Soup Archives - The Rockstar Mommy

Slow Cooker French Onion Soup

therockstarmommyblog — Fri, 24 Apr 2026 18:00:49 +0000

This Slow Cooker French Onion Soup is one of those cozy meals that feels a little extra special without being complicated. The crock pot does most of the work, slowly turning sweet onions into deep, caramelized onions that build a rich broth full of flavor. Topped with cheesy toast and melty cheese, every bite is warm and comforting. It’s the perfect meal for a chilly night or when you want something that tastes like it cooked all day, because it did. If it’s your first time making a french onion soup recipe at home, this slow cooker version is a great place to start.

Can I make this without wine?

Yes, just swap it with extra beef broth or chicken broth. You’ll still get a good french onion soup.

What’s the best cheese to use?

Gruyere is classic, but swiss cheese works great too for that gooey cheese topping.

Can I speed this up by caramelizing the onions of the stove instead?

Absolutely. Cook them in a large skillet over medium heat until deeply golden, then transfer to the crock pot.

Ingredient Notes:

Sweet onions: The star of the soup, they cook down into rich, caramelised onions with tons of natural sweetness.
Unsalted butter: Adds richness and helps the onions soften and brown.
Sugar: Just a little bit helps the onions caramelize faster and deepen in flavor.
Dry red wine: Brings extra flavor and helps lift all those browned bits for maximum flavor.
Beef broth: Creates that classic rich broth and savory base.
Fresh thyme: Adds a light herbal note that balances the rich flavors.
Bay leaves: Infuse the soup with subtle depth while it cooks.
French bread: Sliced and toasted for that classic cheesy bread topping.
Gruyere cheese: Melts beautifully into gooey cheese with a slightly nutty flavor.

Slow Cooker French Onion Soup

Places butter pieces in the bottom of the crock pot. Top with onion slices and sugar
Cook onions on high heat for 6 hours. The onions will caramelize and turn brown.
Once browned, add red wine and use a wooden spoon to scrape any stuck bits of onion from the bottom of the slow cooker.
Add beef broth, thyme, and bay leaves. Stir. Cook on HIGH for 2 hours or on LOW for 4 hours.
Preheat the broiler. Ladle soup into oven safe bowls. Top each bowl with a slice of french bread. Top the french bread with 1-1.5 oz freshly shredded gruyere.
Places the bowls under the broiler for 3-5 minutes until the cheese is melted and starts to brown. Watch closely so that is doesn’t burn! Serve warm with more bread for dipping.

More Recipe Ideas

Slow Cooker French Onion Soup

Slow Cooker Pasta e Fagioli Soup

Tortellini Tomato Bisque

Slow Cooker Italian Wedding Soup

Slow Cooker French Onion Soup

This Slow Cooker French Onion Soup is one of those cozy meals that feels a little extra special without being complicated.

Course Soup

Cuisine Crockpot, Slow Cooker

Prep Time 10

Cook Time 8

Total Time 8 10

Servings

Calories 346kcal

Equipment

Ingredients

3 pounds sweet onions sliced (about 10 cups)
¼ cup butter cut into 8 pieces
1 Tablespoon sugar
½ cup dry red wine or red cooking wine
8 cups beef broth
4 springs fresh thyme
2 bay leaves
8 slices french bread
8 oz Gruyere cheese freshly shredded

Instructions

Places butter pieces in the bottom of the crock pot. Top with onion slices and sugar
Cook onions on high heat for 6 hours. The onions will caramelize and turn brown.
Add red wine and use a wooden spoon to scrape any stuck bits of onion from the bottom of the crock-pot.
Add beef broth, thyme, and bay leaves. Stir. Cook on HIGH for 2 hours or on LOW for 4 hours
Preheat the broiler. Ladle soup into oven safe bowls. Top each bowl with a slice of french bread. Top the french bread with 1-1.5 oz freshly shredded gruyere.
Places the bowls under the broiler for 3-5 minutes until the cheese is melted and starts to brown. Watch closely so that is doesn’t burn! Serve warm with more bread for dipping.

Nutrition

The post Slow Cooker French Onion Soup appeared first on The Rockstar Mommy.

Slow Cooker Pasta e Fagioli Soup

therockstarmommyblog — Thu, 09 Apr 2026 17:15:58 +0000

This Slow Cooker Pasta e Fagioli Soup is the kind of cozy, filling dinner that your whole family will love. Loaded with ground beef, tender vegetables, two kinds of beans and a rich tomato broth, it brings all the flavors of the classic Italian soup right to your dinner table. The best part is that your slow cooker does all the heavy lifting while you go about your day. Just toss everything in, let it cook low and slow, and come home to a kitchen that smells incredible. Serve it up with a sprinkle of fresh parmesan on top and watch everyone come back for seconds.

Can I make this on the stovetop instead?

Yes! Brown the beef, then add all the other ingredients (except the pasta) to a large pot. Bring to a boil, reduce heat and simmer for about 45 minutes to an hour. Cook the pasta separately and add it in before serving.

What kind of pasta works best?

Small shapes like ditalini, small shells or elbow macaroni are traditional and work great. You can also break spaghetti or linguine into small pieces if that is what you have on hand.

Can I use ground turkey instead of beef?

Absolutely. Ground turkey is a lighter option that still gives you plenty of protein. You may want to add a little extra seasoning since turkey is milder in flavor.

Is this soup freezer friendly?

Yes, but freeze the soup without the pasta. The noodles will get soggy when reheated. Cook fresh pasta and stir it in when you are ready to serve.

Can I use an Instant Pot?

Ingredient Notes

Onion: Brings a sweet, savory base to the broth.
Ground Beef: Adds hearty protein and rich flavor to the soup
Garlic: Adds bold, aromatic depth to every spoonful.
Carrots: Shredded carrots add natural sweetness and color.
Celery: Brings a mild, fresh crunch to the veggie mix.
Diced Tomatoes: Gives the broth a chunky tomato texture.
Crushed Tomatoes: Creates a smooth, thick tomato base for the soup.
Red Kidney Beans: Adds a creamy, hearty bite with great protein.
White Kidney Beans: Brings a mild, buttery flavor to the soup.
Beef Broth: Forms the savory liquid base of the soup.
Dried Oregano: Adds warm, earthy Italian seasoning to the broth.
Pepper: Adds a touch of heat and seasoning throughout.
Dried Parsley: Brings a light, fresh herbal note to the soup.
Dried Basil: Adds a sweet, peppery layer to the seasoning.
Bay Leaves: Infuses the broth with subtle, woodsy flavor.
Spaghetti Sauce: Adds extra body and seasoning to the tomato base.
pasta: Turns this soup into a filling, complete meal.
Fresh Parmesan Cheese: A salty, nutty topping that finishes the bowl.

Slow Cooker Pasta e Fagioli Soup

Brown ground beef in large skillet and drain excess fat.
Add beef and all ingredients except the pasta into a 6qt crock pot.
Cook on low for 7-8 hours or high for 4-5 hours. Before serving, cook pasta according to package directions. Remove bay leaves and add noodles to soup.

More Soup Recipes

Slow Cooker French Onion Soup

Slow Cooker Pasta e Fagioli Soup

Tortellini Tomato Bisque

Slow Cooker Italian Wedding Soup

Slow Cooker Pasta e Fagioli Soup

This Slow Cooker Pasta e Fagioli Soup is the kind of cozy, filling dinner that your whole family will love.

Course Dinner, Soup

Cuisine healthy

Prep Time 10

Cook Time 5

Total Time 5 10

Servings

Calories 459kcal

Ingredients

1.5 lbs. ground beef
1 onion chopped
2 cloves minced garlic
3 carrots shredded
1/2 cup celery chopped
14.5 oz diced tomatoes undrained
28 oz can of crushed tomatoes
16 oz red kidney beans drained
16 oz white kidney beans drained
4 cups beef broth
2 tsp dried oregano
2 tsp pepper
2 TB dried parsley
1 TB dried basil
2 bay leaves
1 20 oz traditional spaghetti sauce
8 oz pasta pasta
Topping: Fresh grated parmesan cheese

Instructions

Brown ground beef in large skillet and drain excess fat.
Add beef and all ingredients except the pasta into a 6qt crock pot.
Cook on low for 7-8 hours or high for 4-5 hours.
Before serving, cook pasta according to package directions. Remove bay leaves and add noodles to soup.

Nutrition

The post Slow Cooker Pasta e Fagioli Soup appeared first on The Rockstar Mommy.

Tortellini Tomato Bisque

therockstarmommyblog — Mon, 19 Jan 2026 22:26:18 +0000

This creamy Tomato Tortellini Bisque is the kind of cozy comfort food my whole family asks for again and again. It’s rich, smooth, and filled with tender cheese tortellini, making it a great way to turn an easy tomato soup recipe into a hearty easy dinner idea. Whether you serve it with a salad or crusty bread, it’s one of those best dinner recipes that earns a second helping every time. I made this last week, and we were thrilled to still have leftovers of this soup the next day. It’s a creamy tomato soup that feels special but still fits right into busy family life.

Can I make this soup ahead of time?

Yes! This soup reheats beautifully and often tastes even better the next day.

What if I don’t have an immersion blender?

A countertop blender works just fine—blend in batches and return the soup to the pot.

Can I add protein?

Yes, browned Italian sausage stirred in before adding the cream works really well.

Ingredient Notes

Olive oil: Adds rich flavor and helps soften the onions evenly over medium heat.
Yellow onion: Brings a gentle sweetness that balances the acidity of the tomatoes.
Dried basil: Adds classic Italian flavor that pairs beautifully with creamy tomato soup.
Dried oregano: Gives depth and that familiar blend of Italian herbs.
Red pepper flakes: Provide a subtle warmth without making the soup spicy.
Minced garlic: Enhances the savory flavor and makes the soup smell amazing while cooking.
Crushed tomatoes (canned tomatoes): Form the base of this tomato bisque soup with bold tomato flavor.
Chicken or vegetable bouillon: Adds rich flavor similar to chicken broth or chicken stock.
Granulated sugar (optional): Helps balance the acidity of the tomatoes for a smoother taste.
Cheese tortellini: Turns this creamy tomato soup into a satisfying pasta dish the whole family loves.
Heavy cream: Creates that signature silky, creamy texture.

How to Make Tortellini Tomato Bisque

In a large stockpot, saute onions in olive oil until soft and translucent.
Add basil, oregano, red pepper, and minced garlic and saute 1-2 minutes longer.
Add tomatoes, water, and bouillon to the pot and bring to a simmer over medium heat. Reduce heat and simmer soup for 20 minutes. Add sugar if you’d like to cut acidity.
Use an immersion blender or batch transfer to a blender to puree soup (optional).
Add tortellini to soup and simmer about 5 minutes longer, until tortellini is cooked.
Stir in heavy cream.
Serve with cracked black pepper, fresh basil or oregano, and grated parmesan cheese!

More Recipe Ideas

Tortellini Tomato Bisque

Slow Cooker Italian Wedding Soup

Slow Cooker Turkey Rice Soup

Chicken Alfredo Soup

Tortellini Tomato Bisque

This creamy Tomato Tortellini Bisque is the kind of cozy comfort food my whole family asks for again and again.

Course Dinner, Soup

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 200kcal

Ingredients

2 tablespoons olive oil
1/2 cup yellow onions diced
2 teaspoons dried basil
2 teaspoons dried oregano
1/2 teaspoon red pepper flakes
2 teaspoons minced garlic
56 oz crushed can tomatoes
2 cups water
2 teaspoons chicken or vegetable bouillon
1 teaspoon granulated sugar optional
1 cup tortellini for a lighter soup, adjust for thicker soup
1/2 cup heavy cream
Salt/pepper for serving
Parmesan cheese for serving
Fresh basil/oregano for serving

Instructions

In a large stockpot, saute onions in olive oil until soft and translucent.
Add basil, oregano, red pepper, and minced garlic and saute 1-2 minutes longer.
Add tomatoes, water, and bouillon to the pot and bring to a simmer over medium heat. Reduce heat and simmer soup for 20 minutes. Add sugar if you’d like to cut acidity.
Use an immersion blender or batch transfer to a blender to puree soup (optional).
Add tortellini to soup and simmer about 5 minutes longer, until tortellini is cooked.
Stir in heavy cream.
Serve with cracked black pepper, fresh basil or oregano, and grated parmesan cheese!

Nutrition

The post Tortellini Tomato Bisque appeared first on The Rockstar Mommy.

Slow Cooker Italian Wedding Soup

therockstarmommyblog — Mon, 29 Dec 2025 22:10:05 +0000

This Slow Cooker Italian Wedding Soup, also known as minestra maritata or married soup, is a comforting bowl filled with tender meatballs, leafy green vegetables, and tiny pasta in a rich broth. It’s a family favorite that slowly simmers in the slow cooker, making it a great choice after a long day. The combination of homemade meatballs, acini de pepe, and aromatic vegetables creates a comforting soup that feels extra cozy. Serve it with a side of crusty bread for a delicious soup that tastes like it came straight from your favorite Italian restaurants.

Can I make this on the stove top?

Yes. Simmer everything over medium heat until the meatballs are cooked through, then add pasta near the end.

Can I use frozen meatballs?

Yes, frozen meatballs from the freezer aisle are great choices and can be added directly to the slow cooker.

What other pasta works well?

Orzo pasta, ditalini, pepe pasta, or even small pearl pasta like pearl couscous work nicely.

What substitutions can I make?

– Swap the meatball mixture with ground turkey, turkey meatballs, chicken meatballs, mild Italian sausage, or a mix of ground turkey and ground pork.
– Use beef broth instead of chicken broth for a deeper flavor.
– Add bell pepper for extra vegetables.
– Stir in nutritional yeast if you want a dairy-free option instead of parmesan cheese.
– A squeeze of lemon juice at the end adds brightness.
– For a shortcut, use frozen meatballs and adjust the cooking time slightly.

Ingredient Notes

Ground beef – Adds rich flavor and a bit of red meat depth to the meatball mixture.
Ground pork – Keeps the homemade meatballs juicy and tender.
Panko breadcrumbs – Help bind the meatballs while keeping them light.
Parmesan cheese – Adds savory flavor that echoes Italian restaurants.
Onion – Blends smoothly into the meatballs for moisture and aroma.
Fresh parsley – Brightens the meatballs with fresh herbal notes.
Egg – Holds the meatball recipe together.
Garlic – Adds bold flavor to both the meatballs and the soup.
Italian seasoning – Brings classic Italian weddings flavor to the dish.
Salt & black pepper – Balance and enhance all the ingredients.
Celery – One of the aromatic vegetables that builds the base of the soup.
Carrots – Add gentle sweetness and color to the broth.
Onion (chopped) – Deepens the overall flavor during slow cooking.
Chicken broth / chicken stock – Forms the rich, comforting base of the soup.
Acini de pepe pasta – A tiny pasta and traditional kind of pasta used in Italian wedding soup recipes.
Baby spinach – A tender leafy green vegetable that wilts beautifully at the end of the cook time

How to make Slow Cooker Italian Wedding Soup

Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Set aside.
In a large mixing bowl, gently mix together the meatball ingredients until just combined.
Roll 1.5 inch meatballs and place them onto the prepared baking sheet.
Bake meatballs for 16-18 minutes, flipping halfway through, until browned. Don’t worry if it’s not fully cooked through, it will continue to cook in the slow cooker.
Transfer the cooked meatballs into the slow cooker and add the celery, carrots, onion, garlic, chicken broth, Italian seasoning, salt and pepper.
Cover and cook for 6-8 hours on low or 3-4 hours on high, until the meatballs reach a minimal internal temperature of 145°F.
In the last hour of cooking, add the dried pasta and cook until soft.
Add the fresh spinach leaves and cook until wilted.

More Soup Ideas

Slow Cooker French Onion Soup

Slow Cooker Pasta e Fagioli Soup

Tortellini Tomato Bisque

Slow Cooker Italian Wedding Soup

Serve this Slow Cooker Italian Wedding Soup recipe with a side of crusty bread for a delicious and filling meal.

Course Soup

Cuisine Crockpot, Italian, Slow Cooker

Prep Time 30

Cook Time 6

Total Time 6 30

Servings

Calories 404kcal

Equipment

6qt Slow Cooker

Ingredients

MEATBALLS

½ lb ground beef
½ lb ground pork
½ cup panko breadcrumbs
½ cup finely grated parmesan cheese
¼ cup finely grated onion
¼ cup finely chopped fresh parsley
1 egg
3 cloves garlic minced
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper

SOUP:

3 ribs celery chopped
2 medium carrots chopped
1 medium onion chopped
3 cloves garlic minced
8 cups chicken broth
1 ½ teaspoons Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
1 cup dry acini de pepe pasta or dry orzo pasta
4 cups baby spinach

Instructions

Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Set aside.
In a large mixing bowl, gently mix together the meatball ingredients until just combined.
Roll 1.5 inch meatballs and place them onto the prepared baking sheet.
Bake meatballs for 16-18 minutes, flipping halfway through, until browned. Don’t worry if it’s not fully cooked through, it will continue to cook in the slow cooker.
Transfer the cooked meatballs into the slow cooker and add the celery, carrots, onion, garlic, chicken broth, Italian seasoning, salt and pepper.
Cover and cook for 6-8 hours on low or 3-4 hours on high, until the meatballs reach a minimal internal temperature of 145°F.
In the last hour of cooking, add the dried pasta and cook until soft.
Add the fresh spinach leaves and cook until wilted.

Nutrition

The post Slow Cooker Italian Wedding Soup appeared first on The Rockstar Mommy.

Slow Cooker Turkey Rice Soup

therockstarmommyblog — Mon, 24 Nov 2025 20:41:39 +0000

When the holidays wind down and your fridge is packed with leftover Thanksgiving turkey, this slow cooker turkey rice soup becomes the perfect recipe to warm up a chilly day. It’s a delicious way to turn leftover turkey meat, turkey breast, or even leftover chicken into a hearty meal the whole family will love. With a flavorful broth, fresh herbs, and long grain rice, every bowl tastes like pure comfort. It’s also a great way to use homemade turkey stock or store-bought chicken broth from the grocery store. If you love easy slow cooker recipes, this crockpot turkey soup will be on repeat next week and beyond.

Is this a good recipe for turkey leftovers after Thanksgiving?

Absolutely—one of the best things you can make with Thanksgiving leftovers. It’s a perfect way to repurpose cooked turkey.

Can I add noodles instead of rice?

Yes—egg noodles and other pasta shapes work well. Add them during the last 20–25 minutes of cooking.

How to store and reheat:

Store leftovers in an airtight container for 3–4 days in the refrigerator.
Reheat on the stovetop over medium heat until warmed through.
Add extra chicken broth or turkey broth if the rice thickens the soup.

Ingredient Notes

Leftover or cooked turkey: A delicious way to use leftover Thanksgiving turkey, turkey leftovers, leftover turkey meat, or even leftover turkey soup fixings like dark meat or turkey breast.
Celery: Adds fresh flavor and helps build a hearty soup base.
Carrots: Bring natural sweetness and color to the dish.
Onion: Creates the foundation for a rich, flavorful broth.
Garlic: Adds depth and warmth—especially welcome on a chilly day.
Chicken broth or turkey broth: Gives the soup body; turkey broth or homemade turkey stock is especially tasty.
Worcestershire sauce: Enhances savory notes and rounds out the broth.
Rosemary, thyme, sage: Classic fresh herbs (or dried) that make a comforting meal shine.
Salt and black pepper: Essential for balancing and brightening the soup.
Bay leaves: Subtle aromatics that help bring the broth together.
Uncooked rice: White rice, brown rice, or long grain wild rice all work in this delicious soup.ent in the block that you’d like.

Slow Cooker Turkey Rice Soup (Perfect for Leftover Thanksgiving Turkey!)

Place the cooked turkey, celery, carrots, onions, and garlic into a 6-quart slow cooker.
Pour in the chicken broth or turkey broth, then add Worcestershire sauce, dried herbs, salt, pepper, and bay leaves.
Cover and cook on low heat for 5–7 hours or on high for 3–4 hours. During the last hour of cooking, stir in the uncooked rice. Continue cooking until rice is tender.
Remove bay leaves, top with parsley or more fresh herbs, and serve warm.

More Recipe Ideas

Slow Cooker Mexican Casserole

Slow Cooker French Onion Soup

Slow Cooker Italian Wedding Soup

Slow Cooker Turkey Rice Soup

When the holidays wind down and your fridge is packed with leftover Thanksgiving turkey, this slow cooker turkey rice soup becomes the perfect recipe to warm up a chilly day.

Course Dinner, Soup

Cuisine Crockpot, Slow Cooker

Prep Time 10

Cook Time 5

Total Time 5 10

Servings

Calories 274kcal

Ingredients

4 cups leftover/cooked turkey shredded or chopped
4 ribs celery chopped
3 carrots chopped
1 onion chopped
3 cloves garlic minced
8 cups chicken broth or turkey broth
½ tablespoon Worcestershire sauce
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon dried sage
Salt and pepper to taste
2 small bay leaves
1 cup uncooked white rice can sub brown or wild rice

Instructions

Place the cooked turkey, celery, carrots, onions, and garlic into a 6-quart crockpot.
Pour in the chicken broth or turkey broth, then add Worcestershire sauce, dried herbs, salt, pepper, and bay leaves.
Cover and cook on low heat for 5–7 hours or on high for 3–4 hours. During the last hour of cooking, stir in the uncooked rice. Continue cooking until rice is tender.
Remove bay leaves, top with parsley or more fresh herbs, and serve warm.

Nutrition

The post Slow Cooker Turkey Rice Soup appeared first on The Rockstar Mommy.

Chicken Alfredo Soup

therockstarmommyblog — Tue, 30 Sep 2025 20:49:16 +0000

When the cold weather months roll in, there’s nothing better than a warm bowl of soup that blends comfort with flavor. This Chicken Alfredo Soup combines the cozy feel of chicken noodle soup with the indulgence of a creamy Alfredo sauce. This soup is a family-friendly dish that feels hearty yet smooth. Perfect for chilly nights, this recipe pairs beautifully with crusty bread, garlic bread, or even a fresh Caesar salad. It’s sure to become one of your favorite dinner recipes for the season.

Can I use milk instead of heavy cream?

Yes, but the soup may not be as rich or creamy. For a thicker texture with milk, add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons of water.

What kind of pasta works best for this soup?

Short pastas like penne, rotini, or small shells work well and are easier to eat in soup. If you’re using long pasta like fettuccine, break it into smaller pieces before adding it.

How do I prevent the cheese from clumping?

Use freshly grated Parmesan cheese and add it gradually while stirring. Ensure the soup is hot but not boiling when you add the cheese to prevent clumping.

Can I make this soup ahead of time?

Yes, but for the best texture, cook the pasta separately and add it just before serving. Store the soup base and pasta in separate containers in the fridge.

What can I use instead of chicken?

You can substitute turkey, shrimp, or cooked sausage. For a vegetarian option, use mushrooms or tofu and vegetable broth.

Post block headline goes here

Pasta (Bowtie or other type of pasta) – Adds heartiness; try cheese tortellini, lasagna noodles, or gluten-free pasta for variations.
Cooked Chicken – Rotisserie chicken or leftover chicken works great for tender protein.
Broccoli – Offers a fresh bite and extra nutrients.
Parmesan Cheese (freshly grated) – Melts into the soup, enhancing the creamy alfredo sauce.
Salt and Black Pepper – Balances flavors; season carefully since parmesan is naturally salty.
Fresh Parsley or Red Pepper Flakes (optional garnish) – Adds color and a little zing.

Chicken Alfredo Soup

In a large pot, melt butter over medium heat. Add carrots, onions, and garlic, sautéing until softened, about 4-5 minutes.
Add in flour, stirring until carrots are completely coated in flour. Let flour cook for 2
minutes.
Pour in the chicken broth and bring to a gentle boil. Turn heat down to medium heat.
Add in Alfredo sauce and heavy cream.
Stir in the pasta and cook until tender. Stir occasionally to prevent sticking.
Add the cooked chicken, broccoli, and parmesan cheese, mixing until the cheese has melted, and the soup is creamy.
Add salt and pepper as needed. Let the soup simmer for 2-3 minutes to combine flavors.

More Recipe Ideas

Slow Cooker Pasta e Fagioli Soup

Tortellini Tomato Bisque

Slow Cooker Italian Wedding Soup

Slow Cooker Turkey Rice Soup

Chicken Alfredo Soup Recipe

This Chicken Alfredo Soup combines the cozy feel of chicken noodle soup with the indulgence of a creamy Alfredo sauce.

Course Soup

Cuisine chicken

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 484kcal

Ingredients

3 tablespoons Butter
3 Cloves Garlic minced
1 small Onion diced
1 cup Carrots diced
¼ cup All-Purpose Flour
5 cups Chicken Broth
1 cup Heavy Cream
14.5 oz Alfredo Sauce
8 oz Bowtie or any pasta of your choice
2 cups Cooked Chicken shredded or diced
1 ½ cup Broccoli chopped
1 cup Parmesan cheese freshly grated
Salt and Black Pepper to taste
Optional garnish: Fresh Parsley or Red Pepper Flakes

Instructions

In a large pot, melt butter over medium heat. Add carrots, onions, and garlic, sautéing until softened, about 4-5 minutes.
Add in flour, stirring until carrots are completely coated in flour. Let flour cook for 2 minutes.
Pour in the chicken broth and bring to a gentle boil. Turn heat down to medium heat.
Add in Alfredo sauce and heavy cream.
Stir in the pasta and cook until tender. Stir occasionally to prevent sticking.
Add the cooked chicken, broccoli, and parmesan cheese, mixing until the cheese has melted, and the soup is creamy.
Add salt and pepper as needed. Let the soup simmer for 2-3 minutes to combine flavors.

Nutrition

The post Chicken Alfredo Soup appeared first on The Rockstar Mommy.

Creamy Wild Rice Soup

therockstarmommyblog — Thu, 30 Jan 2025 17:05:00 +0000

There’s nothing better than a warm, hearty bowl of soup to bring comfort to your table. This creamy wild rice soup recipe is packed with nutty wild rice, tender chicken, and a savory flavor that will have your whole family asking for seconds.

The best part is that you can use leftover chicken or even leftover rotisserie chicken to make it even quicker. Serve it with crusty bread for the ultimate hearty warming meal on a cold day!

Ingredients Needed

Melt butter: for a richer taste, or use olive oil for a lighter option.
Onion: Provides aromatic depth to the soup.
Garlic: Essential for a rich, robust flavor.
Carrots: Adds a touch of sweetness.
Celery: Enhances the base flavors.
Chicken Breasts or Chicken Thighs: Using raw chicken allows it to cook and absorb all the flavors. If you’re in a rush, cooked chicken or leftover rotisserie chicken is a great way to save time.
Wild Rice Blend: This nutty wild rice adds a hearty texture and depth of flavor to the soup. A wild rice mix works well too.
Chicken Broth: Is the perfect base for you soup.
Black Pepper: Adds warmth and depth to the broth.
Fresh Thyme: A must-have for that earthy, comforting touch.
White Wine: Optional, but it adds another layer of complexity to the broth.
Flour (all-purpose or gluten-free alternative): is used to make a simple béchamel sauce made from flour and butter thickens the soup.
Heavy Cream or Whole Milk: For a creamy wild rice soup, heavy cream gives the best texture, but whole milk or even coconut milk are good alternatives.
Lemon Juice: Adds brightness and balances the richness.
Parmesan Cheese: For an extra savory flavor and depth.

Creamy Wild Rice Soup

Heat olive oil in a large pot over medium-high heat.
Sauté onion, garlic, carrots, and celery until softened.
Add wild rice blend, raw chicken, chicken broth, white wine, and seasonings.
Simmer for 45-50 minutes until the hearty wild rice is tender.
Remove the chicken, shred it, and stir it back in with the flour.
Stir in the heavy cream, lemon juice, and Parmesan cheese.

More Soups We Love

Creamy Wild Rice Soup

This creamy wild rice soup is one of the best soups to make during this time of year. Whether it’s your first time trying a wild rice soup recipe or you’re looking for a quick and easy soup, you will love this recipe!

Course Soup

Cuisine chicken

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 509kcal

Ingredients

3 tbsp Melted Butter
1 Onion diced
3 cloves Garlic minced
2 Carrots diced
2 Celery Stalks chopped
1.5 lbs Chicken Breasts raw You can sub in cooked chicken
1 cup Wild Rice Blend
6 cups Chicken Broth
1 tsp Black Pepper
2 tsp Fresh Thyme
1/2 cup White Wine
1/4 cup all-purpose flour Mixture
1 cup Heavy Cream
1 tbsp Lemon Juice
1/2 cup Parmesan Cheese

Instructions

Heat olive oil in a large pot over medium-high heat.
Sauté onion, garlic, carrots, and celery until softened.
Add wild rice blend, raw chicken, chicken broth, white wine, and seasonings.
Simmer for 45-50 minutes until the hearty wild rice is tender.
Remove the chicken, shred it, and stir it back in with the flour mixture.
Stir in the heavy cream, lemon juice, and Parmesan cheese.

Nutrition

The post Creamy Wild Rice Soup appeared first on The Rockstar Mommy.

Carrabba’s Slow Cooker Minestrone Soup

therockstarmommyblog — Mon, 23 Oct 2023 17:55:01 +0000

Why eat out when you can easily make Copycat Carrabba’s Slow Cooker Minestrone Soup in the comfort of your home?! This copycat minestrone is packed with hearty vegetables, beans, and spices and can be garnished with shredded cheese and served with garlic bread. A classic soup that is sure to be a family hit!

What is Minestrone Soup exactly?

Minestrone is a traditional Italian soup dish that’s thick in consistency and loaded with hearty
vegetables. This copycat recipe is inspired by the Carrabba’s Italian Grill restaurant chain, except that my recipe doesn’t include cheese such as the pieces of Prosciutto or the rind of Pecorino Romano cheese that you’ll find in Carrabba’s minestrone.
Minestrone is easily adaptable – just add in or swap out any fresh vegetables for those that you know your whole family will love the most.

How should I store slow cooker minestrone?

Like most vegetable soups, this Minestrone will last 3-4 days in the fridge. You can make a big
batch and store leftovers in the fridge for meals during the week. Alternatively, freeze this dish in
an airtight freezer-safe containers for up to six months.

How should I reheat leftovers?

The best way to reheat this minestrone is over the stove, as it tends to be the fastest method and ensures that heat gets evenly distributed throughout.

What should I serve this soup with to make it a complete meal?

This minestrone is pretty delicious on its own and has enough body to be eaten as a meal on its own, but if you’d like to add anything to the meal, then a slice or two of crusty artisan bread or any fresh warm bread works well.

Can I make this low-carb?

Absolutely! Simply omit the beans and potatoes and increase the quantity of lower-carb vegetables.

Recipe Notes:

Minestrone is extremely versatile. Change up this soup by adding bell peppers, zucchini, or kale. Any soft vegetables that could wilt or turn mushy easily should only be added to the slow cooker towards the end of the cooking time.
While I’ve used canned tomatoes and beans, you could opt for fresh produce and soak our beans prior to assembling this dish for cooking.
This minestrone is great, garnished with shredded cheese or sour cream.
You can turn this copycat minestrone into a vegetarian dish by using vegetable broth instead of chicken broth.

Carrabba’s Slow Cooker Minestrone Soup

Add all of the ingredients to the slow cooker except the spinach. Cook on low for 6 to 8 hours.
Prior to serving, stir in the spinach. Cover and allow the spinach to wilt.
Remove the bay leaf and serve garnished with grated parmesan cheese, if desired.

More Slow Cooker Recipes We Love

Copycat Carrabba’s Slow Cooker Minestrone Soup

Why eat out when you can easily make Copycat Carrabba’s Slow Cooker Minestrone in the comfort of your home?!

Course Dinner, Soup

Cuisine copycat, healthy

Prep Time 15

Cook Time 8

Total Time 8 15

Servings

Calories 175kcal

Ingredients

2 tablespoons olive oil
15.5 oz can cannellini or kidney beans drained and rinsed
15 oz can diced tomatoes
4 cups chicken broth or chicken stock
1 cup coarsely chopped cabbage
1 medium russet potato scrubbed and diced
1 onion diced
4 garlic cloves minced
2 ribs celery diced
1 cup sliced carrots
1 teaspoon oregano
2 bay leaves
¼ teaspoon crushed red pepper flakes
1 cup roughly chopped spinach
Salt and black pepper to taste

Instructions

Add all of the ingredients to the slow cooker except the spinach.
Cover and cook on low for 6 to 8 hours.
Prior to serving, stir in the spinach. Cover and allow the spinach to wilt.
Remove the bay leaves and serve garnished with grated parmesan cheese, if desired

Nutrition

The post Carrabba’s Slow Cooker Minestrone Soup appeared first on The Rockstar Mommy.

Copycat Olive Garden Zuppa Toscana

therockstarmommyblog — Tue, 17 Jan 2023 16:49:19 +0000

Enjoy a bowl of one of Olive Garden’s most popular soups – Zuppa Toscana! This one-pot Copycat Olive Garden Zuppa Toscana is easy to make, loaded with Italian sausage, potatoes, kale, and heavy whipping cream!

Top each bowl of soup with freshly shredded Parmesan cheese, extra crushed red pepper, and crispy bacon bits.

Recipe Notes:

This is a delicious restaurant-quality soup recipe that can be made ahead of time and stored in the fridge or freezer for later use.

Consider omitting the crushed red pepper from this soup if you’ve opted to use spicy Italian sausage unless you want a spicier soup.

I’ve used unsalted butter and unsalted chicken broth to make this soup. If you use salted butter and broth, taste the soup before adding salt.

WHAT VARIATIONS CAN I MAKE TO THIS SOUP?

Swap out vegetables you don’t like for those you prefer or include additional vegetables.
Use vegetable broth instead of chicken broth.
Instead of potatoes, consider adding potato gnocchi to this soup or even pasta.
Use shredded chicken or turkey if you aren’t in the mood for sausage.

Is this soup recipe healthy?

Definitely! It contains nutrient-dense ingredients to ensure a well-balanced meal, including sausage and vegetables.

How should I store my leftover soup?

Leftover copycat Olive Garden Zuppa Toscana will last 3-4 days in the refrigerator when stored in an airtight container.
You can also freeze this soup for up to 2-3 months. Thaw overnight in the fridge and reheat on the stovetop or microwave.

Copycat Olive Garden Zuppa Toscana

In a large pot on medium heat, add Italian sausage. Use a wooden spoon to break apart sausage and cook until browned.
Stir in onion and saute for 3-5 minutes or until tender and translucent.
Add butter and stir until melted. Add garlic and cook for 1 minute or until fragrant.
Add potatoes to the pot followed by chicken broth and water. Stir to combine.
Increase heat to allow the liquid to come to a low boil for 5-6 minutes. Stir in kale leaves.
Cover and decrease heat to allow the soup to simmer for 10 additional minutes or until potatoes are tender.
Stir in heavy cream.
Taste and season with additional salt and pepper if desired.

More Copycat Recipes We Love

Copycat Olive Garden Zuppa Toscana

This one-pot Copycat Olive Garden Zuppa Toscana is easy to make, loaded with Italian sausage, potatoes, kale, and heavy whipping cream!

Course Dinner, Soup

Cuisine copycat, Italian

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 542kcal

Ingredients

1 lb Italian sausage
1 ½ tablespoons garlic minced
½ medium onion finely diced
¼ cup unsalted butter
4 cups unsalted chicken broth
5 cups water
4 medium russet potatoes peeled and chopped into bite sized pieces
1 bunch kale large stems removed and chopped
2 cups heavy whipping cream
1 teaspoon salt
½ teaspoon pepper
½ teaspoon crushed red pepper
Optional garnish: shredded parmesan cheese extra crushed red pepper

Instructions

In a large pot on medium heat, add Italian sausage. Use a wooden spoon to break apart sausage and cook until browned.
Stir in onion and saute for 3-5 minutes or until tender and translucent.
Add butter and stir until melted. Add garlic and cook for 1 minute or until fragrant.
Add potatoes to the pot followed by chicken broth and water. Stir to combine.
Increase heat to allow the liquid to come to a low boil for 5-6 minutes. Stir in kale leaves.
Cover and decrease heat to allow the soup to simmer for 10 additional minutes or until potatoes are tender.
Stir in heavy cream.
Taste and season with additional salt and pepper if desired.

Nutrition

The post Copycat Olive Garden Zuppa Toscana appeared first on The Rockstar Mommy.

20 Mouthwatering Chili Recipes

therockstarmommyblog — Thu, 05 Jan 2023 22:12:03 +0000

There is nothing better than sitting down with a warm bowl of chili on a cold winter night. Here are 20 Mouthwatering Chili Recipes from some of my favorite bloggers to warm up to!

Colorado Hatch Green Chili with Pinto Beans – Simplifying Family
White Chicken Chili – My Mommy Style
Apple Chicken Chili – The Gingered Whisk
Braised Short Rib and Bacon Chili – Good Life Eats
Nigella’s Chocolate Chip Chili – Baked Bree
Taco Truck Chili – Cookies and Cups
Easy Crockpot Chili – Family Fresh Meals
Cheesy Chicken Enchilada Chili – Good Life Eats
Turkey Chili with Stout and Farro – Urban Bliss Life
Chipotle Chili – Megs Everyday Indulgence
Vegetarian Chili with Pico de Gallo and Chimichurri – A Little and a Lot
Roasted Butternut Squash and Black Bean Chili – Good Life Eats
Pumpkin Chili – Confessions of Parenting
Buffalo Chicken Chili – South Your Mouth
Steak and Ground Beef Jalapeno Chili – The Buttered Gnocchi
Bloody Mary Chili – A Typical Mom Blog
Sweet Potato Chili – Tastes of Lizzy T
Crockpot Chicken Crack Chili – Easy Everyday
Easy Slow Cooker Chili – A Little and a Lot
Crock Pot Quinoa Sweet Potato and Bean Chili – Yes to Yolks

More yummy recipes to try!

The post 20 Mouthwatering Chili Recipes appeared first on The Rockstar Mommy.