Recipes

Slow-Cooker Turkey & Kale Minestrone Soup

All the delicious flavors of a vegetarian lasagna can be found in this cozy soup. Mushrooms, zucchini and spinach provide color and nutrients, while a ricotta-and-mozzarella topping provides the signature cheesiness and creaminess. Serve with a side salad or crusty bread for dipping.

When you need a quick and flavorful dinner, turn to this easy tortellini soup with spinach. Refrigerated cheese tortellini bulk up the soup and cook in just minutes. The tortellini can be delicate, so be careful when stirring the soup to avoid them falling apart.

This simple, clean turkey soup is full of vegetables and shredded turkey, making it perfect for after the holidays when you have leftovers on hand. Don't forget to save your Parmesan rinds! Adding one to a soup like this adds a rich umami flavor.

This thick soup is full of ceci (Italian for chickpeas), tomatoes, fresh rosemary and pasta. Convenient pantry items makes it the perfect solution for harried weeknights. To make this soup vegetarian simply swap reduced-sodium vegetable broth for the beef broth.

This Japanese-style udon soup recipe uses several Asian ingredients that are available at most grocery stores, including udon noodles, mirin (cooking wine), miso, and sesame oil. All will keep for months in the pantry or fridge.

This is less a soup than it is an Italian-American vegetable stew, great on its own but most often eaten more like a vegetable stroganoff or Bolognese, coating the pasta with its thick, rustic, vegetable-and-bean gravy, and finished in the bowl with fresh basil and a dusting of Parmesan and drizzle of olive oil.

This slow-cooker chicken noodle soup fits nicely into the Mediterranean diet thanks to plenty of vegetables, lean chicken breast and whole-wheat pasta. Pair it with a salad and toasted whole-grain bread for an easy, healthy dinner.

If you can't find a bagged vegetable medley for this easy noodle bowl, choose 12 ounces of cut vegetables from your market's salad bar and create your own mix.

Thai curry paste delivers a spicy kick-in-the-pants in this healthy peanut noodle recipe. If you haven't tried kohlrabi yet, here's your excuse to buy it. The bulbous vegetable is related to broccoli and Brussels sprouts, but has a milder, sweet flavor and fabulous crunch.

This healthy summer dinner subs zoodles for pasta to help use up your zucchini bounty--as well as slash calories and carbs. Once the spiralized zucchini has time to soak up the herby pesto sauce, this chicken and pesto pasta makes particularly good leftovers.

Packed with plenty of vegetables and tons of flavor, this chicken dish is inspired by the ingredients in a caprese salad.

A savory marinade with garlic, ginger, soy sauce and sesame oil infuses flavor into sirloin steak pieces in this healthy beef and broccoli stir-fry recipe. Tip: Partially freeze the beef for easier slicing.

Make your own cup of instant soup at home with this Korean noodle recipe. Pack several jars at once to take to work for easy lunches throughout the week.

The Japanese noodle stir-fry yakisoba is traditionally cooked on a teppanyaki griddle, but this version, from Golden Sky, part of the Mango House community in Aurora, Colorado, is made in a skillet. Look for precooked yakisoba noodles (sometimes sold as part of a kit) along with katsu and yakisoba sauces with other international ingredients at well-stocked grocery stores or Asian markets. In a pinch, you can substitute 8 ounces dry yakisoba or even ramen noodles for the precooked ones, just prepare according to package directions

Quick sautéed vegetables, canned tomatoes, dried oregano and canned beans transform ramen noodle soup mix into this classic Italian favorite in minutes. To cut back on sodium, look for ramen varieties with less than 600 mg sodium per serving or use less of the seasoning packet.