35 Easy Mediterranean Soups and Stews for Cozy Nights

When the weather gets cold and the nights get long, nothing feels better than a warm, tasty bowl of soup or stew. It is like a cozy hug from the inside! The Mediterranean region has so many amazing flavors and foods that make each spoonful a special treat.

You can find thick chickpea stews and yummy tomato soups. These dishes are perfect for warming up your body and making you feel happy.

I have found 35 Mediterranean soups and stews for you. They will fill you up and make you feel like you are on a sunny vacation. Every recipe is a party of fresh vegetables, good smelling herbs, and rich spices.

They let you try the different cooking styles from this fun and bright part of the world. So, grab your favorite bowl. Let us get started with these cozy meals that you will want to make again and again.

Why These Soups and Stews Are So Good For You
Before we start cooking, let us talk about why Mediterranean food is a super healthy choice. These soups and stews are full of things your body loves.

They have lots of fiber from beans, lentils, and vegetables, which helps your tummy feel good. They use healthy fats like olive oil. They are balanced meals with protein, veggies, and good grains all in one pot! Eating this way is a delicious path to feeling great.

Classic Mediterranean Soups

Classic Mediterranean soups have rich tastes and cozy textures. These recipes use fresh things and good smelling herbs. They are just right for a cozy night.

Recipe 1: Simple Chicken and Lemon Soup (Avgolemono)

Ready in: 45 minutes
Serves: 4 people

What you need:

• 6 cups chicken broth
• 1/2 cup white rice (or orzo pasta)
• 2 cooked chicken breasts, shredded (about 2 cups)
• 3 large eggs
• 1/3 cup fresh lemon juice (about 2 lemons)
• Salt and pepper to taste
• Fresh dill for garnish (optional)

How to make it:

1. Pour the chicken broth into a big pot and bring it to a boil.
2. Add the rice to the boiling broth. Turn the heat down to a simmer. Cook for about 15-20 minutes, until the rice is tender.
3. Turn the heat down to very low. Stir the shredded chicken into the soup.
4. In a medium bowl, whisk the eggs until frothy. Whisk in the lemon juice until it is all mixed together.
5. Very slowly, whisk about 1 cup of the hot broth from the pot into the egg-lemon mixture. This warms up the eggs so they do not scramble.
6. Slowly pour the egg-lemon mixture back into the big pot of soup, whisking the soup the whole time.
7. Keep cooking on low heat for 2-3 minutes, stirring, until the soup gets a little thicker. Do not let it boil!
8. Add salt and pepper until it tastes good to you. Serve right away, topped with a little fresh dill if you have it.

Why everyone loves it: This soup is creamy, tangy, and so comforting when you are not feeling your best. My tip is to always temper the eggs with the hot broth (step 5) – it makes the soup silky smooth instead of chunky!

Recipe 2: Hearty Minestrone Soup

Ready in: 50 minutes
Serves: 6 people

What you need:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 1 can (28 oz) diced tomatoes
• 6 cups vegetable broth
• 1 zucchini, chopped
• 1 cup green beans, cut into 1-inch pieces
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 cup small pasta (like ditalini or elbow macaroni)
• 2 teaspoons dried Italian herbs
• Salt and pepper to taste
• Grated Parmesan cheese for serving

How to make it:

1. In a very large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for 8 minutes until the vegetables are soft.
2. Add the garlic and cook for 1 more minute.
3. Pour in the diced tomatoes (with their juice) and the vegetable broth. Bring to a boil.
4. Add the zucchini, green beans, kidney beans, dried herbs, salt, and pepper. Turn the heat down to a simmer. Cook for 20 minutes.
5. Add the pasta to the pot. Cook for 10 more minutes, or until the pasta is tender.
6. Taste and add more salt or pepper if you need to. Serve in big bowls with lots of grated Parmesan cheese on top.

Why everyone loves it: This is a full meal in a bowl! It is packed with different vegetables and beans. I love to make a huge pot on Sunday so I have lunches ready for the week.

Recipe 3: Spicy Thai-Style Soup (Tom Yum Inspired)

Ready in: 30 minutes
Serves: 4 people

What you need:

• 4 cups chicken or vegetable broth
• 1 stalk lemongrass, cut into 3-inch pieces and bruised (or 2 tablespoons prepared lemongrass paste)
• 3 slices fresh ginger
• 1-2 Thai bird’s eye chilies, lightly crushed (optional, for heat)
• 8 oz mushrooms, sliced
• 1/2 lb medium shrimp, peeled and deveined
• 3 tablespoons lime juice (about 1 1/2 limes)
• 2 tablespoons fish sauce
• 1 teaspoon sugar
• Fresh cilantro for garnish

How to make it:

1. In a pot, combine the broth, lemongrass, ginger, and chilies (if using). Bring to a boil, then simmer for 10 minutes to let the flavors mix.
2. Use a slotted spoon to take out the lemongrass, ginger, and chilies. You can throw them away.
3. Add the sliced mushrooms to the broth. Simmer for 5 minutes.
4. Add the shrimp to the pot. Cook for 2-3 minutes, just until the shrimp turn pink and are cooked through.
5. Turn off the heat. Stir in the lime juice, fish sauce, and sugar.
6. Taste the soup. You can add a little more lime juice or fish sauce if you want. Serve right away, topped with fresh cilantro.

Why everyone loves it: This soup is an explosion of flavor – sour, salty, spicy, and savory all at once! It is lighter than a creamy soup but still so warming. If you cannot find fresh lemongrass, the paste in a tube works perfectly.

Hearty Mediterranean Stews

Mediterranean stews have deep flavor and warmth. They are perfect for cold nights. Each dish shows the area’s cooking style with rich foods and slow cooking.

Recipe 4: Easy Beef and Apricot Tagine

Ready in: 2 hours 15 minutes (mostly hands-off simmering)
Serves: 6 people

What you need:

• 2 lbs beef stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1 can (14.5 oz) diced tomatoes
• 2 cups beef broth
• 1 cup dried apricots, halved
• 1/2 cup pitted green olives
• Salt and pepper to taste
• Cooked couscous or crusty bread for serving

How to make it:

1. Pat the beef cubes dry with a paper towel. Season them with salt and pepper.
2. In a large, heavy pot (like a Dutch oven), heat the olive oil over medium-high heat. Brown the beef in batches. Do not crowd the pot. Take the beef out and set it aside.
3. In the same pot, add the onion. Cook for 5 minutes until soft. Add the garlic, ginger, cumin, cinnamon, and turmeric. Cook for 1 minute until it smells really good.
4. Pour in the diced tomatoes and beef broth. Scrape the bottom of the pot to get all the tasty brown bits up.
5. Add the browned beef back to the pot, along with the dried apricots. Bring to a boil.
6. Once boiling, turn the heat down to the lowest setting. Cover the pot and let it simmer gently for 1 hour and 45 minutes to 2 hours, until the beef is very tender.
7. Stir in the green olives and cook for 5 more minutes. Serve over fluffy couscous or with bread to soak up the sauce.

Why everyone loves it: The sweet apricots and salty olives with the spicy beef is a magic combination. This stew fills your whole house with an incredible smell while it cooks. It is worth the wait!

Recipe 5: Simple Chicken Cacciatore Stew

Ready in: 1 hour
Serves: 4 people

What you need:

• 4 chicken thighs, bone-in and skin-on
• Salt and pepper
• 2 tablespoons olive oil
• 1 onion, sliced
• 1 bell pepper (any color), sliced
• 8 oz mushrooms, sliced
• 3 cloves garlic, minced
• 1 can (14.5 oz) crushed tomatoes
• 1/2 cup dry white wine or chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• Fresh basil or parsley for garnish

How to make it:

1. Season the chicken thighs all over with salt and pepper.
2. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Place the chicken in the pan skin-side down. Cook for 5-6 minutes until the skin is golden brown and crispy. Flip and cook for 3 more minutes. Take the chicken out and set aside.
3. In the same pan, add the onion and bell pepper. Cook for 5 minutes. Add the mushrooms and cook for 5 more minutes until they release their water.
4. Add the garlic, oregano, and rosemary. Cook for 1 minute.
5. Pour in the crushed tomatoes and white wine (or broth). Stir and bring to a simmer.
6. Add the chicken thighs back to the pan, nestling them into the sauce. Cover and simmer for 30-35 minutes, until the chicken is cooked through.
7. Serve the chicken and sauce in bowls, garnished with fresh herbs. This is great with pasta or polenta.

Why everyone loves it: This is the ultimate one-pan wonder. Browning the chicken skin first gives the whole stew a deep, delicious flavor. It feels rustic and fancy at the same time.

Vegetarian Mediterranean Soups

These vegetarian soups are full of bright flavors and healthy ingredients. They are perfect for any cozy night. Here are three yummy choices.

Recipe 6: Cool and Fresh Gazpacho

Ready in: 15 minutes (plus 1 hour to chill)
Serves: 4 people

What you need:

• 2 lbs ripe tomatoes (about 6-7 medium), chopped
• 1 English cucumber, peeled and chopped
• 1 red bell pepper, chopped
• 1/2 red onion, chopped
• 1 clove garlic, minced
• 1/3 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional for garnish: diced cucumber, croutons, a drizzle of oil

How to make it:

1. Put the chopped tomatoes, cucumber, bell pepper, red onion, and garlic in a blender or food processor.
2. Blend until it is mostly smooth but a little bit chunky.
3. With the blender running, slowly pour in the olive oil and red wine vinegar.
4. Add the salt and pepper. Blend for a few more seconds to mix.
5. Taste it. You can add more salt, pepper, or vinegar if you like.
6. Pour the soup into a big bowl or jar. Cover it and put it in the fridge for at least 1 hour (or overnight) to get cold.
7. Serve cold in bowls or glasses. Top with a little diced cucumber or croutons if you want.

Why everyone loves it: This is summer in a bowl! It is incredibly refreshing on a hot day. My tip? Use the ripest, reddest tomatoes you can find, they make all the difference in flavor.

Recipe 7: Easy Lentil Soup

Ready in: 50 minutes
Serves: 6 people

What you need:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 1 1/2 cups brown or green lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (optional)
• 2 bay leaves
• Salt and pepper to taste
• Juice of 1/2 a lemon
• Fresh parsley for garnish

How to make it:

1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for 8-10 minutes until soft.
2. Add the garlic, cumin, and smoked paprika (if using). Cook for 1 more minute.
3. Add the rinsed lentils, diced tomatoes, vegetable broth, and bay leaves to the pot.
4. Bring to a boil, then turn the heat down to a simmer. Cover and cook for 35-40 minutes, until the lentils are very tender.
5. Take out the bay leaves and throw them away. Stir in the lemon juice.
6. Add salt and pepper until it tastes just right. Serve in bowls with a sprinkle of fresh parsley on top.

Why everyone loves it: Lentil soup is the definition of hearty, healthy comfort food. It is packed with protein and fiber to keep you full. I love to make a big batch, it tastes even better the next day!

Recipe 8: Creamy Spinach and Feta Soup

Ready in: 35 minutes
Serves: 4 people

What you need:

• 2 tablespoons butter or olive oil
• 1 leek (white and light green part only), washed and sliced
• 1 clove garlic, minced
• 1 large potato, peeled and cubed
• 4 cups vegetable or chicken broth
• 5 oz fresh baby spinach (about 5 big handfuls)
• 4 oz feta cheese, crumbled (about 1 cup)
• 1/4 cup fresh dill, chopped
• Salt and pepper to taste
• Extra feta and a swirl of cream or yogurt for serving (optional)

How to make it:

1. In a large pot, melt the butter over medium heat. Add the sliced leek. Cook for 5-7 minutes until very soft.
2. Add the garlic and cubed potato. Cook for 2 more minutes.
3. Pour in the broth. Bring to a boil, then simmer for 15 minutes, or until the potato is very soft.
4. Turn off the heat. Add the fresh spinach, crumbled feta, and dill to the hot soup. Stir until the spinach wilts.
5. Carefully use an immersion blender to puree the soup right in the pot until it is smooth. (Or, let it cool a bit and blend it in batches in a regular blender).
6. Season with salt and pepper. Be careful with the salt, the feta is already salty!
7. Serve hot with a little extra crumbled feta on top and a swirl of cream or yogurt if you like.

Why everyone loves it: This soup is vibrant green and tastes so fresh and savory. The feta makes it creamy without needing any heavy cream. It is a great way to eat your greens!

Seafood Soups from the Mediterranean

Mediterranean seafood soups have deep flavors and fresh ingredients. They are ideal for warm, cozy nights. Here are a few great options.

Recipe 9: Simple Fish Stew with Tomatoes and Saffron

Ready in: 40 minutes
Serves: 4 people

What you need:

• 2 tablespoons olive oil
• 1 fennel bulb, thinly sliced (or 1 more onion if you don’t have fennel)
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 pinch of saffron threads
• 1/2 cup dry white wine (or more broth)
• 1 can (28 oz) crushed tomatoes
• 2 cups fish or vegetable broth
• 1 1/2 lbs firm white fish fillets (like cod, halibut, or sea bass), cut into chunks
• Salt and pepper to taste
• Fresh parsley and lemon wedges for serving

How to make it:

1. Heat the olive oil in a large pot over medium heat. Add the fennel and onion. Cook for 8-10 minutes until soft and sweet.
2. Add the garlic and saffron. Cook for 1 minute.
3. Pour in the white wine. Let it bubble for 2 minutes to cook off the alcohol.
4. Add the crushed tomatoes and broth. Bring to a simmer and cook for 15 minutes.
5. Season the fish chunks with salt and pepper. Gently place them in the simmering stew.
6. Cover the pot and cook for 5-8 minutes, until the fish is opaque and flakes easily.
7. Ladle the stew into bowls. Top with lots of fresh parsley and serve with a lemon wedge to squeeze over the top.

Why everyone loves it: Saffron makes this stew smell and taste incredible, a little floral and very special. I love using fennel here; it gives a gentle licorice flavor that pairs perfectly with the fish.

Recipe 10: Easy Cioppino (Fisherman’s Stew)

Ready in: 45 minutes
Serves: 4 people

What you need:

• 3 tablespoons olive oil
• 1 onion, chopped
• 1 fennel bulb, chopped (optional)
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1 cup dry white wine
• 1 can (28 oz) crushed tomatoes
• 2 cups seafood or chicken broth
• 1 lb mussels, scrubbed and debearded
• 1/2 lb large shrimp, peeled and deveined
• 1/2 lb firm white fish (like cod), cut into chunks
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Crusty bread for serving

How to make it:

1. Heat olive oil in a very large pot over medium heat. Cook the onion and fennel (if using) for 8 minutes until soft.
2. Add the garlic and red pepper flakes. Cook for 1 minute.
3. Pour in the white wine. Let it simmer for 3 minutes.
4. Add the crushed tomatoes and broth. Bring to a boil, then simmer for 20 minutes.
5. Season the broth with salt and pepper.
6. Add the mussels to the pot. Cover and cook for 3-4 minutes until the shells open.
7. Add the shrimp and fish chunks. Cover and cook for 3-4 more minutes, until the shrimp are pink and the fish is cooked.
8. Throw away any mussels that did not open. Stir in the fresh parsley.
9. Serve immediately in big bowls with lots of crusty bread on the side for dipping.

Why everyone loves it: This stew is a showstopper for a dinner party, it looks impressive but is surprisingly simple. The key is to add the seafood at the end so it does not overcook and get tough.

Spicy and Flavorful Mediterranean Options

These spicy Mediterranean dishes are perfect for warming up on cold nights. Each one is full of real flavor and good smelling spices.

Recipe 11: Hearty Moroccan Harira Soup

Ready in: 1 hour 15 minutes
Serves: 6 people

What you need:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 celery stalks, finely chopped
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon black pepper
• 1 can (28 oz) crushed tomatoes
• 3/4 cup brown or green lentils, rinsed
• 1 can (15 oz) chickpeas, rinsed and drained
• 8 cups vegetable or chicken broth
• 1/2 cup fine egg noodles or orzo pasta
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon
• Salt to taste

How to make it:

1. In a large pot, heat the olive oil over medium heat. Cook the onion and celery for 8 minutes until soft.
2. Add the turmeric, ginger, cinnamon, and pepper. Stir for 1 minute until it smells really good.
3. Pour in the crushed tomatoes, lentils, chickpeas, and broth. Bring to a boil.
4. Reduce heat, cover, and simmer for 45 minutes, until the lentils are tender.
5. Stir in the noodles (or orzo). Cook for 8-10 more minutes, until the noodles are soft.
6. Turn off the heat. Stir in the fresh cilantro, parsley, and lemon juice.
7. Taste and add salt as needed. The soup should be thick and hearty.

Why everyone loves it: This soup is a flavor adventure! The mix of warm spices is so comforting. I love to serve it during the colder months, it feels like a nourishing tradition.

Recipe 12: Simple Spiced Chickpea Stew

Ready in: 35 minutes
Serves: 4 people

What you need:

• 3 tablespoons olive oil
• 1 red onion, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 2 cans (15 oz each) chickpeas, rinsed and drained
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 1 bunch of kale or spinach, stems removed, leaves chopped
• Salt and pepper to taste
• Plain yogurt for serving

How to make it:

1. Heat olive oil in a large pot over medium heat. Cook the onion and bell pepper for 7-8 minutes until soft.
2. Add the garlic, tomato paste, cumin, smoked paprika, and cayenne. Cook for 2 minutes, stirring.
3. Add the chickpeas, diced tomatoes (with juice), and vegetable broth. Stir well.
4. Bring to a simmer and cook for 15 minutes, letting the flavors mix.
5. Stir in the chopped kale or spinach. Cook for 3-5 more minutes until the greens are wilted.
6. Season with salt and pepper. Serve in bowls with a big dollop of cool yogurt on top.

Why everyone loves it: This is my go-to “pantry meal” when I need something fast, healthy, and satisfying. The smoked paprika gives it a deep, almost meaty flavor. You can swap the greens for whatever you have!

Recipe 13: Easy Shakshuka (Eggs in Tomato Sauce)

Ready in: 30 minutes
Serves: 4 people

What you need:

• 3 tablespoons olive oil
• 1 large onion, chopped
• 1 large red bell pepper, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/4 teaspoon chili powder (or cayenne)
• 1 can (28 oz) whole peeled tomatoes, crushed by hand
• Salt and pepper to taste
• 4-6 large eggs
• 1/2 cup crumbled feta cheese
• Fresh cilantro or parsley for garnish
• Warm pita or crusty bread for serving

How to make it:

1. Heat olive oil in a large, deep skillet over medium heat. Cook the onion and bell pepper for 8-10 minutes until very soft.
2. Add the garlic, cumin, paprika, and chili powder. Cook for 1 minute.
3. Pour in the crushed tomatoes with their juice. Season with salt and pepper. Simmer for 10-15 minutes until the sauce thickens.
4. Use a spoon to make little wells in the sauce. Crack an egg into each well.
5. Cover the skillet and cook for 5-8 minutes, until the egg whites are set but the yolks are still runny.
6. Sprinkle the feta cheese and fresh herbs over the top. Serve right from the skillet with lots of bread for dipping.

Why everyone loves it: Shakshuka is the most fun dinner (or breakfast!). There’s something magical about dipping bread into the rich sauce and a runny egg yolk. It’s a social meal meant to be shared.

Comforting Mediterranean Dishes for Winter Nights

These Mediterranean dishes give the perfect warm feeling on chilly evenings. With rich flavors and cozy ingredients, these meals are all about comfort.

Recipe 14: Tuscan Ribollita Stew

Ready in: 1 hour 30 minutes
Serves: 6 people

What you need:

• 1/4 cup olive oil, plus more for drizzling
• 2 onions, chopped
• 2 carrots, chopped
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 1 can (15 oz) cannellini beans, rinsed and drained
• 1 bunch lacinato kale (also called dinosaur kale), stems removed, leaves chopped
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 2 bay leaves
• 1 sprig fresh rosemary
• Salt and pepper to taste
• 4-5 thick slices day-old crusty bread
• Grated Parmesan cheese for serving

How to make it:

1. In a very large pot, heat 1/4 cup olive oil over medium heat. Cook the onions, carrots, and celery for 10 minutes until soft.
2. Add the garlic and cook for 1 more minute.
3. Add the beans, kale, tomatoes, broth, bay leaves, and rosemary sprig. Bring to a boil, then simmer for 1 hour, until everything is very tender.
4. Remove the bay leaves and rosemary stem. Season well with salt and pepper.
5. To serve, place a slice of dry bread in the bottom of each soup bowl. Ladle the hot stew over the bread. The bread will soak up the broth and become deliciously soft.
6. Drizzle with a little more olive oil and sprinkle with Parmesan cheese.

Why everyone loves it: “Ribollita” means “reboiled,” and this stew gets better every time you reheat it. The bread thickens it into the coziest, most hearty meal imaginable. It’s true peasant food at its best.

Recipe 15: Greek Artichoke and Potato Stew (Chochofeel)

Ready in: 50 minutes
Serves: 4 people

What you need:

• 1 lb baby potatoes, halved (or larger potatoes cut into chunks)
• 1 package (9 oz) frozen artichoke hearts, thawed
• 1/2 cup frozen peas
• 1/2 cup fresh dill, chopped
• 1/3 cup olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1/2 cup dry white wine (or vegetable broth)
• Juice of 1 1/2 lemons
• 2 cups vegetable broth
• 1 tablespoon all-purpose flour
• Salt and pepper to taste

How to make it:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Cook the onion for 5 minutes until soft.
2. Add the potatoes and garlic. Cook for 5 more minutes.
3. Sprinkle the flour over the vegetables. Stir and cook for 1 minute.
4. Pour in the white wine and lemon juice. Stir, scraping up any bits from the bottom of the pot.
5. Add the vegetable broth, artichoke hearts, and half of the dill. Bring to a boil.
6. Reduce heat, cover, and simmer for 25-30 minutes, until the potatoes are fork-tender.
7. Stir in the frozen peas and the rest of the dill. Cook for 3 more minutes until the peas are hot.
8. Season with salt and pepper. The stew should be lemony and brothy.

Why everyone loves it: This stew is so bright and fresh! The lemon and dill make it taste like spring, even in the middle of winter. It’s light but still completely satisfying.

Recipe 16: Spanish White Bean and Chorizo Soup

Ready in: 45 minutes
Serves: 4 people

What you need:

• 8 oz Spanish chorizo (cured sausage), sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 2 cans (15 oz each) white beans (like cannellini), rinsed
• 4 cups chicken broth
• 1 bunch Swiss chard or spinach, stems removed, leaves chopped
• Salt and pepper to taste

How to make it:

1. In a large pot over medium heat, cook the sliced chorizo for 3-4 minutes until it releases its oil and gets a little crispy. Remove the chorizo and set aside.
2. In the same pot with the chorizo oil, cook the onion for 5 minutes until soft. Add garlic and smoked paprika and cook for 1 more minute.
3. Add the white beans and chicken broth. Bring to a simmer and cook for 15 minutes.
4. Use a potato masher or the back of a spoon to mash some of the beans right in the pot. This will thicken the soup.
5. Stir in the Swiss chard and the cooked chorizo. Cook for 5 more minutes until the greens are wilted.
6. Season with salt and pepper (be careful, as chorizo is salty).

Why everyone loves it: The smoked paprika and spicy chorizo make this soup incredibly flavorful. It’s hearty and comes together in one pot. I love that the beans thicken the soup all by themselves!

Recipe 17: Italian Pasta e Fagioli Soup

Ready in: 40 minutes
Serves: 6 people

What you need:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 2 cans (15 oz each) cannellini beans, rinsed and drained
• 6 cups chicken or vegetable broth
• 1 teaspoon dried oregano
• 1 cup small pasta (like ditalini or small shells)
• Salt and pepper to taste
• Grated Parmesan cheese and fresh parsley for serving

How to make it:

1. In a large pot, heat olive oil over medium heat. Cook onion, carrots, and celery for 8-10 minutes until soft.
2. Add garlic and oregano and cook for 1 minute.
3. Stir in diced tomatoes, one can of beans, and the broth.
4. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. While soup simmers, use a fork to mash the second can of beans in a bowl. Add the mashed beans to the pot, this makes the soup creamy.
6. Add the dry pasta to the pot. Cook according to pasta package directions, about 8-10 minutes, until pasta is tender.
7. Season with salt and pepper. Serve with lots of Parmesan and fresh parsley.

Why everyone loves it: This is Italian comfort in a bowl. The mashed beans create the most wonderful, velvety broth. It’s the soup my family asks for most often.

Recipe 18: Creamy Roasted Red Pepper and Tomato Soup

Ready in: 40 minutes
Serves: 4 people

What you need:

• 1 jar (16 oz) roasted red peppers, drained
• 1 can (28 oz) whole peeled tomatoes
• 1 onion, chopped
• 3 cloves garlic
• 2 cups vegetable broth
• 1/2 cup heavy cream or full-fat coconut milk (for dairy-free)
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil for garnish

How to make it:

1. Heat olive oil in a large pot over medium heat. Cook onion until soft, about 5 minutes. Add garlic and cook 1 more minute.
2. Add roasted red peppers, canned tomatoes (with juice), vegetable broth, and dried basil. Bring to a simmer.
3. Cook for 20 minutes, then use an immersion blender to puree until completely smooth.
4. Stir in the cream or coconut milk and warm through (do not boil).
5. Season generously with salt and pepper. Garnish with fresh basil.

Why everyone loves it: This soup tastes so much richer than the sum of its parts. Using jarred roasted peppers is a huge time-saver. It’s perfect with a grilled cheese sandwich!

Recipe 19: Greek Egg and Lemon Chicken Soup (Kotosoupa Avgolemono)

Ready in: 1 hour
Serves: 6 people

What you need:

• 1 whole chicken (about 3-4 lbs) or 4 bone-in chicken breasts
• 10 cups water
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 onion, quartered
• 1 cup long-grain white rice
• 3 large eggs
• 1/3 cup fresh lemon juice
• Salt and pepper to taste
• Fresh dill for garnish

How to make it:

1. In a very large pot, combine chicken, water, carrots, celery, and onion. Bring to a boil, then reduce heat and simmer for 45 minutes.
2. Remove chicken from pot. Strain the broth into another pot. Discard the vegetables.
3. When chicken is cool enough, shred the meat, discarding skin and bones.
4. Bring the strained broth to a simmer. Add rice and cook for 20 minutes.
5. In a medium bowl, whisk eggs until frothy. Slowly whisk in lemon juice.
6. Slowly whisk about 2 cups of the hot broth into the egg mixture, then slowly stir it all back into the main pot.
7. Add the shredded chicken back to the soup. Heat gently (do not boil). Season with salt and pepper. Garnish with dill.

Why everyone loves it: This is the ultimate Greek comfort food, often called “grandma’s penicillin.” Making the broth from scratch gives it incredible depth of flavor.

Recipe 20: Moroccan Lentil and Sweet Potato Stew

Ready in: 50 minutes
Serves: 6 people

What you need:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper (optional)
• 2 large sweet potatoes, peeled and cubed
• 1 cup red lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) chickpeas, rinsed
• Salt to taste
• Plain yogurt and fresh cilantro for serving

How to make it:

1. Heat olive oil in a large pot over medium heat. Cook onion until soft, about 5 minutes.
2. Add garlic, ginger, cumin, coriander, cinnamon, and cayenne. Cook 1 minute until fragrant.
3. Add sweet potatoes, lentils, tomatoes, and broth. Bring to a boil, then reduce heat and simmer for 25 minutes.
4. Stir in chickpeas and cook 5 more minutes until sweet potatoes are tender.
5. Season with salt. Serve with a dollop of yogurt and fresh cilantro.

Why everyone loves it: The sweet potatoes and warm spices make this stew feel like a hug in a bowl. Red lentils cook quickly and break down to thicken the stew naturally.

Recipe 21: Italian Wedding Soup

Ready in: 50 minutes
Serves: 6 people

What you need:
For meatballs:

• 1 lb ground chicken or turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper

For soup:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 8 cups chicken broth
• 1 cup small pasta (like acini di pepe or orzo)
• 6 oz fresh spinach, chopped
• Additional Parmesan for serving

How to make it:

1. Mix all meatball ingredients in a bowl. Form into 1-inch balls.
2. In a large pot, heat olive oil over medium heat. Brown meatballs in batches (they don’t need to be cooked through). Remove and set aside.
3. In same pot, cook onion, carrots, and celery for 8 minutes until soft.
4. Add broth and bring to a boil. Add pasta and cook according to package directions.
5. Return meatballs to pot and simmer for 5 minutes until cooked through.
6. Stir in spinach until wilted. Serve with extra Parmesan.

Why everyone loves it: Despite the name, this soup isn’t just for weddings! The tiny meatballs and spinach in clear broth make it both light and satisfying. It’s a complete meal everyone loves.

Recipe 22: Spanish Garlic Soup (Sopa de Ajo)

Ready in: 35 minutes
Serves: 4 people

What you need:

• 1/4 cup olive oil
• 8 cloves garlic, thinly sliced
• 1 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes
• 6 cups chicken or vegetable broth
• 4 thick slices day-old bread, cubed
• 4 eggs
• Salt to taste
• Fresh parsley for garnish

How to make it:

1. Heat olive oil in a pot over low heat. Add garlic and cook slowly until golden (not brown), about 5 minutes.
2. Add smoked paprika and red pepper flakes and cook 30 seconds.
3. Pour in broth and bring to a simmer. Add bread cubes and cook for 10 minutes until bread breaks down and thickens soup.
4. Crack eggs directly into the simmering soup. Cover and poach for 3-5 minutes until whites are set but yolks are runny.
5. Season with salt. Ladle into bowls, making sure each gets an egg. Garnish with parsley.

Why everyone loves it: This humble peasant soup proves that simple ingredients can be magical. The garlic becomes sweet when cooked slowly, and the poached egg makes it a complete meal.

Recipe 23: Turkish Red Lentil Soup (Mercimek Çorbası)

Ready in: 40 minutes
Serves: 6 people

What you need:

• 2 tablespoons olive oil or butter
• 1 large onion, chopped
• 1 carrot, chopped
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1 1/2 cups red lentils, rinsed
• 6 cups vegetable or chicken broth
• Juice of 1/2 lemon
• Salt and pepper to taste
• For serving: lemon wedges, red pepper flakes, dried mint

How to make it:

1. Heat oil in a pot over medium heat. Cook onion and carrot for 8 minutes until soft.
2. Add tomato paste, cumin, and paprika. Cook 1 minute.
3. Add lentils and broth. Bring to a boil, then simmer for 25 minutes until lentils are very soft.
4. Use an immersion blender to puree until completely smooth.
5. Stir in lemon juice and season with salt and pepper.
6. Serve with lemon wedges and a sprinkle of red pepper flakes and dried mint.

Why everyone loves it: This is Turkey’s national soup for good reason, it’s velvety, comforting, and packed with protein. The lemon and mint brighten up the earthy lentils perfectly.

Recipe 24: Provençal Vegetable Soup (Soupe au Pistou)

Ready in: 1 hour
Serves: 8 people

What you need:
For soup:

• 3 tablespoons olive oil
• 2 leeks (white part only), cleaned and sliced
• 3 carrots, chopped
• 2 zucchini, chopped
• 2 potatoes, peeled and cubed
• 1 can (15 oz) white beans, rinsed
• 8 cups vegetable broth
• 1 cup small pasta
• Salt and pepper

For pistou (French pesto):

• 2 cups fresh basil leaves
• 3 cloves garlic
• 1/2 cup grated Parmesan
• 1/3 cup olive oil
• Salt to taste

How to make it:

1. Heat oil in a large pot. Cook leeks and carrots for 10 minutes until soft.
2. Add zucchini, potatoes, beans, and broth. Bring to a boil, then simmer 20 minutes.
3. Add pasta and cook according to package directions.
4. Meanwhile, make pistou: blend basil, garlic, Parmesan, and oil until smooth.
5. Season soup with salt and pepper. Serve with a big spoonful of pistou stirred into each bowl.

Why everyone loves it: The vibrant green pistou stirred into the vegetable soup at the last minute makes this dish spectacular. It’s like summer in a bowl, even in winter.

Recipe 25: Egyptian Lentil Soup (Shorbet Ads)

Ready in: 45 minutes
Serves: 6 people

What you need:

• 1 1/2 cups brown or red lentils, rinsed
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 8 cups vegetable or chicken broth
• Juice of 1 lemon
• Salt and pepper to taste
• For serving: pita chips, lemon wedges

How to make it:

1. Combine lentils, onion, carrots, celery, garlic, cumin, coriander, and broth in a large pot.
2. Bring to a boil, then reduce heat and simmer for 30-35 minutes until lentils are very soft.
3. Use an immersion blender to puree until smooth (or leave slightly chunky if preferred).
4. Stir in lemon juice and season with salt and pepper.
5. Serve with pita chips for dipping and extra lemon wedges.

Why everyone loves it: This is one of the simplest, most nourishing soups you can make. The lemon is essential, it brightens the earthy lentils beautifully.

Recipe 26: Chickpea and Spinach Stew with Andouille

Ready in: 40 minutes
Serves: 4 people

What you need:

• 2 tablespoons olive oil
• 8 oz andouille or other spicy sausage, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 2 cans (15 oz each) chickpeas, rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups chicken broth
• 5 oz fresh spinach
• Salt and pepper to taste
• Crusty bread for serving

How to make it:

1. Heat oil in a pot over medium heat. Brown sausage slices, then remove and set aside.
2. In same pot, cook onion until soft, about 5 minutes. Add garlic and paprika and cook 1 minute.
3. Add chickpeas, tomatoes, broth, and browned sausage. Simmer for 20 minutes.
4. Stir in spinach until wilted. Season with salt and pepper.
5. Serve with crusty bread to soak up the flavorful broth.

Why everyone loves it: The andouille sausage gives this stew a wonderful kick, while the chickpeas make it hearty and filling. It’s a weeknight dinner hero.

Recipe 27: French Onion Soup with a Twist

Ready in: 1 hour 15 minutes
Serves: 4 people

What you need:

• 4 tablespoons butter
• 4 large yellow onions, thinly sliced
• 2 teaspoons fresh thyme leaves (or 1/2 tsp dried)
• 1/2 cup dry white wine
• 6 cups beef broth
• Salt and pepper to taste
• 4 slices baguette
• 1 1/2 cups shredded Gruyère cheese

How to make it:

1. Melt butter in a large pot over medium-low heat. Add onions and cook slowly for 45 minutes, stirring occasionally, until deeply caramelized.
2. Add thyme and wine, scraping up any browned bits. Cook until wine reduces by half.
3. Add broth and simmer for 20 minutes. Season with salt and pepper.
4. Preheat broiler. Ladle soup into oven-safe bowls. Top each with a baguette slice and generous cheese.
5. Broil 2-3 minutes until cheese is bubbly and golden. Serve carefully, the bowls will be hot!

Why everyone loves it: The secret is patience, cooking the onions slowly until they’re sweet and golden makes all the difference. That cheesy, toasty top is pure comfort.

Recipe 28: Portuguese Kale and Potato Soup (Caldo Verde)

Ready in: 1 hour
Serves: 6 people

What you need:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 6 medium potatoes, peeled and cubed
• 8 cups water or chicken broth
• 1 lb linguiça or chorizo sausage, sliced
• 1 bunch kale, stems removed, leaves thinly sliced
• Salt and pepper to taste

How to make it:

1. Heat oil in a large pot. Cook onion until soft, about 5 minutes. Add garlic and cook 1 minute.
2. Add potatoes and water/broth. Bring to a boil, then simmer until potatoes are tender, about 20 minutes.
3. While soup cooks, brown sausage slices in a separate pan. Set aside.
4. Use an immersion blender to partially puree the soup, leaving some potato chunks.
5. Stir in kale and cooked sausage. Simmer 10 more minutes until kale is tender.
6. Season with salt and pepper.

Why everyone loves it: The contrast between the creamy potato base, spicy sausage, and hearty kale makes this soup incredibly satisfying. It’s Portugal’s most famous soup for good reason.

Recipe 29: Roasted Butternut Squash and Apple Soup

Ready in: 1 hour
Serves: 6 people

What you need:

• 1 large butternut squash, peeled and cubed
• 2 apples, peeled and chopped
• 1 onion, chopped
• 3 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 4 cups vegetable broth
• Salt and pepper to taste
• For serving: pumpkin seeds, a drizzle of cream

How to make it:

1. Preheat oven to 400°F (200°C). Toss squash, apples, and onion with oil, cinnamon, and nutmeg. Roast for 30 minutes until tender.
2. Transfer roasted vegetables to a pot. Add broth and bring to a simmer.
3. Use an immersion blender to puree until smooth.
4. Season with salt and pepper. Serve garnished with pumpkin seeds and a swirl of cream.

Why everyone loves it: The natural sweetness of the squash and apples makes this soup feel like a treat. Roasting the vegetables first deepens their flavor dramatically.

Recipe 30: Italian Sausage and Tortellini Soup

Ready in: 35 minutes
Serves: 6 people

What you need:

• 1 lb Italian sausage, casings removed
• 1 onion, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 package (9 oz) fresh cheese tortellini
• 4 cups fresh spinach
• Salt and pepper to taste
• Grated Parmesan for serving

How to make it:

1. In a large pot, cook sausage over medium heat, breaking it up, until browned. Remove with slotted spoon.
2. In same pot, cook onion in sausage drippings until soft. Add garlic and cook 1 minute.
3. Add broth, tomatoes, and cooked sausage. Bring to a boil.
4. Add tortellini and cook according to package directions.
5. Stir in spinach until wilted. Season with salt and pepper.
6. Serve with plenty of Parmesan.

Why everyone loves it: This is the definition of “easy but looks impressive.” The cheese-filled tortellini and savory sausage make it feel like a restaurant-quality meal.

Recipe 31: Creamy Mushroom and Barley Soup

Ready in: 1 hour 15 minutes
Serves: 6 people

What you need:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 lb mushrooms, sliced
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 3/4 cup pearl barley
• 8 cups vegetable or beef broth
• 1/2 cup cream or milk (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

How to make it:

1. Heat butter and oil in a large pot. Cook mushrooms until browned and their liquid evaporates. Remove half and set aside for garnish.
2. In same pot, cook onion, carrots, and celery for 8 minutes. Add garlic and thyme and cook 1 minute.
3. Add barley and broth. Bring to a boil, then simmer for 45-50 minutes until barley is tender.
4. Stir in cream (if using) and reserved mushrooms. Heat through.
5. Season with salt and pepper. Garnish with parsley.

Why everyone loves it: Barley gives this soup a wonderful chewy texture, while the mushrooms add deep, earthy flavor. It’s incredibly filling and perfect for cold days.

Recipe 32: Spicy Black Bean Soup

Ready in: 40 minutes (with canned beans)
Serves: 6 people

What you need:

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 3 cloves garlic, minced
• 1-2 jalapeños, minced (seeds removed for less heat)
• 2 teaspoons ground cumin
• 3 cans (15 oz each) black beans, rinsed
• 4 cups vegetable broth
• Juice of 1 lime
• Salt to taste
• For serving: sour cream, avocado, cilantro, tortilla chips

How to make it:

1. Heat oil in a pot. Cook onion and bell pepper until soft, about 8 minutes.
2. Add garlic, jalapeño, and cumin. Cook 1 minute.
3. Add beans and broth. Simmer for 20 minutes.
4. Use an immersion blender to partially puree, leaving some beans whole.
5. Stir in lime juice and season with salt.
6. Serve with all your favorite toppings.

Why everyone loves it: This soup is so versatile, make it as spicy as you like and let everyone customize their bowl with toppings. The lime juice at the end is essential for bright flavor.

Recipe 33: Creamy Tomato Bisque

Ready in: 45 minutes
Serves: 4 people

What you need:

• 3 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cans (28 oz each) whole peeled tomatoes
• 2 cups vegetable or chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon dried basil
• 1/2 cup heavy cream or coconut milk
• Salt and pepper to taste
• Fresh basil for garnish

How to make it:

1. Melt butter in a pot. Cook onion until soft, about 5 minutes. Add garlic and cook 1 minute.
2. Add tomatoes (with juice), broth, tomato paste, and dried basil. Simmer for 25 minutes.
3. Use an immersion blender to puree until completely smooth.
4. Stir in cream and heat through (do not boil).
5. Season generously with salt and pepper. Garnish with fresh basil.

Why everyone loves it: This is the ultimate creamy tomato soup, far better than anything from a can. It’s rich, velvety, and perfect with a grilled cheese sandwich for dipping.

Recipe 34: Beef and Vegetable Soup

Ready in: 1 hour 30 minutes
Serves: 8 people

What you need:

• 2 lbs beef stew meat, cubed
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 carrots, chopped
• 3 celery stalks, chopped
• 3 cloves garlic, minced
• 8 cups beef broth
• 1 can (14 oz) diced tomatoes
• 2 potatoes, cubed
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste

How to make it:

1. Pat beef dry and season with salt and pepper. Heat oil in a large pot and brown beef in batches. Remove and set aside.
2. In same pot, cook onion, carrots, and celery for 8 minutes. Add garlic and cook 1 minute.
3. Return beef to pot. Add broth, tomatoes, potatoes, bay leaves, and thyme.
4. Bring to a boil, then reduce heat and simmer for 1-1.5 hours until beef is tender.
5. Remove bay leaves. Season with salt and pepper.

Why everyone loves it: This is classic comfort food at its best. The long simmer makes the beef melt-in-your-mouth tender and the broth incredibly flavorful.

Recipe 35: Lemon Orzo Soup with Chicken and Dill

Ready in: 45 minutes
Serves: 6 people

What you need:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 carrots, chopped
• 3 celery stalks, chopped
• 8 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 cup orzo pasta
• Juice of 2 lemons
• 1/4 cup fresh dill, chopped
• Salt and pepper to taste

How to make it:

1. Heat oil in a large pot. Cook onion, carrots, and celery for 8-10 minutes until soft.
2. Add broth and bring to a boil. Add orzo and cook according to package directions.
3. Stir in cooked chicken, lemon juice, and dill. Heat through.
4. Season with salt and pepper.

Why everyone loves it: This is a brighter, lighter take on chicken noodle soup. The lemon and dill make it incredibly refreshing while still being comforting. It’s my go-to when I need a quick pick-me-up.

How to Store and Reheat Your Soups and Stews

My pro tips for making the most of your creations:

• Cooling Down: Always let soup cool to room temperature before putting it in the fridge. Putting a hot pot directly in the fridge can raise the temperature inside your fridge and isn’t safe.
• Storage: Most of these soups will keep in the fridge for 3-4 days in airtight containers. Stews with meat often taste even better the next day as the flavors continue to meld.
• Freezing: Soups with cream, potatoes, or pasta don’t freeze well as they can become grainy or mushy when thawed. However, broth-based soups, bean soups, and most stews freeze beautifully for 2-3 months. I love freezing in individual portions for easy lunches.
• Reheating: Reheat gently on the stove over medium-low heat, stirring occasionally. If a soup seems too thick after storage, just thin it with a little water or broth when reheating.

Conclusion

There you have 35 cozy Mediterranean soups and stews to warm you from the inside out. From the silky smooth Avgolemono to the hearty Portuguese Caldo Verde, there’s a bowl of comfort here for every taste and occasion.

The beauty of these recipes is their flexibility. See a vegetable you don’t have? Swap it for another. Want more protein? Add some beans or shredded chicken. The Mediterranean way of cooking is all about using fresh, wholesome ingredients to create simple, satisfying meals.

I hope this collection inspires you to get your pot simmering. There’s truly no better feeling on a chilly night than wrapping your hands around a warm bowl of homemade soup. Happy cooking, and stay cozy