It’s autumn and the gradually falling temperatures tell us it’s time for soup. Here are some of Food Network host Giada De Laurentiis’ most rib-laden, delicious soups that you can try on the colder evenings of the season.
De Laurentiis’ Winter Minestrone is nourishing and warming
This Italian soup is a classic for a reason. It is thick and solid and is filled with vegetables like onions, carrots, celery, garlic, potatoes, tomatoes and vegetables. De Laurentiis’ minestrone (full recipe can be found on the Food Network website) also contains smoky pancetta and parmesan crust, both of which add an incredible flavor, as she pointed out.
“There are a few secrets behind a great taste in this soup,” the chef writes on Giadzy. “A little pancetta in the beginning gives a wealth of good taste to the whole dish. In addition, the Parmigiano crust is essential! It gives the soup an irresistible umami element.”
One reviewer was impressed with the soup’s exclusive taste profile using humble ingredients: “This soup is absolutely delicious. It seems like a gourmet soup, but it only takes about 40 minutes to make and a small effort. Very easy!”
The chef’s Italian wedding soup is popular on the Food Network website
With almost 500 reviews on Food Network’s website, De Laurentiis’ Italian wedding soup stars in small meatballs in a silky soft, flavorful broth. The meatballs are made with minced pork, minced beef, onions, fresh parsley, eggs, minced garlic, pieces of bread, grated parmesan cheese and salt and pepper. It is a simple soup that is easy to make and oh-so satisfying.
Although De Laurentiis’ version here does not require pasta, you can definitely try incorporating small pastas or even rice into the soup, as one reviewer remarked on the Food Network website: “One of my favorites for a great autumn soup in the house! I’ll add some small butterfly noodles in the soup and use kale as the other greens are hard to find. Fantastically reheated for lunch the next day too! ” Another home cook remarked, “I would give this 10 stars if I could. The recipe is so welcoming and gets delicious every time! When I can’t find the suggested vegetables, I eat spinach. ”
Her Cioppino hits the spot
It means “chopped” or “torn to pieces”, the cioppino stew typically contains a variety of fish, and De Laurentiis’ version does not disappoint.
As Daily Italian the host says of his Cioppino recipe: “The advantage of this tasty brew is that it will accommodate just about any type of seafood or fish you find on the market. Squid, scallops and chunks of solid white fish such as monkfish, halibut, bass or whatever is fresh and local can be used. “
De Laurentiis also adds sliced fennel onions that add sweetness and lightness to the soup. Onions, shallots, tomatoes, fish stock and white wine round out this stew with seafood.
Reviewers loved the versatility of the dish, as one remarked: “Just amazing. I switched scallops from shrimp and increased the broth a bit. This is a keeper and the perfect end to the perfect fall day. “
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