Cooler weather is just over the horizon, and that means soup season! There’s just something so cozy about a warm bowl of soup and some crusty bread. I like to serve this stuffed bell pepper soup after a football game, when the kids come in from Trick or Treating, or when I’ve got guests in town for the holidays!

Any night is a great night for soup!
If you’re looking for another hearty soup, make this one-pot Cowboy Soup with ground beef and flavorful veggies.

One of my favorite things about this easy recipe is that it is a one-pot meal! I’m all for anything that you can make with fewer dishes to wash! With that in mind, here’s what you need to make this soup recipe:

• A large pot- about 8 quarts
• Wooden spoon
• Paper towels
• A plate

Ingredients for this Easy Stuffed Pepper Soup Recipe

Gather together the following ingredients for this hearty soup:

• Canola oil
• A small yellow onion, chopped
• Lean ground beef
• Green bell peppers, diced
• Red bell peppers, diced
• Garlic cloves, minced
• Italian seasoning
• Kosher salt
• Red pepper flakes
• Canned tomato sauce
• Canned diced tomatoes
• Beef stock or broth
• Cooked rice (I used white rice, but you could also use brown rice)

Make sure to review the recipe card below for the exact amounts you’ll need for each ingredient. 

How to make Stuffed Bell Pepper Soup

This delicious soup recipe is easy to make, with just a few simple steps! You’ll have dinner ready in less than an hour by following these directions:

1. Add 1 tablespoon of canola oil and the chopped onion to a large pot over medium-high heat. Cook for 4-5 minutes or until the onions are translucent.
2. Add the beef and cook until brown. Drain the beef and onion mixture on a paper towel-lined plate and set it aside.
3. Pour in the remaining oil and add the diced red and green peppers to the pot. Cook the peppers for about 3 minutes (you want them to stay crispy and not too tender).
4. Pour the ground beef and onions back into the pot. Add the garlic, Italian seasoning, salt, and red pepper flakes, and stir with a wooden spoon. Cook the mixture for about 30 seconds or until the garlic is fragrant.
5. Pour in the tomato sauce, diced tomatoes with liquid, and the beef broth. Bring the soup to a boil, then lower the heat to a simmer. Let the soup cook uncovered for 25 minutes.
6. After 25 minutes, mix in the rice and heat through, then remove from heat and serve hot with a dollop of sour cream, fresh parsley, or cheese on top, if desired.

Recipe Tips and Substitutions

• The bell peppers may become too soft and mushy if you cook them in the oil for too long, so I recommend cooking them for 3 minutes or less. They will absorb the broth as they simmer with the rest of the soup so they will still be tender.
• I use long grain rice, but any leftover rice will work in this recipe.
• Add grated cheese to the top to make it even more like a stuffed pepper!
• The longer this soup rests, the more broth the rice will absorb, and the soup will become thicker.
• You can try making this with any kind of ground meat (ground turkey, ground pork, or ground chicken) for a lower-fat option. You can also use an 85/15 ground beef as the excess fat will be drained.
• You can use vegetable oil or olive oil to cook the onions and peppers instead of canola oil.
• For more flavor, experiment with fresh herbs or add a splash of Worcestershire sauce.

FAQs

How do I store Stuffed Pepper Soup?

Let the soup cool to room temperature, pour it into an airtight container, and refrigerate it for up to 4 days. Reheat the soup to 165°F over the stove or in the microwave. I think it’s even better the next day!

Can I freeze this soup?

Yes, this soup freezes wonderfully, making it perfect for weekly meal prep! Allow the soup to cool to room temperature, then pour it into an airtight container. Place it in the freezer and store it for up to 3 months. Thaw it overnight in the fridge, then warm it until heated through!

Can I use fresh tomatoes instead of canned tomatoes?

I don’t recommend using fresh tomatoes for this recipe because you need the juice from the canned tomatoes.

Is this soup spicy?

I would not call this a spicy soup, however, you can omit the red pepper flakes if you desire. Feel free to add more if you’d like additional heat!

More Delicious Soup Recipes

As I mentioned, I’m a big fan of soup year-round, but especially in the fall and winter months! Try one of my favorite soup recipes next time:

• Avgolemono Soup: This is a Greek version of a chicken noodle soup! Chicken and orzo pasta is simmered in an herbed chicken broth, and then thickened with a lemon-egg mixture. It’s so full of flavor and so comforting, especially when you’re sick!
• This Creamy Tomato Basil Soup is made with herb-seasoned tomatoes and just the right amount of heavy cream.
• This creamy Homemade Chicken Noodle Soup recipe with chicken, noodles, peas, and carrots is a flavorful dish that is super easy to make. It can be made with rotisserie chicken, frozen peas, and fresh carrots. 
• This Instant Pot Tomato Basil Soup is creamy, garlicky and so easy to make with just a handful of ingredients. 
• This One Pot Bacon and Tortellini Zuppa Toscana is a hearty and flavorful soup made with Pure Farmland Bacon, Tuscan kale, and other farm ingredients inspired by my visit to Steadfast Farm.

 What’s your favorite kind of soup?

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Stuffed Pepper Soup

Inspired by flavors of stuffed bell peppers, this Stuffed Pepper Soup is a thick, hearty soup with pieces of onion, bell peppers, tomatoes, ground beef, and soft rice. It's a warm bowlful of comfort!

Course Soup

Cuisine American

Keyword Stuffed Pepper Soup

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 410kcal

Author Lynne Feifer

Ingredients

• 2 tablespoons canola oil divided
• 1 small yellow onion chopped
• 1 pound lean ground beef
• 1 green bell pepper diced
• 1 red bell pepper diced
• 3 large cloves garlic minced
• 2 teaspoons Italian seasoning
• 1 teaspoon kosher salt
• ½ teaspoon red pepper flakes
• 8 ounces tomato sauce
• 2 cans diced tomatoes (14-ounces each)
• 2 ½ cups beef broth
• 2 cups cooked white rice

Instructions

• Add 1 tablespoon of oil and chopped onion to a large pot over medium-high heat, and cook for 4-5 minutes or until the onions are translucent. Add the beef and cook until brown. Drain the beef and onion mixture on a paper towel-lined plate, and set it aside.
• Pour in the remaining oil, and add the green and red bell peppers to the pot. Cook the peppers for about 3 minutes (you want them to stay crispy and not too tender). Pour the ground beef and onions back into the pot, add the garlic, Italian seasoning, salt, and red pepper flakes, and stir with a wooden spoon. Cook the mixture for about 30 seconds or until the garlic is fragrant.
• Pour in the tomato sauce, diced tomatoes with liquid, and the beef broth. Bring the soup to a boil, then lower the heat to a simmer. Let the soup cook uncovered for 25 minutes.
• After 25 minutes, mix in the rice and heat through, then remove from heat and serve hot with parsley or cheese on top, if desired.

Nutrition

Serving: 2cups | Calories: 410kcal | Carbohydrates: 41g | Protein: 32g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 1786mg | Potassium: 1237mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1619IU | Vitamin C: 88mg | Calcium: 131mg | Iron: 6mg

The post Stuffed Pepper Soup appeared first on 365 Days of Baking.

I love, love, LOVE Thanksgiving dinner leftovers.

Thanksgiving isn’t just about one meal for me. It’s about the DAYS of meals you get to enjoy from the leftovers! One of the easiest ways to repurpose your leftover holiday turkey is by adding it to a simple homemade soup.
Repurpose the entire turkey by using the carcass to make Turkey Stock to use in this soup instead of the chicken broth!

Today’s homemade turkey soup is an ultimate comfort food for good reason: it’s easy to make, inexpensive, and feeds lots of hungry mouths. This recipe combines leftover Thanksgiving turkey with flavor-enhancing ingredients like onions, carrots, garlic and herbs to make the best leftover turkey soup.

Usually, my preferred way to serve turkey is ground and browned with spices. It makes a perfect swap for higher fat ground beef in these Black Bean and Turkey Stuffed Peppers and Turkey Gyro Pockets with Tzatziki Sauce.

A steaming hot bowl of homemade turkey soup is the food equivalent of a cozy sweater on a chilly day or for cold nights. Wouldn’t you rather be eating delicious SOUP than braving the Black Friday crowds or untangling Christmas lights?

This easy soup recipe is destined to become part of your day-after-Thanksgiving traditions!

What do I need for delicious turkey soup?

To make this recipe for turkey soup, you will need the following ingredients:

• olive oil
• carrots
• celery
• garlic or garlic powder
• cooked turkey – I used leftover turkey meat from my Herb Roasted Turkey recipe.
• fresh rosemary
• fresh thyme
• store-bought chicken broth
  or homemade Turkey Stock!
• traditional noodles
• fresh parsley
• kosher salt and pepper – added at the end to taste.

I make my turkey soup on the stove top in a Dutch oven. Any large soup pot or large stockpot will do!

How to Make This Homemade Turkey Soup Recipe

Start by cooking the onions, carrots and celery in the olive oil on medium-high heat for a few minutes. This step is essential for bringing out the mild sweetness and aroma of this “holy trinity” of vegetables.

Now add your minced garlic and cook until fragrant (about 2 minutes). Be careful not to overcook or the garlic will burn and taste bitter.

Add the turkey, chicken stock and fresh herbs. Bring the soup to a boil, then cover and simmer for 10 to 15 minutes. While the soup is simmering, boil your egg noodles in a separate pot according to package directions, but do not overcook. Drain the noodles and add them to the turkey soup.

Stir in fresh parsley when the soup is done cooking. Add salt and pepper to taste.

Ladle your homemade turkey soup into bowls and serve hot with slices of my Grandma’s Homemade Italian Bread. It’s the perfect accompaniment to any soup because it’s a crusty bread with a soft, chewy center.

Storing Turkey Noodle Soup

This recipe makes multiple delicious servings of soup. Don’t worry about having too much. Stored covered in an airtight container in the refrigerator, turkey soup stays good for several days.

You can also freeze homemade turkey soup for longer storage. Frozen leftover turkey soup tastes best thawed, reheated and eaten within 4 months. Make sure to store it well sealed in a freezer-safe container. Freezer bags with a zip top are a perfect space-saving solution for soup storage.

Substitution Ideas

Homemade turkey soup is a versatile and adaptable soup recipe that still tastes good if you need to make substitutions. Here are a few suggestions.

• Swap out the chicken broth in this recipe for turkey broth or stock. You can even make homemade turkey stock from the turkey carcass to use in this soup recipe.
• Only have dried herbs? Substitute 1 tsp each of dried rosemary and thyme. The flavor isn’t quite the same but it still tastes good!
• Don’t have egg noodles? You can use any thick ribbon-shaped pasta instead. Even rice pasta or other gluten free noodles will work. Avoid thin stir-fry noodles or glass noodles; they will dissolve into the broth and get mushy.

Easy Soup Recipes

I’ve been on a soup kick lately. It’s been an occasionally chilly fall around here, but it gives me plenty of excuses to revisit my favorite soups, stews and other cozy comfort foods.

Like today’s turkey soup, this homemade chicken noodle soup uses leftovers as the main ingredient (in this case, a rotisserie chicken). I also add a touch of heavy cream to the broth to make it even richer and heartier! If you love creamy chicken soups, this Avgolemono Soup is another one to try soon!

Looking for a creamy soup without meat? My Easy Instant Pot Tomato Basil Soup and this stovetop Creamy Tomato Basil Soup are two favorites of ours! I can’t choose which one I like more. Make sure to serve them with plenty of crusty bread or even some grilled cheese croutons on top.

My family loves when Instant Pot Pizza Soup is on the dinner menu. All the great taste of pizza but even easier than ordering delivery–and probably better for you, too!

What to Serve with Turkey Soup

Turn your homemade turkey noodle soup into a meal with these tasty breads, rolls and side dishes!

• Copycat Texas Roadhouse Rolls – Fluffy, soft and perfect homemade yeast rolls!
• Cheddar Bay Biscuits – Flaky, buttery and cheesy just like the restaurant version.
• Bacon Ranch Crackers – A delicious topping for turkey soup!
• Asiago Herb Biscuits – The herb flavor pairs beautifully with today’s turkey soup recipe.
• Homemade Cheese Crackers – Another great soup topper!
• Strawberry Spinach Salad {with Poppy Seed Dressing} – a great salad that pairs well with lots of different dishes.

The whole family will love when you use turkey leftovers for more than just sandwiches. My favorite way is to make turkey soup from scratch with this easy recipe!

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Homemade Turkey Soup Recipe

Put leftover turkey to good use by turning it into a delicious homemade soup! This easy turkey soup is made from scratch with noodles and vegetables in a savory broth.

Course Soup

Cuisine American

Keyword Turkey Soup

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 8 people

Calories 319kcal

Author Lynne Feifer

Ingredients

• 2 teaspoons extra virgin olive oil
• 1 large yellow onion chopped
• 2 stalks celery chopped
• 4 medium carrots sliced
• 4 cloves garlic minced
• 3 lbs cooked turkey cut into 1" pieces
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• 8 cups chicken broth
• 2 cups egg noodles cooked
• ⅓ cup fresh parsley chopped
• kosher salt and pepper to taste

Instructions

• In a large heavy bottomed pot, like a Dutch oven, add the olive oil and heat on medium-high.
• Add the chopped onion, celery, and carrots. Cook for about 5 minutes until vegetables soften.
• Add the minced garlic and cook for about 2 minutes until fragrant.
• Add the turkey, rosemary, and thyme and then pour in the chicken broth.
• While the soup is heating to a boil, cook the egg noodles to al dente and drain.
• Once the soup has come to a boil, lower the heat and simmer for 10-15 minutes.
• Add the noodles and chopped parsley. Stir and taste test, Add salt and pepper to taste.

Nutrition

Serving: 1person | Calories: 319kcal | Carbohydrates: 26g | Protein: 31g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 1139mg | Potassium: 485mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5436IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 3mg

The post Homemade Turkey Soup Recipe appeared first on 365 Days of Baking.

You don’t need a stove to make the best bowl of tomato soup at home. Today, we’re doing things the easy way, and letting the pressure cooker do the work for us with an easy Instant Pot soup recipe. It’s a great recipe for those cold winter nights.

Today was definitely a soup kind of day. We can all agree there are different foods for different moods, right? On soup days, you need comfort food. You need warmth in cold weather. You need a hot bowl of something delicious that’s going to fill you up and make everything feel better.

This Tomato Basil Soup is just the ticket. Made with a roux and the perfect amount of heavy cream, it’s a thick and flavorful tomato soup with plenty of basil and garlic. The best part, this recipe is a breeze to make. The soup comes together quickly in the Instant Pot with just a few minutes of prep time.

Serve this Instant Pot Tomato Basil Soup with a crusty loaf of bread for a hearty, comforting dinner any night of the week!

What do I need to make tomato soup in the Instant Pot®?

I used these ingredients to make this tomato basil soup in my Instant Pot Duo.

• olive oil
• carrots
• celery
• onion
• garlic
• chopped tomatoes
• chicken broth – or you can use vegetable broth
• granulated sugar
• tomato pasta
• fresh basil
• dried oregano
• butter
• flour
• Parmesan cheese
• heavy whipping cream
• salt and black pepper
• Cayenne pepper or red pepper flakes – optional, if you’d like to add a bit of a kick or spice it up.
• croutons – optional, but delicious as a topping!

Can I use fresh tomatoes instead of canned tomatoes?

Of course, you can. It’s the perfect way to use up an abundance of fresh tomatoes if you have them. So by all means, dice those whole tomatoes up for that hot soup!

You’ll need about 8 medium tomatoes for this delicious recipe. Also, you might want to add a bit more chicken broth since you won’t have the additional juice from the cans

How to Make Creamy Instant Pot Tomato Soup –

Here are the easy steps for making the best tomato soup in the instant pot.

STEP 1: Set the Instant Pot to SAUTE mode. Saute the onions, carrots, celery and garlic in olive oil until softened.

STEP 2: Add the diced tomatoes, tomato paste, chicken stock, and herbs. Seal the valve and pressure cook for 10 minutes.

STEP 3: While the soup cooks, combine butter and flour in a saucepan on the stove to form a roux.

STEP 4: Stir the roux into the soup and mix well. Use an immersion blender to make a creamy soup.

STEP 5: Pour in the cream and Parmesan. Season with salt and pepper to taste.

From there, it’s ready to ladle into bowls or cups and serve with a little Parmesan cheese.

What if I don’t have an immersion hand blender for soup?

I suggest you this one! I absolutely love mine and even though it’s not something I use regularly, it’s great to have it on hand.
Haha No pun intended there.

No, You don’t really have to purchase one, but they sure do come in handy for soups like this one. Those picky eaters will never know that there are additional hidden veggies when the soup has a creamy and smooth consistency!

If you don’t have one, you can use a regular blender. Just ladle a few cups into the blender at a time, and mix. You don’t want to overfill or add too much because then there’s a chance that the contents could explode or splatter all over your kitchen because the soup is HOT! That will literally be a hot mess, and you could risk being burned as well.

SO, if you’re going to use your standard blender be patient and use cautiously.

What is a roux?

A roux is a paste-like combination of butter and flour used to thicken sauces and soups like this one. It’s made by whisking flour into an equal amount of warm melted butter. While it thickens and combines, roux also develops a lightly toasted, nutty flavor.

The addition of roux takes this tomato basil soup Instant Pot recipe to the next level!

Storing this quick recipe with simple ingredients –

Completely cool the soup and then gently pour it into an airtight container. Store in the refrigerator for up to 4 days.

Can I freeze this Instant Pot Tomato Soup Recipe?

Yes!
This easy recipe freezes well. Place it into a freezer safe container and it will last up to 6 months.

Soup Recipes

Nothing says “cozy” like a warm bowl of homemade tomato soup. If you don’t have an Instant Pot, I have another Creamy Tomato Basil Soup recipe that’s equally delicious. You make it on the stove with just one pot and serve it with crispy bacon bits on top!

If there’s anything cozier than creamy tomato soup, it’s this classic Homemade Chicken Noodle Soup. It’s the soup I crave when I’m under the weather or just need the culinary version of a warm hug, and it’s my family’s favorite soup.

This Avgolemono Soup is a different take on chicken soup to shake things up. The Greek specialty is made with a lemon-egg sauce, chicken and Orzo pasta for a uniquely tasty flavor combo!

Looking for more easy Instant Pot Soup recipes? This Instant Pot Pizza Soup is a reader favorite!

Serving Suggestions

I love the versatility of soup recipes. You can serve this Instant Pot version of Tomato Basil Soup as a starter for a meal or a main course.

When enjoying tomato soup as a main course, you’ll want a fresh loaf of bread for soaking up every last drop. Thick slices of Homemade Italian Bread turn any bowl of soup into a complete meal. These Easy Parmesan Bread Bites are another great accompaniment to the tangy tomato and cheese in today’s soup, as are these Asiago Herb Biscuits.

We served the soup with croutons for a crispy topping. Crackers like these Bacon Ranch Crackers and these Homemade Cheese Crackers would also taste amazing on any tomato soup.

Whether you serve it as a main course, a side dish with a good grilled cheese sandwich or a starter, this Instant Pot Creamy Tomato Basil Soup is bound to become a new family dinner favorite! 

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Instant Pot Tomato Basil Soup

This Instant Pot Tomato Basil Soup is creamy, garlicky and so easy to make with just a handful of ingredients. Tomatoes, carrots, celery, chicken broth and whipping cream make it the perfect easy soup recipe for a busy weeknight!

Course Soup

Cuisine American

Keyword Instant Pot Tomato Basil Soup, Tomato Soup

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 351kcal

Author Lynne Feifer

Ingredients

• 1 tablespoon olive oil
• 2 large carrots diced
• 1 large onion diced
• 2 stalks celery diced
• 2 cloves garlic minced
• 43.5 ounces chopped tomatoes 3 (14.5 ounce) cans, do not drain
• 3 cups chicken broth
• 1 teaspoon granulated sugar
• 2 tablespoons tomato paste
• ¼ cup fresh basil chopped
• 1 teaspoon dried oregano
• ½ cup unsalted butter
• ½ cup all-purpose flour
• 1 cup Parmesan cheese
• 1 cup heavy whipping cream
• 1 teaspoon kosher salt
• ½ teaspoon pepper
• Cayenne pepper or red pepper flakes optional, if you'd like a little heat
• croutons for serving if desired

Instructions

• Turn the Instant Pot on in Sauté mode and heat up the olive oil, add the chopped carrots, onion, celery, and garlic, and sauté until soft.
• Add the canned tomatoes, tomato paste, sugar, chicken broth, fresh basil, and oregano, and stir well.
• Put the lid on the Instant Pot and make sure the valve is in the sealed position. Select Pressure Cook and set time for 10 minutes. Allow to naturally release the steam.
• While the ingredients are cooking, add the butter and flour to a small saucepan on the stove and cook over medium heat, stirring constantly until golden brown in color. Remove from heat and wait for the Instant Pot to finish cooking.
• Once the pressure in the Instant Pot has released, add the roux (butter and flour mixture) to the soup in the Instant Pot and stir. Use the immersion blender to make the soup into a smooth and creamy consistency. You can use a regular blender if you don't have an immersion blender. See NOTE.
• Add the Parmesan, cream, salt, and pepper and stir until well combined.
• Serve immediately with additional Parmesan cheese and croutons, if desired.

Notes

The 40 minutes cook time is divided as follows: 10 minutes to get pressure, 10 for cooking, and 20 to slow release pressure. | If using a regular blender to mix the soup, ladle only a few cups of soup into the blender at a time. Because the mixture is HOT, there is the possibility that it will explode or splatter when mixing. Better to be patient and add a little at a time instead of trying to mix it all at once. 

Nutrition

Serving: 1serving | Calories: 351kcal | Carbohydrates: 19g | Protein: 9g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 74mg | Sodium: 1101mg | Potassium: 519mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4230IU | Vitamin C: 19mg | Calcium: 247mg | Iron: 2mg

The post Easy Instant Pot Tomato Basil Soup appeared first on 365 Days of Baking.

A soup that tastes like pizza!

What’s not to love?

SAVE THIS INSTANT POT SOUP RECIPE TO YOUR FAVORITE PINTEREST BOARD!

When you’re craving pizza but don’t have time to bake one from scratch, this simple soup recipe is the answer.

Pizza Soup is easier than making a whole pizza pie with all the flavors you crave on your favorite pepperoni pizza. And tastes worlds better than a takeout or frozen pizza!

Step away from the stove because this Pepperoni Pizza Soup recipe cooks in the Instant Pot. You’ll love not having to wash a zillion dishes or stand over a hot stove to get dinner on the table. Just saute a few veggies right in the Instant Pot, add the rest of the soup ingredients and let the Instant Pot do its thing.

That’s reason enough to give this pizza soup recipe a try! But I haven’t even gotten to the best part yet: the taste.

Instant Pot Pizza Soup is brimming with fresh tomato basil flavor that perfectly complements all the pepperoni, cheese and mushrooms. A single bowl of pizza soup is just as satisfying as a slice of pizza. Especially when you serve it with a side of Garlic Breadsticks!

What do I need?

The ingredients for pizza soup look similar to a list of pizza toppings!

• Onion
• Green pepper
• Mushrooms
• Pepperoni
• Diced canned tomatoes
• Beef Broth
• Oregano
• Basil leaves
• Mozzarella cheese
• Oil
• Salt and pepper

The most time consuming part of this Instant Pot soup recipe is chopping the pepper, onion and mushrooms. Even that only takes a couple of minutes. I buy my mushrooms already sliced to make getting pizza soup on the table even easier.

Can I make this on the stove?

Yes, this Pizza Soup recipe works just as well on the stove top.

To convert the Instant Pot recipe to stove top:

1. Heat oil in a stockpot over medium heat.
2. Add the onions and peppers. Saute for about 5 minutes or until softened.
3. Add the remaining ingredients (except the cheese and fresh basi) to the pot. Cover and bring to a boil.
4. Lower the heat to bring the soup to a simmer. Let simmer for about 25 minutes.
5. Ladle soup into bowls. Garnish with freshly shredded mozzarella cheese and basil before serving.

Things to Serve with Pizza Soup

I love this soup best with some kind of bread on the side to turn it into a complete meal.

Like I mentioned before, these Copycat Olive Garden Breadsticks are always a hit with pizza soup! For a a cheesier option, serve the soup with a basket of Parmesan Bread Bite or some Cheddar Bay Biscuits.

All the hearty flavors in Pizza Soup call for something fresh and light on the side too. Toss together your favorite salad greens with some Homemade Italian Dressing and you have a balanced meal that checks all the boxes.

How to Store Pizza Soup

This Instant Pot Soup keeps well stored in the fridge for about 5 days. Reheat soup in the microwave or on the stove top before serving.

You can also freeze Pizza Soup for longer storage! It’ll stay good frozen for up to 3 months. For best results, thaw frozen soup overnight before heating and serving. This keeps the vegetables from getting soggy.

Easy Dinner Recipes

Everyone needs a few quick and easy meal ideas in their kitchen toolbox! Try these other delicious recipes that make it easy to get a homemade dinner on the table, even during life’s busy seasons.

• Pepperoni Bread
• One Pot Bacon and Tortellini Zuppa Toscana
• Easy Meatball Sub Sandwiches
• BBQ Pork Mac & Cheese
• Chicken Parmesan Spinach Pasta Bake
• Pepperoni Pizza Pasta
• Chicken Mozzarella Pasta
• Chicken Taco Salad
• One Pot Sausage Linguine
• Slow Cooker Beef Chili Verde
• Slow Cooker Sloppy Joes

Make pizza soup in the Instant Pot or on the stove for a hearty meal the whole family will love!

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Instant Pot Pizza Soup

Instant Pot Pizza Soup is two comfort foods in one! Pepperoni, cheese and Italian herbs come together in a hearty soup in this easy Instant Pot recipe. Perfect for busy weeknights!

Course Dinners

Cuisine American

Keyword Instant Pot Pizza Soup, Pizza Soup, Soup

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Time for pressure to rise 20 minutes minutes

Total Time 40 minutes minutes

Servings 6 people

Calories 223kcal

Author Lynne Feifer

Equipment

• Instant Pot
• chef's knife
• cutting board

Ingredients

• 1 tablespoon canola oil
• 1 onion diced
• 1 green bell pepper seeded and diced
• 1 ¼ cups sliced mushrooms
• ⅓ lb. pepperoni can be cut into smaller pieces, if desired.
• 28 ounces diced tomatoes
• 2 ½ cups beef broth
• 2 teaspoons oregano
• salt and pepper to taste
• 2 tablespoons chopped fresh basil leaves
• ½ cup shredded mozzarella

Instructions

• Press sauté on the Instant Pot, and add the oil. Once the oil is hot, add the onion and pepper, and cook for about 5 minutes until softened. Cancel sauté mode.
• Add the mushrooms, pepperoni, can of tomatoes, beef broth, oregano, salt and pepper. Close the lid and place the valve in sealing mode. Cook on high pressure for 5 minutes. Note: it will take about 20 minutes for the pressure to rise and start cooking.
• Carefully release the pressure immediately, and then carefully open the lid. Stir. Add more salt and pepper, if desired.
• Serve garnished with chopped basil and shredded mozzarella.

Nutrition

Serving: 1person | Calories: 223kcal | Carbohydrates: 10g | Protein: 10g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 844mg | Potassium: 514mg | Fiber: 2g | Sugar: 5g | Vitamin A: 338IU | Vitamin C: 30mg | Calcium: 118mg | Iron: 2mg

The post Instant Pot Pizza Soup appeared first on 365 Days of Baking.

I was definitely in the mood to make soup for dinner.

There’s something about sitting down to a big bowl of steaming hot soup that warms the soul, no matter what kind of day you’ve had.

This Homemade Chicken Noodle Soup is usually my go-to for an easy comforting soup. But, give me a bowl of this Easy Creamy Broccoli Cheddar Soup and I’m one happy girl! Want a soup fit for an entrée? Make this Portuguese Bean Soup with beans, ham, and chorizo. And remember to serve all of them with a loaf of crusty bread or Cheddar Bay Biscuits for dipping.

Now, I’m adding today’s Tomato Basil Soup into the rotation too.

Some tomato soups can be on the blander side, especially made without fresh tomatoes. And the watery stuff that comes from a can? No thank you.

THIS tomato soup, though? It’s anything but boring or bland.

Decadently creamy and full of fragrant Italian herbs, every bite of this soup is better than the last. Using fresh basil brightens up the tangy taste of crushed tomatoes, giving the soup a fresh-from-the-vine flavor. No one will suspect you didn’t use fresh tomatoes!

The first time I made this soup I served it just as is, leaving a few chunks of tomato to give it some texture. When I made it again, I used my immersion blender to puree the tomato to smooth perfection.

It’s delicious both ways, depending on which consistency you prefer. Whether or not you choose to blend is up to you!

What do I need to make Creamy Tomato Soup?

Here are the ingredients I used to make the best ever tomato basil soup.

• canned rushed tomatoes – I recommend the kind seasoned with oregano, basil and garlic
• heavy cream
• milk
• celery
• carrots
• onion
• fresh basil and rosemary
• dried oregano
• grated Parmesan cheese 
• cooked bacon –optional, but amazing crumbled on top!

 Can I freeze this soup?

Cream based soups tend not to freeze well. The milk will separate from the other ingredients creating a grainy, off-putting texture.

This Tomato Basil Soup is best enjoyed within 3 days. Store leftovers in the fridge and reheat them on the stove or in the microwave.

Like many soups, I actually find it tastes even better the next day!

No soup meal is complete without a side of bread. My Homemade Italian Bread Recipe pairs perfectly with tomato soup.

If biscuits are more your thing, bake up a batch of Asiago Herb Biscuits to serve with your meal. That sounds like my idea of a perfect fall or winter dinner.

Soup Recipes

Served as a starter, a side or the main event, a good bowl of soup makes the whole table happy.

Once you’ve gobbled up every last bite of your homemade Creamy Tomato Basil Soup, add this Bacon and Tortellini Zuppa Toscana to your next dinner menu. It’s made in one pot and tastes better than the restaurant versions.

For soup with a Greek twist this Avgolemono Soup is sure to impress. Or stick with the classics and make a big pot full of Chicken Noodle Soup for the family. Canned soups just can’t compete with the ones you make from scratch with love.

This recipe was slightly adapted from Dashing Dish.

Creamy Tomato Soup flavored with basil, garlic and onion is easy to make and good enough to turn even tomato skeptics into believers. Don’t forget extra bread for dipping!

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Creamy Tomato Basil Soup

Don't settle for ordinary tomato soup. This Creamy Tomato Basil Soup is made with tomatoes, carrots, celery, and just the right amount of heavy cream. Topped with Parmesan cheese, it's begging to be served alongside a loaf of crusty bread for soaking up every last drop. 

Course Dinners

Cuisine American

Keyword Creamy Tomato Basil Soup, Tomato Soup

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 people

Calories 277kcal

Author Lynne Feifer

Equipment

• 1 large pot with lid

Ingredients

• 28 ounces crushed tomatoes with basil garlic and oregano
• 28 ounces diced tomatoes with basil garlic and oregano
• 28 ounces low sodium chicken broth
• 1 cup heavy cream
• 1 cup milk I used whole
• 1 cup finely diced celery about 4 stalks
• 1 cup finely diced carrots about 4 medium
• 1 cup diced onion
• ½ cup fresh basil chopped
• 1 teaspoon dried oregano
• 1 teaspoon fresh rosemary minced
• salt and pepper to taste
• Parmesan cheese for topping

Instructions

• In a large pot, combine the cans of tomatoes, chicken broth, cream, milk, celery, carrots, and onion.
• Cook on medium high, covered, for 30 minutes.
• Then turn heat to low and simmer for 15 minutes more.
• Remove from heat and add basil, oregano, rosemary, salt and pepper to taste. For a smoother consistency, use an immersion blender to puree.
• Serve topped with grated Parmesan cheese.

Nutrition

Serving: 1person | Calories: 277kcal | Carbohydrates: 26g | Protein: 9g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 58mg | Sodium: 480mg | Potassium: 1051mg | Fiber: 6g | Sugar: 14g | Vitamin A: 6660IU | Vitamin C: 30mg | Calcium: 199mg | Iron: 4mg

 This post has been updated in format and with pics on 1/6/22. It was originally published on 10/30/13.

The post Creamy Tomato Basil Soup appeared first on 365 Days of Baking.

Is soup the ultimate comfort food or what?

I like to eat soup all year round, but especially when Fall rolls around and it becomes sweater weather. Give me a bowl of Creamy Autumn Squash Soup and I’m a happy girl!
Soups are easy to make, can be a hearty meal and they all just taste so doggone good!

This is a soup recipe that can be made with items you already have in your pantry.
You can use canned or rotisserie chicken, fresh or frozen carrots, as well as frozen peas.

You can even make soup in the slow cooker, like this Crockpot Chicken Pastina Soup! It’s the perfect meal for a busy and chilly weekday.

You can serve it with some slices of my Grandma’s Italian Bread. They’ll be perfect for dipping.
This soup may not be Italian, but that bread is the best and will make it even more delicious! Trust me.
These Texas Roadhouse Rolls, and Copycat Olive Garden Breadsticks will be a great accompaniment as well.

SAVE THIS CREAMY CHICKEN NOODLE SOUP RECIPE TO YOUR FAVORITE PINTEREST BOARD!

If you’re more of a biscuit person then give these Asiago Herb Biscuits, Easy 7-Up Biscuits, or Cheddar Bay Biscuits a try.

What ingredients do I need to make this chicken soup?

• salted butter
• all-purpose flour
• low-sodium chicken broth or stock
• heavy cream
• milk
• cooked shredded or diced chicken  – use rotisserie chicken, chicken breasts, even drained canned chicken!
• fresh or frozen carrots
• fresh or frozen peas
• noodles
• seasonings – poultry seasoning, nutmeg and Montreal Chicken seasoning – I use this seasoning A LOT in recipes where I need cooked chicken. Like in this Chicken Noodle Casserole and this Greek Quinoa Chicken Salad. It seasons the chicken well and gives the final dish some great flavor.
• salt and pepper
• fresh parsley

Do I use chicken broth or chicken stock?

You can use either!
I used broth in this recipe, but you can most definitely use stock if you’d like.

Chicken broth is made by simmering both chicken meat and the bones along with herbs and seasonings, and a mirepoix or other vegetables for a few hours.
Mirepoix. Every time I hear that word all I can think about is Julia Child. haha
Mirepoix is a French term which is a mixture of onion, carrots and celery.
Broth is a wonderful ingredient to add to soups as well as side dishes, like stuffing or pastas like this One Pot Sausage Linguine.

Chicken stock is made by simmering roast chicken bones and vegetables together typically twice as long as a broth. While simmering, collagen is extracted from the bones making the liquid a thicken consistency and providing more flavor and depth.
Chicken Stock is used largely in sauces and gravies, and when you want to build a flavor profile in your dish.

Both can be interchanged in recipes, but just a note – watch that salt content. I typically go for the low-sodium because I like the flavor and the regular is just a bit too salty for my taste and can make my final recipe taste saltier than I’d like if I’m adding more salt/seasonings to it.

Does it have to be creamy?

No!
By all means, if you’d like to skip the milk and heavy cream then just substitute those for the same amount of chicken broth.
I love a clear chicken noodle soup, too, but my tummy was telling me to go the creamy route with this one and we ended up really loving it.

I’m also a lover of soup and salad! I served this Chicken Noodle Soup with this Strawberry Spinach Salad, and the family loved the combination.
I also think it would go well with these Avocado Tuna Salad Lettuce Wraps, and an Egg Salad Sandwich.
Even though you might not want to serve soup during the summer, you’ll find a great assortment of salads in this collection of Summer Salad Recipes.

Looking for some more soup ideas?
I’ve got this delicious and easy One Pot Bacon and Tortellini Zuppa Toscana, my previous favorite before I made this chicken soup – this Creamy Tomato Basil Soup,

What if I don’t have the ingredients to make this soup?

First and foremost, DON’T panic. You can always make substitutions and it will still be delicious.

• Chicken –
  You can easily make this with rotisserie chicken, leftover chicken, and canned chicken.
  What if I don’t have any chicken? You can easily substitute some turkey.
• Heavy cream and/or milk –
  You can substitute the heavy cream with a cup of milk.
  OR you can omit both of them and use more chicken broth in place of them.
  If you do chose to leave them out, then omit the butter and flour since you won’t need to thicken the soup.
• Peas and carrots –
  Substitute one for the other! I’d hate to see you omit these altogether as it’s a great way to get some of your daily veggies, so if you can, please add them.
• Noodles –
  well, then it wouldn’t be Chicken NOODLE Soup, but you can still leave them out.
  In that case, reduce the chicken broth by two cups.
• Poultry seasoning –
  Use ½ teaspoon each of thyme, sage, and rosemary. Also marjoram if you have it.
• Montreal Chicken Seasoning –
  Use ½ teaspoon each of garlic powder, onion salt, and paprika

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Homemade Chicken Noodle Soup

This creamy Chicken Noodle Soup recipe of chicken, noodles, peas and carrots is so easy, and delicious that you'll be smilling with every spoonful!

Course Dinners

Cuisine American

Keyword Chicken Noodle Soup, Homemade Chicken Noodle Soup, Homemade Chicken Soup

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8 people

Calories 414kcal

Author Lynne Feifer

Ingredients

• 4 tablespoons butter
• ½ cup all-purpose flour
• 10 cups chicken broth
• 1 cup heavy cream
• 1 cup milk
• 2 cups cooked chicken, shredded
• 1 cup thinly sliced carrots about 3 medium
• 9 ounces frozen peas thawed
• 8 ounces noodles
• 1 ½ teaspoons poultry seasoning
• 1 ½ teaspoons Montreal Chicken Seasoning
• ½ teaspoon kosher salt
• ½ teaspoon ground pepper
• ¼ teaspoon nutmeg
• ¼ cup chopped fresh parsley

Instructions

• In a large pot, melt butter over medium heat. Add the flour and cook for about a minute, whisking constantly.
• Gently pour in about half of the chicken broth, and continue to stir removing any lumps. Pour in the remaining chicken broth, cream, milk and mix well. Bring to a boil.
• Reduce heat and add the chicken, carrots, peas, noodles, poultry seasoning, Montreal Chicken seasoning, salt, pepper, and nutmeg.
• Simmer for 25 minutes.
• Add chopped parsley, and simmer for an additional 5 minutes before serving.

Nutrition

Serving: 1g | Calories: 414kcal | Carbohydrates: 38g | Protein: 18g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 85mg | Sodium: 1337mg | Potassium: 589mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3771IU | Vitamin C: 37mg | Calcium: 107mg | Iron: 3mg

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This One Pot Bacon and Tortellini Zuppa Toscana is seriously a cornucopia of great farm ingredients.

I am proud to be partnering with Farmland in association with American Farmland Trust to bring you this sponsored One Pot Bacon and Tortellini Zuppa Toscana. I have been compensated but as always all opinions are 100% my own.

This soup is made in just ONE POT! No separate cooking of the bacon or boiling of the tortellini.
It’s a delicious and hearty meal with just a little cleanup that I’m really excited to share with you.

Believe it or not, there are only two soup recipes here on the blog. That’s why I was inspired to create another one after my recent visit to Steadfast Farm – A Micro Farm Tour.

This Creamy Tomato Basil Soup and this Avgolemono Soup are both absolutely delicious, but this Bacon and Tortellini Zuppa Toscana tops them both. It’s just so good, especially because of the bacon!

Farmland created their Pure Farmland product line knowing that people want healthy options when it comes to feeding their families. With no hidden ingredients, these pure pork products were created with the consumer’s well-being in mind. They are all natural and raised on American farms without antibiotics.

SAVE THIS ONE POT BACON AND TORTELLINI ZUPPA TOSCANA RECIPE TO YOUR FAVORITE PINTEREST BOARD!

If you’ve been following me for a while you know that I have an affinity for farmers and ranchers. I am humbled by all that they do, not only for consumers but for their crops, livestock, their families and their communities.
Their work ethic is nothing short of amazing and very admirable.

American Farmland Trust is very aware of the impact farmers and ranchers have on so many facets of life. This organization was created in 1980 in an effort to promote voluntary conservation practices to preserve America’s farm and ranchland, soil, and water supplies.

Did you know that American farms and ranchland are being lost to development at the rate of 3 acres every minute?

That to me is just mind-blowing.
And very heartbreaking.

Think about this…
Every single meal we eat contains ingredients grown on a farm.
Farms and ranches sustain us, so we need to do what we can to make them sustainable.

That is why from now until December 31, 2019, Farmland has pledged to protect one square foot of American farmland for every specially-marked Pure Farmland item purchased, up to $140,000.

Farmland wants to help continue American Farmland Trust’s mission to promote sound farming practices, protect America’s farm and ranchland and enable farmers to continue working on their land.

There are ways that you can help, too!
You can purchase specially-marked packages of Pure Farmland Bacon to make this One Pot Bacon and Tortellini Zuppa Toscana as well as other Pure Farmland items to make your meals. Each purchase will assist Farmland with their donation.

Visit American Farmland Trust to learn more about their organization. You’ll see what they’ve been able to do to help so many around the nation, how they’re continuing their mission, and how you can be a part of it.

Visit your local farms and farmer’s markets. Learn more about what they do and join their Community Supported Agriculture (CSA). Members of a CSA pay a fee which provides the farmer capital to run the farm. In turn, each member is given a portion of the harvest. Everyone wins!

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Tips for making your One Pot Bacon and Tortellini Zuppa Toscana –

• Use Pure Farmland Bacon – with no added preservatives, ingredients, MSG, or added hormones, this all natural bacon is an ingredient that will add incredible flavor to not only this but other recipes, too! It’s something you can feel good about feeding your family without question.
• Use the bacon grease to saute the vegetables. This will add another level of flavor to the soup as opposed to using olive oil. And honestly, who doesn’t love bacon?
• I used the Tuscan kale and small carrots from my visit to the farm in this recipe.
  Tuscan kale is related to the kale you’re probably more familiar with. It is also known as lacinto kale, dinosaur kale, and palm tree kale. This variation tastes better and is easier to use as the leaves are more flat than ruffled. Not a problem if you can’t locate it though. You can substitute the kale and carrots from your local grocery store.
• I prefer to dice the carrots and celery very small. It allows them to cook faster and gives you delicious flavor in every spoonful.
• Once you add the heavy cream, just warm the soup until heated through. It shouldn’t take more than one to two minutes.

I’m excited to try this recipe using Pure Farmland bacon, too!
Yvette from Muy Bueno made these Black Bean and Bacon Flautas. Also known as taquitos, she used kale in her recipe as well. It’s going to be one delicious dinner for sure!

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One Pot Bacon and Tortellini Zuppa Toscana

This One-Pot Bacon and Tortellini Zuppa Toscana is a hearty and flavorful soup made with Pure Farmland Bacon, kale, carrots, and more. With so much flavor and little cleanup required, everyone's sure to love it.

Course Main Course, Soup

Cuisine American, Italian

Keyword bacon, one pot, Tortellini Zuppa Toscana

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6

Calories 767kcal

Author Lynne Feifer

Ingredients

• 10 ounces Pure Farmland Bacon diced
• 4 cloves garlic minced
• 2 cups Tuscan kale or lacinato kale hard stems removed and chopped
• 2 medium carrots diced very small
• 2 stalks celery diced very small
• 1 medium yellow onion diced
• 5 cups low sodium chicken broth
• ¼ teaspoon red pepper flakes less or more, if desired
• 2 medium Russet potatoes, peeled diced to 1/2-inch squares
• 15.5 ounces Cannellini beans drained and rinsed
• 9 ounces cheese tortellini
• 2 cups heavy cream
• salt and pepper to taste
• grated Parmesan cheese, for serving

Instructions

• in a large pot, over medium heat, cook the Pure Farmland Bacon. Stirring frequently, cook until brown and crisp, about 15-17 minutes.
• With a slotted spoon, transfer bacon pieces to a plate lined with a paper towel. Drain all but TWO tablespoons of the bacon grease from the pot.
• Add the garlic, Tuscan kale, carrots, celery, and onion to the pot and saute in reserved bacon grease for 5 minutes.
• Pour in the chicken broth and red pepper flakes and bring to a boil. 
  Add the potatoes and boil for 5 minutes.
• Place the Cannellini beans and tortellini into the pot and boil for an additional 5 minutes.
• Reduce heat to low. Pour in cream and 3/4 of the cooked Pure Farmland Bacon.
  Add salt and pepper to taste and cook until heated through, about two minutes.
• Ladle into bowls. Top with remaining bacon and Parmesan cheese.

Notes

Recipe adapted from Dash of Sanity. If Tuscan kale, aka lacinato kale, cannot be found then kale from your local farmer or grocer can be used.

Nutrition

Calories: 767kcal | Carbohydrates: 52g | Protein: 24g | Fat: 53g | Saturated Fat: 26g | Cholesterol: 156mg | Sodium: 777mg | Potassium: 787mg | Fiber: 7g | Sugar: 3g | Vitamin A: 5365IU | Vitamin C: 16.5mg | Calcium: 206mg | Iron: 4.1mg

The post One Pot Bacon and Tortellini Zuppa Toscana appeared first on 365 Days of Baking.

Sometimes there are days when you just want to say…

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Avgolemono Soup

Course Main Course

Cuisine Greek

Keyword Avgolemono

Servings 6 people

Calories 50kcal

Author Lynne Feifer

Ingredients

• 2 large boneless, skinless chicken breasts
• 1 tablespoon freshly chopped tarragon
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon olive oil
• 7 cups low-sodium chicken broth
• ½ cup orzo pasta, uncooked
• pepper to taste
• 3 eggs room temperature
• Juice of two lemons

Instructions

• In a small bowl, combine tarragon, salt, pepper, and olive oil. Spread over chicken breasts to season. 
• I cooked the chicken in our George Foreman Grill for about 7 minutes. You could also prepare the chicken in a skillet on medium-high until fully cooked.
• Separate eggs, putting yolks in a small bowl and the whites into a medium mixing bowl. Beat yolks. 
• Beat whites until light and fluffy. Set both aside. 
• With two forks, shred the chicken breasts and put into a bowl; set aside. 
• Pour chicken broth into a large saucepan and bring to a boil over medium-high heat. 
• Add orzo and cook for two minutes less than the required cooking time. 
• Add chicken and pepper to the pan and cook contents for another two minutes. 
• Reduce heat to medium-low. 
• With a whisk, begin whisking the egg whites as you slowly pour the egg yolks in. 
• Continue whisking as you slowly add the lemon juice, emulsifying the mixture. 
• Add about 1 cup of just the broth from the heated pan to the eggs. 
• Add the lemon/egg mixture to the soup, and add pepper to taste. 
• Gently shake the pot instead of wanting to stir, as this was suggested by a true Greek. 
• Heat over medium-low heat for 2-3 minutes without covering. 
• Serve into bowls. 

Nutrition

Calories: 50kcal | Carbohydrates: 3g | Protein: 5g | Fat: 2g | Sodium: 179mg | Potassium: 236mg | Calcium: 11mg | Iron: 0.6mg

I forgot to add the pepper earlier, so I added it here. and it mixed in as I served the soup.

Ladle into bowls and serve.

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