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Delicious Instant Pot Soup and Stew Recipes

Delicious Instant Pot Soup and Stew Recipes

Warm up with comforting Instant Pot soups and stews, perfect for busy weeknights and cold weather. From creamy classics to hearty bean-and-meat soups, these easy pressure cooker recipes deliver big flavor with minimal effort.

Creamy Chicken Noodle Soup

Serves 4 | Prep. time 5–8 minutes | Cooking time 15 minutes

Nutrition per serving: calories 523, fat 23.4g, total carbs 19.6g, protein 33g, sodium 875mg

Ingredients

  • ¾ cup heavy cream
  • ½ cup parmesan cheese, grated
  • 2 chicken breasts, boneless
  • 1 tablespoon flour
  • 2 large carrots, sliced
  • 2 bay leaves
  • 2 garlic cloves, minced
  • 1 cup uncooked noodles
  • 1 cup celery, sliced
  • ½ teaspoon lemon pepper seasoning
  • ½ teaspoon Italian seasoning
  • ½ teaspoon dried rosemary
  • 1 teaspoon dried parsley
  • 3 cups chicken broth
  • 1 small onion, diced
  • 1 cup chicken broth
  • Ground black pepper and salt to taste

Directions

  1. Place your Instant Pot on a dry surface and open the lid.
  2. Add the broth, chicken and onions; stir to combine using a wooden spatula.
  3. Close the lid and make sure it is sealed properly.
  4. Press MANUAL; set timer to 10 minutes.
  5. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  6. After the timer reaches zero, turn venting knob from sealing to venting position. Wait until float valve drops (1–2 minutes).
  7. Open the lid and add the seasoning, noodles, celery, bay leaves and garlic. Stir the mixture.
  8. Close the lid and make sure it is sealed properly.
  9. Press MANUAL; set timer to 6 minutes.
  10. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  11. After the timer reaches zero, turn venting knob from sealing to venting position. Wait until float valve drops (1–2 minutes).
  12. Open the lid, take out the chicken, shred it, and mix it back into the pot mixture.
  13. Mix in the heavy cream and flour.
  14. Press SAUTÉ; cook the mixture until it thickens.
  15. Transfer the food to a large container or bowl.
  16. Mix in the parmesan cheese. Divide among serving bowls; serve warm.

 

 

Mexican Bean Beef Soup

Serves 6 | Prep. time 5–8 minutes | Cooking time 15 minutes

Nutrition per serving: calories 574, fat 11.2g, total carbs 49.2g, protein 54.3g, sodium 274mg

Ingredients

  • 1 (15.5-ounce) can red beans, rinsed and drained
  • 2 (1.5-ounce) packets taco seasoning
  • 2 pounds ground beef
  • 8 cups beef stock
  • 1 (15.5-ounce) can pinto beans, rinsed and drained
  • 2 cups tomatoes, chopped
  • 2 cups corn kernels
  • 1 (15.5-ounce) can black beans, rinsed and drained
  • Ground black pepper and salt to taste

Directions

  1. Place your Instant Pot on a dry surface and open the lid.
  2. Press SAUTÉ; add the oil and heat it.
  3. Add the ground beef and cook for 2–3 minutes on each side to brown evenly.
  4. Add the remaining ingredients; stir to combine using a wooden spatula.
  5. Close the lid and make sure it is sealed properly.
  6. Press BEAN/CHILI; set timer to 15 minutes.
  7. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  8. After the timer reaches zero, wait for the float valve to drop. It will take 8–10 minutes.
  9. Open the lid and transfer the food to a large container or bowl.
  10. Divide among serving plates/bowls; serve warm.

 

 

Cabbage Pork Soup

Serves 3 | Prep. time 5–8 minutes | Cooking time 30 minutes

Nutrition per serving: calories 175, fat 5.4g, total carbs 11.3g, protein 21.8g, sodium 132mg

Ingredients

  • ½ large onion, chopped
  • 1 cup carrots, peeled and shredded
  • ½ tablespoon olive oil
  • ½ pound ground pork
  • ½ cup coconut aminos
  • ¼ head cabbage, chopped
  • 2 cups chicken broth
  • ½ teaspoon ground ginger
  • Ground black pepper, to taste

Directions

  1. Place your Instant Pot on a dry surface and open the lid.
  2. Press SAUTÉ; add the oil and heat it.
  3. Add the ground pork and cook for 4–5 minutes on each side to brown evenly.
  4. Add the other ingredients; stir to combine using a wooden spatula.
  5. Close the lid and make sure it is sealed properly.
  6. Press MANUAL; set timer to 25 minutes.
  7. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  8. After the timer reaches zero, turn venting knob from sealing to venting position. Wait until float valve drops (1–2 minutes).
  9. Open the lid and transfer the food to a large container or bowl.
  10. Divide among serving plates/bowls; serve warm.

 

 

Shrimp Tortellini Soup

Serves 4 | Prep. time 5–8 minutes | Cooking time 15 minutes

Nutrition per serving: calories 261, fat 11.3g, total carbs 21.4g, protein 14.8g, sodium 454mg

Ingredients

  • 2 tablespoons olive oil
  • 8 ounces raw shrimps, peeled and deveined
  • 1 cup tortellini
  • 1 handful cherry tomatoes, halved
  • 3 cloves garlic, minced
  • ¼ cup basil leaves, chopped
  • 1½ quarts water
  • 1 tablespoon tomato paste
  • 6 ounces spinach, chopped
  • Ground black pepper and salt to taste
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon smoked paprika
  • 1 teaspoon Italian seasoning

Directions

  1. Place your Instant Pot on a dry surface and open the lid.
  2. Add the water, tomato paste, pasta, tomato halves, garlic and basil; stir to combine using a wooden spatula.
  3. Close the lid and make sure it is sealed properly.
  4. Press MANUAL; set timer to 4 minutes.
  5. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  6. After the timer reaches zero, turn venting knob from sealing to venting position. Wait until float valve drops (1–2 minutes).
  7. Open the lid and transfer the mixture to a separate container.
  8. Divide the pasta mix among serving plates/bowls.
  9. Press SAUTÉ; add the oil and heat it.
  10. Add the shrimp, salt and Italian seasoning and cook while stirring for 4–5 minutes until shrimp is cooked well.
  11. Add the spinach and cook until it wilts.
  12. Add the shrimp-spinach mixture to the pasta mixture; stir gently and serve warm.

 

 

Lentil Chard Stew

Serves 4 | Prep. time 5–8 minutes | Cooking time 25–30 minutes

Nutrition per serving: calories 416, fat 7.4g, total carbs 47.6g, protein 23.2g, sodium 143mg

Ingredients

  • ½ tablespoon soy sauce
  • 1 clove garlic, minced
  • 1½ cups lentils, rinsed
  • 2 medium gold potatoes, cubed
  • 1 small stalk celery, chopped
  • 2 cups Swiss chard with stems
  • 1½ tablespoons olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, sliced
  • 3 cups vegetable broth
  • Black pepper and salt to taste

Directions

  1. Trim the Swiss chard; separate the leaves and stems.
  2. Place your Instant Pot on a dry surface and open the lid.
  3. Press SAUTÉ; add the oil and heat it.
  4. Add the garlic, Swiss chard stems, celery and onions; cook while stirring until softened.
  5. Add the other ingredients except for the Swiss chard leaves; stir to combine using a wooden spatula.
  6. Close the lid and make sure it is sealed properly.
  7. Press SOUP/BROTH; keep timer on its default time.
  8. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  9. After the timer reaches zero, wait for the float valve to drop. It will take 8–10 minutes.
  10. Open the lid and mix in the Swiss chard leaves.
  11. Press SAUTÉ; cook the mixture until the leaves wilt.
  12. Transfer the food to a large container or bowl.
  13. Divide among serving bowls; serve warm.

 

 

Corn & Bean Chicken Stew

Serves 6 | Prep. time 5–8 minutes | Cooking time 10 minutes

Nutrition per serving: calories 304, fat 3.4g, total carbs 37.4g, protein 17.2g, sodium 381mg

Ingredients

  • 1½ pounds skinless boneless chicken breast
  • 2 (15-ounce) cans great northern beans
  • 1 (15-ounce) can kidney beans
  • 1 (15-ounce) can black beans
  • 1 (15-ounce) can corn kernels
  • 1½ cups celery stalks, diced
  • 1 tablespoon crushed red pepper
  • 3 cups water
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • ½ teaspoon cumin
  • ½ cup onions, chopped
  • Cooking spray as needed

Directions

  1. Place your Instant Pot on a dry surface and open the lid. Coat the cooking pot with a cooking spray.
  2. Press SAUTÉ; add the onions and celery and cook while stirring for 1–2 minutes until softened and translucent.
  3. Add the beans, corn, chicken, water and spices. Stir the mixture well.
  4. Close the lid and make sure it is sealed properly.
  5. Press MANUAL; set timer to 10 minutes.
  6. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  7. After the timer reaches zero, wait for the float valve to drop. It will take 8–10 minutes.
  8. Open the lid, take out the chicken, shred it, and mix it back into the pot mixture.
  9. Transfer the food to a large container or bowl.
  10. Divide among serving bowls; serve warm.

 

 

Slow Cooked Beef Potato Stew

Serves 7–8 | Prep. time 5–8 minutes | Cooking time 8 hours 30 minutes

Nutrition per serving: calories 337, fat 11.2g, total carbs 19.6g, protein 34.8g, sodium 277mg

Ingredients

  • 2 pounds beef stew meat, cubed
  • 2 tablespoons olive oil
  • Ground black pepper and salt to taste
  • 4 carrots, sliced into rounds
  • 1 onion, diced
  • 1 pound potatoes, quartered
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 3 cups beef broth
  • 2 tablespoons parsley leaves, chopped
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon rosemary, dried
  • 1 teaspoon thyme, dried
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • 1 teaspoon caraway seeds (optional)
  • ¼ cup all-purpose flour

Directions

  1. Season the beef meat pieces with the black pepper and salt.
  2. Place your Instant Pot on a dry surface and open the lid.
  3. Press SAUTÉ; add the oil and heat it.
  4. Add and cook the beef pieces to brown evenly.
  5. Mix in the potatoes, onion, thyme, rosemary, carrots and garlic; stir the mixture.
  6. Mix in the Worcestershire sauce, broth, bay leaf, caraway seeds and tomato paste.
  7. Season to taste and stir the mixture.
  8. Close the lid and make sure it is sealed properly.
  9. Press SLOW COOK; set pressure to LOW and timer to 7–8 hours, or set pressure to HIGH and timer to 3–4 hours.
  10. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  11. After the timer reaches zero, turn venting knob from sealing to venting position. Wait until float valve drops (1–2 minutes).
  12. Open the lid; mix in the flour.
  13. Close the lid and make sure it is sealed properly.
  14. Press SLOW COOK; set pressure to HIGH and timer to 30 minutes.
  15. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  16. After the timer reaches zero, turn venting knob from sealing to venting position. Wait until float valve drops (1–2 minutes).
  17. Open the lid; transfer the food to a large container or bowl.
  18. Divide among serving plates/bowls; serve warm.

 

***These recipes and more are found in Sarah Spencer’s Soups and Stews Instant Pot Cookbook: Quick and Easy Pressure Cooker Favorite Soup and Stew Recipes. To get your copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Cozy Up with These Old-Fashioned Soup Recipes

Cozy Up with These Old-Fashioned Soup Recipes

There’s nothing quite like a steaming bowl of soup to bring comfort and warmth to the table. These forgotten soup recipes are timeless classics that prove the simplest ingredients can create the most satisfying meals. Perfect for cozy evenings, these vintage soups are ready to make a delicious comeback in your kitchen.

Three Sisters’ Soup

This soup is based on the “Three Sisters” agricultural technique, which involves growing corn, beans, and squash together. These three crops were staples in many Native American diets and were often cooked together in a nourishing soup. This is a fantastic recipe to feed a crowd and to use all of these three nutritious ingredients.

Serves 6 | Prep. time 15 minutes | Cooking time 50 minutes

Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 quart vegetable or chicken broth (made at home, if possible)
  • 1 bay leaf
  • 1 green or red pepper, diced
  • 2 cups white beans
  • 1 small butternut squash, diced, about 2 cups
  • 1½ cups corn kernels

Directions

  1. Warm the vegetable oil in a large pot over medium heat, then add the onion and garlic. Cook for 3–5 minutes, until softened and fragrant.
  2. Add the paprika, cumin, salt, and pepper and cook, stirring, for another minute or two, but take care not to let the spices burn. Add the broth and bay leaf.
  3. Stir in the green or red pepper, beans, squash, and corn.
  4. Bring the pot to a boil and reduce the heat to simmer.
  5. Let everything cook for about 30 minutes. Serve with your choice of bread or crackers.

Nutrition per serving

Calories 231, fat 10 g, carbs 28 g, sugar 3 g, Protein 8 g, sodium 442 mg

 

 

Corn Chowder

This creamy soup originated from the midwestern and southern states, but it’s popular everywhere now. Even the scent will take you back home to an autumn dinner around the table with your family. Made with corn, potatoes, and onions, this chowder is often flavored with bacon, and it’s a perfect summer soup for the whole family, especially when corn is in season.

Serves 6 | Prep. time 10 minutes | Cooking time 45 minutes

Ingredients

  • 3 ounces bacon, diced
  • 1 onion, diced finely
  • 1 carrot, peeled and shredded
  • 3 cups corn kernels
  • 2 potatoes, peeled and diced
  • 1 ½ quarts chicken or vegetable stock, homemade is preferred
  • ¾ cup heavy cream
  • Salt and pepper to taste
  • Fresh chopped chives, for serving

Directions

  1. In a Dutch oven over medium heat, cook the bacon until browned. Drain all but 2 tablespoons of the fat, and set the bacon aside on a sheet of paper towel to drain.
  2. To the hot bacon fat, add the onion and cook for 3–4 minutes, until softened but not brown.
  3. Stir in the carrot, corn, and potatoes and season with salt and pepper to taste.
  4. Pour the chicken or vegetable stock and cook for 30–35 minutes until the potatoes are tender.
  5. Finally, stir in the cream and bacon. Season to taste with salt and pepper.
  6. Serve hot with a sprinkle of chives and a hot, buttered biscuit.

Nutrition per serving

Calories 349, fat 22 g, carbs 31 g, sugar 7 g, Protein 7 g, sodium 790 mg

 

 

Old-Fashioned Virginia Peanut Soup

I first discovered this delicious peanut soup in a church potluck years ago, and the lady that brought was nice enough to share her recipe with me. I made it often, especially for oldest daughter who loves all things peanut butter. I tweaked it over the years by making it with peanut butter rather than peanuts. It gives the soup a creamier texture.  It may be quite different than what you’re used to, but I highly recommend it.

Serves 6 | Prep. time 10 minutes | Cooking time 40 minutes

Ingredients

  • ½ cup butter or vegetable oil
  • 1 onion, diced finely
  • 2 garlic cloves, minced
  • 2 celery stalks, diced
  • 2 cups peanut butter or roasted peanuts, if you prefer
  • 6 cups chicken stocks, homemade is preferred
  • ¼ cup all-purpose flour
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste
  • Flat leaf parsley, for garnish
  • Roasted peanuts, for garnish

Directions

  1. In a large pot, melt the butter and cook the diced onion and minced garlic for 4–5 minutes on medium-low heat.
  2. Stir in the diced celery and flour, continue cooking and stirring for another 3–4 minutes.
  3. Season with salt and pepper to taste, and pour in the chicken stock. Stir to combine.
  4. Bring to a boil on high heat. Reduce heat to low and let simmer for 15 minutes.
  5. Using an immersion blender or a food processor, purée the soup until smooth.
  6. Transfer the soup back to the pot.
  7. Meanwhile, place the peanut butter in a medium bowl and gradually whisk in the cream until the mixture is loose and smooth.
  8. Gradually stir the peanut butter mixture into the soup and let it warm up over low heat, whisking to combine until smooth, about 5 minutes.
  9. Serve warm, garnished with chopped peanuts and fresh parsley, if desired.

Nutrition per serving

Calories 422, fat 37 g, carbs 16 g, sugar 6 g, Protein 12 g, sodium 857 mg

 

 

Senate Bean Soup

Enjoy the American heritage with this incredible Senate bean soup. This dish was a staple in the U.S. Senate’s dining room for over a century, a warm and hearty meal for the guests. It has simple ingredients like beans, ham hock, onion, and butter. This soup is an addictive and traditional recipe that always brings people together.

Serves 4 | Prep. time 10 minutes | Soaking time 8 hours or overnight | Cooking time 3 hours

Ingredients

  • 2 tablespoons butter
  • 1 onion, diced finely
  • 1 pound dry navy beans
  • 2 quarts water
  • 1 pound smoked ham hock
  • 2 tablespoons cold butter

Directions

  1. Let the navy beans soak overnight in cold water. Drain, rinse, and discard any beans that are not white like the others.
  2. In a large pot over medium heat, melt the butter and stir-fry the onion for 3–4 minutes.
  3. Stir in the navy beans, ham hock, and water. Bring the pot to a boil and reduce the heat to medium-low. Let it simmer, covered, for about 3 hours.
  4. Finally, stir in the butter and serve it hot with crusty bread or biscuits.

Nutrition per serving

Calories 261, fat 16 g, carbs 18 g, sugar 2 g, Protein 13 g, sodium 201 mg

 

 

Creamy Carrot Soup

Here is another recipe I have my Grandma Sue to thank for. This classic carrot soup recipe has long been in the family and is almost always made once the fall season has arrived. It’s smooth and creamy and super simple to make. I love making this, especially when I have lots of carrots in the pantry.

Serves 4-6 | Prep. time 15 minutes | Cooking time 1 hour

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 2 pounds carrots, chopped
  • 2 medium potatoes, peeled and chopped
  • Salt and black pepper, to taste
  • A pinch of sugar
  • 7 cups vegetable stock (homemade is preferred)
  • 1 cup heavy cream
  • Chopped parsley, for garnish

Directions

  1. In a large pot over medium heat, warm the butter until it has melted.
  2. Add the onion and cook for 3-4 minutes until it has softened.
  3. Add the carrots and potatoes. Season with salt and pepper to taste. Cook for 3-4 minutes, stirring occasionally. Pour in the stock and add the pinch of sugar.
  4. Bring to a boil, and once it boils, lower the heat to a simmer.
  5. Cover with a lid and let simmer for 40-45 minutes or until vegetables are tender.
  6. Using an immersion blender, puree the soup until smooth and lump-free. You can also work in batches and blend the carrot mixture in a food processor or regular blender. Return the soup to the pot. Add the cream and continue cooking for 5 minutes.
  7. Garnish with parsley if desired before serving warm.

Nutrition per serving

Calories 172, fat 9 g, carbs 25 g, sugar 18 g, Protein 4 g, sodium 730 mg

 

 

Chicken Bone Broth

Full of vitamins and minerals, this chicken bone broth is great for soups. Please make sure to make it in advance, as it can take up to 24 hours to make!

Yields 16 cups | Prep. time 10 minutes | Cooking time 10-24 hours

Ingredients

  • 1 whole chicken
  • 2 pounds chicken feet and necks
  • 3 tablespoons apple cider vinegar
  • 2 carrots, chopped
  • 1 yellow onion, quartered
  • 2 celery stalks, chopped
  • 1 bay leaf
  • 3 sprigs rosemary
  • Water as needed

Directions

  1. Clean the chicken.
  2. Place the chicken, the feet, and the necks in a 6-quart slow cooker and fill it with cold water so the ingredients are submerged under 2 inches.
  3. Add 3 tablespoons of apple cider vinegar to the pot, along with the onion, carrots, celery, bay leaf, and rosemary.
  4. Simmer on low for 8 hours.
  5. Once done, skim the film from the top of the broth.
  6. Remove the chicken and save it for another recipe.
  7. Strain the broth through a fine-mesh strainer to remove the bits and pieces.

Note: Chicken Bone Broth can be kept in the fridge for 3-4 days, and if it’s frozen, it can be stored for up to 2-3 months.

 

 

***These recipes and more are found in Louise Davidson’s Forgotten Soup Recipes: Old-Fashioned Vintage Soups That Are Still Amazing Today! To get your copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Delicious and Nutritious Soup Recipes

Delicious and Nutritious Soup Recipes

Warm up with comforting and delicious homemade soups that are both hearty and nutritious. From creamy blends to flavorful broths, these one-pot meals are perfect for cozy nights and satisfying cravings any time of year.

Easy Chicken Rice Soup

Easy chicken rice soup is similar to classic chicken noodle soup. It is the perfect choice for a cold-day meal.

Serves 6 | Prep. time 10 minutes | Cooking time 18 minutes

Ingredients

  • 1 pound chicken breasts, boneless
  • 1 cup whole milk
  • 1 cup white rice
  • 6 cups chicken broth
  • ½ teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 clove garlic, minced
  • 2 celery stalks, diced
  • 3 medium carrots, peeled and diced
  • 1 white onion, diced
  • 1 tablespoon olive oil
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon salt

Directions

  1. Heat oil in a large pot over medium-high heat.
  2. Add celery, carrots, and onion to the pot. Sauté for 5 minutes or until vegetables have softened.
  3. Add garlic, thyme, and parsley. Sauté for 1 minute.
  4. Add chicken, broth, rice, pepper, and salt. Stir well and bring to a boil.
  5. Turn heat to low and simmer the soup for 20 minutes.
  6. Remove chicken from pot and shred, using a fork.
  7. Return shredded chicken to the pot along with milk.
  8. Stir well again and serve.

Nutrition per serving

Calories 535, fat 15 g, carbs 49 g, Protein 46 g, sodium 1895 mg

 

 

Beef Macaroni Soup

This beef macaroni soup is also known as “cowboy soup” and is loaded with flavors.

Serves 6 | Prep. time 10 minutes | Cooking time 30 minutes

Ingredients

  • 1 pound ground beef
  • ¼ cup fresh basil, chopped
  • 4 ounces cream cheese
  • 1 (15 ounces) can whole tomatoes, drained
  • 1 (28-ounce) can tomato sauce
  • 4 cups chicken broth
  • 1 teaspoon dried oregano
  • 3 teaspoons garlic, minced
  • 1 red onion, diced
  • Salt and pepper, to taste
  • 1 ½ cups elbow macaroni
  • Shredded cheese for serving like cheddar, mozzarella, or other favorites

Directions

  1. Add ground beef and onion to the pot and cook over medium heat until meat is browned. Add garlic and cook for 1 minute.
  2. Add oregano, pepper, and salt. Stir to combine.
  3. Add broth, tomatoes, and tomato sauce. Stir well and simmer the soup for 10 minutes.
  4. Add half the basil along with the cream cheese, and stir well.
  5. Add macaroni and stir well. Cover, and cook for 10 minutes, or until pasta is cooked through.
  6. Garnish with shredded cheese and with remaining basil and serve.

Nutrition per serving

Calories 661, fat 13 g, carbs 101 g, Protein 35 g, sodium 11203 mg

 

 

Tortellini Sausage Soup

The perfect soup after a cold day outdoors. It warms the soul, is super easy to make, and it nourishes the body!

Serves 4–6 | Prep. time 15 minutes | Cooking time 60 minutes

Ingredients

  • 1 pound Italian sausages, mild or hot as preferred, casing removed and sliced
  • 1 medium onion, diced
  • 2-3 garlic cloves, minced
  • ½ cup white wine
  • ½ cup water
  • 3 cups chicken broth
  • 1 (8-ounce) can tomato sauce
  • 1 (16-ounce) can Italian stewed tomatoes, chopped (undrained)
  • 1 cup carrots, sliced thin
  • 1 teaspoon dried basil
  • 2 tablespoons fresh parsley
  • ½ teaspoon oregano
  • 1 (½-pound) package cheese tortellini
  • 2 cup baby spinach
  • Shredded Parmesan cheese for serving

Directions

  1. Add the sausages to a soup pot or Dutch oven over medium heat. Stir-cook to evenly brown.
  2. Add the onion and garlic; stir-cook for 1 more minute.
  3. Add the remaining ingredients EXCEPT for the zucchini and tortellini.
  4. Simmer for 25–30 minutes.
  5. Add the tortellini. Stir and simmer for an additional 25–30 minutes, until the pasta is cooked well.
  6. About 5 minutes before the soup is ready, add the spinach. Continue cooking until the spinach are wilted.
  7. Serve warm with shredded Parmesan cheese.

Nutrition (per serving)

Calories 338, fat 12 g, carbs 36 g, Protein 21 g, sodium 958 mg

 

 

Creamy Beer Cheese Soup

This creamy beer cheese soup is delicious creamy comfort food loaded with yummy cheese, beer, carrots, and more.

Serves 6 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients

  • 1 (12-ounces) beer
  • 6 cups extra sharp cheddar cheese, shredded
  • 1 tablespoon dried mustard
  • 1 tablespoon Worcestershire sauce
  • 2 cups half and half
  • 4 cups vegetable or chicken broth
  • ¼ cup all-purpose flour
  • ¼ cup unsalted butter
  • 2 teaspoons garlic, minced
  • 1 small onion, diced
  • 2 cups carrots, peeled and diced
  • 2 cups celery, diced
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon salt

Directions

  1. Melt butter in a large pot over medium heat.
  2. Add garlic, onions, carrots, and celery, and cook for about 5 minutes, or until onions have softened.
  3. Add flour, stir continuously, and cook for 2 minutes. Add beer, and cook until thickened.
  4. Slowly pour in the broth and half and half. Simmer until soup starts to thicken, about 10 minutes.
  5. Stir in dried mustard, Worcestershire sauce, pepper, and salt. Remove pot from heat.
  6. Add cheese, and stir until cheese melted completely.
  7. Serve and enjoy.

Nutrition per serving

Calories 720, fat 54 g, carbs 21 g, Protein 35 g, sodium 1593 mg

 

 

Asparagus Cream Soup

A soothing asparagus soup that tastes like spring is a light meal, especially when eaten with crusty bread.

Serves 4 | Prep. time 10 minutes | Cooking time 25 minutes

Ingredients

  • 2 pounds asparagus, trimmed and chopped into 1-inch pieces
  • ½ cup heavy cream
  • 2 cups chicken broth
  • 1 garlic clove, minced
  • 2 tablespoons unsalted butter
  • Salt and pepper, to taste

Directions

  1. Melt butter in a saucepan over medium heat.
  2. Add garlic and sauté for 1 minute.
  3. Add asparagus and season with pepper and salt. Sauté for 5 minutes.
  4. Add broth and stir well. Cover, and simmer the soup for 10-15 minutes, then turn off the heat.
  5. Puree the soup using a blender (or an immersion blender) until smooth.
  6. Add heavy cream and stir well. Cook over low heat until soup warmed.
  7. Season soup with pepper and salt.
  8. Stir well again and serve.

Nutrition per serving

Calories 168, fat 12 g, carbs 10 g, Protein 7 g, sodium 472 mg

 

 

Green Lentil Soup

This healthy green lentil soup is another flavor-packed blend of vegetables and spices.

Serves 6 | Prep. time 10 minutes | Cooking time 50 minutes

Ingredients

  • 2 cups dried green lentils, rinsed
  • 1 cup fresh parsley, chopped
  • 3 cups baby spinach
  • 6 cups vegetable broth
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • 1 teaspoon turmeric
  • 3 tablespoons tomato paste
  • 2 potatoes, peeled and cubed
  • 1 red bell pepper, ribs removed, seeded, and diced
  • 2 carrots, peeled and diced
  • 2 tablespoons olive oil
  • 6 garlic cloves, minced
  • 1 medium red onion, chopped
  • Salt and pepper, to taste

Directions

  1. Heat oil in a large pot over medium heat.
  2. Add onion to the pot. Sauté for 5 minutes or until the onion has softened.
  3. Add bell pepper, carrots, and garlic and stir for 1 minute.
  4. Add lentils and potatoes, and cook for 2 minutes.
  5. Add cumin, paprika, turmeric, and tomato paste, and stir well.
  6. Add broth. Stir well and bring to a boil.
  7. Turn heat to low and simmer the soup for 30-40 minutes, or until lentils are fully cooked.
  8. Add spinach and salt, and stir until spinach has wilted.
  9. Garnish with parsley and serve.

Nutrition per serving

Calories 358, fat 5 g, carbs 59 g, Protein 19 g, sodium 77 mg

 

 

Clam Chowder

The clam chowder is a rich and creamy soup that is perfect for warming up cold winter days.

Serves 8 | Prep. time 10 minutes | Cooking time 40 minutes

Ingredients

  • 13 ounces canned clams, minced
  • 2 teaspoons parsley, minced
  • ½ teaspoon dried thyme
  • 1 cup potatoes, peeled and cubed
  • 2 cups water
  • 1 garlic clove, minced
  • 2 teaspoons green bell pepper, minced
  • ⅔ cup celery, chopped
  • 1 cup white onion, chopped
  • 2 tablespoons unsalted butter
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon salt

Directions

  1. Melt butter in a saucepan over medium heat.
  2. Add garlic, green bell pepper, celery, and onion, and sauté for 20 minutes.
  3. Add potatoes and water, and bring to a boil.
  4. Turn heat to low and simmer for 15 minutes.
  5. Add thyme, clam, parsley, pepper, and salt.
  6. Stir well and serve.

Nutrition per serving

Calories 90, fat 3 g, carbs 14 g, Protein 1 g, sodium 700 mg

 

 

 

***These recipes and more are found in Louise Davidson’s Soups! Irresistible and Nutritious One-Pot Meal Soup Recipes: Heartwarming Soup Cookbook. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious Slow Cooker Soup Recipes

Delicious Slow Cooker Soup Recipes

Check out these delicious, comforting, and easy-to-make slow cooker recipes for soup meals just like Grandma’s!

Cozy Chicken and Corn Chowder

Serves:  8 | Preparation time: 15 minutes | Cooking time: 7-8 hours on LOW or 3-4 hours on HIGH

Ingredients

  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 large red potatoes, diced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 cups corn kernels
  • 2 cups chicken broth
  • 2 cups milk
  • 3 cloves garlic, minced
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • Pinch of cayenne pepper
  • 1 bay leaf
  • Salt and pepper
  • ½ cup half and half
  • 2 tablespoons cornstarch
  • 2 tablespoons unsalted butter
  • 5 slices bacon, cooked and diced
  • 2 tablespoons chopped fresh chives

Directions

  1. Arrange the chicken, potatoes, onion, carrots, celery, corn, chicken broth, milk, garlic, and bay leaf in the slow cooker. Season with thyme, oregano, and cayenne pepper.
  2. Cover and cook for 7-8 hours on LOW or for 3-4 hours on HIGH.
  3. Whisk the cornstarch and half and half together in a bowl.
  4. Thirty minutes before cooking is complete, stir in the half and half mixture. Add butter.
  5. Cook 10 to 15 minutes more or until the soup is thick and creamy.
  6. Serve garnished with bacon and chives.

 

Bacon and Potato Soup

Serves:  8 | Preparation time: 15 minutes | Cooking time: 8-9 hours on LOW

Ingredients

  • ½ cup bacon, pre-cooked crisp, crumbled (about 8 strips)
  • 2 teaspoons bacon drippings
  • 1 large onion, chopped
  • 3 pounds potatoes, peeled, cut into ¼-inch slices
  • Non-stick cooking spray
  • ½ cup water
  • 2 4 ½-ounce cans chicken broth, fat-free, lower-sodium
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 cups low-fat milk
  • ¾ cup cheddar cheese, shredded
  • ½ cup light sour cream
  • 4 teaspoons fresh chives, chopped

Directions

  1. Heat the bacon drippings in a skillet over medium heat, and stir-fry the onions until tender.
  2. Coat a slow cooker with non-stick spray.
  3. Place the potato slices in slow cooker. Scrape in the sautéed onion and drippings as well.
  4. Stir in the water, broth, salt, and pepper.
  5. Cover and cook for 8 hours on LOW or until the potatoes are tender.
  6. Mash potatoes. Stir in milk and cheese.
  7. Set slow cooker to HIGH and cook about 20 minutes longer or until heated through.
  8. Serve with sour cream, sprinkled with bacon and chives. Sprinkle more cheese, if desired.

 

Shrimp Bisque

Serves: 6 | Preparation time: 10 minutes | Cooking time: 3 hours on HIGH

Ingredients

  • 3 tablespoons butter
  • 2 medium leeks, chopped
  • 3 cloves garlic, minced
  • ⅓ cup tomato paste
  • 1 14-ounce can petite diced tomatoes
  • ¼ cup dry sherry
  • 1½ cups corn kernels
  • 2 teaspoons Old Bay seasoning (or use Creole seasoning)
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 4 cups seafood stock
  • ¼ cup all-purpose flour
  • 1 pound shrimp, peeled and deveined, chopped
  • 1 cup heavy cream

Directions

  1. Melt butter in a skillet over medium heat. Sauté the onions and leeks until tender. Add seafood stock and sherry to deglaze, bringing to a boil. Transfer mixture to a slow cooker, including any brown bits.
  2. Place the garlic, tomato paste, tomatoes, sherry, corn, Old Bay or Creole seasoning, salt and pepper in the slow cooker.
  3. Whisk a small amount of the seafood stock into the flour until smooth. Add to the slow cooker together with the rest of the fish stock, and mix well.
  4. Cook in your slow cooker for 4 hours on LOW or for 2 hours on HIGH.
  5. If desired, thirty minutes before cooking is complete, puree with an immersion blender for a smoother texture. (A regular blender may also be used. Puree in small batches to prevent spillage. Be careful, liquid is hot! Remove lid insert to allow steam to escape.)
  6. Stir in the shrimp and cream.
  7. Continue heating 30 minutes more or until shrimp is pink in color.

 

Tomato Soup with Basil

Serves: 6 | Preparation time: 15 minutes | Cooking time: 6-7 hours on LOW or 5 hours on HIGH

Ingredients

  • 3 large carrots, peeled and chopped
  • 2 celery stalks, diced
  • 2 medium onions, chopped
  • 4 whole cloves garlic, peeled
  • 4 28-ounce cans whole peeled tomatoes
  • 1 quart chicken broth, low sodium
  • ½ cup fresh basil leaves, roughly chopped
  • Salt and pepper to taste
  • Cream and Parmesan cheese (optional)

Directions

  1. Combine the carrots, celery, onions, garlic, tomatoes, chicken broth, and basil in the slow cooker.
  2. Cover and cook for 6-7 hours on LOW or for 5 hours on HIGH. The tomatoes should be soft and easy to puree.
  3. Use an immersion blender to puree.
  4. If using cream, blend it in now. Season to taste with salt and pepper.
  5. Serve garnished with grated Parmesan and more basil leaves, if desired.

 

Traditional Vegetable Beef Soup

Serves: 8 | Preparation time: 15 minutes | Cooking time: 8-10 hours on LOW, 4-5 hours on HIGH

Ingredients

  • 1 pound beef stew meat, cut into 1-inch cubes
  • 1 24-ounce package frozen mixed vegetables, thawed
  • 4 cup red potatoes, diced
  • 1 large onion, diced
  • 1 15-ounce can diced tomatoes, undrained
  • 1 15-ounce can Great Northern beans, drained
  • 1 32-ounce carton beef broth
  • Salt and pepper
  • 1 teaspoon garlic, minced
  • 2 bay leaves
  • 1 tablespoon vegetable oil

Directions

  1. Pat the beef cubes dry with paper towels. Season with salt and pepper.
  2. Put olive oil in a skillet and sear the coated beef over medium heat. Brown evenly and transfer to a slow cooker.
  3. Add the frozen vegetables, potatoes, onion, tomato, beans, broth, salt, pepper, garlic, and bay leaves. Stir and cover.
  4. Cook for 8-10 hours on LOW or for 4-5 hours on HIGH. The stew is ready when the beef and potatoes are tender.
  5. Remove the bay leaves and serve.

 

 

***These recipes and more can be found in Louise Davidson’s Slow Cooker Soup Cookbook: Easy Crock Pot Soup Meal Recipes. To get a copy of the cookbook, click on the cover below or here.

To download a copy of the featured recipes, click here.

Favorite Instant Pot Soup Recipes

Favorite Instant Pot Soup Recipes

Mexican Bean Beef Soup

Serves 6 | Prep. time 5–8 minutes | Cooking time 15 minutes

A closeup of spicy black bean soup.

Nutrition per serving: calories 574, fat 11.2g, total carbs 49.2g, protein 54.3g, sodium 274mg

Ingredients

  • 1 (15.5-ounce) can red beans, rinsed and drained
  • 2 (1.5-ounce) packets taco seasoning
  • 2 pounds ground beef
  • 8 cups beef stock
  • 1 (15.5-ounce) can pinto beans, rinsed and drained
  • 2 cups tomatoes, chopped
  • 2 cups corn kernels
  • 1 (15.5-ounce) can black beans, rinsed and drained
  • Ground black pepper and salt to taste

Directions

  1. Place your Instant Pot on a dry surface and open the lid.
  2. Press SAUTÉ; add the oil and heat it.
  3. Add the ground beef and cook for 2–3 minutes on each side to brown evenly.
  4. Add the remaining ingredients; stir to combine using a wooden spatula.
  5. Close the lid and make sure it is sealed properly.
  6. Press BEAN/CHILI; set timer to 15 minutes.
  7. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  8. After the timer reaches zero, wait for the float valve to drop. It will take 8–10 minutes.
  9. Open the lid and transfer the food to a large container or bowl.
  10. Divide among serving plates/bowls; serve warm.

This recipe is from Sarah Spencer’s cookbook: Soups and Stews Instant Pot Cookbook – Quick and Easy Pressure Cooker Soups and Stew Recipes

Beef Barley Mushroom Soup

Serves 6 | Prep. time 5–8 minutes | Cooking time 90 minutes

Beef barley homemade soup and fresh bread in a pretty table setting.

Nutrition per serving: calories 503, fat 19.7g, total carbs 34.6g, protein 44g, sodium 813mg

Ingredients

  • 1 cup onion, chopped
  • 1 cup carrots, chopped
  • 4 stalks celery, chopped
  • 2 tablespoons oil
  • 10 baby bella mushrooms, sliced
  • 6 cloves garlic, minced
  • 2 bay leaves
  • ½ teaspoon dried thyme
  • 1½ quarts low sodium beef broth
  • 1 cup water
  • 1 large potato, chopped
  • ⅔ cup pearl barley, rinsed
  • 1½ pounds beef stew meat
  • Ground black pepper and salt to taste

Directions

  1. Place your Instant Pot on a dry surface and open the lid.
  2. Press SAUTÉ; add the oil and heat it.
  3. Add the beef and cook on each side to brown evenly.
  4. Season to taste and set aside the cooked beef.
  5. Add the mushrooms; cook while stirring for 2 minutes. Set aside.
  6. Add the carrot, onion, and celery; cook while stirring for 4–5 minutes.
  7. Add the garlic and cook for 1 minute.
  8. Mix in the mushrooms, thyme, bay leaves, water, broth, and beef; stir to combine using a wooden spatula.
  9. Close the lid and make sure it is sealed properly.
  10. Press MANUAL; set timer to 16 minutes.
  11. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  12. After the timer reaches zero, wait for the float valve to drop. It will take 8–10 minutes.
  13. Open the lid and mix in the potatoes and barley.
  14. Press SLOW COOK; set pressure to HIGH and timer to 1 hour.
  15. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  16. After the timer reaches zero, turn the venting knob from sealing to the venting position. Wait until the float valve drops (1–2 minutes).
  17. Open the lid; transfer the food to a large container or bowl.
  18. Season to taste. Divide among serving plates/bowls; serve warm.

This recipe is from Sarah Spencer’s cookbook: Soups and Stews Instant Pot Cookbook – Quick and Easy Pressure Cooker Soups and Stew Recipes

 

Cream of Asparagus Soup

Serves 4 | Prep. time 5–8 minutes | Cooking time 22 minutes

Fresh season asparagus soup with cheese. Close up, flat lay, copy space

Nutrition per serving: calories 92, fat 7.6g, total carbs 18.3g, protein 6.4g, sodium 237mg

Ingredients

  • 1 yellow onion, peeled and chopped
  • 1½ quarts vegetable stock (divided)
  • 2 pounds trimmed green asparagus, cut into medium pieces
  • 3 tablespoons butter
  • ¼ teaspoon lemon juice
  • ½ cup crème fraîche
  • Ground white pepper and salt, to taste

Directions

  1. Place your Instant Pot on a dry surface and open the lid.
  2. Press SAUTÉ; add the butter and melt it.
  3. Add the asparagus, black pepper, and salt and cook while stirring for 4–5 minutes until softened.
  4. Add 1¼ quarts of the stock; stir to combine using a wooden spatula.
  5. Close the lid and make sure it is sealed properly.
  6. Press SOUP/BROTH; set timer to 15 minutes.
  7. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  8. After the timer reaches zero, turn the venting knob from sealing to venting Wait until the float valve drops (1–2 minutes).
  9. Open the lid and transfer the mixture to a blender or food processor.
  10. Blend to make a smooth mix; return to the cooking pot.
  11. Add the crème fraîche, the rest of the stock, and the salt, pepper, and lemon juice.
  12. Press SAUTÉ; simmer the mixture to boil.
  13. Divide among serving plates/bowls.
  14. Serve warm.

Note: If you like vegetable cream soup and are not too fond of asparagus, you can replace them with your favorite or even a combination

Also, if you are not able to find crème fraîche at your grocery store, you can substitute it with heavy cream.

This recipe is from Sarah Spencer’s cookbook: Soups and Stews Instant Pot Cookbook – Quick and Easy Pressure Cooker Soups and Stew Recipes

 

Bonus Recipe! Panera’s Copycat Broccoli Cheddar Soup

 No need to spend money at your nearest Panera, this copycat alternative will make both your tummy and wallet happy.

Serves: 8 – Preparation Time: 15 minutes – Cooking Time: 50 minutes

Nutritional facts per serving: Calories 304, Total Fat 23 g, Carbs 11 g, Protein 14 g, Sodium 624 mg

Ingredients

  • 1 tablespoon butter
  • ½ onion, diced
  • ¼ cup melted butter
  • ¼ cup flour
  • 2 cups milk
  • 2 cups chicken stock
  • 1½ cup broccoli florets, diced
  • 1 cup carrots, cut into thin strips
  • 1 stalk celery, sliced
  • 2½ cups Cheddar cheese, grated
  • Salt and pepper, to taste

Preparation

  1. Melt 1 tablespoon of butter in a skillet and cook onion over medium heat for 5 minutes or until caramelized. Set aside.
  2. In a saucepan, mix melted butter and flour, then cook on medium-low heat. Add 1 or 2 tablespoons milk to the flour to prevent from burning. Cook for at least 3 minutes or until smooth.
  3. While stirring, gently pour the rest of the milk in with the flour. Mix in chicken stock. Simmer for 20 minutes or until thick and well blended. Toss in the broccoli, carrots, cooked onion, and celery. Cook for an additional 20 minutes or until the vegetables turn soft.
  4. Mix in cheese and stir until the cheese is completely melted. Season with salt and pepper, to taste.
  5. Transfer into individual bowls. Serve.

This recipe is from Lina Chang’s cookbook Copycat Recipes Making Restaurants’ Most Popular Recipes at Home

 

To download or print these recipes, click here