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Category: Soup Recipes

Homemade Tomato Soup
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Homemade Tomato Soup is creamy, flavorful, and the ultimate fall dish. Ripe tomatoes flavored with garlic and onion are blended with chicken broth and cream to make the most flavorful homemade tomato soup you’ll ever try!

Soup is food for the soul. I’m convinced there is nothing that makes me happier than a bowl of homemade soup. I just know you’re going to love the nostalgia that this recipe will bring! And not to mention the amazing and fresh flavor. If you are looking for a great grilled cheese recipe to go with this tomato soup, you’ve got to try My All-Time Favorite Grilled Cheese Recipe, or this quick and easy Air Fryer Grilled Cheese. If you want to try something a little different and heartier, this Monte Cristo has your name on it!

Homemade Tomato Soup Recipe

This quick and easy 30-minute tomato soup recipe will knock your socks off. The flavor is incredible! If you have never made tomato soup from home before, get ready to make your new favorite recipe! I like to use canned tomatoes because it really speeds up the process. If you want to make this recipe from fresh tomatoes I have some tips on how to do that later on in this post.

For years I have made this delicious Tomato Basil Soup and I realized the other day, I haven’t shared my classic tomato soup recipe with you! I love a good tomato soup for a lot of reasons. I used to eat tomato soup and grilled cheese sandwiches all the time growing up. Now I get to serve a next level version to my kids! They love the homemade soup and usually request a grilled cheese pull apart or pizza grilled cheese to go with it.

Ingredients

These simple ingredients will come together to make the most flavorful homemade tomato soup you’ve ever had. I am in love with this recipe because it’s so easy to whip up and way better than canned. You could also add some croutons, olive oil, and fresh basil to top it off for a really stunning presentation! You can find the exact measurements at the bottom of the page in the recipe card.
- Butter: I would use unsalted butter in this recipe because you will be adding salt.
- Yellow Onion: You will want to dice it up evenly so it all cooks at the same time. I love the flavor and aroma onions add to this dish!
- Garlic: Garlic is a must for this recipe, it compliments the flavors of the tomatoes perfectly!
- Canned Whole Peeled Tomatoes: This really cuts down on the amount of prep time you will need to make this recipe. The flavor is still divine and it’s half the work!
- Chicken Broth: This adds so much depth of flavor to the soup. You could try other broths or stocks if you don’t want to use chicken.
- Heavy Cream: This is what gives the soup its silky smooth texture. You will miss it if you don’t add cream!
- Kosher Salt: You can use regular salt if you don’t have Kosher, but a higher quality salt will make a difference in flavor. You can salt to taste or follow my recommended amount.
How to Make Tomato Soup

It’s just four simple steps! This recipe is so easy and quick, you’ll find yourself wanting to make it all the time! You will be blown away by how flavorful homemade tomato soup is compared to the canned version. This recipe is a total crowd-pleaser!
1. Saute: Add the butter and onion to a soup pot over medium-high heat. Sauté the onion for 5-7 minutes or until it’s lightly browned.
2. Stir: Stir in the garlic and stir until fragrant for 30 seconds.
3. Simmer: Add in the tomatoes and chicken broth. Increase the heat to high and bring the soup to a boil. Reduce the heat and simmer for 20 minutes, covered, with the lid slightly ajar.
4. Blend: Blend the soup (I like to use an immersion blender) until it’s smooth (you may want to let it cool a little bit first). Stir in the cream and salt. Season with additional salt & pepper as needed.
How to Make Homemade Tomato Soup From Fresh Tomatoes

If you have fresh tomatoes from the garden or just want to make it from scratch, I have a few tips for how to prep your tomatoes. It’s hard to beat fresh homegrown tomatoes in a warm soup! Follow these tips to adapt this recipe for fresh tomatoes.

Fresh Tomatoes: You will need four large, fresh tomatoes if you are going to cook the soup this way!

Blanch and Peel: You don’t want the skins in the soup because they won’t blend up smoothly and add a different flavor than you will want. To remove the peel, boil a large pot of water. Cut an x on the bottom of each tomato. Drop the tomatoes in the boiling water for 60-90 seconds. Then pull them out and drop them in a bowl of ice water. This shock will loosen the skins off of the tomatoes.

Halve and Scrape Seeds (optional): If you don’t want any seeds in your soup, you can cut the tomatoes in half. Then using a spoon, you can scoop out the seeds.

Saute: After you have sauteed the onions and garlic, add the tomatoes and a little bit of broth. Saute until the tomatoes break apart when stirring, which would be about 10 minutes. Then add the broth and blend.
Storing Leftovers

Homemade tomato soup is so delicious and makes wonderful leftovers. You can even make extra and freeze it, and you might want to because this recipe is one you’ll want again and again!

In the Refrigerator: Put your cooled tomato soup in an airtight container and store it in the fridge for up to 4 days.

In the Freezer: Put your tomato soup in a plastic airtight bag and freeze for up to 6 months. I would recommend leaving out the heavy cream if you plan to freeze the soup. You can add it in when you are reheating the soup on the stove.

Other Soup Recipes to Try

I am such a huge fan of soup! I could eat soup every day and never get tired of it. Probably because there are so many flavors and varieties of soup! If you are in the mood for a great homemade recipe, I’ve got a few here that you absolutely have to try.
Add the butter and onion to a soup pot over medium-high heat. Sauté the onion for 5-7 minutes or until it’s lightly browned.

Stir in the garlic and stir until fragrant for 30 seconds.

Add in the tomatoes and chicken broth. Increase the heat to high and bring the soup to a boil. Reduce the heat and simmer for 20 minutes, covered, with the lid slightly ajar.

Blend the soup (I like to use an immersion blender) until it’s smooth (you may want to let it cool a little bit first). Stir in the cream and salt. Season with additional salt & pepper as needed.

Serves: 4

Calories243kcal (12%)Carbohydrates10g (3%)Protein3g (6%)Fat23g (35%)Saturated Fat14g (70%)Polyunsaturated Fat1gMonounsaturated Fat6gTrans Fat0.5gCholesterol66mg (22%)Sodium1292mg (54%)Potassium425mg (12%)Fiber2g (8%)Sugar6g (7%)Vitamin A1026IU (21%)Vitamin C19mg (23%)Calcium90mg (9%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Soup

Cuisine American

Keyword homemade tomato soup, tomato soup
November 4, 2022
Tomato Basil Soup
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Tomato basil soup is a healthy classic that’s simple to make from scratch and full of flavor! It only takes just over half an hour. The whole family will enjoy it as the temperatures drop and the evenings become crisper.

It’s soup season! You may also like these yummy soups: Creamy Pumpkin Soup, Classic Italian Wedding Soup, Vegetable Detox Soup, or this Easy Cauliflower Soup.

Tomato Basil Soup Recipe

I hope you’re all enjoying the fall weather! Even though I’m a warm weather girl at heart, I can’t resist soup season. Soups are some of my favorite things to make, and I know you’ll love this easy tomato soup recipe! Tomato soup has always been one of my favorites. Basil and a splash of cream take it to the next level of yumminess!

We are well into fall now, but I can eat tomato soup all year. It’s such a classic! I always keep some fresh basil plants during the warmer months, and this soup is perfect for using it up if you have some. It adds the most amazing flavor and aroma! Really though, this is going to be some of the best soup you make this season. Pair your tomato basil soup with a grilled cheese for dipping and you have a winning combo on your hands.

All Ingredients Needed

The great thing about this tomato soup recipe is that is has such a short ingredient list. The one thing you want to make sure you don’t substitute are the San Marzano tomatoes! They give this soup the best flavor ever. Note: If you are looking for exact measurements, they can all be found in the recipe card below.
- Olive Oil: Used for sautéing your onions in.
- Butter: Adds rich, delicious flavor!
- Onion: I love adding chopped onion because it will give your whole pot of soup the best savory taste.
- Minced Garlic: You can never go wrong with garlic. Add some in for an extra pop of savory flavor and aromatics!
- Italian Seasoning: Add a dash of Italian seasoning for another layer of flavor.
- San Marzano Tomatoes: These are a high quality type of canned tomato that will make all the difference in the way your soup tastes!
- Chicken Broth: Adjusts the consistency of the soup and also adds flavor. For a vegetarian version, use vegetable broth.
- Heavy Cream: Makes your tomato basil soup extra creamy! You can also add a drizzle on top for a pretty garnish.
- Fresh Basil: Fresh basil really takes the flavor of this soup to the next level. Because it can be tricky to find in the winter months, you can substitute it with dried basil. See my tips section below for more information and how much to use!
- Salt & Pepper: Add to taste.
What are San Marzano Tomatoes?

San Marzano tomatoes are known as some of the best quality/tasting canned tomatoes available. They’re a variety of plum tomatoes that are grown in the San Marzano region of Italy, and various brands sell them (you should be able to find them fairly easily in most grocery stores).

How to Make Tomato Basil Soup

Tomato basil soup is one of my favorite recipes for chilly days because it’s so easy to whip up! It’s such a delicious lunch and especially good served with bread (or a grilled cheese!) for dipping.
1. Sauté Onions: Add the oil, butter, and onion to a soup pot over medium-high heat. Sauté the onion for 5-7 minutes or until it’s lightly browned.
2. Add Garlic and Seasonings: Stir in the garlic and Italian seasoning, followed by the tomatoes and chicken broth.
3. Cook: Increase the heat to high and bring the soup to a boil. Reduce the heat and simmer for 8 minutes, covered, with the lid slightly ajar.
4. Blend and Garnish: Blend the soup (I like to use an immersion blender) until it’s smooth (you may want to let it cool a little bit first). Stir in the cream and basil and season with salt & pepper as needed.
Tips and Serving Suggestions

Whether you’re wanting to use dried basil or need some ideas on what to serve your soup with, I’ve got you covered! Here’s how to make your tomato basil soup extra tasty!

Can I Use Dried Basil? I recommend fresh for this soup if you can get your hands on it, but the rule is that 2 teaspoons of fresh basil = about 1 teaspoon of dried basil. I’d start with 1 teaspoon, taste the soup, and then add more if necessary.

Adjust Flavor: If you find the soup is a little too tart for your liking, add a little bit of sugar (it’s an old trick). Start with ½ teaspoon.

Serve With: You can’t go wrong with some crusty bread (sourdough or French bread are my favorites), or try these Grilled Cheese Pull Aparts! A normal grilled cheese sandwich is delicious as well. Some fresh parmesan cheese grated over top would also taste heavenly.
How Long Does Homemade Tomato Soup Last?

Here’s how to store your tomato basil soup so you can enjoy it for a tasty lunch throughout the week! I love it because it’s so easy to heat up and serve.

In the Refrigerator: Store in an airtight container for 3-4 days.

In the Freezer: Store in a freezer bag for 4-6 months. Thaw overnight in the fridge before reheating.
Love Tomatoes? Try These Other Recipes!

Tomatoes are so hearty, flavorful, and versatile! Here are just a few of my many favorite dishes to use them in. You can find my full list of tomato recipes here.
Add the oil, butter, and onion to a soup pot over medium-high heat. Sauté the onion for 5-7 minutes or until it’s lightly browned.

Stir in the garlic and Italian seasoning, followed by the tomatoes and chicken broth.

Increase the heat to high and bring the soup to a boil. Reduce the heat and simmer for 8 minutes, covered, with the lid slightly ajar.

Blend the soup (I like to use an immersion blender) until it’s smooth (you may want to let it cool a little bit first). Stir in the cream and basil and season with salt & pepper as needed.

I recommend using the canned whole San Marzano tomatoes (it’s a variety of tomatoes available from different brands). They’re great for cooking with and have wonderful flavor.

Serves: 6

Calories134kcal (7%)Carbohydrates3g (1%)Protein1g (2%)Fat13g (20%)Saturated Fat7g (35%)Cholesterol37mg (12%)Sodium277mg (12%)Potassium42mg (1%)Fiber1g (4%)Sugar1g (1%)Vitamin A586IU (12%)Vitamin C2mg (2%)Calcium22mg (2%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course

Cuisine American

Keyword Tomato Basil Soup Recipe
October 28, 2022
Slow Cooker Soups to Warm You Up
This incredible lineup of slow cooker soups will keep you warm all season long! Sweet, spicy, savory, creamy, and cheesy, this roundup has everything you want! It has enough soups to try all season long!

It doesn’t matter whether the soup is creamy or broth-based, has noodles or no noodles… I love them all! Try out my very favorites and start with some Creamy Zuppa Toscana. They try this delicious Slow Cooker Pasta e Fagioli Soup or this classic Crockpot Chicken Noodle Soup!

Warm and Comforting Slow Cooker Soup Recipes

I know that most people think that soup season is only for the cold months. But for our household… it’s all year long! I can never resist a delicious soup, especially when I get to eat it out of a bread bowl! Soup is so versatile, and you can most definitely make one that your entire family will enjoy.

This recipe roundup includes delicious and warm soup recipes that you will come back to over and over again. And aren’t slow cooker soups the best? They not only are quick and easy and cook during the day but… They end up being the perfect temperature when you are ready to eat. Slow-cooker soup recipes are my go-to; I have so many for you to try! Good luck picking your favorite!
Slow Cooker Tips

We all love a good, warm slow cooker soup but no one is happy when they don’t turn out as planned! Here are some easy tips that will help your soups turn out perfectly every time.

How to Cut Ingredients: It’s important that when you are cooking that you cut all of your ingredients to about the same size. This ensures that they cook evenly and some aren’t done quicker than others. That can result in some being mushy and others being hard or not cooked all the way through.

High vs. Low Cook Time: You can usually cook any crock pot soup on high OR low as long as you know how to convert it from one to the other. For every 2 hours on low, it’s 1 hour on high. So the time is typically cut in half from low to high.

When to Add Dairy Products: Usually, when I am adding cream cheese or shredded cheese to my slow cooker soups, I add it in during the last 15 minutes. This makes it so that the cheese doesn’t curdle and get overcooked.

Place Meat on the Bottom: Because meat is usually the ingredient that takes the longest to cook, I always put that in the slow cooker first.
Slow Cooker Creamy Chicken Tortellini Soup

Slow Cooker Creamy Chicken Tortellini Soup is such a delicious and comforting soup. Loaded with carrots, celery, onion, chicken and tortellini, this creamy soup will become a favorite!

Ingredients: boneless chicken breast, medium carrots, stalks celery, medium onion, garlic, low sodium chicken broth, bay leaves, Italian seasoning, whole milk, heavy cream, flour, cheese tortellini, chopped fresh parsley for serving, salt and pepper to taste

Make This Recipe

Slow Cooker Loaded Baked Potato Soup

Loaded baked potato soup is hands down the best potato soup that I have ever had. Creamy and delicious with all the goodness of a baked potato, made right in your slow cooker!

Ingredients: potatoes, onion, chicken broth, butter, flour, sour cream, heavy cream, salt and pepper , bacon, cheddar cheese, green onions

Make This Recipe

Crockpot Chicken Noodle Soup

Comforting and hearty, this crockpot chicken noodle soup is so easy to make, and right in the slow cooker. Let the house fill with the most wonderful aroma knowing a cosy dinner is on the way.

Ingredients: skinless chicken breast, carrots, sliced, celery, sliced, onion, diced , cloves garlic, minced, dried oregano, dried thyme, salt, pepper, low sodium chicken stock, dried long pasta, extra salt and pepper to taste, fresh parsley to serve

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Slow Cooker Potato Soup

Slow Cooker Pasta e Fagioli Soup

Slow cooker Pasta e Fagioli soup is a rich and hearty Italian soup loaded with pasta, vegetables, beans, and lean ground beef. It's hearty, comforting, and oh so delicious!

Ingredients: extra virgin olive oil, lean ground beef, whole carrots, celery stalks, onion, crushed tomatoes, beef broth, Italian seasoning, whole bay leaves, salt and pepper to taste, cannellini beans, drained and rinsed, red kidney beans drained and rinsed, ditalini pasta

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Slow Cooker Chicken and Rice Soup

This slow cooker chicken and rice soup is an easy and comforting meal that’s perfect for cold nights!

Ingredients: boneless skinless chicken breasts, diced yellow onion, medium carrots, stalks of celery, of chicken broth, minced garlic, dried thyme, dried parsley, salt, black pepper, white rice, chopped fresh parsley

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Insanely Good Crockpot Chili

Crockpot chili is the ultimate comfort food! This chili is SO easy and insanely good that everyone will come back for seconds!

Ingredients: lean ground beef, olive oil, onion diced, green bell pepper diced, garlic cloves minced, beef broth, tomato sauce, diced tomatoes, pinto beans, kidney beans, chili powder, oregano, cumin, coriander, salt , cayenne

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Slow Cooker Enchilada Soup

Slow Cooker Enchilada Soup.. Loaded with tons of Mexican flavor and cooked low and slow for 8 hours!

Ingredients: 16 ounces boneless chicken breasts, medium onion, garlic, 10 ounce can enchilada sauce, 15 ounce can chicken stock, 15 ounce can black beans, drained and rinsed, frozen corn, 14 ounce can fire-roasted diced tomatoes, with juice, 4 ounce can diced green chiles, ground cumin, chili powder, chipotle chili powder, optional garnishes: tortilla chips

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Slow Cooker Cheeseburger Soup

All of the goodness of a cheeseburger packed into an amazing hearty soup!

Ingredients: ground beef, chopped onion, shredded carrots, diced celery, dried basil, dried parsley flakes, butter, chicken broth, peeled and diced potatoes, all purpose flour, shredded cheddar cheese, milk, salt, pepper, sour cream, green onions, bacon bits

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Crockpot Taco Soup

Crockpot Taco Soup is cozy, comforting, and easy to make. Everyone will love selecting their own toppings to customize this delicious soup!

Ingredients: lean ground beef, onion,, can corn,, can black beans,, can red kidney beans,, can fire-roasted diced tomatoes,, can diced green chilis,, beef broth, water, dried oregano, garlic powder, onion powder, smoked paprika, chili powder, cayenne pepper, Optional toppings: sour cream, tortilla strips, scallions, avocado, shredded cheese, etc.

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Crock-Pot Lentil Soup

Crock-Pot Lentil Soup is a simple yet elegant dish prepared in a slow cooker. French lentils are simmered with chopped vegetables for a hearty and wholesome appetizer.

Ingredients: extra-virgin olive oil, diced red onion, diced celery, diced carrots, minced garlic, dried herbs de Provence, French lentils or lentils du puy, can diced tomatoes, vegetable broth or stock, kosher salt, black pepper, sliced brown mushrooms, chopped kale, chopped parsley

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Slow Cooker Chicken Fajita Soup

A delicious and easy soup that takes 5 minutes to throw into the crockpot and you have an amazing flavor packed soup ready for dinner!

Ingredients: boneless, 10.75 ounce cans condensed cream of chicken soup, salsa, frozen corn, 15 ounce can black beans, drained and rinsed, water, ground cumin, dried cilantro, shredded cheddar cheese, sour cream, diced tomatoes, green onions, cilantro, lettuce, diced avocado, tortilla strips

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Slow Cooker Chicken Tortellini Soup

Slow cooker chicken tortellini soup is loaded with chopped vegetables, shredded cooked chicken, and cheesy tortellini all slow-cooked in a flavorful chicken broth. It's definitely a dinner the whole family will love!

Ingredients: boneless chicken breast, medium carrots, stalks celery, medium onion, garlic, low sodium chicken broth, water, bay leaves, Italian seasoning, cheese tortellini, chopped fresh parsley for serving, salt and pepper to taste

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Slow Cooker Beefy Nacho Soup

All of the goodness of cheesy nachos packed right into this soup! Slow cooked to perfection and topped with tortilla chips, this soup will become an instant favorite!

Ingredients: lean ground beef, taco seasoning, small onion, garlic, condensed nacho cheese soup, diced tomatoes and green chilis, milk, sharp cheddar cheese, Crushed tortilla chips

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Slow Cooker Potato Leek Soup

Serve up a warm bowl of slow cooker potato leek soup. Just saute the vegetables, simmer the potatoes, puree it all together, that’s it!

Ingredients: unsalted butter, olive oil, diced yellow onion, sliced leeks, minced garlic, russet potatoes, unsalted vegetable stock, kosher salt, bay leaf, sprigs thyme, heavy cream, black pepper, chopped chives

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Slow Cooker Tomato Basil Parmesan Soup

A creamy and delicious tomato basil parmesan soup that is perfect for the colder weather!

Ingredients: 14 oz cans diced tomatoes, with the juice, finely diced carrots, finely diced onions, finely diced celery, dried oregano or 1Tablespoon fresh oregano, dry basil or ¼ cup fresh basil, chicken broth, butter, flour, parmesan cheese, half and half, salt, pepper

Make This Recipe
October 26, 2022
Slow Cooker Chicken Tortellini Soup
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Slow cooker chicken tortellini soup is loaded with chopped vegetables, shredded cooked chicken, and cheesy tortellini all slow-cooked in a flavorful chicken broth. It’s definitely a dinner the whole family will love!

Adding tortellini to soups just gives it a little more spunk. Try more soups with tortellini in them like this Slow Cooker Creamy Chicken Tortellini Soup, this delicious Creamy Tuscan Garlic Tortellini Soup or this classic Creamy Sausage Tortellini Soup. You will have a hard time picking out which one is your favorite!

A Reader’s Review

Absolutely delicious!! This soup is soooo good and so simple! Never any leftovers on this! I highly recommend you try this one!

-Janice

Slow Cooker Chicken Tortellini Soup

This slow cooker chicken tortellini soup is the best of the best! Who doesn’t love a soup that has veggies and cheesy noodles? It’s a fun and easy twist on the classic chicken noodle soup. I especially love this soup because you can make it in the crockpot! That means little to no prep time and lots of flavors. This soup simmers low and slow for 6 hours!

Not only is it easy to make, and you come home to your house smelling delicious, but you can use frozen tortellini, which then makes the process so much easier! This soup takes very little prep, and the reward of the finished dish is absolutely delicious. Serve it with some rolls and then a yummy salad. Your entire family will love it!

Ingredients in Chicken Tortellini Soup

This chicken tortellini soup is comforting at its best! You won’t go wrong with this flavorful, SO DELICIOUS soup that will warm your soul. It is quick and easy to make with all the simple ingredients. Check out the recipe card at the bottom of the post for exact measurements.
- Chicken Breast: I used boneless, skinless chicken breasts in this recipe.
- Vegetables: Onions, carrots, and celery make this similar to a classic chicken noodle soup.
- Garlic Cloves: You can use fresh garlic cloves or minced garlic from your fridge. ½ teaspoon equals about one clove of garlic.
- Chicken Broth and Water: I used low-sodium chicken broth as the base of this soup.
- Bay Leaves: The bay leaves add seasoning to the soup.
- Italian Seasoning: You can buy this at the store or make it at home using this recipe.
- Tortellini: You can use fresh or frozen tortellini! Just add a little bit of extra time if you are using frozen tortellini.
- Fresh Parsley: This is a garnish that is optional.
- Salt and Pepper: These will enhance the soup’s flavors.
Let’s Make Some Soup!

This slow cooker chicken tortellini soup is super easy to make. Simply add all of the ingredients to the slow cooker except for the tortellini. I like to add that in about 15 minutes before serving, so they don’t get mushy!
1. Add Ingredients: Add all of the ingredients to a slow cooker except for the tortellini.
2. Cook: Cook on low for 6 hours.
3. Shred chicken: Remove the cooked chicken from the slow cooker and then shred (or cube) and add back to the slow cooker.
4. Add Tortellini: With 15 minutes left then you can add the tortellini to the soup.
5. Season: Season with salt and pepper to taste. Discard bay leaves and then serve immediately with chopped parsley, if desired.
Easy Tips

This chicken tortellini soup is one of my favorites! Here are more tips on how to make this the BEST slow cooker chicken tortellini soup recipe.

Cut Vegetables: It is best to cut the vegetables into larger sizes and all about the same width. This will ensure the vegetables cook throughout during the same time. Then, the larger veggies won’t become mushy while it cooks!

Fresh is Best: Fresh tortellini cooks quicker compared to frozen. If you are using frozen tortellini, then add a little more time to cook them longer in the slow cooker.

Creamier Broth: Half and half or whipping cream can make this a creamier base broth if you are looking for a creamy broth.

Leafy Greens: Looking for a healthier version with leafy greens?! Try adding kale or spinach to the soup.
Storing Chicken Tortellini Soup

This recipe is great for busy nights and making ahead or using as a freezer meal. Here are the instructions on how you can store this soup or make this ahead of time!

Can You Make Chicken Tortellini Soup Ahead of Time? Yes, this is a great soup to make ahead of time. Simply follow the instructions and leave out the tortellini. Once it is cooked and cooled, place the chicken tortellini soup into a ziplock bag or airtight container. Store in the refrigerator for 4 to 5 days long. When you are ready to warm up, add the tortellini pasta once the soup is warmed through.

Prepare Vegetables Ahead of Time: Trying to get a head start on this soup. Simply chop your vegetables the night before. When ready to make, add it all to the slow cooker to cook.

Can you Freeze Chicken Tortellini Soup? Yes! Once your soup has completely cooled, either leave out the tortellini or remove the tortellini before placing them in a ziplock bag. Place in the freezer, laying flat for up to one month. When ready to eat then simply place in the refrigerator overnight until it is thawed.

How to Reheat Chicken Tortellini Soup: When ready to warm up, place back into the slow cooker or a large pot over the stovetop. Warm up slowly, stirring occasionally. Once the Chicken Tortellini Soup is warmed up, add in the tortellini pasta. Cook until tender and everything is warmed through.
More Delicious Soup Recipes

Our family can’t make it through the cold winter months without a LOT of soup! Luckily, I have so many delicious soup recipes for you to try that they will last you all winter long too. Try some of them out, there is definitely at least one or two that you will go back to over and over again!

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Add all of the ingredients to a slow cooker except for the tortellini.

Cook on low for 6 hours.

Remove the cooked chicken from the slow cooker and shred or cube and add back to the slow cooker.

Add in the tortellini and cook for 15 minutes or until they are cooked all the way through.

Season with salt and pepper to taste. Discard bay leaves and serve immediately with chopped parsley, if desired.

Originally Posted on November 20, 2015
Updated on October 12, 2022

Serves: 6

Calories300kcal (15%)Carbohydrates24g (8%)Protein35g (70%)Fat7g (11%)Saturated Fat2g (10%)Polyunsaturated Fat1gMonounsaturated Fat2gTrans Fat0.01gCholesterol86mg (29%)Sodium381mg (16%)Potassium762mg (22%)Fiber3g (12%)Sugar4g (4%)Vitamin A5147IU (103%)Vitamin C5mg (6%)Calcium90mg (9%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course, Soup

Cuisine American, Italian, Italian American

Keyword chicken tortellini soup, chicken tortellini soup recipe, slow cooker chicken tortellini soup, soup recipe, tortellini soup
October 13, 2022
Slow Cooker Loaded Baked Potato Soup
Loaded baked potato soup is hands down the best potato soup that I have ever had. Creamy and delicious with all the goodness of a baked potato, made right in your slow cooker!

Fall is THE time for soup!! The crisp air just calls for me to make it at least once a week. This means I need a lot of recipes on hand! If you love soup, you have to try this Minestrone Soup, this delicious Tomato Basil Soup, and this family favorite, Award Winning Cheeseburger Soup!

Slow Cooker Loaded Baked Potato Soup Recipe

Loaded baked potato soup recipe is one of my very favorites! Slow cooker soups are just what is needed to stay warm inside when it is cold outside. It is my favorite all-time soup that is so simple to make, and the slow cooker does all the work. Soup is one of my favorite go-to recipes in the winter, and this loaded baked potato soup recipe is at the top of that list. Soup is comfort in a bowl!

The recipe really is a home run. It’s simple and easy AND loaded with tender, diced potatoes in a creamy soup broth with so much flavor from the bacon and onions. This soup is perfect for dipping, which is why you need some dinner rolls or french bread to go with it. If you like a really smooth texture, then you can also just blend this up in your food processor! It comes out so delicious and creamy.

Baked Potato Soup Ingredients

Loaded baked potato soup is perfect for adding on all of the toppings. Pile it on with cheese, bacon, and green onions, and you are good to go! Best. Soup. Ever. Check out the recipe card at the bottom of the post for exact measurements.
- Potatoes: You can use russet potatoes, yellow golden or red potatoes for this soup. They hold together and don’t become mushy in the slow cooker.
- Onion: Chopped up to your preference. I like them smaller so then I can have a little bit of that flavor in every bite!
- Chicken Broth: Add in for a smooth, flavorful broth. You can also use vegetable broth or beef broth if that’s what you have on hand.
- Butter: I used unsalted butter in this recipe.
- Flour: All-purpose flour works the best for this soup. It is used to help thicken up the base of the soup.
- Sour Cream: This adds a delightful flavoring that creates a rich and creamy broth.
- Heavy Cream: If you would like a lighter soup, try half and half instead. You can make it from home using this simple recipe!
- Salt and Pepper: Add these in to your liking to enhance all of the flavors in the soup!
- Optional Toppings: Bacon, cheddar cheese, and green onions are really what take this from regular potato soup to baked potato soup!
How to Make Baked Potato Soup

This loaded baked potato soup recipe is perfect for an easy dinner meal. Once it’s done cooking, then you can add in the best part… The toppings! Your family will love how they can make it their own.
1. Combine and Cook: Add potatoes, diced onions, and chicken broth to your slow cooker. Cook on low for 4-6 hours or high for 3-4 until potatoes are tender.
2. Make the Roux: Melt the butter in a medium saucepan about 30 minutes before it is done. Whisk in flour and cook until bubbly. Slowly add heavy cream and sour cream. The mixture should be thick. Add this to the soup and stir. Continue to cook in the crockpot for 20-30 more minutes.
3. Serve warm: Add on some toppings, serve and enjoy!
Additional Toppings

It is fun to add toppings to make soup just the perfect combination. Mix and match your favorite toppings to make the best and ultimate slow cooker loaded potato soup recipe.

Bacon bits: If you prefer to buy the bacon bits instead of cooking your bacon beforehand, you can! It’s a great way to simplify the recipe.

Shredded cheese: Instead of cheddar, you could try Colby Jack, American or even mozzarella!

Sour cream: Add an additional drop of sour cream to the top of your soup. It’s delicious!

Diced avocado: This is perfect for adding that extra texture and flavor.

Cooked Corn Kernels: Such a fun way of adding a southern twist to the soup.

Croutons: These add in a delicious crunchy texture. You can even make them at home with this recipe!

Chives: Green chives never looked so good on this creamy baked potato soup.
Tips for Loaded Baked Potato Soup

Check out a few ways that you can make substitutions in this soup to make it work better for you and your family.

For a creamy potato soup: Cook the potatoes ahead of time until they are tender. Once they are tender, blend or mash the potatoes until smooth and creamy. Add to the slow cooker.

Mashing potatoes: Use a fork, blender or a potato masher to blend potatoes together.

Gluten Free: This loaded baked potato soup can be made gluten-free by substituting the flour mixture with cornstarch to thicken the soup.

Less salt: Substitute low-sodium chicken broth and bacon as a topping to help control the amount of salt in the soup.

Low Fat: Instead of using heavy cream you can substitute half and half for a low-fat option.

How to thicken soup: Using flour and butter to make a roux helps thicken the potato soup at the end of its cooking time. Simply add the roux to the ending of the soup and let cook for another 20 to 30 minutes to thicken.
Storing Leftovers

This loaded baked potato soup makes fantastic leftovers! You can even double the batch and freeze some for a later day!

In the Refrigerator: Once your soup has cooled, then you can store it in an airtight container and put it in the fridge. It will last about 3-4 days.

In the Freezer: You can make this soup ahead of time and freeze it for later! Once it has cooled, then you can place it in a ziplock bag and lay it flat. It will last for about 3 months!

To Reheat: If you are reheating from frozen, then take your soup out the night before and let it thaw in the fridge overnight. Then, you can either reheat it on your stove or in your slow cooker until it is warmed through
More Delicious Slow Cooker Soup Recipes

Cooking soup in a slow cooker is the way to go! They are so great to bring to any gatherings or parties because they are easy to transport, stay warm and feed a lot of people! Here are some more favorites that I love!

Soup Recipes

Slow Cooker Pasta e Fagioli Soup

Soup Recipes

Slow Cooker Chicken Tortellini Soup

Soup Recipes

Slow Cooker Chicken Fajita Soup

Soup Recipes

Crockpot Chicken Noodle Soup
Print

Slow Cooker Loaded Baked Potato Soup

Loaded baked potato soup is hands down the best potato soup that I have ever had. Creamy and delicious with all the goodness of a baked potato, made right in your slow cooker!

Course Dinner, Main Course

Cuisine American

Keyword Baked Potato Soup, Loaded Baked Potato Soup, slow cooker baked potato soup

Prep Time 20 minutes

Cook Time 6 hours

Total Time 6 hours 20 minutes

Servings 8 People

Calories 323kcal

Author Alyssa Rivers

Equipment

Alyssa Also Recommends:

Want to make this even easier? Here are a few products that I LOVE:

Utopia Kitchen Cooking Knives

Calphalon Cookware Set

Ingredients

4 cups potatoes about 3-4 large russet potatoes peeled and diced

1 small onion chopped

3 cups chicken broth

4 tablespoons butter

1/4 cup flour

1/4 cup sour cream

1 1/2 cup heavy cream half and half will also work

salt and pepper to taste

Optional toppings:

bacon cooked and crumbled

1 1/2 cups cheddar cheese

green onions

Instructions

Add potatoes, diced onions, and chicken broth to your slow cooker. Cook on low for 4-6 hours or high for 3-4 until potatoes are tender.

About 30 minutes before it is done, In a medium saucepan, melt the butter. Whisk in flour and cook until bubbly. Slowly add heavy cream, and sour cream. The mixture should be thick. Add this to the soup and stir. Continue to cook in the slow cooker for 20-30 minutes.

Serve with toppings, or you can also stir them all into the soup. Enjoy!

Notes

Updated on September 29, 2022

Original Post on January 22, 2015

Nutrition

Calories: 323kcal | Carbohydrates: 6g | Protein: 7g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 525mg | Potassium: 91mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 1090IU | Vitamin C: 0.4mg | Calcium: 193mg | Iron: 0.3mg
September 29, 2022
Lasagna Soup
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All of the goodness of lasagna is packed into this hearty and delicious soup! Filled with noodles, ground beef, marinara and cheese, this is a soup that your family will love!

Fall is my favorite time of year because it can only mean one thing… Soup season! This lasagna soup pairs perfectly with a nice fresh salad and either this Homemade Easy Cheesy Garlic Bread or this delicious Focaccia for the perfect homecooked meal.

Lasagna Soup

Lasagna is always a huge hit at my house! So when I made the soup version of it, my kids went crazy! This soup is packed with all of the goodness of lasagna. Tender noodles, savory meat, flavor-packed broth, and gooey cheese. It is divine! Both soup and lasagna are classic comfort foods, and I’ve combined them into the ultimate mega comfort dish, lasagna soup!

Lasagna soup has a delightful creamines to it in addition to that classic lasagna flavor. Your family will love this twist on the classic, plus it’s super simple and easy to make. And… one of the best parts about Italian food, in general, is it tastes even better the second day after all the flavors meld together. It’s a perfect homemade meal.

Soup Ingredients

Lasagna is classic homey comfort food that everyone loves. Putting it in soup form is absolutely irresistible!
- Lasagna Noodles: This keeps this dish classic! Break up the noodles into bite-sized pieces so that you can have some n every bite!
- Oil: Olive Oil is a classic in Italian cooking.
- Onion: Chop the onion up into small pieces so that the flavor gets distributed throughout the dish.
- Ground Beef: You can also use ground turkey or ground sausage, depending on what you prefer.
- Garlic: I like to use fresh, but garlic from a jar will also work in a pinch. ½ a teaspoon of minced garlic equals about one clove of garlic.
- Oregano: This is the must-have spice in lasagna!
- Tomato Paste: The tomato paste adds richness and depth to the tomato flavor.
- Chicken Broth: You can also use beef or vegetable broth in lasagna soup!
- Crushed Tomatoes: If you want bigger pieces, you can use diced tomatoes, but my kids like them small.
- Chopped Fresh Basil: Fresh basil add such a nice bright flavor.
- Grated Parmesan: Parmesan adds a delicious flavor and texture.
- Heavy Cream: You can also use half and half. check out my half and half recipe so that you don’t have to run to the store!
Putting Lasagna Soup Together
1. Boil: Cook the lasagna noodles according to the directions and drain, drizzle with a bit of olive oil to prevent sticking.
2. Sauté: n a large pot add 1 Tablespoon of oil and suge the onion till softens.
3. Cook: Add the ground meat, garlic, oregano and cook till meat is brown and cooked through. Add the tomato paste and stir for 2 min.
4. Simmer: Pour in the chicken broth, tomatoes, and a cup of water, cover and bring to simmer. Uncover and cook, till slightly reduced about 10 min. Stir in the noodles, basil, parmesan, and heavy cream, and heat for about 2 min.
5. Garnish: Top with more fresh basil, ricotta, and parmesan if desired.
Cooking Tips and Tricks

I want you to enjoy this lasagna soup every time that you cook it! Here are some tips and trick for it to turn out perfectly.

Noodles: I cook the noodles separately to keep them from getting overly cooked and mushy. Add the noodles to the soup right before serving. The soup can sit on the stove for a while simmering, but don’t add the noodles till right at the end.

Cook in the Soup: You can cook the noodles in the soup. Add them once you bring the broth to a simmer. Add one extra cup of water to compensate for what the noodles absorb.

Meat: Use your favorite type of meat here. Italian sausage, spicy sausage or ground pork, turkey, chicken, and beef all will work in this recipe.

Cheese: Feel free to add different cheeses to garnish. Romano, asiago, or mozzarella are all favorites.

Mix up the Pasta: Don’t have lasagna noodles? Don’t fret. You can use any type of pasta to make this soup. Use whatever you have on hand.
Storing Lasagna Soup

As I said, Italian food stores amazingly and almost taste better the next day! Here is how you can enjoy your lasagna soup for lunch or dinner the next day!

In the Refrigerator: If you know you’re going to have leftovers keep your noodles separate from the rest of the soup so that the noodles don’t soak up extra broth and become super soft and mushy. Store the soup and pasta in separate airtight containers in the fridge for up to 3-4 days.

In Freezer: Lasagna soup also freezes well. Again store the soup and noodles separately in freezer-safe containers for up to 3 months. Thaw in the fridge overnight

To Reheat: Warm up the soup in a saucepan on the stove over medium heat. Once heated through you can stir in the noodles and heat thoroughly, about 5-10 minutes.
More Delicious Lasagna Recipes

Lasagna in any form is delicious… even chocolate lasagna! Yes, you read that right! I have you covered from vegetarian lasagna to classic lasagna to dessert lasagna! You must try them all!!
Cook the pasta according to the package directions. Drain and drizzle with a little bit of olive oil.

Add 1 Tablespoon olive oil in a large pot and heat over medium-high heat. Add the onion to cook until it starts to soften. Add the ground beef, garlic, and oregano and continue to cook until the meat is brown and cooked throughout. Add the tomato noodles, continue stirring, and cook for about 2 minutes.

Add the chicken broth, tomatoes, and 1 cup of water; cover and bring to a simmer. Uncover and cook until slightly reduced, about 10 minutes. Stir in the noodles, basil, parmesan, and heavy cream. Simmer for two more minutes.

Serve in bowls and garnish with chopped basil, ricotta cheese, and parmesan if desired.

Updated on September 28, 2022
Originally Posted on February 16, 2015

Serves: 6

Calories452kcal (23%)Carbohydrates39g (13%)Protein25g (50%)Fat22g (34%)Saturated Fat8g (40%)Cholesterol62mg (21%)Sodium323mg (13%)Potassium737mg (21%)Fiber3g (12%)Sugar6g (7%)Vitamin A418IU (8%)Vitamin C10mg (12%)Calcium141mg (14%)Iron4mg (22%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Soup

Cuisine Italian American

Keyword lasagna soup, Soup, soup recipe
September 28, 2022
Wonton Soup
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This homemade wonton soup is better than Chinese takeout and so easy to make! Enjoy the comforting flavors of tender wontons, vegetables, and warm broth seasoned with classic Chinese flavors of ginger, soy sauce, sesame oil, and garlic.

We always order wonton soup when we go to a Chinese restaurant, and I just can’t get enough of it! I also make sure to order our favorite appetizers too! I love that I can make our favorites at home when we have a craving for them. My favorites are wontons, egg rolls, and fresh spring rolls.

What Is Wonton Soup?

Wonton soup is a seasoned broth-based soup filled with boiled wontons and veggies. Soft wonton dumplings stuffed with ground pork and spices add so much flavor and depth to this delicious Chinese soup. My recipe is filled with lots of fresh mushrooms and bok choy. Bok choy is a Chinese cabbage that adds the best texture!

Similar to tortellini or ravioli, wontons are bursting with goodness on the inside. I love a good pasta, or in this case egg noodle, that is stuffed with a delicious cheese or meat mixture. Pierogi, a traditional Polish dumpling, is another great recipe to try!

Wonton Soup Ingredients

The ingredients for this wonton soup are simple and fresh and so delicious. This soup is so versatile, and I love switching up the vegetables. All of the authentic Chinese flavors in this soup go perfectly together and you’re going to LOVE it!
- Sesame Oil: Sesame oil is a must when flavoring Chinese cuisine!
- Garlic: The added flavor of garlic is always delicious.
- Shiitake Mushrooms: I love the texture of mushrooms in this soup, but you can leave them out.
- Ginger: Fresh ginger is always BEST!
- Chicken Broth: Chicken broth is my favorite in this soup, but feel free to use beef or vegetable broth if you prefer.
- Baby Bok Choy: Cute little baby bok choy is both beautiful and delicious in this soup. Bok choy is a Chinese cabbage full of great nutrients.
- Frozen Wontons: Pre-made wontons are what make this soup so easy to put together. It’s so easy to pull from the freezer when you’re ready to make this soup!
- Soy Sauce: Soy sauce adds delicious flavor and a little salty flavor. It tastes great in this recipe, and you can add more if you’d like.
- Green Onions: Green onions are a great garnish for Chinese dishes, and the color is so pretty for garnishing.
Classic Chinese Soup Recipe

Making wonton soup at home is extremely easy with just a few simple steps. It comes together in 15 minutes! You will love how fast you can have dinner ready for your family! Just follow the recipe card at the end of this post for exact measurements and instructions.
1. Cook Garlic, Mushrooms, and Ginger: In a large pot over medium-high heat add the sesame oil, garlic, mushrooms, and ginger. Saute for about 2-3 minutes or until tender.
2. Boil Broth, Bok Choy, and Wontons: Add in the chicken broth then bring to a boil. Reduce heat and add in the bok choy and let simmer for about 5 minutes. Add in the wontons. Continue to simmer for another 3-4 minutes and wontons are heated throughout.
3. Add Soy Sauce and Green Onions: Add soy sauce and green onions and serve in bowls.
Variations and Add-In Ideas

The ideas are endless when making this easy wonton soup. You can even switch up the broth flavors and guests can choose which flavor of broth to add their wonton dumplings and vegetables to! Here are some extra ingredient suggestions for this savory wonton soup.

Vegetable Ideas: Shredded carrots, broccoli florets, and bell peppers are just a few ideas of veggies you can add in. The options are endless, and I love switching up the vegetables to experiment with different flavors.

Try Adding Protein: Fresh shrimp, cooked chicken, or tofu would be incredible in this soup.

Change Up the Greens: Instead of baby bok choy, try using fresh spinach, cabbage, or kale. You can’t go wrong with the added nutrition and texture of greens.

Make it Spicy: If you love spicy like me, add a little heat with white pepper, red chili flakes, or a drizzle of sriracha sauce.
Storing Leftover Wonton Soup

Make a big batch of this delicious soup and save it to eat throughout the week. It warms up perfectly and the flavors are still better than ever! Follow my instructions below for storing and reheating this incredible soup.

In the Refrigerator: Store any leftover wontons and soup airtight in the fridge for up to 4 days. Wontons that are left in the broth may soften a little, but they are still delicious when they are reheated. You can store and seal them separately in their own container to prevent them from softening in the broth.

To Reheat: Reheat the soup in the microwave or on the stovetop for a few minutes until warmed through. I like to add a new batch of frozen wonton noodles to the pot when reheating the soup over the stove.
Recipes to Serve Your Wonton Soup With

Whenever I make wonton soup, I love serving it alongside another delicious dish. You are going to love these Chinese inspired recipes to go with your wonton soup. Give them a try! You can also find my full list of recipes inspired by Chinese cuisine here.
In a large pot over medium high heat add the sesame oil, garlic, mushrooms and ginger. Saute for about 2-3 minutes or until tender.

Add in the chicken broth and bring to a boil. Reduce heat and add in the bok choy and let simmer for about 5 minutes. Add in the wontons. Continue to simmer for another 3-4 minutes and wontons are heated throughout.

Add in soy sauce and green onions and serve.

Serves: 8

Serving1cupCalories192kcal (10%)Carbohydrates29g (10%)Protein7g (14%)Fat6g (9%)Saturated Fat1g (5%)Polyunsaturated Fat0.4gMonounsaturated Fat0.4gCholesterol7mg (2%)Sodium1309mg (55%)Potassium149mg (4%)Fiber3g (12%)Sugar5g (6%)Vitamin A1296IU (26%)Vitamin C20mg (24%)Calcium68mg (7%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Appetizer, Dinner, Soup

Cuisine Chinese

Keyword 15 minute, 15 minute wonton soup recipe, quick and easy wonton soup recipe, wonton soup recipe
September 26, 2022
20-Minute Black Bean Soup
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A super easy 20-minute black bean soup! This soup is hearty and filling and a great option for those wanting a vegetarian option! It’s made with black beans, a variety of veggies, and delicious seasonings for a savory soup with a hint of warm spice!

This hearty soup is one of my family’s favorites! It’s perfect for making as the temperatures start to cool down. You’ll have to serve it with some delicious homemade cornbread or dinner rolls for dipping!

Amazing Black Bean Soup Recipe

I’m getting antsy for fall to be here so I can break out all of my favorite soup recipes! To get you excited, today I am sharing with you my amazing 20-minute black bean soup! This soup is packed with amazing flavor and texture, whips up in a snap, and is vegetarian! If you’re a fan of hearty soups and stews, I’m sure this will quickly become a favorite of yours. It’s loaded with tons of black beans, corn, fire-roasted tomatoes, caramelized onion, and cilantro. It’s a hearty, satisfying soup for the cold fall and winter months.

This 20-minute black bean soup is super easy to make. Simply sauté the onions and garlic and stir in the rest of the ingredients. Then, all you have to do is let it simmer! It doesn’t get any easier than that! It’s a quick and easy meal to throw on the stove for weeknight dinners. For the ultimate experience, I recommend serving this soup with rolls or breadsticks for dipping! Don’t be surprised if this becomes a popular request for dinner. It’s so simple but so delicious!

A Reader’s Review

“I just made your Black Bean Soup for my lunch. It is so nice to find a delicious tasting vegan recipe. Thank you for sharing.”

Connie Poff

Ingredients for Black Bean Soup

This soup comes together with a lot of ingredients you probably already have in your pantry! It’s a great way to use up canned vegetables! For exact measurements, check out the recipe card below.
- Olive Oil: Used for sautéing the chopped onions and garlic in.
- Chopped Onion: Adds the best sweet but savory, caramelized flavor!
- Minced Garlic: You really can’t go wrong with garlic. It will give your entire pot of black bean soup the best savory taste.
- Canned Garlic Fire Roasted Diced Tomatoes: Adds texture and flavor that is deep and slightly smoky.
- Canned Black Beans: You’ll want these to be rinsed and drained before you add them in!
- Low-Sodium Vegetable Broth: Acts as the base of the black bean soup.
- Canned Diced Green Chiles: Adds the best flavor and hint of spice!
- Frozen Corn: You’ll want this to be thawed before you use it.
- Seasonings and Spices: I used cumin and chile powder! This combination is smoky and warm with a kick!
- Lime Juice: Use freshly-squeezed lime juice if you can!
- Chopped Cilantro: (Optional) Fresh cilantro works as a great garnish on top. It adds great aromatics and a pop of extra flavor!
How to Make Black Bean Soup

Black bean soup is a great option for a quick and easy dinner or last-minute potluck addition. It only takes 5 minutes of prep and then it’s off to the stove to simmer!
1. Blend: Add two cans of undrained black beans to a food processor and pulse until thickened. Set aside.
2. Heat Olive Oil: Heat oil in a large dutch oven or pot.
3. Sauté Onion and Garlic: Stir in onion and sauté for 3-4 minutes. Add in garlic and cook for an additional minute.
4. Add Remaining Ingredients: Stir in the tomatoes, all of the black beans, broth, green chilies, corn, cumin and chili powder.
5. Simmer: Bring to a simmer and cook for 10-15 minutes.
6. Add Seasonings and Garnish: Take off of the heat and stir in freshly-squeezed lime juice. Season with salt and pepper to taste. Serve immediately with fresh chopped cilantro.
Tips and Tricks

Just as easy as it is to make, black bean soup is super easy to customize! Here are a few simple ways you can switch up this tasty dish.

Adjust Consistency: If the soup is too thick add more broth. If you would like it thicker, puree some of the soup in a blender or food processor.

More Mix-Ins: I like using whatever leftover vegetables I have my fridge. Some tasty mix-ins to try are chopped squash or zucchini, chickpeas, potatoes, spinach, kale, celery, or carrots.

Serve With: Dinner rolls and breadsticks are my favorite, but any kind of crusty bread works! French bread and crostini are great choices, too.
Storing Leftovers

Black bean soup is great for leftovers and using as a meal plan!

In the Refrigerator: Store in an airtight container for 5-6 days.

In the Freezer: After your soup has cooled, transfer to a freezer bag and freeze for up to 1 month. Let thaw in the fridge overnight before reheating.

Reheating: Reheat over the stove on medium heat until warmed through, or in the microwave for 30 second intervals, stirring frequently.
More Amazing Vegetarian Soup Recipes

These are a few delicious soup recipes that even the carnivores in your family will enjoy! You won’t be able to resist their fresh and hearty flavor. They’re perfect for cool fall days!
Add two cans of undrained black beans to a food processor and pulse until thickened. Set aside.

Heat oil in a large dutch oven or pot.

Stir in onion and sauté for 3-4 minutes.

Add in garlic and cook for an additional minute.

Stir in the tomatoes, all of the black beans, broth, green chilies, corn, cumin and chili powder.

Bring to a simmer and cook for 10-15 minutes.

If the soup is too thick add more broth. If you would like it thicker puree some of the soup in a blender or food processor.

Take off of the heat and stir in fresh squeeze lime juice.

Season with salt and pepper to taste.

Serve immediately with fresh chopped cilantro for serving.

Serves: 6

Calories64kcal (3%)Carbohydrates10g (3%)Protein1g (2%)Fat3g (5%)Saturated Fat1g (5%)Sodium32mg (1%)Potassium125mg (4%)Fiber2g (8%)Sugar1g (1%)Vitamin A49IU (1%)Vitamin C6mg (7%)Calcium12mg (1%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course, Soup

Cuisine American, Mexican
September 7, 2022
Best Ever Chili Recipe
Thick, rich, and flavorful, this classic chili recipe is a MUST make! Filled with lean ground beef, a mix of beans, ripe tomatoes, fresh seasonings and it’s topped with all your favorites!

Ready to serve your chili in style?! Try this homemade cornbread or add a little spice with this jalapeño cornbread for a side dish that compliments this chili recipe perfectly.

Chili Recipe

Classic traditional chili is one of my very favorite recipes to make. This by far can feed a crowd and made within 30 minutes. It is a dump and go kind of chili and uses only one pot to make. It is so simple and has SO much flavor.

You can’t go wrong with this chili recipe. It is simple to make and only uses one pot. This delicious thick and hearty chili is full of flavor and a family favorite. My family loves to make this recipe year round. It is perfect in the winter to warm up but also a summer time favorite during BBQ season. It is so versatile and has all your pantry staple ingredients that makes this even easier to make. Get ready to WOW your family with this AMAZING chili recipe!

Ingredients to Make Chili:

This is an ultimate chili recipe with loads of flavor and an easy to make recipe. In 30 minutes this chili will be ready to feed a crowd!
- Olive Oil: This is used to sauté the onion, bell pepper, cloves creating a flavor.
- Onion: Dice up the onion the best you can without too many tears.
- Green Bell Pepper: Cut into small chunks depending on your preference.
- Garlic Cloves: I prefer fresh cloves but you are welcome to use the jarred minced garlic for substitute.
- Ground Beef: Lean ground beef gives flavor but also less fat and grease.
- Beef Broth: Adds in flavor and liquid while cooking.
- Tomato: Sauce and diced tomatoes come in a can for a quick dump in the pot.
- Beans: Pinto and kidney bean give a good mixture of tender and soft beans.
- Seasonings: Chili powder, oregano, cumin, coriander, salt and cayenne mixes together giving the chili a sweet, spicy and savory flavoring.
How to Make Good Homemade Chili:

Dump and go recipe that uses only one pot! It is perfect for a quick meal during a busy week or let simmer on a weekend when feeding a crowd. Bring this chili to any potluck or gathering and watch it disappear in no time.
1. Sauté and Cook Beef: In a large pot add the olive oil over medium high heat. Add the onion, bell pepper and garlic and sauté until almost tender. Brown the ground beef and cook and crumble until brown.
2. Add in Remaining Ingredients: Add in the beef broth, tomato sauce, diced tomatoes, pinto beans, kidney beans, chili powder, oregano, cumin, coriander, salt and cayenne.
3. Boil: Bring to a boil and reduce to a simmer until it starts to thicken and flavors combine about 30 minutes.
Variations

So many fun ways to make this chili thicker, spicier or even adding in cocoa powder! That is a delicious treat in your chili. Change up some of the ingredients and you may end up with a white chicken chili which is also another popular chili our family loves. Try these variations to see what you come up with!

Vegetables: Potatoes, carrots, celery, mushrooms or zucchini are all great add ins for sautéing at the beginning.

Meat: Substitute the beef for turkey, steak, Italian sausage or chicken.

Seasonings: Try using taco seasoning for a tex-tex taste.

Smokey Taste: Adobe sauce oor paprika or a liquid smoke for a smoky taste.

Beef Broth: Don’t have beef broth? Chicken or even water will help keep it thick and will simmer well with either liquid.

Sugar: Sounds crazy, right! Sugar adds a bit of sweetness. Cocoa powder will also add subtle hint of sweetness with a savory taste of chocolate. It is a must try! Just a teaspoon will do the trick!
Toppings

Go wild and add all the toppings you love to make this chili even better! From a sweet avocado, creamy sour cream, or a crunchy chip is just what this chili needs. All the favorites blend together so well with this chili recipe.

Here are some of our families staple toppings to try:

Sour Cream: Add a dollop over top.

Onions: Chopped up and sprinkled on top.

Shredded Cheese: This will melt over top the chili

Jalapeños: Spicy deliciousness

Cilantro: Looks good and adds a great flavoring

Avocado: Sliced and add in

Tortilla Strips: A crunchy bite

Frito Chips: Pile them on!

Lime Wedges: Squeeze over top
Storing Chili Properly

Refrigerate: It is best to keep the chili in an airtight container or ziplock bag in the refrigerator once cooled after cooking. Store in the refrigerator for 5 to 7 days long. Warming it up in a saucepan or microwave.
Can you freeze chili? Yes! It is another perk about this recipe. Once it is cooled completely add it to a large ziplock bag letting out of all the air. Laying flat, place the chili in the freezer for 1 month long.
Warming up: When ready to reheat, thaw overnight in the refrigerator and heat in a saucepan or microwave until warmed through.

More Popular Soup Recipes

If you loved this chili then you MUST try out some more of my tried and true favorite soup recipes. They are all so good that the hardest part will be deciding which on is your favorite!

Dinner

8 Can Chicken Taco Soup

Soup Recipes

Slow Cooker Loaded Baked Potato Soup

Soup Recipes

Literally the BEST Chicken Noodle Soup

Soup Recipes

Award Winning Cheeseburger Soup
Print

Best Ever Chili Recipe

Thick, rich and flavorful! Filled with lean ground beef, mix of beans, ripe tomatoes, fresh seasonings and topped with all your favorites! This classic chili recipe is a MUST make!

Course Appetizer, Dinner, Main Course, Side Dish

Cuisine American

Keyword chili, chili recipe

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 8 People

Calories 194kcal

Author Alyssa Rivers

Ingredients

1 tablespoon olive oil

1 small onion diced

1 green bell pepper diced

2 garlic cloves minced

2 pounds lean ground beef

2 cups beef broth

1 8 ounce can tomato sauce

1 15 ounce can diced tomatoes, undrained

1 15 ounce can pinto beans

1 15 ounce can kidney beans

3 Tablespoons chili powder

1 Tablespoon oregano

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon salt

1/4 teaspoon cayenne

Instructions

In a large pot add the olive oil over medium high heat. Add the onion, bell pepper and garlic and sauté until almost tender. Add in the ground beef and cook and crumble until brown.

Add in the beef broth, tomato sauce, diced tomatoes, pinto beans, kidney beans, chili powder, oregano, cumin, coriander, salt and cayenne.

Bring to a boil and reduce to a simmer until it starts to thicken and flavors combine about 30 minutes.

Video

Notes

Originally posted on April 26, 2020

Updated on May 6, 2022

Nutrition

Calories: 194kcal | Carbohydrates: 4g | Protein: 26g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 640mg | Potassium: 534mg | Fiber: 2g | Sugar: 1g | Vitamin A: 981IU | Vitamin C: 13mg | Calcium: 41mg | Iron: 4mg
May 1, 2022
Guinness Beef Stew
Your family is going to love this hearty Guinness beef stew! This traditional Irish meal is filled with rich, meaty flavor, tender vegetables, and melt-in-your-mouth beef!

Stews are the best way to warm you up from the inside out. Not to mention, they taste amazing! Hungarian stew, slow cooker beef stew, and Tuscan vegetable chicken stew are a few more tasty recipes you’ve got to try!

Irish Guinness Beef Stew Recipe

Just in time for St. Patrick’s day, here’s an amazing dish for you to try! This classic Irish meal has a lot of variations, but here’s mine! It’s traditionally made with lamb, but today I’m using tender pieces of chuck roast! The beef is simmered to perfection in a hearty beef broth, with, of course, Guinness beer added for a rich, deep flavor. I absolutely love how this came together! My family couldn’t get enough!

The beef is SO soft and flavorful. It just falls apart in your mouth. Paired with tender carrots and potatoes, you can’t go wrong! It’s the perfect dish to make on cool nights while we transition to spring. You can serve it as-is or over mashed potatoes to complete the meal. Guinness stew is absolutely delicious and your family is going to love it! And if you need more homemade stew recipes in your life, find my full list here!

Everything You’ll Need to Make It

Step one is to gather everything you need together! I know it may look like a lot of ingredients, but trust me, you probably already have a lot of them in your pantry! You’re going to love the flavor that each of these ingredients creates. Guinness beef stew is the best! Measurements for all of the ingredients below can be found in the recipe card at the end of the post.
- Olive Oil: Used to sear the beef and saute vegetables.
- Boneless Chuck Roast: I love using chuck roast because it’s hearty and gets so incredibly tender and flaky when simmered in broth. You can swap this out for lamb if you’re wanting a more traditional version of Guinness stew!
- Kosher Salt and Cracked Black Pepper: Works as your foundation of seasonings.
Stew Base
- Yellow Onion: Yellow onion adds a hint of sharp flavor throughout your Guinness stew.
- Minced Garlic: Minced garlic is a must to add savory flavor.
- Large Carrots: I like using large carrots to create bigger chunks. The heartier the better!
- Yukon Potatoes: Yukon potatoes are soft and buttery when cooked in broth. You’ll love them!
- Flour: Added to thicken up your broth.
- Beef Broth: This is the base of your stew broth.
- Guinness Beer: The star of the show! This Irish beer has a strong, deep flavor that really makes the stew shine.
- Tomato Paste: Adds thickness and a caramelized flavor.
- Worcestershire Sauce: I love adding Worcestershire sauce because it’s sweet, savory, with a bit of tang!
- Italian Seasoning: You can buy storebought Italian seasoning, but I love making it at home to customize my blend! Find my full recipe here. Nothing like fresh herbs to enhance a stew!
- Bay Leaves: Adds an aromatic flavor.
- Kosher Salt and Pepper: Add both to taste!
- Fresh Parsley: The perfect aromatic garnish.
How to Make Irish Guinness Stew

The key to making the best Guinness stew is fresh ingredients and cooking low and slow. Follow these simple instructions and you’ll have a hearty stew that the whole family will love!
1. Prepare Beef: First, prepare the beef by cutting it into 1 1/2-inch chunks. Pat the meat dry with a paper towel. Generously salt and pepper the beef
2. Sear: Heat 2 tablespoons olive oil in a large stock pot over medium high heat. Add the beef to the pot and sear on each side for about 3 minutes. There is no need to cook it through, just give it a nice golden sear. Remove the meat from the pot and set aside.
3. Sauté Vegetables: In the same pot, add 2 tablespoons of olive oil. Add the diced onion and sauté for 5 minutes until translucent and golden. Add garlic and sauté for 1 minute. Stir in the flour and cook for 1 minute, until a paste forms. If the paste is too dry, you can drizzle in more olive oil if needed.
4. Add Remaining Ingredients: Pour in the Guinness and use a whisk to scrape the brown bits from the bottom of the pan. Stir in the beef stock, carrots, potatoes, tomato paste, Worcestershire sauce, Italian seasoning, and bay leaves.
5. Simmer: Add in the cooked beef, cover the pot, and simmer on low for 1 ½ hours. Occasionally stir the stew, and cook until the beef is tender and the potatoes and carrots are soft.
6. Season and Serve: Discard the bay leaves. Season with salt, pepper, and more Italian seasoning if needed. Garnish with fresh parsley, and serve with crusty artisan bread!
Tips and Tricks for Making Your Stew

Here are a few tips and variations for making this Irish stew as tasty as possible! It’s definitely one of my favorites!

Balance Flavors: Some find the flavor of Guinness stew to be too bitter. If this is the case, add a tablespoon of brown sugar at a time until you’ve reached your desired flavor.

Don’t Skip Searing: Searing your beef before adding it to your stew is so important, don’t skip it! It helps to lock in flavors and add a tasty caramelized flavor.

Adding Other Vegetables: Throw in your favorite veggies here! In addition to carrots and potatoes, sometimes I’ll add in things like chopped celery, mushrooms, or peas.

Use a Slow Cooker: You can use a slow cooker to cook your Guinness beef stew. Simply throw all of your ingredients together and cook on low heat for 8 hours, or high for 6.

Serve With: I love serving my stew with mashed potatoes, steamed vegetables, and bread for dipping. Rolls, baguettes, and sourdough are all great options!
Storing Leftover Guinness Stew

The great thing about stews is that they’re super easy to store and enjoy later! This Guinness beef stew tastes just as good, if not better, the next day!

In the Refrigerator: Store your stew in an airtight container for up to 5 days.

Reheating: If a thick layer has formed on top of your stew, discard it before reheating. I like to reheat my Guinness beef stew over the stove on medium heat until warmed through.
More Delicious Soups and Stews

Switch up dinner this week with these tasty soup recipes! They’re all so satisfying and full of flavor. I know your family will love them as much as mine does! They’re so easy to make, perfect for busy weeknights. I’ve also thrown in some slow cooker recipes that you’ll love coming home to at the end of the day!

Soup Recipes

Slow Cooker Potato Leek Soup

Soup Recipes

Creamy Sausage Tortellini Soup

Dinner

BEST EVER Beef Bourguignon

Soup Recipes

Slow Cooker Chicken and Rice Soup
Print

Guinness Beef Stew

Your family is going to love this hearty Guinness beef stew! This traditional Irish meal is filled with rich, meaty flavor, tender vegetables, and melt-in-your-mouth beef!

Course Dinner, Soup

Cuisine Irish

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 45 minutes

Servings 4

Calories 977kcal

Author Alyssa Rivers

Ingredients

Beef

2 tbsp olive oil

3 lbs boneless chuck roast, cut into 1 1/2-inch pieces

1 tsp kosher salt

1 tsp cracked black pepper

Stew

2 tbsp olive oil

1 yellow onion, diced

2 tsp garlic, minced

3 large carrots, peeled, chopped into 2-inch pieces

1 lb baby Yukon potatoes with skin on (cut in half)

1/4 cup flour

4 cups beef broth

12 oz bottle Guinness beer

1 can tomato paste (6 oz)

1 tbsp Worcestershire sauce

1 tbsp dried Italian seasoning

2 bay leaves

1 tsp kosher salt (more to taste if needed)

1 tsp pepper (more to taste if needed)

fresh parsley for garnish

Instructions

Prepare the beef by cutting it into 1 1/2-inch chunks. Pat the meat dry with a paper towel. Generously salt and pepper the beef

Heat 2 tablespoons olive oil in a large stock pot over medium high heat. Add the beef to the pot and sear on each side for about 3 minutes. There is no need to cook it through, just give it a nice golden sear. Remove the meat from the pot and set aside.

In the same pot, add 2 tablespoons of olive oil. Add the diced onion and sauté for 5 minutes until translucent and golden. Add garlic and sauté for 1 minute. Stir in the flour and cook for 1 minute, until a paste forms. If the paste is too dry, you can drizzle in more olive oil if needed.

Pour in the Guinness and use a whisk to scrape the brown bits from the bottom of the pan. Stir in the beef stock, carrots, potatoes, tomato paste, Worcestershire sauce, Italian seasoning, and bay leaves.

Add in the cooked beef, cover the pot, and simmer on low for 1 ½ hours. Occasionally stir the stew, and cook until the beef is tender and the potatoes and carrots are soft.

Discard the bay leaves. Season with salt, pepper, and more Italian seasoning if needed. Garnish with fresh parsley, and serve with crusty artisan bread!

Nutrition

Calories: 977kcal | Carbohydrates: 47g | Protein: 74g | Fat: 54g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Trans Fat: 2g | Cholesterol: 235mg | Sodium: 2173mg | Potassium: 2452mg | Fiber: 7g | Sugar: 10g | Vitamin A: 9747IU | Vitamin C: 38mg | Calcium: 157mg | Iron: 11mg
March 10, 2022