Elizabeth Lavin Recipe developer Lindsay Cola is the brain behind Tipps in the Kitch , a popular local source for easy weeknight meals, toddler-friendly snacks, and five-ingredient recipes. We challenged Cola to create three broth-based soups, one of her favorite meals for a cozy night in. “I love the […]
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Recipe developer Lindsay Cola is the brain behind Tipps in the Kitch, a popular local source for easy weeknight meals, toddler-friendly snacks, and five-ingredient recipes. We challenged Cola to create three broth-based soups, one of her favorite meals for a cozy night in. “I love the versatility of soup and how it can be made in one pot,” she says. “Plus, leftovers are fantastic!” Though any broth is suitable as a base, Cola uses bone broth—a great source of protein that supports joint, hair, skin, and nail health—to amp up the nutritional value of her meals.
Easy Ham & White Bean Kale Soup
Hearty, healthy, and comforting—this one-pot soup is perfect for fall. It’s filled with nourishing veggies, kale, and fiber-rich beans. It’s simple yet loaded with flavor.
- Ingredients
- Instructions
- Olive oil
- 5 carrots, peeled and sliced, about 1 1/2 cups
- 2 leeks, halved and thinly sliced, about 2 cups
- 3 celery ribs, sliced, about 1 cup
- 1 yellow onion, diced, about 2 cups
- 2 tsp minced garlic
- 5–6 cups chicken bone broth, as needed
- 2–3 smoked ham hocks or meaty ham bones
- 2, 15-ounce cans beans, drained and rinsed (any combination of navy, cannellini, pinto, or great northern beans works great)
- 2 bay leaves
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- Salt and pepper, to taste
- 3–4 cups kale, torn
- Grated Parmesan and red pepper flakes, for serving (optional)
One-Pot Lemon Chicken Orzo Soup
This soup is the ultimate transition to fall soup. It’s warm and satisfying, but light and refreshing. It’s a one-pot wonder that the entire family will love!
- Ingredients
- Instructions
- 2–3 tbsp olive oil
- 1/2 yellow onion, diced
- 3 carrots, peeled and sliced into rounds
- 2 celery ribs, halved lengthwise, sliced
- 3 cloves garlic, minced
- 1 1/2 lb boneless, skinless chicken breasts
- 5–6 cups bone broth, more as needed
- 1 cup dried orzo
- Juice of 1 large lemon
- 1 tsp garlic powder
- 1/2 tsp Italian seasoning
- 1 tsp salt, more or less to taste
- 1/2 tsp pepper, more or less to taste
- 3 handfuls fresh spinach
- 2 tsp fresh parsley, chopped
Tortellini Zuppa Toscana
Using tortellini instead of potatoes, this is a fun twist on the traditional Italian zuppa toscana and an absolute fan favorite! Filled with spicy Italian sausage, lots of fresh kale, and deliciously seasoned bone broth, this is a soup you will make over and over again.
- Ingredients
- Instructions
- 2–3 tbsp olive oil
- 1 lb spicy Italian sausage, bulk (casing removed if you bought in links)
- 1 yellow onion, diced
- 6 cloves garlic, minced
- 5 cups bone broth, more as needed
- 10 oz tortellini of choice (Cola uses spinach tortellini)
- 1 tsp ground fennel
- 3/4 tsp Italian seasoning
- 3/4 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1 1/2 tsp salt, more or less to taste
- 1/2 teaspoon pepper, to taste
- 3/4 cups Nutpods, original (can substitute in regular milk, or any other non-dairy creamer of choice)
- 4–5 handfuls chopped kale, removed from stem
- Parmesan, for serving (optional)
