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Tag: Soup

Garbanzo Bean Soup
Easy Garbanzo Bean Soup is flavored with garlic, Sumac, Olive Oil, and Lemon; make it in the slow cooker or on the stove. And this very flavorful soup with garbanzo beans is vegetarian if you switch out chicken broth for vegetable broth!

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Garbanzo Bean Soup is an easy and tasty soup recipe that’s loaded with interesting flavors. And after I rediscovered it when I made Fattoush, I’ve been loving the flavor of powdered Sumac! And that’s the maroon-colored spice you see sprinkled on top of this delicious soup made from dried garbanzo beans.

But if you don’t have Sumac, don’t let that stop you from making this amazing Garbanzo Bean Soup, especially if you like hummus, falafel, or any of the other tasty things made with chickpeas. I started with dried beans and a bit of skepticism as I added onions, garlic, and chicken stock to the crockpot with cumin and a few bay leaves. But after cooking all day on low, the beans were softened and the soup was smelling great.

This soup with garbanzo beans did remind me of the Greek Chickpea soup called Revithia, but the addition of cumin and the use of Sumac made the flavor of this soup quite remarkable. And this budget-friendly soup can easily be vegetarian if you switch the chicken stock for vegetable stock, and it’s perfect to make for the freezer when winter is coming.

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 with ingredient amounts.)
- dried Garbanzo Beans
- chicken stock or canned chicken broth (affiliate link), or use vegetable broth for a meatless soup
- water
- onion
- Minced Garlic (affiliate link)
- Bay Leaves (affiliate link)
- ground cumin (affiliate link)
- salt
- fresh ground black pepper
- Olive Oil (affiliate link), for drizzling on finished soup
- Sumac (affiliate link), optional, but VERY tasty for sprinkling on finished soup
- lemons, optional, for squeezing on finished soup
What are Garbanzo Beans?

Garbanzo beans are also called chickpeas, and the name will vary depending where you are in the world. This popular type of bean has other names around the world, including ceci beans, chichi beans, gram, chana, or Egyptian peas.

What is Sumac?

I’m a huge fan of Sumac, a reddish-purple ground spice that’s common in middle eastern cooking. It has a lemony flavor that’s good on so many foods. I’ve used Sumac on hummus, in Fattoush Lebanese Salad, in salad dressing, and even on Cauliflower Rice. It’s often used with garbanzo beans, and it adds a nice flavor to this soup. Sumac also one of the components of Za’atar, a middle eastern blend of spices.

Can you make Garbanzo Bean Soup without Sumac?

If you don’t have Sumac and don’t want to buy it for this recipe, you can get a good result using Smoked Paprika (affiliate link). But if you like interesting flavors and enjoy cooking middle eastern food, I do urge you to get some Sumac. I bet you’re going to love it!

Is Garbanzo Bean Soup low in carbs?

Garbanzo beans are not a low-carb food of course. But chickpeas have quite a bit of fiber, so this soup with chickpeas has 16 net carbs per serving and 7 grams of protein. I bet that’s lower in carbs than you were thinking!

Do you have to soak the beans for Garbanzo Bean Soup?

In one of the most popular posts on this site, I compare the slow cooker cooking time for soaked and unsoaked dried beans. The cooking time is close, but soaked beans are much less likely to cause gastric distress that some people experience with eating beans. Your choice on that, but I prefer soaking the beans when I make this soup if I can remember to plan ahead.

What size Slow Cooker did I use?

I used a Crock-Pot 3 Quart Slow Cooker (affiliate link) for the Garbanzo Bean Soup recipe. If you only have a larger size I’d simply double the recipe and stash some soup in the freezer!

How to Make Garbanzo 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. I started with 2 cups of dried chickpeas, but if you sometimes have issues with dried beans, I’d recommend soaking the beans in the crockpot overnight, then discarding that water before you start cooking the soup.
2. You can also soak the beans all day while you’re at work and then make this soup on the stove in a few hours. If you use a crockpot, remember you need to allow room for the beans to expand as they cook.
3. Put beans, chicken broth or stock (or vegetable broth), 2 cups water, finely chopped onion, minced garlic, bay leaves, cumin, salt, and pepper in crockpot.
4. Here’s how the mixture looked after cooking for 7 hours on low. At this point I added 1 cup more water and cooked for another hour.
5. I used my Immersion Blender (affiliate link), which makes it so easy to puree soups. You can also use a food processor or regular blender, but be careful with the hot liquid if you do it that way.
6. I blended the soup right in the crockpot, and I thought the consistency of the soup was just perfect, with the amount of liquid I used, but if you’d like a thinner soup, add a bit more hot water.
7. I ate some soup right away and froze the rest, and the Garbanzo Bean Soup was delicious, even after being frozen.
Make it a Meal:

Garbanzo Bean Soup would be amazing served with a low-carb bread like Olive Bread, Low-Carb High-Fiber Savory Muffins, or Savory Almond Flour Bread.

Weekend Food Prep:

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

2 cups dried Garbanzo Beans

4 cups chicken broth (or vegetable broth)

2 cups + 1 cup water

1 onion, finely chopped

1 T minced garlic

2 large bay leaves

2 tsp. ground cumin

1/4 tsp. salt

fresh ground black pepper to taste

olive oil, for drizzling on finished soup

powdered Sumac (optional, for sprinkling on finished soup, or use paprika)

1 lemon (optional, for squeezing on finished soup)

Instructions

Crockpot Recipe:

Put beans, chicken broth or stock, 2 cups water, finely chopped onion, minced garlic, bay leaves, cumin, salt, and pepper in crockpot.

Cook on low for 7-8 hours, or until beans are very soft. (If you start with soaked beans, they will get softer more quickly, but it won’t hurt if you cook them all day if you’re not home to check.)

After 7-8 hours, check the amount of liquid in the crockpot and see if you want to add more. (I cooked for 7 hours, added 1 cup hot water, and cooked 1 hour more.)

When beans are very soft, remove bay leaves, then puree the soup either using an immersion blender, or in batches using a food process or blender. (If you use a food processor or blender, be careful not to overfill so the hot liquid doesn’t spill out.) You can puree completely like I did, or leave the soup a bit chunky.

Serve the Garbanzo Bean Soup hot. I drizzled each bowl of soup with olive oil, sprinkled on Ground Sumac (affiliate link), and squeezed on fresh lemon juice.

Stovetop Recipe:

Put beans, chicken stock, 2 cups water, finely chopped onion, minced garlic, bay leaves, cumin, salt, and pepper in large soup pot. (For stovetop cooking, I would definitely soak the beans.)

Bring to a low simmer and cook until beans are well-softened, checking the beans every 30 minutes or so and adding more water as needed. (Cooking time for dried beans depends on how fresh the beans are, so if you have beans which have been stored for a while it could take 2-3 hours for them to get soft, even with pre-soaked beans.)

When beans are well-softened, check the amount of liquid and see if you want to add a bit more hot water before pureeing soup. (Stovetop cooking will probably take at least twice as much water as crockpot cooking.)

Puree soup and serve with olive oil, Ground Sumac (affiliate link), and lemon juice as described above.

Notes

Whether cooking in crockpot or on stove, pre-soaking the beans is recommended if you have trouble digesting dried beans. Soak for 8 hours, then discard the soaking water and rinse beans before proceeding with recipe. Cooking time for either version of the recipe will be shorter if you use soaked beans.

Recipe inspired by Chickpea Soup from The Pink Peppercorn, who used smoked Paprika and made the soup on the stove.

This recipe created by Kalyn.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving

Calories 148Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 5mgSodium 878mgCarbohydrates 21gFiber 5gSugar 5gProtein 7g

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?

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Beans aren’t low in carbs, but they have lots of fiber so this Garbanzo Bean Soup has only 16 net carbs per serving. You decide if that’s too much of a carb splurge if you’re limiting carbs. All types of dried beans are perfect for any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use Soup Recipes to find more recipes 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:
This recipe for Garbanzo Bean Soup was posted in 2009 and I made it regularly back in the days when I ate beans more often. It was last updated with more information in 2025.
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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February 13, 2026
Lemon Chicken Orzo Soup
This lemon chicken orzo soup is bright, cozy, and always gets thumbs up from my 4-year-old daughter. Everyone who tries it asks for the recipe, and it’s become one of our all-time family favorites.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Recipes With Orzo

I make this lemon chicken orzo soup on a regular basis, especially in winter, and every single time, my family practically inhales it. It’s also one of those soups I make for a friend or family member who needs a little care and nurturing.

It’s a little bit creamy from the Parmesan and the starch in the orzo, with that lovely, bright hit of lemon that keeps it from feeling heavy. The broth is rich and full of umami from chicken stock and sautéed veggies — sweet onions, carrots, celery — and it gets an aromatic lift from fresh herbs if you want to toss them in.

I often use leftover roast chicken or a rotisserie chicken to keep things simple, but you can cook fresh chicken right in the soup. One batch makes enough to feed my family of four with leftovers. Pro tip: undercook the orzo just a bit, because it keeps soaking up the broth as it sits.

Nutrition-wise, it’s got good protein, some veggies, and that soul-soothing quality only a big pot of homemade soup can deliver.

👩‍🍳 You might also like garlic chicken soup, chicken lentil soup, fall-off-the-bone chicken soup, chicken potato soup, paleo chicken tortilla soup, and check out these other soup recipes with chicken or these winter soups. You may also like this high-protein butternut squash soup.

What You’ll Need

Here is what you’ll need for this lemon chicken orzo soup recipe. Find the full measurements in the recipe card below.
- Base veggies: onion (sweetness and depth), carrot (mild sweetness), celery (savory backbone), and garlic (flavor boost).
- Fats: Olive oil + Butter (richness and aroma).
- Seasonings: Salt, black pepper, bay leaves, and optional turmeric (gives that gorgeous yellow color).
- Lemon: Zest and juice for brightness.
- Broth: Chicken stock or homemade broth (the heart of the soup). I often use stock cubes when low on broth.
- Protein: Shredded cooked chicken or raw chicken breast.
- Pasta: Orzo, also known as risoni, or you can sub with other small-shaped pasta. Learn about orzo here. If you have any leftover, you may also want to try this Marry Me chicken orzo bake.
- Cheese: Parmesan (creaminess and umami).
- Herbs: Dill, parsley, chives (freshness at the end), feel free to omit or just use one of these.
How To Make Lemon Chicken Orzo Soup

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make chicken orzo soup.
- Dice up vegetables, garlic, and herbs.
- Heat olive oil and butter in a big pot.
- Sauté onion, carrot, and celery with salt until golden and soft.
- Add garlic, lemon zest, bay leaves, turmeric, dry orzo, and all the broth.
- Bring to a simmer and cook until the orzo is just al dente (about 8 minutes). While cooking, shred the chicken, grate Parmesan, and squeeze lemon juice.
- Stir in chicken, Parmesan, and lemon juice.
- Adjust salt, pepper, or extra lemon if you like.
- Finish with fresh herbs and serve with extra lemon wedges and Parmesan.
Watch The Video

Recipe Tips
- Parmesan rind: Toss it in while simmering—huge flavor payoff.
- Make it lighter: Use more veggies and less orzo.
- Make it heartier: Add extra chicken or even chickpeas.
- Kid-friendly: Serve herbs on the side if your kids are picky.
- Undercook the orzo just a bit, because it keeps soaking up the broth as it sits and will continue to soften and puff up.
- Throw in extra veggies: Peas, diced asparagus, broccoli, or cauliflower will work well.
- Storage Tips: Our leftovers don’t last very long, but you can store this soup in the fridge for up to 3 days. When reheating, add a splash of broth or water since the orzo will thicken the soup. It also freezes well (though the pasta gets softer).
- Make-ahead tips: Obviously, as with most soups, this is a great make-ahead recipe. But, if you just want to do a few steps early on, you can prep the veggies and shred the chicken ahead. Store separately in the fridge for up to 2 days. You can even cook the broth with veggies and freeze, then reheat and add orzo and chicken when ready.
Serving Suggestions

To be honest, you don’t really need a lot more to go with this soup. Personally, I love a drizzle of chili oil or some chili, which I don’t add to the soup as I make it kid-friendly. You can also serve it with a chunk of crusty bread or a side of garlic toast. For a lighter meal, serve it with a crisp green salad. Don’t skip a sprinkle of fresh herbs and extra lemon at the table — it brightens up everything.

💬 If you’ve tried this lemon chicken orzo 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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I’ve made this lemon chicken orzo soup more times than I can count — it’s bright, cozy, and always gets two thumbs up from my 4-year-old daughter. Everyone who tries it asks for the recipe, and it’s become one of our all-time family favorites. Find step-by-step photos and more recipe tips above.

Heat olive oil and butter in a large pot over medium-high heat. Add onion, carrot, and celery. Season with ⅓ teaspoon salt (or 1 teaspoon if using low-sodium stock). Cook 6–7 minutes until golden and softened.

Add garlic, lemon zest, bay leaves, turmeric, orzo, and all the chicken stock. Stir and bring to a simmer.

Cook for about 8 minutes until orzo is just al dente. I suggest undercooking orzo by a minute as it will continue to absorb liquid and soften after cooking.

While cooking, shred the chicken, grate Parmesan and squeeze lemon juice.

Stir in shredded chicken, Parmesan, and lemon juice. Warm through.

Taste and adjust seasoning. If you like it thinner, add a splash of hot water or broth. If you like it more tangy, add a bit more lemon juice.

Finish with fresh herbs and extra pepper. Serve with lemon wedges and more Parmesan.

Lemon: If using a smaller lemon, zest 2/3 to 1 lemon but if using a larger lemon, you only need to zest 1/2 of it. Lemon juice wise, I suggest adding two tablespoons to begin with, then taste and add more to your liking it. I like it quite lemony so I will often add 3-4 tablespoons but it’s better to add gradually. If you add too much and find it too lemony, simply add more stock.

Parmesan rind: Toss it in while simmering—huge flavor payoff.

Make it lighter: Use more veggies and less orzo.

Make it heartier: Add extra chicken or even chickpeas.

Kid-friendly: Serve herbs on the side if your kids are picky.

Undercook the orzo just a bit, because it keeps soaking up the broth as it sits and will continue to soften and puff up.

Throw in extra veggies: Peas, diced asparagus, broccoli or cauliflower will work well.

Storage Tips: Our leftovers don’t last very long but you can store this soup in the fridge for up to 3 days. When reheating, add a splash of broth or water since the orzo will thicken the soup. It also freezes well (though the pasta gets softer).

Make-ahead tips: Obviously, as with most soups, this is a great make-ahead recipe. But, if you just want to do a few steps early on, you can prep the veggies and shred the chicken ahead. Store separately in the fridge for up to 2 days. You can even cook the broth with veggies and freeze, then reheat and add orzo and chicken when ready.

Can I use raw chicken? If you’re starting with raw chicken breasts (1 breast) or thighs (3 thighs), slice them into thin pieces so it cooks quickly. Nestle them into the simmering broth right after you add the stock and orzo. Lift the larger pieces out and shred or dice, then stir the meat back into the soup before with Parmesan and lemon juice.

Can I use rice instead of orzo? Sure — just cook the rice longer until tender. It will thicken the soup a lot as it sits.

How do I make it dairy-free? Skip the Parmesan or use a dairy-free cheese alternative. Butter is very low in lactose but feel free to use ghee or extra olive oil.

Calories: 464kcal | Carbohydrates: 40g | Protein: 32g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 1024mg | Potassium: 648mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2322IU | Vitamin C: 4mg | Calcium: 214mg | Iron: 2mg

Keywords: chicken soup, lemon chicken orzo soup, lemon chicken, orzo soup, lemon chicken soup, chicken soup with orzo
More Recipes With Orzo
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February 12, 2026
Thirty-Clove Garlic Soup (Vegan, Paleo)
This healing and nutritious thirty-clove roasted garlic soup is full of anti-inflammatory, antibiotic and gut-loving properties. It’s a great soup for colds and flu or if you need to give your gut a little care. This recipe is paleo, gluten-free and vegan-friendly.

Thirty-Clove Garlic Soup

When I first received Lee Holme’s book Heal Your Gut, this was the first recipe I bookmarked. I love garlic for both its health benefits and the flavour, and I was intrigued by a recipe that used so much of it.

To my surprise, the garlic flavour in the soup wasn’t overpowering at all. I think mainly because the cloves are roasted first, which mellows out the garlic and makes it sweet and nutty. All I can say is this soup is freaking delicious!

Garlic and onion are the main ingredients in the soup, and although I think it’s lovely on its own, you can turn it into a more substantial meal by adding chopped-up carrots or pumpkin, broccoli, some chicken or strips or fish.

Make a large batch and use as a base for stews and vegetable braises too. It’s also AIP friendly, simply omit any chilli and if you’re following strict AIP, omit cumin too; use coconut oil instead of butter.

Here is what Lee says about this soup in her book Heal You Gut, “Garlic is one of the most powerful medicinal foods. Its anti-inflammatory, anti-parasitic, antibiotic and antiviral properties make it an incredibly important ingredient in the defence against digestive assaults of all varieties. Load on garlic’s goodness with this bold and flavourful soup.”

I’ve bookmarked a few other recipes to cook and I’ve been reading through all the insightful gut health info in the book. I was familiar with Lee’s eBook version of Heal Your Gut and her online program but it’s really nice to have the book in printed form. It’s full of great tips and knowledge, a multi-phase gut healing program, meal plans and gorgeous recipes. Check it out when you get a chance.

Notes For Making Roasted Garlic Soup

Below is the original recipe from the book, which I followed pretty closely except that I made a smaller batch. I used 2 bulbs of garlic instead of 3 and less stock, apple cider vinegar etc, but kept the cumin and turmeric in the same amounts because I love those spices.

I roasted the garlic for 30-35 mins as I think my oven is a little hotter and it looked like it would burn, I recommend keeping an eye on that part as burnt garlic goes a bit bitter and you want soft, golden brown, sweet garlic. I also cooked my soup for about 15 minutes, instead of 30, simply because I was short on time. It turned out great anyways.

I will definitely make this garlic soup again. It did feel very comforting and healing when I was eating it – garlic, turmeric, coconut milk – all the good stuff!
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This healing and nutritious thirty-clove roasted garlic soup is full of anti-inflammatory, antibiotic and gut-loving properties. It’s a great soup for colds and flu or if you need to give your gut a little care. This recipe is paleo, gluten-free and vegan-friendly.

Preheat the oven to 175 C / 345 F.

Slice 1-cm (1/2-in) off the top of each garlic bulb to expose the cloves, then place cut side down on a baking tray. Drizzle with the olive oil, then roast for 45 minutes (I did mine for 30-35 minutes as they were getting to brown). Remove from the oven and set aside to cool. Once cool enough to handle, squeeze the garlic cloves out of their skins into a bowl of a food processor or a blender. I add some of the stock or broth and then whizzed for a few seconds. Set aside.

Meanwhile, heat the butter in a large saucepan over medium heat. Add the onion and cook, stirring frequently, for about 5 minutes, or until translucent. Add the stock or broth, turmeric, cumin, vinegar, tamari, lemon juice, blended garlic and broth, and herbs, if using, then bring to the boil. Reduce the heat to low-medium, then simmer, uncovered for 15 minutes (the original recipe says 30 but mine worked very well in 15, in case you’re short for time).

Finally, I added the coconut milk and stirred through. Taste for salt and add a little more if needed. My stock was salty enough that I didn’t need to add any more but I did add some chilli and cracked pepper. I garnished my soup with fresh coriander.

Calories: 236kcal | Carbohydrates: 11g | Protein: 2g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 1667mg | Potassium: 168mg | Fiber: 1g | Sugar: 5g | Vitamin A: 944IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 1mg

Keywords: Vegan, Vegetarian, Garlic, Soups, Vegetable Soup
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February 12, 2026
Easy Sausage Potato Soup Recipe
My family loves this sausage potato soup recipe made with Italian sausage, potatoes, and kale. It reminds us of Olive Garden’s Zuppa Toscana, only lighter and just as delicious.

This sausage and potato soup is a dream for busy nights. Thanks to flavorful Italian sausage, you only need a short list of ingredients, and it comes together quickly.

Hearty, comforting, and incredibly flavorful this simple soup keeps well for leftovers the next day. For more like this, try our potato leek soup or creamy potato soup.

Key Ingredients

Italian Sausage: Use sweet or hot Italian sausage. I usually reach for sweet Italian and then adjust the spice level with crushed red pepper flakes.

Potatoes: I highly recommend Yukon Gold potatoes for their buttery texture and how well they hold up in the broth. Baby red or white potatoes also work beautifully.

Onion and Garlic: These add so much flavor to the broth. I don’t add other veggies to keep the ingredient list short.

Spices: Italian sausage already brings flavor from fennel and other spices, but I like to add more spice with oregano, red pepper flakes (optional), a bay leaf, and fresh thyme.

Broth: Use a good-quality chicken stock or homemade broth. For store-bought, choose low-sodium and darker-colored stock for more flavor. Boxed bone broth is an easy shortcut that adds richness, or use homemade bone broth if you have it.

Kale: Kale adds color, texture, and a bit of nutrition. You can also substitute spinach, Swiss chard, or other hearty greens.

Cream and Parmesan Cheese: A splash of cream and some grated Parmesan stirred in at the end make the broth velvety and rich. Both are optional but add so much flavor.

Find the full recipe with measurements below.

How to Make Sausage and Potato Soup

Tip 1: Brown the sausage. The secret to this soup’s flavorful broth is browning the sausage in the pot before adding any other ingredients. It brings out the flavor and helps render a bit of fat, which the onions and garlic will cook in a bit later.

Tip 2: Soften the onions. So that they are sweet and tender, quickly sauté the onions and garlic in the pot with the browned sausage for a few minutes. This takes away their raw bite, making them really delicious in the soup.

Tip 3: Add spices, broth, and potatoes. Next comes the broth and potatoes. Simmer until the potatoes are tender. When they are, your soup is almost ready!

Tip 4: Add kale and cream. When your potatoes are tender, stir in the kale and cream and allow it to cook for a few minutes until the kale is tender and bright green. The splash of cream makes the broth silky. It’s optional, but really delicious.

More Easy Soup Recipes

Easy Sausage Potato Soup

PREP
10 mins

COOK
40 mins

TOTAL
50 mins

You will love this easy sausage and potato soup recipe. It is comforting and incredibly delicious. For the best texture, use Yukon Gold potatoes. They have thin skins, so you don’t need to peel them. The red pepper flakes are optional and add a bit of spice to the soup. If you use hot Italian sausage (spicy), you may not need them.

4 to 6 Servings

You Will Need

8 ounces bulk Italian sausage or links with the casings removed (226g)

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced, 1 tablespoon

¼ teaspoon dried oregano

¼ to ½ teaspoon crushed red pepper flakes, optional

Salt and fresh ground black pepper

1 bay leaf

2 sprigs thyme

1 ½ pounds Yukon Gold potatoes, cubed, 2 to 3 medium (680g)

5 cups chicken stock (1182ml)

¼ cup heavy cream or half-and-half, or more to taste (60ml)

4 cups chopped kale leaves with ribs removed or use baby kale

½ cup shredded parmesan cheese, optional, 1 ounce (28g)

Pinch freshly grated nutmeg

Directions

1Brown the sausage: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sausage and cook, breaking it apart with a wooden spoon, until browned and slightly crispy, about 8 to 10 minutes.

2Cook the onions: Add the onions and cook, stirring every few minutes, until they soften, 5 to 6 minutes.

3Add garlic and spices: Stir in the garlic, oregano, crushed red pepper flakes, ½ teaspoon of salt, and ¼ teaspoon of freshly ground black pepper. Cook, stirring often, for about 1 minute until fragrant.

4Add potatoes and stock: Add the bay leaf, thyme, and potatoes. Pour in the stock, then increase the heat to medium-high and bring the soup just to a simmer (avoid a full boil). Reduce the heat to medium-low, partially cover, and simmer until the potatoes are fork-tender, about 15 minutes, stirring occasionally.

5Add cream, kale, and cheese: Uncover the pot and remove the bay leaf and thyme sprigs. Stir in the cream, kale, and parmesan cheese. Add a small pinch of nutmeg, then taste and adjust with more salt and pepper as needed. Reduce the heat to low, cover, and cook until the kale is tender and wilted, about 5 minutes more.

Adam and Joanne’s Tips

Storing: Store in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw overnight and reheat gently on the stovetop. Potatoes may soften slightly after freezing. The cream may separate when reheating, so do it over low heat or leave it out when freezing and add fresh after it has reheated.

Thick and creamy soup: For a creamier and thicker broth, grab a potato masher and mash some of the potatoes in the pot just before adding the kale.

Kale: The kale softens in the broth over time. If you like extra soft and tender kale, leave the lid on the pot and keep warm for 10 to 15 minutes more.

Lighter soup: For a lightened-up version, use chicken or turkey sausage and substitute the cream for additional stock.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1 cup of soup
/
Calories
268
/
Total Fat
11.5g
/
Saturated Fat
3.9g
/
Cholesterol
33.9mg
/
Sodium
639.4mg
/
Carbohydrate
26.2g
/
Dietary Fiber
2.9g
/
Sugars
9g
/
Protein
15.2g

AUTHOR:

Adam Gallagher
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February 9, 2026
Roasted Cherry Tomato Soup With Creamy Mascarpone

Guys, this is one of the tastiest soups I’ve made and I am super excited to share this recipe! It’s a roasted tomato soup that is Bisque-like, tangy and sweet with silky, decadent mascarpone cream cheese folded in at the last minute. It’s a vitamin and antioxidant-rich recipe that is gluten-free, grain-free and vegetarian. You can also make a dairy-free version, although I do think mascarpone adds a bit of magic to it. Make sure to rate this recipe and comment at the bottom for others to discover this yummy dish.

Roasted Cherry Tomato Soup

The idea for this soup wasn’t mine, to begin with. A couple of months ago, I was walking down a supermarket in London and I saw a few ready-made soups on offer. There was the roast chicken, the classic butternut squash and then I spotted a pot of roasted cherry tomato soup with mascarpone. I’ve never had that soup, neither did I buy it that time.

But, the idea has stuck in my mind because just that morning I roasted a whole bunch of cherry tomatoes and I was commenting to my partner how extra sweet and flavourful they become when caramelised during roasting.

I thought ‘Wow, imaging that punchy, tangy and sweet roasted cherry tomato flavour mellowed out by the milky mascarpone. Creamy, silky, plenty of umami.” It was working in my head, so without ever trying the supermarket version, I decided to make my own creamy roasted tomato bisque soup. Not sure if it’s anything like that other soup but it was bloody fantastic and I am definitely making it again.

What Is Mascarpone?

Mascarpone is an Italian cream cheese that is most known for its use in tiramisu. It’s subtly sweet and silky cow’s milk cheese that has a rich texture that is somewhere between Philadelphia cream cheese and double cream. It tastes somewhere in between two, so it’s has a very faint hint of cheese and all the creaminess of the milky fat.

Alternatives to mascarpone: you can fold in regular or light cream cheese, heavy or double cream, sour cream, creme fraiche, thick Greek yoghurt. If you’re using just the cream or yoghurt, you could also add a tiny sprinkle of grated cheese or Parmesan. For a dairy-free version, try thick coconut cream or a dairy-free cream.

What Goes With Tomato Soup?

The soup is rich and satiating on its own but you could serve it with some shredded chicken, cooked prawns, quinoa or chickpeas for extra protein. Grilled salty halloumi would also work well here.

Serve it with a side of grilled cheese sandwiches or for something healthier make a loaf of this spinach feta bread, my low-carb bread or this fluffy gluten-free bread. I’ve also served it with this gluten-free focaccia, which was a fabulous combo. Some sourdough croutons might be nice or you can top the soup with some fried shallots or pumpkin seeds for an extra crunchy texture.

How To Make Roasted Tomato Soup

There are three simple parts to making this creamy tomato soup. I will guide you with some step-by-step pics and you can find the full list of ingredients, instructions and nutritional breakdown in the recipe card below.

Part 1. Roast cherry tomatoes until caramelised and slightly charred. This will take about 30 minutes, during which time you can do Part 2.

Part 2. Cook the base soup with sauteed mirepoix (onion, celery and carrots), garlic, tinned tomatoes and a few sun-dried tomatoes for extra oomph. This should take about 15-20 minutes.

Part 3. Add the roasted cherry tomatoes to the cooked soup and puree into smooth bisque consistency. Finally, fold in the mascarpone cream cheese or alternatives.

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Learn how to make the most delicious roasted cherry tomato soup with creamy mascarpone. It’s a Bisque-like, tangy and sweet soup that is grain-free and gluten-free (if served as is). You can make a dairy-free version with coconut cream or plant-based cream.

Calories: 253kcal | Carbohydrates: 15g | Protein: 5g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 28mg | Sodium: 282mg | Potassium: 546mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3820IU | Vitamin C: 27mg | Calcium: 78mg | Iron: 2mg

Keywords: Appetizer, Vegetarian, Soups

MORE HEALTHY SOUPS TO TRY

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February 8, 2026
Creamy Chicken Alfredo Soup in One Pot
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You guys are obsessed with my homemade alfredo sauce. So I had to make this creamy, cheesy chicken Alfredo soup! Tender chicken, rich broth, and pasta all come together in just 30 minutes!
Why This Soup is a Weeknight Wonder

All-in-One Pot: Everything cooks together in a single pot, making cleanup a breeze while delivering layers of creamy, cheesy flavor.

Perfect Family Dinner: Hearty and satisfying, it’s a simple meal everyone will love. Pair it with easy no-knead bread, my Grandma’s homemade bread, or these rolls.

Make it Your Own: Add extra veggies, swap in your favorite pasta, or spice it up!
Ingredients for Chicken Alfredo Soup

Half and Half: Half and half makes this soup creamy but not overly rich. You can make your own half and half if you don’t have any.

Pasta: Use any pasta shape for this. I love using wide egg noodles. Other great options are bowtie, rotini, or even cheese tortellini.

Chicken: This is a great recipe to use up leftover rotisserie chicken or make a quick batch of my air fryer chicken.
How to Make Chicken Alfredo Soup

One pot, simple ingredients, and big flavor! This creamy chicken Alfredo soup is a quick way to everyone’s heart! It’s so good and feels like a warm hug!
1. Sauté the Onions: In a large pot over medium heat, melt the butter. Once melted, add diced onion and garlic. Cook until the onions begin to soften, about 2-3 minutes. Sprinkle all-purpose flour over the onions. Stir and cook the flour for 1-2 minutes.
2. Add Seasonings: Add Italian seasoning, garlic powder, salt, and pepper to taste. Then slowly whisk in chicken broth and half and half.
3. Cook: Bring to a boil and then add uncooked pasta. Reduce to a simmer and cook until the pasta is al dente.
4. Finish with Chicken and Cheese: Add cooked chicken, grated parmesan cheese, and shredded mozzarella cheese, then cook until the cheese is melted. Add fresh basil and parsley and serve.
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More Cozy Soup Recipes

Soup

Slow Cooker Chicken Fajita Soup

4 hours 10 minutes
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February 8, 2026
Easy Ham and Cabbage Soup Recipe
This ham and cabbage soup recipe is hearty, healthy, and tastes incredible! This easy soup is ready in about 30 minutes.

Cabbage soup may not sound like the most exciting meal, but trust me, this version with ham, carrots, and onions is delicious! Much like many of our cabbage recipes, this soup is nutritious, low-calorie, and tastes fantastic!

Since cabbage shrinks and softens when cooked, you can add a lot to the pot. In this ham and cabbage soup, we call for eight cups of chopped cabbage, and you could probably stir in quite a bit more. It’s so good! For another soup, try this cabbage soup, or for another recipe with ham, try our easy split pea soup.

Key Ingredients
- Ham: I use a boneless ham steak for this soup. If you have bone-in ham, use it! Just cut it away from the bone, then add the bone to the soup as it simmers (it should add a bit more flavor). Remove it before serving.
- Cabbage: Use regular white cabbage for this soup. I like how it softens as it simmers. If you have leftover cabbage, consider using it in one of our other cabbage recipes!
- Veggies: In addition to the cabbage, we saute onion, carrots, garlic, and rosemary before adding broth to this soup. They create a flavorful base. Fresh or dried rosemary will work. I’ve given amounts for both in the recipe below.
- Tomatoes: I add a small can of tomatoes to the soup, but fresh tomatoes work fine. See the tip below the recipe for substituting fresh tomatoes.
- Broth: Any light broth or stock works in this cabbage soup recipe. My go-to’s are chicken stock, chicken broth, ham stock, and vegetable broth.
Find the full recipe with measurements below.

How to Make Ham and Cabbage Soup

Tip 1: Make the soup in one pot. To make this soup, you’ll cook the onion, carrots, and ham in a big pot and then add the rest of the ingredients. It comes together quickly and only needs to simmer for about 20 minutes before you can dig in.

Tip 2: Add ham for extra flavor. As the soup simmers, the ham flavors and seasons the broth. The soup becomes rich, hearty, and ultra-flavorful. If you don’t have any ham on hand or do not eat meat, you can leave the ham out. It will still be terrific.

Tip 3: Use lots of cabbage. Since cabbage shrinks and softens when it’s cooked, you can add lots of it to the pot. We add eight cups of chopped cabbage to this easy cabbage soup, and to be honest, you could probably stir in quite a bit more.

More Soup Recipes
Easy Ham and Cabbage Soup

PREP
10 mins

COOK
20 mins

TOTAL
30 mins

This ham and cabbage soup recipe is hearty, healthy, easy to make, and tastes fantastic. Before adding the ham to the soup, taste it to see how salty it is. You may not need to add salt to the soup, depending on the salt level. Taste and adjust the seasoning of the soup a few times during cooking.

I love this soup with a side of crusty bread or homemade focaccia. Homemade garlic bread would be pretty amazing, too!

4 to 6 servings (8 cups of soup)

You Will Need

3 tablespoons olive oil

1 medium onion, chopped, about 2 cups

4 medium carrots, chopped, about 2 cups

8 ounces boneless ham steak, cubed, about 1 ½ cups

1 tablespoon minced garlic, 3 cloves

1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary

1/2 teaspoon fresh ground black pepper

Pinch crushed red pepper flakes

8 cups chopped white cabbage, about 1 ½ pounds

1 (15oz) can diced tomatoes with juices

6 cups (1.4L) low-sodium chicken stock, ham stock, or vegetable broth

2 bay leaves

Salt, to taste

3 lemon slices or more to taste

Directions

1Heat 2 tablespoons of the olive oil in a stockpot or Dutch oven over medium heat.

2Add the onions, carrots, and cubed ham. Cook, stirring occasionally, until the vegetables have softened and the onions are translucent, 8 to 10 minutes.

3Add the garlic, rosemary, black pepper, and red pepper flakes. Cook, stirring, for one minute.

4Stir in the cabbage, and then pour in the canned tomatoes and their juices, as well as the stock. Add the bay leaves.

5Raise the heat to medium-high and bring the soup to a boil. Taste and adjust the salt. The ham adds some salt to the soup, so you may not need much additional seasoning.

6Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer. Simmer for 20 minutes or until the cabbage and other vegetables are tender.

7Remove the pot from the heat and remove the bay leaves.

8Stir in the lemon slices and the remaining tablespoon of olive oil. Taste and season with more salt and pepper. Serve.

Adam and Joanne’s Tips

Storing: Place the leftover soup in an airtight container in the fridge and store it for up to 3 days or a month in the freezer.

Why lemon slices? While we don’t actually eat lemon slices, adding them to the soup brightens up the flavors a bit. You can also squeeze in fresh lemon juice or use vinegar, such as apple cider vinegar or wine vinegar.

Use fresh tomatoes: Substitute about 1 pound (5 to 6 tomatoes) for 1 (15oz) can of diced tomatoes.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
About 1 cup
/
Calories
157
/
Total Fat
7.8g
/
Saturated Fat
1.5g
/
Cholesterol
12mg
/
Sodium
436.4mg
/
Carbohydrate
13.7g
/
Dietary Fiber
4.2g
/
Total Sugars
5.1g
/
Protein
11.1g

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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February 8, 2026
Coconut-Lime Turkey Rice Soup Recipe
This Coconut-Lime Turkey Rice Soup Recipe is a great idea for leftover turkey, and you can make it with chicken if you don’t have turkey. Just substitute cauliflower rice for the rice to make this a low-carb soup!

PIN the Turkey Rice Soup Recipe to try it later!

This Coconut-Lime Turkey Rice Soup Recipe is different than any leftover turkey soup I’ve made, with a slightly spicy broth, lime juice, and coconut milk as the base of the soup. This is a turkey soup that’s loaded with Asian flavors!

I used cilantro in the soup but if you’re not a cilantro fan I’d love this with Thai Basil if I had some. If you don’t have any fresh herbs, I think thinly sliced green onions would also be nice in the soup.

And the last few times I’ve made this turkey soup with coconut milk, I’ve switched out the small amount of rice for frozen cauliflower rice, which makes this a soup that’s very low in carbs. And if you don’t have any leftover turkey, I highly recommend making the soup with leftover chicken!

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 with ingredient amounts.)

What gives the Asian flavors in this Turkey Rice Soup?

The main ingredients that add Asian flavors and make this a think-outside-the-box recipe for turkey soup include lime juice, ginger root, garlic cloves, soy sauce, and coconut milk. I used Green Tabasco Sauce for the spicy flavor but you could also use some kind of Asian hot sauce.

How many carbs are in the two version of Turkey Rice Soup?

If you make the original version of this soup with a small amount of brown rice, this soup will have 11 net carbs per serving and 11 grams of protein. If you switch the brown rice for cauliflower rice, the soup will have only 5 net carbs per serving, and still with 11 grams of protein! (I recently discovered some of my recipes that use Monkfruit Sweetener were originally calculated in correctly, so I have corrected that info.)

Want more low-carb ideas for using leftover turkey?

I would absolutely switch out the rice that’s added at the end in this soup for frozen cauliflower rice to make this a low-carb soup! And if you have plenty of leftover turkey to use, check out my Low-Carb Recipes for Leftover Turkey!

How to Make Coconut-Lime Turkey Rice 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. I used 2 cups of leftover turkey, and next time I’d shred the turkey into pieces instead of cutting it.
2. You’ll need fresh ginger root to make this recipe (don’t even think of substituting ground ginger!) Slice about 6 slices of ginger.
3. The ginger is simmered with chicken stock, garlic cloves, lime juice, soy sauce, and Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice to make a flavorful base for the soup.
4. Then remove garlic and ginger pieces and add the diced or shredded leftover turkey (or chicken), coconut milk, and some Green Tabasco Sauce (affiliate link), or use a fresh chile pepper if you prefer.
5. Simmer that for about 6 minutes without letting it come to a boil.
6. Add 1 1/2 cups of cooked rice or cooked Cauliflower Rice (affiliate link) and cook soup a couple minutes more, just long enough that the rice is hot. (I first made this with cooked Uncle Ben’s Brown Rice that I had in the freezer and just thawed it in the microwave. Now I’d use frozen cauliflower rice that cooks in the bag in the microwave.)
7. While the rice simmers in the soup, wash and finely chop the cilantro, basil, or Thai basil, or sliced green onions whichever you’re using.
8. Stir in the chopped herbs or green onions, simmer a minute or two more and serve hot.
9. Sliced limes to squeeze into the Coconut-Lime Turkey Rice Soup would be nice for serving.
Want More Turkey Soup Ideas?

Check out Low-Carb Turkey Soup Recipes on Kalyn’s Kitchen for lots more ideas for tasty soups with turkey, chicken, or ground turkey!

Weekend Food Prep:

This Coconut-Lime Turkey Rice Soup Recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Ingredients

3 cups chicken broth (see notes)

3 T fresh-squeezed lime juice

6 thin slices fresh ginger root

2 medium garlic cloves, sliced in half

1 1/2 T soy sauce (gluten-free if needed)

1 1/2 T Golden Monkfruit Sweetener

one 13.5 oz. can coconut milk (see notes)

2 cups diced turkey

1/2 tsp. Green Tabasco sauce (see notes)

1 cup cooked brown rice (see notes)

1/2 cup chopped cilantro (see notes)

Instructions

Slice 5-6 thin slices of ginger root.

Peel 2 medium garlic cloves and slice in half.

Put homemade chicken or turkey stock or chicken broth into a heavy soup pot and bring to a low simmer, then add ginger root slices, garlic cloves, lime juice, soy sauce, and Golden Monkfruit Sweetener, or sweetener of your choice.

Let simmer on low for about 20 minutes, or until flavors are well blended.

While the soup base simmers, shred apart the leftover turkey into bite-sized pieces until you have 2 cups.

After 20 minutes remove the garlic and ginger pieces and add diced turkey, coconut milk, and Green Tabasco Sauce (affiliate link) or other hot sauce to the soup and let it continue to simmer on low about 6 minutes more.

Be sure the heat is low enough that the soup won’t boil after the coconut milk has been added.

After 6 minutes add the cooked brown rice or pre-cooked Cauliflower Rice and let it simmer for a couple of minutes while you wash and chop the cilantro (or other herbs of your choice.)

Add chopped herbs or green onions and simmer for a few minutes more.

Serve the turkey soup with coconut lime flavors hot, with sliced limes to squeeze into the soup if desired.

Notes

I would use homemade chicken stock or turkey stock if you have some, but you can substitute 2 cans chicken broth if needed.

I love Golden Monkfruit Sweetener (affiliate link) but use any sweetener you prefer.

Use light or full fat coconut milk, whichever you prefer.

Use more or less hot sauce to taste. Use any hot sauce you prefer if you don’t have Green Tabasco Sauce (affiliate link).

If you don’t like cilantro, use 1/4 cup chopped basil, Thai basil, or sliced green onions.

I used Uncle Ben’s Brown Rice. Use Cauliflower Rice for a low carb version.

Nutritional information is for the soup made with brown rice. If you use caulflower rice, the soup will have only 5 net carbs per serving.

Recipe adapted from Coconut-Lime Chicken Soup from The Sunset Cookbook (affiliate link).

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving

Calories 245Total Fat 18gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 4gCholesterol 26mgSodium 744mgCarbohydrates 13gFiber 2gSugar 3gProtein 11g

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:
When it’s made with cauliflower rice, this Turkey Rice Soup Recipe would be suitable for low-carb and Keto diets. The brown rice would work for phase two and three for the original South Beach Diet. The cauliflower rice version would work for all phases. South Beach would prefer light coconut milk.

Find More Recipes Like This One:
Check out Soup Recipes for more tasty soups or use Thanksgiving Recipes for more ideas for leftover turkey. 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:
This Turkey Rice Soup Recipe was posted in 2010. It was updated with the option to use cauliflower rice in 2021 and was last updated with more information and corrected nutritional information in 2025.
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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February 6, 2026
The Best Chicken Noodle Soup Recipe
Our easy homemade chicken noodle soup recipe has tender chicken, fresh veggies, and the most delicious broth that tastes like it’s been cooking for hours.

This homemade chicken noodle soup makes me smile just thinking about it! Our family has been making this for years! Not to mention it’s my go-to soup whenever it’s chilly or someone is sick.

It tastes way better than store-bought and it’s fast! The secret is chicken thighs! They guarantee a ridiculously flavorful broth that’s ready in under 40 minutes, with most of the time being hands-off. For a creamier soup, I highly recommend this incredible creamy chicken noodle soup. For another classic chicken recipe, see this chicken pot pie.

Key Ingredients
- Chicken Thighs: My secret for the best soup! Chicken thighs get super soft and delicious. You can make this soup with a whole chicken, but usually I don’t have time for that, so chicken thighs are my answer. They have a little fat, add lots of flavor, and stay tender.
- Chicken Stock: I highly recommend homemade chicken stock or chicken broth, but store-bought works! When shopping for stock, darker broth or bouillon usually means more flavor. I also love boxed bone broths (or you can make bone broth).
- Egg Noodles: I love them, but you can always substitute your favorite pasta. I’ve even swapped the noodles for tortellini like in our veggie tortellini soup!
- Veggies: I keep this soup simple with onion, celery, carrots, and garlic. Feel free to add more, but these four will get you to that classic chicken soup flavor. When I have them in the fridge, I often stir in a few handfuls of fresh spinach or kale leaves.
- Thyme, Bay Leaves, and Parsley: These add a little backbone to the broth. I love fresh thyme and parsley, and then use dried bay leaves. For more of a herby soup, stir in chopped mint, basil, cilantro, or a combination just before serving.
Find the full recipe with measurements below.

How to Make the Best Chicken Noodle Soup

Tip 1: Start your vegetables in butter. For the best flavor, I always sauté my vegetables in butter before adding any broth. You’re not really looking to brown them, just soften them a bit and cook off that raw onion and garlic flavor. If you have rendered chicken fat (schmaltz) on hand, use it instead of butter for even more flavor.

Tip 2: Taste your broth early. Once you add the broth to your softened vegetables, taste it. Store-bought broths can be light on flavor, so seasoning early helps you build a more flavorful broth. Add a little salt now, then continue adjusting as the soup cooks. This simple step separates an okay soup from one that tastes truly great.

Tip 3: Gently poach the chicken thighs. Here’s why I love using chicken thighs for this soup. They fit nicely in the pot, cook through in about 20 minutes, and release lots of flavor into the broth as they simmer. They are easy to shred, too, which is why I also use them to make our favorite shredded chicken.

Tip 4: Add the noodles last. To keep your noodles from turning mushy, add them about 10 minutes before serving. I like cooking them directly in the soup so they soak up all that delicious chicken flavor. They also release just a little starch into the broth, giving the soup a lovely, silky texture.

Tip 5: Don’t be shy with seasoning. Before serving, taste your chicken soup one last time. If it doesn’t make you smile, it probably needs a touch more salt, or a little something extra. A few dashes of fish sauce (my secret weapon) work wonders in this soup. Or brighten things up with a squeeze of lemon juice or a dash of hot sauce.

Recipe Variations

Use rotisserie chicken: For an even faster chicken soup, skip poaching and stir in shredded rotisserie chicken or leftover roast chicken toward the end of cooking. It’s a great shortcut for busy nights and still adds plenty of flavor.

Add extra vegetables: Make this soup even more nutritious and hearty by adding extra veggies. Mushrooms, spinach, kale, peas, and corn all work beautifully. Cook heartier vegetables like mushrooms with the onions and garlic, then add the quicker-cooking ones toward the end so they stay bright and tender.

Make it creamy: Stir in a splash of cream or half-and-half at the end, just like we do in our creamy chicken noodle soup. It gives the broth a silky texture and makes it more luxurious.

Substitute the noodles: Try swapping them for another pasta shape, or even broken spaghetti. For a lighter, low-carb option, use spiralized zucchini or spaghetti squash strands. Or make it more filling with cooked rice, quinoa, or barley instead of noodles.

More Favorite Soup Recipes
The Best Chicken Noodle Soup

PREP
5 mins

COOK
35 mins

TOTAL
40 mins

You will love this homemade chicken noodle soup, which skips cooking a whole chicken and calls on boneless, skinless chicken thighs instead. The soup tastes incredible, satisfying, and classic, and the significantly reduced cooking time makes it perfect for a weeknight. If you love creamy soups, take a look at this creamy chicken noodle soup, which uses the same base recipe as this one.

6 Servings

Watch Us Make the Recipe

You Will Need

1 pound skinless, boneless chicken thighs, 4 to 5 thighs (450g)

5 ounces egg noodles or pasta of choice (140g)

2 tablespoons butter, chicken fat, or olive oil (28g)

1 large onion, chopped

2 large carrots, chopped

2 ribs celery, chopped, optional

1 heaped tablespoon minced garlic, 4 cloves

2 bay leaves

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

8 cups chicken stock or broth, low sodium, or use homemade stock (1.89L)

Salt and pepper, to taste

1/4 cup fresh parsley, finely chopped

Directions

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

2Stir in the garlic, bay leaves, and thyme, and cook for another minute until the garlic smells fragrant.

3Add the broth: Pour in the chicken stock and bring the soup to a gentle simmer (you should see small bubbles breaking on the surface). Taste the broth and adjust with salt and pepper as needed. Depending on your stock, you may need to add a teaspoon or more of salt to build a rich, flavorful broth.

4Poach the chicken thighs: Nestle the chicken thighs into the pot so they’re fully submerged in the broth. Bring the soup back to a low simmer, then partially cover the pot, leaving a small gap for steam to escape.

5Cook, stirring occasionally, until the chicken is cooked through and tender, about 20 minutes. Transfer the chicken to a plate. If the broth reduces too much, add a splash of stock or water and lower the heat to medium-low.

6Add the noodles: Stir the noodles into the simmering soup and cook until tender, about 6 to 10 minutes, depending on the type of noodles you’re using (check the cook time on the package).

7Shred the chicken: While the noodles cook, shred the chicken into bite-size pieces using two forks (or dice it into cubes if you prefer).

8Finish the soup: Return the shredded chicken to the pot and taste again for seasoning. Add more salt and pepper if needed. Stir in fresh parsley, then ladle your chicken soup into bowls and enjoy!

Adam and Joanne’s Tips

Storing: Refrigerate chicken noodle soup in an airtight container for 3 to 4 days. Or freeze for up to 3 months. As the soup sits, the noodles soak up the broth. When you reheat, add a splash of extra broth or water.

Make ahead: Follow the recipe above, but do not add the noodles. Refrigerate or freeze the soup. When ready to reheat, bring the soup to a low simmer and add the dried noodles. Cook until they are done, and enjoy.

Seasoning: If you feel the soup is missing some zing, add a bit more salt. You can also add a pop of flavor with a squeeze of fresh lemon juice, a dash of fish sauce (we use this trick for store-bought stocks and broths often) or Worcestershire sauce.

Using rotisserie chicken: Add two to three cups of shredded or diced cooked chicken to the soup when you add the dried noodles and reduce the simmer time by 10 minutes. (I also love using leftover roasted chicken!)

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/6 of the recipe
/
Calories
298
/
Total Fat
11.4g
/
Saturated Fat
4.4g
/
Cholesterol
97.7mg
/
Sodium
748.7mg
/
Carbohydrate
22.9g
/
Dietary Fiber
1.7g
/
Total Sugars
7.5g
/
Protein
24.8g

AUTHOR:

Joanne Gallagher
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February 5, 2026
Stuffed Pepper Soup (with Rice)
Stuffed Pepper Soup (with Rice) is great for a cold winter night and it’s perfect for everyone who likes stuffed peppers made! If you don’t want that many carbs, check out my low-carb version of this tasty soup made with cauliflower rice!

Click here to PIN Stuffed Pepper Soup (with Rice)!

Stuffed Pepper Soup (with Rice) is a recipe I came up with after I had “stuffed pepper soup” in my recipe ideas notebook for months. And when I decided to make it, I found out just how many other people have made a soup inspired by stuffed peppers!

But that didn’t stop me from creating my version, which uses both hot turkey Italian sausage and lean ground beef, and has secret ingredient to add flavor. Jake and I both loved the soup, and when I gave my sister Pam some to take to work for her lunch she texted me in the middle of the day to say she loved it too.

If you like stuffed peppers, you’re going to love this Stuffed Pepper Soup with Rice! The recipe makes a huge pot of soup, but this freezes well. You’ll probably want to add a little stock or water when you reheat it, because the rice absorbs the liquid a bit. I hope you try this soup soon!

What ingredients do you need?

(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 with ingredient amounts.)

What’s the secret ingredient in this Stuffed Pepper Soup?

The secret ingredient that adds amazing tomato flavor to this soup is sugar-free ketchup (affiliate link) but you can use regular ketchup if you prefer!

What if you don’t want spicy Sausage in the Stuffed Pepper Soup?

You can definitely make the Stuffed Pepper Soup with mild Italian sausage if you prefer, or skip the sausage and double the amount of ground beef.

How high in carbs is this Stuffed Pepper Soup with Rice?

This tasty soup with stuffed pepper flavors has about 25 net carbs per serving.

Want Low-Carb Stuffed Pepper Soup?

If you’d prefer Low-Carb Version of this tasty soup, just follow that link and make the version with cauliflower rice that has only about 7 net carbs per serving.

How to Make Stuffed Pepper Soup (with Rice):

(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. I used my beloved Zojirushi Rice Cooker (affiliate link) to cook the rice; use any method you prefer.
2. I think browning onions, peppers, and mushrooms in advance is really important to add flavor to the soup.
3. Saute onions in olive oil until they’re starting to brown, then add the Italian Herb Blend and cook 1-2 minutes longer. Transfer to large soup pot.
4. Saute the peppers in the same pan, cooking them until they’re getting just a slight char on the edges. Transfer peppers to soup pot.
5. Mushrooms are probably optional in this, but good. Saute the mushrooms until they’re released their liquid and are starting to brown, then transfer to the soup pot.
6. I had a package of turkey Italian sausage with five links, and I was using two links for another recipe, so I just used the other three to test the recipe. I’d use the whole package for a meatier soup next time.
7. Brown the ground beef and sausage together, cooking until it’s nicely browned.
8. Then add browned meat to the soup pot along with the crushed tomatoes, beef broth, water, Worcestershire sauce, and ketchup and simmer about 30 minutes. (I used an 8 quart soup pot to make this, but it could have been a little smaller.)
9. After the soup has cooked 30 minutes, add the rice (and a little more water if needed) and let the soup simmer 15 minutes more.
10. Season Stuffed Pepper Soup to taste with salt and fresh ground black pepper and serve soup hot, with freshly-grated Parmesan cheese to add at the table.
More Soup with Italian Sausage:

Weekend Food Prep:

This recipe for Stuffed Pepper Soup (with Rice) has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Ingredients

2 cups cooked rice (see notes)

4 tsp. olive oil, divided

1 onion, chopped fairly small

1 T Italian Herb Blend

2 green bell peppers, stems and seeds removed and chopped into pieces about 5/8 inch across

8 oz. brown Cremini mushrooms, washed if needed and then cut in half or fourths (see notes)

one 19.5 oz. package hot turkey Italian sausage

1 lb. lean ground beef

2 15 oz. cans crushed tomatoes + 2 cans water

3 14 oz cans beef broth (see notes)

1 T Worcestershire sauce

1/2 cup ketchup (see notes)

salt and fresh-ground black pepper to taste

freshly-grated Parmesan cheese for serving (optional but good)

Instructions

Cook long-grain white rice (I used Ben’s Original Converted Rice) according to package instructions to make 2 cups cooked rice. (I used my beloved rice cooker – affiliate link.)

Heat 2 tsp. oil in a large frying pan, add chopped onion and saute over medium high heat until the onion is barely browned on the edges.

Add Italian Herb Seasoning (affiliate link), and cook 1-2 minutes more.

Add onion to soup pot. (I used an 8 quart soup pot for this, but it could have been a little smaller.)

In the same frying pan, add the chopped green pepper and saute until the edges have a slight char.

Add peppers to soup pot.

Then add the mushrooms to the same pan and cook until mushrooms release their liquid and are slightly browned.

Add mushrooms to soup pot.

Add the other 2 tsp. olive oil to the pan along with the ground beef and the sausage which you’ve squeezed out of the casing.

Cook the meat until it’s nicely browned, turning several times and breaking apart with the back of the turner.

Add browned meat to the soup pot along with the crushed tomatoes, 2 cans water, 3 cans beef broth, Worcestershire sauce, and ketchup (I use Heinz reduced-sugar ketchup).

Bring soup to a low simmer, then cook on low about 30 minutes.

Add the rice and cook 15 minutes more, adding a little more water if you think it’s needed.

Season Stuffed Pepper Soup with Rice to taste with salt and fresh-ground black pepper and serve hot, with freshly grated Parmesan cheese to add at the table if desired.

Notes

I used Ben’s Original Converted Rice, which is a low-glycemic variety of white rice. Mushrooms are optional in this soup, but good. Use about 5 cups homemade beef stock if you have some. I used Heinz Low-Sugar Ketchup (affiliate link).

This soup will keep for quite a few days in the fridge and also freezes well. The rice will absorb some of the liquid in the soup when it’s stored, so you’ll need to add a little water or beef stock when you reheat. For best flavor, reheat in a small pan on the stove.

Recipe created by Kalyn, possibly inspired by many other versions of Stuffed Pepper Soup found online.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 427Total Fat 18gSaturated Fat 5gTrans Fat 1gUnsaturated Fat 10gCholesterol 118mgSodium 1530mgCarbohydrates 28gFiber 3gSugar 10gProtein 39g

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.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Stuffed Pepper Soup (with Rice) would be limited to Phase 2 or 3 for the Original South Beach Diet, and if you’re making it for South Beach I would recommend using Ben’s Original Converted Rice (affiliate link) or brown rice. South Beach would also recommend lean ground beef and turkey or chicken Italian sausage. This recipe has 25 net carbs per serving, but if you want fewer carbs, I have a tasty low-carb version of the recipe made with cauliflower rice!

Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more 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 easy Stuffed Pepper Soup (with Rice) was first posted in 2013. It was last updated with more information in 2025.
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February 5, 2026