As much as I love laboring over a stew all afternoon, there are times when time is of the essence. Here are some ideas for when you just need to get home quickly and get dinner on the table.
Potato Soup Recipe with Cream of Mushroom and Sharp Cheddar
Recipe by Tori Hammontree
The temperature dropped below 70 degrees here in the South, and I immediately said, “it’s a soup night!” So here is the BEST potato soup recipe you will EVER MAKE!
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30-Minute Chicken Noodle Soup
Rotisserie chicken is a classic way to eat well, even on a busy weeknight. The aromatic vegetables are what make it something tasty, not just a shortcut.
Ingredients
Method
- Melt butter in 5-quart soup pot over medium-high. Cook onion, carrots, and celery 5 minutes, stirring often.
- Add broth, thyme, salt, and pepper. Cover; bring to boil, about 5 minutes. Uncover; simmer 4 minutes until carrots nearly tender.
- Add fine egg noodles; simmer 2 minutes, separating with spoon.
- Add cooked chicken; simmer 3 to 4 minutes until noodles tender and chicken 165°F.
- Off heat, stir in lemon juice; divide immediately among 4 bowls.
Turkey Taco Soup
This is, in essence, a turkey chili. Personally, I think it would be light years better with a pork/beef blend, but it's up to you.
Ingredients
Method
- Heat oil in 6-quart pot over medium-high. Cook turkey and onion 8 minutes, breaking up meat, until turkey 165°F.
- Stir in cumin, chili powder, and salt 30 seconds. Add salsa verde and broth; simmer.
- Whisk in refried beans until evenly dispersed; fold in whole beans and corn.
- Simmer uncovered 12 to 15 minutes until corn hot and soup lightly thickened, stirring from bottom.
- Add lime juice; divide among 6 bowls. Top evenly with Monterey Jack and crushed chips just before eating.
Cheeseburger Macaroni Soup
I've never been a big fan of cheeseburger soup, but it has its devotees. If you're one, this recipe adds macaroni to make a complete meal.
Ingredients
Method
- Brown beef and onion in 6-quart pot over medium-high 8 minutes, crumbling beef finely, to 160°F. Drain excess fat.
- Stir in garlic 30 seconds. Add broth, ketchup, mustard, salt, and pepper; boil.
- Add macaroni; simmer uncovered 8 to 10 minutes until just tender, stirring often.
- Add milk; gently heat 2 to 3 minutes until steaming without hard boiling.
- Off heat, stir in American cheese, then cheddar in 3 additions, until smooth. Divide among 6 bowls while broth still flows around pasta.
Tomato Tortellini Soup
A full recipe for homemade tortellini requires a group of Italian nonnas working all afternoon to make it right, so there's no shame in buying them from the supermarket. Instead of the usual chicken broth, this recipe uses a quick tomato soup.
Ingredients
Method
- Heat oil in 5-quart pot over medium. Cook onion 5 minutes, then garlic 30 seconds.
- Add tomatoes, broth, basil, salt, and pepper; simmer uncovered 8 minutes.
- Gently whisk in cream cheese in small portions until melted, about 2 minutes.
- Add tortellini; gently simmer for package time, 3 to 5 minutes, stirring carefully to keep pasta intact.
- Fold in spinach 1 minute until wilted. Divide among 4 bowls; serve immediately.
Egg Drop Soup with Corn and Tofu
At Chinese takeout as a kid, I always loved the egg drop soup. It seemed so mysterious. What I didn't realize was just how easy it is, as this recipe can attest.
Ingredients
Method
- Simmer broth, ginger, corn, soy sauce, and white pepper in 4-quart pot for 4 minutes until corn hot.
- Mix cornstarch with cold water; stir into simmering broth. Cook 1 minute until lightly thickened.
- Gently add tofu; heat 2 minutes, keeping cubes intact. Reduce to very gentle simmer.
- Slowly stir broth in one direction; pour eggs in thin stream. Stop stirring 30 seconds; gently lift ribbons and cook 1 to 2 minutes until fully set and 160°F.
- Off heat, stir in sesame oil. Divide among 4 bowls; scatter measured scallions evenly.
Chicken Italian Wedding Soup
Italian wedding soup is a great fridge-cleaner: chicken meatballs plus pasta plus veggies. This recipe uses couscous as the pasta, but I'd personally use orzo; in the spirit of the weeknight, anything small and quick-cooking works great.
Ingredients
Method
- Mix chicken, egg, breadcrumbs, Parmesan, half the garlic, 1/2 teaspoon salt, and pepper just until combined. Roll into 32 meatballs, about 1 inch across.
- Heat oil in 6-quart pot over medium. Cook onion and carrots 5 minutes, then remaining garlic 30 seconds.
- Add broth and remaining salt; cover and bring to gentle simmer. Add meatballs individually; gently simmer 5 minutes.
- Add couscous; simmer 10 to 12 minutes until tender and largest meatball 165°F, stirring carefully between meatballs.
- Add escarole; simmer 2 to 3 minutes until tender. Stir in lemon juice; divide among 6 bowls.
Corn Soup
This corn soup is a creamy and sweet comfort food that can easily be enjoyed at a moment's notice any time of the year! Since it uses simple, common ingredients, you'll be able to whip up this delicious soup whenever you like!
Recipe and photo: Angela Latimer, Bake It With Love (bakeitwithlove.com)
Get the full recipe at Bake It With Love.
Sausage Tortellini Soup with Kale
Tortellini soup is easy to load up with whatever proteins and veggies you've got available. I think any kind of sausage and any kind of leafy greens would work in this context.
Ingredients
Method
- Brown sausage and onion in 6-quart pot over medium-high 8 to 10 minutes, crumbling sausage finely, to 160°F. Drain all but 1 teaspoon fat.
- Stir in garlic 30 seconds. Add broth; scrape up browned bits.
- Bring to simmer; add kale and pepper. Cook 6 to 8 minutes until leaves soften.
- Add tortellini; gently simmer for package time, 3 to 5 minutes, until tender.
- Add lemon juice; divide among 6 bowls and scatter Parmesan evenly.
Chicken Pastina Soup
This chicken pastina soup is a soul-warming, homemade soup that's as delicious as any traditional chicken noodle soup! The fine pasta combines perfectly with rich broth, tender chicken, and vegetables!
Recipe and photo: Angela Latimer, Bake It With Love (bakeitwithlove.com)
Get the full recipe at Bake It With Love.
Quick Black Bean Soup
Black bean soup was for a long time one of my most requested dishes, and the recipe was quite similar to this. However, I'd quickly roast the vegetables at high temp for a little extra browning, so consider doing so as well.
Ingredients
Method
- Heat oil in 5-quart pot over medium. Cook onion and red pepper 6 minutes, then garlic and cumin 30 seconds.
- Mash 1 can beans with 1/2 cup measured broth in bowl until mostly smooth. Add mash and remaining whole beans to pot.
- Add remaining broth, orange juice, salt, and pepper; simmer.
- Simmer uncovered 12 to 15 minutes until slightly thickened and pepper tender, stirring from bottom.
- Off heat, stir in lime juice. Divide among 6 bowls; dollop yogurt evenly over servings.
Miso Mushroom Ramen Upgrade
In Hokkaido, at the northern end of Japan, miso ramen powers residents through long, snowy winters. While a true miso broth takes hours, you can prepare a simplified version quickly, and if you have access to them, fresh ramen noodles really make it something special.
Ingredients
Method
- Heat oil in 5-quart pot over medium-high. Cook mushrooms 6 minutes, stirring occasionally, until softened and lightly browned.
- Stir in garlic and ginger 30 seconds. Add broth and tofu; cover and bring to simmer.
- Add bok choy stems; simmer 2 minutes. Add ramen; cook for package time, about 3 minutes, separating strands. Add leaves in final minute.
- Off heat, whisk miso with 1/2 cup hot broth in small bowl until smooth. Stir into soup with soy sauce and sesame oil.
- Divide noodles, tofu, mushrooms, and broth among 4 bowls; serve immediately. Do not reboil miso broth.
Pork and Shrimp Wonton Soup
Wonton soup is one of those things that looks tougher than it is. Be careful not to overfill the wontons, but I promise, once you get the hang of the process, you'll wonder why you don't do it more often.
Ingredients
Method
- Mix pork, shrimp, filling ginger, filling soy sauce, and sesame oil evenly. Estimate 24 portions, about 2 level teaspoons each.
- Center filling portion on wrapper. Moisten two adjacent edges with measured sealing water; fold into triangle, pressing out air. Moisten one lower corner; join lower corners. Repeat, keeping unused wrappers covered.
- Gently boil broth, broth ginger, and broth soy sauce in 5-quart pot. Add wontons individually; reduce to steady gentle simmer.
- Simmer 6 to 8 minutes, stirring gently once to prevent sticking, until wrappers tender and largest wonton center 160°F with fully opaque shrimp.
- Add bok choy for final 2 minutes. Serve 6 wontons and broth in each of 4 bowls; scatter measured scallions evenly.
Quick Ham and Bean Soup
Butter beans are seriously underrated, and I think they're legit one of the best widely available legumes. Like most beans, a little ham or bacon is the right addition to bring out their full potential.
Ingredients
Method
- Heat oil in 5-quart pot over medium. Cook onion, carrots, and celery 6 minutes.
- Mash 1/2 cup beans with 1/2 cup measured broth until mostly smooth. Add to pot with remaining beans, broth, ham, thyme, and pepper.
- Simmer partly covered 12 to 15 minutes until carrots tender and ham 165°F.
- Stir gently from bottom, keeping most beans whole. Off heat, add Dijon and cider vinegar.
- Divide ham, beans, and ample broth among 6 bowls.
Turkey Stuffed Pepper Soup
Stuffed peppers aren't exactly quick, but you can get the same flavor profile in a soup. Use leftover rice if you've got it, but the pre-packed cooked rice works too.
Ingredients
Method
- Heat oil in 6-quart pot over medium-high. Cook turkey and onion 7 to 8 minutes, breaking up turkey, to 165°F.
- Cook peppers 3 minutes; stir in garlic, paprika, oregano, salt, and pepper 30 seconds.
- Add tomatoes, broth, and Worcestershire. Simmer uncovered 10 to 12 minutes until peppers tender.
- Break up rice clumps; stir into soup. Simmer 3 to 4 minutes until rice hot throughout and 165°F.
- Divide among 6 bowls; serve with grains still distinct in broth.
Hamburger Barley Soup
Most beef and barley soup takes ages, but if you use quick-cooking barley and ground beef, it comes together much more rapidly. This recipe adds frozen green beans, but if you've got any fresh veggies available that would make sense in context, use those instead.
Ingredients
Method
- Brown beef and onion in 6-quart pot over medium-high 8 minutes, crumbling beef finely, to 160°F. Drain excess fat.
- Add carrots and garlic; cook 2 minutes, stirring from bottom.
- Add tomatoes, broth, thyme, Worcestershire, salt, and pepper. Cover; bring to simmer.
- Add quick-cooking barley and green beans. Simmer partly covered 10 to 12 minutes until barley and carrots tender, stirring once or twice.
- Divide among 6 bowls with broth surrounding beef, vegetables, and grains.
Quick Broccoli Cheddar Soup
Broccoli-cheddar soup is a classic, and it comes together in well under an hour. This recipe uses potato flakes to thicken, but I'd use a quick roux and probably drop some quickly homemade croutons on top.
Ingredients
Method
- Melt butter in 4-quart pot over medium. Cook onion 5 minutes, then garlic 30 seconds.
- Add broccoli, broth, salt, and pepper. Bring to simmer; cover and cook 8 to 10 minutes until broccoli very tender.
- Add milk; gently heat 2 minutes. Sprinkle in potato flakes while stirring; gently simmer 1 minute until lightly thickened.
- Turn off heat; wait until bubbling stops. Stir in cheddar in 4 small additions, melting each before the next.
- Add Dijon; divide among 4 bowls, keeping broccoli pieces visible.
Pepperoni Pizza Soup
Making good-quality homemade pizza is a chore, but making a quick tomato soup with your favorite toppings isn't. This recipe opts for more of a supreme topping, but any classic pizza style with a marinara topping can be your jumping-off point.
Ingredients
Method
- Brown sausage and onion in 6-quart pot over medium-high 7 minutes, crumbling sausage finely, to 160°F. Add pepperoni 1 minute; drain excess fat.
- Cook green pepper and mushrooms 5 minutes until mushrooms soften; add garlic and oregano 30 seconds.
- Add tomatoes, broth, and black pepper. Bring to simmer, scraping bottom.
- Simmer uncovered 10 to 12 minutes until peppers tender and soup hot throughout.
- Divide among 6 bowls; top evenly with mozzarella. Let soften 1 minute before eating.
Cabbage Roll Soup
I've never managed to make cabbage rolls without burning my fingertips on steaming-hot cabbage. This recipe will save your digits and your time.
Ingredients
Method
- Brown beef, pork, and onion in 6-quart pot over medium-high 8 minutes, crumbling meat finely, to 160°F. Drain excess fat.
- Stir in garlic and caraway 30 seconds. Add cabbage; cook 3 minutes, turning through meat.
- Add tomatoes, broth, salt, pepper, and brown sugar. Simmer partly covered 15 to 18 minutes until cabbage tender.
- Break up rice clumps; stir into soup. Simmer 3 minutes to 165°F throughout.
- Add cider vinegar; divide among 6 bowls while cabbage and rice remain distinct.
Coconut Shrimp and Corn Soup
Coconut-based soups bring a taste of the tropics to cold winter nights. A squeeze of lime and some fresh shrimp, and you'll turn Calgary or Cleveland into Cozumel.
Ingredients
Method
- Heat oil in 5-quart pot over medium. Cook onion and red pepper 5 minutes, then garlic and ginger 30 seconds.
- Add broth, coconut milk, corn, salt, and pepper. Gently simmer; do not boil hard.
- Simmer 6 to 8 minutes until corn hot and peppers tender.
- Add shrimp; gently simmer 3 to 4 minutes, stirring once, until opaque throughout and 145°F.
- Off heat, stir in lime juice; divide immediately among 4 bowls.
The pantry list that makes a soup in 30 minutes
Keep low-sodium broth, canned beans and a few tomato products where you can see them. Whole canned beans give a soup substance, while a mashed portion or a spoonful of plain refried beans can thicken the same pot. Crushed tomatoes make a smoother base than diced tomatoes, and tomato sauce is useful when you want some body without opening a large can. The low-sodium broth leaves room for ham, sausage, miso or cheese to bring their own salt.
Choose the starch for the time you actually have. Fine egg noodles, small elbows and quick-cooking barley belong in the fast-dinner corner; regular pearled barley and dry beans belong somewhere else. Plain shelf-stable cooked rice can go into hot broth near the finish. Refrigerated tortellini needs a place in the fridge, but it earns that space when a small package turns tomato broth into dinner. Check cooking times on the package rather than relying on the shape alone.
The freezer can hold corn, cut green beans and portions of cooked chicken, with the chicken thawed before a short reheating recipe. Onion, carrots and celery keep well enough to form a useful fresh base, and a lemon or bottle of cider vinegar helps wake up the finished broth. You don’t need every item for every soup. Pick two or three recipes, buy their exact ingredients, and replace what you use so the next quick pot starts with more than an empty carton of stock.
Rotisserie chicken as the shortcut that never fails
Pull the meat from the bird while it is comfortable to handle, removing skin, bones and cartilage carefully. Measure the cooked meat the recipe calls for instead of assuming every rotisserie chicken yields the same amount. Small shreds heat faster than a cold chunk of breast, and they distribute more evenly through noodles or a creamy soup. Dark and white meat can share the pot; keep pieces similar in size so one spoonful isn’t carrying half a thigh.
The shortcut works best when the broth and vegetables get their cooking time before the chicken arrives. In the thirty-minute noodle soup, thin carrots soften while the broth heats, then the already-cooked meat joins the noodles near the finish. In the white lasagna soup, the broken pasta cooks first. Boiling cooked chicken through the entire noodle stage doesn’t make it more useful; it can make those convenient shreds dry just as the pasta becomes tender.
Treat the chicken as cooked food that still needs proper storage and reheating. Refrigerate it within two hours in shallow containers, use refrigerated portions within three to four days, or freeze portions for later and thaw them in the refrigerator. Heat the meat in the soup to 165°F rather than stopping when the broth around it feels warm. Save the bones for a separate stock-making day if you want, but don’t count that stock project inside a dinner advertised as ready in half an hour.
