Soups

4 Ingredient Zuppa Toscana Soup Recipe

Cayla Atha — Thu, 25 Sep 2025 22:32:08 +0000

with Cauliflower Gnocchi!

You’re just four ingredients away from this classic, hearty Italian soup made cozy with cauliflower gnocchi!

I love when dinner comes together with just a handful of ingredients.

What’s even better? A delicious, hearty, crowd pleasing dinner using LESS than a handful of ingredients — all in one pot.

Zuppa Toscana simply means “Tuscan Soup” in Italian, and this version has all the brothy, meaty goodness you’d expect. I make mine even more delicious with pillows of cauliflower gnocchi. And yes, there’s kale in here too — so basically, it’s salad soup. Or something like that.

Many Zuppa Toscana recipes have lots of ingredients like kale, zucchini, cannellini beans, potatoes, celery, carrots, onion, tomatoes, toasted Tuscan bread, and rigatino, spices — you get the picture. And they’re insanely delicious, don’t get me wrong! But sometimes you just want things… faster. Easier. Simplified. And skinnied up too, while you’re at it haha!

This recipe uses just four ingredients: chicken broth, kale, ground sausage + cauliflower gnocchi, to create a flavorful soup with texture and depth! You can add on to it with additional ingredients or enjoy it as is.

Want more soup recipes? Try my Quick & Easy 5-Ingredient Taco Soup, Homemade Stuffed Bell Pepper Soup, or 5 Ingredient Creamy Tomato Soup with Turkey Panini.

Why I love this easy Zuppa Toscana Soup Recipe

The best thing about this recipe is that it gives you the cozy flavor of one of Olive Garden’s most popular recipes without the mile-long ingredient list. Traditional homemade versions often call for russet potatoes, diced onions, garlic, heavy cream, and crispy bacon. They’re delicious, but they also mean a lot of chopping, stirring, and extra dishes.

This four-ingredient version is my weeknight lifesaver. With a large pot, a little olive oil, and a few shortcuts, I can have a hearty soup that tastes like a restaurant favorite, right at home.

And honestly, there’s never a wrong time for soup. Sure, it’s perfect on a chilly evening, but I’ll happily enjoy this crowd pleaser in the middle of summer too.

Ingredients

1 lb. uncooked turkey sausage links can also use chicken or pork!
8 cups low sodium chicken broth
2 cups kale leaves ribs (thick stems) removed
2 packages Trader Joes frozen cauliflower gnocchi
olive or avocado oil for sautéing

optional toppings

red pepper flakes and grated parmesan cheese

Here’s how you’ll make my 4 Ingredient Zuppa Toscana:

Brown the ground sausage (you can use turkey, chicken, or pork)
Toast the cauliflower gnocchi.
Bring the broth to a boil then simmer and add kale leaves.
Add sausage and gnocchi to finish!

Optional add-ins

One of the best things about this recipe is how easy it is to customize. If you want to dress it up a little, here are my favorite ways to do it:

Make it creamy: Stir in a splash of heavy cream or heavy whipping cream at the very end for that classic, velvety broth.
Add potatoes: Yukon Golds or russets give you that hearty, traditional texture everyone loves.
Toss in white beans: A can of cannellini or great northern beans adds protein and a subtle creaminess.
Finish with flavor: Sprinkle on Parmesan cheese, red pepper flakes, or even a few crispy bacon crumbles before serving.

That’s it — just a few simple add-ins that can take this already delicious soup to the next level.

How to serve Zuppa Toscana

This soup pairs perfectly with something to soak up the broth — think crusty Italian bread, warm garlic bread, or a simple side salad.

It’s hearty enough to stand on its own for dinner, but also makes a cozy starter if you’re hosting friends. However you serve it, it’s one of those meals that instantly feels comforting and homey.

Storing Leftover Soup

This soup reheats beautifully. Store leftovers in an airtight container in the fridge and use within 3–4 days. Because the cauliflower gnocchi soaks up broth over time, I like to add a splash of chicken stock or water when reheating to bring it back to life.

It also freezes well if you want to save a batch for later. Let the soup cool to room temperature first, then portion it into freezer-safe containers or bags. It will keep in the freezer for about 2–3 months.

FAQs

Yes — you can swap in mild, turkey, or chicken sausage. Just keep in mind that a milder sausage will reduce the “kick,” so you might want to add a pinch of red pepper flakes or extra black pepper to bring the heat back.

It can, because gnocchi absorb liquid over time. That’s why I recommend adding a splash of chicken stock or water when reheating to refresh the texture.

You can freeze it, but just know the texture, especially of the gnocchi, may change a bit. Let the soup cool completely, freeze in airtight containers, and when reheating, add extra broth to restore consistency.

Yes — the base recipe is intentionally simple, but you can customize. Adding vegetables like diced potatoes, white beans, or even zucchini is totally fine. Just adjust cooking times accordingly so everything is tender.

Definitely. Adding tender potatoes like Yukon Golds or hearty potatoes such as russets makes this a more traditional homemade version.

Every time I make this homemade Zuppa Toscana, I’m reminded why it’s one of my favorite soups. It may be a simplified version of the Olive Garden classic, but it has all the comfort and flavor of the original. From the first bite, you get the savory sausage, earthy kale, and pillowy gnocchi. Whether you keep it brothy or stir in cream, it’s the perfect soup for nights when you want something cozy and satisfying.

If you’re craving Zuppa Toscana without a long ingredient list, this four-ingredient version is quick, comforting, and proof that simple recipes are often the best.

Thank you for being an amazing reader of The Savvy Spoon! If you loved this post, I would so appreciate you rating it below and/or leaving a comment! Be sure to follow me on Instagram, TikTok and Facebook for more recipes and twin mom lifestyle content!

4 Ingredient Zuppa Toscana

You're just four ingredients away from this classic hearty Italian soup with a twist — cauliflower gnocchi!

Course Main Course, Soup

Cuisine American, Italian

Keyword cauliflower gnocchi, chicken broth, chicken sausage, italian,, kale, Soup

Cook Time 15

Total Time 15

Servings

Ingredients

1 lb. uncooked turkey sausage links can also use chicken or pork!
8 cups low sodium chicken broth
2 cups kale leaves ribs (thick stems) removed
2 packages Trader Joes frozen cauliflower gnocchi
olive or avocado oil for sautéing

optional toppings

red pepper flakes and grated parmesan cheese

Instructions

In a deep sided pot or dutch oven, warm 1-2 tsp. oil over medium heat then add uncooked sausage, removed from casings. Use a wooden spoon to break up into small pieces. When no longer pink, use a slotted spoon to remove sausage from pot. Set aside onto large plate.
In same pot, add 1-2 more tsp. oil then add the two packages of frozen cauliflower gnocchi in one even layer. Let cook for 2-3 minutes then flip over to toast opposite side. Once cooked, remove gnocchi from pot and place onto plate with sausage.
In the same pot, add the 8 cups of chicken broth and use wooden spoon to scrape up any brown bits left from the sausage and/or gnocchi. Bring to a boil then lower heat to simmer, adding in kale leaves.
Once kale has wilted (about 2 minutes), add in sausage and cauliflower gnocchi into the broth. Serve in bowls and optionally top with parmesan and red pepper flakes!

The post 4 Ingredient Zuppa Toscana Soup Recipe appeared first on .

Creamy Butternut Squash, Carrot + Ginger Soup Recipe

Cayla Atha — Thu, 14 Aug 2025 22:10:00 +0000

This deliciously creamy vegan and dairy-free soup combines robust butternut squash, carrots and spicy ginger with rich coconut milk to create a lusciously smooth soup!

There’s something irresistibly comforting about a warm bowl of soup on a crisp fall day. When it comes to creamy soups, my heart belongs to this Creamy Butternut Squash, Carrot + Ginger Soup. It’s a delightful blend of slightly sweet butternut squash, tender carrots, and zesty ginger, all combined with velvety coconut milk to create a creamy, smooth soup that’s perfect for soup season.

I have a serious crush on all things squash, but butternut squash? Oh, it has a special place in my heart. Its rich, nutty flavor and creamy texture make it a standout ingredient in so many dishes. And let’s be honest—just the name “butternut squash” brings to mind cozy fall vibes and a whole lot of smiles. I’m not sure if it’s the nostalgia of autumn or the comfort of creamy soup, but this recipe is truly a winner in my book.

If you liked this easy butternut squash soup recipe, you’ll love my other soup recipes on the blog: 5 Ingredient Creamy Tomato Soup with Turkey Panini, Thai Coconut Chicken Soup, Homemade Chicken Gnocchi Soup, and Roasted Chicken Tortilla Soup.

Why This Soup is a Favorite

This soup not only dazzles your taste buds, it is also incredibly easy to make. The combination of delicious butternut squash, sweet carrots, and spicy ginger creates a flavor profile that’s both comforting and exciting. Plus, it’s a great way to use up seasonal produce and is perfect for those cold days when all you want is something warm and nourishing.

Ingredients You’ll Need

Here’s what you’ll need to make this creamy butternut squash, carrot, and ginger soup:

2 cups butternut squash, cubed (I recommend buying pre-cubed to save time!)
4 carrots, peeled and diced
½ yellow onion, diced
2 cloves garlic, minced
1 tbsp minced ginger or ginger paste (fresh ginger works great too!)
4 cups vegetable or chicken broth (vegetable stock for a vegan option, or chicken stock for a richer flavor)
2 tsp kosher salt
1 tsp pepper
1 tsp paprika
1 can light coconut milk (or coconut cream for extra richness)
Olive oil (sub avocado oil if you’re on Whole30)

How to Make this Creamy Butternut Squash, Carrot + Ginger Soup

Preheat the oven to 425 degrees. Lay cubed butternut squash on a sheet pan lined with foil. Drizzle with a little olive oil and roast for 15 minutes.
In a medium pot, or dutch oven, over medium heat, heat 1 tbs. olive oil. When warm, add the diced onion and carrots and cook for 3-4 minutes. Add in garlic and ginger and cook for another 1-2 minutes.
Add the chicken broth and roasted butternut squash to the pot. Bring to a boil then lower heat to a low boil/high simmer. Add in salt, pepper and paprika, stir, then cover with lid. Cook for 10-12 minutes.
Once squash and carrot pieces have softened, turn off heat. Carefully spoon half of the mixture into your blender. Hold the top down while you blend, starting from low to high speed until perfectly smooth. Place the blended soup into a bowl (preferably with a spout) then blend the remaining soup until smooth. Add all of the blended soup back to the pot.
Stir in your can of coconut milk. Taste for seasonings, adding more salt, pepper or paprika as needed. Serve warm!

Serve on it’s own or with a slice of a Bell Pepper Turkey Melt! Happy sipping

Storage & Tips for the Perfect Soup

Refrigerate: Keep leftovers in an airtight container for up to 5 days.
Freeze: Portion into freezer-safe containers for up to 3 months—perfect for a chilly day or next time you want soup.
Reheat: Warm on the stove top over moderate heat, adding a splash of vegetable broth or a swirl of coconut milk to keep it creamy.
Meal prep: Freeze single servings for easy lunches or dinners.
Roasting the Vegetables: For more flavor, add a pinch of cayenne pepper or a sprinkle of curry powder before roasting.
Blending: If you prefer a chunkier soup, you can blend only half of the mixture and leave the rest with larger chunks.

FAQs

Absolutely! Using a pressure cooker or instant pot is a great way to speed up the cooking process. Simply follow the same steps but, instead of simmering on the stove, cook on high pressure for about 10 minutes. Be sure to let the pressure release naturally before blending for the best results.

Using heavy cream in this recipe will create a richer, creamier soup with a luxurious texture. It’s perfect if you’re looking for an indulgent, dairy-based option. Creamy coconut milk, on the other hand, provides a fantastic dairy-free alternative that adds a subtle hint of sweetness and a smooth, velvety texture. It also infuses the soup with a slight coconut flavor, which pairs beautifully with the butternut squash and ginger.

To achieve a velvety texture, make sure to blend the soup thoroughly. Using a regular blender or immersion blender will help create a smooth consistency.

Yes, you can use a large saucepan or a big pot for this recipe. Just ensure it’s large enough to accommodate all the ingredients and allow for proper stirring. A large soup pot works perfectly for this purpose.

If you’re looking for alternatives, you can use avocado oil or coconut oil. These options provide similar cooking benefits and add subtle flavors to the soup. For a slow cooker version, you can skip the sautéing step entirely.

Store leftover soup in an airtight container in the refrigerator for up to 5 days. You can also freeze it in airtight containers for up to 3 months. Just make sure to cool the soup to room temperature before freezing.

Definitely! Try pumpkin seeds, sunflower seeds, or sesame seeds for crunch. A dollop of sour cream or a swirl of yogurt adds creaminess. Serve with crusty bread for a complete main dish, perfect for a special occasion or casual dinner.

For a vegan butternut squash soup recipe, skip the chicken broth and use vegetable broth instead. Then add full-fat coconut milk or cashew cream to create a smooth texture without dairy. For extra richness, you can finish with a swirl of yogurt or a drizzle of cashew cream.

I hope you enjoy making and savoring this homemade soup as much as I do. It’s the perfect way to warm up on a cold day. All the ingredients are easy to find at your local grocery store, so it’s simple to whip up any time.

If you try this easy recipe, I’d love to hear what you think, drop a comment below or rate the recipe. The best part is getting to share these easy soups and delicious recipes with you!

Happy cooking and stay cozy!

Creamy Butternut Squash, Carrot + Ginger Soup

This deliciously creamy vegan and dairy-free soup combines robust butternut squash, carrots and spicy ginger with rich coconut milk to create a lusciously smooth soup!

Course Main Course, Soup

Cuisine American

Keyword butternut squash, carrot, coconut milk, creamy, garlic, ginger, Soup

Prep Time 15

Cook Time 25

Total Time 40

Servings bowls

Equipment

blender

Ingredients

2 cups butternut squash cubed (buy pre-purchased to save time!!)
4 carrots peeled and diced
½ yellow onion diced
2 cloves garlic minced
1 tbsp. minced ginger or ginger paste
4 cups vegetable or chicken broth
2 tsp. kosher salt
1 tsp. pepper
1 tsp. paprika
1 can light coconut milk
olive oil sub avocado oil for Whole30

Instructions

Preheat oven to 425 degrees. Lay cubed butternut squash on a sheet pan lined with foil. Drizzle with a little olive oil and roast for 15 minutes.
In a medium pot or dutch oven over medium heat, heat 1 tbs. olive oil. When warm, add diced onion and carrots and cook for 3-4 minutes. Add in garlic and ginger and cook for another 1-2 minutes. Lower heat.
Add in chicken broth and when roasted, add butternut squash into pot. Bring to a boil then lower heat to a low boil/high simmer. Add in salt, pepper and paprika, stir then cover with lid. Cook for 10-12 minutes.
Once squash and carrot pieces have softened, turn off heat. Carefully spoon half of pot into blender jar. Hold top down while you blend to smooth, starting from low to high speed. Place first batch in a bowl (preferably with a spout) then blend second half. Add everything back to pot.
Stir in your can of coconut soup. Taste for seasonings, adding more salt, pepper or paprika as needed. Serve warm!

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5 Ingredient Creamy Tomato Soup with Turkey Panini

Cayla Atha — Wed, 05 Mar 2025 21:36:14 +0000

There’s something incredibly comforting about a bowl of creamy tomato soup, especially when I’m feeling under the weather. It’s my go-to recipe for those days when I need a little extra warmth and care.

Not only is it a great comfort food, but it also pairs perfectly with a grilled cheese sandwich or a savory panini, turning a simple meal into a soothing experience. Today, I’m excited to share my favorite 5-ingredient creamy tomato soup recipe plus a Sourdough, Turkey, Prosciutto & Apple Panini to serve with it!

This homemade creamy tomato soup is both easy and delicious, featuring fresh tomatoes and minimal ingredients. Trust me, you’ll be amazed at how simple it is to make this homemade soup. Let’s dive into the details!

Related: Quick & Easy 5-Ingredient Taco Soup

What Makes This Tomato Soup Recipe So Special?

When it comes to making the best tomato soup recipe, I believe simplicity is key. This recipe uses five main ingredients: cherry tomatoes, yellow onion, fresh garlic, vegetable broth, and light coconut milk. The result? A rich and creamy soup that’s bursting with flavor. The use of roasted tomatoes adds a depth of flavor that canned tomatoes just can’t match, making this a truly delicious soup.

Ingredients You’ll Need

For this recipe, you’ll need:

3 1/2 cups cherry tomatoes
1 medium yellow onion, quartered
1 head garlic
1/2 cup vegetable broth (I used veggie broth)
1 cup light coconut milk

You’ll also need some basic pantry staples:

Avocado oil (or olive oil)
Salt and black pepper

How to Make This Creamy Tomato Soup

Preheat your oven to 400°F (200°C).
Arrange the cherry tomatoes, quartered yellow onion, and whole garlic head (with the top chopped off) on a sheet pan. Drizzle with avocado oil and season generously with salt and pepper.
Roast in the oven for about 40-45 minutes, or until the tomatoes are soft and slightly caramelized and the garlic is sweet and mellow.
Remove the pan from the oven and let the roasted vegetables cool slightly before handling.

Blending the Soup

Once the vegetables have cooled, transfer the tomatoes, peeled onion pieces, and garlic cloves into a blender.
Pulse the mixture for about 30 seconds.
Add the vegetable broth and light coconut milk to the blender.
Blend for an additional minute or until the soup is completely smooth.

What To Serve With this Soup

While this creamy tomato soup is delicious on its own, it pairs wonderfully with a variety of sides. One of my favorite combinations is with a sourdough turkey, prosciutto, and apple panini. Here’s how to make it:

Sourdough, Turkey, Prosciutto & Apple Panini

For this panini, you’ll need:

1 piece of sourdough bread
1-2 slices of deli turkey
2-3 slices of prosciutto
1 slice of white cheddar cheese
Dijon mustard
Honeycrisp apple slices
Spreadable butter

How to make Sourdough, Turkey, Prosciutto & Apple Panini

Butter one side of the sourdough bread. Slice the bread in half, then flip it over to the unbuttered side.
On one side of the bread, layer the turkey, prosciutto, and cheese. Spread Dijon mustard on the other side of the bread. Place the top piece of bread on the sandwich to complete it.
Heat a skillet over medium-low heat. Place the sandwich in the skillet and cook until golden brown on both sides.
Once the sandwich is crispy and the cheese is melted, remove it from the heat. Open the sandwich and add fresh apple slices.

Tips for Perfect Tomato Soup

Use Fresh Ingredients: For the best flavor, use fresh tomatoes and garlic. Roasting these ingredients enhances their natural sweetness and brings out the best in your soup.
Adjust Seasoning: Taste your soup and adjust the seasoning as needed. A pinch of salt or a splash of cream can make a big difference.
Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in smaller batches for easy meals later.
Serving Suggestions: Garnish with fresh basil, Parmesan cheese, or homemade croutons for added flavor. Garlic bread makes an excellent side as well.

More Easy Soup Recipes!

FAQs

You can substitute heavy cream for coconut milk if you prefer a richer, creamier texture. Just keep in mind that using heavy cream will change the flavor profile slightly. For a lighter version, stick with coconut milk.

To ensure your tomato soup is flavorful, roast the fresh tomatoes, onion chunks, and fresh garlic until they’re caramelized. This roasting process adds depth to the flavor. Adding a pinch of sugar can also balance the acidity of the tomatoes.

While fresh tomatoes provide the best flavor, you can use a can of tomatoes if fresh ones are not available. Opt for high-quality canned tomatoes to maintain the richness of your soup.

Yes, you can substitute chicken broth for vegetable broth if you prefer. Chicken broth will add a slightly different depth of flavor to your soup. Just be sure to adjust the amount of salt accordingly, as chicken broth may be saltier than vegetable broth.

Yes, you can use an immersion blender for this recipe. After roasting the tomatoes, onion, and garlic, transfer them to a large pot or bowl, add the broth and coconut milk and then blend with the immersion blender until smooth.

Try grilled cheese croutons, crunchy croutons, or a sprinkle of dried basil and red pepper flakes for extra flavor. A drizzle of olive oil or fresh basil leaves also makes a great finishing touch.

If the soup is too thick, add more chicken stock, tomato juice, or broth. If too thin, stir in extra tomato paste.

Absolutely! This homemade tomato soup recipe is great for meal prep. If you want leftovers, make a double batch and store it in the fridge or freezer.

I love this creamy homemade tomato soup because it’s incredibly simple yet flavorful. With just a few basic ingredients, you can create a classic comfort food that’s perfect for any day of the week. Whether you’re looking for a quick weeknight dinner or a cozy meal on a rainy day, this recipe has you covered. This is truly one of my favorite soup recipes. It’s perfect for a quick and easy meal, and the creamy texture makes it feel like a special treat. Give it a try and see why it’s become a staple in my kitchen!

Thank you for being an amazing reader of The Savvy Spoon! If you loved this post, I would so appreciate you rating it below and/or leaving a comment! Be sure to follow me on Instagram and Facebook for more recipes, twin mom and healthy lifestyle content!

5 Ingredient Creamy Tomato Soup Recipe

Discover the ultimatecomfort with my 5-ingredient creamy tomato soup recipe! Perfect for when you'reunder the weather or craving a simple, delicious meal.

Course Appetizer, dinner, lunch

Cuisine American

Keyword 5 Ingredient Tomato Soup, 5-Ingredient Taco Soup, Creamy Tomato Soup Recipe, Quick Tomato Soup

Prep Time 5

Cook Time 50

Servings people

Ingredients

3 1/2 cups cherry tomatoes
1 medium yellow onion quartered
1 head garlic
1/2 cup vegetable broth I used veggie broth
1 cup light coconut milk

You'll also need some basic pantry staples:

Avocado oil (or olive oil) (or olive oil)
Salt and black pepper

Instructions

Preheat your oven to 400°F (200°C).
Arrange the cherry tomatoes, quartered yellow onion, and whole garlic head (with the top chopped off) on a sheet pan. Drizzle with avocado oil and season generously with salt and pepper.
Roast in the oven for about 40-45 minutes, or until the tomatoes are soft and slightly caramelized and the garlic is sweet and mellow.
Remove the pan from the oven and let the roasted vegetables cool slightly before handling.

Blending the Soup

Once the vegetables have cooled, transfer the tomatoes, peeled onion pieces, and peeled garlic cloves into a blender.
Pulse the mixture for about 30 seconds.
Add the vegetable broth and light coconut milk to the blender.
Blend for an additional minute or until the soup is completely smooth.

The post 5 Ingredient Creamy Tomato Soup with Turkey Panini appeared first on .

The BEST Thai Coconut Chicken Soup Recipe

Cayla Atha — Thu, 20 Feb 2025 18:48:22 +0000

Coconut milk adds richness and creaminess to the base, and warming flavors like ginger and lemongrass will detox and invigorate you!

Craving something light and cozy? This Thai Coconut Chicken Soup is exactly that—a creamy, flavorful bowl of comfort that comes together in just 30 minutes. It’s packed with tender chicken, earthy mushrooms, vibrant spinach, and a silky coconut milk broth that’s both nourishing and satisfying. Plus, using rotisserie chicken? Total weeknight win.

Whether you’re feeling under the weather or just in the mood for something warm and cozy, this Thai-inspired soup delivers all the right vibes.

This soup is chuck full of nutritious goodies like mushrooms and spinach, and yet again rotisserie chicken is a *clutch* timesaver!

Why you’ll love this Thai Coconut Chicken Soup

Quick & Easy – From stovetop to table in 30 minutes.
Healthy & Nourishing – Lean protein, veggies, and a creamy coconut broth? Yes, please!
Customizable – Want it heartier? Toss in rice or noodles. Prefer it light? Keep it simple + follow this recipe.
Restaurant-Quality – Tastes like your favorite Thai takeout, but made right at home.

Ingredients you’ll need:

Low-sodium chicken stock
Light coconut milk
Onion
Garlic
Fresh ginger
Red curry paste
Lemongrass paste (or extra ginger if unavailable)
Fresh spinach
Baby bella mushrooms
Rotisserie chicken (or boneless chicken thighs)
Olive oil or avocado oil
Salt & pepper

For Serving:

Chopped cilantro
Green onions
Sliced avocado
Lime wedges
Sriracha (optional)

Note: Full details and measurements are in the recipe card below.

How you’ll make my Thai Coconut Chicken Soup

In a medium pot, heat 1 tbs. olive oil and add onion. cook for 5 mins or until softened and add garlic, ginger, red curry paste and lemongrass paste. cook for 2 mins before adding broth & coconut milk. bring to a boil then simmer for 5-7 mins.
Add mushrooms, spinach and chicken and let simmer for another 5 minutes. Season with salt and pepper before serving into bowls.
Top bowls with cilantro, green onions, avocados and limes! Add sriracha and more s&p as needed.

Savvy tips for perfect Thai Coconut Soup

Coconut Milk: Want a richer, creamier texture? Opt for full-fat coconut milk instead of light coconut milk.
Add Kaffir Lime Leaves: If you can get your hands on them, toss a few in! They bring that authentic Thai flavor that takes this soup to the next level.
Make It Heartier: Stir in some jasmine rice or rice noodles for a more filling bowl.
Spice It Up: Add more red curry paste or a spoonful of sambal oelek to kick things up.
Leftovers?: Store any extras in the fridge for up to 4 days. When you’re ready for round two, reheat it gently over medium-low heat.

Ingredient swaps + additions

Proteins: Swap chicken for shrimp, tofu, or boneless chicken thighs.
Veggies: Add bell peppers or shiitake mushrooms for extra texture.
Broth: Chicken broth works great too if you’re out of stock.

FAQs

Use fresh lemongrass if available, or swap in extra ginger!

For a traditional tom kha gai flavor, use galangal root instead of ginger and kaffir lime leaves.

Definitely. Jasmine rice or rice noodles are great for making the soup more filling.

Tom kha gai is the traditional Thai coconut chicken soup, typically made with galangal, kaffir lime leaves, and lemongrass for its signature flavor. This recipe is a simplified version, using easy-to-find ingredients while still capturing that creamy coconut base and perfect balance of tangy and savory.

It’s not recommended. Cream of coconut is much sweeter and thicker, often used in desserts. For this soup, stick with full-fat or light coconut milk.

Store your Thai coconut chicken soup in an airtight container in the fridge for up to 4 days. Reheat over medium heat until warmed through. Avoid boiling to keep the coconut milk from separating.

This Thai Coconut Chicken Soup is one of those recipes that’s as comforting as it is easy. The creamy coconut milk and tender chicken make it a go-to for busy nights or cozy weekends. It’s proof that you don’t need takeout from your favorite Thai restaurant to enjoy Thai chicken soup at home—you can grab everything you need right from your local grocery store.

If you try this recipe, let me know in the comments! And don’t forget to check out the recipe card below for exact measurements and step-by-step instructions.

The BEST Thai Coconut Chicken Soup Recipe

Warming and nourishing, this Thai-flavored take on chicken soup is ready in less than 30 minutes.

Course Main Course, Soup

Cuisine Asian, Thai

Keyword chicken, coconute, ginger, Soup, thai

Prep Time 5

Cook Time 25

Total Time 30

Servings

Ingredients

2 32-oz. boxes low-sodium chicken stock
2 15-oz. cans light coconut milk
½ yellow onion diced
2 cloves garlic minced
2 inch piece ginger peeled and minced
1 tbs. red curry paste
2 tsp. lemongrass paste see note
1 cup fresh spinach leaves
1 cup chopped baby bella mushrooms
1 rotisserie chicken breast shredded
olive oil or avocado oil
salt and pepper

for serving

chopped cilantro
chopped green onions
sliced avocado
sriracha

Instructions

In a medium pot, heat 1 tbs. olive oil and add onion. cook for 5 mins or until softened and add garlic, ginger, red curry paste and lemongrass paste. cook for 2 mins before adding broth & coconut milk. bring to a boil then simmer for 5-7 mins.
Add mushrooms, spinach and chicken and let simmer for another 5 minutes. Season with salt and pepper before serving into bowls.
Top bowls with cilantro, green onions, avocados and limes! Add sriracha and more s&p as needed.

Notes

Skip the lemongrass if it’s difficult to find – you can a little more ginger in it’s place! You can add rice noodles to the soup for a heartier dish.

The post The BEST Thai Coconut Chicken Soup Recipe appeared first on .

Cozy Homemade Stuffed Bell Pepper Soup Recipe

Cayla Atha — Thu, 20 Feb 2025 17:32:54 +0000

Taste the flavors of an Italian stuffed bell pepper in every bite of this filling, low carb soup! Bell peppers, roasted tomatoes, ground turkey, cauliflower rice and seasonings all come together to create your next favorite soup.

‘Tis no doubt the season here in Dallas — the weather is chilly, fires are crackling and Christmas trees are tied on top of every other car. I love when it actually *feels* like the season we’re in. Such a concept!

I love making soups when the temps drop because they’re simple (hello one pot wonders), they’re filling (even more so when you throw rice in it, cauliflower or not) and they’re literally warming. Especially helpful if you live with someone who “hates turning the heat on”… can you relate!?

This soup is a spin on chili because it’s chunky and tomato based, but my version doesn’t have any beans in it — though you could absolutely add them! I found it to be hearty enough with the ground turkey, bell peppers, fire roasted tomatoes and cauliflower rice — and so flavorful!

Do you remember these Italian Stuffed Bell Peppers? They were definitely the inspo for this soup — all those fragrant Italian flavorings like garlic, oregano and roasted tomatoes wrapped up in one big bowl!

Why you’ll love this easy Stuffed Pepper Soup Recipe

It’s easy! Everything comes together in a large pot with basic ingredients—nothing fancy, just good stuff.
It’s customizable. Use ground turkey, lean ground beef, ground pork, or even ground chicken. Add beans, swap the rice, or throw in extra yellow bell peppers.
It’s meal-prep friendly. This comforting soup stores well in an airtight container and reheats beautifully.
It’s filling! Packed with protein, fiber, and a lot of flavor, it’s a true family favorite.

Ingredients you’ll need:

Frozen riced cauliflower
Red, yellow, or orange bell peppers, diced
Yellow onion, diced
Garlic, minced
Ground turkey
Fire roasted diced tomatoes
Crushed tomatoes (or finely diced)
Dried oregano
Kosher salt
Black pepper
Water or broth
Green onions, chopped

Note: Full measurements and details are in the recipe card below.

Here’s how you’ll make my (one pot!) Stuffed Bell Pepper Soup:

Steam the frozen riced cauliflower in the dutch oven, then remove.
Sauté onions, garlic and bell peppers until soft.
Add in ground turkey and brown.
Add in canned tomatoes, seasonings and water.
Let cook altogether for 10 minutes.
Add in cooked rice then serve!

See… SOUPER easy!! Stay warm my friends!

Storage & reheating tips

Store leftovers in an airtight container in the fridge for up to 5 days.
Freeze in individual portions for up to 3 months.
Reheat on the stove over medium heat, adding a splash of beef broth or chicken broth to loosen it up.

More Soup Recipes from The Savvy Spoon:

Tortellini Minestrone Soup
Skinny Chicken Pot Pie Soup
Creamy Butternut Squash, Carrot + Ginger Soup
Vegan Broccoli Cheddar Soup
Thai Coconut Chicken Soup
Reset Button Chicken Soup
Mexican Chicken Soup
Veggie-Packed Chicken Chili

FAQs

Absolutely! Fresh cauliflower rice works just as well. Simply add it directly to the soup during the last 5 to 10 minutes of cooking.

To make this an easy soup without meat, swap the ground turkey for plant-based ground “meat” or hearty beans like cannellini or black beans. Use vegetable broth for a flavorful broth and still enjoy all the comforting flavors.

Totally! Let the soup cool completely, then portion it into airtight containers before freezing. It’ll last up to 3 months. When reheating, add a splash of beef stock or vegetable broth to maintain that hearty soup texture.

This easy recipe is super flexible. Try tossing in green bell peppers, zucchini, corn, or spinach. Green peppers bring a slightly more bitter note, balancing out the tomato base perfectly.

Absolutely. It’s the perfect one-pot meal for a busy weeknight. Plus, it stores well and tastes even better the next day as the flavors meld together.

This delicious soup is one you’ll want on repeat all season long. If you try it, leave a star rating in the recipe card below and tag me on social media—I’d love to see how it turns out for you!

Cozy Homemade Stuffed Bell Pepper Soup Recipe

Course Main Course, Soup

Cuisine American, Italian

Keyword bell peppers, cauliflower rice, cherry tomatoes, fire roasted, ground turkey, italian,, oregano, Soup, stuffed

Prep Time 10

Cook Time 20

Total Time 30

Servings large bowls

Ingredients

1 12-oz. bag frozen riced cauliflower
3 red, yellow or orange bell peppers diced
½ yellow onion diced
2 cloves garlic minced
1 lb. ground turkey
1 15-oz. can fire roasted diced tomatoes
1 28-oz. can crushed tomatoes or "finely diced"
2 tsp. dried oregano
1 tsp. kosher salt
1 tsp. pepper
1 1/2 cups water or broth
3 green onions chopped

Instructions

Start by heating your dutch oven or deep sided pot over medium heat, then add in frozen riced cauliflower. Let steam, stirring occasionally, for 3-4 minutes. Once cooked, scoop out of pot and onto plate; set aside.
To dice bell peppers, start by slicing them in half top to bottom. Remove any white pith and all seeds, then lay pieces flat on cutting board, skin side down. Run your knife from top to bottom to create strips, then turn sideways to dice!
In the same pot, add 1 tbsp. olive oil or avocado oil over medium heat. Add in diced onions, diced bell peppers and minced garlic. Season lightly with salt and pepper, then cook until soft, about 5 minutes.
Next, add in ground turkey and break up with wooden spoon into small pieces. Cook until no longer pink, about 5 minutes.
Lastly you'll add in both cans of tomatoes, the oregano, salt and pepper and water. Stir to combine then bring to a boil. Lower heat to simmer and cook another 5 minutes.
Taste for seasonings and adjust if necessary. Turn heat all the way down then add back the steamed cauliflower rice to the pot, along with the chopped green onions. Divide into bowls and serve!

The post Cozy Homemade Stuffed Bell Pepper Soup Recipe appeared first on .

Quick + Healthy Ramen Recipe (Whole30 Approved)

Cayla Atha — Wed, 19 Feb 2025 19:16:27 +0000

This brothy, aromatic noodle soup cooks in 15 minutes and is flavored by garlic, ginger, red curry paste, liquid aminos and almond butter for richness! The hearts of palm pasta makes this ramen completely guilt-free.

I’m back with another soup — your most requested recipe genre during this cold, resolution-bound January! Good thing this soup is swimming with noodles.

Now before you click away (!!!) these noodles are 100% GUILT-FREE! I’m talking about hearts of palm noodles made popular by Palmini – they’re al dente and tender and take on the flavor of anything you put them in. In this case, garlic and ginger and red curry… need I say more?

I’ve made another variation of Palmini ramen before with my Palmini Chicken Ramen — definitely check that recipe out too! — which also falls under the Whole30-approved category. Tonight’s version has a Thai-inspired spin that I think you’ll love!

Related: Try my Spicy Ramen Slaw Recipe next!

What makes this recipe Whole30 Approved?

ALMOND BUTTER VS. PEANUT BUTTER. Typically in Thai cooking (along with my personal preference) you would use Peanuts or peanut butter to add creaminess and depth to the soup. This recipe is absolutely delicious using the almond butter! If you are not following Whole30, you could use PB instead.

HEARTS OF PALM NOODLES VS. GRAIN-BASED NOODLES. A traditional ramen would use ramen noodles made from wheat flour. Because grains are not approved for the Whole30 diet, I used Palmini hearts of palm linguini instead — if you haven’t tried them yet you’re in for a treat! They’re similar to spaghetti squash or butternut squash noodles but even lower carb and better textured, in my opinion.

LIQUID AMINOS VS. SOY SAUCE. Soybeans are a legume and a no-go on Whole30! But to be honest, liquid aminos taste SO SIMILAR to soy to me that it’s not even worth buying soy sauce anymore with all of the studies linking soy to women’s health issues. Coconut aminos is another great soy sauce substitute, I just favor the flavor of the liquid aminos more.

COCONUT OIL VS. OLIVE OIL. Seed oils are not allowed on Whole30 so I used a coconut oil instead which I think enhanced the flavor of the soup! If you don’t have on hand are are not following Whole30, feel free to use olive oil instead.

Can I make this Vegetarian?

This recipe would be delicious without chicken and still has plenty of “meatiness” thanks to the mushrooms. If I were not serving with chicken I would double the mushrooms in the recipe! Easily swap the chicken stock for vegetable stock as well.

Now that we’re up to speed on Whole30 and what makes this recipe acceptable and delicious, let’s get into how we make it!

Ingredients you’ll need:

Coconut oil
Crimini or baby bell mushrooms, sliced
Red bell pepper, thinly sliced, seeds removed
Garlic, minced
Ginger paste
Low-sodium chicken broth
Light coconut milk
Thai red curry paste (I love Thai Kitchen brand)
Creamy almond butter
Rotisserie chicken (shredded, or use leftover chicken if you’ve got it!)
Palmini hearts of palm linguini (or any hearts of palm pasta)
Lime juice

For serving

Sriracha hot sauce
Lime wedges
Chopped cilantro
Chopped green onions

Note: Full recipe details and instructions are in the recipe card below!

Here’s how you’ll make my Whole30 Coconut Red Curry Ramen:

Sauté garlic, ginger paste and red curry paste in melted coconut oil.
Add in chicken stock, almond butter, liquid aminos, sriracha and
Bring to a boil then simmer before adding hearts of palm noodles and shredded chicken.
Ladle into soup bowls and slurp away!

I hope you enjoy this recipe! You can find more Whole30 approved recipes here!

Savvy tips for the BEST ramen!

Add Fresh Veggies: While this recipe already includes bell peppers and mushrooms, you can easily load it up with other fresh veggies, like bok choy, leafy greens, or even some bean sprouts for added crunch and nutrition.
Customize with Toppings: Ramen is all about customization! Top your bowl with a soft-boiled egg, sesame seeds, or even a sprinkle of chili oil for some extra umami flavor.
Leftovers: If you have leftovers, store the noodles separately from the broth. This helps prevent them from soaking up all the liquid and becoming too soft. The broth can be stored for up to three days, but it’s best to enjoy it fresh.

Why this ramen is a healthier option

First things first, the hearts of palm noodles are low in carbs and packed with dietary fiber. This makes them the perfect healthier alternative to those carb-heavy, traditional ramen noodles. No need to worry about feeling sluggish after this meal!

Then, there’s the broth. Oh, the broth. It’s rich in protein, healthy fats, and all sorts of goodness thanks to the creamy almond butter and shredded chicken. The coconut milk? Yep, it’s adding some healthy fats too, making every slurp feel rich and satisfying. Ginger and garlic also bring anti-inflammatory properties, so you can feel good about every spoonful. You’re getting all the good stuff: vitamin C, lean protein, and a ton of essential nutrients.

FAQs

This homemade ramen is a game changer, folks! Unlike the packet of instant ramen noodles you grab from the grocery store (with their flavor packet full of salt and mystery ingredients), this recipe swaps in fresh, wholesome ingredients like garlic, ginger, and almond butter to create a seriously savory broth that’ll have your taste buds dancing. Oh, and instead of those wheat-based noodles, we’re using hearts of palm noodles—chewy, low-carb, and perfect for anyone wanting to watch their carb intake. It’s the real deal, but better!

If you’re not all about that Whole30 life, go ahead and swap in your favorite instant ramen noodles or even traditional wheat noodles. But if you’re sticking with Whole30 (or just want a healthier ramen bowl), hearts of palm linguini is the way to go. It brings that chewy noodle vibe, but with a lighter, low-carb twist. Pro tip: If you’re craving something closer to the real deal, look for low-sodium or plant-based ramen options next time you’re at your local grocery store.

You can find most of the fresh ingredients for this healthy ramen recipe right at your local grocery store or a Whole Foods market. Hearts of palm noodles (like Palmini) are popping up at a lot of stores these days, or you can grab them online. For things like coconut aminos, ginger paste, and almond butter, hit up your favorite health food store or check out the Asian market for some tasty finds. And if you’re after sriracha or chili paste for that extra kick, those will be hanging out in the Asian section or at your nearby Asian market. Easy peasy!

You absolutely can, my friend! A soft-boiled egg is the ultimate ramen topping, adding protein and that creamy richness that takes your ramen to a whole new level of comfort food. Just cook it to your liking, peel it, and plop it right on top of your ramen before serving. I promise, you’ll never go back to plain noodles again!

If you’re a college student on the hunt for a quick, satisfying meal, an adult trying to limit sodium intake, or just someone who can’t resist a comforting bowl of ramen, this healthy Whole30 ramen recipe is about to become your new best friend. We’re talking rich, savory broth that’ll warm you from the inside out and hearts of palm noodles that give you that classic ramen texture — but without the guilt. Next time your ramen craving hits, skip the instant noodles and whip up this quick, healthy Whole30-approved version.

Whole30 Coconut Red Curry Ramen

This brothy, aromatic Whole30 approved noodle soup cooks in 15 minutes and is flavored by garlic, ginger, red curry paste, liquid aminos and almond butter for richness! The hearts of palm pasta makes this ramen completely guilt-free.

Course Main Course, Soup

Cuisine American, Asian, Thai

Keyword asian, hearts of palm, noodles, pad thai, palmini, ramen, rotisserie chicken, Soup, whole30

Prep Time 15

Cook Time 15

Total Time 30

Servings

Ingredients

2 tbsp. coconut oil
1 cup sliced crimini or baby bell mushrooms
1 red bell pepper thinly sliced, seeds removed
2 cloves garlic minced
2 tbsp. ginger paste
4 cups low sodium chicken broth
1 can light coconut milk
2 tbsp. Thai red curry paste I like Thai Kitchen brand
2 tbsp. creamy almond butter
1 breast rotisserie chicken shredded
2 cans or packages Palmini hearts of palm linguini or any hearts of palm pasta
juice of one lime

for serving

sriracha hot sauce, lime wedges, chopped cilantro, chopped green onions

Instructions

In a pot or dutch oven, heat coconut oil over medium heat before adding sliced mushrooms and sliced bell peppers. Sauté for 3-4 minutes, then add minced garlic and ginger paste. Cook another minute.
Add chicken broth and coconut milk to veggies and heat to medium high. Add in almond butter and red curry paste, stirring to dissolve. Bring to a boil then lower heat to simmer.
Once simmering, add in hearts of palm noodles, shredded chicken and the juice of one lime. Stir altogether, then ladle into bowls with more noodles than soup.
Top bowls with chopped cilantro, green onions and sriracha, if using!

Notes

Store noodles separately from liquid if you’re saving leftovers!

The post Quick + Healthy Ramen Recipe (Whole30 Approved) appeared first on .

The Best Creamy Vegan Broccoli Cheddar Soup

Cayla Atha — Fri, 07 Feb 2025 20:47:46 +0000

When the weather turns gray and rainy, or if you’re just craving something cozy, my Creamy Vegan Broccoli Cheddar Soup is the perfect solution. This recipe takes all the comforting flavors of a classic broccoli cheddar soup and transforms it into a rich, creamy, and entirely plant-based delight. With a luscious texture and a cheesy flavor that will make you forget it’s vegan, this soup is sure to become one of your favorite soups for chilly days.

Why I love This Vegan Broccoli Cheddar Soup

There’s something so satisfying about a warm bowl of great soup on a rainy day, especially as we transition into the cooler fall months. This creamy vegan broccoli cheddar soup hits all the right notes. It’s a hearty, flavorful meal that’s incredibly easy to make and uses simple ingredients that you probably already have in your kitchen. Plus, it’s a great recipe to sneak in some extra veggies!

I love that this recipe combines the fresh taste of broccoli florets with a velvety cheese sauce made from raw cashews and coconut milk. The result is a creamy texture that’s as comforting as it is nutritious, reminiscent of the best cream of broccoli soup you can get from Panera Bread. And the best part? You can make it in just 25 minutes! For an even more satisfying meal, serve it with a slice of bread to soak up the soup mixture, just like you would enjoy with Panera’s broccoli cheddar soup. It’s a great way to enjoy a comforting, plant-based version of a classic favorite.

Ingredients you’ll need:

Broccoli, chopped into florets
Yellow onion, diced
Carrots, peeled and sliced
Yellow potatoes, quartered (russet or Yukon Gold)
Garlic, minced
Vegetable broth (veggie broth)
Coconut milk (or non-dairy milk of choice)
Raw cashews
Nutritional yeast
Lemon, juiced
Cayenne pepper
Salt and black pepper to taste
Olive oil

The full recipe is in the recipe card below!

How to make The Best Creamy Vegan Broccoli Cheddar Soup

1. Start by heating 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. When warm, add half of the diced yellow onion and sauté until soft, about 5 minutes. Add in the broccoli florets, one diced yellow potato, and minced garlic. Cook for another 3-5 minutes, seasoning with salt and pepper. Add the vegetable broth and bring to a boil. Once boiling, reduce heat to a simmer.

2. While the soup base is cooking, place the cashews in a small bowl and cover with water to soak.

3. In a separate small saucepan, add the remaining half of the diced onion, carrots, and the second yellow potato. Cover with water and bring to a boil. Cook until the vegetables are soft, about 6-8 minutes. Remove from heat and let cool slightly. Once cooled, transfer the veggies to a high-powered blender or food processor, reserving about a cup of the cooking liquid to use later. Add the nutritional yeast, drained soaked cashews, coconut milk, lemon juice, cayenne pepper, and a teaspoon each of salt and pepper. Blend until smooth, adding about ¾ cup of the water used to cook the vegetables for a creamy texture.

4. Next, blend the broccoli soup base in batches. Pour a few cups of the soup into a high-powered blender or food processor, and blend until smooth. Transfer the creamy blended soup into a separate bowl. Continue blending the remaining soup in batches, and then return all the blended soup to the pot. Stir in the cheese sauce and mix thoroughly to combine. Serve warm and enjoy!

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the soup in portions. When reheating, do so gently over medium-low heat to avoid separating the creamy texture.

Savvy tips for perfect Vegan Broccoli Cheddar Soup

Soaking Cashews: Soaking the raw cashews is key to achieving a creamy “cheese” sauce. If you’re short on time, you can soak them in hot water for just 15 minutes.
Blending: A high-powered blender or food processor works best for creating a smooth cheese sauce. If you’re using a regular blender, blend in small batches to avoid overflow.
Adjusting Thickness: If the soup is too thick for your liking, add a little more vegetable broth or coconut milk to reach your desired consistency.

Why this soup is a good idea for any day

This creamy vegan broccoli cheddar soup is more than just a warm bowl of comfort; it’s a meal that fits perfectly into your busy schedule. It’s an easy weeknight dinner that doesn’t require hours of preparation. The combination of fresh broccoli, rich coconut milk, and cashews creates a soup with a creamy base that will satisfy even the most discerning of taste buds.

Serving suggestions

This soup is perfect on its own, but you can elevate your meal by serving it with some homemade croutons. For an extra touch of indulgence, serve it in a bread bowl. The bread soaks up the soup, making each bite even more delicious.

Want more soup recipes? Try these favorites from The Savvy Spoon!

FAQs

If you’re looking to switch things up, consider adding a little Dijon mustard or apple cider vinegar for a tangy twist. You can also experiment with different vegan cheese shreds to find a unique flavor that you love. For an extra touch of crunch, sprinkle some sunflower seeds on top.

Absolutely! Almond milk can be used as a substitute for coconut milk if you prefer a different flavor or want to reduce the coconut taste. Keep in mind that almond milk may alter the richness slightly, but it will still create a delicious creamy soup.

The traditional version typically includes dairy products like cheddar cheese and heavy cream. This vegan version uses nutritional yeast, raw cashews, and coconut milk to achieve a cheesy, creamy texture without animal products. It’s a healthier alternative that’s still rich and comforting.

Yes, you can use russet potatoes instead of Yukon Gold potatoes. Both types will provide a creamy texture, but Yukon Gold potatoes are known for their buttery flavor, which helps enhance the soup’s richness. Russet potatoes will work fine, especially if you’re aiming for a more budget-friendly option from your grocery store.

Yes, you can! Broccoli stems and broccoli stalks are packed with flavor and nutrients. Since the veggies get blended anyway, the stalks will break down into a smooth, creamy texture. You won’t even notice them once everything is blended!

Yes, an immersion blender is a great tool for making this creamy broccoli soup! It’s perfect for blending the soup directly in the pot, helping achieve that smooth, velvety texture without the need for transferring the soup to a regular blender.

This Vegan Broccoli Cheddar Soup Recipe is my go-to recipe for when I need a comforting, hearty meal that’s also kind to my diet. This is an easy vegan broccoli cheddar soup that delivers on taste and texture, making it a win for any day of the week. It’s the perfect comfort food, offering a warm, rich texture, and an easy recipe that comes together quickly. Serve it with a slice of crusty bread to soak up the soup’s creamy texture and enjoy a delicious meal that feels like a cozy hug in a bowl. Trust me, this is the best way to make a comforting, homemade soup that will satisfy your cravings.

Vegan Broccoli Cheddar Soup

A rich, creamy and velvety soup full of veggies that only tastes SO decadent!

Course Main Course

Cuisine American

Keyword broccoli, cheddar, chickpeas, creamy, Soup, vegan

Prep Time 5

Cook Time 20

Total Time 25

Servings people

Ingredients

1 head broccoli chopped into florets
1 yellow onion diced
3 carrots peeled and sliced
2 small yellow potatoes quartered
2 cloves garlic minced
4 cups vegetable broth can sub chicken broth if not vegan
¾ cup coconut milk
1 cup raw cashews
3 tbs. nutritional yeast
½ lemon juiced
1 tsp. cayenne pepper
salt and pepper

Instructions

Start by 2 tbs. olive oil in a large pot or dutch oven over medium heat. when warm, add 1/2 of diced yellow onion and sauté until soft, about 5 mins. add in broccoli florets, 1 diced yellow potato and minced garlic and cook another 3-5 minutes. season with salt and pepper, then add vegetable or chicken stock and bring to a boil. turn heat down to simmer.⁣
Place cashews into a small bowl and cover with water to soak. ⁣
Separately in a small sauce pan, place other 1/2 of diced yellow onion, carrots and 1 yellow potato and cover with water. cover with lid and bring to a boil. when veggies are soft, about 6-8 minuets, take off heat and let cool slightly before adding veggies to blender. add in nutritional yeast, drained soaked cashews, coconut milk, lemon juice, cayenne pepper, a tsp. each of salt + pepper and 3/4 cup of water from sauce pan. blend (holding blender top down). taste for seasoning and then pour into bowl, rinsing our blender.⁣
Next, blend broccoli soup. blend a few cups at a time, putting creamy blended soup into another bowl. continue to blend and then add blended soup back to the pot. swirl in cheese sauce and mix to blend. serve warm!

Notes

I topped our bowls with spiced fried chickpeas! make easily by warming oil in pan. season drained, rinsed and dried chickpeas with paprika, salt and pepper. fry in hot oil until crispy, about 5 minutes!

The post The Best Creamy Vegan Broccoli Cheddar Soup appeared first on .

Easy & Healthy Reset Chicken Detox Soup Recipe

Cayla Atha — Thu, 06 Feb 2025 19:24:05 +0000

Think of this soup like an upgraded, detox version your favorite chicken and rice soup from growing up (that possibly could have come straight from a can ). A hug in a bowl with with brightened flavors and packed with nourishing ingredients–time to love yourself!⁣

This soup comes together in less than 30 minutes, thanks to shredded, store-bought rotisserie chicken and frozen cauliflower rice (I stock up on bags of cauli rice like it’s the apocalypse, and I highly recommend you do the same!). I also picked up pre-chopped onions, carrots, and celery—sometimes the extra dollar or two is totally worth it! And don’t skip the fresh lemon juice and herbs—they’re key to the flavor, so no substituting with dried versions!⁣

Why this Chicken Detox Soup is SO GOOD for you

This isn’t just a healthy soup recipe—it’s a true cleansing soup that’s filled with ingredients to help your digestive tract, support your connective tissues, and provide anti-inflammatory benefits. Here’s why you’ll love it:

Packed with vitamin C – Thanks to fresh lemon juice and fresh herbs, this soup is a great way to give your immune system a boost.
Great for gut health – The combination of garlic and fresh herbs helps support digestion and reduce inflammation.
Full of extra protein – The shredded rotisserie chicken makes this soup hearty and satisfying without being too heavy.
Loaded with veggies – From cauliflower rice to celery, and fresh herbs, this soup is a powerhouse of nutrients.

Ingredients you’ll need for Chicken Detox Soup:

Rotisserie chicken breast, shredded
Yellow onion, diced
Garlic cloves, minced
Celery, diced
Cauliflower rice, fresh or frozen
Lemons
Jalapeño, sliced
A large handful of your favorite herbs like parsley, mint, thyme, dill, and/or cilantro
Low-sodium chicken stock
Olive oil or avocado oil
Salt and pepper

Note: The full recipe can be found in the recipe card below!

How to make Chicken Detox Soup

In a medium pot or dutch oven, heat 2 tbs. olive oil then sauté onion for 3-4 minutes before adding garlic. Season with salt and pepper and cook another minute before adding carrots and celery. Sauté another 5 minutes until soft, then add in chicken stock and the juice of one lemon. Bring to a boil then simmer for 10 minutes.⁣
While soup boils, shred rotisserie chicken and slice lemon thinly, removing seeds. After 10 minutes of simmering, add rotisserie chicken, lemon slices, jalapeño slices and frozen cauliflower rice to soup. Taste for seasoning and adjust if needed. ⁣
Right before serving, add fresh herbs to soup then ladle into bowls! ⁣

Savvy storage & meal prep tips!

Make a big batch and store leftovers in an airtight container in the fridge for up to 4 days.
This soup freezes well! Just portion it out and freeze for up to 3 months.
Reheat on the stove over medium heat until warmed through.

Great additions & variations

Fresh turmeric – for added anti-inflammatory properties
Red pepper flakes or cayenne pepper – if you like a little heat
Swiss chard or green cabbage – for even more leafy greens
Coconut milk or cashew cream – to make a slightly creamy soup
Garbanzo beans – for an extra protein boost
Soy sauce – for a richer flavor

Want more Soup recipes? Try these from The Savvy Spoon:

FAQs

Absolutely! You can swap the chicken for a plant-based protein, like tofu or chickpeas, and use vegetable broth instead of chicken stock for a vegetarian version.

Yes, this soup freezes well! Just portion it out and freeze it for up to 3 months. Reheat on the stove when you’re ready to enjoy it.

Yes! This chicken detox soup is a great low-carb option, thanks to the cauliflower rice and lack of high-carb ingredients like potatoes or beans.

Yes, feel free to add your favorite veggies! Some great options include spinach, zucchini, or even kale for extra nutrients.

Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze them for up to 3 months if you’d like to save them for later.

This chicken detox soup is a great way to reset after the holidays, kick off the new year, or just give your body a break from heavy meals—no matter the time of year. Pair it with a green smoothie, sip on vegetable detox soup, or enjoy a light side of healthy vegetable soup for the ultimate reset meal.

Reset Button Chicken Soup

An upgraded, detox version your favorite chicken and rice soup from growing up. A hug in a bowl with with brightened flavors and packed with nourishing ingredients!

Course Main Course, Soup

Keyword cauliflower, cauliflower rice, chicken, detox, herbs, reset, Soup

Cook Time 30

Total Time 30

Servings

Ingredients

1 rotisserie chicken breast shredded
1 yellow onion diced
2 cloves garlic minced
2-3 stalks celery diced
1 12-oz. bag cauliflower rice fresh or frozen
2 lemons
1 jalapeño sliced
1 large handful your favorite herbs like parsley, mint, thyme, dill and/or cilantro
8 cups low-sodium chicken stock
olive oil or avocado oil
salt and pepper

Instructions

In a medium pot or dutch oven, heat 2 tbs. olive oil then sauté onion for 3-4 minutes before adding garlic. Season with salt and pepper and cook another minute before adding carrots and celery. Sauté another 5 minutes until soft, then add in chicken stock and the juice of one lemon. Bring to a boil then simmer for 10 minutes.⁣
While soup boils, shred rotisserie chicken and slice lemon thinly, removing seeds. After 10 minutes of simmering, add rotisserie chicken, lemon slices, jalapeño slices and frozen cauliflower rice to soup. Taste for seasoning and adjust if needed. ⁣
Right before serving, add fresh herbs to soup then ladle into bowls! ⁣

The post Easy & Healthy Reset Chicken Detox Soup Recipe appeared first on .

Cozy Homemade Chicken Gnocchi Soup Recipe

Cayla Atha — Mon, 03 Feb 2025 18:41:13 +0000

Chicken Gnocchi Soup features tender chicken, pillowy gnocchi, and a creamy broth, packed with fresh veggies for a hearty, flavorful meal perfect for cozy days.

When the temperatures drop and the days get shorter, there’s nothing better than curling up with a warm bowl of comfort food. This Cozy Homemade Chicken Gnocchi Soup is the perfect way to embrace all the cozy, hearty flavors of fall and winter. It’s creamy, filling, and packed with tender chicken, pillowy gnocchi, and a broth that just hits all the right notes. Seriously, it’s the ultimate soup season treat!

No matter if you’re cooking for yourself, your family, or a group of guests, this soup is guaranteed to be a hit with all your loved ones! Plus, it’s super easy to make with simple ingredients that you can grab at the grocery store—hello, leftover chicken or rotisserie chicken from last night! (yes, that’s a great option if you’re looking for added convenience!)

If you love this recipe, you’ll love my: Thai Coconut Chicken Soup Recipe

Why I love this recipe!

Oh, where do I even start? This chicken gnocchi soup is the definition of comfort in a bowl and quickly becomes one of your favorite soups. Slurping up those tender gnocchi in a rich, velvety broth? Pure heaven. But it’s not just the gnocchi that steals the show—the fresh veggies like yellow onion, carrots, and celery add so much flavor and texture, making every spoonful of this delicious soup so incredibly satisfying. And the fresh sage? It’s the perfect touch of earthiness that ties it all together.

Plus, the juicy chicken makes this easy soup recipe so hearty, you’ll find yourself going back for seconds. It’s one of my favorite things to make when I’m craving a delicious soup that’s comforting and filling—definitely my favorite soup for the season!

Ingredients you’ll need to make my Cozy Homemade Chicken Gnocchi Soup:

Before diving into the cooking process, let’s talk about the ingredients that make this soup oh so delicious!

Yellow onion, diced
Celery, diced
Carrots, peeled and diced
Garlic, minced
Baby Bella mushrooms, diced
Unsalted butter
Avocado oil (or olive oil if preferred)
Kosher salt
Black pepper
Cooked chicken or turkey breast, diced
Fresh sage, minced
Flour (for thickening)
Chicken stock (or low sodium chicken broth)
Potato gnocchi
Fresh parsley, optional for garnish

These ingredients come together to create the most creamy chicken gnocchi soup that’s rich in flavor and perfect for soup season.

Full ingredient measurements are in the recipe card below!

You can watch a step-by-step video of this recipe on The Savvy Spoon Instagram here!

How to make my Cozy Chicken Gnocchi Soup

Heat the Pot:
Heat a large pot over medium heat. Add butter and oil. Once melted, add onion, celery, and carrot. Cook until tender, about 5-7 minutes.
Add Mushrooms & Garlic:
Stir in mushrooms, garlic, salt, and pepper. Cook for another 1-2 minutes. Add chicken and stir.
Add Flour:
Sprinkle flour over the mixture and toss to coat the chicken and veggies. Cook for 1-2 minutes before adding the broth. Whisk to combine.
Simmer:
Bring the soup to a simmer, then cover the pot and let it cook for 10 minutes.
Add Gnocchi:
Remove the cover and bring the soup to a low boil. Add in gnocchi and cook for 2-3 minutes. Lower the heat to the lowest setting.
Finish & Serve:
Gently whisk the soup once more before serving!

Storing leftovers

You can store leftovers in an airtight container in the fridge for about 3-4 days. Now, it might thicken up a bit as it sits, but no worries—just add a splash of chicken stock or whole milk when reheating to bring that smooth, creamy broth back to life. Want to save it for later? You can freeze it for up to 3 months—just make sure to let it cool completely before popping it in the freezer!

Make your Chicken Gnocchi Soup extra special

Let’s talk about making this soup even more irresistible. Here are a few flavor boosters you can add to really take things up a notch:

A sprinkle of parmesan cheese on top to bring in that rich, creamy vibe we all crave.
A dash of red pepper flakes if you’re in the mood to add a little heat (because who doesn’t love a little kick?).
A drizzle of olive oil or a splash of white wine to give the soup some extra depth and a touch of luxury.

More soup recipes you’ll love:

FAQs

Yes! If you’re looking for a vegetarian option, you can swap the chicken for chickpeas, tofu, or even add more vegetables like zucchini and squash.

Yes! This soup gets better with time, so feel free to make it a day ahead. Just store it in the fridge, and reheat it when you’re ready to serve. Add a splash of broth or milk when reheating to restore the creamy texture.

To make the soup gluten-free, simply swap the flour for a gluten-free flour blend or cornstarch. You may also want to check that your gnocchi is gluten-free, as some brands contain wheat.

Let the soup cool completely before transferring it to an airtight container or freezer-safe bag. It will keep in the freezer for up to 3 months. When you’re ready to enjoy, defrost it overnight in the fridge and reheat it with a little extra chicken stock to restore the creaminess.

Definitely! Rotisserie chicken is a great shortcut and will save you time while still giving the soup great flavor. Just shred or chop the chicken and toss it in when you add the other ingredients.

This soup pairs wonderfully with crusty bread, a simple green salad, or even a light appetizer like roasted vegetables. I love serving my bowl with a sprinkle of parmesan for extra richness.

This chicken gnocchi soup has everything you crave in a bowl of comfort: it’s rich, creamy, and bursting with flavor. The gnocchi gives it that perfect pillowy texture, while the chicken and fresh veggies make it a hearty soup that the whole family will love. It’s super easy to make—perfect for busy weeknights or when you want to surprise your family with something special. Whip up this cozy homemade soup, and you’ll see why it’s one of my all-time favorite soups to cook! It’s the kind of delicious creamy soup that’ll become a staple during this time of year!

I hope this recipe becomes your go-to soup for the season! Let me know how it turns out, and don’t forget to share your photos with me—I’d love to see your tasty soup creations! This hearty soup is sure to be a hit with your whole family, especially if they love gnocchi.

Cozy Homemade Chicken Gnocchi Soup Recipe

Cozy up with this creamy and heartychicken gnocchi soup recipe, perfect for chilly nights. Packed with tenderchicken, pillowy gnocchi, and fresh veggies, this delicious soup is easy to make and sure to become a favorite.

Course Main Course

Cuisine Italian

Keyword Chicken Gnocchi Soup, comfort food, pillowy gnocchi, warm bowls

Prep Time 5

Cook Time 25

Total Time 30

Servings

Ingredients

1/2 small yellow onion diced
2 stalks celery diced
2 carrots peeled and diced
2 cloves garlic minced
1 cup baby bella mushrooms chopped
1 tbsp. unsalted butter
1 tsp. avocado oil or olive oil if preferred
1/2 tsp. kosher salt
1/4 tsp. black pepper
2 cups cooked chicken or turkey breast diced
2 tbsp. fresh sage leaves minced
2 tbsp. flour can use gluten-free
6 cups chicken broth
1 cup potato gnocchi
chopped fresh parsley optional for garnish

Instructions

Heat a large pot over medium heat. Add butter and oil. Once melted, add onion, celery, and carrot. Cook until tender, about 5-7 minutes.
Stir in mushrooms, garlic, salt, and pepper. Cook for another 1-2 minutes. Add chicken and stir.
Sprinkle flour over the mixture and toss to coat the chicken and veggies. Cook for 1-2 minutes before adding the broth. Whisk to combine.
Bring the soup to a simmer, then cover the pot and let it cook for 10 minutes.
Remove the cover and bring the soup to a low boil. Add in gnocchi and cook for 2-3 minutes. Lower the heat to the lowest setting.
Gently whisk the soup once more before serving!

The post Cozy Homemade Chicken Gnocchi Soup Recipe appeared first on .

Quick & Easy 5-Ingredient Taco Soup

Cayla Atha — Thu, 26 Sep 2024 16:49:31 +0000

If you’re looking for a cozy, delicious, and seriously easy meal that doesn’t require a laundry list of ingredients, you’ve come to the right place. My Quick & Easy 5-Ingredient Taco Soup is a family favorite combining simplicity and fantastic flavor.

Using just a handful of ingredients, this soup comes together quickly and is perfect for a quick weeknight dinner or a lazy weekend lunch.

What Makes This Taco Soup Recipe So Special?

Why is this taco soup such a hit in my house? For starters, it’s incredibly simple to make, with only five main ingredients. This makes it a perfect option when you’re looking for a no-fuss meal that delivers on taste. The beauty of this easy taco soup recipe is how versatile it is—you can customize it with your favorite taco toppings or pantry staples.

Ingredients You’ll Need

Here’s what you’ll need for this quick and easy taco soup:

● 1 lb. ground turkey, chicken, or beef: I often use ground turkey for a leaner option, but lean ground beef also works wonderfully.
● 1 packet of taco seasoning: This is where the magic happens! The packet of taco seasoning infuses the soup with that signature taco flavor.
● 1 15-oz. can diced tomatoes: For a bit of extra flavor, you can use fire-roasted tomatoes if you’d like!
● 1 32-oz. box chicken bone broth: Chicken broth is a great base for this soup, but you could also use beef broth or a combination of both for added depth.
● 1 15-oz. can black beans, drained and rinsed: Black beans add a hearty texture and are packed with nutrients.

For optional toppings, you can add a dollop of Greek yogurt, shredded cheddar cheese, crushed corn chips, salsa, or a squeeze of lime juice.

How to Make This Easy Taco Soup Recipe

Start by warming 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add your ground meat. Use a wooden spoon to break the meat into small pieces. As it cooks, sprinkle the entire packet of taco seasoning over the meat. Cook until themeat is no longer pink. If you’re using beef, make sure to drain any excess fat to keep the soup from becoming greasy.
Next, add the diced tomatoes and bone broth to the pot. Bring the mixture to a boil. Once boiling, reduce the heat and let it simmer. This is where the soup starts to come together, and the flavors meld beautifully. Add the black beans and let the soup simmer on low heat for about 10-15 minutes.
After simmering, divide the soup into bowls. I love to top mine with a dollop of Greek yogurt, a sprinkle of shredded cheddar cheese, and a handful of crushed corn chips.

Storage

One of the best parts about this recipe is that it makes a big batch, perfect for leftovers. Store any remaining soup in an airtight container in the fridge for up to 4 days. You can also freeze individual portions for a quick meal later. Just make sure to let the soup cool before transferring it to freezer-safe containers. Reheat on the stove over medium heat, adding a little extra broth if needed.

FAQs

Yes, you can easily adapt this recipe for a crock pot or slow cooker. Simply brown the ground meat, then add all the ingredients to the crock pot and cook on low for 6-8 hours or on high for 3-4 hours. This is a great way to have a delicious meal ready when you come home.

This taco soup recipe is perfect for feeding the whole family. If you need to make a larger batch, simply double or triple the ingredients. Just be sure to use a large pot or Dutch oven to accommodate the increased quantity.

While the basic recipe is fantastic on its own, there are several ways to mix it up. You can substitute black beans with pinto beans, white beans, kidney beans, or even great northern beans if you prefer. Adding Rotel tomatoes, green chilies, or chopped green bell pepper can give your soup an extra layer of flavor. For a bit of spice, consider adding a teaspoon of chili powder or a dash of hot sauce. To add some crunch, top your soup with tortilla chips for a perfect finishing touch!

To make the taco soup thicker, you can reduce the amount of broth, mash some of the beans to release their starches, or let the soup simmer longer to allow the liquid to evaporate. Adding a bit of tomato paste or stirring in cheese can also help thicken it while enhancing the flavor.

I hope you enjoy making this Quick & Easy 5-Ingredient Taco Soup as much as I do! It’s the perfect cozy meal for busy weeknights, and with its simple ingredients, it’s sure to become a family favorite. Whether you’re serving it with a dollop of sour cream, a sprinkle of cheese, or crunchy tortilla chips, this versatile recipe can be customized to suit everyone’s tastes. Plus, it’s a great way to use pantry staples and makes for excellent leftovers! Give it a try next time you’re craving something warm, hearty, and delicious.

Quick & Easy 5-Ingredient Taco Soup

Warm up with this Quick & Easy 5-Ingredient Taco Soup! A hearty and flavorful meal perfect for busy weeknights, made with simple ingredients and customizable topping.

Course Main Course, Soup

Cuisine Mexican

Keyword 5-Ingredient Taco Soup, easy taco soup, Taco Soup

Prep Time 5

Cook Time 25

Servings

Ingredients

1 lb. ground turkey chicken, or beef: I often use ground turkey for a leaner option, but lean ground beef also works wonderfully.
1 packet of taco seasoning: This is where the magic happens! The packet of taco seasoning infuses the soup with that signature taco flavor.
1 15- oz. can diced tomatoes: For a bit of extra flavor you can use fire-roasted tomatoes if you’d like!
1 32- oz. box chicken bone broth: Chicken broth is a great base for this soup but you could also use beef broth or a combination of both for added depth.
1 15- oz. can black beans drained and rinsed: Black beans add a hearty texture and are packed with nutrients.

Instructions

Start by warming 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
Once the oil is hot, add your ground meat. Use a wooden spoon to break the meat into small pieces. As it cooks, sprinkle the entire packet of taco seasoning over the meat.
Cook until the meat is no longer pink. If you’re using beef, make sure to drain any excess fat to keep the soup from becoming greasy.
Next, add the diced tomatoes and bone broth to the pot. Bring the mixture to a boil.
Once boiling, reduce the heat and let it simmer. This is where the soup starts to come together, and the flavors meld beautifully. Add the black beans and let the soup simmer on low heat for about 10-15 minutes.
After simmering, divide the soup into bowls. I love to top mine with a dollop of Greek yogurt, a sprinkle of shredded cheddar cheese, and a handful of crushed corn chips.

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