Creamy Italian Soup is the perfect dish to add to your soup season rotation. It’s easy, quick, and delicious!
Jump to RecipeEarly September in East Tennessee is right on the verge of fall. We’re starting to see the first few leaves beginning to turn, and the highs are in the low 80’s, so naturally I’m preparing for soup season. And sweater weather, but mostly soup season.
This recipe for Creamy Italian Soup was born one day when I found a recipe for a tortellini soup that looked amazing but that I only had about two-thirds of the ingredients for. Not to be put off, I proceeded to substitute the heck out of that recipe, which resulted in a surprisingly delicious soup recipe.
Click here to pin this recipe for later!
One thing I will say about this soup is that it is pretty thick. This is a personal preference for my family, so if you like your soup to be more soup-y then all you have to do is add an additional cup or two of broth and you will be set. Don’t forget to make some kind of yummy bread to go with it! A couple of good pairings would be this easy sourdough bread, my daughter’s favorite copycat outback bread, or some no-knead yeast rolls.
Creamy Italian Soup is really pretty easy to make pretty quick. It usually take me about 30-40 minutes, but if you did a little bit of prep ahead of time by having your veggies diced and ready you could easily cut down on that time a little. It also tastes good leftover, so don’t be scared to make a big batch! I’ve never tried to freeze it because I don’t think it would thaw well since it is cream based, but if you try it let me know how that turns out.
Other yummy soup recipes you might enjoy:
- 3 tbsp butter
- 1 small yellow onion, diced
- 2 cups thinly sliced carrots
- 3 cloves garlic, minced
- 1 tbsp Italian seasoning
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 cup flour
- 5 cups chicken broth
- 2 cups half and half
- 1 12 oz package of bow tie noodles
-
Melt butter in a large saucepan or soup pot. Add onion, garlic, carrots, Italian seasoning, salt, and pepper, then cook over medium heat for about 10 minutes.
-
Whisk in flour. Slowly add broth and continue to whisk until everything is well combined. Add half and half.
-
Add noodles and bring to a boil.
-
Continue to cook over medium-high heat, stirring occasionally, 12-15 minutes, or until noodles and carrots are tender. Taste and add more salt if needed. Serve immediately.
Leave a Reply