Soup’s On: Discover Heinen’s Premium Packaged Soups

The following story was written by Heinen’s partner Elaine T. Cicora.

Wholesome and comforting, nothing beats a bowl of soup. Whether it is nostalgic Chicken Noodle soup swimming with hearty noodles and fresh white meat chicken, or an authentic Italian Wedding soup featuring a flavorful marriage of vibrant green veggies and savory mini meatballs, customers have long trusted Heinen’s to dish up delicious soups.

Our hot soup bar is beloved for it’s selection, quality and ease, so soup-lovers will be glad to learn that the same great options are available, packaged and ready to take home. Equally as exciting is the fact that each of these unique soups are made in small batches in Ohio!

In addition to Chicken Noodles and Italian Wedding, you’ll find other favorites like Stuffed Bell Pepper featuring a savory red broth and real beef, Turkey Sausage and Kale, which is loaded with vitamins, minerals and protein and even Fire Roasted Vegetable for those who prefer a spoonful of meatless goodness.

Why stop there? With so many great soups available, there are plenty of quick and easy ways to up the flavor ante and create a true gourmet treat, customized to your family’s preferences. Here are a few ideas to serve as inspiration:

• Coastal Clam Chowder
  Customizing this sturdy soup can be as easy as adding a few drops of your favorite hot sauce. Or take it in a totally different direction by adding andouille sausage, cooked and finely chopped.
• Chicken Tortilla Soup
  Expand upon the Southwestern theme with a variety of sassy garnishes. A blend of sour cream, a bit of ground cumin seed and some lime zest certainly fills the bill. Complete the reference with a tangle of freshly fried tortilla strips.
• Sweet Cactus Chili
  Add zest and eye appeal to this crowd pleaser with toppings of shredded cheese and sour cream, finished with a sprinkling of chopped chives or diced green onions.

Now it’s your turn to discover a favorite flavor twist. With Heinen’s fresh, artisanal soups as a starting point, the options are as limitless as your time and taste buds allow!

By Elaine Cicora

Elaine T. Cicora is a well-seasoned food writer, restaurant critic and editor whose byline has appeared in publications including Scene, Edible Cleveland, Cleveland Magazine and The New York Times. Her work has been recognized with awards from the James Beard Foundation, the Society for Professional Journalists, the Cleveland Press Club, the Association of Food Journalists and Les Dames d'Escoffier International, who honored her with the MFK Fisher Award for Excellence in Culinary Writing. When not growing, cooking, eating or writing about food, Elaine can often be found on her bicycle, trying to pedal away the consequences. Head Shot Credit: Beth Segal Photography