Home Traditional Soup Of The Day Recipe

Prepare broth

In a large soup pot, combine 8 cups broth with 1 cup water, bay leaves, and whole peppercorns. Bring to a gentle simmer over medium heat while you prepare vegetables.

In a separate heavy-bottomed skillet or in the same soup pot (if using the same, push broth to the side temporarily), heat 2 tablespoons butter or oil over medium heat. Add diced onion, diced celery, and diced carrots. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Stir in dried oregano and thyme with the aromatics and cook 30 seconds to bloom the herbs' flavor.

If you used a separate skillet, transfer the sautéed aromatics to the simmering broth.

Add the diced potato to the simmering broth and cook 8 minutes, then add diced zucchini and drained diced tomatoes. Continue simmering until potatoes are tender, about 8–10 more minutes.

If using uncooked pasta or rice, add it now and cook according to package directions (usually 8–12 minutes for small pasta, 15–20 minutes for rice) until tender. If using pre-cooked pasta or rice, add in the last 3–4 minutes just to heat through.

If using cooked shredded chicken or canned beans, stir them in after the vegetables are tender and simmer 3–5 minutes to heat through and meld flavors.

Remove and discard the bay leaves and peppercorns (if you can easily fish them out). Taste the soup and season with kosher salt (about 1½ teaspoons total, adjusted to taste) and freshly ground black pepper. Add fresh lemon juice to brighten the flavors.

Stir in chopped fresh parsley just before serving. Ladle soup into bowls and offer grated Parmesan at the table for sprinkling.