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- Ali Malkasian

A paleo/gluten free version of chicken noodle soup. I like to make big batches and then freeze them to use throughout the winter months.

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A bowl of soup makes everything better.

Well, maybe not everything, but it sure is comforting.

Like being tucked into Mommy and Daddy's bed, wrapped up in miles of cozy comforter. Your throat still hurts and your fever burns on, but comfort softens the pain.

And while any soup could potentially do the trick, this Feel Good Soup takes comfort-and-nourishment-in-a-bowl to a whole new level.

There's bone broth that's rich in soothing, immune system supporting minerals. There's fresh kale with magical healing properties. There's tender meat for usable protein. There's quinoa with wholesome complex carbs. And it's finished off with fresh lemon juice for a shot of vitamin C.

Comfort in a bowl.

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A bowl of soup makes everything better. Well, maybe not everything, but it sure is comforting. Like being tucked into Mommy and Daddy's bed, wrapped up in miles of cozy comforter. Your throat still hurts and your fever burns on, but comfort softens the pain.

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I love this recipe and make it regularly throughout the winter. It makes a lot, so you can freeze it or eat it all week like me and the hubby do :) - Gabby

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This Creamy Italian Quinoa Soup is not only amazingly delicious, but it's also packed with protein, fiber and essential vitamins and antioxidants.

Soup season is here again... And I'm in testing mode. Doing my thing to bring you the most yummy and amazing soups that will be perfect for the chilly months ahead.

And I'm starting soup season off with a bang!

Introducing - Creamy Italian Quinoa Soup.

I served Rick up a bowl of this for dinner yesterday and he said it's one of the best soups that I've ever made... That's saying a l for a guy whose long-standing favorite soup of all time is this Potato Leek Soup.

I have to agree with him though. I'm pretty obsessed with this quinoa soup too.

Not only is it deliciously creamy and flavorful, but it's a powerhouse of nutrients too. That's because of the Bob's Red Mill Organic Quinoa Grain that makes up the base of this soup.

Is Quinoa Healthy?

You bet it is! Quinoa is amazing for so many reasons. Here's a list of some of the health benefits of quinoa:

1. Very high in antioxidants

2. High in beneficial minerals like iron and magnesium

3. Low glycemic index, which is good for controlling blood sugar

4. Very high in protein and amino acids

5. Gluten free

6. Super high in fiber

7. Loaded with vitamins

I've always got some on hand in the cupboard. Often I'll swap it into recipes where rice is called for, like in these Bob's Red Mill Organic Quinoa Grain Southwestern Stuffed Peppers or these Taco Lettuce Wraps. Or, I'll just whip up a big batch of quinoa in the Instant Pot to have on hand as a side dish or to stir into these Quinoa Breakfast Cookies.

The quinoa works so well in this soup. Not only does it give it a great texture, but it also makes it much more filling. I've been having a cup of this quinoa soup for lunch lately and I've noticed that it definitely keeps me full and energized until dinnertime.

Is Quinoa Low Carb?

To even further pack this quinoa soup with beneficial nutrients, I'm using some of my homemade bone broth. It's packed with collagen which is amazing for your joints, and can be made so easily in either the slow cooker or instant pot.

If you'd prefer a vegetarian soup, you can swap in vegetable stock for the chicken broth or bone broth. This soup is actually perfect for vegetarians because it's a great meat-free meal that's still packed with protein.

This quinoa soup is quite thick and hearty. If you'd prefer a more brothy soup, use 5 cups stock instead of 4 cups. You can also adjust the thickness at the end of the cooking process by adding in more half and half.

Another bonus of this quinoa soup is that it keeps well. You can store it in the refrigerator for up to 3 days, or freeze it for up to a month.

I like to serve this quinoa soup dished up in bowls, topped with plenty of grated parmesan cheese and with an extra sprinkle of red pepper flakes on top.

Wine Pairings with Creamy Italian Soup:
If you loved this Quinoa Soup recipe I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

Medium-bodied, rustic wines like Chianti, Cotes du Rhone, and Sangiovese have earthy, spicy flavors that pair perfectly with this quinoa soup.

Quinoa Recipes:

Quinoa Soup Recipe
I teamed up with Bob's Red Mill to bring you this post. As always, all opinions are my own.

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This Creamy Italian Quinoa Soup is not only amazingly delicious, but it's also packed with protein, fiber and essential vitamins and antioxidants. Soup season is here again... And I'm in testing mode. Doing my thing to bring you the most yummy and amazing soups that will be perfect for the chilly months ahead.

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Autumn Butternut Squash Soup
- By Jenna Grauer (adapted from Magnolia Cookbook) I've made this soup twice this fall already and have made my own variations with it each time! Feel free to adapt to your liking and convenience as well!

Ingredients:
2 ½ lbs butternut squash - cut in half
8 TBSP (1 stick) salted butter
1 garlic clove
1 small white onion - diced
1 small apple - peeled, cored, chopped (optional)
One 32oz box chicken broth or 4 cups homemade chicken broth*
1 tsp ground nutmeg
1 tsp kosher salt
1 tsp ground white pepper (can substitute black pepper)
½ to 1 cup heavy cream + more for garnish (optional)**
Toasted pepitas (optional)

Directions:
Preheat oven to 400°F. Cut squash in half lengthwise. Place in an oven-safe dish and roast until the squash is soft (about 1 hour). Scoop out the flesh of the squash and set aside.
Melt butter in a medium pot over medium heat. Add onion and garlic and cook over medium heat until softened, about 5 minutes.
Add the squash, broth, apple (optional), and spices. Bring to a boil. Reduce heat and simmer uncovered for about 20 minutes or until apples and squash are tender.
Remove from heat. Pour in the desired amount of heavy cream. Use an immersion blender to puree squash mixture. (Alternatively, let cool slightly and, working in small batches as necessary, process in a blender until smooth. Only fill blender half full and allow steam to escape)
Ladle into bowls and top each with, as desired, a drizzle of heavy cream and/or toasted pepitas before serving.

*Substitute Vegetable broth for a vegetarian option
**Substitute Almond Milk or Coconut Milk for the heavy cream

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This easy Lasagna Soup recipe has everything you love about lasagna in one bowl! It's the original and BEST lasagna soup! The ultimate comfort food with a fantastic ooey-gooey cheesy yum!

The Original Lasagna Soup Recipe

Lasagna Soup is perfect comfort on a cold winter day. It's one of my very favorite ways to gather people around our table, to cozy in and take the chill off. Served with some awesome homemade cheesy garlic bread, this soup has become a wintertime comfort food staple.

I first shared this recipe way back in March 2011 - the first Lasagna Soup recipe to hit the internet! It's a time-tested recipe, a favorite with our family and friends. Whenever someone asks me to recommend a recipe that'll please the whole family, I point them straight to this one.

Over the years I've received comment after comment (there are nearly 1,000 comments on this post!) about how wonderful this soup is. I've also received a variety of questions, including how to make it in a Crock-Pot and Instant Pot. So I've updated this post with all the latest information and different ways to make it.

Lasagna Soup forever and ever, Amen!

*Here are a few more comfort food recipes for you: Cheesy Lasagna Stuffed Peppers, such a fun and tasty way to eat stuffed peppers! This Spicy Lasagna Hotdish is a total comfort dish, and with a little kick of spicy heat. And our kids LOVE this Chicken Cheesesteak Baked Ziti!

What is Lasagna Soup?

So many people love the classic flavors of lasagna. With layers of pasta, red sauce, and cheese, that's easy enough to understand.

Well this recipe cleverly includes the same ingredients as that beloved dish...in a bowl!

Dollops of a creamy mixture of cheeses, or "cheesy yum" as I like to call it, are added to a flavorful soup of pasta, Italian sausage, and a rich and herby tomato-based broth. The hot soup melts the cheesy yum, giving you a fantastic lasagna-like experience with every spoonful.

Lasagna Soup Ingredients

This soup has simple ingredients. I'm betting that you already have most of them in your pantry and refrigerator:

olive oil

Italian sausage

yellow onion

garlic

dried herbs & spices - oregano, bay leaves, and red pepper flakes

canned diced tomatoes and tomato paste

low-sodium chicken stock

dried pasta

seasoning - salt and pepper

fresh basil

cheeses - ricotta, Parmesan, and mozzarella

What Kind of Pasta Should I Use for Lasagna Soup?

You can use whatever noodles you like for this recipe, but I highly recommend mafalda pasta. It's shaped like miniature lasagna noodles. I just can't resist them when making this soup!

Our grocery store carries Creamette brand mafalda. You know - the pasta brand in the green box. If you can't find it where you shop, there are also options on Amazon.

Other great choices would be fusilli, rotini, or bow tie pasta.

Heat olive oil in a large pot over medium heat.

Add sausage and brown for 3 minutes, breaking it up into bite-sized pieces with a wooden spoon.

Add onion, garlic, oregano, salt, pepper, and red pepper flakes, and cook until onion is softened and sausage is browned, about 7 minutes more.

Stir in tomato paste and cook for 2 minutes.

Add diced tomatoes, bay leaves, and chicken stock. Bring to a boil, then reduce heat and simmer for 15 minutes.

Cook pasta to al dente, while soup is simmering. Drain pasta. (If you want to cook the pasta right in the soup, please read the sections, "Can I Cook the Pasta in the Soup?" and "How to Store Lasagna Soup".)

Stir in fresh basil right before serving.

Combine ricotta, Parmesan, salt, and pepper in a mixing bowl, to create the "cheesy yum."

Serve: Add cooked pasta to individual bowls and ladle soup over the top. Serve with dollops of cheesy yum plus additional shredded mozzarella.

How to Make Lasagna Soup

Can I Cook the Pasta in the Soup?

If you plan to serve the soup right away and think you'll eat most of it in that first meal (with little to no leftovers), it works great to cook the noodles right in the hot soup.
I prefer to cook the pasta separately and add to individual bowls. Because I am not a fan of mushy noodles!
Just add the noodles during the simmering time - they should cook in 10 to 15 minutes, but it will depend on the temperature of your soup and the type of pasta used. Whatever you do, do NOT let the soup simmer for a long period of time at this point, as the pasta will get mushy and absorb too much of the soup broth.

Plus, the soup reheats much better if noodles are stored separately from any leftover soup. Noodles require less time to reheat, and heating them separately keeps the noodles from absorbing all the broth.

Can I use ground beef, turkey, or chicken?

Yes, of course you can use other ground meats.

But I definitely think that the Italian sausage gives this soup a big boost in both texture and flavor. If you use something other than Italian sausage, add 2 teaspoons of dried Italian herbs when you add the chicken stock. You might also like to add a bit more salt and pepper - taste test and adjust to your liking.

Do Not Skip the Cheese!

The cheesy yum brings the whole lasagna-in-a-bowl concept full circle. Do not skip it! Simply stir together the following ingredients:

Add a dollop of this creamy cheese mixture to individual servings of soup, and then sprinkle "additional cheesy yum" (aka shredded mozzarella) over the top. The hot soup will begin to melt all the cheeses in the most beautiful way. It's crazy fun and delicious!

Tip for you! If you can find shredded WHOLE MILK mozzarella, it's even better than the more usual "part-skim" varieties found at the grocery store. The whole milk variety is my favorite, because it's creamy and gooey, with a more buttery flavor and better meltability. Crystal Farms offers one, and I just recently noticed that our local Cub Foods carries one under their 'Essential Everyday' store brand. Once you try the whole milk variety, you'll want it for your pizzas, pastas, salads, EVERYTHING!

How to Serve Lasagna Soup

For a weeknight family meal, I usually just serve this soup with bread. I like a buttery, crusty loaf, warmed in the oven. But if our girls catch wind of the menu, you can bet they'll be in the kitchen making some baked cheesy garlic bread ...heavy on the cheese!

If we are entertaining with this soup, I like to also offer a salad. My family LOVES this Italian Chopped Salad. Besides a good amount of fresh ingredients, it has slices of salami, provolone, and black olives. And the zippiest Italian vinaigrette ever. It's fantastic!

What Wine Goes with Lasagna Soup?

When we entertain, I like to offer a glass of wine with this soup.

I look for an acidic red wine with a bit of tartness, usually a classic Chianti or a Sangiovese. A medium-bodied Cabernet Sauvignon or Zinfandel would also be nice.

For a "fancier" meal (this is a great meal for Valentine's Day!), I like to use stemmed red wine glasses. But more often than nought, we serve this soup very casually. Then I pour wine into half-pint jars (we use these for everyday juice glasses) or these simple, stylish glasses (they're my favorite glass for entertaining!).

How to Store Lasagna Soup

If you have leftovers, store the soup, cooked pasta, and cheesy yum in separate containers in the refrigerator. Do not combine the soup and pasta together, as the noodles will absorb most of the soup broth and become soft and mushy.

Drizzle a little olive oil over the pasta after it has drained, and then fold gently to coat. This will help keep the pasta from sticking together.

How to Reheat Lasagna Soup

Leftover Lasagna Soup is amazing because the flavors have had even more time to mingle. I am all for leftovers - they make for easy, delicious homemade meals in a fraction of the time!

To reheat soup: Place desired amount of leftover soup in a saucepan and reheat over medium to medium-high heat. Occasionally give it a stir. Once heated thoroughly, turn heat down to low to medium-low.

To reheat in microwave: Place desired amount of pasta in a microwave-safe bowl and cover with plastic wrap, leaving one corner slightly open to allow steam to escape. Heat on medium power to prevent overcooking. Heating time will vary depending on the amount of pasta you are reheating, but for 1 to 2 cups of pasta, start with 1 minute. Give a stir and then microwave in shorter intervals, stirring in-between, until hot. Remove the bowl from the microwave and carefully remove the plastic wrap so that you are not exposed to escaping steam.

To reheat on stovetop: Bring some water to a boil in a sauce pan. Be sure to use enough water to sufficiently cover the amount of pasta you are reheating. When the water comes to a full boil, add the leftover pasta and give a good stir. Boil for 30 seconds and then test to see if the noodles are hot. If needed, add time in 15-second intervals, until sufficiently heated. Remember that the pasta has already been cooked, and only needs to be reheated. Do not overcook or it will become mushy. Then drain the noodles.

To reheat pasta: Plain leftover pasta can be easily reheated in the microwave or on the stovetop:

To serve: Add warmed pasta to individual bowls and ladle hot soup over the top. Then dollop some of that irresistible cheesy yum into the bowl. How easy was that? Super quick servings of homemade Lasagna Soup!

Can I Freeze Lasagna Soup?

Absolutely! This soup freezes very well.

Again, you'll want to store the soup, pasta, and cheesy yum portions separately in the freezer. Let everything thaw overnight in the refrigerator prior to preparing it for the next meal.

More Ways to Make Lasagna Soup

I'm often asked whether you can make this recipe in a crock pot or Instant Pot. The answer is yes! Here is how you would do it:

Crockpot Lasagna Soup

This Crock-Pot method allows you to mostly prepare the soup and then walk away for up to eight hours while it cooks nice and slow. While the stovetop method only takes 45 minutes from start to finish, a slow cooker can be utilized to accommodate a variety of schedules.

To cook this soup in a slow cooker, you'll use the very same ingredients and quantities.

Heat olive oil in a large non-stick skillet over medium-high heat.

Add sausage and brown for 3 minutes, breaking it up into bite-size pieces with a wooden spoon.

Add onion, garlic, oregano, salt, pepper, and red pepper flakes, and cook until onion is softened and sausage is browned, about 7 minutes more.

Stir in tomato paste and cook for 2 minutes.

Transfer mixture to slow cooker and stir in diced tomatoes, bay leaves, and chicken stock. Cover and set slow cooker to low 8 hours or high 4 hours.

Combine ricotta, Parmesan, salt, and pepper in a bowl, to create the "cheesy yum." Cover and refrigerate until ready to serve the soup.

Cook pasta on the stovetop during the final 30 minutes of slow cooker time, just to al dente. Drain pasta. (If you want to cook the pasta right in the slow cooker, stir it into the soup during the final 30 minutes. But please first read the sections, "Can I Cook the Pasta in the Soup?" and "How to Store Lasagna Soup".)

Stir in fresh basil and then serve: Add soup to individual bowls with dollops of cheesy yum plus additional shredded mozzarella.

Here's the instructions for the Crockpot:

Tip for you! If you own a multi-cooker like we do, brown the sausage, onion, and garlic right in the multi-cooker. Skip the browning in the skillet!

Instant Pot Lasagna Soup

For those who love to cook with their Instant Pot (or any pressure cooker), use the very same ingredients and quantities as the stovetop method. You will need a pressure cooker that is a 6-quart size or larger for this recipe. I own this 6-qt Instant Pot and have found it to be a great size for our family's meals.

In all three cooking methods - stovetop, Crock-Pot, and Instant Pot - I recommend cooking the noodles separately. When cooked together, the noodles absorb much of the soup broth after sitting for awhile, which makes them soft and mushy. Simply cook the noodles separately and then add them to individual bowls, with soup ladled over the top. This method is also much better for storing, freezing, and reheating leftovers - be sure to back up and read those sections in this post.

The especially wonderful thing that I love about an Instant Pot is how quickly it can turn big cuts of meat into fork-tender bites. But this soup doesn't require any magical tenderness potion, since it incorporates crumbled sausage. So the Instant Pot method is actually very similar to the stovetop method. Both methods will have the soup done in about 45 minutes.

Press SAUTE. Once hot, add olive oil and let it warm for 30 seconds.

Add sausage and onion and brown for 5 minutes, breaking sausage into bite-sized pieces with a wooden spoon.

Stir in garlic, oregano, salt, pepper, and red pepper flakes, and cook until onion is softened and sausage is browned, about 3 minutes more.

Stir in tomato paste to completely incorporate, and scrape bottom of pot well.

Press CANCEL and then stir in diced tomatoes, bay leaves, and chicken stock.

Press SOUP and cook for 15 minutes on this setting.

Meanwhile, combine ricotta, Parmesan, salt, and pepper in a mixing bowl, to create the "cheesy yum." Set aside.

Press CANCEL and then quick release pressure.

Add mafalda or fusilli pasta, submerging it below the soup broth.

Press SOUP and cook for 8 minutes more for al dente mafalda or fusilli pasta. Thicker pastas will take a bit more time to cook. (If you plan to let the soup sit for awhile before serving or are planning on leftovers, I recommend cooking the pasta separately to avoid mushy noodles. Please read previous sections, "Can I Cook the Pasta in the Soup?" and "How to Store Lasagna Soup" for more info.)

Press CANCEL and then quick release pressure.

Stir in fresh basil and then serve: Add soup to individual bowls with dollops of cheesy yum plus additional shredded mozzarella.

Pin this recipe to save it for later!

Here's the instructions for the Instant Pot:
Like this recipe? Here are a few more you might like:

Ingredients

for the soup:

2 tsp. olive oil

1-1/2 lbs. Italian sausage

1 extra-large yellow onion, chopped (about 3 c. chopped)

4 large garlic cloves, minced

2 tsp. dried oregano

1/2 tsp. kosher salt

1/4 tsp. ground black pepper

1/4 tsp. crushed red pepper flakes

3 T. tomato paste (add more for even deeper tomato flavor)

2 (14.5-oz.) cans fire-roasted diced tomatoes

2 bay leaves

6 c. low-sodium chicken stock

8 oz. mafalda or fusilli pasta

1/2 c. fresh basil leaves, sliced thinly

for the cheesy yum:

8 oz. ricotta

1/2 c. grated Parmesan cheese

1/4 tsp. kosher salt

freshly ground black pepper, to taste

additional cheesy yum:

2 c. shredded mozzarella cheese (If you can find shredded whole milk mozzarella, use that!)

Instructions

Stovetop Directions:

Heat olive oil in a large pot over medium heat. Add sausage and brown for 3 minutes, breaking it up into bite-size pieces with a wooden spoon.

Add onion, garlic, oregano, salt, pepper, and red pepper flakes, and cook until onion is softened and sausage is browned, about 7 more minutes.

Stir in tomato paste and cook for 2 minutes more.

Add diced tomatoes, bay leaves, and chicken stock. Bring just to a boil, then reduce heat and simmer for 15 minutes.

Meanwhile, prepare pasta in a separate saucepan according to package directions, to el dente. Do not over cook. Drain.

In a medium bowl, create the "cheesy yum" by combining the ricotta, Parmesan, salt, and pepper. Set aside.

Stir fresh basil into soup right before serving.

To serve, add cooked pasta to individual bowls and ladle soup over the top. Serve with dollops of cheesy yum and additional shredded mozzarella.

Crock-Pot Directions:

Heat a large nonstick skillet over medium-high heat and add oil. Once hot, add sausage and brown for 3 minutes, breaking it up into bite-size pieces with a wooden spoon. (*If you have a multi-cooker, set it to BROWN/SAUTE and add the oil. Once hot, add sausage and brown for 3 minutes, breaking it up into bite-size pieces with a wooden spoon.)

Add onion, garlic, oregano, salt, pepper, and red pepper flakes, and cook until onion is softened and sausage is browned, about 7 more minutes.

Stir in tomato paste and cook for 2 minutes more.

Transfer sausage mixture to slow cooker (or just proceed if using a multi-cooker) and add diced tomatoes, bay leaves, and chicken stock. Cover and set slow cooker to low 8 hours or high 4 hours.

In a medium bowl, create the "cheesy yum" by combining the ricotta, Parmesan, salt, and pepper. Set aside or refrigerate until ready to eat.

About 30 minutes before soup is ready, add pasta to slow cooker. Cover and cook until pasta is just al dente, checking after 15 minutes. (If you plan to let the soup sit for awhile before serving or are planning on leftovers, I strongly recommend cooking the pasta separately to avoid mushy noodles. Read section in post titled "Can I Cook the Pasta in the Soup?" for more info.)

Stir fresh basil into soup right before serving.

To serve, add soup to individual bowls with dollops of cheesy yum plus additional shredded mozzarella.

Instant Pot Directions:

(Note: Instant Pot says "do not fill the inner pot more than 2/3 full", so you will need one that is a 6-quart size or larger. I use this 6-quart Instant Pot, and find it to be a great size for our family's meals.) Press SAUTE on the Instant Pot and add oil. Once hot, add sausage and onion and cook for 5 minutes, breaking it up into bite-size pieces with a wooden spoon.

Stir in garlic, oregano, salt, pepper, and red pepper flakes, and cook until onion is softened and sausage is browned, about 3 more minutes.

Stir in tomato paste and cook for 2 minutes more. Scrape bottom of pot very well.

Press CANCEL to turn Instant Pot off. Stir in diced tomatoes, bay leaves, and chicken stock.

Press SOUP and cook for 15 minutes on this setting.

Meanwhile, create the "cheesy yum" by combining the ricotta, Parmesan, salt, and pepper in a mixing bowl. Set aside.

Press CANCEL and quick release pressure.

Add mafalda or fusilli pasta, submerging it below the soup broth.

Press SOUP and cook for 8 minutes more for al dente mafalda or fusilli pasta. Thicker pastas will take a bit more time to cook. (If you plan to let the soup sit for awhile before serving or are planning on leftovers, I strongly recommend cooking the pasta separately to avoid mushy noodles. Read section in post titled "Can I Cook the Pasta in the Soup?" for more info.)

Press CANCEL and then quick release pressure.

Stir in fresh basil and then serve. Add soup to individual bowls with dollops of cheesy yum plus additional shredded mozzarella.

Notes

Adapted from the February-April 2011 edition of At Home with Kowalski's magazine from our local Minnesota Kowalski's Markets - from 300 Sensational Soups by Carla Snyder and Meredith Deeds.

Recommended Products

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Did you make this recipe?

Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles!

I've had this Summer Italian Spaghetti Salad recipe set aside to try - from Reluctant Entertainer. This Chicken Alfredo Ravioli Lasagna with a creamy white sauce from Inside BruCrew Life looks awesome good. And I want to sit down to this Seafood Lasagna from The Cookie Rookie!

Be sure to check out 300 Sensational Soups - if you like soup, you'll love this book!

This post was originally published March 2011, and then updated March 2020.

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The Original Lasagna Soup Recipe & Still the BEST!

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This easy Lasagna Soup recipe has everything you love about lasagna in one bowl! It's the original and BEST lasagna soup! The ultimate comfort food with a fantastic ooey-gooey cheesy yum! Lasagna Soup is perfect comfort on a cold winter day.

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Since winter is here, what better meal is there than soup? Today I am sharing one of our favorite creamy soups. Even though we now live in Florida, we still enjoy this soup often regardless of the hot weather - it's that good. And, even better, it freezes beautifully. Below you'll find my Weight Watchers Hearty Creamy Chicken Wild Rice Soup recipe. Pair this with a rustic easy no knead bread and you got yourself a meal or keep it light and serve with salad topped with a delicous vinaigrette.
PIN FOR LATER ⇓
Weight Watchers Hearty Creamy Chicken Wild Rice Soup

2 Quarts of Fat Free Chicken Broth

1 Cup Each of Celery (Finely Chopped) + 1 Cup of Diced Carrots

1/2 Cup of Onion, Chopped Fine

1 Teaspoon Each of Chicken Boullion Granules + Dried Parsley

1/4 Teaspoon Each of Garlic Powder + Dried Thyme

1/4 Cup Each of Land O Lakes Whipped Light Butter + All Purpose Flour

10 3/4 Ounce Can of Campbell's Healthy Request Cream of Mushroom Soup

1/2 Cup of Fat Free Chicken Broth

3 Cups of Cooked Wild Rice

3 Cups of Cooked Cubed or Shredded Chicken Breast

Salt/Pepper to Taste

Juice of 1/2 a Lemon

1. In a large saucepan or stockpot, add the chicken broth, celery, carrots, onion, chicken bouillion granules, parsley, garlic powder and thyme. Bring to a boil, reduce heat, cover and simmer for 30 minutes.

2. In a separate saucepan, melt butter. Stir in flour and whisk until smooth. Gradually whisk this into the broth/vegetable mixture. Bring to a boil and cook and stir for 2 minutes or until mixture thickens. Whisk in 1/2 cup of fat free chicken broth and cream of mushroom soup. Add in cooked rice and chicken. Heat through for about 10 minutes. Add salt and pepper to taste. Just before serving, squeeze in the juice of a 1/2 lemon and stir.

3. This makes about 12 cups of soup. Per 1 cup serving, it is: 3 SmartPoints on the Blue Plan, 4 SmartPoints on the Green Plan and 2 SmartPoints on the Purple Plan. Enjoy!

Weight Watchers Hearty Creamy Chicken Wild Rice Soup

2 Quarts of Fat Free Chicken Broth

1 Cup Each of Celery (Finely Chopped) + 1 Cup of Diced Carrots

½ Cup of Onion, Chopped Fine

1 Teaspoon Each of Chicken Boullion Granules + Dried Parsley

¼ Teaspoon Each of Garlic Powder + Dried Thyme

¼ Cup Each of Land O Lakes Whipped Light Butter + All Purpose Flour

10¾ Ounce Can of Campbell's Healthy Request Cream of Mushroom Soup

½ Cup of Fat Free Chicken Broth

3 Cups of Cooked Wild Rice

3 Cups of Cooked Cubed or Shredded Chicken Breast

Salt/Pepper to Taste

Juice of ½ a Lemon

1. In a large saucepan or stockpot, add the chicken broth, celery, carrots, onion, chicken bouillion granules, parsley, garlic powder and thyme. Bring to a boil, reduce heat, cover and simmer for 30 minutes.

2. In a separate saucepan, melt butter. Stir in flour and whisk until smooth. Gradually whisk this into the broth/vegetable mixture. Bring to a boil and cook and stir for 2 minutes or until mixture thickens. Whisk in ½ cup of fat free chicken broth and cream of mushroom soup. Add in cooked rice and chicken. Heat through for about 10 minutes. Add salt and pepper to taste. Just before serving, squeeze in the juice of a ½ lemon and stir.

3. This makes about 12 cups of soup. Per 1 cup serving, it is: 3 SmartPoints on the Blue Plan, 4 SmartPoints on the Green Plan and 2 SmartPoints on the Purple Plan. Enjoy!

If you are a fan of creamy delicious soups, I hope you enjoy this Weight Watchers Hearty Creamy Chicken Wild Rice Soup soon.

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Weight Watchers Hearty Creamy Chicken Wild Rice Soup

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Since winter is here, what better meal is there than soup? Today I am sharing one of our favorite creamy soups. Even though we now live in Florida, we still enjoy this soup often regardless of the hot weather - it's that good. And, even better, it freezes beautifully.

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Roasted Cauliflower, Kale, Linguica Soup

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Roasted Cauliflower, Kale, Linguica Soup

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by Beth Steines

1 large head of cauliflower cut into florets
4 links of linguica sausage (chorizo will work too)
1 large bunch of kale
1.5 onions
4 cloves garlic
1 box of bone broth
1/2 box of chicken or veggie broth
10 Tbsp of Olive Oil
Pine nuts
Grated parmesan
Salt and pepper

Toss cauliflower in olive oil and then place on a baking sheet and roast for about 25 mins at 425. F.  You want them to just start to turn brown on the top.  When they are done take out and set aside. Reduce temp to 300. F
Destem and rip or cut into small pieces. Divide kale in 1/2. Place 1/2 of the kale aside and toss the other 1/2 with olive oil and salt & pepper.  Spread on a lined baking sheet and roast until crispy (about 30 minutes- toss half way through).
Dice 1 onion and 2 cloves of garlic. Sauté in 2tbsp of olive oil in a stock pot for about 3-4 mins on medium heat. You want the onion to be translucent.
Add roasted cauliflower and stock. Bring heat up to medium -high and bring to a low boil. reduce heat to medium-low, cover, and cook for 10 minutes.  Add 1/2 kale (not the toasted 1/2) and cook for 10-15 minutes more.
Use immersion blender to puree.  Season with salt and pepper.
Dice remaining onion and garlic. Heat 2 tbsp of olive oil in a large saucepan.  Add onions, garlic and sausage. If using smoked sausage, chop the sausage into bite sized pieces. If using uncooked sausage, remove from casing and place in the pan then break sausage apart as it cooks.
Add sautéed sausage, onions, and garlic to the pureed soup.
Serve with grated parmesan, pine nuts and toasted kale chips.

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Absolutely identical to the original and AMAZING with warm homemade bread!

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Disclosure Policy. Copycat Panera Chicken and Wild Rice Soup Recipe - The best soup ever! It's creamy, flavorful, and filling. Made with easy pantry ingredients. Can be made in the crockpot or a soup pot, so easy either way!
Soup season has finally decided to come around here. In the last few months of 2015, I wasn't sure if it would ever be appropriate to indulge in a delicious bowl of warm soup. I mean the weather was a little confused and thought we completely skipped over winter and went straight to late spring. Now that's nothing to complain about and I most definitely am not at this second. It's downright cold here now!

If you haven't ever tried Panera Bread's soups, you are seriously missing out. Their soups are so good and usually oh-so-creamy and comforting. I am in love with their chicken and wild rice soup and broccoli and cheese soup. Now my hubby loves their tomato soup, which I haven't tried yet.

Looking for additional soup recipes to try? We highly recommend our one-pot tomato and basil tortellini soup (one of my favorites), slow cooker ravioli soup (perfect for Meatless Mondays), and our cauliflower roasted red pepper soup (everyone loves it).

As with all my soups lately, I have been using my favorite dutch oven. It's the best kitchen investment I have ever made, besides my trusty cast iron skillets. I love being able to sear meats in it on the stovetop and then transfer it to the oven. I haven't found anything I cannot use it for, well...besides, ice cream. 😉

If you are looking for a bowl of soup that warms you up inside and out, is creamy, filling and hearty, so flavorful and makes leftovers the next day, and then give this copycat Panera chicken and rice soup a try! You will not be disappointed!

As with all soups, it starts with your most basic ingredients: chicken stock or broth, carrots, celery, salt and pepper, onions, etc. The ingredient that takes this soup to a whole new level is Rice a Roni Long Grain and Wild Rice plus the seasoning packet included with the rice. Trust me on this, it brings the soup flavors together in the most delicious way.

I highly recommend making homemade chicken stock or broth, if you have the time. As the saying goes, "Homemade is always the best." It is and so much healthier for you, plus you can control the sodium content. I'm picky that kind of way. The night before I am making soup, I purchase a whole chicken and roast it on my lovely and amazing dutch oven, then make chicken stock in my slow cooker overnight. It's the easiest thing ever and cheap!
Copycat Panera Chicken and Wild Rice Soup - The best soup ever! It's creamy, flavorful, and filling. Made with easy pantry ingredients
Course: Main Course, Soup

Nutrition estimated is based upon the brands I used. Yours may vary depending on brands.

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Copycat Panera Chicken and Wild Rice Soup - Gal on a Mission

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Disclosure Policy. Copycat Panera Chicken and Wild Rice Soup Recipe - The best soup ever! It's creamy, flavorful, and filling. Made with easy pantry ingredients. Can be made in the crockpot or a soup pot, so easy either way! Soup season has finally decided to come around here.

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Hope you enjoy this chili recipe from "Taste of Home."  Can always adjust onion/garlic/amount of beef to taste. (I like to put it over cooked elbow macaroni!)
-Heather Anderson

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Ingredients

2 pounds lean ground beef (90% lean)

2 cans (16 ounces each) kidney beans, rinsed and drained

2 cans (14-1/2 ounces each) diced tomatoes, undrained

1 can (8 ounces) tomato sauce

2 medium onions, chopped

1 green pepper, chopped

2 garlic cloves, minced

2 tablespoons chili powder

1 teaspoon salt

1 teaspoon pepper

Shredded cheddar cheese and thinly sliced green onions, optional

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain.

Transfer to a 5-qt. slow cooker. Add the next 9 ingredients. Cover and cook on low for 8-10 hours. If desired, top individual servings with cheese and green onions.

Test Kitchen Tips

Using lean ground beef instead of beef that's 80% lean saves 45 calories per 4-ounce serving of beef. Lean ground beef is also 29% lower in saturated fat.

Sharp cheddar cheese has been aged longer than regular cheddar. As cheese ages, its flavor becomes more pronounced. Using aged cheese in a recipe can add complexity and rich flavor, even to humble favorites like mac 'n' cheese.

Check out our top 10 chili recipes.

Nutrition Facts

1 cup: 260 calories, 8g fat (3g saturated fat), 57mg cholesterol, 712mg sodium, 23g carbohydrate (6g sugars, 7g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable.

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2 pounds lean ground beef (90% lean) 2 cans (16 ounces each) kidney beans, rinsed and drained 2 cans (14-1/2 ounces each) diced tomatoes, undrained 1 can (8 ounces) tomato sauce 2 medium onions, chopped 1 green pepper, chopped 2 garlic cloves, minced 2 tablespoons chili powder 1 teaspoon salt 1 teaspoon pepper Shredded cheddar cheese and thinly sliced green onions, optional In a large skillet, cook beef over medium heat until no longer pink; drain.

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This is one I want to try!

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Thai-Inspired Chicken Meatball Soup Recipe

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This stellar soup is reviving and cozy, made in one pot, and ready in 30 minutes It starts with ginger-scented chicken-cilantro meatballs that are browned, then simmered in a fragrant coconut milk broth that's inspired by tom kha gai, a Thai chicken-coconut soup seasoned with lemongrass, galangal, makrut lime leaves and chile A heap of spinach is added for color and flavor, and a squeeze of lime adds brightness and punch

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I've tried this and I love it.

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Creamy broccoli cheddar soup is comfort food at its best and this Panera's Broccoli Cheddar Soup is an easy dinner that hits the spot. This broccoli cheese soup competes for the #1 soup recipe on this blog with this crockpot potato soup.

This broccoli cheese soup recipe was originally posted in 2015.

PANERA'S BROCCOLI CHEDDAR SOUP

I know this Panera's Broccoli Cheddar Soup recipe has made the rounds around the blogs but my job is to share recipes that I really love and this is one of them.

The reason I know that this recipe tastes just like the delicious Broccoli Cheddar soup at Panera is because I ate this at least once a week during my last pregnancy.

It was the ONLY thing that I looked forward to eating and I'm sure the peeps at Panera knew me by name. They serve this Panera's Broccoli Cheese Soup with a warm crusty baguette. Oh my goodness.

It almost makes me want to get pregnant again.

I once was in charge of making soup for 250 women. Guess which soup went first? Nope. Not the chicken noodle.

Yes, you guessed it. The Broccoli Cheddar soup. I mean who doesn't like broccoli and cheese? Not only is it a healthy broccoli cheese soup recipe, it's only 417 calories a serving.

You'll need about 3 cups of broccoli chopped into bite sized pieces. You're supposed to julienne a carrot. I cook a lot and I do not have the patience to do that.

They sell "matchstick" carrots in the produce section. Save yourself some sanity and time and just buy those.

It's important to use sharp cheese here in this Panera's Broccoli Cheese Soup recipe as it gives it more flavor than a milder cheese.

Then eat a couple of bowls of this delicious broccoli cheddar soup. After all, it is the first day of fall today.

Is this Panera's Broccoli Cheddar Soup gluten-free?

Part of the thickening agent in this soup is the flour in the roux. There's only 1/4 cup and you can definitely leave it out but your soup will not be as thick. You can thicken it at the very end if needed by creating a cornstarch slurry.

Add a couple tablespoons of cornstarch to a small bowl and add water until it forms a paste. Whisk in this mixture at the end of cooking to thicken up the soup.

HOW TO MAKE PANERA'S BROCCOLI CHEDDAR SOUP

If you love this Panera's Broccoli Cheddar Soup recipe, you'll love these recipes:

1. Met the 1/4 cup butter and sautee the onions in it until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes.

2. Whisk in the half & half and chicken stock.

3. Add the broccoli and carrots. Cook over low heat for 20-25 minutes or until the broccoli and carrots are tender.

4. Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup (that's what I do). Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg if desired.

5. Serve with crusty bread.

Cauliflower Soup Creamy Potato Soup Easy Tomato Soup Homemade Chicken Noodle Soup

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Panera's Broccoli Cheddar Soup - The Girl Who Ate Everything

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Creamy broccoli cheddar soup is comfort food at its best and this Panera's Broccoli Cheddar Soup is an easy dinner that hits the spot. This broccoli cheese soup competes for the #1 soup recipe on this blog with this crockpot potato soup. This broccoli cheese soup recipe was originally posted in 2015.

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Ingredients
2 leeks chopped (just the light green & white parts)
1 32 oz container chicken broth
2 cups water
5 medium potatoes peeled and cubed
1 cup diced carrots
1 cup diced celery
½ tsp dried dill
1 tsp garlic powder
salt & pepper to taste
2 cups half & half
½ cup all-purpose flour
6 slices of uncooked bacon
Garnish: shredded cheddar cheese and bacon crumbles

Instructions
In a large skillet over medium-high heat, add chopped bacon. Allow some of the fat to render from the bacon and let it brown slightly.
Stir in chopped leeks. Cook until leeks are soft and bacon is crisp. Drain any excess grease.
Transfer bacon and leeks to a 6-quart slow cooker.
Stir in chicken broth, water, potatoes, carrots, celery and seasonings.
Give it all a good stir, then cover and cook on low for 6-7 hours.
During the last 30 minutes of cooking, in a medium bowl, whisk together half & half with flour.

Cook for an additional 30 minutes.
Serve topped with shredded cheddar cheese and bacon pieces. (https://www.thecountrycook.net/slow-cooker-leek-and-potato-soup/)

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Basically what you want to avoid is too much salt (it's often way too salty here in restaurant) and the soup & the gratiné bread pieces need to be golden, not brown.

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Since we're staying home more, we love copycat recipes like this one....
https://www.dinneratthezoo.com/olive-garden-minestrone-soup/

Enjoy,
Holly D.

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This is a classic! Here is the recipe :)
-Katy
P.S. Don't leave the egg noodles in the soup in the fridge, they soak up all the broth haha.

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Ingredients:
3 lg carrots
4 stalks celery
3 cu corn
1 lg onion
1 med. zucchini (if available)
4 cans (14 oz) petite diced tomatoes
1 can (12 oz) veggie broth
2 tsp salt
1/2 tsp basil
1/2 tsp black pepper
2 Tbl olive oil
1 can (6 oz) tomato paste
Directions:
1) Saute celery, zucchini and onions in olive oil until tender.
2) In a separate pot cook carrots and corn in veggie broth until carrots begin to soften.
3) Combine all ingredients and seasoning into one big pot and bring to a boil.
4) Lower heat and cook for 1 to 2 hours.
5) Enjoy!

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Enjoy : ) From, Kate Rosle*

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Every year our family kicks of what we call "soup season" (I know we're not the first to call it this) with Corn Chowder. This is a great balance between a brothy and creamy soup! Enjoy!