Whip Up Warmth: 14 Incredible Soup Recipes Ready in Under 30 Minutes

There’s nothing quite as nice as snuggling up with a steaming bowl of soup, is there? It’s that ideal boost for a rainy-day pick-me-up, that comforting cure when you’re run down, or just the easy way to drive away the chill. Soup has this wonderful quality of being like a great big hug in the kitchen, and the best part? You don’t have to spend the whole afternoon slaving at the stove to make it from scratch. Ditch the old notion that homemade soup is a lazy Sunday affair these days you can whip up a treat in no time, leaving it to bubble away while you get on with life or relax with a good book.

I’ve gathered 14 of my go-to all-time favorite quick soup recipes, each taking 30 minutes or less. We’re talking from brothy noodle bowls to creamy potato masterpieces, all loaded with flavor and simple enough for weeknights. Let’s begin with the first seven they’re comforting, filling, and guaranteed to become regulars in your lineup.

1. Italian Veggie Beef Soup

Imagine this: a large, chunky soup that’s rich enough to satisfy the most ravenous group, but is effortless to prepare. This Italian Veggie Beef Soup combines lean ground beef with cabbage and crushed tomatoes for a hearty, nearly stew-like feel that’s like you’ve been cooking all day. The best part? Easy ingredients like frozen mixed veggies that you likely already have on hand.

Italian Wedding Soup

This recipe crafts a comforting Italian Wedding Soup featuring delicate homemade chicken and sausage meatballs baked until golden. A flavorful broth, enriched with sautéed vegetables, pasta, and fresh dill, provides the perfect base. Finished with tender spinach and a sprinkle of Parmesan, it's a hearty and satisfying meal.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course lunch/dinner

Cuisine Italian

Servings 8 people

Calories 1876.7 kcal

Equipment

• 1 Large Mixing Bowl For combining meatball ingredients
• 1 Sheet Pan For baking meatballs
• 1 Parchment Paper To line the sheet pan for easy cleanup and prevent sticking
• 1 Large heavy-bottomed soup pot Essential for even heat distribution and simmering the soup
• 1 Stirring spoon/ladle For sautéing and serving

Ingredients

  

Main

• 3/4 pound ground chicken
• 1/2 pound chicken sausage casings removed
• 2/3 cup fresh white bread crumbs
• 2 teaspoons minced garlic 2 cloves
• 3 tablespoons chopped fresh parsley leaves
• 1/4 cup freshly grated Pecorino Romano
• 1/4 cup freshly grated Parmesan plus extra for serving
• 3 tablespoons milk
• 1 extra-large egg lightly beaten
• Kosher salt and freshly ground black pepper
• 2 tablespoons good olive oil
• 1 cup minced yellow onion
• 1 cup diced carrots 3 carrots, cut into 1/4 inch pieces
• 3/4 cup diced celery 2 stalks, cut into 1/4 inch pieces
• 10 cups homemade chicken stock
• 1/2 cup dry white wine
• 1 cup small pasta such as tubetini or stars
• 1/4 cup minced fresh dill
• 12 ounces baby spinach washed and trimmed

Instructions

 

• Preheat the oven to 350 degrees F.
• For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.
• In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.

Notes

For perfectly tender meatballs, avoid overmixing the meatball mixture, which can lead to a tough texture. Gently combine ingredients until just incorporated. To enhance the soup's depth, consider deglazing the pot with a splash of the white wine after sautéing the aromatics before adding the stock. For added freshness, a squeeze of lemon juice or a touch more fresh dill just before serving can brighten the flavors. Ensure your chicken stock is good quality; homemade will yield superior results. Cook the pasta al dente as it will continue to absorb liquid and cook slightly once added to the hot soup, preventing mushiness.

I adore how flexible it is doubt the recipe and stick some in the freezer for those days when cooking seems hopeless. It’s a comfort food in my household, just as it was in the case of Sue Webb of Reisterstown, Maryland. She remembers her father-in-law delivering it when the family was ill, and now she shares it with friends who need it. “It always does the trick,” she says. Serve it hot, and watch it vanish.

2. Mexican Corn Chowder

Hungry for something rich and full of zip? This Mexican Corn Chowder is your solution a silky, protein-rich lunch (28 grams per serving) that sustains you all afternoon. Soft chicken, gooey Monterey Jack cheese, and green chiles provide that spicy Southwestern flavor, all mixed into a creamy foundation.

Corn and Green Chile Chowder

This recipe crafts a comforting Corn and Green Chile Chowder, blending smoky bacon, sweet corn, and tender potatoes in a creamy, rich broth. A portion of the corn is pureed to naturally thicken the soup, while roasted green chiles add a subtle, earthy heat. Garnished with fresh chives and crispy bacon, it's a hearty and flavorful Southwestern-inspired dish.

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Prep Time 45 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 25 minutes mins

Course lunch/dinner

Cuisine American

Servings 6 people

Calories 3006.9 kcal

Equipment

• 1 Large Saucepan
• 1 Slotted Spoon
• 1 Blender
• 1 Chef's knife
• 1 Cutting Board

Ingredients

  

Main

• 3 slices bacon chopped
• 1 large onion minced
• 3 cups fresh corn kernels scraped from the cob, or frozen
• 3 cups whole milk
• 1 pound baking potatoes peeled and diced
• 1 teaspoon salt
• 1/2 cup whipping cream
• 1 cup roasted peeled and chopped mild green New Mexican, Anaheim, or Poblano chiles Fresh ground black pepper
• 2 tablespoons fresh chives minced

Instructions

 

• Fry the bacon in a large saucepan over medium heat until brown and crisp. Remove the bacon with a slotted spoon and reserve. Stir the onion into the bacon drippings and cook until the onion is soft and translucent, about 5 minutes. Puree 1 cup of corn with 1 cup of milk in a blender. Pour the mixture into the pan and add the remaining milk and corn along with the potatoes and 1 teaspoon of salt. Reduce the heat to medium-low and cook 10 to 15 minutes, or until the potatoes are fork-tender. Stir in the cream and the green chile. Add salt and pepper, to taste. Ladle the chowder into bowls, garnish with chives and the reserved bacon, and serve.

Notes

1. Render the bacon slowly over medium heat to achieve maximum crispness and release all its flavorful fat. This fat is crucial for sautéing the onions and building the base flavor.2. Pureeing a portion of the corn provides a natural thickening agent and velvety texture to the chowder without relying on a flour-based roux. For a chunkier chowder, you could puree less corn or even mash some potatoes directly in the pot.3. Dice the potatoes evenly to ensure uniform cooking. Cook them until just fork-tender; overcooking will result in a mushy texture.4. Always roast and peel your green chiles. This process deepens their flavor and removes the tough outer skin, contributing significantly to the chowder's authenticity and texture.5. Adjust seasoning at the very end. The saltiness from the bacon and the concentration of flavors during simmering mean you should taste before adding more salt. A touch of freshly ground black pepper enhances the overall profile. Don't forget the fresh chives and crispy bacon for garnish, as they add essential aromatic and textural contrast.

It’s easiest thing to make, and I always serve mine over crunchy tortilla chips for scooping. Susan Garoutte of Georgetown, Texas, uses it for guests: “Its zippy flavor is full of southwestern flair. My family likes dipping slices of homemade bread in this chowder to soak up every bite” You’ll have everyone asking for seconds, trust me.

3. Thai Curry Soup

Want to whisk your taste buds away to Thailand from the comfort of your own home? This Thai Curry Soup does the trick with spicy red curry paste, rich coconut milk, and slurpy rice noodles. It’s aromatic, fast, and based on those takeout favorites we all adore.

Red Thai Curry Chicken Soup

Use boneless, skinless chicken breasts or thighs to make this easy and flavorful soup. Fresh lime juice and plenty of fresh herbs help temper the heat of the curry.

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Cook Time 30 minutes mins

Total Time 50 minutes mins

Course lunch/dinner

Cuisine south east asian

Servings 6 people

Calories 2956.4 kcal

Equipment

• 1 Large Pot
• 1 Heat-Resistant Spatula for stirring aromatics
• 2 Medium Bowls one for noodles, one for herbs
• 1 Ladle

Ingredients

  

Main

• 2 tablespoons vegetable oil
• 3 cloves garlic chopped
• One 2-inch piece fresh ginger peeled and thinly sliced
• 6 tablespoons Thai red curry paste
• 8 cups low-sodium chicken broth
• One 13.5-ounce can coconut milk
• 3 tablespoons fish sauce
• One 4-inch piece lemongrass lightly bruised
• Kosher salt
• Pinch of sugar
• 2 pounds boneless skinless chicken breast or thighs thinly sliced
• 3 ounces dried rice vermicelli noodles
• 1 small red onion thinly sliced
• 1/3 cup cilantro leaves
• 1 bunch scallions white and light green parts only, thinly sliced
• 1/3 cup torn Thai basil leaves
• Juice of 1 lime

Instructions

 

• Heat the oil in a large pot over medium heat. When it shimmers, add the garlic, ginger, and Thai red curry paste and cook, stirring constantly, until dark red and very fragrant, about 5 minutes. Add the chicken broth, coconut milk, fish sauce, lemongrass, 1 teaspoon salt and a pinch of sugar. Bring the mixture to a boil, then reduce the heat to a simmer and cook, uncovered, until the lemongrass and ginger are tender, about 15 minutes. Discard the lemongrass.
• Meanwhile, put the noodles in a medium bowl and cover with hot water. Let stand for 10 minutes, then drain and set aside. Toss together the red onion, cilantro, scallions and Thai basil in a medium bowl and set aside.
• Stir the chicken into the broth and simmer over low heat until tender, 5 minutes for chicken breast and about 15 minutes for chicken thighs. Increase the heat to high and stir in the noodles. Bring the soup to a boil, then immediately remove from the heat. Stir in the lime juice. Serve the soup in bowls topped with the reserved onion and herb mixture.

Notes

For an authentic depth of flavor, ensure you 'bloom' the red curry paste with garlic and ginger, stirring constantly until deeply fragrant and dark red. This process unlocks its full aromatic potential. Bruising the lemongrass stalk before adding it helps release its essential oils and distinct citrusy aroma into the broth; remember to remove it before serving as it's fibrous. Pay close attention to chicken cooking times; breasts cook much faster than thighs, and overcooked chicken can be dry and stringy. To maintain optimal noodle texture, only add them to the soup immediately before serving, or directly into individual bowls, to prevent them from becoming mushy. The fresh herbs and lime juice are critical for brightening the soup and tempering the curry's richness and heat; add them off the heat to preserve their vibrant flavor and color. Consider adding some thinly sliced bell peppers or bamboo shoots during the last 5 minutes of simmering for added texture and nutrition.

If rice noodles are unavailable, substitute angel hair pasta it’s a miracle. Lime and fresh basil are not negotiable for that zip of bright flavor. Tre Balchowsky of Sausalito, California, learned it from her go-to Thai restaurant: “Fresh basil and lime provide a burst of bright flavors.” Add shiitakes or any mushrooms for added earthiness it’s forgiving and divine.

4. Creamy Chicken Noodle Soup

There’s no comfort food more classic than a creamy rendition of old-fashioned chicken noodle soup. This recipe employs condensed cream of chicken soup for its deep broth, filled with noodles and soft chicken ideal for chilly evenings or when someone is sniffly.

Creamy Chicken Noodle Soup

This recipe simplifies classic creamy chicken noodle soup using a slow cooker, roasted chicken, and condensed cream of mushroom soup. It combines shredded chicken, diced vegetables, broth, and a blend of fines herbs for a comforting, easy-to-prepare meal. The long cooking time ensures tender ingredients and well-developed flavors, finished with cooked egg noodles.

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Prep Time 15 minutes mins

Cook Time 9 hours hrs

Total Time 9 hours hrs 15 minutes mins

Course lunch/dinner

Cuisine asian

Servings 8 people

Calories 2202.9 kcal

Equipment

• 1 Slow Cooker Essential for the long, gentle simmer that develops deep flavors.
• 1 Large Knife For dicing vegetables and shredding chicken efficiently.
• 1 Cutting Board
• 1 Large Ladle For stirring and serving the soup.
• 1 Measuring Cups and Spoons

Ingredients

  

Main

• 1 store-bought roasted chicken
• 1 cup diced onions
• 1 cup diced celery
• 1 cup diced carrot
• 4 14-ounce cans low-sodium chicken broth
• 2 10.75-ounce cans condensed cream of mushroom soup with roasted garlic
• 2 teaspoon fines herbs*
• Salt and pepper
• 2 cups egg noodles cooked

Instructions

 

• Remove the skin from the chicken and shred the meat from the bone. Put the chicken into a slow cooker along with the onions, celery, and carrots. Stir in broth, mushroom soup, and fines herbs and season with salt and pepper. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.
• When soup is finished, stir in egg noodles. Adjust seasonings and serve.
• *Cook's Note: Fines herbs are a classic blend of herbs that usually consists of chervil, chives, parsley, and tarragon. Fines Herbs can be found pre-blended in the spice section of the grocery store.

Notes

While this recipe leverages convenience ingredients, a few tweaks can elevate it. Consider using homemade chicken broth for a richer base or roasting a whole chicken from scratch for superior flavor. For the vegetables, ensure a uniform small dice for consistent cooking and a refined presentation. The 'fines herbs' blend is crucial here; if unavailable, a mix of fresh parsley, chives, and tarragon will brighten the soup considerably. Add the cooked noodles just before serving to prevent them from becoming mushy and absorbing too much liquid. Always taste and adjust seasoning (salt and pepper) at the very end; canned broths and soups vary in sodium content.

Make it your own: Substitute rice for the noodles or squeeze a lemon at the end for a zing. Serve with crusty bread or crackers. Joanna Sargent of Sandy, Utah, made it a hit among new moms: “A friend of ours prepared us this rich, soothing soup when our son was born. Now I serve a pot of it to other new mothers.” It’s the ultimate kindness in a bowl.

5. Pasta Fagioli Soup

Get cozy with Italian warmth through Pasta Fagioli Soup, a rich combination of turkey sausage, great northern beans, elbow macaroni, and fresh spinach. It’s minestrone’s bean-centric relative so filling, it can be served as a meal in itself.

Pasta and Beans: Pasta e Fagioli

I could live on this recipe -- a quick version of my Gran'pa Emmanuel's masterwork.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course lunch/dinner

Cuisine Italian

Servings 6 people

Calories 4058.7 kcal

Equipment

• 1 Deep Pot Preferably a Dutch oven or a heavy-bottomed pot for even heat distribution.
• 1 Chef's knife For finely chopping vegetables and garlic.
• 1 Cutting Board For safe and efficient preparation of ingredients.
• 1 Ladle For serving the soup.
• 1 Wooden Spoon or Spatula For stirring and scraping the bottom of the pot.

Ingredients

  

Main

• 2 tablespoons 2 turns around the pan extra-virgin olive oil
• 1/8 pound about 3 slices pancetta, chopped
• Two 4 to 6-inch sprigs rosemary left intact
• One 4 to 6-inch sprig thyme with several sprigs on it left intact
• 1 large fresh bay leaf or 2 dried bay leaves
• 1 medium onion finely chopped
• 1 small carrot finely chopped
• 1 rib celery finely chopped
• 4 large cloves garlic chopped
• Coarse salt and pepper
• Two 15-ounce cans cannellini beans
• 1 cup canned tomato sauce or canned crushed tomatoes
• 2 cups water
• 1 quart chicken stock
• 1 1/2 cups ditalini
• Grated Parmigiano or Romano for the table
• Crusty bread for mopping

Instructions

 

• Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping.

Notes

To achieve optimal flavor, slowly render the pancetta until it's crispy and its fat has fully rendered; this forms a crucial base for the soup. Ensure vegetables like onion, carrot, and celery are finely chopped (a soffritto base) so they melt into the soup, adding sweetness and body without being chunky. Cook the ditalini precisely to al dente as it will continue to absorb liquid and soften even after being removed from the heat. For an enhanced umami depth, consider adding a Parmesan rind to the simmering soup base and removing it before serving. Allowing the soup to rest for a few minutes off the heat after cooking helps the flavors meld and the pasta to fully hydrate, resulting in a richer, more cohesive dish.

The sausage contributes richness, and it’s quick to prepare. Brenda Thomas of Springfield, Missouri, abandoned restaurant versions: “My husband loves my version so much that he doesn’t order it at restaurants anymore.” Add more greens if you prefer it’s versatile and always gratifying.

6. Easy Beef Soup

Who knew a vibrant, full-flavored soup could be made with only six ingredients in 25 minutes? This Simple Beef Soup features ground beef, frozen vegetables, and canned stewed tomatoes for an expedient, colorful evening meal.

Lentil Soup with Beef

This hearty Lentil Soup with Beef is an easy-to-follow recipe, perfect for a warming meal. It combines tender beef chuck, aromatic vegetables, and protein-rich lentils, all simmered in a savory beef broth with diced tomatoes. The process involves browning the beef and sautéing the aromatics before a long, slow simmer to develop deep, comforting flavors, finished with fresh parsley.

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Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Course lunch/dinner

Cuisine French

Servings 6 people

Calories 2735.4 kcal

Equipment

• 1 Heavy Large Pot A Dutch oven or stockpot is ideal for even heat distribution.
• 1 Slotted Spoon For transferring browned beef.
• 1 Chef's knife For chopping vegetables and beef.
• 1 Cutting Board For safe and efficient ingredient preparation.
• 1 Measuring Cups and Spoons For accurate ingredient portions.

Ingredients

  

Main

• 2 tablespoons olive oil
• 1 1/2 pounds boneless beef chuck cut into 1-inch cubes
• Salt and freshly ground black pepper
• 3 large celery stalks chopped
• 2 large carrots peeled and chopped
• 1 large onion chopped
• 6 garlic cloves chopped
• 1 1/2 teaspoons chopped fresh rosemary leaves
• 1 1/2 teaspoons dried oregano
• Six 14-ounce cans beef broth
• One 28-ounce can diced tomatoes in juice
• 2 cups about 11 ounces lentils, rinsed
• 1/3 cup chopped fresh Italian parsley leaves

Instructions

 

• Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.

Notes

For optimal browning of the beef, ensure the pot is not overcrowded; sear in batches to achieve a rich, caramelized crust, building a deeper flavor foundation for the soup. When sautéing aromatics, cook until onions are fully translucent to unlock their sweetness and mellow the garlic. Use high-quality beef broth to enhance the soup's depth. Brown or green lentils are ideal for this recipe as they hold their shape well, unlike red lentils which can become mushy. Always taste and adjust seasoning with salt and pepper at the end of cooking for perfect balance.

Kick it up with mushrooms or canned corn for extra substance. Even the non-cooks sing its praises, such as Gainesville, Florida’s Agnes Bierbaum: “This bright, simple beef soup is ready in minutes. Even my husband, who acknowledges he’s no cook, prepares it from time to time.” It’s an affirmation that simple is spectacular.

7. Broccoli Cheddar Soup

Cheese lovers, rejoice this Broccoli Cheddar Soup is creamy, cheesy heaven in 20 minutes, rivaling any restaurant bowl. It’s velvety smooth, with fresh or frozen broccoli for ease.

Scale it up for a crowd, and chop the florets for improved texture. West Valley, Utah’s Cheryl McRae prefers it small-batch: “My husband and I adore this cheesy soup. It is evidence that soup doesn’t have to be made in large quantities to be delicious.” Dunk in some bread there complete heaven.

Chicken Broccoli Casserole

This classic Chicken Broccoli Casserole delivers comforting flavors with minimal effort. It features tender shredded chicken, crisp-tender broccoli florets, and fluffy white rice, all enveloped in a rich, creamy sauce made with condensed soup, sour cream, and mayonnaise, brightened by lemon juice. Topped with plenty of sharp Cheddar cheese, it's baked until bubbly and golden, creating a satisfying and easy family-friendly meal perfect for any weeknight.

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Cook Time 35 minutes mins

Total Time 2 hours hrs 50 minutes mins

Course lunch/dinner

Cuisine Italian

Servings 10 people

Calories 5189.6 kcal

Equipment

• 1 9x13 inch Baking Dish Essential for casserole assembly and baking.
• 1 Large Pot For boiling chicken breasts.
• 1 Medium Pot For boiling broccoli florets.
• 1 Large Mixing Bowl For combining the creamy sauce ingredients.
• 1 Box Grater For freshly grating Cheddar cheese.

Ingredients

  

Main

• Nonstick cooking spray or butter for the baking dish
• 4 boneless skinless chicken breasts
• Kosher salt and freshly ground black pepper
• 1 medium head broccoli cut into small florets
• 2 cups cooked white rice
• One 10-ounce can condensed cream of chicken soup
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 10 ounces Cheddar grated (about 2 1/2 cups)

Instructions

 

• Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.
• Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred.
• Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes.
• Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving.

Notes

For exceptionally tender and flavorful chicken, consider gently poaching the breasts rather than a vigorous boil; this helps maintain moisture. Ensure the chicken is completely cool before shredding; this makes the process much easier and cleaner. When cooking broccoli, aim for 'crisp-tender' – it will continue to cook slightly in the oven. Always use freshly grated Cheddar for superior melt and flavor compared to pre-shredded. To elevate the casserole, a pinch of smoked paprika or garlic powder can add depth to the sauce. For a textural contrast, a sprinkle of buttered breadcrumbs on top during the last 10 minutes of baking provides a delightful crisp crust.

With those initial seven soups in the bag, you’re already good to go for a week’s worth of simple meals. But why not continue? The following seven introduce even greater diversity from light and fresh to rich and in-season. These are the types of recipes that leave you feeling like a kitchen wizard, no matter how hectic life becomes.

8. Dill Chicken Soup

Light, crisp, and sublime all year round, this Dill Chicken Soup combines rotisserie chicken, whole wheat orzo, and carrots for a healthy bowl that brightens any day.

No orzo? Pastina or elbows are just as good. The dill and spinach provide the sunny feel. Robin Haas of Jamaica Plain, Massachusetts, is hooked: “I could eat soup for breakfast, lunch, and dinner. I love that it’s very easy to make.” It tastes like spring in a bowl.

9. Cheesy Tortilla Soup

If queso is your language of love, meet this Cheesy Tortilla Soup creamy chicken, Velveeta, and chiles diced tomatoes. It’s gooey, savory perfection.

Cheesy Chicken Tortilla Soup

This is Ali's all-time favorite soup, and it's delicious! This was the first dish she cooked for date night. Tortilla soup is fortified with spices and herbs. It is also thickened with tortillas, which is a great technique to know. Techniques for soup thickening vary from roux, to rice, to this technique of using tortillas. Still other soups are thickened with bread or potato, but the tortillas give it a full mouthfeel. It's a great cooking lesson that yields a delicious dish.

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Cook Time 20 minutes mins

Total Time 30 minutes mins

Course lunch/dinner

Cuisine Mexican

Servings 4 people

Calories 3420.6 kcal

Equipment

• 1 Large Dutch Oven
• 1 Blender For blending tortillas into soup
• 1 Cutting Board and Chef's Knife
• 1 Ladle For serving and transferring soup to blender
• 1 Small Frying Pan For deep-frying tortilla strips for garnish

Ingredients

  

Main

• 1 cup 160 g diced yellow or white onion
• 1 cup 120 g diced carrot
• 1 cup 100 g diced celery
• 2 tablespoons 30 ml olive oil, plus more if needed
• 2 cloves garlic minced
• 1 tablespoon 8 g ancho chile powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper or to taste
• 4 cups 960 ml chicken stock, homemade or store-bought
• 1 teaspoon kosher salt or to taste
• 2 corn tortillas plus 3 more, thinly sliced and deep-fried for garnish
• 1 cup 140 g shredded roasted chicken breast
• 2 to 3 tablespoons 30 to 45 ml fresh lime juice
• 1/2 cup 20 g chopped cilantro
• 1 avocado pitted, peeled and diced, for garnish
• 1 cup 120 g shredded Mexican cheese blend or cheddar cheese, for garnish
• 1 lime cut into wedges, for garnish

Instructions

 

• In a large Dutch oven over medium heat, cook the onion, carrot and celery in the 2 tablespoons olive oil, stirring occasionally, for 3 to 5 minutes, or until soft.
• Add the garlic, chile powder, oregano, cumin and black pepper. Stir for 3 to 4 minutes, being careful not to burn the dry ingredients. Add more oil if needed.
• Add the chicken stock and salt, bring to a boil, then reduce the heat to a low simmer and cook for about 5 minutes.
• Toast the 2 tortillas over a burner flame until slightly charred. Tear into pieces and place in a blender jar, then ladle in about 1 1/2 cups (355 ml) of the hot soup from the pot. Carefully blend until smooth and return to the soup pot. (See Cook's Note.)
• Add the roasted chicken to the soup and let simmer for 5 more minutes.
• Just before serving, add the lime juice and cilantro. Taste and adjust the seasoning. Serve topped with lots of chopped avocado, shredded cheese, fried tortilla strips and lime wedges.

Notes

1. The technique of thickening the soup with blended, toasted tortillas is a cornerstone of authentic tortilla soup. It not only adds a rich, satisfying mouthfeel but also contributes a subtle, nutty corn flavor that ties the dish together. Ensure the tortillas are well-toasted before blending for maximum flavor.2. When toasting the dry spices, be mindful not to burn them; this can lead to a bitter flavor. Stir constantly for the specified time, adding a touch more oil if necessary.3. Exercise extreme caution when blending hot liquids. Only fill the blender halfway, start on the lowest speed, and vent the lid to allow steam to escape.4. Prep all your garnishes (avocado, cheese, cilantro, lime wedges, fried tortilla strips) before serving for efficient plating and to maintain soup temperature.

Load up on added cheese or top it with guac and chips. LaVonda Owen of Marlow, Oklahoma, recreated a restaurant favorite: “My daughter came up with this. I always pass on the rave reviews.” It’s rich and irresistible.

10. Grandma’s Tomato Soup

Nostalgia warning: Grandma’s Tomato Soup employs tomato juice, egg noodles, and butter in a 15-minute classic that’s equal to slow-simmered.

Grandma's Tomato Soup Recipe

This recipe offers a comforting, classic tomato soup, enriched with a simple roux and finished with tender egg noodles. Quick to prepare in just 15 minutes, it's a nostalgic and satisfying meal perfect for lunch or dinner, yielding two hearty servings.

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Total Time 15 minutes mins

Course lunch/dinner

Cuisine American

Servings 2 people

Calories 520.9 kcal

Equipment

• 1 Medium Saucepan
• 1 Whisk
• 1 Measuring Cups and Spoons
• 1 Ladle

Ingredients

  

Main

• 2 tablespoons butter or margarine
• 1 tablespoon all-purpose flour
• 2 cups tomato juice
• 1/2 cup water
• 2 tablespoons sugar
• 1/8 teaspoon salt
• 3/4 cup cooked wide egg noodles

Instructions

 

• In a medium saucepan, melt the butter or margarine over medium heat.
• Once melted, sprinkle in the all-purpose flour, and whisk continuously for 1-2 minutes to form a smooth roux. Cook until lightly golden to remove the raw flour taste.
• Gradually pour in the tomato juice and water while whisking constantly to prevent lumps, ensuring a smooth base.
• Stir in the sugar and salt until fully dissolved.
• Increase heat to bring the mixture to a gentle simmer, stirring occasionally.
• Reduce heat to low and let the soup simmer for about 5-7 minutes, allowing it to thicken slightly and flavors to meld.
• Add the cooked wide egg noodles to the simmering soup.
• Stir the noodles into the soup and heat for 1-2 minutes, just until they are thoroughly warmed through.
• Taste and adjust seasoning if necessary, adding more salt or sugar to balance the flavor.
• Ladle the hot soup into bowls and serve immediately.

Notes

For a classic, smooth tomato soup, ensure the flour is fully cooked with the butter to create a proper roux, which prevents a raw flour taste and thickens the soup effectively. Use good quality tomato juice as it forms the base flavor. Adjust the sugar to balance the acidity of the tomatoes; ripe tomatoes might need less. Incorporate the cooked noodles at the very end, just long enough to heat through, to prevent them from becoming mushy. A pinch of fresh basil or a swirl of cream just before serving can elevate the dish significantly, adding freshness and richness.

Simple, just six ingredients, yet oh-so-warm-and-fuzzy. Gerri Sysun of Narragansett, Rhode Island, got it from her grandmother: “This recipe is my grandmother’s. She made everything with love.” Serve with grilled cheese bliss.

11. Tuscan Cauliflower Soup

Low-carb heaven in a bowl with this Tuscan Cauliflower Soup, combining cauliflower, Italian sausage, mushrooms, and bacon for robust flavor.

Cauliflower Tuscan Soup (Zuppa Toscana)

This hearty Zuppa Toscana-style soup features crumbled Italian sausage, tender cauliflower florets, and protein-rich navy beans, all simmered in a savory chicken broth enriched with a touch of heavy cream. Finished with fresh baby kale, it's a comforting and flavorful dish perfect for a satisfying meal. It offers a nutritious, gluten-free, and high-fiber option.

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Total Time 47 minutes mins

Course lunch/dinner

Cuisine Italian

Servings 6 people

Calories 2600.1 kcal

Equipment

• 1 Large Pot or Dutch Oven
• 1 Wooden Spoon or Spatula
• 1 Chef's knife
• 1 Cutting Board
• 1 Measuring Cups and Spoons

Ingredients

  

Main

• 1/2 pound mild or spicy Italian sausage links
• 1 tablespoon olive oil
• 1 onion diced
• 2 cloves garlic minced
• 4 cups chicken broth or more as needed
• 1 head cauliflower broken into small florets
• 3 cups baby kale
• 1 14 ounce can navy beans, rinsed and drained
• 1 cup heavy whipping cream
• salt and ground black pepper to taste

Instructions

 

• Remove Italian sausage from casings and crumble it into a large pot or Dutch oven. Cook over medium-high heat, breaking it up with a spoon, until browned and cooked through. Drain any excess fat.
• Add olive oil to the pot with the cooked sausage. Stir in diced onion and cook until softened and translucent, about 5-7 minutes.
• Add minced garlic to the pot and cook for another minute until fragrant, being careful not to burn it.
• Pour in the chicken broth and bring the mixture to a simmer.
• Add the cauliflower florets to the simmering broth. Reduce heat to medium-low, cover, and cook until the cauliflower is tender-crisp, about 10-15 minutes.
• Stir in the rinsed and drained navy beans. Continue to simmer for 5 minutes to allow flavors to meld.
• Remove the pot from the heat. Gradually stir in the heavy whipping cream until well combined.
• Add the baby kale, stirring until it wilts into the soup.
• Season the soup generously with salt and ground black pepper to taste.
• Ladle the soup into bowls and serve warm, optionally garnished with grated Parmesan or a drizzle of olive oil.

Notes

For optimal flavor, ensure the Italian sausage is well-browned and caramelized before adding vegetables; drain excess fat if necessary. When adding kale, stir it in just before serving or at the very end of cooking to maintain its vibrant color and slight chew. To prevent the heavy cream from curdling, stir it in gently off the heat or over very low heat, ensuring it doesn't come to a rolling boil. Adjust seasoning with salt and pepper precisely at the end, as broth and sausage contribute varying levels of sodium. Consider a splash of high-quality extra virgin olive oil or a sprinkle of grated Parmesan cheese before serving for an elevated finish.

Lighten with less bacon or load it up your choice. Heather Bewley of Bemidji, Minnesota, substituted potatoes with cauli: “Turns out, it has a heartier flavor.” It’s comforting without the guilt.

12. Pumpkin Sausage Soup

Fall in a bowl: This Pumpkin Sausage Soup is rich, low-carb, and creamy with Italian sausage, mushrooms, pumpkin, and cheddar.

Sausage, Pumpkin and Arborio Soup

This comforting soup features savory Italian sausage, tender butternut squash, and creamy Arborio rice simmered in a rich broth with half-and-half. Aromatic garlic, onion, and fresh sage infuse the base, while a touch of nutmeg enhances the pumpkin's sweetness. Finished with shaved Parmigiano-Reggiano and a drizzle of olive oil, it's a hearty and flavorful meal perfect for a cozy occasion.

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Cook Time 20 minutes mins

Total Time 1 hour hr 10 minutes mins

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 3946.3 kcal

Equipment

• 1 Large Soup Pot or Dutch Oven
• 1 Wooden Spoon
• 1 Chef's knife
• 1 Cutting Board
• 1 Ladle

Ingredients

  

Main

• 2 tablespoons EVOO plus more for drizzling
• 1 pound bulk Italian sweet sausage with fennel
• 3 to 4 cloves garlic chopped
• 1 onion chopped
• 1 large bay leaf
• 1 butternut squash or small pumpkin 2 pounds, peeled and cut into 3/4-inch dice
• Kosher salt and freshly ground pepper
• Freshly grated nutmeg
• 6 cups chicken stock
• 2 cups half-and-half
• 1 small bunch Tuscan kale stemmed and chopped
• 3/4 cup Arborio rice
• A few fresh sage leaves torn
• Shaved Parmigiano-Reggiano for serving

Instructions

 

• Heat the EVOO in a soup pot or large Dutch oven over medium-high heat. Add the sausage and cook, crumbling it with a wooden spoon, until browned. Add the garlic and onions and cook until soft, about 5 minutes. Add the bay leaf and squash and season with salt, pepper and a little nutmeg. Stir in the stock and half-and-half and bring to a boil. Reduce the heat to medium and add the kale. Simmer until the squash is tender, about 20 minutes.
• Add the rice and simmer until just tender, 18 to 20 minutes, stirring every 2 to 3 minutes. Stir in the sage.
• Ladle the soup into shallow bowls. Top with Parmigiano-Reggiano and a drizzle of EVOO. Cook's Note: The soup, without the rice, can be covered and refrigerated for a make-ahead meal. Add the rice before serving.

Notes

Ensure the sausage is well-browned for maximum flavor depth; the fond created will enrich the entire soup. When adding the Arborio rice, stir it frequently (every 2-3 minutes) to release its starches, which will contribute to the soup's creamy texture, and prevent it from sticking to the bottom of the pot. Be mindful not to overcook the rice; it should be 'just tender' (al dente) for the best mouthfeel. The fresh sage added at the end provides a vibrant aromatic finish. A generous grate of fresh nutmeg elevates the pumpkin's sweetness. For a make-ahead option, prepare the soup without the rice and add it during reheating to prevent mushiness.

Replace half-and-half or turkey sausage with lighter moods. Paula Diaz of Billings, Montana, refers to it as “soul food. I love that it’s very easy to make.” Snuggle up with it on chilly evenings.

13. Potato Soup

Wow them with this Potato Soup cheesy, bacony, and so delicious they’ll think it’s from a steakhouse. Potatoes, bacon, Velveeta, and broth work magic.

Replace cheeses such as cheddar if desired. Sweet Valley, Pennsylvania, Coleen Morrissey added bacon after dining out: “I think that makes it even better.” Decadent and duplicitous in its simplicity.

14. Vegan Carrot Soup

Creamy without cream? This Vegan Carrot Soup employs Yukon Gold potatoes for sweetness and silkiness, making our vegan favorites list.

Russets substitute in nicely. Taste of Home Test Kitchen comments: “Yukon Gold potatoes. make this smooth carrot soup vegan and add a mild sweetness.” Healthy, delicious, and error-proof.

Carrot-Ginger Soup with Roasted Vegetables

Add a can of beans to vegetable purees like we did here. It adds fiber and makes the soup extra filling.

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Cook Time 30 minutes mins

Total Time 40 minutes mins

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 1941.3 kcal

Equipment

• 1 Large Pot or Dutch Oven
• 1 Rimmed Baking Sheet
• 1 Immersion Blender Alternatively, a standard blender
• 1 Chef's knife
• 1 Cutting Board

Ingredients

  

Main

• 3 tablespoons extra-virgin olive oil plus more for drizzling
• 2 scallions sliced (white and green parts separated)
• 2 tablespoons chopped peeled fresh ginger
• 2 cloves garlic smashed
• 5 carrots chopped
• Kosher salt and freshly ground pepper
• 1 14- ounce can light coconut milk
• 1 15- ounce can cannellini beans undrained
• 1/2 acorn squash seeded and chopped into 3/4-inch pieces
• 3 cups roughly chopped broccoli florets and tender stems about 1 head
• 2 slices crusty bread cut into 1-inch pieces, plus more bread for serving

Instructions

 

• Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a large wide pot or Dutch oven over medium-high heat. Add the scallion whites, ginger and garlic and cook, stirring occasionally, until softened, about 2 minutes. Stir in the carrots and season generously with salt and pepper. Add the coconut milk, beans with their liquid and 3 cups water. Cover and bring to a boil over high heat. Uncover and cook, stirring occasionally, until the carrots are very tender, 18 to 20 minutes.
• Meanwhile, toss the squash, broccoli and bread with the remaining 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper on a rimmed baking sheet. Roast, stirring, until the vegetables are tender and browned and the bread is toasted, about 15 minutes.
• Puree the soup with an immersion blender (or transfer to a regular blender in batches and puree); season with salt and pepper. Divide the soup among bowls. Drizzle with olive oil and top with the vegetable-crouton mixture and scallion greens. Serve with bread.

Notes

For a richer soup, consider using full-fat coconut milk; it will add a luxurious creaminess that enhances the mouthfeel. Ensure the carrots are extremely tender before pureeing to achieve a velvety smooth consistency. If using a standard blender, work in small batches and exercise caution with hot liquids. When roasting, avoid overcrowding the baking sheet to ensure the vegetables and bread truly caramelize and crisp, adding crucial texture. Season generously at each stage—from sautéing aromatics to the final puree—and taste often. A final drizzle of high-quality olive oil and fresh scallion greens elevates both flavor and presentation.

And there you have it 14 quick soups that demonstrate homemade does not equal hours in the kitchen. There’s beefy Italian bowls, vegan carrot heaven, and everything in between. Each is easy, versatile, and packed with tales of real home cooks who use them daily. The next time you’re in a hurry but in the mood, pick one and let the heat begin. Slurp on.