363 cheese soup recipes

Pasta and bean soup with chickpeas, kidney beans, elbow macaroni, and tomato paste in herbed vegetable stock. A filling 30-minute vegetarian soup with Italian flair.

Krautsuppe is a hearty German cabbage soup with bacon, potatoes, turnip, and carrots simmered in chicken broth. Topped with grated Parmesan for a rustic winter bowl.

Stale bread simmers with Roma tomatoes, garlic, white wine, and marjoram in this hearty Italian peasant stew. Tiny pastina added at the end gives it body. Ready in 45 minutes.

Pasta e fagioli with cannellini beans, fresh tomatoes, rotelle pasta, and Italian herbs finished with balsamic vinegar and Parmesan. A classic Italian bean and pasta dish that's hearty, healthy, and quick.

A chunky vegetarian minestrone loaded with cannellini beans, tomatoes, zucchini, carrots, and spinach, thickened with rice instead of pasta. A hearty, one-pot Italian soup finished with Parmesan.

Hamburger minestrone soup: a hearty one-pot beef soup with potatoes, carrots, celery, cabbage, tomatoes, and rice. An Italian-American twist on classic minestrone.

Cream of veggie soup made with a butter-flour roux, milk, broth, and whatever mixed vegetables you have on hand, pureed smooth and finished with melted cheese.

Rustic Italian vegetable soup with cabbage, potatoes, tomatoes and peas simmered in beef broth, finished with garlic-parsley and served over toasted bread.

Quick minestrone soup with potatoes, frozen mixed vegetables, kidney beans, and Italian seasoning in vegetable broth. Vegetarian, Parmesan-topped, and ready in 35 minutes.

A from-scratch turkey chowder simmered from the carcass with carrots, celery, potatoes, and diced turkey, served with a caramelized cranberry compote and sour cream. The most elegant way to use your Thanksgiving leftovers.

Plain Italian minestrone with potatoes, celery, green beans, peas, and ditalini pasta in a simple broth, finished with Parmesan and parsley. No tomatoes needed.

Quick vegetarian chili with kidney beans, six vegetables, and a tomato-chili base ready in 30 minutes. Packed with carrots, zucchini, peppers, and celery.

Pureed vegetable soup with broccoli florets: silky potato-thickened base of carrots, celery, onion, and garlic with thyme and nutmeg, then scattered with steamed broccoli florets for bite.

Green vegetable pasta soup loaded with leeks, cabbage, green beans, zucchini, peas, and orzo simmered in chicken broth. A bright, spring-forward one-pot soup finished with fresh herbs for a quick weeknight dinner.

Four-day vegetable soup that evolves with new ingredients each day. Start with cabbage, carrots, turnip, and rosemary, then build on it with beets, spinach, and chickpeas.

Tex-Mex chicken tortilla soup simmered in a rich beef and chicken broth with corn, tomatoes, and cumin. Topped with crushed chips, avocado, cheese, and lime.