Cozy Up with Quick and Easy Soup Recipes
Stay cozy during cold and rainy days with these warm, delicious soup recipes. Each one takes less than a half hour to make and can be cooked in larger batches for later. You’ll have a hearty homemade meal, perfect for days when you have less time (or energy) to cook.
Here are some quick and delicious soups for you to try this season. Enjoy!
Minestrone is an Italian soup made with vegetables and often pasta. There are countless versions of minestrone, depending on the Italian region where it is prepared and what vegetables are in season. It might be a little time-consuming to wash and chop all the vegetables, but it is absolutely worth it. You can make minestrone with whatever you find in your pantry and fridge. You can even make a big batch and freeze the rest for later if you skip the pasta.
- Extra virgin olive oil
- 1 cup leeks, diced
- 1 cup carrots, diced
- 2 Plum or Roma tomatoes, diced
- 2 bunches of chard, lacinato kale, Tuscan cabbage or collard greens, roughly chopped
- 3 cups low sodium vegetable broth
- 1 8-ounce can cannellini or borlotti beans, washed and drained
- 1 cup zucchinis, chopped
- salt and pepper
- 1 cup any small pasta
- Freshly grated Parmigiano Reggiano cheese, for serving
- Heat 2 tablespoons olive oil over medium heat in a large, heavy pot.
- Add leeks, carrots, tomatoes, and greens and cook over medium heat, stirring occasionally, for 10-15 minutes, until the vegetables begin to soften.
- Add broth and bring to a boil. Add beans and zucchini and cook 5 more minutes. If soup looks too thick, add water.
- Add salt and pepper to taste.
- Meanwhile, bring a pot of salted water to boil, add pasta and cook until al dente.
- Drain pasta and add to vegetables.
- Plate the soup in bowl, add a drizzle of extra-virgin olive oil, and top with grated Parmigiano Reggiano cheese.
Pasta e Ceci (Garbanzo Bean Soup)
This dish can be made with whatever you have in your pantry and is perfect for long and busy days. In less than 20 minutes, you’ll have a delicious bowl of homemade soup on the table.
- Extra virgin olive oil
- 2 garlic cloves, crushed
- red pepper flakes
- 3 cans of garbanzo beans
- 1/3 cup crushed tomatoes
- 1 rosemary spring, leaves removed from stem
- 4 cups low-sodium vegetable broth
- 2 cups any small pasta
- Heat three tablespoons of olive oil in a large saucepan, add garlic and red pepper flakes and cook until garlic is browned.
- Remove garlic and add garbanzo beans, including juice, and crushed tomatoes. With a potato masher, crush about half of the garbanzo beans, while leaving the rest whole.
- Add vegetable broth and bring to a boil. Sprinkle with rosemary leaves. Add pasta and cook until al dente. Stir frequently and add water if soup looks too thick.
- Plate soup and add a drizzle of extra virgin olive oil.
Chile-Chicken Tortilla Soup
Adapted from The New American Heart Association Cookbook. This is such a great soup for using leftover chicken. Healthy and flavorful, this soup will warm you right up.
- 1 teaspoon canola or corn oil
- ½ cup chopped onion
- 2 medium garlic cloves, minced
- 4 cups low sodium chicken broth
- 1 15.5-ounce can pinto beans, rinsed and drained
- 1 14.5-ounce crushed tomatoes
- 1 cup cubed cooked, skinless chicken breast
- 2 fresh Anaheim or poblano peppers, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder and ½ teaspoon chili powder, divided use
- ½ teaspoon dried oregano, crumbled
- salt and pepper to taste
- cooking spray
- 8 6-inch corn tortillas, halved and cut into ¼ inch strips
- 2 green onions, thinly sliced
- In a large nonstick saucepan, heat the oil over medium high heat.
- Cook the onion and garlic for about 3 minutes, or until onion is soft, stirring frequently.
- Stir in the broth, beans, tomatoes, chicken, Anaheim peppers, cumin, 1 teaspoon chili powder, oregano, salt, and pepper. Bring to a boil. Reduce the heat and simmer, cover for 20 to 25 minutes, stirring occasionally.
- Meanwhile, preheat the oven to 350° F. Lightly spray a baking sheet with cooking spray. Place the tortilla strips in a single layer on the baking sheet.
- Lightly spray with cooking spray. Sprinkle with the remaining ½ teaspoon chili powder.
- Bake for 10 minutes, or until crisp.
- Just before serving, sprinkle the tortilla strips and green onion over the soup.
Give these a try and let us know what you think. Do you have a favorite soup recipe? Please share!