8 Easy Soup Recipes for Cold Nights (Most Ready in 30 Minutes)

20-minute chicken noodle soup

4 servings

• 1 tablespoon olive oil
• 1 cup chopped carrots and celery
• 1 small onion, diced
• 6 cups chicken broth
• 2 cups shredded rotisserie chicken
• 2 cups wide egg noodles
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Soften the onion, carrots and celery in the oil for 5 minutes. Add the broth, bring to a boil, stir in the noodles and cook 6 to 8 minutes, until tender. Add the chicken, salt and pepper and heat through.

Full recipe

Creamy tomato soup

4 servings

• 2 tablespoons butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 2 cups broth
• 1/2 cup cream or whole milk
• 1 teaspoon sugar
• 1/2 teaspoon salt

Cook the onion in the butter for 5 minutes, add the garlic for 1 minute, then add the tomatoes, broth, sugar and salt. Simmer 15 minutes, blend until smooth and stir in the cream.

Good with: Grilled cheeseFull recipe

Loaded potato soup

6 servings

• 3 pounds potatoes, peeled and cubed
• 1 onion, diced
• 4 cups chicken or vegetable broth
• 1 cup milk
• 1 cup shredded cheddar
• 4 slices cooked bacon, crumbled
• 2 green onions, sliced
• 1/2 teaspoon salt

Simmer the potatoes and onion in the broth for 15 to 20 minutes, until very tender. Mash about half of them right in the pot, stir in the milk, cheese and salt and heat gently. Top each bowl with bacon and green onions.

Easy minestrone

6 servings

• 2 tablespoons olive oil
• 1 onion, 2 carrots and 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 (15-ounce) can diced tomatoes
• 1 (15-ounce) can white beans, drained
• 6 cups broth
• 1 cup small pasta
• 2 cups chopped zucchini or spinach
• 1 teaspoon Italian seasoning

Soften the onion, carrots, celery and garlic in the oil for 5 minutes. Add the tomatoes, beans, broth and Italian seasoning and simmer 15 minutes. Add the pasta and zucchini and cook until the pasta is tender, about 8 minutes.

Sausage and tortellini soup

6 servings

• 1 pound Italian sausage
• 1 onion, diced
• 2 cloves garlic, minced
• 1 (15-ounce) can diced tomatoes
• 5 cups broth
• 1 (9-ounce) package refrigerated cheese tortellini
• 3 cups baby spinach
• Grated Parmesan, to serve

Brown the sausage with the onion, breaking it up, and drain any excess fat. Add the garlic, tomatoes and broth and simmer 10 minutes, then add the tortellini and cook as the package directs. Stir in the spinach until wilted and serve with Parmesan.

Beef and macaroni soup

6 servings

• 1 pound ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 (28-ounce) can diced tomatoes
• 4 cups beef broth
• 1 cup frozen mixed vegetables
• 1 cup elbow macaroni
• 1 teaspoon Italian seasoning

Brown the beef with the onion until no pink remains and the beef reaches 160°F, then drain. Add the garlic, tomatoes, broth, vegetables and seasoning and bring to a boil. Add the macaroni and simmer 8 to 10 minutes, until tender.

Full recipe

Red lentil soup

6 servings

• 2 tablespoons olive oil
• 1 onion and 2 carrots, diced
• 2 cloves garlic, minced
• 1 1/2 cups red lentils, rinsed
• 1 (15-ounce) can diced tomatoes
• 6 cups broth
• 1 teaspoon cumin
• 1/2 teaspoon salt
• Juice of 1 lemon

Soften the onion and carrots in the oil, then add the garlic and cumin for 1 minute. Add the lentils, tomatoes, broth and salt and simmer 20 to 25 minutes, until the lentils fall apart. Finish with the lemon juice.

Chicken tortilla soup

6 servings

• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 4 cups chicken broth
• 1 (15-ounce) can black beans, drained
• 1 cup corn
• 1 (10-ounce) can diced tomatoes with green chiles
• 2 cups shredded cooked chicken
• Tortilla chips, cheese and lime, to serve

Cook the onion in the oil for 5 minutes, add the garlic and spices for 1 minute, then add the broth, beans, corn and tomatoes and simmer 15 minutes. Stir in the chicken to heat through and top bowls with crushed chips, cheese and a squeeze of lime.