There is nothing more appealing on a chilly day than a warm, hearty bowl of soup, and the holidays are the perfect time to enjoy one. With company coming, soup is an easy, filling option to make ahead or quickly assemble. Pair it with a grilled cheese or some saltine crackers and everyone will leave happy!

Try some of these thick, hearty recipes on your holiday guests.

Chicken Gnocchi Soup

(Credit for this recipe goes to my friend and neighbor Michele Ragaglia. It was a big hit at Book Club and the Super Bowl.)

Ingredients

• ¼ cup butter
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 1 cup carrots, sliced
• 3–4 cloves garlic, minced
• ⅓ cup all-purpose flour
• 2 chicken breasts or 4 chicken thighs, cooked and diced
• 1 cup heavy cream
• 5–6 cups chicken broth
• 1 (16-ounce) package potato gnocchi (often cut in half)
• 1 cup fresh spinach
• 1 teaspoon thyme
• Salt and pepper, to taste

Instructions

1. Cook, season, and dice chicken; set aside.
2. In a Dutch oven, melt butter and add olive oil. Add onion, carrots, and celery. Cook until softened but still slightly firm. Add garlic, thyme, and a pinch of salt.
3. Sprinkle flour over vegetables, stir well, and cook for 2 minutes.
4. Gradually add 1 cup broth, stirring constantly, then add remaining broth. Stir for 5 minutes until thickened.
5. Add chicken and gnocchi; cook 5 minutes, stirring.
6. Reduce heat to low, stir in cream and spinach.
7. If soup thickens too much, add additional broth as needed.
8. Adjust seasoning and serve with crusty bread.

Quick and Easy Broccoli Cheddar Soup

Ingredients

• 4 tablespoons unsalted butter
• 1 medium onion, chopped
• ½ teaspoon salt
• Freshly ground black pepper
• 2 garlic cloves, minced
• ¼ cup all-purpose flour
• 2 cups whole milk
• 2 cups vegetable broth
• 3 cups broccoli florets, chopped
• 1 large carrot, finely chopped
• ½ teaspoon Dijon mustard
• 2 heaping cups shredded cheddar cheese

Instructions

1. Melt butter in a large pot over medium heat. Add onion, salt, and pepper; cook 5 minutes.
2. Add garlic and cook 1 minute. Whisk in flour and cook 1–2 minutes.
3. Slowly whisk in milk, then add broth, broccoli, carrot, and mustard.
4. Simmer 15–20 minutes until broccoli is tender.
5. Gradually add cheese, stirring until melted and creamy.
6. Season to taste and serve.

Homemade Croutons (Optional)

• ¼ cup extra-virgin olive oil
• 2 garlic cloves, smashed
• 8 thick slices country bread, cubed
• Sea salt
• Dried parsley or oregano

1. Preheat oven to 350°F. Line a baking sheet with parchment.
2. Heat olive oil and garlic until aromatic; remove garlic.
3. Toss bread cubes with oil and salt. Spread in a single layer.
4. Bake 10–18 minutes until crisp. Sprinkle with herbs.

Loaded Baked Potato Soup with a Kick

Ingredients

• 6 slices thick-cut bacon
• 1 onion, chopped
• 2 cloves garlic, minced
• Salt and black pepper
• 2 tablespoons butter
• ¼ cup all-purpose flour
• 4 cups low-sodium broth
• 4 potatoes, peeled and diced
• 2 cups milk
• ⅓ cup salsa verde
• ⅓ cup sour cream
• 1 cup shredded cheddar cheese
• ½ cup fresh cilantro, chopped

Instructions

1. Cook bacon until crisp; chop and reserve 1 tablespoon bacon grease.
2. Add onion to grease; cook 5 minutes. Add garlic.
3. Stir in butter and flour; cook 1 minute.
4. Add broth and potatoes; simmer 15–20 minutes.
5. Mash half the potatoes.
6. Stir in milk, salsa verde, sour cream, and cheese; cook 5–10 minutes.
7. Remove from heat and stir in cilantro.

Creamy Lasagna Soup

Ingredients

• 1 pound Italian sausage
• ½ pound ground beef
• 1 onion, chopped
• Salt and pepper
• 1 (28-ounce) can crushed tomatoes
• 2 cups marinara sauce
• 4 cups low-sodium broth
• 1 pound lasagna noodles, broken
• 1 cup heavy cream
• 1 cup shredded mozzarella
• ½ cup shredded Parmesan
• Fresh basil, chopped

Instructions

1. Brown sausage, beef, and onion 5–10 minutes. Season.
2. Add tomatoes, marinara, and broth; simmer 10 minutes.
3. Add 2 cups water and bring to a boil.
4. Add pasta and cook 10 minutes until tender.
5. Stir in cream and cheeses.
6. Serve topped with basil and extra Parmesan.