Category Archives: Soup

Appetizer Gluten-Free Poultry Soup

Tuscan White Bean Soup with Chicken

Tuscan White Bean Soup with Chicken l www.littlechefbigappetite.com

For those of you freezing your butts off right now, I hope this soup comes at the perfect time. I love one-pot meals and I especially love them on weeknights when I don’t want to do a lot of cleanup.

Because, let’s be real, who has time to scrub multiple pots and pans on a Thursday night when you’re trying to binge ShondaLand?

Not me!

Tuscan White Bean Soup with Chicken l www.littlechefbigappetite.com

This Tuscan White Bean Soup couldn’t be easier to prepare. It’s hearty and filling enough to be a main meal thanks to plenty of beans, veggies, and shredded chicken.

Tuscan White Bean Soup with Chicken l www.littlechefbigappetite.com

For a vegan version of this soup, leave out the shredded chicken and substitute vegetable broth for the chicken broth – easy peasy.

Tuscan White Bean Soup with Chicken l www.littlechefbigappetite.com

Leftovers were great the next day, so for a larger family, feel free to double the recipe.

 

Tuscan White Bean Soup with Chicken
 
Prep time
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Total time
 
Serves: 4
Ingredients
  • 2 Tablespoons extra-virgin olive oil
  • 1½ cups chopped onion (about 1 medium)
  • 1 cup diced carrot
  • 1 cup diced celery
  • 2 cups kale, stemmed and chopped into 1 inch pieces
  • 4 large garlic cloves, minced
  • 2 Tablespoons tomato paste
  • 6 cups low-sodium chicken broth
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • 1 bay leaf
  • 1 15 oz. can great northern beans, strained and rinsed
  • 2 cups rotisserie chicken, shredded (Try my Slow Cooker Shredded Chicken)
  • 2 Tablespoons fresh lemon juice
  • ¼ cup parmesan cheese, shaved
  • Salt and Pepper
Instructions
  1. Heat one Tablespoon of olive oil in a large pot over medium heat. Add the onions, carrots and celery and saute for 6-7 minutes, until the onions begin to turn translucent. Add a pinch each of salt and pepper.
  2. Add the second Tablespoon of olive oil to the bottom of the pan, then add the kale and saute for 2 minutes, until the kale breaks down slightly. Add the garlic and saute for 30 seconds. Add the tomato paste and stir into the vegetable mixture.
  3. Add the chicken broth, thyme, bay leaf and beans to the pot. Give the mixture a quick stir. Bring to a boil, then reduce heat and simmer for 10 minutes. Add the rotisserie chicken and allow to simmer for 2 minutes to heat the chicken through.
  4. Remove from heat and stir in the lemon juice. Add salt and pepper to taste. Serve with shaved parmesan.
 

Soup Vegetarian Meals

Butternut Squash Soup with Parmesan-Shallot Crisps

If you follow me on Instagram, you may have spotted this Butternut Squash Soup over the weekend. Travis has been under the weather for a few days now, so I wanted to make something warm and comforting for him.

Butternut Squash Soup with Parmesan-Shallot Crisps Recipe

I love butternut squash soup, but I was looking for a way to enhance the flavors of the soup and differentiate it a bit. These parmesan-shallot crisps do just the trick! They’re incredibly easy to make and 100% worth the extra step. The salty flavors in the crisps are the perfect contrast to this slightly-sweet soup. It’s a match made in heaven.

Butternut Squash Soup

This soup is easy enough to make on a weeknight, but special enough to make for company. I made it on Sunday and we enjoyed leftovers throughout the week. Make sure to store your leftover crisps separately from the soup, so they do not get soggy.

Butternut Squash Soup with Parmesan-Shallot Crisps Recipe

This butternut squash soup embodies fall. I know I will making it again and again during these colder temps.

 

Butternut Squash Soup with Parmesan-Shallot Crisps
 
Prep time
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Serves: 6
Ingredients
Soup
  • 1 Tablespoon unsalted butter or coconut oil
  • ½ cup onion, diced
  • ½ apple, diced small
  • 1 large butternut squash, peeled, seeded and cut into 1.5 inch cubes
  • 4 cups low-sodium chicken stock
  • ½ teaspoon nutmeg
  • 1 Tablespoon light brown sugar (optional)
  • Salt and pepper
Parmesan-Shallot Crisps
  • 1 medium shallot, sliced
  • 1 teaspoon olive oil
  • ½ cup grated fresh parmesan
Instructions
  1. In a large pot melt the butter or coconut oil over medium heat. Add the onion and cook for 4 minutes. Add the apple and cook for 4 minutes. Add the squash and stock and bring to a simmer. Cook until squash is tender, about 20 minutes.
  2. Remove the squash, apple, and onion pieces with a slotted spoon and place in a blender or food processor. Puree until smooth. Place the pureed mixture back in the pot with the stock and mix. Place the pot on low heat and add the nutmeg, brown sugar (optional), and salt and pepper to taste.
  3. Preheat oven to 300 degrees. Heat the olive oil in a small pan on medium heat. Add the shallot and sautee for 2-3 minutes until lightly browned. Line a baking sheet with parchment paper. Divide the parmesan into 5-6 small mounds on the baking sheet and press down with your fingers to flatten. Spoon equal amounts of the shallot on top of each cheese mound and press lightly with the back of a spoon. Bake the crisps for 20 minutes until lightly browned. Remove the crisps with a spatula and serve with the soup.
 

Poultry Soup

Chickpea and Chicken Sausage Minestrone Soup

It’s getting to be that time of the year where all you want to do after work is cozy up with something warm. Even though the nighttime weather is only hitting the low 60’s in LA recently, I still find myself craving warmer meals.

Chicken and Chickpea Sausage Minestrone Soup Recipe

This Chickpea and Chicken Sausage Minestrone Soup came out of a desire to make a hearty soup, but pack it with a protein, so that it would be filling enough as a main meal.

Chicken and Chickpea Sausage Minestrone Soup Recipe

Before cooking the vegetables, I added chicken sausage to the pan, using a spatula to crumble it up into tasty bite-size pieces. From the smell of the sausage browning alone, I knew this soup was going to be great! I added a whole chili to the soup, which was perfect for me, but Travis still wished it was spicier. Only add more chili if you dare!

Chicken and Chickpea Sausage Minestrone Soup Recipe

This beautiful soup comes together in just 30 minutes, making it the ideal meal for weeknights. I also love anything you can make in one pan or pot.

Both Travis and I went back for seconds and the leftovers tasted great for lunch the next day. Feel free to leave out the sausage for a vegetarian option, as well!

 

Chickpea and Chicken Sausage Minestrone Soup
 
Prep time
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Total time
 
Serves: 4
Ingredients
  • ¾ cup uncooked whole wheat shell pasta
  • 1 Tablespoon olive oil
  • 2 Italian or Andouille-style chicken sausages, without casings (I like Applegate Sausages)
  • 1 cup carrots, diced on a bias
  • 1 cup yellow onion, chopped
  • 1 fresno chili, seeds removed, minced
  • ½ cup celery, diced on a bias
  • 6 cloves garlic, minced
  • ⅛ cup fresh parsley, chopped, divided
  • 2 teaspoons fresh thyme (or 1 teaspoon dried)
  • ½ teaspoon red pepper flakes
  • 1 15 oz. can fire-roasted tomatoes
  • 1 15 oz can chickpeas, rinsed and drained
  • 4 cups reduced-sodium chicken broth
  • Salt and Pepper
Instructions
  1. Cook pasta according to package directions, omitting salt. Drain and set aside.
  2. Heat a large saucepan over medium-high heat. Add the oil to the pan. Add the chicken sausage, using a spatula to crumble as it browns. Cook for 3-4 minutes, until lightly browned. Add the carrots, onion, chili and celery. Cook for 5 minutes, stirring regularly. Add the garlic, 2 Tablespoons of the parsley, thyme and red pepper flakes. Cook for an additional 5 minutes.
  3. Add the tomatoes, chickpeas and broth. Bring to a boil and then reduce heat to a simmer for 5-7 minutes. Add the pasta and season the soup with salt and pepper to taste. Serve with the remaining parsley and additional red pepper flakes to taste.
 

Appetizer Main Meal Soup Vegetarian Meals

Homemade Roasted Tomato Soup

There are certain tastes and smell we associate with fall.

Comfort foods come to mind. Pies, stews, chili, soup. Warm things.

Like tomato soup with a hot melted grilled cheese sandwich dunked in, am I right?

Homemade Roasted Tomato Soup Recipe

Oh, now we’re talking!

But, tomatoes certainly aren’t on their A-game during the winter. And is it me or do supermarket tomatoes just not cut in anymore? Ever since I started buying my tomatoes at farmers markets, I just can’t go back. There is something about biting into a standard supermarket tomato that just tastes so….fake and flavorless.

The ones I get from the farmers market are just so PERFECT. I eat those multi-colored cherry tomatoes like they’re Starbursts or M&Ms – one right after the next. Can’t stop won’t stop!

Santa Monica Farmer's Market

But, I will be totally real with you. These tomatoes you see below are the ones I used to make this soup and they are just your average supermarket tomatoes.

Homemade Roasted Tomato Soup Recipe

Since you need 3 pounds of tomatoes for this recipe, this was a much less expensive option.  Also, when it comes to this soup, it doesn’t really matter. Why?

Because I roasted them in the oven for a solid hour first to bring out all of their yummy flavor and juices.

Homemade Roasted Tomato Soup Recipe

This gave the soup such a great richness.

Oh, and an added bonus? This soup is completely dairy free. No heavy cream here, people!

Homemade Roasted Tomato Soup Recipe

Now for the grilled cheese: get creative. I made mine with fresh Pumpernickel bread and thick slices of creamy English Cheddar. I think a multi-cheese combo would have taken this to the next level…especially if some caramelized onions were involved. Boy, oh boy!

As a matter of fact, now I think I know what I am having for dinner tonight…

Grilled Cheese

 

Homemade Roasted Tomato Soup
 
Prep time
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Total time
 
Serves: 4-6
Ingredients
  • 3lbs. tomatoes (most kinds will do, but not cherry or grape tomatoes), cut in half
  • 1-2 Tablespoons Extra-Virgin Olive Oil
  • 6 medium garlic cloves, wrapped together in foil
  • ½ teaspoon dried thyme (or 1 teaspoon fresh)
  • ½ teaspoon red pepper flakes
  • 3.5 cups low-sodium chicken broth
  • Salt and Pepper to taste
Instructions
  1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil. Spread the tomatoes on the baking sheet, cut side up. Sprinkle with the olive oil and season generously with salt and pepper (I used about ½ teaspoon of salt and ¼ teaspoon of black pepper). Place the garlic (wrapped in foil) on the baking sheet as well. Roast in the oven for about an hour (my tomatoes were big so I left them in there for about 1 hour 15 minutes).
  2. Remove the baking sheet from the oven. Allow the tomatoes and garlic to cool for about 10 minutes. Remove the garlic from the foil and peel the cloves. Place the tomato halves and the garlic in a food processor or blender and pulse for about 15-20 seconds, so the tomato stays chunky.
  3. Pour all ingredients into a medium pot or dutch oven. Add the thyme and red pepper. Then add the chicken broth. Bring to a boil and then allow to simmer, uncovered, for 30 minutes. The soup should reduce and thicken. Remove from heat and season to taste.

Soup

Summer Squash and Zucchini Soup with Parmesan

Soup in the summer? Not exactly something you’re craving in 100+ degree weather, is it?

Well, this soup is different — it takes full advantage of summer vegetables and fresh herbs and most importantly, it tastes DELICIOUS either hot or chilled. I served it hot the first night, but enjoyed cold leftovers straight from the fridge over the next few days and I swear it got better with each day.

 

Summer Squash and Zucchini Soup with Parmesan Recipe

This soup came out of one of those “let’s use everything in the fridge and throw it in a pot” evenings. Honestly, sometimes these types of creations turn out terribly (it turns out Peanut Butter doesn’t go with everything…), but when you have such fresh veggies and flavorful herbs, anything can be tasty.

Summer Squash and Zucchini Soup with Parmesan Recipe

This soup is ready in no time – great if you’re in a hurry.

For a simple dinner or a flavorful appetizer, try this. One piece of advice – I urge you to use fresh herbs (not dried) and a good quality block of parmesan to make this extra special.

Summer Squash and Zucchini Soup with Parmesan Recipe

 

Summer Squash and Zucchini Soup with Parmesan
 
Prep time
Cook time
Total time
 
Ingredients
  • 6 cups fat-free, low-sodium chicken broth
  • 3 cups water
  • 2.5 cups uncooked whole wheat fusilli (I used Trader Joe's brand, most types of whole-wheat pasta should work)
  • 2 cups zucchini, chopped into 1 inch pieces
  • 2 cups yellow squash, chopped into 1 inch pieces
  • 2 Tablespoons fresh parsley, chopped
  • 1 Tablespoon fresh basil, chopped
  • 1 Tablespoon lemon juice
  • 1 teaspoon fresh herbs (I just used thyme because it is what I had, but feel free to use whatever you have. Oregano would be delicious)
  • Salt and pepper to taste
  • Grated Parmigiano-Reggiano for serving
  • ¼ cup basil for serving, sliced
Instructions
  1. Bring the chicken broth and water to a boil in a large pot or Dutch oven. Add the pasta and cook for 5 minutes. Then, add the zucchini, squash, parsley, basil, lemon juice and herbs. Reduce the heat and simmer for 5 minutes until the pasta is done and the squash is tender. Season with salt and pepper if desired. Serve among bowls and sprinkle with Parmigiano-Reggiano and basil.