What to cook: Three soup recipes with pasta, dumplings and tofu

Soups are easy all-in-one meals, prepared in one pot and maybe even eaten on the couch while watching a new show.

And soup season is here, with the end of daylight saving time, which means the nights are a bit darker and probably cooler too.

Here are three dependable recipes to add to your rotation — whether you like your soup with pasta, cheese balls, or silky chunks of tofu.

Is it soup, is it pasta, or is it magically both? This recipe by Julia Busuttil Nishimura was our most popular recipe of 2019 and it’s finally time to enjoy it once again. It’s a silky tomato-based soup and the addition of pasta and canned borlotti beans means it’s also filling.

Hetty McKinnon makes classic chicken and sweet corn soup vegetarian in this quick and sunny recipe. Fresh, frozen, and canned corn will work in this recipe. Plus, you’ll learn the “egg drop” technique, swirling a freshly beaten egg in the soup before serving.

This is another Hetty specialty, using canned tomatoes as a base. Chilli flakes and paprika add a bit of heat and smoke to this comforting soup, made even cozier with cheese balls cooking in the soup as it bubbles on the stovetop. No need for toast!