Three Unique Soup Recipes to Try This Soup Season

It’s fall, which means it’s officially soup season. You can never go wrong with a good chicken noodle or broccoli cheddar soup but don’t be afraid to branch out and experiment with some non-traditional soup recipes. This season, try out these soups that are both unique and delicious.

Lasagna Soup


–       1 yellow onion, diced

–       3 cloves garlic, minced (or to taste)

–       1 pound ground beef

–       1 tbsp. olive oil

–       2 tbsp. tomato paste

–       1 box lasagna noodles

–       24 oz. marinara sauce

–       10 oz. ricotta cheese

–       1 cup mozzarella cheese, shredded

–       ½ cup parmesan cheese, shredded

–       7 cups chicken or vegetable broth


  1. In a large pot, cook the ground beef until finished. 
  2. Season with salt and pepper as desired. Remove the meat and, in the same pot, heat the olive oil over medium heat and sauté the onion until fragrant, then add the garlic. Be sure not to add the garlic too early, or it could burn. 
  3. Mix in the tomato paste, marinara sauce and broth. At this step, season to taste with any of the following: parsley, oregano, basil and red pepper flakes for spice. 
  4. Add the meat back to the pot and bring the mixture to a boil. 
  5. Break up your lasagna noodles and cook them according to the packaging. 
  6. In a separate bowl, mix together the three cheeses and add a scoop of the topping to each bowl of soup. If you’re feeling fancy, garnish with some fresh basil.


Taco Soup


–       1 pound ground beef

–       1 tbsp olive oil

–       1 yellow onion, diced

–       1 cup bell pepper (red or green), diced

–       3 cloves garlic (or to taste), minced

–       2 tbsp. taco seasoning

–       16 oz. can of beans (can use any kind based on preference)

–       1 cup corn (can be fresh, frozen or canned)

–       1 ½ cup tomatoes, diced

–       2 cups beef broth (can use vegetable)


  1. In a pot heat the olive oil and cook the ground meat, adding in the onion and peppers until everything is cooked. 
  2. Add in the garlic and taco seasoning and stir together for a few minutes. 
  3. To the mixture, add the beans, corn, tomatoes and beef broth. Bring it to a boil then reduce the heat, simmering for about 15 minutes to deepen the flavor. 
  4. Add any additional seasonings like salt, pepper or any spices to taste. 
  5. Optional toppings include shredded cheese, sour cream, jalapeño, or avocado slices.


Pickle Soup


–       2 tbsp. butter

–       1 yellow onion, diced

–       ½ cup carrot, diced

–       ½ cup celery, diced

–       4 dill pickles, diced

–       ½ cup pickle juice

–       3 yellow potatoes, peeled and cubed

–       5 cups vegetable broth

–       1 cup sour cream

–       1 ½ tbsp. all-purpose flour (to thicken broth)

–       ½ cup dill, finely chopped


  1. In a large pot, add the butter, onions, carrot and celery and sauté until fragrant. 
  2. Next, add the pickles, pickle juice, potatoes and vegetable broth. Add salt to taste. 
  3. Let the mixture come to a boil and then reduce the heat, simmering for 25 minutes or until the potatoes are soft. 
  4. In a separate bowl, combine the sour cream and flour. 
  5. Once the potatoes are soft, take a ladle of the broth and mix it with the sour cream mixture, then add it to the full pot. This method helps it combine better with the rest of the soup. 
  6. Stir in the fresh dill and serve.



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Written by Amanda Turko

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