Chloe
When it's cold and dark by dinnertime, a pot of soup is about the coziest thing you can make. It's also one of the easiest: most soups are a handful of ingredients simmered together while you do something else, and there's only one pot to wash at the end.
These ten easy one-pot soup recipes use simple grocery-store ingredients, and most are ready in about 40 minutes. Each one makes about four to six servings, so tonight's dinner becomes tomorrow's lunch. You'll find creamy soups, brothy soups, and a few cheap pantry soups made almost entirely from cans.
1.Creamy Tomato Tortellini Soup (30 Minutes)
SaveSoften a chopped onion and two cloves of garlic in olive oil, then add a 28-ounce can of crushed tomatoes and 4 cups of broth. Simmer for 10 minutes, then add a 9- to 10-ounce package of refrigerated cheese tortellini and cook until tender, usually 3 to 5 minutes.
Stir in a splash of cream and a couple of handfuls of spinach just before serving. It tastes like tomato soup and a grilled cheese in one bowl, and it's on the table in about 30 minutes. A pinch of dried basil or Italian seasoning with the tomatoes adds even more flavor.
2.Lemony Chicken Orzo Soup (35 Minutes)
SaveCook diced onion, carrots, and celery in a little butter until soft, about 8 minutes. Add 6 cups of chicken broth and bring it to a boil, then stir in 3/4 cup of orzo and simmer until tender, about 10 minutes.
Add 2 to 3 cups of shredded rotisserie chicken and heat it through, then finish with the juice of one lemon and a handful of fresh dill or parsley. It's a bright, comforting take on classic chicken noodle soup, ready in about 35 minutes.
3.Chicken Tortilla Soup (35 Minutes)
SaveAdd 1 1/2 pounds of boneless chicken thighs, 4 cups of broth, a 16-ounce jar of salsa, and a can each of drained black beans and corn to the pot. Simmer until the chicken reaches 165°F (74°C), about 20 to 25 minutes.
Lift out the chicken, shred it with two forks, and stir it back in. Serve with crushed tortilla chips, shredded cheese, and sliced avocado. Your salsa sets the spice level, so pick mild or hot to suit everyone at the table.
4.Red Lentil Soup With Cumin and Lemon (30 Minutes)
SaveSoften an onion and a diced carrot in olive oil, then stir in 2 teaspoons of cumin for a minute. Add 1 cup of rinsed red lentils and 5 cups of vegetable broth, and simmer for 20 to 25 minutes, until the lentils fall apart.
Blend it partly or leave it rustic, then squeeze in lemon juice and season with salt. Red lentils don't need soaking, which makes this one of the cheapest and easiest vegetarian soups you can make from the pantry.
5.White Bean, Sausage, and Kale Soup (35 Minutes)
SaveBrown 1 pound of Italian sausage, removed from its casing, until it's cooked through to 160°F (71°C). Add a chopped onion and garlic, then 6 cups of broth and two cans of drained cannellini beans, and simmer for 15 minutes.
Stir in a few big handfuls of chopped kale and cook until it wilts, about 5 minutes. Finish with grated Parmesan. It's hearty enough to be a full dinner with a slice of crusty bread, and it reheats well for lunches.
6.Broccoli Cheddar Soup (35 Minutes)
SaveMelt 3 tablespoons of butter, soften a chopped onion, then stir in 1/4 cup of flour for a minute. Slowly whisk in 3 cups of broth and 2 cups of milk, add about 4 cups of chopped broccoli, and simmer until tender, 15 to 20 minutes.
Take the pot off the heat and stir in 2 cups of shredded sharp cheddar a handful at a time. Adding cheese off the heat keeps the soup smooth instead of grainy. Blend part of it if you like a creamier texture.
7.15-Minute Black Bean Soup
SaveSoften an onion and garlic with a teaspoon of cumin, then add three cans of black beans with their liquid, 2 cups of broth, and 1/2 cup of salsa. Simmer for about 10 minutes.
Blend about half the soup and stir it back in so it's creamy but still has whole beans. Top with sour cream, cilantro, or a squeeze of lime. It's the fastest soup on this list and one of the cheapest, made almost entirely from cans.
8.Creamy Potato Leek Soup (40 Minutes)
SaveSlice two large leeks, rinse them well in a bowl of water to remove any grit, and soften them in 3 tablespoons of butter for about 8 minutes. Add 2 pounds of peeled, diced Yukon Gold potatoes and 5 cups of broth, then simmer until the potatoes are very tender, 15 to 20 minutes.
Blend until smooth, or mash it partway for a chunkier soup, then stir in a splash of cream or milk and season with salt and pepper. It's simple, filling, and costs very little to make.
9.Shortcut Italian Wedding Soup (30 Minutes)
SaveSoften a diced onion, carrot, and celery in olive oil, then add 8 cups of chicken broth and bring it to a boil. Add about 1 pound of small frozen precooked meatballs and 3/4 cup of a small pasta like ditalini or acini di pepe.
Simmer until the pasta is tender and the meatballs are heated through to 165°F (74°C), usually 10 to 12 minutes. Stir in a few handfuls of spinach and finish with grated Parmesan. It's on the table in about 30 minutes.
10.Coconut Curry Butternut Squash Soup (35 Minutes)
SaveSoften an onion in a little oil, then stir in 2 tablespoons of Thai red curry paste for a minute. Add about 2 pounds of pre-cubed butternut squash and 4 cups of broth, and simmer until the squash is very soft, about 20 minutes.
Stir in a 13.5-ounce can of coconut milk, blend until smooth, and finish with a squeeze of lime. It's creamy without any dairy, and the curry paste adds a lot of flavor with just one ingredient.
How to Store, Freeze, and Reheat Homemade Soup
To cool soup quickly and safely, divide it into shallow containers instead of putting the whole hot pot in the fridge. Refrigerate it within 2 hours of cooking and eat it within 3 to 4 days. Reheat leftovers until they're steaming hot all the way through.
Most brothy and bean soups freeze well for 2 to 3 months. Soups with pasta, cream, or cheese are better frozen before you add those ingredients: freeze the base, then stir in fresh pasta or dairy when you reheat. Making a double batch on the weekend is an easy way to start meal prep for beginners.
Frequently Asked Questions
What is the easiest soup to make from scratch?
Black bean soup and red lentil soup are two of the easiest. Both use mostly pantry staples, need no soaking or browning, and are ready in 15 to 30 minutes in a single pot.
How long does homemade soup last in the fridge?
Following USDA guidance, refrigerate soup within 2 hours of cooking and eat it within 3 to 4 days. If you won't finish it by then, freeze it in portions.
Can you freeze soup with pasta or cream in it?
You can, but the texture usually suffers: pasta turns soft and cream can separate. For best results, freeze the soup base and add pasta, cream, or cheese when you reheat it.
How do you thicken soup without flour?
Blend part of the soup and stir it back in, mash some of the beans or potatoes against the side of the pot, or simmer it uncovered for a few extra minutes so some of the liquid cooks off.
What goes well with soup for dinner?
Crusty bread, grilled cheese, quesadillas, or a simple green salad all turn soup into a full meal. For more quick ideas, see these 5-ingredient weeknight dinners.
