Once fall hits, something happens to cooks. Taste buds steer toward deep, hearty flavors and comfort foods, and for so many of us, that means that soup’s on. One of my favorites is French onion soup.

This creamy sausage tortellini soup layers store-bought chicken stock with a Parmesan cheese rind and aged sherry vinegar, then adds crumbled sausage and refrigerated tortellini for a hearty meal.

Although this soup comes together in the time promised, the leftovers are even better the next day once the flavors have blended. Adapted from the new "The Best of America's Test Kitchen 2007." 4 cups ...

Black-eyed pea soup is a new venture for our test cook, who saw it as a way to use up a ham bone. When I brought a slow cooker filled with “Smokey Black-Eyed Pea Soup” from the Times Leader test ...