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Rachael Ray Recipes

Minestrone Soup with Sweet Sausage
Minestrone Soup with Sweet Sausage
|Rachael Ray
This soup uses 8 cups of the poaching liquid from the foundation recipe, but if you don’t have enough, just supplement with store-bought chicken stock. Suggested side: Ciabatta rolls. Read more...
Tomato and Cabbage Soup
|Rachael Ray
After our annual celebration at the castle, we went to see our friends Scott and Gina in Montepulciano. Here’s some of what I was cooking while I was back in our beautiful home away from home, in our villa kitchen. Read more...
Spanish Kale Soup
|Rachael Ray
I made a Spanish Kale Soup for supper because we had so much kale in the garden. I served it with toasted Portuguese rolls and butter on the side.You’ll find Spanish chorizo in the grocery store near the kielbasa and things like that. Mexican chorizo, on the other hand, is a fresh sausage product that’s sold in the butcher case. For the Spanish chorizo, I like D’Artagnan brand. Read more...
Tomato Minestrone Soup with Garlic Bread Croutons
|Rachael Ray
This winning vegetable tomato soup is nutritious and delicious. Read more...
Vegetable Soup with Fennel and Pine-Nut Toasts
|Rachael Ray
Ingredients 3 tablespoons extra virgin olive oil (EVOO) 2 large bulbs fennel—quartered, cored and coarsely chopped, fronds reserved for garnish 1 large onion, chopped 4 ribs celery with leafy tops,thinly sliced on an angle 3 carrots, peeled and thinly sliced on an angle 4 cloves garlic, finely chopped 1 bay leaf Salt and pepper Two containers chicken broth (32-ounce), (8 cups) 1/2 pound egg noodles 1/2 cup grated Parmigiano Reggiano cheese 1/4 cup pine nuts, chopped 4 tablespoons butter, softened 1/2 loaf ciabatta bread, split 2 teaspoons grated lemon peel... Read more...
Tomato-Vodka Soup
|Rachael Ray
Kick up the taste of of tomato soup with a spirited rim rub. Serve with grilled cheddar cheese sandwiches. Read more...
Tomato-Broccolini Soup
|Rachael Ray
Ingredients 2 tablespoons extra virgin olive oil (EVOO) 1 small carrot, chopped 2 small ribs celery, finely chopped 1 onion, chopped 3 cloves garlic, finely chopped 1 teaspoon dried oregano or marjoram Salt and pepper One can diced or whole fire-roasted tomatoes (28 ounces) One can stewed tomatoes (14.5-ounces) 2 cups chicken or vegetable stock 2 bunches broccolini, cut into 2 1/2-inch florets 8-10 basil leaves, torn Grated Pecorino Romano cheese, for topping Crusty bread, for serving Preparation In a medium soup pot, heat the EVOO, two turns of the... Read more...
Eggplant Raviolini Soup
|Rachael Ray
Raviolini are little itty bitty raviolis that fit perfectly on a soup spoon. Read more...
Cheddar Soup with Crispy Tortilla Crunch
|Rachael Ray
This is the first course in this delish 60 Minute Thanksgiving meal. Serve with:Pressed Herbs and Spices Turkey Breast, Pumpkin-Zucchini Muffin Stuffin' with Chipotle Gravy Spanish Nibbles: Hot Olives with Citrus and Spice Marcona Almonds, Paprika Toasted Chickpeas Manchego Potatoes Orange Scented Green Beans Pecan Pie with Chocolate Cinnamon Whipped Cream Read more...
Toasted Orzo Chicken Soup
|Rachael Ray
This chicken vegetable and pasta soup with a zest of lemon is fast and fantastic. Read more...
Mushroom-Farro Soup with Kale
|Rachael Ray
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com. Read more...
Mashed Potato Soup
|Rachael Ray
Turn leftover mashed potatoes into the ultimate comfort food with this rich and creamy mashed potato soup! Crispy bacon, sharp cheddar, and a velvety texture make this an easy, satisfying meal that’s perfect for chilly days. Read more...