Warm Up This Winter with Our Collection of Favorite Soup Recipes

It's cold outside. Frigid.

We don't want to think about what's for dinner. We definitely don't want to work hard to cook something. We just want to stay under this warm blanket in front of the fire and drink our hot tea and read our book.... But someone needs to feed these kids.

We collected all the favorite soup recipes from our Babble Panel and put them in one place. These are tried and true, been in the family for decades kind of recipes. You cannot go wrong. We have some vegetarian options below, and a few that utilize a rotisserie chicken for an easy dinner. And the best part...most can be dumped into a slow cooker and left alone to become dinner while you stay under that warm blanket.

Which one will you make tonight?

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Trader Joe's Soup

Ingredients:

• 1 Tablespoon olive oil

• 1 pound Italian sausage, casing removed

• 1 onion, diced

• 3 cloves garlic, minced

• 1 teaspoon Italian seasoning

• 1 teaspoon salt, plus more to taste

• 1/4 teaspoon black pepper, plus more to taste

• 1 24oz jar marinara sauce

• 3 cups chicken broth

• 1 10oz package cheese tortellini or pasta of choice

• 1 cup heavy cream, half & half, or canned coconut milk

• handful of spinach

• Freshly grated parmesan cheese to serve

Directions:

Heat oil in Dutch oven over medium heat, add the sausage and break it up with a meat masher or wooden spoon until just browned, about 3 minutes. Add onion, garlic, salt, pepper, and Italian seasoning, stirring occasionally until the onion is translucent, 7-8 minutes.

Add marinara sauce and chicken broth and stir to combine. Bring to boil over medium high heat then add the pasta. Cover and reduce heat to medium low and simmer for 10-15 minutes until the pasta is cooked.

Stir in cream and spinach and season to taste. Serve with freshly grated parmesan on top!

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Slow Cooker Italian Soup (Vegetarian)

Ingredients:

• 1 yellow onion, diced

• 1 package mushrooms, sliced

• 1-2 zucchinis, chopped

• 1 cup matchstick carrots

• 4 gloves garlic, minced

• 1 15oz can tomato sauce

• 1 28oz can tomatoes (diced or crushed)

• 6 c vegetable broth

• 2 bay leaves

• 2 teaspoons oregano

• 1 Tablespoon dried basil

• Dash red pepper flakes

• 2 teaspoons salt

• Freshly ground black pepper to taste

• 1 cup pasta (macaroni, mini bow tie, or similar)

• 2-4 cups fresh spinach leaves

• Cheese for topping:  parmesan, mozzarella and/or ricotta

Directions:

Add the first 14 ingredients (all but pasta, spinach and cheese) to large crockpot.  Stir to mix.  Cook on LOW for 6-8 hours.  Once cooking time is done, cook pasta according to package directions.  Drain and add to soup.  Mix in spinach leaves – stir well and let soup sit 5+mins until spinach is warm and wilted.  Ladle into bowls and top with cheese.

Note: When serving this for a dinner party or situation where everyone isn't eating the soup all at once, leave the cooked noodles on the side. Place a small amount of noodles into bowl first, then ladle soup on top. This prevents the noodles from soaking up all of the broth and getting mushy.

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Mulligatawny Soup (Slow Cooker)

Ingredients:

• 1/4 c vegetable oil

• 1 red or yellow onion, minced

• 8 garlic cloves, smashed and chopped

• 2 carrots, peeled and sliced

• 2 celery stalks, sliced

• 1 large apple, preferably Granny Smith, peeled, cored and chopped

• 1 pound boneless, skinless chicken thighs, cut into bite-sized chunks

• 1 cup masoor dal (split red lentils)

• 1 Tablespoons tomato paste

• 3 Tablespoons all-purpose flour

• 2 Tablespoons minced ginger (from about 2 inches of peeled ginger)

• 2 teaspoons black or brown mustard seeds

• 1 teaspoon ground turmeric

• 1 teaspoon curry powder

• 1/2 teaspoon ground cayenne, plus more to taste

• 1/2 teaspoon cumin seeds

• 1 teaspoon course kosher salt, plus more to taste

• 6 cups chicken broth or stock

• 1 14-ounce can coconut milk

• Juice of 1 lime

Directions:

Combine all the ingredients except the coconut cream and lime juice in a 6-8-quart slow cooker. Cover and cook on low for 6 hours.

Sir in the coconut cream and lime juice. Taste and add more salt if necessary. Serve in bowls topped with a dusting of cayenne, if desired.

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Celery Soup (Vegetarian)

Ingredients:

• 6 Tablespoons olive oil, divided

• 4 garlic cloves, minced and divided

• 1 Tablespoon fresh parsley, finely chopped, plus more for topping

• Salt and pepper to taste

• 3 1/2 cups bread, cut into 3/4-inch cubes

• 1 onion, finely chopped

• 3 1/2 cups celery, roughly chopped

• 1 potato, peeled and roughly chopped

• 1 rosemary sprig

• 1 bay leaf

• 4 cups vegetable stock

• 0.88 ounce roasted hazelnuts, chopped (optional)

• Dried chili flakes (optional)

Directions:

Heat the oven to 400 degrees. In pan over medium heat, stir 4 Tablespoons olive oil, 2 minced garlic cloves and 1 Tablespoon parsley. Season with salt and pepper. Add the bread cubes and turn them over to coat evenly. Spread them out in a single layer on a baking sheet and bake for 20 minutes, or until golden and crunchy. Remove from the oven and set aside to cool.

In a large pot over medium heat, fry the onion in the remaining 2 Tablespoons oil until softened. Add the remaining 2 minced garlic cloves and cook for 1-2 minutes, stirring to prevent the garlic from burning. Add the celery, potato, rosemary, bay leaf and vegetable stock. Bring to a boil, then cover and reduce to a simmer for 25-30 minutes, or until the vegetables are soft. Take the soup off the heat and remove the bay leaf and rosemary sprig. Blend the soup until smooth. Serve with additional parsley, hazelnuts and chili flakes, if desired. Scatter the croutons on top. Makes 4-6 servings.

*From Costco Connection

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Lasagna Soup

Ingredients:

• 14 oz Italian chicken sausage or reg sausage

• 1/2 onion

• 2 garlic cloves

• 4 T parsley - fresh

• 3 cups chicken broth or bone broth (both broth has more protein)

• 2 1/2 c water

• 2 C favorite marinara sauce

• 2 bay leaves

• 6 oz broken lasagna noodles

• Topping:

• 6 T mozzarella

• 1/2 C ricotta cheese

• 2 T fresh parsley

• 1/4 C fresh basil

Directions:

In your favorite stock pot or Dutch oven, brown the sausage. Add chopped onion and garlic. Then add parsley, broth, water, marinara sauce, bay leaves and bring to boil. Cover, reduce heat and simmer 30 min. Add lasagna noodles, cook until desired.

In medium bowl mix all the topping ingredients together.

When serving the soup, top with topping.

*From Skinny Taste

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Chicken Pot Pie Soup

Ingredients:

• 1/4 C flour

• 2 C water

• 4 C milk - I use fat free

• 1 lg celery stalk

• 1/2 onion

• 8 oz baby portobello mushrooms

• 2 chicken bouillon cube or your fave substitute 

• Pepper

• Thyme 

• 10 oz frozen classic mixed veggies: peas, carrots, green beans and corn

• 2 potato’s peeled and cubed into small ish pieces

• 16 oz chicken

Directions:

Create a slurry w 1/2 C cold water and the flour. Whisk well, set aside.

Using your favorite Dutch oven or stock pot, slowly bring the remaining water and milk to a boil. Add celery, onion, mushrooms, chicken bouillon, thyme, pepper, frozen veggies. Bring to boil. Partially cover, simmer until veggies are soft, 20 ish min. Remove lid and add potatoes. Cook until soft, maybe 5 min, add chicken. Give the slurry a couple good whisks and then slowly whisk into the soup. Cook a few more minutes, soup will slightly thicken. Top off with salt and pepper to taste.

*From Skinny Taste

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Burmese Chicken Soup

Ingredients:

• 1 Tablespoon grape seed oil

• 3 garlic cloves, minced

• 1-inch piece of ginger, peeled and minced

• 1 shallot, finely diced

• 1 Tablespoon ground ginger

• 1 Tablespoon turmeric

• 1 Tablespoon ground coriander

• 1/2 teaspoon red pepper flakes

• 1 teaspoon salt (plus more to taste)

• 2 medium sweet potatoes, peeled and cut into 1/2-inch pieces

• 2 cups chicken broth, divided

• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

• 1 13.7 ounce can unsweetened coconut milk

• Juice of 1 lime

• 1 bunch cilantro, washed, stems removed and roughly chopped

Directions:

Heat medium Dutch oven or heavy stockpot over medium-high heat; add oil. Saute the garlic, ginger and shallot until aromatic, about 3-4 minutes.

Add the spices and salt, saute another minute, stirring. Lower heat to medium, add the sweet potatoes and cook for 6-8 minutes, stirring occasionally.

Deglaze pot with 1/2 cup chicken broth, scraping up any brown bits from the bottom of the pot. Add the remaining broth, chicken and coconut milk; bring to a simmer. Cover pot and simmer until chicken is thoroughly cooked and sweet potatoes are tender, about 30 minutes.

Add lime juice and desired salt. Stir in half the cilantro. Spoon into bowls, garnish with remaining cilantro and swerve. Makes 8 cups.

*From Costco Connection

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Almondigas Filipino Meatball Soup

Ingredients:

• 1 pound ground pork

• 3 stalks green onions or scallions, sliced on the bias, divided

• 1 large egg, lightly beaten

• 3 Tablespoons all-purpose flour

• ½ teaspoon kosher salt

• ¼ teaspoon ground black pepper

• 1 Tablespoon olive oil

• 2 garlic cloves, minced

• ½ cup finely diced yellow onion

• 8 cups chicken broth

• 1 Tablespoon fish sauce

• 4-6 ounces thin noodles, Misua, Japanese somen noodles, or thin rice noodles

Directions:

In a large bowl, mix together the ground pork, all but 1 Tablespoon of the green onions (save the tablespoon of green onions for later), lightly beaten egg, flour, salt, and pepper.

Once the ingredients are well combined, form 1-inch meatballs and place onto a plate.

Heat the olive oil in a Dutch oven or large pot over medium-high heat. Add the garlic and onions and sauté just until they are soft and fragrant, about 1 to 2 minutes.

Pour in the broth and fish sauce, then bring the liquids to a boil. Once the liquid is boiling, gently add the meatballs one at a time and cook in the boiling liquid for about 10 minutes, just until the meatballs are cooked the whole way through.

Add the noodles and cook for about 3 minutes, stirring regularly, just until the noodles are cooked.

Turn off the heat and serve the soup. Garnish with the remaining green onions.

*From Urban Bliss Life

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Taco Soup

Ingredients:

• 1 lb ground beef 

• 1 tsp onion powder

• 1 pack Taco Seasoning

• 1 pack Ranch Seasoning Mix 

• 1 15oz. can diced tomatoes

• 1 15oz. can Tomato Sauce

• 1 can corn 

• 1-2 cans Kidney Beans

Suggested Toppings:

• Shredded Cheddar Cheese

• Crushed Tortilla Chips

• Avocado

Directions:

1. In large saucepan, grease pan, add beef and cook until brown. Drain grease.

2. Add remaining ingredients, simmer 30 minutes – 1 hour.

3. Ladle into bowls and top with your toppings of choice. Enjoy!

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Uses Rotisserie Chicken:

Spicy Chicken Noodle Soup

Ingredients:

• Rotisserie chicken

• 2 cups water

• 1 large onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 1-2 jalapenos (optional), diced

• 1 carton chicken broth

• 1-2 teaspoon chicken bullion (to taste)

• 1 Tablespoon dried parsley

• 1 teaspoon yellow curry (approx.)

• 1-1 ½ c uncooked orzo noodles

• Fresh cracked pepper for serving

Directions:

Eat what you’d like from the chicken.  Place whole rotisserie chicken with meat still attached in large stock pot, add water and cook down for 50 minutes.  Remove from heat and let come to room temp.  Remove chicken from pot and pull all meat off; set aside meat, discard carcass.  Pour broth from chicken into container and set aside. 

Add onions, carrots and celery (and jalapenos) to stock pot and saute in olive oil until tender and translucent.  Add broth from chicken and carton of broth and bring to a boil.  Taste and add bullion as needed.  Add parsley and curry; simmer on low heat for 30-60 minutes.  Just before serving, bring to a boil and add noodles. Cook 5-7 minutes, then serve with a dash of freshly ground black pepper on top.

Note: Dice up the veggies to approximately match the size of the orzo noodles - makes eating the soup easier when everything is about the same size.

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Chicken & Rice Soup with Lemon & Ginger

Ingredients:

• 1 Tablespoon olive oil

• 1/2 cup chopped onion

• 1 1/2 Tablespoons finely minced fresh ginger

• 1 Tablespoon white miso

• 1 8-ounce package pre-sliced cremini mushrooms

• 4 1/2 cups unsalted chicken stock

• 1 1/2 cups shredded skinless rotisserie chicken breast

• 3 cups chopped bok choy

• 1 8.5 ounce pouch pre-cooked brown rice

• 1 Tablespoon lower-sodium soy sauce

• 1/2 teaspoon kosher salt

• 1/2 teaspoon pepper

• 1 Tablespoon grated lemon rind

• 2 Tablespoons fresh lemon juice

Directions:

heat oil in a Dutch oven over medium-high heat. Add onion, ginger and miso; saute 4 minutes. Add mushrooms; saute 2 minutes. Add stock, chicken and bok choy; bring to a boil. Reduce heat and simmer 8 minutes.

While soup simmers, prepare rice according to package directions. Stir rice, soy sauce, salt and pepper into soup. Cook 4 minutes or until bok choy is tender. Remove from heat; stir in lemon rind and juice.

*From Cooking Light

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