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Tag: Soup

Easy Italian Wedding Soup Recipe
This Italian wedding soup recipe has homemade meatballs, tender greens, and pasta in the most perfect, comforting, savory broth.

Every time I make this Italian wedding soup, I fall in love with it all over again. The meatballs are perfectly tender and juicy on the inside, and the broth is incredibly flavorful.

Making this soup is simpler than you’d think and absolutely worth the effort for one of the tastiest bowls of soup I’ve had in a while! For more like this, you may enjoy our turkey meatball soup with orzo.

Key Ingredients
- Ground Meat: You can use your favorite ground meat, such as beef, turkey, pork, or chicken. I love combining ground pork and turkey for the meatballs. The pork makes them really juicy, and the turkey keeps them light.
- Meatball Mixture: These Italian wedding soup meatballs require ingredients similar to those used in our Italian Meatballs. You will need breadcrumbs, milk (dairy or non-dairy), and an egg to keep them moist in the middle. Then, you’ll stir in Parmesan cheese, oregano, salt, and pepper to add lots of delicious flavor.
- Pasta: Any small pasta shape works, although we prefer to use Acini di Pepe if available. Orzo or pearl couscous are great substitutes.
- Veggies: I love a base of vegetables in this wedding soup, so I add onion, carrot, celery, garlic, and fresh spinach leaves to the broth. As a substitute for spinach, consider kale or escarole.
- Broth: I use chicken stock for this soup, but a rich vegetable broth would be lovely. I love homemade chicken stock, bone broth, or this vegetable broth.
- Fresh Herbs: Right before serving, I love stirring fresh green herbs in the soup and especially enjoy fresh parsley and dill.
Find the full recipe with measurements below.

How to Make the Best Italian Wedding Soup

Tip 1: Making the meatballs. These meatballs are incredibly easy to prepare. Mix everything until blended and then form into small meatballs. I use a small cookie scoop to portion them out, then roll them with damp hands until smooth.

Tip 2: Brown the meatballs in the soup pot. To add lots of flavor to your soup’s broth, brown your meatballs in oil directly in the soup pot you plan to use for making your soup. As they brown, they will leave little bits of stuck meat and spices on the bottom of the pot. Scraping up those tasty browned bits from the bottom adds incredible flavor to the broth. Trust me, you don’t want to miss that extra flavor!

Tip 3: Finishing the soup. When the meatballs are browned on all sides, transfer them to a plate and continue making the soup. You’ll sauté the veggies first, add stock, simmer, and then finish with the pasta, browned meatballs, and spinach. It all goes quickly! Before serving, stir in a handful of fresh herbs, and then enjoy!

More Italian-Inspired Soups
Easy Italian Wedding Soup

PREP
10 mins

COOK
50 mins

TOTAL
1 hr

Our Italian wedding soup combines homemade meatballs, spinach, and a rich, savory broth. The type of ground meat you use is up to you. Ground beef, pork, turkey, and chicken all work well. When we make this recipe, we love to combine ground pork and ground turkey. The pork makes the meatballs super juicy and rich, and the turkey keeps them light.

6 Servings

Watch Us Make the Recipe

You Will Need

For the Meatballs

1 pound ground beef, pork, chicken, turkey, or a combination; we prefer a 50-50 blend of pork and turkey (450g)

1/2 cup panko breadcrumbs or homemade breadcrumbs (35g)

1/2 cup milk, dairy or non-dairy (118ml)

1 large egg

1/4 cup (14g) finely grated Parmigiano-Reggiano cheese, 1/2 ounce

1/2 teaspoon dried oregano

3/4 teaspoon fine sea salt

1/2 teaspoon fresh ground black pepper

For the Soup

2 tablespoons olive oil or avocado oil

1/2 medium onion, chopped

2 medium carrots, thinly sliced

2 celery ribs, finely diced

2 garlic cloves, minced, 2 teaspoons

1 bay leaf

8 cups chicken stock (1.8L)

1/2 cup small pasta like Acini di Pepe, orzo, or pearl couscous (113g)

4 cups baby spinach, substitute kale or escarole (113g)

1/2 cup fresh parsley, chopped

Handful of fresh dill, optional

Directions

Prepare the Meatballs

1Stir breadcrumbs and milk in a large bowl and let sit for 5 minutes. Add the egg, parmesan cheese, oregano, salt, and pepper. Stir until well blended.

2Add the ground meat, and use a fork or your fingers to gently mix everything until combined. Try not to overmix for the most tender meatballs.

3Wet your hands and form the mixture into ½-inch balls (about 2 teaspoons). You should get about 35 meatballs. A small cookie scoop is useful here (see our video).

4Heat 2 tablespoons of oil in the bottom of a large soup pot or Dutch oven over medium heat. Place the meatballs into the hot oil and cook until browned on all sides, about 10 minutes. Depending on the shape or size of the pot, you may need to do this in two batches. Transfer the browned meatballs to a plate.

Make the Soup

1Check the bottom of the pot used to brown the meatballs. If there is a lot of oil/fat left, remove most of it. Place the pot back over medium heat, and then add the onions, carrots, and celery. Cook, stirring every few minutes, until the vegetables begin to soften, 5 to 6 minutes.

2Stir in the garlic and bay leaf. Cook, stirring the garlic around the pan, for about 1 minute.

3Pour in the stock and bring to a low simmer. Use a spoon to scrape up any browned bits stuck to the bottom of the pot. Taste the soup, then adjust the seasoning with salt and pepper. You may need 1/2 or more teaspoons of salt, depending on the stock used.

4Simmer the soup for 20 minutes, then add the pasta and browned meatballs. Simmer for another 10 to 15 minutes or until the pasta is cooked.

5Stir in the spinach and cook until wilted, about 2 minutes. Serve.

Adam and Joanne’s Tips

Storing: This soup can be stored in an airtight container for 3 to 4 days or frozen for up to 3 months. If you plan to freeze the soup as a make-ahead meal, leave out the pasta, as it can become mushy when thawed and reheated. When reheating, add dry pasta and cook fresh.

Dairy-free meatballs: Substitute the milk for unsweetened dairy-free milk and the cheese for 2 tablespoons of nutritional yeast.

Gluten-free meatballs: Substitute the bread crumbs for crushed gluten-free cereal or crackers

The nutrition facts provided below are estimates. We included 8 ounces of turkey and 8 ounces of pork for the meatballs.

Nutrition Per Serving
Serving Size
1 of 6 servings
/
Calories
372
/
Total Fat
16g
/
Saturated Fat
5.5g
/
Choletserol
90mg
/
Sodium
625.3mg
/
Carbohydrate
31.2g
/
Dietary Fiber
3g
/
Total Sugars
4.5g
/
Protein
27.3g

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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April 29, 2026
Easy Split Pea Soup Recipe
This split pea soup recipe is outrageously delicious and comforting. Made with simple ingredients and a rich broth, it turns out thick, creamy, and flavorful!

I love hearty soup recipes, and this split pea soup definitely hits the mark! We use dried split peas as the base, and slowly simmer them with aromatic veggies, broth, and thyme until perfectly tender. Then, we blend the soup until smooth for an extra creamy texture. It’s hearty, flavorful, and unbelievably delicious.

The ham adds a lovely smoky flavor, but if you’d prefer to make this without it, you can (and it will still be delightful).

Key Ingredients
- Split Peas: Split peas are dried peas that have been split in half, which helps them cook faster. They have an earthy and slightly sweet flavor. There are two main types: green and yellow. For this soup, we’re using green split peas because they have a slightly sweeter taste and hold their shape better during cooking, resulting in a heartier texture.
- Ham: I use boneless ham steak and usually find it sold by the pound (or close) in 1/2-inch slices. Bone-in ham is excellent, too. You can add the ham bone to the soup as it simmers for even more flavor. We’ll briefly cook the ham in the pot, remove it, and pulse it in a blender until it is shredded. This seems unusual, but it creates the perfect texture for the soup! We’ll save the shredded ham for serving.
- Aromatics: We’re keeping it classic with a mixture of onion, carrot, celery, and garlic to create a flavorful base.
- Herbs: I love the combination of bay leaves and fresh thyme. I usually take 6 or so thyme stalks and tie them with some twine for easy removal later.
- Broth: Use what you love! That’s chicken stock for me, but veggie broth works perfectly well, too.
- Wine: A dry white wine adds a bit of complexity to the soup. Use something you already enjoy drinking. I often go for something simple like Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay. You can also use a dry sherry.
- Dijon Mustard and Parsley: This is our secret! To add a lovely pop of flavor and color right at the end, we’ll blend in a couple of teaspoons of Dijon mustard and half of a bunch of fresh parsley. It livens everything up and really makes the soup taste incredible.
- Toppings (Optional): When serving this soup, we’ll blend it until smooth and creamy, then top it with the shredded ham, a dollop of sour cream, and some sliced green onion.
Find the full recipe with measurements below.

How to Make the Best Split Pea Soup

Tip 1: Build flavors. The trick to this soup is gradually building flavors in your soup pot. So, if you’re adding it, start with the ham and cook it until browned. Remove it, then add your onion, carrot, celery, and garlic. As they cook, they will pick up the flavor from the ham. Finally, finish with the thyme and broth.

Tip 2: Simmering the split peas. Dried split peas take a bit to become tender, so expect this soup to simmer for about 1 hour.

Tip 3: Blend the ham. Yep, you read that right! It feels odd to blend ham, but trust me. The ham breaks down into the perfect texture for adding to our serving bowls. See what I mean in our photos.

Tip 4: Serving it. When serving this split pea soup, we place a generous spoonful of ham into the bottom of a bowl and then pour the soup over it. Garnish with more ham, sour cream, and sliced green onions, and enjoy! It would also be amazing with a slice of homemade focaccia or this easy flatbread for dunking!

More Cozy Soup Recipes
Easy Split Pea Soup

PREP
15 mins

COOK
70 mins

TOTAL
1 hr 25 mins

This split pea soup is absolutely delicious and unbelievably comforting. It’s incredibly easy to make with simple ingredients like dried split peas, carrots, celery, onions, and ham. We love the ham in this soup, but you can easily adapt it to be vegetarian (details for this are in the tips below).

6 Servings (12 cups)

Watch Us Make the Recipe

You Will Need

2 tablespoons olive oil

12 ounces ham steak, diced into 1/2-inch cubes (340g)

2 cups chopped onions, 1 large

1 cup chopped carrots, 2 medium

1 cup chopped celery, 3 ribs

6 cloves garlic, thinly sliced

1 pound (450g) green split peas (dried)

2 bay leaves

1 bundle fresh thyme

1/3 cup white wine or dry sherry (80ml)

10 cups low sodium chicken stock or veggie broth (2.4L)

1/2 bunch fresh parsley

2 teaspoons Dijon mustard

Salt and pepper to taste

6 tablespoons sour cream for serving

2 green onions, thinly sliced for serving

Directions

1Heat a tablespoon of olive oil in a large pot, like a Dutch oven, over medium heat. Add the ham and cook for a few minutes, browning slightly (but don’t dry it out). Remove the ham and set aside.

2Add another tablespoon of oil, onion, carrots, celery, and garlic to the pot and cook until the onions are translucent, about 5 minutes. Stir in 1/4 teaspoon of salt. Then, add the split peas, bay leaves, and thyme. Cook for 2 minutes.

3Pour in the wine and stir to lift anything stuck to the bottom of the pot. When the wine evaporates, pour in the chicken stock. Season with some salt (taste to see if you need it – I usually add 1/4 teaspoon or so).

4Bring to a low simmer, adjusting the heat as needed. Cook covered until the split peas are tender, 50 to 60 minutes. Stir the pot occasionally as it cooks.

5As the soup simmers, prepare the ham. Place the ham into a blender, working in batches if needed. Pulse until chopped/shredded. Reserve in an airtight container in the fridge until serving.

6When the split peas are tender, remove the bay leaves and thyme bundle. Add the parsley and mustard, then use an immersion blender to blend the soup until creamy. (You can also use a stand blender, but you will need to work in batches.)

7When ready to serve, reheat the ham, place a few spoonfuls of the ham at the bottom of the bowl. Pour over the soup and garnish with sour cream, sliced green onions, and a little more ham.

Adam and Joanne’s Tips

Storing: Transfer the soup to an airtight container and store it in the refrigerator for up to 5 days. Or freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating the ham: Place the ham on a microwave-safe plate. Cover the plate with a damp paper towel to help retain moisture. Microwave on high for 30 to 60 seconds or until heated through. Or, quickly warm in a skillet with a couple of teaspoons of water.

Bone-in ham: If you have a ham bone, add it to the soup as it simmers, and then remove before blending.

Vegetarian adaptations: Remove the ham. There are no other necessary changes. For vegan soup, remove the ham and sour cream.

Wine: I love the pop of flavor wine adds to this soup, but if you prefer this without wine, feel free to leave it out. Deglaze the pot with a splash of stock and then continue with the remaining recipe steps.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/6 of the recipe
/
Calories
517
/
Total Fat
12.9g
/
Saturated Fat
3.6g
/
Sodium
1030.1mg
/
Carbohydrate
63g
/
Dietary Fiber
21.4g
/
Total Sugars
10.6g
/
Protein
38.7g

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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April 26, 2026
Easy Creamy Chicken Noodle Soup Recipe
This easy creamy chicken noodle soup recipe is ready in just 40 minutes, incredibly delicious, and turns out perfectly creamy!

This is the creamy version of our popular chicken noodle soup, and it walks the line of being super silky without being too thick.

Just like our classic, the secret to this ridiculously flavorful broth is chicken thighs, which guarantee a delicious result in under 40 minutes, with most of that time being hands-off. I usually make a double batch of this homemade creamy chicken noodle soup because it’s that good!

Key Ingredients
- Chicken Thighs: These are my secret for the best creamy chicken noodle soup. They have more fat and flavor than chicken breast and are almost impossible to overcook as they simmer, guaranteeing a tender texture.
- Chicken Broth: While I recommend homemade chicken stock, store-bought chicken broth works great too. When shopping, look for darker broths or bouillon, as they typically have a richer flavor. Bone broth is a great option as well!
- Flour and Cream: A bit of flour helps thicken the soup, while a splash of cream adds richness and creaminess. Don’t substitute milk for the cream. I learned the hard way that milk can curdle and won’t give you the same richness. Half-and-half is the next best option if you’re out of cream.
- Egg Noodles: I love them, but feel free to substitute your favorite pasta.
- Veggies: I keep it simple and classic with onion, celery, carrots, and garlic. The same combination we use when making chicken pot pie.
- Herbs: Thyme, bay leaves, and parsley are all classic flavors for chicken soup.
Find the full recipe with measurements below.

How to Make the Best Creamy Chicken Noodle Soup

Tip 1: Start your veggies in butter. I always sweat my veggies in butter before adding any broth. I’m not looking to brown them. I want to give them a head start before adding the broth, so they are sweet in the soup.

Tip 2: Use flour to thicken the soup. I don’t really enjoy thick soup, but I love using a little bit of flour (just 3 tablespoons) to make the broth more silky. It works like a charm!

Tip 3: Poach the chicken in the broth. Instead of starting with a whole chicken, we use chicken thighs, which flavor our soup and turn out soft and tender when cooked. When you are happy with the broth, add the chicken thighs. Then, gently poach them in the broth. It takes about 20 minutes! This is the same method I use when making shredded chicken.

Tip 4: Finish with the noodles and cream. To prevent your noodles from overcooking, add them towards the end of the cooking process. Then finish with a generous splash of cream and plenty of fresh parsley.

More Creamy Soup Recipes
Easy Creamy Chicken Noodle Soup

PREP
10 mins

COOK
35 mins

TOTAL
45 mins

This creamy chicken noodle soup is easy to make and ready in under 45 minutes. My family loves this soup because it’s so incredibly delicious and perfectly creamy without being too thick. For the original, see our Classic Chicken Noodle Soup.

4 to 5 Servings

Watch Us Make the Recipe

You Will Need

1 pound skinless, boneless chicken thighs (450g)

3 tablespoons butter, chicken fat, or olive oil (42g)

1 large onion, chopped

2 large carrots, chopped

2 ribs celery, chopped

Heaped tablespoon minced garlic, 4 cloves

3 tablespoons all-purpose flour

2 bay leaves

3 sprigs fresh thyme or use 1/2 teaspoon dried thyme

6 cups chicken stock, try homemade chicken stock

5 ounces egg noodles

1/4 cup heavy cream, plus more as needed (60ml)

1/4 cup fresh parsley, finely chopped

Salt and pepper, to taste

Pinch or two crushed red chili peppers, optional for heat

Directions

1Cook veggies: Melt butter in a large pot or Dutch oven over medium heat. Add the onions, carrots, celery, and garlic. Cook, stirring every few minutes, until the vegetables begin to soften, 5 to 6 minutes.

2Make a roux: Stir in the flour and cook, stirring it around the pan, for about 2 minutes.

3Prepare the broth: Add the thyme and bay leaves, then continue to stir while pouring in the chicken stock. Bring the soup to a low simmer, then taste it and adjust the seasoning with salt and pepper as needed. Depending on the stock used, you may need to add one or more teaspoons of salt.

4Poach the chicken: Submerge the chicken thighs in the soup so that the broth covers them. Bring the soup back to a low simmer, then partially cover the pot with a lid and cook, stirring occasionally, until the chicken thighs are cooked through and tender, about 20 minutes. Transfer the cooked chicken to a plate to cool for a minute. If the broth seems low, add a bit more stock or use water and reduce the heat a little.

5Add the noodles: Stir the noodles into the soup and cook until done, 6 to 10 minutes, depending on the type of noodles used.

6Shred the chicken: While the noodles are cooking, shred the chicken into strips or dice it into cubes.

7Finish and serve: Slide the chicken back into the pot. Add the cream and parsley, then taste the soup once more. Adjust with more salt and pepper, as needed. We enjoy this soup with a generous amount of pepper or a pinch of crushed red peppers stirred in.

Adam and Joanne’s Tips

Leftovers: Store in an airtight container in the fridge for 3 to 4 days. The noodles soak up the soup broth as it sits. When reheating, add a splash of extra chicken stock or water if you don’t have any.

Freezing: Freeze for up to 3 months. The noodles don’t fare too well when frozen. If you plan on freezing the soup, remove the portion you plan to freeze before adding the noodles. Freeze the broth, chicken, and vegetables. When you are ready to reheat the soup, add dried noodles to it and simmer until done.

Seasoning: If you feel the soup lacks some zing, add more salt. You can add flavor with a dash of fish sauce (we often use this trick for store-bought stocks and broths) or Worcestershire sauce.

Gluten-free option: Skip the flour altogether. At the end of the recipe, just before you stir in the chicken, parsley, and cream, whisk 1 tablespoon cornstarch with 2 tablespoons water and then whisk into the soup. Bring the soup to a simmer, and when it has thickened slightly, continue with the recipe as normal and add the chicken, cream, and parsley.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/5 of the recipe
/
Calories
381
/
Total Fat
18.8g
/
Saturated Fat
5.1g
/
Cholesterol
129.3mg
/
Sodium
719.3mg
/
Carbohydrate
22.2g
/
Dietary Fiber
2.6g
/
Total Sugars
3.8g
/
Protein
32.3g

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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April 23, 2026
Rosemary White Bean Soup Recipe
I’m always happy when I’ve made this creamy white bean soup with rosemary and garlic. Thanks to canned white beans, it is super simple, quick, and tastes incredible!

I love how easy this white bean soup recipe is to make. You go from cans to a creamy luxurious soup in minutes. It is incredible served with toasted bread for dipping (I especially love it with focaccia bread!).

We love white beans! They are readily available, hearty, creamy, and healthy! This is a blended soup, but for a rustic version, see our white bean soup with kale. I also love white beans in salads, and I especially love this white bean salad with prosciutto!

Key Ingredients

White Beans: I use canned cannellini beans for this soup, but you can use whatever white beans you have available (Great Northern and Navy beans being good examples). If you want to cook your beans from scratch, I recommend looking at our chickpeas recipe for guidance.

Onion and Garlic: Since this recipe is intended to be quick and easy, we keep the base veggies simple. I saute onion and garlic in olive oil before adding red pepper flakes (for heat and optional), the beans, and broth.

Rosemary: I love the combination of olive oil, white beans, and rosemary. I love fresh rosemary, but dried is fine if you don’t have any! I have included tips in the recipe for dried rosemary.

Broth: You can use your favorite store-bought broth (veggie or chicken) or make your own. I love this homemade veggie broth and this easy chicken broth.

Cream (optional): The blended beans already make our soup super creamy, but a small splash of cream doesn’t hurt! If you are dairy-free, add your favorite unsweetened nondairy milk.

Rosemary White Bean Soup

PREP
10 mins

COOK
25 mins

TOTAL
35 mins

This is such an easy soup made with white beans, broth, and rosemary that’s full of healthy ingredients and packs in a good amount of protein! I love fresh rosemary in this white bean soup, but I have provided instructions on substituting it for dried in the recipe below.

4 Servings

You Will Need

2 tablespoons olive oil

1 medium onion, chopped, about 2/3 cup

2 garlic cloves, minced

1 pinch crushed red pepper flakes

1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary

2 (15oz) cans cannellini beans, drained and rinsed, or 3 cups cooked white beans

4 cups (946ml) vegetable broth or chicken broth

Salt and fresh ground black pepper

2 to 4 tablespoons cream or unsweetened nondairy milk

Baguette, sliced and toasted for serving

Directions

1Heat the olive oil in a large soup pot over medium heat. Add the onions and cook until softened, about 8 minutes.

2Stir in the garlic, red pepper flakes, and rosemary, then cook for 1 minute.

3Add the beans, broth, 1/2 teaspoon of salt, and a 1/4 teaspoon of black pepper.

4Bring to a boil. Reduce the heat to medium-low and cook at a low simmer, uncovered, for about 10 minutes.

5Remove the pot from the heat and blend until smooth using an immersion blender (or a regular blender).

6Taste the soup and adjust with more salt and/or pepper. To make it creamier, stir in a little cream or nondairy milk.

Adam and Joanne’s Tips

Storing: Transfer the soup to an airtight container and store it in the refrigerator for 3 to 4 days, or freeze for up to 3 months. If I plan to freeze, I leave the cream/nondairy milk out and add it when I reheat another day.

A note about blending: You can use an immersion or regular blender. If you use a regular blender, it is best to blend in batches and not fill the blender as much as usual since the soup is so hot. We like to remove the lid’s center insert and cover it with a kitchen towel while blending — this helps some of the steam release and prevents the lid from popping off (which can be a big, hot mess).

The nutrition facts provided below are estimates. We included 2 tablespoons of cream in the calculations.

Nutrition Per Serving
Serving Size
1/4 of the recipe
/
Calories
326
/
Total Fat
9.2g
/
Saturated Fat
2.1g
/
Cholesterol
4.2mg
/
Sodium
855.3mg
/
Carbohydrate
56.3g
/
Dietary Fiber
13.4g
/
Total Sugars
4g
/
Protein
19.7g

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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April 22, 2026
Lemon Rosemary Chicken Soup Recipe

Chicken: I typically use pulled and shredded rotisserie chicken. You can also use raw chicken breasts or thighs, add them to the pot with the simmering broth, and let them cook for about 10-12 minutes or until 165 degrees. Remove, shred, and return to pot. This would also work great with leftover Thanksgiving turkey!

Olive oil: The extra olive oil that gets added in Step 3 is there to make it taste a little extra luscious. Without it, there isn’t a lot of fat in this soup – it’s just broth and veggies and chicken. And adding a good fat to this soup, I think, helps it really go from “brothy boring soup” to “wow, that’s really good soup”. That said, the extra oil is not necessary if you’re using a homemade broth, which typically already has a nice silky feel to it because of the fat content.

Instant Pot: I have made this in my Instant Pot and it’s great. I sautéed everything as directed in steps 1-2, then for step 3 I set it to high pressure for about 3 minutes and let it natural pressure release. (If you add raw chicken to the soup, you’ll need to cook at high pressure for 10-12 minutes.)

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April 21, 2026
Best French Onion Soup Recipe We’ve Made
Our French onion soup recipe has the most delicious broth, sweet caramelized onions, and extra cheesy, garlic-rubbed bread.

French onion soup is easier than you might think to make at home. Trust me. All you need are a few tips and a surprisingly short list of ingredients.

If there’s one thing to take away from this recipe, it’s how we cook the onions. Stirring them often is the key. Watch our video to see how we do it, or see our photos below! To make this a full meal, serve it with your favorite salad. We love serving it with our balsamic strawberry salad with lettuce and cucumber.

Key Ingredients
- Onions: Yellow onions are the best onions for French onion soup. We have made this soup with sweet onions and found it a little too sweet for our tastes. A combination of yellow onions and sweet onions would be interesting. Red onions are spicier than yellow onions and will change the color of your soup. White onions are more mild and sweet, making them a good alternative.
- Broth: You can use chicken broth or beef broth to make French onion soup. We’ve tried all combinations (including using half chicken and half beef broth) and have loved them all. Beef broth is a bit more savory, while chicken is lighter on its feet. Here’s our recipes for chicken broth and beef stock. If you use store-bought broth, we’ve found chicken broth is a bit more forgiving, while store-bought beef broth usually lacks flavor and tastes salty.
- Wine: For flavorful, classic French onion soup, use wine. We use dry white wine and sweet vermouth, an aromatic fortified wine. We highly recommend using both, although substitutions are provided below. Also, if you want to make French onion soup without wine, see the tips section in the recipe.
- Bread: I use toasted slices of French baguette rubbed with a bit of fresh garlic to make them extra delicious before adding them to my soup. It’s the best!
- Cheese: The best cheese for French onion soup is Gruyère. It melts beautifully and tastes earthy and nutty, which works nicely with the savory soup base. If you cannot find Gruyère, substitute it with parmesan cheese, Swiss cheese, fontina, or mozzarella.
Find the full recipe with measurements below.

How to Make Our Favorite French Onion Soup

Tip 1: Use a food processor or mandoline. To cook onions for French onion soup, you will need to slice a lot of them (by a lot, we need 6 to 7 medium onions for a soup that serves four). I do this by hand. I peel them, cut them in half, and thinly slice them into half moons. To speed things up, you can use the slicing disk of a food processor or mandoline slicer.

Tip 2: Soften onions with lid on. Now, you’ll cook the onions in butter (yum) with the lid ON for about 12 minutes. This step softens the onions and helps them to release some liquid.

Tips 3: Caramelizing the onions slowly is key. Cook the onions uncovered over medium heat, stirring often, until they look golden and caramelized. This step takes me somewhere between 40 and 50 minutes. Do you see why we started with so many onions? They cook down a lot!

Tip 4: Deglaze the pot and add flavor. Get the onions right, and you’re 99% of the way to the best onion soup you’ve ever had. Now we have our onions, it’s time to add the rest of the ingredients. You will deglaze the pot with the wine, and then stir in the broth, fresh thyme, and some salt. You’ll let the soup steep like tea for a few minutes, and it’s ready.

How to Serve French Onion Soup
1. Rub toast with fresh garlic: While our soup sits, we can toast bread slices and rub them with fresh garlic. This trick came from Chef Richard, and I honestly don’t know if I could ever enjoy a bowl of French onion soup without garlic-rubbed bread again. It’s so good!
2. Pre-dunk bread slices: Before filling our soup bowls, briefly dunk the bread slices in the soup. Dunking the bread in the soup before adding it to your bowl allows the bread to absorb some of the soup, so that it doesn’t steal all the broth from your bowl when you eat it. So smart!
3. Add cheese and broil: Finally, you’ll add the bread and soup to oven-safe bowls and top with cheese. Broil until bubbly, and you are ready to dig in!
More Soup Recipes
Best French Onion Soup We’ve Made

PREP
15 mins

COOK
1 hr 15 mins

TOTAL
1 hr 30 mins

This is the best homemade French onion soup we’ve ever made, and to be honest, it knocks the socks off most that we’ve had at restaurants, too. Take care to caramelize your onions, as that’s where the rich onion flavor comes from.

Serves 4

Watch Us Make the Recipe

You Will Need

3 ½ pounds (1590g) yellow onions, peeled and thinly sliced (6 to 7 medium)

4 tablespoons (57g) European-style salted butter, like Kerrygold, plus more for bread

1/4 cup (2 ounces) sweet vermouth, sherry, or brandy

1/4 cup (2 ounces) dry white wine or Lillet Blanc; see notes

4 to 5 cups (950ml to 1180ml) chicken broth or beef stock, see tips

1 teaspoon fresh thyme leaves

1/4 teaspoon fine sea salt, plus more to taste

1 French baguette or rustic loaf, sliced into 1/2-inch slices, 12 slices

2 cloves garlic

1 cup (114g) grated Gruyere cheese, 4 ounces

Directions

Make Soup

1Melt the butter in a wide pot over medium heat — use a heavy-bottomed or stainless steel pot like a Dutch oven or rondeau.

2Stir in the onions, and then cover with a lid. Cook, over medium heat, until the onions look translucent, 12 to 15 minutes.

3Uncover the pot, and continue to cook the onions, stirring occasionally and scraping up any stuck browned bits from the bottom and sides. The onions take 45 to 60 minutes to caramelize. Keep a close eye on them. When you notice they begin to brown, stir them more often to keep them from burning.

4When the onions are golden and smell caramelized, stir in the vermouth and white wine. Cook, scraping the bottom and sides of the bowl, for about 2 minutes. Continue to the next step when you no longer smell strong alcohol and instead smell sweet onions with the aromas of the vermouth and wine.

5Stir in the broth, thyme, and 1/4 teaspoon of salt. Cover the pot with its lid and bring the soup to a simmer. Simmer for 5 minutes. Taste and then season with additional salt if needed. While Chef Richard suggests 4 cups of broth, we enjoy a bit more liquid and use 5 cups of broth, instead.

6Turn off the heat, and allow the soup to steep (covered) while you prepare the bread.

To Serve

1Set aside four oven-safe soup bowls (we use cocottes from Le Creuset).

2Heat the oven to 400°F (204°C). Butter the bread slices, and then line them up on a baking sheet. Bake until golden, 5 to 6 minutes. Allow to cool for a few minutes.

3Rub the toasted bread with the garlic cloves, and then quickly dunk the bread into the soup. Dunking the bread first helps to prevent the bread from soaking up all the broth in your bowl when serving.

4Place oven-safe bowls onto a large baking sheet (to help move them in and out of the oven). Place one slice into the bottom of each oven-safe soup bowl and sprinkle a little Gruyere cheese on top. Ladle soup into the bowls and top with two more slices of bread. Top with remaining cheese. Broil until the cheese is bubbly and golden brown.

Adam and Joanne’s Tips

Onions: I use yellow onions, but if you try sweet onions (like Vidalia or Walla Walla), we have noticed that they brown more quickly than yellow onions, so be careful to keep close when the onions are caramelizing so that they do not burn.

Broth: Use homemade chicken broth or homemade beef stock, or substitute it with store-bought chicken broth. Unfortunately, we do not recommend store-bought beef broth since we’ve yet to find one we enjoy (I find them more salty than flavorful).

Alcohol: We use sweet vermouth (Dolin) and Lillet Blanc. You can substitute sweet vermouth with sherry (not sherry cooking wine) or brandy. Lillet Blanc is similar to dry white wine but more aromatic. Your favorite dry white wine is fine.

Can you make French onion soup without wine? Yes, leave the alcohol out altogether and season to taste with a splash of sherry vinegar and possibly a dash of fish sauce (odd, but it adds a lot of flavor). When deglazing the pan, use broth. You will lose some complexity in the flavor, but the soup will still be tasty.

French onion soup bowls: Any oven-safe soup bowl (sometimes called crocks) will work for this recipe. Handles do help when transferring them in and out of the oven. We used mini round cocotte’s from Le Creuset (8 ounces).

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/4 of the recipe
/
Calories
596
/
Total Fat
24.2g
/
Saturated Fat
13.4g
/
Cholesterol
67.4mg
/
Sodium
907.8mg
/
Carbohydrate
64.2g
/
Dietary Fiber
7.7g
/
Total Sugars
21.8g
/
Protein
22.4g

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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April 20, 2026
Creamy Sausage Tortellini Soup (Easy One-Pot, 30 Minutes)
This creamy sausage tortellini soup is rich, cozy, and packed with flavor. It’s a meal I like to make on busy nights when I want something hearty but easy.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Comfort Soup Recipes For Dinner

At A Glance
- ⏱ Ready In: 35 minutes
- 🍽 Serves: 4–6
- 💪 Nutrition Highlights: High in protein, good source of fiber from veggies and spinach
- 🍝 Main Ingredients: Italian chicken or pork sausage, cheese tortellini, spinach, tomato paste, broth, light cream
- 🔥 Flavor Profile: Creamy, savory, slightly tangy, gently spiced
- 🧊 Meal-Prep Friendly: Keeps 3 days in the fridge (see notes)
- Best Served With: Crusty bread or a simple green side salad
If you need a comforting dinner fast, this creamy sausage tortellini soup delivers big flavor with minimal effort and one pot.

The base starts with sausage (you could also use shredded chicken) and a classic veggie trio (carrot, celery, onion), which gives it that slow-cooked flavor without the wait. Cooking the tomato paste properly adds depth and a slight richness that balances beautifully with the cream.

The tortellini cooks right in the broth, soaking up all that flavor, while the spinach adds a fresh finish. It’s hearty, satisfying, and has just the right balance of creamy and savory, basically the kind of soup that disappears fast at the table.

👩‍🍳 You might also like these recipes: my creamy Italian sausage pasta, this Marry Me chicken orzo recipe, this lightened up ground beef Stroganoff recipe, or this garlic Parmesan chicken pasta.

What You’ll Need

Here is what you’ll need for this sausage tortellini soup recipe. Find the full measurements in the recipe card below.
- Cheese tortellini – hearty, comforting, and quick-cooking; I used refrigerated fresh tortellini but if using pantry stuff, allow for longer cooking time
- Italian chicken sausage – adds protein and tons of flavor (can swap for pork, turkey, or plant-based), you can use ground meat sausage or sausage links (scoop the meat out of the casings)
- Onion, carrot, celery – classic soup base that builds sweetness and depth
- Garlic – essential for that savory backbone
- Italian seasoning + red pepper flakes – warmth and a little kick
- Tomato paste – deepens flavor and adds umami (cook it properly for best results!)
- Flour – helps create that slightly thick, creamy texture
- Chicken broth – the base that ties everything together; chicken stock is fine too
- Half and half (or light cream) – makes it silky and rich
- Spinach – adds freshness and a bit of fiber; baby spinach or chopped English spinach
- Parmesan cheese – salty, nutty boost of flavor
- Fresh parsley – bright, fresh contrast
How To Make Sausage Tortellini Soup

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this creamy sausage tortellini soup.
- Heat olive oil in a large pot and cook sausage until browned, breaking it up as it cooks
- Add celery, carrot, and onion; cook until softened (about 5–7 minutes)
- Stir in garlic, seasoning, salt, and pepper; cook until fragrant
- Add tomato paste and cook for 2–3 minutes to deepen flavor
- Sprinkle in flour and cook briefly
- Gradually add chicken broth while stirring to keep it smooth
- Bring to a gentle simmer and add tortellini; cook until tender
- Stir in half and half and spinach; simmer until wilted and creamy
- Taste, adjust seasoning, and serve with Parmesan and parsley
Recipe Tips
- Cook the tomato paste properly: Let it darken slightly, this makes a big difference in flavor
- Don’t overcook the tortellini: Start checking at 3 minutes so it stays tender, not mushy. If using pantry dry tortellini, allow for longer cooking time. Fresh tortellini is best in this soup.
- Add broth gradually: This keeps the soup smooth and lump-free
- Season as you go: Layering salt builds better flavor than adding it all at the end
- Variations: Use spicy sausage for a little heat. Swap spinach for kale or Swiss chard. Add mushrooms for extra depth and texture
- Storage: Store in the fridge for up to 3 days in an airtight container. The soup will thicken as it sits (totally normal!)
- Reheating: Add a splash of broth or water to loosen it up. Heat gently on the stove for best texture
- Make-Ahead Tip: Make the soup base without tortellini. Add tortellini, cream, and spinach fresh when reheating
Serving Suggestions

You can serve this with a big chunk of warm, crusty bread to soak up that creamy broth. If you want to keep things a little lighter, a simple green salad with a tangy vinaigrette balances it out nicely. It’s also great with garlic bread if you’re leaning fully into comfort mode (no judgment here).

💬 If you’ve tried this creamy sausage tortellini soup or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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This creamy sausage tortellini soup is rich, cozy, and packed with flavor—perfect for busy nights when you want something hearty but easy. Find step-by-step photos and more recipe tips above.

Heat olive oil in a large Dutch oven over medium heat. Add sausage and cook until browned, breaking it up as it cooks. Drain excess grease if needed.

Add celery, carrot, and onion. Cook for 5–7 minutes until softened.

Stir in garlic, Italian seasoning, red pepper flakes, salt, and pepper. Cook for 30 seconds.

Add tomato paste and cook for 2–3 minutes, stirring frequently.

Sprinkle in flour and stir well. Cook for 1 minute.

Gradually add chicken broth while stirring. Bring to a gentle simmer.

Add tortellini and cook for 3–5 minutes until tender.

Stir in half and half and spinach. Simmer 2–3 minutes until spinach is wilted.

Taste and adjust seasoning. Serve with Parmesan and parsley.

Why cook tomato paste first? It removes the raw taste and adds depth

Soup too thick? Add warm broth ¼ cup at a time until it loosens

Can I freeze this? Not recommended—the cream and tortellini don’t hold up well

Salt levels vary: Taste at the end, especially depending on your broth and sausage

Variations: Use spicy sausage for a little heat. Swap spinach for kale or Swiss chard. Add mushrooms for extra depth and texture

Storage: Store in the fridge for up to 3 days in an airtight container. The soup will thicken as it sits (totally normal!)

Reheating: Add a splash of broth or water to loosen it up. Heat gently on the stove for best texture

Make-Ahead Tip: Make the soup base without tortellini. Add tortellini, cream, and spinach fresh when reheating

Calories: 654kcal | Carbohydrates: 58g | Protein: 35g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 133mg | Sodium: 3330mg | Potassium: 787mg | Fiber: 7g | Sugar: 14g | Vitamin A: 5464IU | Vitamin C: 19mg | Calcium: 246mg | Iron: 6mg

Keywords: comfort food dinner, creamy sausage and pasta recipe, tortellini, italian sausage, tortellini soup, creamy soup
More Comfort Soup Recipes For Dinner
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April 17, 2026
Easy Roasted Tomato Soup Recipe
This easy roasted tomato soup recipe gets its incredible flavor from roasting the tomatoes with onion and whole garlic cloves.

When we’re overflowing with tomatoes, this roasted tomato soup with garlic and basil is our go-to. Roasting transforms the tomatoes, making them incredibly sweet and flavorful (it’s the perfect way to use them).

We roast our tomatoes in a hot oven for half an hour. Then, we blend them with a few simple ingredients to create one of our favorite soups!

Key Ingredients
- Fresh tomatoes: Use whatever you’ve got! Roasting concentrates the flavor, making this soup great for using less-than-perfect tomatoes. In the summer, I love a mix of heirlooms, cherry, and plum tomatoes for extra sweetness. For a recipe using canned tomatoes, try our popular three ingredient tomato soup (delicious!)
- Onion and Garlic: Roast these alongside the tomatoes. Roasted garlic adds a delicious richness, while the onion becomes sweet and tender.
- Broth: For a vegetarian option, choose veggie broth. You can also use your favorite chicken broth or stock. For even more tomato flavor, try homemade tomato broth.
- Fresh basil: It wouldn’t be tomato basil soup without it! Blend in a generous cup of fresh basil leaves for that classic flavor. For another tomato-basil recipe, try our fresh tomato bruschetta.
- Cream and butter: These make a smooth and creamy texture. I like just 1/4 cup of cream (enough to balance the acidity without being too rich). (See the recipe notes for vegan options!)
Find the full recipe with measurements below.

How to Make Roasted Tomato Soup

Tip 1: Roast tomatoes, onion, and garlic. To make the best roasted tomato soup, we roast fresh tomatoes, quartered onions, and whole garlic cloves on a sheet pan. The tomatoes soften, burst, and release their delicious juices.

Tip 2: Simmer for more flavor. When the tomatoes have finished roasting, we transfer everything to a soup pot with some broth and a couple of tablespoons of butter. The soup simmers for about half an hour.

Tip 3: Finish with cream and basil. We blend the soup with fresh basil until it’s rich and creamy. Then, a splash of cream at the end makes our soup extra creamy and balances the tomatoes acidity.

Serving Suggestions

It’s impossible to serve this soup without grilled cheese sandwiches in our house (Adam’s request!). I also love dunking crusty bread, garlic focaccia bread, or freshly made garlic bread into it. You can also top this soup with croutons, store-bought or homemade.

Salads are great with soup. Try our favorite Greek salad, this good-for-you quinoa salad, or our easy tomato salad. For some sandwich options, try this vegetarian-friendly smashed chickpea sandwich. I also love tuna salad sandwiches and this avocado egg salad sandwich.

More Roasted Tomato Recipes
Easy Roasted Tomato Soup

PREP
10 mins

COOK
1 hr

TOTAL
1 hr 10 mins

Whether you have an abundance of peak summer tomatoes or the less flavorful ones found in winter, this roasted tomato soup with garlic and basil is the perfect solution. Roasting transforms even lackluster tomatoes, bringing out their sweetness and creating a delicious base for the soup.

Makes 4 to 6 servings

Watch Us Make the Recipe

You Will Need

3 pounds fresh tomatoes, try a mix of tomatoes like heirlooms, cherry, vine, or plum tomatoes

6 medium cloves garlic, peeled

1 medium onion, peeled and quartered

1/3 cup olive oil

Salt and freshly ground black pepper

2 cups vegetable broth or chicken broth

2 tablespoons butter

Pinch of red pepper flakes, optional for a bit of heat

1 cup fresh basil leaves

1/4 cup heavy cream, see our tips for using non-dairy or lower fat milk

Directions

Roast Tomatoes

1Heat the oven to 450°F (232°C).

2Cherry or grape tomatoes can be left whole. For larger tomatoes, core and cut them into halves, or if they are large, cut them into quarters.

3Spread the tomatoes, onion, and garlic cloves onto a baking sheet (see notes for pan suggestions). Pour over the olive oil, and then season with 1/2 teaspoon salt and 1/2 teaspoon fresh ground black pepper. Toss well.

4Roast the tomatoes until they soften, burst, and release some of their juices, 20 to 30 minutes. Some tomatoes will be caramelized and brown in spots.

Make Soup

1Transfer the roasted tomatoes, onion, garlic cloves, and all the pan juices to a large soup pot or Dutch oven. Place the pot over medium-high heat.

2Stir in the broth, butter, and a pinch of red pepper flakes (if using), and then bring to a simmer. Reduce to a low simmer, and cook until the liquid has reduced by one-third, about 30 minutes.

3Turn off the heat, add the basil leaves, and then blend the soup until smooth. An immersion blender is the easiest, or you can use a blender. When using a regular blender, work in smaller batches, and don’t fill it too high – hot soup expands! For safety, remove the lid’s center insert and cover the opening with a kitchen towel while blending. This releases steam and prevents messy splatters.

4Taste the soup, and then add salt and pepper until the flavor pops — it should make you smile. Finally, stir in the cream and serve.

Adam and Joanne’s Tips

Milk as a Substitute: While you can use milk instead of cream, be aware that tomato soup can be acidic and might cause curdling. To prevent this, stir in 1/2 teaspoon of baking soda to neutralize the acidity before adding the milk.

My soup is too acidic: If your soup is too tart, try adding 1/4 to 1/2 teaspoon of baking soda to balance the flavors. Cream also helps with this.

Vegan Tomato Soup: Our recipe is easily adaptable! Substitute vegan butter for regular butter and use cashew cream (here’s our recipe) or full-fat coconut milk instead of cream. Coconut milk adds a slightly nutty flavor but works well.

Roasting Pan Tip: Tomatoes are acidic, so avoid aluminum pans. For best results, opt for anodized aluminum, ceramic-coated, or glass baking dishes.

Nutrition facts are estimates.

Nutrition Per Serving
Serving Size
1 of 4 servings
/
Calories
317
/
Total Fat
27.9g
/
Saturated Fat
8.1g
/
Cholesterol
23.7mg
/
Sodium
586.9mg
/
Carbohydrate
17.9g
/
Dietary Fiber
4.7g
/
Total Sugars
11.4g
/
Protein
3.8g

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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April 14, 2026
Butter Bean Soup
We loved this tasty Butter Bean Soup that has lots of ham and cabbage plus onion and celery for amazing flavor! This soup can be made with dried or canned beans, or make it with Lima Beans if you can’t find butter beans.

PIN the recipe for Butter Bean Soup to try it later!

If Butter Bean Soup is something you’re not sure about, I hope you’ll stay with me for a minute. I wasn’t that familiar with them when I made this soup using Florida Butter Beans, and I discovered that they’re creamy and delicious!

If you can find them (or something similar) I highly recommend starting with dried butter beans that you’ve soaked overnight. That’s what I used when I first made this soup. But when I decided the soup desperately needed a photo update, I tried it with canned butter beans from the supermarket. And I was very happily surprised how good it was!

I first made Butter Bean Soup when I had a bad cold that hung on for weeks and needed some comfort food. But it was just as delicious when I made it again recently on one of those cold winter days where nothing sounds better than soup! I hope you try the recipe!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What type of beans did I use for Butter Bean Soup?

I made this soup the first time with dried Florida Butter Beans, (a type of heirloom baby lima bean) that I bought in San Francisco from Rancho Gordo Beans. I used canned butter beans when I updated the photos, and both those were delicious in this soup.

Are Butter Beans the same as Lima Beans?

According to many sources, butter beans and lime beans are the same type of legume. However, there is a difference. The name lima beans refers to the small green variety of these beans, that originated in Lima, Peru. The larger white and slightly creamier beans are often called butter beans, especially in the Southern part of the U.S.

Can you use a different type of bean?

If you’re still not sure about butter beans or lima beans, try the soup with a different type of white bean! I think Cannellini beans or pinto beans would both be a good choice.

How high in carbs is the Butter Bean Soup?

A soup recipe that starts with a pound of dried beans is not going to be low in carbs of course. This soup recipe as written has 29 net carbs and 21 grams of protein.

How to make this soup recipe lower in carbs:

If you want a version of Butter Bean Soup that’s lower in carbs, use fewer beans with more ham and cabbage.

How to Make Butter Bean Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
1. If you’re lucky enough to have dried Florida Butter Beans or another type of dried butter beans or large white beans, soak them at least 8 hours, then drain the beans.
2. If you’re using canned butter beans, drain them into a colander and rinse well with cold water, until no more foam appears.
3. Heat the oil in a heavy soup pot and saute the onion and celery a few minutes; then add the Dried Thyme (affiliate link) and cook a couple of minutes more.
4. Add the beans and 2 quarts water (for dried beans ) or 6 cups water (for canned beans.)
5. For dried beans, simmer on low until the beans are tender, probably at least an hour or more.
6. For canned beans, simmer about 20 minutes. (Add more water as needed while the beans are cooking.)
7. While the beans cook, finely chop the cabbage.
8. I used this boneless ham steak from Costco for the ham. Cut up enough ham to make about 2 cups of diced ham.
9. Depending on how flavorful your ham is, you may want to add ham bouillon to the soup. Goya Ham Flavored Concentrate (affiliate link) is my favorite, but there are other good brands.
10. When the dried beans are nearly soft, add ham and cabbage and cook about 30 minutes more at a low simmer (or maybe a little longer for dried beans).
11. Cook until the beans are quite soft and the cabbage is completely soft and almost dissolving into the soup.
12. And the last photo shows how my Butter Bean Soup looked after it had simmered long enough and was ready to eat.
13. Serve hot and enjoy!
Make it a Meal:

The Butter Bean Soup would be great with one of these low-carb breads to dip into the soup, and they won’t add many carbs:

Another way to cook Butter Beans:

If you like Butter Beans and want another way to use them, I love them in this Salad with tomatoes, olives, Feta, and basil!

Weekend Food Prep:

This Butter Bean Soup recipe has been added to a new category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Ingredients

1 lb. dried butter beans (see notes for canned beans)

1 T olive oil

1 medium yellow onion, chopped small

1 cup chopped celery

1 tsp. dried thyme (or less, to taste)

2 quarts water

Goya Ham Bouillon, to taste (optional, but recommended)

2 cups finely chopped green cabbage

2 cups finely diced ham (see notes)

fresh ground black pepper to taste

Instructions

Soak dried beans for about 8 hours, then pour into colander, rinse, and let drain. (I think the best way to cook beans is to soak them all day while you’re at work, then cook at night.)

For canned beans, drain them into a colander placed in the sink and rinse well with cold water (until you don’t see any more foam.)

In heavy soup pot, heat olive oil, saute onion and celery 3-4 minutes, until starting to soften, then add thyme and saute 1-2 minutes more. Add beans and 2 quarts water (for dried beans) or 6 cups water (for canned beans).

Cook dried beans at a low simmer until they are starting to soften, adding a little more water occasionally if needed. (This could take an hour or more, depending on how fresh the beans are.)

Cook canned beans about 20 minutes at a low simmer.

When beans feel like they are about 3/4 soft (when you bite down on one) add ham flavor base (affiliate link) if using, finely chopped cabbage, and finely diced ham.

Cook about 30 minutes more (or maybe a little longer for canned beans), until beans are very soft, soup broth is very flavorful, and most of the cabbage has disintegrated into the soup.

Season to taste with fresh ground black pepper and serve the soup hot.

Notes

Use Rancho Gordo Florida Butter Beans, other dried butter beans, or baby lima beans to make this soup. Or use three or four 15-oz. cans of butter beans if you can’t find dried beans.

If you have a ham bone or some pieces of rind, by all means use them and remove when you serve the soup.

This recipe was created by Kalyn when she had Rancho Gordo Florida Butter Beans.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 272Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 21mgSodium 485mgCarbohydrates 41gFiber 12gSugar 7gProtein 21g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Butter Bean Soup will be too high in carbs for a low-carb diet plan, but you can make a version that’s lower in carbs by using fewer beans and more ham and cabbage. Dried beans are approved for all phases of the original South Beach Diet, but the serving size is limited for phase one. Since this soup has other things besides beans, you could eat a small bowl for phase one or a larger bowl for phase two or three.

Find More Recipes Like This One:
Use Soup Recipes to find more tasty soups like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
The Butter Bean Soup recipe was first posted in 2007, after I had gotten the beans at Rancho Gordo Beans in the Ferry Building. The recipe was updated with better photos in 2014 and last updated with more information in 2026.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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April 10, 2026
Easy Tortellini Soup Recipe
We love this cozy tortellini soup recipe! It’s filled with tender veggies, store-bought tortellini, and a garlicky broth that’s ready in just 30 minutes.

I’m always happy when this vegetable tortellini soup is for dinner. It’s one of my favorite ways to use a package of store-bought tortellini. I enjoy so many of the soup recipes on Inspired Taste, but this one truly delivers on the comfort food front! It’s hearty, delicious, and quick.

Feel free to use your family’s favorite tortellini in the soup, which means you can try out different fillings to find what you love most.

Key Ingredients

Tortellini: I’m a fan of cheese-filled tortellini, but feel free to use your favorite kind. You’ll find plenty of options at the store, including spinach, chicken, and even vegan tortellini. Small ravioli is a great substitute! And if you don’t have tortellini, regular pasta works just fine. The soup itself is still delicious.

Veggies: I pack this hearty soup with onion, carrot, zucchini, garlic, and kale (or substitute spinach).

Tomato Paste and Spices: Tomato paste adds a bit of color and richness, while the spices add incredible flavor. I use Italian seasoning and crushed red pepper flakes. The pepper flakes are optional, but they add a nice little kick.

Broth: For a vegetarian tortellini soup, use vegetable broth. If that’s not a concern, chicken broth works great.

Fresh Herbs: I love finishing the soup with fresh herbs. Parsley and dill are my favorites.

Find the full recipe with measurements below.

How to Make My Favorite Tortellini Soup

Tip 1: Start with the aromatics. Cook chopped onions and carrots in a small amount of oil until they begin to soften. This simple step builds the base flavor for the soup. Then, layer in more flavor with minced garlic, tomato paste, Italian seasoning, and chopped zucchini.

Tip 2: Add the tortellini and kale at the end. Pour in the broth and simmer until the vegetables are tender. Then stir in the tortellini and a handful of torn kale (or spinach) in the soup. Cook for just a few minutes more, until the greens are wilted and the pasta is tender.

Tip 3: Make it creamy. Season the soup to taste, and if you’d like a creamy broth, add a splash of cream or non-dairy milk. I also love stirring in chopped fresh herbs, such as dill or parsley, right before serving for an extra pop of color and fresh flavor.

More Easy Soup Recipes

Easy Tortellini Soup

PREP
10 mins

COOK
20 mins

TOTAL
30 mins

We love this quick and easy tortellini soup recipe made with store-bought pasta, a garlicky broth, and plenty of veggies. I usually keep it vegetarian and use cheese tortellini, but you can use whatever you love (spinach, sausage, chicken, or even vegan fillings). Most varieties are easy to find in larger grocery stores across the US.

4 Servings

Watch Us Make the Recipe

You Will Need

1 tablespoon olive oil

1 medium onion, chopped

2 medium carrots, sliced

2 medium zucchini, chopped

4 medium cloves garlic, minced, 1 heaping tablespoon

1 tablespoon tomato paste

1 ½ teaspoons Italian seasoning

¼ teaspoon crushed red pepper flakes, omit if sensitive to spice

8 cups vegetable broth or chicken broth (1.8L)

1 package tortellini, 8 to 10 ounces

1 small bunch kale, thick stems removed and chopped

Splash cream or non-dairy milk, optional

Handful chopped fresh herbs like parsley or dill

Dash fish sauce, optional

Parmesan for serving, optional

Directions

1Cook onions and carrots: Heat the oil in a large pot, such as a Dutch oven, over medium heat. Add the onions and carrots, then cook, stirring occasionally, until they soften, about 5 minutes.

2Add zucchini and spices: Stir in the zucchini, garlic, tomato paste, Italian seasoning, and crushed red pepper flakes, and cook for one minute.

3Simmer: Pour in the broth, bring to a boil, and then reduce to a simmer. Cook the soup at a low simmer until the vegetables are tender, 10 to 15 minutes.

4Add tortellini and kale: Stir in the tortellini and kale, and cook for 5 to 10 minutes. Turn the heat to low and stir in the milk/cream (this adds a creamy texture to the broth, but you can skip it if you prefer a plain broth).

5To finish: Taste the soup and season with additional salt as needed. For extra flavor, add a few dashes of fish sauce (optional). Serve with chopped fresh herbs and grated parmesan cheese scattered on top (optional).

Adam and Joanne’s Tips

Storing: Keep leftover soup in an airtight container and refrigerate for up to 4 days.

Vegan tortellini soup: To make this soup vegan, look for a vegan tortellini (Kite Hill makes one) and omit the cheese and fish sauce.

Fish sauce: This is optional but adds a lovely flavor to sauces and soups like this tortellini soup. Two to three dashes season the soup nicely. Think of fish sauce as salt on steroids. It doesn’t make the soup taste fishy but makes the flavor pop.

The nutrition facts provided below are estimates. We did not include optional ingredients and assumed regular (not low-sodium) vegetable broth.

Nutrition Per Serving
Serving Size
1/4 of the recipe
/
Calories
268
/
Total Fat
8.1g
/
Saturated Fat
2.6g
/
Cholesterol
23.7mg
/
Sodium
1369.4mg
/
Carbohydrate
41.3g
/
Dietary Fiber
3.3g
/
Total Sugars
7.9g
/
Protein
9.3g

AUTHOR:

Joanne Gallagher
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April 8, 2026