Soup season is officially here and boy do I have a delectable soup for you today!  This is going to knock your socks off! 

Why You’ll Love this Gnocchi Soup

• Quick and Easy: This easy Gnocchi Soup is bursting with flavor and is so simple to put together.  It is my new go-to busy weeknight dinner and the perfect comfort food on a cold night.
• Simple Ingredients: This five-ingredient soup is so easy to make. Use store-bought gnocchi and your favorite sausage for a comforting and delicious meal the whole family will love. 
• Budget Friendly: Skip the take-out line for this homemade gnocchi soup for a great addition to any weeknight meal plan and save on your monthly grocery bill. 

How to Make Italian Gnocchi Soup

1. Cook ground sausage in a Dutch oven or large pot until browned. Stir in chicken broth and tomatoes and bring to a boil.
2. Add gnocchi and pesto or Italian seasoning and return to a boil; reduce to simmer for about 4 minutes. 

4. Stir in baby spinach and add pepper.
5. Serve immediately with freshly grated Parmesan cheese.

Serving Suggestions for Gnocchi Soup

• Garnishes: Drizzle with olive oil or heavy cream. A pinch of red pepper flakes or fresh basil is also delicious.
• Side Dishes: Easy Green Salad and Garlic Bread or crusty bread make great sides for any soup dinner. 

What is Gnocchi?

Gnocchi is an Italian dumpling made from potatoes and flour. These soft dumplings are a hearty addition to soup or can be served with your favorite pasta sauce or simply brown butter and fresh herbs. 

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Where to Buy Gnocchi?

You can find fresh, frozen or dried gnocchi in any grocery store. I generally buy the dried and it’s located near the pasta. Obviously fresh and frozen will be in their relative departments. I have also found it very reasonably on Amazon when I can’t find it at the grocery store.

I hope you will add these ingredients to your shopping list and make this Italian Gnocchi Soup soon. I know you are going to love it. You don’t have to be an expert in the kitchen, this dish is simple and so incredibly delicious.

If you have tried this Recipe and love it as much as I do, please leave a comment and a star rating to let me know how it turned out!

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Italian Gnocchi Soup

Easy and delicious! This Italian Gnocchi soup has just a few ingredients and can be on the table in under 30 minutes!

This recipe is slightly adapted from Southern Living's Super Fast Southern.

Course Soups

Cuisine Italian

Keyword 30 minute meal, gnocchi soup, Italian sausage soup, sausage, spinach

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 758kcal

Author Milisa

Ingredients

• 1 pound ground Italian Sausage
• 4 cups chicken broth
• 1 14.5 oz can petite diced tomatoes undrained
• 1 16 oz package gnocchi not refrigerated or frozen
• ¼ cup basil pesto optional or 1 tablespoon Italian seasonings
• 1 6 oz package fresh baby spinach leaves
• ½ teaspoon freshly ground black pepper
• ½ cup freshly grated parmesan cheese

Instructions

• In a 4 quart Dutch oven, add ground sausage and cook over medium-high heat until browned.
• Add chicken broth and tomatoes and bring to a boil. Add gnocchi and pesto or Italian seasoning. Return to a boil; reduce heat. Simmer 2-4 minutes until gnocchi float to top.
• Add baby spinach, stirring until spinach is wilted. Stir in pepper.
• Ladle into bowls and top each serving with 1 tablespoon cheese.

Video

Notes

• Optional Garnishes: Drizzle with olive oil or heavy cream. Add red pepper flakes or fresh basil if desired.
• Store leftover soup in an airtight container in the refrigerator up to 3 days. Freeze in a freezer-safe container up to 3 months.
• Reheat gnocchi soup in a pan over medium heat, stirring often until heated through.

Nutrition

Serving: 1g | Calories: 758kcal | Carbohydrates: 56g | Protein: 31g | Fat: 46g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Cholesterol: 101mg | Sodium: 2639mg | Potassium: 943mg | Fiber: 6g | Sugar: 7g | Vitamin A: 5304IU | Vitamin C: 26mg | Calcium: 314mg | Iron: 9mg

More Italian Soup Favorites

Pasta e Fagioli

Minestrone

Tuscan Sausage Potato Soup

Tortellini Soup

The post Italian Gnocchi Soup appeared first on Miss in the Kitchen.

Why You Will Love This Recipe

• This easy seafood chowder recipe is rich, creamy and loaded with shrimp, clams and tender potatoes for a filling one pot meal that is perfect for cold weather.
• It uses simple pantry staples, canned clams and frozen shrimp, making it an affordable way to enjoy a restaurant style chowder at home. Serve in homemade bread bowls for a true restaurant experience.
• The flavors build fast with garlic, thyme and Old Bay Seasoning, giving you deep seafood flavor without long simmer times.

Ingredients for Clam Chowder with Shrimp

• Butter
• Onions
• Celery
• Carrots
• Minced garlic
• Potatoes
• Clams with juice
• Seafood stock
• Worcestershire Sauce
• Shrimp
• Heavy whipping cream
• Corn starch
• Old Bay Seasoning
• Dried thyme
• Red pepper flakes for garnish
• Fresh parsley for garnish
• Oyster crackers for serving

How to Make Seafood Chowder

1. Melt the butter in a large pot over medium heat. Add the onions, celery and carrots and cook until softened, about 5 to 6 minutes. Stir in the minced garlic and potatoes and cook for 3- 4 minutes.

2. Add clam juice, seafood stock, Old Bay Seasoning and thyme. Bring to a simmer and cook until the potatoes are fork tender, about 10 minutes.

3. Stir in the shrimp and clams.
4. Whisk the corn starch into the heavy whipping cream to create a slurry. Stir it into the chowder and simmer a few minutes until thickened and shrimp is cooked through. Remove from heat.

5. Ladle into bowls and garnish with red pepper flakes, fresh parsley and a handful of oyster crackers.

You might also like this Low Country Boil for an easy meal that feeds a crowd.

This creamy Seafood Chowder is pure comfort in a bowl and perfect for chilly nights, family dinners or anytime you are craving something warm and satisfying. Serve it with crusty bread or crackers and watch it disappear fast.

Have you tried this Seafood Chowder Recipe? Leave a comment and star rating below to let us know how it turned out.

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Seafood Chowder

This creamy Seafood Chowder is loaded with tender shrimp, clams and potatoes in a rich savory broth. Cozy, comforting and easy enough for any night of the week.

Course Soups

Cuisine American

Keyword clam and shrimp chowder

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Calories 405kcal

Author Milisa

Ingredients

• ¼ cup butter
• 2 cups yellow onion diced
• 2 cups celery diced
• 2 cups carrots sliced thin
• 1 tablespoon minced garlic
• 1 ½ pounds potatoes cut into 3/8 inch cubes – russet or yukon gold
• 2 6.5 ounce clams with juice
• ½ pound uncooked shrimp peeled, deveined and chopped
• 3 cups seafood stock or chicken broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Old Bay Seasoning
• 1 tablespoon dried thyme
• 1 cup heavy whipping cream
• 2 tablespoons corn starch
• fresh parsley optional for garnish
• red pepper flakes optional for garnish
• oyster crackers for serving

Instructions

• Melt the butter in a large pot over medium heat. Add the onions, celery and carrots and cook until softened, about 5 to 6 minutes. Stir in the minced garlic and potatoes and cook for 3- 4 minutes.
• Add clam juice, seafood stock, Old Bay Seasoning and thyme. Bring to a simmer and cook until the potatoes are fork tender, about 10 minutes.
• Stir in the shrimp and clams.
• Whisk the corn starch into the heavy whipping cream to create a slurry. Stir it into the chowder and simmer a few minutes until thickened and shrimp is cooked through. Remove from heat.
• Ladle into bowls and garnish with red pepper flakes, fresh parsley and a handful of oyster crackers.

Notes

• Do not overcook the shrimp. They only need a few minutes to turn perfectly tender and juicy.
• If you like a thicker chowder, add a little extra corn starch slurry at the end. If you prefer it thinner, simply use less.
• Use any seafood that you have on hand: firm white fish like halibut, crab, lobster or oysters are great in this chowder.
• Store leftover chowder in an airtight container in the refrigerator for up to 2 days.
• Reheat gently on the stove over low heat, stirring often. Avoid boiling so the cream stays smooth and the shrimp stays tender.

Nutrition

Calories: 405kcal | Carbohydrates: 36g | Protein: 13g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 115mg | Sodium: 815mg | Potassium: 1029mg | Fiber: 5g | Sugar: 7g | Vitamin A: 8223IU | Vitamin C: 31mg | Calcium: 165mg | Iron: 3mg

More Soup Recipes to Try

Seafood Soup

Clam Chowder

Cream of Mushroom Soup

Beer Cheese Soup

Sides for Seafood Chowder

Breadsticks

Puff Pastry Cheese Twists

Okra Fritters

Hush Puppies

The post Seafood Chowder appeared first on Miss in the Kitchen.

This is one of those seafood recipes where you can use what you have on hand and still end up with something truly special. You’ll also love our creamy Seafood Chowder and this Low Country Boil for feeding a crowd.

Why You’ll Love This Recipe

• You get a hearty seafood soup loaded with shrimp, crab and clams in a rich seafood broth that tastes like a restaurant favorite made at home.
• This easy one pot seafood soup comes together fast with simple ingredients and minimal prep, making it perfect for busy weeknights or holiday entertaining.
• It is cozy, comforting and flexible so you can swap in your favorite seafood or use what you have on hand without sacrificing flavor.

Ingredients for Seafood Soup

• Olive oil
• Onion
• Bell peppers
• Celery
• Garlic
• Seafood stock or chicken broth
• Ditalini pasta
• Shrimp – we used large shrimp but any size will work
• Lump crab or shelled crab legs (any shellfish like lobster will work)
• Clams with juice
• Fresh tomatoes
• Parsley for garnish

How to Make Seafood Soup

1. Heat olive oil in a large soup pot over medium heat. Add onion, bell peppers and celery. Cook vegetables until softened, about 5 minutes. Stir in garlic and cook another few minutes until fragrant.
2. Pour in seafood stock and bring to a gentle boil.

3. Add ditalini pasta and shrimp, cooking about 3 minutes.

4. Stir in crab and clams with their juice. Lower to simmer and cooking about 3 to 4 minutes.

5. Add fresh tomatoes and stir gently. Taste and adjust seasoning if needed.

6. Ladle into bowls and garnish with fresh parsley before serving.

Seafood soup is a comforting way to bring big flavor to the table without a lot of effort. It works just as well for a relaxed family dinner as it does for serving guests when you want something simple but special. Keep this one in your back pocket for busy nights, holiday weekends or anytime you want a warm, satisfying meal that everyone looks forward to.

If you try this Seafood Soup Recipe, leave a comment and star rating and let me know what seafood you used in your soup.

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Seafood Soup

Hearty seafood soup made with shrimp, crab, clams and pasta in a rich seafood broth. Easy one pot dinner the whole family will love.

Course Soups

Cuisine American

Keyword soup with clams, soup with crab, soup with shrimp

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Calories 630kcal

Author Milisa

Ingredients

• 3 tablespoons olive oil
• 2 cups onion diced
• 2 cups bell peppers diced
• 2 tablespoons minced garlic
• 6 cups seafood stock or chicken broth
• 2 cups ditalini pasta
• ½ pound shrimp peeled and deveined
• 2 6.5 ounce canned clams with juice
• ½ pound lump crab
• 2 cups diced tomatoes
• fresh parsley optional for garnish

Instructions

• Heat olive oil in a large soup pot over medium heat. Add onion, bell peppers and celery. Cook until softened, about 5 minutes. Stir in garlic and cook another few minutes until fragrant.
• Pour in seafood stock and bring to a gentle boil. Add ditalini pasta and shrimp, cooking about 3 minutes.
• Stir in crab and clams with their juice. Lower to simmer and cooking about 3 to 4 minutes.
• Add fresh tomatoes and stir gently. Taste and adjust seasoning if needed.
• Ladle into bowls and garnish with fresh parsley before serving.

Notes

You can add any small pasta,  elbow macaroni or small shells if needed.
For a little heat, add a pinch of crushed red pepper flakes.
If you prefer a richer broth, stir in a splash of heavy cream at the end.
Use whatever seafood you have available like scallops, cod or even leftover cooked fish.

Store leftover seafood soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat just until warmed through. Avoid boiling so the seafood stays tender.

Nutrition

Calories: 630kcal | Carbohydrates: 80g | Protein: 43g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 115mg | Sodium: 1726mg | Potassium: 1220mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2729IU | Vitamin C: 123mg | Calcium: 229mg | Iron: 4mg

What to Serve With Seafood Soup

Garlic Bread

Cheese Dreams

Easy Green Salad

Grilled Cheese Sticks

More Easy Soup Recipes

Easy Clam Chowder

Easy Tortellini Soup

Minestrone

Italian Gnocchi Soup

The post Seafood Soup appeared first on Miss in the Kitchen.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

This recipe comes from The Protein Advantage Cookbook by Carolyn Ketchum, which is packed with delicious and nourishing low-carb, high-protein recipes. I have many bookmarked like cottage cheese waffles, garlic parmesan chicken skewers and frosted chocolate cake! Pick up your copy from Amazon!

When I get emails asking about diabetic friendly or low carb recipes, I always send everyone over to Carolyn’s site All Day I Dream About Food. There you will find delicious dinners, desserts and snacks that will help with a keto-friendly diet.

Why You’ll Love This Recipe

• Protein-packed: Cottage cheese, cream cheese, and parmesan make this soup extra satisfying.
• Low-carb comfort food: Creamy, hearty, and cozy without pasta or rice.
• Quick and simple: A Quick and Easy Soup Recipe to pull together for a weeknight dinner.

Ingredients Needed for Creamy Tomato Sausage Soup

• Olive oil
• Italian sausage – mild bulk sausage
• Onion
• Garlic
• Chicken broth
• Tomatoes – I used a combination of canned diced tomatoes and fresh tomatoes
• Dried basil or thyme – I added both
• Salt
• Black pepper
• Cottage cheese
• Cream cheese
• Parmesan cheese

Step-By-Step Directions for Creamy Tomato Sausage Soup

1. Cook the sausage and aromatics: Heat olive oil in a large pot. Add Italian sausage, breaking it up as it cooks. Remove the sausage from the pot and set aside.

2. Add in onion and garlic, cooking until softened and fragrant.

3. Build the base: Pour chicken broth and can of tomatoes into the pot. Stir in dried basil and thyme along with salt and black pepper. Let it simmer a few minutes.

4. Make it creamy: Transfer the broth mixture, cottage cheese and cream cheese to a blender or food processor. Blend until smooth and creamy.

5. Finish the soup: Return the blended mixture to the pot. Stir in the cooked sausage and fresh tomatoes. Cook for a few minutes more, then add the parmesan just before serving.

Cottage cheese is a trending ingredient right now for adding protein and creaminess to recipes. Even if you aren’t a fan of the texture of cottage cheese, don’t hesitate to try it in this recipe! No one in my family likes it but they never suspected it was the creamy element in this soup! It’s lower in calories than heavy cream and has more protein than milk. Give it a try!

This Creamy Sausage Tomato Soup is the kind of recipe you’ll want in your regular rotation—it’s simple, satisfying, and loaded with flavor. Whether you’re keeping carbs in check or just looking for a cozy bowl of soup, it’s sure to be a family favorite. Serve it with a green salad for a complete meal everyone will love.

Have you tried this Creamy Tomato Sausage Soup recipe? Leave a comment and star rating to help others find delicious recipes!

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Creamy Tomato Sausage Soup

Creamy Sausage Tomato Soup is a hearty, high-protein, low-carb dinner that’s quick, comforting, and loaded with flavor. A weeknight favorite!

Course Soups

Cuisine American

Keyword Italian sausage recipe, quick tomato soup

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Calories 416kcal

Author Milisa

Equipment

• The Protein Advantage Cookbook by Carolyn Ketcham

Ingredients

• 1 tablespoon olive oil
• 1 pound Italian sausage bulk, mild
• 1 small onion diced
• 2 garlic cloves minced
• 2 cups chicken broth
• 2 cups diced tomatoes fresh or canned – I used 1 can + 1/2 cup fresh
• 1 teaspoon dried thyme or basil – I used 1 teaspoon of each
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¾ cup cottage cheese
• 2 ounces cream cheese softened
• 2 ounces Parmesan cheese grated

Instructions

• Heat olive oil in a large pot. Add Italian sausage, breaking it up as it cooks. Remove the sausage from the pot and set aside, leaving the fat in the pan.
• Add in onion and garlic, cooking until softened and fragrant.
• Pour chicken broth and can of tomatoes into the pot. Stir in dried basil and thyme along with salt and black pepper. Let it simmer a few minutes.
• Transfer the broth mixture, cottage cheese and cream cheese to a blender or food processor. Blend until smooth and creamy.
• Return the blended mixture to the pot. Stir in the cooked sausage and fresh diced tomatoes. Cook for a few minutes more, then add the parmesan just before serving.

Notes

Make it spicy by using spicy Italian sausage or a pinch of chili flakes.

Store leftovers in an airtight container in the refrigerator up to 5 days.

Reheat in a pan over medium heat, stirring until heated through.

Nutrition

Calories: 416kcal | Carbohydrates: 7.3g | Protein: 28.7g | Fat: 27.9g | Saturated Fat: 12.2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.003g | Cholesterol: 119mg | Sodium: 1961mg | Potassium: 568mg | Fiber: 1.3g | Sugar: 5g | Vitamin A: 735IU | Vitamin C: 20mg | Calcium: 259mg | Iron: 3mg

More Sausage Soup Recipes You’ll Love

Tuscan Sausage Potato Soup

Easy Tortellini Soup

Italian Gnocchi Soup

The post Creamy Tomato Sausage Soup appeared first on Miss in the Kitchen.

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Lasagna Soup brings all your favorite Italian flavors to a cozy bowl. With ground beef, pasta, tomato broth, herbs, and plenty of cheese, it’s an easy dinner that tastes like classic lasagna without the fuss.

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Tuscan Sausage Potato Soup is rich, creamy, and full of flavor. Made with less than 10 ingredients, it’s an easy weeknight dinner that tastes like comfort in a bowl.

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Italian Gnocchi Soup

Italian Gnocchi Soup is a flavorful 30-minute dinner made with just 5 ingredients. Quick, comforting, and sure to be a family favorite.

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Minestrone

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Broccoli Cheese Soup is creamy, cheesy, and loaded with broccoli and veggies. A cozy comfort food recipe you’ll want to make on repeat.

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Tortellini Soup is a quick one-pot meal with sausage and spinach, ready in under 30 minutes. A simple and delicious dinner for busy weeknights.

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Easy Sides for Soup Night

Easy Garlic Bread

Air Fryer Breadsticks

Green Salad

Greek Salad with Roasted Garlic Dressing

The post Quick and Easy Soup Recipes appeared first on Miss in the Kitchen.

This flavorful soup is one of my favorites for a quick weeknight dinner. Pasta e fagioli means pasta with beans and it is a classic soup that you can find at Olive Garden but it is so easy to make at home.

Ingredients Needed for Pasta e Fagioli Recipe

• Italian Sausage or Lean Ground Beef
• Onions
• Celery
• Carrots
• Olive Oil
• Granulated Garlic
• Dried Basil
• Dried Oregano
• Kosher Salt
• Black Pepper
• Tomato Paste
• Petite Diced Tomatoes
• Kidney Beans or Chickpeas
• Chicken Broth or Beef Broth
• Ditalini Pasta or Macaroni
• Cooked Chicken (optional)
• Grated Parmesan Cheese for garnish

How to Make Pasta e Fagioli Soup

1. Brown sausage in a dutch oven or large soup pan, over medium-high heat, breaking it up as it cooks until well browned. Remove to a bowl and set aside.
2. Dice onions, slice celery and carrots.
3. Coat the dutch oven with olive oil and add chopped vegetables. Cook over medium heat, stirring often until vegetables are softened.
4. Add garlic, basil, oregano, salt and pepper, stirring cooking 1 – 2 minutes.

5. Stir in tomato paste, diced tomatoes and chicken broth.
6. Next, add the cooked sausage and diced chicken along with rinsed and drained beans.
7. Cook the pasta for 6 minutes in boiling water or until it reaches desired doneness. Drain well and set aside.

8. Cook soup for 10 minutes over medium heat, stirring occasionally. Lower to simmer until ready to serve.

9. Ladle into bowls adding cooked pasta into the bowls, this keeps the pasta from getting gummy.
10. Garnish with fresh grated parmesan cheese if desired.

Serving

Serve with a green salad and breadsticks or easy garlic bread. Pasta e Fagioli can also be served as a first course for Italian dinners such as lasagna or manicotti.

Recipe Notes

• Add-ins: Fresh or frozen greens like baby spinach, Swiss chard or kale can be added in with the sausage if desired.
• Make it Spicy: Use spicy Italian sausage or add red pepper flakes to the seasonings for a spicier soup.
• Storage: Store leftover soup in an air-tight container in the refrigerator for 3-4 days. Freeze up to 3 months. Pasta can be stored separately or mixed into the soup.
• Reheat: Cook soup in a saucepan over medium-high heat, stirring occasionally until heated through. Frozen soup can be thawed overnight in the refrigerator and then reheated.

More Delicious Soup Ideas

• Minestrone Soup
• Tuscan Sausage and Potato Soup
• Lasagna Soup
• Italian Gnocchi Soup
• Creamy Tomato Sausage Soup
• More Quick and Easy Soup Recipes

Add this Pasta e Fagioli soup to your dinner menu this week for a flavorful meal filled with delicious vegetables, pasta, beans and Italian sausage.

Have you tried this Pasta e Fagioli recipe? Leave a comment and rating below.

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Pasta e Fagioli

Pasta e Fagioli is a hearty Italian soup with pasta and beans. Add sausage, ground beef or chicken for a hearty meal that is so satisfying.

Course Soups

Cuisine Italian

Keyword Italian soup, pasta fazool, sausage and pasta soup

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 8

Calories 778kcal

Author Milisa

Ingredients

• 1 pound Italian Sausage
• 1 onion diced
• 4 stalks celery sliced thin
• 2 carrots sliced thin
• ¼ cup olive oil
• 3 tablespoons granulated garlic
• 2 tablespoons dried basil
• 2 tablespoons dried oregano
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 3 ounces tomato paste
• 14.5 ounces petite diced tomatoes
• 6 cups chicken broth
• 15.5 ounces can kidney beans rinsed and drained
• ½ pound chicken cooked, diced
• 2 cups ditalini pasta cooked

Instructions

• Brown sausage in a dutch oven or large soup pan, over medium-high heat, breaking it up as it cooks until well browned. Remove to a bowl and set aside.
• Dice onions, slice celery and carrots.
• Coat the dutch oven with olive oil and add chopped vegetables. Cook over medium heat, stirring often until vegetables are softened.
• Add garlic, basil, oregano, salt and pepper, stirring cooking 1 – 2 minutes.
• Stir in tomato paste, diced tomatoes and chicken broth.
• Next, add the cooked sausage and diced chicken along with rinsed and drained beans.
• Cook the pasta for 6 minutes in boiling water or until it reaches desired doneness. Drain well and set aside.
• Cook soup for 10 minutes over medium heat, stirring occasionally. Lower to simmer until ready to serve.
• Ladle into bowls adding cooked pasta into the bowls, this keeps the pasta from getting gummy.
• Garnish with fresh grated parmesan cheese if desired.

Notes

• Add-ins: Fresh or frozen greens like baby spinach, Swiss chard or kale can be added in with the sausage if desired.
• Make it Spicy: Use spicy Italian sausage or add red pepper flakes to the seasonings for a spicier soup.
• Storage: Store leftover soup in an air-tight container in the refrigerator for 3-4 days. Freeze up to 3 months. Pasta can be stored separately or mixed into the soup.
• Reheat: Cook soup in a saucepan over medium-high heat, stirring occasionally until heated through. Frozen soup can be thawed overnight in the refrigerator and then reheated.

Nutrition

Calories: 778kcal | Carbohydrates: 53g | Protein: 20g | Fat: 54g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 26g | Cholesterol: 71mg | Sodium: 1684mg | Potassium: 872mg | Fiber: 8g | Sugar: 8g | Vitamin A: 2944IU | Vitamin C: 11mg | Calcium: 126mg | Iron: 5mg

The post Pasta e Fagioli appeared first on Miss in the Kitchen.

A budget friendly recipe that is ready in about 30 minutes is about the best thing you could ask for right now. This recipe is all of that plus it’s healthy and delicious!

Ingredients Needed for Minestrone Soup Recipe

• Onions
• Celery
• Carrots
• Olive Oil
• Petite Diced Tomatoes
• Tomato Paste
• Italian Seasonings: Granulated Garlic, Basil, Oregano (Bay Leaf- optional)
• Kosher Salt
• Black Pepper
• Chicken Broth – substitute vegetable broth to make it vegetarian.
• Red Kidney Beans
• Cannellini Beans (White Kidney Beans)
• Green Beans
• Ditalini Pasta or Macaroni
• Parmesan Cheese for Garnish

How to Make Minestrone

1. Rinse and drain the kidney beans and cannellini beans and set aside.

2. Dice the onions and slice carrots and celery into thin slices.

3. Add olive oil to a dutch oven or large soup pan and place over medium-high heat.
4. When the oil is hot, add the onions, celery and carrots. Cook, stirring occasionally until vegetables are softened, about 10 minutes.
5. Start a separate small pan of water to cook the pasta. Bring to a boil and cook pasta 5 minutes. Drain and set aside. This keeps the pasta from over cooking and being mushy.
6. Stir in the garlic, basil, oregano, salt and pepper, stir and cook 1 minute.
7. Next, add in the diced tomatoes with juice and the tomato paste.
8. Add chicken broth, stirring until well combined.

9. Continue to cook 8- 10 minutes or until soup is heated through.

10. Add a few tablespoons of pasta to each bowl and ladle in the soup. Give it a stir to mix in the pasta and garnish with grated parmesan cheese.

Serving

Serve Italian Minestrone with Easy Garlic Bread or Breadsticks and add a garden salad with Italian Dressing for a meal that taste’s just like Olive Garden!

Recipe Notes

• Beans: Any beans that you have on hand will work in this soup: fava beans or chickpeas are great options.
• Vegetables: Diced potatoes or cabbage can be added.
• Grains: Cooked rice, farro or barley can be added in place of the pasta.
• Storage: Leftover soup can be stored in an airtight container in the refrigerator for 3-4 days or frozen in a freezer container up to 3 months.
• Reheat: Cook soup in a saucepan over medium heat, stirring until heated through.

More 30 Minute Soup Recipes to Try

• Tuscan Sausage Potato Soup is one of our favorite dinners and it’s ready in 30 minutes.
• Italian Gnocchi Soup is sure to be a hit with the entire family and it is made 5 ingredients!
• Easy Stuffed Pepper Soup has all of the delicious flavors of a stuffed pepper in a hearty soup.
• Pasta e Fagioli is very similar and includes Italian sausage for a hearty dinner that is so simple to make.
• More Quick and Easy Soup Recipes.

If you are looking for a quick and easy dinner that you can feel good about, give this hearty Minestrone a try! It is filled with delicious vegetables, beans, pasta and Italian flavors for a meal that is sure to be a real family pleaser.

Have you made this Minestrone recipe? Please leave a comment and rating below!

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Minestrone

Minestrone Soup is an Italian filled with hearty vegetables, beans and pasta for a flavorful dinner that is so simple to make for any night of the week.

Course Soups

Cuisine Italian

Keyword 30 minute meal, Italian soup, pasta soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Calories 524kcal

Author Milisa

Ingredients

• 2 cups ditalini pasta or macaroni
• 2 onions diced
• 6 stalks celery sliced thin
• 4 carrots sliced thin
• ¼ cup olive oil
• 3 tablespoons granulated garlic
• 2 tablespoons dried oregano
• 2 tablespoons dried basil
• 1 ½ teaspoons kosher salt
• 1 teaspoon black pepper
• 14.5 petite diced tomatoes
• ¼ cup tomato paste
• 6 cups chicken broth
• 1 cup green beans frozen or fresh, cut into 1 inch pieces
• 15.5 ounce Cannellini Beans rinsed and drained
• 16 ounce Kidney Beans rinsed and drained
• Parmesan Cheese grated, optional for garnish

Instructions

• Add olive oil to a dutch oven or large soup pan and place over medium-high heat.
• When the oil is hot, add the onions, celery and carrots. Cook, stirring occasionally until vegetables are softened, about 10 minutes.
• Start a separate small pan of water to cook the pasta. Bring to a boil and cook pasta 5 minutes. Drain and set aside.
• Stir in the garlic, basil, oregano, salt and pepper, stir and cook 1 minute.
• Next, add in the diced tomatoes with juice and the tomato paste.
• Add chicken broth, stirring until well combined. Continue to cook 8- 10 minutes or until soup is heated through.
• Add a few tablespoons of pasta to each bowl and ladle in the soup. Give it a stir to mix in the pasta and garnish with grated parmesan cheese.

Notes

• Beans: Any beans that you have on hand will work in this soup: fava beans or chickpeas are great options.
• Vegetables: Diced potatoes or cabbage can be added.
• Grains: Cooked rice, farro or barley can be added in place of the pasta.
• Storage: Leftover soup can be stored in an airtight container in the refrigerator for 3-4 days or frozen in a freezer container up to 3 months.
• Reheat: Cook soup in a saucepan over medium heat, stirring until heated through.

Nutrition

Calories: 524kcal | Carbohydrates: 88g | Protein: 23g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 5mg | Sodium: 1772mg | Potassium: 1024mg | Fiber: 16g | Sugar: 9g | Vitamin A: 7317IU | Vitamin C: 12mg | Calcium: 197mg | Iron: 8mg

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If you are looking for a quick and easy dinner to change up the dinner routine, this Easy Stuffed Pepper Soup is a classic. It’s surprisingly simple and incredibly flavorful. 

I’m always on the hunt for easy ground beef recipes and this one along with spaghetti casserole are definitely on the top of the list for busy weeknights. 

Ingredients for Stuffed Pepper Soup Recipe

• lean ground beef or ground chuck
• kosher salt
• black pepper
• onion
• minced garlic
• bell peppers: I like to use a mix of red bell peppers and green bell peppers
• tomato sauce – roasted if available
• beef broth
• dried oregano or Italian seasoning
• cooked long grain white rice, basmati, jasmine rice or brown rice
• fresh parsley for garnish if desired.

How to Make Stuffed Pepper Soup

1. Start with lean ground beef or I like to use ground chuck. The meat is quickly browned over medium-high heat and then the onions, garlic and bell peppers are added to the pot. Drain excess grease if you are not using lean ground beef.

3. Next stir in tomato sauce, beef broth and oregano.
4. This is simmered for a few minutes and then stir in cooked rice. 
5. Garnish with chopped parsley.

Serving

Serve stuffed pepper soup in bowls with cornbread or cheddar beer bread and a side salad for a complete meal.

Recipe Notes

• Optional Garnishes: Grated cheese, diced tomatoes, fresh basil.
• Make it Low-Carb: Use cauliflower rice instead of white rice.
• Meat Options: Italian sausage, ground chicken or ground turkey can also be used.
• Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days.
• Reheat: Cook leftover soup in a pan over medium heat, stirring until heated through.

I love how this soup has all of the flavors of stuffed peppers but is much quicker and easier to make on a busy weeknight. 

This is a great soup for garden vegetables. We grow a pretty big garden every summer and tomatoes and peppers are always plentiful. 

I roast the garden fresh tomatoes, process them and make tomato sauce, then freeze it in zip top freezer bags. I chopped the extra bell peppers last summer and froze those as well. It makes recipes like this Easy Stuffed Pepper Soup incredibly simple. 

You can use fresh peppers and store bought tomato sauce if that’s what you have on hand, either way this soup will taste delicious and is so flavorful. If you love the flavors of this soup, this easy Sausage and Pepper Rice dinner will also be a favorite. It’s so quick and easy. 

More Easy Ground Beef Recipes to Try

• This BBQ Meatloaf is stuffed with peppers, onions and lots of garlic and so delicious!
• Easy Korean Ground Beef and Broccoli is one of my most favorite weeknight dinners, so quick and easy!
• Zesty Taco Pasta Bake has tons of Tex-Mex flavors that everyone can agree on.
• Dr Pepper Sloppy Joes are super fast and always a hit with a hungry crowd.  
• More Quick and Easy Soup Recipes
• Need more inspiration? Our Ground Beef Recipes that save busy nights will have dinner solved in no time.

Get dinner on the table in no time with this Stuffed Pepper Soup recipe. It’s so filling and totally delicious. It’s sure to be a family favorite!

Have you tried this recipe? Please leave a comment and rating below. We appreciate your feedback!

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Easy Stuffed Pepper Soup

Easy Stuffed Pepper Soup is a hearty dinner that comes together in about 30 minutes. Delicious ground beef, onions and sweet bell peppers in a tomato broth and rice is a filling meal that the entire family will enjoy.

Course Main Dishes

Cuisine American

Keyword 30 minute meal, easy dinner recipe, ground beef recipe, soup, stuffed pepper soup

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 436kcal

Author Milisa

Ingredients

• 1 ½ pounds lean ground beef or ground chuck
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 large onion diced
• 4 garlic cloves minced
• 1 cup chopped bell peppers
• 2 cups tomato sauce – roasted if available
• 32 ounces beef broth
• 2 teaspoons dried oregano
• 2 cups cooked white or brown rice
• fresh parsley for garnish if desired.

Instructions

• Add ground beef to a deep skillet or dutch oven and place over medium- high heat.
• Cook stirring often to break into small pieces until well browned.
• Add onion, garlic and bell peppers. Cook 5 minutes or until vegetables start to soften.
• Add tomato sauce, beef broth and oregano.
• Bring mixture to a boil and then lower to simmer.
• Cook 10 minutes.
• Stir in cooked rice and cook 5 more minutes.
• Garnish with fresh parsley if desired.
• Serve immediately.

Video

Notes

• Optional Garnishes: Grated cheese, diced tomatoes, fresh basil.
• Make it Low-Carb: Use cauliflower rice instead of white rice.
• Meat Options: Italian sausage, ground chicken or ground turkey can also be used.
• Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days.
• Reheat: Cook leftover soup in a pan over medium heat, stirring until heated through.

Nutrition

Serving: 1g | Calories: 436kcal | Carbohydrates: 25g | Protein: 42g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 1421mg | Fiber: 3g | Sugar: 5g

The post Easy Stuffed Pepper Soup appeared first on Miss in the Kitchen.

Why make your own chicken broth when it’s so easy to buy it? Mainly you are going to have control over the ingredients and this is especially important for things like sodium levels and of course the flavor. Homemade chicken broth is so much more flavorful than store bought.

Ingredients for Homemade Chicken Broth

• Chicken carcasses
• Onion
• Celery
• Carrots
• Garlic
• Fresh Rosemary or any fresh herbs.
• Salt & Pepper

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How to Make Homemade Chicken Broth

1. Start with 1 – 2 chicken carcasses or chicken pieces added to a large pan, a dutch oven or stock pot works best.
2. Add one large onion, cut into quarters with a few stalks of celery, a large carrot. Plus salt, pepper and a few sprigs of rosemary. Adding a bay leaf is another great addition or use in place of the rosemary.

3. Cover with water and bring to a boil. Cook at a boil for about 20 minutes and lower to simmer. Continue to cook about 1 hour.

4. Strain mixture into a bowl, discard bones, vegetables and herbs. A fine mesh strainer will catch all of the bits and pieces. You will have about 4- 6 cups of good broth. 

For Rich Broth: Return broth back to the pan and simmer for another hour to hour and a half until mixture is reduced by about 1/3.

This is going to be the most flavorful broth. Cool mixture completely.

Best Ways to Store Chicken Broth

• Store in mason jars in refrigerator for 1 week. Freeze broth up to 12 months.
• I generally use mason jars or an airtight container, which are freezer safe, great for storing broths and soups. Freezing homemade chicken stock or broth in ice cube trays is also a great idea. When frozen, place into a ziplock bags for easy removal.  

I usually make my own broth with chicken bones that still have a bit of the meat left on the bones. My mother in law always starts with whole chicken thighs, saving the broth and using the cooked chicken meat for chicken and dressing or chicken salad. Use what ever you have on hand.

Can you use Turkey to Make Stock?

Over the holidays we always save turkey carcass to make turkey stock and then we can make smoked turkey and dumplings or our favorite soup recipes.

We love smoked chicken and often make them over the weekend to meal prep with through the week. I always save the carcasses and make chicken broth with them, you can also use leftover rotisserie chicken. I rarely buy chicken broth any more and it’s such a money saver to make it from scratch. Once you see how simple it is, you will be making it often. You can also make Instant Pot Chicken Stock or Crock Pot Chicken Broth.

Delicious Recipes Using Homemade Chicken Broth

• Easy Chicken Noodle Soup
• Sausage Potato Soup
• Easy Chicken Pot Pie Casserole
• Creamy Tuscan Ravioli

​If you are looking for an easy way to save money on your grocery bill, this homemade chicken broth recipe is a great place to start. It is made with basil ingredients in a large stock pot and can add so much flavor to your favorite recipes.

If you try this recipes and love it as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

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Homemade Chicken Broth

Homemade Chicken Broth is a simple recipe that is a budget friendly. The perfect way to flavor soups, gravies and casseroles.

Course Soup

Cuisine American

Keyword broth, chicken stock, homemade broth, homemade stock, rich chicken broth

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 2 cups

Calories 120kcal

Author Milisa

Ingredients

• 1 – 2 chicken carcasses
• 8 cups water
• 2 stalks celery
• 1 large carrot
• 1 onion
• 4 cloves garlic
• 2 teaspoons salt
• ½ teaspoon pepper
• 4 sprigs rosemary

Instructions

• Cut onions into quarters, slice carrots and celery into large chunks.
• Place chicken carcasses into a large pan or dutch oven and add vegetables, garlic and rosemary.
• Cover with water and stir in salt and pepper.
• Place over medium- high heat and bring to a boil. Boil for 30 minutes and reduce to simmer for another 30 minutes.
• Remove from heat and strain out bones, vegetables and herbs and discard.
• You can cool and store broth at this point or for rich broth, return to the pan and simmer another 1 to 1 1/2 hours until reduced by about 1/3.
• Cool broth and pour into mason jars or air tight containers to store in refrigerator or freezer.

Notes

Broth can be refrigerated up to one week or frozen for up to 12 months.

Nutrition

Serving: 1g | Calories: 120kcal | Carbohydrates: 6g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 1131mg | Fiber: 2g | Sugar: 2g

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A hearty beef stew with skillet cornbread is one of our favorites for fall and winter and it’s hard to beat a comforting bowl of chicken and dumplings. All of that said, this Dublin Coddle is a good alternative and our absolute favorite hearty stew.

Ingredients Needed for Irish Coddle

• Bacon
• Onions
• Carrots
• Potatoes: Russet, Red Potatoes or Yukon Gold
• Kosher Salt
• Fresh Ground Pepper
• Smoked Sausage
• Chicken Broth
• Green Onions, optional for garnish

We have made coddle with our homemade smoked sausage and maple sausage but my favorite is made with brisket smoked sausage. Any good quality sausages will make a hearty coddle. 

Step By Step Directions for Coddle

1. Prep ingredients: Slice potatoes, carrots and onions thin. Cut smoked sausages into slices or large chunks.

2. Cook bacon pieces until it starts to crisp, remove to a paper towel and set aside, reserving bacon grease in the pan.

4. Add a layer of potatoes over the sausage and vegetables in the pan, seasoning with salt and pepper.
5. Repeat the layers twice more ending with potatoes. 

6. Remove 2/3 of the sausage and vegetable mixture to a bowl.
7. Add a layer of potatoes over the sausage and vegetables in the pan, seasoning with salt and pepper.
8. Repeat the layers twice more ending with potatoes. 

9. Sprinkle bacon over the top. 
10. Slowly pour chicken broth over the finished layers, keeping the layers intact. 

11. Cover the Dutch oven with a lid or a couple of layers of foil if you don’t have a lid. 
12. Bake at 425° for 45 minutes.
13. Check the liquid and add more broth if needed. Cover and return to oven at 350° for 30 minutes. 

14. Remove from oven, remove lid and cool 5- 10 minutes before serving. 

We initially tried this Dublin Coddle Irish Stew to celebrate St Patrick’s Day but it quickly became one of our favorite meals that we make quite often. The slow cooked sausage and potatoes is just the most comforting and delicious dinners you can make at home.

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Dublin Coddle

Dublin Coddle is one of the best comfort food dishes that you can make. A slow cooked Irish stew with potatoes, sausages, bacon and onions. Originally made to use up the week's leftovers, this is now a dinner staple for our house. 

Course Soups

Cuisine Irish

Keyword coddle, Irish stew, sausage and potato stew

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 6 servings

Calories 557kcal

Author Milisa

Ingredients

• 6 slices thick sliced bacon cut into small pieces
• 3- 4 large potatoes peeled and thinly sliced
• 2 onions thinly sliced
• 3 carrots thinly sliced
• 1 pound pork sausages
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 4 – 5 cups chicken broth

Instructions

• Preheat oven to 425°.
• Cut bacon into 1/2 inch pieces. cook in a dutch oven just until bacon starts to crisp. Remove to a paper towel and set aside, reserving bacon drippings.
• Add onions and carrots to the pan, cook over medium heat until vegetables are softened.
• Stir in the sliced sausage, cooking 3- 5 minutes.
• Remove 2/3 of sausage and vegetables from the pan, leaving a thin layer.
• Top with sliced potatoes, seasoning with salt and pepper as you layer. Repeat the layers twice more, ending with potatoes.
• Top with bacon.
• Slowly pour 4 cups of broth over finished layers, as to not mix the layers.
• Cover with lid or several layers of foil. Cook for 45 minutes.
• Remove from oven and add additional broth if needed.
• Replace lid and lower oven temperature to 350°. Cook for 30 minutes.
• Remove from oven and remove lid. Allow to rest 10 minutes before serving.

Notes

Store leftover stew in an airtight container in the refrigerator up to 3 days.

Reheat in a pan, adding additional chicken broth if needed. Cook over medium heat, stirring occasionally until heated through.

Nutrition

Serving: 1g | Calories: 557kcal | Carbohydrates: 52g | Protein: 29g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 15g | Cholesterol: 93mg | Sodium: 4132mg | Fiber: 6g | Sugar: 9g

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