Now that the holidays have officially winded down, the winter season doesn’t seem as joyful as it once was. With these winter soup recipes, that’s about to change!
Perfect for a cozy night in or even for hosting, It’s time to welcome in the new year with these 5 fantastic winter soup recipes.
Italian Wedding Soup
On a cold winter’s night, this soup is the perfect recipe to warm you up. With a delightful mix of meatballs, vegetables and broth, this soup is complex in flavor, but not too difficult to make.
3/4 pound ground chicken
1/2 pound chicken sausage, casings removed
2/3 cup fresh white bread crumbs
2 teaspoons minced garlic (2 cloves)
3 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated pecorino Romano
1/4 cup freshly grated Parmesan, plus extra for serving
3 tablespoons milk
1 extra large egg, lightly beaten
2 tablespoons olive oil
1 cup minced yellow onion
1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
10 cups homemade chicken stock
1/2 cup dry white wine
1 cup small pasta such as tubetini or stars
1/4 cup minced fresh dill
12 ounces baby spinach, washed and trimmed
- Preheat oven to 350°F.
- For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, parmesan, milk, egg, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl.
- Combine gently with fork.
- With a teaspoon, drop 1 to 1 1/4 inch meatballs onto a sheet pan lined with parchment paper (you should have about 40 meatballs).
- Bake for 30 minutes, until cooked through and lightly browned. Set aside.
- In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots and celery and sauté until softened, 5-6 minutes, stirring occasionally.
- Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6-8 minutes, until pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper.
- Stir in the fresh spinach and cook for 1 minute until the spinach is just wilted. Ladle soup into bowls and sprinkle each serving with extra parmesan.
Spicy Slow-Cooked Chili
Everyone loves a good chili on a cold night, especially if you also get to snuggle up with a movie. With this scrumptious recipe, you won’t be chilled much longer.
1 large onion
2 cloves garlic or 1/4 teaspoon garlic powder
1 pound of lean ground beef
1 tablespoon chili powder
2 teaspoons chopped fresh or 1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon red pepper sauce
1 can (14.5 oz.) diced tomatoes, undrained
1 can (15-16 oz.) red kidney beans, undrained
- Peel and chop the onion to measure 1 cup. Peel and finely chop the garlic.
- In a 3-quart saucepan, cook the beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked. Place a strainer or colander in the sink. Line with a double thickness of paper towels. Pour the beef mixture into the strainer to drain. Return beef mixture to saucepan; discard paper towels and any juices in the bowl.
- Into the beef, stir the chili powder, oregano, cumin, salt, pepper sauce and tomatoes with their liquid.
- Heat the mixture to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover with lid. Cook 1 hour, stirring occasionally.
- Stir in the beans with their liquid. Heat to boiling over high heat. Once mixture is boiling reduce heat just enough so mixture bubbles gently. Cook uncovered about 20 minutes, stirring occasionally until desired thickness.
Chicken Noodle Soup
If its winter time and soup is prepared, we all know that the crowd favorite is bound to be chicken noodle. With the wonderful mixture of chicken, noodles and broth, it’s no surprise why this soup is a classic.
1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
4 (14.5 oz.) cans chicken broth
1 (14.5 oz.) can vegetable broth
1/2 pound chopped cooked chicken breast
1 1/2 cups egg noodles
1 cup sliced carrots
1/2 cup teaspoon dried basil
1/2 teaspoon dried oregano
- In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes.
- Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper.
- Bring to a boil, then reduce heat and simmer 20 minutes before serving.
Pureed Butternut Squash Soup
A perfect way to eat your vegetables is in soup form. This butternut squash soup is creamy and delicious, with a perfect mix of spices to have everyone asking for seconds.
2 tablespoons olive oil
1 onion, coarsely chopped
3 pounds butternut squash, peeled, seeded and cut into 1-inch chunks
1 can (14.5 oz.) reduced sodium chicken broth
1-3 teaspoons of fresh lemon juice
- In a large Dutch oven or pot, heat oil over medium heat. Add onion. Season with salt. Cook, stirring occasionally until softened, 5 to 7 minutes.
- Add squash, broth and enough water (4 to 5 cups) to cover. Bring to a boil. Reduce heat to medium and simmer until squash is tender, about 20 minutes.
- Using a blender or an immersion blender, puree broth and vegetables until smooth. If using a blender, work in batches and fill only halfway allowing heat to escape. Remove cap from hole in lid, cover lid firmly with a dish towel and blend. Transfer to a clean pot as you work. Adjust soups consistency with a little water if necessary. Season with salt, pepper and lemon juice.
Classic Tomato Soup
Make sure your grilled cheese is at the ready because this tomato soup will make the perfect pairing. Whether you eat it on its own or decide to combine with any sandwich variety, this soup is sure to warm you down to the bone.
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium yellow onion, medium dice
2 medium garlic gloves, minced
Pinch of red pepper flakes (optional)
1 (28 oz.) can whole peeled tomatoes in their juices
1 1/2 cups low-sodium chicken broth or water
1/3 cup heavy cream
Freshly ground black pepper, to taste
4 fresh basil leaves, julienned
Freshly grated parmesan cheese
- Place a medium saucepan over medium-low heat and add the oil and butter. When the butter melts, add the onion and a big pinch of salt. Cook, stirring occasionally, until the onion is completely soft, about 15 minutes. (If at any point the onion looks like it’s beginning to brown, reduce the heat.) Add the garlic and optional red pepper flakes and cook for 5 minutes more, stirring occasionally.
- Increase the heat to medium and add the tomatoes and their juices to the pan. Roughly crush the tomatoes with the back of a wooden spoon and cook until they’re hot and beginning to soften, about 10 minutes. Add the broth or water and bring to a simmer. Cook at a medium simmer until the tomatoes begin to fall apart, about 15 minutes.
- Remove the soup from the heat and cool slightly, about 10 minutes. Purée the soup directly in the saucepan using an immersion blender, or use a countertop blender, carefully puréeing the soup in a couple of batches until smooth.
- Return the soup to the burner over low heat and stir in the cream. Add black pepper, then taste and adjust the seasoning with additional salt or pepper as needed. Serve in warmed bowls, as is or topped with the garnishes of your choice.
Italian Wedding Soup via FoodNetwork.com
Chili via Bettycrocker.com
Chicken Noodle Soup via AllRecipes.com
Pureed Butternut Squash Soup via MarthaStewart.com
Classic Tomato Soup via Chowhound.com