The Best Soup I’ve Made Recently

It has my dad’s seal of approval

My schedule has been packed, so I haven’t had time to make soup for an actual meal lately. But I still spend Thursdays in the kitchen creating new recipes for you, and this tortellini soup was the star of last week’s content day. Not to play favorites, but it’s one of my best yet—easy, delicious, and nutritious—plus it’s a crowd-pleaser for the whole family. 

I sent my parents home with a big container of tortellini soup, and my dad immediately texted asking me for the recipe. It’s the first time he’s done that in a while—so if I haven’t convinced you, Marc Bushell thinks you should make this soup, too. 

This week’s menu features three incredible tomato-based soups to cozy up with as the weather gets colder. One’s vegan, another’s vegetarian, and one has ground beef, so you can pick your favorite or keep all three in your repertoire this winter.

Here’s what’s on the menu:

• Creamy Vegan Tomato Soup 

• Tortellini Soup

• Lasagna Soup 

Remember to check out my soup deep dive for soup basics and my homemade broth cheat sheet! 

Creamy Vegan Tomato Soup

Made creamy with coconut milk, this silky smooth soup is the grown-up, better-for-you version of the canned soup we all grew up with. The coconut adds subtle flavor to make it interesting (but not overwhelming). Pair with your favorite toasted sandwich for the ultimate meal to take you back to your childhood.