This lactation soup not only tastes great but has lots of healthy ingredients for moms who are breastfeeding. It can be made on your stove top or in your slow cooker.
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This lactation soup is loaded with tons of healthy nutrients for breastfeeding moms. When I had my first child, my nurse was originally from Nigeria. She told me that it was normal there for women to drink lots of hot tea and soup after having a baby. It was a really great tip that I used when breastfeeding both of my children especially since according to this center, soup may be beneficial for breastfeeding moms.
I had a pretty difficult time breastfeeding my first child. My son was in the NICU and I had to pump. I think it was hard for my body to know what to do when I wasn’t always right there with him. It was also emotionally exhausting and just plain scary. Lactation recipes helped a lot!
Why I love this recipe
I have made a lot of lactation recipes in my day. This soup was one of my favorites. I would make this soup for lunch and then pump. It was tasty and very comforting.
This recipe is also very family friendly. There aren’t any weird ingredients, it’s just meant to be a very nutritional soup for new moms.
Ingredients needed for this recipe
This recipe is pretty simple, you will need:
- Carrots, celery, and spinach: These ingredients have a lot of great vitamins and minerals. According to The Bump, spinach is especially great for breastfeeding moms because of the iron content.
- Minced garlic, Italian seasoning, and a bay leaf: To season the soup
- Meatballs: You’ll want to get the pre-cooked kind to make life easy. Having a baby is hard enough, I wanted to keep this recipe as simple as possible. My bag was about 18 ounces.
- Yellow onion: You’ll need a small or medium yellow onion.
- Chicken broth and water: The base of the soup.
- Canned diced tomatoes with Italian seasoning: You’ll need two cans (about 15 ounces each).
- Pasta: I used ditalini but you can also use elbow or rotini.
How to store this soup
You can store this soup in an airtight container in your fridge for 3 to 4 days.
How to make this soup in the slow cooker
I know it can be really though to cook when you have a baby at home. This soup can also easily be made in your crockpot or slow cooker. You’ll need a large slow cooker (6 quart or larger) for this recipe.
Simply toss everything in except the spinach and pasta and cook on low for 6 to 8 hours. During the last 30 minutes of cooking add the spinach and pasta.
If you enjoyed this lactation recipe, you might also like:
- Large cooking pot (or slow cooker)
- 2 tablespoon minced garlic
- 2 tablespoon olive oil
- 1 rib of celery finely chopped
- 1 medium yellow onion finely diced
- 1 large carrot ends removed and cut into bite sized pieces
- 2 teaspoon Italian seasoning blend
- 1 bay leaf remove before serving
- 12 ounces Italian meatballs Be sure to use the fully cooked kind
- 2 cans diced tomatoes with Italian seasoning about 15 ounces each
- 5 ounces fresh spinach stems removed
- 1 cup ditalini pasta elbow or rotini also work
- 32 ounce chicken broth
- 2 cups water
- salt and pepper to taste
- In a large pot add two tablespoons of olive oil.
- Add the finely chopped celery and onion with the minced garlic. Cook on medium heat for 5 minutes.
- Next, add the carrots, meatballs, Italian seasoning, bay leaf, canned tomatoes chicken broth, and water. Stir well and cook on low for 15 minutes.
- Add the pasta and spinach and cook on medium heat for another 15 minutes or until the pasta is done.