Soup season is here, and it’s stealing the spotlight on social media! We ladled through all the viral recipes to bring you the simplest, yummiest soups that are perfect for school lunches. Packed with colorful veggies and cozy broths, these bowls of goodness are just what your kids need for a tasty vitamin boost all season long.
SOUP IN A JAR
This is one of the easiest ways to create a cozy, nutrient-packed meal in minutes. Simply layer favorite soup ingredients like veggies, noodles, and proteins in an Insulated Container, add warm broth, and seal it up.
Ingredients
1 cup chicken or beef broth, warmed
½ cup frozen peas and carrots, rinsed with hot water
Handful of vermicelli noodles, cooked
Shredded roast chicken (optional)
Chicken or beef broth, heated
Soy sauce, to taste
Directions
1. Pre-cook the vermicelli. Add a handful to a pot of boiling water and cook 2-3 minutes. Drain and rinse with cold water. Be careful not to overcook or the noodles will become gummy.
2. Bring broth to a warm simmer on the stove.
3. Add noodles, vegetables, and chicken (if using) to your Insulated Container.
4. Pour broth into the Insulated Container to fill. Top with a splash of soy sauce. Shake and pack for lunch on-the-go.
LASAGNA SOUP
This delicious lasagna soup recipe brings all the cozy flavors of classic lasagna with half the effort. We’ve simplified it for on-the-go eating by using bowtie pasta instead of lasagna noodles. Double the recipe for a hearty family dinner, and enjoy the leftovers as a quick, comforting lunch the next day.
*Makes about 6 cups
Ingredients
½ pound ground beef or turkey
1/2 onion, finely chopped
2 cloves garlic, minced
2 tablespoons tomato paste
1 15 ounce can diced tomatoes
1 15 ounce can tomato sauce
2 cups chicken broth
2 cups water
1 teaspoon Italian seasoning
½ teaspoon salt
¼ pound farfalle pasta
2 cups chopped fresh spinach
½ cup shredded mozzarella cheese
½ cup grated parmesan cheese
Ricotta cheese, to preference
Directions
1. In a large pot over medium-high heat, sauté onion and garlic for 2-3 minutes. Add the beef and cook until browned. Drain excess fat.
2. Stir in tomato paste, tomato sauce, diced tomato, seasoning, and broth.
3. Bring to a boil, then stir in the bowtie pasta. Lower the heat and simmer for about 15 minutes until pasta is tender. Stir occasionally.
4. Stir in spinach and mozzarella cheese.
5. Adjust consistency by adding more broth or water if needed.
6. Ladle into Insulated Containers and top with ricotta cheese if preferred.
*Refrigerate leftovers in airtight Glass Storage Containers for up to 5 days.
PASTINA
This go-to soup is celebrated for its nourishing qualities, making it perfect for a chilly day or as a comforting pick-me-up when you're feeling under the weather. Made with tiny, star-shaped pasta and a nutrient-rich broth, it’s cozy and wholesome in every spoonful. Store the broth and cooked pastina separately and combine when serving.
Ingredients
4 cups broth
3 cups water
3 celery stalks, cut in half
3 carrots, peeled and cut in half
3 cloves garlic
1 yellow or white onion, cut in half
1 teaspoon salt
1-2 cups pastina
Parmesan cheese
Directions
1.Combine broth, water, salt, and all vegetables in a pot. Bring to a boil.
2. Lower heat and cover. Cook for 45 minutes.
3. Boil 2-3 quarts of water in a pot. Cook the pastina in boiling water for 6 minutes. Drain and set aside.
4. Remove vegetables and add to a blender with 2 cups of broth from the pot.
5. Blend until creamy and mix into the pot with the broth.
6. Add a 1/2 -3/4 cup portion of cooked pastina into an Insulated Container and cover with warm broth.
7. Top with shredded parmesan cheese.
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