white lasagna soup

all the comfort, just less tomatoey

• 1 pound ground Italian sausage

• 1 small onion, diced

• 5 garlic cloves, minced

• 1 tsp sage (or fresh equivalent)

• 1/2 tsp red pepper flakes

• 8 cups chicken broth

• 1 cup whole milk/half and half/heavy cream

• 1 pound small pasta

• 1 cup frozen chipped spinach (or 2 cups fresh)

• 1/2 cup grated Parmesan cheese

• salt and pepper to taste

In a large Dutch oven or soup pot, cook the sausage until browned through. Remove from pot but do not drain the drippings. Add the onion, garlic, red pepper flakes, and sage, and cook until the onion is soft and translucent—about 3 minutes.

Add the chicken broth and bring to a boil. Stir in the pasta and cook through. Reduce heat to low and add the sausage, dairy, and spinach. Cook on low until spinach is wilted and cheese is melted.

orzo, tomato, and meatball soup

just trust me.

meatballs:

• 1 pound ground chicken

• 2 cloves minced garlic

• fresh parsley, salt, and black pepper to taste

• cooking oil

soup:

• 1 tbs olive oil

• 1 onion, diced

• 1 medium carrot, diced

• 1 red bell pepper, diced

• 2 cloves minced garlic

• salt and black pepper to taste

• 1 tsp paprika

• 1/2 tsp each cayenne pepper, basil, thyme, and parsley

• 14 ounces canned tomatoes

• 3 tbs tomato paste

• 6 cups chicken stock (or broth + bouillon)

• 8 ounces orzo pasta, uncooked

• 1/2 cup dairy of your choice: Greek yogurt, blended cottage cheese, cream cheese, or heavy cream

Combine all ingredients for meatballs, and form into 1/2” balls. Brown in a large saucepan, and set aside.

In a large pot, add the olive oil, onion, carrot, bell pepper, and garlic. Saute over medium heat until softened. Add the seasonings.

Add the canned tomatoes and paste. If you want, pause here and add everything to a blender/combine with an immersion blender. Return to the pot and add the stock. Bring to a boil, cover, reduce heat, and simmer for 10 minutes.

Add the meatballs, orzo, and dairy until the pasta is cooked through - 12-15 minutes.

matzo ball soup

the food of my people. makes ~6 servings.

• 1 tbs olive oil

• 6 cloves of garlic, minced

• 1 onion, diced

• 2 large carrots, peeled and sliced

• 2 celery stalks, chopped

• 1 tsp each ginger, turmeric, black pepper, thyme

• 10 cups low-sodium chicken broth

• 1 pound chicken breasts

• 1 tbs fresh chopped rosemary

• 1 cup pearl/Israeli couscous

• salt to taste

• 1 box matzo meal and ingredients (usually eggs and oil)

Prepare the matzo ball mix according to package directions and let the mixture sit while you prepare the soup.

In a Dutch oven or soup pot, heat the oil over medium heat. Saute the onion, carrot, and celery until the onion is translucent. Add the garlic and spices, and saute for another minute.

Add the broth, chicken breast (yes, raw), and fresh rosemary. Cover and bring to a boil.

Once boiling, add the couscous and the matzo balls. I use a small cookie scoop and then roll them firm. Simmer for 20 minutes. Shred the chicken and return to pot just before serving,

butternut squash soup

a fall staple. easily doubled, but this serves 4.

• 1 1/2 pounds cubed butternut squash (I buy it pre-cut)

• 1/2 onion, diced

• 1/2 tsp each sage, rosemary, pepper, ginger, parsley

• salt to taste

• 2 cups vegetable broth/stock (can also use chicken stock/bouillon)

• 1/2 cup water

• 3 garlic cloves, minced

• 1/4 cup sour cream or full-fat Greek yogurt (optional)

• 1 tbs olive oil

In a large Dutch oven, heat the oil over medium heat. Saute the onion until it softens, about 5 minutes. Add the squash and all spices, and cook for 8-10 minutes until the squash just begins to soften. Add the garlic and cook for an additional minute.

Add the water and 1 1/2 cups of stock. Bring to a boil, then cover and simmer for 30-40 minutes until the squash is falling apart.

Allow to cool slightly before putting in a blender/food processor or using an immersion blender. Add the additional 1/2 cup of stock until the texture is as desired. Stir in the yogurt/sour cream, and add salt to taste.

chicken noodle soup

cures most illnesses.

• 2 tbs olive oil

• 4 medium carrots, peeled and sliced (or sub shredded)

• 4 celery stalks, sliced

• 3 cloves minced garlic

• 1 small onion, diced

• 1.5 lbs boneless/skinless chicken thighs

• 8 cups chicken broth

• 3 tbs Italian seasoning

• 1 tbs Frank’s hot sauce (or white vinegar)

• 1/4 tsp salt, or to taste

• 3 cups egg noodles

• 1 lemon, sliced

Heat olive oil in a large stock pot. Saute carrots, celery, garlic, and onion for 5-7 minutes or until onions become translucent.

Add chicken, broth, Italian seasoning, hot sauce, and salt. Stir and bring to a boil, uncovered. Once boiling, turn heat to low, cover, and simmer for 30 minutes.

Separately, prepare egg noodles. Once chicken is cooked, remove from pot, shred, and return. Add lemon slices and simmer for an additional 5 minutes. Add noodles just before serving.