44 Healthy Soup Recipes That Don’t Skimp on Flavor

Read Time: 34 mins

44 Healthy Soup Recipes That Don’t Skimp on Flavor1/44 Minestrone Soup 53 Reviews Contest Winner Test Kitchen Approved TASTE OF HOME Skill Level Intermediate Total Time 1 hour 5 min Servings 11 servings (2-3/4 quarts) Go to Recipe From the Recipe Creator: This minestrone soup recipe is special to me because it’s one of the few dinners my entire family loves. And I can feel good about serving it because it’s full of nutrition and low in fat. —Lauren Brennan, Hood River, Oregon Nutrition Facts: 1 cup: 180 calories, 4g fat (1g saturated fat), 4mg cholesterol, 443mg sodium, 29g carbohydrate

(7g sugars, 7g fiber), 8g protein

(7g sugars, 7g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1 lean meat. With two kinds of beans, vegetables and an herb-infused broth, you can’t go wrong with this Italian-style soup. Even without meat, this soup will fill you up and stick with you, thanks to the protein and fiber from the beans. Check these Low-Calorie Soup Recipes you’ll want to ladle up. 2/44 Crockpot Chicken Noodle Soup 20 Reviews Test Kitchen Approved Slow-Cooker Chicken Noodle Soup Recipe photo by Taste of Home Skill Level Beginner Total Time 5 hours 50 min Servings 12 servings (3 quarts) Go to Recipe

Diabetic exchanges: 3 lean meat, 1 starch

From the Recipe Creator: This satisfying soup with a hint of cayenne is brimming with vegetables, chicken and noodles. The recipe originally came from my father-in-law, but I made some changes to give it my own spin. —Norma Reynolds, Overland Park, Kansas Nutrition Facts: 1 cup: 199 calories, 6g fat (2g saturated fat), 73mg cholesterol, 663mg sodium, 14g carbohydrate (2g sugars, 1g fiber), 22g protein. Diabetic exchanges: 3 lean meat, 1 starch. This classic soup gets even easier when you let the slow cooker do the work for you. I love how flavorful each bite of chicken is after spending

all day cooking with the broth, herbs and veggies

all day cooking with the broth, herbs and veggies. To keep the noodles al dente and prevent them from soaking up all the broth, I like to boil and store them separately, adding them to the soup just before eating. 3/44 Vegetable Turkey Soup 10 Reviews Test Kitchen Approved Vegetable Turkey Soup Recipe photo by Taste of Home Skill Level Beginner Total Time 1 hour 15 min Servings 6 servings Go to Recipe From the Recipe Creator: Low-sodium ingredients don’t diminish the full flavor of this brothy ground turkey vegetable soup. The turkey lends a heartiness that everyone will welcome

on a cold blustery evening

on a cold blustery evening. —Bonnie LeBarron, Forestville, New York Nutrition Facts: 1 cup: 181 calories, 6g fat (2g saturated fat), 55mg cholesterol, 498mg sodium, 14g carbohydrate (8g sugars, 3g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1 starch. Soup can be notoriously high in sodium, but using low-sodium ingredients in this vegetable turkey soup helps keep things in check without sacrificing taste. Ground turkey adds flavor while keeping the fat and calories low, but you can just as easily swap in lean ground beef if that’s what you have. 4/44 White Bean and Kale Soup Test Kitchen Approved

Serve it alongside crunchy, buttery garlic bread and a fresh green salad

KRISTINA VANNI FOR TASTE OF HOME Skill Level Beginner Total Time 30 min Servings 4 servings Go to Recipe From the Recipe Creator: Beans and greens make for a dream combo in this scrumptious and satisfying soup. Serve it alongside crunchy, buttery garlic bread and a fresh green salad. —Sue Draheim, Waterford, Wisconsin Nutrition Facts: 1 serving: 346 calories, 6g fat (1g saturated fat), 4mg cholesterol, 1236mg sodium, 56g carbohydrate (4g sugars, 15g fiber), 16g protein. Using an immersion blender to blend some of the beans gives this soup a creamy, silky texture without the need for heavy cream. Instead

of extra fat and calories, the creamy base is loaded with fiber and protein

of extra fat and calories, the creamy base is loaded with fiber and protein. 5/44 Pumpkin Curry Soup 46 Reviews Contest Winner Test Kitchen Approved Pumpkin Curry Soup Recipe photo by Alejandro Monfort for Taste of Home Skill Level Beginner Total Time 20 min Servings 7 servings Go to Recipe From the Recipe Creator: I whipped up this soup for my family on Thanksgiving, and everyone was crazy about it! Even my brother, who is one of the pickiest eaters I know, asked for seconds of this curry pumpkin soup. —Kimberly Knepper, Euless, Texas Nutrition Facts: 1 cup: 155 calories,

Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat

7g fat (5g saturated fat), 26mg cholesterol, 536mg sodium, 18g carbohydrate (11g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat. Warm spices and starchy vegetables make this pumpkin curry as comforting as it is good for you. The mushrooms add a wonderful earthy flavor, while canned pumpkin gives this curry an antioxidant and nutrient boost and shaves off tons of prep time. Choose from several types of mushrooms. 6/44 French Lentil and Carrot Soup 11 Reviews Contest Winner Test Kitchen Approved Taste of Home Skill Level Beginner Total Time 6 hours 30 min Servings 6 servings (2-1/4

quarts) Go to Recipe From the Recipe Creator:

quarts) Go to Recipe From the Recipe Creator: It’s crazy how just a few ingredients can make such a difference. Using finely chopped rotisserie chicken in this recipe makes it perfect for a busy weeknight meal, but you can leave the chicken out if you prefer. —Colleen Delawder, Herndon, Virginia Nutrition Facts: 1-1/2 cups: 338 calories, 8g fat (3g saturated fat), 53mg cholesterol, 738mg sodium, 39g carbohydrate (5g sugars, 7g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable. Lentils add fiber, protein and an earthiness to this soup, where only a few ingredients are needed. If

This light, flavorful carrot ginger soup is vegan

you’re making a batch of this to warm up on a chilly weeknight, use rotisserie chicken to save time and effort without sacrificing flavor. 7/44 Carrot Ginger Soup 5 Reviews Test Kitchen Approved Carrot Ginger Soup Recipe photo by Leticia Almeida for Taste of Home Skill Level Beginner Total Time 30 min Servings 4 servings Go to Recipe From the Recipe Creator: This light, flavorful carrot ginger soup is vegan. Made with pantry staples, it comes together in a hurry yet always seems to impress. Fresh ginger makes a big difference—and what isn’t used here can be wrapped tightly and

tossed in the freezer for later use

tossed in the freezer for later use. —Jenna Olson, Manchester, Missouri Nutrition Facts: 3/4 cup: 80 calories, 4g fat (1g saturated fat), 0 cholesterol, 551mg sodium, 11g carbohydrate (5g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 2 vegetable, 1 fat. This creamy soup is vibrant and full of zesty flavor from blending sweet carrots with warming gingerroot. The low calories and digestive benefits of ginger make this soup an excellent appetizer for a more hearty meal. 8/44 Chicken Gnocchi Soup Test Kitchen Approved Chicken Gnocchi Soup Recipe photo by Taste of Home Skill Level Beginner Total Time 40 min Servings

2 quarts Go to Recipe From the Recipe Creator:

2 quarts Go to Recipe From the Recipe Creator: My family loves making soup because it’s a great way to use up vegetables and we’ll have leftovers for days. I made this copycat Olive Garden chicken gnocchi soup once and knew I needed to keep the recipe in my soup Rolodex! —Risa Lichtman, Portland, Oregon Nutrition Facts: 1 cup: 362 calories, 19g fat (11g saturated fat), 78mg cholesterol, 1058mg sodium, 35g carbohydrate (3g sugars, 3g fiber), 14g protein. If you love Olive Garden’s creamy chicken gnocchi, you’ll love this healthy, hearty copycat version even more. It’s loaded with fresh vegetables

gnocchi, and you have full control over the ingredients

and gnocchi, and you have full control over the ingredients. If you want to reduce the sodium, just use low-sodium or salt-free chicken broth. Reduce the amount of heavy cream by half to cut out some of the fat. 9/44 Asian Vegetable-Beef Soup 23 Reviews Contest Winner Test Kitchen Approved Asian Vegetable-Beef Soup Recipe photo by Taste of Home Skill Level Intermediate Total Time 2 hours 15 min Servings 6 servings Go to Recipe From the Recipe Creator: My husband is Korean American, and I enjoy working Asian flavors into our menus. This tasty soup was something I put together

one night with what we had in our fridge

one night with what we had in our fridge. Everyone loved it! —Mollie Lee, Eugene, Oregon Nutrition Facts: 1 cup soup with 3/4 cup rice: 379 calories, 10g fat (2g saturated fat), 47mg cholesterol, 621mg sodium, 50g carbohydrate (9g sugars, 2g fiber), 20g protein. You’ll love this hearty beef-based soup served with rice for a hearty lunch or warming dinner. While we feature carrots, bok choy, green onions and mushrooms, the soup is versatile enough that you can add whatever vegetables you have available. 10/44 Instant Pot Corn Chowder 8 Reviews Test Kitchen Approved SARAH TRAMONTE FOR TASTE OF HOME

Diabetic Exchanges: 1-1/2 starch, 1 medium-fat meat, 1/2 fat

Skill Level Beginner Total Time 30 min Servings 8 servings (2 quarts) Go to Recipe From the Recipe Creator: Enjoy this chowder’s rich, slow-simmered flavor in record time by using an Instant Pot. Corn chowder is a classic staple, with its hearty flavors of creamy sweet corn, bacon crumbles, shredded cheddar cheese and chopped parsley. —Taste of Home Test Kitchen, Milwaukee, Wisconsin Nutrition Facts: 1 cup: 191 calories, 9g fat (5g saturated fat), 31mg cholesterol, 709mg sodium, 21g carbohydrate (5g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 medium-fat meat, 1/2 fat. The Instant Pot makes it as