Chef's Special Soup Recipe

Heat fat

In a large soup pot over medium heat, melt the butter with the olive oil until the foam subsides (about 1–2 minutes).

Add stock and water

Pour in the 6 cups of stock and 1 cup water after the aromatics have softened (see next section). Keep pot on medium-low once combined and simmer gently while you add vegetables and other ingredients as directed.

Add the diced onion, carrots, and celery to the heated fat. Cook, stirring occasionally, until vegetables are softened and onion is translucent, about 6–8 minutes.

Add the minced garlic, thyme sprigs, and bay leaf and cook 1 minute more, until fragrant, taking care not to brown the garlic.

Add the diced potato (if using) and cook 2 minutes with the aromatics to coat in the fat.

Stir in the diced zucchini, canned diced tomatoes with their juices, and frozen peas. Pour the stock mixture (if you haven’t already added it) into the pot and bring to a gentle simmer.

If using pasta or rice, add it now so it cooks in the simmering broth. If using pre-cooked protein like shredded chicken or canned beans, add them in the last 5 minutes just to heat through (if using raw proteins, cook separately and add fully cooked). Simmer until potatoes and pasta/rice are tender, about 12–15 minutes total.

If you prefer firmer pasta, cook pasta separately to al dente and add to bowls before ladling soup over it. If cooking in the soup, monitor the pasta so it doesn't overcook; cooking times vary by shape (typically 8–12 minutes).

Remove thyme sprigs and bay leaf. Taste the soup and season with kosher salt and freshly ground black pepper, adjusting to preference.

Stir in fresh lemon juice and chopped parsley. If using, whisk in grated Parmesan for a richer finish.

Ladle soup into bowls and garnish with extra parsley and a grind of black pepper. Serve hot.