Three Incredible Soups and Stews

There’s nothing quite as satisfying as a hot, hearty bowl of soup or stew on a cool day. Whether you’re craving something savory or spicy, check out these incredible soup and stew recipes, perfect for family meals and casual entertaining. Visit us online at to order premium meats and seafood online for these mouthwatering recipes.

Shrimp and New Potato Chowder

Recipe adapted from Southern Living


½ pound raw shrimp, tail removed 
• 2 tablespoons butter
• 3 bunches green onions, sliced 
• 1 ½ pounds new potatoes, diced
• 2 cups low-sodium chicken broth
• 1 ½ cups heavy cream
• ½ cup dry white wine
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 teaspoons hot sauce


• Melt the butter in a large soup pot or Dutch oven over medium heat. Add the green onions and cook for 1 minute, stirring frequently. 
• Add the potatoes, chicken broth, cream, white wine, salt and pepper. Raise the heat to high and bring to a boil. Lower the heat to medium-low and cook, stirring occasionally, for 25 minutes, until the potatoes are tender. 
• Stir in the shrimp and hot sauce. Cook for 3 minutes.

Chicken Sausage and Bean Stew

Recipe adapted from Real Simple


3 (4-ounce) chicken sausage links, sliced 
• 1 tablespoon olive oil
• 2 cloves garlic, thinly sliced
• 1 can (19-ounce) cannellini beans, rinsed
• 1 can (14.5-ounce) diced tomatoes
• 1 can (14.5-ounce) low-sodium chicken broth 
• 1 bunch kale leaves, torn into 2-inch pieces
• ¼ teaspoon kosher salt 
• ¼ teaspoon black pepper


• In a large sauce pan or Dutch oven, heat the olive oil over medium heat. Add the sausage and cook, stirring once, for 2 to 3 minutes, until browned.
• Stir in the garlic and cook for 2 more minutes.
• Add the broth, beans, tomatoes and their liquid. Bring to a boil.
• Add the kale, salt and pepper. Simmer and stir occasionally for 2 to 3 minutes, until wilted.

Spicy Tomato Soup

Recipe courtesy of Giada De Laurentiis

• 3 tablespoons olive oil
• 2 carrots, peeled and chopped
• 1 small onion, chopped
• 1 garlic clove, minced
• 2 (14-ounce) cans chicken broth
• 1 (26-ounce) jar marinara sauce 
• ½ cup pastina pasta 
• ½ teaspoon red pepper flakes
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper


• Heat the olive oil in large soup pot over-medium high heat. Add the carrots, garlic and onion, and sauté for about 2 minutes, until soft. 
• Add the remaining ingredients and simmer for 10 minutes.