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Chef John's Ham and Potato Soup
You can never have too many soup recipes. This hearty soup is definitely filling enough to serve as a main course.
Chef John's Spanish Garlic Soup (Sopa de Ajo)
Sopa de Ajo is a wonderfully rustic bread soup spiked with sliced garlic, paprika, and ham. If that wasn't enough to get your attention, it's also topped with eggs poached in a fragrant, brick-red broth. It's like a steaming bowl of breakfast-for-dinner.
Roman-Style Tripe
If beef tripe is prepared following this method, it has a pleasantly mild but distinct flavor. When it comes to great sauces for dipping crusty Italian bread, it doesn't get any better than this.
Beef and Beet Borscht
This beef borscht started my lifelong love of adding sour cream to things. The way the tangy, rich cream melts into the hot, beefy broth is a wonder to behold.
Chef John's Italian Sausage Chili
This sausage chili recipe turned out with great results. I had added pork to ground beef chili before but never tried it with only Italian sausage. I added even more Italian flavors with cannellini beans and a hint of oregano. Garnish with sour cream, avocado, red onion, and basil.
Chef John's Gazpacho
This gazpacho has the perfect balance of flavors. Try making it with some end-of-summer, super-sweet tomatoes — there just isn't any substitute. I hope you find some so you give this a try.
Stracciatella Soup
Stracciatella soup is often referred to as "Italian egg drop soup," which is fine, but knowing the name actually means little, torn rags or shreds works so much better metaphorically. When you've been run ragged, stracciatella is always there for you. As you eat this, hopefully with some nice crusty bread, imagine all those little "rags" floating in the bowl are all your torn-up problems, both real and imagined. They were there, and then they were gone. You just won — with soup.
Chef John's American Goulash
American goulash was one of my all-time favorite comfort food meals when I was growing up. They served it in my school cafeteria alongside a slice of buttered white bread and a carton of milk. This Americanized version of goulash was invented to stretch a small amount of beef into enough food for a not-so-small family. It's a simple dish that doesn't taste simple, so it's perfect for your weeknight dinner rotation.
Chef John's Irish Pork Stew
This Irish pork stew is a variation of corned beef and cabbage. And in case you didn't know, corned beef and cabbage is not typically eaten on St. Patrick's Day in Ireland.
Chef John's Homemade Chicken Noodle Soup
This homemade chicken noodle soup is soul-warming and deliciously simple — just chicken and noodles. What makes it so good is the homemade roasted chicken stock.
Chef John's Sausage & Shrimp Jambalaya
While shrimp jambalaya is really more of a thicker rice stew than a soup, it's one of those dishes that can be customized. Add more stock to easily make it into a soup recipe. Serve garnished with green onion.
Chef John's Shrimp Étouffée
Étouffée is a delicious shellfish stew that's a New Orleans classic. I use a homemade spice blend in this recipe and demonstrate that it is possible to get good results using frozen shrimp, which is sometimes the only option.
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