From hearty Hamburger Soup to creamy Cheeseburger Soup, bold 7-Can Taco Soup, and indulgent Crack Chicken Noodle Soup, this collection is pure comfort in a bowl Perfect for meal prep, busy weeknights, or cozy weekends at home. Easy ingredients, big flavors, and family-friendly favorites all in one place. Save this for your next soup craving!
1.Hamburger Soup
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 onion, diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 5 cups beef broth
- 15 ounces tomatoes, diced with juice
- 8 ounces tomato sauce
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Italian seasoning
- salt and pepper, to taste
- 3 cups frozen mixed vegetables (corn, green bean, carrot mix)
Instructions
- In a medium-sized soup/stock pot, heat the olive oil and brown ground beef, onion, celery, and garlic until no pink remains in the ground beef. Drain any excess fat.
- Add potatoes, broth, tomatoes, tomato sauce, Worcestershire, Italian seasoning, salt, and pepper. Then simmer for 10 minutes.
- Add the frozen vegetables.
- Simmer 15 to 20 minutes or until potatoes are tender.
Notes
- You’ll definitely want to drain the excess grease off the hamburger after cooking. You can make this step easier by using lean ground beef.
- Sprinkle a little bit of parmesan cheese on top or add shredded cheese before serving.
- You could also freeze individual portions in freezer-safe containers to make it easy to reheat and serve for a quick lunch.
Nutrition
Calories: 269kcal | Carbohydrates: 22g | Protein: 16g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 874mg | Potassium: 825mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3651IU | Vitamin C: 22mg | Calcium: 83mg | Iron: 5mg
2.Potato Cheeseburger Soup
Ingredients
- 1 pound ground beef
- 4 tablespoons unsalted butter, divided into 1 tablespoon and 3 tablespoons
- 1 medium white onion, diced
- ¾ cup carrots, shredded
- ¾ cup celery, diced
- 1 tablespoon Italian seasoning
- ½ teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 large russet potatoes, peeled and cut into bite-size pieces (about 3 cups)
- 3 cups chicken broth, low sodium
- ¼ cup all-purpose flour
- 4 cups sharp cheddar cheese, shredded
- 1½ cups milk, 2%
- ¼ cup sour cream, full fat
Instructions
- In a 12-inch frying pan, thoroughly cook the ground beef. Drain the fat and set aside for now.
- In a large 5-quart pot with 1 tablespoon of butter over medium-high heat, sauté the onion, carrots, and diced celery with the Italian seasoning, oregano, salt, and pepper until onions have softened, 2 to 3 minutes.
- Add the beef, potatoes, and chicken broth to the pot. Reduce the heat to low, cover with a lid, and simmer for 10 to 12 minutes, until potatoes are tender.
- In a separate small frying pan, melt the remaining 3 tablespoons of butter over medium-high heat and stir in the flour until it starts to bubble, 2 minutes. Then add this mixture to the soup, stirring well to mix.
- Stir in the cheese until fully melted.
- Add the milk and bring the soup back to a simmer. Then stir in sour cream until well mixed.
- Remove from heat and serve hot.
Notes
- You’ll definitely want to drain the excess grease off the ground beef after cooking. You can make this step easier by using lean ground beef.
- You could also freeze individual portions in freezer-safe containers to make it easy to reheat and serve for a quick lunch.
Nutrition
Calories: 808kcal | Carbohydrates: 46g | Protein: 39g | Fat: 52g | Saturated Fat: 29g | Cholesterol: 164mg | Sodium: 1403mg | Potassium: 1357mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3890IU | Vitamin C: 21mg | Calcium: 700mg | Iron: 4mg
3. 7 Can Taco Soup
Ingredients
- 15.5 ounces pinto beans, drained and rinsed
- 15.25 ounces southwest corn with juice
- 15.25 ounces black beans, drained and rinsed
- 14.5 ounces chicken broth
- 14.5 ounces petite diced tomatoes with juice
- 12.25 ounces chunk chicken breast, drained
- 10 ounces mild green enchilada sauce
- 1 ounce mild taco seasoning
- 2 teaspoons fresh minced garlic
- 1 teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- 1 tablespoon fresh chopped cilantro, optional garnish
- Sour cream, optional garnish
- Tortilla chips, optional garnish
- Shredded cheddar jack cheese, optional garnish
Instructions
- Add the pinto beans, corn, black beans, broth, tomatoes, chicken breast, enchilada sauce, taco seasoning, minced garlic, onion powder, cumin, and kosher salt into a 5 to 6-quart stockpot over medium heat.
- Continue cooking the soup uncovered for 20 minutes, stirring occasionally.
- Serve while hot. Garnish with chopped cilantro, sour cream, tortilla chips, and shredded cheese.
Notes
- Check out our homemade taco seasoning recipe in place of store-bought taco seasoning.
- This recipe can easily be doubled if you want to make a large batch and freeze portions for a quick meal on another night.
- You can also cook the soup in the crockpot on a low setting, for 4 to 6 hours.
Nutrition
Calories: 210kcal | Carbohydrates: 31g | Protein: 18g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 877mg | Potassium: 631mg | Fiber: 10g | Sugar: 4g | Vitamin A: 583IU | Vitamin C: 8mg | Calcium: 57mg | Iron: 3mg
4.Crack Chicken Noodle Soup Recipe
Ingredients
- 1 tablespoon salted butter
- 1 medium carrot, diced into thin half slices (about ½ cup)
- 1 stalk celery, finely chopped (¼ cup)
- ½ small yellow onion, finely minced (about ¼ cup)
- 9 cups water
- 8 ounces thin spaghetti, vermicelli or angel hair pasta
- 4 ounces cream cheese, cut into chunks
- ½ cup heavy cream
- 2 cups cheddar cheese
- 1 ounce Ranch seasoning
- 1 packet top ramen seasoning
- 2 cups rotisserie or cooked chicken, chopped
- 1 pound bacon, cooked and crumbled
- fresh parsley, for optional garnish
- salt and pepper, to taste
Instructions
- Melt butter in a stockpot or Dutch oven over medium heat.
- Add diced carrots, celery, and onions. Saute for 2 to 3 minutes until the onion softens.
- Add 8 cups of water and bring the mixture to a boil.
- As soon as the mixture is boiling, add pasta. Reduce the heat to medium-low and simmer until the pasta is tender. Stir frequently to prevent noodles from sticking to one another and encourage the pasta starch to blend into the broth mixture.
- When noodles are cooked, stir in cream cheese pieces and heavy cream. Continue cooking over low, stirring until cream cheese is melted.
- Add cheddar cheese and stir until melted and combined. Add Ranch seasoning and a packet of top ramen seasoning. Stir to combine.
- Add in chicken, crumbled bacon, and finely chopped parsley if desired.
- Taste the soup and add the remaining cup of water if needed for a thinner or less rich soup. Continue simmering to desired consistency. Please note, the soup will thicken as it cools or after lengthy simmering. Season with salt and pepper to taste.
- Serve immediately.
Video
Notes
- You could use leftover chicken or a rotisserie chicken you pick up at the grocery store for an even quicker prep time.
- For a richer soup, you can use less water.
- Reserve some of the bacon to sprinkle over the top for an added crunch.
- The soup thickens substantially after being cooked as the starch from the noodles works into the broth. You can add water to thin out the broth but may need to compensate with additional top ramen seasoning if you add too much. Additionally, the dry ranch mix and the top ramen seasoning (not to mention the bacon) add quite a bit of salt to the soup, so water can be added to balance the seasoning.
Nutrition
Calories: 584kcal | Carbohydrates: 14g | Protein: 22g | Fat: 48g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 923mg | Potassium: 281mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2093IU | Vitamin C: 1mg | Calcium: 249mg | Iron: 1mg
