Meatball Soup is an easy soup that is hearty, satisfying and delicious!

Meatball Soup is a hearty and satisfying soup that is both easy and delicious! Tender ground beef meatballs, pasta, mixed vegetables and a beefy, tomato broth are cooked together to create a luscious soup that, as the saying goes, really does eat like a meal!

I love serving this meatball soup recipe with some 30 minute dinner rolls to soak up whatever I can’t get with my spoon. It is the ultimate winter meal!

White bowls of meatball soup topped with parmesan and fresh parsley.

I love making soup, and winter is the absolute perfect time to try new soup recipes! This meatball soup is fast becoming my family’s meal time favorite as it is truly belly-warming!

Meatballs are so versatile from Grape Jelly Meatballs as an appetizer to Crockpot Meatballs for dinner! And of course, they are found in soups, like this tomato Meatball Soup. I use homemade meatballs because they taste so much better but of course you can use frozen meatballs instead if you’re short on time. If you prefer you can of course use Turkey Meatballs in place of beef.

Meatball soup being scooped with a silver ladle.

How to Make Meatball Soup

I don’t think I have come across a soup that is as easy as this one! Especially if you use pre-made meatballs!

  1. Saute aromatics in a large soup pot.
  2. Add prepared meatballs (or use prepackaged or pre-made homemade meatballs) and broth. Simmer 10 minutes to allow the meatballs to cook and the flavors to blend.
  3. Add veggies and pasta. Cover and cook till pasta is done.

While I make these meatballs a regular 1″ size, you can most certainly make little bitty meatballs too (and make them Italian wedding soup meatball sized). I like to make meatballs in a big batch and freeze them. Frozen meatballs (either homemade or store bought) do not need to be defrosted or pre-cooked for this meatball soup recipe. 

Meatball soup in a white bowl with fresh parsley.

How Long do you Cook Meatball Soup?

Total cook time for this easy meatball soup is no more than 25 to 30 minutes! This makes the perfect weeknight meal when time is tight, or even a quickly made lunch.

Meatball soup also freezes like a dream, making it ideal for a quick meal during the busy holidays. I like to freeze it in individual servings (although I skip the pasta when freezing and add it while heating it up). 

More Amazing Soups You’ll Love

Meatball Soup

Meatball Soup is a hearty and satisfying soup that is so filling and delicious! Tender ground beef meatballs, pasta, mixed vegetables and a beefy, tomato broth are cooked together to create a luscious soup that, as the saying goes, really does eat like a meal!

  • 1 onion
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 1 1/2 pounds frozen or homemade meatballs
  • 6 cups beef broth
  • 28 oz diced tomatoes (undrained)
  • 1 teaspoon italian seasoning (crushed)
  • 2/3 cup ditalini or orzo pasta
  • 2 cups frozen vegetables
  1. In a large saucepan or pot  saute onion and garlic.

  2. Add prepared meatballs and beef broth to pot and cook 10 min.

  3. Add tomatoes, seasoning, pasta and frozen veggies. Simmer covered 15 minutes or until pasta is cooked.

This easy meatball soup is one of our favorite winter recipes! It is so warming and filling! #spendwithpennies #meatball #meatballs #meatballsoup #soup #italianweddingoup

How to make a roux to create perfect sauces!

Knowing how to make a roux is one of the most useful kitchen tips you will learn! A roux is used to create brilliant sauces, gravies, and thicken soups and other liquid dishes quickly.

A dark roux can add a nutty flavorful finish to your dish as the starches present in the thickening agents brown.

A roux is the perfect way to thickening your liquids (such as gravy) and keeps your sauces from becoming lumpy. Nobody likes getting a large bite of cornstarch or flour in their soup or mac and cheese!

What is a Roux?

A roux is a combination of equal parts flour and fat, the most common being butter (or meat drippings). When you make a roux, if you cook it long enough, the flour will brown adding great flavor to your sauce or dish.

The longer you brown your roux for, the more flavor it will have. If you are making a chowder or a white sauce for Scalloped Potatoes, you would not brown your roux like you would if you were making a pot of gumbo!

Making a roux with butter and flour

How to Make A Roux

Making a roux is not difficult, here are the quick steps you’ll take (with step by step photos below).

  1. Melt butter.  Add flour and cook to desired color.
  2. Add cold liquid a little at a time while whisking until smooth after each addition.
  3. Add remaining liquid and seasonings, simmer a couple of minutes.

Flour and butter simmering for the perfect roux

1. Melt Butter and Add Flour

Start your roux by melting butter (or fat such as drippings) in a saucepan and whisk in flour until smooth. Allow it to bubble for at least 1 minute while mixing.  This will eliminate any floury flavors.  For a blonde roux, allow it to cook a minute or so.

The true secret, as I learned from Chef Jerry in New Orleans, to the best gumbo recipe, is creating a dark roux. A dark roux would require cooking the flour/fat mixture longer while whisking until it reaches a golden dark caramel color.

Adding milk to the flour mixture for the perfect roux

2. Add Liquid

Once you have cooked the flour mixture to your liking (most white sauces or cheese sauces use a light or white roux) begin adding liquid while whisking a small amount at a time.

Reduce the heat to low and begin adding the liquid a little at a time. Stir until smooth after each addition.

You will get a paste like texture at first, add a bit more liquid and whisk until smooth and completely free of lumps. Continue this process until you’ve incorporated the liquid.

A thickened roux to boiling

Now that you have a nice roux as a base, add the rest of the ingredients for your sauce sauce along with seasonings (or add your roux into your dish to help thicken it). Allow the mixture to bubble for at least one minute while whisking.

Keep in mind that cheese shouldn’t be boiled/simmered as it will separate and break. If you are adding cheese, remove the sauce/dish from the heat and add cheese while still hot. Stir to melt.

Dishes That Use a Roux

Roux Recipe

Knowing how to make a roux is one of the most useful kitchen tips you will learn! A roux is used to create brilliant sauces, gravies, and thicken soups and other liquid dishes quickly.

  • 1/4 cup butter (or fat such as drippings)
  • 1/4 cup flour
  1. Melt butter (or fat) in a saucepan and whisk in flour until smooth. Allow it to bubble for at least 1 minute while mixing. 

  2. For a blonde roux, allow it to cook a minute or so. 

    For a dark roux, cook the flour/fat mixture longer while whisking, until it reaches a golden dark caramel color.

  3. Add cold liquid a little at a time while whisking until smooth after each addition.

  4. Add remaining liquid and seasonings, simmer a couple of minutes.

This roux recipe will mix well with about 3 cups of liquid and produce a medium consistency sauce. Start with less liquid and add more until you reach the desired consistency for your sauce.

How to make a roux to create perfect sauces and thicken dishes without lumps! #spendwithpennies #kitchentips #howtomakearoux #roux #howto

Irresistible Homemade French Onion Soup!

French Onion Soup is a classic soup recipe for good reason! Sweet caramelized onions are simmered in a rich beefy broth to create a soup base that is loved by everyone!

Of course the best part of any french onion soup is the crusty bread crouton topped with gruyere or swiss cheese and broiled until golden and bubbly! Who could ever resist?

a bowl of french onion soup with broiled cheese

Onions for French Onion Soup

Walla Walla onions and Vidalia’s are large and sweet and meaty so a few will go a long way. I prefer to use half sweet onions and half regular yellow onions for just the right amount of sweetness.

Be sure to cook the onions slowly so they are uniformly golden and soft without browning. (Although you can also caramelize onions in the slow cooker the night before too)! If you’re using a sweeter onion, you can eliminate the bit of brown sugar.

What Kind of Cheese

Gruyere, which is a type of mild swiss cheese, is commonly added to top a french onion soup recipe. It has a mild flavor and melts perfectly over the bread.

There are no hard and fast rules for a cheese option; many people use a combination of mozzarella and parmesan cheese. Why not experiment with other soft, melty cheeses like Brie or Havarti, or even blue cheese crumbles?

Broiling: French onion soup can be broiled in almost any bowl on low. You can find french onion soup crocks online or at the dollar store. If you don’t have an oven safe bowl, simply broil the cheese over toast and add to your soup.

A ladle of french onion soup ready for serving.

How to Make French Onion Soup

While I often make Slow Cooker Onion Soup, this stovetop French onion soup is one of my husband’s favorites! It does take a bit of time, but most of the time spent is hands off (simmering etc).

  1. Caramelize Onions: Low heat, nice and slow is the way to go. This step takes a while but the results are worth it.
  2. Add Wine/Seasoning: Any variety of wine works, French onion soup is very forgiving and the wine is really just an acidic base that helps marry all the flavors. If you have leftover red, use that. Even sherry or cognac will do!
  3. Simmer: Allowing time to simmer adds great flavor to this soup recipe! French onion soup broth should have a transparent caramel color.
  4. Broil Cheese: The best part of course! Ladle the soup into bowls (almost any ceramic bowl should be fine under a low broil) and top with bread and cheese. Broil until golden.

The. Best. Ever.

A pot of french onion soup and bread ready to eat

What to Serve with French Onion Soup

We serve it as a starter to a steak dinner or roasted pork tenderloin.

Eaten as a meal of it’s own, it can be paired simply with a salad, a side of sliced apples, pears and cheese or it can stand alone with extra crusty bread or seasoned croutons!  Any way you serve it, a classic French onion soup will be a go-to recipe all year round!

More Classic Soups

French Onion Soup

A rich beef broth filled with caramelized onions and topped with a golden bubbly cheese.

  • 3 large onions (peeled and sliced)
  • ½ teaspoon brown sugar (optional)
  • 1/3 cup butter
  • 8 cups beef broth (64 oz)
  • 1/3 cup dry white wine
  • 3 sprigs fresh thyme (or ½ teaspoon dry)
  • 1 bay leaf
  • 1/4 teaspoon pepper
  • 1 Tablespoon Worcestershire sauce
  • 1 baguette
  • 3 cups gruyere cheese
  • 6 tablespoons fresh parmesan cheese
  1. Slice onions 1/4″ thick. Cook onions stirring occasionally over low heat in melted butter (with sugar if using) until golden, about 30-45 minutes.

  2. Add wine, beef broth, bay leaf, thyme, black pepper and worcestershire. Bring to a boil, reduce heat and simmer for 1 hour. Remove bay leaf and thyme and discard.

  3. Meanwhile, slice bread and brush with olive oil. Broil 2 minutes per side or until golden. 

  4. Ladle soup into ceramic bowls. Add 2 slices of bread in each bowl. Divide cheeses over bowls and broil until golden and bubbly.

Sweeter varieties of onions may not need the sugar.

French Onion Soup is one of our favorite recipes with golden onions, a rich beefy broth and croutons. We top this soup with a cheese and broil until bubbly. #spendwithpennies #onionsoup #frenchonionsoup #souprecipe #homemadesoup
French Onion Soup is one of our favorite recipes with golden onions, a rich beefy broth and croutons. We top this soup with a cheese and broil until bubbly. #spendwithpennies #onionsoup #frenchonionsoup #souprecipe #homemadesoup

Slow Cooker Turkey Soup (Cajun Bean)

This Slow Cooker Turkey Soup recipe loaded with our favorite bean mixture and a amazing cajun flavor. This warm hearty meal-in-a-bowl  is the perfect way to enjoy leftover turkey on a chilly day!

The “no-soaking required” method for cooking this slow cooker bean soup is effortless with just minutes of prep creating a delicious and nutritious meal!

Slow Cooker Turkey Soup with Beans and cornbread

Slow Cooker Turkey Soup

I am so excited to have partnered with Hurst’s HamBeens® 15 BEAN SOUP® to bring you this belly warming recipe.  

If you have followed my blog before you’ll definitely know how much I love soups from Ham and Bean Soup to Turkey Noodle Soup,  Everyone who tries it asks for the recipe because it’s the ultimate comfort food, and the perfect budget friendly meal!

Homemade soup is one of those meals that I love to come home to on a cold day, like a warm hug in a bowl.

I make turkey dinner (or ham) for pretty much every holiday but I also make it when it’s not a holiday so I can reap the benefits of the leftover turkey (the best part in my opinion)!! Leftover turkey is perfect for quick and easy meals and in particular, belly warming soups!

Slow Cooker Turkey Soup

Easy Slow Cooker Soup Recipe

Few things warm the belly from the inside out the way this Cajun Bean Slow Cooker Turkey Soup recipe does! It’s absolutely loaded with flavor and stick to your ribs good.

Because this easy meal cooks in the slow cooker all day long, it’s ready to go when you are making it the perfect ending to a long work day or a welcome way to feed a house full of guests once the turkey dinner is done.

The combination of HamBeens® Cajun 15 BEAN SOUP mix, tender leftover turkey, smoky sausage, and tangy tomatoes all cooked to perfection will fill your tummy and warm your heart! I do have to say, the real secret to this perfectly seasoned soup is the delicious cajun flavor packet included with the beans.

Turkey soup in the slow cooker with beans and sausage

How to Make Turkey Soup in the Slow Cooker

You’ll be amazed at how incredibly easy it is to turn everyday humble ingredients into something extraordinary.  Not only does this soup require NO SOAKING, HamBeens Cajun 15 Bean Soup has the best variety of beans which always cook up perfectly!

This recipe makes a nice big batch of soup and it freezes perfectly which is great for busy families (and make ahead lunches).

Cajun Bean Turkey Soup (Slow Cooker) Tips

  • Add acidic ingredients (such as canned tomatoes or lemon juice) after the beans have softened.  (These ingredients can sometimes interfere with the rehydration process).
  • Salt can also interfere with rehydration so it is best added after the beans have softened.
  • Smoked turkey adds amazing flavor to this recipe.
  • Add tomatoes with chilis for an extra kick if you like spice.
  • Any type of smoked sausage works well.  Frying your sausage before adding to the soup adds great flavor.

Both the dark and white leftover turkey meat cook to perfection in this recipe. If you don’t have sausage on hand, chopped ham or even crisp fried bacon are great alternatives to add a hint of smokiness.

Beans for slow cooker turkey soup

15 Bean Soup (Slow Cooker)

HamBeens Cajun 15 Bean Soup can be found in the dry bean section of almost any grocery store (or you can order them online). Along with the beans, a seasoning packet is included in each package making it simple and perfectly seasoned every time!

This slow cooker turkey soup recipe comes out nice and thick & hearty, just the way we love it! If you prefer a thinner consistency, add one extra cup of broth or water to your Crock Pot.

While soaking the beans in this recipe definitely is not required, if you have already soaked your beans, you can reduce the liquid in the recipe by 1 cup.

A scoop Slow Cooker Turkey Soup - the perfect way to enjoy leftovers!

This Cajun Bean turkey soup recipe can be served right out of the Crock Pot with crushed tortillas crowning the bowl, but it’s also delicious served over rice or with a big piece of fresh cornbread for dunking!

This easy turkey soup recipe is the perfect way to enjoy leftovers and one of our all time favorites!

More Soups You’ll Love

Slow Cooker Turkey Soup (Cajun Bean)

This Slow Cooker Turkey Soup recipe is the perfect way to enjoy leftover turkey. It’s a warm hearty Cajun Bean soup, perfect for a chilly day!

  • 1 package HamBeens® Cajun 15 BEAN SOUP
  • 1 green bell pepper (diced)
  • 1 large onion (diced)
  • 1 cup diced celery
  • 2 cloves chopped garlic
  • 1/2 lb. smoked sausage (sliced)
  • 2 cups diced leftover turkey
  • 4 cups low sodium chicken broth
  • 2 cups water
  • 1 can diced tomatoes (14.5 oz)
  • salt & pepper to taste
  • parsley for garnish (optional)
  1. Rinse beans and remove any debris.
  2. Place beans, onion, pepper, celery, garlic, chicken broth, water, and turkey a 6 quart slow cooker.
  3. Cook on high 5-7 hours or until beans are tender.
  4. Add seasoning packet, sausage and tomatoes.
  5. Cook for an additional 30 minutes.
  6. Serve with cornbread.

No soaking is required for this recipe. If you do soak your beans, reduce water by 1 cup and check for doneness at 4-6 hours.


Repin This Easy Turkey Soup Recipe Here

More Recipes You’ll Love

Crock Pot Ham and Bean Soup

15 Bean Slow Cooker Chili

I am excited to have partnered with Hurst’s HamBeens® 15 BEAN SOUP® to bring you this belly warming recipe.  While I was compensated for this post, all thoughts and opinions are my own.  Working with great brands I love allows me to keep bringing you the great recipes you love!

Easy Crock Pot Ham and Potato Soup

Ham and Potato Soup is a cool weather staple around here and it’s easy to make in the crock pot and perfect for any leftover baked ham! A simple and delicious soup loaded with potatoes, sweet carrots and tender ham cooks in the slow cooker all day so dinner is ready when you are.

This easy slow cooker ham and potato soup is perfect served alongside our favorite 30 Minute Dinner Rolls with a fresh Kale Salad!

Crockpot ham and potato soup in a big bowl topped with fresh herbs.

Slow Cooker Potato Soup

Few things are as comforting as a delicious and creamy soup on a cold winter day!  Even better is coming home to dinner after a busy day of work or errands!

I truly love potato soup, it’s so comforting!  One of my very best friends made this delicious Ham and Potato soup for me for lunch one day!  It was a chilly day and this warmed me from the inside out! (Thanks Dee, you’re the best)!

Since then, I’ve made this soup so many times.  It’s always delicious and never lasts long around here!  This is one of those soups that is fabulous the first day just as amazing leftover… (and any time I can cook once, eat twice is a good thing around here)!

Technically you could consider this delicious soup a potato chowder as it is a thick creamy soup that is generally chunky.  Regardless of what you call it, it’s absolutely delicious! While chowders often contain fish (like seafood chowder), they can contain a variety of vegetables or meat and still be considered a chowder (like Slow Cooker Corn Chowder)!

A Crock Pot full of delicious ingredients for ham and potato soup.

How To Thicken Potato Soup

One thing I particularly love about this soup is that it uses potatoes to thicken it without adding in a lot of heavy cream and butter.  While the flavor and texture are rich and creamy, it’s not loaded up with fat and calories!

If you are trying to curb your dairy or fat intake, you can thicken this ham potato soup recipe (or other potato soup recipes) with mashed up potatoes and carrots right before it is served. This will make it slightly creamy but with just enough rustic chunkiness and not too rich. Simply scoop out a couple cups of potatoes and carrots and gently mash, then return to the Crock Pot. Adjust for flavor with salt and pepper and let everyone dig in!

If you’d like it even thicker, you can also add in a few potato flakes to reach desired thickness. If you’d prefer, you can also create a cornstarch slurry (equal parts cornstarch and water), stir it in and let it simmer in the crock pot 15 minutes on high.

A bowl of slow cooker creamy ham and potato soup full of ham, carrots, and herbs.

I most often use leftovers from my fave Crock Pot Ham or  a ham bone to make this soup but if you don’t have leftovers, it works perfectly with diced ham steaks from the grocery store too! If you’d like to make this into a cheesy ham and potato soup, stir in a handful of cheddar cheese and a sprinkle of parmesan cheese just before serving.  Remember that dairy can curdle at high temperatures so when you don’t want to cook it too long in the slow cooker. Once you add the milk and sour cream (and cheeses if you add any), you just want to make sure everything is heated through.

Can You Freeze Potato Soup with Ham?

Most creamy soups and chowders can be easily frozen, including this ham and potato soup recipe. All you have to do is put leftover soup in the fridge overnight to make sure it is completely cooled. Then, pour into a plastic freezer bag and lay flat on a cookie sheet in the freezer. Once they are frozen solid, simply stack them up and you have a grab-and-go meal for another busy day!

More Slow Cooker Soups You’ll Love

Easy Ham and Potato Soup in the Crock Pot

Ham and Potato soup is a simple and delicious soup loaded with potatoes, sweet carrots and tender ham. It cooks in the slow cooker all day so dinner is ready when you are!

Follow Spend With Pennies on Pinterest for more great recipes!

  • 7 cups potatoes (, diced)
  • 1 medium onion diced
  • 1 large carrot (, chopped)
  • 2-3 cups ham (, diced)
  • 2 teaspoons parsley
  • 1 teaspoon thyme leaves
  • pepper to taste
  • 5 cups Ready to Serve Chicken Broth ((I use low sodium))
  • 1 cup 2% milk
  • 1/2 cup sour cream
  • Pepper to taste
  1. Add diced potatoes, onion, carrot, ham, thyme, parsley, pepper & broth to a crock pot.
  2. Cook on low 7 hours, or high 3 hours.
  3. Remove 2-3 cups of the potatoes/carrots and mash, then return the mashed mixture to the crock pot.
  4. Add milk and sour cream. Stir and cook an additional 15 minutes. Add pepper to taste. Makes twelve 1-cup servings.

Ham and Potato Soup made in the slow cooker

Slow Cooker French Onion Soup

Slow Cooker French Onion Soup is one of our favorite meals to come home to! As with any traditional French onion soup, this recipe features a beefy broth loaded with caramelized onions and herbs and topped with an amazing Gruyere cheese topping!

French Onion Soup in individual serving dishes


Crockpot French Onion Soup

French Onion Soup is one of my husband’s all-time favorites. It’s the perfect meal for any soup lover!

For me it’s all about the bread and cheese…  all soaked in that rich herby onion broth and then broiled until the cheese gets all hot and bubbly. Scooping up the first bite of that ooey gooey cheese is like a little taste of heaven.

While French Onion Soup is good, I do think that a good broth takes a long time to develop great flavor which is something I love about this recipe.

In this easy French Onion Soup recipe, the onions and broth have the chance meld in the slow cooker all day long creating a rich and flavorful soup.  Not to mention, I’m a huge fan of slow cooker meals because I love coming home to dinner ready to go!

It just seems to make the evening run that much smoother, at least in my house with activities, homework and soccer practices!

French Onion Soup made from crockpot French Onion Soup recipe

Why do they Call It French Onion Soup?

French onion soup actually originated in France in the 18th century and has been a traditional soup of France ever since.  This soup is most often served as a starter, however, we love to enjoy it (with extra bread and a salad) as a meal.

How do you Make French Onion Soup from Scratch

To make french onion soup completely from scratch you’d want to start with your own homemade broth or stock. While I often make chicken broth from scratch for this recipe I usually use a lower sodium store-bought broth.  Either will work just fine.

Caramelizing the onions does take a little bit of time but it’s totally worth the effort.  You want them translucent and golden without browning or crisping them so low and slow heat is the way to go with these!  You don’t have to stir them constantly but you do want to make sure they aren’t cooking too quickly.

While I caramelize them on the stove top for convenience, you can actually caramelize them right in your slow cooker too but it does take 8-10 hours!  If you get them started the night before, you can wake up to caramelized onions, add the remaining ingredients and you’re good to go!

How to Caramelize Onions in the Slow Cooker

Combine 3lbs sliced onions, 1/2 cup unsalted butter and 1/2 teaspoon salt.  Stir and cook on low 8-10 hours.  (You would need half of these onions for this recipe but can add more if you like. You can freeze the other half to add to mashed potatoes, casseroles, soups and more). (Note you do not need brown sugar if you use this method, the onions have enough natural sugars).

how to make french onion soup in the crock pot

What is the Best Onion to Use in French Onion Soup

When making French onion soup, you’ll want an onion that will caramelize well and have the right amount of sweetness.

I find using regular white onions provides the best results as sweet onions can overpower the broth and tend to create a soup that is too sweet.

If you happen to have only sweet onions on hand, I would suggest eliminating any sugar from the recipe.

What kind of cheese is best for French Onion Soup?

The bread and cheese topping is one of my favorite parts of this recipe.  Using Gruyere and Emmental cheeses really make this dish amazing, however, you can substitute mozzarella/ parmesan/ swiss if it’s all you have on hand.

I love to ladle this into bowls, add the cheese and broil, however, you can simply place the bread & under a broiled on a pan and add it to your bowls if you prefer.

Serve this French Onion Soup with a side salad and some extra bread for a delicious dinner!

More Crockpot Soups You’ll Love

Slow Cooker French Onion Soup

Slow Cooker French Onion Soup is one of our favorite meals to come home to! A rich beefy broth loaded with caramelized onions and herbs and topped with an amazing Gruyere cheese topping!

  • 3 large white onions (, sliced)
  • 3 tablespoons butter
  • 2 tablespoons brown sugar
  • 64 oz Beef Broth ((I use reduced sodium))
  • 1 tbsp Worcestershire sauce
  • 1 clove garlic (, minced)
  • 1/3 cup dry sherry
  • 4 sprigs fresh thyme ((or 1 tsp dried Thyme))
  • 1 Bay Leaf
  • 8 slices dry french bread
  • 3/4 cup Gruyere cheese (, shredded)
  • 1/2 cup Emmental cheese (, shredded)
  • 6 tablespoons fresh parmesan cheese
  1. In a large non-stick pan, cook onions, butter and brown sugar over medium low heat until golden and caramelized. (About 20 minutes).
  2. Once golden, add to the slow cooker along with remaining ingredients except bread and cheeses.
  3. Cook on low for 6-8 hours.
  4. Remove and discard bay leaf and ladle the soup into bowls. Top with dry bread slices and cheeses. Broil 2-3 minutes or until cheese is melted and browned.

If you don’t have dry bread, slice your loaf and dry it in the oven at 300 degrees for about 5-7 minutes. Cool completely.

More Soups You’ll Love


Ham & Corn Chowder

This delicious Ham and Corn Chowder is rich, creamy & full of flavor! This easy to make soup is loaded with ham, bacon, corn, & potatoes. Perfect fall dinner or lunch!


20 Minute Broccoli Cheese Soup

20 Minute Broccoli Cheese Soup! This delicious soup is made from scratch in just 20 minutes! The perfect meal to warm you from the inside out on a chilly day!

CrockPot Lasagna Soup

Crock Pot Lasagna Soup

Slow Cooker French Onion Soup is one of our favorite meals to come home to! A rich herby onion broth topped with cheese and broiled until hot and bubbly.
Slow Cooker French Onion Soup is one of our favorite meals to come home to! A rich herby onion broth topped with cheese and broiled until hot and bubbly.


Turkey Soup

This homemade Turkey Soup recipe is one of my signature dishes! Tender chunks of leftover turkey, carrots, onions, celery, and pasta noodles are simmered in a delicious homemade turkey stock. Serve it alongside some dinner rolls and transcend into comfort food heaven!

We love broth based soups around here. Classic chicken noodle soup is a constant enjoyment, and anything we can make in a slow cooker is definitely a winner.

While this turkey noodle soup isn’t made in a Crock Pot, it only takes 25 minutes. What’s better than that? You can make this once you’re home from work, and have your kids fed by 6!

turkey soup recipe, with carrots, noodles, celery and turkey, in a white pot garnished with parsley

How To Make Turkey Soup

When I make turkey soup from scratch, I like to use the leftover turkey from Thanksgiving dinner to make a homemade turkey stock. It’s really the best way to make it. You truly cannot replicate the same flavor or texture in a store bought broth and the addition of leftover turkey meat is perfect in this soup)!

If you don’t have turkey broth on hand, check with your local deli, they sometimes make it but of course chicken stock works too. I love the flavor turkey broth gives this homemade soup though!

Easy Turkey Soup

  1. Soften onion in olive oil.
  2. Add veggies, turkey, poultry seasoning and herbs and simmer a few minutes.
  3. Add noodles and cook until tender.
  4. Serve.

Crazy easy right?

Once the onion is softened, I stir in a tablespoon of flour. Of course this is optional but it’s kind of one of my favorite secrets for a perfect broth soup. It isn’t enough flour to thicken the soup but it just gives the broth a little bit of body. 

close up of two bowls of homemade turkey soup, with carrots, noodles, celery and turkey, garnished with parsley and pepper with a pepper grinder on the side

Once your turkey soup has simmered, the noodles are added to the pot. You can use any noodles you prefer, just adjust the cooking times accordingly. Cooking the pasta in the soup itself adds a ton of flavor to the noodles. It’s my favorite way to do it!

I like to use rotini or shells in this recipe and usually cook them a bit al dente before I serve up. The broth is hot and they’ll cook a little bit more while they sit in the bowl.

How To Freeze Soup

This turkey soup keeps for a few days in the fridge but it also freezes well meaning you can enjoy it all winter! I like to freeze it in individual freezer bags to make reheating the right amount easier.

Pasta can sometimes change in texture when frozen and reheated. If you prefer, just omit the pasta and add it when you reheat it.

I like to reheat turkey soup on the stovetop from frozen, but the microwave will work too. Make sure you don’t cook the pasta further while reheating. Nobody likes mushy noodles!

close up of turkey noodle soup recipe, with carrots, noodles, celery and turkey, in a white pot with bay leaf and parsley garnish

How To Thicken Soup

Broth based soups like turkey noodle soup generally aren’t thickened. I add a tiny bit of flour to give the broth a little bit of body and the starches in the pasta do an excellent job at creating a silky broth that isn’t too thick or thin.

If you prefer a thick broth soup, a quick slurry made from equal parts cornstarch and water will do the trick. Whisk it into the soup, being careful not to change the flavor of the light broth. Remember to let it boil a minute or two with the slurry to get rid of any starchy flavor!

What To Add To Soup

Broth based soups are so much fun to get creative with! I love adding veggies diced red peppers, mushrooms, garlic, or herbs like rosemary and thyme. Leftover vegetables are a great addition (but skip the brussel sprouts, they can make this soup bitter). This turkey soup is forgiving, and the perfect soup to experiment with!

two bowls of homemade turkey soup, with carrots, noodles, celery and turkey, garnished with parsley and pepper with a pepper grinder on the side

More Ways to Use Turkey Leftovers

Homemade Turkey Soup

This easy turkey soup is a family favorite with a rich broth, tender vegetables and juicy leftover turkey chunks.

  • 1 Tablespoon olive oil
  • 1 onion
  • 1 Tablespoon flour
  • 3 large carrots (peeled and sliced)
  • 2 stalks celery
  • 2-3 cups leftover turkey (diced)
  • 8 cups turkey broth (homemade or store bought)
  • 1/2 teaspoon poultry seasoning
  • 1 bay leaf
  • salt and pepper (to taste)
  • 4 ounces shell noodles (about 1 1/2 cups)
  • 1 Tablespoon parsley (optional)
  1. Cook onion in olive oil until tender, about 3-4 minutes. Add flour and cook 1 minute.

  2. Stir in carrots, celery, turkey, broth, poultry seasoning, bay leaf and salt and pepper to taste. Simmer 10 minutes.  

  3. Add noodles and cook 8-10 minutes or until tender. Remove from heat, discard bay leaf and stir in parsley.

  4. Season to taste and serve.

Chicken broth can be substituted for turkey broth.

Butternut Squash Soup

This Butternut Squash Soup recipe is the only thing you’ll need to stay warm this season. Sweet roasted butternut squash is simmered with onions, broth, and spices then pureed to perfection. Stir in a little cream and serve it alongside homemade dinner rolls for the ultimate cool weather soup!

There’s just something so inviting about squash soup be it pumpkin soup or butternut squash soup, it always manages to hit the spot!

Bowls of Roasted Butternut Squash Soup with croutons

How To Make Butternut Squash Soup

Roasted butternut squash soup starts with (of course) roasted butternut squash. This adds flavor and a bit of sweetness (plus makes the squash easy to cut and no peeling needed). While the squash roasts, saute the onions for a bit in butter. Butternut squash can be hard to chop so in this recipe, I simply cut it into 4 and scoop it once it’s soft.

Butternut squash is rich and sweet so I love to add in a small peeled granny smith apple.  This adds a hint of freshness to the soup.

  1.  Roast squash in the oven (this can be done days ahead of time)
  2. Add in an apple and the remaining ingredients, and simmer. 
  3. Blend soup and stir in a splash of cream

It’s that easy!

I prefer very simple seasonings in this recipe; thyme, salt and pepper.  Add in your favorites though, this recipe lends itself well to warm spices such as curry powder, cinnamon or Pumpkin Pie Spice.

Roasted Butternut for making our favorite Butternut Squash Soup recipe.

If you’re using a regular blender or immersion blender, this soup is best strained through a mesh strainer to remove any pulp and make a smooth soup. If using a high power blender (such as a Blendtec or Vitamix) there is no need to strain.

When I serve this, I like to garnish it the same way I garnish tomato soup, I top it with some croutons, black pepper, a drizzle of cream, and some fresh herbs. It looks SO fancy even though it’s really easy to make!

How To Thicken Butternut Squash Soup

When you make butternut squash soup, it thickens from pureeing the ingredients. Cornstarch and other thickening agents aren’t needed and don’t do very well in squash soup as the flavors are so delicate.  If your soup is too thin, return it to the pot and allow it to simmer to reduce. 

A ladle of butternut squash soup ready to serve

What To Serve With Butternut Squash Soup

I love serving this soup as an appetizer course for some other fall favorites like pork tenderloin served alongside roasted root vegetables. Don’t forget the pumpkin pie for dessert!

This soup is also perfect alongside a grilled cheese, which really lets you get every last drop from your bowl.

What Meat Goes With Butternut Squash Soup

Butternut squash soup is rich, but a very light and delicately balanced flavor. It is on the sweeter side, so I love serving it alongside pork tenderloin. Grilled or baked chicken breasts also go great alongside this soup!

Butternut squash soup topped with croutons and a splash of cream

Can You Freeze Butternut Squash Soup

Butternut squash soup freezes extremely well, making it even better for the winter months. I like to freeze it in freezer bags and reheat them as we need! Just add the cream once it is defrosted. Make sure the soup is completely cooled before you freeze it. To reheat it, just add it to a saucepan and allow it to defrost!

How Long Will Butternut Squash Soup Keep in the Fridge?

This soup should last 4-5 days in the fridge, around the same length of time as the chicken broth used in it. If you use vegetable broth, it will keep an additional few days. If you are hoping to keep it longer, just pop it in the freezer!

More Belly Warming Soups You’ll Love

Butternut Squash Soup

Rich and creamy roasted butternut squash soup is a great way to warm up on a cold winter day!

  • 1 Butternut squash
  • 1 onion (diced)
  • 2 tablespoons butter
  • 4 cups chicken broth
  • 1 small apple (peeled, cored and chopped)
  • ½ teaspoon thyme (or 1-2 sprigs fresh)
  • ½ teaspoon curry powder (optional)
  • 1 cup heavy cream (or to taste)
  • Salt and pepper to taste
  1. Preheat oven to 400°F. Cut squash into four large pieces. Place in an oven-safe dish and roast until the squash is soft (about 1 hour). Scoop the flesh of the squash and set aside.

  2. Melt butter in a medium pot over medium heat. Add onion and cook over medium heat until softened, about 5 minutes. 

  3. Add the squash, broth, spices and apple. Bring to a boil. Reduce heat and simmer uncovered for about 20 minutes or until apples are tender.

  4. Remove from heat (discard thyme stem if using fresh). Blend until smooth.

  5. Return to pot and bring back to a simmer, stir in heavy cream to taste and  with salt and pepper.

If using a regular blender or immersion blender, this soup is best strained.

If using a high power blender (such as a Blendtec or Vitamix) there is no need to strain. 

Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup is one of my childhood favorites! A rich, flavorful broth and tender chunks of chicken are mixed with loads of fresh vegetables and finished off with egg noodles. 

This easy favorite comes together in just minutes for the perfect fresh and healthy weeknight meal. This classic soup is one of Grandma’s home remedies for good reason! 

A pot of homemade chicken noodle soup with vegtables

How To Make Chicken Noodle Soup

Tender chicken, fresh vegetables and egg noodles; this the best chicken noodle soup recipe, not only is it full of flavor, it’s ready in just minutes!

While I love making chicken noodle soup in the slow cooker, I also love being able to create a quick and healthy soup in just about 20 minutes.

  1. For this recipe, you’re going to soften onions, celery and carrots in a pot.
  2. Add broth and poultry seasoning. The addition of poultry seasoning adds the perfect savory flavor to the broth making it taste like its been simmering all day long!
  3. Add chicken and noodles and cook until tender.  Homemade chicken noodle soup is that easy!

Poultry seasoning is a wonderful combination of flavors that really takes  any chicken or turkey recipe to the next level!  If you’ve never used it before, it’s perfect to add to soups, stuffings or casseroles!   If you don’t have poultry seasoning on hand you can quickly make Homemade Poultry Seasoning and it will last in your cupboard for months!

A bowl of chicken noodle soup with crackers and parsley

How Do You Make Chicken Noodle Soup from Scratch?

The base of any good soup is broth, I always try to uses homemade if I can! Whenever I make a whole roasted chicken, I always freeze the carcass to create an amazing homemade chicken stock! If I don’t have chicken carcasses, I simply make Boiled Chicken giving me a rich flavorful broth as well as tender and juicy meat to add to the soup. The flavor of a homemade chicken broth tastes best in this recipe but store bought works if it’s all you have on hand!

I always start with onion/carrot/celery but you can really use any vegetables in this recipe. If you’re using frozen veggies, just cook them for a minute or so longer so they have the chance to cook properly.

When making homemade chicken noodle soup, I most often use leftover chicken (or turkey) that I already have on hand but you can use rotisserie chicken or even quick poached chicken!

A ladle of homemade chicken noodle soup

What to Serve With Chicken Noodle Soup

This Homemade Chicken Noodle Soup recipe is almost a complete meal on its own. Loaded with fresh vegetables, Egg Noodles and of course juicy chicken. 

We love to this soup with Homemade Buttermilk Biscuits and a nice fresh salad. Other great options are 30 Minute Dinner Rolls and a Coleslaw.

I like making this soup on busy weeknights because so fast to whip up (and it doesn’t come from a can or takeout box)! It’s also loaded with vegetables and lean protein making it a healthy choice. The goodness of this easy Homemade Chicken noodle soup warms you from the inside out! 

Close up photo of chicken noodle soup filled with fresh vegetables.

Chicken noodle soup can be kept in the fridge for a few days. For those of you asking, yes, you can freeze chicken noodle soup. If you are freezing some of it, just leave out the egg noodles and add them when you reheat your soup!

More Chicken Soup Recipes You’ll Love

Homemade Chicken Noodle Soup

A hearty chicken noodle soup recipe. Juicy chicken, tender egg noodles and fresh vegetables all simmered in a flavorful chicken broth.

  • 1 tablespoon olive oil
  • 1 onion (diced)
  • 2 large carrots (diced)
  • 2 large celery ribs (sliced)
  • 1 red pepper (finely diced)
  • 1 teaspoon poultry seasoning
  • pepper to taste
  • 1 bay leaf
  • 2 cups chopped cooked chicken
  • 6 cups chicken broth (I prefer homemade)
  • 6 oz . egg noodles
  • 1 cup broccoli florets
  • 2-3 tablespoons fresh parsley
  1. Heat olive oil in a pot over medium high heat.
  2. Chop the onion and add to the pot. Continue adding veggies to the pot in order as you chop them except broccoli.
  3. Cook until onion is softened, about 5 minutes.
  4. Stir in seasoning, broth and chicken. Bring to a boil, add noodles reduce heat to medium-high and cook until noodles are tender. Add in broccoli during the last 2 minutes of cooking.
  5. Stir in parsley and remove bay leaf before serving.

If you prefer more broth you can add 8 cups.

Is Chicken Noodle Soup Good For You?

The short answer: Yes, there’s a reason a good ol’ bowl of homemade chicken noodle soup is a go to when you’re feeling under the weather!!

  • The steam from a hot bowl of chicken noodle soup is a great decongestant
  • The sodium found in the soup will help your body retain water while you rehydrate
  • Eating chicken noodle soup will help increase your micronutrient intake.
  • Chicken noodle soup contains Selenium, which helps to fight common cold symptoms!

Turns out grandma wasn’t wrong!

Homemade Chicken Noodle soup takes about 20 minutes to make! This hearty soup has juicy chicken, tender egg noodles and fresh vegetables all simmered in a flavorful chicken broth. #spendwithpennies #chickennoodlesoup #easyrecipe
Homemade Chicken Noodle soup takes about 20 minutes to make! This hearty soup has juicy chicken, tender egg noodles and fresh vegetables all simmered in a flavorful chicken broth. #spendwithpennies #chickennoodlesoup #easyrecipe

Turkey Stock (or Broth)

Turkey Stock (or Turkey Broth) is easy to make and the perfect way to get every drop of flavor out of your turkey dinner! Even if you don’t have a whole turkey carcass, you can make broth out of inexpensive turkey parts bought at your grocery store!

Add in a few herbs and spices and some water and you have the perfect base for Turkey Gravy or Turkey Noodle Soup.

Stock vs. Broth

Is there really a difference between stock and broth? Yes, there is! Turkey Stock is made from primarily from bones while broth is made from more meaty pieces. I find broth usually has more flavor and to be honest, I make both the same way. Either can be done on the stove or in the slow cooker.

While we often add water to our bones/carcass my mom actually uses low-sodium or no sodium chicken broth (in a box) for a little boost of flavor. If I have it on hand, I add it in for a richer flavor but if not, water works just fine!

I add any leftovers from my Roast Turkey or turkey dinner including extra gravy, pan drippings, leftover Roasted Carrots… basically all of the good things with flavor make the turkey broth flavorful! (Skip the Brussel Sprouts though, they can make the broth bitter).

Browned Turkey necks and vegetables in a stock pot ready to make the base for this Turkey Gravy recipe

How to Prepare Broth

I use turkey necks or wings, which you can pick up from your local market for just a few dollars. They cook up wonderfully and add so much flavor to the turkey broth! If you’ve made a roast turkey, add the carcass (and any bits, pieces, juices or skin you have left over) in place of the wings/necks.

  1. Brown the turkey necks/wings.
  2. Add to a stock pot (or slow cooker) with vegetables and herbs. The leaves on the celery and carrots are perfectly fine to add in and add to the overall flavor!
  3. Cover with low sodium broth or water and simmer. The longer you simmer your base, the better the flavor!
  4. Strain well, skim fat.

Slow Cooker Stock

Alternately, it can all go into the slow cooker and simmer overnight (or longer).

Make sure you season your turkey stock/broth with herbs (save your carrot tops from making Glazed Carrots), fresh parsley, herbs, peppercorns and bay leaf. If you add too much water, it can water down the stock making it bland (in this case, once you strain it, simmer it to reduce and intensify flavor). I always add a raw onion with the yellow onion skin to add color to the broth.

Once cooked I either cool in the fridge and skim of any fat (if I’m not using it right away) or use a gravy separator as shown below to remove any fat if I’m using the broth right away to make soup.

Chicken Stock or Broth

The method in this recipe works perfectly for chicken broth too. I save up my carcasses from rotisserie chicken in the freezer until I have a few and make a broth using the same way. Alternately, you can boil a whole chicken for an amazing broth (and tender meat).

Broth or stock can be frozen or refrigerated. It will keep 3-4 days in the refrigerator or 2-3 months in the freezer.

Our Favorite Soups with Stock or Broth

Turkey Broth

Turkey broth or stock made from a carcass or meaty turkey pieces. This is the perfect base for soups, stews or gravy!

  • 4 turkey necks or wings or 1 meaty turkey carcass
  • 2 tablespoons olive oil
  • 2 onions quartered
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 2 boxes low sodium chicken broth or 10 cups water
  • handful fresh herbs (see notes)
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  1. Pour olive oil in a large stockpot. Brown turkey pieces over medium heat in large stock pot (or broil in the oven) until golden if using necks/wings.

  2. Add remaining ingredients to a large stock pot or slow cooker. Cover and simmer for 45 minutes to 1 hour on the stove (or 10-12 hours on low in the slow cooker).

  3. Strain the broth through a cheesecloth to remove all turkey and vegetables. Return broth to the pot and simmer an additional 30-45 minutes to reduce.

  4. Allow to cool slightly and skim off any fat. 

  5. Cool broth and refrigerate up to 3 days or freeze up to three months.

Most grocery stores sell as “poultry” herb pack which is great in this recipe. If your store doesn’t carry it, you can use any fresh herbs you like. I use a combination of parsley, rosemary, thyme and sage.