4,400 soppe recipes

Tuscan peasant soup with sliced Italian sausage, zucchini, celery, basil, and tomato in a rich beef broth. Slow cooker comfort that perfumes the whole house. Served with garlic-buttered French toast.

Old-school navy bean and ham soup simmered low and slow with carrots, celery, potato, and a splash of tomato juice. Stick-to-your-ribs comfort from one pot.

Cozy lentil and brown rice soup with diced tomatoes, carrots, garlic, and Italian herbs simmered into a thick, hearty one-pot meal. Gluten-free, low-fat comfort that gets better the next day.

Luigi's bean soup simmers dried navy beans low and slow with tomatoes, garlic, fresh basil, and olive oil for a rustic Italian one-pot meal. Finished with grated Parmesan.

Vegan gumbo with okra, corn, crushed tomatoes, and the Cajun holy trinity sautéed in water instead of oil. A quick 30-minute plant-based soup that's full of Southern flavor.

Senate navy bean soup with dried beans, chicken broth, and a bright lemon juice finish. A simple, classic American bean soup inspired by the U.S. Capitol's famous recipe.

Hearty black bean cassoulet soup loaded with three kinds of sausage, a meaty ham bone, cumin, oregano, and a splash of dry sherry. Feeds a crowd of 16 with a sour cream finish.

A big-batch chowder with chicken, pearl barley, crumbled bacon, potatoes, carrots, corn, and peas in a creamy evaporated milk broth. One pot, feeds a crowd, and warms you to the bone.

New Brunswick chicken barley soup simmers bone-in chicken with pearl barley, carrots, celery, mushrooms, and peas. Maritime Canadian comfort soup that doubles as a complete meal.

Authentic Chinese hot and sour soup with pork strips, dried lily buds, wood ear mushrooms, tofu, and silky egg ribbons. Restaurant-style takeout classic at home.

A tastier variation of the traditional Polish version

Italian onion and tomato soup with eggs poached directly in the broth, served over dry Italian bread. A rustic peasant soup ready in 35 minutes with simple pantry ingredients.

Smoky, velvety tomato soup made with fire-kissed tomatoes, crispy bacon, red wine and a kick of cayenne. Ready in 30 minutes and leagues beyond anything from a can.

Canadian-style cheese soup with diced carrots, celery, and onion in a creamy Velveeta and half-and-half base thickened with a roux. A pub-style cold-weather classic.

French onion soup fondue with butter-sauteed onions simmered in beef broth, chilled to remove fat, then broiled with Monterey Jack cheese on thick sourdough toast.

Maryland-style crab soup simmered with beef shin, tomatoes, mixed vegetables, and a pound and a half of crab meat. A slow-cooked Chesapeake Bay classic loaded with briny sweetness and deep beefy broth.