Tag Soup

If you’ve been around for awhile, you’ll know that I’m on a never-ending quest to find ways to eat my vegetables without eating a salad. Basically, I want all the nutritional benefits of my veggies—without feeling like I’m just eating vegetables. Especially during Chicago’s bone-chilling winters, the last thing I’m craving most nights is a bowl of vegetables when I can cozy up to a recipe that truly satisfies. Thankfully, this healthy broccoli cheddar soup checks all the boxes.

IMHO, broccoli cheddar soup is the best soup. While followed closely in my rankings by tortellini/lasagna soup, baked potato soup, then tomato soup, a broccoli cheddar wins my heart every time. It’s rich and creamy, cozy and savory, while having just a bit of texture from the broccoli. There are certainly different versions out there. Some lean thick and creamy with all of the broccoli blended, while others have more of a cheesy broth with bigger florets keeping more texture. My version for a healthy broccoli cheddar soup leans on the brothier side, but still maintains that warm creaminess and flavor while being absolutely packed with vegetables.

Ingredients You’ll Need for this Healthy Broccoli Cheddar Soup

• Olive oil
• Onions
• Carrots
• Celery
• Garlic
• Thyme
• Smoked Paprika
• Zucchini
• Cauliflower
• Broccoli
• Vegetable broth
• Milk or cream (dairy free works great)
• Cheddar cheese
• Kale
• Lemon juice

How to Make Healthy Broccoli Cheddar Soup

The best thing about this soup is that it’s a one pot meal that comes together with relatively little effort. It does involve a bit of chopping, but once you get everything prepped – which you can certainly do ahead of time – this soup comes together in about 30 minutes. Saute your vegetables with the spices for a bit to caramelize the flavors a bit, then add the broth and simmer until the vegetables are tender. Add your milk, then using an immersion blender, blend a bit of the soup to add a bit of thickness to the texture. Because I skip the step of adding flour as a thickener, blending a portion of the soup helps to add a bit of that creamy texture to the soup without having to make a roux. Then all you have to do is add your cheddar and kale at the end and you’re ready to serve!

Because there’s so many vegetables in this soup, I like to prep each one differently so that it doesn’t just feel like a vegetable soup and the textures can all stand on their own. You can of course omit any of these vegetables if you prefer or substitute with what you have on hand, but I find these vegetables to work well together.

• Celery: Personally, I’m not a huge fan of celery in soup in most cases. But it makes for a great base, so I just like to chop the celery stalks very finely so that they can melt down with the onions in the mirepoix at the beginning of the cook time.
• Carrots: I like to cut the carrots into thin rounds for this soup for the visual color they add. But you can also chop the carrots extra fine like the celery so that it melts more into the soup.
• Zucchini: This is the easiest vegetable to add to almost any recipe to help add extra veggie content. Especially with soups, I like to shred the zucchini and add it to the carrots, onion, and celery at the beginning of cooking. I’ve made plenty of soups where I’ve added in shredded zucchini and no one even realized it was in the bowl.
• Cauliflower and Broccoli: Cut and break apart the florets into the smallest possible pieces for this soup. Not only do they cook faster when you’ve broken the florets down, but the smaller pieces fit better onto a soup spoon, especially because I don’t blend the entire soup together.
• Kale: Leafy greens are another easy way to bulk up the nutritional value of soups. Whether you prefer spinach or kale, chop the leaves into very thin pieces so they easily meld into the soup.

How to Serve and Store Leftovers of this Soup

Serve this soup piping hot! I like to top the soup with additional shredded cheddar cheese, lots of black pepper, and served with a big hunk of crusty bread for soaking up the broth. Because this soup is packed with ingredients, it doesn’t need a ton of frills and toppings to make it feel complete.

To store leftovers, let the soup cool then store in an airtight container in the fridge or, cool completely and store in freezer bags/containers. I prefer to reheat soup on the stove, so when ready to reheat, just add to a stovetop pot with extra broth if needed and bring up to a simmer before serving.

Read on for the recipe, and let me know how you like to have your broccoli cheddar soup!

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There’s a quote that always comes to mind when I think about soup. And—cringe—I likely read it on an aqua blue, chevron-laden, circa 2014 Pinterest post. “Only the pure in heart can make a good soup.” But despite its drawbacks, this idea holds stock because a good soup doesn’t require exact measurements per se. Instead, all you need is a big pot, a small collection of ingredients, and a no-recipe recipe that comes from the soul. But, of course, easy soup recipes are welcome in any kitchen.

With the easy soup recipes that follow, a “dash of this here” and a “sprinkle of that there” are encouraged. Going by instinct only means you’re invested in the cause, which makes the entire process that much more rewarding. I’d consider this soup diatribe the perfect introduction to easy soup recipes that make fall cooking just as enjoyable as the season itself.

Featured image by Suruchi Avasthi.

Why Easy Soup Recipes Are Perfect for Fall

Fall is the time for a lot of things. The weather cools down, autumn-hued décor bursts out of hibernation, and the cooking gets cozy. Our favorite comfort food meals make a comeback and the holidays are just around the corner. Fall is full of a lot of joy and enjoyment. So, why not reflect that in the meals we prepare? That’s where easy soup recipes enter the picture.

These soups are made with about ten ingredients or less. Plus, most of them use pantry staples and/or produce drawer lingerers. And though these soups are made with minimal ingredients, they still deliver maximum flavor.

When you’re making these easy soup recipes, you’ll notice that the majority of them utilize the soup trifecta method: sauté, simmer, and savor. (The occasional “blend” makes an appearance as well.) The point is, they couldn’t be easier to make nor easier to enjoy. It’s time to serve yourself a generous dose of goodness. From there, simply sit back and soak in the fall season as it blossoms around you.

25 Easy Soup Recipes To Savor The Fall Season With

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Vegetarian Lentil Chili

Why We Love It: Strangely—or perhaps not so—I’ve found myself in the middle of many an argument about chili’s place within the soup category. Personally, I rope soups and stews all together in the same breath. If it’s cozy, comforting, and requires a spoon, it merits the moniker. Not only is this lentil chili definitely a soup that’s perfect for fall, but it might just be my favorite chili recipe yet. Meatless, but still hearty and packing just the right amount of spice? I want this in my weekly fall dinner rotation.

Hero Ingredient: Cocoa powder is a must in my pot of chili. It adds an edge of sweetness to round out this dish’s spicier components.

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Tortellini Soup

Why We Love It: Pasta and cozy soup—how much better could it get? I love using cheese tortellini to make this soup ultra simple. Sprinkle this hearty bowl with parmesan cheese and you’re on your way to the ultimate bowl of happiness.

Hero Ingredient: Roasted red peppers bring the best flavor to this pasta-soup mashup.

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Zuppa Toscana Soup

Why We Love It: If you’re a die-hard fan of the Olive Garden version, you’re in luck. This Zuppa Toscana soup is an elevated take that will transport your taste buds to Italy without leaving the kitchen.

Hero Ingredient: Mild or hot Italian sausage—take your pick!

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Why We Love It: Hearty meatless mains can be hard to come by, but this stew definitely earns a spot on the list. With carrots, potatoes, cauliflower, chickpeas, and tomatoes, there’s no shortage of veggie-fueled goodness. Everything is sautéed with a fragrant combination of spices for a one-pot dinner that’s just as delicious as it is easy. Plus, like the other easy soup recipes on this list, this stew fares well in the freezer for a comforting fall dinner at the drop of a hat.

Hero Ingredient: Cumin, turmeric, ginger, and red pepper flakes are the spices in question. They’re the small but mighty heroes of this dish. Warming, comforting, and a little hot, they’re toasted until fragrant to fully extract each one’s flavor profile.

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Why We Love It: With only four ingredients, you won’t believe just how flavorful this roasted winter squash soup is. The squash is roasted until caramelized, which brings a depth of flavor to the soup that’s only reinforced by the warming spices shining throughout. Brooklyn Delhi Simmer Sauce is the secret to success. All you have to do is combine it with the pureed squash and coconut milk and simmer away until the flavors are melded. This recipe is also naturally vegan, gluten-free, and dairy-free, letting serve it at a gathering with little to no worry about dietary restrictions.

Hero Ingredient: The toppings here are stellar. Add what you like, but some suggestions are toasted pumpkin/sunflower seeds for a bite of crunch, fresh herbs to keep things lively, and Greek yogurt for a cooling touch of creaminess.

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PHOTO: Processed with VSCO with a6 preset

Why We Love It: Fall weather giving you a case of the sniffles? Or a case of the chills? We’ve got a cure for that, and it’s this easy Mexican Chicken and Rice Soup. It takes eight ingredients and requires minimal hands-on time, so you can enjoy the tried-and-true “throw everything in the pot for a few hours and come back to a complete meal” process. It’s perfect for easy weeknight dinners, leftovers, and even gatherings. Enjoy it solo or gather your troops and ladle up lots of bowls to be savored by all.

Hero Ingredient: The bone-in chicken in this soup literally cooks itself, letting you skip the extra elbow grease. The chicken poaching on the bone flavors the broth in a way you’d normally only get with homemade chicken stock. Can I get a win-win?

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Why We Love It: This tortilla soup recipe is the be-all and end-all of tortilla soups. (I don’t say that lightly.) It really is the easiest recipe, using only ten ingredients and 30 minutes of hands-on time to create a whole so much greater than the sum of its parts. If you have leftovers or need a delivery for a sick friend/family member, this recipe is your saving grace. As Camille shares, “this is truly the chicken tortilla soup that keeps on giving.” We couldn’t agree more.

Hero Ingredient: Don’t skimp on the spices. The recipe calls for a chopped jalapeño plus cumin and coriander that round out the flavor profile to perfection. Couple that with sautéed onion, celery, and carrot, and you’ve got a delicious taco in soup form.

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Why We Love It: With the arrival of fall cooking comes lots of indulgences. But when you’ve had one too many pumpkin spice cookies, this soup is the reset your body craves. It’s full of anti-inflammatory ingredients like turmeric and ginger. And despite being completely vegan, it’s creamy and rich. Everything you could crave during the colder months.

Hero Ingredient: Since every ingredient is so key, we’ll go with a hero method here. This soup keeps incredibly well, setting you up with cozy, comfort food leftovers. It keeps in the fridge for up to a week, or you can store it in airtight bags for up to two months in the freezer.

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Why We Love It: This textured corn soup is absolutely loaded with flavor and heartiness. Plus, it only takes 30 minutes to take this masterpiece from pot to bowl. And while most corn soups are on the sweeter side, the spice in this recipe keeps things balanced and dynamic. Jalapeño, sriracha, and roasted poblanos bring a warmth that’s perfect on a cold fall night.

Hero Ingredient: If you’re a roasted poblano newbie, you’re in for a treat. Their smokiness is magical enough to justify the (small amount of) extra effort. All you have to do is bake them until they’re blistery, place them in a bowl or container, and cover to let them steam for about ten minutes. The steam loosens that exterior skin so that it practically slides off. All that’s left is to (easily) slice the peppers open, remove the seeds, chop them up, and add them to whatever dish you’re preparing. Easy peasy!

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Why We Love It: This soup is packed with stick-to-your-ribs protein and a healthy serving of vegetables. It’s full of curry powder-fueled flavor and coconut-y accents. As far as vegetables go, the soup features carrots, tomatoes, and kale, but you can make substitutions based on what you have on hand. If sweet potatoes are more your jam, include them instead of carrots. Or, if you prefer spinach over kale, sprinkle those leaves accordingly!

Hero Ingredient: The red lentils are loaded with vitamins and nutrients that boost the soup’s nutritional value. Just one cup of these babies contains 18 grams of protein, plus a dose of iron, fiber, magnesium, and calcium. Do I hear “superfood?”

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Why We Love It: This soup is a cure-all for yourself and those around you. Not only is this soup flavorful and warming but it’s equipped to fight off almost any ailment. The ginger and turmeric keep inflammation at bay, and the garlic brings antibiotic properties to keep you healthy and happy. This is your sign to give yourself the ‘old chicken noodle soup treatment. But of course, with a grown-up and guilt-free spin!

Hero Ingredient: The noodles literally cook themselves and soak up each of the soup’s tasty flavors.

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Why We Love It: This is a recipe that encourages you to empty your vegetable drawer. On Sundays, I almost always have a produce drawer full of sad vegetables begging to be used. In times of dire need, this soup is your answer. Asparagus, broccoli, spinach, and fresh ginger are at the forefront, but you can sub in pretty much anything you have on hand. And frozen veggies are fair game, too. There’s nothing standing between you and a soup that’s easy to make and makes you glow from the inside out.

Hero Ingredient: Soaked cashews cash in the creamy element of this soup. The vegan alternative is one that’s surprisingly rich and nutritious without any cream in sight.

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Why We Love It: If you think “easiest ever” is an exaggeration, think again. This recipe is tailor-made for busy weeknights. It uses only seven ingredients, including onion, garlic, canned black beans (hallelujah), chicken broth, cilantro, lime juice, and a few spices to craft a steaming bowl of deliciousness. Plus, all you have to do is combine everything in a pot, simmer for 20 to 30 minutes, and top as you please. If you favor a more luxurious texture, whip out the immersion blender or transfer to a blender and puree until smooth. Either way, you can’t go wrong!

Hero Ingredient: You don’t even have to drain the black beans. Simply pour them over the sautéed garlic and onion and you’re cooking with heat. Busy weeknights, meet your match.

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Why We Love It: Cauliflower can get a bad rap for being bland, but that’s not the case in this smooth soup. With sidekicks like parsnip, apple, celery root, leeks, garlic, onions, and ginger joining the party, this soup is full of amazing flavor. What’s more, it’s also an excellent vegan, dairy-free, and gluten-free offering for fall gatherings. Sauté the veggies (and fruit) with thyme, cumin, and s&p until aromatic. From there, add the cauliflower with a little water, simmer until everything is tender, and blend until your soup is silky smooth.

Hero Ingredient: A garnish of fried sage on every bowl is the cherry on top of this soup. They add flavor, texture, and a little aesthetic joy. The leaves are flash-fried in olive oil and sprinkled with flaky salt until crispy. Sneak a bite of a leaf or two before sprinkling them over each bowl—you won’t regret it.

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Why We Love It: Butternut squash reigns victorious in the fall, and this soup celebrates the winter squash in an unexpected way. It’s flavored with curry powder, which brings notes of coriander, turmeric, fenugreek, cumin, and chili to the mix. Diced onions and apples lend a slight sweetness that reinforces the autumnal feel. For an added dose of comfort, drizzle a spoonful of coconut milk or heavy cream over each bowl.

Hero Ingredient: The curry powder is a little funky in the best way. It brings a depth of flavor that keeps things cozy.

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Why We Love It: This tomato soup is perfectly rustic and wholesome for chilly nights. It keeps things simple, fresh, and flavorful with cherry tomatoes, fresh basil, garlic, shallot, and balsamic vinegar laying the groundwork. You can enjoy this simple soup as-is, or with sausage, zucchini, mozzarella, white beans or poached eggs. It’s made entirely in one skillet and comes together in 15 minutes or less. Serve with lots of fresh or toasted sourdough bread for dipping.

Hero Ingredient: You can’t go wrong with adding poached eggs. If you choose to include them, poach and gently drop them in at the last minute. Then, you can pop them open and enjoy the savory yolk running throughout. Yum.

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Why We Love It: The ingredient list is more extensive than the other easy soup recipes on this list, but you’ll likely have most of them on hand. The secret ingredient is Amy’s Thai Coconut Soup, which does most of the hard work for you. You don’t even have to do any sautéeing, and the chicken cooks itself in the soup broth. Less work and more flavor—is there anything else we can ask for?

Hero Ingredient: There’s no wrong way to enjoy this flavorfully complex soup. Over a bed of jasmine rice, rice noodles, or as-is… this soup is your oyster. That said, I’d recommend enjoying your bowl with a few pieces of garlic naan for delicious dunking.

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Why We Love It: This recipe makes for a very satisfying plant-based dinner. It’s packed with high-fiber white beans and hearty vegetables. It all starts with roasted garlic, that brings so much flavor and is totally worth the extra step. Then, fennel, onion, and cauliflower are sautéed low and slow for about 30 minutes until the beans and broth enter the equation. The entire mix gets roughly pureed with the roasted garlic before being ladled into bowls. Don’t forget to top with lots of grated parmesan and fresh croutons.

Hero Ingredient: The roasted garlic is the unsung star of the show. When you roast the entire head, it takes on a nutty, caramelized flavor profile that’s simply divine. Plus, it couldn’t be easier to squeeze each clove out in one go. If you have an extra head, might I suggest roasting to spread on your bread? You’ll be glad you did.

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Why We Love It: This is another classic soup that you’ll want in your weekly rotation. Since the chicken poaches itself in the broth, the entire soup comes together in 20 minutes or less—score! And what vegetables can we celebrate enjoying here? Leeks, carrots, parsnips, celery, garlic, and onion, which keep this recipe nutrient-dense and gut-friendly. The soup is enhanced by fresh thyme, tarragon, and bay leaf, whose flavors perfectly complement the poached chicken and veggies.

Hero Ingredient: A hero aspect of this recipe is that it’s gluten-free and dairy-free without sacrificing any decadence. It’s the perfect cold night companion and freezes well so you can enjoy a warming bowl on demand.

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Why We Love It: Another grown-up, chicken noodle-esque soup, this easy recipe is yummy and 100 percent slurp-worthy. With an impressive lineup of veggies like butternut squash, bok choy, okra, and mushrooms, you could comfortably leave out the chicken and enjoy this soup as a vegetarian meal. And speaking of the chicken… you’ll start by browning your drumsticks and build from there. The rich, umami flavor is off the charts.

Hero Ingredient: The mushrooms in this soup are nothing short of award-worthy. They soak up each and every flavor in the broth and bring even more substance to the soup.

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Why We Love It: Sweet potatoes are in constant rotation in my fall recipes. In this soup, not only do the tubers provide a festive color palette, but their creamy richness establishes a beautiful foundation for a host of flavors. All you have to do is sauté a little onion, garlic, and shallot, stir in your stock, sweet potato, and spices, and simmer away for about 30 minutes. Then, you’ll blend your soup to silky perfection and serve it with fresh salt and pepper and bread for dipping. Easy, flavorful, and oh-so-satisfying.

Hero Ingredient: The spices work behind the scenes to flavor this soup beautifully. Paprika brings a smoky savoriness that’s complemented by earthy, punchy cinnamon that’s totally on-brand for the season.

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Why We Love It: This pumpkin soup is layered with curry spices, winter squash, and a lively hint of fresh herbs and citrus to finish it off. Plus, more lentils! The lentils help this soup feel more substantial for dinner and provide that hefty dose of protein. This recipe starts with a high-quality boxed soup that’s enhanced by fresh herbs and a few additions that polish off the soup to perfection. You’ll start by combining the boxed soup with coconut milk, then adding curry powder, lime juice, and s&p to taste. To serve, top your soup with a drizzle of coconut milk and any fresh herbs you have on hand.

Hero Ingredient: If you have any pepitas on hand, I’d suggest sprinkling a handful over each bowl. They bring a nice crunch to each spoonful that contrasts the smooth soup underneath.

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Why We Love It: Hailing from Colombia, this authentic Bogotánian Ajiáco is deeply rooted in the region’s culture. It was declared cultural patrimony, or “a set of goods and values that are an expression of the people,” by the mayor’s office in Bogotá about 20 years ago. It’s destined to be special. The ajiáco soup is made with three kinds of potatoes: russet, Criolla (or gold creamer), and Yukon Gold. Each potato takes on a different role in creating the soup’s base (learn more about the technique here). If you have a little time on your hands this weekend, invite a friend over to explore this culinary masterpiece together.

Hero Ingredient: If you can’t find guasca herbs, don’t let it discourage you from making this comforting potato soup. You can leave it out without sacrificing too much of the soup’s authentic flavor.

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Why We Love It: It may not be as cozy as some of the other easy soup recipes on this list, but this chilled pea soup is a light and refreshing way to kick your fall gatherings off in style. You can make it entirely in advance, so all that’s left is to serve your soup with a little creme fraiche, microgreens, and red pepper flakes. It makes for a palette-cleansing yet flavorful appetizer that’s the perfect preview for a delicious, thoughtful meal.

Hero Ingredient: Peas aren’t the only lean, green, vegetable machine in this soup. Broccoli and zucchini sneak in the background and boost the veggie content of this gorgeous chilled soup. If you’re feeling adventurous, you could even add in a little green bean or asparagus to up the ante.

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Why We Love It: Ok, ok… this one is not technically a soup, but it’s creamy, comforting, and soup-ish all the same. And this version skips the overdose of heavy cream and butter while opting for authenticity and spice-driven flavor. It uses seven ingredients and 25 minutes to craft an Indian dish you’ll be hooked on for cold fall nights.

Hero Ingredient: The spice mix in this dish is just divine. Tomato masala, garam masala, chaat masala, and turmeric powder join forces to flavor the base. That said, feel free to use this recipe as a starting point to adjust based on your preferences. Measure with your heart and make it how you like it.

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Why We Love It: This stew-like pumpkin curry is loaded with nutrition. Instead of using an agent like heavy cream to cream-ify the base, pumpkin makes it flavorful, nutrient-dense, and decadent. As a proud member of the “superfood” family, pumpkin is packed with vitamin A, carotenoids, fiber, and iron. In this dish, it’s joined by chickpeas that boost the fiber and protein dosages even more. The stew is full of stick-to-your-ribs sustenance and warming spices that will have you coming back for more. Which is good, considering this curry fares well in the fridge or freezer.

Hero Ingredient: Serve this curry over a bed of rice and fresh flatbread to complete your bowl of goodness.

This post was originally published on October 12th, 202, and has since been updated.

After a season of indulgence (i.e., post-holiday, post-vacation, or just a restaurant bender), have you ever felt like you want to do a juice cleanse all day? Yeah, me neither, but I’ve certainly experienced many a time when my body has told me it needs a reset, and my digestive system needs a serious break. When that feeling strikes, I often head to the stove and put on a pot of this vegan butternut squash soup—and I frequently double the batch, so I have plenty of leftovers to last the whole week.

Why I Love This Vegan Butternut Squash Soup

When it comes to a “soup cleanse” situation, a comforting puréed vegan soup recipe is where it’s at. The blender’s already done the work for you, giving your digestive system the rest it needs. (Bonus points for all the added vitamins!) That said, I’m not about to eat a meager cup of puréed blandness for a single lunch, let alone lunch for a week. I need my soup packed with so much flavor that I’ll *almost* forget it’s healthy, too.

The perfect soup in question? My vegan butternut squash soup recipe. I use coconut milk for that satisfying richness and tons of warming spices to make this soup anything but boring. Trust me: it’s a real treat.

Steps for Making Vegan Butternut Squash Soup

1. Sautee the aromatics: It all starts with a fragrant base of aromatics to give our soup tons of flavor. Get out your big Dutch oven, warm a little olive oil in the bottom, then add chopped onion, minced garlic, and ginger.

2. Add your root vegetables: Add cubed butternut squash and any other root veggies you like. Carrots, potatoes, sweet potatoes, or any winter squash is fair game. Stir it around, and when it starts to soften, add turmeric and salt, give it a stir, then add your broth, and crank up the heat. When it comes to a simmer, turn it down to medium-low, and let it all simmer away on the stove until your veggies are really soft and tender.

3. Blend it together: To the blender, we add our soup, along with coconut milk, honey, coconut aminos, and the juice of an orange—YUM. Blend it up until smooth, and remember that when you’re blending hot ingredients, you may have to do it in smaller batches so that your vegan butternut squash soup doesn’t explode all over your white shirt. (Like mine did during this shoot.)

Tips for the Best Butternut Squash Soup

Use the right milk: I like to use full-fat coconut milk for optimal richness. The low-fat versions are just too watery to satisfy, and the fat from the coconut milk is what will keep you from wanting to dip your spoon into a gallon of ice cream after dinner. (Okay, I could never promise that, but what I’m saying is, some fat is good.)

Serve with all the toppings: Like most comforting soup recipes, the presentation is all in the garnishes. I top this one with toasted pumpkin seeds, fresh cilantro leaves, and another drizzle of coconut milk. (Styling tip: hold your spoon really close to the soup when you drizzle so it doesn’t sink to the bottom.) Just before eating, give it a final taste, and add more salt or pepper if it needs more flavor. Then grab your spoon and devour.

Storage and Freezing Tips

Few things are better at leftovers than soup. Keep it in the fridge for up to a week, or transfer to a gallon-sized freezer bag, press out as much air as possible, and pop it in the freezer for up to two months. Thaw and rewarm on the stove whenever you need an Insta-cleanse. Day after Thanksgiving, we’re ready for you.

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This post was originally published on September 15th, 2021, and has since been updated.

This fall, we’re celebrating our love for cozy, nourishing soups with our latest series: “Soup Sunday.” Join us on Instagram where we’ll be making our favorite recipes to make your Sunday meal prep a cherished ritual. Watch for ingredients to go live each Friday ahead of the weekend.

All of us at Camille Styles have a bit of a soup obsession. From creamy to spicy, wholesome to hearty, our soup repertoire has just about everything you could want to celebrate the cozy season. To make things easier for everyone, we’ve narrowed down our best soups of all time for easy comfort food cooking.

Featured image by Michelle Nash.

Our Best Soup Recipes to Celebrate Cozy Season

Maybe you’re a fan of a classic tomato soup with a buttery grilled cheese sandwich, or perhaps you prefer a hearty chicken tortilla soup filled with tons of protein and spice. Whatever you’re craving, this list has it all. So grab your pot, dutch oven, or slow cooker, and get ready for the best of the best.

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Zuppa Toscana Soup

Why We Love It: This zuppa toscana soup is my new obsession. Inspired by the chill in the air, I’m whipping out my soup pot to throw together this hearty and savory Italian-inspired bowl of yum. I won’t spoil all of the deliciousness, but let’s just say Camille knew what she was doing with these flavors.

Hero Ingredient: The Italian sausage gives this soup an extra bit of protein and hearty texture.

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Vegan Butternut Squash Soup

Why We Love It: When I think soup season, butternut squash is one of the first ingredients that comes to mind. It brings the perfect blend of sweet and savory to any dish, especially when paired with warm seasonal spices. A drizzle of coconut milk gives an added hint of sweet creamy indulgence that makes this bowl practically irresistible

Hero Ingredient: Top with pumpkin seeds for serious fall flavor.

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Fire Roasted Tortellini Soup

Why We Love It: When I’m looking for a filling soup with plenty of bold flavors, this is the recipe I turn to. Fire-roasted tomatoes are a must for the perfect kick of heat, and cannellini beans add a bit of protein and substance.

Hero Ingredient: Choose fresh tortellini or pre-packaged—either form is delicious.

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Vegetarian Chickpea Stew

Why We Love It: If you’re looking for hearty, this soup will be your go-to. It’s a one-pot dish that contains zesty fruits and veggies to enjoy when the weather gets cooler. A generous amount of herbs makes sure this pot is spiced and packed with flavor.

Hero Ingredient: Cauliflower is an underrated ingredient.

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Coconut Curry Red Lentil Soup

Why We Love It: If you haven’t yet entered your lentil area, start here. The curry powder and creamy coconut milk make for a spiced and satisfying, but not over-the-top, soup to enjoy as a side or lighter main.

Hero Ingredient: The orange zest is essential—try a spoonful and you’ll be a believer, too.

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Chicken Tortilla Soup

Why We Love It: If there’s one recipe you try off of this list, let it be this chicken tortilla soup. Restaurant quality doesn’t even begin to describe the incredible flavor. The topping possibilities are endless, but tortilla chips, a pinch of lime juice, and a dollop of sour cream are a few of my faves.

Hero Ingredient: Cilantro is a must-have for any Mexican-inspired dish.

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Chicken and Rice Soup

Why We Love It: Simple and delicious, this chicken and rice soup will satisfy your cozy cravings without a ton of time in the kitchen. The best part? The chicken actually cooks on the bone in the soup, which gives your broth a rich flavor that you usually only get from homemade chicken stock.

Hero Ingredient: PLENTY of garlic please.

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Big Green Immunity-Boosting Soup

Why We Love It: If your immune system is suffering during cold and flu season, this soup will get you back on your feet with plenty of nutrient-filled ingredients. When it comes to ingredients, asparagus, broccoli, spinach, kale, sugar snaps, celery, and broccolini are a few of our top picks, but feel free to throw in whatever is hanging around in your fridge.

Hero Ingredient: Ginger adds a bit of tangy spice to this soup.

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One Pot Spicy Vegan Corn Soup

Why We Love It: This soup is warm and comforting, with a touch of creaminess and kick from jalapeños. Not fully blending your soup is also a little trick that this recipe relies on for a hearty and filling consistency.

Hero Ingredient: Poblano peppers are a key ingredient for this soup’s flavor.

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Turmeric Chicken Immunity Soup

Why We Love It: I could go on and on about the benefits of turmeric, but if there’s one reason to invest in this ingredient, it’s the immune-boosting properties. Ginger adds an extra boost of anti-inflammatory goodness, and chicken acts as a balanced protein. What’s not to love?

Hero Ingredient: Sliced avocado is a healthy and yummy topping.

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Rustic Skillet Tomato Basil Soup

Why We Love It: This skillet tomato basil soup isn’t just stunning, it’s also an innovative take on a classic soup we all know and love. Serve with fresh bread or a homemade grilled cheese to complement your creamy tomato flavors.

Hero Ingredient: Mozzarella cheese makes this soup even more savory.

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Curry Butternut Squash Soup

Why We Love It: Curry and butternut squash, need I say more? It’s a little bit sweet, a little bit spicy, and a whole lot of cozy.

Hero Ingredient: Add a pinch of red pepper for an added kick.

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Sweet Potato Soup

Why We Love It: I’m a sweet potato girl till I die, and this recipe is one that always finds its way onto my fall soup menu. It’s fairly simple and utilizes spices you likely have in your pantry, so there’s no excuse for not giving it a shot this season.

Hero Ingredient: Sweet potatoes galore.

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Easiest Ever Black Bean Soup

Why We Love It: This black bean soup takes everything to love about this bean and turns it into a comforting dish that’s beyond simple to curate. Pro top: a bit of broth and aromatics go a long way when enhancing this soup’s flavor.

Hero Ingredient: Top with your favorite Mexican-inspired ingredients!

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Roasted Cauliflower White Bean Soup With Rosemary

Why We Love It: Roasting your vegetables is a great way to up the flavor of any dish, but when added to soup, it brings a whole new flavor of smokey and sweet. White beans are the perfect complement to the cauliflower base and they help bring this soup to the next level.

Hero Ingredient: Rosemary is what sets this soup apart.

Every Sunday night through the fall, I make a big pot of soup. You guys know that I love my Soup Sunday ritual and it’s been so fun seeing all of yours this year! This Zuppa Toscana soup is what’s on deck this weekend, and it is cozy in a bowl. And one thing that I love about it is that it’s hearty enough to feel like a full one-bowl dinner thanks to the sausage, potatoes, kale, and cauliflower (this is a real meal you guys!) It’s definitely become one of our family’s favorite soups that’s on heavy rotation at our house, and I have a feeling it’ll become a new fave for many of you, too.

What is Zuppa Toscana soup?

Let’s start by talking about Zuppa Toscana soup (pronounced zoo-pah to-scah-nah). There are a few different versions, and let’s be honest most Americans only know about the one from Olive Garden. The actual meaning of “zuppa toscana” in Italian is “Tuscan Soup,” and here’s where it gets a little confusing. The classic Tuscan soup is typically full of chopped veggies—carrots, onion, kale, potatoes—plus white beans, tomatoes, sometimes some pancetta, and roasted bread. It is absolutely delicious—on my first trip to Tuscany when I was in college, I ate a bowl of Tuscan soup every day and fell in love. But is this that classic Tuscan soup? Not even close.

Enter, the “classic” American version of Zuppa Toscana soup which is also incredibly delicious, it’s just different. It’s rich and creamy, and typically can be a bit heavy, so I wanted to try making a lighter version that would still feel really nourishing. I kept the sausage and potatoes but used less cream and lots more veggies. If you’re looking for an exact copycat version of the beloved Olive Garden soup, this is not it—however, it’s every bit as delicious and packed with protein. And it makes the perfect leftovers to enjoy all week.

How to make Zuppa Toscana soup

Here are the ingredients you’ll need:

• mild or hot Italian sausage (your preference!)
• red pepper flakes
• onion
• carrots
• garlic
• chicken broth
• potatoes
• cauliflower
• lacinato kale
• milk and half-and-half
• thyme
• parmesan

The method is super simple. You’re going to start by cooking the Italian sausage on its own. The best way to cook Italian sausage is to brown it in a sauté pan until it’s crumbly and flavorful, and it’s well worth doing this as a separate first step. Then you’re going to drain and set aside the sausage while you sauté the other ingredients.

Warm up some olive oil in your pot, then stir in the chopped onions, carrots, minced garlic, and Italian seasoning. Cook it all for about 5 minutes. Then you just add the broth, cubed potatoes, kale, and cauliflower and simmer until it’s all tender, about 20 minutes. The final step is adding in the milk, half-and-half, and cooked sausage. Once the sausage is warmed through, you can serve it in bowls and top with thyme, parmesan, and olive oil.

How to store leftover soup

One of the best things about soup is that usually, there are enough leftovers to eat for lunch all week. Sometimes I’ll even double this recipe so I can store half in the freezer so I’ve got a full family dinner ready to go on busy weeknights. This soup can be refrigerated for up to 5 days, but if you’d like to store it for longer, here’s how to freeze Zuppa Toscana soup (or any other soup for that matter):

1. Let your soup cool completely.
2. Then, pour soup into freezer-safe containers or gallon-sized freezer bags.
3. Label the container with the name of the soup, as well as the date when you made it. Store in the freezer for up to 3 months!
4. To thaw, I take it out of the freezer about 24 hours before to thaw in the refrigerator, then I warm it in a soup pot when ready to eat.

Scroll on for the recipe for this Zuppa Toscana soup, and be sure to follow along on Instagram for all our Soup Sunday recipes throughout fall.

Other Soup Sunday recipes you’ll love:

Easy Chicken Tortilla Soup

Vegan Butternut Squash Soup

Cozy Tortellini Soup

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While some people consider #adulting to be keeping a consistent bedtime (bliss), never repeating an outfit (overrated), or keeping a consistently organized desk (so satisfying), I define the elusive concept that I’ve spent my twenties chasing by the following: my ability to whip out and whip up all the fall soup recipes of my choosing come September 1st.

Despite writing this in the middle of a muggy, hot, and sticky day, I’ve had my sights set on cozy season since last year. And while Lorelai Gilmore and I share an appreciation for the mystical magic of snow, there’s something even more wondrous about the crackling of leaves underfoot, the warm mugs of cider I consume with festive abandon, and of course, the many comforting, autumnal meals made all the more special thanks to the fall soup recipes below.

So if you’re craving a dose of cozy, look no further than the wholesome deliciousness ahead. Let soup season begin!

Featured image by Michelle Nash.

29 Fall Soup Recipes to Satisfy Your Craving for Coziness

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Curry Butternut Squash Soup

Why We Love It: It felt appropriate to kick things off with one of my all-time favorite fall soup recipes. When September hits, I’m ready to eat all the squash every day—and for every meal. There’s something about the smoky-sweet flavor of this soup that simply epitomizes fall. It’s velvety, thick, and, thanks to the curry powder, just a bit spicy and warm. Translation: perfect.

Hero Ingredient: I’m never one to skip the opportunity to enjoy a slice or two of toasty bread alongside my soup. The croutons make that necessity all the more fun.

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Fire Roasted Tortellini Soup

Why We Love It: A bland soup can seriously ruin the cozy ritual for me. But with recipes like this fire-roasted fall tortellini soup, flavor is never lacking. There’s no doubt that this recipe is at the top of my list to cook this season.

Hero Ingredient: A bit of parmesan to top this hearty, pasta-adjacent soup is a rich and creamy touch.

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Vegetarian Chickpea Stew

Why We Love It: Fall soup recipes are one of the easiest ways to pack in so many nutritious fruits and veggies. With immune-boosting ingredients like lemon and carrots, and protein from chickpeas, you’ll stay happy and healthy during cold and flu season.

Hero Ingredient: My soup isn’t the same without cilantro.

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Tomato Basil Soup

Why We Love It: Isn’t this tomato soup skillet just stunning?! A blend of creaminess and savory roasted tomatoes makes for the ultimate soup with a pretty unconventional cooking method.

Hero Ingredient: What’s tomato soup without fresh basil? (And for that matter, a grilled cheese served alongside… )

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Chicken and Winter Vegetable Soup

Why We Love It: Think—chicken noodle soup, but way more delicious. To keep your bowl gluten-free, this soup doesn’t contain any noodles but instead includes a ton of great veggies to keep it a hearty meal. The best part? This seemingly elaborate soup only takes 20 minutes to cook.

Hero Ingredient: A bay leaf can make a big difference when cooking—whether it be a pot of beans or a delicious fall soup.

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Creamy Pumpkin Soup with Curry and lentils

Why We Love It: I’m guilty of being a pumpkin lover when it comes to just about everything, but recently I’ve strayed from the sweeter pumpkin-flavored dishes. Enter: this delicious curried pumpkin soup. It has all of the Indian-inspired flavors I crave during the fall months, along with hearty lentils and creamy coconut milk.

Hero Ingredient: If you haven’t cooked with a fresh pumpkin, let this be your introduction.

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Sweet Potato Soup

Why We Love It: Sweet potatoes are an ingredient I almost always have on hand in my kitchen during fall, making it the perfect beginning to the perfect soup. Creamy and deliciously spiced, this soup is the ideal balance of sweet and savory I crave in my autumn soups.

Hero Ingredient: A dash of cinnamon lends a nice depth of flavor to every bowl.

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Coconut Curry Red Lentil Soup

Why We Love It: My mom has a lentil soup recipe that’s turned even my most veggie-adverse friends into legume lovers. And while that’s the one I turn to time and again, this spin introduces unexpected flavors that I’m happy to spoon up. The ginger and curry powder supply just the right amount of heat, while the orange zest cuts it with a little sweetness. It’s hard to believe such a complex flavor can be so easy to create.

Hero Ingredient: Lentils are the ultimate intersection of healthy and satisfying. They pack a ton of plant-based protein (18 grams per cup, to be precise) and, as Camille mentions in this recipe, include iron, fiber, magnesium, and calcium.

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Big Green Immunity-Boosting Vegetable Soup

Why We Love It: The moment I learned I could pack a whole day’s worth of green veggies into a single serving of soup, well, I was floored. This immunity-boosting recipe not only makes healthy eating efficient but super yummy, too. Broccoli, asparagus, spinach, and plenty of herbs—a whole potful of earthly delights.

Hero Ingredient: The soaked cashews give this soup its crave-worthy creaminess. Betcha can’t have just one bowl.

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Easy Mexican Chicken Tortilla Soup

Why We Love It: While some tortilla soups go heavy on the combo of cheese and sour cream, this one encourages the garnishes while creating enough flavor in the soup itself that you don’t have to go overboard. Camille’s secret to giving this soup major tasty points? Cooking the bone-in chicken (don’t you dare remove the skin!) in the oven before adding to the soup. It poaches in the broth, making the entire shebang all the more delish. Max flavor for minimal effort.

Hero Ingredient: I can’t repeat it enough: that chicken trick blew my mind.

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“Creamy” Vegan Butternut Squash Soup with Ginger & Coconut Milk

Why We Love It: As proven by the first recipe in this list, I have a thing for squash—butternut in particular. It’s the perfect base for any array of flavors—spicy, sweet, smoky—you name it! In this recipe, Camille plays up its natural sweetness by combining the squash with carrots, oranges, and honey while balancing it all out with a bit of turmeric. Sunshine in a bowl.

Hero Ingredient: I love the sweet and warming spice the ginger brings to each bowl.

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Easy Mexican Chicken & Rice Soup

Why We Love It: Whether your sniffles are signifying the start of a cold or you’re just in the mood for something light but satisfying, this easy fall soup recipe has you covered. With plenty of veggies (onion, carrots, celery, zucchini, and garlic), a lightly-flavored broth, and the comforting combo of chicken and rice, this soup is truly a cure-all for anything that ails you.

Hero Ingredient: A few sprigs of thyme or oregano is all you need to seal the deal on this simple soup.

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Vegan One Pot Spicy Corn Soup

Why We Love It: When I think of corn soup, my mind goes to creamy, heavy bowls of my favorite chowders. And while these recipes are definitely delicious, they also leave me in need of a nap by the time my spoon hits the bottom of bowl. I love that this plant-based recipe takes a non-dairy approach by subbing in coconut milk for heavy cream or milk, making this soup taste indulgent while still letting the other flavors (supplied by the poblanos, cumin seeds, jalapeño, and more) shine.

Hero Ingredient: While this recipe makes the most of frozen corn (such an easy cooking hack!), be sure to purchase corn you’d enjoy on its own. A soup’s only as good as its star ingredient, after all.

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Turmeric Chicken Soup

Why We Love It: While this list of fall soup recipes includes others that lean on the classic chicken noodle combo, this one gets a unique spin thanks to the addition of turmeric that infuses the broth with its golden glow. Of course, by now, most of us know that any recipe using turmeric comes with plenty of immune-boosting benefits, and this soup is no different—it’s the ultimate superfood.

Hero Ingredient: This recipe makes the most of rotisserie chicken, every busy cook’s secret weapon for getting dinner on the table before midnight. It’s the best bang-for-your-buck ingredient that delivers plenty of protein and satisfying flavor.

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Easiest Ever Black Bean Soup

Why We Love It: When the temps drop, and I start to (happily, enthusiastically) pile on the layers, I know it’s time to make this black bean soup on repeat. It’s a one-pot wonder, utilizing the convenience of canned black beans to help you make dinner with ease. If you’ve ever found yourself at 5:30 on a Tuesday evening without a clue of what to cook, this will always be the answer. (Because I bet you have everything you’ll need in the pantry already.)

Hero Ingredient: Chili powder is the secret to giving this soup a wonderfully Tex-Mex feel.

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Roasted Cauliflower White Bean Soup With Rosemary

Why We Love It: There are few things I love more in this life than roasted cauliflower (friends and family can attest to this fact). Roasting the garlic before adding it to the pot gives the soup a gorgeous, caramelized bite. This is idyllic dining, y’all.

Hero Ingredient: The brilliance of a bit of red pepper packs this soup with a subtle kick.

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Thai Chicken Soup with Butternut Squash & Bok Choy

Why We Love It: Butternut squash makes an appearance again! This time, instead of a creamy take, it’s cubed and mixed with plenty more veg—okra, baby bok choy, and mushrooms—plus all my favorite Asian-inspired flavors. It’s weekend fall comfort food at its finest.

Hero Ingredient: While the final touch of thinly sliced red chili pepper or jalapeño is technically optional, in my heat-loving book, it’s a necessity.

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Smoky Chickpea, Cabbage & Lentil Soup With Kale From The First Mess

Why We Love It: One of the beautiful things about soup is that its basic formula allows you to combine a bunch of disparate parts into one perfectly flavored masterpiece. Case in point, this soup-stew hybrid. As its name suggests, the recipe pairs chickpeas with cabbage, lentils, and kale—but trust me, it’s so much more. Sautéing the veggies in the spices until fragrant builds this soup’s depth of flavor, making each bite its own unique spoonful of perfection.

Hero Ingredient: The liquid smoke, while optional, mimics the unbeatable flavor of actually cooking with wood smoke. Go out of your way to secure some for your pantry—you won’t regret it.

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Lemongrass Soup with Sautéed Kale From Full of Plants

Why We Love It: There’s something so wonderfully ephemeral and hard to pin down about lemongrass. It’s citrusy, floral, and possesses the softest, almost perfume-like brilliance. If you can’t tell, I’m a bit obsessed with the long, grassy stocks and stems, and they’re the showstopper of this simpler-than-it-seems soup. There’s nothing but goodness in this recipe—both your stomach and taste buds will approve.

Hero Ingredient: While I could write ode upon ode to the beauty of lemongrass, in this recipe, it’s the dried shiitakes that truly blow me away. They give your broth a wonderful umami flavor that’s rich and oh-so-satisfying.

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Lazy 1-Pot Vegan Tom Yum Soup From Minimalist Baker

Why We Love It: Lazy, yes. Delicious? Also yes. I’m here for any and all one-pot soups, but this recipe completely redefines my love affair with the streamlined, minimal clean-up method. The medley of aromatics sautéd in coconut oil builds the base of this cozy soup. Lemongrass, chili peppers, minced ginger, shiitake mushrooms, and more are all coated in green curry paste and coconut milk. This is fall comfort cooking at its finest.

Hero Ingredient: A few tablespoons of coconut aminos give your soup just the right amount of saltiness.

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Vegan Split Pea Soup From Eating Bird Food

Why We Love It: I have fond memories of huddling around the kitchen table with my family, still chilled from soccer practice, tucking into a bowl of split pea soup. There’s really nothing that warms you up more after a cold and crisp fall day. And because this plant-based version steers clear of any animal products, everyone, regardless of dietary restrictions, can enjoy.

Hero Ingredient: This blend of spices is unbeatable. Make this soup, and I guarantee you’ll agree.

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Vegan Potato Soup From Well Plated By Erin

Why We Love It: Potato soup, while one of my favorites, has been known to weigh down diners with its copious amounts of cream. Thankfully, cashews made their way into the plant-based cooking scene, and our vegan soups have been beautifully creamy ever since. Combine their luscious mouthfeel with a bit of nutritional yeast, and you’ll have a cheesy soup that’s just as good as the real, dairy-laden deal.

Hero Ingredient: Nutritional yeast is my secret weapon—it’s the star ingredient you didn’t know your pantry needed. That is, until now, of course.

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Creamy Vegan Potato Leek Soup From Minimalist Baker

Why We Love It: Potatoes and leeks are a pair as old as time. In my book, it’s a combo as classic as PB&J. Leeks’ delicate sweetness flavors the potatoes’ creamy bite. In this recipe, changing things up and making it vegan is as simple as subbing in coconut milk. It doesn’t get much easier than that.

Hero Ingredient: Again: give it up for the leeks.

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Lemony Chickpea Soup With Spinach & Tomatoes From The First Mess

Why We Love It: A show-stopper of a soup that only calls for 10 ingredients?! Sign me up. Admittedly, I used to think that lemon was an odd flavor to incorporate into soups—it seemed more suited for pasta or my favorite dessert. But, in soups such as this, lemon blends a nice bite into each creamy, satisfying spoonful. It’s what dinner dreams are made of.

Hero Ingredient: Baby spinach—because I’ll take any shortcut for getting in my greens.

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Quinoa Vegetable Soup with Kale From Cookie + Kate

Why We Love It: When quinoa’s involved, you know it has to be healthy—and when plenty of additional flavors are thrown in to crowd the pot, you know it has to be good. Quinoa soaks up plenty of the broth, getting nice and fluffy and adding protein plus a hearty texture. If you’re tempted to think that soup can’t serve as a meal, make this one—it’s been known to prove people wrong.

Hero Ingredient: Great northern beans or chickpeas can make this soup extra hearty.

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Lighter Creamy Broccoli Cheddar Soup From Half Baked Harvest

Why We Love It: Anything Tieghan of Half Baked Harvest touches turns to gold, and the same goes for her spin on the classic broccoli cheddar soup. Her secret ingredient? This soup isn’t just broccoli y’all—there’s actually a small head of cauliflower thrown in as well to give it a rich creaminess (plus plenty of fiber). I’m always here for a hybrid.

Hero Ingredient: A half-cup of coconut milk makes this soup all the creamier while still maintaining its plant-based status. (Just opt for plant-based butter and cheddar cheese, which, thankfully, aren’t too hard to find.)

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Hearty vegetable barley soup From Sugar Salted

Why We Love It: I love my vegetable soups THICK—and this one delivers. After all, when the majority of your evening meal is veggies, you want it to keep you full, right? Alongside an array of veggies are pearl barley and cannellini beans, the perfect delicious solutions for a well-rounded meal.

Hero Ingredient: One bite of soft, creamy potatoes and I’m sold.

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Carrot Coconut Soup From Love & Lemons

Why We Love It: Carrot soups never cease to amaze me with their bright, sunshine-like hue. How can a bowl of this soup not make you happy? Devour first with your eyes, then proceed to clean your bowl. Don’t worry—this recipe makes enough for seconds. The other beautiful thing about this soup? It can be served either hot or cold, making it the perfect summer-to-fall soup that your dinner rotation needs.

Hero Ingredient: I’m tempted to say carrots, of course, but in the spirit of surprise, I’m going to go rogue—a garnish of pepitas gives this soup an addicting crunch.

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Vegetable Soup From The Modern Proper

Why We Love It: If it’s filled with vegetables, it has to be good for you, right? While that’s often true, “delicious” isn’t usually a thought that follows—but believe me, this soup covers both (all) bases. In addition to being gluten-free, dairy-free, and low-carb, it boasts herbs, spices, and, yes, an abundance of veggies, making it soothing and homey. Everyone will be up for a bowlful.

Hero Ingredient: Canned tomatoes deliver all the umami, and when you’re craving a lighter dinner, layering on flavor should be a top priority.

This post was originally published on September 14th, 2022, and has since been updated.

Soup season is more than just a mark on the calendar—it’s a state of mind. It’s about curling up in your softest blankets, lighting your favorite fall candles, embracing the slow coziness of the season, and taking the time to turn inwards. Before I start waxing poetic on my favorite time of year, I’ll get on with why we’re really here. Today, we’re making one of my favorite cozy recipes: the often overlooked but always delicious tortellini soup.

While I love soup, I don’t often consider it a full meal. I like soup alongside some pieces of crusty bread and a nice crisp salad, or as a mid-afternoon snack sipped straight from one of my favorite mugs. But this tortellini soup checks all the boxes of a meal that will keep you satisfied and indulging in the coziness we’re all craving in abundance this time of year.

Ingredients for Tortellini Soup

Onions, carrots, and celery. Otherwise called a mirepoix, this blend of vegetables is the flavor base for many soups, stews, and sauces. To take the flavor to the next level, I like to cook the onions just a bit longer until they get golden brown before adding the other veggies to the mix.

Garlic. You know the rule, measure garlic with your heart.

Oregano and thyme. I’m using the fresh stuff. I find it much more potent in flavor, but if you only have the dried versions, those work perfectly as well. These herbs add a nice warmth and savoriness to the soup so don’t skip ’em!

Fire-roasted tomatoes. While you could use a regular can of crushed tomatoes, fire-roasted tomatoes add a nice kick of heat and that slight smokiness and savory flavor that makes recipes taste like they’ve been cooking for a lot longer than they have.

Vegetable broth. Pre-packaged works great, just use your favorite.

Cannellini beans. To make this soup a bit more hearty with some plant-based protein, I like adding a white bean. Whether you use cannelini, great northern, or chickpeas, this is an easy way to add extra heft to your soups.

Roasted red peppers. This might be my favorite trick of the soup trade. Rather than using cream, I opt for roasted red peppers to lend a little creaminess to my soup. But I can’t take credit for this tip—I learned from Laura that blending red peppers into a sauce not only adds flavor, but also a creamy texture. Blend the roasted peppers with some of the white beans for a creamy texture and flavor that isn’t too overwhelming or rich.

Lacinto kale. A handful of chopped kale added to the pot at the end is the perfect way to incorporate some greens into this soup.

Tortellini. Whether you get fresh pasta from your local shop or the packaged version at the grocery store, using ready-to-go tortellini is the perfect hack to add something delicious and filling to this soup. You can use a cheese or spinach tortellini, or whatever filled version you prefer.

Tips for Customizing and Serving

The best part about a soup like this is that you can customize it to your heart’s content. Plus, if you prep and chop everything ahead of time, all that’s left is to toss everything into the same pot.

This soup is already vegetarian-friendly, but you can easily swap out or add any additional vegetables you like. I’ve added peas and grated zucchini and used a bunch of spinach instead of kale. If you want to add meat, you could easily sauté some sausage or use meat-filled tortellini. For even more flavor, use a bone broth or chicken broth.

And while this soup is hearty and doesn’t need extras to make it a full meal, I like serving this alongside a crusty baguette to soak up any leftover broth and with a crisp, fresh salad. And don’t forget the parmesan cheese to serve on top. It’s a little boost that makes this soup taste even better.

How to Store and Reheat Leftovers

To store leftovers, keep soup in an airtight container in the fridge. 

I find that the broth becomes less brothy when stored in the fridge. To solve this, reheat your soup on the stove top or in the microwave, and be sure to add some extra broth to help make it more soupy the next day.

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