Not only is this quick and easy one-pot soup fabulously delicious but it’s also incredibly versatile. With its flavorful Italian seasoning, salty prosciutto, and sweet corn, this rice soup is both satisfying and comforting. Enjoy a hearty bowl of creamy rice soup on the first night, and let the leftovers thicken up to create a rich and flavorful rice side dish for the next evening. And, if you don’t have corn on hand, you can swap in your favorite frozen or fresh vegetable for a weeknight meal you’ll absolutely love.

For two people who don’t really like rice, we’ve been eating an awful lot of it lately. And, this time around, I added in frozen corn as well, which we also aren’t the biggest fans of. Surprise, surprise, surprise, you take two ingredients that you don’t care all that much for, add them to soup, and voila, you magically get a homemade soup that’s pretty dang great. And, even bigger surprise, surprise, surprise, the leftovers transform into a creamy, rich, and thick rice side dish that’s even better. If it means eating meals like this, perhaps I should clean out the pantry and freezer more often.

Ingredients:

• 2 Tablespoons Extra-Virgin Olive Oil
• 1 Medium Sweet Yellow Onion, Peeled & Finely Diced
• 3-oz. Prosciutto di Parma, Finely Diced
• 1 12-oz. Bottle of Lager
• 1 (32-oz.) Carton Low-Sodium Chicken Broth
• 1 (10.5-oz.) Bag Frozen Sweet Corn
• 2 Teaspoon Italian Herb Seasoning Mix (No-Salt)
• 1/4 Teaspoon Finely Ground Black Pepper
• 3/4 Cup Jasmine Rice, Rinsed & Drained
• 1 Cup Heavy Whipping Cream
• 3/4 Cup Freshly Grated Parmesan Cheese (Additional for Serving)

Directions:

1. Place the olive oil, onion, and prosciutto into a large Dutch oven or stockpot over medium-high heat. Cook for 5 minutes, stirring often.
2. Add the lager and cook for 2 minutes stirring constantly.
3. Add the broth, corn, Italian seasoning, and black pepper. Bring to a simmer.
4. Add the rice, stir to combine, and cover with a lid. Cook for 15 minutes, stirring occasionally.
5. Add the cream. Stir to combine. Add the parmesan cheese a little bit at a time and stir to combine. Cook uncovered for 3 to 5 minutes, or until heated through.
6. Serve sprinkled with additional parmesan cheese.

Suggestions:

• Use this Homemade Italian Herb Seasoning Mix (No-Salt) for this recipe. If you are using a store-bought seasoning mix, try to use one that contains no salt, otherwise this soup may be too salty. I did not add any salt to this soup because there is already quite a bit of salt in the prosciutto, broth, and parmesan cheese. If you feel like this soup needs more salt, add it before serving.
• You can use any type of beer or lager to make this soup; I used a Devils Backbone Brewing Company Vienna Lager. If you prefer not to use beer in this recipe, replace it with additional low-sodium chicken broth, or water.
• Make sure to rinse the jasmine rice off before adding it to the soup. This will ensure that the rice is clean and will help to remove any starchy residue.
• If you prefer your soup to have more liquid, add additional broth. This soup will thicken as it sits. If you refrigerate the leftovers they will become a rich, thick, and creamy rice side dish for the next evening.
• This soup will yield 4 bowls of soup.

Improvements:

• Serve this soup with additional parmesan cheese and freshly ground black pepper.
• Replace the frozen corn with your favorite vegetable. Try asparagus, carrots, broccoli, or cauliflower. Experiment to discover which vegetable you love the most.
• Serve the leftover rice side dish with these Pork Chops with Lemon Caper Butternut Squash. If you choose to serve this recipe only as a rice side dish, make it the evening ahead and it will be thick enough to serve the next evening.
• CLICK HERE to see all of our other amazing soup, chili, stew, and chowder recipes.

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Creamy Italian Rice Soup with Prosciutto & Corn

Ingredients:

• 2 Tablespoons Extra-Virgin Olive Oil
• 1 Medium Sweet Yellow Onion, Peeled & Finely Diced
• 3-oz. Prosciutto di Parma, Finely Diced
• 1 12-oz. Bottle of Lager
• 1 (32-oz.) Carton Low-Sodium Chicken Broth
• 1 (10.5-oz.) Bag Frozen Sweet Corn
• 2 Teaspoon Italian Herb Seasoning Mix (No-Salt)
• 1/4 Teaspoon Finely Ground Black Pepper
• 3/4 Cup Jasmine Rice, Rinsed & Drained
• 1 Cup Heavy Whipping Cream
• 3/4 Cup Freshly Grated Parmesan Cheese (Additional for Serving)

Directions:

1. Place the olive oil, onion, and prosciutto into a large Dutch oven or stockpot over medium-high heat. Cook for 5 minutes, stirring often.
2. Add the lager and cook for 2 minutes stirring constantly.
3. Add the broth, corn, Italian seasoning, and black pepper. Bring to a simmer.
4. Add the rice, stir to combine, and cover with a lid. Cook for 15 minutes, stirring occasionally.
5. Add the cream. Stir to combine. Add the parmesan cheese a little bit at a time and stir to combine. Cook uncovered for 3 to 5 minutes, or until heated through.
6. Serve sprinkled with additional parmesan cheese.

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Use this Homemade Italian Herb Seasoning Mix (No-Salt) to make this Creamy Italian Rice Soup with Prosciutto & Corn. Making your own Italian herb seasoning mix is a real game changer, especially when there is no salt added. Not only does it give you the ability to control the salt content in your recipes, but it also allows you to customize the blend of herbs and spices to your liking. If you’re crazy about garlic, add more garlic powder. If you prefer food a little bit spicier, add additional crushed red pepper flakes. The best part about this homemade seasoning is that it only takes a few minutes to make and can be stored for use in all of your favorite Italian recipes. CLICK HERE for the recipe.

Make sure to check out all of the other great Sunday Funday recipes for “Homemade Soups” below. A Day in the Life on the Farm is hosting today’s event.

• Copycat Dolly Parton Stampede Soup from Palatable Pastime
• Copy Cat Olive Garden Creamy Gnocchi Soup from A Day in the Life on the Farm
• Creamy Pierogi Chicken Soup from Amy’s Cooking Adventures
• Ginger Garlic Soup from Mayuri’s Jikoni
• Healthy and Oil Free Veg Rutabaga and Carrot Soup from Sneha’s Recipe
• Cheesy Vegetable Chowder from Blogghetti
• One-pot Celery and Broccoli Soup from Cook with Renu
• Sinigang: A Pot of Love from My Grandmother’s Kitchen from Culinary Cam
• Creamy Italian Rice Soup with Prosciutto and Corn from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Corn and Crab Bisque from Karen’s Kitchen Stories