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Creamy Italian White Bean Soup
Soup Italian

Creamy Italian White Bean Soup

4.5

Prep
20 min
Cook
30 min
Total
50 min

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

Hearty Italian Lentil Soup
Soup Italian

Hearty Italian Lentil Soup

4.4

Prep
15 min
Cook
90 min
Total
105 min

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

Andrea's Pasta Fagioli
Soup Italian

Andrea's Pasta Fagioli

4.5

Prep
10 min
Cook
80 min
Total
90 min

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

Kale Soup
Soup Italian

Kale Soup

4.7

Prep
25 min
Cook
30 min
Total
55 min

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

KK's Italian Meatball Soup
Soup Italian

KK's Italian Meatball Soup

4.7

Prep
20 min
Cook
25 min
Total
45 min

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

Hearty Tortellini Soup
Soup Italian

Hearty Tortellini Soup

4.8

Prep
20 min
Cook
90 min
Total
110 min

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

Grilled Chicken and Artichoke Soup
Soup Italian

Grilled Chicken and Artichoke Soup

4.0

Prep
50 min
Cook
40 min
Total
90 min

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

Kale, White Bean, and Farro Stew
Soup Italian

Kale, White Bean, and Farro Stew

4.6

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Blend contents of 1 can cannellini beans with its liquid in a blender until puréed. Set aside.
  2. 2 Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, Spanish onion, and leek in hot oil until onion is translucent, about 5 minutes. Add garlic and continue cooking until fragrant, 1 to 2 minutes more.
  3. 3 Stir farro into vegetable mixture; add water, puréed cannellini beans, drained cannellini beans, tomatoes, vegetable broth, zucchini, tomato paste, thyme, and red pepper flakes. Stir together well and bring to a boil; reduce heat to medium-low, cover the pot, and simmer until farro is tender, 45 minutes to 1 hour.
  4. 4 Stir kale, salt, and pepper into stew. Add more water if needed to keep everything covered in liquid. Continue cooking until kale is bright green and fully tender, about 30 minutes more.

By Nichole Spell

Konbu Dashi
Soup Japanese

Konbu Dashi

4.8

Prep
5 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Wipe kombu with a damp cloth to clean it. Cut into 1-inch pieces and place in a saucepan with water. Bring to a boil; reduce the heat to medium-low and simmer for 20 minutes. Remove from the heat and let stand for a few minutes. Strain through a mesh strainer before using.

By Rachael S

Fast and Easy Zucchini Soup
Soup American

Fast and Easy Zucchini Soup

4.9

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Stir water, zucchini, and bouillon cubes together in a stockpot; bring to a boil. Reduce the heat to medium, then cover and simmer, stirring occasionally, until zucchini is tender, about 20 minutes.
  2. 2 Carefully drop cream cheese into the stockpot. Cook and stir until melted, about 5 minutes. Blend soup with an immersion blender until smooth.

By Jilly Bean

Easy Chinese Corn Soup
Soup Chinese

Easy Chinese Corn Soup

4.4

Prep
5 min
Cook
10 min
Total
15 min

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

Newfoundland-Style Pea Soup
Soup American

Newfoundland-Style Pea Soup

4.8

Prep
20 min
Cook
50 min
Total
550 min

Instructions

  1. 1 Place beef into a large container and cover with water. Soak in the refrigerator to remove excess salt, 8 hours to overnight. Drain, rinse, and cut beef into small cubes.
  2. 2 Bring cubed beef, 10 cups water, and peas to a boil in a large pot over high heat. Reduce heat to medium-low, cover, and simmer until peas have softened and mostly dissolved, about 30 minutes. Stir or whisk frequently to help peas dissolve and to keep soup from burning on the bottom of the pot.
  3. 3 Stir in carrots, turnips, and black pepper. Continue simmering until vegetables have softened, about 15 minutes more.

By Allrecipes Member

Chicken Broth in a Slow Cooker
Soup American

Chicken Broth in a Slow Cooker

4.6

Prep
15 min
Cook
480 min
Total
495 min

Instructions

  1. 1 Place chicken, water, celery, carrots, onion, and basil in a slow cooker.
  2. 2 Cook on Low for 8 to 10 hours. Strain and discard vegetables. Chicken meat may be removed from bones and used in soup.

By Micki Stout

Authentic Miso Soup
Soup Japanese

Authentic Miso Soup

4.7

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Heat water in a large pot over low heat. Add kombu and cook until just simmering. Stir in bonito flakes, then remove dashi stock from the heat. Let dashi sit, uncovered, for 5 minutes. Strain and set aside.
  2. 2 Heat 3 1/2 cups dashi in a pot over medium heat. Add tofu and wakame and stir to combine. Remove 1 cup warmed dashi to a small bowl and whisk in miso paste. Pour miso mixture back into the pot with remaining dashi. Stir until warmed through. Serve garnished with chopped green onions.

By Allrecipes

Chicken and Dumplings IV
Soup American

Chicken and Dumplings IV

4.5

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 In a large pot over medium heat, simmer chicken in 6 cups water until no longer pink. Remove chicken, cool and shred.
  2. 2 Return shredded chicken to pot and stir in butter, salt and pepper. Cook until chicken reaches desired tenderness, 15 to 60 minutes.
  3. 3 In a bowl, stir together baking mix and milk until smooth. In a separate bowl, stir together flour and 1/2 cup cold water until smooth. Stir flour mixture into soup; bring soup to a rolling boil.
  4. 4 Drop baking mix mixture by tablespoonfuls into the boiling water, neatly around the chicken. Reduce heat to a simmer and cook, uncovered, 10 minutes. Then cover and cook 10 minutes more. (Sneak a spatula under the dumplings to prevent chicken from sticking to the bottom of the pot.) Serve hot.

By Carri

My Navy Bean Soup
Soup American

My Navy Bean Soup

4.3

Prep
15 min
Cook
45 min
Total
240 min

Instructions

  1. 1 Clean and sort beans. Place them in a large bowl with water to cover and soak for 3 hours.
  2. 2 Combine beans and chicken stock in a large pot over medium heat and allow to simmer.
  3. 3 Meanwhile, melt margarine in a large skillet over medium heat. Add carrots and onion and sauté until onion is caramelized, about 10 minutes. Add this mixture to the pot.
  4. 4 Sauté bacon in the same skillet over medium-high heat until crisp, 10 to 15 minutes. Drain grease and add bacon to the pot. Continue to simmer the soup over medium heat, stirring frequently, until the beans are tender and the soup has thickened.

By Patty Long

Grandma B's Bean Soup
Soup American

Grandma B's Bean Soup

4.3

Prep
20 min
Cook
600 min
Total
980 min

Instructions

  1. 1 Cover beans with several inches of cool water in a large container. Let soak, 6 hours to overnight.
  2. 2 Drain beans and place into a slow cooker. Add enough water to cover, then mix in ham, potatoes, carrots, celery, and onion.
  3. 3 Cover and cook on High for 3 1/2 hours. Switch to Low and continue cooking for at least 6 1/2 hours. The longer it cooks the more flavorful it becomes.

By RENEE R

Mimi's Tortellini Soup
Soup American

Mimi's Tortellini Soup

4.7

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Sauté sausage in a large pot over medium high heat until browned and crumbly, about 5 minutes. Pour in water, stewed tomatoes, basil, onion soup mix, and fresh tomatoes.
  2. 2 Bring just to a boil, reduce heat to low and simmer for 15 minutes. Stir in the tortellini and cabbage. Simmer for 10 more minutes.

By Julie

Red Fish Soup
Soup American

Red Fish Soup

2.8

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 In a large pot, combine the tomato puree, water and green onions. Season with red pepper flakes. Set over medium heat and bring to a boil. Add rice and cook until tender, about 30 minutes. Add fish and simmer for 20 minutes. Season with salt and pepper.

By KIRSTIANNA

Ukha (Russian Fish Soup)
Soup European

Ukha (Russian Fish Soup)

4.3

Prep
Cook
30 min
Total
30 min

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

Egg Drop Ramen Noodle Soup
Soup Asian

Egg Drop Ramen Noodle Soup

4.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Pour chicken stock and water into a large pot and bring to a boil.
  2. 2 Stir cornstarch and the 1 tablespoon cold water together in a cup to make a slurry. Remove about 1 cup of the boiling liquid and stir in the cornstarch slurry until dissolved. Add back into the pot and season with Thai seasoning and white pepper.
  3. 3 While the liquid is boiling, start stirring it in one direction quickly. When the liquid is moving in one direction, without you stirring it, pour in the eggs.
  4. 4 Reduce heat to a simmer and add ramen noodles. Discard flavor packets unless you want extra seasoning. In that case, season to taste with as much of flavor packet as you like. Simmer until noodles are soft and eggs have cooked through, 2 to 3 minutes.

By Katie Willett

Green Curry, Pumpkin, and Coriander Soup
Soup American

Green Curry, Pumpkin, and Coriander Soup

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Put pumpkin in a saucepan. Pour vegetable stock over the pumpkin and add enough water so the pumpkin is completely covered; bring to a boil and cook until pumpkin is tender, about 20 minutes.
  2. 2 Drain pumpkin, reserving liquid, and transfer pumpkin to a large bowl. Mash pumpkin with a potato masher until smooth. Transfer mashed pumpkin to a saucepan.
  3. 3 Stir sour cream, butter, curry paste, coriander, and garlic into the pumpkin until the butter melts and the mixture is smooth; heat the mixture on low until warmed through, stirring small amounts of the reserved liquid into the mixture until you reach your desired consistency, at least 10 minutes.

By Grifstar

Cabbage Roll Soup
Soup European

Cabbage Roll Soup

4.5

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring converted rice and 3 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  3. 3 Heat a large soup pot over medium-high heat. Cook and stir beef in the hot pan until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  4. 4 Stir 2 cups water, cooked rice, pasta sauce, tomato soup, cabbage, onion, salt, black pepper, and hot sauce into beef. Bring soup to a boil, reduce heat to medium-low, and cover.
  5. 5 Simmer until cabbage is soft and tender, stirring occasionally, about 20 to 30 minutes.

By Lillian S

Erin's Cheesy Broccoli Soup
Soup American

Erin's Cheesy Broccoli Soup

4.8

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Bring water and chicken bouillon granules to a boil in a large pot. Add broccoli and onion; cook at a boil until tender, 10 to 12 minutes.
  2. 2 Combine milk, cream cheese, margarine, and flour in a second large pot over medium heat. Cook and stir until margarine melts and mixture begins to thicken, about 5 minutes. Stir in Cheddar cheese until melted completely.
  3. 3 Pour broccoli mixture into cheese mixture; stir well.

By CARAMOMMY

Homemade Chicken Stock
Soup American

Homemade Chicken Stock

4.7

Prep
20 min
Cook
70 min
Total
95 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place chicken parts, onion, celery, carrot, salt, and cloves in a large soup pot or Dutch oven.
  3. 3 Add 6 cups water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.
  4. 4 Remove chicken and vegetables.
  5. 5 Strain stock.
  6. 6 Skim fat off the surface.
  7. 7 To clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, follow this method: Separate egg white from egg yolk and reserve the shell.
  8. 8 Combine 1/4 cup cold water, egg white, and crushed eggshell in a small bowl.
  9. 9 Add to strained stock and bring to a boil. Remove from heat and let stand for 5 minutes.
  10. 10 Strain again through a sieve lined with cheesecloth.

By Logan

Easy Sweet Potato Soup
Soup American

Easy Sweet Potato Soup

4.6

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine sweet potatoes, stock, water, and ginger in a large saucepan; bring to a boil. Reduce heat to medium-low, cover, and simmer until sweet potatoes have softened, about 30 minutes.
  3. 3 Puree sweet potato mixture with lime juice using an immersion blender or food processor until smooth.
  4. 4 Return soup to the saucepan and stir in cream or coconut milk; reheat gently over low heat until warmed through.
  5. 5 Serve and enjoy!

By S Mcc

Easy Slow Cooker Chicken Soup
Soup American

Easy Slow Cooker Chicken Soup

4.5

Prep
10 min
Cook
360 min
Total
370 min

Instructions

  1. 1 Mix together chicken, water, condensed soup, onion, celery, carrots, baby bell peppers, and onion soup mix in a slow cooker until well combined.
  2. 2 Cook on Low for 6 to 8 hours. Shred chicken using 2 forks and stir soup well before serving.

By Tara Harrison

Vegan Instant Pot Red Lentil Soup
Soup American

Vegan Instant Pot Red Lentil Soup

4.0

Prep
10 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Combine water, onion, carrot, cashews, garlic, salt, and pepper in a high-speed blender; blend until completely smooth.
  2. 2 Pour the blended mixture into a multi-functional pressure cooker (such as Instant Pot). Stir in red lentils. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in lemon juice.

By Deb C