30 Easy Soup Recipes You Can Make in Under an Hour

Welcome to our collection of 30 easy soup recipes. There is something for everyone here. You will find chicken soups, vegan soups, creamy soups, and more. The best part? Each of these 30 recipes takes under one hour to make. Most use just one pot.

Soup Does Not Have to Be Complicated

I love a slow simmered Sunday stew. But I have found I can make a healthy, satisfying, and comforting dinner in half the time.

These easy soup recipes are perfect for using up vegetables and herbs in your fridge. They are also great for meal prep. Most taste even better the next day.

Scroll on for my favorite quick recipes. You will want to make them again and again. They are perfect for busy weeknights and Sunday dinners.

5 Quick and Easy Favorites

Here are five soups that are extra fast and delicious.

Recipe 1: Stracciatella Soup

A pantry soup that comes together in 20 minutes. You only need 4 ingredients: spinach, egg, chicken stock, and Parmesan.

Ready in: 20 minutes
Serves: 4

What you need:

• 6 cups chicken broth
• 2 cups fresh spinach
• 2 eggs
• 1/2 cup grated Parmesan cheese
• A pinch of nutmeg (optional)
• Lemon zest (optional)
• Salt and pepper

How to make it:

1. Bring broth to a simmer in a pot.
2. Whisk eggs and Parmesan in a bowl.
3. Slowly pour the egg mixture into the simmering broth while stirring.
4. Add spinach and cook for 1-2 minutes until wilted.
5. Season with salt, pepper, nutmeg, and lemon zest if using. Serve hot.

Why everyone loves it: It is incredibly fast, uses simple ingredients, and feels like a hug in a bowl.

Recipe 2: Pappa al Pomodoro (Italian Bread and Tomato Soup)

This Italian classic is a great way to use up stale bread. Ready in 30 minutes.

Ready in: 30 minutes
Serves: 4

What you need:

• 1/4 cup olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 4 cups vegetable broth
• 4 cups stale crusty bread, torn into pieces
• 1/2 cup fresh basil, chopped
• Salt and pepper

How to make it:

1. Heat oil in a pot. Cook onion until soft. Add garlic, cook 1 minute.
2. Add tomatoes and broth. Bring to a boil, then simmer 15 minutes.
3. Add bread pieces. Cook 5-10 minutes until bread breaks down and soup thickens.
4. Stir in basil. Season with salt and pepper. Serve.

Why everyone loves it: It turns simple, leftover ingredients into a rich, comforting meal.

Recipe 3: Pastina Soup

The whole family will love this little noodle soup. It is comforting and healing. One pot, 30 minutes.

Ready in: 30 minutes
Serves: 6

What you need:

• 8 cups chicken broth
• 1 cup pastina or other small pasta
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, diced
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan
• 2 tablespoons fresh parsley, chopped
• Salt and pepper

How to make it:

1. Heat oil in a pot. Cook onion, carrot, and celery for 5 minutes.
2. Add broth. Bring to a boil.
3. Add pastina. Cook according to package time (about 8-10 minutes).
4. Stir in Parmesan and parsley. Season and serve.

Why everyone loves it: It is the ultimate simple, nostalgic soup that soothes and satisfies.

Recipe 4: Seafood Stew with Shrimp and Lobster

An easy soup that feels a bit luxurious. Use pre peeled shrimp to save time.

Ready in: 40 minutes
Serves: 4

What you need:

• 1 lb shrimp, peeled and deveined
• 8 oz lobster meat (or more shrimp)
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 4 cups fish or chicken broth
• 1/2 cup white wine (optional)
• 2 tablespoons olive oil
• 1 teaspoon paprika
• Fresh parsley, chopped
• Salt and pepper

How to make it:

1. Heat oil in a pot. Cook onion until soft. Add garlic and paprika, cook 1 minute.
2. Add wine (if using) and let it bubble for 1 minute.
3. Add tomatoes and broth. Simmer 15 minutes.
4. Add shrimp and lobster. Cook 3-5 minutes until seafood is cooked.
5. Stir in parsley. Season and serve.

Why everyone loves it: It tastes fancy but is surprisingly simple and quick to prepare.

Recipe 5: Simple Mushroom Barley Soup

Hearty mushrooms, vegetables, and tender pearl barley make this vegan soup satisfying.

Ready in: 50 minutes
Serves: 6

What you need:

• 1 lb mushrooms, sliced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, diced
• 3/4 cup pearl barley
• 8 cups vegetable broth
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 teaspoon smoked paprika
• Fresh thyme or parsley
• Salt and pepper

How to make it:

1. Heat oil in a pot. Cook onion, carrot, and celery for 5 minutes.
2. Add mushrooms. Cook until they release their liquid and brown.
3. Add barley, broth, soy sauce, and paprika. Bring to a boil.
4. Reduce heat, cover, simmer 35-40 minutes until barley is tender.
5. Stir in fresh herbs. Season and serve.

Why everyone loves it: It is hearty, smoky, and freezes perfectly for easy meals later.

Easy Chicken Soups

There is nothing quite like “mom’s chicken soup.” All of these are full of comfort without the fuss.

Recipe 6: Avgolemono (Greek Lemon Chicken Soup)

A lemon egg sauce makes this soup rich and silky with no dairy.

Ready in: 45 minutes
Serves: 6

What you need:

• 8 cups chicken broth
• 1 cup cooked chicken, shredded
• 1/2 cup orzo or rice
• 3 eggs
• Juice of 2 lemons
• 1 carrot, diced
• 2 celery stalks, diced
• Salt and pepper
• Fresh dill for garnish

How to make it:

1. Bring broth to a boil in a pot. Add carrot and celery. Simmer 10 minutes.
2. Add orzo. Cook according to package time (about 10 minutes).
3. In a bowl, whisk eggs and lemon juice until frothy.
4. Slowly ladle about 2 cups of the hot broth into the egg mixture while whisking.
5. Pour the egg mixture back into the pot. Add shredded chicken. Heat gently (do not boil).
6. Season with salt and pepper. Garnish with dill.

Why everyone loves it: The unique, creamy lemon flavor is unforgettable and so comforting.

Recipe 7: Chicken Gnocchi Soup

A twist on classic chicken noodle soup, with tender, pillowy gnocchi.

Ready in: 30 minutes
Serves: 6

What you need:

• 1 lb chicken breasts, cubed
• 1 package (16 oz) potato gnocchi
• 4 cups chicken broth
• 2 cups fresh spinach
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1/2 cup milk or cream (optional)
• 2 tablespoons olive oil
• Salt and pepper

How to make it:

1. Heat oil in a pot. Cook chicken until no longer pink. Remove.
2. In same pot, cook onion, carrot, and celery for 5 minutes.
3. Add broth. Bring to a boil. Add gnocchi. Cook according to package (about 3-4 minutes).
4. Return chicken to pot. Add spinach and milk (if using). Cook until spinach wilts.
5. Season and serve.

Why everyone loves it: The gnocchi makes it feel extra special and hearty.

Recipe 8: One Pot Chicken and Kale Soup with Creamy White Beans

Hearty soup stacked with protein thanks to beans and chicken.

Ready in: 40 minutes
Serves: 6

What you need:

• 1 lb chicken thighs or breasts, cubed
• 2 cans (15 oz each) white beans, rinsed
• 1 bunch kale, stems removed, chopped
• 1 onion, diced
• 3 garlic cloves, minced
• 6 cups chicken broth
• 2 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper

How to make it:

1. Heat oil in a pot. Cook chicken until browned. Remove.
2. In same pot, cook onion until soft. Add garlic, cook 1 minute.
3. Add broth and beans. Bring to a simmer.
4. Return chicken to pot. Simmer 15 minutes.
5. Add kale. Cook 5 minutes until tender.
6. Stir in lemon juice. Season and serve.

Why everyone loves it: It is a complete, protein packed meal in one pot that is also healthy.

Easy Creamy Soups (With No Heavy Cream!)

I have tricks for creamy soups without heavy cream. All give you a silky texture without dulling the flavor.

Recipe 9: Healthy Potato Soup

A healthy twist on classic cream of potato soup. Whole milk adds creaminess without heaviness.

Ready in: 45 minutes
Serves: 6

What you need:

• 2 lbs potatoes, peeled and cubed
• 1 onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable or chicken broth
• 1 cup whole milk
• 2 tablespoons olive oil
• 2 tablespoons fresh chives, chopped
• Salt and pepper

How to make it:

1. Heat oil in a pot. Cook onion until soft. Add garlic, cook 1 minute.
2. Add potatoes and broth. Bring to a boil, then simmer 20 minutes until potatoes are tender.
3. Use an immersion blender to puree the soup until smooth (or blend in batches).
4. Stir in milk and warm through. Season with salt and pepper.
5. Garnish with chives and serve.

Why everyone loves it: It delivers all the comfort of loaded baked potato soup in a lighter, healthier form.

Recipe 10: Creamy Roasted Butternut Squash Soup with Tahini

Vegan and gluten free. Subtly sweet with warming spices and nutty tahini.

Ready in: 1 hour
Serves: 6

What you need:

• 1 large butternut squash, peeled and cubed
• 1 onion, chopped
• 2 carrots, chopped
• 4 cups vegetable broth
• 1/4 cup tahini
• 2 tablespoons olive oil
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• Salt and pepper
• Toasted hazelnuts for garnish

How to make it:

1. Preheat oven to 400°F. Toss squash, onion, and carrots with oil, salt, and pepper. Roast 30 minutes.
2. Transfer roasted veggies to a pot. Add broth, cinnamon, and nutmeg.
3. Bring to a simmer, cook 10 minutes.
4. Use immersion blender to puree until smooth.
5. Stir in tahini. Season to taste.
6. Serve garnished with toasted hazelnuts.

Why everyone loves it: The tahini adds a rich, unique creaminess and depth of flavor.

Recipe 11: Tomato Basil Soup

Uses roasted fresh carrots and tomatoes for sweetness and velvety texture without cream.

Ready in: 50 minutes
Serves: 6

What you need:

• 2 lbs tomatoes, halved
• 2 carrots, chopped
• 1 onion, chopped
• 4 garlic cloves
• 4 cups vegetable broth
• 1/2 cup fresh basil, packed
• 2 tablespoons olive oil
• Salt and pepper

How to make it:

1. Preheat oven to 400°F. Toss tomatoes, carrots, onion, and garlic with oil. Roast 30 minutes.
2. Transfer roasted veggies to a pot. Add broth.
3. Simmer 10 minutes. Blend with immersion blender until smooth.
4. Stir in fresh basil. Season with salt and pepper. Serve.

Why everyone loves it: The flavor is far superior to any canned version, and it’s secretly healthy.

Easy Bean and Lentil Soups

Legumes and lentils are your best friend for easy soups: affordable, packed with protein, and pantry stable.

Recipe 12: Turkish Red Lentil Soup

An easy, economical pantry soup loaded with flavor from spices and lemon.

Ready in: 40 minutes
Serves: 6

What you need:

• 1 1/2 cups red lentils, rinsed
• 1 onion, diced
• 2 carrots, diced
• 1 potato, diced
• 8 cups vegetable or chicken broth
• 2 tablespoons tomato paste
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper

How to make it:

1. Heat oil in a pot. Cook onion until soft.
2. Add tomato paste, cumin, and paprika. Cook 1 minute.
3. Add lentils, carrots, potato, and broth.
4. Bring to a boil, then simmer 25-30 minutes until lentils are soft.
5. Blend with immersion blender until smooth or leave chunky.
6. Stir in lemon juice. Season and serve.

Why everyone loves it: It is incredibly cheap, nutritious, and the lemon makes it bright and delicious.

Recipe 13: Ribollita (Tuscan White Bean Soup)

A hearty vegetarian soup made flavorful with a secret ingredient: Parmesan rind.

Ready in: 1 hour
Serves: 8

What you need:

• 2 cans (15 oz each) cannellini beans, rinsed
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 bunch kale, chopped
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 4 slices stale crusty bread
• 1 Parmesan rind (optional but recommended)
• 1/4 cup olive oil
• Salt and pepper

How to make it:

1. Heat oil in a pot. Cook onion, carrot, and celery for 8 minutes.
2. Add tomatoes, beans, broth, and Parmesan rind. Simmer 20 minutes.
3. Add kale. Cook 10 minutes until tender.
4. Toast bread. Place a piece in each bowl. Ladle soup over top.

Why everyone loves it: The Parmesan rind adds a deep, savory flavor that makes it unforgettable.

Recipe 14: Pasta Fagioli

This vegetarian bean and pasta soup is more than the sum of its humble parts. Ready in 30 minutes.

Ready in: 30 minutes
Serves: 6

What you need:

• 1 can (15 oz) kidney beans, rinsed
• 1 can (15 oz) cannellini beans, rinsed
• 1 cup small pasta (ditalini)
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 2 tablespoons olive oil
• 2 teaspoons Italian seasoning
• Grated Parmesan for serving
• Salt and pepper

How to make it:

1. Heat oil in a pot. Cook onion, carrot, and celery for 5 minutes.
2. Add tomatoes, beans, broth, and seasoning. Bring to a boil.
3. Add pasta. Cook according to package time (about 8-10 minutes).
4. Season with salt and pepper. Serve with grated Parmesan.

Why everyone loves it: It is the definition of a hearty, satisfying, and fast weeknight meal.

Easy Veggie Packed Favorites

When I want a week’s worth of veggies in one pot, I make soup. Many vegetables here can be swapped for what you have.

Recipe 15: Homemade Vegetable Soup

A gluten free, vegan soup layered with colorful veggies and a big splash of lime juice.

Ready in: 45 minutes
Serves: 8

What you need:

• 2 zucchinis, chopped
• 2 carrots, chopped
• 1 bell pepper, chopped
• 1 onion, diced
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 8 cups vegetable broth
• 1 cup corn (frozen or fresh)
• 1 cup green beans, trimmed and cut
• Juice of 1 lime
• 1/4 cup fresh parsley or cilantro, chopped
• 2 tablespoons olive oil
• Salt and pepper

How to make it:

1. Heat oil in a large pot. Cook onion until soft. Add garlic, cook 1 minute.
2. Add carrots, bell pepper, zucchini. Cook 5 minutes.
3. Add tomatoes, broth, corn, and green beans. Bring to a boil, then simmer 20-25 minutes.
4. Stir in lime juice and fresh herbs. Season and serve.

Why everyone loves it: You can clean out your vegetable drawer and end up with a delicious, healthy soup.

Recipe 16: Easy Minestrone Soup

Italian style vegetarian soup brimming with vegetables, beans, and a little pasta.

Ready in: 40 minutes
Serves: 8

What you need:

• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 can (15 oz) kidney beans, rinsed
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 cup small pasta
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/4 cup fresh basil, chopped
• Grated Parmesan for serving
• Salt and pepper

How to make it:

1. Heat oil in a pot. Cook onion, carrot, and celery for 5 minutes.
2. Add zucchini, cook 3 more minutes.
3. Add tomatoes, beans, broth, and oregano. Bring to a boil.
4. Add pasta. Cook according to package time (about 10 minutes).
5. Stir in fresh basil. Season. Serve with Parmesan.

Why everyone loves it: It is the ultimate customizable, never boring, always satisfying vegetable soup.

Recipe 17: “Detox” Cabbage Soup with Turmeric and Ginger

A whole head of cabbage simmered with aromatic spices, ginger, and vegetables.

Ready in: 50 minutes
Serves: 8

What you need:

• 1 small head green cabbage, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, diced
• 1 can (14 oz) diced tomatoes
• 8 cups vegetable broth
• 2 inch piece ginger, grated
• 3 garlic cloves, minced
• 1 tablespoon turmeric
• 2 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper

How to make it:

1. Heat oil in a large pot. Cook onion until soft.
2. Add garlic, ginger, and turmeric. Cook 1 minute.
3. Add carrots and celery. Cook 5 minutes.
4. Add cabbage, tomatoes, and broth. Bring to a boil, then simmer 30 minutes.
5. Stir in lemon juice. Season and serve.

Why everyone loves it: It is incredibly light, cleansing, and packed with anti inflammatory ingredients.

Recipe 18: Spinach Soup with Feta and Dill

Silky and flavorful, this spinach soup combines roasted cauliflower, fresh spinach, herbs, onions, garlic, and feta into a vibrant bright green bowl of goodness.

Ready in: 50 minutes
Serves: 6

What you need:

• 1 small head cauliflower, cut into florets
• 10 oz fresh spinach
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 cup crumbled feta cheese, plus more for garnish
• 1/4 cup fresh dill, chopped
• 2 tablespoons olive oil
• Juice of 1/2 lemon
• 1/4 cup pine nuts or walnuts, toasted (for garnish)
• Salt and pepper

How to make it:

1. Preheat oven to 400°F. Toss cauliflower with 1 tablespoon oil, salt, and pepper. Roast for 25 minutes until golden.
2. Heat remaining oil in a pot. Cook onion until soft. Add garlic, cook 1 minute.
3. Add roasted cauliflower and vegetable broth. Bring to a simmer, cook 10 minutes.
4. Add spinach in batches, stirring until wilted.
5. Use an immersion blender to puree the soup until completely smooth.
6. Stir in feta, dill, and lemon juice. Season with salt and pepper.
7. Serve garnished with more feta, toasted nuts, and a drizzle of olive oil.

Why everyone loves it: It’s a stunning, vibrant green soup that’s packed with nutrients and has a wonderful creamy texture without any cream.

Recipe 19: Sweet Potato Soup with Greek Yogurt

Easy to prepare in under an hour, this creamy soup is nourishing, naturally gluten-free, and easily made vegan.

Ready in: 45 minutes
Serves: 6

What you need:

• 2 large sweet potatoes, peeled and cubed
• 1 apple, peeled and chopped
• 1 onion, chopped
• 4 cups vegetable broth
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 2 tablespoons olive oil
• 1/2 cup plain Greek yogurt (or coconut milk for vegan)
• Salt and pepper
• Chopped parsley or chives for garnish

How to make it:

1. Heat oil in a pot. Cook onion until soft.
2. Add sweet potatoes, apple, ginger, and cinnamon. Cook for 2 minutes.
3. Add broth. Bring to a boil, then simmer 20-25 minutes until sweet potatoes are very tender.
4. Use an immersion blender to puree until smooth.
5. Stir in Greek yogurt (or coconut milk). Season with salt and pepper.
6. Serve garnished with herbs and an extra dollop of yogurt if desired.

Why everyone loves it: The natural sweetness from the potatoes and apple makes it feel like a treat, but it’s still healthy and comforting.

Recipe 20: Garlic Soup with Aleppo Pepper Oil and Fried Garlic

Made with two full heads of garlic and just a touch of milk, this soup is boldly flavored and luxuriously creamy.

Ready in: 45 minutes
Serves: 4

What you need:

• 2 whole heads garlic, cloves separated and peeled
• 1 onion, chopped
• 4 cups vegetable or chicken broth
• 1/2 cup milk (any kind) or cream
• 3 tablespoons olive oil, divided
• 2 tablespoons butter (optional)
• For garnish: 4 garlic cloves thinly sliced and fried until crispy, Aleppo pepper or red pepper flakes

How to make it:

1. Heat 2 tablespoons oil in a pot. Add all the peeled garlic cloves and onion. Cook over medium-low heat for 10-12 minutes until soft and fragrant but not browned.
2. Add broth. Bring to a boil, then simmer 20 minutes.
3. Use an immersion blender to puree until smooth.
4. Stir in milk or cream. Season with salt and pepper.
5. For garnish: Heat 1 tablespoon oil in small pan. Fry thinly sliced garlic until golden and crispy. Drain on paper towel.
6. Serve soup drizzled with a little oil and sprinkled with fried garlic and Aleppo pepper.

Why everyone loves it: It’s for garlic lovers! The slow cooking mellows the garlic, and the crispy fried garlic on top adds amazing texture.

Recipe 21: Easy Sausage Tortellini Soup

Using store-bought tortellini means this hearty, comforting soup is ready in 20 minutes!

Ready in: 20 minutes
Serves: 6

What you need:

• 1 package (20 oz) cheese tortellini (fresh or frozen)
• 1 lb Italian sausage, casings removed
• 1 onion, diced
• 3 garlic cloves, minced
• 6 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 4 cups baby spinach
• 2 tablespoons olive oil
• Grated Parmesan for serving
• Salt and pepper

How to make it:

1. Heat oil in a large pot. Cook sausage, breaking it up, until browned. Remove with slotted spoon.
2. In same pot, cook onion until soft. Add garlic, cook 1 minute.
3. Add broth and tomatoes. Bring to a boil.
4. Add tortellini. Cook according to package directions (usually 3-5 minutes for fresh).
5. Return sausage to pot. Stir in spinach until wilted.
6. Season with salt and pepper. Serve with lots of grated Parmesan.

Why everyone loves it: It’s the fastest route to a satisfying, restaurant-quality soup that everyone in the family will love.

Recipe 22: Turmeric Lemon Chicken Soup

This easy chicken soup is loaded with fresh lemon juice and amped up with vegetables, fresh herbs, and warming spices.

Ready in: 45 minutes
Serves: 6

What you need:

• 1 lb chicken breasts or thighs, cubed
• 1 onion, diced
• 3 carrots, diced
• 2 celery stalks, diced
• 2 teaspoons turmeric
• 1 teaspoon ground cumin
• 8 cups chicken broth
• Juice of 2 lemons
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• Salt and pepper
• Cooked rice or noodles (optional)

How to make it:

1. Heat oil in a pot. Cook chicken until browned on all sides. Remove.
2. In same pot, cook onion, carrot, and celery for 5 minutes.
3. Add turmeric and cumin. Cook 1 minute until fragrant.
4. Add broth. Bring to a boil, then simmer 15 minutes.
5. Return chicken to pot. Cook 5 more minutes.
6. Stir in lemon juice and parsley. Season with salt and pepper.
7. Serve as is or over cooked rice or noodles.

Why everyone loves it: The turmeric gives it a beautiful golden color and anti-inflammatory benefits, while the lemon makes it bright and refreshing.

Recipe 23: Chicken Stew

This rich chicken stew is brimming with aromatic Italian-style seasonings. It’s very freezer-friendly.

Ready in: 1 hour
Serves: 6

What you need:

• 2 lbs chicken thighs, bone-in or boneless
• 1 onion, chopped
• 3 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth
• 2 potatoes, cubed
• 2 tablespoons tomato paste
• 1 tablespoon Italian seasoning
• 2 tablespoons olive oil
• Fresh parsley for garnish
• Salt and pepper

How to make it:

1. Season chicken with salt and pepper. Heat oil in a Dutch oven or large pot. Brown chicken on both sides. Remove.
2. In same pot, cook onion, carrot, and celery for 5 minutes. Add garlic, cook 1 minute.
3. Stir in tomato paste and Italian seasoning. Cook 1 minute.
4. Add tomatoes, broth, and potatoes. Return chicken to pot.
5. Bring to a boil, then reduce heat. Cover and simmer 35-40 minutes until chicken is tender and potatoes are cooked.
6. Remove chicken, shred if desired, and return to pot. Garnish with parsley.

Why everyone loves it: It’s a heartier, more substantial version of chicken soup that feels like a special Sunday dinner.

Recipe 24: Freekeh Soup with Chicken and Fire Roasted Tomatoes

Nutritious and comforting, this bold chicken soup layers smoky freekeh, fire-roasted tomatoes, and warm spices.

Ready in: 50 minutes
Serves: 6

What you need:

• 1 lb chicken breasts, cubed
• 1 cup freekeh, rinsed
• 1 can (14 oz) fire-roasted diced tomatoes
• 1 onion, diced
• 2 carrots, diced
• 6 cups chicken broth
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 2 tablespoons olive oil
• Fresh cilantro or parsley for garnish
• Salt and pepper

How to make it:

1. Heat oil in a pot. Cook chicken until browned. Remove.
2. In same pot, cook onion and carrots for 5 minutes.
3. Add freekeh, smoked paprika, and cumin. Stir for 1 minute.
4. Add tomatoes and broth. Bring to a boil.
5. Return chicken to pot. Reduce heat, cover, and simmer 25-30 minutes until freekeh is tender.
6. Season with salt and pepper. Garnish with fresh herbs.

Why everyone loves it: Freekeh (young green wheat) adds a delicious, nutty flavor and chewy texture that makes this soup extra satisfying.

Recipe 25: White Chicken Chili with Chermoula

This white chicken chili gets a Mediterranean twist with a spoonful of Chermoula, a zesty North African sauce.

Ready in: 40 minutes
Serves: 6

What you need:

• 1 lb chicken breasts, cubed
• 2 cans (15 oz each) white beans, rinsed
• 1 onion, diced
• 2 jalapeños, seeded and diced
• 4 cups chicken broth
• 1 teaspoon cumin
• 2 tablespoons olive oil
• Salt and pepper
• For Chermoula: 1 cup cilantro, 1/2 cup parsley, 3 garlic cloves, juice of 1 lemon, 1 tsp cumin, 1/2 cup olive oil, salt

How to make it:

1. Heat oil in a pot. Cook chicken until browned. Remove.
2. Cook onion and jalapeño until soft. Add cumin, cook 30 seconds.
3. Add beans and broth. Simmer 15 minutes.
4. Use a potato masher to mash some of the beans to thicken the chili.
5. Return chicken to pot. Season with salt and pepper.
6. Make Chermoula: Blend all ingredients in a food processor until smooth.
7. Serve chili with a generous spoonful of Chermoula on top.

Why everyone loves it: The bright, herby Chermoula sauce transforms a simple chicken chili into something extraordinary.

Recipe 26: Lablabi (Tunisian Chickpea Stew)

This hearty North African stew with chickpeas, rustic bread, and smoky harissa is traditionally served for breakfast.

Ready in: 30 minutes (using canned chickpeas)
Serves: 4

What you need:

• 2 cans (15 oz each) chickpeas, rinsed
• 4 cups vegetable broth
• 4 slices stale crusty bread
• 3 garlic cloves, minced
• 2 teaspoons cumin
• 1 teaspoon paprika
• 2 tablespoons harissa paste (adjust to taste)
• 2 tablespoons olive oil
• Toppings: chopped onion, capers, olives, hard boiled eggs, tuna
• Salt and pepper

How to make it:

1. Heat oil in a pot. Cook garlic for 30 seconds. Add cumin and paprika, cook 30 more seconds.
2. Add chickpeas, broth, and harissa. Simmer 15-20 minutes.
3. Toast the bread until crisp.
4. Place a piece of toast in each bowl. Ladle the stew over the bread.
5. Serve with an array of toppings for everyone to choose from.

Why everyone loves it: It’s interactive, flavorful, and a complete meal that’s different from your average soup.

Recipe 27: Hearty One-Pot Lentil Stew

A medley of vegetables and warming spices make this vegan stew so cozy and nourishing.

Ready in: 45 minutes
Serves: 6

What you need:

• 1 1/2 cups brown or green lentils, rinsed
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, diced
• 2 potatoes, diced
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 2 teaspoons Italian seasoning
• 2 tablespoons olive oil
• Juice of 1 lemon
• Fresh parsley for garnish
• Salt and pepper

How to make it:

1. Heat oil in a pot. Cook onion, carrot, and celery for 5 minutes.
2. Add lentils, potatoes, tomatoes, broth, and seasoning.
3. Bring to a boil, then reduce heat. Cover and simmer 30-35 minutes until lentils and potatoes are tender.
4. Stir in lemon juice. Season with salt and pepper.
5. Garnish with fresh parsley before serving.

Why everyone loves it: It’s incredibly affordable, protein-packed, and makes a huge batch perfect for meal prep.

Recipe 28: Harira (Moroccan Lentil and Chickpea Soup)

Tomato-based vegan Moroccan soup, made with lentils and chickpeas, fresh herbs, and plenty of warm spices.

Ready in: 50 minutes
Serves: 8

What you need:

• 1 cup brown lentils, rinsed
• 1 can (15 oz) chickpeas, rinsed
• 1 onion, diced
• 2 celery stalks, diced
• 1 can (28 oz) crushed tomatoes
• 8 cups vegetable broth
• 1/2 cup chopped cilantro
• 1/2 cup chopped parsley
• 2 teaspoons turmeric
• 2 teaspoons cumin
• 1 teaspoon cinnamon
• 2 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper

How to make it:

1. Heat oil in a large pot. Cook onion and celery until soft.
2. Add turmeric, cumin, and cinnamon. Cook 1 minute until fragrant.
3. Add lentils, tomatoes, and broth. Bring to a boil, then simmer 30 minutes.
4. Add chickpeas. Cook 10 more minutes.
5. Stir in fresh herbs and lemon juice. Season with salt and pepper.

Why everyone loves it: The combination of spices is complex and exotic, making this soup a true flavor adventure.

Recipe 29: Mediterranean White Bean Stew

This creamy stew is my take on the Egyptian white bean stew I grew up with—a comforting winter classic.

Ready in: 40 minutes
Serves: 6

What you need:

• 2 cans (15 oz each) white beans, rinsed
• 1 onion, diced
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 2 tablespoons olive oil
• Juice of 1 lemon
• Chopped parsley for garnish
• Salt and pepper

How to make it:

1. Heat oil in a pot. Cook onion until soft. Add garlic, cook 1 minute.
2. Stir in tomato paste, cumin, and paprika. Cook 1 minute.
3. Add beans, diced tomatoes, and broth. Simmer 20-25 minutes.
4. Use a potato masher to gently mash some of the beans to thicken the stew.
5. Stir in lemon juice. Season with salt and pepper.
6. Garnish with parsley and serve with crusty bread.

Why everyone loves it: It’s the ultimate pantry meal that feels homemade and comforting, just like grandma used to make.

Recipe 30: Soupe Jo (Persian Chicken Barley Soup)

Called “Persian penicillin,” this is a rich chicken soup packed with veggies and nutrient-rich barley.

Ready in: 1 hour
Serves: 8

What you need:

• 1 whole chicken (3-4 lbs) or 2 lbs chicken pieces
• 1 cup pearl barley, rinsed
• 2 onions, diced
• 3 carrots, diced
• 2 celery stalks, diced
• 1 cup fresh dill, chopped
• 1 cup fresh cilantro, chopped
• 12 cups water or chicken broth
• 1/2 cup half-and-half or plain yogurt (optional)
• 2 tablespoons olive oil
• Juice of 2 limes or lemons
• Salt and pepper

How to make it:

1. In a very large pot, cover chicken with water or broth. Bring to a boil, then simmer 30 minutes. Remove chicken, let cool, then shred meat, discarding skin and bones. Strain broth and set aside.
2. In same pot, heat oil. Cook onion, carrot, and celery for 8 minutes.
3. Add barley and 12 cups of the reserved chicken broth (add water if needed). Simmer 30 minutes until barley is tender.
4. Return shredded chicken to pot. Stir in fresh herbs.
5. Stir in half-and-half or yogurt if using. Add lime/lemon juice. Season with salt and pepper.

Why everyone loves it: It’s a legendary healing soup packed with herbs and goodness—truly a meal in a bowl.

Tips for Making the Perfect Easy Soup

1. Start with Good Broth: Use homemade broth if you can, but good quality store-bought works fine. It’s the foundation of your soup’s flavor.
2. Sauté Your Aromatics: Don’t skip cooking onions, garlic, carrots, and celery at the beginning. This builds a flavor base.
3. Layer Your Ingredients: Add ingredients based on cooking time. Hard vegetables (potatoes, carrots) go in first, delicate greens (spinach) go in last.
4. Season at the End: Salt early, but do your final seasoning after the soup is fully cooked. Flavors concentrate as they simmer.
5. Use an Immersion Blender: For creamy soups without cream, an immersion blender is your best friend. It’s safer and easier than transferring hot soup to a blender.
6. Don’t Be Afraid to Adapt: Soup is forgiving. Don’t have kale? Use spinach. No zucchini? Try yellow squash. Use what you have.

Common Soup Questions

Q: Can I freeze these soups?
A: Most soups freeze beautifully for 2-3 months. Avoid freezing soups with dairy, potatoes, or pasta as they can become grainy or mushy. Add those ingredients fresh when reheating.

Q: How long do homemade soups last in the fridge?
A: Properly stored in airtight containers, most soups will last 3-4 days in the refrigerator.

Q: Can I make these soups in a slow cooker or Instant Pot?
A: Absolutely! For slow cookers, add all ingredients except delicate greens and dairy. Cook on low 6-8 hours. For Instant Pot, use the soup setting and adjust liquid slightly.

Q: My soup is too thin. How can I thicken it?
A: Simmer uncovered to reduce, mash some of the beans or potatoes, or make a slurry with 1 tablespoon cornstarch mixed with 2 tablespoons cold water and stir it in.

Q: My soup is too salty. How can I fix it?
A: Add a peeled, raw potato and simmer for 15-20 minutes—it will absorb some salt. Or add more liquid (water or unsalted broth) or a splash of acid like lemon juice or vinegar.

Final Thoughts on Soup Making

You now have 30 tried-and-true recipes to carry you through every season and craving. From the simplest 20-minute Stracciatella to the more elaborate Persian Soupe Jo, there’s a soup here for every skill level and time constraint.

Remember that soup is one of the most forgiving and generous forms of cooking. It welcomes improvisation, clears out the fridge, and creates leftovers that often taste better the next day. It’s economical, healthy, and universally comforting.

Keep this guide bookmarked. When you need a quick dinner, want to meal prep, or simply need a bowl of comfort, you’ll know exactly where to turn. Pick one that calls to you, gather your ingredients, and in under an hour, you’ll have a homemade meal that nourishes body and soul.

Happy simmering!