Soup Recipes

Soups are an easy, delicious, and (usually) healthy meal option, and they can really hit the spot on a cold winter day! We’ve rounded up some of our favorite soup recipes to share with you so next time you’re stumped about what to make for dinner, you can whip one of these up and make the whole family happy! See our soup recipes below.

Stracciatella Soup

A heartwarming, delicious and nutritious soup. Made in the beloved Always Pan!!

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INGREDIENTS:

  • 4 cups chicken or vegetable stock
  • 4 eggs (whipped)
  • Spinach
  • Grated Parmesan cheese
  • Shaved Parmesan cheese and crushed red pepper flakes to garnish

DIRECTIONS:

  • Simmer chicken (or vegetable) stock on medium heat and slowly add whipped eggs.
  • Let cook for about two minutes and then add uncooked spinach. Continue to cook until wilted. Add grated Parmesan cheese.
  • Garnish with shaved Parmesan cheese and crushed red pepper flakes.

Creamy Chicken Rice Soup

A creamy, filling soup perfect for family dinner on a chilly night!

INGREDIENTS:

  • 2 celery chopped 
  • 2 carrots peeled and chopped 
  • 1/2 onion 
  • Olive oil
  • Chopped garlic (about three cloves)
  • 3 TBS flour 
  • 4 cups chicken broth 
  • 1 cup uncooked rice 
  • 1 cup heavy cream
  • 1 pound uncooked chicken cut into bite size pieces 

DIRECTIONS:

  • Chop all veggies 
  • With 1 TBS oil, sauté celery, onion and carrots in soup pot for 5 minutes
  • Add garlic and cook for about 30 seconds
  • Add in flour and cook for about a minute (coating veggies)
  • Slowly add in chicken broth (scraping the bottom of the pot)
  • Add salt and pepper to taste
  • Stir in rice and heavy whipping cream
  • Bring to a boil and then reduce heat to a simmer
  • Cover the pot with lid to cook rice for about ten minutes, stirring occasionally
  • Add in chicken and cook for another 10-12 minutes (while stirring occasionally so rice doesn’t stick)
  • Serve hot with your favorite bread or crackers

    *Krista’s pro tip: I personally cook the rice separate and instead of adding when you add the cream, let the soup broth cook for a bit then add the chicken and let cook. If you’re planning on saving leftovers, it’s best to keep rice separate since it soaks up the broth! 

Mushroom Soup

This mushroom soup has a kick of spice! It’s delicious by itself or with rice and/or chicken!

INGREDIENTS:

  • 3 TBS plant-based butter
  • 10oz mushrooms
  • 1 TBS Hungarian paprika
  • 1 TBS coconut aminos
  • 2 cups no salt added chicken broth
  • 1 cup unsweetened almond milk
  • 3 TBS tapioca flour
  • Ground pepper to taste
  • 2 tsp lemon juice
  • 1/2 cup fat-free sour cream (or Greek yogurt)
  • Parsley for garnish (optional)

DIRECTIONS:

  • Place butter in sauce pan and melt
  • Add sliced mushrooms and cook for about 5 minutes, until tender
  • Mix in paprika, aminos, and broth – simmer on low for about 15 minutes
  • In a separate bowl, whisk together almond milk and flour – then add to sauce pan
  • Stir well and let simmer (don’t boil) covered, for about 15 minutes
  • Stir in pepper, lemon juice, and sour cream and allow to heat for about 5 minutes
  • Garnish with parsley and enjoy!

Olive Garden Zuppa Toscana Dupe

INGREDIENTS:

  • 1 pound spicy sausage (or mild if preferred)
  • Diced pancetta (1-pack sized) or bacon
  • 1 onion diced
  • 2-3 cloves garlic
  • 2 TBS flour 
  • 4 cups chicken stock 
  • 4 large potatoes (russet)
  • 1 cup heavy cream
  • Kale

DIRECTIONS:

  • Chop onion, garlic and potatoes
  • In pot, heat a drizzle of oil – crumble up sausage and brown it, drain well and move to a plate
  • In same pot cook the pancetta (or bacon) using the grease from the sausage. Cool till crisp. Once done move to plate, clear all but 1 TBS of oil from pot
  • Add onion and cook for about 5 minutes
  • Add garlic and cook for an additional minute
  • Add flour to onion and garlic and stir to combine. Cook for about a minute.
  • Pour in chicken stock and gently stir as you pour, add potatoes and bring to a boil
  • Cook until potatoes can be pierced with a fork (about 15 minutes)
  • Add in cooked sausage, pancetta/bacon (leaving some for topping), heavy cream, and kale
  • Cook for an additional 10-15 minutes
  • Add salt and pepper to taste
  • Top with pancetta/bacon pieces and serve!

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