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CLASSIC AMERICAN CHILI MAC WITH ELBOWS

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1 SPRING MINESTRONE WITH GEMELLI 2 BROKEN DUMPLING SOUP 3 SMOKY CHICKEN SOUP WITH EGG NOODLES 4 BUTTERNUT SQUASH AND MUSHROOM SOUP WITH LASAGNA NOODLES

THAI SHRIMP SOUP WITH RICE NOODLES

Avgolemono (Greek lemon and egg soup) with orzo

ACTIVE TIME 25 MINUTES TOTAL TIME 40 MINUTES SERVES 6

1cuporzo 2shallots, finely chopped 1garlic clove, finely chopped ¾tsp. kosher salt ¼tsp. black pepper 1½Tbsp. extra-virgin olive oil 8cups low-sodium chicken broth 3cups cooked chicken (from 1 rotisserie chicken) 2large eggs, at room temperature ⅓cup fresh lemon juice ¼cup chopped dill

Sliced lemons, for serving

COOK the orzo according to the package directions. Drain and reserve. MEANWHILE, cook the shallots, garlic, salt, and pepper in the olive oil in a large pot over medium, stirring occasionally, until the shallots are softened, 10 minutes. Add the broth and chicken. Simmer 10 minutes. Remove 1 cup of hot broth in a heatproof measuring cup. BEAT the eggs and lemon juice in a bowl. Slowly add the reserved broth, whisking constantly. Stir into the soup. STIR in the orzo and chopped dill and serve immediately, garnished with sliced lemon.

EASY HOMEMADE PARMESAN BROTH

Combine 12 oz. Parmesan cheese rinds with 2 yellow onions (sliced), 3 medium carrots (peeled and sliced), 1 smashed garlic clove, and 4 bay leaves in a large pot. Add 5 quarts cold water. Bring to a boil. Reduce heat and simmer, stirring occasionally, until flavorful, 30 minutes. Strain and cool completely. Makes 4½ quarts (18 cups).

Classic American chili mac with elbows

ACTIVE TIME 35 MINUTES TOTAL TIME 1 HOUR SERVES 6

8oz. elbow macaroni 2medium yellow onions, chopped 3garlic cloves, finely chopped 2Tbsp. extra-virgin olive oil 1lb. ground beef 1tsp. kosher salt ½tsp.blackpepper 1Tbsp. chili powder 1Tbsp. ground cumin 3(15-oz.) cans kidney beans, drained and rinsed 2(14.5-oz.) cans diced tomatoes with chiles 6cups low-sodium chicken broth

Shredded cheddar, sliced scallions, and corn bread, for serving

COOK the macaroni according to the package directions. Drain and reserve. MEANWHILE, cook the onions and garlic in the olive oil in a large pot over medium until the onions are softened, about 10 minutes. Add the ground beef, salt, and pepper and cook, stirring occasionally, until the meat is browned, about 8 minutes. Stir in the chili powder and ground cumin; cook 2 minutes more. Add the beans, canned tomatoes, and broth. Bring to a boil, reduce heat to a simmer, and cook for 20 minutes. STIR in the macaroni to warm and serve, garnished with shredded cheddar andsliced scallions, and with corn bread on the side.

Spring minestrone with gemelli

ACTIVE TIME 35 MINUTES TOTAL TIME 50 MINUTES SERVES 6

8oz. gemelli or fusilli pasta 3 garliccloves,finely chopped 1large yellow onion, thinly sliced 1medium carrot, thinly sliced lengthwise, cut into 1½-inch matchsticks 1tsp. kosher salt ½tsp.blackpepper 2Tbsp. extra-virgin olive oil 1yellow bell pepper, thinly sliced 2medium zucchini, thinly sliced lengthwise, cut into 1½-inch matchsticks 2cups grape tomatoes, quartered 8cups Easy Homemade

Parmesan Broth (see recipe, below) or vegetable broth

Shaved Parmesan and chopped parsley, for serving

COOK the pasta according to the package directions. Drain and reserve. MEANWHILE, cook the garlic, onion, carrot, salt, and black pepper in the olive oil in a large pot over medium until just tender, about 10 minutes. Add the bell pepper, zucchini, and grape tomatoes and cook until the vegetables are just tender, 5 minutes more. Add the broth. Bring to a boil; reduce heat to a simmer and cook for 10 minutes. STIR in the pasta to warm and serve, garnished with shaved Parmesan and chopped parsley.

Parmesan broth adds more flavor and body to vegetarian soups than vegetable broth or water. Save rinds in the refrigerator or freezer for up to 3 months to make this broth. Freeze the finished broth for up to 2 months.

Broken dumpling soup

ACTIVE TIME 35 MINUTES TOTAL TIME 55 MINUTES SERVES 6

1lb. ground pork 2large eggs, lightly beaten ½cup chopped chives, divided 1garlic clove, finely chopped 2Tbsp. toasted sesame oil, divided ½tsp. kosher salt ¼tsp. black pepper 1(12-oz.) package wonton wrappers 10cups low-sodium chicken broth 2Tbsp. finely chopped, peeled fresh ginger (from a 3-inch piece) 1½Tbsp. soy sauce 6heads baby bok choy, stalks and leaves divided, cut into ½-inch pieces

Chili-garlicsauce, optional, for serving

COMBINE the pork, eggs, ¼ cup of the chives, garlic, and ¼ teaspoon of the sesame oil in a medium bowl with the salt and pepper. Form into 30 tablespoon-size balls; chill for 15 minutes. MEANWHILE, slice the wonton wrappers into ½-inch noodles. Bring a medium pot of salted water to a boil. Cook the wonton noodles for 1 minute, stirring to keep from sticking. Drain and rinse; reserve in a bowl of cold water. COMBINE the broth, ginger, soy sauce, and remaining sesame oil in a large pot. Simmer 15 minutes. Add the meatballs; cook until just firm, 7 minutes more. Add the bok choystalksandcook3 minutes more. Add the bok choy leaves and remaining chives. STIR in the wonton noodles to warm and serve with chiligarlic sauce, if desired.

For best results, you should boil the pasta separately. Why? If you add dry pasta to soup broth, it will absorb a lot of liquid and release starch, making the soup too thick.

Smoky chicken soup with egg noodles

ACTIVE TIME 15 MINUTES TOTAL TIME 40 MINUTES SERVES 6

5oz. egg noodles 1oz. (2 Tbsp.) unsalted butter 2tsp. smoked paprika 2medium yellow onions, thinly sliced 2garlic cloves, finely chopped 3red bell peppers, thinly sliced 1tsp. kosher salt ¾tsp.blackpepper 2(15-oz.) cans diced tomatoes 6cups low-sodium chicken broth 3cups cooked chicken (from 1 rotisserie chicken)

Sour cream and chopped dill, for serving

COOK the noodles according to the package directions. Drain and reserve. MEANWHILE, cook the butter and smoked paprika in a large pot over medium. Add the onions, garlic, bell peppers, salt, and pepper and cook, stirring occasionally, until the vegetables are tender, 20 minutes. Add the tomatoes, broth, and chicken and simmer 5 minutes more. STIR in the noodles to warm and serve, garnished with sour cream and dill.

Butternut squash and mushroom soup withlasagna noodles

ACTIVE TIME 25 MINUTES TOTAL TIME 1 HOUR SERVES 6

8oz. small lasagna noodle (rombi) pasta or 12 lasagna noodles, broken into ½-inch pieces 1cup fresh ricotta 1tsp. finely grated lemon zest 1½tsp. kosher salt, divided 1¼tsp. black pepper, divided 2Tbsp. extra-virgin olive oil 2tsp. fresh thyme leaves 2garlic cloves, finely chopped 1large yellow onion, finely chopped 1medium butternut squash (about 2½ lb.), peeled, seeded, and cut into ½-inch cubes 2(10-oz.) packages button mushrooms, thinly sliced 8cups coarsely chopped curly kale (from 1 large bunch) 12cups Easy Homemade

Parmesan Broth or vegetable broth

Torn basil leaves, for serving

COOK the pasta according to the package directions. Drain and reserve. COMBINE the ricotta, lemon zest, and ¼ teaspoon each salt and pepper in a medium bowl. Set aside. WARM the olive oil with the thyme in a pot over medium until fragrant. Add the garlic, onion, and remaining salt and pepper. Cook over medium until just tender, about 5 minutes. Add the squash and mushrooms; cook, partially covered, until the squash is tender, 10 to 12 minutes. Stir in the kale. Add the broth and simmer 15 minutes. STIR in the noodles to warm and serve, garnished with the seasoned ricotta and basil.

Thai shrimp soup with ricenoodles

ACTIVE TIME 25 MINUTES TOTAL TIME 45 MINUTES SERVES 6

8oz. dried rice noodles ½tsp. toasted sesame oil 1½lb. large shrimp (raw, shell-on) 2Thai or some other small, hot chiles 1garlic clove, smashed 8cups low-sodium chicken broth 2tsp. Asian fish sauce ¾tsp. kosher salt ¼tsp. black pepper 4scallions, sliced (¼ cup), divided ¾cup cilantro leaves, divided 3cups mung bean sprouts ½cup salted roasted peanuts, chopped

Lime wedges, for serving

COOK the noodles according to the package directions. Rinse with cold water, drain, and toss with the sesame oil; reserve. MEANWHILE, peel and devein the shrimp; set the shells aside. Cook the shells in a large pot (dry) over medium until pink, 2 to 3 minutes. Add the chiles and garlic; cook 30 seconds more. Add the broth and fish sauce. Bring to a boil, then reduce to a simmer for 20 minutes. Remove the shells, chiles, and garlic and discard. ADD the peeled shrimp to the broth; cook until pink, 2 to 3 minutes. Remove the pot from the heat and stir in the salt, pepper, and half of the scallions and cilantro. DIVIDE the noodles and soup among 6 bowls. Serve with bean sprouts, peanuts, lime wedges, and the remaining scallions and cilantro.

Spicytomato soup withlamb meatballs and Israeli couscous

ACTIVE TIME 25 MINUTES TOTAL TIME 55 MINUTES SERVES 6

1slice white sandwich bread, crusts removed and torn into small pieces 2Tbsp.milk 1lb. ground lamb 1½tsp.coriander 1garlic clove, finely chopped 1¼tsp. kosher salt, divided ½tsp. black pepper, divided 1cup Israeli couscous 3small yellow onions, finely chopped 2Tbsp.harissa 2Tbsp. extra-virgin olive oil 1(28-oz.) can crushed tomatoes 6cups low-sodium chicken broth

Sliced mint leaves, for serving

HEAT the broiler to high. Combine the bread and milk in a medium bowl and stir to combine. Add the lamb, coriander, garlic, 1 teaspoon salt, and ¼ teaspoon pepper. Form into 50 teaspoon-size balls. Place on a rimmed baking sheet and broil 3 minutes. Remove from the oven. MEANWHILE, cook the Israeli couscous according to the package directions; reserve. COOK the onions, harissa, and the remaining salt and pepper in the olive oil in a large pot over moderate heat, partially covered, until the onions are softened, 8 minutes. Add the tomatoes, broth, and meatballs and simmer for 15 minutes. STIR in the couscous to warm and serve, garnished with mint.