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Winter Soup Recipes

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Winter Soup Recipes


January 30, 2019

Lasagna Soup
Serves 6

1 tablespoon olive oil
½ pound ground sirloin
½ pound hot Italian Sausage, casings removed
2 teaspoons kosher salt
½ teaspoon ground black pepper, more for a garnish
1 medium yellow onion, chopped
5 garlic cloves, sliced
2 bay leaves
1 teaspoon Italian seasoning
Two 32-ounce boxes chicken stock (8 cups), plus extra stock or water to thin as needed
One 28-ounce can crushed fire roasted tomatoes
1 cup marinara sauce
1 pound lasagna noodles, broken by hand into 1-inch pieces
¼ cup coarsely chopped lightly packed basil, plus more for a garnish
Shredded mozzarella cheese, for a garnish
Ricotta cheese, for a garnish

1. Heat the oil in a large pot over high heat, then add the sirloin, sausage, 1 teaspoon of the salt, and the pepper. Cook, breaking up the meat with a spoon, until it is very brown and mostly cooked through; try not to stir too much to allow the meat to really brown—5 to 7 minutes.

2. Turn the heat to medium and add the onion, garlic, bay leaves, and Italian seasoning. Cook until the onions are mostly tender and translucent—about 5 minutes. Add the stock, crushed tomatoes, marinara sauce, and the remaining 1 teaspoon of salt. Bring the mixture to a simmer and cook until it reduces slightly and the flavor intensifies—about 25 minutes.

3. Add the noodles and cook until al dente—about 8 minutes, then stir in the basil. Taste, and add more salt if needed; this will depend on how salty your stock is. Also, add more stock or water if your soup is too thick (if your soup sits, it may thicken and you may need to add more stock or water later on).

4. To serve, divide into bowls and top with the mozzarella cheese, a dollop of the ricotta, a sprinkle of black pepper, and extra basil.

Note: You could cook your noodles separately and then add them individually to each bowl. This way, if you have leftovers, your noodles won’t get “water logged.” In this case, you should use 2 cups less stock.

Beer Cheese Soup
Makes 8 cups of soup, serves 4

Four 6-inch-round loaves sourdough bread
1 small butternut squash (about 1 pound)
1 medium head cauliflower (about 2 pounds)
1 tablespoon olive oil
1 medium yellow onion, chopped
4 garlic cloves, sliced
2½ teaspoons kosher salt
½ teaspoon ground black pepper
One 12-ounce beer, pilsner or your choice
4 cups chicken stock
2 cups shredded extra-sharp cheddar cheese (8 ounces)
8 ounces American cheese
½ cup grated parmesan
½ cup heavy cream

1. Preheat the oven to 350°F. Prepare the bread bowls by slicing the top inch or top third of each sourdough loaf. With a paring knife, cut a circle about an inch from the edge all the way around the loaf, being careful to leave about an inch of bread on the bottom as well. Gently remove the bread from inside the loaf, reserving it for another use.

2. Brush the insides of the bowls with melted butter or olive oil, or spray them with olive oil spray, then place them on a baking sheet. Bake until the bread bowls are warmed and begin to brown—12 to 20 minutes.
3. In the meantime, peel the squash. Cut it in half and then use a soupspoon to scoop out the seeds. Chop the flesh into 1-inch cubes; you should have about 3 cups of squash cubes. Remove the base of the stem and leaves from the head of cauliflower and roughly chop into florets; you should have about 4 cups of florets. Set the veggies aside.
4. Heat the oil in a large pot over medium heat. Add the onion, garlic, ½ teaspoon of the salt and the pepper and sauté until the veggies are tender—5 to 7 minutes. Add the beer and cook for 3 minutes, scraping the bottom of the pan if necessary.

5. Add the squash, cauliflower, stock and 1 teaspoon of the salt to the pot. Cover the pot and let the mixture cook until all the vegetables are very tender, stirring occasionally—about 30 minutes.

6. Transfer the soup to a blender, working in batches if necessary, and blend until it is very smooth. Place the soup back in the pot over low heat, then stir in the cheddar, American, and parmesan cheeses. Continue stirring until all of the cheeses are melted, then stir in the cream. Taste the soup and add up to another teaspoon of salt if needed (this is dependent on how salty your stock and cheese are).

7. To serve, ladle the soup into the bread bowls and top with your choice of parsley, bacon, pretzels, or extra cheese.



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