Type what you have

Ingredients

• ✓ parsley
• olive oil
• garlic
• onion
• turkey sausage
• chicken stock
• oregano
• basil
• white rice
• heavy cream

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large pot over medium heat. Add garlic and onion and cook, stirring, for 3 minutes, or until tender. Add sausage, browning well on all sides, about 5 minutes.
3. 3 Add chicken stock, oregano, basil, and parsley. Bring to a boil, reduce heat to low and simmer 1 hour.
4. 4 Add rice and simmer 30 minutes longer.
5. 5 Add cream, stirring well. Remove from heat and let soup rest briefly before serving.

By Darrin Hands

Ingredients

• ✓ parsley
• lentil
• water
• long grain white rice
• vegetable oil
• ground beef
• egg
• garlic
• parmesan cheese
• bread crumb
• salt
• black pepper
• tomato sauce
• parmesan cheese

Instructions

1. 1 Place lentils in a pot with 3 cups water. Bring to a boil, reduce heat to low, and cook 20 minutes or until tender. Drain and set aside.
2. 2 Bring rice and 1 1/3 cup water to boil in a pot. Reduce heat, cover, and simmer for 20 minutes.
3. 3 Heat oil in a skillet over medium heat. In a bowl, combine the ground beef, beaten egg, garlic, 1 tablespoon Parmesan cheese, parsley, bread crumbs, salt, and pepper. Form ground beef mixture into 1 inch balls. Place meatballs in skillet and cook 5 minutes or until evenly brown.
4. 4 In a large pot, bring the tomato sauce and 4 cups water to a boil. Transfer the browned meatballs to the pot. Mix in cooked lentils and rice. Return to a boil, reduce heat to medium-low, and simmer for 30 minutes. Sprinkle with remaining Parmesan cheese to serve.

By Kristin

Ingredients

• ✓ parsley
• olive oil
• carrot
• celery
• onion
• garlic
• tomato sauce
• chicken broth
• 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

• ✓ parsley
• olive oil
• onion
• garlic
• kale
• water
• potato
• cannellini bean
• tomato
• vegetable bouillon
• italian seasoning
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a large soup pot over medium-high heat; cook onion and garlic until soft, 2 to 3 minutes. Stir in kale and cook until wilted, about 2 minutes.
3. 3 Stir in water, potatoes, beans, tomatoes, vegetable bouillon, parsley, and Italian seasoning.
4. 4 Bring to a boil, then reduce heat and simmer until potatoes are cooked through, about 25 minutes. Season with salt and pepper.

By Donna B

Ingredients

• ✓ parsley
• olive oil
• onion
• garlic
• water
• tomato sauce
• cannellini bean
• navy bean
• parmesan cheese
• basil
• oregano
• salt
• ditalini pasta

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until translucent. Stir in garlic and cook until tender. Reduce heat and stir in water, tomato sauce, cannellini beans, navy beans, Parmesan, parsley, basil, oregano, and salt. Simmer for 1 hour.
2. 2 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes; drain. Stir into soup.

By AVALERIO

Ingredients

• ✓ parsley
• turkey sausage
• onion
• garlic
• beef broth
• water
• red wine
• tortellini pasta
• carrot
• tomato
• basil
• oregano
• tomato sauce
• zucchini
• green bell pepper

Instructions

1. 1 Remove casings from sausage. Brown sausage and cook until crumbly. Remove meat from pot. Reserve 1 tablespoon drippings.
2. 2 Cook onion and garlic in the drippings until tender. Add broth, water, wine, carrots, tomatoes, basil, oregano, tomato sauce, and the cooked sausage. Bring to a boil; reduce heat and simmer uncovered 30 minutes.
3. 3 Add zucchini, green peppers, parsley, and tortellini. Simmer another 25 minutes, covered, for fresh tortellini, or 45 minutes, covered, for frozen tortellini. Serve with fresh parmesan cheese sprinkled over the top.

By Donna

Ingredients

• ✓ parsley
• ground beef
• olive oil
• onion
• celery
• garlic
• black pepper
• beef broth
• tomato
• tomato paste
• thyme
• basil
• oregano
• ditalini pasta
• kidney bean

Instructions

1. 1 In a large pot over medium heat, cook beef until no longer pink. Drain and set aside.
2. 2 In the same pot, heat the olive oil. Cook onion, celery, garlic and black pepper until vegetables are tender, 10 minutes. Stir in beef broth, crushed tomatoes and tomato paste. Season with thyme, basil, oregano and parsley. Cover, reduce heat and simmer 1 hour. (At this point, you may put the pot on a back burner to keep warm and continue with the next steps about 1 hour prior to serving, if you wish.)
3. 3 Stir in the beef and simmer 15 minutes. Stir in the pasta and cook until al dente, 8 to 10 minutes. Stir in the beans and heat through, 10 to 15 minutes.

By Ivan O Teeter

Ingredients

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

• ✓ parsley
• water
• potato
• onion
• cod
• lemon
• salt
• pepper

Instructions

1. 1 Put water in a large saucepan and bring to a boil over high heat. Add the potatoes, onion and parsley. Heat for 10 to 15 minutes and add the fish. Heat for 10 more minutes, then squeeze in lemon juice and season with salt and pepper to taste.

By Byakin

Ingredients

• ✓ parsley
• green bean
• garlic
• salt
• bacon
• all-purpose flour
• onion
• sour cream
• vinegar

Instructions

1. 1 In a large pot over medium heat, combine green beans, garlic, parsley, salt and water to cover and cook until beans are tender.
2. 2 Fry bacon until crisp, set aside. Add onion and flour to bacon grease, stirring until smooth and brown. Add some water from the beans, stirring slowly and constantly to prevent lumps.
3. 3 Cook to thicken a bit, then add it to the bean soup and bring to a boil. Stir crisp bacon, sour cream and vinegar.

By Jamie Elliott

Ingredients

• ✓ parsley
• matzo cracker
• butter
• egg
• onion
• salt
• pepper
• matzo meal
• chicken broth

Instructions

1. 1 Gather the ingredients. Bring a large pot of lightly salted water to a boil.
2. 2 Meanwhile, break matzo crackers into small pieces; place in a large bowl. Add tap water to cover; allow to soak until soft, a few minutes. Drain off excess water.
3. 3 Heat oil in a large skillet over medium heat. Add drained matzo crackers; stir until dry and slightly brown. Remove from heat; stir in eggs, onion, parsley, salt, and pepper. Stir in just enough matzo meal until mixture holds together.
4. 4 Roll mixture into one 2-inch matzo ball; place in the boiling water to test consistency. The ball must rise to the top of the water and not break apart. If it doesn't rise, too much matzo meal was added; add another beaten egg to the mixture and test again. When desired consistency is reached, roll mixture into 2-inch balls.
5. 5 Bring chicken broth in a large saucepan to a lively simmer over medium heat. Carefully add matzo balls; simmer until balls are cooked through and rise to the top of the broth. Serve.

By May Gerstle

Ingredients

• ✓ parsley
• garlic
• red onion
• turkey sausage
• russet potato
• seasoning salt
• black pepper
• cayenne pepper
• evaporated milk
• butter

Instructions

1. 1 In a blender or food processor, puree garlic and onion. Heat garlic and onion puree with Italian sausage in a skillet over medium heat. Cook until sausage is no longer pink.
2. 2 Transfer the sausage mixture to a large soup pot. Add potatoes and water to cover. Stir in the seasoned salt, black pepper and cayenne pepper to taste. Bring to a boil over medium-high heat and cook until potatoes are tender. when potatoes are done, stir in the butter, evaporated milk and parsley. Cook long enough for the butter to melt. Serve hot with bread or crackers.

By Pam V

Ingredients

• ✓ parsley
• butter
• onion
• celery
• water
• potato
• american cheese
• milk
• all-purpose flour

Instructions

1. 1 Melt butter in a large pot over medium heat. Sauté onions and celery in hot butter until tender, 5 to 10 minutes.
2. 2 Stir in water and potatoes. Bring to a boil and simmer until potatoes are tender. Add cheese and stir until melted.
3. 3 Stir milk and flour together in a medium bowl until flour is mostly dissolved; pour slowly into soup, stirring constantly. Cook until soup is thickened, about 5 minutes.
4. 4 Portion soup into bowls and garnish with parsley to serve.

By Joan Zaffary

Ingredients

• ✓ parsley
• cucumber
• green onion
• margarine
• red wine vinegar
• chicken broth
• farina
• salt
• tarragon
• sour cream

Instructions

1. 1 Peel, seed, and chop 2 cucumbers.
2. 2 Cook the chopped scallions in the margarine until soft. Add the chopped cucumbers and the wine vinegar. Pour in the broth, and stir in the farina. Salt to taste, and add tarragon. Let the soup simmer for 20 minutes, or until the cucumbers are soft.
3. 3 Put the soup into a blender, and puree it.
4. 4 Pour the puree into a bowl, and whisk in the sour cream. Taste the soup for seasoning. Pour the soup into bowls, and garnish with cucumber slices and chopped parsley.

By Richard

Ingredients

• ✓ parsley
• tomato
• chicken broth
• cheddar cheese
• tomato paste
• basil
• tarragon
• thyme
• salt
• pepper

Instructions

1. 1 In a blender or food processor, puree tomatoes with liquid until smooth. Pour into a medium saucepan over medium-low heat. Stir in broth, cheese and tomato paste. Season with parsley, basil, tarragon, thyme, salt and pepper. Simmer 30 minutes, stirring frequently, until cheese is melted and smooth and flavors are well blended.

By Sara

Ingredients

• ✓ parsley
• butter
• flour
• half and half
• vegetable broth
• carrot
• basil
• red pepper flake
• salt
• black pepper

Instructions

1. 1 Steam carrots until tender.
2. 2 In a blender or food processor, combine cooked carrots and 3/4 cup broth. Blend until smooth. Set aside.
3. 3 In a medium saucepan, melt butter over medium heat. Stir in flour, parsley, basil, and red pepper flakes. Add half-and-half cream all at once. Cook and stir until slightly thickened and bubbly. Stir in carrot mixture and remaining broth. Season with salt and black pepper. Thin with milk or water if needed.

By Tricia

Ingredients

• ✓ parsley
• roma tomato
• onion
• red bell pepper
• olive oil
• salt
• black pepper
• garlic
• chicken broth
• basil

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
2. 2 Spread tomatoes, onion, and red bell pepper in one layer onto the prepared baking sheet. Drizzle olive oil over the tomato mixture and season with salt and pepper.
3. 3 Roast in the preheated oven for 30 minutes; add garlic and continue roasting until tomato mixture is tender, about 15 more minutes.
4. 4 Meanwhile, bring chicken broth, basil, and parsley to a boil in a large stockpot; reduce heat and simmer.
5. 5 Put half the tomato mixture into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, adding a small amount of the warm chicken broth if liquid is needed.
6. 6 Pour pureed tomato mixture into the stockpot with chicken broth. Puree remaining half of the tomato mixture and add to chicken stock mixture, stirring well. Simmer until heated through, about 5 minutes.
7. 7 Serve and enjoy!

By Cindy Anschutz Barbieri

Ingredients

• ✓ parsley
• margarine
• all-purpose flour
• chicken broth
• lobster meat
• milk
• onion
• celery flake
• black pepper
• salt
• light cream

Instructions

1. 1 Melt margarine in a saucepan over medium heat. Stir in flour, salt, pepper, and celery flakes; blend well. Slowly stir in milk and chicken stock; cook and stir for 10 minutes. Add lobster, onion, and parsley; cook and stir until slightly thickened, about 10 minutes.
2. 2 Add cream to desired consistency; reheat and season to taste.

By Dorothy

Ingredients

• ✓ parsley
• spaghetti squash
• tomato
• chicken broth
• chicken breast
• green pepper
• salt
• sugar
• basil
• oregano
• garlic powder
• onion powder

Instructions

1. 1 Stir spaghetti squash, tomatoes, chicken broth, chicken, bell pepper, salt, sugar, parsley, basil, oregano, garlic powder, and onion powder together in a slow cooker.
2. 2 Cook on Low for 5 to 6 hours.

By CPolencheck

Ingredients

• ✓ parsley
• olive oil
• onion
• garlic
• cucumber
• vegetable broth
• milk
• soy sauce
• curry powder
• red pepper flakes
• cayenne pepper
• sesame oil

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until very soft, about 10 minutes. Stir in cucumbers, vegetable broth, milk, soy sauce, curry powder, parsley, pepper flakes, cayenne pepper, and sesame oil; bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer 10 minutes more.
2. 2 Fill a blender halfway with hot soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to purée until creamy yet slightly grainy. Pour into a pot. Repeat with remaining soup.

By Chelsea

Ingredients

• ✓ parsley
• cauliflower
• potato
• carrot
• onion flake
• water
• chicken bouillon
• cream of chicken soup
• milk
• cream cheese
• bacon bits
• cheddar cheese

Instructions

1. 1 Combine cauliflower, potatoes, carrots, and onion flakes in a pot. Add enough water to cover, then stir in bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes.
2. 2 Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir in condensed soup, milk, cream cheese, and bacon bits. Cook on Low for 2 1/2 hours, stirring occasionally.
3. 3 Stir parsley into soup and continue cooking until vegetables are tender and flavors blend, 30 minutes to 1 1/2 hours.
4. 4 Ladle into bowls and top with shredded cheese.

By AMYL22

Ingredients

• ✓ parsley
• water
• potato
• onion
• butter
• bay leaf
• salt
• black pepper
• all-purpose flour
• egg
• half-and-half

Instructions

1. 1 Slice onion into quarters and separate layers. Add 8 cups water, potato, onion, butter, bay leaf, parsley, salt, and pepper into a large soup pot. Bring to a boil over medium heat; reduce heat to low and simmer until potatoes are tender, about 15 minutes.
2. 2 For the noodles: Mix flour, eggs, and about 1 teaspoon of salt in a separate bowl. Stir in enough water to form a thick dough. Slice into noodles; add to soup and cook until fluffy, abut 3 to 5 minutes.
3. 3 Add cream and heat through.

By Sharon

Ingredients

• ✓ parsley
• butter
• onion
• jerusalem artichoke
• potato
• brandy
• flour
• chicken broth
• heavy cream
• salt
• pepper

Instructions

1. 1 Melt the butter in a large pan over medium heat until foamy. Add the onions, artichokes and potatoes and cook, covered, over low heat for 10 minutes. Uncover and cook for and additional 8 minutes.
2. 2 Stir in the brandy, and flour, and cook for 1 minute. Gradually stir in about 2 cups of the stock, stirring continuously, until the soup boils and thickens. Simmer for a further 5 minutes. Transfer to a food processor and puree until smooth, adding more stock if needed.
3. 3 Return to the pan, add the cream and season well with salt and freshly ground black pepper, then reheat. Sprinkle with the chopped parsley, to serve.

By Michelle Chen

Ingredients

• ✓ parsley
• butter
• onion
• potato
• carrot
• water
• chicken bouillon powder
• black pepper
• all-purpose flour
• milk
• thyme

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a saucepan over medium heat. Stir in onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
3. 3 While onions are cooking, place diced potatoes, carrots, water, and chicken bouillon in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
4. 4 Add flour to cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add milk and stir well. Cook over low heat stirring constantly until warmed through.
5. 5 Add potato and carrot mixture. Stir in parsley and thyme and heat through. Serve hot.

By Cyd Lmbros

Ingredients

• ✓ parsley
• water
• beef shank
• onion
• carrot
• rutabaga
• salt
• pepper
• potato
• cabbage
• leek

Instructions

1. 1 Bring water to boil in a large pot. Place beef shank into water and simmer, 1 1/2 hours. Let cool overnight. Lift meat out, trim off gristle and cut meat into medium-sized pieces; set aside. Skim fat from surface of stock, or strain through a fine sieve.
2. 2 Return stock to heat, and bring to a boil. Add onions, carrots, and rutabaga. Season with salt and pepper. Simmer for 1 hour. Add potatoes, and simmer until tender, 15 to 20 minutes. Stir in the cabbage, leeks, parsley, and reserved meat. Simmer for 10 minutes, or until cabbage is tender.

By Beryl Davies

Ingredients

• ✓ parsley
• chicken broth
• onion
• celery
• carrot
• black pepper
• thyme
• bay leaf
• chicken
• rice
• lime juice
• lime

Instructions

1. 1 Gather the ingredients.
2. 2 Combine chicken broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a Dutch oven; bring to a boil. Reduce heat to low; simmer until the onion and celery begin to soften, 10 to 15 minutes.
3. 3 Stir in chicken; simmer until chicken is no longer pink in the middle, 5 to 10 minutes. Remove and discard bay leaf.
4. 4 Stir in rice and lime juice; cook and stir until rice is heated through and grains separate, about 1 minute.
5. 5 Garnish with lime slices.

By Carrie Murphy

Ingredients

• ✓ parsley
• chicken stock
• onion
• garlic
• milk
• salt
• black pepper
• lemon pepper seasoning
• allspice
• paprika
• milk
• all-purpose flour

Instructions

1. 1 Place 1 tablespoon of chicken stock in a saucepan over medium-low heat, and cook and stir the onion and garlic in the broth until they are softened, about 3 minutes. Pour in the rest of the broth and 1/2 cup of milk, and whisk in the salt, black pepper, parsley, lemon pepper seasoning, allspice, and paprika. Bring the mixture to a boil, reduce heat, and allow to simmer for 1 to 2 minutes.
2. 2 Whisk together the remaining milk and the flour until smooth, and whisk the milk mixture into the hot stock mixture. Keep whisking continuously to avoid lumps until the soup comes almost to a boil and thickens.

By BabyDollPie

Ingredients

• ✓ parsley
• olive oil
• onion
• garlic
• dry white wine
• brown lentil
• chicken stock
• italian seasoning
• garlic powder
• onion
• salt
• black pepper

Instructions

1. 1 Heat the olive oil in a large saucepan or Dutch oven over medium heat. Stir in the onions and garlic; cook until the onions soften, turn translucent, and begin to brown, about 10 minutes. Pour in the white wine, and bring to a boil over high heat. Reduce heat to medium, and simmer 10 minutes.
2. 2 Stir in the lentils, chicken stock, Italian seasoning, parsley, garlic powder, and dried onion. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are very tender, about 1 1/2 hours. Season to taste with salt and black pepper before serving.

By bonappetit

Ingredients

• ✓ parsley
• margarine
• onion
• carrot
• potato
• water
• salt
• thyme
• bay leaf
• milk
• salt
• pepper

Instructions

1. 1 Melt margarine in a large pot over medium heat and sauté onions until tender, 5 to 10 minutes. Add carrots and potatoes. Pour in water and season with parsley, salt, parsley, thyme, and bay leaf.
2. 2 Reduce heat to low and simmer for 30 minutes, stirring occasionally. Remove bay leaf.
3. 3 Purée the soup in a blender or food processor in small batches and return to the pot. Stir in milk, mixing well, and season with salt and pepper to taste.

By Sara Mayes

Ingredients

• ✓ parsley
• watermelon
• orange juice
• olive oil
• cucumber
• yellow bell pepper
• onion
• garlic
• jalapeno pepper
• lime juice
• basil
• cilantro
• salt
• black pepper

Instructions

1. 1 Place 1/2 cup of watermelon, orange juice, and oil in a blender or food processor; blend until smooth.
2. 2 Transfer to a medium bowl; add cucumber, bell pepper, onion, garlic, jalapeño, lime juice, and herbs. Season with salt and pepper to taste. Refrigerate until ready to serve.

By USA WEEKEND columnist Pam Anderson