I’ve only made soup on here a few times, but that isn’t because I don’t love it. Soups just tend to be a lot of work, ya know? There’s so much stirring and staring and patience, I mean who has the time? My schedule is quite full with things I should have gotten done yesterday.
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But, I figured if I could swing a soup in just one pot, I might as well give it a whirl. And, if it could be colorful and beautiful and as jam-packed with stuff as I wanted it to be? Even better. I prepped this bad boy with a decidedly Tuscan vibe, throwing in two types of tomatoes, spinach, orecchiette, and loads of yummy seasoning. I prefer my soups thick, so add as much broth as you’d like to fit your taste — just be sure to not use less than the directed 4 cups. I also made the totally obvious move of incorporating cubed prosciutto here, because when do I pass up salty meat? Never.
Yield: 6 to 8 servings
12 oz orecchiette pasta
4 cups chicken broth
8 oz baby spinach
15 oz diced tomatoes (in can)
1 cup diced yellow onion
3/4 cup Julienne sun-dried tomatoes (dry, not in oil)
4 oz prosciutto
6 cloves diced garlic
2 tbsp light butter
1 tsp basil
1 tsp oregano
1/2 tsp crushed red pepper flakes
1/2 tsp sea salt & coarse black peppercorn
Shredded parmigiano reggiano for topping (optional)
Italian or French bread for dipping (optional)
In large pot bring chicken broth to a boil, whisking in butter as you do. Next, lower heat to medium-high before adding in all other ingredients, combining well. Allow soup to brew uncovered until pasta is cooked, stirring occasionally while it simmers. When ready, immediately plate and serve, topping with fresh Parmigiano and pairing with bread if desired.
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Christine Fischer of Cooking with Cakes may not be a pro chef, but that doesn't mean she's a mere novice in the kitchen. The self-taught culinarian — who's all for healthy, accessible recipes — knows that succumbing to your five-day bacon craving does not make you weak. It just makes you human.