Category: SOUP

Leftover turkey soup is the perfect cozy solution after a big holiday meal, turning fridge leftovers into a flavorful, soul-warming dish. This comforting bowl is easy, hearty, and packed with goodness.

Loaded with tender turkey, vibrant veggies, and pearl couscous, it delivers nourishing flavor with every spoonful. It’s the kind of meal that soothes and satisfies, with minimal effort and maximum reward.

Cozy Cast of Ingredients for Leftover Turkey Soup

• Cooked turkey – The hero of this soup, giving it heartiness and depth while putting leftovers to good use.
• Giant couscous – Adds delightful texture and makes the soup feel like a full meal.
• Carrot and celery – Classic soup veggies that bring sweetness, crunch, and balance.
• Onion or shallots – Builds the base flavor with aromatic, mellow sharpness.
• Turkey or chicken stock – The flavorful broth that binds all ingredients with warmth and richness.
• Garlic and thyme – Fragrant and earthy, these enhance the savory profile beautifully.
• Bay leaves – Add subtle herbal complexity and depth during simmering.
• Olive oil and butter – For a rich, golden sauté that layers in extra flavor.
• Fresh parsley – A bright, fresh finish that lifts every spoonful.

How to Make It Happen – Instructions for Leftover Turkey Soup

Start by gently sautéing onion, celery, carrot, and garlic with thyme in a blend of olive oil and butter. Let them soften and release their aroma for about five minutes.

Pour in your turkey or chicken stock, then stir in the cooked turkey and bay leaves. Season generously with salt and pepper, then bring the pot to a gentle boil.

Next, toss in your giant couscous (or noodles if you prefer) and let it cook for around 10 minutes until perfectly tender.

Finish with a sprinkle of fresh parsley and serve it up hot – perfect for chilly nights or quick lunches.

Kitchen Notes & Tasty Variations

Leftover turkey soup is endlessly adaptable. Swap giant couscous with rice, small pasta shapes, or even barley for different textures. A handful of spinach stirred in at the end adds a hit of green goodness, or try a dash of lemon juice to brighten the flavors.

Want a spicier kick? Add a pinch of red pepper flakes or a swirl of harissa. And if you’re using rotisserie chicken instead of turkey, this soup still delivers rich, satisfying flavor.

Homemade stock will always give the best result, but a good-quality store-bought version works beautifully for busy weeknights.

Storing and Reheating Leftover Turkey Soup

Leftover soup stores like a dream. Keep it in an airtight container in the fridge for up to four days – the flavors only deepen over time.

For freezing, let the soup cool completely, then portion it into freezer-safe containers. It will keep well for up to three months.

To reheat, simply warm it on the stovetop or in the microwave until hot throughout. If it thickens, just add a splash of broth or water to loosen it up.

Leftover Turkey Soup

An inviting and hearty way to transform leftover turkey or rotisserie chicken into a nourishing meal, this soup balances savory broth with aromatic herbs and tender vegetables, complemented by pearl couscous or noodles for a wholesome finish.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Ingredients

  

• 250 g / 2 cups cooked turkey or chicken
• 1 tbsp olive oil
• 1 tbsp chopped parsley
• 2 bay leaves
• 1 onion or 2 shallots
• 1 tbsp butter
• 1 clove garlic
• 75 g / 1/2 cup pearl giant couscous
• 4 sprigs thyme or 1/2 tsp dried thyme
• 2 stalks celery
• Salt and pepper to taste
• 1.5 litre / 6 cups turkey or chicken stock
• 1 large carrot

Instructions

 

• Warm the olive oil and butter in a pot over low heat, then sauté the chopped onion or shallots, diced carrot, sliced celery, and minced garlic with the thyme for five minutes until softened. Pour in the turkey or chicken stock and add the cooked turkey along with the bay leaves. Bring the mixture to a rolling boil, then season with salt and pepper.
• Stir in the pearl couscous and simmer over medium heat for approximately ten minutes or until the couscous is fully tender. Garnish with freshly chopped parsley just before serving.

Notes

Either homemade or store-bought stock is appropriate.
Noodles can be used as a substitute for pearl couscous if preferred.

Homemade beef barley soup is a comforting classic that combines hearty ingredients with rich flavor in every spoonful. It’s the ultimate bowl of warmth and satisfaction.

Packed with vegetables, tender beef, and chewy barley, this soup delivers balanced nutrition and deep, savory taste. Perfect for chilly nights or batch cooking for the week.

Hearty Essentials: Main Ingredients in Beef Barley Soup

• Beef – Cooked beef adds savory richness and makes the soup filling and satisfying. Leftover roast or stewed beef works beautifully here.
• Pearl Barley – This tiny grain absorbs flavor as it simmers, creating a chewy, nutty texture that thickens the broth naturally.
• Carrots – Their natural sweetness balances the hearty beef flavor and adds a pop of color.
• Celery – Classic for soups, it lends mild bitterness and aromatic depth to the broth.
• Onion – A flavor base that brings depth and slight sweetness as it cooks down.
• Beef Broth – This is the soul of the soup, infusing the ingredients with a savory, meaty backbone.
• Diced Tomatoes – Provide acidity and brightness that lifts the overall flavor.
• Worcestershire Sauce – Adds umami depth and enhances the beefy richness.
• Bay Leaf & Thyme – These herbs add aromatic layers that slowly release during simmering.

Let’s Get Cooking: How to Make Beef Barley Soup

Start by sautéing onion and garlic until tender and fragrant, forming a flavorful base. Toss in the beef, vegetables, broth, tomatoes, and barley, then stir in herbs and Worcestershire.

Bring everything to a gentle boil before lowering the heat. Let it simmer until the barley is tender and the flavors are beautifully blended—about 40 to 50 minutes.

Before serving, remove the bay leaf and give the soup a final taste for seasoning. Ladle it into bowls and finish with a sprinkle of parsley for a fresh touch.

Savvy Soup Tips & Easy Variations

For deeper flavor, sear cubed beef before adding it to the soup, especially if you’re starting with raw meat. A splash of red wine adds complexity—don’t skip it if you have some on hand.

If you’re short on pearl barley, quick-cooking barley or even farro can be a fine substitute. Want extra veggies? Stir in green beans or frozen peas during the last 10 minutes of simmering.

To make it vegetarian, swap beef for mushrooms, use veggie broth, and skip the gravy packet. You’ll still get a satisfying, umami-rich soup with tons of depth.

Leftover Love: Storing and Reheating Tips

Beef barley soup only gets better with time. Store it in an airtight container in the fridge for up to 4 days. The barley will continue to absorb liquid, so add a splash of broth or water when reheating.

It freezes well too—cool completely before ladling into freezer-safe containers. Freeze for up to 3 months. To reheat, thaw overnight in the fridge, then warm gently on the stovetop or in the microwave.

Beef Barley Soup

A hearty and nourishing soup brimming with succulent beef, wholesome vegetables, and tender pearl barley—perfectly balanced for a fulfilling meal in one bowl.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Ingredients

  

• 2 tablespoons chopped fresh parsley or 2 teaspoons dried
• ½ green bell pepper finely diced
• 2 cups cooked beef shredded or cubed
• 1 packet beef gravy mix
• 14.5 ounces canned petite diced tomatoes with juices
• 2 tablespoons red wine optional
• 1 onion finely chopped
• 2 carrots thinly sliced
• 2 tablespoons olive oil
• ¼ teaspoon dried thyme leaves
• 6 cups reduced sodium beef broth
• ⅔ cup pearl barley
• 1 bay leaf
• 1 clove garlic minced
• 1 rib celery sliced
• Salt and freshly ground black pepper to taste
• 1 tablespoon Worcestershire sauce

Instructions

 

• Warm olive oil in a large soup pot over medium heat, then sauté the chopped onion and minced garlic until softened and fragrant.
• Incorporate the remaining ingredients into the pot, stirring to combine thoroughly, and bring the mixture to a boil.
• Lower the heat, cover the pot, and let the soup simmer gently for 40 to 50 minutes, or until the barley is fully cooked and tender.
• Discard the bay leaf before serving the soup hot.

Notes

As the soup cools, it may become thicker. Simply stir in additional broth or water to adjust to your preferred consisten

Hearty, tangy, and deeply satisfying, Easy Sauerkraut Soup with Sausage is a rustic, German-inspired comfort food made for chilly days and cozy nights.

Loaded with tender potatoes, sweet carrots, chewy pearl barley, and flavorful sausage, this soup simmers to perfection in rich beef broth and sauerkraut brine.

Flavorful Foundations for Sauerkraut Soup with Sausage

• Sausage – Adds rich, savory depth; pan-fried for texture and robust flavor throughout the broth.
• Sauerkraut – Brings tangy brightness and fermented complexity that defines the soup’s signature character.
• Beef stock – A nourishing, full-bodied base that ties all ingredients together with umami warmth.
• Potatoes – Soft, comforting, and subtly earthy, they soak up the broth beautifully.
• Carrots – Grated for quick cooking, they bring sweetness and color to balance the tang.
• Pearl barley – Adds heartiness and chew, making the soup satisfyingly filling.
• Tomato paste – Deepens the broth with a subtle acidity and enhances the overall richness.
• Caraway seeds – A classic German spice that lends warmth and a touch of anise-like flavor.

How to Make This Cozy Bowl of Goodness

Start by gently sautéing onions and garlic in butter until soft and aromatic.

Add diced potatoes, grated carrots, tomato paste, barley, caraway, and beef stock. Let everything simmer until tender and well-blended.

Meanwhile, brown your sausage in a separate pan to seal in flavor and crisp up the edges. Slice it once cooled.

Add sauerkraut to the soup pot and continue cooking until the barley is perfectly chewy. Finish by stirring in the sausage and adjusting the salt.

Tips & Twists for Sauerkraut Soup with Sausage

The secret to great sauerkraut soup is balancing salt and sour. Homemade sauerkraut can be quite salty, so wait until the end to season.

To keep some probiotic benefits, stir in sauerkraut during the final few minutes of cooking rather than early on. Prefer a mellow flavor and tender cabbage? Let it simmer longer.

Swap in kielbasa, bratwurst, or smoked sausage for different flavor profiles. A splash of dry white wine in the broth also deepens complexity.

Don’t have barley? Try farro, rice, or even lentils for a similar bite.

Leftovers That Keep on Giving

This soup stores and freezes like a dream. Let it cool fully before transferring to an airtight container. It will last in the fridge for up to 4 days and in the freezer for 3 months.

Reheat gently on the stovetop to preserve the sausage texture. If it thickens overnight, add a splash of water or broth to bring it back to soup consistency.

Kielbasa Sauerkraut Soup

Hearty and robust, this sauerkraut soup melds tender vegetables, pearl barley, and sauerkraut with the deep savor of sausage and aromatic spices. Simmered in rich beef stock, this traditional German-style recipe delivers a warming bowl of comfort.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Ingredients

  

• 1/3 cup pearl barley
• 1 tablespoon butter
• 1 pound mild Italian sausage
• 6 cups beef stock
• 8 ounces sauerkraut drained
• 2 cloves garlic minced
• 1 large carrot grated
• 2 small onions or 1 large, diced
• 3 tablespoons tomato paste
• Salt to taste
• 3 –4 small white potatoes peeled and cubed
• 1/2 teaspoon caraway seeds

Instructions

 

• In a large Dutch oven set over medium-high heat, melt the butter and sauté the diced onions and minced garlic until they become translucent.
• Prepare the potatoes by cutting them into bite-sized cubes, and grate the carrot. Incorporate the potatoes and carrots into the pot, followed by the tomato paste, pearl barley, caraway seeds, and beef stock. Let the mixture simmer gently for 20–25 minutes.
• While the soup base simmers, pan-fry the sausage in a separate skillet until cooked through. Set aside and allow it to cool slightly.
• Add a small amount of warm stock to the sausage pan to deglaze, scraping up any browned bits and adding them back to the soup for enhanced flavor.
• Stir in the drained sauerkraut and continue to cook for another 15–20 minutes, or until the barley is tender.
• Once the sausage is cool enough to handle, slice it into thin rounds and return it to the soup pot.
• Adjust seasoning with salt as needed before serving.

Notes

This soup stores well in the freezer—cool completely, then freeze in airtight containers.
For a saltier broth, consider homemade fermented sauerkraut, and delay adding additional salt until the end.
Reserve sauerkraut brine for fermenting vegetables or adding to homemade dressings.
To retain probiotic content, introduce the sauerkraut just before serving, though longer cooking yields a more tender texture.

Creamy Italian Sausage Soup is a rich, comforting dish brimming with bold flavors and satisfying textures. It blends hearty sausage, tender potatoes, and creamy broth in every spoonful.

Perfect for chilly nights or when you’re craving comfort, this soup comes together in under an hour and feels like a warm hug in a bowl.

Star Players in This Creamy Italian Sausage Soup

• Italian sausage – The heart of the soup, packed with savory, spiced flavor that infuses every bite.
• Russet potatoes – Hearty and starchy, they break down just enough to thicken the broth and add body.
• Half-and-half – Brings the luxurious creaminess that makes this soup irresistibly smooth and rich.
• Chicken broth – A flavorful base that supports the richness with a savory backbone.
• Onion & celery – Classic aromatics that add depth and sweetness to balance the richness.
• Garlic – A warm, fragrant note that enhances the overall flavor profile.
• Butter & flour – Create a roux that thickens the soup, giving it that perfect, velvety consistency.

How to Make Creamy Italian Sausage Soup

Start by browning the Italian sausage until golden, then set it aside while the aromatics soften in melted butter. Stir in the garlic and flour, cooking just long enough to eliminate the raw flour taste.

Gradually whisk in chicken broth to create a smooth, lump-free base. Pour in the half-and-half, toss in the potatoes and seasonings, and bring it all to a gentle boil.

Simmer the soup until the potatoes are fork-tender and the broth has thickened. Finish with salt and pepper to taste, then serve hot and enjoy the comforting goodness.

Cozy Tips for Perfect Results Every Time

To make the soup extra thick and creamy, let it simmer uncovered for the last few minutes. For a spicier kick, don’t shy away from the red pepper flakes—add a pinch more to suit your taste.

Try swapping in hot Italian sausage for a bolder flavor, or use sweet sausage if you prefer a milder version. You can even stir in some chopped spinach or kale at the end for added texture and color.

If you want a thicker, chowder-like texture, mash a few of the potatoes directly in the pot as it simmers. For extra richness, finish with a swirl of heavy cream just before serving.

Storing Creamy Italian Sausage Soup Like a Pro

This soup stores beautifully. Let it cool fully before transferring to an airtight container. It keeps well in the fridge for up to four days and tastes even better the next day.

To freeze, portion the soup into freezer-safe containers, leaving room for expansion. Thaw overnight in the fridge, then reheat gently on the stove over low heat, adding a splash of broth or cream to loosen the texture.

Creamy Italian Sausage And Potato Soup

A hearty and luscious soup layered with the rich savoriness of Italian sausage, softened potatoes, and a velvety broth. This dish embodies homey comfort and is ready to serve in under an hour, making it an ideal choice for a satisfying weeknight meal.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Ingredients

  

• 1/2 teaspoon crushed red pepper flakes optional
• 2 cups half-and-half
• 4 cups low sodium chicken broth
• 1/2 medium onion finely chopped
• 2 cloves garlic minced
• Salt and pepper to taste
• 1/4 cup butter 1/2 stick
• 16 ounces Italian sausage
• 2 sticks celery finely chopped
• 1 teaspoon Worcestershire sauce
• 1 pound Russet potatoes peeled and diced small
• 6 tablespoons all-purpose flour

Instructions

 

• In a large soup pot over medium-high heat, cook the Italian sausage until thoroughly browned, approximately 10 minutes, breaking it apart with a spoon during the process. Once cooked, transfer the sausage to a plate lined with paper towels, retaining about a tablespoon of the rendered fat in the pot. Discard any excess.
• Melt the butter in the same pot, then add the diced onion and celery. Sauté for 4 to 5 minutes, stirring occasionally and scraping any caramelized bits from the base.
• Incorporate the minced garlic and sprinkle in the flour. Continue to cook for 2 minutes, stirring constantly to eliminate the raw taste of the flour.
• Gradually pour in the chicken broth while whisking continuously to ensure the flour dissolves completely, forming a smooth mixture.
• Add the half-and-half, Worcestershire sauce, optional red pepper flakes, and diced potatoes to the pot. Return the browned sausage to the mixture. Increase the heat to bring the soup to a boil.
• Once boiling, reduce the heat to a gentle simmer (medium-low is ideal), partially cover the pot with its lid, and let cook for about 15 minutes, or until the potatoes are fork-tender and the soup has reached a creamy consistency. Stir occasionally to avoid sticking and to monitor the simmer.
• Adjust the seasoning with salt and pepper as needed before serving.

Notes

Serves between 4 to 6, depending on portion size.

Warm, hearty, and deeply satisfying, Creamy Chicken and Wild Rice Soup is the perfect bowl of comfort on a cold day. Rich with earthy mushrooms and tender chicken, it’s a family favorite.

With cozy herbs and a velvety broth, this soup comes together in under an hour, making it ideal for busy weeknights or a lazy weekend lunch.

Star Ingredients in This Creamy Chicken and Wild Rice Soup

• Mushrooms (shiitake & baby portabellas) – Bring deep, umami flavor and a meaty texture that pairs beautifully with the creamy broth.
• Boneless skinless chicken breasts – Tender and protein-packed, they make the soup filling and wholesome.
• Wild rice – Chewy and nutty, it adds hearty texture and stands up well to the rich broth.
• Heavy cream – Transforms the broth into a silky, luxurious base that hugs every spoonful.
• Fresh herbs (oregano, rosemary, thyme) – Deliver classic cozy flavor with earthy, aromatic depth.
• Chicken stock – The foundation of the soup, it enriches every ingredient with savory warmth.
• Onion and garlic – Classic aromatics that infuse the soup with irresistible base flavor.
• Butter and flour – Form the roux, thickening the broth while adding a buttery richness.

Let’s Make It: Creamy Chicken and Wild Rice Soup

Start by sautéing mushrooms, onion, and garlic in butter until they’re golden and fragrant. This builds the savory foundation of the soup.

Whisk in flour to create a light roux, then slowly stir in chicken stock. Add the chicken and herbs, and let everything simmer until the chicken is tender and fully cooked.

Shred the chicken, stir in heavy cream and wild rice, and let the soup gently warm through. It’s ready to ladle into bowls and enjoy!

Creamy Chicken Soup Success: Tips & Twists

Use a mix of mushrooms to deepen the umami character—shiitake and baby portabellas are ideal, but cremini or even white button mushrooms work in a pinch. If you’re short on time, rotisserie chicken makes a great substitute.

Wild rice brings a nutty chew that holds up well in soup, but feel free to use a wild rice blend for extra color and texture. For a dairy-free version, swap heavy cream with coconut milk or a thick cashew cream—it’ll still be wonderfully rich.

Seasoning is key: taste the soup before serving and adjust the salt and herbs to your liking. A squeeze of lemon or a splash of white wine can add brightness if needed.

Storing Your Creamy Chicken and Wild Rice Soup

Cool the soup completely before storing. Keep it in airtight containers in the fridge for up to 4 days. The rice will continue to absorb liquid, so you may need to add a splash of broth when reheating.

To freeze, leave out the rice and add it fresh when reheating for best texture. Freeze in portions and thaw overnight in the fridge before gently warming on the stove. Stir well and serve hot.

Creamy Mushroom Chicken and Wild Rice Soup

A warm and hearty dish embodying the essence of comfort, this Creamy Chicken and Wild Rice Soup blends velvety textures with rustic, herbaceous notes. Perfectly suited for a cozy evening, its rich depth of flavor and satisfying body make it an ideal one-pot meal.

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Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Ingredients

  

• 3 cups wild rice cooked (492 grams)
• 1 cup heavy cream 236.588 ml
• 1 medium onion diced
• 1 teaspoon rosemary
• 2 tablespoons unsalted butter 28.25 grams
• 2 cloves garlic minced
• 2 teaspoons oregano
• 16 ounces mushrooms sliced (shiitake and baby portabellas) (453.592 grams)
• 1 pound boneless skinless chicken breasts (453.592 grams)
• 3 cups chicken stock 709.765 ml
• 1/4 teaspoon black pepper
• 1 teaspoon kosher salt
• 2 tablespoons all-purpose flour 15 grams
• 1 teaspoon thyme

Instructions

 

• Melt the butter in a large Dutch oven set over medium heat. Incorporate the mushrooms, diced onion, and minced garlic, then season with salt and pepper. Cook until the onions become translucent, approximately five to seven minutes.
• Sprinkle in the flour and whisk thoroughly. Gradually incorporate the chicken stock while continuing to whisk. Introduce the chicken breasts, along with the oregano, rosemary, and thyme. Allow the mixture to come to a simmer and maintain it for 20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F.
• Extract the chicken, shred it finely, then return it to the pot. Stir in the heavy cream and the pre-cooked wild rice. Mix well, heat through, and serve promptly.

Notes

If preparing the rice in advance, cook a 1:3 ratio of rice to water, bring to a boil, then reduce to a simmer for 45 minutes. Alternatively, store-bought pre-cooked wild rice can be used for convenience.

Creamy, cozy, and packed with flavor, shrimp and corn soup is a comforting dish perfect for chilly days or when you need something hearty yet luxurious. With tender shrimp, sweet corn, rich cream, and bold seasoning, it’s a satisfying, soul-warming experience you’ll crave year-round.

This shrimp and corn soup feels almost like a bisque, offering a thick, velvety base bursting with the briny sweetness of shrimp and the bright pop of corn. Serve it with warm crusty bread, and you’ve got an effortless meal ready to impress.

Must-Have Ingredients for the Best Shrimp and Corn Soup

• Butter – Adds rich, creamy flavor and helps sauté the vegetables until tender and aromatic.
• Celery – Provides a fresh, crisp backbone that balances the soup’s richness.
• Green onions – Split into whites and greens, these add layers of sweet, sharp flavor and fresh garnish.
• Garlic – Infuses the soup with deep, savory notes, making every spoonful irresistible.
• All-purpose flour – Thickens the broth into a luscious, creamy consistency.
• Whole milk – Softens the soup with a light creaminess without being overly heavy.
• Heavy whipping cream – Elevates the soup’s luxurious texture and mouthfeel.
• Cream-style corn – Adds natural sweetness and extra creaminess to the base.
• Corn kernels – Bring juicy pops of texture and brightness to every bite.
• Shrimp – The star ingredient, offering tender, slightly sweet seafood flavor that melds beautifully with the creamy broth.
• Old Bay seasoning – A zesty blend that gives the soup its classic, slightly spicy coastal kick.

How to Make Shrimp and Corn Soup in No Time

Start by melting butter in a large pot over medium-high heat. Sauté the celery and the white parts of the green onions until tender, then stir in garlic, salt, and pepper for a burst of aromatic flavor.

Sprinkle the flour into the pot, stirring well to coat the vegetables, then briefly remove the pot from the heat. Slowly add in the milk and heavy cream, stirring constantly to create a silky base. Bring it to a gentle boil, then simmer until thickened.

Add the cream-style corn and corn kernels, letting them simmer until everything melds together beautifully. Stir in the shrimp and Old Bay seasoning, cooking just until the shrimp turns opaque. Adjust seasonings, garnish with green onion tops, and serve hot with crusty bread for dipping.

Extra Tips for Perfect Shrimp and Corn Soup Every Time

For the smoothest soup, always remove the pot from the heat when adding the dairy to prevent curdling. If you like your soup extra spicy, feel free to up the Old Bay seasoning or finish with a few dashes of your favorite hot sauce.

Prefer a lighter texture? Stir in a splash more milk to thin it out. If you’re after a super thick, spoon-standing soup, let it simmer a little longer or use an extra spoonful of flour at the start. This soup is also fantastic with a few diced potatoes tossed in if you’re craving a heartier variation.

Storing Your Shrimp and Corn Soup for Later

Leftovers of shrimp and corn soup store beautifully in an airtight container in the fridge for up to three days. To reheat, gently warm it over low heat on the stove, stirring occasionally to maintain its silky texture. If freezing, skip adding the shrimp until after reheating to prevent them from becoming rubbery—just toss in fresh shrimp and cook through before serving.

Shrimp and Corn Soup

A luscious and mildly spicy shrimp and corn soup, perfect for cooler days. This hearty dish fuses succulent shrimp, sweet corn, and rich cream into a velvety bisque-like consistency, enhanced with a touch of Old Bay seasoning for an extra kick.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Ingredients

  

• 1 ½ cups corn kernels fresh or frozen
• 1 cup heavy whipping cream
• 4 tablespoons butter
• 2 teaspoons Old Bay seasoning plus additional to taste
• ½ teaspoon salt plus more to taste
• ½ cup celery chopped
• ¼ teaspoon black pepper plus more to taste
• 1 pound shrimp peeled, deveined, and uncooked
• 1 15- ounce can cream-style corn
• 2 cups whole milk
• ¼ cup all-purpose flour
• 4 green onions sliced (white and green parts separated)
• 4 cloves garlic minced

Instructions

 

• Place a large pot over medium-high heat and melt the butter. Add the celery and the white portions of the green onions, cooking for about 3 minutes until the vegetables become tender. Incorporate the minced garlic along with the salt and black pepper, stirring well, and continue to cook for an additional minute until the garlic becomes aromatic.
• Dust the vegetables with the all-purpose flour, stirring thoroughly to coat, then take the pot off the heat. Pour in the whole milk and heavy whipping cream, return the pot to the burner, and elevate the heat to high, stirring constantly until the mixture reaches a boil. Once boiling, lower the heat and allow the soup to simmer gently.
• Stir in the cream-style corn and the corn kernels, mixing well to combine, and let simmer for around 5 minutes until the soup has thickened.
• Add the shrimp and Old Bay seasoning to the pot, stir to combine, and cook for approximately 3 minutes or until the shrimp are opaque and fully cooked. Taste and adjust seasoning as necessary. When finished, ladle the soup into serving bowls, garnish with the green tops of the sliced green onions, and serve hot, optionally accompanied by warm bread.

Notes

Remove the pot from the heat before adding milk and cream to prevent curdling. For a spicier dish, increase the Old Bay seasoning or finish with a splash of hot sauce. To achieve a thinner soup, add extra milk; for a thicker consistency, incorporate more flour or extend the simmering time.

Split Pea Soup is a timeless comfort dish made rich and hearty with a meaty ham bone, creamy potatoes, and tender carrots all simmered in a velvety, flavorful broth. Perfect for cozy nights, this Split Pea Soup recipe turns simple pantry staples into an irresistibly satisfying meal.

Simmered low and slow, the soup develops a thick texture and a deep, savory taste that only gets better with time. Whether you’re feeding a crowd or prepping meals for the week, this nourishing bowl of goodness delivers every time.

The Essentials for Split Pea Soup

• Split peas – The heart of the soup, these protein-packed legumes break down beautifully, creating a naturally thick and creamy base.
• Ham bone – A meaty, uncleaned ham bone infuses the broth with deep, smoky flavor that simply can’t be replicated.
• Onions – Diced and simmered into the broth, they bring sweetness and complexity to every spoonful.
• Carrots – Their natural sweetness balances the savory notes and adds pops of color and texture.
• Potatoes – Russet potatoes melt slightly into the soup, enhancing its creamy consistency while offering tender bites.
• Thyme and bay leaves – These aromatic herbs round out the soup with warm, earthy undertones that linger beautifully.

How to Make Split Pea Soup: Quick Step-by-Step

Start by placing the ham bone, rinsed split peas, onions, and seasonings in a large Dutch oven with water. Bring to a boil, then simmer gently for about 2.5 hours.

About 40 minutes before serving, stir in diced carrots and potatoes. Once tender, remove the bone and herbs, shred the ham, and return it to the pot. Stir, ladle into bowls, and enjoy!

For Instant Pot or Slow Cooker methods, simply combine all ingredients and let the appliances do the work, following the timing adjustments outlined in the recipe card.

Split Pea Soup Tips & Tasty Variations

To deepen the flavor even more, sauté the onions, garlic, and butter before adding them to the pot. If your ham bone isn’t very meaty, boost the broth’s richness with chicken bouillon cubes. Feeling creative? Toss in diced celery or a handful of spinach during the last 10 minutes of cooking for an extra layer of flavor and texture. Smoked turkey legs also make a delicious substitute for ham if you’re looking to switch things up.

Storing Your Split Pea Soup: A Cozy Bowl Anytime

Split Pea Soup stores beautifully, making it perfect for meal prep. Let the soup cool completely before transferring it to airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently over low heat on the stove, adding a splash of water or broth if it thickens too much. Each bowl only gets better as the flavors meld together!

Split Pea Soup

A hearty and savory soup crafted with a rich ham bone, tender potatoes, and sweet carrots, all simmered in a luscious, thickened broth for a comforting meal.

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Prep Time 10 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 40 minutes mins

Ingredients

  

• 2 bay leaves
• 2 cups diced carrots
• 2 cups diced onions
• 8 cups water
• 1 ham bone see notes for alternatives
• 2 sprigs thyme
• 1 lb. dry split peas approximately 2 cups
• 1 tablespoon minced garlic
• 1 tablespoon butter
• 2 russet potatoes peeled and diced
• 1 ½ tablespoons onion powder
• 2 tablespoons olive oil
• 2 cups ham cut from the ham bone after cooking

Instructions

 

• Add the uncleaned, meaty ham bone to a large Dutch oven along with the rinsed split peas, diced onions, onion powder, butter, olive oil, minced garlic, bay leaves, and thyme. Pour in the water and bring the mixture to a boil; once boiling, lower the heat to a gentle simmer, keeping the lid slightly ajar. Allow the soup to simmer for approximately 2½ hours, stirring occasionally to prevent sticking at the bottom. If you are cooking at a higher altitude, be aware that additional simmering time, potentially up to 5 hours, may be necessary. About 40 minutes before the soup finishes cooking, stir in the diced carrots and potatoes. When the vegetables are fork-tender, remove the ham bone, bay leaves, and thyme stems. Carve or shred 2 cups of ham from the bone and return it to the pot. Serve warm and enjoy.

Instant Pot Method:

• Rinse the split peas thoroughly. Add all ingredients into a 6-quart (or larger) Instant Pot, ensuring the pot is not more than two-thirds full. Secure the lid, set the pot to High Pressure Cook for 25 minutes. Once cooking completes, allow 10–15 minutes of natural pressure release before performing a quick release. Remove the ham bone, bay leaves, and thyme stems. Carve 2 cups of ham from the bone and return it to the soup. Serve immediately.

Slow Cooker Method:

• After rinsing the split peas, combine all ingredients in a 5-quart (or larger) slow cooker. Cook on low for at least 8 hours or on high for at least 6 hours, until the peas are soft and the soup reaches the desired consistency. Remove the ham bone, bay leaves, and thyme stems. Carve 2 cups of ham from the bone, return it to the slow cooker, and stir to combine before serving.

Notes

Using a Ham Bone:
A meaty, uncleaned ham bone imparts exceptional depth and richness to the soup. If using a smaller or less meaty bone, consider incorporating up to four chicken bouillon cubes to enhance the broth’s flavor. A diced ham steak may be added at the start of cooking as a supplement, with one 8-ounce steak yielding approximately 1¼ cups diced ham.

Ham Bone Substitutes:
Acceptable alternatives include a bone-in picnic shoulder, a smoked ham shank, or a ham hock. Alternatively, a combination of chopped salted pork and/or chopped smoked bacon can be used.

There’s nothing quite like a bowl of creamy hamburger potato soup to chase away the chill and bring cozy comfort to your table. Tender potatoes, hearty beef, and colorful veggies are all wrapped up in a luscious, velvety broth.

This hearty soup is the perfect way to make a simple dinner feel special without spending hours in the kitchen. Each spoonful of this creamy hamburger potato soup is loaded with flavor, making it a favorite for both kids and adults.

Star Players in Our Creamy Hamburger Potato Soup

• Lean ground beef – The hearty base that gives the soup its rich, satisfying flavor.
• Russet potatoes – Starchy and tender, they absorb the creamy broth beautifully.
• Heavy whipping cream – Brings lush, velvety smoothness that makes this soup irresistible.
• Chicken or beef broth – Deepens the flavor and ties all the ingredients together harmoniously.
• Carrots, celery, and onion – The classic aromatic trio that adds sweetness and depth.
• Corn – Adds a pop of sweetness and a bit of texture contrast to the creamy base.
• Italian seasoning – A touch of herbs that infuses warmth and complexity into every bite.
• Worcestershire sauce – Secret ingredient alert! It adds a hint of umami and depth to the broth.

Let’s Make It: How to Craft Creamy Hamburger Potato Soup

Start by browning the ground beef in a large pot until fully cooked, then set it aside. In the same pot, sauté onions, carrots, and celery in butter and olive oil until softened.

Stir in garlic, Italian seasoning, and flour, cooking briefly before pouring in the broth. Stir well to dissolve the flour, scraping up any golden bits for extra flavor.

Return the beef to the pot, then add the potatoes, corn, Worcestershire sauce, and cream. Bring everything to a gentle boil, then simmer with the lid slightly ajar until the potatoes are tender and the soup thickens beautifully.

Generously season with seasoning salt and black pepper just before serving to really make the flavors pop.

Recipe Tips & Tasty Twists

For even more richness, try stirring in a handful of shredded cheddar cheese right before serving. If you prefer a lighter version, substitute half of the cream with extra broth, but keep in mind the soup will be less creamy.

Adding a pinch of smoked paprika can introduce a subtle smoky flavor, perfect if you’re craving a little extra warmth. Feel free to toss in a handful of baby spinach at the end for a pop of green goodness without altering the cozy flavors.

How to Store and Reheat Creamy Hamburger Potato Soup

Cool the soup completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. To reheat, warm it gently over medium-low heat, stirring occasionally to keep the cream from separating.

For longer storage, freeze the soup in individual portions. Thaw overnight in the fridge, then reheat slowly, adding a splash of broth or cream if needed to refresh the texture.

Creamy Hamburger Potato Soup

A hearty and velvety soup brimming with tender diced potatoes, savory ground beef, and vibrant vegetables, all enveloped in a rich, creamy broth. Perfect for a comforting and effortless meal.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Ingredients

  

• 2 tablespoons flour
• 3/4 cup corn fresh or frozen
• 1 tablespoon butter
• 2 sticks celery finely chopped
• 1 cup heavy or whipping cream
• 3 cloves garlic minced
• 2 medium carrots peeled and finely chopped
• 1/2 tablespoon Worcestershire sauce
• 4 cups chicken or beef broth
• 1 pound lean ground beef
• 2 medium-to-large Russet potatoes peeled and diced
• 1/2 teaspoon Italian seasoning
• 1 tablespoon olive oil
• 1 medium onion finely chopped
• Seasoning salt and pepper to taste

Instructions

 

• Heat a Dutch oven or large soup pot over medium-high heat and brown the ground beef, breaking it up with a spoon as it cooks, approximately 8-10 minutes. Remove the cooked beef and set it aside on a paper towel-lined plate, discarding most of the rendered fat while leaving the pot uncleaned for added flavor. Introduce the olive oil, butter, chopped onion, carrots, and celery into the pot, and sauté the mixture for 5 to 7 minutes until softened. Incorporate the minced garlic, Italian seasoning, and flour, stirring constantly and cooking for about a minute to eliminate the raw flour taste. Pour in the broth, stirring well to dissolve the flour and deglaze the pot, lifting all the flavorful bits from the bottom. Add Worcestershire sauce, heavy cream, diced potatoes, corn, and the browned ground beef back into the pot. Increase the heat to bring the soup to a boil, then immediately reduce to a vigorous simmer, leaving the lid slightly ajar. Continue simmering until the potatoes are fork-tender, around 20 minutes, stirring occasionally to ensure even cooking. Finally, season the soup generously with seasoning salt and pepper before serving.

Notes

Using a well-flavored seasoning salt, such as Lawry’s, is highly recommended to enhance the soup’s depth; however, feel free to substitute with your preferred variety. Avoid replacing heavy cream with milk or half-and-half, as it may cause the soup to curdle during the cooking process.

Rich, hearty, and irresistibly satisfying, Creamy Italian Sausage Soup is a low-carb dream come true. With bold flavors and a silky texture, it’s perfect for cozy nights or easy meal prep.

This simple yet luxurious dish combines ground Italian sausage, cream cheese, and fire-roasted tomatoes into a soup so good, you’ll want to savor every spoonful. Get ready to fall in love with this keto classic!

Essential Ingredients for the Best Creamy Italian Sausage Soup

• Butter – Adds a rich base that carries all the aromatic flavors beautifully.
• Onion – Sweetens and deepens the soup’s savory flavor profile.
• Garlic – Provides that unmistakable, warm kick of aromatics every great soup needs.
• Ground Italian Sausage – The star ingredient, bursting with herbs and spice.
• Chicken Bone Broth – Infuses the soup with nourishing depth and savory goodness.
• Fire Roasted Tomatoes – Adds a smoky, slightly sweet note that balances the richness.
• Cream Cheese – Creates the signature velvety texture that makes every bite luxurious.
• Zucchini – Lends a tender bite and freshness without adding many carbs.
• Dried Basil and Oregano – Classic Italian herbs that build authentic Mediterranean flavor.
• Black Pepper – Enhances the spice and earthiness in every mouthful.
• Baby Spinach – Adds a vibrant burst of color and a gentle earthy taste.
• Shredded Parmesan Cheese – The perfect salty finish that ties everything together.

How to Make Creamy Italian Sausage Soup: Quick Overview

Start by melting butter in a large soup pot over medium-high heat. Toss in the onion, garlic, and sausage, cooking until the sausage is crumbled and browned, and the onion turns translucent.

Pour in the chicken bone broth and fire-roasted tomatoes, stirring well. Next, melt the cream cheese into the broth until silky smooth.

Add the chopped zucchini, dried basil, oregano, and black pepper, then bring everything to a gentle boil. Once bubbling, reduce the heat and let it simmer until the zucchini is tender.

Finally, stir in the baby spinach until just wilted, ladle into bowls, and sprinkle generously with shredded Parmesan cheese before serving.

Recipe Tips & Creative Variations to Savor

For an even richer experience, try using spicy Italian sausage if you like a little heat. Feel free to swap out the zucchini for chopped mushrooms or riced cauliflower to change up the texture.

Adding a splash of heavy cream just before serving will make the soup even creamier. You can also garnish with fresh basil or a sprinkle of red pepper flakes for extra flavor and color.

If you’re dairy-free, you can substitute the cream cheese with coconut cream and omit the Parmesan, though the flavor profile will be slightly different but still delicious.

How to Store and Reheat Creamy Italian Sausage Soup

Store any leftovers in an airtight container in the refrigerator for up to four days. When ready to enjoy again, reheat the soup gently on the stovetop over low heat, stirring occasionally until warmed through.

This soup also freezes beautifully! Cool completely, then freeze in single-serving containers for up to three months. Thaw overnight in the fridge and reheat slowly, adding a splash of broth or cream to revive the creamy consistency.

Creamy Parmesan Italian Sausage Soup

Rich and full of bold flavors, this keto-friendly creamy Italian sausage soup is a comforting option that’s both low in carbohydrates and ideal for meal prepping.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Ingredients

  

• 1 teaspoon dried basil
• 8 ounces cream cheese
• 1/2 teaspoon black pepper
• 1 small zucchini diced
• 1 pound ground Italian sausage
• 14 ounces fire-roasted tomatoes one 14-ounce can
• 2 tablespoons butter
• 6 cups chicken bone broth
• 4 cups baby spinach
• 2 teaspoons minced garlic
• 1 cup chopped onion
• 1 teaspoon dried oregano
• Shredded Parmesan cheese for garnish

Instructions

 

• In a large soup pot set over medium-high heat, melt the butter, then incorporate the chopped onion, minced garlic, and Italian sausage. Cook, breaking up the sausage with a spoon, until the meat is browned and the onion becomes soft and translucent. Stir in the chicken bone broth and fire-roasted tomatoes, followed by the cream cheese, ensuring it melts smoothly into the mixture. Incorporate the diced zucchini along with the dried basil, dried oregano, and black pepper; bring the soup to a boil before reducing the heat to maintain a gentle simmer for 15 to 20 minutes until the zucchini softens. Add the baby spinach and stir until it wilts, approximately 3 minutes. Ladle into bowls and garnish generously with shredded Parmesan cheese before serving.

Notes

This soup is excellent for meal preparation and reheats beautifully throughout the week.