4,400 soppe recipes

Add some spice to your cooking with this crockpot favorite that the whole family will enjoy.

Indian-spiced chicken soup with turmeric, ginger, cinnamon, and whole peppercorns. Chicken breast simmered with potatoes, tomatoes, and fresh cilantro, finished with lemon.

Scallop ceviche with lime, red bell pepper, sweet green chili, jalapeño, fresh tomato, and cilantro. A Latin American-style no-cook seafood appetizer ready in an hour.

Silky pureed potato and leek soup simmered in white wine and fish stock, finished with milk and topped with tender poached fish. A light, elegant fish soup that works hot or chilled.

Hearty Tuscan bean soup with pancetta, sage, and ditalini pasta simmered in chicken broth. This rustic Italian pasta e fagioli feeds a crowd with creamy cannellini beans and sharp Romano cheese.

Loaded vegetable Italian minestrone soup with elbow macaroni, kidney beans, spinach, and Romano cheese. Hearty, fiber-rich, and built for chilly weeknights.

Lentil and yogurt soup with orange lentils, bacon, mushrooms, and ground coriander, finished with a swirl of low-fat yogurt. Hearty, warming, and lighter than it tastes.

Moroccan lentil soup with chickpeas, wheat berries, saffron, and a lemon-egg finish called taktira. A hearty North African soup spiced with turmeric, ginger, and cilantro.

Pressure cooker minestrone loaded with navy beans, fresh vegetables, orzo pasta, and a full cup of fresh basil. Cooks in 20 minutes under pressure with zucchini, cabbage, and green beans stirred in at the end for crisp-tender texture.

Authentic Chinese hot and sour soup with cloud ear mushrooms, golden needles, silken tofu, shredded pork, and the signature tangy-spicy-savory broth thickened with cornstarch.

Mexican-style corn and shrimp chowder simmers sweet corn, bell pepper, and shrimp into a melted cheddar cheese broth. A 35-minute pantry-friendly Tex-Mex chowder.

Traditional Scottish lamb and barley soup simmered with turnip, carrots, and celery. Bone-in lamb builds a rich broth while pearl barley adds hearty body.

Hearty roasted vegetable soup with eggplant, zucchini, sweet potatoes, peppers, leeks, and three kinds of beans in herb-infused vegetable broth. A vegan, high-fiber dinner soup.

Rich winter vegetable stock made with squash, celeriac, leeks, lentils, and fresh herbs, stewed then simmered for deep seasonal flavor. A vegan soup base.

Fruit soup thickened with tapioca, sweetened with honey, and topped with sliced banana. Serve hot or chilled as a dessert, appetizer, or over cornbread.

A low-fat vegetable soup loaded with zucchini, mushrooms, spinach, leeks, and stewed tomatoes, spiked with chili powder and oregano. A crumble of blue cheese on each bowl adds a savory finish.