Quick and Easy Soup to Warm the Heart

First big snowstorm of the season! Snowfall started early this morning and is forecasted to continue all day and through the night.  As much as I hate shoveling and dealing with the snow (such as getting to work on a snowy day), there’s just something so amazing about the peacefulness of the snowfall; the lack of vehicles on the road, everything wrapped in the pristine snow, snowflakes flying everywhere and landing on your coat for a millisecond before it melts away…  Moments like these make me never want to leave the northeast.

Of course, a snow day means staying in the house all day.  So, what do I do to keep busy in between my shoveling duties?  I’m sure the answer is pretty clear (just in case you can’t guess, it’s to cook!).

I’ve been in a soup mood ever since the temperature has constantly been below 30 degrees.  I really wanted to make a roasted tomato basil soup over the weekend, but didn’t get a chance to get to the grocery store.  With no fresh or canned tomatoes on hand, I had to improvise a bit.

Quick Tomato Soup

Serves 4


  • 8 oz. marinara sauce (I used Rao’s)
  • 16 oz. chicken broth
  • 1 15 oz. can of peas, pearl onions, and mushrooms
  • 4 oz. baby bella mushrooms, quartered
  • 4 oz. ground turkey
  • 2 oz. israeli couscous
  • 1 shallot, minced
  • 4 garlic cloves, minced
  • 1 teaspoon of red pepper flakes
  • 4 basil leaves
  • Olive oil
  • Sea salt
  • Black pepper
  1. In a large pot, over medium high heat, add one teaspoon of olive oil, shallots, and garlic.  Cook for about a minute, until golden brown.
  2. Add ground turkey and saute for a few minutes, until cooked through.  Add vegetables.
  3. Pour in marinara sauce and chicken broth.  Mix with other ingredients and turn the heat to low.
  4. Toss in israeli couscous, red pepper flakes, basil leaves, and season with sea salt and black pepper.  Mix well.
  5. Let simmer for 20 minutes (or until the israeli couscous is cooked).