Cook
35m
Ingredients
Method
Turn cooking mode on
Step 1
In a large stock pot, heat a drizzle of olive oil over medium heat. Add the diced carrots, celery, and onion. Sauté for about 5 minutes, until the veggies start to soften and smell amazing.
Ingredient Substitutions: 🔄 Carrots + Celery + Onion → If you’re missing one, just double up on another. Or use a frozen mirepoix mix to save time. 🔄 White wine → Swap with chicken broth or even water plus a splash of vinegar or lemon juice for brightness. 🔄 Tomato paste → Use 1 cup canned tomato sauce or crushed tomatoes, but simmer a little longer to thicken. 🔄 Sun-dried tomatoes → Try roasted red peppers, or skip entirely and add an extra tablespoon of tomato paste. 🔄 Chicken bouillon → Replace with 9 cups chicken broth and omit the water. 🔄 Ditalini pasta → Any small pasta shape works! Orzo, elbows, or small shells are great. 🔄 Rotisserie chicken → Leftover turkey, shredded chicken breast, or even Italian sausage all work. 🔄 Heavy cream → Half-and-half or a splash of milk with a little butter for richness. For dairy-free, use coconut milk or cashew cream. 🔄 Spinach → Kale, Swiss chard, or even a handful of frozen spinach (just thaw and squeeze out the water). 🔄 Parmesan → Pecorino Romano, nutritional yeast if you want it dairy-free, or leave it out. 🔄 Lemon juice → A splash of white wine vinegar or apple cider vinegar works in a pinch. To Freeze: Cool the soup completely, then transfer it to airtight containers and freeze for up to 3 months. To reheat, microwave from frozen or thaw in the fridge overnight and warm on the stove. To Make this Gluten Free: Use gluten free pasta (like elbows if ditalini is hard to find) or a can of white beans instead of pasta!
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Made it?
Crusty bread!
30 Minute Meals,
Chicken & Turkey,
Dinners,
Fall,
Freezer Friendly,
Meals to Drop Off,
One Pot,
Soups,
Weeknight Dinners,
Winter
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Cook
35m
Ingredients
Method
Turn cooking mode on
Step 1
In a large stock pot, heat a drizzle of olive oil over medium heat. Add the diced carrots, celery, and onion. Sauté for about 5 minutes, until the veggies start to soften and smell amazing.
Ingredient Substitutions: 🔄 Carrots + Celery + Onion → If you’re missing one, just double up on another. Or use a frozen mirepoix mix to save time. 🔄 White wine → Swap with chicken broth or even water plus a splash of vinegar or lemon juice for brightness. 🔄 Tomato paste → Use 1 cup canned tomato sauce or crushed tomatoes, but simmer a little longer to thicken. 🔄 Sun-dried tomatoes → Try roasted red peppers, or skip entirely and add an extra tablespoon of tomato paste. 🔄 Chicken bouillon → Replace with 9 cups chicken broth and omit the water. 🔄 Ditalini pasta → Any small pasta shape works! Orzo, elbows, or small shells are great. 🔄 Rotisserie chicken → Leftover turkey, shredded chicken breast, or even Italian sausage all work. 🔄 Heavy cream → Half-and-half or a splash of milk with a little butter for richness. For dairy-free, use coconut milk or cashew cream. 🔄 Spinach → Kale, Swiss chard, or even a handful of frozen spinach (just thaw and squeeze out the water). 🔄 Parmesan → Pecorino Romano, nutritional yeast if you want it dairy-free, or leave it out. 🔄 Lemon juice → A splash of white wine vinegar or apple cider vinegar works in a pinch. To Freeze: Cool the soup completely, then transfer it to airtight containers and freeze for up to 3 months. To reheat, microwave from frozen or thaw in the fridge overnight and warm on the stove. To Make this Gluten Free: Use gluten free pasta (like elbows if ditalini is hard to find) or a can of white beans instead of pasta!
Only visible to you
Made it?
Crusty bread!
30 Minute Meals,
Chicken & Turkey,
Dinners,
Fall,
Freezer Friendly,
Meals to Drop Off,
One Pot,
Soups,
Weeknight Dinners,
Winter
Cancel
