Turkey sausage infused with Italian seasonings makes this chili flavorful. Onions and red bell pepper and a can of tomatoes and beans make it fast.

This navy-bean, potato, and mushroom stew is ready in less than an hour, but has all the flavor of a dish that took twice as long. Easily customizable.

This Brazilian fish stew, called moqueca in Portuguese, is rich with fish, peppers, onions, and garlic, all in a tomato-coconut broth. A great family dish.

This soup, which hails from Italy’s Amalfi Coast, takes its rich flavor from plenty of fish, San Marzano tomatoes, fennel, herbs, and a splash of spirits.

This spicy tomato soup gets its heat from Asian sriracha sauce and depth from blue cheese. San Marzano tomatoes are used, so the soup can be made anytime.

Split pea soup is gussied up with bits of smoky ham hocks for a hearty winter meal. The pea soup can be thick or thin. We’re of the thick pea soup camp.

This popular Burmese chicken coconut soup features noodles doused in a mild curry sauce with a consistency that’s somewhere between soup and gravy. Delish.

This oyster stew is spilling over with fresh, plump oysters. The rich broth is made with both milk and cream. This is a great Thanksgiving and Christmas starter.

A hearty autumnal or winter soup, this dish is brimming with the kind of soul-warming ingredients we all love: pumpkin, chicken, ginger, and leeks.

For this hearty Moroccan tagine, squash, whole shallots, prunes, garbanzos, and almonds are slowly cooked until tender then is served over couscous.

This Italian ribollita soup is dense with bread, greens, beans and is topped with caramelized onions. Rich with flavor, the ribbolita is a family dish.

For this New England clam chowder, steamer clams, rather than chowder clams, are used. The broth is creamy and rich. Make the chowder a day ahead. Easy.

Beer cheese soup is popular in the midwest. Amber beer and cheddar cheese flavor the soup and give it body. Use a quality beer and freshly grated cheese.

This carrot and ginger soup is brimming with carrots and freshly grated ginger. For extra zing, the soup is topped with pesto. A soup for carrot lovers.

This turkey soup is brightened by ginger, lemon, and mint. Turkey soup is a great way to use leftover turkey. Leftover chicken can be used in this soup for a quick weekday meal.

Here yellow gazpacho, made from yellow beefsteak tomatoes, is paired with a ratatouille. The yellow gazpacho can be made ahead. Serve the gazpacho icy cold.

This carrot and yam soup is bright orange and full of flavor. Besides carrot and yam, there are parsnip and celery root. A simple soup to make. Vegan, too.

Fennel and onion take center stage in this soup. The fennel and onion are slowly cooked until sweet giving the soup an earthy flavor. A soup for vegans.

This potato and roasted garlic soup is bursting with flavor. The potato thickens the soup, and the sweetness of the roasted garlic lends earthiness.

Our roasted parsnip and Jerusalem artichoke soup is ideal Jewish holiday fare. The parsnips and artichokes give the soup a deep earthy flavor. Keeper soup.

This hot and sour soup from Thailand combines shrimp, chile peppers, lemongrass, galangal, tomatoes, mushrooms, and lots of cilantro. Exotic, spicy soup.

Paper thin slices of curried beef and stir-fried onions and salsify sit on top of a pile of udon noodles. A rich fish broth completely the picture.

An utterly simple, Indian-inspired recipe. Mussels are bathed in a savory saffron broth, bright with ginger, garlic, peppers, and curry.

Perfect for a hot summer day, white Spanish gazpacho has the mellow flavor of almonds. Garnish with grapes or try gooseberries for a sweet, tart flavor.

Two root vegetables are sauteed and simmered slowly to make this creamy carrot ginger soup. Puree the soup and serve hot or cold depending on the season.