Soup is a comforting and easy meal that warms the heart and soul. It’s perfect for chilly days, busy weeknights, or when you need a quick and filling lunch.

With so many tasty options, there’s a soup for every taste bud and dietary need.

These 26 easy soup recipes will help you whip up a delicious bowl in no time. From creamy chicken noodle to zesty tortellini, these soups use simple ingredients and can be ready in 30 minutes or less. They’re great for busy moms who want to feed their families something yummy and nutritious without spending hours in the kitchen.

1) Hearty Vegetable Soup

2) Minestrone Soup 🍲

📋 Ingredients:
Carrots, celery, onion, garlic, vegetable broth, tomatoes, kidney beans, chickpeas, cabbage, pasta, herbs, olive oil

📝 Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add chopped carrots, celery, and onion. Cook until the onion is soft.
3. Stir in minced garlic and cook for 30 seconds.
4. Pour in vegetable broth and add tomatoes, kidney beans, and chickpeas.
5. Toss in chopped cabbage and your favorite herbs like basil and oregano.
6. Bring the soup to a boil, then reduce heat and simmer for 15 minutes.
7. Add small pasta shapes and cook until tender.
8. Season with salt and pepper to taste.
9. Serve hot, topped with grated Parmesan cheese if desired.

📝 Notes:
◻️ This hearty minestrone is perfect for cold days.

◻️ Feel free to add other veggies like zucchini or green beans.

◻️ For a thicker soup, mash some of the beans before adding them.

3) Tomato Basil Soup 🍅🌿

📋 Ingredients:
2 lbs ripe tomatoes, halved
1 onion, chopped
3 garlic cloves
2 cups chicken broth
1/4 cup fresh basil leaves
2 tbsp olive oil
Salt and pepper to taste

📝 Instructions:

1. Preheat oven to 400°F (200°C).
2. Place tomatoes and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.
3. Roast for 40-45 minutes until tomatoes are soft and slightly charred.
4. In a pot, sauté onion until tender, about 5 minutes.
5. Add roasted tomatoes, garlic, and chicken broth to the pot.
6. Bring to a boil, then simmer for 15 minutes.
7. Remove from heat and add fresh basil leaves.
8. Use an immersion blender to puree until smooth.
9. Season with additional salt and pepper if needed.
10. Serve hot, garnished with extra basil leaves if desired.

📝 Notes:
◻️ For a creamier soup, add a splash of heavy cream before serving.
◻️ Pair with grilled cheese sandwiches for a classic combo.
◻️ This soup can be made ahead and reheated for an easy weeknight dinner.

4) French Onion Soup 🧅🥣

📋 Ingredients:
4 large onions, thinly sliced
4 tablespoons butter
6 cups beef broth
1/4 cup dry sherry
1 teaspoon thyme
Salt and pepper to taste
4 slices French bread
1 cup shredded Gruyère cheese

📝 Instructions:

1. Melt butter in a large pot over medium heat.
2. Add sliced onions and cook until deep golden brown, about 30-40 minutes.
3. Pour in beef broth, sherry, and thyme. Season with salt and pepper.
4. Simmer for 30 minutes to blend flavors.
5. Preheat the broiler.
6. Ladle soup into oven-safe bowls.
7. Top each bowl with a slice of French bread.
8. Sprinkle Gruyère cheese over the bread.
9. Broil until cheese is melted and bubbly, about 2-3 minutes.

📝 Notes:
◻️ For extra flavor, rub the French bread with garlic before toasting.

◻️ You can use Swiss cheese instead of Gruyère if preferred.

◻️ Serve this cozy soup on chilly days for a warm, comforting meal.

5) Potato Leek Soup 🥔🧅

📋 Ingredients:

• 4 large potatoes, peeled and diced
• 3 leeks, cleaned and sliced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons butter
• Salt and pepper to taste

📝 Instructions:

1. Melt butter in a large pot over medium heat.
2. Add leeks and cook until soft, about 5-7 minutes.
3. Add potatoes and chicken broth. Bring to a boil.
4. Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
5. Use an immersion blender to puree the soup until smooth.
6. Stir in heavy cream and season with salt and pepper.
7. Simmer for another 5 minutes.
8. Serve hot, garnished with chopped chives if desired.

📝 Notes:
◻️ For a lighter version, use milk instead of cream.
◻️ Add crispy bacon bits on top for extra flavor.
◻️ This soup can be made ahead and reheated easily.

6) Butternut Squash Soup 🥣🎃

📋 Ingredients:
1 butternut squash, peeled and cubed
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 can coconut milk
2 tablespoons olive oil
1 teaspoon thyme
Salt and pepper to taste

📝 Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic, cook until softened (about 5 minutes).
3. Add cubed butternut squash and vegetable broth.
4. Bring to a boil, then reduce heat and simmer for 15-20 minutes until squash is tender.
5. Use an immersion blender to puree the soup until smooth.
6. Stir in coconut milk and thyme.
7. Season with salt and pepper to taste.
8. Simmer for another 5 minutes.
9. Serve hot, garnished with a swirl of coconut milk and fresh thyme if desired.

📝 Notes:
◻️ For extra flavor, try roasting the butternut squash before adding it to the soup.

◻️ Customize the soup by adding spices like curry powder or cinnamon for a unique twist.

◻️ This cozy soup is perfect for chilly autumn days and can be frozen for later enjoyment.

7) Lentil Soup 🍲

🥕 Ingredients:

1 cup dried lentils
1 onion, chopped
2 carrots, diced
2 celery stalks, chopped
3 garlic cloves, minced
4 cups vegetable broth
1 can diced tomatoes
1 tsp cumin
1 tsp oregano
Salt and pepper to taste
2 tbsp olive oil

📝 Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery. Cook for 5-7 minutes until soft.
3. Stir in garlic and cook for another minute.
4. Add lentils, broth, tomatoes, cumin, and oregano.

   Bring to a boil.

5. Reduce heat and simmer for 25-30 minutes until lentils are tender.
6. Season with salt and pepper.
7. Serve hot and enjoy!

📝 Notes:

◻️ For extra flavor, add a bay leaf while simmering.

◻️ Blend 1/3 to 1/2 of the soup for a creamier texture.

◻️ Top with fresh herbs like parsley or a squeeze of lemon juice before serving.

8) Miso Soup 🥣🇯🇵

📋 Ingredients:
4 cups water
2 teaspoons dashi granules
3 tablespoons miso paste
1/2 cup cubed tofu
1/4 cup chopped green onions
1/4 cup wakame seaweed

📝 Instructions:

1. Bring water to a boil in a medium pot.
2. Add dashi granules and stir until dissolved.
3. Reduce heat to low and add tofu cubes.
4. In a small bowl, whisk miso paste with a little hot broth until smooth.
5. Add miso mixture to the pot and stir gently.
6. Add wakame seaweed and simmer for 1 minute.
7. Remove from heat and pour into bowls.
8. Garnish with chopped green onions and serve hot.

📝 Notes:
◻️ Don’t boil the soup after adding miso to preserve its flavor and health benefits.

◻️ Try different types of miso for varied tastes – white, yellow, or red.

◻️ Add other vegetables like sliced mushrooms or spinach for extra nutrition.

9) Carrot Ginger Soup 🥕🍲

📋 Ingredients:
2 lbs carrots, chopped
1 onion, diced
2 cloves garlic, minced
2 tbsp fresh ginger, grated
4 cups vegetable broth
1 tbsp olive oil
Salt and pepper to taste

📝 Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add onions and cook until soft, about 5 minutes.
3. Stir in garlic and ginger, cook for 1 minute.
4. Add carrots and broth. Bring to a boil, then simmer for 20 minutes.
5. Use an immersion blender to puree the soup until smooth.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with a swirl of cream or fresh herbs if desired.

📝 Notes:
◻️ For a creamy version, add a splash of coconut milk before blending.

◻️ This soup can be served chilled or hot, making it great for any season.

◻️ Leftovers can be stored in the fridge for up to 5 days or frozen for later use.

10) Beef Barley Soup 🍖🥕

📋 Ingredients:
1 pound beef stew meat, cubed
1 cup pearl barley
2 carrots, chopped
2 celery stalks, chopped
1 onion, diced
8 cups beef broth
2 bay leaves
Salt and pepper to taste

📝 Instructions:

1. Brown the beef in a large pot over medium heat.
2. Add onions, carrots, and celery. Cook until softened.
3. Pour in the beef broth and add bay leaves.
4. Bring to a boil, then reduce heat and simmer for 1 hour.
5. Add barley and cook for another 30-40 minutes until tender.
6. Season with salt and pepper.
7. Remove bay leaves before serving.

📝 Notes:
◻️ For extra flavor, add a splash of Worcestershire sauce.

◻️ Leftovers can be stored in the fridge for up to 3 days.

◻️ This soup freezes well for easy meals later.

11) Cream of Mushroom Soup 🍄

📋 Ingredients:
1 pound mushrooms, sliced
1 onion, diced
3 cloves garlic, minced
4 tablespoons butter
1/4 cup flour
4 cups chicken or vegetable broth
1 cup heavy cream
Salt and pepper to taste
Fresh thyme (optional)

📝 Instructions:

1. Melt butter in a large pot over medium heat.
2. Add onions and garlic, cook until soft.
3. Add mushrooms and cook until they release their liquid.
4. Sprinkle flour over the vegetables and stir for 1 minute.
5. Slowly pour in broth, stirring constantly to avoid lumps.
6. Bring to a boil, then reduce heat and simmer for 10 minutes.
7. Stir in cream and cook for another 5 minutes.
8. Season with salt and pepper.
9. Serve hot, garnished with fresh thyme if desired.

📝 Notes:
◻️ For a smoother soup, blend half the mixture and return to the pot.

◻️ Try different mushroom varieties for unique flavors.

◻️ This creamy soup makes a great base for casseroles too!

12) Gazpacho 🥣🍅

📋 Ingredients:
4 ripe tomatoes, chopped
1 cucumber, peeled and chopped
1 red bell pepper, chopped
1/2 red onion, chopped
2 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons sherry vinegar
Salt and pepper to taste
1 cup tomato juice

📝 Instructions:

1. Add tomatoes, cucumber, bell pepper, onion, and garlic to a food processor or blender.
2. Pulse until vegetables are finely chopped but not pureed.
3. Add olive oil, vinegar, salt, pepper, and tomato juice.
4. Blend until smooth.
5. Taste and adjust seasoning if needed.
6. Chill for at least 2 hours before serving.
7. Serve cold, garnished with diced vegetables and a drizzle of olive oil if desired.

📝 Notes:
◻️ For extra flavor, try adding a pinch of cumin or a dash of hot sauce.

◻️ Gazpacho tastes even better the next day after flavors have melded.

◻️ Serve with crusty bread for a light and satisfying meal.

13) Broccoli Cheddar Soup 🥦🧀

📋 Ingredients:
4 cups broccoli florets
1 onion, diced
2 cloves garlic, minced
4 cups chicken broth
2 cups shredded cheddar cheese
1 cup heavy cream
3 tablespoons butter
3 tablespoons flour
Salt and pepper to taste

📝 Instructions:

1. Melt butter in a large pot over medium heat. Add onions and cook until soft.
2. Add garlic and cook for another minute.
3. Sprinkle flour over the vegetables and stir for 1-2 minutes.
4. Slowly pour in chicken broth, whisking constantly to avoid lumps.
5. Add broccoli florets and bring to a simmer.

   Cook until broccoli is tender, about 10 minutes.

6. Stir in heavy cream and shredded cheddar cheese until the cheese melts.
7. Season with salt and pepper to taste.
8. Blend the soup until smooth, if desired, or leave chunky.
9. Serve hot, topped with extra shredded cheese if liked.

📝 Notes:
◻️ For a thicker soup, use less broth or add more cheese.

◻️ This soup can be made vegetarian by using vegetable broth instead of chicken broth.

◻️ Leftover soup can be stored in the fridge for up to 3 days or frozen for up to 3 months.

14) Matzo Ball Soup 🍲

📋 Ingredients:
• 4 large eggs
• 1/4 cup schmaltz or vegetable oil
• 1/4 cup water
• 1 cup matzo meal
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 8 cups chicken broth
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 onion, diced

📝 Instructions:

1. Mix eggs, schmaltz, and water in a bowl.
2. Add matzo meal, salt, and pepper. Stir well.
3. Cover and chill for 30 minutes.
4. Bring chicken broth to a boil in a large pot.
5. Form matzo mixture into 1-inch balls.
6. Gently drop matzo balls into boiling broth.
7. Reduce heat, cover, and simmer for 30-40 minutes.
8. Add carrots, celery, and onion to the pot.
9. Cook for 10 more minutes until veggies are tender.
10. Serve hot and enjoy this comforting soup!

📝 Notes:
◻️ For fluffier matzo balls, add 1/4 teaspoon of baking powder to the mixture.
◻️ Schmaltz gives a richer flavor, but vegetable oil works too.
◻️ Make the matzo balls ahead and freeze for quick meals later.

15) Clam Chowder 🦪🥔

📋 Ingredients:
4 slices bacon, diced
1 onion, chopped
2 celery stalks, diced
3 potatoes, peeled and cubed
2 cups clam juice
2 cups milk
3 tablespoons flour
2 cans chopped clams, drained
Salt and pepper to taste

📝 Instructions:

1. Cook bacon in a large pot until crispy. Remove and set aside.
2. Sauté onion and celery in the bacon fat until soft.
3. Add potatoes and clam juice.

   Simmer until potatoes are tender.

4. In a separate bowl, whisk flour into milk until smooth.
5. Pour milk mixture into the pot, stirring constantly.
6. Cook until thickened, about 5 minutes.
7. Stir in clams and bacon. Heat through.
8. Season with salt and pepper.
9. Serve hot and enjoy!

📝 Notes:
◻️ For extra flavor, add a bay leaf while simmering.
◻️ Garnish with fresh parsley or oyster crackers.
◻️ This chowder tastes even better the next day!

16) Italian Wedding Soup 🍲

📋 Ingredients:
1 pound ground beef
1/4 cup breadcrumbs
1 egg
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
8 cups chicken broth
2 cups spinach, chopped
1/2 cup small pasta (like orzo)
1 carrot, diced
1 celery stalk, diced
1/4 cup onion, diced
Salt and pepper to taste

📝 Instructions:

1. Mix ground beef, breadcrumbs, egg, Parmesan, and Italian seasoning. Form into small meatballs.
2. In a large pot, bring chicken broth to a boil.
3. Add meatballs to the broth and cook for 5 minutes.
4. Add pasta, carrot, celery, and onion.

   Simmer for 6-8 minutes.

5. Stir in spinach and cook for 2 more minutes.
6. Season with salt and pepper.
7. Serve hot with extra Parmesan on top if desired.

📝 Notes:
◻️ For a quicker version, use pre-made meatballs.

◻️ Try using escarole instead of spinach for a more traditional flavor.

◻️ This soup freezes well, so make extra for easy meals later!

17) Pumpkin Soup 🎃

📋 Ingredients:
1 medium pumpkin, peeled and cubed
1 onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk
1 tsp pumpkin pie spice
Salt and pepper to taste
2 tbsp butter

📝 Instructions:

1. Melt butter in a large pot over medium heat.
2. Add onion and garlic, cook until softened.
3. Add pumpkin cubes and pumpkin pie spice, stir to coat.
4. Pour in vegetable broth and bring to a boil.
5. Reduce heat and simmer for 15-20 minutes until pumpkin is tender.
6. Use a stick blender to puree the soup until smooth.
7. Stir in coconut milk and season with salt and pepper.
8. Simmer for another 5 minutes.
9. Serve hot, garnished with pumpkin seeds or a swirl of cream if desired.

📝 Notes:
◻️ For a quicker version, canned pumpkin puree can be used instead of fresh pumpkin.

◻️ Add a dash of maple syrup for extra sweetness.

◻️ This cozy soup is perfect for chilly autumn evenings.

18) Split Pea Soup 🥣

🥘 Ingredients:
1 pound dried split peas
1 ham bone or 2 cups diced ham
1 onion, diced
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
6 cups chicken broth
1 bay leaf
Salt and pepper to taste

📝 Instructions:

1. Rinse the split peas and set aside.
2. In a large pot, sauté the onion, carrots, and celery until softened.
3. Add garlic and cook for another minute.
4. Pour in the chicken broth, split peas, ham bone or diced ham, and bay leaf.
5. Bring to a boil, then reduce heat and simmer for about 1 hour, stirring occasionally.
6. Remove the ham bone if used, shred the meat, and return it to the pot.
7. Season with salt and pepper to taste.
8. Serve hot and enjoy!

📝 Notes:
◻️ For a smoother soup, blend half the mixture and return it to the pot.
◻️ Add a splash of cream for extra richness.
◻️ Garnish with croutons or fresh herbs for added flavor and texture.

19) Chicken Tortilla Soup 🍗🌽

📋 Ingredients:
1 onion, chopped
2 cloves garlic, minced
1 jalapeño, diced
2 chicken breasts
4 cups chicken broth
1 can diced tomatoes
1 can black beans
1 cup corn
2 tsp cumin
1 tsp chili powder
Salt and pepper to taste
Tortilla chips, for serving

📝 Instructions:

1. In a large pot, sauté onion, garlic, and jalapeño until soft.
2. Add chicken breasts and broth. Bring to a boil, then simmer for 20 minutes.
3. Remove chicken, shred it, and return to the pot.
4. Add tomatoes, beans, corn, cumin, and chili powder.

   Simmer for 10 minutes.

5. Season with salt and pepper.
6. Serve hot with crushed tortilla chips on top.

📝 Notes:
◻️ For extra flavor, top with shredded cheese and sour cream.

◻️ Make it spicier by adding more jalapeños or a dash of hot sauce.

◻️ This soup tastes even better the next day, so don’t hesitate to make extra!

20) Wild Rice Soup 🍚🥣

📋 Ingredients:
1 cup wild rice
1 onion, diced
2 carrots, chopped
2 celery stalks, chopped
8 oz mushrooms, sliced
4 cups vegetable broth
1 cup heavy cream
2 tbsp butter
2 tbsp flour
Salt and pepper to taste

📝 Instructions:

1. Cook wild rice according to package instructions.
2. In a large pot, melt butter and sauté onion, carrots, and celery until soft.
3. Add mushrooms and cook for 2 more minutes.
4. Stir in flour and cook for 1 minute.
5. Slowly pour in vegetable broth, stirring constantly.
6. Add cooked wild rice and bring to a boil.
7. Reduce heat and simmer for 15 minutes.
8. Stir in heavy cream and cook for 5 more minutes.
9. Season with salt and pepper to taste.
10. Serve hot and enjoy! 😋

This creamy wild rice soup is perfect for chilly days. It’s hearty, filling, and packed with veggies.

The wild rice adds a nutty flavor and chewy texture.

For a protein boost, try adding cooked chicken or turkey. Vegetarians can toss in some chickpeas or white beans. 🐔🫘

This soup freezes well, so make a big batch for easy meals later!

21) Corn Chowder 🌽🥣

📋 Ingredients:

• 4 slices bacon, diced
• 1 onion, chopped
• 2 potatoes, diced
• 4 cups chicken broth
• 4 cups corn kernels
• 1 cup heavy cream
• Salt and pepper to taste

📝 Instructions:

1. Cook bacon in a large pot until crispy. Remove and set aside.
2. In the same pot, sauté onion until translucent, about 5 minutes.
3. Add potatoes and chicken broth.

   Bring to a boil, then simmer for 10 minutes.

4. Add corn and simmer for 5 more minutes.
5. Stir in heavy cream and cook until heated through.
6. Season with salt and pepper.
7. Serve hot, topped with crispy bacon bits.

📝 Notes:
◻️ For extra flavor, add a bay leaf while simmering.

◻️ Try adding diced carrots with the potatoes for more color and nutrients.

◻️ This cozy chowder is perfect for chilly evenings or as a hearty lunch option.

22) Avgolemono Soup 🍋🐔

📋 Ingredients:
6 cups chicken broth
1/2 cup uncooked orzo
2 cups cooked, shredded chicken
3 eggs
1/4 cup fresh lemon juice
Salt and pepper to taste

📝 Instructions:

1. Bring chicken broth to a boil in a large pot.
2. Add orzo and cook until tender, about 8-10 minutes.
3. Reduce heat to low and stir in the shredded chicken.
4. In a separate bowl, whisk eggs and lemon juice together.
5. Slowly pour 1 cup of hot broth into the egg mixture, whisking constantly.
6. Pour the egg mixture back into the pot, stirring gently.
7. Cook on low heat for 2-3 minutes until soup thickens slightly.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh dill or parsley if desired.

📝 Notes:
◻️ For a creamier soup, use more eggs.

◻️ Rotisserie chicken works great in this recipe for a quick meal.

◻️ Be careful not to let the soup boil after adding the egg mixture to prevent curdling.

23) Pho 🍜

📋 Ingredients:
6 cups beef broth
1 cinnamon stick
2 whole cloves
2 star anise
1 tablespoon fish sauce
1 tablespoon hoisin sauce
8 oz rice noodles
1/2 pound thinly sliced beef
Bean sprouts, lime wedges, fresh herbs for garnish

📝 Instructions:

1. In a large pot, combine beef broth, cinnamon stick, cloves, and star anise. Bring to a boil.
2. Reduce heat and simmer for 15 minutes.

   Remove spices with a slotted spoon.

3. Stir in fish sauce and hoisin sauce.
4. Cook rice noodles according to package instructions. Drain and set aside.
5. Add sliced beef to the broth and cook until just done, about 1-2 minutes.
6. Divide noodles among bowls and ladle the hot broth and beef over them.
7. Garnish with bean sprouts, lime wedges, and fresh herbs.

   Serve hot.

📝 Notes:
◻️ For a faster version, use pre-made broth and add spices directly.
◻️ Customize with your choice of proteins like chicken or tofu.
◻️ Add extra veggies like bok choy or mushrooms for more nutrition.

24) Zuppa Toscana 🍲

📋 Ingredients:
1 pound Italian sausage
4 slices bacon, chopped
1 onion, diced
3 cloves garlic, minced
4 cups chicken broth
3 potatoes, thinly sliced
2 cups kale, chopped
1 cup heavy cream
Salt and pepper to taste

📝 Instructions:

1. Cook Italian sausage in a large pot over medium heat until browned. Remove and set aside.
2. In the same pot, cook bacon until crispy.
3. Add onions and garlic to the pot.

   Sauté until onions are soft.

4. Pour in chicken broth and add sliced potatoes. Bring to a boil.
5. Reduce heat and simmer until potatoes are tender, about 10-15 minutes.
6. Add cooked sausage, kale, and heavy cream.

   Simmer for 5 more minutes.

7. Season with salt and pepper to taste.
8. Serve hot and enjoy your homemade Zuppa Toscana! 🥄

📝 Notes:
◻️ For a lighter version, use turkey sausage and half-and-half instead of cream.
◻️ Add red pepper flakes for extra heat if desired.
◻️ This soup tastes even better the next day!

25) Tortellini Soup 🍲🧀

📋 Ingredients:
1 package cheese tortellini
1 can crushed tomatoes
4 cups chicken broth
1 cup heavy cream
1 onion, diced
2 cloves garlic, minced
2 cups spinach
1 tablespoon olive oil
1 teaspoon Italian seasoning
Salt and pepper to taste

📝 Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and cook until soft, about 5 minutes.
3. Stir in minced garlic and cook for 30 seconds.
4. Pour in crushed tomatoes, chicken broth, and Italian seasoning. Bring to a boil.
5. Add tortellini and cook according to package instructions.
6. Stir in heavy cream and spinach.

   Cook until spinach wilts.

7. Season with salt and pepper to taste.
8. Serve hot, garnished with grated Parmesan cheese if desired.

📝 Notes:
◻️ For a vegetarian version, use vegetable broth instead of chicken broth.

◻️ Add Italian sausage or shredded chicken for extra protein.

◻️ This creamy tortellini soup is perfect for cold winter days.

26) Chicken Noodle Soup 🍜🐔

📋 Ingredients:
1 tablespoon olive oil
2 carrots, chopped
2 celery stalks, chopped
1 onion, diced
2 cloves garlic, minced
6 cups chicken broth
2 cups cooked chicken, shredded
2 cups egg noodles
1 teaspoon dried thyme
Salt and pepper to taste

📝 Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add carrots, celery, and onion. Cook for 5 minutes until veggies start to soften.
3. Add garlic and cook for another minute.
4. Pour in chicken broth and bring to a boil.
5. Add shredded chicken, egg noodles, and thyme.
6. Reduce heat and simmer for 10 minutes until noodles are tender.
7. Season with salt and pepper to taste.
8. Serve hot and enjoy!

📝 Notes:
◻️ Use rotisserie chicken for a quick shortcut.

◻️ Add extra veggies like peas or corn for more color and nutrition.

◻️ Freeze leftovers for an easy meal later.