Ingredients

Soup:

• 2 tbsp butter or olive oil
• 1 yellow onion diced
• 3 large or 4-5 smaller carrots peeled and sliced or diced
• 3 large cloves of garlic minced
• 1 tsp dried oregano
• ½ tsp dried basil
• ½ tsp dried thyme
• Pinch of crushed red pepper flakes to taste
• Sea salt and freshly cracked black pepper to taste
• 8 cups chicken broth
• 1 tbsp fresh lemon zest divided
• 2 tsp chicken bouillon
• 1 bay leaf
• 2 chicken breasts trimmed of fat (about ¾-1 pound)

Other Ingredients:

• 1 cup uncooked long-grain jasmine rice
• ¼ cup fresh lemon juice
• 2 whole eggs
• 2 egg yolks
• 2 tbsp fresh parsley chopped
• 2 tbsp fresh dill fronds chopped
• Lemon wedges for serving

Instructions

• Prepare the soup by heating the butter in a large Dutch oven over medium-high heat. Add the onion, carrots, and celery and cook, stirring often, for 4-5 minutes, until tender.
• Add the minced garlic, oregano, basil, thyme, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste, and stir constantly for 1 minute.
• Add the chicken broth, scraping up any bits on the bottom of the Dutch oven.
• Add ½ tablespoon of fresh lemon zest, the chicken bouillon, a bay leaf, and the chicken breasts, then bring to a boil. Reduce to medium and simmer, stirring occasionally, for 15 minutes.
• Remove the poached chicken breasts and set aside to cool. Shred with two forks, and season the meat with a little sea salt and freshly cracked black pepper to taste.
• Meanwhile, add the rice to the soup and simmer, stirring occasionally, for 10 minutes.  Side Note: If you don't plan on eating the whole batch of soup right away, I recommend cooking the rice separately and adding it to the serving bowls to prevent the rice from soaking up all the delicious liquid!!!!
• Meanwhile, make the avgolemono by whisking together the lemon juice, eggs, and egg yolks until well combined.
• Temper the eggs by slowly drizzling a ladleful of the hot chicken broth into the egg and lemon mixture, whisking constantly. Repeat 3-4 times until the egg mixture is tempered.
• Add the tempered egg mixture, along with the chicken, fresh parsley and dill, and the remaining ½ tablespoon of fresh lemon zest to the soup, and stir to combine. Taste and re-season if needed.
• Ladle into bowls and serve immediately with lemon wedges. Enjoy.

It’s been cold and rainy for the past few days, which always has me craving soup. I wanted something simple using what I had on hand, so I didn’t have to run to the grocery store. After I looked through the fridge and freezer, I prepared this quick and easy wonton soup recipe, drizzled it with spicy chili crisp, and served it with an Asian kale salad.

Easy Wonton Soup

Soup:

• 1 tbsp toasted sesame oil
• 3 cloves garlic, minced
• 2 tsp crushed or grated ginger paste
• 1 carrot, peeled and grated (around ½ cup)
• 1 small bok choy, chopped (white parts & leafy parts separated), divided
• 2 tbsp green onion, sliced (white and light green part separated from dark green part), divided
• Sea salt and freshly cracked black pepper, to taste
• 32 oz chicken broth
• 1½ tbsp soy sauce, plus more to taste
• ½ tbsp rice vinegar
• 12 oz frozen mini wontons
• 3 oz baby spinach
• Juice of half a small lime

For Serving:

• Spicy chili crisp
• Green onion, sliced
• Soy sauce
• Srirracha

How to Make an Easy Wonton Soup

Heat a large Dutch oven over medium heat.

Once hot, add the sesame oil, garlic, and ginger. Cook, stirring constantly, for 1 minute until fragrant.

Add the carrot, white part of the bok choy, white and light green parts of the green onion, sea salt, and freshly cracked black pepper. Cook, stirring often, for 1-2 minutes.

Pour in the chicken broth, soy sauce, and rice vinegar. Bring the broth to a boil and then reduce the heat to a simmer. Cover and let the broth simmer for 15 minutes.

Uncover the soup and then increase the heat and bring to a boil.

Add wontons to the broth and bring the soup back up to a boil.

Cook the wontons in the soup until they are tender, according to package directions.

Turn off the heat and stir in the bok choy leafy greens, baby spinach, remaining dark green part of the green onion, and lime juice. Taste and re-season if needed.

Drizzle with spicy chili crisp, if desired, and serve. Enjoy.

Print

Easy Wonton Soup

Course Soup

Cuisine Asian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large Dutch oven

Ingredients

Soup:

• 1 tbsp toasted sesame oil
• 3 cloves garlic minced
• 2 tsp crushed or grated ginger paste
• 1 carrot peeled and grated (around ½ cup)
• 1 1 small bok choy chopped (white parts & leafy parts separated), divided
• 2 tbsp green onion sliced (white and light green part separated from dark green part), divided
• Sea salt and freshly cracked black pepper to taste
• 32 oz chicken broth
• 1½ tbsp soy sauce plus more to taste
• ½ tbsp rice vinegar
• 12 oz frozen mini wontons
• 3 oz baby spinach
• Juice of half a small lime

For Serving:

• Spicy chili crisp
• Green onion sliced
• Soy sauce
• Srirracha

Instructions

• Heat a large Dutch oven over medium heat.
• Once hot, add the sesame oil, garlic, and ginger. Cook, stirring constantly, for 1 minute until fragrant.
• Add the carrot, white part of the bok choy, white and light green parts of the green onion, sea salt, and freshly cracked black pepper. Cook, stirring often, for 1-2 minutes.
• Pour in the chicken broth, soy sauce, and rice vinegar. Bring the broth to a boil and then reduce the heat to a simmer. Cover and let the broth simmer for 15 minutes.
• Uncover the soup and then increase the heat and bring to a boil.
• Add wontons to the broth and bring the soup back up to a boil.
• Cook the wontons in the soup until they are tender, according to package directions.
• Turn off the heat and stir in the bok choy leafy greens, baby spinach, remaining dark green part of the green onion, and lime juice. Taste and re-season if needed.
• Drizzle with spicy chili crisp, if desired, and serve. Enjoy.

You might also like:  

• Coconut Curry Wonton Soup
• Wonton Soup
• Spicy Pork Wontons
• Thai Salad Wonton Cups

I’m so glad it’s soup weather! My daughter recently requested I make some soup, so after I looked through the fridge, I made this simple cabbage and white bean soup recipe. It made the house smell amazing while it simmered, and it was comforting and delicious. We all enjoyed this simple cabbage soup recipe and thought it paired nicely with a roasted beet salad and some crusty bread.

Cabbage and White Bean Soup

Ingredients:

• 2 tbsp olive oil
• 1 yellow onion, diced
• 2 celery stalks, diced
• 1 large carrot, peeled & diced
• ½ green cabbage, chopped
• ½ tsp dried oregano
• ½ tsp dried basil
• Pinch of crushed red pepper flakes, to taste
• Sea salt and freshly cracked black pepper, to taste
• 2 large garlic cloves, minced
• 1 (14-oz) can diced tomatoes
• 1 (14-oz) can of white beans, drained and rinsed
• 6 cups vegetable broth (or chicken broth)
• 1 small Parmesan rind
• 1 to 2 tbsp lemon juice, to taste
• 2-3 tbsp fresh parsley, chopped

How to Make Cabbage and White Bean Soup

Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion, celery, and carrots, and cook, stirring often, for 2-3 minutes.

Add the cabbage, oregano, basil, crushed red pepper flakes, sea salt, and freshly cracked black pepper, to taste, and cook, stirring often, for 2-3 minutes.

Add the minced garlic and cook, stirring constantly, for 1 minute.

Add the diced tomatoes, white beans, broth, and parmesan rind and bring to a boil.

Reduce the heat to low and simmer for 30 minutes, or when the vegetables are tender.

Remove and discard the Parmesan rind.

Stir in the fresh lemon juice and fresh parsley. Taste the soup and re-season if needed.

Ladle into bowls and serve. Enjoy.

Print

Cabbage and White Bean Soup

Course Lunch, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6

Author Pam - For the Love of Cooking

Equipment

• Large Dutch oven

Ingredients

• 2 tbsp olive oil
• 1 yellow onion diced
• 2 celery stalks diced
• 1 large carrot peeled & diced
• ½ green cabbage chopped
• ½ tsp dried oregano
• ½ tsp dried basil
• Pinch of crushed red pepper flakes to taste
• Sea salt and freshly cracked black pepper to taste
• 2 large garlic cloves minced
• 1 (14-oz) can diced tomatoes
• 1 (14-oz) can of white beans, drained and rinsed
• 6 cups vegetable broth or chicken broth
• 1 small Parmesan rind
• 1 to 2 tbsp lemon juice to taste
• 2-3 tbsp fresh parsley chopped

Instructions

• Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion, celery, and carrots, and cook, stirring often, for 2-3 minutes.
• Add the cabbage, oregano, basil, crushed red pepper flakes, sea salt, and freshly cracked black pepper, to taste, and cook, stirring often, for 2-3 minutes.
• Add the minced garlic and cook, stirring constantly, for 1 minute.
• Add the diced tomatoes, white beans, broth, and parmesan rind and bring to a boil.
• Reduce the heat to low and simmer for 30 minutes, or when the vegetables are tender.
• Remove and discard the Parmesan rind.
• Stir in the fresh lemon juice and fresh parsley. Taste the soup and re-season if needed.
• Ladle into bowls and serve. Enjoy.

I prepared this easy tomato and white bean soup with spinach and parmesan recipe, and it was the perfect way to use up some white cannellini beans I had just soaked the night before. Everyone mentioned how wonderful the soup smelled while it simmered, and it tasted amazing. We all loved this warm and cozy white bean tomato soup and thought it paired nicely with a simple salad and some crusty bread.

Tomato and White Bean Soup with Spinach and Parmesan

Ingredients:

• 1 tbsp olive oil
• 1 yellow onion, diced
• 2 large garlic cloves (or 4 small), minced
• Sea salt and freshly cracked black pepper, to taste
• 1 tbsp tomato paste
• 1 tsp dried basil
• ½ tsp dried oregano
• ¼ tsp dried thyme
• Crushed red pepper flakes, to taste
• 1 (14-oz can) fire-roasted tomatoes
• 3 cups cannellini beans, soaked overnight or (14-oz cans) cannellini beans, drained and rinsed
• 4 cups chicken broth or (vegetable broth for a vegetarian version)
• 1 Parmesan rind
• 1 cup heavy cream
• ½ cup finely grated Parmesan cheese, plus more for topping
• 5 oz fresh spinach

How to Make Tomato and White Bean Soup with Spinach and Parmesan

Heat the olive oil in a large Dutch oven over medium heat. Add the onions and cook, stirring often, for 5 minutes. Add the garlic and season with sea salt and freshly cracked black pepper to taste. Cook, stirring constantly, for 1 minute.

Add the tomato paste, basil, oregano, thyme, and crushed red pepper flakes, and cook, stirring often, for 3-4 minutes.

Add in the fire-roasted tomatoes, cannellini beans, broth, and parmesan rind. Bring the mixture to a boil, then reduce it to a simmer, cover with a lid, and cook for 2½-3 hours, stirring occasionally, if using soaked beans.  Side Note: If you are using canned beans, you only need to cook for 45 minutes.

Remove the lid and discard the Parmesan rind.

Stir in the cream, Parmesan cheese, and the spinach. Cook for 5-10 minutes, stirring often, as the cheese melts and spinach wilts. Taste the soup and season with sea salt and freshly cracked black pepper as needed.

Serve immediately, with extra parmesan and crushed red pepper flakes on the side. Enjoy.

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Tomato and White Bean Soup with Spinach and Parmesan

Course Soup

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 5

Author Pam - For the Love of Cooking

Equipment

• Large Dutch oven

Ingredients

• 1 tbsp olive oil
• 1 yellow onion diced
• 2 large garlic cloves or 4 small, minced
• Sea salt and freshly cracked black pepper to taste
• 1 tbsp tomato paste
• 1 tsp dried basil
• ½ tsp dried oregano
• ¼ tsp dried thyme
• Crushed red pepper flakes to taste
• 1 14-oz can fire-roasted tomatoes
• 3 cups cannellini beans soaked overnight or (14-oz cans) cannellini beans, drained and rinsed
• 4 cups chicken broth (vegetable broth for a vegetarian version)
• 1 Parmesan rind
• 1 cup heavy cream
• ½ cup finely grated parmesan cheese plus more for topping
• 5 oz fresh spinach

Instructions

• Heat the olive oil in a large Dutch oven over medium heat. Add the onions and cook, stirring often, for 5 minutes.
• Add the garlic and season with sea salt and freshly cracked black pepper to taste. Cook, stirring constantly, for 1 minute.
• Add the tomato paste, basil, oregano, thyme, and crushed red pepper flakes, and cook, stirring often, for 3-4 minutes.
• Add in the fire-roasted tomatoes, cannellini beans, broth, and parmesan rind. Bring the mixture to a boil, then reduce it to a simmer, cover with a lid, and cook for 2½-3 hours, stirring occasionally, if using soaked beans.  Side Note: If you are using canned beans, you only need to cook the soup for 45 minutes.
• Remove the lid and discard the Parmesan rind.
• Stir in the cream, Parmesan cheese, and the spinach. Cook for 5-10 minutes, stirring often, as the cheese melts and spinach wilts. Taste the soup and season with sea salt and freshly cracked black pepper as needed.
• Serve immediately, with extra parmesan and crushed red pepper flakes on the side. Enjoy.

During this cold and flu season, I’ve kept homemade chicken broth in the fridge to make a simple and nutritious soup for a quick lunch. We recently had some pork wontons for dinner, so I used some leftover wontons to make this delicious homemade wonton soup recipe for my kids and me. I simmered the homemade broth with soy sauce and smashed ginger, garlic, and lemongrass to give it an Asian flavor. I cooked the pork wontons directly in the broth with the baby bok choy for a few minutes before serving with spicy chili crisp. This delicious homemade pork wonton soup recipe is a keeper, and my kids loved it as much as I did.

Wonton Soup

Pork Wontons:

• 12 oz ground pork
• 4 tbsp water
• 2 tbsp peanut oil **Vegetable oil also works
• 2 tbsp green onions, finely chopped
• 4 tsp mirin **Shaoxing wine also works (add ½ tsp sugar to the mixture if you use it)
• 2 tsp soy sauce
• 1 tsp toasted sesame oil
• 1 clove of garlic, minced
• ½ tsp salt
• 2 pinches of white pepper, to taste
• 36 wonton wrappers

Soup:

• 1 tsp toasted sesame oil
• 3-inch piece of peeled ginger, smashed
• 3 large cloves of garlic, smashed
• 1 stalk lemongrass, white part only, smashed
• 5 cups homemade chicken broth
• 2-3 tsp soy sauce, to taste
• 1 bulb of baby bok choy, bottom removed

Serving:

• Spicy chili crisp
• Soy sauce

How to Make Wonton Soup

Make the pork mixture by combining the pork, water, peanut oil, scallions, mirin, soy sauce, toasted sesame oil, garlic, salt, and white pepper in the bowl of a food processor and mixing for 1 minute to form a paste. Side Note: You can also whip it together by hand in 5 minutes.

Make the wontons by adding a teaspoon of filling to the center of the wrapper. Use your finger to coat all edges with water.

Fold the wonton in half to form a rectangular shape. Press all of the edges with your fingers to seal. Bring together the two outer bottom corners so they overlap slightly, then add another drop of water, and press to seal. Set on a baking sheet lined with parchment paper to prevent sticking. Repeat with the remaining wontons. You should have about 36 wontons, but you will only use 15 (5 each) for this wonton soup recipe (unless you want more!).

Side Note: You can cook all the wontons or freeze some spread out on a baking sheet until frozen, and then store them in a freezer zip-lock bag. 

Make the soup by heating the toasted sesame oil in a large pot over medium heat. Add the smashed ginger, garlic cloves, and lemongrass and cook, stirring often, for 1-2 minutes.

Add the homemade chicken broth and the soy sauce, and simmer for 15 minutes.

Use a slotted spoon to remove the smashed ginger, garlic, and lemongrass.

Cook the wontons and bok choy, gently dropping 15 wontons into the simmering broth; be careful not to crowd them. Add the bok choy.

Continue stirring gently so they don’t stick. Adjust the heat to achieve a low & gentle boil, and cook for 3-4 minutes, until the wrappers look translucent.

Use a slotted spoon to drain the water, and divide the wontons and bok choy into each bowl.

Divide the broth equally.

Serve with spicy chili crisp and soy sauce on the side. Enjoy.

Print

Wonton Soup

Course Main, Soup

Cuisine Asian

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 3

Author Pam - For the Love of Cooking

Equipment

• Food Processor
• Baking Sheet
• Large Dutch Oven or Large Pot

Ingredients

Pork Wontons:

• 12 oz ground pork
• 4 tbsp water
• 2 tbsp peanut oil **Vegetable oil also works
• 2 tbsp green onions finely chopped
• 4 tsp mirin **Shaoxing wine also works add ½ tsp sugar to the mixture if you use it
• 2 tsp soy sauce
• 1 tsp toasted sesame oil
• 1 clove of garlic minced
• ½ tsp salt
• 2 pinches of white pepper to taste
• 36 wonton wrappers

Soup:

• 1 tsp toasted sesame oil
• 3- inch piece of peeled ginger smashed
• 3 large cloves of garlic smashed
• 1 stalk lemongrass white part only **smashed
• 5 cups homemade chicken broth
• 2-3 tsp soy sauce to taste
• 1 bulb of baby bok choy bottom removed

Serving:

• Spicy chili crisp
• Soy sauce

Instructions

• Make the pork mixture by combining the pork, water, peanut oil, scallions, mirin, soy sauce, toasted sesame oil, garlic, salt, and white pepper in the bowl of a food processor and mixing for 1 minute to form a paste. Side Note: You can also whip it together by hand in 5 minutes.
• Make the wontons by adding a teaspoon of filling to the center of the wrapper. Use your finger to coat all edges with water.
• Fold the wonton in half to form a rectangular shape. Press all of the edges with your fingers to seal. Bring together the two outer bottom corners so they overlap slightly, then add another drop of water, and press to seal. Set on a baking sheet lined with parchment paper to prevent sticking. Repeat with the remaining wontons. You should have about 36 wontons, but you will only use 15 (5 each) for this wonton soup recipe (unless you want more!).

  Side Note: You can cook all the wontons or freeze some spread out on a baking sheet until frozen, and then store them in a freezer zip-lock bag. 
• Make the soup by heating the toasted sesame oil in a large pot over medium heat. Add the smashed ginger, garlic cloves, and lemongrass and cook, stirring often, for 1-2 minutes.
• Add the homemade chicken broth and the soy sauce, and simmer for 15 minutes.
• Use a slotted spoon to remove the smashed ginger, garlic, and lemongrass.
• Cook the wontons and bok choy, gently dropping 15 wontons into the simmering broth; be careful not to crowd them. Add the bok choy.
• Continue stirring gently so they don't stick. Adjust the heat to achieve a low & gentle boil, and cook for 3-4 minutes, until the wrappers look translucent.
• Use a slotted spoon to drain the water, and divide the wontons and bok choy into each bowl.
• Divide the broth equally.
• Serve with spicy chili crisp and soy sauce on the side. Enjoy.

It’s been cold & rainy lately, so I made this creamy Tuscan white bean and lemon soup recipe I found on Half Baked Harvest. This delicious Italian-style soup includes simple ingredients and is ready in 45 minutes. This quick and easy white bean and sausage soup was a hit with all of us and paired nicely with a loaded garden salad and freshly baked bread.

Creamy Tuscan White Bean and Lemon Soup

Ingredients:

• 4 oz oil-packed sun-dried tomatoes, chopped, + 1½ tbsp of the oil
• ½ lb spicy Italian sausage
• 1 small yellow onion, diced
• ½ cup carrots, diced
• ½ cup celery, diced
• 1 shallot, diced
• ½ tbsp Italian seasoning
• Pinch of crushed red pepper flakes, to taste
• 2 large cloves of garlic, minced
• 4 cups of chicken broth
• 1 (14-oz) can of white beans, drained & rinsed
• Sea salt and freshly cracked black pepper, to taste
• 1 cup baby spinach, chopped
• ½ cup whole milk, heavy cream, or half & half
• ¼ cup parmesan cheese, freshly grated
• Zest and juice of ½ a lemon + some wedges for serving
• 1 tbsp fresh parsley, chopped

How to Make a Creamy Tuscan White Bean and Lemon Soup

Place 1½ tablespoons of oil from the sun-dried tomatoes into a large Dutch oven heated over medium-high heat. Chop the sun-dried tomatoes and set aside until needed.

Add the sausage and onion; cook, breaking up the meat, until browned, about 3 minutes.

Add the carrots, celery, shallot, Italian seasoning, crushed red pepper flakes, sea salt, and freshly cracked black pepper, to taste; cook for 5 minutes, stirring occasionally.

Add the garlic and cook, stirring constantly, for 1 minute.

Add the chicken broth and simmer for 15 minutes over medium heat until the veggies are tender.

Add the spinach, sun-dried tomatoes, and white beans.

Mix in the cream, parmesan, lemon zest, lemon juice, and fresh parsley. Simmer for another 5-10 minutes. Taste and re-season if needed.

Divide the soup among bowls and serve with additional parmesan and lemon wedges. Enjoy!

Print

Creamy Tuscan White Bean and Lemon Soup

Course Lunch, Main

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Adapted by Pam - For the Love of Cooking / Original by Half Baked Harvest

Equipment

• Large Dutch oven

Ingredients

• 4 oz oil-packed sun-dried tomatoes, chopped, + 1½ tbsp of the oil
• ½ lb spicy Italian sausage
• 1 small yellow onion diced
• ½ cup carrots diced
• ½ cup celery diced
• 1 shallot diced
• ½ tbsp Italian seasoning
• Pinch of crushed red pepper flakes to taste
• 2 large cloves of garlic minced
• 4 cups of chicken broth
• 1 (14-oz ) can of white beans, drained & rinsed
• Sea salt and freshly cracked black pepper to taste
• 1 cup baby spinach chopped
• ½ cup whole milk heavy cream, or half & half
• ¼ cup parmesan cheese freshly grated
• Zest and juice of ½ a lemon + some wedges for serving
• 1 tbsp fresh parsley chopped

Instructions

• Place 1½ tablespoons of oil from the sun-dried tomatoes into a large Dutch oven heated over medium-high heat. Chop the sun-dried tomatoes and set aside until needed.
• Add the sausage and onion; cook, breaking up the meat, until browned, about 3 minutes.
• Add the carrots, celery, shallot, Italian seasoning, crushed red pepper flakes, sea salt, and freshly cracked black pepper, to taste; cook for 5 minutes, stirring occasionally.
• Add the garlic and cook, stirring constantly, for 1 minute.
• Add the chicken broth and simmer for 15 minutes over medium heat until the veggies are tender.
• Add the spinach, sun-dried tomatoes, and white beans.
• Mix in the cream, parmesan, lemon zest, lemon juice, and fresh parsley. Simmer for another 5-10 minutes. Taste and re-season if needed.
• Divide the soup among bowls and serve with additional parmesan and lemon wedges. Enjoy!

We used to have a restaurant here called Chevy’s Fresh Mex, and I loved their delicious brothy Mexican chicken tortilla soup recipe, which wasn’t like my go-to recipe, which is hearty and thick. This one is a flavorful broth served with chicken, charred corn, and topped with crunchy tortilla strips, avocado, cotija, and cilantro. I’ve been craving the soup lately, so I slow-simmered a Mexican-style chicken stock using the bones from a leftover roasted chicken. I served this soup for dinner on a cold, rainy day, and my entire family loved it. This easy tortilla soup recipe paired nicely with a Mexican wedge salad and some tortilla chips and salsa.

Mexican Chicken Tortilla Soup

Mexican Style Stock:

• 1 chicken carcass, plus the wing and leg bones!
• 1 small onion, cut into wedges
• 3 green onions, chopped
• 2 celery stalks, roughly chopped
• 1 small carrot, roughly chopped
• 1 small tomato, chopped
• 1 poblano pepper, seeded & deveined, chopped
• 1 jalapeno pepper, seeded & deveined, chopped
• 5 cloves of garlic, skins removed, smashed
• Handful of cilantro, stems & all
• Handful of parsley, stems & all
• 1 bay leaf
• 1 tsp whole black peppercorns
• 1 tsp coriander seeds
• 1 tsp chicken bouillon powder, or more to taste
• ½ tsp smoked paprika
• Sea salt and freshly cracked black pepper, to taste
• Juice from ½-1 lime, to taste

Tortilla Strips:

• 5 corn tortillas
• 2-3 tbsp vegetable oil, or more if needed
• Sea salt

Serving:

• 1 cup frozen corn, thawed and charred
• Leftover roasted chicken, chopped into bite-sized cubes (as much as you want)
• 1 avocado
• Fresh cilantro, chopped
• Cotija cheese, crumbled
• Lime wedges

Mexican Chicken Tortilla Soup

Make the Mexican-style stock by placing the chicken carcass, wing, and leg bones in a large Dutch oven or stockpot over low heat along with the onion, green onion, celery, carrot, tomato, poblano, jalapeno, garlic, cilantro, parsley, bay leaf, peppercorns, coriander seed, chicken bouillon powder, smoked paprika, sea salt, and freshly cracked pepper, to taste. Cover with water, about 6-7 cups, and simmer with the lid on for 3-4 hours.

Strain the mixture through a fine sieve. Discard the bones and veggies. Pour the stock back into the wiped-out Dutch oven or stockpot and simmer on the stove for about 30 minutes, uncovered, to reduce it a bit and get a richer flavor. Make sure to skim off any fat from the top of the stock.

Taste the stock, then season with more chicken bouillon powder, sea salt, or freshly cracked black pepper, if needed.  Add fresh lime juice to taste

Meanwhile, make the crispy tortilla strips by filling a small skillet with vegetable oil until it is 1/2 inch up the sides. Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by placing the tip of a corn tortilla in the oil; if it bubbles a lot, it’s ready.

Slice the corn tortillas into thin strips.

When the oil is HOT, carefully place some of the tortilla strips into the hot oil, making sure not to overcrowd the skillet.  Using tongs, stir them around until crispy and lightly golden brown. Use a slotted spoon to remove the strips from the oil and place them on a paper-towel-lined plate. Immediately season with some sea salt. Repeat the process with the remaining strips. Set aside until needed.

Char the corn by heating a small skillet over high heat. Place the thawed corn on a few paper towels to drain off excess liquid. Pour the corn into the hot skillet and cook for a few minutes, stirring occasionally, until slightly charred.

Serve the soup by ladling the Mexican-style broth into bowls. Add some charred corn, chopped chicken, and diced avocado. Top with the crispy tortilla strips, cilantro, and cotija cheese. Serve immediately, along with lime wedges on the side. Enjoy.

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Mexican Chicken Tortilla Soup

Course Lunch, Main

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 4 hours hours 40 minutes minutes

Total Time 5 hours hours

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large Dutch Oven or Stockpot
• Fine Sieve Strainer
• Small skillet

Ingredients

Mexican Style Stock:

• 1 chicken carcass plus the wing and leg bones!
• 1 small onion cut into wedges
• 3 green onions chopped
• 2 celery stalks roughly chopped
• 1 small carrot roughly chopped
• 1 small tomato chopped
• 1 poblano pepper seeded & deveined, chopped
• 1 jalapeno pepper seeded & deveined, chopped
• 5 cloves of garlic skins removed, smashed
• Handful of cilantro stems & all
• Handful of parsley stems & all
• 1 bay leaf
• 1 tsp whole black peppercorns
• 1 tsp coriander seeds
• 1 tsp chicken bouillon powder or more to taste
• ½ tsp smoked paprika
• Sea salt and freshly cracked black pepper to taste
• Juice from 1/2-1 lime to taste

Tortilla Strips:

• 5 corn tortillas
• 2-3 tbsp vegetable oil or more if needed
• Sea salt

Serving:

• 1 cup frozen corn thawed and charred
• Leftover roasted chicken chopped into bite-sized cubes (as much as you want)
• 1 avocado
• Fresh cilantro chopped
• Cotija cheese crumbled
• Lime wedges

Instructions

• Make the Mexican-style stock by placing the chicken carcass, wing, and leg bones in a large Dutch oven or stockpot over low heat along with the onion, green onion, celery, carrot, tomato, poblano, jalapeno, garlic, cilantro, parsley, bay leaf, peppercorns, coriander seed, chicken bouillon powder, smoked paprika, sea salt, and freshly cracked pepper, to taste. Cover with water, about 6-7 cups, and simmer with the lid on, stirring occasionally, for 3-4 hours.
• Strain the mixture through a fine sieve. Discard the bones and veggies. Pour the stock back into the wiped-out Dutch oven or stockpot and simmer on the stove for about 30 minutes, uncovered, to reduce a bit and get a richer flavor. Make sure to skim off any fat from the top of the stock.
• Taste the stock, then season with more chicken bouillon powder, sea salt, or freshly cracked black pepper, if needed.  Add fresh lime juice to taste
• Meanwhile, make the crispy tortilla strips by filling a small skillet with vegetable oil until it is 1/2 inch up the sides. Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by placing the tip of a corn tortilla in the oil; if it bubbles a lot, it’s ready.
• Slice the corn tortillas into thin strips.
• When the oil is HOT, carefully place some of the tortilla strips into the hot oil, making sure not to overcrowd the skillet.  Using tongs, stir them around until crispy and lightly golden brown. Use a slotted spoon to remove the strips from the oil and place them on a paper-towel-lined plate. Immediately season with some sea salt. Repeat the process with the remaining strips. Set aside until needed.
• Char the corn by heating a small skillet over high heat. Place the thawed corn on a few paper towels to drain off excess liquid. Pour the corn into the hot skillet and cook for a few minutes, stirring occasionally, until slightly charred.
• Serve the soup by ladling the Mexican-style broth into bowls. Add some charred corn, chopped chicken, and diced avocado. Top with the crispy tortilla strips, cilantro, and cotija cheese. Serve immediately, along with lime wedges on the side. Enjoy.

I’ve been craving a hearty and flavorful veggie-loaded soup, so when I stumbled upon this tasty Corsican bean soup with greens recipe on Food and Wine, I knew I had to make it. I halved their recipe and adapted a few ingredients to use what I had in the refrigerator. The soup smelled amazing while it simmered, and we all thought it was hearty, comforting, and delicious, and paired nicely with a loaded garden salad and some crusty bread.

Corsican Bean Soup with Greens

Ingredients:

• 8 oz dried cannellini beans, soaked overnight
• 1 bouquet garni (1 bay leaf, 2 thyme sprigs, and 2 parsley sprigs, tied together with kitchen twine)
• 2 tbsp olive oil
• ½ green cabbage, cored and chopped
• 2 medium (or 4 small) russet potatoes, peeled and cut into bite-sized pieces
• 2 cups green Swiss chard, stems removed & chopped
• 1 large (or 2 small leeks), white parts only, chopped
• 3 small carrots, peeled and chopped
• ¼ yellow onion, diced
• 3 cloves of garlic, sliced thinly
• 1 tsp chicken bouillon powder
• Sea salt and freshly cracked black pepper, to taste
• 8 cups of chicken broth
• 1 (15-oz) can of whole tomatoes, drained, slightly crushed by hand
• 1 small ham hock and/or 8 slices of bacon, cooked & crumbled    *** You can also use a small ham bone and pork shoulder, cut into chunks

How to make Corsican Bean Soup with Greens

Place the beans in a large bowl; add cold water to cover. Cover the bowl with a lid or plastic wrap and let it soak for 8 hours or overnight.

Drain the beans, place them in a large saucepan, and cover with 2 inches of water. Add the bouquet garni and bring to a boil over medium-high heat. Reduce the heat and simmer for 15 minutes; drain, reserving the bouquet garni.

Meanwhile, heat oil in a large Dutch oven over medium-high heat. Add the cabbage, potatoes, chard, leeks, carrots, onion, garlic, chicken bullion, sea salt, and freshly cracked pepper to taste. Cook, stirring often, until vegetables are wilted, about 10 minutes.

Add 8 cups of chicken or vegetable broth along with the drained beans, crushed whole tomatoes, cooked bacon crumbles (or ham hock or pork shoulder), and reserved bouquet garni.

Bring to a boil over high heat. Reduce heat to low; simmer, stirring occasionally, until beans and vegetables are very tender, about 2 hours.

Remove and discard the bouquet garni.

Remove and chop the meat from the ham hock before discarding the bone. Taste the soup and re-season if needed.

Ladle the soup into bowls and serve. Enjoy.

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Corsican Bean Soup with Greens

Course Lunch, Main

Cuisine French

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Soaking Beans: 8 hours hours

Total Time 10 hours hours 30 minutes minutes

Servings 8

Author Pam - For the Love of Cooking / Original by Food and Wine

Equipment

• Large saucepan
• Large Dutch oven

Ingredients

• 8 oz dried cannellini beans soaked overnight
• 1 bouquet garni 1 bay leaf, 2 thyme sprigs, and 2 parsley sprigs, tied together with kitchen twine
• 2 tbsp olive oil
• ½ green cabbage cored and chopped
• 2 medium or 4 small russet potatoes peeled and cut into bite-sized pieces
• 2 cups green Swiss chard stems removed & chopped
• 1 large or 2 small leeks, white parts only, chopped
• 3 small carrots peeled and chopped
• ¼ yellow onion diced
• 3 cloves of garlic sliced thinly
• 1 tsp chicken bouillon powder
• Sea salt and freshly cracked black pepper to taste
• 8 cups of chicken broth
• 1 15 oz can of whole tomatoes, drained, slightly crushed by hand
• 8 slices 1 small ham hock and/or 8 slices of bacon, cooked & crumbled    ***You can also use a small ham bone and pork shoulder, cut into chunks

Instructions

• Place the beans in a large bowl; add cold water to cover. Cover the bowl with a lid or plastic wrap and let them soak for 8 hours or overnight.
• Drain the beans, place them in a large saucepan, and cover with 2 inches of water. Add the bouquet garni and bring to a boil over medium-high heat. Reduce the heat and simmer for 15 minutes; drain, reserving the bouquet garni.
• Meanwhile, heat oil in a large Dutch oven over medium-high heat. Add the cabbage, potatoes, chard, leeks, carrots, onion, garlic, chicken bullion, sea salt, and freshly cracked pepper to taste. Cook, stirring often, until vegetables are wilted, about 10 minutes.
• Add 8 cups of chicken or vegetable broth along with the drained beans, crushed whole tomatoes, cooked bacon crumbles (or ham hock or pork shoulder), and reserved bouquet garni.
• Bring to a boil over high heat. Reduce heat to low; simmer, stirring occasionally, until beans and vegetables are very tender, about 1½-2 hours.
• Remove and discard the bouquet garni.
• Remove and chop the meat from the ham hock before discarding the bone. Taste the soup and re-season if needed.
• Ladle the soup into bowls and serve. Enjoy.

This creamy coconut curried cauliflower soup recipe from Cookie & Kate is comforting, hearty, and full of flavor! I adapted the recipe by adding garlic, fresh ginger, and lime juice, but otherwise made it as written. My kids both thought the soup was delicious, and I thought the leftover soup was even more flavorful & tasty the following day. This easy cauliflower soup recipe paired nicely with a loaded Caesar salad and some crusty bread.

Curried Cauliflower Soup

Ingredients:

• 3 tbsp melted coconut oil, divided
• 1 large head of cauliflower, broken into small florets, stems chopped
• Sea salt and freshly cracked black pepper, to taste
• 1 medium yellow onion, diced
• 2 cloves of garlic, minced
• 2 tsp ginger paste
• 3 tbsp Thai red curry paste
• ½ cup dry white Pinot Grigio
• 1½ cups chicken broth or vegetable broth
• 1 can (14-oz) coconut milk
• ½ tsp sugar
• Zest from 1 lime
• Lime juice, to taste
• Fresh cilantro, chopped

How to Make Curried Cauliflower Soup

Preheat oven to 400 degrees.

Toss the cauliflower with 2 tablespoons of melted coconut oil and season with sea salt and freshly cracked black pepper, to taste. Toss to coat it evenly.

Spread the cauliflower in a single layer on a large baking sheet and place it in the oven to roast until the tips of the cauliflower are golden brown, about 25-30 minutes, tossing it halfway through cooking time.

Heat the remaining tablespoon of coconut oil in a large Dutch oven. Once hot, add the onion and season with sea salt and freshly cracked black pepper to taste, cook, stirring occasionally, until the onion is turning translucent, about 3 minutes.

Add the garlic, ginger, and red curry paste and stir until well combined. Raise the heat to medium-high, add the wine, and cook, stirring frequently, until most of the wine has evaporated.

Add the roasted cauliflower (keeping a few small pieces aside for garnish if desired); stir to coat.

Add the broth, coconut milk, sugar, and lime zest and stir well. Bring to a boil, then reduce the heat and simmer for 15 minutes.

Blend well with an immersion blender or blender until creamy and smooth.

Add the juice of 1/2 a lime, or more to taste; stir well. Taste and re-season with sea salt and freshly cracked pepper, to taste.

Ladle into bowls and top with bits of roasted cauliflower, if desired, along with lots of freshly chopped cilantro and lime wedges. Enjoy!

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Curried Cauliflower Soup

Course Soup

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 4

Author Adapted by Pam - For the Love of Cooking / Original by Cookie & Kate

Equipment

• Large Baking Sheet
• Large Dutch oven
• Immersion Blender or Blender

Ingredients

• 3 tbsp melted coconut oil divided
• 1 large head of cauliflower broken into small florets, stems chopped
• Sea salt and freshly cracked black pepper to taste
• 1 medium yellow onion diced
• 2 cloves of garlic minced
• 2 tsp ginger paste
• 3 tbsp Thai red curry paste
• ½ cup dry white Pinot Grigio
• 1½ cups chicken broth or vegetable broth
• 1 (14-oz) can coconut milk
• ½ tsp sugar
• Zest from 1 lime
• Lime juice to taste
• Fresh cilantro chopped

Instructions

• Preheat oven to 400 degrees.
• Toss the cauliflower with 2 tablespoons of melted coconut oil and season with sea salt and freshly cracked black pepper to taste. Toss to coat it evenly.
• Spread the cauliflower in a single layer on a large baking sheet and place it in the oven to roast until the tips of the cauliflower are golden brown, about 25-30 minutes, tossing it halfway through cooking time.
• Heat the remaining tablespoon of coconut oil in a large Dutch oven. Once hot, add the onion and season with sea salt and freshly cracked black pepper to taste, cook, stirring occasionally, until the onion is turning translucent, about 3 minutes.
• Add the garlic, ginger, and red curry paste and stir until well combined. Raise the heat to medium-high, add the wine, and cook, stirring frequently, until most of the wine has evaporated.
• Add the roasted cauliflower (keeping a few small pieces aside for garnish if desired); stir to coat.
• Add the broth, coconut milk, sugar, and lime zest and stir well. Bring to a boil, then reduce the heat and simmer for 15 minutes.
• Blend well with an immersion blender or blender until creamy and smooth.
• Add the juice of ½ a lime, or more to taste; stir well. Taste and re-season with sea salt and freshly cracked pepper, to taste.
• Ladle into bowls and top with bits of roasted cauliflower, if desired, along with lots of freshly chopped cilantro and lime wedges. Enjoy!