4,400 soupa recipes

Misoshiru (Japanese miso soup): the traditional soybean-paste soup built on dashi broth and served with simple garnishes. Two ingredients, endless variations, ready in 15 minutes.

Time saver Swedish meatballs in a creamy sauce that you can turn into a meal with some mashed potatoes or rice.

Seafood chowder for a crowd with sole fillets, canned clams, shrimp, and cream of potato soup. Feeds 20 people in 30 minutes using mostly pantry and freezer staples. Freezes well.

Hearty split pea soup with tender lamb shoulder chunks, built on deeply browned vegetables and chicken broth. A rustic, stick-to-your-ribs bowl that simmers low and slow and tastes even better the next day.

All the essential goodness of chicken pot pie without all the hassle. Perfect for a busy work night when you just don't have a second to spare. Quick and delicious, perfect for the family on the go.

Instead of having to be in the kitchen for hours, why not try this easy crockpot recipe that will help you create a succulent dinner without spending hours in the kitchen.

Chilled mango buttermilk soup pureed with orange juice and zest, served cold with diced mango, scallions, and sour cream. A no-cook summer soup that chills overnight.

A creamy, cheesy hashbrown casserole inspired by Cracker Barrel, topped with a crunchy cornflake crust. Perfect for brunch or as a comforting side dish.

Quick and easy chicken mushroom pasta and vegetable dinner. One pan, no fuss, forgiving and adaptable family favorite.

Silky Caribbean-style soup made from eddoes (a taro-like root vegetable) simmered in chicken broth with a bouquet garni, puréed smooth, and enriched with heavy cream and nutmeg.

Hernekeitto is the traditional Finnish yellow split pea soup, simmered with smoked ham hocks, potatoes, carrots, and whole allspice. Hearty Nordic comfort food, served Thursdays in Finland.

This crowd-pleasing, kicked-up casserole uses pantry ingredients and refrigerator staples topped with a refrigerated pie crust and baked until the filling is bubbling and the crust is golden.

Kiros Kai Faki is a thick split pea soup slow-simmered with pigs feet or pork hocks for 6 hours until the meat falls off the bone. Brined overnight for clean, rich flavor.

Old-fashioned split pea soup simmered for hours with 3 pounds of pork spareribs, leeks, carrots, and a bouquet garni. The kind of thick, rib-sticking soup your grandmother's kitchen smelled like all winter long.

Creamy chicken noodle soup thickened with a milk and flour slurry. A cozy homestyle version with celery, scallions, and poultry seasoning ready in 25 minutes.

Caldo verde-style Portuguese potato and kale soup with browned chorizo, garlic, and lightly mashed potatoes in chicken broth. Hearty, rustic, and full of smoky flavor.