Soup Du Jour Recipe

Heat liquids

In a large heavy-bottomed pot set over medium heat, melt the butter with the olive oil until shimmering (about 1 minute). Add the tomato paste if using and cook, stirring, 30 seconds to deepen flavor.

Pour in the 8 cups of stock and 1 cup water, stir to combine and bring to a gentle simmer while you prepare the other ingredients.

Soften aromatics

Add the diced onion, carrot, and celery to the pot with the butter and oil (before adding stock if you prefer deeper sauté). Sauté over medium heat until the onion is translucent and carrots start to soften, about 6–8 minutes.

Stir in minced garlic and cook 30–60 seconds until fragrant but not brown.

Add diced potato and sliced mushrooms (if using). Cook for 2–3 minutes to slightly brown mushrooms and coat vegetables in the aromatic base.

Stir in dried thyme, oregano, bay leaf, salt, black pepper, and red pepper flakes if using. Mix to coat the vegetables in the seasonings.

If you added stock earlier, ensure everything is submerged. Bring the pot to a simmer, then reduce heat to maintain a gentle simmer. Cook until vegetables are tender, about 12–15 minutes.

Add protein and starch

If using dry pasta or rice: add the 1 cup now and simmer according to package directions (typically 8–12 minutes for small pasta) until al dente. If using cooked shredded chicken or canned white beans: add them in the last 5 minutes of simmering to heat through (beans may benefit from 8–10 minutes).

If using both pasta and a protein, stagger additions so the pasta finishes with the protein still hot but not overcooked.

Remove and discard the bay leaf. Taste and adjust seasoning with additional salt and pepper as needed.

Stir in the chopped parsley and lemon juice to brighten flavors. If desired, whisk in grated Parmesan for a richer finish.

Ladle the soup into bowls and garnish each serving with additional parsley and a grind of black pepper. Serve hot.