21+ Hearty Soup Recipes for Cold Weather

As the temperatures drop and the leaves begin to change, there’s nothing quite like a warm bowl of soup to bring comfort and joy to your day.

This collection of Hearty Soup Recipes is perfect for cold weather, featuring a variety of Delicious Soup Recipes that will warm your heart and soul.

From Crockpot Soup Recipes to quick Winter Soup Recipes, each recipe is designed to be easy to follow and packed with flavor.

Whether you’re looking for a Homemade Soup Recipe to share with family or a cozy meal for one, these Best Soup Recipes will surely become your go-to favorites.

So grab your spoon and get ready to dive into these comforting bowls of goodness.

1. Easy Baked Potato Soup

This recipe from Natasha is a delightful twist on a classic favorite, bringing all the cozy flavors of a loaded baked potato into a thick and creamy soup.

Perfect for those chilly evenings, this Easy Baked Potato Soup is not only simple to make but also incredibly satisfying.

With ingredients you likely already have on hand, it’s a hassle-free way to enjoy a comforting meal.

Plus, the use of bacon adds a rich depth of flavor that elevates this dish to a new level of deliciousness.

Ingredients

6 strips bacon
1/2 medium onion, chopped
4 large Russet potatoes, diced
1/4 cup flour
4 cups whole milk
1 cup chicken broth
1 clove garlic, minced
3/4 cup grated cheddar cheese (or more to taste)
Chopped scallions, to taste
3/4 cup sour cream (or more to taste)
Salt & pepper, to taste

Cooking Details

Fry the bacon in a soup pot until crispy. Remove the bacon and set aside, leaving some grease in the pot.
Sauté the onion in the bacon grease until softened.
Stir in the flour and cook for about a minute.
Gradually whisk in the milk until the flour is dissolved.
Add the chicken broth, garlic, and diced potatoes. Increase the heat and bring to a simmer.
Cook until the potatoes are tender. For a creamier texture, mash some of the potatoes right in the pot.
Stir in the sour cream and most of the cheddar and bacon. Season with salt and pepper.
Top with scallions, remaining cheese, and bacon before serving.

Expert Advice

For an extra kick, consider adding a pinch of cayenne pepper or crushed red pepper flakes.
If you prefer a chunkier texture, skip the mashing step.
Remember to season generously with salt to enhance all the flavors!
If the soup is too thick, add more chicken broth to reach your desired consistency.

Portion Sizes or Calorie Info

This recipe serves approximately 6 and contains around 400 calories per serving.

For more details, visit: Salt & Lavender

2. Lasagna Soup

This recipe from Traci offers a delectable way to enjoy all the comfort of lasagna with minimal effort.

This Lasagna Soup is saucy, cozy, and a family favorite, making it perfect for any day of the week.

With tender pasta, rich tomato sauce, and a delightful three-cheese topping, this soup captures the essence of traditional lasagna in a warm, comforting bowl.

Even beginner cooks will find this recipe easy to follow, and it’s a fantastic option for leftovers that reheat beautifully!

Ingredients

1-2 tablespoons olive oil (or preferred cooking oil)
1 pound ground beef
1 large onion, diced
4 cloves garlic, minced
1 (15-ounce) can diced tomatoes (do not drain)
1 (15-ounce) can tomato sauce
3 ounces tomato paste (about 1/4 cup)
4 cups chicken broth
1-2 cups water (as needed for consistency)
1 tablespoon Italian seasoning
1 teaspoon sea salt (or more to taste)
Black pepper, to taste
8 ounces bowtie pasta (uncooked)

Toppings

1/2 cup ricotta cheese
2 ounces mozzarella cheese, shredded (about 1/2 cup)
1/4 cup Parmesan cheese, shaved or grated
1/4 cup fresh parsley, chopped

Cooking Details

To prepare this comforting soup, follow these steps:

Heat olive oil in a heavy soup pot over medium-high heat.
Sauté ground beef, onions, and garlic until the beef is cooked through. Drain excess fat if necessary.
Stir in diced tomatoes, tomato sauce, tomato paste, broth, Italian seasoning, salt, pepper, and pasta.
Increase heat to high and bring the soup to a boil.
Reduce heat to medium and simmer for 10-15 minutes, stirring occasionally to prevent sticking. Add water or broth as needed to adjust the consistency.

Expert Advice

Use sturdy pasta like bowtie, macaroni, rigatoni, or penne; avoid lasagna noodles as they may fall apart.
Substitute ground beef with ground turkey or Italian sausage if desired.
For a thicker broth, use canned crushed tomatoes instead of diced tomatoes.
When reheating, add small amounts of water or broth to maintain the desired consistency, as the noodles will absorb liquid over time.

Portion Sizes or Calorie Info

This recipe yields approximately 12 cups, with each serving containing around 195 calories.

For more details, visit: The Kitchen Girl

3. Cabbage Roll Soup

This recipe from Jill Mills is a delicious and hearty dinner option that will warm your belly on a crisp fall day.

This Cabbage Roll Soup is an unstuffed version of the classic dish, combining all the comforting flavors of cabbage rolls into a simple, one-pot meal.

With a mix of chopped vegetables, ground beef, and rice simmered in a rich broth and tomato sauce, this soup is easy to make.

Ingredients

2 teaspoons vegetable oil
1 pound lean ground beef
Salt and pepper, to taste
1 medium yellow onion, diced finely
2 cloves garlic, minced
4 cups chopped green cabbage
2 medium carrots, quartered and sliced
4 cups low-sodium beef broth
3 (8-ounce) cans tomato sauce
1/2 cup uncooked white rice
1 bay leaf
3 tablespoons light brown sugar
2 tablespoons fresh chopped parsley

Cooking Details

Heat vegetable oil in a Dutch oven or large soup pot over medium-high heat.
Add ground beef, seasoning with salt and pepper, and cook until browned.
Stir in diced onion and minced garlic, cooking for an additional 2-3 minutes until the onions are tender.
Add chopped cabbage, carrots, tomato sauce, beef broth, uncooked rice, bay leaf, and brown sugar. Stir to combine.
Bring the soup to a simmer and let it cook for about 25 minutes, until the rice is tender.
Remove the bay leaf and sprinkle with chopped parsley before serving.

Expert Advice

For a leaner option, use lean ground beef to reduce grease.
This soup freezes well; portion it into freezer bags for easy meals later.
Feel free to add other vegetables like bell peppers or zucchini for extra nutrition.
Serve with homemade dinner rolls for a complete meal!

Portion Sizes or Calorie Info

This recipe serves approximately 6 and contains around 213 calories per serving.

For more details, visit: Kitchen Fun With My Three Sons

4. Marry Me Chicken Soup (Tuscan Style)

This recipe from Brandi Crawford is sure to win hearts with its rich and creamy flavors!

he Marry Me Chicken Soup combines tender chicken, hearty vegetables, and a luscious cream sauce, making it the perfect dish for cozy nights or busy weeknight dinners.

Ingredients

1 teaspoon olive oil
1 to 1.5 pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
2 teaspoons Italian seasoning (divided)
Salt and pepper, to taste
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced onions
1/4 cup diced sundried tomatoes
3 garlic cloves, minced
1/4 cup flour
2 tablespoons tomato paste (optional)
6-8 cups chicken broth
6 ounces pasta (small shells recommended)
1 cup heavy whipping cream
1/2 to 1 cup grated Parmesan cheese
2.5 to 3 cups fresh spinach

Cooking Details

Heat olive oil in a large soup pot or Dutch oven over medium-high heat.
Add chicken, seasoning with 1 teaspoon of Italian seasoning, salt, and pepper. Cook until browned, about 4-5 minutes.
Add onions, carrots, celery, sundried tomatoes, and garlic. Cook until translucent, about 3-4 minutes.
Sprinkle flour throughout and stir well to combine. If using, add tomato paste and stir.
Gradually whisk in chicken broth, ensuring there are no lumps. Bring to a rolling boil.
Add pasta and remaining Italian seasoning, salt, and pepper. Cover and simmer for about 20 minutes, or until the chicken is cooked through and the pasta is al dente.
Stir in heavy cream, spinach, and Parmesan cheese, and let simmer for an additional 5 minutes.

Expert Advice

For added flavor, consider incorporating cooked, crumbled bacon or Cajun seasoning.
If you prefer a thicker soup, start with 6 cups of broth and add more as needed.
To avoid mushy pasta, cook it separately and add it just before serving.
You can substitute heavy cream with half and half, milk, or coconut milk, but this will alter the soup’s texture.

Portion Sizes or Calorie Info

This recipe yields approximately 10 cups, with each serving containing around 300 calories.

For more details, visit: Stay Snatched

5. Queso Soup

This recipe from Farm Life DIY is a deliciously creamy Queso Soup that serves as the ultimate comfort food, perfect for warming you up on a cold weeknight.

This easy, keto-friendly soup combines ground beef or sausage with a rich, cheesy base, making it a family favorite.

Ingredients

1.5 pounds ground beef or sausage
1 cup onion, chopped
1 green bell pepper, chopped
1 tablespoon minced garlic
1 teaspoon each of onion powder, garlic powder, and cumin
32 ounces beef or vegetable broth
8 ounces cream cheese, softened
3 (4-ounce) cans mild green chiles
2 cups shredded cheddar cheese
Optional Thickener: 1 tablespoon cornstarch + 1 tablespoon cold water

Cooking Details

Brown the meat in a 4-quart Dutch oven or stock pot over medium heat. Drain off the grease.
Add the onion, bell pepper, and minced garlic, sautéing for 5-6 minutes until the onion is softened.
Add the spices and broth, bringing the mixture to a simmer. Cover and reduce the heat to low, cooking for 10 minutes.
Remove the lid and stir in the softened cream cheese, green chiles, and shredded cheese. Whisk vigorously until fully melted and incorporated.
If desired, add the cornstarch slurry to thicken the soup, stirring until it reaches your preferred consistency.

Expert Advice

For a spicier kick, consider using hotter green chiles or adding jalapeños.
This soup can be made with leftover cooked meat for a quicker preparation.
Serve with additional toppings like fresh tomatoes, green onions, or diced avocado for added flavor and texture.
If freezing, omit the cream cheese and shredded cheese, adding them back in when reheating to maintain texture.

Portion Sizes or Calorie Info

This recipe serves approximately 6, with each serving containing around 422 calories.

For more details, visit: Farm Life DIY

6. Keto White Chicken Chili

This recipe from Cheryl Malik is the ultimate comfort food for those following a keto diet.

This Keto White Chicken Chili is quick, easy, and packed full of flavor, making it perfect for cold days or when you need a filling, low-carb meal.

With its creamy texture and delicious spices, this chili is sure to become a family favorite!

Ingredients

4 cups shredded chicken
1½ teaspoons chili powder
1½ teaspoons onion powder
1 teaspoon garlic powder
1 tablespoon cumin
Salt, to taste
Pepper, to taste
6 tablespoons butter
1-2 cloves garlic, minced
½ cup green onion, chopped (white and green parts separated)
¾ cup chicken broth
2 cups heavy cream
4 ounces cream cheese (softened)
1 teaspoon Sriracha
1½ cups Monterey Jack cheese (shredded, at room temperature)
2 (4-ounce) cans diced green chilis (undrained)

Cooking Details

In a large bowl, combine shredded chicken with chili powder, onion powder, garlic powder, cumin, salt, and pepper.
In a stock pot or thick-bottomed Dutch oven, melt butter over medium heat. Add garlic and the white parts of the green onions, cooking until fragrant (about 3 minutes).
Add chicken broth, heavy cream, cream cheese, and Sriracha to the pot. Bring to a simmer and cook until the cream cheese is melted.
Stir in the seasoned chicken, Monterey Jack cheese, and diced green chilis. Mix well.
Reduce heat to low and cook, stirring occasionally for 20 minutes. Season with salt and pepper to taste. Garnish with the green parts of the green onions if desired and serve warm.

Expert Advice

You can substitute Sriracha with any hot sauce you prefer, such as Frank’s Red Hot or Tapatío.
For convenience, use a rotisserie chicken and shred it for quicker preparation.
Freshly shredded cheese melts better than pre-packaged cheese, which often contains fillers.

Portion Sizes or Calorie Info

This recipe serves approximately 6, with each serving containing around 719 calories.

For more details, visit: Easy Healthy Recipes

7. Best Copycat Zuppa Toscana Recipe

This recipe from The Chunky Chef is a delicious copycat of the classic Olive Garden Zuppa Toscana soup, made even better at home!

With spicy Italian sausage, silky potatoes, crispy bacon, and healthy kale, this creamy soup is sure to be a crowd-pleaser.

Perfect for chilly nights, it’s a comforting dish that’s easy to prepare in a slow cooker, stovetop, or pressure cooker.

Ingredients

1 lb ground spicy Italian sausage (mild can be substituted)
8 slices bacon, diced (divided)
1 medium yellow onion, peeled and diced
2 cloves garlic, minced
2 tablespoons flour (cornstarch can be substituted)
32 oz chicken stock
4 large russet potatoes, peeled and diced into 1/2 inch pieces
1 cup heavy cream
1/2 bunch kale (a couple of handfuls), de-stemmed and torn into bite-sized pieces
Salt and pepper, to taste
Pinch of red pepper flakes (optional)

Cooking Details

Heat a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Add a small drizzle of oil, then brown the sausage, crumbling as it cooks. Drain well and remove to a plate.
Fry the bacon in the residual sausage grease until crisp, then remove to the plate with the sausage. Drain all but 1-1½ tablespoons of bacon grease.
Add onion to the pot and cook for 5 minutes, adding garlic the last minute.
Sprinkle flour over the onion and garlic, stirring to combine. Pour in chicken stock, stirring as you pour. Add in potatoes and bring to a boil.
Gently boil for about 15 minutes, or until potatoes are fork-tender.
Stir in cooked sausage, most of the bacon, heavy cream, and kale. Cook for an additional 5-10 minutes until the kale is wilted.
Taste and season with salt, pepper, and red pepper flakes if desired. Top with remaining bacon and enjoy!

Expert Advice

For a thicker soup, mash some of the potatoes or mix 1½ tablespoons of cornstarch with 2-3 tablespoons of heavy cream and stir it in when you add the cream.
You can control the heat level by using either mild or spicy Italian sausage.
If you prefer, substitute half of the potatoes with chopped cauliflower florets for a low-carb option.

Portion Sizes or Calorie Info

This recipe serves approximately 6, with each serving containing around 790 calories.

For more details, visit: The Chunky Chef

8. Cauliflower Tomato Soup

This recipe from Lindsay D. Mattison is a comforting and creamy Cauliflower Tomato Soup that’s perfect for chilly days.

In just 30 minutes, you can transform a head of cauliflower into a deliciously cheesy soup that’s light yet satisfying.

This soup is a great accompaniment to a salad or sandwich, making it versatile for lunch or dinner.

Ingredients

1 medium head cauliflower, broken into florets
1 medium carrot, shredded
1/4 cup chopped celery
2-1/2 cups water
2 teaspoons chicken bouillon or 1 vegetable bouillon cube
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup shredded cheddar cheese
1/2 to 1 teaspoon hot pepper sauce (optional)

Cooking Details

To prepare this comforting soup, follow these steps:

In a Dutch oven, combine the cauliflower, carrot, celery, water, and bouillon. Bring to a boil, then reduce heat, cover, and simmer for 12-15 minutes or until vegetables are tender (do not drain).
In a large saucepan, melt the butter. Stir in the flour, salt, and pepper until smooth.
Gradually add the milk to the saucepan. Bring to a boil over medium heat, cooking and stirring for 2 minutes or until thickened.
Reduce heat and stir in the cheese until melted. If desired, add hot pepper sauce.
Stir the cheese sauce into the cauliflower mixture and serve warm.

Expert Advice

For a richer flavor, consider roasting the cauliflower before adding it to the soup.
If you prefer a smoother texture, puree the soup with an immersion blender or in batches in a regular blender.
To make it gluten-free, substitute the flour with cornstarch mixed with milk.

Portion Sizes or Calorie Info

This recipe yields approximately 8 servings, with each serving containing around 160 calories.

For more details, visit: Taste of Home

9. Leftover Turkey Soup

This recipe from Ashley Fehr is a warm and comforting Leftover Turkey Soup that’s perfect for using up holiday turkey.

Packed with tender turkey, loads of vegetables, and a savory mix of seasonings, this soup is a delicious way to feed the family during the busy holiday season.

In just 40 minutes, you can create a hearty meal that everyone will love!

Ingredients

2 tablespoons canola oil
2 large carrots, peeled and diced
2 ribs celery, finely chopped
1 medium onion, finely diced
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon dried parsley
1 teaspoon dried thyme
1/4 teaspoon black pepper
1/4 teaspoon paprika
3 cups homemade turkey stock (or chicken broth)
1½ lbs Yukon gold potatoes, cut into 3/4″ pieces
2 cups leftover cooked turkey, chopped
Thickened Milk:
- 1/4 cup salted butter
- 3 tablespoons all-purpose flour
- 1½ cups milk (any kind)

Cooking Details

To prepare this comforting soup, follow these steps:

Add oil to a large Dutch oven or soup pot over medium heat. Add carrots, celery, and onion, cooking until the onions are translucent and the vegetables are slightly softened.
Stir in garlic, salt, parsley, thyme, pepper, and paprika, cooking for an additional minute.
Add stock and scrape the bottom of the pot to deglaze. Stir in the potatoes and bring to a boil.
Reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 10 minutes.
Meanwhile, make the roux: In a large glass bowl, melt the butter in the microwave. Stir in the flour until fully absorbed, then whisk in the milk until smooth. Microwave in 45-second intervals, whisking each time, until thickened.
When the potatoes are tender, stir in the cooked turkey and the thickened milk. Heat through, adjust seasonings to taste, and serve.

Expert Advice

This soup can be made in the Instant Pot or slow cooker for convenience. For the Instant Pot, add all ingredients and cook on high pressure for 3 minutes.
If you prefer, you can substitute potatoes with rice for a different texture.
Feel free to add more vegetables like mushrooms, kale, or spinach for added nutrition.

Portion Sizes or Calorie Info

This recipe serves approximately 4, with each serving containing around 452 calories.

For more details, visit: The Recipe Rebel

10. Sausage Tortellini Soup

This recipe from Stephanie is a creamy Sausage Tortellini Soup that’s quick and easy to make, perfect for a cozy weeknight dinner.

In just 30 minutes, you can enjoy a hearty bowl filled with sausage, kale, and tortellini, all simmered in a rich broth.

Ingredients

1 pound ground Italian sausage (hot or mild)
1 small yellow onion, diced
3 cloves garlic, minced
3 tablespoons flour
1 teaspoon dried basil
½ teaspoon oregano
1 pinch cayenne (optional)
1 teaspoon hot sauce
½ teaspoon mustard powder
¼ teaspoon pepper
1 pinch red pepper flakes
1 cup heavy cream
5 cups chicken broth
2 cups kale, chopped
2 cups tortellini (just under 10 oz., refrigerated or frozen)
Salt, to taste

Cooking Details

To prepare this comforting soup, follow these steps:

Remove the casings from the sausage if using links. Cook and crumble the sausage and diced onions over medium-high heat until the onions are softened and the sausage is cooked through (8-10 minutes). Drain excess grease.
Add garlic and cook for 1 minute.
Stir in flour and cook for 1-2 minutes to remove the raw flour taste.
Add basil, oregano, cayenne, hot sauce, mustard powder, pepper, and red pepper flakes. Stir to combine.
Add chicken broth and use a spatula to deglaze the pot. Slowly stir in the heavy cream and bring to a boil, then reduce to a simmer.
Add kale and tortellini, simmering for 3-5 minutes until the tortellini is cooked. Taste and add salt if desired.
Serve hot, garnished with additional red pepper flakes if desired.

Expert Advice

For extra flavor, add the rind from a block of Parmesan cheese when you add the broth and let it simmer.
You can substitute kale with spinach; stir it in once the tortellini is cooked.
If you prefer, boil the tortellini separately and add it to serving bowls to prevent it from absorbing too much broth.

Portion Sizes or Calorie Info

This recipe yields approximately 10 cups, with each serving containing around 314 calories.

For more details, visit: The Cozy Cook

11. Easy Taco Soup

This recipe from Malinda Linnebur is a flavorful and hearty Easy Taco Soup that can be made in just 30 minutes!

Perfect for busy weeknights, this soup is packed with protein, beans, and spices, making it a satisfying meal for the whole family.

You can prepare it on the stovetop or in a slow cooker, ensuring a delicious dinner is always within reach.

Ingredients

1 pound lean ground beef
1 small onion, chopped
4-5 cloves garlic, minced
4 cups beef or chicken broth
1 (15 oz) can corn, drained
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can chili beans in chili sauce
1 (28 oz) can crushed tomatoes
1 (4 oz) can chopped green chiles
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
Salt, pepper, and cayenne pepper to taste

Cooking Details

To prepare this comforting soup, follow these steps:

Stovetop Version:
- In a large Dutch oven, brown the ground beef and onions until the meat is no longer pink. Add the garlic and cook for 2 minutes.
- Add the remaining ingredients, cover with a lid, and simmer for 15 minutes. Serve with toppings of your choice.
Slow Cooker Version:
- Place raw ground beef in the bottom of the crockpot and break it up into small chunks. Add all other ingredients except toppings and stir together.
- Cover with a lid and cook on high for 4-6 hours or low for 8-10 hours. Serve with desired toppings.

Expert Advice

For added flavor, consider using a mix of different beans or adding a can of Rotel for extra spice.
Top the soup with your favorite taco toppings like avocado, sour cream, shredded cheese, or crushed tortilla chips.
This soup is freezer-friendly; just store it in a freezer-safe container once cooled.

Portion Sizes or Calorie Info

This recipe serves approximately 6, with each serving containing around 130 calories.

For the full recipe and more details, visit: Countryside Cravings

12. Broccoli Potato Cheese Soup

This recipe from Judy Wilson is a comforting Broccoli Potato Cheese Soup that combines tender potatoes and vibrant broccoli with rich, cheesy goodness.

Perfect for cold days, this easy-to-make soup will provide warmth and satisfaction in every bowl.

Ingredients

1-2 tablespoons butter
1 onion, diced
2 medium carrots, diced
3 cloves garlic, minced
4 cups chicken stock
1/4 cup cornstarch
1 cup milk
2 large potatoes, peeled and chopped into 1/2-inch cubes
16 ounces broccoli florets (fresh or frozen)
1½ cups shredded sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon ground pepper

Cooking Details

To prepare this comforting soup, follow these steps:

Melt butter in a large Dutch oven over medium-high heat.
Sauté the onion until it begins to soften, about 3 minutes.
Add carrots, salt, and pepper, cooking for another 3-4 minutes.
Stir in garlic and sauté for an additional 30 seconds.
Add potatoes and chicken broth, bringing to a simmer. Cover and cook for about 10 minutes.
Add broccoli and continue simmering until both the broccoli and potatoes are tender, about 10 minutes.
In a small bowl, stir cornstarch into milk until smooth. Then, stir this mixture into the hot soup.
Add cheese and stir until melted. Serve warm.

Expert Advice

For a richer flavor, consider using homemade turkey stock or adding a rind from a block of Parmesan cheese while simmering.
If you prefer a smoother texture, you can puree part of the soup with an immersion blender.
This soup can be made ahead of time and stored in the refrigerator for up to 3 days.

Portion Sizes or Calorie Info

This recipe yields approximately 6 servings, with each serving containing around 384 calories.

For more details, visit: Recipes Simple

13. Lasagna Soup

This recipe from Amanda Rettke is a comforting Lasagna Soup that captures all the classic flavors of lasagna in a delicious and convenient soup form.

Perfect for busy weeknights or chilly winter days, this one-pot meal is ready in under 30 minutes, making it a quick and satisfying option for the whole family.

Ingredients

1 tablespoon olive oil
1 yellow onion, diced
1 tablespoon garlic, minced
2 pounds ground beef
1 tablespoon Italian seasoning
2 teaspoons ground pepper
2 teaspoons kosher salt
1 jar (24 ounces) marinara sauce
4 cups (32 ounces) beef broth (can add up to 4 more cups for a runnier soup)
1 can (28 ounces) crushed tomatoes
12 ounces Mafalda noodles (or broken lasagna noodles)
½ cup heavy cream
1 cup shredded mozzarella cheese
1 cup shredded cheddar and Monterey Jack cheese blend
Parsley, for garnish

Cooking Details

To prepare this comforting soup, follow these steps:

In a large Dutch oven, heat olive oil over medium-high heat. Add onion and cook for 3-4 minutes. Add garlic and cook for an additional minute.
Add ground beef, Italian seasoning, salt, and pepper. Cook, stirring occasionally and breaking up the meat, for about 8-10 minutes, or until the meat is no longer pink. Drain excess grease if necessary.
Pour in marinara sauce, beef broth, and crushed tomatoes. Stir to combine and bring the soup to a simmer.
Once simmering, add noodles and cook for 8 minutes, or until noodles are al dente.
Stir in heavy cream and cheese, mixing until the cheeses are melted.
Serve immediately, garnished with parsley.

Tips or Expert Advice

For added flavor, include the rind from a block of Parmesan cheese while simmering the soup.
You can substitute kale for spinach if desired; stir it in once the tortellini is cooked.
If you prefer a thicker soup, mash some of the potatoes or mix cornstarch with cream before adding it to the soup.

Portion Sizes or Calorie Info

This recipe serves approximately 12, with each serving containing around 409 calories.

For more details, visit: The Cozy Cook

14. Tomato Tortellini Soup

This recipe from Amanda Rettke is a comforting Tomato Tortellini Soup that combines the rich flavors of tomato soup with tender tortellini.

Perfect for a quick weeknight meal, this creamy soup is ready in just 30 minutes and is sure to become a family favorite!

Ingredients

9 ounces frozen cheese tortellini
2 (10.75 ounces) cans tomato soup
2 cups chicken broth
2 cups milk (skim or your choice)
2 cups half and half
½ cup sun-dried tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
½ teaspoon salt
½ cup shredded Parmesan cheese

Cooking Details

To prepare this comforting soup, follow these steps:

Cook the tortellini according to package directions.
In a large stock pot, combine the tomato soup, chicken broth, milk, half and half, sun-dried tomatoes, and seasonings. Heat through, stirring frequently.
Drain the tortellini and carefully add it to the soup. Stir in the Parmesan cheese until melted.
Serve hot, garnished with additional cheese if desired.

Tips or Expert Advice

For added flavor, consider using homemade chicken broth instead of store-bought.
You can substitute the sun-dried tomatoes with fresh tomatoes if preferred.
This soup can be made ahead of time; just store the tortellini separately to prevent it from soaking up too much broth.

Portion Sizes or Calorie Info

This recipe serves approximately 6, with each serving containing around 263 calories.

For more details, visit: Six Sisters’ Stuff

15. Avgolemono — Greek Lemon Chicken Soup

This recipe from Alice features Avgolemono, a traditional Greek lemon chicken soup that’s comforting and delicious.

With a silky broth made from egg yolks and fresh lemon juice, this soup is perfect for warming up on chilly days.

It’s a simple yet satisfying dish that brings the flavors of Greece to your table.

Ingredients

1 tablespoon olive oil
1 medium onion, diced
1 medium carrot, diced
2-3 celery stalks, diced
2-3 garlic cloves, finely chopped
2 bay leaves
2 chicken breasts (about 12 oz / 350 g total)
6 cups (1.5 liters) chicken stock
¾ cup (175 g) orzo
Juice of 1 lemon
2 egg yolks
A handful of fresh dill
Salt and freshly ground black pepper to taste

Cooking Details

To prepare this comforting soup, follow these steps:

Heat olive oil in a large stock pot or Dutch oven. Cook the onion, carrot, and celery for 8-10 minutes until softened.
Add garlic and cook for another minute. Then add bay leaves, chicken, and chicken stock.
Bring to a boil, then lower the heat to medium-low, cover, and simmer for 15 minutes.
Remove the chicken breasts and bay leaves. Add the orzo to the pot and continue to cook for 10 minutes.
Shred the chicken with two forks and add it back to the pot.
In a bowl, whisk the egg yolks and lemon juice. Take out 1-2 ladles of hot broth and pour it over the egg-lemon mixture to temper it.
Add this mixture to the pot and continue to cook for 5 minutes.
Stir in fresh dill, adjust seasoning, and serve immediately.

Expert Advice

Make sure to temper the eggs to avoid scrambling when adding them to the hot soup.
For a creamier texture, consider adding 1-2 tablespoons of butter with the olive oil.
If you prefer a thicker soup, you can puree part of the soup and stir it back in.

Portion Sizes or Calorie Info

This recipe yields approximately 4 servings, with each serving containing around 377 calories.

For more details, visit: Skinny Spatula

16. Italian Sausage White Bean Soup

This recipe from Natasha Bull features a flavorful Italian Sausage White Bean Soup that is hearty and comforting.

Loaded with bacon, sausage, fresh spinach, and tender cannellini beans, this soup is simple to make and perfect for chilly days.

Ingredients

1 pound Italian sausage (mild or hot)
4 strips bacon, diced (divided)
1/2 medium onion, chopped
3 cloves garlic, minced
4 (14-ounce) cans white beans (cannellini), drained
4 cups chicken broth
1/4 teaspoon Italian seasoning
1/4 teaspoon dried rosemary
2 small carrots, peeled and chopped small
2 cups (packed) fresh baby spinach
Salt and pepper to taste

Cooking Details

To prepare this comforting soup, follow these steps:

In a large soup pot, add the sausage meat along with the bacon. Cook over medium-high heat until the fat has rendered and the sausage is browned (about 15 minutes). Transfer to a plate, leaving some fat in the pot.
Add the onion to the pot and sauté for 3-5 minutes until softened. Stir in the garlic and cook for an additional 30 seconds.
Add the beans, chicken broth, Italian seasoning, and rosemary. Stir to combine and scrape up any browned bits from the bottom of the pot.
Using an immersion blender, purée the soup to your desired consistency, leaving some beans whole for texture.
Return the sausage and bacon to the pot, add the chopped carrots, and bring to a boil. Cover and simmer for 15-20 minutes until the carrots are tender.
Stir in the spinach and let it wilt for a minute. Taste and season with salt and pepper as needed. Serve immediately.

Expert Advice

For a richer flavor, consider adding a splash of white wine after sautéing the onions and garlic.
You can substitute spinach with kale or Swiss chard if desired.
This soup can be made in the Instant Pot by sautéing the ingredients as instructed, then cooking on high pressure for 8 minutes.

Portion Sizes or Calorie Info

This recipe serves approximately 6, with each serving containing around 790 calories.

For more details, visit: Salt & Lavender

17. Italian Wedding Soup

This recipe from Stephanie features a classic Italian Wedding Soup that combines juicy meatballs with a flavorful broth, fresh spinach, and pasta.

It’s easy to make on the stovetop, in a slow cooker, or in an Instant Pot, making it a versatile and comforting meal for any occasion.

Ingredients

For the Meatballs:
- ½ lb ground beef (85% lean)
- ½ lb ground pork
- 1 egg, beaten
- ½ cup Italian breadcrumbs
- ¼ cup Parmesan cheese, grated
- 3 cloves garlic, minced
- ⅓ cup fresh parsley, finely chopped
- ¾ teaspoon salt
- ¼ teaspoon pepper
For the Soup:
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1¼ cups carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 teaspoons Italian seasoning
- ¾ cup acini di pepe pasta, uncooked
- 4-5 cups fresh spinach
- Salt and pepper, to taste
- Parmesan cheese, freshly grated, for garnish

Cooking Details

To prepare this comforting soup, follow these steps:

Gently combine the meatball ingredients and roll into ¾-inch balls.
Heat olive oil in a large soup pot over medium-high heat. Brown the meatballs in batches for about 2 minutes. Remove and set aside.
Add the onions, carrots, and celery to the pot and soften over medium heat for 6 minutes. Add a splash of olive oil if needed.
Add garlic and cook for 1 minute.
Add chicken broth and bring to a boil. Then, reduce to a simmer.
Add the cooked meatballs and simmer gently while boiling the pasta separately until al dente. Drain the pasta and add it to serving bowls.
Stir in the spinach and cook until wilted, about 2 minutes.
Ladle the soup into serving bowls and garnish with freshly grated Parmesan cheese.

Expert Advice

For added flavor, consider using a splash of hot sauce or Worcestershire sauce.
You can substitute spinach with kale or use frozen spinach if fresh isn’t available.
If you prefer, you can make the soup in a slow cooker by adding all ingredients except the pasta and cooking on low for 6-7 hours.

Portion Sizes or Calorie Info

This recipe serves approximately 6, with each serving containing around 328 calories.

For more details, visit: The Cozy Cook

18. Winter Minestrone Soup

This recipe from Judy Wilson features a hearty Winter Minestrone Soup that showcases seasonal vegetables in a comforting and flavorful broth.

This soup is not only delicious but also easy to make, making it a perfect choice for chilly days.

Packed with beans, vegetables, and pasta, it’s a nutritious meal that the whole family will enjoy.

Ingredients

1½ cups cooked cannellini or butter beans (1 can if using canned)
2 tablespoons extra virgin olive oil
2 medium carrots, peeled and diced
1 cup celery, diced
1 cup red onion, diced
3-4 cloves garlic, minced
2 bay leaves
2 teaspoons fresh thyme leaves
8 cups vegetable or chicken stock
1 cup celeriac, cubed
1 medium sweet potato, diced
1 (14.5-ounce) can diced tomatoes with juice
1/2 cup uncooked quinoa
Sea salt and freshly ground pepper, to taste
2 cups chopped fresh kale, thick ribs removed
3 tablespoons finely chopped basil
2 ounces (60g) Parmesan, grated (omit for vegan)

Cooking Details

To prepare this comforting soup, follow these steps:

Soak the beans overnight or use a quick soak method. Drain and rinse.
In a large pot, simmer the beans with water and aromatics (onion, garlic, carrot, celery, rosemary, thyme) for about 45 minutes to 1½ hours until tender. Discard the aromatics.
In a skillet, heat olive oil and add the carrots, celery, red onion, and garlic. Cook for about 8 minutes, then transfer to the bean cooking liquid or stock.
Add celeriac, sweet potatoes, canned tomatoes, and quinoa. Bring to a boil, reduce to a simmer, and cook for about 20 minutes. Remove bay leaves and season to taste.
Add chopped kale and cook for 5-8 minutes until wilted. Stir in chopped basil just before serving. Serve in bowls, sprinkling with Parmesan if desired.

Expert Advice

For a richer flavor, consider roasting the vegetables before adding them to the soup.
If you prefer a smoother texture, puree part of the soup and stir it back in.
This soup can be made gluten-free by using cornstarch instead of flour for thickening.

Portion Sizes or Calorie Info

This recipe yields approximately 8 servings, with each serving containing around 262 calories.

For more details, visit: Yummy Addiction

19. Roasted Broccoli Soup with Melted Cheddar Croutons

This recipe from Kayla Lobermeier features a comforting Roasted Broccoli Soup that is creamy and packed with flavor.

Topped with melted cheddar croutons, this soup is perfect for warming up on cold days.

It’s simple to make and highlights the deliciousness of roasted broccoli, making it a great choice for a cozy meal.

Ingredients

For the Soup:
- 2½ lbs broccoli (whole stalks), ends trimmed
- Olive oil, as needed
- Kosher salt and freshly cracked black pepper
- ¼ cup olive oil
- 1 large onion, diced
- 1 large leek, thinly sliced
- 8 cloves garlic, chopped
- 1 tablespoon za’atar spice blend
- 1½ quarts chicken (or vegetable) stock
- 1 tablespoon lemon zest
- 1 large lemon, juiced
- 2 oz fresh spinach
- 2 tablespoons heavy cream
- 2 tablespoons minced chives
For the Croutons:
- 4 slices fresh grainy bread, about ½” thick
- Olive oil, as needed
- 6 oz sharp white cheddar cheese, shredded
- 1 teaspoon za’atar spice blend

Cooking Details

To prepare this comforting soup, follow these steps:

Preheat the oven to 425°F (220°C). Divide the broccoli stalks into florets and stems. Peel and dice the stems, then place the florets on a sheet pan, drizzling with olive oil, and seasoning with salt and pepper. Roast for 20-25 minutes until slightly charred and tender.
In a large Dutch oven, heat ¼ cup olive oil over medium heat. Add the onions and cook for about 5 minutes until tender. Stir in the leeks and cook for another 5 minutes. Add the garlic and za’atar, cooking for 30 more seconds.
Add the diced broccoli stems and pour in the vegetable stock. Season with salt and pepper. Bring to a boil, then reduce to a simmer for about 25 minutes.
Add half of the roasted broccoli, lemon zest, lemon juice, and spinach. Stir until the spinach wilts. Blend the soup until smooth using a high-powered blender.
Return the soup to the pot, stir in the cream, and season to taste.
For the croutons, place the sliced bread on a sheet pan, drizzle with olive oil, and toast in the oven for 5 minutes. Top each slice with cheddar cheese and sprinkle with za’atar. Broil until the cheese is melted and golden.
Serve the soup warm, topped with melted cheddar croutons and additional roasted broccoli if desired.

Expert Advice

For a richer flavor, consider adding 1-2 tablespoons of butter with the olive oil.
If you prefer a smoother texture, you can puree the soup completely.
This soup can be made ahead of time and stored in the refrigerator for up to 3 days.

Portion Sizes or Calorie Info

This recipe yields approximately 4-6 servings, with each serving containing around 230 calories.

For more details, visit: The Original Dish

20. Sicilian Chicken Soup

This recipe from Katya features a comforting Sicilian Chicken Soup that combines tender chicken with a medley of vegetables and flavorful spices.

Inspired by traditional Italian flavors, this soup is perfect for warming up on cold days and is easy to prepare in just one pot.

Ingredients

4 bone-in, skin-on chicken thighs (about 2 pounds)
1 medium onion, chopped (about 1 cup)
3 celery ribs, chopped (about 2 cups)
3 medium carrots, chopped (about 1½ cups)
1 large yellow bell pepper, chopped
2 medium russet potatoes (1 pound), peeled and cut into 3/4-inch cubes
4 cloves garlic, chopped
1 (14.5 oz) can no-salt diced tomatoes
2 dry bay leaves
1 tablespoon kosher salt
1 (32 oz) carton low-sodium chicken stock
4 cups water (or chicken stock)
1/2 cup dry ditalini pasta
1/2 cup fresh chopped Italian parsley
Fresh black pepper, to taste

Cooking Details

To prepare this comforting soup, follow these steps:

In a large soup pot (at least 6-quart), combine chicken, onions, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt.
Add chicken stock and water. Season with black pepper. Cover and bring to a boil. Reduce heat to low and simmer, partially covered, for 30 minutes or until chicken is tender and easily falling off the bones. Remove chicken from the pot with tongs.
Add pasta to the soup and continue cooking for 13-15 minutes until pasta is tender. Stir occasionally to prevent sticking.
Shred the chicken with two forks, discarding the skin and bones. Return shredded chicken to the pot.
Discard the bay leaves. Stir in parsley and serve.

Expert Advice

You can substitute chicken drumsticks for thighs if preferred.
Adjust the salt according to your taste, especially if using store-bought broth.
For a spicier flavor, add 1½ teaspoons of black pepper.

Portion Sizes or Calorie Info

This recipe serves approximately 6, with each serving containing around 260 calories.

For more details, visit: Little Broken

21. Creamy Chicken and Rice Soup

This recipe from Natasha Bull features a comforting Creamy Chicken and Rice Soup that is perfect for cold days.

This hearty soup combines tender chicken, flavorful vegetables, and a rich, creamy broth, making it a satisfying meal for the whole family.

It’s simple to prepare and uses everyday ingredients, making it a go-to recipe for busy weeknights.

Ingredients

1 tablespoon olive oil
1 stick celery, chopped finely
2 medium carrots, peeled and chopped finely
1/2 medium onion, chopped
3 cloves garlic, minced
3 tablespoons flour
4 cups chicken broth
1/4 teaspoon Italian seasoning
3/4 cup uncooked white jasmine rice
1 cup heavy/whipping cream
1 pound uncooked chicken breasts, cut into bite-sized pieces
Salt and pepper to taste

Cooking Details

To prepare this comforting soup, follow these steps:

In a large soup pot, add olive oil, celery, carrots, and onion. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the garlic and flour, cooking for about a minute to remove the raw flour taste.
Slowly pour in the chicken broth, stirring and scraping up any browned bits from the bottom of the pot.
Stir in the Italian seasoning, rice, and cream. Increase the heat to high, and once the soup comes to a gentle boil, reduce the heat to a simmer and cover the pot with the lid slightly ajar. Simmer for 10 minutes.
Add in the chicken and cook for another 7-10 minutes or until the chicken and rice are both cooked through. Season with salt and pepper as needed.

Expert Advice

If you need to make this soup ahead of time, consider cooking the rice separately and adding it to each bowl just before serving to prevent it from soaking up too much broth.
You can use rotisserie or leftover baked chicken for a quicker preparation; just add it in towards the end of cooking.
For a richer flavor, consider adding a splash of lemon juice or fresh herbs like parsley or thyme.

Portion Sizes or Calorie Info

This recipe serves approximately 4-6, with each serving containing around 719 calories.

For more details, visit: Salt & Lavender

22. Apple, Carrot, and Pumpkin Soup

This recipe from Kayla Lobermeier features a delightful Apple, Carrot, and Pumpkin Soup that combines the sweetness of apples and carrots with the earthiness of pumpkin.

This creamy soup is perfect for cozy winter days, offering a warm and comforting meal that’s both nutritious and delicious.

Ingredients

1 medium pie pumpkin (or 2 cups pumpkin puree)
2 tablespoons olive oil
1 small onion, diced (about 1/2 cup)
6 cloves garlic, minced
3 medium carrots, peeled and diced (about 1 cup)
1 medium apple, peeled, cored, and cut into chunks (about 1 cup)
1 medium baking potato, peeled and diced (about 1 cup)
2 tablespoons grated ginger
1 tablespoon maple syrup
3 teaspoons kosher salt
1 teaspoon ground black pepper
2 teaspoons dried oregano
1/4 teaspoon ground cinnamon
Pinch of red pepper flakes
4 cups chicken or vegetable broth
1/2 cup heavy cream
4 ounces goat cheese (optional)

Cooking Details

To prepare this comforting soup, follow these steps:

If using fresh pumpkin, preheat the oven to 350°F (177°C). Cut the pumpkin in half, scoop out the seeds, and roast it flesh-side down on a baking sheet for about 50-60 minutes until soft. Let it cool, then scoop out the flesh and puree it.
In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened (about 5 minutes).
Add the carrots, apple, potato, and ginger, cooking until slightly softened (about 5 minutes).
Season the vegetables with maple syrup, salt, pepper, oregano, cinnamon, and red pepper flakes. Stir to coat well.
Pour in the broth and bring the mixture to a boil. Once boiling, lower the heat and simmer for about 15-20 minutes until the carrots and potatoes are fork-tender.
Add the pumpkin puree to the pot and blend the soup until smooth using an immersion blender or a regular blender in batches.
Stir in the heavy cream and goat cheese (if using) until melted. Serve hot with crusty bread.

Expert Advice

You can use canned pumpkin puree if fresh pumpkin is not available.
For a vegan version, omit the cream and goat cheese or substitute with coconut milk.
This soup can be made ahead of time and stored in the refrigerator for up to 4 days.

Portion Sizes or Calorie Info

This recipe yields approximately 6 servings, with each serving containing around 230 calories.

For more details, visit: Under A Tin Roof