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Egg noodles are topped with shredded chicken and bean sprouts, bathed in hot chicken broth, drizzled with thinly sliced shallots cooked in oil and topped with green onion in this quick Asian soup.
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Use ground pork sausage in your zucchini soup with tomatoes, onion, and celery for extra savory flavor.
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Chicken broth, ground beef, and escarole are the primary ingredients of this traditional soup. The ground beef is combined with bread crumbs, egg, and Parmesan cheese to make bite-sized meat balls, which float amid the escarole broth.
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This hearty winter soup kicks boring canned soups to the curb.
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This delicious turkey soup with green beans and sweet potato is a delicious way to use leftover turkey meat, and it's ready in less than an hour.
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Italian sausage, zucchini and spinach fettucine are featured in this beef broth soup seasoned flavored with red wine, basil and oregano.
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Potato soup made with baby potatoes and fresh leeks.
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This simplified version of the classic Mexican soup calls for storebought tortilla chips and employs the use of the broiler to char the chiles.
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This recipe is by Suzanne Hamlin and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Match this standard onion soup with a bottle of Zinfandel and a green salad for a delicious supper. Yellow or white onions are mixed with beef broth, a teaspoon of sugar, and some white wine. Topped with sliced French bread and shredded Swiss. Deliciou
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Roasted red pepper accents this potato soup with a chicken stock base.
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Acorn squash is roasted and blended with onion, carrot, and garlic to create a smooth and delicious soup.