8 Easy And Quick Soup Recipes In About 20 Minutes

1. Chicken Tortellini Soup 

Prepacked tortellini and a handy rotisserie chicken come together in a jiffy to make this soup your whole family will love. Because we are using prepared ingredients, you probably won’t need to add any salt. 

Serves 4 | Prep. Time 10 min / Cooking time 20 min 

Ingredients 

• 1 tablespoon butter 
• 1 medium carrot, peeled and diced 
• 1 clove garlic, minced 
• 1 (14 ½ ounce) sodium chicken broth 
• 5 ounces refrigerated cheese tortellini 5 ounces fresh baby spinach 
• 1 (14 ½-ounce) can cream of chicken soup, plus an equal amount of milk 
• 2 cups shredded chicken 
• ¼ teaspoon ground paprika 

Directions

1. In a large saucepan or Dutch oven, melt the butter and add the carrots. Cook for 2-3 minutes, and then add the garlic. Cook another minute or two.
2. Add the chicken broth. Let it to a boil after that add the tortellini. Let it simmer for 5-7 minutes until the pasta is tender.
3. Add the spinach, condensed chicken soup, milk, and chicken. 
4. Cook to heat through, and serve with a sprinkle of paprika on top. 

Nutrition (per serving)

 Calories 287, fat 12 g, carbs 17 g, sugar 2 g, Protein 27 g, sodium 1130 mg

2. Zucchini, Potato, and Cheddar Soup 

This simple soup is lovely in the late sum-mer–when fresh zucchini is in season–but it also works well with frozen. No cheddar? Feel free to use any kind of cheese you have on hand. 

Serves 4 | Prep. Time 15 min | Cooking time 15 min 

Ingredients 

• 1¾ cups potato, roughly chopped Water, to cover 
• 1 vegetable stock cube 
• 1 pound zucchini, diced 
• 1 small yellow onion, diced small 
• ½ cup shredded cheddar,
• ½ teaspoon ground nutmeg 

Directions 

1. Place the potatoes in a large saucepan with just enough water to cover them, and crumble them in the stock cube. Bring to a boil, cover, reduce the heat, and let it simmer for 5 minutes. 
2. Add the zucchini and onion, cover, and cook for 5 more minutes. 
3. Add the cheese  after turning off the heat. Season with the nutmeg, salt, and pepper to taste. Blend until you have a thick soup, adding water to thin it if desired. 
4. Serve garnished with more cheese to taste. 

Nutrition (per serving) 

Calories 131, fat 6 g, carbs 14 g, sugar 3 g, Protein 7 g, and Sodium 447 mg

3. Tuna and Shrimp Bisque 

This thick, creamy soup is a great starter. You can also serve it as is for a light dinner. 

Serves 4 | Prep. Time 10 min / Cooking time 15 min

Ingredients 

• 4 tablespoons unsalted butter 
• 3 tablespoons all-purpose flour 
• 1 yellow onion, diced 
• 2 garlic cloves, minced 
• 1 cup cooked shrimp, diced 
• 1 (12-ounce) can tuna, drained 
• 3 cups whole milk 
• ½ cup heavy cream 
• Salt and pepper, to taste 
• 2 tablespoons tomato sauce 
• 1 teaspoon paprika 

Directions 

1. Melt the butter in a large pot or saucepan over medium heat. 
2. Add the onion and garlic. Cook for 2-3 minutes or until softened.
3. Stir in the flour. Cook for 1-2 minutes until smooth. 4. Add the whole milk and heavy cream. Season with Salt and pep-per, to taste. Continue stirring until smooth and getting thicker, about 4-5 minutes 
4. Add the tomato sauce and paprika. Mix until well combined. 
5. Stir in the shrimp and tuna. Let cook for 3-5 minutes or until warm. 
6. Serve warm with freshly chopped parsley or green onions. 

Nutrition (per serving) 

Calories 460, fat 31 g, carbs 14 g, sugar 7.8 g, Protein 30 g, sodium 320 mg

4. Lasagna Soup 

If you are craving lasagna but want a cheaper but equally delicious version, give this soup a try. 

Serves 4 | Prep. Time 10 min I Cooking time 25 min 

Ingredients 

• 8 lasagna sheets, broken into several pieces 
• 2 tablespoons olive oil 
• 2 garlic cloves, minced 
• 1 yellow onion, finely diced 
• 1 pound ground meat (beef, pork, or lamb)
• Salt and pepper, to taste
• 1 tablespoon Italian seasoning 
• 30 ounces tomato sauce 
• 6 cups water or low-sodium chicken stock 
• 1 bay leaf 
• ½ cup shredded mozzarella cheese 

Directions 

1. Heat the olive oil in a medium pot over medium heat. 
2. Add the onion and garlic and stir-fry for 2 minutes until tender.
3. Add the ground beef and brown for 2-3 minutes, stirring to crumble the meat. 
4. Season with salt, pepper, and Italian seasoning.
5. Add the tomato sauce and water or chicken stock, scraping the bottom of the pot with a wooden spoon. Cook for 8 minutes, stirring occasionally.
6. Stir in the lasagna sheets and add the bay leaf. Cook for 10-12 minutes. 
7. Serve warm with shredded mozzarella cheese. 

Nutrition (per serving)

 Calories 347, fat 10 g, carbs 40 g, sugar 5 g, Protein 25 g, sodium 624 mg

5. Pea and Ham Soup 

This filling soup hits the spot with its creamy texture and savory flavors. 

Serves 4 | Prep. Time 10 min / Cooking time 20 min 

Ingredients 

• 1 tablespoon olive oil 
• 1 yellow onion, diced 
• 1 white potato, peeled and shredded 
• 4 cups low-sodium chicken stock 
• 1 pound frozen peas 
• 1 cup cooked ham, chopped 
• Salt and pepper, to taste 

Directions 

1. Heat the olive oil in a medium pot over hight heat.

     Add the onion and sauté for 2-3 minutes or until soft. 

• Add the shredded potato and frozen peas. Cook for 2-3 minutes. 
• put in the chicken stock and stir to combine. Cooked for 10-12 minutes. Season with salt and pepper.
• Purée the soup with a hand blender until smooth and creamy. 
• Stir in the ham and mix until combined. Cook for 5-6 more minutes. 
• Serve warm. 

Nutrition (per serving) 

Calories 224, fat 7 g, carbs 27 g, sugar 7 g, Protein 13 g, sodium 1126 mg

6. Creamy Potato Soup 

This recipe is a cozy, decadent dinner for cooking on a budget. 

Serves 4 | Prep. Time 10 min / Cooking time 30 min 

Ingredients 

• ¼ cup unsalted butter 
• 2 yellow onions, diced 
• 2 garlic cloves, minced 
• 1 ½ pounds white potatoes, peeled and diced into cubes 
• 4 cups water 
• 2 tablespoons chopped flat-leaf parsley 
• ½ cup heavy cream Salt and pepper, to taste 

Directions 

1. Melt the butter in a medium pot over large heat.
2. Add the onions and sauté for 2-3 minutes or until soft. 
3. Add the garlic and potatoes. Cook for 5 minutes.
4. Add the water and stir to combine. Cook for 22 minutes or until the potato are fork-tender.
5. Purée the soup with a hand blender. 
6. Stir in the heavy cream. 
7. Season with salt and pepper before serving. 

Nutrition (per serving) 

Calories 296, fat 17 g, carbs 32 g, sugar 4.4 g, Protein 4 g, sodium 108 mg

7. Carrot and Lentil Soup with Greens 

This lentil and carrot soup makes it easy to eat nutritiously while saving money. 

Serves 4 | Prep. Time 10 min / Cooking time 20 min 

Ingredients 

• 2 tablespoons cooking oil 
• 2 yellow onions, finely diced 
• 2 celery sticks, finely diced 
• 2 large carrots, peeled and finely diced 
• 2 garlic cloves, minced 
• Salt and pepper, to taste 
• ½ pound red lentils 
• 8 ounces spinach, washed and trimmed
• 6 cups water 

Directions 

1. Heat the oil in a medium pot over hight heat.
2. Add the onions, celery, carrots, and garlic and sauté for 5-8 minutes or until soft.
3. Stir in the lentils and season with salt and pepper. 4. Add the water and cook for 15-20 minutes.
4. Add the spinach. Cook for 2-3 minutes or until wilted. 
5. Serve warm. 

Nutrition (per serving) 

Calories 316, fat 8 g, carbs 46 g, sugar 6 g, Protein 17 g, sodium 102 mg

8. Warm Squash and Quinoa Salad 

The next time you prepare roasted squash, be sure to make extra so you can enjoy a quick meal using this recipe! If you’re using leftover squash, just warm it in a skillet with a little butter while the quinoa is cooking. (Bonus if you have leftover quinoa, too!) 

Serves 4 | Prep. time 10 minutes / Cooking time 20 minutes 

Ingredients 

• 2 cups butternut squash, diced small 
• 2 tablespoons olive oil 
• 1 cup quinoa 
• 2 cups vegetable broth 
• ¼ cup pomegranate seeds 
• ¼ cup kale leaves, chopped 
• Salt and pepper, to taste 

Directions 

1. Preheat the oven to 450°F (232°C) and line a baking dish with parch-ment.
2. Toss the squash with olive oil and spread it in a single layer in the dish. Season with salt and pepper. 3. Roast for 22 min, stirring once halfway through the cook time. 
3. In a medium saucepan, place the vegetable broth over medium-high heat. Bring to a boil, then add quinoa and reduce to low. Cover and cook for 15 minutes, or until ten-der. Set aside for 5 minutes and toss with a fork.
4. In a heatproof bowl, combine the squash, quinoa, pomegranate seeds, and kale. 
5. Season with Salt and pepper, to taste, and serve warm.