Zuppa Toscana soup is long time love for me. The savory broth thats’s full of flavor and the right amount of spice holds memories from my younger years when Olive Garden was strong in my restaurant rotation. If you have ever had it there, this version is just as good, and dare I say… even better. I created a version that omitted any thickeners flour or cornstarch for a gluten-free version.

This recipe pretty much SCREAMS summertime. As a huge fresh corn on the cob fan, when I came across this recipe I knew I had to give it a go. At least 12 batches later… it was time to pass the love along.

There was something about using bread as a soup thickener that intrigued me… and now I understand why. This is a traditional Tuscan soup that is loaded with all the veggies & protein and I’m HERE FOR IT. It honestly has the feel of a delicious, tomato-based vegetable soup but with some great additions.

It’s the new year, and although I am not one to jump on the whole “new year, healthier me” bandwagon, I do love a healthy, warm, creamy, curry flavored veggie-packed soup. The fresh squeezed lime and cilantro add such a fresh finish at the end of this soup and I swear the flavor continues to build with every bite you take.

Savory, luxurious and packed with vegetables, this Beef Barley Soup does not disappoint. Simmering marrow filled beef bones in the broth while the chucks of beef tenderize creates a rich, buttery result that you will love. A lot of other recipes use Oxtails instead of the bones, but I think I have unlocked a secret with the texture and flavor the alternative gives.

Silky smooth, delicately flavored and full of lemony goodness, this soup will become a family favorite in no time. And it comes together in under an hour!