This hearty, five-ingredient soup from our ‘Chew on This’ kitchen is the perfect drink of the year

Talk about a comfort food meal.


I love my mom’s version of Cajun-style meatballs and chicken cutlets in a white wine tomato bisque. The soup is crisp and creamy, a perfect dish to enjoy on a chilly winter evening, and the meatballs are a treat for your teeth and palate — deliciously fatty and not at all greasy.

This creamy, satisfying soup takes less than five minutes to make and when drizzled over crispy, baked rigatoni, it will make your heart sing. It’s also a great way to ease into warming sauvignon blanc or crisp chardonnay paired with lemony flavor notes and lemony acidity to balance the rich creaminess of the soup.

Recipes adapted from our Chew on This: Savory 5-ingredient Soup project, part of the Food Network Star 2018 season.

Chorizo & Caramelized Onion & Clam Soup

Yield: about 12 servings


2 tablespoons extra-virgin olive oil

1 onion, thinly sliced

2 cloves garlic, minced

1 pound chorizo sausage, diced

2 carrots, chopped

1 stalk celery, chopped

1 (28-ounce) can tomatoes with juice

3 tablespoons tomato paste

1 teaspoon smoked paprika

2 cups chicken broth

2 cups water

2 tablespoons dried porcini mushrooms

1 (15-ounce) can tomatoes, slightly crushed

1 cup clam juice

1 teaspoon honey

2 tablespoons unsalted butter

2 tablespoons chopped fresh thyme

About 12 ounces pasta

1 cup whipping cream

1/2 cup crumbled feta or goat cheese

Parmesan or cheddar cheese, optional

1/2 teaspoon fresh basil, optional

Prepare a large pot with 4 inches of water to cook the pasta, salt and pepper, as needed. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic, and cook for 4 to 5 minutes until lightly browned. Add the chorizo, carrots, celery, and tomatoes, and cook, covered, for 10 minutes, until the vegetables soften and start to brown. Add the canned tomatoes, tomato paste, paprika, chicken broth, water, mushrooms, and clam juice, and bring to a boil. Reduce the heat to a simmer, and cook, covered, for about 20 minutes, until the soup has thickened somewhat. Add the honey and butter, and stir until melted.

In a large bowl, combine the chorizo soup with the pasta, cream, feta or goat cheese, and chopped basil, if desired.

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