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3 Broth-Based Soup Recipes from Tipps in the Kitch

Lindsay Cola walks us through prepping an easy ham & white bean kale soup, a one-pot lemon chicken orzo soup, and tortellini zuppa Toscana.
Broth Based Soups Hero Image
Elizabeth Lavin

Recipe developer Lindsay Cola is the brain behind Tipps in the Kitch, a popular local source for easy weeknight meals, toddler-friendly snacks, and five-ingredient recipes. We challenged Cola to create three broth-based soups, one of her favorite meals for a cozy night in. “I love the versatility of soup and how it can be made in one pot,” she says. “Plus, leftovers are fantastic!” Though any broth is suitable as a base, Cola uses bone broth—a great source of protein that supports joint, hair, skin, and nail health—to amp up the nutritional value of her meals. 

Easy Ham & White Bean Kale Soup 

Hearty, healthy, and comforting—this one-pot soup is perfect for fall.  It’s filled with nourishing veggies, kale, and fiber-rich beans.  It’s simple yet loaded with flavor.  

  • Ingredients
  • Instructions
  • Olive oil
  • 5 carrots, peeled and sliced, about 1 1/2 cups
  • 2 leeks, halved and thinly sliced, about 2 cups
  • 3 celery ribs, sliced, about 1 cup
  • 1 yellow onion, diced, about 2 cups
  • 2 tsp minced garlic
  • 5–6 cups chicken bone broth, as needed
  • 2–3 smoked ham hocks or meaty ham bones
  • 2, 15-ounce cans beans, drained and rinsed (any combination of navy, cannellini, pinto, or great northern beans works great)
  • 2 bay leaves
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • Salt and pepper, to taste
  • 3–4 cups kale, torn
  • Grated Parmesan and red pepper flakes, for serving (optional)

Add a few tablespoons of olive oil or avocado oil to a large Dutch oven or stock pot over medium-high heat. Add carrots, leeks, celery, and onion, and sauté for five to six minutes. Add garlic, and cook for another minute or two, until fragrant. Pour in broth, beans, Italian seasoning, garlic powder, bay leaves, salt, and pepper. Stir to combine, and nestle in the ham hocks. Bring it all to a boil, then reduce the heat and simmer for 30 minutes or so. Just before serving, remove ham hocks and let cool slightly, then cut the meat off the bones and discard the bones. Stir chopped ham and kale into the soup, and cook on low until kale is wilted. Season to taste and serve. Enjoy!

One-Pot Lemon Chicken Orzo Soup 

This soup is the ultimate transition to fall soup.  It’s warm and satisfying, but light and refreshing. It’s a one-pot wonder that the entire family will love! 

  • Ingredients
  • Instructions

  • 2–3 tbsp olive oil 
  • 1/2 yellow onion, diced 
  • 3 carrots, peeled and sliced into rounds 
  • 2 celery ribs, halved lengthwise, sliced 
  • 3 cloves garlic, minced 
  • 1 1/2 lb boneless, skinless chicken breasts 
  • 5–6 cups bone broth, more as needed 
  • 1 cup dried orzo 
  • Juice of 1 large lemon 
  • 1 tsp garlic powder 
  • 1/2 tsp Italian seasoning 
  • 1 tsp salt, more or less to taste 
  • 1/2 tsp pepper, more or less to taste 
  • 3 handfuls fresh spinach 
  • 2 tsp fresh parsley, chopped

Heat a large stock pot or Dutch oven over medium-high heat. Add oil. Add onion, carrots, and celery, and cook for three to four minutes. Add garlic and cook another 60 seconds or so, careful not to burn the garlic. Pour in the bone broth, chicken, and spices, and bring to a boil. Reduce heat to medium-low, and simmer for 15–20 minutes, or until chicken is fully cooked through. Remove chicken and set aside. Add orzo to the pot and increase heat to medium-high. Cook for eight to 10 minutes, or until al dente. Shred or dice chicken, and add back to the pot, along with lemon juice, fresh spinach, and parsley. Adjust with salt and pepper and serve.

Tortellini Zuppa Toscana 

Using tortellini instead of potatoes, this is a fun twist on the traditional Italian zuppa toscana and an absolute fan favorite! Filled with spicy Italian sausage, lots of fresh kale, and deliciously seasoned bone broth, this is a soup you will make over and over again.   

  • Ingredients
  • Instructions

  • 2–3 tbsp olive oil  
  • 1 lb spicy Italian sausage, bulk (casing removed if you bought in links) 
  • 1 yellow onion, diced  
  • 6 cloves garlic, minced  
  • 5 cups bone broth, more as needed 
  • 10 oz tortellini of choice (Cola uses spinach tortellini) 
  • 1 tsp ground fennel  
  • 3/4 tsp Italian seasoning  
  • 3/4 tsp dried oregano  
  • 1/4 tsp red pepper flakes  
  • 1 1/2 tsp salt, more or less to taste 
  • 1/2 teaspoon pepper, to taste 
  • 3/4 cups Nutpods, original (can substitute in regular milk, or any other non-dairy creamer of choice) 
  • 4–5 handfuls chopped kale, removed from stem
  • Parmesan, for serving (optional)

Heat oil in Dutch oven or large stock pot over medium-high heat. Add sausage and cook, breaking the pieces up with the back of your spoon until fully cooked and crumbly. Add onion, garlic, and spices, and cook another few minutes, until onion is soft and garlic fragrant. Pour in broth and add tortellini, bring to a boil, and cook just until tortellini is cooked. Stir in Nutpods (or milk) and shredded kale, and cook another two to three minutes until kale is wilted. Adjust salt and pepper, then serve warm topped with parmesan.


Lydia Brooks

Lydia Brooks

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