Best Easy Soup Recipes - The Recipe Rebel https://www.thereciperebel.com/category/mains/soup/ Mon, 08 Apr 2024 14:36:08 +0000 en-US hourly 1 https://wordpress.org/?v=6.4.4 https://www.thereciperebel.com/wp-content/uploads/2021/11/cropped-pwa-32x32.png Best Easy Soup Recipes - The Recipe Rebel https://www.thereciperebel.com/category/mains/soup/ 32 32 Creamy Chicken and Rice Soup https://www.thereciperebel.com/creamy-chicken-and-rice-soup/ https://www.thereciperebel.com/creamy-chicken-and-rice-soup/#respond Mon, 08 Apr 2024 07:09:00 +0000 https://www.thereciperebel.com/?p=43199 Creamy Chicken and Rice Soup features tender bites of shredded chicken breasts, sautéed veggies, white rice and a flavorful creamy…

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Creamy Chicken and Rice Soup features tender bites of shredded chicken breasts, sautéed veggies, white rice and a flavorful creamy broth! It’s an easy one pot soup recipe that comes together easily in under an hour.

Enjoy more easy chicken soup recipes like Crockpot Chicken Taco Soup, Lemon Chicken Orzo Soup and Chicken Dumpling Soup.

large pot with creamy chicken rice soup and wooden ladle.

Creamy Chicken and Rice Soup is one of those dinners that’s perfect for weeknights at home with the family! When you need something warm, comforting, and kid friendly on the dinner table, this is a great recipe to turn to.

I think my favorite thing about this chicken and rice soup recipe is how easy it is to toss together! It’s a one pot recipe that comes together with minimal effort in about 45 minutes.

Plus, it’s made with kitchen staples! If you’re anything like me, you probably have the majority of these ingredients on hand 90% of the time. If not, no worries – your shopping list will be nice and short.

If you try this recipe, let me know how it goes! (Even my soup-resistant children love this one 😉).

steel ladle scooping creamy chicken rice soup out of large pot.

Why we love this Creamy Chicken and Rice Soup:

  • Picky eater approved: If you have a hard time getting a certain someone at the table to eat their protein and veggies, this recipe may come in handy! It’s so flavorful they won’t even notice all of the goodness it offers.
  • Comforting: Chicken, rice and veggies are served in the best creamy broth. This is truly a comfort food classic.
  • Simple: One quick look at the ingredients listed below will show you that this recipe is frills-free! You may already have every simple ingredient needed in your kitchen now.

Creamy Chicken and Rice Soup Ingredients Needed:

ingredients needed for creamy chicken rice soup in bowls and plate.
  • Chicken – Chicken breasts are my favorite to use in this recipe because I like the way they shred so perfectly. However, you can use boneless, skinless thighs if you’d prefer!
  • Rice – Long grain white rice is my go-to in this creamy soup. Brown rice also works just fine, but it requires a longer cook time.
  • Cream – Heavy cream creates the best thick and creamy consistency! Any cream will work though, like half and half.
  • Chicken Broth – I always use low-sodium chicken broth so I can control the amount of salt in the soup.
  • Seasonings – Thyme, parsley, salt and pepper is all you’ll need to create the best savory flavor!
  • Garlic – Feel free to add more than what’s called for if you’re a proud garlic lover!
  • Onion – A white or yellow onion is what you’ll need.
  • Carrots – Try to make sure they’re all cut to about the same size so they cook through evenly.
  • Celery – It’ll need a rinse before you start chopping to remove any possible residue.

Forgot to Thaw Chicken?

You can add frozen boneless, skinless chicken breasts or thighs right from the freezer!

Simply add them with the broth and cook until the internal temperature reaches 165 degrees F and they are easily shredded. Remove from the soup, shred or chop, and stir right back in.

How to make Creamy Chicken and Rice Soup

This one pot chicken soup recipe is so very easy! For more details about ingredients and instructions, just scroll on down to the recipe card.

  • Heat oil in a large pot over medium-high heat. Sauté the onions, carrots and celery. Cook just until the onions are translucent.
  • Mix in the garlic and herbs. Cook for just another minute.
  • Add broth, raw chicken, uncooked rice, salt and pepper to the pot. Stir it all together and bring to a boil. Then, lower the heat to medium-low and cover the pot. Cook until the veggies and rice are tender, stirring every 10 minutes or so.
  • Remove the cooked chicken from the pot and shred with two forks.
  • Add the chicken back to the pot and stir in the cream.

Variations and Substitutions

  • Add more veggies: I recommend starting this soup recipe with your classic mirepoix. From there, you can really get creative! Add veggies that take a little longer to cook with the mirepoix. Things that cook quicker, like leafy greens and frozen veggies can be added at the end.
  • Use bone-in chicken: Yep! This recipe works just fine with bone-in chicken if that’s what you have on hand. Just note that it will take longer to cook and be sure to completely remove any bones when you shred the meat.
  • Brown rice works: Just note that it’ll need longer to cook then white rice does.
grey bowl filled with creamy chicken rice soup and spoon.

How to store Creamy Chicken and Rice Soup

In an airtight container in the fridge, any leftover chicken and rice soup you have will stay fresh for about 2-3 days. Reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

Can I freeze chicken and rice soup?

You sure can! Let it fully cool to room temperature first. Then, transfer the soup into a large zip-top bag and lay it flat on a cutting board or baking sheet. Freeze for 1 hour until it’s frozen flat. That way you can really optimize your storage space in your freezer!

Freeze for up to 3 months and let defrost in the fridge for a few hours before reheating.

Serving suggestions:

This chicken soup is a meal all on its own! It’s got carbs, protein and veggies. If you’d like to serve it with anything on the side, consider some crusty No Knead Artisan Bread, Homemade Dinner Rolls or my Mom’s Homemade Buns!

More easy chicken soup recipes you’ll love!

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Creamy Chicken and Rice Soup

Creamy Chicken and Rice Soup features tender bites of shredded chicken breasts, sautéed veggies, white rice and a flavorful creamy broth! It's an easy one pot soup recipe that comes together easily in under an hour.
Course Main Course, Soup
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 254cal

Ingredients

  • 1 tablespoon oil
  • 1 onion (finely chopped)
  • 2 large carrots (peeled and diced, or 3 medium)
  • 2 ribs celery (halved and sliced)
  • 3 cloves garlic (minced)
  • 1 teaspoon dried parsley
  • ½ teaspoon dried thyme
  • 5 cups low sodium chicken broth
  • 2 boneless, skinless chicken breasts (raw, about 1 lb)
  • 1 cup long grain rice (white or brown)
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup cream (any kind – higher fat will have a richer flavor and thicker consistency)

Instructions

  • In a large soup pot, heat oil over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes, until onion is translucent.
  • Add garlic, parsley and thyme and cook 1 minute.
  • Add broth, uncooked chicken, uncooked rice, salt and pepper. Stir and bring to a boil over medium-high heat.
  • Reduce heat to medium-low (a simmer), cover, and cook for 15-30 minutes(15-20 minutes for white rice, 30-35 minutes for brown rice), stirring every 10 minutes, or until vegetables and rice are tender.
  • Remove chicken from pot and shred. Add back to the pot with the cream. Serve.

Video

Notes

Ingredients and Substitutions:
  • vegetables: I start this recipe with a classic mirepoix (carrots, onion and celery) to build flavor, but you can add in lots of others if you like! Add the ones that cook longer with the mirepoix, and add the ones that cook quickly at the end (for example, frozen vegetables, leafy greens, broccoli etc.)
  • chicken: I like to use boneless, skinless chicken breasts but you can use thighs if you prefer. If you want to use bone in meat, that works too! You will just remove the bone when you shred the chicken.
  • rice: I usually use long grain white rice in this recipe. Brown rice works great but will need a longer cook time. I prefer not to use minute rice, though you can and it works fine — just add it once the vegetables are nearly tender. Normally, I rinse my rice to remove excess starch before cooking it. But in this recipe, a little starch helps to make this soup thick and creamy.
  • cream: I like to use heavy cream in this recipe for the best flavor and consistency. However, any cream will work! You could even substitute with milk plus 1 tablespoon of corn starch or flour if you need to. 
 

Nutrition

Serving: 367grams | Calories: 254cal | Carbohydrates: 33g | Protein: 15g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 31mg | Sodium: 526mg | Potassium: 445mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3512IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 1mg

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Roasted Red Pepper Soup https://www.thereciperebel.com/roasted-red-pepper-soup/ https://www.thereciperebel.com/roasted-red-pepper-soup/#comments Sat, 02 Mar 2024 06:33:00 +0000 https://www.thereciperebel.com/?p=42920 Roasted Red Pepper Soup is boldly flavored with tomatoes, parmesan cheese, herbs, seasonings, and of course plenty of freshly roasted…

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Roasted Red Pepper Soup is boldly flavored with tomatoes, parmesan cheese, herbs, seasonings, and of course plenty of freshly roasted red peppers! This silky smooth and creamy homemade soup is a whole lot easier to make than you may think.

Check out more of my favorite meatless soup recipes like Broccoli Cheddar Soup, Potato Leek Soup and classic Vegetable Soup.

overhead image of roasted red pepper soup in black dutch oven.

There are two key components to perfectly made Roasted Red Pepper Soup – the thick, rich consistency and the bold flavor!

My recipe is different from most because we are starting with fresh red peppers. Roasted peppers in the oven is not difficult, so there’s no need for this shortcut! We get big, fresh flavor and less oil by throwing them into the oven ourselves.

Truly, this Roasted Red Pepper and Tomato Soup recipe is pretty foolproof.

If you take a quick look at the ingredients below, you may notice there are a good amount of veggies in this recipe! Red peppers, tomatoes, onions, carrots and celery are the key players that all offer amazing flavor as well as nutritional value.

overhead image of bowl of roasted red pepper soup with spoon stuck in.

This vegetarian soup recipe is equal parts comforting and healthy. The best of both worlds!

Why we love this Roasted Red Pepper Soup:

  • Oh so smooth: The silky smooth consistency is pretty remarkable. You’ll love every creamy spoonful – or dip your grilled cheese or crusty No Knead Artisan Bread into it!
  • Flavorful: Garlic, parmesan, herbs and seasonings help to enhance all of the natural flavors at play in this soup. No jarred, store-bought roasted red peppers needed for our recipe!
  • Easy: You can have this homemade soup ready in under an hour with no fuss.

Roasted Red Pepper Soup Ingredients:

ingredients needed for roasted red pepper soup.
  • Red Peppers – Don’t swap these with any other color of pepper (that goes without saying, right??)
  • Tomatoes – If you’re not a tomato fan, you can omit them and substitute them with more red peppers, but they do help to round out the flavor.
  • Celery – Always give your celery a light rinse with water to remove any residue.
  • Onion – Use a white or yellow onion.
  • Carrots – They’ll be blended with all of the other ingredients, so your chopping doesn’t need to be too exact.
  • Broth – I always recommend using low sodium broth, then adding more salt as you see fit. Vegetable broth will keep this soup vegetarian, but you can use chicken broth instead if preferred.
  • Parmesan – Freshly grated parmesan is preferred for the best flavor and consistency.
  • Garlic – In a pinch, you can swap this with garlic powder.
  • Herbs – If you’d prefer to use fresh herbs, simply add them at the very end of cooking, not at the beginning.
  • Sugar – Just a little bit is used to create a very subtle sweetness in the recipe.
  • Seasonings – All you’ll need is a little crushed red pepper and salt.
  • Cream – Any kind of cream will work.

How to Make Roasted Red Pepper Soup

Here’s a quick look at how to make the very best red pepper soup! Scroll to the bottom of this page for exact ingredient measurements and step-by-step instructions.

  • Chop the peppers and tomatoes. Spread them in even layers on prepared baking sheets.
  • Roast the veggies at 400°F for 30-40 minutes until starting to char.
  • Add some oil to a pot over medium-high heat. Sauté the carrots, celery and onions. Mix in the garlic, herbs, and seasonings.
  • Stir in the broth and bring to a simmer. Cover and cook for 10-15 minutes.
  • Blend the roasted peppers and tomatoes until smooth.
  • Stir all ingredients together with sugar, cream, and parmesan.

Variations and Substitutions

  • Peel your roasted peppers: this is an extra step I’m just not worried about taking, but you can half your peppers and roast until well-charred, then place in a large glass bowl covered with plastic wrap. Let them sit for 10-20 minutes, uncover and the skin should peel right off.
  • Change the broth: If you’re not worried about keeping this soup vegetarian, you can swap the vegetable broth with chicken broth.
  • Use fresh herbs: Just be sure to add them at the end up cook time rather than at the beginning.
  • Use your favorite cream: Heavy cream will create the thickest consistency while something like half and half is a bit lighter, but still gets the job done.

How to Store Roasted Red Pepper Soup

Refrigerate any leftovers you have in an airtight container in the fridge for 4-5 days. Honestly, this is one of those dishes that gets better with time!

Reheat it for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

close up image of metal ladle in roasted red pepper soup.

Can I freeze Roasted Red Pepper Soup?

You sure can! Freeze the entire soup in a zip-top bag or portion it into individual servings. Also, be sure to let the soup fully cool to room temperature prior to freezing.

In the freezer, roasted red pepper soup will keep for up to 6 months. Let it defrost in the fridge prior to reheating.

Serving suggestions:

Serve your roasted red pepper and tomato soup with any of these amazing recipes!

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Roasted Red Pepper Soup

Roasted Red Pepper Soup is boldly flavored with tomatoes, parmesan cheese, herbs, seasonings, and of course plenty of freshly roasted red peppers! This silky smooth and creamy homemade soup is a whole lot easier to make than you may think.
Course Main Course, Soup
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 222cal

Ingredients

  • 2 lbs red bell peppers (about 5) 900 grams
  • 1 ½ lbs roma or cherry tomatoes (about 6 roma) 681 grams
  • oil, salt and freshly cracked pepper
  • 1 tablespoon oil
  • 1 medium onion (finely diced)
  • 2 large carrots (peeled and finely diced)
  • 1 rib celery (finely diced)
  • 4 cloves garlic (minced)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1-2 teaspoons salt
  • ¼ teaspoon red pepper flakes
  • 2 cups low sodium vegetable broth
  • 1 tablespoon granulated sugar
  • ½ cup cream (any kind)
  • ¼ cup grated Parmesan cheese

Instructions

  • Preheat oven to 400 degrees F and line a baking sheet with parchment or tin foil. Spray with non stick spray.
  • Cut peppers and tomatoes into 1.5-2" chunks (not necessary if using cherry or grape tomatoes). Place on the prepared baking sheet, drizzle with oil and sprinkle with salt and pepper. Toss to coat.
  • Roast for 30-40 minutes, just until beginning to brown. You want a little color on them, but we don't want them burnt! If the tomatoes brown too quickly, you can remove them from the pan and continue cooking the peppers.
  • Meanwhile, heat 1 tablespoon oil in a large soup pot over medium-high heat. Add the onion, carrots and celery.
  • Cook until onion is translucent, then add the garlic, basil, oregano, parsley, 1 teaspoon salt and red pepper flakes and cook 2 minutes.
  • Stir in the broth and bring to a simmer. Cover and cook until tender, about 10-15 minutes.
  • When the peppers and tomatoes are done roasting, puree them in a blender or food processor along with any juices. Remove all the contents from the pot and puree as well.
  • Combine the two purees in the same soup pot, adding in the sugar, cream and Parmesan. Taste and add salt and freshly cracker pepper as needed.

Video

Notes

Ingredients and Substitutions:
  • Red peppers: I know that many roasted red pepper soup recipes use jarred store-bought roasted red peppers, and that is fine — but roasting red peppers is so easy I don’t know why you wouldn’t! That being said, if you’d rather substitute with 2 jars of already roasted red peppers, you can do that.
  • Tomatoes: I prefer to use the smaller, more flavorful varieties of tomatoes since they add so much to this soup! If you don’t like tomatoes, you could easily add more peppers, but you may want to add more carrots and celery to balance out the flavor.
  • Broth: vegetable broth keeps this recipe vegetarian (if you opt for a vegetarian cheese), but you can sub for chicken broth if that’s what you have.
  • Herbs: feel free to substitute with fresh herbs if they are in season! Stir them in at the end of the cook time, not at the beginning.
Storage:
  • Fridge: you can refrigerate this soup up to 4-5 days — it just gets better with time!
  • Freezer: this soup freezes perfectly! You can freeze it altogether or in individual portions. Freeze for up to 6 months (frozen foods are safe to eat indefinitely, but the longer they are in the freezer the poorer the quality).
 
 

Nutrition

Serving: 465grams | Calories: 222cal | Carbohydrates: 34g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 756mg | Potassium: 1085mg | Fiber: 9g | Sugar: 21g | Vitamin A: 13790IU | Vitamin C: 319mg | Calcium: 129mg | Iron: 2mg

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Italian Sausage Soup https://www.thereciperebel.com/italian-sausage-soup/ https://www.thereciperebel.com/italian-sausage-soup/#comments Thu, 29 Feb 2024 06:49:00 +0000 https://www.thereciperebel.com/?p=23491 This Italian Sausage Soup is made in just one pot and takes 10 minutes to prep! It’s an easy dinner…

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This Italian Sausage Soup is made in just one pot and takes 10 minutes to prep! It’s an easy dinner that’s loaded with flavorful Italian sausage, tons of veggies, perfectly cooked noodles, and parmesan cheese!

Love Italian sausage in soups? Try my Sausage Orzo Soup, The BEST Sausage Tortellini Soup, or this easy Zuppa Toscana recipe next!

overhead image of italian sausage soup in dutch oven with wooden spoon

As many of you know, soup is one of my favorite things. Whether it’s chicken noodle soup, roasted tomato soup, potato soup, taco soup, or cheeseburger soup, you can bet I’m going back for seconds…okay, probably thirds.

Well, this Italian Sausage Soup is no exception to my love for soups. It’s packed with veggies, Italian sausage, spinach, Ditalini pasta, parmesan cheese, and so much flavor.

This is definitely a dinner you will want to add to your meal rotation!

See What People Are Saying

“I absolute loved this soup!!! So tasty and healthy!
Tasty for the whole family. I love a one pot dinner ❤️🙌” Tracy

“Easy and DELICIOUS! I followed the recipe exactly as written and it was a perfect meal for a cold night. The hardest (or rather the most time consuming part) was cutting the vegetables! This is definitely going into my soup rotation.” Jessica

Add your review

Italian Sausage Soup ingredients:

This recipe is a flavor bomb that’s made up of super simple ingredients!

  • Italian Sausage: you can use either mild or spicy depending on your heat preferences.
  • Carrot, Onion, Celery, and Bell Pepper: a colorful blend of veggies that gives the soup an extra nutrition boost and adds so much texture.
  • Minced Garlic: I keep a jar of pre-minced garlic in the fridge so it’s available whenever I need it, but you can also mince or finely chop your own garlic.
  • Italian Seasoning and Salt: the Italian sausage and chicken broth already contribute so much flavor to the soup, but I like to add more Italian seasonings and a touch of salt to take it up a notch.
  • Chicken Broth: I recommend using low sodium chicken broth so you can control the saltiness of your soup. If you’re using regular broth, you may want to adjust the amount of salt you add yourself.
  • Ditalini Pasta: I think the size of ditalini pasta incorporates perfectly with the other ingredients but really any bite-sized pasta shape will work. (Got extra? Try this Ditalini Pasta with Bacon and Peas next!)
  • Spinach: I use fresh spinach to add at the end. If you’re using frozen spinach, you’ll want to add it sooner so that it has time to cook.
  • Grated Parmesan: to top it off! I recommend freshly grating the cheese for the best texture.
italian sausage soup ingredients.

How to make Italian Sausage Soup

This hearty Italian sausage soup is made in just one pot which makes for super easy prep and even easier cleanup! Scroll down to the recipe card for complete instructions.

  1. Cook the sausage and veggies: in a large pot, add Italian sausage, carrots, onion, celery, and peppers. Cook, stirring frequently, for 5 minutes or until the sausage is browned and the onions are translucent.
  2. Simmer with seasonings and broth: stir in Italian seasoning, garlic, and salt, cook for one minute, then stir in chicken broth, scraping up any brown bits from the bottom of the pan. Reduce the heat to medium, and bring the mixture to a simmer. Cover and cook for 10 minutes.
  3. Add pasta: add in your uncooked noodles and simmer, stirring often, until the pasta is cooked to desired doneness. I recommend cooking it al dente according to box directions since it will continue to cook as it sits in the soup.
  4. Finish and serve: mix in fresh spinach, sprinkle with parmesan, then serve and enjoy!

Can I use another type of meat?

Yes! You can easily swap the Italian pork sausage out for Italian turkey sausage, plain pork or turkey sausage, chicken sausage, or ground beef.

Keep in mind, Italian sausage is pretty heavily seasoned, so if you use something else you may want to add more seasonings to the soup!

close up image of italian sausage soup in dutch oven with wooden spoon stuck in

Variations/substitutions for Italian Sausage Soup

  • Add more veggies. This soup is already pretty packed with veggies but you can boost the nutrition even more by adding mushrooms zucchini, kale, broccoli, peas, you name it.
  • Make it creamy. If you prefer a creamier texture, mix in a splash of half-and-half or heavy cream.
  • Use another pasta. You can use any smaller pasta shape. Try it with orzo, macaroni, rotini, pasta shells, or even cheese tortellini!
  • Spice it up. Give the soup a kick of heat by using spicy Italian sausage, adding diced jalapeño, a sprinkling in a touch of red pepper flakes.
  • Make it meatless. You can easily swap the Italian sausage for a meatless variety or use beans instead. Keep in mind, this may require you to add more seasonings.
  • Make Italian sausage tomato soup. You can easily make this Italian sausage soup into tomato soup by mixing in tomato sauce, tomato paste, and diced tomatoes.

Serving suggestions

With protein, veggies, and carbs, this Italian sausage soup can very easily be a complete meal all on its own!

However, if you do want to fill out your meal a bit, you can serve it next to a simple side salad with Italian dressing, homemade breadsticks, some of my Mom’s Homemade Buns, or Cheesy Garlic Bread!

How to store

I recommend serving this Italian sausage soup right away for the best pasta texture. However, leftovers will last in the fridge for up to 5 days.

single bowl of italian sausage soup with spoon stuck in

Can I freeze this soup?

You can, but I recommend doing so before you add the pasta. To freeze, assemble the soup as directed up until you add the pasta. Let it cool completely, then place it in an airtight container and store it in the freezer for up to 3 months.

When you’re ready to enjoy, thaw the broth and veggie mixture in the fridge, bring to a simmer on the stove, then add in the pasta and finish out the recipe as directed.

More soup recipes to try

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Easy Italian Sausage Soup

This Italian Sausage Soup is made in just one pot and takes 10 minutes to prep! It's an easy dinner that's loaded with flavorful Italian sausage, tons of veggies, perfectly cooked noodles, and parmesan cheese!
Course Main Course, Soup
Cuisine American, canadian
Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Servings 6 servings
Calories 431cal

Ingredients

  • 1 pound Italian sausage (mild or spicy) casings removed
  • 3 large carrots (peeled and diced)
  • 1 medium onion (peeled and diced)
  • 2 ribs celery (sliced)
  • 1 red bell pepper (finely chopped)
  • 2 teaspoons minced garlic
  • 1 ½ teaspoons Italian seasoning
  • 1 ½ teaspoons salt
  • 7 cups low sodium chicken broth
  • 1 ½ cups Ditali or another small pasta (dry)
  • 1 cup fresh, chopped spinach
  • freshly grated Parmesan to serve

Instructions

  • In a large pot or dutch oven, add crumbled Italian sausage (remove casings if it has them), carrots, onion, celery and pepper. Cook and stir for 5 minutes or until sausage is browned and onions are translucent.
  • Stir in Italian seasoning, garlic and salt and cook 1 minute.
  • Add chicken broth, scraping the bottom of the pot well to remove any stuck on bits.
  • Bring to a simmer, reduce heat to medium, cover and cook for 10 minutes or until vegetables are nearly tender.
  • Stir in pasta and cook, stirring often, until pasta is cooked to desired doneness, about 10 minutes.
  • Stir in fresh spinach. Sprinkle with Parmesan if desired and serve.

Video

Notes

Storage:
I recommend serving this Italian sausage soup right away for the best pasta texture. However, leftovers will last in the fridge for up to 5 days.
You can also freeze it for up to 3 months. I recommend doing so before you add the pasta. To freeze, assemble the soup as directed up until you add the pasta. Let it cool completely, then place it in an airtight container and store it in the freezer.
When you’re ready to enjoy, thaw the broth and veggie mixture in the fridge, bring to a simmer on the stove, then add in the pasta and finish out the recipe as directed.

Nutrition

Serving: 409grams | Calories: 431cal | Carbohydrates: 30g | Protein: 21g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 57mg | Sodium: 1256mg | Potassium: 726mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6254IU | Vitamin C: 32mg | Calcium: 67mg | Iron: 2mg

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Cabbage Roll Soup https://www.thereciperebel.com/cabbage-roll-soup/ https://www.thereciperebel.com/cabbage-roll-soup/#comments Wed, 28 Feb 2024 06:47:00 +0000 https://www.thereciperebel.com/?p=42236 Cabbage Roll Soup is a one pot soup recipe that’s made hearty with ground beef and of course plenty of…

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Cabbage Roll Soup is a one pot soup recipe that’s made hearty with ground beef and of course plenty of tender cabbage! A bold tomato broth holds it all together and makes every spoonful more savory than the last.

Enjoy more of the best filling soup recipes like Italian Meatball Soup, Chicken Dumpling Soup and Sausage Orzo Soup.

overhead image of bowl of cabbage roll soup with spoon.

Cabbage is often an underestimated vegetable, but I promise I can change your mind with this Cabbage Roll Soup!

This easy soup recipe is perfect for when you just need a well-rounded meal all in one bowl to warm you up. It’s filling, flavorful, and loaded with nutritious veggies.

Essentially, this is a deconstructed cabbage roll served in soup form. Ground beef and rice keep you nice and full while cabbage and carrots give your body some wonderful nutrients.

While it’s healthier for you, don’t worry… It’s also delicious! The tomato broth is boldly flavored with garlic, Italian seasoning and more.

See how we make it down below!

Why we love this Cabbage Roll Soup:

  • One Pot: Don’t you just love those two magic words? One pot recipes are the best because they’re easy to make and so quick and easy to clean up!
  • Filling: No need to pair this cabbage soup with a side dish. It’s well-rounded with everything a meal needs! Protein, rice, and veggies will keep you satisfied.
  • Flavorful: The robust tomato broth hosts a medley of flavors from Italian seasoning, garlic, ketchup and more.
  • Nutritious: Cabbage is the star of the show here, and it offers a ton of awesome health benefits!

Cabbage Roll Soup Ingredients Needed:

ingredients needed for cabbage roll soup.
  • Ground Beef – Lean ground beef is my favorite to use in this soup recipe because it renders the least amount of fat. Feel free to swap it with ground pork or turkey if preferred.
  • Cabbage – Cabbage is loaded with fiber, potassium, lots of vitamins and so much more. I love this veggie!
  • Chicken Broth – I always recommend using low sodium broth. That way, you can do a taste test before serving to decide exactly how much salt you want to add.
  • Onion – Use a white or yellow onion.
  • Celery – Always give your celery a little rinse before chopping to get rid of any residue.
  • Tomatoes – You’ll need both diced or crushed tomatoes and tomato paste to create the best rich tomato flavor.
  • Brown Sugar – Feel free to start with a little bit and add more until you reach the desired level of sweetness.
  • Ketchup – It may sound odd, but this simple condiment helps with both the sweetness and the tomato flavor!
  • Carrots – Try to chop them into evenly sized pieces so they all cook through evenly and fit nicely on your spoon.
  • Rice – I prefer to use long grain white rice. Feel free to swap that with long grain brown rice if you want – just note that it’ll need to cook longer and may absorb more moisture.
  • Herbs – A medley of parsley, Italian seasoning and just one bay leaf creates the best herbaceous flavor.
  • Garlic – You can swap with garlic powder in a pinch.
  • Salt and Pepper – To taste.

How to Make Cabbage Roll Soup

Take a quick look at how easy it is to make this cabbage roll soup recipe! Scroll to the bottom of this page to find more detailed information on this easy process.

  • Cook the ground beef in a Dutch oven (or soup pot) over medium heat until browned.
  • Stir in the cabbage, carrots, celery and onion and cook until softened.
  • Mix in the tomato paste, garlic, Italian seasoning, salt and pepper.
  • Pour in the broth and canned tomatoes.
  • Bring to a simmer, then add the rice and bay leaf.
  • Cover and cook for about 10 minutes until the rice is tender. Then, add the ketchup, brown sugar and parsley to finish.

Variations and Substitutions

  • Change the meat: Feel free to swap the ground beef with ground pork or turkey. The flavor will be different but it’ll still be tasty!
  • Canned tomatoes can vary: Feel free to use either diced or crushed tomatoes — diced tomatoes will yield a thinner soup with tomato chunks, and crushed tomatoes will yield a thicker soup with no chunks.
  • You can use brown rice: While white rice is my favorite here because it cooks quickly, brown rice also works! Just note that it’ll need to cook for longer.

How to Store Cabbage Roll Soup

Any leftover cabbage soup you may have will keep in the fridge for up to 3-4 days. Just make sure it’s stored in an airtight container.

Add a splash of broth or water and reheat the soup for 30 seconds at a time, stirring each time it stops to distribute heat, until warmed through.

Can I freeze cabbage roll soup?

Yes! This soup is freezer friendly.

Allow it to fully cool to room temperature prior to pouring in a large zip-top bag. Lay it flat on a baking sheet and freeze for an hour – this will cause it to freeze nice and flat so you can optimize your storage space.

Cabbage roll soup will stay good frozen for up to 3 months. Let it defrost in the fridge prior to reheating.

pot of cabbage roll soup with metal ladle scooping some soup.

What to serve with Cabbage Roll Soup:

This Cabbage Roll Soup is a hearty dinner on it’s own, but we love serving with bread to soak up all of that delicious broth.

Some of our favorites are these Homemade Breadsticks, my Mom’s Homemade Buns, these Garlic Bread and this crusty No Knead Artisan Bread!

You might also enjoy these soup recipes:

Need more hearty, filling soup recipes that don’t require a side dish? Here are just a few more of my favorites:

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Cabbage Roll Soup recipe

Cabbage Roll Soup is a one pot soup recipe that's made hearty with ground beef and of course plenty of tender cabbage! A bold tomato broth holds it all together and makes every spoonful more savory than the last.
Course Main Course
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 servings
Calories 248cal

Ingredients

  • 1 lb lean ground beef
  • 4 cups chopped cabbage
  • 2 large carrots (peeled and chopped)
  • 1 rib celery (finely chopped)
  • ½ medium onion (finely chopped)
  • 3 tablespoons tomato paste
  • 1 tablespoon minced garlic (3-4 cloves)
  • 2 teaspoon Italian seasoning
  • 2 teaspoons salt (you may need up to 3 depending on your broth)
  • ½ teaspoon black pepper
  • 5 cups low sodium chicken broth (or vegetable or beef)
  • cup tomato sauce
  • 1 can diced tomatoes (14 oz or 398 ml) or crushed
  • 1 cup long grain rice (rinsed well)
  • 1 bay leaf
  • 2-3 tablespoons brown sugar
  • 2 tablespoons ketchup
  • fresh chopped parsley

Instructions

  • Heat a large dutch oven or soup pot over medium-high heat. Add the beef and cook just until browned.
  • Add cabbage, carrots, celery and onion and cook until beginning to soften, about 5 minutes.
  • Add in tomato paste, garlic, Italian seasoning, salt and pepper and cook 2 minutes.
  • Add broth, tomato sauce and canned tomatoes.
  • Bring to a simmer over medium-high heat and stir in the rinsed rice and bay leaf. Cover, reduce heat to medium, and cook until vegetables and rice are tender (about 10 minutes).
  • Stir in 1 tablespoon of brown sugar and 1 tablespoon ketchup. Taste and add additional sugar and ketchup if needed, adjust seasonings as desired.

Video

Notes

Ingredients and Substitutions:
Beef: I use lean ground beef and don’t find I need to drain the fat (we also use it to cook our vegetables), but you can do this after browning if you desire. You can also substitute for ground pork or turkey, but the flavor will differ. 
Tomatoes: diced or crushed tomatoes both work as well, so choose your preference! I use low sodium so I can control the salt content.
Broth: I always choose low sodium broth so I can control the salt content. If you’re using salted broth, you may want to reduce the added salt and season at the end to taste.
Rice: Long grain white rice is my preferred variety for this recipe, but you can use long grain brown rice as well, it may just need to be cooked longer.
Brown sugar and ketchup: don’t knock it til you try it! Cabbage roll sauce is typically a little on the sweet side, so this is required, but you can start with a little and add more as needed. The ketchup adds some acidity to brighten the flavors at the end as well.

Nutrition

Serving: 401grams | Calories: 248cal | Carbohydrates: 35g | Protein: 19g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 991mg | Potassium: 805mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2984IU | Vitamin C: 24mg | Calcium: 80mg | Iron: 3mg

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Chicken Pot Pie Soup https://www.thereciperebel.com/chicken-pot-pie-soup/ https://www.thereciperebel.com/chicken-pot-pie-soup/#comments Mon, 26 Feb 2024 06:53:00 +0000 https://www.thereciperebel.com/?p=20093 Chicken Pot Pie Soup is thick, creamy, and loaded with vegetables and tender pieces of chicken! It’s made in one…

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Chicken Pot Pie Soup is thick, creamy, and loaded with vegetables and tender pieces of chicken! It’s made in one pot and topped with biscuits or pastry, making it the perfect cold weather comfort food.

Cozy up with more comforting chicken soup recipes like Chicken Dumpling Soup, Crockpot Chicken Noodle Soup and Chicken Rice Soup.

bowl of chicken pot pie soup with spoon and biscuit on the side.

This Chicken Pot Pie Soup recipe was an instant family favorite the first time I whipped it up, and for a few reasons!

The kids really love how thick and creamy it is. I love how easy it is to make and that it’s loaded with vegetables.

The best part? There’s only one pot to wash!

It stores perfectly in the fridge for a few days, so it’s perfect for making a big batch on the weekend to enjoy through the week — or make a double batch right away and pack up the rest for school lunches!

Essentially, it’s a deconstructed chicken pot pie that’s served in a soup form. It’s one of my favorite winter recipes. See how it’s made down below!

Why we love this Chicken Pot Pie Soup:

  • One Pot: One pot soup recipes really help me get through the cold months. They’re so easy to make, even easier to clean, and comforting as can be.
  • Kid Friendly: My kids gobble this soup up! I love serving it to them because it’s loaded with protein and veggies that even the pickiest of eaters don’t mind.
  • Make Ahead: This is a wonderful make ahead soup recipe. Scroll down a little bit to see more detailed info on how to store this chicken pot pie soup for later.

Chicken Pot Pie Soup Ingredients Needed:

ingredients needed for chicken pot pie soup in glass bowls.
  • Chicken Breast – Any boneless, skinless chicken will work great! Cooking them whole in the soup keeps them moist.
  • Veggies – This recipe features the classic blend of vegetables you’d traditionally find in a pot pie – peas, carrots, celery and corn. Feel free to add to this list as you like.
  • Onion – Use a white or yellow onion.
  • Potatoes – Yukon gold potatoes work best as they are deliciously tender and buttery.
  • Milk – Feel free to use any kind of milk you like best.
  • Flour – All-purpose flour is used to create the roux that thickens the soup to the very best rich consistency.
  • Butter – Unsalted butter is preferred.
  • Chicken Broth – Just like with the butter, it’s best to use unsalted (or low-sodium) chicken broth. If you want more salt, you can always sprinkle some more in later.
  • Garlic – Feel free to add a little extra if you’re a garlic lover!
  • Seasonings – Create the very best flavor with parsley, thyme, and just a little salt and black pepper.

How to make Chicken Pot Pie Soup

Here’s a quick look at how to make the BEST chicken pot pie soup recipe! Scroll to the bottom of this page to see more detailed steps and ingredients.

  • Sauté the carrots, celery and onions in a little bit of oil until softened.
  • Stir in the garlic, salt, pepper, thyme and parsley.
  • Add the broth. Scrape the bottom of the pot to make sure all of the brown bits are mixed in.
  • Add the potatoes and chicken. Bring to a boil, then lower the heat, cover, and cook until the potatoes are tender.
  • Whisk together flour and melted butter. Then, whisk in the milk and thicken in the microwave.
  • Stir the veggies and roux into the pot. Shred the chicken and stir it all together.

Variations and Substitutions

  • Use chicken thighs: You can use thighs instead of breasts, and there’s no need to change any other part of the recipe.
  • Use leftover chicken or turkey: Simply skip the sautéing of the chicken and go right to the vegetables. Add your leftover cooked chicken or turkey in. This is perfect if you have leftovers from this Perfect Roast Chicken or you made a big batch of this Crockpot Shredded Chicken or Instant Pot Shredded Chicken that you have stashed in the fridge.
  • Add other vegetables: Feel free to add other vegetables you need to get out of the fridge, or substitute the ones I use for other favorites. Keep in mind that some quick cooking vegetables should be added at the end (spinach, broccoli, green beans, etc), and others (peppers, cauliflower, mushrooms, root vegetables) take longer, so plan accordingly.
  • Make it dairy free: Feel free to swap the milk with dairy free milk or cream for a creamy soup, or additional chicken broth.

How to Store Chicken Pot Pie Soup

Chicken pot pie soup will stay fresh in an airtight container in the fridge for 3-4 days. To reheat, just pop it in the microwave and zap it for 30 seconds at a time. Stir every time it stops to evenly distribute the heat.

chicken pot pie soup being scooped out of a large pot.

Can I freeze chicken pot pie soup?

Yes, sort of! Just allow it to fully cool to room temperature prior to storing.

The texture of low fat dairy as well as potatoes does change when they are frozen, and it may not be appetizing to some people. For that reason, this is not my favorite soup to freeze.

If you’re not picky about food textures, then you can absolutely freeze this soup!

Once cooled, pour the soup into a large zip-top bag. Lay it flat on a baking sheet and let freeze for at least 1 hour – this will make it flat and easy to store in the freezer.

Chicken pot pie soup will keep well in the freezer for up to 3 months. Let it defrost in the fridge for a few hours prior to reheating.

Can I make it in the Crockpot?

Absolutely!

Most likely, I would add the carrots through to the chicken breast into the Crockpot and skip the sautéeing. You could also follow the original instructions to saute the vegetables before adding to the slow cooker.

Let cook on low for 4-6 hours, until the vegetables are tender, then shred the chicken, add in the frozen vegetables and the thickened milk.

large pot filled with chicken pot pie soup and wooden ladle.

Serving Suggestions:

You can always enjoy this soup just the way it is… Or, you could go the extra mile and serve it with some amazing toppings!

Here are just a few delicious options:

  • Homemade biscuits (like my favorite Cheddar Bay Biscuits).
  • These homemade Drop Dumplings for Soup.
  • Crackers
  • Pie Pastry (homemade or store bought) rolled out into rounds and baked flat on a baking sheet.
  • Puff pastry rounds: cut refrigerated puff pastry into rounds or other shapes, and bake them off on a baking sheet until golden. If you have any leftover puff pastry, use it to make an actual Chicken Pot Pie!
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Chicken Pot Pie Soup

Chicken Pot Pie Soup is thick, creamy, and loaded with vegetables and tender pieces of chicken! It's made in one pot and topped with biscuits or pastry, making it the perfect cold weather comfort food.
Course Main Course, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 423cal

Ingredients

  • 2 tablespoons canola oil
  • 2 large carrots (peeled and diced)
  • 1 rib celery (finely chopped)
  • ½ medium onion (finely diced)
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • ½ teaspoon dried parsley
  • ¼ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 3 cups low sodium chicken broth
  • ¾ lb yukon gold potatoes (about 3 medium potatoes — cut into ½ inch pieces)
  • 1 boneless skinless chicken breast
  • ½ cup frozen corn
  • ½ cup frozen peas

Roux:

  • ¼ cup unsalted butter
  • 3 tablespoons all purpose flour
  • 1 ½ cups milk (any kind)

Instructions

  • Add oil to a large dutch oven or soup pot over medium heat. Add carrots, celery and onion and cook on medium heat, stirring often, until onions are translucent and vegetables are slightly softened.
  • Stir in garlic, salt, parsley, thyme and pepper and cook 1 minute.
  • Add broth and scrape the bottom of the pot with a wooden spoon to ensure any browned bits are removed.
  • Stir in potatoes and nestle chicken breast down in the liquid. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer until potatoes are tender.
  • Meanwhile, make your roux and thicken your milk. In a large glass bowl or measuring cup, melt the butter in the microwave on high, 30-45 seconds at a time.
  • Stir in the flour until completely absorbed.
  • Whisk in the milk until smooth, using a scraper to get into the edges of the cup and ensure all of the flour has been whisked into the milk.
  • Microwave on high in 45 second intervals, whisking each time, until thickened. 4 times at 45 seconds was perfect for me. Be sure to keep an eye on it in the microwave as it will bubble up — you need to use a bowl or cup with lots of room left at the top.
  • When potatoes are tender and chicken is cooked through (about 10-15 minutes), remove chicken breast and shred. Stir in the frozen peans, frozen corn and the thickened milk along with the shredded chicken.
  • Let soup simmer on medium-low heat until heated through, then serve with biscuits or any of the options listed in the post above.

Video

Nutrition

Serving: 457grams | Calories: 423cal | Carbohydrates: 38g | Protein: 17g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 745mg | Potassium: 984mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5782IU | Vitamin C: 29mg | Calcium: 146mg | Iron: 2mg

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Chicken Gnocchi Soup https://www.thereciperebel.com/chicken-gnocchi-soup/ https://www.thereciperebel.com/chicken-gnocchi-soup/#comments Fri, 09 Feb 2024 06:03:00 +0000 https://www.thereciperebel.com/?p=14729 This Chicken Gnocchi Soup is better than Olive Garden! Loaded with tender chicken, chunks of vegetables, and spinach in a…

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This Chicken Gnocchi Soup is better than Olive Garden! Loaded with tender chicken, chunks of vegetables, and spinach in a creamy, flavorful broth, it’s made in 30 minutes!

See the step by step recipe video down in the recipe card.

Looking for more chicken soup recipes? Try this Ramen Noodle Soup, this Lemon Chicken Orzo Soup or this Chicken Dumpling Soup!

overhead image of pot of chicken gnocchi soup with wooden spoon

Everyone loves Olive Garden, right?

There is just something so comforting about rich, creamy pastas, fresh-from-the-oven breadsticks (although I think my Homemade Breadsticks are better!) and a cozy bowl of soup!

Now, I love them all: the Zuppa Toscana (see my Slow Cooker Zuppa Toscana here), the Minestrone (see my Minestrone soup here), the Pasta e Fagioli — but a good chunky, creamy Chicken Gnocchi Soup will always have my heart.

The thing is, the last couple times I’ve been there I’ve just been so disappointed in what Olive Garden is calling “Chicken Gnocchi Soup” these days — I feel like a more accurate name would be “Thin Creamy Broth with One Carrot, One Piece of Spinach and Two Gnocchi’.

It doesn’t have the same ring, does it?

close up image of wooden spoon stirring chicken gnocchi soup

Love gnocchi? You might also like this Italian Sausage Gnocchi Soup, this Three Cheese Gnocchi Bake and this Baked Gnocchi with Sausage!

What is Gnocchi?

Gnocchi is a small, oval-shaped potato dumpling that is similar in texture to pasta (maybe a little softer).

Gnocchi is used in many pasta-type recipes, and pairs well in soups and with lots of different sauces due to its neutral flavor. It is comfort food to the max!

Why my Chicken Gnocchi Soup recipe is better than Olive Garden:

Instead of the thin, disappointing Olive Garden Chicken Gnocchi Soup, in this soup you’ll get plenty of:

  • flavor! All those veggies add a ton of it
  • tender shredded chicken — that cooks right in the soup, making it tender and lending more flavor to the broth! (If you’ve got some of this Crockpot Shredded Chicken or Instant Pot Shredded Chicken kicking around, feel free to use that instead!)
  • pillowy soft gnocchi
  • and enough creamy broth to soak up with some crusty No Knead Artisan Bread 😉

Reader Rating

“Amazing, literally the best soup I’ve ever made. So simple and easy!!” Whitney

“I’m not a great cook but get compliments every time with this one! It’s my go to comfort meal and so easy, now checking out other recipes too 🙂” Jen

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Chicken Gnocchi Soup Ingredients:

This easy chicken soup requires just a few ingredients and most you probably already have on hand! See my full list below.

chicken gnocchi soup ingredients.
  • Oil: ay neutral flavored oil with a high smoke point will work.
  • Onion, celery and carrot: this trio forms a classic mirepoix which is the base for many soup recipes, adding lots of flavor and nutrients!
  • Parsley, garlic, thyme, salt and pepper: simple seasonings that go a long way! For best flavor, mince your own garlic cloves before adding to the soup.
  • Boneless, skinless chicken breasts: I use chicken breasts because that’s what we prefer, however boneless skinless chicken thighs also work perfectly! Instead of 2 breasts, use 4 thighs. If you have leftover Perfect Roast Chicken or Baked Chicken Breasts, this is a great time to use them!
  • Low sodium chicken broth: I prefer to add salt to our tastes rather than start with a salted broth. For that reason, I recommend tasting the soup before serving and adjusting the seasonings as you desire.
  • Heavy cream and corn starch: will give this Chicken Gnocchi Soup a rich and creamy texture without being overly thick.
  • Potato gnocchi: I use shelf-stable potato gnocchi found in the pasta aisle — feel free to experiment with different types of gnocchi!
  • Fresh spinach: fresh spinach adds color and nutrients! You can omit if needed, or swap in frozen spinach or kale instead.
  • Parmesan cheese: adds a bunch of salty, cheesy flavor!

Can I use frozen chicken breasts?

Absolutely! This is one of my favorite quick dinner hacks.

You can throw chicken breasts or boneless, skinless chicken thighs straight into this soup from the freezer.

Simmer about 15 minutes and check the internal temperature with a meat thermometer (165 degrees F is what we’re looking for!). Continue cooking if need be, then remove and shred as the recipe calls for.

How to make Chicken Gnocchi Soup:

This soup is so simple to make, and I’ve got a few tricks up my sleeve to make it even easier. Find the complete recipe in the recipe card below!

  1. Saute your onion, celery and carrots in a great big dutch oven or soup pot
  2. Add your spices and seasonings — cooking them first in the dry pot wakes up their flavor!
  3. Add your broth, raw chicken breasts or thighs (you read that right!), and other vegetables — I use a bag of matchstick carrots to make this even easier.
  4. Cook it until the chicken and vegetables are tender, then remove the chicken to shread and stir in some cream, gnocchi, spinach and a big sprinkling of Parmesan — let it cook just until the gnocchi is tender. Taste and serve!

How to make Crockpot Chicken and Gnocchi Soup:

This Chicken Gnocchi Soup is also easy to make in the slow cooker if you need to plan ahead!

See my Slow Cooker Chicken Gnocchi Soup recipe here for all the tips and tricks you need.

Recipe Tip

Got leftover Shredded Chicken? You can simply stir it in and leave out the chicken breasts in this recipe. You’ll want about 2 cups of shredded chicken.

Want to make a big batch of shredded chicken for easy dinners like this? Try my Instant Pot Shredded Chicken or my Crockpot Shredded Chicken!

overhead image of bowl of chicken gnocchi soup

Chicken Gnocchi Soup storage:

One of the great things about this soup is it makes great leftovers! The flavor continues to develop as it sits so it’s perfect for making ahead.

In the refrigerator:

You can store this soup in the refrigerator up to 4 days in an airtight container.

In the freezer:

You can freeze this soup in freezer safe containers (I prefer to freeze mine in large freezer bags, frozen flat, so that it thaws quickly!), leaving an inch or two of space in the container at the top.

Freeze up to 3 months.

To serve, thaw in the refrigerator overnight or in a pot on the stovetop on low.

overhead image of bowl of chicken gnocchi soup with spoon

Serving Suggestions:

While I don’t actually need to serve anything alongside this Chicken Gnocchi Soup, I sure do love to have some Homemade Dinner Rolls or a piece of Garlic Bread for dunking (bonus points if it’s Cheesy Garlic Bread!).

More hearty soup recipes you’ll love!

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Chicken Gnocchi Soup

This Chicken Gnocchi Soup is better than Olive Garden! Loaded with tender chicken, chunks of vegetables, spinach in a creamy, flavorful broth – don't forget the crusty bread!
Course Main Course, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 444.68cal

Ingredients

  • 2 tablespoons oil
  • ½ medium onion finely chopped
  • 2 ribs celery finely chopped
  • 1 cup carrot matchsticks (or finely chopped carrots)
  • 1 teaspoon dried parsley
  • 1 teaspoon minced garlic
  • ½ teaspoon dried thyme
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 2 boneless skinless chicken breasts
  • 4 cups low sodium chicken broth
  • ¾ cup heavy cream
  • 1 tablespoon corn starch
  • 3 cups small gnocchi (500g)
  • 1 ½ cups fresh spinach roughly chopped
  • ¼ cup grated Parmesan cheese

Instructions

  • In a large dutch oven or soup pot, add oil and cook onion, celery and carrots over medium-high heat until slightly softened.
  • Add parsley, garlic, thyme, salt and pepper and stir.
  • Add broth and chicken breasts and bring to a simmer over medium-high heat. Reduce heat to medium low, cover, and simmer until vegetables are tender and chicken reaches an internal temperature of 165 degrees F, about 12-15 minutes.
  • Remove chicken breasts to a cutting board to shred. Whisk together cream and corn starch and stir into the soup with the gnocchi. Let simmer for 4-5 minutes until gnocchi is tender and soup is slightly thickened.
  • Stir in shredded chicken, spinach and Parmesan. Adjust seasonings to taste. Serve.

Video

Notes

Ingredients and Substitutions:
Chicken Breasts: I use chicken breasts because that’s what we prefer, however boneless skinless chicken thighs also work perfectly! Instead of 2 breasts, use 4 thighs. If you have leftover Roast Chicken, Baked Chicken Breasts, or Shredded Chicken, this is a great time to use them!
Low sodium chicken broth: I prefer to add salt to our tastes rather than start with a salted broth. For that reason, I recommend tasting the soup before serving and adjusting the seasonings as you desire.
Vegetables: I start most soups with a classic mirepoix (carrots, celery and onion) and I would try not to stray from that, but feel free to add in additional vegetables that you need to get out of the fridge!

Nutrition

Serving: 310grams | Calories: 444.68cal | Carbohydrates: 50.02g | Protein: 18.69g | Fat: 19.83g | Saturated Fat: 8.9g | Cholesterol: 68.53mg | Sodium: 792.79mg | Potassium: 455.15mg | Fiber: 3.86g | Sugar: 1.96g | Vitamin A: 4811.76IU | Vitamin C: 5.35mg | Calcium: 119.29mg | Iron: 5.14mg

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Pasta Fagioli (Pasta Fazool) https://www.thereciperebel.com/pasta-fagioli-pasta-fazool/ https://www.thereciperebel.com/pasta-fagioli-pasta-fazool/#comments Tue, 06 Feb 2024 06:35:00 +0000 https://www.thereciperebel.com/?p=42231 Pasta Fagioli is an Italian soup that always satisfies! It’s a pasta and bean soup that’s bursting with savory flavor…

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Pasta Fagioli is an Italian soup that always satisfies! It’s a pasta and bean soup that’s bursting with savory flavor from pancetta, garlic, tomato paste, parmesan and more. You can call it pasta fazool if you want – I just call it delicious!

Stir up more of the best soup recipes like White Bean Soup with Bacon, Italian Meatball Soup and Sausage Orzo Soup.

black pot full of pasta fagioli with wooden ladle in it.

I’m such a sucker for a good bowl of Pasta e Fagioli. It’s smoky, cheesy, hearty… It’s really got so much to offer in every spoonful!

While there is a pretty lengthy list of ingredients that go into this classic Italian soup, have no fear. It’s still incredibly easy to make and everything listed is inexpensive.

Plus, you can change things up in this soup as you see fit! This versatile soup varies all over Italy as well as New York depending on where you buy it, so you can easily add or take away ingredients as needed.

grey bowl filled with patsa fagioli and topped with chopped parsley.

Why we love it:

  • One pot: This pasta fagioli recipe is made in just one pot! That means it’s easy to make and clean up is a breeze.
  • Hearty: With bacon (or pancetta), white beans and pasta, this soup is sure to fill you up.
  • Veggies: Pasta fazool might just be the recipe you need to sneak some veggies into your little one’s tummy! Carrots, celery, tomatoes and spinach create a great medley of fresh flavors and offer some nutrients to the soup.

Pasta Fagioli Ingredients:

ingredients needed for pasta fagioli in glass bowls on grey surface.
  • Vegetables – You’ll need fresh spinach, sliced carrots, sliced celery and a can of diced tomatoes for this pasta e fagioli recipe. Feel free to change these up a little as needed!
  • Beans – White kidney beans are my bean of choice. Be sure to thoroughly drain and rinse them before adding them to the soup.
  • Pancetta – is traditionally used but bacon is a great swap too! We often use bacon because it’s less expensive and easily available.
  • Chicken Broth – Use low-sodium broth if possible! There’s already salty meat in the mix, and you can always sprinkle in as much salt at the end if you’d like.
  • Garlic – Measure with your heart, garlic lovers!
  • Parmesan – You’ll want to use a block of parmesan for this recipe. Freshly grated parm is always preferred, plus you get to use that rind for even more flavor.
  • Tomato Paste – This does a fantastic job at creating the best rich tomato flavor.
  • Pasta – Use a small pasta like ditalini.
  • Salt and Pepper – Adjust to taste!
  • Italian Seasoning – This really solidifies that classic herbaceous Italian flavor we all know and love.

How to make Pasta Fagioli

Check out how quick and easy it is to make pasta fazool! Scroll to the bottom of this page for more detail information.

  • Cook the pancetta or bacon (keep the fat! We’ll use that to cook our vegetables).
  • Stir in the onions, carrots and celery.
  • Stir in the seasonings, garlic and tomato paste.
  • Pour in the broth. Then, add the diced tomatoes, beans, bay leaf and parmesan rind. Bring to a simmer before reducing the heat, covering, and cooking for 10 minutes.
  • Stir in the pasta and cook until al dente.
  • Finish it off with spinach and freshly grated parmesan.

Variations and Substitutions

  • Use your favorite pasta. Ditalini is the most common pasta to use in pasta fazool. However, you can really use any small pasta you prefer. Orzo would work perfectly as well!
  • Swap the greens. Not a spinach fan? Replace it with chopped kale.
  • Use the white beans of your choice. Cannellini beans or great northern beans both work well. Just make sure that no matter what, they’re drained and rinsed well.
  • Add some spice. If you’d like to heat things up a bit, add a sprinkle of crushed red pepper flakes along with the other seasonings.

How to Store Pasta Fagioli

Pasta e fagioli will stay fresh in an airtight container in the fridge for 2-3 days. Reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

If you prefer your pasta perfectly al dente, you may want to cook it separately in a pot of boiling, salted water and just add some to every bowl when serving. This way it does not become bloated when it is stored.

overhead view of a bowl of pasta fagioli topped with parsley and parmesan.

Can I freeze pasta fagioli?

Yes! Let the soup fully cool to room temperature, then transfer it to a zip-top storage bag. Lay it flat on a baking sheet and freeze for about an hour so it’s nice and flat. This makes it easier to store in your freezer! Date, label, and keep frozen for up to 3 months. Allow it to slowly thaw in the fridge prior to reheating.

Again, for perfectly al dente pasta, cook it separately and do not freeze it with the soup.

What to serve with Pasta e Fagioli:

Bread with soup is a must have over here! We love to serve this Pasta Fagioli with Homemade Breadsticks, No Knead Artisan Bread, or Mom’s Homemade Buns slathered in Garlic Butter (speaking of Garlic Butter, this Garlic Bread is another solid option!).

More Soup Recipes To Try…

Cozy up with more of my favorite filling soups that require no side dishes! Here are just a few recipes that my family can’t get enough of:

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close up view of a large pot of pasta fagioli with a wooden ladle in it and parmesan sprinkled on top.
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EASY Pasta Fagioli recipe (Pasta Fazool)

Pasta Fagioli is an Italian soup that always satisfies! It's a pasta and bean soup that's bursting with savory flavor from pancetta, garlic, tomato paste, parmesan and more. You can call it pasta fazool if you want – I just call it delicious!
Course Main Course, Soup
Cuisine American, Italian
Diet Low Calorie
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 470cal

Ingredients

  • 1 tablespoon oilive oil
  • 100 grams pancetta, chopped (or about 4 slices thick cut bacon)
  • 3 large carrots (peeled and chopped)
  • 2 ribs celery (finely diced)
  • 1 medium onion (finely diced)
  • 4 cloves garlic (minced)
  • 1 tablespoon tomato paste
  • 1 tablespoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 5 cups low sodium chicken broth (vegetable for vegetarian)
  • 1 can diced tomatoes (14 oz or 398 ml) or crushed
  • 2 cans white kidney beans (19 oz or 540 ml) drained and rinsed
  • 1 bay leaf
  • 1 parm rind
  • 1 cup ditalini or other small pasta (uncooked) about 130 grams
  • 2 cups freshly chopped spinach or kale
  • ¼ cup grated Parmesan cheese

Instructions

  • In a large dutch oven or soup pot, heat oil over medium-high heat and add chopped bacon or pancetta. Cook until lightly browned.
  • Add carrots, celery and onion and cook until translucent.
  • Stir in garlic, tomato paste, Italian seasoning, salt and pepper and cook 1-2 minutes.
  • Add broth, diced tomatoes, beans, bay leaf and Parmesan rind. Bring to a simmer over medium-high heat, then reduce heat to medium and cover. Cook for 10 minutes or until vegetables are nearly tender.
  • Stir in uncooked pasta, cover and cook until al dente.
  • Just before serving, stir in spinach and Parmesan. Taste and adjust seasonings as desired.

Video

Notes

Ingredients and Substitutions:
  • Pancetta or Bacon: either works well, and you can omit for a meatless version of this soup.
  • Vegetables: There are lots and lots of variations of Pasta e Fagioli, which means that you can make your own rules and no one can tell you it’s wrong! Feel free to add in extra vegetables that you need to get out of the fridge, or ones your guests enjoy. 
  • Broth: I always start with low sodium or no salt added broth so that I can control how salty the soup is in the end.
  • Pasta: we love ditalini in soup, but any small pasta shape will do. If you are going to be serving it later, you may want to cook the pasta to al dente in a pot of boiling water and just add when serving. This way it won’t get mushy if it sits in the fridge too long.
  • Tomatoes: use diced or crushed, or you can swap this for tomato sauce for a thicker soup.
  • Beans: I prefer white beans but any kind of beans, even black or red kidney beans will work just as well in here.
 

Nutrition

Serving: 457grams | Calories: 470cal | Carbohydrates: 65g | Protein: 25g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 19mg | Sodium: 556mg | Potassium: 1233mg | Fiber: 12g | Sugar: 6g | Vitamin A: 6275IU | Vitamin C: 16mg | Calcium: 169mg | Iron: 5mg

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Easy Taco Soup recipe https://www.thereciperebel.com/taco-soup/ https://www.thereciperebel.com/taco-soup/#comments Mon, 05 Feb 2024 06:52:00 +0000 https://www.thereciperebel.com/?p=14934 Taco Soup is bold, comforting, easy to customize and always a family favorite! Ground beef and black beans fill every…

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Taco Soup is bold, comforting, easy to customize and always a family favorite! Ground beef and black beans fill every serving with plenty of protein while veggies offer some nutrients. This one pot soup recipe checks all the right boxes!

Stay warm with more of the best soup recipes like Chicken Dumpling Soup, Tuscan White Bean Soup and Sausage Orzo Soup.

large pot full of taco soup with steel ladle scooping.

Taco soup is one of those recipes that’s great for cleaning out your fridge/pantry! Some of my most favorite recipes are the ones where you can just toss a bunch of stuff into a pot and call it dinner.

It also helps that my family is obsessed with this taco soup recipe. I love serving it, because it’s a great way to sneak protein and nutrients into the mouths of even the most selective eaters!

Flavorful, easy, versatile, family friendly… This beef taco soup seriously satisfies.

Why we love it:

  • Filling – This easy taco soup can stand on its own without a side dish. The black beans and ground beef pack it with protein and make it so filling!
  • Flavorful – You may be full from just one serving of taco soup — however, it’s so flavorful you’ll go back for seconds anyways!
  • One pot – Less clean-up is always a HUGE win in my kitchen. This soup recipe is easily prepared in just one pot.
  • Budget-friendly – You won’t be breaking the bank to make this taco soup! Check out the ingredients below and you’ll see that they’re all nice and inexpensive.

Taco Soup Ingredients

ingredients needed for taco soup in glass bowls on grey surface.
  • Ground Beef – I like to use lean ground beef since it doesn’t render as much fat when cooking. If you use higher fat beef, you may want to drain excess fat after browning.
  • Black Beans – Make sure they’re thoroughly drained and rinsed before adding to the pot. Any kind of beans will work here!
  • Beef Broth – Low-sodium beef broth is preferred. If you use regular beef broth, you may want to omit the additional sprinkle of salt.
  • Salsa – Use your favorite brand of salsa (feel free to make it spicy)! Or, go the extra mile by using Homemade Salsa.
  • Veggies – I love using a medley of onions, corn, and bell peppers in this recipe, but feel free to experiment and add some extras from the fridge.
  • Seasonings – All you need is a sprinkle of salt and some taco seasoning to create the very best flavor!

How to make Taco Soup

Take a quick look at how I make the BEST taco soup recipe! Scroll to the bottom of this page for more detailed instructions and ingredients.

  • Add the beef, onions, and peppers to a pot over medium heat.
  • Once the beef is cooked, stir in the remaining ingredients and cook over medium heat for about 15 minutes. Stir often.

Taco Soup Variations and Substitutions

  • Make it creamy: When I’m serving this to my kids, I stir in some heavy cream to cool it off and reduce the spice.
  • Thicken it: You can stir in some tomato sauce or crushed tomatoes for a thicker soup.
  • Add in additional veggies: Mushrooms, peppers, spinach, or whatever you think you’d like to eat in your taco soup!
  • Add rice: Add in some quick rice and simmer for 5-10 minutes, or long grain rice and simmer 20-30 minutes until tender for a thicker soup.
  • Top it up: For me, this soup is all about the toppings, but toppings are optional and additional ingredients. Try cheddar cheese, sour cream, avocado, fresh tomato and lime wedges.
  • Make it with chicken instead: Add all of the ingredients to a large pot and throw in two whole, raw chicken breasts. Simmer over medium-low heat until chicken is tender. Remove chicken breasts, shred, and add back into the soup to serve.
bowl filled with taco soup and topping with chips and tomatoes beside.

How to store this easy Taco Soup

Once it’s cooled to room temperature, transfer taco soup to an airtight container and store it in the fridge for 3-4 days. Reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

Can I freeze Taco Soup?

Sure thing! Allow the soup to fully cool before storing it in a freezer-safe container. I recommend pouring it into a zip-lock bag and laying it flat on a baking sheet to freeze, that way it optimizes how much room you have in your freezer.

Freeze for up to 3 months and let it slowly defrost in the fridge prior to reheating.

Can I make Crockpot Taco Soup?

Yes! This easy Taco Soup is also a perfect Crockpot soup recipe!

  1. Brown your ground beef in a skillet, then add to a 3-4 quart slow cooker.
  2. Add the remaining ingredients, and cook on low for 3-4 hours (you can leave it longer and it won’t hurt anything, or on high for 1.5-2 hours.
  3. Serve.
a full scoop of taco soup being scooped out of pot with toppings nearby.

Can I make it in the Instant Pot?

You sure can.

  1. Brown your ground beef in the Instant Pot on sauté.
  2. Add your broth and scrape the bottom to remove any bits.
  3. Add the remaining ingredients and select pressure cook on high for 2 minutes.
  4. When the cook time is over, let the pressure release naturally for at least 5-10 minutes (just because soup can be very steamy), then open the valve and remove the lid to serve.

More soup recipes you’ll love!

When the weather cools off, all I want is soup, stews and chilis! If you’re the same, you’ll love these cozy dinner ideas:

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close up view of a white bowl filled with taco soup and topped with avocado, lime, sour cream and cheese.
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Easy Taco Soup recipe

This easy Taco Soup is made with just 8 ingredients and minimal prep! It's hearty and comes together in 30 minutes or less.
Course Main Course, Soup
Cuisine American, Mexican
Diet Gluten Free
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 217cal

Ingredients

  • 1 lb lean ground beef
  • 1 red bell pepper (finely chopped)
  • ½ onion (finely chopped)
  • 2 ½ cups low sodium beef broth
  • 540 ml canned black beans drained and rinsed (19oz)
  • 341 ml canned sweet corn with juice (12oz)
  • 1 cup mild tomato salsa
  • 1 teaspoon low sodium taco seasoning
  • 1 teaspoon salt

Instructions

  • In a large soup pot, brown ground beef with red pepper and onion over medium heat. Drain any excess fat if desired.
  • Add broth, beans, corn, salsa, taco seasoning and salt. Simmer over medium heat, stirring occasionally, for 15 minutes. until vegetables are tender.
  • Serve with optional toppings: tortilla chips, shredded cheese, avocado, lime wedges, or sour cream.

Video

Nutrition

Serving: 313grams | Calories: 217cal | Carbohydrates: 21g | Protein: 24g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 1046mg | Potassium: 882mg | Fiber: 7g | Sugar: 5g | Vitamin A: 851IU | Vitamin C: 29mg | Calcium: 47mg | Iron: 3mg

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Easy Bisquick Dumplings https://www.thereciperebel.com/easy-bisquick-dumplings/ https://www.thereciperebel.com/easy-bisquick-dumplings/#respond Thu, 25 Jan 2024 06:31:00 +0000 https://www.thereciperebel.com/?p=25711 These Bisquick Dumplings are so easy to make and you can simmer them on homemade chicken stew or any soup…

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These Bisquick Dumplings are so easy to make and you can simmer them on homemade chicken stew or any soup recipe! Made with Bisquick, milk and Italian seasoning, they are simple and flavorful.

Love dumplings? Try these Crockpot Chicken and Dumplings or this Chicken Dumpling Soup recipe!

metal spoon scooping dumpling out of stew

Bisquick Dumplings are an awesome hack for adding a little something special to your favorite soup or stew — they’re easy to make and make dinnertime extra hearty!

Around here, we cook from scratch, using whole foods and our most trusted store-bought ingredients, most of the time.

But there are times when you need a quick and easy dinner idea, and these easy soup dumplings is definitely that.

If you’re looking for a quick, homemade dumplings recipe for your soup or stew, check out this Drop Dumplings for Soup recipe — they require just 5-10 minutes prep!

Bisquick Dumplings Ingredients:

ingredients needed for bisquick dumplings

This dumplings recipe requires just three ingredients:

  • Bisquick
  • Milk
  • Italian seasoning

Now, the Italian seasoning obviously isn’t necessary but I like to add a flavorful pop to my Bisquick dumplings.

If you need to, you can substitute a non-dairy milk or water for the milk, or even chicken broth for extra flavor!

I’ve added lots of other flavorful mix ins down below!

What can I add to make these soup dumplings extra special?

Now that we’ve got the basics down, here are some fun ways to jazz up that box of Bisquick!

  • ½ to 1 cup shredded cheese
  • freshly chipped chives, parsley, basil or dill
  • 1/4-½ teaspoon cayenne pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder or 1 teaspoon of dried onion flakes
  • swap the milk for buttermilk for a tangy, more tender dumplings

How to make Bisquick Dumplings:

Dumplings — whether the homemade version in this Instant Pot Chicken and Dumplings or these Bisquick dumplings — are easy to make!

  1. Combine Bisquick (or other dry ingredients), milk and Italian seasoning.
  2. Stir until combined but don’t overmix — you want just all of the Bisquick to be absorbed, but no more or you’ll make them tough.
  3. Spoon onto a simmering soup or stew, cover with a lid and cook for 10-15 minutes or until puffed and light golden brown on top. No need to stir!

How do I cook Bisquick dumplings?

One of the best things about dumplings is they add something special to so many different meals — soups, stews, chilis, pot pies, you name it. Almost any of these soup recipes will work just fine as a base.

Spoon by heaping tablespoonfuls onto a pot of simmering pot of saucy deliciousness, cover with a lid, and let cook until golden brown.

Here are a few of our favorite ways:

metal spoon scooping dumpling out of stew

Tips for making the best dumplings:

  • Make sure your soup or stew has a good amount of liquid. Don’t push the dumplings into the soup but make sure to add a bit of extra liquid before adding your dumplings if necessary.
  • Since Bisquick has baking soda in it, an acidic ingredient will react with it to make them rise. This is why buttermilk is a great swap for regular milk!
  • If you want a golden crust on your dumplings, your best bet is to bake or broil them. For even more browning action, you can add 1 tablespoon of oil to the dumpling dough before scooping onto the soup.
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Easy Bisquick Dumplings

These Bisquick Dumplings are so easy to make and you can simmer them on homemade chicken stew or any soup recipe! Made with Bisquick, milk and Italian seasoning, they are simple and flavorful.
Course Main Course
Cuisine American
Diet Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Calories 137cal

Ingredients

  • 1 ½ cup BIsquick baking mix (fluffed and levelled in the cup, not packed)
  • ½ cup milk (or sub buttermilk)
  • ½ teaspoon Italian seasoning

Instructions

  • In a medium bowl, stir together Bisquick, milk and Italian seasoning just until combined — don't overmix or they will be tough! The dough should be thick and stretchy (see photos). Add more milk or more Bisquick as needed.
    milk being poured into bisquick to make dumplings
  • Drop by heaping tablespoons onto simmering soup or stew. Do not stir.
    using a spoon and a spatula to make dumplings on top of stew
  • Cover and reduce heat to medium. Cook 10 minutes.
    overhead image of pot with dumplings puffed after the lid was removed
  • Uncover and cook 5-10 minutes until puffed and light golden brown.
    overhead image of large pot with soup and bisquick dumplings

Nutrition

Calories: 137cal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 391mg | Potassium: 81mg | Fiber: 1g | Sugar: 5g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg

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Crockpot Zuppa Toscana https://www.thereciperebel.com/slow-cooker-zuppa-toscana/ https://www.thereciperebel.com/slow-cooker-zuppa-toscana/#comments Tue, 16 Jan 2024 06:08:00 +0000 https://www.thereciperebel.com/?p=4109 This easy Crockpot Zuppa Toscana is a creamy Tuscan soup full of Italian sausage, kale, potatoes, and Parmesan. It’s hearty,…

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This easy Crockpot Zuppa Toscana is a creamy Tuscan soup full of Italian sausage, kale, potatoes, and Parmesan. It’s hearty, creamy, and perfect for the colder months! There’s a step-by-step recipe video down in the recipe card, too!

For more delicious soup recipes, check out my Sausage Tortellini SoupItalian Sausage Gnocchi SoupHam and Potato Soup, and my Chicken Wild Rice Soup

overhead image of metal ladle scooping slow cooker zuppa toscana from crockpot.

I faintly remember those days when I used to go to Olive Garden for the Zuppa Toscana (all you can eat soup and breadsticks? Sign me up!).

But life gets busier and we need all the easy meals around here!

Since having kids, I’ve learned to make and enjoy more of our favorite restaurant meals at home, including this creamy soup. 

This easy Crock Pot Zuppa Toscana Soup is as delicious as the original recipe, if not better!

It’s made with simple ingredients and minimal effort, so it’s perfect for a lazy weekend or prepping for the end of a busy day. 

This delicious copycat soup is one of our favorite things to dip large chunks of bread into in the fall!

overhead image of bowl of crock pot zuppa toscana soup.

Why we love this Slow Cooker Zuppa Toscana Soup:

  • The Italian sausage is loaded with herbs and spices, which cuts down on the extra ingredients required!
  • It’s got just the right amount of spice and sweetness (again, thanks Italian sausage!)
  • Aside from browning the meat, I can just dump it and go, which is perfect for busy weeknights.

Zuppa Toscana Ingredients:

slow cooker zuppa toscana ingredients needed.
  • Sausage: use mild or spicy Italian sausage meat without the casings.
  • Onion & Garlic: use freshly chopped onion and freshly minced garlic.
  • Broth: I always use a low-sodium chicken broth, as it adds a depth of flavor and allows me to control the salt content of the dish better.  
  • Potatoes: Russet or gold potatoes will work well here, but you can try other kinds of potatoes if you like. If you use smooth-skinned potatoes you can skip the peeling!
  • Salt & Pepper: simple seasonings of salt and black pepper will give this dish a great flavor. 
  • Red Pepper Flakes: a simple way to add some extra spice to this dish. 
  • Cream: Use heavy cream or 10-30% cream for the best creamy flavor and texture. 
  • Kale: chop the kale before you add it to the soup so you don’t end up with big clumps at the end.
  • Cheese: Freshly grated parmesan cheese is perfect for this soup. 

How to Make Crockpot Zuppa Toscana Soup

  1. Saute: Brown the sausage and onion in a pan.
  2. Add garlic: Add garlic to the pan and stir.
  1. Put in pot and cook: Add the sausage mixture, broth, potatoes, salt, pepper, and pepper flakes to the Slow Cooker and cook.
  2. Mix in everything else: Stir in the kale, cream, and Parmesan and serve!

Zuppa Toscana Soup FAQs

How do you thicken Zuppa Toscana Soup?

Zuppa Toscana is meant to be a creamy broth but if you prefer it thicker, you can mash some of the potatoes or add a cornstarch slurry to it. Mash potatoes with a potato masher, or blend the soup a bit with an immersion blender.
For the slurry, whisk together 1 tablespoon of cornstarch and 1 tablespoon of cold water. Once the mixture is smooth, whisk small amounts into the soup until thickened to your liking. 

How do I store Zuppa Toscana Soup?

Store leftover Zuppa Toscana in an airtight container in the fridge for 3-4 days. Reheat it in the microwave or on the stovetop until piping hot.

Can you freeze Zuppa Toscana Soup?

Freeze this soup for up to 1 month. The texture of potatoes will change with freezing and defrosting, so if that is something that bothers you, I’d advise against it. To reheat it, simply thaw in the fridge overnight and warm on the stove or in the microwave.

Tips and Notes

  • Dutch Oven. You can make this Zuppa Toscana Soup in a Dutch oven or soup pot if you prefer. Take a look at my Zuppa Toscana Soup recipe for more information. 
  • Kale texture. We prefer the texture of kale with more bite, so we stir it in near the end of the cook time. If you want, you can always add it to the slow cooker at the beginning but it will be softer.
bowl of crockpot zuppa toscana with bread in the background and spoon in bowl.

Crock pot Zuppa Toscana Soup Variations

  • Bacon. Lots of recipes for Zuppa Toscana include bacon, but I find it an unnecessary addition. If that’s your thing, feel free to cook some up in the same pan you fry your sausage and add it to the slow cooker (or save your crispy bacon to sprinkle on top to garnish).
  • Swap the kale. You can swap the kale for spinach if that’s what you have on hand, but spinach isn’t as tough as kale, so I would add it right before serving it. 
  • Cream. If you want to use a lighter dairy option, you can swap the heavy cream for evaporated milk. I don’t recommend low-fat milk, as it can curdle when added alone to hot liquid.
  • Change the meat. Swap the Italian sausage for ground beef or even ground turkey sausage, if preferred. Bear in mind that Italian sausage is heavily seasoned, so if you use another meat, you will want to add more seasonings yourself!
  • Add more veggies. Add more veggies to the soup for more nutrients and color. Sauté some peppers, mushrooms, or any other veggies with the onion and Italian sausage. Or you can add veggies with more structure, such as broccoli, cauliflower, or carrots, when you add the potatoes.
  • Low-carb. To make this soup a low-carb option, use cauliflower instead of potatoes.

Serving Suggestions

​Zuppa Toscana soup is comforting and filling all on it’s own, but we love dipping some bread in there to soak up all the juices!

Try these Homemade Breadsticks (Olive Garden Copycat), my No Knead Artisan Bread, or this classic Garlic Bread

You can also serve some yummy sides with the soup like these Air Fryer Mozzarella Sticks, or veggies like my Air Fryer Green Beans, or Roasted Carrots

More Easy Soup Recipes To Try

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Crockpot Zuppa Toscana

This easy Slow Cooker Zuppa Toscana is a creamy Tuscan soup full of Italian sausage, kale, potatoes, and Parmesan. It's hearty, creamy, and perfect for the colder months! There's a step-by-step recipe video down in the recipe card, too!
Course Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 4 servings
Calories 579cal

Ingredients

  • 375 grams Italian sausage meat without casings, mild or spicy (¾ lb)
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 3 cups low sodium chicken broth
  • lbs Russet or gold potatoes about 4 medium, peeled and diced
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pinch red pepper flakes optional, for extra spice
  • ¾ cup cream (10-30% will work fine)
  • 2 cups chopped kale
  • ¼ cup shredded Parmesan cheese

Instructions

  • In a large frying pan, brown the Italian sausage with the onion over medium-high heat (4-5 minutes). Add minced garlic and cook 1 minute.
  • Add the sausage mixture, broth, potatoes, salt, pepper, and pepper flakes to the Slow Cooker (4-6 quarts).
  • Cook on Low for 4-5 hours or High for about 2 hours (cooking times vary by slow cooker).
  • Once potatoes are tender, stir in kale, cream, and Parmesan.
  • Taste and adjust seasonings as desired.

Video

Notes

Storage
Store: Store leftover Zuppa Toscana in an airtight container in the fridge for 3-4 days. Reheat it in the microwave stovetop until piping hot.
Freeze: Freeze this soup for up to 1 month. The texture of potatoes will change with freezing and defrosting, so if that is something that bothers you, I’d advise against it. To reheat it, simply thaw it in the fridge overnight and warm it on the stove or in the microwave.

Nutrition

Serving: 422grams | Calories: 579cal | Carbohydrates: 41g | Protein: 26g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 84mg | Sodium: 1170mg | Potassium: 1303mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3445IU | Vitamin C: 55mg | Calcium: 172mg | Iron: 4mg

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