In Chesterfield, Missouri, Beth Daley combines packaged tortellini and canned goods to quickly bring this hearty soup to the table. Basil and Parmesan cheese round out the flavor of this family favorite.
"'This tastes just like a cheeseburger' is what I always hear when I serve this satisfying soup," says Darlene Brenden. In Salem, Oregon, she combines ground beef and small shell pasta with popular burger toppings.
"My husband's aunt shared the recipe for this creamy soup, which tastes like you spent all day cooking," pens Trinity Nicholas from Mt.Carbon, West Virgina. "It's very filling with a salad and bread. We spoon the leftovers over baked potatoes."
If you like curry, you'll love this unique soup from Kathy Hill of Catlettsburg, Kentucky. She generously flavors it with that spice, as well as garlic, red pepper flakes and coriander. For extra flair, serve each hot bowlful with a dollop of sour cream.
"When this hearty minestrone has about 30 minutes left to cook, I add the macaroni," says Kara De la vega of Suisun, California. "Then there's time to toss together a salad and slice some French bread."
Loaded with zesty sausage and an array of veggies, this soup will hit the spot! A hint of brown sugar balances the heat with a little sweetness, making it a real crowd-pleaser. “I'm part owner of a small tavern, and on Saturdays, we provide soups and deli sandwiches free of charge. Our patrons love this recipe,” writes Dan Bute of Ottawa, Illinois.
From Williamson, West Virginia, Lois Dean writes, “As chairman of the kitchen at my church, I wanted a meatless soup for a Lenten lunch. I came up with this colorful vegetable recipe and got rave reviews.”
Convenient canned goods, tomato juice and a frozen pasta-vegetable medley make it flavorful and fast. But it's also flexible because you can use other ingredients, such as a different frozen pasta-vegetable blend. On occasion, I stir in shredded zucchini or yellow squash, too.—Brenda Jackson, Garden City, Kansas
Marcia Piaskowski of Plantsville,Connecticut shares the recipe for this satisfying soup that uses frozen meatballs. It cooks on the stovetop in half an hour, but Marcia often doubles the recipe and simmers it in the slow cooker for easy preparation.
"this is a great dish when you need a meal in a hurry," promises Sharon Gentert of Wendell, Idaho. "We like to make it with mushroom soup, but you can change the ingredients to accommodate your family's tastes and whatever items you have on hand."
"I found this recipe a few years ago and made a few changes to suit our tastes," says Nancy Daugherty of Cortland, Ohio. "We love this creamy soup. Because it starts with a package of macaroni and cheese, it's ready in a jiffy."