This post may contain affiliate links. Please read my disclosure policy.
There aren’t many things I love more in this world than an enormous steaming bowl of soup. It warms me from the inside out. It comforts me. It makes me feel better when I’m sick. It keeps my figure relatively trim. Oh wait, unless I’m downing some Panera broccoli cheddar soup, then I’m going the opposite direction with my figure, but I still count a mostly liquid meal as a step in the right direction.
In my humble opinion, soup is single handedly the best aspect about the cold, brutal winter; well soup and pasta, pasta, red wine and more pasta. While my belly would happily slurp creamy chicken noodle soup, store-brought Campbell’s tomato or even (gasp!) ramen noodles until the end of time, this blogger/creative/ADHD food-driven mind of mine will let nothing of the sort happen. At any given moment in time, I’m juggling three or four recipe ideas in my head, so it’s practically a given that I have an infinitely long list of soups I want to prepare before the first spring flower blossoms in what feels to be an eternity from now.
I really have no preference when it comes to soup, but Kevin, is a different story. If I even TRY to serve him a puréed soup like this or this, he’ll immediately ask what else we’re having, because to him it doesn’t even come close to sufficing for dinner. He prefers them to be hearty, with plenty of meat; cheese and crusty bread is encouraged, but not required.
Like many dinners, this was a compromise between what Kevin likes in a soup (heartiness and meatiness) and what I like in as soup (maximum flavor, minimum fat). A base broth of chicken stock is made infinitely more flavorful with the addition of a pureed roasted poblano pepper and parmesan rind. If you haven’t tried using your old parmesan rinds in soups and stews, you’re totally missing out. What happens is the cheese that’s left on the rind, and the rind itself slowly melts into the broth, permeating it with a sort of unami flavor that’s INTOXICATING.
Turkey Italian sausage suffice for the meat, while diced potatoes and chopped poblano peppers give the soup a bit more texture and subtle heat that I adore. After the soup simmers for a good bit, a final splash of half and half completes it. Instead of adding cheese into the soup, I threw together a quick crostini made with a little bit of whole-grain bread, softened butter and extra sharp white cheddar cheese – the perfect soup-dunking utensil.
Warming up just thinking about that spicy, hot broth!
- 2 poblano peppers
- 2 teaspoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 turkey italian sausage links, removed from casings
- 36 ounces low-sodium chicken stock, divided (plus more if needed)
- 1 teaspoon salt
- 6 red potatoes, cut into bite-sized pieces
- 3 plum tomatoes, chopped (seeds and all)
- 1 parmesan cheese rind
- 1 mini multi-grain baguette
- 1 tablespoon melted butter
- 1½ cups shredded sharp white cheddar cheese, plus more for garnish
- Cilantro
- Over a gas stove or under a broiler, roast peppers until charred on all sides. Place in bowl and cover with plastic, let set for 10-15 minutes. Peel skin off, and de-stem and seed. Dice one pepper and set the other aside. Transfer the other to a mini food processor or blender along with 4 ounces of the chicken stock. Puree.
- In a large stock pot, heat olive oil over a medium heat. Add onions and garlic. Saute until slightly soft, about 2-3 minutes. Season with salt. Push to the side of the pan.
- Add turkey italian sausage, brown.
- Once the turkey is brown, add chopped poblano peppers, pureed peppers, remaining chicken stock, salt, potatoes, tomatoes and parmesan cheese rind.
- Simmer for 20-25 minutes.
- Set the oven to broil. Cut baguette into 6½ inch slices. Spread softened butter on slices of bread and then top evenly with shredded cheese. Broil 1-2 minutes until cheese is melted.
Jennie @themessybakerblog says
I couldn’t agree more. Soup, pasta, and wine are always stocked in my pantry. You never know when you’re going to get snowed in during the cold winter months. Love everything about this soup and crostini. Oh my, so much cheesy goodness. Pinned.
Nicole says
EXACTLY! Especially in the midwest where it’s sunny and 60 one day and 15 and snowing the next! Thanks Jennie!
Chris @ Shared Appetite says
LOVE this. You and I must have the same flavor palate or something, because all your recipes make me drool big time. This is a soup I must try very soon…. love the pureed poblanos!
Nicole says
We definitely do, and that’s why we’re friends! 🙂 Thanks Chris!!
Ashley says
I could eat soup just about every day during colder weather! I can never get enough! My husband is the same way as yours … but a soup like this he would definitely consider dinner! It looks sooo good!
Nicole says
Me too! I don’t know why it’s so comforting!!! Thanks girl!
Thalia @ butter and brioche says
This hearty chowder is definitely perfect for me to make for dinner tonight.. as it is raining and cold here in Australia!
Nicole says
Definitely perfect for a cold, rainy night!!
Nina says
This looks absolutely delicious! Definitely going to make this this week… is that the full recipe at the bottom? It seems that the crostini piece only has one step, at least that’s all I can see 🙁
Nicole says
Sorry about that Nina!! Recipe is updated!!! Hope you like it!!
Nina says
I made this last night and it was absolutely delicious!! I’ll definitely be making this again! I wasn’t very sure about the cilantro that’s in the ingredients list though… do you just sprinkle it on top before serving or do you stir it into the soup prior to serving? Either way, it was absolutely delicious!
Nicole says
Awesome!! LOVE to hear this Nina!! I just sprinkled it on top, but either way is good! For me, the more cilantro the better! 🙂
Alaina {Fabtastic Eats} says
The flavors in this soup sound fantastic! I love the combination…it’s so perfect for a chilly night!
Nicole says
Thanks Alaina!!!
Jess @ On Sugar Mountain says
Pinned! This soup looks awesome and I can’t wait to try it with those crostini this winter! 😀
Nicole says
The crostini are the best! Thanks Jess!
Kirsten says
This looks awesome! Has anyone tried putting the cheese in the soup vs. the bread? I’m not a huge bread fan, but LOVE having cheese with my meals 🙂
Laura | Fork Knife Swoon says
A million times YES! I could eat soup just about every night for dinner this time of year. Love everything about this soup + crostini combo!
Nicole says
Thanks Laura!!