Leftover Soup Recipe

Steph S. | ::steph chows:: Updated

Leftover Soup can be customized to whatever's in your refrigerator. Steph used butternut squash and mushrooms. What will you use?

Leftover Soup Photo

Most nights of the week I don’t know what I’m making for dinner until I walk through the door after work. I let my belly and whatever is in my fridge inspire the meal. Sometimes this leads to horribly random meals… and sometimes it ends in delicious inspiration. That's where this leftover soup comes from.

I had a big container of mushrooms hanging out in a drawer and then spotted a huge hunk of parsley leftover from some stuffing John made. Add to that some roasted butternut squash from the night before, and I wasn’t sure WHERE I was headed.

The great thing about soup is that you can pretty much throw any ingredients in a pot, and given enough simmering time, they’ll turn into something wonderful. Stock in a box heeds this process, and for that reason, I always have it on hand. You can take this recipe and swap in any vegetables you’d like. Carrots and celery, sweet potatoes and squash – the soup world is your oyster.

Leftover Soup Picture

All pulled together, John asked if this soup was Italian wedding soup… umm sure, if that will make you eat it? Needless to say, we both inhaled it and were happy to have some left over to pack up for lunch the next day.

Don’t feel like you have to follow this recipe to the T. Think of it more as an inspiration to the leftover you have sitting in your house. Make sure to serve it up with some crusty bread or a freshly made biscuit, better for sopping up the delicious bits at the bottom of the bowl. I mean, c’mon – is there anything better than that?

What is your favorite leftover meal to reinvent?

We can think of a few Fanatic recipes that would make great soups the next day, like this roasted broccoli recipe.

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Leftover Soup Recipe

    4 Servings

Ingredients

  • 1 large Onion, chopped
  • 2 cloves Garlic, chopped
  • 4 cups Mushrooms, sliced
  • 2 cups Butternut Squash, cubed and roasted
  • 2 cups Fresh Parsley, leaves and stems, chopped
  • 2 cups Chicken Stock
  • 1 cup Boiling Water
  • 8 ounces Pasta, small noodles of your choice

Directions

  1. In a large soup pot sauté onions, garlic, and mushrooms until golden brown.
  2. Add squash, chicken stock, and water.
  3. Bring to a simmer then add in butternut squash and parsley.
  4. In a separate pot boil water and cook pasta according to package directions.
  5. Drain half the pasta water and pour pasta and remaining liquid into the soup pot.
  6. Stir together and serve with crusty bread.

Recommended

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Cooking Method:
Simmered
Category:
Butternut Squash
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Related Recipes:
Butternut Squash Recipes, Soup Recipes, Easy Dinner Recipes, Dinner Recipes, Vegetable Recipes, Mushroom Recipes, Simmered Recipes, Freezer Meal Recipes
Recipe Yields:
4 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Published:
Author: Steph S.
Recipe Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Nutrition Facts

Servings Per Recipe 4

Amount Per Serving
Calories from Fat 0
Calories 333

% Daily Value*
0%
Total Fat 0g
0%
  Saturated Fat 0g
33%
Sodium 794mg
21%
Total Carbohydrate 64g
6%
  Dietary Fiber 5g
  Sugars 4g
23%
Protein 11g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Steph S.

About Steph

Stephanie loves to eat, and eat healthy. Both on Steph Chows and here, you'll find healthy recipes full of flavor and good-for-you goodies.