Category: Soup

Lasagna Soup

I can’t believe how easy and tasty this Lasagna Soup is. When you need something fast, filling and delicious this one fits the bill! It is full of flavor!

Lasagna Soup

What’s not to like – all yummy ingredients, and they all work well together. I love the half-melted pieces of cheese in the soup!

Very simple, but very tasty recipe. I plan to add it to my soup collection.

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Lasagna Soup
Ingredients
  • 1 lb bulk Italian sausage
  • 2 cups onions chopped
  • 1 cup carrot diced
  • 2 cups mushrooms sliced
  • 2 tablespoons garlic minced
  • 4 cups chicken broth
  • 1 14 1/2 ounce can Italian-style stewed tomatoes, chopped
  • 1 10 3/4 ounce can tomato sauce
  • 1 cup mafalda pasta or 1 cup campenelle pasta
  • 2 cups fresh spinach chopped
  • 1 cup provolone cheese or 1 cup fresh mozzarella cheese diced
  • 1/4 cup Parmesan cheese shredded (for garnish)
  • 4 teaspoons thinly sliced fresh basil for garnish
Instructions
  1. Brown sausage in a large saucepan over medium-high heat. Add onions and carrots; saute 3 minutes. Stir in mushrooms and garlic, and saute another 3 minutes.
  2. Add broth, stewed tomatoes, and tomato sauce, and bring to a boil. Drop in pasta and simmer until cooked, about 10 minutes, or according to package directions. Stir in spinach and cook until wilted.
  3. Place 1/4 cup cheese into serving bowls and pour soup on top. Garnish with Parmesan and basil.

Enjoy!

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Recipe based on one by Sharlene~W
Photo by Sharlene~W

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Cabbage Soup With Kielbasa

Cabbage Soup With Kielbasa is an easy, delicious, and comforting soup. An excellent full meal soup. Try sauerkraut in place of the cabbage.

A can of sauerkraut drained and well rinsed, works really well in place of the cabbage. Or you can use both….. a 1/2 head of cabbage and a small can of sauerkraut.

Serve with a fresh salad or some Pumpernickel bread or both – either way, you can’t go wrong!

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Cabbage Soup With Kielbasa
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Cabbage Soup With Kielbasa
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

This is an excellent soup. I like to use kraut instead of cabbage for a whole different dish.

Course: Main Course
Cuisine: American
Keyword: Cabbage Soup With Kielbasa
Servings: 6
Calories: 350 kcal
Ingredients
  • 1 quart beef broth
  • 1 cup beer
  • 1 14 1/2 ounce can diced tomatoes
  • 1 bay leaf
  • 1 small head of cabbage shredded
  • 1 large baking potato
  • 1 large onion thinly sliced
  • 1 large carrot cut into 1-inch slices
  • 8 ounces kielbasa or smoked turkey sausage cut into 1/2-inch dice
  • 1/2 teaspoon thyme
  • 1/4 teaspoon caraway seed
  • 1/2 teaspoon salt optional
  • 1/4 teaspoon fresh ground pepper
Instructions

  1. Heat the broth, beer, tomatoes with their juice, and bay leaf to a boil in a Dutch oven over high heat. Add the cabbage, potato, onion, carrot, kielbasa, thyme, and caraway.

  2. Heat to a boil; reduce heat to medium. Partially cover the pot. Cook till the potato and carrot are tender, about 15 minutes. Add salt, if needed, and pepper.

 

Enjoy!

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Spicy Sausage Cabbage Soup

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Recipe based on one by Hey Jude
Photo by *Parsley*

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Spicy Sausage Cabbage Soup

If you’re looking for an easy, tasty soup recipe, look no further than this Spicy Sausage Cabbage Soup. A bit of kick and awesome flavor.

 

Perfect for Fall or Winter, this soup is hearty and filling and doesn’t take all afternoon to make.

It has become a favorite at my house and I’ve been making this recipe for a couple of years now. I love the ease of recipes like this one for making it easy to get dinner on the table, even on the busiest of nights.

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Spicy Sausage Cabbage Soup
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Spicy Sausage Cabbage Soup
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

A great soup for anytime of the year but I especially like it during the Fall.

Course: Soup
Cuisine: American
Keyword: Spicy Sausage Cabbage Soup
Servings: 6
Calories: 345 kcal
Ingredients
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 lb Italian sausage casings removed and chopped into bite-size pieces
  • 1/2 head cabbage shredded
  • 1 onion sliced thin
  • red pepper flakes to taste
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon sage
  • 1 tablespoon sugar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons garlic minced
  • 1 28 ounce can diced tomatoes, undrained
  • 6 cups water
  • 2 -3 tablespoons chicken bouillon granules
  • 1/2 cup instant rice
Instructions

  1. In a large pot, saute cabbage and onion in butter and olive oil on HIGH heat until onions start to soften.

  2. Add remaining ingredients EXCEPT for the rice and bring to a boil.

  3. Once boiling, reduce heat and cover. Simmer until sausage is done and cabbage is tender.

  4. Add rice and return heat to HIGH. Simmer uncovered until rice is cooked.

 

Enjoy!

Tips And Tidbits About Spicy Sausage Cabbage Soup

Instead of instant rice, you can use regular rice. Just cook the rice beforehand and add it at the end of cooking time so it can heat up.

Leftover rice will work just fine!

Up Next:

Creamy Chicken Rice Soup Recipe By Paula Deen

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Recipe based on one by Bekah49036
Photo by Chef #1803468102

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Mexican Chicken Tortilla Soup

OMG! If you’ve never tried Mexican Chicken Tortilla Soup you absolutely must give this recipe a try. Quick, flavorful, and delicious.

 

It doesn’t hurt to sprinkle on some shredded cheddar when you are done.

Yummo!!! Add a salad and supper is ready.

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Mexican Chicken Tortilla Soup
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Mexican Chicken Tortilla Soup
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Delicious south of the border dish!

Course: Soup
Cuisine: Mexican
Keyword: Mexican Chicken Tortilla Soup
Servings: 4
Calories: 365 kcal
Ingredients
  • 2 teaspoons olive oil
  • 1 lb boneless skinless chicken breast cut into 1 in. pieces
  • 2 garlic cloves minced
  • 1 teaspoon dried oregano
  • 1 7 oz. can chipotle chiles in adobo minced
  • 1 8 ounce can diced tomatoes with green chilies
  • 2 14 1/2 ounce cans reduced-sodium chicken broth
  • 1 cup frozen corn
  • 1/2 cup chopped fresh cilantro
  • 4 cups baked corn tortilla chips
Instructions
  1. Heat the oil in large stockpot over medium high heat. Add the chicken and garlic and cook for 3 minutes until chicken is browned on both sides, stirring frequently.
  2. Add oregano and stir to coat chicken. Stir in minced chipotle(or green chiles), tomatoes, broth, and corn. Turn the heat to high and bring to boil.
  3. Turn heat to low, partially cover, and simmer for 10 minute until chicken is cooked through.
  4. Remove pan from heat and stir in cilantro and 1 cup of tortilla chips.
Recipe Notes

To serve, place remaining chips in the bottom of individual bowls and ladle soup over top.

 

Enjoy!

Up Next:

Simple Pasta Toss With Chicken

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Recipe based on one by johnnybravo
Photo by **Tinkerbell**

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30 Minute Chicken and Dumplings

This 30 Minute Chicken and Dumplings recipe is a Rachel Ray recipe. It turns out super great for a recipe so easy to make.

 

Delicious and comforting chicken and dumplings! Definitely a keeper.

I think refrigerated biscuits would work as well.

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30 Minute Chicken and Dumplings
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30 Minute Chicken and Dumplings
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Delicious chicken and dumplings and less than 30 minutes.

Course: Main Course
Cuisine: Southern
Keyword: 30 Minute Chicken and Dumplings
Servings: 4
Calories: 425 kcal
Ingredients
  • 1 1/2 pounds chicken breast tenders
  • 1 tablespoon olive oil 1 turn of the pan
  • 2 tablespoons butter
  • 1 russet potato peeled and diced
  • 2 medium carrots peeled and diced or thinly sliced
  • 1 medium onion chopped
  • 1 stalk celery diced
  • 1 bay leaf fresh or dried
  • salt & freshly ground black pepper
  • 1 teaspoon poultry seasoning 1/3 palm full
  • 2 tablespoons flour a handful
  • 1 quart chicken broth or stock
  • 1 8 ounce box biscuit mix (preferred brand Jiffy Mix)
  • 1/2 cup warm water
  • 2 tablespoons flat leaf parsley handful,chopped
  • 1 cup frozen green pea
Instructions

  1. Dice the chicken tenders into bite-size pieces and set aside.

  2. Place a large pot on the stove over medium-high heat. Add the oil, butter, vegetables, and bay leaf and cook 5 minutes, stirring frequently. Season the mixture with salt, pepper, and poultry seasoning.

  3. Add the flour to the pan and cook 2 minutes.

  4. Stir the broth or stock into the pot and bring to a boil. Add the chicken to the broth and stir.

  5. Place the biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley.

  6. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover the pot tightly and reduce heat to medium-low. Steam the dumplings 8 to 10 minutes.

  7. Remove the cover and stir the chicken and dumplings to thicken the sauce a bit.

  8. Stir the peas into the pan.

Recipe Notes

Serve in shallow bowls.

 

Enjoy!

Up Next:

Easy Chili Mac – Great At Potlucks

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Recipe based on one by AZRT
Photo by SharonChen

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Rachael Ray’s 30-Minute Chicken Noodle Soup

Rachael Ray’s 30-Minute Chicken Noodle Soup is EXCELLENT! It’s quick, easy, tastes homemade, has a wonderful combination of flavors and fills the house with pleasant aromas.

Using the chicken tenders makes all the difference.

The only thing I will do differently next time is DOUBLE the recipe.

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Rachael Ray's 30-Minute Chicken Noodle Soup
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Rachael Ray's 30-Minute Chicken Noodle Soup
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

This chicken noodle soup is the bomb. Rachel Ray always has good recipes.

Course: Soup
Cuisine: American
Keyword: Rachael Ray's 30-Minute Chicken Noodle Soup
Servings: 4
Calories: 295 kcal
Ingredients
  • 2 tablespoons extra virgin olive oil 2 turns around the pan
  • 2 medium carrots peeled and chopped
  • 1 parsnip peeled and chopped
  • 1 medium onion chopped
  • 2 celery ribs chopped
  • 2 fresh bay leaves or 2 dried bay leaves
  • salt and pepper
  • 6 cups good quality chicken stock
  • 1 lb chicken breast tenders diced (the average weight of 1 package)
  • 1/2 pound wide egg noodles
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh dill chopped
Instructions
  1. Place a large pot over moderate heat and add the extra-virgin olive oil.
  2. Work close to the stove and add the vegetables to the pot as you chop, in the order they are listed.
  3. Add bay leaves and season the vegetables with salt and pepper, to taste.
  4. Add the stock to the the pot and raise flame to bring liquid to a boil.
  5. Add the diced chicken tenderloins, return the soup to a boil, and then reduce heat back to moderate.
  6. Cook the chicken 2 minutes and then add the noodles.
  7. Cook the soup an additional 6 minutes or until the noodles are tender and remove the soup from the heat.
  8. Stir in the parsley and dill, remove the bay leaves and serve.
Recipe Notes

This is a thick soup. Add up to 2 cups of water if you like chicken soup with lots of broth.

Enjoy!

Up Next: 

Homemade Turkey Vegetable Soup

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Recipe based on one by Terry Barker
Photo by Pismo

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Yummy, Quick & Easy Beans ‘n’ Wieners Chili

This Beans ‘n’ Wieners Chili is a great family and crowd pleaser and a super quick & simple one-pot meal that’s ready in 30 minutes, start to finish!

beans 'n' wieners chili

Perfect for busy week nights, potlucks, or sporting events. Can be made in a big pot on the stove top or in the Crock-Pot.

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Yummy, Quick & Easy Beans 'n' Wieners Chili
Ingredients
  • 1 small onion chopped
  • 1 small green bell pepper roughly chopped
  • 1/4 cup celery thinly sliced (2 stalks)
  • 2 tablespoons vegetable oil or 2 tablespoons butter
  • 4 -6 beef hot dogs sliced
  • 1 15 ounce can chili without beans (hot or mild, such as Hormel)
  • 1 15 ounce can diced tomatoes with green pepper celery and onion
  • 2 15 ounce cans kidney beans, drained
  • 2 teaspoons chili powder
  • 1 ⁄4 teaspoon garlic powder
  • 1/8 teaspoon cumin powder scant
  • salt and pepper to taste
Toppings
  • grated cheese
  • sour cream
  • chopped onion
  • sweet pickle relish
Instructions
  1. In medium or large pot (depending on amount you are making), saute first three ingredients in butter or oil over medium heat until slightly softened.
  2. Add sliced hot dogs and cook until hot dogs are lightly browned, about five minutes.
  3. At this point, transfer over to crock pot if using.
  4. Add remaining ingredients, stir well.
  5. Heat through until hot and bubbly.
  6. Ladle into bowls and top with grated cheese, sour cream, chopped onion, and pickle relish.

Good with biscuits or cornbread. ENJOY!

Note: Recipe is easily doubled or tripled etc. to feed a crowd.

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Recipe based on one by BecR
Photo by BecR

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Quick Italian Meatball Soup – Best Meatball Soup

This Quick Italian Meatball Soup is an awesome recipe! Especially on those nights that you have no interest in cooking.

 

Not only is it quick but it’s also a tasty, nourishing soup. I like to add a little zip with a dash of red pepper flakes.

Serve with crackers or toasty French bread for dipping!

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Quick Italian Meatball Soup
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Quick Italian Meatball Soup With Pasta
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

Sometimes you just want quick and easy. This recipe delivers with great taste too!

Course: Main Course
Cuisine: Italian
Keyword: Quick Italian Meatball Soup
Servings: 4
Calories: 365 kcal
Ingredients
  • 1 14 ounce can beef broth
  • 1 14 1/2 ounce can diced tomatoes with onion and garlic
  • 1 1/2 cups water
  • 1/2 teaspoon Italian seasoning crushed
  • 8 ounces frozen Italian style cooked meatballs or your own from the freezer,about 8
  • 1/2 cup small dry pasta such as ditalini or 1⁄2 cup orzo pasta (elbows are ok)
  • 1 cup loose pack frozen mixed vegetables
  • 1 tablespoon finely shredded Parmesan cheese or 1 tablespoon grated parmesan cheese
Instructions

  1. Stir together beef broth, undrained tomatoes, the water, and Italian seasoning in a large saucepan, bring to boiling.

  2. Add the meatballs, pasta, and frozen veggies. Return to boiling, reduce heat. Simmer covered, about 10 minutes or till pasta and veggies are tender.

  3. Ladle soup into bowls and sprinkle with cheese.

 

Enjoy!

Up Next: 

Green Beans from a Can That Don’t Taste Like It!

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Recipe based on one by Derf
Photo by anniesnomsblog

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Black Bean Soup – Panera Bread Copycat

This Panera Bread Copycat Black Bean Soup is a terrific version of Panera’s. Friends say it tastes a lot like it and I love it! Use vegetable stock to make it vegetarian.

This recipe is pretty impressive by design: it has TONS of flavor, lots of protein, lots of fiber, plenty of veggies, and is low in fat!! Plus, it is extremely filling.

I’ve never had it at Panera, so I can’t attest to the accuracy of the “copy cat,” but it’s definitely delicious!

This has found a new home in my regular-use cookbook!

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Black Bean Soup
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Panera Bread Copycat Black Bean Soup
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
 

This has found a new home in my regular-use cookbook!

Course: Soup
Cuisine: American
Keyword: Panera Bread Copycat Black Bean Soup
Servings: 4
Calories: 295 kcal
Ingredients
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 2 celery ribs finely chopped
  • 1/4 large red bell pepper finely chopped
  • 2 small chicken bouillon cubes
  • 1 -1 1/2 cups boiling water
  • 2 15 ounce cans black beans, undrained
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 lemon juice of
  • 1 1/2 tablespoons cornstarch
Instructions
  1. In a pot, combine the first six ingredients; simmer for 10 minutes.
  2. Add half a can of the beans, salt and cumin; cook for 5 minutes.
  3. Puree soup (I use an immersion blender which makes it easy to do it right in the pot).
  4. Add the rest of the beans to the soup.
  5. Combine the cornstarch with 1 1/2 tablespoons of water.
  6. Add the lemon and the cornstarch to the soup; cook until thickened.

Enjoy!

Up Next:

Easy Chicken Noodle Soup

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Recipe based on one by najwa
Photo by Andi of Longmeadow Farm

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Taco Tuesday Taco Soup – Easy and Delicious

This Taco Tuesday Taco Soup is absolutely fabulous! A taco in a bowl. It’s also a versatile recipe. You can add veggies and not affect the overall taste.

 

You can also use shredded chicken rather than ground beef.

I’ve made it both ways and the chicken seems to get an edge from friends but I prefer the ground beef.

I make a big batch and freeze it in single servings for those nights when other plans fall through. It heats up well in the microwave.

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Taco Tuesday Taco Soup
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Taco Tuesday Taco Soup
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Taco Tuesday Taco Soup is easy to make and tastes great!

Course: Soup
Cuisine: American
Keyword: Taco Tuesday Taco Soup
Servings: 6
Calories: 325 kcal
Ingredients
  • 2 lbs ground beef
  • 1 large onion chopped
  • 1 28 ounce can tomatoes diced
  • 1 16 ounce can pinto beans undrained
  • 1 16 ounce can black beans undrained
  • 1 envelope dry ranch dressing mix
  • 1 10 ounce can Rotel tomatoes & chilies
  • 1 16 ounce can kidney beans undrained
  • 2 7 ounce cans white shoepeg corn undrained
  • 2 envelopes taco seasoning mix
  • taco cheese Finely shredded
  • tortilla chips crushed
Instructions
  1. Brown the meat and onions. Add the remaining ingredients, except the cheese and chips.
  2. If the soup seems too thick, add 1 cup of water.
  3. Simmer, covered for 30 to 45 minutes.
  4. Spoon into bowls.
  5. Sprinkle cheese and chips on top.
  6. Serve while hot.

 

Enjoy!

Up Next: 

Slow Cooker Enchiladas

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Recipe based on one by B & B Adams
Photo by MSippigirl

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