7 Ways to Enjoy Your Favorite Dinner Dishes in Soup Form

Some dinner dishes are too delicious to only be eaten one way. Fortunately, there’s another way for you to enjoy your favorite meals — in the form of soup. Using these 7 recipes, you can turn popular dishes such as lasagna, chicken pot pie, and macaroni and cheese into hot and hearty bowls of soup. Why chew your food when you can slurp it instead?

Source: iStock

1. Best Lasagna Soup

Taste of Home’s recipe uses ground beef, veggies, tomatoes, pasta, cheese, and seasonings to capture lasagna’s very best flavors. It is also a healthier way to enjoy this dinner dish: one serving contains 280 calories, 7 grams of fat, and 20 grams of protein.


  • 1 pound lean ground beef (90% lean)
  • 1 large green pepper, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 (14½-ounce) cans diced tomatoes, undrained
  • 2 (14½-ounce) cans reduced-sodium beef broth
  • 1 (8-ounce) can tomato sauce
  • 1 cup frozen corn
  • ¼ cup tomato paste
  • 2 teaspoons Italian seasoning
  • ¼ teaspoon pepper
  • 2½ cups uncooked spiral pasta
  • ½ cup shredded Parmesan cheese

Directions: In a large saucepan, cook beef, green pepper, and onion over medium heat 6 to 8 minutes or until meat is no longer pink, breaking up beef into crumbles. Add garlic; cook 1 minute longer. Drain. Stir in tomatoes, broth, tomato sauce, corn, tomato paste, Italian seasoning, and pepper. Bring to a boil. Stir in pasta. Return to a boil. Reduce heat; simmer, covered, 10 to 12 minutes or until pasta is tender. Sprinkle with cheese.

Source: iStock

2. Chicken Potpie Soup

The only thing better than chicken pot pie is chicken pot pie in soup form. Refrigerated pie dough adds light and flaky flavors to the soup, while the butter, flour, broth, and half-and-half create a rich and creamy base. Food Network’s recipe yields 4 servings.


  • 1 disk refrigerated pie dough
  • Freshly ground pepper
  • ½ teaspoon plus a pinch of poultry seasoning
  • 2 tablespoons unsalted butter
  • 1 pound skinless, boneless chicken breasts, cut into ½-inch pieces
  • Kosher salt
  • 2 stalks celery, chopped
  • 1 medium onion, chopped
  • ¼ cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 1 cup half-and-half
  • 3 medium Yukon gold potatoes, chopped
  • 1 (10-ounce) package frozen mixed peas and carrots

Directions: Preheat oven to 425 degrees Fahrenheit. Unroll the pie dough onto a baking sheet and sprinkle with pepper and a pinch of poultry seasoning; cut into quarters. Bake until puffed and golden, about 10 minutes. Meanwhile, melt the butter in a large pot over medium-high heat. Add the chicken and ½ teaspoon salt and cook, undisturbed, 2 minutes, then cook, stirring, 1 more minute. Transfer to a bowl.

Add the celery, onion, flour, ½ teaspoon salt, and the remaining ½ teaspoon poultry seasoning to the pot and cook, stirring, 1 minute. Stir in 2 cups water, the broth, half-and-half, and potatoes; cover and bring to a simmer. Reduce the heat to medium and simmer, partially covered, 10 minutes. Add the peas and carrots, and simmer until the vegetables are tender, about 6 minutes. Return the chicken to the pot and simmer until cooked through, about 1 minute. Divide among bowls and top with the crust.

Source: iStock

3. Macaroni and Cheese Soup

Kids and adults alike will love sitting down to a bowl of Macaroni and Cheese Soup. Mr. Food Test Kitchen’s recipe uses a box of macaroni and cheese mix, ensuring you have a quick and easy meal to make on busy weeknights. It yields 6 servings.


  • 2½ cups water
  • 1 (10-ounce) package frozen mixed vegetables, thawed
  • 1 (7.25-ounce) package macaroni and cheese mix
  • 1½ teaspoons salt
  • ½ teaspoon black pepper
  • 4 cups milk
  • 1 cup shredded sharp cheddar cheese

Directions: In a soup pot, bring water to a boil over high heat. Stir in mixed vegetables, macaroni from packaged mix, salt, and pepper. Return to a boil, cover loosely, and cook 5 minutes, stirring occasionally. Add remaining ingredients, including reserved cheese packet. Reduce heat to medium, cover loosely, and simmer 10 minutes, or until hot and creamy, stirring occasionally.

Source: iStock

4. Cheeseburger Soup

There’s no bun required for AllRecipes.com’s cream-based Cheeseburger Soup. If you would like a side of bread to pair with this dish, we suggest making The Kitchn’s No-Time Bread to serve alongside it.


  • ½ pound ground beef
  • ¾ cup chopped onion
  • ¾ cup shredded carrots
  • ¾ cup chopped celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 4 tablespoons butter
  • 3 cups chicken broth
  • 4 cups cubed potatoes
  • ¼ cup all-purpose flour
  • 2 cups cubed cheddar cheese
  • 1½ cups milk
  • ¼ cup sour cream

Directions: In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef until beef is brown. Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10 to 12 minutes.

Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth. Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.

Source: iStock

5. Spaghetti Meatball Soup

Frozen cooked meatballs, spaghetti, and a jar of pasta sauce create an Italian dinner-turned-soup that only takes 20 minutes to make. Betty Crocker’s recipe yields 5 servings. If you’re in the market for a mouth-watering meatball recipe, consider preparing Martha Stewart’s Pork Meatballs.


  • 4 cups water
  • 4 ounces (1 cup) uncooked ready-cut spaghetti
  • 20 frozen, cooked meatballs
  • 1 (27- to 30-ounce) jar spaghetti sauce

Directions: Bring water to a boil in large saucepan. Add spaghetti and meatballs; cook about 10 minutes or until spaghetti is tender. Do not drain. Stir in spaghetti sauce. Cook until thoroughly heated. If desired, sprinkle individual servings with grated Parmesan cheese.

Source: iStock

6. Leftover Meatloaf Soup

Looking for a great way to repurpose leftover meatloaf? Food.com’s recipe combines your extra meatloaf with broth, veggies, pearl barley, and pasta, creating a wholesome and mouth-watering meal. It yields 10 to 12 servings.


  • ½ basic meatloaf, chopped (leftover)
  • 1 (26-ounce) can diced tomatoes
  • 2 quarts beef broth
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 large carrot, diced
  • 1 potato, diced
  • 2 to 3 cups frozen vegetables
  • ¼ cup pearl barley
  • ¼ cup small noodles
  • 2 cups baby spinach leaves, optional
  • 1 pinch salt and pepper, to taste

Directions: Sauté onions and garlic in a small amount of oil. Add carrots and potatoes, and cook for another minute. Pour in tomatoes and allow to simmer for 5 minutes. Add stock and bring to a boil. Add frozen vegetables, barley, pasta, and meatloaf. Return the pot to a boil, cover, and let simmer for 20 minutes or until barley is tender. Toss in a few handfuls of baby spinach leaves. Add salt and pepper to taste.

Source: iStock

7. Crockpot Chicken Enchilada Soup

Skinny Taste ensures you have an easy way to enjoy your favorite enchilada flavors. Bring a few ingredients to a boil, add everything to your crockpot, and let your soup cook on low for 4 to 6 hours. For the full enchilada experience, top your soup with sour cream, cheese, scallions, and cilantro.


  • 2 teaspoons olive oil
  • ½ cup onion, chopped
  • 3 cloves garlic, minced
  • 3 cups low-sodium, fat-free chicken broth
  • 1 (8-ounce) can tomato sauce
  • 1 to 2 teaspoons chipotle chili in adobo sauce
  • ¼ cup chopped cilantro, plus more for garnish
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (14.5-ounce) can petite diced tomatoes
  • 2 cups frozen corn
  • 1 teaspoon cumin
  • ½ teaspoon dried oregano
  • 2 (8-ounce) skinless chicken breasts (16 ounces total)
  • ¼ cup chopped scallions, for topping
  • ¾ cup shredded reduced fat cheddar cheese
  • Fat-free sour cream (optional)

Directions: Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3 to 4 minutes. Slowly add the chicken broth, tomato sauce, and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crockpot. To the crockpot, add drained beans, diced tomatoes, corn, cumin, and oregano; stir.

Add the chicken breasts; cover and cook on low heat for 4 to 6 hours. Remove chicken and shred with two forks. Add chicken back into the soup; adjust salt and cumin to taste. Serve in bowls and top with fat-free sour cream, cheese, scallions, and cilantro. You can also top with avocado or crushed tortilla chips.

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