Minestrone literally means “big soup” and historically is a big pot of chunky soup made with a multitude of whatever vegetables are in season along with beans and pasta or rice. Traditionally meat free but you can beef it up with Italian sausage or chicken.

I was inspired to make my version of this delicious soup by Joanna Gaines recipe in her second cookbook. Such a classic recipe that I can never get enough of. 

Soup is my favorite food group and this is a special one. I always like to serve it with a loaf of crusty bread like my Rustic Sourdough Bread or my No Knead Artisan Bread.
I hope y’all enjoy! 

~Rachel Ballinger ☕️💕

“A lot of living happens in the kitchen.”   ~Rachel

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Minestrone Soup

Minestrone Soup is a hearty Italian dish that means “big soup”. Full of vegetables, pasta, beans, and Italian sausage, it is hearty and delicious.

Course Main Course, Soup

Cuisine Italian

Keyword beans, Italian, Main Course, Pasta,, soup, Squash

Total Time 45 minutes minutes

Servings 12 Servings

Ingredients

• 1 lb Italian sausage optional
• 3 tbsp olive oil
• 3 tsp minced garlic
• 1 onion chopped
• 2 celery stalks diced
• 2 large carrots diced
• 1 zucchini diced
• 1 yellow squash diced
• 1 - 28 oz can diced tomatoes
• 2 quarts chicken broth
• 1 cup ditalini pasta or small shell pasta
• 1 tsp basil
• 1 tsp salt
• 1 tsp black pepper
• 1 - 15.5 oz can kidney beans drained and rinsed
• 1 - 15 oz can cannellini beans drained and rinsed
• 3 cups baby spinach
• Freshly grated Parmesan and fresh basil leaves for garnish if desired

Instructions

• In a large pot, brown the Italian sausage in the olive oil. Add the minced garlic and sauté for a couple minutes.
• Add the onion, celery, carrots, zucchini, and squash. Mix and sauté for about 10 minutes.
• Add the tomatoes, broth, pasta, basil, salt, and black pepper. Simmer till veggies and pasta are soft.
• Add the spinach and beans and simmer for a couple minutes to let the spinach wilt.
• Serve and garnish bowls with Parmesan cheese and fresh basil if desired. Delicious served with crusty sourdough bread.

The post Minestrone Soup appeared first on My Everyday Ordinary Life.

This recipe freezes well so go ahead and make a double batch. One for dinner and one for the freezer. 

Ingredients Needed to Make Cheesy Chicken Spaghetti: 

• a whole chicken 

• spaghetti noodles

• butter

• mushrooms, finely chopped

• onion, finely chopped

• all purpose flour

• chicken broth

• 2 cups

• whole milk

• salt

• black pepper

• garlic powder

• mild diced tomatoes with green chilies

• shredded cheddar cheese, divided

Let’s Make it:

• Cook the chicken, debone and shred 
• Cook the pasta in the chicken broth 
• Make the creamy mushroom and onion sauce
• Mix together the sauce, pasta, chicken, and cheese 
• Place in a casserole dish and top with more cheese 
• Bake till cheese is bubbly 
• Serve and enjoy!

This is one of those comfort food dishes that the whole family will fall in love with. I hope it helps you realize that you can make real food with real ingredients and it doesn’t have to take all day to do it.

If you enjoyed this dish then I think you would also enjoy my:

• Beefy Noodles 
• Lasagna Soup 
• Creamy Bacon Potato Soup 

Happy Cooking! 

~Rachel Ballinger 💕

“A lot of living happens in the kitchen.”   ~Rachel 

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Cheesy Chicken Spaghetti

This creamy cheesy chicken spaghetti is made without velveeta or cream of mushroom soup. Cook up a simple white mushroom and onion sauce and use real shredded cheese for a delicious dinner the whole family loves.

Course Main Course

Cuisine American

Keyword cheese, Chicken, Main Course, Pasta,

Prep Time 1 hour hour 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 10 Servings

Author Rachel Ballinger

Ingredients

• 1 whole chicken
• 1 lb spaghetti noodles
• 1/2 cup butter
• 1 cup mushrooms finely chopped
• 1 cup onion finely chopped
• 1/2 cup flour
• 2 cups chicken broth divided
• 2 cups whole milk
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp garlic powder
• 1 can mild diced tomatoes with green chilies
• 3 cups shredded cheddar cheese divided

Instructions

• In a large pot, place the chicken, cover with water and season generously with salt, pepper and garlic powder. Bring to a boil and simmer until soft, about an hour. Debone chicken and shred, reserving 3 cups for the recipe. Refrigerate the rest for another use.
• In the same chicken broth, cook the spaghetti.
• In a large pot, melt the butter. Add the onions and mushrooms and sauté for about 5 minutes until onions are transparent. Sprinkle in the flour and stir until absorbed. Add one cup chicken broth and milk and whisk till smooth. Season with the salt, pepper, and garlic powder. Let it simmer till thickened.
• Add the diced tomatoes and green chilies.
• Stir in 2 cups shredded cheese and stir till smooth and melted.
• Add the cooked spaghetti noodles, shredded chicken, and second cup of chicken broth to the sauce and stir.
• Taste and adjust seasonings as desired.
• Pour into a casserole pan and sprinkle the third cup of cheese on top.
• Bake uncovered in a 350 degree oven for 20 minutes until nice and bubbly.

The post Cheesy Chicken Spaghetti appeared first on My Everyday Ordinary Life.

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Beefy Noodles

Course Main Course

Cuisine American

Keyword beef, Pasta,

Total Time 30 minutes minutes

Ingredients

• 16 oz egg noodles cooked and drained
• 4 tbsp butter
• 2 lbs ground beef
• 1 large onion chopped
• 6 cloves garlic minced
• 2 tbsp Worcestershire sauce
• 1 tsp Italian seasoning
• 1/2 cup flour
• 4 cups beef broth
• Salt, pepper, and garlic powder to taste

Instructions

• Cook and drain the egg noodles according to package instructions while you’re cooking the meat. Season them with salt and pepper and then stir in half a stick of butter for extra goodness.
• In a skillet, brown beef and onion. Season with salt, pepper, and garlic powder while cooking. Once browned, stir in the garlic, Worcestershire sauce, and Italian seasoning. Next stir in the flour and cook for a minute or two, stirring often. Gradually pour in the broth while stirring. Keep cooking for 10-15 minutes, stirring occasionally, until nicely thickened.
• Pour the beef gravy over the cooked egg noodles in a large pot. Season with salt and pepper if needed. Stir and serve!

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