Classic Italian Pastina Soup Cozy Italian Pastina Soup with Egg, Parmesan, and Broth Ingredients: 6 cups chicken broth 3/4 cup pastina (tiny star pasta or acini di pepe) 1 egg 1/4 cup grated Parmesan cheese 1 tablespoon butter Salt and black pepper to taste Fresh parsley for garnish (optional) Directions: In a medium saucepan, bring chicken broth to a boil over medium heat. Add pastina and cook according to package instructions (typically 5–7 minutes), stirring occasionally. In a small bowl, whisk together the egg and grated Parmesan cheese. Once the pastina is tender, reduce the heat to low. Slowly drizzle in the egg-cheese mixture while stirring the soup gently to create silky egg ribbons. Stir in butter and season with salt and black pepper to taste. Serve hot, garnished with a sprinkle of fresh parsley and extra Parmesan if desired. Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutes Kcal: 170 kcal | Servings: 4 servings #pastinasoup #italiancooking #comfortfood #homemadesoup #easysouprecipes #italianrecipes #souprecipeoftheday #quickdinners #soupszn #pastinawithegg #traditionalitalian #parmesanlovers #familycomfortfood #classicitalian #brothbasedsoup #lightmeals #kidfriendlysoup #cheesysoup #italiansoups #pastinalove This Classic Italian Pastina Soup is the comfort food your soul’s been craving Simple, warm, and ready in 15 minutes!

French Onion Soup Gratinée Classic French Onion Soup with Caramelized Onions and Melted Gruyère Ingredients: 6 large yellow onions, thinly sliced 4 tablespoons unsalted butter 2 tablespoons olive oil 1 teaspoon sugar 4 cloves garlic, minced 8 cups beef broth (or vegetable broth for vegetarian option) 1 cup dry white wine (optional) 2 bay leaves 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme) Salt and freshly ground black pepper, to taste 1 baguette, sliced 2 cups grated Gruyère cheese Directions: In a large heavy-bottomed pot, melt butter with olive oil over medium heat. Add sliced onions and sugar. Cook, stirring frequently, for about 40-45 minutes until onions are deep golden brown and caramelized. Add garlic and cook for another minute until fragrant. Pour in white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer until wine reduces by half. Add beef broth, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes. Season with salt and pepper to taste. Remove bay leaves. Preheat oven broiler. Ladle soup into oven-safe bowls. Place baguette slices on top, then generously cover with grated Gruyère. Place bowls on a baking sheet and broil until cheese is bubbly and golden brown, about 3-5 minutes. Watch carefully to avoid burning. Serve hot and enjoy the comforting layers of rich, savory soup with cheesy crust. Prep Time: 15 minutes | Cooking Time: 1 hour | Total Time: 1 hour 15 minutes Kcal: 380 kcal | Servings: 6 servings #frenchonionsoup #onionsoup #frenchcuisine #comfortfood #gruyerecheese #caramelizedonions #souprecipe #classicrecipes #souplover #broiledcheese #frenchfood #homemadesoup #winterwarmers #cheesycomfort #breadandsoup #heartymeal #slowcookedonions #gourmetcomfortfood #soupseason #easyfrenchrecipe Warm up with a bowl of French Onion Soup Gratinée—caramelized onions, savory broth, and melty Gruyère cheese on toasted baguette. Pure comfort!

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Blackened Salmon Alfredo Pasta A creamy, dreamy combo of perfectly seared salmon over garlic herb Alfredo fettuccine — this is comfort food that still feels gourmet! Full Recipe: Blackened Salmon Alfredo Ingredients: For the Salmon: 2 salmon fillets (skin on or off) 1 tbsp olive oil 1 tsp smoked paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp cayenne (optional) Salt & pepper to taste For the Alfredo Pasta: 8 oz fettuccine or linguine 2 tbsp butter 4 garlic cloves (minced) 1¼ cups heavy cream 3/4 cup grated Parmesan 1 tsp Italian seasoning Salt & black pepper to taste Chopped parsley (for garnish) Instructions: 1. Cook the Pasta: Boil fettuccine until al dente. Reserve 1/2 cup pasta water, then drain. 2. Season & Sear the Salmon: Pat salmon dry and coat with olive oil and blackening spices. Sear in a hot skillet, 3–4 minutes per side, or until cooked through with a good crust. 3. Make the Alfredo Sauce: Melt butter in a pan, add garlic, cook 1 min. Pour in cream, stir in Parmesan and seasonings. Simmer until thick. Add pasta and toss. Use reserved water if needed to loosen the sauce. 4. Plate & Serve: Twirl pasta into bowls, top with salmon, drizzle with extra sauce, and finish with parsley.

COLOSSAL LOBSTER & BACON DEEP DISH MAJESTY Ingredients: 1½ cups cooked lobster meat, chopped ½ cup crispy bacon, crumbled 2 cloves garlic, minced 1 cup shredded gruyère 1 cup shredded mozzarella Deep-dish pizza crust or thick dough Optional: lemon zest & parsley for garnish Instructions: 1⃣ Sauté garlic, then gently toss with lobster and bacon. 2⃣ Press dough into deep-dish pan, layer half the cheese, lobster-bacon mix, then rest of cheese. 3⃣ Bake at 375°F for 25–30 min until golden and melty. 4⃣ Top with lemon zest and parsley for a majestic finish. 5⃣ Slice into this buttery, briny, bacon-kissed royalty! Prep: 15 min | Cook: 30 min | Total: 45 min | Serves: 4-6