Zucchini slices and diced red peppers float with tortellini in a beef and sausage broth in this tomato-based soup. Serve with a sprinkling of grated Parmesan.
Made in the classic Italian tradition, this hearty soup combines a white bean puree with a blend of vegetables including cabbage, kale, and Swiss chard, with toasted bread to thicken the mix. It’s reheated (‘ribollita’) and served topped with grated Parmesan and a drizzle of olive oil.
Rivals (a crumb-sized egg noodle) and hard boiled eggs complete this Pennsylvania Dutch recipe for chicken soup with celery and corn fresh off the cob.
A hearty and delicious soup made with black-eyed peas and diced bacon. Serve with fresh baked rolls or biscuits.
Cooked pasta and chopped spinach are combined in this tomato and chicken broth based soup seasoned with a dash of nutmeg.
This is the traditional recipe made in Greek kitchens. The basic Avgolemono (broth and lemon) can be varied for other similar Greek recipes. Serve with bread. Bread bits can be dipped into the soup. The soup will last in the fridge for a number of days or can be frozen. To reheat, place in microwave or heat on the stove.
Italian sausage, ham and kidney beans are the bulk of this tomato-based soup with a splash of pepper sauce and a dash of Worcestershire.
This is a thick, hearty soup. Kids love this because of the cheesy flavor.
Fire roasted tomatoes, fajita seasoning, and seasoned black beans give this quick and delicious soup a cooked all day flavor.
This flavorful soup is a great treat any time of year! Its sweet and fresh taste redefines this typically average dish while chunks of tomatoes give it a hearty and filling appeal. Serve small portions with you favorite bread or roll.