19 Cozy Big-Batch Soup Recipes That Make the Best Leftovers are more than just a meal; they’re a hug in a bowl, a warm embrace on a chilly evening, and the ultimate in effortless meal prep. We all love that feeling, don’t we? The one where you simmer a pot of something delicious on a Sunday, and suddenly, your weeknights are filled with comforting, ready-to-reheat goodness. That’s the magic of big-batch soup! These aren’t just any soups; they’re meticulously chosen for their ability to transform and even improve with time, tasting even better the next day. Whether you’re craving a hearty lentil, a creamy tomato, or a robust chicken noodle, these 19 Cozy Big-Batch Soup Recipes That Make the Best Leftovers are designed to nourish your body and soul, minimizing your kitchen time and maximizing your enjoyment. Get ready to discover your new favorite go-to recipe for those times when you want maximum flavor with minimum fuss.
Ingredients:
- 2 tablespoons olive oil
- 2 large yellow onions, finely chopped
- 4 carrots, peeled and finely chopped
- 4 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- 1 bay leaf
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 8 cups low-sodium chicken broth
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 cup ditalini pasta
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Preparing the Foundation: Sautéing Aromatics
This soup is all about building deep flavor from the start, and that begin extracts with a classic mirepoix. You’ll want to grab your largest soup pot or Dutch oven – the one that can comfortably hold a generous amount of deliciousness. Heat the 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add your finely chopped 2 large yellow onions, 4 carrots, and 4 celery stalks. This trio is the aromatic backbone of so many comforting dishes, and it’s no different here. Cook this mixture, stirring occasionally, until the vegetables have softened and the onions are translucent, which should take about 8 to 10 minutes. Don’t rush this step; allowing the vegetables to gently sweat and soften releases their natural sugars and creates a sweeter, more nuanced flavor base for your soup.
Infusing with Garlic and Herbs
Once your mirepoix is beautifully softened, it’s time to awaken the fragrant spices. Add the 4 cloves of minced garlic to the pot and cook for just about 1 minute more, until it’s fragrant. Be careful not to burn the garlic, as this can impart a bitter taste. Now, stir in the 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1 teaspoon of dried sage, along with the 1 bay leaf. Let these herbs toast for about 30 seconds, stirring constantly. Toasting dried herbs intensifies their aroma and flavor, making them sing in the soup. The warmth of the pot will release their essential oils, filling your kitchen with an irresistible aroma.
Adding the Chicken and Broth
Now for the star protein. Add the 1 ½ pounds of boneless, skinless chicken thighs, cut into bite-sized pieces, to the pot. Stir them around to coat them in the aromatic vegetable and herb mixture. Cook the chicken for about 5 minutes, stirring occasionally, until it’s lightly browned on all sides. This browning adds another layer of flavor. Next, pour in the 8 cups of low-sodium chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for about 20 minutes. This simmering time allows the chicken to cook through and the flavors to meld beautifully.
Incorporating Beans and Pasta
After the initial simmer, it’s time to add the heartiness of the beans and the comforting presence of pasta. Stir in the 1 (15-ounce) can of cannellini beans, which have been rinsed and drained. These creamy white beans are perfect for absorbing the flavors of the broth and adding a delightful texture. Now, add the 1 cup of ditalini pasta. The ditalini, with its small, tube-like shape, is ideal for this soup as it cooks relatively quickly and doesn’t get mushy. Increase the heat slightly to bring the soup back to a gentle simmer, then cook uncovered for another 10 to 12 minutes, or until the pasta is al dente – cooked through but still with a slight bite. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
Seasoning and Finishing Touches
Once the pasta is cooked to your liking and the flavors have had a chance to meld, it’s time for the crucial step of seasoning. Taste the soup carefully and add salt and freshly ground black pepper to your preference. Remember that the chicken broth was low-sodium, so you’ll likely need a good amount of salt to bring out the full flavor of all the ingredients. Stir well to ensure the seasoning is evenly distributed. Remove and discard the bay leaf before serving. Ladle the piping hot soup into bowls and garnish generously with freshly chopped parsley. The vibrant green parsley adds a burst of freshness and a lovely visual contrast to the rich, comforting soup. This hearty and flavorful chicken and white bean soup is perfect for a chilly evening and makes for fantastic leftovers, as the flavors only deepen overnight.
Conclusion:
And there you have it – a collection of 19 Cozy Big-Batch Soup Recipes That Make the Best Leftovers, ready to warm your soul and simplify your week! We’ve explored hearty stews, vibrant broths, and everything in between, all designed to be made in large quantities and enjoyed long after the initial preparation. These recipes are your secret weapon for busy days, offering delicious and satisfying meals with minimal fuss. Don’t hesitate to experiment with the serving suggestions – a dollop of sour cream, a sprinkle of fresh herbs, or a side of crusty bread can transform any soup into a gourmet experience. Remember, the beauty of these big-batch recipes lies in their versatility. Feel free to adjust seasonings, add extra vegetables, or even swap proteins to make them your own.
We hope these 19 Cozy Big-Batch Soup Recipes That Make the Best Leftovers inspire you to get cooking and embrace the joy of homemade soup that keeps on giving. Happy slurping!
Frequently Asked Questions:
How long do big-batch soups typically last in the refrigerator?
Most big-batch soups, when stored properly in airtight containers, will last for 3-4 days in the refrigerator. Ensure the soup has cooled completely before refrigerating to prevent spoilage.
Can I freeze these big-batch soups for even longer storage?
Absolutely! Many of these 19 Cozy Big-Batch Soup Recipes That Make the Best Leftovers freeze exceptionally well. Allow the soup to cool completely, then portion it into freezer-safe containers or bags. Soups generally remain good in the freezer for up to 3-6 months, depending on the ingredients. Brothy soups and those with starchy vegetables tend to freeze best.
What are some creative ways to use leftover big-batch soup?
Leftover soup can be a fantastic base for other dishes! Consider using it as a sauce for pasta, a base for a savory pie filling, or even enriching a casserole. For example, leftover lentil soup could be blended and used as a hearty dip, or a chicken noodle soup could be repurposed into a pot pie filling.
Hearty Chicken and White Bean Soup
A comforting, big-batch chicken and white bean soup perfect for cozy leftovers. This recipe builds deep flavor from sautéed aromatics and fragrant herbs, resulting in a hearty and satisfying meal.
Ingredients
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2 tablespoons olive oil
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2 large yellow onions, finely chopped
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4 carrots, peeled and finely chopped
-
4 celery stalks, finely chopped
-
4 cloves garlic, minced
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
-
1 teaspoon dried sage
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1 bay leaf
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1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
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8 cups low-sodium chicken broth
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1 (15-ounce) can cannellini beans, rinsed and drained
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1 cup ditalini pasta
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Salt and freshly ground black pepper to taste
-
Fresh parsley, chopped, for garnish
Instructions
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Step 1
Heat olive oil in a large soup pot or Dutch oven over medium heat. Add chopped onions, carrots, and celery. Cook, stirring occasionally, until softened and onions are translucent, about 8-10 minutes. -
Step 2
Add minced garlic and cook for 1 minute until fragrant, being careful not to burn. Stir in dried thyme, rosemary, sage, and the bay leaf. Toast herbs for 30 seconds, stirring constantly. -
Step 3
Add chicken thigh pieces to the pot and stir to coat. Cook for about 5 minutes, stirring occasionally, until lightly browned on all sides. Pour in chicken broth. -
Step 4
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes to cook the chicken and meld flavors. -
Step 5
Stir in rinsed and drained cannellini beans and ditalini pasta. Increase heat slightly to a gentle simmer and cook uncovered for 10-12 minutes, or until pasta is al dente, stirring occasionally. -
Step 6
Season with salt and freshly ground black pepper to taste. Remove and discard the bay leaf. Ladle soup into bowls and garnish with fresh chopped parsley before serving.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
