Ingredients:

Here is what you need to make a big pot of creamy taco soup:

Ground beef – You’ll need one pound. Meal prep tip: cook the ground beef the day before or morning of when you’re making the soup!

Olive oil – You’ll need 2 tbsp.

Small yellow onion – I really liked how the soup turned out with the onion chopped finely.

Chopped green bell pepper – Likewise, the pepper should be chopped finely too (just not big chunks, unless you like that). Measure the pepper after it has been chopped.

2 garlic cloves – I highly recommend sticking with minced fresh garlic, rather than subbing garlic powder!

Tomato paste – This will add extra umami (savory flavor) to the soup, as well as help it to thicken.

Chili powder – Use homemade chili powder if possible – it is way better than store bought (although store bought will work too)

Ground cumin – Another essential ingredient of taco seasoning. I also grind my cumin seeds myself so I have the most potent, flavorful cumin.

Smoked paprika – Will add extra smokiness and flavor to the soup!

Ground coriander – If you can’t find ground coriander, you can buy seeds and grind them yourself. Yum! If you’re in a hurry you can omit this ingredient, but it really does add something!

Onion powder – You’ll just need a 1/2 tsp to add a little extra onion flavor.

Oregano – Our last spice, oregano, will finish off the taco seasoning blend for this soup!

Rotel tomatoes – The recipe calls for 2 cans. These will give the soup a bit of a kick (if you’re sensitive to spice). If you want no spiciness, use petite diced tomatoes instead.

White rice – The rice kind of disappears into the soup and adds thickness and texture!

Black beans – You can’t have taco soup without beans! Make sure to rinse and drain them before adding to the soup.

4 cups chicken or beef broth – I used chicken broth, but you can use either or.

Frozen roasted corn – Add at the very end of cooking! You can also sub canned corn if that’s all you have on hand.

Cream cheese – Add off the heat so it doesn’t curdle. A whole block will create the amazing creaminess of this soup!

Cilantro, lime, tortilla chips – for serving.

Serving & Storage

Serve your finished taco soup with cilantro, lime, cheese, and tortilla chips! This soup is so hearty all on its own without side dishes (especially if you have lots of tortilla chips).

The soup will keep for 3-4 days in the fridge if you have leftovers.

Do not freeze the soup once you have mixed in the cream cheese. If you know you’re going to want to freeze part of the soup, take out the portion for the freezer before adding the cream cheese.

If you take out a significant amount of soup, cut down on the amount of cream cheese you add to what is left.

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How to Make Creamy Taco Soup With Rice:

Step 1: Prep

First, start your prep work. Cut one block of cream cheese into cubes and set aside to soften.

Brown the ground beef, drain out fat, and transfer to a separate container. Set aside. Finely chop one yellow onion and one green bell pepper until you have 1/2 cup.

Step 2: Saute Veggies

Heat 2 tbsp olive oil in a large dutch oven (I use a 7 qt). Add onions and peppers. Cook until softened, 4-5 minutes.

Step 3: Add More Aromatics

Add garlic and cook for 30 seconds. Then, add tomato paste and all spices. Stir well and cook for another minute.

Adding the spices here will ensure that they all bloom and intensify in flavor!

Step 4: Add Main Ingredients

Now, you can add browned ground beef back into the pot, along with the rotel tomatoes, rice, beans, and chicken broth. Bring everything to a boil here!

Once boiling, reduce the heat and simmer for 15-20 minutes to let all the flavors meld together.

Step 5: Add Finishing Ingredients

Add this point, add the frozen corn and give it a few minutes to thaw out in the soup.

Then, remove the pot from the heat. Add the softened cream cheese cubes and stir in until completely melted.

And that’s it—you’re ready to serve!

Commonly Asked Questions

Can I use sour cream instead of cream cheese?

Yes, absolutely! Stir in the sour cream off the heat just like you would with cream cheese. The flavor will just be slightly different.

Do I have to use black beans?

No, you can use any beans you prefer in your taco soup. Besides black beans, another great choice is pinto beans!

How do you thicken taco soup?

This taco soup recipe is thickened by the addition of cream cheese and rice. The rice bulks up the soup and absorbs some of the liquid. The cream cheese adds creaminess and thickens the remaining broth.

What can I add to taco soup?

If you want to get even fancier with your taco soup, you can add fresh green chilis, cayenne pepper for spice! Besides that, this recipe really has you covered as far as getting good solid flavors in the soup.

Can I make creamy taco soup in the crockpot?

Yes, you can make taco soup in the crockpot, but it does turn out better on the stovetop.

The crockpot will result in a more washed out flavor because the spices and aromatics don’t get a change to bloom in hot oil.

However, if you have to take this route, here’s what to do:

1. Brown the ground beef with the onions and add to the crockpot. If you have extra time, saute the peppers and add all the spices/aromatics here as well before adding to the crockpot. This will result in the best flavor.
2. Add all the rest of the ingredients to the crockpot except for the cream cheese and corn.
3. Cook for 2 hours on high or 4 hours on low (or until you’re satisfied with the flavor).
4. Add the corn 20 minutes before serving so it has a chance to thaw out.

More Easy Dinner Recipes:

• Sausauge Gnocchi Soup
• Sheet Pan Chicken With Tomatoes & Basil
• Crockpot Garlic Parm Chicken Pasta
• Creamy Tomato Corn Soup
• Creamy Ham & Bean Soup

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Creamy Taco Soup With Rice

Spice up your weeknight dinner with this creamy taco soup! Featuring cream cheese for creaminess and rice for extra thickness, your family will love this recipe!

Course Dinner

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 300kcal

Ingredients

• 1 pound ground beef
• 2 tbsp olive oil
• 1 small yellow onion, finely chopped
• 1/2 cup finely chopped green bell pepper
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 2 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/2 tsp onion powder
• 1/4 tsp oregano
• 2 cans rotel tomatoes
• 1 cup cooked white rice
• 1 can black beans, rinsed and drained
• 4 cups chicken or beef broth
• 3/4 cup frozen roasted corn
• 8 oz cream cheese (1 block)
• Cilantro, lime, tortilla chips (for serving)

Instructions

• Cut one block of cream cheese into cubes and set aside to soften.
• Brown the ground beef, drain out fat, and transfer to a separate container. Set aside.
• Heat 2 tbsp olive oil in a large dutch oven (I use a 7 qt).
• Add onions and peppers. Cook until softened, 4-5 minutes.
• Add garlic and cook for 30 seconds. Then, add tomato paste and all spices. Stir well and cook for another minute.
• Add browned ground beef back into the pot.
• Add rotel tomatoes, rice, beans, and chicken broth. Bring to a boil.
• Once boiling, reduce the heat and simmer for 15-20 minutes.
• Add frozen corn and allow it to thaw for a minute or two.
• Off the heat, add the cream cheese cubes and stir in until completely melted.
• Serve and enjoy with cilantro, lime, and tortilla chips!

Notes

• If you can, make your own chile powder from dried chiles! It is much better than store bought.
• For someone sensitive to spice, this soup will be spicy. If you want no spice, feel free to sub the rotel tomatoes for regular diced tomatoes (petite diced would be best).
• If you only have canned corn, you can easily sub for frozen corn.
• I used chicken broth, but beef broth works too.
• If you can’t find ground coriander, buy the seeds and grind them yourself! You can also omit this ingredient if you’re really in a rush, but I don’t recommend that.

Nutrition

Calories: 300kcal

Conclusion

Creamy taco soup with rice for addened thickness is a delicious, hearty meal, especially on a cold night! Serve this soup the next time you need a quick but flavor-packed dinner on a weeknight. I hope your family enjoys this recipe!

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Ingredients in Ham & Bean Soup

Ham – I used a ham steak since that’s what I had in the freezer, but this is also a GREAT soup for using up leftover ham from Christmas or Thanksgiving. Just dice up the ham into small pieces (1/4″ to 1/2″ cubes work great!)

Great northern beans – 1 can of any white beans will do. I used great northern. Just make sure to rinse and drain them!

Olive oil – 1 tbsp in the bottom of our pot will start the soup off before adding in the onion.

Yellow onion – use 1 small yellow onion for this soup. If you only have a large one, just use half.

Garlic – can’t have a soup without garlic. I highly recommend sticking to fresh garlic here, not powder!

Thyme & oregano – these spices will add depth of flavor to the soup. Yum!

Celery – just a little bit of celery (2 stalks) is all you’ll need. Chop it finely, unless you like large chunks of celery.

Carrots – I love carrots so I used 2 whole carrots in this recipe. If you want the ham and beans to shine more, can you use less carrots.

Flour – This will coat the veggies and start creating the creaminess you want in ham and bean soup!

Chicken broth – 4 cups will be needed.

Salt and white pepper – use both to taste.

Fresh Parsley and bay leaf – both add extra flavor! You can omit if you don’t have any, but I highly recommend.

Sour cream – we’ll finish off the soup with sour cream to get the perfect creaminess! You can also use cream cheese instead if that’s what you have.

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Serving and Storage

When you serve ham and bean soup, there are a variety of sides you can serve it with. To go extra simple, toast up some sourdough bread. Or check out all these ham and bean soup side ideas.

This ham and bean soup is so delicious, I doubt you’ll have any leftover. But just in case you do…

Simply put the leftovers in a container and keep them in the fridge. I don’t recommend storing this soup in the freezer; the sour cream and flour won’t defrost and reheat well.

How to Make Creamy Ham and Bean Soup

Like I mentioned, creamy ham and bean soup is very quick to make. Here are the steps to follow:

Step 1: Chop Veggies & Ham

Before beginning, chop up your carrots, onion, celery, and ham. You want to do this first so you can add everything in at just the right time!

Step 2: Heat Olive Oil and Cook Onion

Put your 1 tbsp of olive oil in a pot and let it heat up. When you can flick it with water and it sizzles, you know the oil is hot!

Simply add in your chopped onion and let it cook, stirring occasionally, for 4-5 minutes.

Step 3: Add More Aromatics

Next, it is time to add more aromatics to the pot. These are the ingredients that will “bloom” wonderfully and become fragrant when coming in contact with heat and oil.

So go ahead and add your minced garlic, thyme, and oregano here.

Step 4: Add Veggies and Flour

Next up, grab your carrots and celery! Let them saute for a minute or two, then add the flour.

Stir the flour in well and let it coat the veggies.

Step 5: Add Everything Else and Bring to Boil

Now it is finally time to add the main ingredients!

Pour in the chicken broth, and add the ham, beans, parsley, and bay leaf.

Bring everything to a boil (this may take a few minutes!) Then, reduce the heat so that the soup can simmer.

Simmer, uncovered, for about 20-25 minutes

Step 6: Remove Herbs & Add Dairy

Once the soup is done simmering, remove the bay leaf and parsley.

Take the pot off the heat, and stir in the sour cream or cream cheese.

Season with more salt and white pepper if desired – then serve and enjoy!

More Soup Recipes to Try:

• Sausauge Gnocchi Soup
• 4 Ingredient Potato Soup
• Creamy Tomato Corn Soup

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Creamy Ham and Bean Soup

The epitome of comfort food: reamy ham and bean soup, packed with flavor! This soup is perfect for using up leftover Christmas ham, or a ham steak you have in the freezer. It comes together in less than an hour!

Course Dinner

Cuisine American

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 300kcal

Ingredients

• 1 tbsp olive oil
• 1 small yellow onion, chopped
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1/4 tsp dried oregano
• 2 celery stalks, finely chopped
• 2 medium carrots, chopped
• 2 tbsp flour
• 4 cups chicken broth
• 1 ham skeak, cut into 1/4-1/2u0022 cubes (or about 1 cup chopped or shredded leftover ham)
• 1 can great northern beans, rinsed and drained
• 2 sprigs fresh parsley
• 1 bay leaf
• 1/4 tsp white pepper
• 1/2 tsp salt + more to taste
• 1/4 cup sour cream

Instructions

• Before starting, chop all vegetables and dice ham so they’re ready to go.
• Heat 1 tbsp olive oil in a 4-5 quart pot or dutch oven. Once oil is hot, add onion and cook until soft, 4-5 minutes.
• Add garlic, thyme, and oregano; cook for another minute,
• Add chopped celery and carrots and saute for 2-3 minutes. Coat the veggies with the flour and stir well. Cook another minute.
• Add chicken broth, beans, ham, bay leaf, and parsley. Season with 1/2 tsp salt and 1/4 tsp white pepper.
• Bring the soup to a boil, then reduce heat to medium-low, or to a simmer.
• Simmer, uncovered, for 20-25 minutes, or until veggies are tender. Remove bay leaf and parsley.
• Remove the pot from the heat and stir in sour cream or cream cheese.
• Serve and enjoy!

Notes

• You can use literally any ham for this recipe! Ham steak is great when you need a quick meal and you haven’t made a whole ham lately. However, if you have leftover ham from Christmas dinner, that works great too!
• This soup is a little lighter on beans. If you like more beans in your ham and bean soup, feel free to add another can. This can help thicken the soup a bit more too (especially if you smash some of the beans against the side of the pot!)
• Either sour cream or cream cheese will work for this recipe. I only used 1/4 cup, but you can add more to your liking if you want a creamier soup! You can also omit it all together if you want a dairy-free soup.

Nutrition

Calories: 300kcal

Conclusion

Creamy ham and bean soup is the perfect day-after-Christmas recipe. You can use up your leftover ham without much fuss at all! I hope you and your family love this soup recipe as much as I loved creating it!

The post Creamy Ham and Bean Soup (Perfect for Leftover Ham!) appeared first on .

Thickening tomato soup can be done in various ways using starch flour, starchy vegetables, adding cream, eggs, and cheese. Using the right tomatoes can also make a difference to the thickness of your soup, and roasting them before jumping directly into making the soup can help reduce excess water.

Tips On How To Thicken Tomato Soup

Don’t feel alone if you planned to make a delicious pot of heart tomato soup and it turned out a watery mix, but here are some tips that I learned to get that soup back on track and serve up a masterpiece.

Tip #1: Allow Your Soup To Simmer

The simplest and cheapest way to thicken your soup is to give it a little extra cooking time. Allow the soup to simmer uncovered over low to medium heat, which will allow the extra juice to evaporate and thicken naturally. This is also the ideal way to retain the original delicious flavors of the soup without changing any of the delicate flavors and textures.

Use this method also for thickening marinara sauce or cooked salsa.

Tip #2: Blend Your Tomato Soup

Another easy way to thicken your soup without changing flavor profiles is to blend it. You can a portion at a time in a high-powered blender or food processor, adding it gradually to the remaining soup in the pot until you have the consistency you want.

Or you can blend the whole pot at once with an immersion blender to puree the soup, giving you a smooth thick delicious soup.

Tip #3: Add Tomato Paste

Adding tomato paste is a sure way to thicken up a watery tomato soup, and since it’s made from tomatoes, it makes sense to add some to the soup.

However, utilize the tomato paste sparingly when using this method, as the concentrated paste can change the flavor of your soup. It may make it saltier and is best used before spicing up your pot. Start off diluting one spoon at a time until you reach the consistency you want.

Tip #4: Incorporate Starchy Vegetables

Adding some starchy vegetables can add extra texture and flavors to your soup, but it can also help thicken it (this method can also be used for thickening gumbo or baked beans!)

Adding some cubed starchy vegetables will help absorb some liquid while it is cooking, and vegetables like potatoes and butternut squash release starch when they cook, which will thicken up the soup simultaneously.

Here are some ideas for starchy vegetables that you can add to your soup to help thicken it up.

• Sweet potato
• Butternut squash
• Red lentils
• Potatoes
• Beans

Red lentils are also a great combination with tomato soup and will quickly add body to the soup. Throw some red lentils into the soup, which will absorb liquid while it cooks and swells; once they are soft, mush them into the soup to thicken up the pot.

Tip #5: Add Instant Potato Flakes

Using some instant potato flakes or instant mash is another great way to thicken up your soup, but be careful and use a little at a time until you reach the consistency you want; adding too much may end up with a red mash instead of a creamy tomato soup.

Tip #6: Add Cream Or Greek Yoghurt

Adding heavy cream or Greek yogurt in the last twenty minutes of your soup cooking process not only helps to thicken it but also gives the soup a rich and creamy texture, with the Greek yogurt adding a new tangy dimension to your soup that works really well with tomato soups.

Remember to allow the soup to simmer gently in its pot once you have added the cream or yogurt, as boiling it may cause it to separate.

Tip #7: Make A Slurry Using Starch Flour

You can make a slurry to thicken your soup using any of the below starch flours.

• Cornstarch
• Arrowroot
• Tapioca
• Potato starch

A slurry is a mixture of any of the above starches with a little cold water that you add at the end of the process by mixing it in a separate bowl until smooth, then adding a little at a time to the soup.

Bring the pot to a boil and watch the soup thicken immediately, but remember to stir as you pour in the mix constantly, or you may have a lumpy soup; and do not use it in excess, or it may change the flavors of your delicious soup.

Tip #8: Make A Roux Using Flour

A Roux uses a similar process to a slurry, but in this process, an equal part of any flour and butter is used to make a thickening agent. This mix adds a creamy texture to your soup without using any creams. Below are some ideas of flours that you can use.

• Wheat flour
• Chickpea flour
• Oat flour
• Quinoa flour
• Rice flour

Use unsalted butter that is melted in a pan and add equal parts of flour, mixing it to form a smooth paste. Add some broth to the mix, stirring until you get a smooth paste, and then add to your soup, constantly stirring until it thickens.

Tip #9: Add Eggs

Not exactly the first item that comes to mind when wanting to thicken a soup, but the addition of eggs is a great way to add rich flavors to your soup. You can use the whole egg, or only the egg yolk for a richer and deeper flavor, or just the egg whites for a lighter soup.

Whichever way you decide to go, remember to temper the egg before adding it to the soup, or you may land up with a scrambled tomato soup.

Tempering the egg is when you crack your egg in a separate bowl and gently ladle in some of your soup while vigorously whisking the concoction until you have a smooth mix. Once the right consistency is achieved, pour into the soup and stir until it thickens.

Tip #10: Add Some Cheese

No matter what your favorite flavor of cheeses is, you can add some sprinkles of cheese to thicken up a tomato soup, but it also adds a different taste to the soup, elevating its texture and flavors to be richer and creamier.

Tip #11: Add Nuts To Thicken The Soup

Adding nuts is another way to thicken your tomato soup, and it’s vegan too. But because nuts can have a very distinctive taste, it is always better to stick to neutral flavors such as,

• Almond nuts
• Cashew nuts

Making a smooth cream from either of these nuts will instantly thicken your soup and add a new nuttier dimension to the flavors. Add your nuts with a bit of water or broth in a blender or high-powered mixer and mix until you are left with a creamy smooth paste. Pour the creamy liquid into the pot and allow to simmer on low until your soup thickens.

Tip #12: Add Croutons

Another creative way to thicken your watery soup is by layering some croutons or bread on top of the soup. The bread will soften and absorb the liquid; the bread will finally become soft and melt away into the soup, thickening it up simultaneously.

A fun way to add dimension and flavor to the soup is to add flavored croutons to insert a little extra “je ne sais quoi” flavor profile to the soup.

More Questions Thickening Tomato Soup

Now that you are loaded with tips and ideas on how to thicken your delicious tomato soup, there is one thing left to do, and that’s cook up a storm, but before you go, here are some more helpful frequently asked questions to help you decide on a thickening agent.

What Is A Healthier Way To Thicken Tomato Soup?

There are healthier alternatives to thickening tomato soup than traditional cornstarch or flour. Using eggs and nuts is a more natural way to use low-carb products to thicken your soup. Instead of butter and oils, you could use avocados which are also another great healthy alternative to give body to your soup.

Which Is Better To Thicken Tomato Soup; Flour Or Cornstarch?

In my personal experience, I found that cornstarch or corn flour works better when thickening my soups. However, with that said, it greatly depends on how much thickening you need to do.

If you need to use a lot of flour to thicken up a watery soup, then it is best to go with the normal flour, as too much cornstarch can change the flavor profile of your soup and leave it with an undesired starchy taste.

How Can I Thicken My Tomato Soup Without Using Carbs?

Sometimes we don’t want to add extra carbs when thickening soups and just looking for something a little healthier with fewer calories. So thickening your tomato soup with some keto-thickening agents is also possible. Below are a few that can be handy to have around.

• Xanthum gum
• Glucomannan

How to Prevent Watery Tomato Soup

If it’s tomato season and you need to use up your stock, making a fresh batch of tomato soup is the ideal opportunity.

Using dense, oblong tomatoes from the plum variety with little juice will ensure you don’t boil up a pot of watery tomato soup. Below are some of the most popular tomatoes you can use for your delicious soup.

• Roma
• San Marzano
• Amish paste
• Big mama
• Supremo
• Ropreco Paste

Taking the time to roast the tomatoes slowly is a great way to ensure your soup is a success, and this method adds a great depth of flavor to your soup. You can use this alone or in conjunction with tin tomatoes to reduce your soup’s water content and accentuate the flavors.

Adding some sundried tomatoes is also a great way to use less watery tinned tomatoes and reduce the water content, but it also adds that extra burst of concentrated flavors.

Although you are not always guaranteed to find the perfect tomatoes in season, if you can’t find fresh tomatoes, don’t sweat; you can always use canned tomatoes, but to ensure you don’t land up with a watery mess, try to find canned San Marzano.

When using canned tomatoes, try to drain the liquid from the can and don’t rinse the can out. But if you are still left with a diluted soup, we also have some great tips for easily thickening your soup for that perfect bowl of delicious tomato soup.

Conclusion

Tomato soup is a hearty, healthy meal to have on a cold winter day. It is easy enough to make at home, but sometimes you might find the soup in need of thickening if something goes wrong. To thicken tomato soup, you can use a variety of ingredients like tomato paste, cheese, cream, or other vegetables. Which method is your favorite?

Read More:

• How to Thicken Mashed Cauliflower
• How to Thicken Soups in the crockpot
• How to Thicken Ganache
• How to Thicken a Glaze
• How to Thicken Cookie Dough

The post How To Thicken Tomato Soup appeared first on .

If you’re anything like me, you only go to Olive Garden for the soup and salad. They have both the Zuppa Toscana, as well as the Chicken and Gnocchi soup. The only problem is that I can never decide which one I like more. Not that it’s really a problem, because they do have the bottomless soup option. So I usually alternate between flavors. One of each does the trick.

However, I got to thinking. What if I could take the spice from Zuppa Toscana and the creamy goodness of the Chicken and Gnocchi to make a single soup? What if I could have a spoonful of soup full of flavor and gnocchi? What if I never had a single bite of slightly dry chicken or too much potato?

Of course, I made it happen.

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Compared to a traditional Zuppa Toscana, we’ll basically just substitute the potatoes for potato gnocchi and add cream and call it good.

Like most of my recipes, this begins by browning the meat in a skillet (or a big pot, to save on dishes) and adding the veggies to saute.

You’ll bring the liquids to a boil, add the gnocchi, and then throw in the rest of the ingredients.

My boyfriend greatly looks forward to this soup every time Fall comes around. We are always looking for new Fall soup recipes, Fall coffee recipes, and more (can you tell Fall is my favorite season?)

Sausage Gnocchi Soup Ingredients

So let’s take a closer look at what you’ll need to make this yummy soup:

Pork Sausage – I recommend using a premium pork sausage. I used the “regular” kind in terms of heat. If you like spicy, feel free to go with the hot variety! OR, you can also use italian sausage if you prefer that flavor.

Gnocchi – Obviously you’ll need some gnocchi! Make sure to get the standard potato gnocchi. You can use either the frozen kind OR the kind that comes packaged in the pasta aisle. If you go with the latter kind, I’ve found I really like the De Cecco brand!

Onion – I’ve tested this recipe with both white & yellow onion and both times it turned out great!

Garlic – You can use anywhere between 2 and 3 tbsp. I personally think that 2 tbsp is the perfect amount, but if you’re a real garlic lover you can use more.

Heavy Cream – this will give the soup it’s rich and creamy consistency. You can use anything marketed as “heavy cream” OR “heavy whipping cream”!

Chicken Broth – every good soup needs broth of some kind! You can use homemade stock for a deeper flavor complex, or simply a package of store bought broth.

Bacon Bits – I just cooked up 4-5 slices of bacon and crumbled them into bite sized pieces. You definitely want to use the real deal bacon for this recipe! You can’t beat the flavor it adds.

Spinach – while we’re filling this soup with high calorie ingredients, we gotta offset it with something healthy! LOL. The spinach, added at the last minute, really does add a nice touch. I highly recommend using fresh spinach.

How to Make Sausage Gnocchi Soup

It’s really not too hard to make your own sausage gnocchi soup at home! Here are the steps you’ll want to follow:

Step 1:

Brown the sausage in a large pan. Add olive oil, onions, and garlic and cook for a few minutes until the onions are transluscent.

Step 2:

Take the meat and veggie mixture out of the pan and set aside. Next, add the cream and chicken broth to the pot and bring it to a boil. Cook the gnocci in the boiling liquid until done (always check the directions on your package to see how long to cook!) Then, add the meat mixture back to the pot.

Step 3:

Add in the bacon bits and spinach. Stir to combine until the spinach wilts; then serve immediately with garlic bread and a fresh salad!

More Tips:

This soup can be a bit delicate to get just right because of the gnocchi. Here are some more tips that may help.

• If you have a bit more time and want the flavors to “marry” and get stronger for LONGER than 30 minutes, you may not want to add the gnocchi right away. Let the meat and veggies simmer in the liquid until you’re ready to eat. Then add the gnocchi right before serving. This will ensure you don’t end up with mushy mess of gnocchi!
• You can also cook the gnocchi as the recipe describes, but simply strain it out and store in a sealed container in the fridge until you’re ready to eat. Then simply add back into the pot to heat it up!
• Just to be clear, the gnocchi is okay to simmer for a bit in the liquid, but the longer it stays in there, the mushier it gets. That’s why the recipe calls for a short simmering time. Follow the tips above if you want to simmer for even longer.

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Sausauge Gnocchi Soup

Sausage Gnocchi Soup is a delicious comfort food perfect for a cold winter's day. Packed with flavor, this creamy soup recipe combines two favorite Olive Garden dishes into ONE: Zuppa Toscana Chicken Gnocchi! It really is a brilliant combination!

Course Meals

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 500kcal

Ingredients

• 1 lb ground sausage
• 2 tbsp olive oil
• 2 tbsp minced garlic
• 1 white onion, chopped
• 2 cups heavy cream
• 4 cups chicken broth
• 1 lb gnocchi
• 1 cup spinach, chopped
• 1/4 cup real bacon bits

Instructions

• In a large soup pot, brown the sausage.
• Add the olive oil to the sausage. Add the garlic and onions. Saute until the onions are translucent, then transfer to a separate bowl.
• In the same pot, add the chicken broth and cream. Bring to a boil.
• Once the liquid is boiling, add gnocchi and cook. Follow the directions on the package to ensure proper cooking time. (Mine called for 2 minutes).
• Add the meat and vegetable mixture back to the pot. Cover and simmer the soup for 20-30 minutes to let the flavors meld together.
• Add the spinach and bacon bits. Allow them just enough time to heat up (about five minutes).
• Serve and enjoy!

Video

Notes

• Make sure to brown the meat and saute the veggies in the same pot you boil the liquid. That’s a great way to save a dish AND keep all the flavors from the sausage!
• You can use mild sausage or hot sausage. The leftovers will have a stronger spice the longer they sit. The leftovers with the mild sausage had more heat than they did the first time I served it. I tried the recipe again with hot sausage and it was delicious, but the leftovers had a little bit too much heat. This is the kind of dish that the flavors will grow stronger with time!
• The fresher the gnocchi, the better. Frozen will probably be a little bit fresher than preserved in the pasta aisle. Although, I found the De Cecco brand from the pasta aisle to be good too!
• If you have longer than 30 minutes, simmer for an extended time so that the flavors have a longer time to marry each other.
• If you are short on time, you can also skip the simmering and just add the bacon and spinach right after cooking the gnocchi.
• Leftovers can be stored for a few days in the fridge and reheated in the microwave or on the stove. The sooner you eat this soup, the better, so that the gnocchi don’t get too mushy.

Nutrition

Calories: 500kcal

FAQ

Before we finish, I thought I would answer a few common questions I see about gnocchi in general, as well as in this recipe.

What is the difference between gnocchi and pasta?

While gnocchi may be often served like pasta, it is actually more like a dumpling than a pasta. It is is made from potatoes, flour, and eggs. Wherease, pasta is made from flour and water.

What are the types of gnocchi?

They are actually quite a few varieties of gnocchi! The most common by far is classic potato gnocchi. However, you can also buy pumpkin gnocchi, cauliflower gnocchi, bread gnocchi, and more.

Can I use homemade gnocchi in this recipe?

If you are adventurous and try making homemade gnocchi, you can certainly try it in this recipe. Just be careful of overcooking it.

How do I make this recipe ahead?

If you are looking to have leftovers of this recipe, there are 2 ways you can do it.

1. Make the soup as usual but leave out the gnocchi. Boil it separately when you are ready to eat, then add to the soup.
2. Make the soup as is including the gnocchi. After the gnocchi is cooked through, strain it out and put in a sealed container until ready to eat. Then, simply add into the soup when heating it up.

Can I use spicy sausage in this recipe?

Yes, if you like the spicy variety, feel free to use it!

More Recipes to Try:

• 4 Ingredient Potato Soup
• Cast Iron Glazed Carrots
• Yummy Cast Iron Asparagus
• Pot Roast Side Dishes

Conclusion

Sausage Gnocchi Soup is a delicious comfort food and a new family favorite. It is in my boyfriend’s list of top favorite recipes! The salty, flavorful sausage pairs so well with the crispy bacon and soft gnocchi. So now it’s your turn—make your own batch of sausage gnocchi soup and let me know what you think!

The post Creamy Sausage Gnocchi Soup (Delicious!) appeared first on .

I sure do love a good potato soup. Growing up, a favorite of mine was a potato-leek soup that my mom always made.

Whenever I’m at a potluck and I see any kind of potato soup, I head straight for it.

And when I need some comfort food on a cold winter day, my go-to choice is, you guessed it! Potato soup.

Today I want to share a simple, velvety-smooth potato soup recipe that is perfect when you need the comfort of soup without a lot of extra time and ingredients!

Plain Potato Soup: 4 Main Ingredients

That’s right, you will only need 4 main ingredients to make this potato soup (or 3 if you want it to be dairy-free!)

• Potatoes: Obviously! I used about 3 pounds in this recipe and it was perfect. I recommend russet potatoes as these are great for soups, but you could try other varieties as well.
• Onion: I used one small yellow onion. This is the perfect type of onion for this soup, but if you only have a white onion that should do just fine. I wouldn’t recommend using red onion, however.
• Chicken stock: I used homemade. This really aids the overall flavor of the soup, so I definitely recommend it if you have some. If not though, store bought broth will do just fine.
• Cheddar cheese: Tilamook’s medium cheddar is my favorite. We’ll shred 1 cup and stir it in AFTER cooking in the crockpot. (If you want this soup to be dairy free, see the next section!)

So those are the 4 base ingredients for a good, healthy potato soup. However, you can also add some other things in to make it even BETTER:

• Spices: you’ll definitely want salt and pepper. I didn’t include these in the main ingredient list simply because everyone has them and they’re just a given in almost every recipe. There are other spices that will make the soup even better too. I used a 1/4 tsp of paprika and a sprinkle of garlic powder. This will only make the flavor better!
• Leftover ham or crispy bacon: adding these as toppings afterward will definitely elevate your soup (but totally optional!)
• Green onions: use just the green part, and sprinkle on as a topping as well, if desired.

Creamy Dairy-Free Potato Soup

Now, let’s talk about that cheese. If you are dairy-free or vegan, you might be looking for a potato soup recipe that is still good without it!

The best part about this recipe is that the cheese isn’t even necessary for a creamy, deliciously smooth soup. It is added at the end of cooking (not put in the crockpot at the beginning).

I tried the soup before I added the cheese, and the texture was just as good! The taste will be slightly different but still just as yummy (especially if you add the bacon and green onions on top!)

As for other dairy ingredients – there is NO cream or milk in this potato soup. So if you’re looking for a potato onion soup without cream, this recipe will be just what you need!

Other Dietary Information

• Gluten-free: you’re good to go with this soup! No flour is used to thicken it at all.
• Keto & AIP: This soup is not for you if you are on either of these diets. Regular white potatoes are not allowed, so you would have to try a sweet potato version instead.
• Paleo: If you are on this diet, simply omit the cheese!

How can I add flavor to potato soup?

First of all, you’ll definitely want onions in your soup! Using just potatoes and broth would be pretty bland, but the onions liven things up. You can also try adding garlic and other spices (I used paprika).

Can I freeze potato soup?

You bet! This potato soup is extra easy to freeze because it does not have any cream or grain starches (like cornstarch or flour). If potato soup has these ingredients, you run the risk of the cream separating, or the starches causing the soup to separate into a dry sponge.

But with this simple potato soup, you don’t need to worry because we do not use those ingredients! While potatoes are starch, they are pureed in this recipe which makes it easier to freeze. (The only downside to freezing this recipe is that the leftover chunks of potato may dissolve into the soup when reheated).

Here is what I recommend doing if you want to freeze this soup:

1. Make it ahead in the crockpot with the potatoes, onions, chicken stock and spices
2. Puree the soup and set aside what you would like to freeze BEFORE adding the cheese. Put this in a tight-lid container and freeze.
3. When you’re ready to reheat the soup, thaw it in the fridge overnight, and then reheat on the stovetop. Once the soup becomes warm (but not too hot) add the cheese.

Now, IF for some reason you’re reading this and you already added the cheese, go ahead and try freezing anyway. So long as you used cheddar cheese, you should be fine as this is a hard cheese that reheats decently.

How do you thicken potato soup?

Potato soup can be thickened in a variety of ways. Some recipes use flour or other starches, which is a traditional way to thicken many types of soups (specifically by making a roux). While these thickening agents are great, they aren’t necessary…

What I LOVE about potato soup is that due to the texture of cooked potatoes, you can actually use the potatoes themselves to thicken the soup. Just puree with some of the broth and you have a lovely creamy soup. No gluten OR dairy needed.

Will milk thicken it?

Not generally. Adding milk to your potato soup that is already runny will unfortunately only make it MORE runny. You can add cream if you really want dairy in it, or you can simply puree more potatoes and/or take out some of the broth.

(Learn more about thickening crockpot soup in general here!)

How to Make 4 Ingredient Potato Soup

This soup is not hard to make at all, but just in case you need some help, here are the steps to take, with photos!

Step 1:

Weight your potatoes. The “3 pounds” I refer to in the recipe is weighed before peeling and cutting. This doesn’t have to be an exact measurement, but don’t go too much less or more than 3 pounds or it will mess with the texture of the soup when pureed with the stock.

Step 2:

Chop your onion and peel and chop your potatoes. Add to the crockpot with the chicken stock.

Step 3:

Add salt, pepper, and any additional spices you want to flavor the soup. Set the temperature to low and set a timer for 5 hours.

Step 4

Take about half of the potatoes out of the crockpot and ALL of the broth. Put into the blender. Blend on high until smooth. Note: you can do this is two sittings if you’d like. Just make sure to leave enough potatoes out so that you still have some nice chunks in the soup (unless you like pure blended soups, in which case you can add all of the potatoes!)

Step 5

Add the puree back to the crockpot. After the soup cools for 10-15 minutes, add the grated cheese slowly, a little at a time. You don’t want the soup to be too hot because the cheese can end up stringy. By waiting a little bit and adding it in slowly, it should melt into the soup perfectly.

Ready to print out this recipe and make it yourself? See below!

Print

4-Ingredient Potato Soup: Easy Crockpot Recipe

A velvety smooth potato soup recipe that calls for just 4 main ingredients! Perfect for a busy day when you need to dump and go using the crockpot.

Course Dinner

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 10 minutes minutes

Servings 4 servings

Calories 424kcal

Ingredients

• 3 pounds russet potatoes,
• 4 cups chicken stock
• 1 small yellow onion,
• 1 cup medium cheddar cheese, (omit if dairy free)
• 1 tsp salt and 1/4 tsp pepper (or to taste)

Additional Ingredients (optional)

• 1/4 tsp paprika
• Sprinkle of garlic powder
• Chopped leftover ham or crumbled bacon
• Green onions

Instructions

• Dice your onion and add it to the crockpot.
• Wash and peel your potatoes. Cut into cubes and add to the crockpot along with 4 cups of chicken stock.
• Add salt, pepper, and additional spices (if desired) and stir.
• Cover crockpot and cook on high for 5-6 hours, or low for 6-7 hours, or until potatoes are nice and tender (test with a fork to make sure they are done before proceeding!)
• When potatoes are done, take out all the broth and about half of the potatoes and onions, and add to the blender. (If your blender is small, you can also do this in two sittings, just make sure to leave out some extra potato chunks). Blend on high until smooth. Add pureed soup back to the crockpot with the remaining potatoes and onions. Taste and add additional salt and pepper if needed.
• Let the soup cool off for a few minutes, then add 1 cup of cheese. Do not add the cheese all at once, but in little bits at a time. Stir gently until melted, then add more until the whole cup is incorporated.
• Serve immediately, with additional toppings like green onions and ham/bacon if desired!

Video

Notes

• If you are dairy free, simply leave out the cheese at the end. You’ll still have a flavorful, velvety smooth soup without it!
• Use homemade chicken stock for the best overall flavor, but feel free to substitute for store-bought broth if that’s all you have on hand.
• Cooking time for the potatoes will depend on how big you cut them. If you need this soup to be ready faster, you can also cook on high for a shorter amount of time. Just check periodically to see if the potatoes are fully done.
• If you want to freeze this soup, I recommend setting some aside before adding the cheese. Then, when you reheat the soup you can stir in freshly grated cheese. Should last in the freezer for 2-3 months.

Nutrition

Calories: 424kcal

Conclusion

Potato soup is a wonderful thing—it is such a smooth, delicious comfort food that you can keep coming back to! When you need a dump and go dinner, 4 ingredient potato soup is a great option. You don’t need anything fancy, yet you still end up with a delicious dinner your family will love!

More Recipes to Try:

• Smoky Glazed Carrots
• 3 Ingredient Peach Smoothie
• Best Pot Roast Side Dishes

The post Healthy 4-Ingredient Potato Soup: Crockpot Recipe appeared first on .