3 Soups To Try This Winter

Italian Tortellini Pasta Soup with Peas and Spinach. Selective focus.

Winter is a beautiful time of the year. However, that means outside temperatures turn bitterly cold. As a result, you still feel cold after coming inside. For that reason, you need something that’ll make you feel warm inside. So, put on something cozy. In addition, head to the kitchen. There, you can make one of these three excellent soup recipes.

Spinach and Tortellini Soup

You’ll love this Spinach and Tortellini Soup recipe because it’s yummy. Also, it’s incredibly easy to make.


  • One 14.5-ounce can of diced tomatoes (no salt and undrained)
  • Three 14.5-ounce of vegetable broth
  • One 9-ounce package of refrigerated cheese tortellini
  • 1 teaspoon olive oil
  • Two garlic cloves (minced)
  • 2 teaspoons of Italian seasoning
  • 4 cups of fresh baby spinach
  • Freshly ground pepper
  • Parmesan cheese (shredded)


First, heat the olive in a large saucepan on medium heat. Then add the garlic and cook while stirring for one minute. Thirdly, put the tomatoes, broth, and Italian seasoning. Bring to a boil.

After that, add the tortellini and bring it to a soft boil. Now, cook the soup for about eight minutes while uncovered. However, just before serving, add the spinach. Then put the soup in serving bowls. Also, top it with pepper and cheese.

Easy Pot Sticker Soup

For one thing, this Easy Pot Sticker Soup is delicious. For another, it’s easy to make, especially since you’ll use a crockpot.


  • 1/2 pound of napa or Chinese cabbage (sliced thin)
  • Two ribs of celery (sliced thin)
  • Two medium-sized carrots (cut into matchsticks)
  • 1/3 cup of green onions (sliced thin)
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • Three garlic cloves (minced)
  • 2 teaspoons fresh ginger root (minced or you can use 1/2 teaspoon of ground ginger)
  • 1/2 teaspoon sesame oil
  • One 16-ounce package of frozen chicken or vegetable pot stickers
  • 6 cups of chicken broth (reduced sodium works best)
  • Crispy Chow Mein noodles


To make this delicious soup, you’ll need a four-quart crockpot. Put everything in the crockpot, excluding the chicken broth, pot stickers, and noodles. After stirring the ingredients, add the chicken broth. Again, stir. Then cook them uncovered for five to six hours or until tender.

At that time, you’ll add the pot stickers. In addition, cover the crockpot, turn the heat to high, and cook for 20 minutes. Put the soup in individual serving bowls. Finally, sprinkle some noodles on top.

Lasagna Soup

You’ll also make this soup in a crockpot. For that reason, it’s easy. However, it’s also hearty. In addition, your entire family will love it because it’s so delicious. For a cold winter day, Lasagna Soup is a perfect choice.


  • 1 1/2 pounds bulk Italian sausage
  • 2 cups fresh mushrooms (sliced)
  • One large onion (diced)
  • Two medium carrots (chopped)
  • Three garlic cloves (minced)
  • Two medium carrots (chopped)
  • One 32-ounce carton of chicken broth
  • Two 14.5-ounce cans of Italian stewed tomatoes
  • One 15-ounce can of tomato sauce
  • Six lasagna noodles (broken into one-inch pieces)
  • 2 cups fresh spinach (coarsely chopped)
  • 1 cup mozzarella cheese (cubed or shredded)
  • 1/2 cup parmesan cheese (shredded)
  • Fresh basil (sliced thin)

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First, cook the sausage in a large skillet on medium-high heat. For this, make sure there’s no pink in the sausage. As it cooks, use a spoon or spatula to break it into crumbles. Usually, that takes about nine minutes. When done, drain the meat. Next, put it in either a five or six-quart crockpot.

Now, put the onion and carrots in the same skillet. Cook them for two to four minutes or until they’re tender. Add the mushrooms and garlic. Again, cook them for two to four minutes or until tender. Now, you’ll put those ingredients in the crockpot. To that, add the chicken broth, tomatoes, and tomato sauce. Cover and cook the soup for four to six hours to fully tenderize the veggies.

Afterward, skim the fat from the surface of the soup. Add the lasagna noodles and cook for an additional hour. Then add the spinach. Turn the heat off and let the soup stand for 10 minutes. Put mozzarella cheese in the bottom or serving bowls. Next, add the soup. Just before serving, sprinkle it with parmesan cheese and basil.

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