Two popular recipes from Food Gawker are the creamy basil Parmesan Italian soup and creamy potato stacks with garlic, thyme and Parmesan. The soup takes about 10 minutes to prepare, while the potato stacks can be made in approximately 20 minutes.
To make the creamy basil Parmesan Italian soup, start by cooking 2 cups macaroni to al dente in boiling, salted water. In a Dutch oven, cook 1 pound of chopped chicken breasts in 1 tablespoon of olive oil over medium heat. Once chicken is almost cooked, remove it from the pot. Cook a small chopped onion and 1 cup sliced carrots in 1 tablespoon olive oil and butter in the Dutch oven for four minutes. Add in 1 tablespoon olive oil, 1 cup chopped celery, a chopped red bell pepper, and 4 to 6 minced garlic cloves, and then cook for another minute.
Stir in 1/4 cup flour and cook for three minutes while stirring constantly. Gradually add in 5 cups chicken stock, along with 2 cans fire-roasted tomatoes, 1 teaspoon sugar and 2 bay leaves. Season the soup with 1/2 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1 tablespoon chicken bouillon, 1 teaspoon dried parsley, 1/4 cup chopped, fresh basil and 1/4 teaspoon red pepper flakes. Add the chicken back to the pot, season with salt and pepper and cook the soup at a simmer for 15 to 20 minutes. Finish the soup by adding in 1 cup grated Parmesan and 2 cups heavy cream, and then stir in the cooked pasta.