Shepherd’s Pie Soup

Shepherd’s Pie Soup brings browned ground beef, tender potatoes, peas, carrots, and corn into a thick, creamy broth. This one-pot version keeps the potatoes in visible pieces rather than blending them into the soup, so each bowl stays chunky and easy to ladle.

Flour gives the broth body, and half-and-half adds creaminess near the end. Add the broth gradually to prevent lumps, then keep the simmer gentle and scrape the pot regularly so the thick soup does not scorch. Serve with cornbread alongside, if you like.

Ingredients for Shepherd’s Pie Soup

Prep: 15 minutes | Cook: 25 minutes | Total: 40 minutes | Servings: 6

• 1 lb ground beef, preferably 85% to 90% lean (450g)
• 1 medium yellow onion, finely diced (about 1 cup or 150g)
• 3 garlic cloves, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1/4 cup all-purpose flour (30g)
• 4 to 5 cups beef broth, divided
• 1 1/2 lb Yukon Gold or russet potatoes, peeled and cut into 1/2-inch dice (about 680g)
• 2 cups frozen mixed vegetables containing peas, carrots, and corn (about 280g)
• 1 cup half-and-half
• 6 small wedges or squares of cornbread, optional, for serving

Use 4 cups of broth to make the soup and reserve up to 1 cup to adjust its thickness. If the beef is very lean and the pot looks dry after browning, add up to 1 tablespoon butter or olive oil before cooking the onion.

How to Make Shepherd’s Pie Soup

1. Brown the beef: Warm a 5- to 6-quart Dutch oven or heavy-bottomed soup pot over medium-high heat. Add the beef and cook for 5 to 7 minutes, breaking it into small crumbles, until browned and no pink remains. Drain excess fat if needed, leaving about 1 tablespoon in the pot.
2. Soften the aromatics: Reduce the heat to medium. Add the onion and cook until soft and translucent. Stir in the garlic, Worcestershire sauce, Italian seasoning, salt, and pepper; cook until the garlic is fragrant but not browned. Allow about 3 to 4 minutes for this stage.
3. Make the thickened broth: Sprinkle the flour over the beef mixture. Stir until no dry flour remains and cook for 1 minute. Whisk in a small splash of the 4 cups of broth, scraping the bottom of the pot, then gradually whisk in the rest until smooth.
4. Simmer the potatoes: Stir in the potatoes and bring the soup to a gentle simmer. Reduce the heat to medium-low and cook mostly uncovered for about 10 to 12 minutes, stirring and scraping the bottom frequently. Start checking at 10 minutes: the potatoes should yield easily to a fork but still hold their shape. If the soup gets too thick before they are tender, add reserved broth a little at a time.
5. Add the vegetables and half-and-half: Stir in the frozen vegetables and half-and-half. Cook over low to medium-low heat for 4 to 5 minutes, stirring and scraping every minute or two, until the vegetables are hot and the soup is steaming. Do not let it boil hard. Add more reserved broth as needed until the soup is thick but ladles easily.
6. Rest and serve: Taste and adjust the salt and pepper. Let the soup stand off the heat for 5 minutes, then ladle into bowls with an even mix of beef, potatoes, and vegetables. Serve cornbread separately alongside.

How to Keep the Soup Creamy and Chunky

Cut the potatoes into even 1/2-inch pieces and check them as soon as they begin to soften. A hard boil or extra cooking time can break them down and make the soup too thick. This version does not need blending: the flour thickens the broth while the beef, potatoes, and vegetables remain distinct.

Add frozen mixed vegetables near the end so they heat through without turning mushy. The half-and-half should go in at the same stage, over gentle heat, to keep the broth smooth.

How to Prevent Lumps and Scorching

After cooking the flour briefly, start with just a splash of broth and whisk it into the flour-coated beef and onion. Add the rest gradually; pouring it all in at once makes flour lumps harder to work out.

Once the broth thickens, it can catch on the bottom. A heavy-bottomed pot helps, but regular scraping matters too. If the soup begins to stick, lower the heat and scrape the bottom with a wooden spoon or heatproof spatula.

Serving and Variations

Cornbread is a fitting side, though crusty bread, dinner rolls, or a simple green salad also work. For another filling beef soup, try Hearty Stuffed Pepper Soup with Beef and Rice.

Ground lamb can replace the beef in the same amount for a more shepherd’s-pie-style flavor; ground turkey is another option. Shredded sharp cheddar is optional at the table, not needed in the pot. For a cheese-forward soup instead, try Creamy Bacon Cheeseburger Soup.

For a separate smooth variation, cook the potatoes until very soft and blend the potato base before adding the cooked beef and vegetables. The 10- to 12-minute potato simmer in the main method is intended for pieces that hold their shape.

Storage and Reheating

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Store cornbread separately. The soup will thicken as the flour and potato starches absorb liquid.

Reheat over medium-low heat, stirring often, until steaming hot throughout. Add broth, milk, or water a splash at a time to make it ladleable again. For the microwave, cover loosely, heat in intervals, and stir between intervals. You can make the soup a day ahead; expect to loosen it when reheating.

Freezing is an option, though the creamy potato texture may be less consistent after thawing. Cool completely, freeze in a freezer-safe container for up to 3 months, and thaw overnight in the refrigerator. Reheat gently, adding liquid as needed.

Nutrition

Approximate nutrition per serving of soup, based on 6 servings and excluding cornbread and optional garnishes: 355 calories, 22g protein, 13g fat, and 34g carbohydrates. Approximate values per 100g of soup: 80 calories, 5g protein, 3g fat, and 8g carbohydrates. Values vary with the leanness of the beef, the amount of fat drained, and the broth used.

Pasta Fagioli

This tomato-based pasta fagioli is a chunky soup with cannellini beans, kidney beans, diced tomatoes, and spinach in an orange-red broth. Mashing a few beans gives the broth body while leaving it loose enough to ladle.

The ditalini cooks separately and goes into each bowl at serving time. That keeps the pasta distinct instead of letting it swell and absorb the broth—especially useful when there will be leftovers. The recipe serves 6.

Ingredients for Pasta Fagioli

• 2 tablespoons olive oil
• 1 medium yellow onion, diced (about 1 1/2 cups; 225g)
• 2 medium carrots, diced (about 1 cup; 130g)
• 2 celery ribs, diced (about 3/4 cup; 90g)
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon red pepper flakes
• 1 can (14.5 ounces) diced tomatoes, undrained
• 5 cups vegetable broth, plus more as needed
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 cup dry ditalini pasta (about 170g)
• 4 packed cups fresh baby spinach, roughly chopped (about 120g)
• Kosher salt and black pepper, to taste
• Up to 1/2 cup grated Parmesan, for serving (optional)

How to Make Pasta Fagioli

1. Cook the pasta separately: Bring a medium saucepan of well-salted water to a boil. Cook the ditalini according to the package directions until al dente, about 8 to 10 minutes. Drain without rinsing and set aside. Start the soup while the pasta cooks.
2. Soften the vegetables: Heat the olive oil in a 5- to 6-quart Dutch oven or heavy soup pot over medium heat. Add the onion, carrots, celery, and a pinch of salt. Cook, stirring occasionally, for 7 to 9 minutes; start checking after 6 minutes. The onion should be translucent, and the carrots and celery should be softened. Add the garlic, Italian seasoning, and red pepper flakes and cook for 1 minute, until fragrant.
3. Cook the tomato paste: Stir in the tomato paste and cook for 1 to 2 minutes, stirring constantly, until it darkens slightly and coats the vegetables without scorching.
4. Simmer the soup: Add the diced tomatoes with their juices, the vegetable broth, and both kinds of beans. Bring just to a boil, then reduce the heat to medium-low. Simmer gently, partially covered or uncovered, for 15 to 20 minutes, stirring every few minutes. Look for small bubbles rather than a rolling boil.
5. Give the broth body: After 15 minutes of simmering, taste the broth and check its consistency. If it seems thin, simmer uncovered for a few more minutes. Mash about 1 cup of beans against the side of the pot with a spoon or potato masher, then stir them into the broth. Most of the beans should remain whole. Add a splash of broth if the soup becomes too thick.
6. Wilt the spinach: Stir in the spinach and cook over low heat for 2 to 3 minutes, just until wilted and dark green. Season with kosher salt and black pepper to taste. Remove the pot from the heat and let it stand for 5 minutes.
7. Serve: Divide the ditalini among bowls and ladle the hot soup over it. Top with Parmesan if desired. If serving the whole batch immediately, you can stir the pasta into the soup just before ladling; otherwise, keep it separate.

How to Keep the Soup Brothy

The finished broth should lightly coat a spoon but still pour freely, with whole beans, diced tomatoes, and greens visible throughout. Mashing only a portion of the beans thickens it without turning the soup into a puree. If it thickens as it stands, stir in a little broth or water.

Cooked pasta absorbs liquid even after it leaves the heat. Adding it to individual bowls keeps the soup brothy and prevents the pasta from becoming soft and swollen in leftovers.

Bean, Pasta, and Broth Swaps

Great Northern beans can replace cannellini beans. If ditalini is unavailable, use elbow macaroni or small shells and cook them separately until al dente. Chicken broth works in place of vegetable broth if a vegetarian base is not needed. Dried beans are not a direct swap: they require a different cooking time and liquid plan.

For a meatier version, brown 8 ounces of Italian sausage or pancetta in the soup pot first, draining excess fat if needed. Cook the vegetables as directed, then return the meat during the final simmer. A small Parmesan rind can be added with the broth for more savory depth; remove it before serving. For frozen spinach, use 10 ounces, thawed and squeezed dry, and add it during the final 2 to 3 minutes.

Storage, Reheating, and Freezing

Cool leftovers promptly and refrigerate the soup and pasta in separate airtight containers for 2 to 3 days. Reheat the soup gently over medium-low heat, adding broth or water until it is brothy again. Add pasta to an individual portion only long enough to warm through.

The soup base can be made 2 to 3 days ahead; cook the pasta when needed. To freeze, cool and freeze the soup without pasta. Thaw and reheat it gently, adding broth if needed, and serve with freshly cooked pasta.

Nutrition

Approximate per serving, based on 6 servings and excluding optional Parmesan and other additions: 290 calories, 12g protein, 5g fat, and 49g carbohydrates. Approximate per 100g of prepared soup with pasta: 55 calories, 2g protein, 1g fat, and 9g carbohydrates. Values vary with the broth, canned beans, and final amount of liquid.

Creamy Roasted Garlic Tomato Soup

Roasted tomatoes and a whole head of garlic give this smooth soup its deep, mellow flavor. Blend the vegetables with their pan juices, then add a little cream over low heat for a silky finish. Before roasting, cut four thick tomato rounds and keep them out of the blender: one wrinkled, browned slice tops each bowl with a few fresh basil leaves.

Ingredients for Creamy Roasted Garlic Tomato Soup

• 3 pounds Roma tomatoes, about 10 to 12 medium (1,350g)
• 1 medium yellow onion, cut into 1-inch chunks (about 200g)
• 1 large head garlic, halved crosswise
• 3 tablespoons olive oil
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 2 to 3 cups vegetable or chicken broth, divided
• 1/2 cup heavy cream (120g)
• 1/4 cup loosely packed fresh basil leaves, divided

Yield: 4 servings. Time: About 20 minutes prep and 45 minutes cooking, or 1 hour 5 minutes total; roasting may take longer with especially juicy tomatoes.

How to Make Creamy Roasted Garlic Tomato Soup

1. Prepare the vegetables: Heat the oven to 400°F (205°C). Cut four roughly 1/2-inch-thick center rounds from the largest tomatoes and place them at one end of a large rimmed sheet pan. Cut the remaining tomatoes into wedges. Spread the wedges and onion over the rest of the pan in a mostly single layer.
2. Roast: Drizzle the tomatoes and onion with most of the olive oil and season with the salt and pepper. Place the garlic halves cut-side up on a small piece of foil, drizzle with the remaining oil, and wrap loosely. Set the packet on the pan. Roast for 35 to 45 minutes, checking from 30 minutes onward. If the oven browns unevenly, rotate the pan around the 25-minute mark; no flipping is needed.
3. Reserve the tomato rounds: When the rounds are wrinkled, deep red, browned at the edges, and still intact, lift them gently with a thin spatula and set aside. Continue roasting the wedges and onion as needed until the tomatoes are collapsed and juicy with browned, lightly shriveled edges. The onion should be soft with some browning, and the garlic cloves should squeeze easily from their skins.
4. Blend: Let the roasted vegetables stand for 5 to 10 minutes. Squeeze the garlic cloves into a blender. Add the tomato wedges, onion, all the pan juices and oil, 2 cups broth, and most of the basil. Save a few small basil leaves for each bowl. Blend until very smooth, working in batches and venting the lid if the contents are hot.
5. Simmer and finish: Pour the puree into a 4- to 5-quart soup pot. Bring to a gentle simmer over medium heat and cook for 8 to 10 minutes, uncovered or with the lid slightly ajar. Add up to 1 more cup broth if you want a thinner soup. Reduce the heat to low, stir in the cream, and warm gently for 1 to 2 minutes without boiling hard. Taste and adjust the salt and pepper.
6. Serve: Ladle into four shallow bowls. Place one reserved roasted tomato round on each serving, with a small cluster of basil leaves beside it.

How to Tell When the Tomatoes Are Roasted

Use the tomatoes’ appearance rather than the clock alone. The wedges should be very tender and collapsed, with released juices and browned, shriveled edges. Large or especially juicy tomatoes may need the longer end of the roasting range. Scrape every bit of juice and oil from the pan into the blender; leaving it behind weakens the soup’s roasted flavor.

How to Blend Hot Tomato Soup Safely

Let the vegetables cool briefly before blending. If they are still hot, fill the blender only partway, remove the lid’s center cap, and cover the opening loosely with a towel so steam can escape. Blend in batches if needed.

A countertop blender gives the smoothest result. An immersion blender works but may leave a more rustic texture. There is no need to peel the tomatoes; for an especially fine puree, pass the blended soup through a fine-mesh sieve.

Adjusting the Soup’s Thickness

Start with 2 cups broth because tomato moisture varies. Add more after blending only if needed: the soup should lightly coat a spoon but still pour easily. If it is too thin, simmer it uncovered a little longer before adding the cream. Keep the heat low once the cream goes in to help the soup stay smooth.

Roma tomatoes generally make a thicker soup. Ripe slicing tomatoes also work, but they may need a longer roast or less broth. For a dairy-free version, use vegetable broth and replace the heavy cream with 1/3 to 1/2 cup full-fat coconut cream; it may add a faint coconut note.

Serve with grilled cheese or toasted bread on the side, leaving the roasted tomato round and basil visible on each bowl. For another blended roasted soup, try Roasted Butternut Squash Soup with Pepitas.

Storage, Reheating, and Freezing

Cool leftovers promptly and refrigerate in an airtight container for 3 to 4 days. Store unused roasted tomato rounds separately so they remain intact. Reheat the soup gently in a saucepan over medium-low to medium heat, stirring occasionally. Add a splash of broth if it has thickened.

To make the soup ahead, roast and blend the base up to one day before serving. Reheat it gently and add the cream shortly before serving. For the most reliable texture when freezing, freeze the blended base before adding cream in airtight freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator, reheat gently, and stir in the cream. Keep the basil and tomato-round garnishes out of the freezer.

Nutrition

Approximate nutrition per serving (one-fourth of the recipe), made with 2 cups vegetable broth: 300 calories, 5g protein, 22g fat, and 24g carbohydrates. Approximate values per 100g of finished soup: 60 calories, 1g protein, 4g fat, and 5g carbohydrates. Values vary with the broth, cream, liquid added, and moisture lost during cooking.

Butternut Squash Soup

Roasting butternut squash in halves gives this soup a savory, lightly caramelized flavor without peeling and cubing hard raw squash. The tender flesh blends with onion, garlic, sage, and vegetable broth into a thick, silky soup. Start with less broth so you can control the texture after blending.

The soup base contains no dairy. To finish each bowl, add a visible cream swirl, toasted pepitas, and chopped parsley just before serving.

Ingredients for Butternut Squash Soup

• 2 medium butternut squash, about 4 1/2 to 5 lb total (about 2.2kg)
• 2 tablespoons olive oil, divided
• 1 large yellow onion, diced (about 200g)
• 3 garlic cloves, minced
• 1 tablespoon finely chopped fresh sage
• 1/4 teaspoon ground nutmeg
• 3 to 4 cups low-sodium vegetable broth, warmed
• 1 1/4 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1/3 cup heavy cream or crème fraîche, for serving (about 80g)
• 1/3 cup toasted pepitas, for serving (about 40g)
• 2 tablespoons finely chopped fresh parsley, for serving

Keep the fourth cup of broth in reserve until after blending. Squash yields vary, and low-sodium broth leaves room to adjust the seasoning at the end.

How to Make Roasted Butternut Squash Soup

1. Prepare the squash: Preheat the oven to 400°F (205°C). Halve the squash lengthwise on a stable cutting board and scrape out the seeds and stringy centers. Rub the cut sides with 1 tablespoon olive oil and season lightly with some of the salt and pepper. Place cut-side down on a parchment-lined rimmed baking sheet.
2. Roast until tender: Roast uncovered for 45 to 55 minutes, starting to check at 45 minutes. A knife should slide easily through the thickest part, including the neck, and the flesh should scoop easily from the skin. Let cool for 5 to 10 minutes, then scoop out the flesh.
3. Cook the aromatics: Heat the remaining 1 tablespoon olive oil in a 5- to 6-quart soup pot over medium heat. Add the onion and a pinch of the salt. Cook for 6 to 8 minutes, stirring occasionally, until soft and translucent. Add the sage, nutmeg, and garlic for the final 30 seconds, stirring until fragrant. Keep the garlic pale so it does not turn bitter.
4. Blend the soup: Add the roasted squash and 3 cups of warm broth to the pot. Remove from the heat or turn the heat to low, then purée with an immersion blender until smooth, with no visible chunks or fibers. Add more warm broth a little at a time only if needed. The soup should coat a spoon but still pour slowly.
5. Warm and season: Heat the soup over medium-low for 5 to 10 minutes, stirring occasionally, until hot throughout and gently simmering. Avoid a hard boil. Taste and add the remaining salt and pepper as needed.
6. Finish each bowl: Ladle into wide white bowls. Drizzle the cream or crème fraîche in a loose swirl over each serving, cluster the toasted pepitas near the center, and scatter parsley over the surface. Serve immediately so the cream stays distinct and the pepitas stay crunchy.

How to Keep the Soup Thick and Silky

Blend with 3 cups of broth before deciding whether to add the fourth; if the squash yields less flesh than expected, start with a little less. For a thinner soup, blend in warm broth a few tablespoons at a time. If it becomes too thin, simmer gently, uncovered, stirring often, until it reduces slightly.

If the soup tastes flat after blending, adjust the salt and pepper. If it tastes overly sweet or heavy, stir in 1 to 2 teaspoons of lemon juice or apple cider vinegar, then taste again.

How to Blend Hot Soup Safely

An immersion blender purées the soup in the pot without transferring hot liquid. If using a countertop blender, let the soup cool briefly off the heat and work in small batches. Fill the blender no more than halfway, vent the lid according to its instructions, and cover the lid with a kitchen towel. Do not tightly seal a blender full of hot soup; trapped steam can force the lid open.

Serving and Dairy-Free Options

Toasted chopped hazelnuts can replace the pepitas. For a dairy-free serving, use a thick unsweetened plant-based cream for the white swirl, or omit the swirl and finish with olive oil, pepitas, and parsley. Omitting the swirl changes the appearance of the main serving.

Serve with crusty bread or a simple green salad. For another plant-forward soup, try this Vegan Garlic Chickpea Soup with Kale.

Make-Ahead, Storage, and Reheating

Cool the ungarnished soup and refrigerate it in an airtight container for a few days. Keep the cream, pepitas, and parsley separate. Reheat over medium-low heat, stirring occasionally, until hot throughout; add a splash of broth if the soup has thickened.

For longer storage, freeze the ungarnished soup in portions with room for expansion. Thaw before reheating gently on the stovetop, then add the cream, pepitas, and parsley to each bowl.

Nutrition

Approximate nutrition per serving, based on 6 servings and 3 cups of broth, including the cream, pepitas, and parsley: 270 calories, 6g protein, 13g fat, and 38g carbohydrates. Approximate values per 100g of prepared soup: 65 calories, 1g protein, 3g fat, and 9g carbohydrates. Values vary with squash yield, broth added, and moisture lost during cooking.

Stuffed Pepper Soup

Stuffed pepper soup has the beef, bell peppers, tomatoes, and rice of stuffed peppers in a thick, spoonable tomato broth. Brown the beef first, then simmer the red and green peppers until tender. Stir cooked rice into the soup near serving so the grains stay distinct. If you plan to save leftovers, keep the extra rice separate; it will otherwise continue absorbing broth as the soup sits.

Prep: 15 minutes, plus rice cooking time if needed | Cook: about 35 minutes | Total: about 50 minutes | Servings: 6

Ingredients for Stuffed Pepper Soup

• 1 lb lean ground beef, preferably 85% to 90% lean (about 450g)
• 1 medium yellow onion, finely diced (about 150g)
• 1 medium green bell pepper, diced (about 150g)
• 1 medium red bell pepper, diced (about 150g)
• 3 garlic cloves, minced
• 2 tablespoons tomato paste (about 30g)
• 1 can (28 oz) no-salt-added diced tomatoes, with their juices
• 1 can (15 oz) tomato sauce
• 4 cups beef broth
• 1 1/2 teaspoons Italian seasoning
• 3/4 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 cups cooked long-grain white rice (about 315g), plus more as desired for serving
• 2 tablespoons chopped fresh flat-leaf parsley

How to Make Stuffed Pepper Soup

1. Prepare the rice: Cook the rice according to its package directions while starting the soup, or use leftover cooked rice. Fluff it and set it aside. The listed 2 cups is the amount after cooking.
2. Brown the beef: Warm a 5- to 6-quart Dutch oven or heavy soup pot over medium-high heat. Add the beef and cook for 5 to 7 minutes, breaking it into small crumbles, until browned with no pink remaining. Carefully drain excess fat if more than a light coating remains in the pot.
3. Soften the vegetables: Reduce the heat to medium. Add the onion and both bell peppers; cook, stirring often, for about 4 minutes. Add the garlic and cook for about 1 minute more. The onion should be softening, and the peppers should look glossy but still hold their shape.
4. Build the tomato base: Stir in the tomato paste, Italian seasoning, salt, and black pepper for about 30 seconds. Add the diced tomatoes with their juices, tomato sauce, and beef broth. Stir, scraping up any browned bits from the bottom of the pot.
5. Simmer: Bring the soup just to a boil, then reduce the heat to medium-low. Partially cover and simmer gently for 25 to 30 minutes, stirring occasionally. Start checking at 25 minutes: a fork should pierce the peppers easily, but the pieces should still be visibly diced. Simmer a little longer if needed. The tomato broth should lightly coat a spoon.
6. Add the rice: Stir the 2 cups cooked rice into the soup you plan to serve immediately and warm over low heat for 2 to 3 minutes. If saving some soup, add rice only to the portion being served and store the rest separately. The soup should be thick and chunky but still spoonable.
7. Finish: Taste and adjust the salt and pepper. Rest off the heat for 5 minutes, then scatter the parsley over the soup. Serve with a spoonful that shows the beef, rice, and peppers.

How to Adjust the Thickness

Start with the listed 4 cups of broth. If the peppers are tender but the tomato base looks thin, simmer uncovered for 5 to 10 minutes before adding the rice. If the soup becomes too thick after the rice goes in, stir in warm beef broth a few tablespoons at a time; up to 1/2 to 1 cup more may be needed. Avoid prolonged simmering once the rice is added, or the grains may turn mushy.

Serving and Simple Swaps

Serve with crusty bread or a green salad. Shredded cheese or a dollop of sour cream can be offered as an optional topping for individual bowls.

Ground turkey can replace the beef; brown it fully, then add 1 tablespoon olive oil before sautéing the vegetables if the pot is dry. Chicken broth works in place of beef broth. Fully cooked brown rice can replace white rice using the same cooked volume. A mix of red and green peppers gives the soup color contrast, but one pepper color will work if needed.

For another beef-and-rice soup, try this easy cabbage roll soup.

How to Store, Reheat, and Freeze

Cool the soup promptly and refrigerate it in an airtight container for 3 to 4 days. Store extra cooked rice separately. Reheat the soup gently on the stovetop or in the microwave until steaming hot, then add the rice near the end. If rice was already mixed into the leftovers, add a splash of broth while reheating to loosen the soup.

You can make the soup base up to 3 days ahead and keep the cooked rice separate. For longer storage, freeze the cooled soup base without rice in airtight containers for up to 3 months. Thaw overnight in the refrigerator, reheat, and add freshly cooked or separately reheated rice.

Nutrition

Approximate nutrition per serving, based on 6 servings and excluding optional toppings: 300 calories, 19g protein, 10g fat, and 32g carbohydrates. Approximate values per 100g of finished soup: 60 calories, 4g protein, 2g fat, and 6g carbohydrates. Values vary with the leanness of the beef, the broth, and how much the soup reduces.

Marry Me Chicken Soup

Marry Me Chicken Soup combines shredded chicken, sun-dried tomatoes, garlic, spinach, and ditalini in a creamy Parmesan broth. A little tomato paste and oil from the sun-dried tomato jar give the broth its warm orange tint without turning it into a thick tomato sauce.

Cooked chicken keeps this stovetop soup quick. The pasta cooks in a separate saucepan and goes into each bowl just before serving, so it stays distinct and does not absorb the broth during storage.

Ingredients for Marry Me Chicken Soup

Makes 6 main-course bowls. Prep time: 15 minutes. Cook time: about 20 minutes. Total time: about 35 minutes.

• 1 1/2 cups dry ditalini or other small short tube pasta (225g)
• 1/2 cup chopped oil-packed sun-dried tomatoes (85g), plus 1 tablespoon oil from the jar
• 1 medium yellow onion, finely chopped (about 150g)
• 4 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 1/2 teaspoons Italian seasoning
• 1/4 teaspoon crushed red pepper flakes
• 6 cups low-sodium chicken broth, plus more as needed
• 3 cups cooked shredded chicken, including rotisserie chicken (about 425g)
• 3/4 cup heavy cream
• 3/4 cup finely grated Parmesan cheese (about 65g), divided
• 4 packed cups baby spinach (about 120g)
• Kosher salt and black pepper, to taste

Measure the sun-dried tomato oil rather than pouring it directly from the jar; if there is not enough, make up the difference with olive oil. Use low-sodium broth and wait until the Parmesan has melted before adding salt. The chicken, tomatoes, and cheese can all contribute saltiness.

How to Make Marry Me Chicken Soup

1. Cook the pasta: Bring a medium saucepan of salted water to a boil. Cook the ditalini until just al dente, checking it 1 to 2 minutes before the package time. Drain thoroughly. You can cook it while the soup simmers.
2. Build the tomato base: Warm a 5- to 6-quart Dutch oven or heavy soup pot over medium heat. Add the tablespoon of sun-dried tomato oil and the onion. Cook, stirring occasionally, for 5 to 6 minutes, until the onion is soft with lightly golden edges. Add the garlic, sun-dried tomatoes, tomato paste, Italian seasoning, and red pepper flakes. Stir constantly for about 1 minute, until the garlic is fragrant and the paste darkens slightly.
3. Simmer the chicken: Pour in 6 cups of broth, scraping the bottom of the pot. Bring to a gentle simmer over medium-low heat. Add the cooked chicken and simmer uncovered or partially covered for 8 to 10 minutes, until the chicken is steaming hot. Keep the bubbles small and steady rather than letting the broth boil hard.
4. Add the cream and cheese: Reduce the heat to low or remove the pot from the heat. Stir in the cream, then gradually stir in 1/2 cup of the Parmesan until melted. The broth should be pale orange and creamy but still pour easily from a ladle. Taste before adding salt, and season with black pepper.
5. Wilt the spinach: Fold in the spinach for 1 to 2 minutes, just until wilted and deep green. Stir in more broth if the soup is thicker than you like. Let stand for 3 to 5 minutes.
6. Serve: Divide the ditalini among six wide bowls. Ladle the soup over it, making sure each bowl gets chicken, sun-dried tomatoes, and spinach. Top with the remaining Parmesan, if desired.

Why Cook the Pasta Separately?

Ditalini continues absorbing liquid after it is cooked. Adding it to individual bowls keeps the soup brothy and lets you store leftovers without the pasta turning overly soft.

For a one-pot version you plan to serve right away, cook the dry ditalini in the simmering broth until tender, before adding the cream, Parmesan, and spinach. The soup will thicken considerably as it sits; add more broth as needed.

How to Keep the Broth Smooth

Use finely grated Parmesan and lower the heat before adding it and the cream. A hard boil after the dairy goes in can make the cheese clump or the broth look grainy. Reheat gently, adding broth a little at a time if the soup becomes too thick.

Marry Me Chicken Soup Variations

• Different pasta: Use small shells, elbows, or gluten-free short pasta. Cook it separately according to its package directions.
• Without pasta: Omit the ditalini for a lighter bowl. The chicken, sun-dried tomatoes, and spinach remain the main ingredients.
• Less rich: Use half-and-half instead of heavy cream. The broth will be less rich; keep the heat low after adding it.
• More heat: Add extra crushed red pepper flakes to individual bowls.

Serving, Storage, and Reheating

Serve in wide bowls with the reserved Parmesan. Crusty garlic bread or a simple green salad works alongside the soup.

Cool leftovers promptly, then refrigerate the soup and pasta in separate airtight containers for 3 to 4 days. Reheat the soup over low to medium-low heat, stirring occasionally. Warm the pasta separately or add it near the end, and stir in more broth to restore a brothy consistency. Pasta stored in the soup will be softer.

For freezing, leave out the pasta and use the soup within about 2 to 3 months for best quality. Thaw overnight in the refrigerator and whisk gently while reheating. The cream may separate slightly after thawing.

For a more traditional option, try this Classic Chicken Noodle Soup with Egg Noodles. For another creamy pasta-filled soup, see Creamy Sausage Tortellini Soup.

Nutrition

Approximate nutrition per main-course bowl, based on 6 servings: 510 calories, 37g protein, 25g fat, and 36g carbohydrates. Approximate values per 100g: 100 calories, 7g protein, 5g fat, and 7g carbohydrates. Values vary with the chicken, sun-dried tomatoes, broth, and portion size.

Cabbage Roll Soup

Cabbage roll soup has the ground beef, cabbage, rice, and tomato flavors of cabbage rolls without the rolling. This stovetop version is chunky but brothy, with tender cabbage pieces, carrot rounds, and beef crumbles in a red-orange broth.

Rinsed, uncooked rice goes straight into the pot. Keep the simmer gentle and stir regularly so it cooks without sticking. The rice will continue absorbing broth after cooking, so have extra broth ready if the soup thickens.

Ingredients for Cabbage Roll Soup

Makes 6 generous servings. Prep time: 20 minutes. Cook time: about 35 minutes. Total time: about 55 minutes.

• 1 pound lean ground beef (about 450g)
• 1 tablespoon olive oil, if needed
• 1 medium yellow onion, diced (about 180g)
• 2 medium carrots, thinly sliced into rounds (about 150g)
• 3 garlic cloves, minced
• 1 small head green cabbage, cut into roughly 1-inch irregular pieces (about 6 cups or 600g)
• 6 cups beef broth, plus 1 to 2 cups as needed for thinning
• 1 can (15 ounces) tomato sauce (about 425g)
• 1 can (14.5 ounces) diced tomatoes, with juices (about 410g)
• 3/4 cup uncooked long-grain white rice, rinsed (about 145g)
• 1 tablespoon brown sugar
• 1 bay leaf
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1 to 2 teaspoons apple cider vinegar or white wine vinegar, as needed to taste
• 2 tablespoons chopped fresh parsley

How to Make Cabbage Roll Soup

1. Brown the beef: Heat a 5- to 6-quart Dutch oven or heavy soup pot over medium-high heat. Add the beef and cook for 6 to 8 minutes, breaking it into small-to-medium crumbles, until browned with no pink remaining. Drain excess fat, leaving about 1 tablespoon in the pot.
2. Soften the vegetables: Reduce the heat to medium. If the pot is dry, add the olive oil. Add the onion and carrots and cook for 5 to 6 minutes, until the onion softens and the carrots begin to soften. Stir in the garlic for the last 30 seconds.
3. Build the broth: Add 6 cups beef broth, the tomato sauce, diced tomatoes and their juices, brown sugar, bay leaf, salt, and pepper. Scrape the bottom of the pot to release any browned bits. Bring the broth just to a simmer.
4. Add the cabbage and rice: Stir in the cabbage and rinsed, uncooked rice. Press the cabbage toward the liquid as it wilts, and stir to distribute the rice. Reduce the heat to medium-low and partially cover the pot.
5. Simmer gently: Cook for 25 to 30 minutes at small, steady bubbles, stirring about every 5 minutes and scraping the bottom to prevent the rice from sticking. Start checking at 25 minutes. The rice should have no hard center, the carrots should be fork-tender, and the cabbage should be tender and flexible but still in distinct pieces. If the rice is tender before the cabbage, simmer for another 3 to 5 minutes, adding broth if needed.
6. Season and serve: Remove the bay leaf. Taste the broth and adjust the salt and pepper. If it needs brightness, stir in 1 teaspoon vinegar; taste before adding more. Add warm beef broth if the soup has become too thick. Rest off the heat for 5 minutes, then ladle into wide bowls, distributing the cabbage, beef, carrots, and rice evenly. Finish with a light sprinkle of parsley.

How to Keep the Soup Brothy

Rice absorbs liquid while it cooks and continues to do so as the soup rests. Stop simmering when the rice is tender rather than extending the cooking time unnecessarily. If the soup becomes thicker than you like, stir in warm beef broth a little at a time until it is loose and spoonable.

Why the Cabbage Cut Matters

Roughly 1-inch irregular pieces stay visible as they soften, giving the soup its chunky texture. Fine shreds break down more quickly and can make the bowl feel thicker. A gentle simmer helps the cabbage become tender without losing its shape.

Balancing the Tomato Broth

The brown sugar rounds out the tomatoes without making the soup taste sweet. Tomato products and broths vary, so treat the vinegar as a final adjustment rather than a required amount. Check the salt and pepper first if the broth tastes flat, then add vinegar gradually if it still needs brightness.

Serving and Variations

Serve hot with crusty bread, dinner rolls, or garlic toast for the broth. For a more tomato-forward soup, replace up to 1 cup of the beef broth with tomato juice; taste before adding extra salt or vinegar. Ground turkey or chicken can replace the beef. Use the olive oil if needed when browning lean poultry, and use chicken broth if preferred.

For another hearty soup, try this Classic Chicken Noodle Soup with Egg Noodles.

How to Store and Reheat Cabbage Roll Soup

Cool leftovers promptly and refrigerate in airtight containers for 2 to 3 days. The rice will absorb more broth as the soup chills. Reheat gently over medium-low heat, stirring occasionally, or microwave individual portions in short intervals. Add broth as it warms until the soup is brothy again. If making it a day ahead, add the parsley just before serving.

Freeze cooled individual portions in airtight containers for up to 3 months for best quality. Thaw overnight in the refrigerator when possible, then reheat gently with additional broth. The rice and cabbage will be softer than when freshly cooked.

Nutrition

Approximate nutrition per serving, based on 6 generous servings and including the tablespoon of olive oil: 350 calories, 22g protein, 11g fat, and 41g carbohydrates. Approximate values per 100g of finished soup: 60 calories, 4g protein, 2g fat, and 7g carbohydrates. Values vary with the beef, broth, tomato products, and amount of extra broth used.

Cheeseburger Soup

Ground beef, potatoes, and carrots make this cheeseburger soup chunky, while a butter-flour roux gives the cheddar broth enough body to coat a spoon without becoming too thick to ladle. Dijon and Worcestershire add a restrained burger-style tang without turning the soup tomato-forward.

Simmer the potatoes until tender before adding the milk and cheese, then keep the heat low for a smooth broth. Crisp bacon, fresh cheddar shreds, and black pepper go on each bowl just before serving.

Ingredients for Cheeseburger Soup

Makes 6 servings.

• 6 slices thick-cut bacon (about 170g)
• 1 lb lean ground beef (about 450g)
• 1 medium yellow onion, finely diced (about 1 cup or 150g)
• 2 medium carrots, diced small (about 1 cup or 120g)
• 2 garlic cloves, minced
• 3 tablespoons unsalted butter (about 45g)
• 1/4 cup all-purpose flour (30g)
• 4 cups beef broth
• 1 1/2 lb russet potatoes, peeled and cut into even 1/2-inch cubes (about 680g)
• 2 cups whole milk
• 2 cups freshly shredded sharp cheddar cheese, divided (about 225g)
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper, plus more for serving

Reserve 1/2 cup of the cheddar for topping; the remaining 1 1/2 cups goes into the soup. Chicken broth can replace beef broth if needed. Taste before adding extra salt, since the broth, bacon, and cheese all contribute seasoning.

How to Make Cheeseburger Soup

1. Crisp the bacon: In a 5- to 6-quart Dutch oven or heavy soup pot, cook the bacon over medium heat for 7 to 9 minutes, turning or stirring occasionally, until deep reddish-brown and crisp. Transfer to a paper-towel-lined plate. Leave no more than 1 tablespoon of drippings in the pot; crumble the bacon when cool enough to handle.
2. Brown the beef: Add the ground beef and cook over medium heat for 5 to 7 minutes, breaking it into small crumbles, until browned with no pink remaining. Drain off excess fat, then return the beef to the pot. This keeps the finished soup from becoming greasy.
3. Soften the vegetables: Add the onion and carrots. Cook for 5 to 6 minutes, stirring occasionally, until the onion is translucent and the carrots begin to soften. Stir in the garlic for the last 30 seconds.
4. Build the soup base: Add the butter and let it melt. Sprinkle in the flour and stir for about 1 minute to coat the beef and vegetables. Gradually whisk in the beef broth until no flour clumps remain. Stir in the Dijon, Worcestershire, salt, and 1/2 teaspoon black pepper.
5. Simmer the potatoes: Add the potatoes and bring the soup to a gentle simmer. Cook partially covered or uncovered for about 12 to 16 minutes, stirring occasionally. Start checking at 12 minutes: the potatoes should pierce easily with a fork but still hold their shape. If the base thickens before they are tender, add a small splash of broth and continue simmering.
6. Add the milk and cheese: Reduce the heat to low or medium-low. Stir in the milk, then add 1 1/2 cups cheddar a handful at a time, stirring until each addition melts. Heat for 3 to 5 minutes, until the soup is gently steaming and the cheese has melted. Do not let it boil. If it is too thick to ladle easily, stir in broth or milk 1/4 cup at a time.
7. Rest and serve: Remove from the heat and let stand for 5 minutes. Taste and adjust the salt. Ladle into wide bowls, leaving some beef, potatoes, and carrots visible. Top each bowl with crisp bacon, reserved cheddar shreds, and freshly ground black pepper.

How to Keep Cheeseburger Soup Creamy

Wait until the potatoes are fork-tender before adding the milk and cheddar. The dairy then needs only a few minutes of gentle heat. Add the cheese gradually and stop heating once it melts; a hard boil can leave the broth grainy.

How Thick Should the Soup Be?

The broth should lightly coat a spoon while still flowing around the beef and vegetables. It will thicken a little during the 5-minute rest and more after refrigeration. If needed, stir in warm broth or milk 1/4 cup at a time over medium-low heat until the soup is ladleable.

Bacon, Cheese, and Other Toppings

Keep the bacon separate until serving so it stays crisp, and scatter the reserved cheddar over the hot soup so the shreds remain visible as they soften. Sour cream, diced dill pickles, or a little sliced green onion can be offered at the table.

Storage, Reheating, and Freezing

Cool the soup promptly and refrigerate it in an airtight container for 3 to 4 days. Store leftover bacon separately when possible.

Reheat over medium-low heat, stirring often and adding splashes of broth or milk as the soup loosens. Individual portions can be microwaved in short intervals, stirring between them. Add bacon and extra cheddar after reheating.

The cooled soup can be frozen, but the potatoes may be softer or mealier after thawing. Thaw overnight in the refrigerator and reheat gently with extra liquid as needed. Keep the bacon garnish separate.

For another topping-friendly potato soup, try this Creamy Loaded Baked Potato Soup.

Nutrition

Approximate nutrition per serving, based on 6 servings: 590 calories, 35g protein, 34g fat, and 34g carbohydrates. Approximate nutrition per 100g: 115 calories, 7g protein, 7g fat, and 7g carbohydrates. Values vary with the beef, bacon, broth, cheese, and amount of rendered fat drained.

Chicken Noodle Soup

Wide egg noodles, tender chicken, carrot coins, and celery fill a clear, golden broth in this stovetop chicken noodle soup. Cooked chicken keeps preparation quick, while softened onion, garlic, and thyme give the broth a flavorful base. The noodles go in only after the carrots are nearly tender, and the chicken goes in last. That sequence keeps the soup brothy and the chicken tender. Finish each bowl with fresh parsley.

Ingredients for Chicken Noodle Soup

• 1 tablespoon olive oil or unsalted butter
• 1 medium yellow onion, finely diced (about 1 cup or 150g)
• 3 medium carrots, sliced into 1/4-inch coins (about 1 1/2 cups or 180g)
• 3 celery ribs, sliced (about 1 1/2 cups or 150g)
• 3 garlic cloves, minced
• 8 cups low-sodium chicken broth or stock
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 8 ounces dry wide egg noodles (about 225g)
• 3 cups cooked shredded or chopped chicken, such as rotisserie chicken (about 375g)
• Kosher salt to taste, starting with 1/4 teaspoon if needed
• 1/4 cup finely chopped fresh parsley (about 15g), plus more for serving

Optional: Add a pinch to 1/4 teaspoon crushed red pepper flakes with the garlic, or scatter a few over the finished bowls. Low-sodium broth makes it easier to adjust the salt, especially when using seasoned rotisserie chicken.

How to Make Chicken Noodle Soup

Prep: 15 minutes. Cook: about 20 minutes. Total: about 35 minutes. Serves: 6.

1. Soften the vegetables: Heat the oil or butter in a 5- to 6-quart Dutch oven or soup pot over medium heat. Add the onion, carrots, celery, and a small pinch of salt. Cook uncovered, stirring occasionally, for 5 to 7 minutes, until the onion is translucent and the vegetables begin to soften without browning. Stir in the garlic and optional red pepper flakes for the last 30 seconds.
2. Simmer the broth: Add the broth, bay leaf, thyme, and black pepper. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook mostly uncovered, or with the lid slightly ajar, for 8 to 10 minutes. The carrots should be nearly tender but still hold their shape. Keep the bubbles small and steady rather than boiling hard, which can break up the vegetables and reduce the broth too quickly.
3. Cook the noodles: Add the egg noodles and stir to separate them. Simmer gently, stirring once or twice, until just tender, about 5 to 7 minutes depending on the brand. Start checking 2 minutes before the earliest package cook time. The noodles should no longer taste chalky but can retain a little firmness at the center.
4. Warm the chicken: Stir in the cooked chicken and parsley. Simmer over low to medium-low heat for 2 to 3 minutes, just until the chicken is hot. Remove the bay leaf. Taste the broth before adding salt, then adjust the salt and pepper as needed.
5. Serve: Ladle into deep bowls, distributing the noodles, chicken, carrots, and celery evenly. Top with more parsley and optional red pepper flakes. Serve promptly while the soup is loose and brothy.

How to Keep Chicken Noodle Soup Brothy

Egg noodles absorb broth while they cook and continue absorbing it as the soup sits. Use the full 8 cups of broth, stop cooking when the noodles are just tender, and serve right away. If the soup thickens, add more chicken broth until it ladles easily. For meals made ahead, keep the noodles separate or cook them fresh when reheating the soup base.

Chicken Options

Rotisserie chicken, leftover roast chicken, and poached chicken all work. Shred or chop the cooked meat into bite-size pieces and add it near the end so it heats through without a long simmer.

If using raw boneless chicken instead, simmer it gently in the broth until it reaches 165°F (75°C). Remove and shred it before cooking the noodles, then return it to the soup near the end. This takes longer than the cooked-chicken method. Bone-in chicken calls for a separate, longer broth-building method.

Serving and Variations

Serve with crusty bread, dinner rolls, or a simple green salad. For a gluten-free version, use gluten-free noodles and follow their package directions; cooking them separately can help protect their texture.

If the finished broth tastes flat, stir in 1 to 2 teaspoons lemon juice or 1/2 to 1 teaspoon chicken base. Taste first and add salt cautiously, particularly if using chicken base.

This soup is deliberately clear and brothy. For a distinct creamy egg-noodle soup, see Creamy Turkey Soup with Spinach and Egg Noodles. For a different chicken soup seasoning profile, try Anti-Inflammatory Turmeric Chicken Soup.

Make-Ahead, Storage, and Reheating

For the best make-ahead texture, prepare the broth, vegetables, and chicken without the noodles. Cool promptly and refrigerate the soup base in an airtight container for up to 3 to 4 days. Bring it to a simmer and cook the noodles just before serving. If you cook noodles ahead, refrigerate them separately from the base.

Reheat leftovers gently on the stovetop or in the microwave until hot. Noodles stored in the broth will soften and absorb liquid; add more chicken broth as needed. Avoid prolonged boiling, which can soften the noodles further and toughen the chicken.

Freeze cooled soup base without noodles in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator, reheat, and cook fresh noodles before serving.

Nutrition

Approximate nutrition per serving (1/6 of the recipe): 330 calories, 29g protein, 10g fat, and 34g carbohydrates. Approximate values per 100g: 70 calories, 6g protein, 2g fat, and 7g carbohydrates. Values vary with the broth, chicken, and noodles used.

Vegan Garlic Chickpea Soup

This stovetop soup keeps whole chickpeas and dark-green kale in a loose, amber-golden broth. Garlic, cumin, and smoked paprika give the broth warmth; white miso adds savory depth, and lemon brightens it at the end.

The key is a gentle, partially covered simmer. It gives the diced celery time to soften without reducing too much broth or breaking down the chickpeas. Add the kale only in the final minutes, then finish each bowl with a scattering of nutritional yeast.

Ingredients for Vegan Garlic Chickpea Soup

• 1 tablespoon olive oil
• 1 medium yellow onion, finely diced (about 1 1/2 cups or 200g)
• 2 celery ribs, finely diced (about 3/4 cup or 100g)
• 5 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 4 cups low-sodium vegetable broth, plus up to 1 cup more if needed
• 2 cans chickpeas (15 ounces each), drained and rinsed (about 500g drained)
• 1 tablespoon white miso paste
• 4 packed cups chopped lacinato or curly kale, stems removed (about 100g)
• 2 tablespoons nutritional yeast, divided
• 1 tablespoon lemon juice
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• Fine sea salt, to taste

Optional: Add a pinch to 1/4 teaspoon red pepper flakes with the cumin and paprika.

How to Make Vegan Garlic Chickpea Soup

Yield: 4 servings. Prep: 10 minutes. Cook: about 22–25 minutes. Total: about 32–35 minutes.

1. Prepare the ingredients: Dice the onion and celery into small, spoon-friendly pieces. Mince the garlic, chop the kale into bite-size pieces, and drain and rinse the chickpeas.
2. Soften the aromatics: Warm the olive oil in a 5- to 6-quart Dutch oven or soup pot over medium heat. Add the onion and celery. Cook, stirring occasionally, until soft and translucent, about 7 minutes. Add the garlic, cumin, smoked paprika, and optional red pepper flakes. Stir for about 30 seconds, until fragrant but not browned. Adding the garlic after the vegetables soften helps keep it from burning.
3. Simmer the chickpeas: Add the broth and chickpeas. Bring just to a boil over medium-high heat, then reduce to a gentle medium-low simmer. Partially cover with the lid slightly ajar and cook for 12–15 minutes. Start checking the celery after 12 minutes; simmer a few minutes longer if it is still firm. The chickpeas should be hot and still whole.
4. Add the kale and miso: Ladle about 1/4 cup warm broth into a small bowl and whisk in the miso until smooth. Stir the mixture and kale into the pot. Simmer gently for 4–6 minutes, folding the kale through once or twice. Check after 4 minutes: it should be dark green, wilted, and tender but not mushy. Stir in 1 tablespoon nutritional yeast.
5. Finish and serve: Remove the pot from the heat. Stir in the lemon juice and black pepper, then taste before adding salt; the broth and miso may provide enough. If the soup has reduced too much, add hot broth a few tablespoons at a time. Let stand for 3–5 minutes, then ladle into bowls and scatter the remaining tablespoon of nutritional yeast over the four servings.

How to Keep the Soup Brothy

Keep the simmer to small, steady bubbles and leave the lid slightly ajar to limit evaporation. The broth should pool around the whole chickpeas rather than cling to them like a thick stew. If the soup reduces during cooking or reheating, stir in hot broth a little at a time.

For a deliberately thicker variation, mash about 1/2 cup of the chickpeas against the side of the pot after simmering. Leave the rest whole. For a velvety bean-based alternative, try this Tuscan White Bean Soup.

Seasoning and Simple Swaps

Low-sodium broth makes it easier to account for the salt in the miso. Whisk the miso into warm broth so it disperses without clumps, then taste after adding the lemon. If the soup tastes flat, adjust with a little more lemon, pepper, or nutritional yeast before adding salt. Keep some nutritional yeast for the visible golden finish on each bowl.

For an oil-free version, soften the onion and celery in 2–3 tablespoons vegetable broth, adding small splashes if they stick. The broth-sautéed version will taste slightly less rich. Spinach can replace kale; add it during only the final 1–2 minutes because it wilts much faster.

Serving, Storage, and Reheating

Serve the soup hot with crusty bread for dipping. Cool leftovers promptly and refrigerate in an airtight container for up to 4 days. The kale will soften as the soup sits.

Reheat gently over medium-low heat until hot, adding a splash of broth or water if needed to restore the loose consistency. To reheat in the microwave, cover loosely and heat in short intervals, stirring between them. For make-ahead soup with more distinct greens, prepare the base without kale and add it while reheating.

Freeze cooled soup in freezer-safe containers for up to 3 months, leaving room for expansion. For the best kale texture, freeze the base before adding the greens. Thaw overnight in the refrigerator, then reheat gently and add fresh kale.

Nutrition

Approximate nutrition per serving (1/4 of the recipe): 310 calories, 15g protein, 8g fat, and 48g carbohydrates. Per 100g of prepared soup: approximately 65 calories, 3g protein, 2g fat, and 10g carbohydrates. Values vary with the broth, chickpeas, miso, and amount of liquid remaining after simmering.