Soups

SoupWarm, cozy, and full of flavor — these are truly The Best Soup Recipes to keep you snug all season long! 🥣🍂 From creamy classics to hearty favorites, each bowl is pure comfort. 💛

Ingredients

🟣 Lasagna Soup

1 pound Italian sausage

1 tablespoon olive oil

1 small onion, chopped

3 cloves minced garlic

4 cups beef broth

14.5 ounces crushed tomatoes

14.5 ounces petite diced tomatoes

2 teaspoons Italian seasoning

9 lasagna sheets, broken into 1-inch pieces

1 cup mozzarella cheese, grated

½ cup ricotta cheese

¼ cup Parmesan cheese, grated

10 basil leaves, sliced

🟣 Cheeseburger Soup

4 tablespoons unsalted butter, divided into 1 tablespoon and 3 tablespoons

1 medium white onion, diced

¾ cup carrots, shredded

¾ cup celery, diced

1 tablespoon Italian seasoning

½ teaspoon oregano

1 teaspoon salt

½ teaspoon black pepper

3 large russet potatoes, peeled and cut into bite-size pieces (about 3 cups)

3 cups chicken broth, low sodium

¼ cup all-purpose flour

4 cups sharp cheddar cheese, shredded

1½ cups milk, 2%

¼ cup sour cream, full fat

🟣 Broccoli & Cheese Soup

8 tablespoons salted sweet cream butter

1 cup finely chopped sweet yellow onion

1 tablespoon fresh minced garlic

⅓ cup all-purpose flour

2½ cups chicken broth

2 cups whole milk

1 cup heavy cream

3½ cups fresh broccoli florets

3½ cups fresh shredded extra sharp cheddar cheese, plus ¼ cup for optional garnish

½ cup shredded parmesan cheese

1½ teaspoons kosher salt

1 teaspoon fresh cracked black pepper

🟣 Minestrone Soup

1 cup small shell pasta, uncooked

1 ½ tablespoons olive oil, extra virgin

1 tablespoon salted butter

½ cup sweet yellow onion, finely chopped

1 cup carrots, thinly sliced

1 cup celery, thinly sliced

1 tablespoon garlic, minced

32 ounces vegetable broth

28 ounces petite diced tomatoes, do not drain

15.5 ounces dark red kidney beans, rinsed and drained

15.5 ounces cannellini beans (white kidney beans), rinsed and drained

1 cup fresh green beans, sliced in half

1 cup fresh baby spinach

2 dried bay leaves

1 ½ teaspoons kosher salt

1 teaspoon dried italian seasoning

1 teaspoon fresh cracked black pepper

1 teaspoon fresh thyme leaves

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh parsley

¼ cup freshly grated Parmesan cheese, for garnish

🟣 Homemade Tomato Soup

3 tablespoons extra virgin olive oil

3 tablespoons salted sweet cream butter

1½ cups sweet yellow onion finely diced

1 tablespoon fresh garlic minced

3 tablespoons all-purpose flour

58 ounces tomato puree

32 ounces vegetable broth

1 tablespoon tomato paste

1 tablespoon granulated sugar

1½ teaspoons kosher salt

1 teaspoon dried basil

½ teaspoons fresh cracked black pepper

⅛ teaspoon red pepper flakes

2 whole bay leaves

2 tablespoons basil thinly sliced (optional garnish)

🟣 Squash Soup

1 large butternut squash, approximately 3 to 3.5 cups diced

4 tablespoons salted butter

1 large onion, diced (approximately 1 cup)

1 teaspoon garlic, minced

32 ounces chicken broth

½ cup heavy whipping cream, plus more to garnish

1 teaspoon pumpkin pie spice (we used a pumpkin spice blend of cinnamon, ginger, nutmeg, and allspice)

1 teaspoon salt

2 tablespoons brown sugar