Ree Drummond has the perfect solution when you’re too tired to cook – a hearty and flavorful pantry soup recipe that comes together quickly and requires very little effort. The pioneer woman Star’s Tex-Mex Gnocchi Soup is loaded with delicious ingredients and is ready in just 15 minutes.
Ree Drummond admitted she was sometimes ‘too tired to cook’
Drummond made his Tex-Mex gnocchi soup in the pantry during an episode of The pioneer woman with recipes you can make when you’re too tired to cook.
“I have a confession to make. Sometimes I’m too tired to cook,” she said. “It’s true, it happens to the best of us. So today I’m going to give you some recipe ideas that you can make whenever you feel like it.
Drummond continued, “I feel like this at least twice a month. OK, at least twice a week. Life is busy and sometimes you don’t feel like spending hours and hours preparing something to eat.
Ree Drummond’s easy soup uses pantry items
Drummond looked no further than his pantry for the easy meal. “When I’m too tired to cook, which is every day…did I just say that out loud?” Just kidding – not every day,” she said. “But when I’m too tired to cook, I like a good pantry soup. I make an 11 can soup where you literally put 11 cans of different things in a pot and cook it long enough until it turns into a nice concoction.
She continued, “Well, I’m going to make Tex-Mex pantry soup and you won’t believe how simple it is. The most difficult thing is to open all the boxes.
The Food Network host added Tex-Mex elements to a big pot: canned diced fire-roasted tomatoes, enchilada sauce, southwestern corn, black beans, diced green chiles and black pepper. She stirred the mixture, increased the heat and cooked it for 10 minutes.
“The great thing about when you let it cook is that some of the liquids in the can evaporate, causing it to thicken and turn into a magical mixture,” Drummond pointed out.
‘The Pioneer Woman’ star gave her soup some extra textures and flavors
Drummond then added prepared gnocchi to the pan. “The cool thing about this soup is that almost everything comes from the pantry, including this one,” she said. “It doesn’t need to be refrigerated.”
The pioneer woman star added dried cured chorizo which is stored in the pantry. “And that’s why I don’t add salt to the soup,” she said of the single ingredient. “But I love it because it kind of elevates the soup and gives it a really amazing chorizo flavor that’s so good.”
Drummond added cubes of melted queso blanco cheese to make it “so damn good and creamy and otherworldly.”
She simmered the soup until the cheese melted. “What I love is that the queso blanco doesn’t turn it into a cheesy soup, but it just adds that kind of creamy background,” Drummond noted. “It all comes from the pantry. It’s a hell of a miracle.
She poured the soup into bowls and garnished it with cilantro
The full recipe is available on the Food Network website.
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