I made this Italian pastina soup recipe (aka pastina en brodo or Italian Penicillin Soup) because my daughter has a terrible cough and cold right now. I’ve seen so many versions of this viral Italian penicillin soup recipe, but I decided to try one from The Menu Maid because it sounded amazing. I cooked the pasta separately from the broth, so my daughter can make bowls of it in the coming days without the pasta becoming gummy. She had two bowls, along with some crusty bread, and said it was comforting and delicious.

Italian Pastina Soup

Ingredients:

• 1½ tbsp butter
• 4 small carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 medium yellow onion, chopped
• 3 whole garlic cloves, peeled & smashed
• Sea salt and freshly cracked black pepper, to taste
• 6 cups chicken broth
• 2 bay leaves
• Parmesan rind, optional, but adds umami, flavor, and richness
• 1 cup cold chicken broth or water
• ¾ cup acini di pepe, or tiny star-shaped pasta
• Juice of 1 lemon

Serving:

• Fresh parsley, finely minced
• Parmesan, freshly grated
• Fresh lemon wedges

How to Make an Italian Pastina Soup:

Heat the butter in a large Dutch oven or soup pot over medium heat. Add all the carrots, celery, onion, and garlic cloves and season with sea salt and freshly cracked black pepper to taste. Cook, stirring often, for 5-6 minutes, to soften a bit and bring out their natural sweetness.

Add chicken broth, bay leaves, and Parmesan cheese rind. Turn the heat up and bring to a boil, then cover with a lid, reduce the heat to medium-low, and simmer for 30 minutes, or until the veggies are very soft.

Remove and discard the Parmesan rind and bay leaves.

Use a slotted spoon to transfer the veggies to your blender. Add 1 cup of cold broth (or water) to the veggies. Blend the cooled veggies and broth in your blender until completely smooth.

Pour into the broth and stir to combine. Add the juice of one lemon. Taste the broth and re-season if needed.

Meanwhile, cook the acini di pepe in a large saucepan of well-salted boiling water to al dente. Drain.

Ladle some broth into a serving bowl and stir in the desired amount of drained pasta.

Serve with fresh parmesan cheese, parsley, and lemon wedges.

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Italian Pastina Soup

Course Lunch, Main, Soup

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6

Author Pam - For the Love of Cooking

Equipment

• Large Dutch oven or Large Soup Pot
• Blender
• Large saucepan

Ingredients

• 1½ tbsp butter
• 4 small carrots peeled and chopped
• 2 celery stalks chopped
• 1 medium yellow onion chopped
• 3 whole garlic cloves peeled & smashed
• Sea salt and freshly cracked black pepper to taste
• 6 cups chicken broth
• 2 bay leaves
• Parmesan rind optional, but adds umami, flavor, and richness
• 1 cup cold chicken broth or water
• ¾ cup acini di pepe or tiny star-shaped pasta
• Juice of 1 lemon

Serving:

• Fresh parsley finely minced
• Parmesan freshly grated
• Fresh lemon wedges

Instructions

• Heat the butter in a large Dutch oven or soup pot over medium heat. Add all the carrots, celery, onion, and garlic cloves and season with sea salt and freshly cracked black pepper to taste. Cook, stirring often, for 5-6 minutes, to soften a bit and bring out their natural sweetness.
• Add chicken broth, bay leaves, and Parmesan cheese rind. Turn the heat up and bring to a boil, then cover with a lid, reduce the heat to medium-low, and simmer for 30 minutes, or until the veggies are very soft.
• Remove and discard the Parmesan rind and bay leaves.
• Use a slotted spoon to transfer the veggies to your blender. Add 1 cup of cold broth (or water) to the veggies. Blend the cooled veggies and broth in your blender until completely smooth.
• Pour into the broth and stir to combine. Add the juice of one lemon. Taste the broth and re-season if needed.
• Meanwhile, cook the acini di pepe in a large saucepan of well-salted boiling water to al dente. Drain.
• Ladle some broth into a serving bowl and stir in the desired amount of drained pasta.
• Serve with fresh parmesan cheese, parsley, and lemon wedges.

I’ve been fighting a cold, and it was a rainy, dreary day, so I decided to make a pot of soup for dinner. I’ve seen recipes for Greek avgolemono soup for years, and I finally decided to make it. This Greek chicken lemon soup recipe, adapted from Carlsbad Cravings, is a delicious chicken and rice soup thickened with a mixture of fresh lemon juice and eggs. Hearty, healthy, comforting, and ready in less than 45 minutes. This tasty soup pairs nicely with crusty roasted garlic bread and a simple salad.

Greek Chicken Lemon Soup (Avgolemono Soup)

Soup:

• 2 tbsp butter or olive oil
• 1 yellow onion, diced
• 3 large or 4-5 smaller carrots, peeled and sliced or diced
• 3 large cloves of garlic, minced
• 1 tsp dried oregano
• ½ tsp dried basil
• ½ tsp dried thyme
• Pinch of crushed red pepper flakes, to taste
• Sea salt and freshly cracked black pepper, to taste
• 8 cups chicken broth
• 1 tbsp fresh lemon zest, divided
• 2 tsp chicken bouillon
• 1 bay leaf
• 2 chicken breasts, trimmed of fat (about ¾-1 pound)

Other Ingredients:

• 1 cup uncooked long-grain jasmine rice
• ¼ cup fresh lemon juice
• 2 whole eggs
• 2 egg yolks
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh dill fronds, chopped
• Lemon wedges, for serving

Greek Chicken Lemon Soup (Avgolemono Soup):

Prepare the soup by heating the butter in a large Dutch oven over medium-high heat. Add the onion, carrots, and celery and cook, stirring often, for 4-5 minutes, until tender.

Add the minced garlic, oregano, basil, thyme, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste, and stir constantly for 1 minute.

Add the chicken broth, scraping up any bits on the bottom of the Dutch oven.

Add ½ tablespoon of fresh lemon zest, the chicken bouillon, a bay leaf, and the chicken breasts, then bring to a boil. Reduce to medium and simmer, stirring occasionally, for 15 minutes.

Remove the poached chicken breasts and set aside to cool. Shred with two forks, and season the meat with a little sea salt and freshly cracked black pepper to taste.

Meanwhile, add the rice to the soup and simmer, stirring occasionally, for 10 minutes.  Side Note: If you don’t plan on eating the whole batch of soup right away, I recommend cooking the rice separately and adding it to the serving bowls to prevent the rice from soaking up all the delicious liquid. 

Meanwhile, make the avgolemono by whisking together the lemon juice, eggs, and egg yolks until well combined.

Temper the eggs by slowly drizzling a ladleful of the hot chicken broth into the egg and lemon mixture, whisking constantly. Repeat 3-4 times until the egg mixture is tempered.

Add the tempered egg mixture, along with the chicken, fresh parsley and dill, and the remaining ½ tablespoon of fresh lemon zest to the soup, and stir to combine. Taste and re-season if needed.

Ladle into bowls and serve immediately with lemon wedges. Enjoy.

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Greek Chicken Lemon Soup (Avgolemono Soup)

Course Soup

Cuisine Greek

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Author Pam - For the Love of Cooking

Equipment

• Large Dutch oven

Ingredients

Soup:

• 2 tbsp butter or olive oil
• 1 yellow onion diced
• 3 large or 4-5 smaller carrots peeled and sliced or diced
• 3 large cloves of garlic minced
• 1 tsp dried oregano
• ½ tsp dried basil
• ½ tsp dried thyme
• Pinch of crushed red pepper flakes to taste
• Sea salt and freshly cracked black pepper to taste
• 8 cups chicken broth
• 1 tbsp fresh lemon zest divided
• 2 tsp chicken bouillon
• 1 bay leaf
• 2 chicken breasts trimmed of fat (about ¾-1 pound)

Other Ingredients:

• 1 cup uncooked long-grain jasmine rice
• ¼ cup fresh lemon juice
• 2 whole eggs
• 2 egg yolks
• 2 tbsp fresh parsley chopped
• 2 tbsp fresh dill fronds chopped
• Lemon wedges for serving

Instructions

• Prepare the soup by heating the butter in a large Dutch oven over medium-high heat. Add the onion, carrots, and celery and cook, stirring often, for 4-5 minutes, until tender.
• Add the minced garlic, oregano, basil, thyme, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste, and stir constantly for 1 minute.
• Add the chicken broth, scraping up any bits on the bottom of the Dutch oven.
• Add ½ tablespoon of fresh lemon zest, the chicken bouillon, a bay leaf, and the chicken breasts, then bring to a boil. Reduce to medium and simmer, stirring occasionally, for 15 minutes.
• Remove the poached chicken breasts and set aside to cool. Shred with two forks, and season the meat with a little sea salt and freshly cracked black pepper to taste.
• Meanwhile, add the rice to the soup and simmer, stirring occasionally, for 10 minutes.  Side Note: If you don't plan on eating the whole batch of soup right away, I recommend cooking the rice separately and adding it to the serving bowls to prevent the rice from soaking up all the delicious liquid!!!!
• Meanwhile, make the avgolemono by whisking together the lemon juice, eggs, and egg yolks until well combined.
• Temper the eggs by slowly drizzling a ladleful of the hot chicken broth into the egg and lemon mixture, whisking constantly. Repeat 3-4 times until the egg mixture is tempered.
• Add the tempered egg mixture, along with the chicken, fresh parsley and dill, and the remaining ½ tablespoon of fresh lemon zest to the soup, and stir to combine. Taste and re-season if needed.
• Ladle into bowls and serve immediately with lemon wedges. Enjoy.

This hearty and delicious chipotle taco chili recipe I found on Danilicious is a keeper! Spicy, smoky, flavorful, and hearty–perfect for this bitterly cold week here in Oregon. I served this easy taco chili recipe with a ton of toppings and crunchy tortilla chips to make this hearty chili extra special. We all devoured big bowls and thought it was delicious, and it paired nicely with cornbread and a Mexican wedge salad.

Chipotle Taco Chili

Chili:

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 1 small red bell pepper, diced
• 4 garlic cloves, minced
• 1½ lbs. ground beef (80/20)
• 2 tbsp chili powder
• 2 tsp cumin
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika
• ¼ tsp chipotle chili powder
• ¼ tsp smoked paprika
• Sea salt and freshly cracked black pepper, to taste
• ¼ cup tomato paste
• 1 (8-oz) can tomato sauce
• 2 (14.5-oz) cans crushed fire-roasted tomatoes
• 1 (15-oz) can pinto beans, drained and rinsed, or chili pinto beans
• 1 (15-oz) can black beans, drained and rinsed
• ½ cup beef broth
• ½ cup light beer or lager (or more beef broth)
• 1-2 chipotle peppers in adobo sauce, chopped, plus 1 tsp adobo sauce, to taste
• 1-2 tbsp Worcestershire, to taste
• ½-1 tbsp brown sugar, to taste

Serving:

• Sour cream
• Sharp cheddar cheese, shredded
• Green onions, sliced
• Fresh cilantro, chopped
• Avocado (or guacamole)
• Hot sauce
• Pico de gallo
• Tortilla chips

How to Make Chipotle Taco Chili:

Heat 1 tablespoon olive oil over medium-high heat in a large Dutch oven. Add the onions and bell pepper and cook for 5-7 minutes, stirring often.

Add the garlic and cook, stirring constantly for 1 minute.

Add ground beef, chili powder, cumin, onion powder, garlic powder, paprika, chipotle chili pepper, smoked paprika, sea salt, and freshly cracked black pepper, and cook, breaking up the meat into crumbles, for about 5 minutes.

Add the tomato paste and cook, stirring often, about 2 minutes.

Finally, add tomato sauce, crushed fire-roasted tomatoes, pinto beans, black beans, beef broth, beer, chipotle peppers & adobo sauce, Worcestershire sauce, and brown sugar. Bring to a boil, then reduce the heat and simmer for 60-90 minutes, stirring occasionally, or until the chili thickens and flavors come together.

Taste and adjust seasonings as necessary. Ladle into bowls.

Serve with sour cream, cheddar cheese, green onions, cilantro, avocado, hot sauce, pico de gallo, and tortilla chips, if desired. Enjoy!

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Chipotle Taco Chili

Course Main

Cuisine Mexican

Prep Time 25 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 55 minutes minutes

Servings 8

Author Pam - For the Love of Cooking

Equipment

• Large Dutch oven

Ingredients

Chili:

• 2 tbsp olive oil
• 1 small yellow onion diced
• 1 small red bell pepper diced
• 4 garlic cloves minced
• 1½ lbs. ground beef 80/20
• 2 tbsp chili powder
• 2 tsp cumin
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika
• ¼ tsp chipotle chili powder
• ¼ tsp smoked paprika
• Sea salt and freshly cracked black pepper to taste
• ¼ cup tomato paste
• 1 (8-oz) can tomato sauce
• 2 (14.5-oz) cans crushed fire-roasted tomatoes
• 1 (15-oz) can of pinto beans, drained and rinsed or chili pinto beans
• 1 (15-oz) black beans, drained and rinsed
• ½ cup beef broth
• ½ cup light beer or lager or more beef broth
• 1-2 chipotle peppers in adobo sauce chopped, plus 1 tsp adobo sauce, to taste
• 1-2 tbsp Worcestershire to taste
• ½-1 tbsp brown sugar to taste

Serving:

• Sour cream
• Sharp cheddar cheese shredded
• Green onions sliced
• Fresh cilantro chopped
• Avocado or guacamole
• Hot sauce
• Pico de gallo
• Tortilla chips

Instructions

• Heat 1 tablespoon olive oil over medium-high heat in a large Dutch oven. Add the onions and bell pepper and cook for 5-7 minutes, stirring often.
• Add the garlic and cook, stirring constantly for 1 minute.
• Add ground beef, chili powder, cumin, onion powder, garlic powder, paprika, chipotle chili pepper, smoked paprika, sea salt, and freshly cracked black pepper, and cook, breaking up the meat into crumbles, for about 5 minutes.
• Add the tomato paste and cook, stirring often, about 2 minutes.
• Finally, add tomato sauce, crushed fire-roasted tomatoes, pinto beans, black beans, beef broth, beer, chipotle peppers & adobo sauce, Worcestershire sauce, and brown sugar.
• Bring to a boil, then reduce the heat and simmer for 60-90 minutes, stirring occasionally, or until the chili thickens and flavors come together.
• Taste and adjust seasonings as necessary. Ladle into bowls.
• Serve with sour cream, cheddar cheese, green onions, cilantro, avocado, hot sauce, pico de gallo, and tortilla chips, if desired. Enjoy!

Classic lasagna Bolognese has delicate layers of fresh egg pasta, a slow-cooked Bolognese meat sauce, a creamy white béchamel sauce, and freshly grated Parmesan. No ricotta! I’ve had a delicious-looking classic Lasagna Bolognese recipe from So Much Food bookmarked for a while, and I finally had some time to make it. I used some homemade Bolognese sauce that I had in the fridge, but otherwise kept to her recipe. The lasagna was fun to make, smelled incredible while baking, and tasted decadent and delicious. I paired this tasty, meaty lasagna with a Parmesan-chopped salad and some crusty roasted garlic bread.

Lasagna Bolognese

Red Sauce:

• 3 cups slow-cooked Bolognese meat sauce (click the link for the recipe and ingredients)

Béchamel Sauce:

• 2½ tbsp butter
• 1 large clove of garlic, halved and smashed
• 2½ tbsp flour
• 2 cups of whole milk
• ¼ cup of Parmesan, finely grated
• Pinch of freshly grated nutmeg
• Sea salt and freshly cracked black pepper, to taste

Other Ingredients:

• 7-10 fresh pasta sheets (or dried lasagna noodles work too)
• 1 cup of fresh Parmesan, finely grated, plus more for serving
• 1 cup of fresh mozzarella, diced (optional)
• Fresh parsley, chopped, for garnish

How to Make a Lasagna Bolognese

Prepare the slow-cooked Bolognese meat sauce in a large Dutch oven. (Click the link for the recipe and the ingredients.) The sauce takes approximately 3 hours. Side Note: Can be made up to two days in advance, which deepens its flavor. 

Prepare the Béchamel Sauce by melting the butter and smashing the garlic halves in a large skillet. Add the flour, and cook, stirring frequently, for 2 minutes.

Slowly whisk in the milk and cook, whisking often, until the mixture thickens, about 3 minutes.

Whisk in the parmesan, nutmeg, sea salt, and freshly cracked black pepper to taste. Set aside to cool.

Cook the fresh lasagna noodles in a large pot of well-salted boiling water for 30 seconds, so they become pliable. Dry noodles may take longer.

Remove from the water, and separate them into an even layer on a towel.

Preheat the oven to 375 degrees. Line a baking sheet with foil for easier cleanup. Coat a deep 8-inch baking dish with olive oil cooking spray.

Assemble the lasagna by spreading a thin layer of béchamel sauce.

Place pasta noodle(s) down to cover the bechamel.

Spread a layer of Bolognese sauce over the noodles.

Drizzle some of the béchamel over the Bolognese.

Sprinkle with some diced mozzarella and some Parmesan. Repeat with the remaining ingredients, trying to create 5 layers of pasta (or more).

On the top layer of pasta, just spread the bechamel with mozzarella and parmesan.   Side Note: At this point, you can cover and refrigerate the unbaked lasagna overnight.

Cover the baking dish with foil and place it on the prepared baking sheet.

Bake in the oven for 1 hour. Remove the foil and bake for an additional 15 minutes.

If needed, turn the oven to broil to get the top bubbly, golden brown, and the edges crispy.

Remove from the oven, and let it rest for 20 minutes before slicing.

Serve with fresh parsley sprinkled on top, along with parmesan on the side. Enjoy.

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Lasagna Bolognese

Course Main

Cuisine Italian

Prep Time 45 minutes minutes

Cook Time 4 hours hours 15 minutes minutes

Total Time 5 hours hours

Servings 6

Author Pam - For the Love of Cooking

Equipment

• Large Dutch oven
• Large skillet
• Large pot
• Baking Sheet
• A Deep 8-inch Baking Dish

Ingredients

Red Sauce:

• 3 cups slow-cooked Bolognese meat sauce click the linkup above for the recipe and ingredients

Béchamel Sauce:

• 2½ tbsp butter
• 1 large clove of garlic halved and smashed
• 2½ tbsp flour
• 2 cups of whole milk
• ¼ cup of Parmesan finely grated
• Pinch of freshly grated nutmeg
• Sea salt and freshly cracked black pepper to taste

Other Ingredients:

• 7-10 fresh pasta sheets or dried lasagna noodles work too, depending on the size of baking dish
• 1 cup of fresh Parmesan finely grated, plus more for serving
• 1 cup of fresh mozzarella diced (optional)
• Fresh parsley chopped, for garnish

Instructions

• Prepare the slow-cooked Bolognese meat sauce in a large Dutch oven. (Click the link up above for the recipe and the ingredients.) The sauce takes approximately 3 hours. Side Note: Can be made up to two days in advance, which deepens its flavor.
• Prepare the Béchamel Sauce by melting the butter and smashing the garlic halves in a large skillet. Add the flour, and cook, stirring frequently, for 2 minutes.
• Slowly whisk in the milk and cook, whisking often, until the mixture thickens, about 3 minutes.
• Whisk in the parmesan, nutmeg, sea salt, and freshly cracked black pepper to taste. Set aside to cool.
• Cook the fresh lasagna noodles in a large pot of well-salted boiling water for 30 seconds, so they become pliable. Dry noodles may take longer; follow package instructions for al dente pasta.
• Remove from the water and separate them into an even layer on a towel.
• Preheat the oven to 375 degrees. Line a baking sheet with foil for easier cleanup. Coat a deep 8-inch baking dish with olive oil cooking spray.
• Assemble the lasagna by spreading a thin layer of béchamel sauce.
• Place a noodle (or noodles) down to cover the bechamel.
• Spread a layer of Bolognese sauce over the noodles.
• Drizzle some of the béchamel over the Bolognese.
• Sprinkle with some diced mozzarella and some parmesan. Repeat with the remaining ingredients, trying to create 5 layers of pasta (or more).
• On the top layer of pasta, just spread the bechamel with mozzarella and parmesan.   Side Note: At this point, you can cover and refrigerate the unbaked lasagna overnight.
• Cover the baking dish with foil and place it on the prepared baking sheet.
• Bake in the oven for 1 hour. Remove the foil and bake for an additional 15 minutes.
• If needed, turn the oven to broil to get the top bubbly, golden brown, and the edges crispy.
• Remove from the oven, and let it rest for 20 minutes before slicing.
• Serve with fresh parsley sprinkled on top, along with parmesan on the side. Enjoy.

I’ve always wanted to make an authentic Bolognese sauce, so when I saw a recipe for the absolute best Bolognese sauce on Foodie Crush, I had to try it. I let the sauce simmer for a few hours, which makes a delicious, meaty,  and flavorful sauce. I served it tossed with rigatoni, but it would also be wonderful with fettuccine, tagliatelle, or in lasagna. This delicious pasta Bolognese recipe paired nicely with an ultimate kale Caesar salad and some crusty bread.

Bolognese Sauce

Ingredients:

• 1 yellow onion, chopped into 1-inch pieces
• 1 celery stalk, chopped into 1-inch pieces
• 1 carrot, peeled and chopped into 1-inch pieces
• 3 tbsp olive oil
• 3 tbsp butter
• 1 (28-oz) can whole San Marzano tomatoes in juice
• 8 oz pancetta, cut into ½-inch chunks if needed
• 2 tbsp tomato paste
• 1 lb. 80/20 blend ground beef (chuck)
• 1 lb. ground pork
• ½ tsp red pepper flakes
• ½ cup dry white wine
• 1 cup whole milk
• 2 cups beef or chicken broth
• 1 small Parmesan rind
• 3 bay leaves
• 1 tsp kosher salt
• Freshly cracked black pepper, to taste

How to Make Bolognese Sauce

In a food processor, pulse the onion, celery, and carrot until finely chopped.

Heat the olive oil and butter in a large Dutch oven over medium heat. Add the vegetables and cook, stirring occasionally, until they are soft and golden, about 5-7 minutes.

Meanwhile, add the tomatoes and their juice to the food processor and pulse 5-7 times until smooth. Transfer them to a bowl and set aside.

Wipe out the food processor, then add the pancetta to the bowl. Pulse until the pancetta is a coarse paste. Set aside.

Add the ground beef, pork, and pancetta to the Dutch oven, along with the red pepper flakes. Break the meat apart as it cooks, just until slightly browned, so the meat isn’t raw.

Add the tomato paste and cook for 10 minutes, stirring occasionally, until the paste begins to brown.

Add the wine and cook until it is almost all absorbed, 10 minutes, stirring to scrape up any browned bits.

Add the milk and cook, stirring occasionally, until it has evaporated, which takes 30 minutes.

Add the blended tomatoes, beef broth, parmesan rind, bay leaves, kosher salt, and freshly cracked black pepper to taste. Bring to a simmer, then reduce the heat to the lowest setting so it cooks with barely a bubble breaking the surface occasionally.

Cook uncovered for 2 ½ to 3 hours, occasionally spooning off the fat that collects on top, until the meat is tender and the sauce has reduced and thickened to become rich and dark in color.

Remove bay leaves and Parmesan rind from the sauce. Spoon off any residual fat on top. Taste and season with sea salt and freshly cracked pepper if needed. 

Serve the sauce over rigatoni or wide pasta noodles such as pappardelle, tagliatelle, or fettuccine.

Serve topped with freshly grated Parmesan cheese. Enjoy.

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Bolognese Sauce

Course Main

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 3 hours hours 45 minutes minutes

Total Time 4 hours hours

Servings 8

Author Pam - For the Love of Cooking

Equipment

• Food Processor
• Large Dutch oven

Ingredients

• 1 yellow onion chopped into 1-inch pieces
• 1 celery stalk chopped into 1-inch pieces
• 1 carrot peeled and chopped into 1-inch pieces
• 3 tbsp olive oil
• 3 tbsp butter
• 1 (28-oz can) whole San Marzano tomatoes in juice
• 8 oz pancetta cut into ½-inch chunks if needed
• 2 tbsp tomato paste
• 1 lb. 80/20 blend ground beef chuck
• 1 lb. ground pork
• ½ tsp red pepper flakes
• ½ cup dry white wine
• 1 cup whole milk
• 2 cups beef or chicken broth
• 1 small parmesan rind
• 3 bay leaves
• 1 tsp kosher salt
• Freshly cracked black pepper to taste

Instructions

• In a food processor, pulse the onion, celery, and carrot until finely chopped.
• Heat the olive oil and butter in a large Dutch oven over medium heat. Add the vegetables and cook, stirring occasionally, until they are soft and golden, about 5-7 minutes.
• Meanwhile, add the tomatoes and their juice to the food processor and pulse 5-7 times until smooth. Transfer them to a bowl and set aside.
• Wipe out the food processor, then add the pancetta to the bowl. Pulse until the pancetta is a coarse paste. Set aside.
• Add the ground beef, pork, and pancetta to the Dutch oven, along with the red pepper flakes. Break the meat apart as it cooks, just until slightly browned, so the meat isn't raw.
• Add the tomato paste and cook for 10 minutes, stirring occasionally, until the paste begins to brown.
• Add the wine and cook until it is almost all absorbed, 10 minutes, stirring to scrape up any browned bits.
• Add the milk and cook, stirring occasionally, until it has evaporated, which takes 30 minutes.
• Add the blended tomatoes, beef broth, parmesan rind, bay leaves, kosher salt, and freshly cracked black pepper to taste. Bring to a simmer, then reduce the heat to the lowest setting so it cooks with barely a bubble breaking the surface occasionally.
• Cook uncovered for 2½ to 3 hours, occasionally spooning off the fat that collects on top, until the meat is tender and the sauce has reduced and thickened to become rich and dark in color.
• Remove bay leaves and Parmesan rind from the sauce. Spoon off any residual fat on top. Taste and season with sea salt and freshly cracked pepper if needed. 
• Serve the sauce over rigatoni or wide pasta noodles such as pappardelle, tagliatelle, or fettuccine.
• Serve topped with freshly grated Parmesan cheese. Enjoy.

It’s been cold and rainy in Oregon, which has me craving comfort food. What’s more comforting than a bowl full of hearty, spicy chili? I found this easy classic beef chili recipe on Pinch of Yum, which she deemed the best Sunday chili recipe, so I had to give it a try. This beef and bean chili recipe was easy to make, smelled amazing while it simmered all afternoon, and tasted great with cornbread muffins and a loaded garden salad.

Classic Beef Chili

Ingredients:

How to Make a Classic Beef Chili

Mix the salt with the ground beef and set aside while you prep the other ingredients.

In a large Dutch oven over medium-high heat, cook the bacon pieces until crispy. Drain on paper-towel-lined plate. Chop into small bits.

Pour off all but 1-2 tablespoons of bacon grease.

Add the carrot, onion, and jalapeno, and cook, stirring often, for 2-3 minutes.

Add the garlic, chili powder, cumin, oregano, garlic powder, and crushed red pepper flakes, and cook, stirring constantly, for 30 seconds.

Add the tomato paste and cook, stirring constantly, for 1-2 minutes.

Add the ground beef and cook, stirring frequently, until fully cooked, about 4-5 minutes.

Add crushed tomatoes, beans, broth, and bacon, and bring to a low simmer.

Cover and simmer for 2-3 hours, stirring occasionally.  Side Note:  It may thicken, so use extra broth to thin it out to the desired consistency.

Taste the chili and season with sea salt and freshly cracked black pepper to taste.

Ladle into bowls and serve with desired toppings. Enjoy.

 

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Classic Beef Chili

Course Main

Cuisine American

Prep Time 15 minutes minutes

Cook Time 3 minutes minutes

Total Time 18 minutes minutes

Servings 8

Author Pam - For the Love of Cooking

Equipment

• Large Dutch oven

Ingredients

• 1 tsp salt
• 1½ lbs ground beef
• 6 slices of bacon
• 4 carrots peeled and minced
• ½ yellow onion diced
• 1 jalapeno minced
• 4 cloves garlic minced
• 2½ tbsp chili powder
• 2 tbsp cumin
• 1 tbsp oregano
• 1 tsp garlic powder
• ¼-½ tsp crushed red pepper flakes to taste
• 4 tbsp tomato paste
• 1 (28-oz can) of fire-roasted crushed tomatoes
• 2 (14-oz cans) of beans, rinsed and drained (I used pinto and kidney)
• 2 cups beef broth or chicken broth plus more to thin as needed
• Sea salt and freshly cracked black pepper to taste,

Topping Ideas:

• Sour cream
• Cheddar cheese grated
• Red onion diced
• Green onion sliced
• Cilantro chopped
• Tortilla chips
• Saltine crackers
• Hot sauce

Instructions

• Mix the salt with the ground beef and set aside while you prep the other ingredients.
• In a large Dutch oven over medium-high heat, cook the bacon pieces until crispy. Drain on paper-towel-lined plate. Chop into small bits.
• Pour off all but 1-2 tablespoons of bacon grease.
• Add the carrot, onion, and jalapeno, and cook, stirring often, for 2-3 minutes.
• Add the garlic, chili powder, cumin, oregano, garlic powder, and crushed red pepper flakes, and cook, stirring constantly, for 30 seconds.
• Add the tomato paste and cook, stirring constantly, for 1-2 minutes.
• Add the ground beef and cook, stirring frequently, until fully cooked, about 4-5 minutes.
• Add crushed tomatoes, beans, broth, and bacon, and bring to a low simmer.
• Cover and simmer for 2-3 hours, stirring occasionally.  Side Note:  It may thicken, so use extra broth to thin it out to the desired consistency.
• Taste the chili and season with sea salt and freshly cracked black pepper to taste.
• Ladle into bowls and serve with desired toppings. Enjoy.

It’s been cold and rainy for the past few days, which always has me craving soup. I wanted something simple using what I had on hand, so I didn’t have to run to the grocery store. After I looked through the fridge and freezer, I prepared this quick and easy wonton soup recipe, drizzled it with spicy chili crisp, and served it with an Asian kale salad.

Easy Wonton Soup

Soup:

• 1 tbsp toasted sesame oil
• 3 cloves garlic, minced
• 2 tsp crushed or grated ginger paste
• 1 carrot, peeled and grated (around ½ cup)
• 1 small bok choy, chopped (white parts & leafy parts separated), divided
• 2 tbsp green onion, sliced (white and light green part separated from dark green part), divided
• Sea salt and freshly cracked black pepper, to taste
• 32 oz chicken broth
• 1½ tbsp soy sauce, plus more to taste
• ½ tbsp rice vinegar
• 12 oz frozen mini wontons
• 3 oz baby spinach
• Juice of half a small lime

For Serving:

• Spicy chili crisp
• Green onion, sliced
• Soy sauce
• Srirracha

How to Make an Easy Wonton Soup

Heat a large Dutch oven over medium heat.

Once hot, add the sesame oil, garlic, and ginger. Cook, stirring constantly, for 1 minute until fragrant.

Add the carrot, white part of the bok choy, white and light green parts of the green onion, sea salt, and freshly cracked black pepper. Cook, stirring often, for 1-2 minutes.

Pour in the chicken broth, soy sauce, and rice vinegar. Bring the broth to a boil and then reduce the heat to a simmer. Cover and let the broth simmer for 15 minutes.

Uncover the soup and then increase the heat and bring to a boil.

Add wontons to the broth and bring the soup back up to a boil.

Cook the wontons in the soup until they are tender, according to package directions.

Turn off the heat and stir in the bok choy leafy greens, baby spinach, remaining dark green part of the green onion, and lime juice. Taste and re-season if needed.

Drizzle with spicy chili crisp, if desired, and serve. Enjoy.

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Easy Wonton Soup

Course Soup

Cuisine Asian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large Dutch oven

Ingredients

Soup:

• 1 tbsp toasted sesame oil
• 3 cloves garlic minced
• 2 tsp crushed or grated ginger paste
• 1 carrot peeled and grated (around ½ cup)
• 1 1 small bok choy chopped (white parts & leafy parts separated), divided
• 2 tbsp green onion sliced (white and light green part separated from dark green part), divided
• Sea salt and freshly cracked black pepper to taste
• 32 oz chicken broth
• 1½ tbsp soy sauce plus more to taste
• ½ tbsp rice vinegar
• 12 oz frozen mini wontons
• 3 oz baby spinach
• Juice of half a small lime

For Serving:

• Spicy chili crisp
• Green onion sliced
• Soy sauce
• Srirracha

Instructions

• Heat a large Dutch oven over medium heat.
• Once hot, add the sesame oil, garlic, and ginger. Cook, stirring constantly, for 1 minute until fragrant.
• Add the carrot, white part of the bok choy, white and light green parts of the green onion, sea salt, and freshly cracked black pepper. Cook, stirring often, for 1-2 minutes.
• Pour in the chicken broth, soy sauce, and rice vinegar. Bring the broth to a boil and then reduce the heat to a simmer. Cover and let the broth simmer for 15 minutes.
• Uncover the soup and then increase the heat and bring to a boil.
• Add wontons to the broth and bring the soup back up to a boil.
• Cook the wontons in the soup until they are tender, according to package directions.
• Turn off the heat and stir in the bok choy leafy greens, baby spinach, remaining dark green part of the green onion, and lime juice. Taste and re-season if needed.
• Drizzle with spicy chili crisp, if desired, and serve. Enjoy.

You might also like:  

• Coconut Curry Wonton Soup
• Wonton Soup
• Spicy Pork Wontons
• Thai Salad Wonton Cups

I’m so glad it’s soup weather! My daughter recently requested I make some soup, so after I looked through the fridge, I made this simple cabbage and white bean soup recipe. It made the house smell amazing while it simmered, and it was comforting and delicious. We all enjoyed this simple cabbage soup recipe and thought it paired nicely with a roasted beet salad and some crusty bread.

Cabbage and White Bean Soup

Ingredients:

• 2 tbsp olive oil
• 1 yellow onion, diced
• 2 celery stalks, diced
• 1 large carrot, peeled & diced
• ½ green cabbage, chopped
• ½ tsp dried oregano
• ½ tsp dried basil
• Pinch of crushed red pepper flakes, to taste
• Sea salt and freshly cracked black pepper, to taste
• 2 large garlic cloves, minced
• 1 (14-oz) can diced tomatoes
• 1 (14-oz) can of white beans, drained and rinsed
• 6 cups vegetable broth (or chicken broth)
• 1 small Parmesan rind
• 1 to 2 tbsp lemon juice, to taste
• 2-3 tbsp fresh parsley, chopped

How to Make Cabbage and White Bean Soup

Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion, celery, and carrots, and cook, stirring often, for 2-3 minutes.

Add the cabbage, oregano, basil, crushed red pepper flakes, sea salt, and freshly cracked black pepper, to taste, and cook, stirring often, for 2-3 minutes.

Add the minced garlic and cook, stirring constantly, for 1 minute.

Add the diced tomatoes, white beans, broth, and parmesan rind and bring to a boil.

Reduce the heat to low and simmer for 30 minutes, or when the vegetables are tender.

Remove and discard the Parmesan rind.

Stir in the fresh lemon juice and fresh parsley. Taste the soup and re-season if needed.

Ladle into bowls and serve. Enjoy.

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Cabbage and White Bean Soup

Course Lunch, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6

Author Pam - For the Love of Cooking

Equipment

• Large Dutch oven

Ingredients

• 2 tbsp olive oil
• 1 yellow onion diced
• 2 celery stalks diced
• 1 large carrot peeled & diced
• ½ green cabbage chopped
• ½ tsp dried oregano
• ½ tsp dried basil
• Pinch of crushed red pepper flakes to taste
• Sea salt and freshly cracked black pepper to taste
• 2 large garlic cloves minced
• 1 (14-oz) can diced tomatoes
• 1 (14-oz) can of white beans, drained and rinsed
• 6 cups vegetable broth or chicken broth
• 1 small Parmesan rind
• 1 to 2 tbsp lemon juice to taste
• 2-3 tbsp fresh parsley chopped

Instructions

• Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion, celery, and carrots, and cook, stirring often, for 2-3 minutes.
• Add the cabbage, oregano, basil, crushed red pepper flakes, sea salt, and freshly cracked black pepper, to taste, and cook, stirring often, for 2-3 minutes.
• Add the minced garlic and cook, stirring constantly, for 1 minute.
• Add the diced tomatoes, white beans, broth, and parmesan rind and bring to a boil.
• Reduce the heat to low and simmer for 30 minutes, or when the vegetables are tender.
• Remove and discard the Parmesan rind.
• Stir in the fresh lemon juice and fresh parsley. Taste the soup and re-season if needed.
• Ladle into bowls and serve. Enjoy.

I prepared this easy tomato and white bean soup with spinach and parmesan recipe, and it was the perfect way to use up some white cannellini beans I had just soaked the night before. Everyone mentioned how wonderful the soup smelled while it simmered, and it tasted amazing. We all loved this warm and cozy white bean tomato soup and thought it paired nicely with a simple salad and some crusty bread.

Tomato and White Bean Soup with Spinach and Parmesan

Ingredients:

• 1 tbsp olive oil
• 1 yellow onion, diced
• 2 large garlic cloves (or 4 small), minced
• Sea salt and freshly cracked black pepper, to taste
• 1 tbsp tomato paste
• 1 tsp dried basil
• ½ tsp dried oregano
• ¼ tsp dried thyme
• Crushed red pepper flakes, to taste
• 1 (14-oz can) fire-roasted tomatoes
• 3 cups cannellini beans, soaked overnight or (14-oz cans) cannellini beans, drained and rinsed
• 4 cups chicken broth or (vegetable broth for a vegetarian version)
• 1 Parmesan rind
• 1 cup heavy cream
• ½ cup finely grated Parmesan cheese, plus more for topping
• 5 oz fresh spinach

How to Make Tomato and White Bean Soup with Spinach and Parmesan

Heat the olive oil in a large Dutch oven over medium heat. Add the onions and cook, stirring often, for 5 minutes. Add the garlic and season with sea salt and freshly cracked black pepper to taste. Cook, stirring constantly, for 1 minute.

Add the tomato paste, basil, oregano, thyme, and crushed red pepper flakes, and cook, stirring often, for 3-4 minutes.

Add in the fire-roasted tomatoes, cannellini beans, broth, and parmesan rind. Bring the mixture to a boil, then reduce it to a simmer, cover with a lid, and cook for 2½-3 hours, stirring occasionally, if using soaked beans.  Side Note: If you are using canned beans, you only need to cook for 45 minutes.

Remove the lid and discard the Parmesan rind.

Stir in the cream, Parmesan cheese, and the spinach. Cook for 5-10 minutes, stirring often, as the cheese melts and spinach wilts. Taste the soup and season with sea salt and freshly cracked black pepper as needed.

Serve immediately, with extra parmesan and crushed red pepper flakes on the side. Enjoy.

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Tomato and White Bean Soup with Spinach and Parmesan

Course Soup

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 5

Author Pam - For the Love of Cooking

Equipment

• Large Dutch oven

Ingredients

• 1 tbsp olive oil
• 1 yellow onion diced
• 2 large garlic cloves or 4 small, minced
• Sea salt and freshly cracked black pepper to taste
• 1 tbsp tomato paste
• 1 tsp dried basil
• ½ tsp dried oregano
• ¼ tsp dried thyme
• Crushed red pepper flakes to taste
• 1 14-oz can fire-roasted tomatoes
• 3 cups cannellini beans soaked overnight or (14-oz cans) cannellini beans, drained and rinsed
• 4 cups chicken broth (vegetable broth for a vegetarian version)
• 1 Parmesan rind
• 1 cup heavy cream
• ½ cup finely grated parmesan cheese plus more for topping
• 5 oz fresh spinach

Instructions

• Heat the olive oil in a large Dutch oven over medium heat. Add the onions and cook, stirring often, for 5 minutes.
• Add the garlic and season with sea salt and freshly cracked black pepper to taste. Cook, stirring constantly, for 1 minute.
• Add the tomato paste, basil, oregano, thyme, and crushed red pepper flakes, and cook, stirring often, for 3-4 minutes.
• Add in the fire-roasted tomatoes, cannellini beans, broth, and parmesan rind. Bring the mixture to a boil, then reduce it to a simmer, cover with a lid, and cook for 2½-3 hours, stirring occasionally, if using soaked beans.  Side Note: If you are using canned beans, you only need to cook the soup for 45 minutes.
• Remove the lid and discard the Parmesan rind.
• Stir in the cream, Parmesan cheese, and the spinach. Cook for 5-10 minutes, stirring often, as the cheese melts and spinach wilts. Taste the soup and season with sea salt and freshly cracked black pepper as needed.
• Serve immediately, with extra parmesan and crushed red pepper flakes on the side. Enjoy.

I threw this easy Mexican side dish recipe to pair with some grilled Mexican flanken short ribs, cilantro &  lime rice, and a Mexican wedge salad. Since I used canned pinto beans for this recipe, it was quick and easy to throw together. These smoky, spicy pinto beans were a huge hit with all of us, especially my daughter, who raved about them.

Spicy Pinto Beans

Ingredients:

• 3 pieces of bacon, cooked & crumbled
• ½ yellow onion, diced
• ½ jalapeno, seeded & deveined, diced
• ½ tsp chicken bouillon
• ¼ tsp dried oregano
• ¼ tsp cumin
• 1 large clove of garlic, minced
• 2 (15-oz) cans of pinto beans, drained & rinsed
• ½ cup chicken broth
• 1 Roma tomato, seeded & diced
• 1 small chipotle pepper + 1 tsp adobo sauce, chopped
• Sea salt and freshly cracked black pepper, to taste
• Fresh cilantro, finely chopped

How to Make Spicy Pinto Beans

Cook the bacon in a small Dutch oven over medium-high heat until golden brown and crispy. Place on a paper towel to drain. Chop into crumbles and set aside until needed.

Add the onion and jalapeno to the same small Dutch oven and cook, stirring frequently, for 3-4 minutes.

Add the chicken bouillon, oregano, cumin, and garlic and cook, stirring constantly, for 1 minute.

Add the drained and rinsed pinto beans, chicken broth, tomato, bacon crumbles, chipotle pepper, adobo sauce, sea salt, and freshly cracked black pepper to taste.

Bring to a slight boil, then reduce the heat and simmer for 15-20 minutes, stirring often.

Taste and reseason if needed.

Pour into a serving bowl and top with fresh cilantro. Enjoy.

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Spicy Pinto Beans

Course Sides

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Small Dutch Oven

Ingredients

• 3 pieces of bacon cooked & crumbled
• ½ yellow onion diced
• ½ jalapeno seeded & deveined, diced
• ½ tsp chicken bouillon
• ¼ tsp dried oregano
• ¼ tsp cumin
• 1 large clove of garlic minced
• 2 (15-oz) cans of pinto beans, drained & rinsed
• ½ cup chicken broth
• 1 Roma tomato seeded & diced
• 1 small chipotle pepper + 1 tsp adobo sauce chopped
• Sea salt and freshly cracked black pepper to taste
• Fresh cilantro finely chopped

Instructions

• Cook the bacon in a small Dutch oven over medium-high heat until golden brown and crispy. Place on a paper towel to drain. Chop into crumbles and set aside until needed.
• Add the onion and jalapeno to the same small Dutch oven and cook, stirring frequently, for 3-4 minutes.
• Add the chicken bouillon, oregano, cumin, and garlic and cook, stirring constantly, for 1 minute.
• Add the drained and rinsed pinto beans, chicken broth, tomato, bacon crumbles, chipotle pepper, adobo sauce, sea salt, and freshly cracked black pepper to taste.
• Bring to a slight boil, then reduce the heat and simmer for 15-20 minutes, stirring often.
• Taste and reseason if needed.
• Pour into a serving bowl and top with fresh cilantro. Enjoy.