When life gets busy and the weather gets cold, there’s nothing quite like a bowl of warm, comforting soup to make everything feel a little easier. Whether you’re cooking for yourself, your whole family or making a batch to share with friends, these super simple soup recipes are packed with flavor, require minimal ingredients, and take hardly any time to prepare. From slow cooker options to stovetop favorites, these recipes are perfect for anyone looking for convenience and deliciousness.

Bonus: Click here for your chance to claim a Le Creuset sample – perfect for serving soup.

Slow Cooker Soups

1. Chicken Tortilla Soup

Ingredients: 2 cups shredded rotisserie chicken, 6 cups chicken broth, 1 cup salsa, 1 can (15 oz) black beans (rinsed and drained), 1 cup frozen corn, 1 packet taco seasoning.

Instructions: Combine all ingredients in a slow cooker. Cook on low for 4-6 hours. Serve with tortilla chips, shredded cheese, avocado pieces, and/or sour cream.

2. Vegetable Lentil Soup

Ingredients: 1 cup dry lentils, 6 cups vegetable broth, 1 can (14 oz) diced tomatoes, 2 chopped carrots, 2 chopped celery stalks, 1 diced onion, 2 minced garlic cloves.

Instructions: Add all ingredients to the slow cooker. Cook on high for 4 hours or low for 8 hours. Blend partially with an immersion blender if desired.

3. Split Pea Soup

Ingredients: 1 cup dried split peas, 6 cups chicken broth, 1 cup diced ham, 2 chopped carrots, 1 diced onion, 2 minced garlic cloves.

Instructions: Add everything to the slow cooker. Cook on low for 8 hours. Blend partially with an immersion blender if a creamier texture is desired.

4. Beef and Barley Soup

Ingredients: 1 pound beef stew meat, 6 cups beef broth, 1/2 cup barley, 1 can (14 oz) diced tomatoes, 2 chopped carrots, 2 chopped celery stalks, 1 diced onion.

Instructions: Combine all ingredients in the slow cooker. Cook on low for 6-8 hours. Remove beef to shred or dice before serving.

5. Turkey Chili

Ingredients: 1 pound ground turkey (browned), 6 cups chicken broth, 1 can (14 oz) diced tomatoes, 1 can (15 oz) kidney beans (rinsed and drained), 1 packet chili seasoning.

Instructions: Place all ingredients into the slow cooker. Cook on low for 4-6 hours. Top with cheese, sour cream, or jalapeños.

6. Creamy Tomato Basil Soup

Ingredients: 2 cans (28 oz) diced tomatoes, 4 cups vegetable broth, 8 oz cream cheese, 1/4 cup fresh basil leaves, 2 minced garlic cloves.

Instructions: Combine everything in the slow cooker. Cook on low for 6 hours. Use an immersion blender to blend until smooth.

7. Chicken and Wild Rice Soup

Ingredients: 1 pound chicken breasts, 1 cup wild rice, 6 cups chicken broth, 1/2 cup heavy cream, 2 chopped carrots, 2 chopped celery stalks.

Instructions: Add everything except the cream to the slow cooker. Cook on low for 7-8 hours. Remove chicken to shred, then return to the pot. Stir in cream before serving.

8. Loaded Baked Potato Soup

Ingredients: 4 large potatoes (peeled and cubed), 6 cups chicken broth, 8 oz cream cheese, 6 slices cooked and crumbled bacon, 1 cup shredded cheddar cheese.

Instructions: Add potatoes and broth to the slow cooker. Cook on low for 6-8 hours. Blend partially with an immersion blender. Stir in cream cheese, then top with bacon and cheese.

9. Butternut Squash Soup

Ingredients: 4 cups cubed butternut squash, 4 cups vegetable broth, 1 diced onion, 2 minced garlic cloves, 1/2 cup heavy cream.

Instructions: Place all ingredients except the cream into the slow cooker. Cook on low for 6 hours. Blend until smooth with an immersion blender. Stir in cream before serving.

10. White Chicken Chili

Ingredients: 1 pound chicken breasts, 6 cups chicken broth, 1 can (15 oz) white beans, 1 can (4 oz) green chilies, 1/2 cup heavy cream.

Instructions: Add everything except the cream to the slow cooker. Cook on low for 6 hours. Shred the chicken and stir in cream before serving.

11. Sausage and Kale Soup

Ingredients: 1 pound Italian sausage (browned), 4 cups chicken broth, 2 cups chopped kale, 4 chopped potatoes, 1/2 cup heavy cream.

Instructions: Place all ingredients except cream in the slow cooker. Cook on low for 6-8 hours. Stir in cream before serving.

12. Chili Mac Soup

Ingredients: 1 pound ground beef (browned), 6 cups beef broth, 1 can (14 oz) diced tomatoes, 1 cup uncooked macaroni, 1 can (15 oz) kidney beans.

Instructions: Add all ingredients except macaroni to the slow cooker. Cook on low for 5 hours. Add macaroni 30 minutes before serving.

Quick Stovetop Soups

13. Egg Drop Soup

Ingredients: 6 cups chicken broth, 2 eggs (whisked), 1 tbsp soy sauce, 1 tbsp cornstarch.

Instructions: Heat broth until boiling. Stir in soy sauce and cornstarch (mixed with cold water to create a slurry). Slowly drizzle whisked eggs into the broth while stirring gently.

14. Tomato Soup

Ingredients: 2 cans (28 oz) diced tomatoes, 4 cups vegetable broth, 1/2 cup heavy cream, 2 minced garlic cloves.

Instructions: Simmer tomatoes, broth, and garlic for 15 minutes. Use an immersion blender to blend until smooth. Stir in cream before serving.

15. Chicken Noodle Soup

Ingredients: 6 cups chicken broth, 2 cups shredded chicken, 2 cups egg noodles, 2 chopped carrots, 2 chopped celery stalks.

Instructions: Bring broth to a boil. Add carrots, celery, and noodles. Simmer for 15 minutes. Stir in chicken and cook for 5 more minutes.

16. Miso Soup

Ingredients: 4 cups water, 2 tbsp miso paste, 1 cup cubed tofu, 2 chopped green onions, 1/4 cup seaweed.

Instructions: Dissolve miso paste in boiling water. Stir in tofu, green onions, and seaweed. Simmer for 5 minutes.

17. Zucchini Soup

Ingredients: 4 cups chopped zucchini, 4 cups vegetable broth, 1 diced onion, 1/2 cup heavy cream, 2 minced garlic cloves.

Instructions: Simmer zucchini, onion, garlic, and broth for 15 minutes. Blend until smooth and stir in cream.

18. Spinach Tortellini Soup

Ingredients: 6 cups chicken broth, 2 cups cheese tortellini, 2 cups fresh spinach, 1/2 cup grated Parmesan.

Instructions: Simmer broth and tortellini for 10 minutes. Stir in spinach and cook for 2 more minutes. Top with Parmesan.

19. French Onion Soup

Ingredients: 4 cups thinly sliced onions, 6 cups beef broth, 2 tbsp butter, 4 slices bread, 1 cup shredded cheese.

Instructions: Sauté onions in butter until caramelized. Add broth and simmer for 15 minutes. Serve topped with toasted bread and melted cheese.

20. Corn Chowder

Ingredients: 4 cups corn kernels, 4 cups chicken broth, 1/2 cup heavy cream, 2 cubed potatoes, 1 diced onion.

Instructions: Simmer all ingredients except cream for 20 minutes. Blend partially. Stir in cream before serving.

21. Stuffed Bell Pepper Soup

Ingredients: 1 pound ground beef, 6 cups beef broth, 1 can (14 oz) diced tomatoes, 1 cup cooked rice, 2 diced green bell peppers, 1 diced onion.

Instructions: Brown the ground beef and onion in a large pot. Add bell peppers, tomatoes, broth, and rice. Simmer for 20 minutes.

22. Broccoli Cheddar Soup

Ingredients: 4 cups chopped broccoli, 4 cups chicken broth, 1/2 cup heavy cream, 1 cup shredded cheddar cheese, 1 diced onion.

Instructions: Simmer broccoli, onion, and broth for 15 minutes. Blend partially with an immersion blender. Stir in cream and cheese until melted.

23. Cabbage Roll Soup

Ingredients: 1 pound ground beef, 6 cups beef broth, 1 can (14 oz) diced tomatoes, 2 cups chopped cabbage, 1/2 cup uncooked rice, 1 diced onion.

Instructions: Brown the ground beef and onion. Add all other ingredients to the pot. Simmer for 30 minutes until rice is cooked.

24. Minestrone Soup

Ingredients: 6 cups vegetable broth, 1 can (14 oz) diced tomatoes, 2 cups mixed vegetables (carrots, zucchini, green beans), 1 cup small pasta, 1 can (15 oz) beans (rinsed and drained).

Instructions: Combine all ingredients in a pot and simmer for 20 minutes until vegetables and pasta are tender.

25. Clam Chowder

Ingredients: 2 cans (6.5 oz each) chopped clams (with juice), 4 cups chicken broth, 2 diced potatoes, 1/2 cup heavy cream, 1 diced onion, 2 chopped celery stalks.

Instructions: Sauté onion and celery in a pot. Add potatoes, broth, and clam juice. Simmer for 20 minutes until potatoes are tender. Stir in cream and clams before serving.

26. Taco Soup

Ingredients: 1 pound ground beef, 6 cups beef broth, 1 packet taco seasoning, 1 can (15 oz) kidney beans (rinsed and drained), 1 can (14 oz) diced tomatoes, 1 cup frozen corn.

Instructions: Brown the ground beef in a pot. Add all other ingredients and simmer for 20 minutes. Top with tortilla chips, shredded cheese, or sour cream.

27. Coconut Curry Soup

Ingredients: 1 can (13.5 oz) coconut milk, 4 cups chicken broth, 2 tbsp red curry paste, 1 pound cooked chicken (shredded), 2 cups chopped vegetables (carrots, bell peppers, or snap peas).

Instructions: Bring coconut milk and curry paste to a simmer. Stir in broth, chicken, and vegetables. Simmer for 15 minutes.

28. Black Bean Soup

Ingredients: 2 cans (15 oz each) black beans (rinsed and drained), 4 cups vegetable broth, 1/2 cup salsa, 1 tsp cumin.

Instructions: Combine all ingredients in a pot and simmer for 15 minutes. Blend partially with an immersion blender for a thicker texture.

29. Italian Wedding Soup

Ingredients: 6 cups chicken broth, 1 pound mini meatballs (store-bought or homemade), 2 cups fresh spinach, 1 cup small pasta (like orzo).

Instructions: Bring broth to a boil. Add meatballs and pasta. Simmer for 15 minutes. Stir in spinach during the last 2 minutes of cooking.

30. Lemon Orzo Soup

Ingredients: 6 cups chicken broth, 1/2 cup orzo pasta, 1/4 cup lemon juice, 2 cups fresh spinach.

Instructions: Simmer broth and orzo for 10 minutes. Add spinach and lemon juice. Cook for 5 more minutes.

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