Type what you have

Ingredients

• ✓ chicken broth
• spicy sausage
• onion
• potato
• spinach
• evaporated milk
• salt

Instructions

1. 1 Place sausage and onion into a large stockpot over medium heat. Break sausage up with a spoon and cook until onion is translucent and sausage is browned and crumbly, 7 to 8 minutes. Drain if desired.
2. 2 Add chicken broth and potatoes; bring to a boil. Reduce the heat to medium-low and simmer until potatoes are tender, 10 to 15 minutes. Stir in spinach and cook until wilted, 1 to 2 minutes.
3. 3 Remove from the heat and stir in evaporated milk. Taste and season with salt and pepper as needed.

By Dianne Brown

Ingredients

• ✓ chicken broth
• cheese tortellini
• tomato
• white kidney bean
• zucchini
• red wine vinaigrette
• basil
• black pepper
• parmesan cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Bring chicken broth to a boil in a large pot. Add tortellini and cook in boiling broth until tender, about 6 minutes.
3. 3 Stir tomatoes, beans, zucchini, red wine vinaigrette, basil, and black pepper into broth; cook until zucchini is tender, about 6 minutes more.
4. 4 Top with Parmesan cheese to serve.

By Sara

Ingredients

• ✓ chicken broth
• cheese tortellini
• olive oil
• mild sausage
• onion
• garlic
• italian seasoning
• tomato puree
• spinach

Instructions

1. 1 Pour 1 can broth into a small saucepan and add tortellini; bring to a boil. Cook tortellini until tender yet firm to the bite, about 5 minutes.
2. 2 Heat oil in a large stockpot over medium heat; cook and stir sausage, onion, garlic, and Italian seasoning until sausage is browned and crumbly, 5 to 10 minutes. Add tortellini-broth mixture, remaining can of broth, tomato puree, and spinach to sausage mixture; cover stockpot and simmer until flavors blend, about 30 minutes.

By Stephanie

Ingredients

• ✓ chicken broth
• olive oil
• onion
• sugar
• salt
• dry white wine
• cinnamon stick
• bread

Instructions

1. 1 In a large heavy pot, heat oil over medium heat. Cut onions in half lengthwise, then slice thinly. Place sliced onions in pot and toss to coat with oil. Cover, reduce heat to medium-low, and cook, stirring occasionally, until onions are softened and beginning to color, 30 minutes.
2. 2 Increase heat to medium and cook, stirring occasionally, uncovered, until onions are amber in color, 45 minutes.
3. 3 Sprinkle onions with sugar and a little bit of salt; cook, stirring, until sugar melts and onions are caramel colored, 5 minutes. Pour in wine and broth, and place cinnamon stick in pot. Bring to a boil, then reduce heat, cover and simmer 1 hour.
4. 4 Stir the bread into the soup and cook, uncovered, stirring occasionally until the bread disintegrates, 30 to 45 minutes.
5. 5 Remove the cinnamon stick. Whisk the soup to incorporate the bread. Adjust seasoning. Serve hot.

By Elsie Wollaston

Ingredients

• ✓ chicken broth
• tomato
• tomato vegetable juice
• tomato soup
• sugar
• spinach
• nutmeg
• salt
• black pepper
• macaroni

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk broth, canned tomatoes, juice, and tomato soup in a saucepan over medium heat.
3. 3 Add sugar, spinach, nutmeg, salt, and pepper to taste, without thawing spinach. Allow to heat gently on medium-low heat until spinach is tender, about 20 minutes. Keep hot without letting it boil.
4. 4 Add cooked pasta and cook until warmed through, about 5 minutes.

By MARBALET

Ingredients

• ✓ chicken broth
• mild sausage
• red pepper flake
• bacon
• onion
• garlic
• potato
• kale
• heavy cream

Instructions

1. 1 Cook and stir Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until sausage is browned and crumbly, 10 to 15 minutes. Transfer sausage mixture to a bowl.
2. 2 Stir bacon into the same Dutch oven and cook over medium heat until bacon is crisp, about 10 minutes. Drain fat, leaving a few tablespoons of drippings in the Dutch oven.
3. 3 Stir onion and garlic into bacon; cook and stir until onions are soft and translucent, about 5 minutes. Pour chicken broth into bacon mixture; bring to a boil. Stir potatoes and kale into broth; cook until potatoes are tender and soup is flavorful, about 15 minutes.
4. 4 Stir sausage and heavy whipping cream into soup, reduce heat to medium, and cook until soup is heated through, about 5 minutes more.

By Rosemary Baker

Ingredients

• ✓ chicken broth
• ground beef
• egg
• bread crumb
• parmesan cheese
• basil
• onion powder
• escarole
• orzo pasta
• carrot

Instructions

1. 1 Combine ground beef, egg, bread crumbs, Parmesan cheese, basil, and onion powder in a bowl.
2. 2 Shape beef mixture into 3/4-inch balls and place on a parchment-lined tray.
3. 3 Heat broth in a large pot over medium-high heat until boiling. Stir in escarole, orzo, carrot, and meatballs and return to boil. Reduce heat to medium and cook at slow boil, stirring frequently to prevent sticking, until pasta is tender yet firm to the bite, about 10 minutes.
4. 4 Serve hot and enjoy!

By Star Pooley

Ingredients

• ✓ chicken broth
• turkey sausage
• half-and-half
• potato
• milk
• onion
• oregano
• red pepper flakes
• black pepper
• kale

Instructions

1. 1 Gather all ingredients.
2. 2 Heat a large soup pot over medium-high heat. Crumble sausage into the pot; cook and stir until browned, about 10 minutes. Drain and discard grease.
3. 3 Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and pepper flakes into sausage, and bring to a boil. Reduce heat to low and simmer until potatoes are tender, about 30 minutes.
4. 4 Season with black pepper. Stir in kale; simmer until kale is tender, 10 to 15 more minutes.
5. 5 Serve and enjoy!

By Dianna Jacobs-Fresh

Ingredients

• ✓ chicken broth
• vegetable oil
• onion
• celery
• garlic
• white kidney bean
• black pepper
• thyme
• water
• spinach
• lemon juice

Instructions

1. 1 Heat oil in a large soup pot over medium-low heat. Add onion and celery; cook and stir until tender, about 5 to 8 minutes. Add garlic, and cook for 30 seconds, continually stirring.
2. 2 Stir in beans, chicken broth, pepper, thyme, and 2 cups water. Bring to a boil, reduce heat, and simmer for 15 minutes.
3. 3 Use a slotted spoon to remove 2 cups of bean and vegetable mixture from soup; set aside.
4. 4 Blend remaining soup in small batches in a blender at low speed until smooth — it helps to remove the center piece of the blender lid to allow steam to escape.
5. 5 Pour blended soup back into pot; stir in reserved beans.
6. 6 Bring soup to a boil, occasionally stirring. Stir in spinach and until spinach is wilted, about 1 minute.
7. 7 Stir in lemon juice and remove from heat. Serve soup with freshly grated Parmesan cheese on top.

By colleenlora

Ingredients

• ✓ chicken broth
• breakfast sausage
• sage
• butternut squash
• celery
• carrot
• onion
• sherry
• beef broth
• brown sugar
• pumpkin pie spice
• half and half
• black pepper
• sour cream

Instructions

1. 1 Cook and stir pork sausage in a large heavy pot or Dutch oven over medium heat until sausage is browned and crisp, 5 to 8 minutes. Remove sausage with a slotted spoon, leaving drippings in the pot. Brown the sage leaves in the hot drippings until crisp, about 30 seconds; remove sage leaves and set aside.
2. 2 Cook butternut squash, celery, carrots, and onion in the remaining sausage drippings until the vegetables are softened, stirring only one time after about 5 minutes. Pour sherry into the pot and stir to dissolve any browned bits of food on the bottom of the pot. Pour in chicken and beef broth and stir in brown sugar and pumpkin pie spice. Bring the soup to a boil, reduce heat to low, and simmer until squash is tender, about 20 minutes.
3. 3 Puree soup with an immersion blender, leaving a few chunks of vegetables. Pour in half-and-half and season with black pepper. Divide soup into 4 large bowls and top each serving with 1 teaspoon sour cream, cooked sausage, and 2 fried sage leaves.

By Sarah Waltrip

Ingredients

• ✓ chicken broth
• olive oil
• carrot
• celery
• onion
• garlic
• tomato sauce
• parsley
• basil
• black pepper
• ditalini pasta
• cannellini bean

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Add carrot, celery, and onion; cook and stir until soft. Add garlic and sauté briefly.
2. 2 Stir in tomato sauce, chicken broth, parsley, basil, and pepper; simmer for 20 minutes.
3. 3 Bring a large pot of lightly salted water to a boil. Add ditalini pasta and cook for 8 minutes or until al dente; drain.
4. 4 Add beans and cooked pasta to soup; simmer until heated through, 1 or 2 minutes.
5. 5 Enjoy!

By Cindy

Ingredients

• ✓ chicken broth
• olive oil
• onion
• carrot
• celery
• garlic
• water
• white bean
• meatball
• baby spinach
• asiago cheese
• salt
• black pepper

Instructions

1. 1 Heat oil in a large pot over high heat. Saute onion, carrots, celery, and garlic until onion is pale golden, about 4 minutes. Pour broth and water into pot; cover the pot and bring mixture to a boil.
2. 2 Stir beans and meatballs into broth mixture; bring to a boil, reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, until vegetables are tender and meatballs are heated through, about 20 minutes.
3. 3 Mix spinach, Asiago cheese, salt, and pepper into soup; simmer until spinach wilts, about 1 minute.

By Tellico Cook

Ingredients

• ✓ chicken broth
• parmesan cheese
• white wine
• lemon juice
• parsley
• black pepper
• artichoke bottom
• red onion
• garlic
• olive oil
• tomato paste
• sun-dried tomato
• pepper
• salt
• chicken breast
• water
• porcini mushroom

Instructions

1. 1 Place the dried mushrooms into the boiling water and set aside until softened, about 20 minutes. Once softened, squeeze excess water from mushrooms and finely chop. Reserve the mushroom-flavored water.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil grate.
3. 3 Season chicken breasts with salt and pepper. Grill chicken breasts until no longer pink in the center, about 6 minutes per side. Once cooked, set aside.
4. 4 Pour chicken broth into a large pot, and bring to a boil over high heat. Stir in sun-dried tomatoes, tomato paste, and reserved mushroom liquid. Reduce heat to medium-low, and simmer for 15 minutes.
5. 5 Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the chopped mushrooms, artichokes, pepper, parsley, lemon juice, and white wine. Bring to a boil over high heat, then reduce heat and simmer 10 minutes; add to the simmering chicken broth.
6. 6 Slice the grilled chicken breasts into strips and stir into the simmering soup. Sprinkle with Parmesan cheese before serving.

By ruthietoothie9

Ingredients

• ✓ chicken broth
• olive oil
• turkey sausage
• onion
• garlic
• italian seasoning
• salt
• black pepper
• carrot
• cannellini bean
• tomato
• beef broth
• tomato sauce
• bay leaf
• rigatoni pasta

Instructions

1. 1 Heat olive oil in a large pot over medium heat; cook and stir turkey sausage is browned, about 5 minutes. Add onion and garlic, cooking and stirring until onion is tender, about 5 minutes more. Season with Italian seasoning, salt, and black pepper. Stir in carrots; cook and stir until carrots start to soften, 5 to 7 minutes.
2. 2 Pour beans, diced tomatoes, beef broth, chicken broth, and tomato sauce into turkey mixture. Stir in bay leaves. Continue to simmer until carrots are tender, about 5 minutes. Add rigatoni pasta; cook and stir until pasta is cooked through but firm to the bite, about 13 minutes.

By Louise M Soweski

Ingredients

• ✓ chicken broth
• black pepper
• salt
• nutmeg
• thyme
• spinach
• gnocchi
• rotisserie chicken
• half-and-half
• half and half
• all-purpose flour
• garlic
• carrot
• red bell pepper
• onion
• celery
• zucchini
• olive oil
• butter

Instructions

1. 1 Melt butter with olive oil in a large soup pot over medium heat. Cook and stir zucchini, celery, onion, red bell pepper, carrots, and garlic in hot butter-oil until vegetables are soft, 8 to 10 minutes. Stir in flour until vegetables are coated; cook for 2 more minutes.
2. 2 Pour in chicken broth and stir until flour paste combines with broth and soup is thick and smooth, about 5 minutes. Pour in both kinds of half-and-half; bring to a simmer. Cook until soup is slightly thickened, about 5 more minutes.
3. 3 Gently fold chicken, gnocchi, and spinach into soup. Season with thyme, nutmeg, salt, and pepper. Adjust thickness by adding more chicken broth, if desired.

By Kristin

Ingredients

• ✓ chicken broth
• potato
• bacon
• leek
• heavy cream

Instructions

1. 1 Gather the ingredients.
2. 2 Place potatoes and chicken broth in a large saucepan or stockpot; bring to a boil. Cook until potatoes are tender.
3. 3 Meanwhile, cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned. Drain on paper towels. Reserve 3 tablespoons drippings in skillet; discard remaining drippings.
4. 4 Add leeks to skillet over medium-high heat; sauté 8 to 10 minutes.
5. 5 When potatoes are tender, stir in heavy cream, bacon, and leeks until combined. Remove from heat. Serve hot.
6. 6 Enjoy!

By ANABANANA

Ingredients

• ✓ chicken broth
• cream style corn
• cornstarch
• water
• egg

Instructions

1. 1 Combine corn and chicken broth in a saucepan. Bring to a boil over medium-high heat.
2. 2 Mix together cornstarch and water in a small bowl or cup; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened.
3. 3 Gradually add beaten egg while stirring the soup. Remove from heat and serve.

By Liz

Ingredients

• ✓ chicken broth
• onion
• butter
• bread

Instructions

1. 1 Place sliced onions and butter into slow cooker, and mix until onions are thoroughly coated. Stir in bread and chicken broth.
2. 2 Cover, and cook on LOW for 10 to 18 hours or on HIGH 4 to 5 hours, stirring occasionally. Stir well during last hour.

By CORWYNN DARKHOLME

Ingredients

• ✓ chicken broth
• butter
• zucchini
• salt
• curry powder

Instructions

1. 1 Melt butter in a pot over medium heat. Add zucchini, chicken broth, salt, and curry powder; cook until zucchini is soft, about 15 minutes.
2. 2 Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth. Pour into a pot. Repeat with remaining soup.

By Julia L

Ingredients

• ✓ chicken broth
• egg yolk
• egg white
• lemon
• salt
• pepper
• orzo pasta

Instructions

1. 1 Pour chicken broth into a large pot, and bring to a boil. Add orzo pasta, and simmer for 10 minutes, until tender.
2. 2 In a medium glass or metal bowl, whip egg whites to medium stiff peaks. Stir in egg yolks and lemon juice. When the pasta has finished cooking, Gradually ladle about 1 cup of the soup into the egg mixture while stirring gently. This will heat up the eggs so they will not be shocked by the boiling liquid. Pour the egg mixture into the soup pot, and stir until well blended. Season with salt and pepper, and serve immediately.

By PHAMBABE

Ingredients

• ✓ chicken broth
• butter
• onion
• tomato
• kale
• white bean

Instructions

1. 1 Melt butter in a pot over medium-high heat. Saute onion in hot butter until tender, 5 to 10 minutes. Stir chicken broth and tomato into onion.
2. 2 Heat broth mixture to near-boiling and stir kale into liquid until completely submerged. Cook until kale wilts, 3 to 5 minutes. Stir beans into soup and cook until heated through, another 2 to 3 minutes.

By Heidirs

Ingredients

• ✓ chicken broth
• chicken leg quarter
• sea salt
• ginger root
• bean thread
• onion
• green onion
• bok choy

Instructions

1. 1 Bring chicken broth, chicken, salt, and ginger to a boil in a large pot over high heat, then reduce heat to medium-low and simmer until chicken tender and no longer pink, about 35 minutes. Remove chicken; strain broth into a new pot. Discard remaining solids.
2. 2 Meanwhile, place noodles in a large bowl and cover with hot water. Set aside until noodles softened, about 30 minutes.
3. 3 Stir onion into broth; bring to a boil, then reduce heat to medium-low. Meanwhile, remove skin and bones from chicken; discard. Roughly chop chicken meat.
4. 4 After noodles sat 30 minutes, stir noodles, chicken, green onion, and bok choy into broth; simmer until noodles tender.

By Mama Smith

Ingredients

• ✓ chicken broth
• tomato
• butter
• white sugar
• onion
• baking soda
• heavy cream

Instructions

1. 1 Gather all ingredients.
2. 2 Combine tomatoes, chicken broth, butter, sugar, onion, and baking soda in a large stock pot.
3. 3 Bring to a boil over medium-high heat; reduce heat to low and simmer for 30 minutes.
4. 4 Stir in cream until heated through.
5. 5 Serve and enjoy!

By Lee Ann

Ingredients

• ✓ chicken broth
• butter
• onion
• all-purpose flour
• milk
• cheddar cheese

Instructions

1. 1 Melt butter in a 3-quart saucepan over medium-high heat. Add onion and cook until tender, about 5 minutes. Stir in flour to make a roux. Add broth and cook, stirring constantly, until the mixture is slightly thickened. Add milk and cook until just boiling, stirring constantly.
2. 2 Working in batches, blend the soup in a blender until smooth.
3. 3 Return the soup to the saucepan and cook over medium heat until just boiling. Remove from the heat and whisk in cheese until melted.

By Maureen

Ingredients

• ✓ chicken broth
• olive oil
• onion
• broccoli
• potato
• stilton cheese

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add onion and cook until translucent, 5 to 7 minutes. Stir in broccoli and potatoes and cook until vegetables begin to release their moisture, 5 to 10 minutes.
2. 2 Pour in chicken broth and bring to a boil. Reduce the heat and simmer until vegetables are tender, about 20 minutes. Remove from the heat and let cool slightly, about 5 minutes. Stir in cheese until melted.
3. 3 Purée soup with an immersion blender or use a blender or food processor.

By Ann Maksymiw

Ingredients

• ✓ chicken broth
• beef broth
• shrimp consomme
• shrimp
• dill
• salt
• pepper
• green onion

Instructions

1. 1 In a large saucepan over medium heat, combine chicken broth, beef broth and shrimp consomme. Bring to a simmer, then strain.
2. 2 Return broth to pot and add shrimp and dill. Heat through and adjust seasonings. Garnish with chopped green onion.

By Jen

Ingredients

• ✓ chicken broth
• poblano pepper
• salt
• pepper
• nutmeg
• milk
• margarine
• flour

Instructions

1. 1 Preheat the oven's broiler.
2. 2 Place poblanos on a baking sheet and place in the oven. Allow skin to blacken and blister, turning chile peppers until all sides are done. Transfer them to a paper bag and seal for about 15 to 20 minutes. Remove from the bag and peel the skins off under running water. Remove stems and seeds.
3. 3 In a blender, combine poblanos, broth, salt, pepper, and nutmeg. Blend until smooth.
4. 4 In a small saucepan over medium heat, warm milk and set aside.
5. 5 In another saucepan over medium heat, melt butter or margarine, add flour and stir well. Add warmed milk and stir until well blended. Add poblano mixture and mix well. Reduce heat to low and simmer for 30 minutes.

By MARBALET

Ingredients

• ✓ chicken broth
• butter
• onion
• potato
• radish green
• heavy cream
• radish

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Stir in onion and sauté until tender. Stir in potatoes and radish greens, coating them with butter. Pour in chicken broth; bring to a boil. Reduce heat and simmer for 30 minutes.
2. 2 Allow soup mixture to cool slightly, then transfer to a blender. Blend until smooth.
3. 3 Return soup to the saucepan; stir in heavy cream until warmed through. Serve with radish slices.

By LAURA NASON

Ingredients

• ✓ chicken broth
• butter
• sugar pumpkin
• brown sugar
• curry powder
• pumpkin seed oil
• sour cream
• pumpkin seed

Instructions

1. 1 Melt the butter in a large pot over medium heat. Add the pumpkin, brown sugar, and curry powder to the butter; cook and stir until the pumpkin caramelizes, 6 to 10 minutes. Pour the chicken broth over the mixture; bring to a boil, and cook until the pumpkin is tender, about 20 minutes more.
2. 2 Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel; start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Process in batches until smooth.
3. 3 Garnish each portion of soup with 1 teaspoon pumpkin seed oil, a dollop of sour cream, and a few pumpkin seeds.

By lintlin

Ingredients

• ✓ chicken broth
• rotisserie chicken
• carrot
• apple
• onion
• celery
• parmesan cheese
• bay leaf
• orzo pasta

Instructions

1. 1 Combine chicken broth, chicken, carrots, apple, onion, celery, Parmesan cheese, and bay leaf in a large pot; bring to a boil. Reduce heat to medium-low; simmer until vegetables are soft, about 30 minutes.
2. 2 Stir orzo into soup; cook, stirring occasionally, until orzo is tender yet firm to the bite, about 11 minutes.

By Tom Simbron