Garlic Ginger Immune Boosting Soup
This Garlic Ginger Immune Boosting Soup is loaded with nutrient-dense ingredients known to help the body gear up for cold and flu season. Warm and delicious, it’s the perfect comfort food for cold weather!
I love all kinds of soup recipes like Mexican Star Soup, Healthy Chicken Pot Pie Soup, and Cabbage Soup with Orzo Pasta. However, this immunity boosting soup is the first thing I make when I feel a cold coming on. Not only is it intensely flavored, but it’s also loaded with nutrient-dense vegetables, herbs, and spices, making it an excellent meal for fall and winter days!
The antioxidants and nutrients work to keep us healthy, fighting off any viruses and bugs that tend to come with cold weather. Plus, it’s guaranteed to fill your belly and warm you up from the inside out.
Make a big batch to enjoy yourself, or present it to a loved one who may be under the weather. Whether you’re sick or just trying to avoid becoming so, this comforting recipe is sure to put a little pep in your step.
Recipe Ingredients
For the Soup
- Pasta – I love to use shellbows because they scoop up a bit of the broth. However, you can use any pasta shape you like best, or omit it completely.
- Olive Oil – This sautés the vegetables, enhancing the flavor of the recipe.
- Fresh Garlic – This adds an earthy, sweetness to the soup. Plus, garlic can prevent and help fight against illnesses like the common cold and flu virus. In fact, one 12-week study conducted found that daily garlic intake can reduce colds by 63% compared to the placebo group.
- Fresh Ginger – I love the tangy flavor of ginger, but it’s also great for your health. Ginger is known for its anti-inflammatory properties and its ability to improve our gut health. It also contains gingerol, a bioactive compound loaded with antioxidants and bacteria-fighting agents which have been shown to make a significant difference in the body’s ability to fight off infection and colds.
- Sweet Onion – I like to use sweet onions for a sweeter soup, but white onions will also work.
- Celery – The subtle vegetal flavor rounds out the savory flavors.
- Salt and Black Pepper – Adjust to taste.
- Broth – We’re using low-sodium chicken broth and chicken bone broth for the base of the soup. Bone broth is slightly richer in flavor and helps boost digestion and maintain the immune system.
- Water – This thins the broth, creating the perfect consistency.
- Chicken Bouillon – This is optional but adds lots of flavor to the broth.
- Spinach – Use baby spinach to pack in extra nutrients and fiber.
- Lemon Juice – The acidity helps brighten the broth and adds a bright taste. Freshly squeezed is best!
- Shallots – I like to fry shallots in oil for a sweet, pungent, crispy topping.
- Italian Parsley – This is also optional but adds a bright, herbaceous flavor that balances some of the savoriness nicely.
- Chili Oil – Finish with just a touch of chili oil for a hint of heat.
How to Make This Garlic Ginger Immune Boosting Soup Recipe
- Cook the pasta. Bring a pot of salted water to a boil, and cook the pasta to al dente according to the packaged instructions. Then, drain the water in a colander, and drizzle the pasta with olive oil to prevent it from sticking together.
- Sauté. Heat olive oil in a large sauté pan over medium-high heat. Add the diced onion, celery, garlic, and ginger. Sweat until translucent. Then, season with a pinch of kosher salt and black pepper.
- Simmer. Add the low-sodium broth, bone broth, water, and chicken bouillon. Stir to combine, and let everything simmer over low heat for 15 to 20 minutes. Adjust the seasonings to taste.
- Wilt the spinach. Stir in the spinach, allowing it to wilt. Then, add the freshly squeezed lemon juice.
- Prepare the crispy shallot. In a separate non-stick skillet, add a touch of vegetable oil, and fry the shallots until they become crispy. Then, transfer them to a paper towel to absorb any excess oil.
- Assemble the soup. Add the cooked pasta to the bottom of a soup bowl. Pour a few ladles of the hot soup on top, and top with fresh parsley, crispy shallots, and a touch of chili oil. Enjoy warm!
Can I Make This Recipe in an Instant Pot?
Yes, you can absolutely make this soup in an Instant Pot. However, you will need to modify the recipe a bit.
Instead of sautéing the garlic and ginger in a pan, do so in the bottom of the Instant Pot. Simply turn the device’s settings to the “Sauté” mode, and proceed with steps 1-5 in the recipe card below.
At step 5, once the veggies are translucent and it’s time to let the broth simmer, cover the soup but leave the vent unlocked. This ensures that the pressure doesn’t build up in the Instant Pot. Let the soup simmer for 15 to 20 minutes. Then, season to taste.
To prepare the crispy onions and cooked pasta, use a separate pot and pan on the stove. Or, keep this recipe one-pot-friendly, and cook the pasta in the Instant Pot while the soup simmers.
Keep in mind that if cooking the pasta in the broth, you will need to add extra water to the pot. You’ll also want to skim the top of the broth during cooking because you’ll be adding a lot more starch to the soup!
Then, assemble the soup as usual, add all the toppings, and serve warm.
Frequently Asked Questions
How long does this recipe last? This recipe is best served right away. However, you can store the pasta and soup in separate airtight containers in the fridge for 3 to 4 days.
Can I freeze leftovers? I don’t recommend freezing this recipe, because it will lose a lot of its flavor, and the pasta is likely to become soggy.
What should I serve with immune boosting soup? I like to serve my garlic ginger soup with a side of warm garlic bread or naan bread to soak up every last drop. However, it’s also great as an appetizer or side with main courses like Chimichurri Grilled Chicken Thighs or Oven Baked Crispy Chicken Thighs. If you omit the pasta, I recommend serving the broth over quinoa for a hearty option that will fill you up.
How to Store
Store any leftover soup in an airtight container in the refrigerator for 3-4 days. Be sure to store the pasta separate from the broth. This will prevent the pasta from soaking up all of the broth and becoming soggy.
You can store the soup in individual portioned containers as a way of meal prepping, or you can pour it all into a single container. When you are ready to eat, reheat the soup in a microwave-safe bowl until heated through, about 2-3 minutes, stirring every 45 seconds.
Enjoy leftover soup with a side of warm garlic bread or naan bread for dipping for optimal flavor, turning it into a wholesome meal.
Garlic Ginger Immune Boosting Soup
Equipment
- 1 pasta pot for pasta
- 1 soup pot for soup
- 1 nonstick skillet for shallots
Ingredients
- 4-5 ounces pasta, cook according to the package. Al dente is best
- 2 tablespoons olive oil
- 4-5 cloves garlic, sliced thinly
- 2 teaspoons ginger, finely diced, be sure to peel the outer skin first (almost minced)
- 1 cup sweet onion, finely diced
- ½ cup celery, finely diced
- kosher salt, to taste
- black pepper, to taste
- 2 cups low sodium chicken broth
- 1 cup chicken bone broth
- 1 cup water
- 1 teaspoon chicken base or bouillon, optional, but adds extra flavor to the broth
- 1 cup baby spinach, packed in measuring cup
- 1 tablespoon lemon juice, fresh squeezed
Optional Toppings
- 1 small shallot, pan fry in oil until slices are crispy
- 2 tablespoons Italian parsley, roughly chopped
- 1 teaspoon chili oil, optional – spicy
Instructions
Boil the Pasta
- Boil a pot of seasoned water and cook the pasta according to the package. Al dente is best. Drain the water using a colander and set the pasta aside. Drizzle it with olive oil to prevent sticking.
Make the Soup
- Heat olive oil in a large saute pan over medium high heat. Add the diced onion, celery, sliced garlic and ginger. Sweat until translucent. Season with a pinch of kosher salt and black pepper.Once the veggies are translucent and softened, add the chicken bone broth, low sodium chicken broth, water and chicken bouillon. Stir well. Let everything simmer over low heat for 15-20 minutes. Taste the broth to make sure it is seasoned enough.Next, add the baby spinach and allow it to wilt. Then, add the fresh squeezed lemon juice. This will brighten the broth and add some extra flavor and acidity.
Prepare the Crispy Shallot
- In a separate nonstick skillet, add a touch of vegetable oil and fry the shallot slices until they become crispy. Once crispy, place them on a paper towel to remove any excess oil. Set aside.
Assemble the Soup
- Add the cooked pasta to the bottom of the soup bowl. Pour in a few ladles of hot soup making sure to get all of the veggies and spinach. Finish the dish with some fresh parsley, crispy shallots and a touch of chili oil.
6 Comments on “Garlic Ginger Immune Boosting Soup”
I found this recipe just as I was developing a cold and luckily had everything on hand! I just added a Serrano pepper, cayenne, turmeric, and apple cider vinegar to boost my immunity! Soooo good and cleared my plugged nose! Will definitely make every time I’m sick. Thanks for the inspiration!
Hope you’re feeling better!
Can I make this without chicken broth, a vegetarian version?
sure! vegetable broth works fine too!
This broth is going to be a staple in our house! Will have say that the recipe could use a rewrite. I prefer the ingredients to be listed as used. S&P are needed before adding the liquids and no where in the instructions does it mention the lemon juice. I added when adding broth and water. I froze it, leaving out the spinach until it was ready to use. Served it with orecchiette. We used garlic chili sauce since we didn’t have chili oil. Next time, will add to the broth in the pot. Delish!
Hi Lynn, thank you for the feedback. I appreciate your comments and have adjusted the lemon juice. So happy to hear you enjoyed the soup.