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Marinara “Soup”

Having had the pleasure of making fresh, marinara sauce for my family over the past 4 decades, I’ve learned that some people like tomato sauce and some don’t (usually kids). Other people just want the sauce, sans pasta. My daughter, for example, always preferred a bowl of fresh, marinara sauce which she could dip fresh baked Italian bread in. She’d eat it like “soup.” So marinara soup was born in our family – a thicker, heartier spin on traditional tomato soup that is as easy as opening a jar and heating it up.

Over the years, I’ve found other ways to make soup with lycopene-rich marinara sauce – here’s one with chicken that I hope you like as much as I do!

Italian Marinara-Chicken Soup

Via Slow Cooker: The easiest way to make this nourishing soup is to add all ingredients except the basil and cheese to a slow cooker, and cook on low for 7-8 hours, or high 3-4 hours, or until the internal temperature of the chicken reaches 165℉. Once chicken is cooked, stir the contents of the soup well to break apart and shred the chicken (or remove the chicken and shred on a cutting board with a fork and place back into the cooker and mix well.) Taste soup and add more salt, pepper and Dipping Blend Spice, to taste. Spoon into bowls and top with a drizzle of olive oil and some fresh grated Parmesan cheese. Serves 2-4.

Via Stove Top: In a large saucepan, sauté the chopped onion in the olive oil over low-medium heat until translucent, then add the sliced chicken and cook on medium heat until the chicken is just cooked through. Add the chicken broth, marinara, salt, pepper, and Dipping Blend spice and cook until the soup simmers for 5-10 minutes. Taste soup and add more seasonings, to taste. Then spoon into individual bowls and top each with with fresh, chopped basil, a drizzle of olive oil and some fresh grated Parmesan cheese. Serves 2-4.

Mangiare!