How a jar of marinara sauce can become the easiest soup of your life

When life gifts you a jar of marinara sauce, make soup! Seriously, this Italian pantry staple is essential for easy yet spectacular weeknight dinners that go far beyond pasta and sauce. It's a great sandwich topping, a classic pizza ingredient, and can be the base of a top-notch soup with just three ingredients. All you need to work this culinary magic is marinara sauce, broth, and cream. Mix, stir, and voilà! A bowl of rich, velvety tomato soup is just minutes away.

Start with a good-quality store-bought marinara sauce, such as one containing Parmesan cheese or roasted garlic. And yes, there is a difference between marinara sauce and tomato sauce, although either will work for this recipe. Mix a 700ml jar of marinara with a little less than a cup of broth (chicken or vegetable). Heat it through, then stir in about half a cup of heavy cream, half milk and half cream, or even a tablespoon of Greek yogurt for a smooth, creamy texture. Experiment with the amount of liquid you add until the soup reaches your desired consistency. Tip: For an extra touch, blend the soup for an ultra-smooth texture.

Want to add a special touch? Include ingredients like chopped vegetables, cooked tortellini, or shredded roasted chicken. Or, if you prefer something classic, opt for grilled cheese croutons: cut the sandwich into small cubes for dipping in the cheese.

One jar of marinara sauce is equivalent to countless soup recipes.

A jar of marinara sauce has the versatility to turn quick recipes into exceptional dishes, and transforming it into soup is no exception. Beyond the basic marinara ingredients of broth and cream, it's easy to create something special with small flavor tweaks. Adding fresh herbs like parsley or oregano at the last minute enhances the soup's flavor and gives it a more home-cooked feel, while adding cooked pasta can thicken it slightly and make it more substantial. Sprinkle mozzarella cheese on top and broil it for a French onion topping, or turn it into a minestrone with beans and vegetables.

Give the soup a twist with red pepper flakes or a drizzle of chili oil. Boost the protein (and flavor) by adding crumbled sausage or leftover meatballs while the soup is cooking. Even eggs work beautifully in this base: crack one into the simmering soup and let it poach for a spectacular shakshuka-like finish.

That half-empty jar of sauce in the fridge, or the one that's been sitting in the pantry for ages, could become your next comfort food. With minimal effort and maximum flavor, this technique makes weekday cooking a breeze. It's simple, delicious, and incredibly creamy!