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Nothing beats a cozy bowl of soup 
This Soup Round Up is loaded with hearty, comforting favorites—from rich and creamy classics to chunky, stick-to-your-ribs meals that warm you from the inside out.
Ingredients Chicken Wild Rice Soup
4 tablespoons unsalted butter
1 cup yellow onion, chopped (¼-inch pieces)
1 cup celery, chopped (¼-inch pieces)
1 cup carrot, chopped (¼-inch pieces)
1 tablespoon minced garlic
2 teaspoons fresh thyme leaves
2 tablespoons chicken bouillon powder, or 2 cubes
1 teaspoon poultry seasoning
1 teaspoon salt
½ teaspoon black pepper
8 cups chicken stock, unsalted (2 quarts)
1 pound boneless skinless chicken breasts (2 large chicken breasts)
21 ounces condensed cream of chicken soup (two 10.5-ounce cans)
1 cup wild rice blend, I used RiceSelect Royal Blend
1 cup heavy cream Minestrone Soup
1 cup small shell pasta, uncooked
1 ½ tablespoons olive oil, extra virgin
1 tablespoon salted butter
½ cup sweet yellow onion, finely chopped
1 cup carrots, thinly sliced
1 cup celery, thinly sliced
1 tablespoon garlic, minced
32 ounces vegetable broth
28 ounces petite diced tomatoes, do not drain
15.5 ounces dark red kidney beans, rinsed and drained
15.5 ounces cannellini beans (white kidney beans), rinsed and drained
1 cup fresh green beans, sliced in half
1 cup fresh baby spinach
2 dried bay leaves
1 ½ teaspoons kosher salt
1 teaspoon dried italian seasoning
1 teaspoon fresh cracked black pepper
1 teaspoon fresh thyme leaves
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
¼ cup freshly grated Parmesan cheese, for garnish Tortellini Soup
1 tablespoon olive oil
1 pound ground mild Italian sausage
1 cup diced carrots
1 cup diced yellow onion
1 tablespoon minced garlic
2 teaspoons dry Italian seasoning blend
2 teaspoons salt
1 teaspoon black pepper
3 tablespoons tomato paste
6 cups vegetable broth
2 (14.5-ounce) cans stewed tomatoes (give the tomatoes a rough chop and save the liquids from the can)
2 tablespoons chopped fresh basil (plus additional for optional garnish)
4 cups chopped fresh kale
1 (20-ounce) bag fresh cheese tortellini (I used RANA brand: the family size bag)
Optional garnish: freshly grated parmesan cheese and fresh basil Tomato Soup
3 tablespoons extra virgin olive oil
3 tablespoons salted sweet cream butter
1½ cups sweet yellow onion finely diced
1 tablespoon fresh garlic minced
3 tablespoons all-purpose flour
58 ounces tomato puree
32 ounces vegetable broth
1 tablespoon tomato paste
1 tablespoon granulated sugar
1½ teaspoons kosher salt
1 teaspoon dried basil
½ teaspoons fresh cracked black pepper
⅛ teaspoon red pepper flakes
2 whole bay leaves
2 tablespoons basil thinly sliced (optional garnish
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