Here at LIY, we’re food girls. Salty? Sweet? Savory? Doesn’t matter, you can pretty much count on us to eat it. But above all else, we’re soup girls. There’s just something cozy about a warm bowl of soup on a chilly day! And if you’re reading this, we’re guessing you too, appreciate a great bowl of soup. So you’re in luck! Today Team LIY is sharing our Favorite Easy Soup Recipes to Make this Season! From Game Day Chili to Better-Than-Olive-Garden Zuppa Toscana, it’s all here. Enjoy!
Erin’s Go-To Taco Soup
Erin’s Go To Taco Soup
Servings 8
Ingredients
- 1.5 lbs Ground Beef browned
- 1 Onion chopped
- 2 cups Tomato Juice
- 15 oz Tomato Sauce
- 10.5 oz Beef Broth
- 2 (10.75) oz Cream of Potato Soup
- (2) 15 oz Kidney Beans
- 1 pkg Taco Seasoning
- Fritos, Sour Cream, Shredded Cheese garnish
Instructions
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Brown the ground beef.
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Add all ingredients to slow cooker and cook on low for 6 hours.
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Garnish with Fritos, Sour Cream, Shredded Cheese, etc! Enjoy!
Erin’s Favorite Chili
Best Ever Slow Cooker Chili
Servings 12 people
Ingredients
- 2 lbs Ground Beef
- 4 Tbsp Extra Virgin Olive Oil
- 1 Yellow or Red Onion, chopped
- 1 Green Bell Pepper, chopped
- 4 cloves Garlic, minced
- 1/4 cup Parsley, chopped
- 2 Jalapeno Peppers, chopped optional
- 3 Tbsp Chili Powder
- 2 tsp Cumin
- 1 tsp Sugar
- 1 tsp Oregano
- 1 tsp Salt
- 1 tsp Black Ground Pepper
- 1/4 tsp Cayenne Pepper
- 46 oz Tomato Juice
- 28 oz Diced Tomatoes
- 15 oz Tomato Sauce
- 16 oz Kidney Beans, Drained and Rinsed
- 16 oz Pinto Beans, Drained and Rinsed
Instructions
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In a large skillet, cook ground beef over medium-high heat until no longer pink. Transfer the meat to a bowl. Drain excess grease from skillet, but do not clean.
2. Add the olive oil to the skillet. Add the onion, green pepper, garlic, parsley and jalapeño peppers (optional) and cook over medium heat, stirring occasionally, until onions are soft and fragrant (about 5 minutes). Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined.
3. Add the meat-veggie mixture to the slow cooker along with the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans to the slow cooker. Cook on low for 7 to 8 hours. Serve warm with cheese, sour cream, Fritos, green onions, whatever your heart desires!
Erin’s Roasted Red Pepper Chicken Soup
Roasted Red Pepper Chicken Soup
Ingredients
- 1 lb Chicken Breast, skinless
- 2 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 Jar Sun Dried Tomatoes, Sliced
- 2 Cups Chicken Broth
- 2 Cartons Roasted Red Pepper Tomato Soup
- 1 Jar Creamy Pesto
- Shredded Gouda
- Croutons
Instructions
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Add sliced sundried tomatoes to the bottom of a slow cooker. Put chicken on top with garlic powder and onion powder on top. Top with chicken broth and cook on low for 6 hours.
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Shred chicken and place into Perfect Pot. Pour any remaining juice and sun dried tomatoes from the slow cooker into the pot.
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Add the roasted rep pepper soup along with the jar of creamy pesto. Bring to a boil and then simmer and stir for 30 minutes until well blended.
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Top with shredded gouda cheese and croutons! Enjoy!
Steph’s White Chicken Chili
White Chicken Chili
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Easy crockpot recipe for a busy night on the go!
Servings 10
Ingredients
- 2 Prepared Chicken Breasts shredded
- 1 T Butter for sauteing
- 1 C Onion
- 3 cloves Garlic
- 2 cans Great Northern Beans drained
- 2 cans Diced Green Chilis
- 1 1/2 – 2 C Chicken Broth
- 1/3 can Corn
- 1/2 C Heavy Whipping Cream
- 4 oz Cream Cheese cubed
- 1 1/2 C Pepper Jack Cheese shredded
- 1 t Salt
- 1 t Cumin
- 1 t Oregano
- 1/2 t Pepper
- 1/4 t Cayene
Instructions
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Shred or cube precooked Chicken
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Add all ingredients to large crock pot.
Note: For a more soup like consistency, use 2 cups of Chicken Broth. For a thicker chili use 1 1/2 cups. -
Cook on high for 2 1/2 hours or low for 5 hours. Garnish with Cheddar Jack Cheese, Sour Cream and Green Onions if desired.
Note: Can cook on low setting for longer than 5 hours if required by your schedule.
Jen’s Easy Minestrone Soup
Minestrone Soup
Servings 4
Ingredients
- 4 oz diced pancetta
- 2 TBSP avocado oil
- 1 yellow onion, chopped small
- 2 tsp minced garlic
- 1 large carrot, chopped small
- 2 stalks celery, chopped small
- 1 large zucchini, chopped small
- 1 large yellow squash, chopped small
- 1 1/2 cups fresh green beans, cut in half
- 1 cup sliced mushrooms
- 2 cups baby spinach
- 32 oz chicken broth
- 1 10oz can diced tomatoes
- 1 tsp dried oregano
- 2 TBSP fresh basil
- salt & pepper to taste
Instructions
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Heat a dutch oven or large pot over medium-high heat. Add in the pancetta and fry until cooked through. Using a slotted spoon, remove from the skillet (leaving the fat in the pot) and set pancetta on a plate.
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Add avocado oil to the fat with your chopped onion, carrot, and celery. Season lightly with salt and pepper. Cook until tender, about 5 minutes. Now add in the garlic, zucchini, squash and cook for 3 more minutes.
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Add in the tomato paste and stir until it is combined throughout all the veggies.
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Slowly pour in the chicken broth and stir constantly to help the tomato paste combine evenly. Add the diced tomatoes, oregano, basil, and salt and pepper, to taste.
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Bring to a boil, then reduce heat to medium or medium-low, you want a simmer. Add in the green beans and the mushrooms and continue to cook until green beans are tender and the soup flavors have combined, about 15 more minutes.
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Add in your cooked pancetta and the spinach and stir until spinach is just wilted, about 2 more minutes.
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Salt and Pepper to taste, Enjoy!
Lauren’s Crockpot Tortellini Soup
Crockpot Tortellini Soup
Servings 8
Ingredients
- 1 chopped onion
- 2 TBSP minced garlic
- 1 TBSP Italian seasoning
- 4 cup chicken broth
- 28 oz diced tomatoes
- 1 lb uncooked italian sausage
- 10-14 oz small frozen cheese tortellini
- 1/2 cup shredded parmesan cheese
- 4 cups baby spinach
- 3/4 cup heavy whipping cream
Instructions
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Add olive oil to a large pan over medium heat
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Cook the italian sausage and onion in the pan until cooked through.
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Add minced garlic and italian seasoning to pan, and cook an additional one minute.
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Put the sausage mixture into a crockpot, along with the chicken broth and diced tomatoes. Stir together.
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Cook the ingredients in the crockpot for 4-5 hours on high or 7-8 hours on low.
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30 minutes before the cooking time is done, add the tortellini, parmesan cheese, and fresh spinach.
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Enjoy!
Lauren’s Mexican Corn Soup
Mexican Corn Soup
Ingredients
- 3-4 chicken breasts, cooked and shredded
- 2 cans creamed corn
- 2 cans whole kernel corn
- 28 oz diced tomatoes
- 1 can Rotel diced tomatoes with chiles
- 2-3 cups chicken broth
- 2 cups shredded cheddar cheese
- 1 pkg taco seasoning
- 8 oz block cream cheese, cubed
Instructions
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Put all items EXCEPT for cream cheese into a large sauce pan or dutch oven and cook all items together.
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Add in cream cheese, cook until cheese is melted!
Macy’s Chicken Vegetable Broth Soup
Chicken Vegetable Broth Soup
Ingredients
- 2.5 Liters Water
- 1 Whole Peeled onion
- 2-3 Celery stalks
- 3-4 Carrots
- 4 Whole Peeled garlic cloves
- Salt + Garlic salt to taste
Instructions
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Add whole peeled veggies and salt to water
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Boil for 45 minutes or until tender
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Add vegetables and some of the broth to blender. Blend until smooth
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Add mixture back into soup
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Add cooked chicken
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Serve over boiled orzo with grated parmesan cheese
Claire’s Zuppa Toscana
Zuppa Toscana
Ingredients
- 1.5 lbs. Italian Sausage
- 1.5 lbs. Yukon Gold Potatoes, Sliced
- 1 Yellow Onion, Diced
- 3 Garlic Cloves, Minced
- 6 c. Chicken Broth
- 2 c. Kale, Finely Chopped
- 1 c. Half & Half (you could also use milk or heavy cream!)
- Salt & Pepper
Instructions
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Brown sausage until cooked through. Drain grease, saving about a tablespoon. Add chopped onion and garlic and cook until tender.
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In a large stockpot, bring chicken broth to boil. Add sliced potatoes, cooked sausage with remaining grease, onions, and garlic. Simmer for 10 minutes or until potatoes are soft.
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Add kale and half & half. Simmer another 5 minutes or until kale is soft. Top with salt & pepper. Enjoy!
