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Narrow Results You've Selected: Fall Recipe Soups & Stews Pasta Remove all Source Saveur (15) Difficulty Easy (10) Medium (3) Cuisine American (5) Italian (5) Eastern European/Russian (2) Asian (1) Central/South American (1) Show all... Chinese (1) Classic (1) French (1) German (1) Healthy (1) Kid-Friendly (1) Simple (1) Occasion Thanksgiving (1) Technique Poach (5) Slow Cook (5) Saute (3) Stew (3) Chill (1) Show all... Steam (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Pasta"; var omni_prop8 = "Season:Fall,Topic:Recipe,Course:Soups & Stews,Main Ingredient:Pasta"; var omni_pageName="saveur:"+omni_prop12; 09/11/2012 Chicken Noodle Soup Warming, filling chicken soup just may be the ultimate panacea. Cooking the noodles in the broth enriches both the noodles' flavor and the soup itself, which thickens slightly from the released starches. Issue #150 09/17/2010 Chicken Noodle Soup Chicken noodle soup recipe with photo from Babushka's Kitchen in northeast Ohio. Issue #132 09/05/2008 Peruvian Chicken Soup There are all sorts of ways to garnish this popular Peruvian morning dish. Issue #114 05/16/2008 Beef Noodle Soup with Liver Dumplings (Hovezi Polevka s Nudlemi a Jatrovymi Knedlicky) Thin noodles and hearty liver dumplings make this rich, hearty soup a mainstay of the 86-year-old Klas Restaurant in Cicero, Illinois. Issue #112 05/07/2008 Strongbow Inn’s Turkey Noodle Soup Tender, hand-cut noodles are a hallmark of this delicious from-scratch soup. Issue #112 01/10/2010 Cincinnati Chili Redolent of warm spices, deeply flavored Cincinnati-style chili is an enduring American classic. Continue... Issue #108 01/16/2008 Tyrolean Bacon–Dumpling Soup (Speckknödelsuppe) This is an adaptation of a dish we enjoyed while visiting the German-speaking region of Südtirol in Northern Italy. Issue #96 11/11/2005 Italian Wedding Soup This soup in fact has nothing to do with weddings. In Italian, it is called minestra maritata (married soup) for its harmonious mingling of ingredients, and somewhere along the line the name got mistranslated. Issue #72 06/21/2007 Pasta and Beans This famous dish, which the Italians call pasta e fagioli, is commonly made with borlotti beans, but cranberry beans work just as well. Issue #38 10/20/2000 Corsican-Style Soup The recipe calls for the French beans called cocos roses in this soup, but we substituted navy beans. Issue #34 10/19/2000 Father Sal's Tenerumi Soup Tenerumi are the leaves of the cucuzza, a Sicilian zucchini. Father Sal felt there could be no substitute but we made a good soup in the same spirit with dandelion greens and spinach. Issue #34 07/18/2007 Mee Swa Soup with Ground Pork and Fish Balls This authentic soup from Singapore is made with wheat-flour noodles called mee swa; hence the unusual name. Issue #8 01/23/2007 Chicken Broth with Pasta and Parsley Parsley, long dismissed as a mere garnish, proves itself a flavorful accent in this soup. Issue #4 01/23/2007 Saimin Saimin noodles, made from fine white flour and sold fresh, are the key to this warming soup. Issue #3 07/24/2012 "Leftover" Minestrone The concept of this soup is to use up all the bits of vegetables and pantry items in your kitchen to create a simple soup that will be inherently different each time you make it. Does Not Apply