This recipe combines home-cooked goodness with just the right touch of rustic charm. Let’s dive into a pot full of warmth and flavor.

Wow, the weather has really cooled off here, and the rainy season has arrived.

There is nothing better than a big bowl of warm, comforting soup to make you feel all cozy.

The moment the weather cools down, there is no better time to make soup.

This soup is bound to be on repeat. It’s delicious, takes minutes to make, and will fill you up.

Just one more reason to make chicken meatballs ahead of time and freeze them. There are so many options when making meatballs, they can be made with ground chicken, beef, pork, or turkey.

You can find more of my meatball recipes here.

And… if you love soup, give some of these Soup Recipes a try.

Like most soups, this one starts with a mirepoix. Carrot, onion, celery. Keeping all of them diced the same size will ensure they cook evenly.

If you don’t love chunks of veggies in your soup, you can add some water or chicken stock and puree the vegetables until smooth before adding the other ingredients.

I say bring on the veggies!

This soup is a low-carb lover’s delight! Diced cauliflower can be added.

If you’re looking to elevate this soup, add some cooked rice or pasta.

This soup has a nice, light, creamy, velvety broth. To have a clear broth, just leave out the cream.

I always add additional chicken bouillon to my soups, I like the added flavor.

Add a squeeze of fresh lemon for some zip! I love adding lemon to soup, it really brightens the flavors.

If you like it spicy, add in some crushed red pepper or some hot sauce.

More soup recipes with meatballs

• Italian Wedding Soup
• Meatball Tortellini Soup
• Chicken Parmesan Meatball Soup
• Curry is “soup-like” Curry Chicken Meatballs

The recipe is written for 1 lb of ground chicken, this recipe, double the meatballs for extra protein! The photos were taken when I made a double batch! But I wrote the recipe card for the smaller portion, as some may not need/want a double batch.

Print

Creamy Chicken Meatball Soup

A hearty bowl of soup that brings comfort to the table, and this creamy chicken meatball soup does just that—rich, flavorful, and packed with tender, savory meatballs that make every spoonful satisfying.

Course Main Dish

Cuisine American

Keyword chicken, chicken meatball, soup

Servings 6 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 lb ground chicken
• 1 cup panko breadcrumbs
• 1 large egg
• teaspoon garlic powder
• 1 teaspoon oregano
• 1 teaspoon salt (coarse kosher)
• 1/4 teaspoon black pepper
• 1 cup diced carrots
• 1 cup diced onions
• 1 cup diced celery
• 6 cups chicken broth (or water and chicken bouillon)
• 1 cup heavy cream
• 1 tablespoon chicken bouillon

Instructions

• Preheat the oven to 350°.
• In a medium bowl, combine ground chicken, egg, bread crumbs, garlic, oregano, salt, and pepper.
• Roll chicken mixture into one tablespoon sized balls and place on a baking sheet.
• Bake in the oven at 350° for 12-15 minutes or until the chicken is 165°.
• In a 5-quart pot on medium heat, saute carrot, onion, and celery. Cook for 3 minutes.
• Add chicken broth and bring it to a simmer.
• Add chicken bouillon.
• Add the cooked chicken meatballs.
• While the soup is simmering (small bubbles), drizzle in the heavy cream.
• Cook for 5 minutes over medium heat. (Add diced cauliflower, pasta, or rice)
• Add any additional items while the soup is simmering, Such as crushed red pepper, hot sauce, and additional salt and pepper to taste. If adding lemon, turn the soup and add lemon last so the cream doesn't curdle.
• If you want the soup thicker, pour in more cream, or add 1/2 cup water mixed with 1-2 tablespoons cornstarch and drizzle it into the simmering soup.
• Ladle the soup into serving bowls and enjoy!

The post The Best Creamy Chicken Meatball Soup Recipe first appeared on Created by Diane.

Creamy, tangy potato soup made with heavy cream, onions, and a savory bouillon kick—easy, elegant, and perfect for any meal.

I love soup and give me anything Irish… I’m in.

A few weeks ago… I was in an Irish bar, and a good friend recommended their Irish potato soup, he said it is his favorite…

I just had to give it a try…

OMG, one spoonful and was hooked. It was creamy and delicious and had a nice hint of tanginess without being overly acidic.

The soup is smooth, and creamy without being too smooth, with a little help from the onions it’s deliciousness in every bite.

The soup begins with some basic ingredients:

• potatoes
• onions
• butter
• heavy cream
• chicken bouillon
• lemon

Yes, this soup has lemon in it, it’s not overly lemony. The fresh lemon gives this soup a great contrast in flavor to the potatoes.

NOTES on salt:
Do not use table salt; it will not taste as good. If it’s all you have, use a small amount and add more as needed. My best recommendation is to use coarse kosher salt. Sea salt is another option, but I prefer coarse kosher salt is great. Potatoes themselves, can be a bit bland so be sure to salt the soup otherwise it can taste like dishwater, that goes for all soups, check out this post on more soup tips.

You’ll use an immersion blender to puree the soup or place it into a traditional blender.

For the potato lover in all of us comes this.

If you’re looking for a loaded potato soup, go right ahead and add in cheddar or Romano cheese, crisp cooked chopped bacon, and top it with diced green onion and a dollop of sour cream.

More Potato Recipes:

• Potato Latkes
• Potato Salad
• Mashed Potato Cakes
• Baked Potato Soup
• Easy Cheesy Potatoes
• Ham and Cheese Soup
• Cottage Fries

Print

Irish Potato Soup

This creamy delicious potato soup is simple and delicious, with a mild texture it's the perfect soup when the cool weatehr hits. Load this soup with cheddar cheese, Romano Cheese, scallions, and bacon if you want this potato soup loaded!

Course Appetizer, Main Dish, Soup

Cuisine American, Irish

Keyword onions, potato, savory, soup, St.Patrick’s Day

Prep Time 7 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Author Diane Schmidt – createdbydiane.com

Cost $6

Ingredients

• 1 1/2 lbs russet potatoes
• 1 cup onion 1/2-1 medium onion- white or yellow
• 1 cup heavy cream
• 1 teaspoons chicken bouillon I use Knorr chicken bouillon
• 1-2 teaspoons coarse kosher salt or sea salt (do not use table salt- it will not taste good)
• 2 tablespoons fresh lemon juice
• garnish- fresh chopped parsley

Instructions

• Peel and dice the potatoes (cut them all into 1-inch dice so they cook quickly and evenly.
• Using a grater, grate the onion until it's shredded. Alternatively, you can dice the potato fine. I've done both but prefer it grated.
• In a 5 quart pot, bring the potatoes and water to a boil, turn to medium, and simmer until the potatoes are tender without any resistance when pierced with a knife. Do not drain!
• Use an immersion blender to puree the potatoes and water. Alternatively, you can place the soup in a blender and blend it smooth, then return it to the pot.
• In a small skillet saute the onion over medium heat with 2 tablespoon butter until soft. (not browning them).
• Add the chicken bouillon and salt start with 1 teaspoon, add more as desired.
• Stir in the lemon juice.
• Slowly add the cream while stirring the soup to prevent it the cream from curdling. Or temper the cream, add 1 cup hot soup to the cream to warm it up, then add that to the soup.
• *Do not skimp on the salt and think soup will taste good. It will taste like dishwater!
• *optional: Add more lemon juice if desired, add shredded cheddar or Romano cheese, cooked chopped bacon add diced green onions on top for loaded potato soup with a dollop of sour cream.

The post Irish Potato Soup first appeared on Created by Diane.

With all the delicious flavors of chicken alfredo made into this fun adaptation of chicken noodle soup.

I’m a soup lover, how about you?

This soup has become a new favorite. It’s creamy and delicious without being overly heavy.

Serve with some crusty toasted bread or a salad and be prepared to have seconds!

This recipe uses simple ingredients, you’ll be ladling it into bowls before you know it.

Ingredients

• 8 oz pasta (cellentani or your favorite shape)
• 3 cups cooked shredded chicken
• 3 carrots, diced
• 1 small to medium onion, diced
• 3 celery stalks, diced
• 3 cups chicken broth
• 1 tablespoon chicken bouillon
• 2 cups milk/cream
• 2 tablespoons cornstarch
• 2 oz grated parmesan cheese
• 2 tablespoons butter
• 1-2 teaspoons garlic paste or minced garlic
• salt/pepper

Grab your favorite 5-6 quart pot (I like enameled coated cast iron)

Saute the vegetables for a few minutes in a tablespoon of oil or butter.

Next, you’ll add chicken broth,

Then, add in cooked shredded chicken (or cut raw chicken into pieces and add in, cook chicken on low without boiling so the chicken will be tender. Chicken is fully cooked at 165°)

Add in a half pound of pasta, (add a full pound if you want a less “soupy” meal or to freeze with less liquid for easier travel and reheating, add a little water or milk when reheating for added broth).

Add in chicken bouillon, garlic paste or minced garlic, heavy cream, butter, and parmesan cheese.

Mix cornstarch with a small amount of water or chicken broth and drizzle it into simmering soup to thicken the soup for desired thickness.

I like topping the soup with additional grated parmesan cheese, or Romano Cheese, some fresh herbs, and salt and pepper to taste.

Additional flavor options

• 1/4 teaspoon fresh or dry oregano
• fresh basil chopped, it adds a nice fresh flavor.
• pinch crushed red pepper flakes for some spice
• 1-2 tablespoons pesto for additional garlic and basil flavor.
• 3 cups fresh broccoli sliced into small florets, to increase the veggies.

Print

Chicken Alfredo Soup

Creamy and delicious chicken alfredo soup with noodles. Comfort food in a bowl, ready in minutes.

Course Main Course

Cuisine American

Keyword chicken, pasta,, soup

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Author Diane Schmidt – createdbydiane.com

Cost $14

Equipment

• 5 quart pot

Ingredients

• 8 oz Cellentain pasta, or your favorite pasta shape
• 3 cups cooked shredded chicken
• 3 medium carrots, diced
• 1 small-medium onion, diced
• 3 stalks celery, diced
• 3 cups chicken broth
• 1 tablespoon chicken bouillon
• 2 cups heavy cream or milk
• 2 tablespoons cornstarch
• 2 oz grated parmesan cheese
• 2 tablespoons butter
• 1-2 teaspoons garlic paste, or minced garlic
• salt and pepper to taste

Instructions

• In a 5 quart pot over medium heat, saute carrot, onion, and celery in a tablespoon of butter or oil, stir and cook for 2-3 minutes.
• Next, add in the chicken broth.
• Then, add in the cooked shredded chicken or cut raw chicken into pieces, and add in, cook the chicken on low without boiling so the chicken will be tender. Chicken is fully cooked at 165°
• Add in the half pound of pasta, (add a full pound if you want a less "soupy" meal or to freeze with less liquid for easier travel and reheating, add a little water or milk when reheating for added broth).
• Add the chicken bouillon, garlic paste or minced garlic, heavy cream, butter, and parmesan cheese. Stir well to incorporate all ingredients.
• Mix cornstarch with a small amount of water or chicken broth and drizzle it into simmering soup to thicken the soup for desired thickness. Cook for an additional minute, then give it a taste and be sure the soup has all the great flavor you'd like. Add additional chicken bouillon, salt, and pepper to taste. For added richness, add more butter, cream, or cheese.
• I like topping the soup with additional grated parmesan cheese, or romano cheese, some fresh herbs, and add salt and pepper to taste.

Notes

Additional options:

• 1/4 teaspoon fresh or dry oregano
• fresh basil chopped, it adds a nice fresh flavor.
• pinch crushed red pepper flakes for some spice
• 1-2 tablespoons pesto for additional garlic and basil flavor.
• 3 cups fresh broccoli sliced into small florets, to increase the veggies.

The post Chicken Alfredo Soup first appeared on Created by Diane.

There is no denying how wonderful homemade chicken noodle soup is. Prepping this out and having it in the freezer to have when you really need it is genius! So I’ve been told.

Let’s dive right in and get to what makes some soups better than others.

For chicken noodle soup, it’s all in the flavor, the chicken fat renders the best flavor.

And don’t miss my most used items to make soup and more delicious soup recieps after the recipe

Using chicken thighs is key!

While most people who want to make soup quickly might be tempted to grab chicken breast, don’t, it’ll become dry, chewy and won’t render the amazing flavor of chicken thighs.
But let’s keep is super simple (my favorite way to cook)

Use boneless skinless chicken thighs, they make for a delicious soup, without too much fat and no need to remove the skin or debone. This simple recipe will have you enjoying a bowl in no time flat!

Alternatively, you can use chicken thighs with the skin on and bone in, but I find it a lot of extra work, without exceptional benefits, boneless skinless chicken thighs offer delicious tender chicken with just enough chicken fat to create great tasting broth.

Good chicken soup..

will include carrots, onions, and celery (a mirepoix if you want to sound fancy). The magical trio is not to be missed. It can turn ordinary into fantastic since it adds so much flavor! It can enhance any soup. Chop the pieces into larger chunks or smaller dice. I often match the chopping size to the pasta shape. So the smaller the pasta shape, the smaller I chop the vegetables.

If you are not a fan of one of the items, don’t worry… either use the vegetable itself cut into really big pieces, so that after the soup is cooked you can remove that vegetable but the flavor will help make the soup taste well rounded. Another workaround to use an additional amount of chicken flavor or vegetable bouillon when making the soup so it doesn’t take like dishwater! Or check out my blended chicken soup it’s smooth if it’s the texture you don’t prefer.

• remember- chicken breasts cooking quickly and with high heat can be chewy, use chicken thighs for better texture and flavor.

Chicken thighs are really the star of the show here, dice them so they cook quickly and easily, boneless skinless chicken thighs remain juicy and tender and don’t give that dry chewy texture you can find when making soup with chicken breasts. The flavor of the chicken thighs gives the best flavoring for the chicken broth in this soup.

Veggies…

Now for the veggies… as I mentioned… the mirepoix carrot, onion, and celery.

Heat a 5 qt pot on medium heat, add butter then veggies, and saute for 1-2 minutes.

Add the diced chicken, and chicken broth and simmer on a medium-low temperature for 10 minutes or until the chicken reaches at least 165°. Don’t rapidly boil the soup, it’ll make the chicken firm and tough. Low and slower will help the chicken cook up tender and juicy. Alternatively, you can cook the chicken in an Instant Pot (pressure cooker).

This recipe makes 12- 2 cup servings…

16 oz is a nice size portion. Making this the perfect recipe to make and share, meal prep, freeze, or serve a crowd.

These 16oz wide-mouth jars are perfect for freezing, when freezing glass jars it’s suggested they do not indent before the top area. These are straight to the top, perfect for freezing. I also use these great leak-proof plastic lids for easy storage and freezing.

Can the pasta be cooked in the pot with the soup?

Yes, you can. I choose to cook them separately. Then rinse the noodles with cool water so they stop cooking and won’t absorb all the broth, preventing them from swelling up. I usually don’t mix the pasta into the soup as it gets too mushy, but I do add the pasta to the top of leftovers after the broth has cooled, to keep the soup all together avoiding the pasta getting too soft.

What noodles did you use?

I love using Al dente brand, bonnetti (which means little bonnets) golden egg noodles availabel on Amazon, or in stores as well, I just love taht they cook in 5 minutes and are adorably cute!

What other noodles are best for this soup?

I love these small crinkled-edge egg noodles. But any small pasta will work well. Egg noodles tend to be softer and less “chewy”. Ditalini, elbows, orzo, pastina, alphabets, broken spaghetti, and other small noodles are all great options.

What chicken broth should I use?

Use your favorite, I often buy cartons of chicken broth from Costco. Another option is to use chicken bouillon and water. I always have chicken bouillon on hand. Once you give the soup a taste, add chicken bouillon to reach the amount of chicken flavor you prefer. I typically add a tablespoon or two to a pot of soup this size.

When reheating the soup…

from the fridge, you can heat it in the microwave in the glass jars. I suggest heating it slowly and stirring at regular intervals.

If frozen, you can thaw it in the fridge, soak the jars in in cold water until thawed, or microwave at 30% power at 1-minute intervals and stirring at each interval. Or run a bit of water over the glass jar and slide out the frozen soup and place it into a pot and reheat slowly.

Add additional chicken broth or water and chicken bouillon if needed when reheating the soup, to ensure there is enough broth for the soup.

It’s so great to have a recipe that works well for gifting, meal prep, and freezing.

*I’ve linked more soups and items I use to make soup below after the recipe!

Making homemade soup– tips and tricks

and more soup recipes

Print

Chicken Noodle Soup

simple chicken noodle soup great anytime, meal prep, freezer meals, illness, comfort food days.

Course Main Dish, Soup

Cuisine American

Keyword chicken, pasta,, soup

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12 servings

Author Diane Schmidt – createdbydiane.com

Cost $17

Ingredients

• 1 tablespoon butter
• 4-6 large carrots, sliced
• 4 stalks celery, sliced
• 1 medium white onion, diced
• 4 lbs boneless skinless chicken thighs, diced into 1" pieces.
• 12 oz small egg noodles (Al Dente Golden Egg Bonnetti Noodles)
• 2 qts chicken broth (64 oz), which is 8 cups
• 1-2 tablespoons chicken bouillon

Instructions

• In a 5 quart pot, heat over medium temperature add butter, diced onion, carrot and celery and stir 1-2 minutes.
• Add in chicken stock, and diced chicken thighs and continue to heat over medium heat, avoid boiling so the chicken won't be tough.
• In a sepate pot boil the pasta according to package directions. Then drain and rinse with cold water to stop the noodles from cooking, this will also help them not stick together.
• Once chicken is cooked to 165° and tender, remove the soup from the stove.
• If eating all the soup, go ahead and add the pasta. Otherwise allow the soup to cool. Ladle soup into the jars leaving room for the noodles and allow an inch for the soup to expand when freezing in the 16 oz. jars and gift them, place them in the fridge for meal prep, or freeze them.

My list of must-have items to make soup

• Le Creuset Red Dutch Oven I use this pot all the time to cook soup, I love how it cooks everything and it cooks soup far better than my older, thin stainless pot.
• Thermometer I’m not quite sure how I cooked before having this super-fast digital thermometer, and it makes the perfect gift, I give it all the time and everyone loves it. Be sure you’re always bringing food to the proper temperature.
• Thermos If you leave the house and want hot soup to go with you to be able to enjoy any time you’d like this thermos keeps soup hot for many hours.
• a ladle is great to put soup into serving bowls and canning jars
• I’m always looking for a way to make less mess, this funnel I use every day to help me store leftovers in jars, like soup and I also use it to put the hot soup into the thermos a wide-mouth funnel
• Freezer tape I use this to write on the jars, and it removes so easily when you no longer need the label
• Immersion/hand Blender this is the immersion I use… every single day, really. I love it for soups, sauces, smoothies, and whipped cream
• Wide-mouth canning jars 16 oz the perfect 2 cup portion for soup and just about everything else, I not only use these for leftover soup, I use them for sauces, drinking glasses, and just about everything.
• Great plastic lids for glass jars if I don’t want to fuss with metal lids and bands on the canning jars I use these one-piece plastic lids!

• Zuppa Toscano a creamy potato soup with sausage and kale, an Olive Garden Copycat Soup Recipe!
• Tomato Bisque creamy and silky and full of great flavor, goes great over pasta for a fun dinner as well.
• Spaghetti Soup my family’s favorite, bring traditional pasta dinner over to the soup side!
• Mushroom Soup a hearty vegetarian soup that tastes like a meal!
• Black Bean Soup This is always a favorite with quesadillas
• Chicken Tortilla Soup you’ll never regret making this

Want MORE SOUP RECIPES check them out here.

The post How to make Chicken Soup, recipe, storing, reheating first appeared on Created by Diane.

This flavor boasts heartwarming flavors of sausage, along with garlic and ginger which gives this soup a fantastic flavor.

It’s comfort in each spoonful.

If you’re a huge pasta fan… pour this soup right over cooked pasta for a delicious meal.

This sausage pumpkin soup is ready in about 30 minutes and the leftovers if you have any are so yummy. I like to freeze a portion or two to be able to enjoy it anytime. Add the topping after you heat the soup.

Optional times to add to this pumpkin and sausage soup:

I’ve added sausage and beans, you can easily use diced chicken and add kale for another flavor profile.

I’ve added some cream before serving, you can add a cup of heavy cream to the entire pot if desired.

I add sprigs of fresh sage, dry sage is another great option.

Add in some more veggies, use carrots and celery if you prefer. Add in some chopped fresh spinach too.

Fresh, crispy croutons are a great option to give each bowl a great crunch!

How can I make this soup creamy?

Add in some heavy cream, half and half, or milk (coconut milk, and almond milk are also options)

What options are there besides sausage?

This pumpkin soup with sausage can be made without sausage. Use ground chicken, turkey, or pork are all great options, you can use diced chicken, or add twice the amount of beans if desired.

Sorry if you read the recipe and I forgot to add the pumpkin, where was my brain at… it’s added now. Happy someone alerted me to the mistake

Print

Pumpkin Sausage Soup

savory pumpkin sausage soup hearty and delicious the perfect Fall and Winter soup to mkae on repeat

Course Main Course, Soup

Cuisine American

Keyword pumpkin, sausage, soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 cup white onion, diced
• 1 tablespoon oil (avocado oil)
• 1 tablespoon butter
• 3 cloved garlic, minced or diced
• 3 tablespoons flour
• 1 lb ground sausage, I like spicy Italian (mild is another option) Ground chicken or turkey is another option.
• 4 cups chicken broth (or water and chicken bouillon) Add chicken bouillon to the soup for the desired flavor, I add a tablespoon
• 1 15 oz can pumpkin puree or 2 cups fresh pumpkin puree
• 1 teaspoon fresh ginger grated fine or 1/2 teaspoon dry ginger
• 1 teaspoon dry oregano
• 1 15 oz can white cannelloni beans, rinsed and drained
• 1/2 cup finely grated Romano/Parmesan cheese
• 1 cup fresh baked croutons
• 1/2 cup heavy cream

Instructions

• In a 6 quart pot or similar on high, heat a tablespoon of oil and butter add the ground sausage, and stir or use a meat chopper to break up the pieces so they are small as it cooks.
• Add in the diced onion and stir
• Next, add in the garlic and give that a stir
• Place the flour in the pot and stir well to coat the sausage well
• Next, add in the chicken broth and any additional chicken bouillon flavor
• Add in ginger and oregano
• Stir in pumpkin puree
• Mix in the drained, rinsed beans and stir to combine, simmer over medium low to allow the flavors to develop.
• add salt and pepper to taste
• Gather your toppings, sage, cheese, heavy cream, croutons. Portion the soup into bowls and top with desired toppings.

Get more tips on making soup HERE!

My list of must-have items to make soup

• Le Creuset Red Dutch Oven I use this pot all the time to cook soup, I love how it cooks everything and it cooks soup far better than my older, thin stainless pot.
• Thermometer I’m not quite sure how I cooked before having this super-fast digital thermometer, and it makes the perfect gift, I give it all the time and everyone loves it. Be sure you’re always bringing food to the proper temperature.
• Thermos If you leave the house and want hot soup to go with you to be able to enjoy any time you’d like this thermos keeps soup hot for many hours.
• a ladle is great to put soup into serving bowls and canning jars
• I’m always looking for a way to make less mess, this funnel I use every day to help me store leftovers in jars, like soup and I also use it to put the hot soup into the thermos a wide-mouth funnel
• Freezer tape I use this to write on the jars, and it removes so easily when you no longer need the label
• Immersion/hand Blender this is the immersion I use… every single day, really. I love it for soups, sauces, smoothies, and whipped cream
• Wide-mouth canning jars 16 oz the perfect 2 cup portion for soup and just about everything else, I not only use these for leftover soup, I use them for sauces, drinking glasses, and just about everything.
• Great plastic lids for glass jars if I don’t want to fuss with metal lids and bands on the canning jars I use these one-piece plastic lids!

The post Easy 30 minute Fall Pumpkin Sausage Soup first appeared on Created by Diane.

With all the great flavor of lasagna, enjoy a nice bowl of lasagna soup, the comfort will overflow.

This simple lasagna soup comes together quicker and easier than lasagna, with no fussing at all. You can make it as saucy as you’d like, or make it thick. Like a one-pot lasagna recipe, perfect for freezing for make ahead meal prep. This recipe reheats well.

Turn this soup into more of a full meal with an addition of sauteed broccolini, spinach, or mushrooms. A great salad and garlic bread is always a great idea.

Can a soup recipe change dinner forever, it sure can if it’s as simple as this lasagna soup! It’s sure to simplify dinner. A one pot meal that’ll make everyone happy. With all the wonderful flavors of lasagna in soup. With ground beef, onions, garlic, and all the yumminess of lasagna with pasta, tomato sauce, and cheese. This recipe is sure to win you over. It’s ready in 30 minutes.

Quick and Easy One Pot Meal

This is a meal in itself.  But feel free to add a great side item like a good Caesar salad,  garlic bread, roasted broccoli, or stir in fresh chopped spinach just before serving.

If you want to replace the meat, I’d suggest rinsing and draining 1-2 cans of white beans and add them in.

Why will you love this lasagna soup recipe…

This soup tastes just like lasagna, you’ll be adding lasagna noodles or a similar style noodle the wavy edges give it great texture but you can choose rotini if you want a nice shaped noodle with don’t prefer longer noodles in soup.

It’s a one-pot meal, making it simple and ready quickly. Just one pot is needed, no need to boil and drain noodles separately.

Customizable, I give you lots of options on meat, vegetables, spice, and oh don’t forget the cheese… it’s the best part!

Regular lasagna noodles can be used and broken into smaller pieces or use a mafaldine variety of noodle. Thinner dimension with those cute wavy edges when I find Anna Mafaldine noodles I grab them, they are perfect. Use them long or break them in half or use the shorter varieties.

I used ground beef. Use the ground protein of your choice, or use sausage. creamy lasagna soup- add cream. leftover lasagna soup- so yummy, thick, and delicious tender noodles, if you want it saucy add water/chicken broth to reheat. make low-carb lasagna soup by replacing the noodles with cauliflower florets. which is good for gluten-free soup, or use a gluten-free pasta.

Begin by sauteing the onion and garlic with the ground beef. I use a meat chopper to easily break up the ground beef so it’ll cook quickly and evenly,

Next, you’ll add in the tomatoes, I use a mix of crushed tomatoes and tomato paste (use your favorite tomatoes or tomato sauce).

Then add in the chicken broth.

Now you’ll give it a stir and cook until the “sauce” is heated through.

Turn this soup into a meal with an addition of sauteed broccolini, spinach, mushrooms, or your favorite veggie…

Then you’ll add in the pasta. Add 1/2 pound pasta for a saucy soup, if you prefer soups thicker like stew, add a full pound of pasta.

Stir and cook until the pasta is tender.

Feel free to adjust the amount of liquid in this recipe to be a “soupy” as you’d like it, as the pasta cooks it’ll absorb some liquid, add more if it becomes less “soupy”. The same goes for reheating leftovers, add some chicken stock or water to reheat it to a soup consistency, or enjoy it thick!

Next, add in the mozzarella cheese.

And then ladle the soup into bowls and top it with ricotta cheese.

A Bowl of Excitement!

Oh, one whiff… is all it will take to crave this recipe again and again.

Top with some Parmesan Cheese or Romano Cheese- which happens to be my favorite

We all know a non soup lover (how insane!) but no worries, before adding the remaining broth portion them out a serving. Or make this thick with half the chicken broth called for in the recipe for a quick easy one-pot lasagna recipe!

It’s no secret Lasagna is always a favorite, but if time and energy are an issue, give this quick and easy method a try. Great for meal prep!

Print

Lasagna Soup

A simple way to get all the flavor of lasagna in a quick and easy soup. Hot, cheesy and delicious!

Course Main Dish, Soup

Cuisine American, Italian

Keyword ground beef, pasta,, soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 lb ground beef
• 1/2 onion, diced (1/2 cup)
• 4 cloves garlic, minced
• 1/2 teaspoon crushed red pepper
• 28 oz crushed tomatoes or marinara style tomato sauce
• 2 tablespoons tomato paste
• 6-8 cups chicken broth or or water and chicken bouillon
• 1/2-1 lb lasagna style noodles If you want the soup "saucy" use 1/2 lb noodles, if you want it thick use 1 lb noodles. I use Anna Mataldine Noodles, you can use refular lasagna noodles broken into pieces.
• 1 cup mozzarella cheese, grated
• 1 cup ricotta cheese
• 1/2 cup Romano or Parmesan Cheese

Instructions

• In a large 5 -6 quart pot or dutch oven heat 2 tablespoons oil, onion, garlic and beef, stir and separate meat to cook evenly.
• Once the meat is all browned add the crushed tomatoes, tomato paste, and 3 cups chicken broth. Bring to a simmer.
• Add the pasta and simmer until the noodles are tender, stir to cook them evenly.
• Add additional chicken broth to allow enough broth to desired consistency. Allow the soup to come back to a simmer.
• Add the mozzarella cheese, stir well to combine.
• Ladle into bowls, top with ricotta and Romano Cheese, and serve.
• Leftovers reheat well, add more water or chicken broth when reheating to ensure you have enough broth as the noodles absorb some. You can freeze leftovers as well.

The post Lasagna Soup first appeared on Created by Diane.

This Chicken Potato Leek Soup is the perfect meal anytime, especially on a cold day, or when you need a meal made in one pot. 

I am a huge potato fan!

I think there should be a place restaurant, maybe called the potato palace! Where you get potatoes anyway you can think of. 

Baked, Broiled, Grilled, Fried… oh, the options are endless!

For instance, giant stuffed baked potatoes (oh, there was a place I went to when I was young, they had the BIGGEST potatoes, they got them special,

I think they said from Chicago, but of course, I was surprised they weren’t from Idaho… 

Anyway, the variety they used was huge…

Each potato weighed over a pound!

They were baked and split open, they filled an entire white square styrofoam container.

I’d order the chedderella, sometimes with broccoli. It was so delicious. It was baked perfectly, with crisp skin, split open, buttered, plenty of cheddar and mozzarella cheese all melted and perfect, topped with cooked chopped broccoli if that was what I wanted

As far as soup goes, I have my favorites… and potato soup is one of them, be sure to check out my baked potato soup, it’s loaded!

Now let’s talk leeks, they are so delicious. I love them grilled. Leeks are great with eggs and so many other dishes. I think they are underrated! 

They are the perfect vegetable to add to potato soup… now, to turn it into a complete meal, this recipe has chicken added.

What else will be served at the “potato place” hmm…

• potato pancakes,
• french fries,
• mashed potatoes,

potato skins, hash browns, home fries, big grilled seasoned potato wedges, steak fries with gravy, potato nachos,

• scalloped potatoes
• potato salad
•  potato latkes
•  mashed potato cakes
•  cottage fries
• colcannon
• crispy skillet potatoes
•  loaded potato soup
• and for dessert, potato chip chocolate chip cookies

Oh, scooping out a big bowl of hot, delicious, creamy potato leek soup with chicken is just what a cool day calls for!

Cook chicken in the soup, or use already cooked chicken, or maybe you’re a fan of rotisserie chicken… I have lots of those recipes as well.

 great potato recipes

• Instant Pot Baked Potatoes
• Sour cream and onion mashed potatoes
• Holiday Potatoes
• Lemon Dill Potato Salad
• German Potato Salad
• Rosemary Garlic Potato Salad
• Spinach Artichoke Mashed Potatoes
• Cheesy Potato Casserole
• Slow Cooker Mashed Potatoes
• Instant Pot Mashed Potatoes
• Greek No Mayo Potato Salad
• Easy 5 Minutes Breakfast Potatoes
• Zuppa Toscano

So I have over 20 potato recipes linked within this post. As you can see, I love potatoes, and I hope you do too, and find some new favorite recipes.

Do the potatoes have to be peeled?

You can peel them if you prefer. I use Yukon Gold potatoes, which have a very thin skin, so I leave the skin on.

Fun add-ins to this soup:

• Add cheese for a cheesy version, cheddar or parmesan make for great flavor
• Add diced celery and carrots to get in more veggies
• Add in some chopped spinach or kale to get more greens
• Add drained and rinsed white beans for a heartier soup
• To lighten up the carbs in this soup, swap out ½ the potatoes for chopped cauliflower florets.
• 1 cup sour cream to make it tangier and creamier
• 1 cup buttermilk for a tangier flavor

For a thicker or creamier soup, remove 2 cups of soup and puree it in a blender, or use an immersion blender for a really smooth soup.

Print

Chicken Potato Leek Soup

A delicious creamy soup filled with chicken, potatoes, and leeks and full of flavor.

Course Main Dish, Soup

Cuisine American

Keyword chicken, soup

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 -8 servings

Author Diane Schmidt - createdbydiane.com

Cost $14

Ingredients

• 1 tablespoons butter
• 2 cloves garlic, minced
• 1 lb chicken, cut into small pieces boneless skinless chicken breast or thigh
• 2 lbs potatoes, cut small I used Yukon gold mini potatoes, diced
• 2 leeks, sliced
• 4 cups chicken broth or water and chicken bouillon
• 2 cups milk or 1 cup milk plus 1 cup heavy cream
• 3 tablespoons cornstarch
• salt and pepper to taste

Instructions

• Heat a large pot over medium heat. Add butter, saute garlic, and chicken, and stir, cook for 1 minute. Add potatoes and chicken broth.
• Bring to a simmer and cook for 15-20 minutes or until potatoes are tender when pierced with a fork.
• Mix milk with cornstarch and while stirring pour it into the simmering soup. This will thicken the broth.
• Add leeks and stir.
• Add salt and pepper to taste. If you want added chicken flavor add more bouillon, I typically add a tablespoon.

The post Chicken Potato Leek Soup first appeared on Created by Diane.

What makes a blended soup like this so easy…

There is no chopping of vegetables just put them all in the pot with the chicken, cover with water or chicken broth, cook, and then puree.

Choose to leave the chicken in pieces or puree as well.

This soup can be topped with the chicken pieces or simply add noodles. Wide egg noodles are fun or try tiny alphabet pasta.

Why would someone want this hidden vegetable soup?

First, it’s delicious, so this soup is for anyone, anytime. And there are a few reasons that come to mind that this soup might come in handy for picky eaters who don’t like the look and feel of vegetables.

Silky smooth for people who’ve had dental work, tiny orzo, pastina, or alphabet pasta can often be eaten. It reheats easily, making it a great soup to make ahead, bring to a friend, and to keep in the freezer for cold and flu season.

If you want to make this soup vegetarian soup, cook vegetables in vegetable broth, add a can of rinsed, drained beans on top of the blended soup, or blend them in for a thicker soup. Top with pasta if desired.

Remove the chicken and shred it, then chop it into desired bite-sized pieces.

You can choose to blend the chicken smooth, I left the chicken shredded in the soup. but either way works.

Puree the soup smooth.

What should I use to blend this soup?

I use an immersion blender. I’ve had many this Vitamix Immersion Blender is super sturdy, has rubber on the bottom to prevent scratching Dutch ovens, works quickly, and blends smoothly. Alternatively, you can carefully put the soup in a blender to puree it.

Depending on the brand of alphabet pasta, La Moderna tends to crumble easily so I saute them in oil first, then boil them, they hold together much better, then rinse in cold water. So many options for pasta use your favorite or try a new one!

How can I add more flavor to this soup?

If the chicken broth needs a kick of more chicken flavor, add some chicken bouillon. Make it spicy with a pinch of crushed red pepper flakes, add a tablespoon of soy sauce for an umami flavor, and diced jalapenos will surely give it a kick!

How can I make this soup creamier?

Add a cup of heavy cream or half and half to make the soup creamy.

What else can I add to this soup for more flavor?

Add some butter for a richer flavor. Add garlic while cooking vegetables for added flavor. Top the soup with fresh lemon juice to boost the flavor, giving it a fresh flavor. I often add all three!

Should the noodles be cooked in the soup or separately?

Noodles should be cooked separately so they don’t swell up and absorb the broth. Cook and rinse noodles, so they don’t stick together. Top the soup with noodles before serving.

You can store the noodles with the soup or keep them separate, allowing everyone to choose how few or many noodles they want in their soup.

Print

Blended Chicken Soup

Silky smooth blended chicken soup recipe perfect on a cool day, to enjoy if you've had dental work, and want to hide vegetables from picky eaters. Top with chicken and pasta, and add a squeeze of lemon for a fresh flavor.

Course Main Dish, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Author Diane Schmidt - createdbydiane.com

Ingredients

• 4-6 boneless skinless chicken thighs
• 3 medium carrots cut in half
• 3 stalks celery cut in half
• 1/2 onion cut in half
• chicken bouillon
• egg noodles or alphabet noodles 7-10 oz

add more vegetables if desired

Instructions

• Place chicken and vegetables in a 5 qt pot and cover with water (or chicken broth).
• Bring to a boil, then turn to a medium heat and simmer for 30 minutes or until chicken is tender
• While the soup is cooking cook pasta in a separate pot, drain, and rinse, to add to the soup when serving,
• when pierced with a knife, so it will shred easily.
• Remove chicken to a cutting board and shred with two forks, then chop into bite sized pieces.
• Blend smooth with an immersion blender or carefully place in a blender and puree.
• Taste the soup and adjust the flavor as needed, add 1-2 tablespoons butter for richness, salt, and pepper to taste, and add chicken bouillon for more chicken flavor.
• I add 2 tablespoons butter, 1/2 teaspoon salt, 1/4 teaspoon coarse black pepper, and a tablespoon of chicken bouillon.
• Place blended soup into serving bowls, and top with chicken and noodles.
• You can blend the chicken and pasta if desired.

The post Blended Chicken Soup first appeared on Created by Diane.

I have eaten many bowls of French onion soup, if I see it on a menu chances are I’m ordering it!

I’m a soup girl through and through. I could eat endless bowls and never tire of soup. I was the same way as a kid. 

Oh, the delicious memories of all sorts of soups. I have my favorites and there are some I make all the time and some I love but only seem to make on occasion.

For some reason, French Onion Soup is one I tend to only make on occasion, but that’s about to change! I do typically order it when I’m out… Well, I used to.. it is harder to find where I live now, but was readily available where I’m from. This is why it’s so great to have such an easy recipe like this to make any time you have a craving!

This recipe may seem complex, but it’s really not… In just a few steps you’ll be eating.

Continue reading: French Onion Soup

The post French Onion Soup first appeared on Created by Diane.

Soups fill you up and help you eat your veggies!

To begin start with a heavy bottom pot, they absorb and distribute the heat evenly. Thinner metal pots can burn on the bottom and overcook the ingredients. Thinner pots can have hot spots as well.

You can prep most soups and then place them in the crock pot if you don’t want to watch the pot on the stove. It’s also a great way to keep soup or chili hot so you can enjoy on a cool crisp day. As soon as the weather turns cool, it begins to rain or snow… it’s soup season in my book! 

Most soups start with the items that will flavor the broth, such as a mirepoix (carrot, onion, celery) saute the diced vegetables in some oil or butter.  Add or delete items to make it your own. Then begin building the flavor for the soup by adding some broth, then the main ingredients. 

Continue reading: Soup Recipes

The post Soup Recipes first appeared on Created by Diane.