I agree with Old Coot about the search but I know you probably want some tried and true ones too. The Sausage and Cabbage soup below the Lion's Head Soup is one that we never get tired of and you can vary it according to taste - like add kidney beans or canellini beans, green beans, sliced zucchini, fresh basil, cubed potatoes, corn, etc. I couldn't find any turkey sausage and we like a hearty sausage flavor so I normally use kielbasa unless we have some Andouille, which is fairly spicy if you need to take kids into consideration.
Just re-read your post and you did mention soups from "other" countries - so here is another favorite -
This is a Shanghai casserole which I make into a soup -
Lion's Head Meatball Soup
1 lb. ground pork
1 slice giner, minced
3 scallions, cut into thin slices
1 egg, lightly beaten
1 tsp salt or to taste
1 tsp sugar
1 TBS sherry (regular drinking dry sherry - not cooking sherry)
1 TBS light soy sauce
1/2 TBS cornstarch
black or white pepper to taste
3 cups chicken stock (1 cup of you are just doing the casserole)
**to the broth I add about 3 TBS soy sauce, 3 TBS sherry and more chopped scallions
1 lb. bok choy, thoroughly washed of dirt and cut into bite-size pieces
3 TBS oil to be used for cooking
Put ground pork in bowl and add all of the meatball ingredients mixing by hand, moving in one direction. Kind of like you are folding everything in as you would do with a mousse. When everything is mixed form into about 2-inch meatballs. Cook meatballs on medium heat until they are golden brown. They do not have to be done. (If you are doing the casserole you can make 4 large meatballs if you want them big) Drain on paper towels. ***if doing casserole place bok choy on bottom of casserole dish, place meatballs on top, add stock and for 4 large meatballs cook 1 to 1 1/2 hours).
Heat the stock adding the soy sauce, sugar, sherry, and any other seasonongs you think would be right. Once heated put bok choy on the bottom of the pan, place meatballs on top and simmer for about 45 minutes to 1 hour - depending on how large you made your meatballs. If the meatballs are really small then I would heat the stock and bok choy for awhile then add the smaller meatballs. (This isn't hard at all I just get "wordy" in my directions :oops:
Here is a link to some endless possibilities - http://www.cooksrecipes.com/soups/soup-recipes.html
SAUSAGE AND CABBAGE SOUP
12 oz. turkey sausage (or kielbasa)
2 tsp. oil
1 onion, finely chopped
1 leek halved lengthways and thinly sliced
2 carrots halved and thinly sliced
14 oz. can chopped tomatoes
12 oz. young green cabbage, cored and coarsely shredded
1-2 cloves garlic, finely chopped
pinch of dried thyme
6 1/4 cups fresh chicken or meat stock
salt and pepper
top with Parmesan
NOTE: I did not have any fresh chicken or meat stock so I used about 1 TBS of chicken base. You can also use 1 bouillon cube - but only use 1 as this is a rather clean-tasting broth versus heavy chicken or beef flavor.
Slice and sauté sausages in your pot. When almost done add the onion, leek, and carrots and cook about 4 minutes, stirring frequently. When onions begin to soften add your can of tomatoes and use the liquid from that to deglaze the pan being sure to get up all the brown collected on the bottom of the pot. Then add cabbage, garlic, and stock. Bring to a boil then reduce heat to low and cook gently, partially covered, for about 1 hour or until the vegetables are tender.
Taste soup, adjust seasonings, and serve with grated Parmesan cheese for topping.