16 Easy Hearty Soup Recipes

Kasey Spencer
Easy Hearty Soup Recipes

Sometimes, you just need a bowl of soup that’s comforting, filling, and loaded with ingredients—essentially a meal in itself.

Easy Hearty Soup Recipes

These 16 soup recipes check all those boxes, offering robust flavors and textures perfect for cooler days or whenever you crave something extra satisfying.

Let’s start cooking!

1. Beef and Vegetable Soup

Beef and vegetables soup or slow stew in red saucepan. Winter comfort food concept.

A classic blend of tender beef chunks, hearty vegetables, and a savory broth. This soup is both comforting and filling—ideal for a cozy night in.

Recipe Metadata:

  • Time to Make: 1 hour
  • Servings: 6

Ingredients:

  1. 1 tablespoon olive oil
  2. 1 pound beef stew meat, cut into bite-size pieces
  3. 1 onion, chopped
  4. 2 carrots, sliced
  5. 2 celery stalks, sliced
  6. 2 garlic cloves, minced
  7. 6 cups beef broth
  8. 1 teaspoon dried thyme
  9. 1 cup diced potatoes (or use sweet potatoes for a twist)
  10. 1 cup frozen peas (optional)
  11. Salt and pepper to taste

Recipe Steps:

  1. Brown the Beef: Heat olive oil in a large pot over medium-high heat. Add the beef and sear until browned on all sides. Remove beef and set aside.
  2. Sauté Veggies: In the same pot, add onion, carrots, and celery. Cook until onions become translucent, about 5 minutes. Stir in garlic for 1 minute.
  3. Combine and Simmer: Return beef to the pot, then add beef broth and dried thyme. Bring to a gentle boil, reduce heat, and simmer for 30 minutes.
  4. Add Potatoes and Peas: Stir in diced potatoes and continue simmering for 15–20 minutes or until potatoes are fork-tender. If using peas, add them in the last 5 minutes.
  5. Season and Serve: Season with salt and pepper. Ladle into bowls and enjoy hot.

2. Chicken and Dumplings Soup

Chicken and Dumplings Soup
Source: Tastes Better From Scratch

A southern comfort classic, this soup is thick, creamy, and adorned with fluffy dumplings. It’s perfect for those who want a hearty, stick-to-your-ribs meal.

Recipe Metadata:

  • Time to Make: 40–45 minutes
  • Servings: 4–6

Ingredients:

  1. 1 tablespoon butter or olive oil
  2. 1 onion, diced
  3. 2 carrots, sliced
  4. 2 celery stalks, sliced
  5. 2 garlic cloves, minced
  6. 6 cups chicken broth
  7. 2 cups cooked chicken, shredded
  8. 1 cup milk (or half-and-half)
  9. 2 tablespoons all-purpose flour
  10. Salt and pepper to taste
  11. Dumpling Ingredients (Optional Shortcut: Use biscuit dough): 1 cup all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, 1 tablespoon butter, softened, ½ cup milk

Recipe Steps:

  1. Sauté Aromatics: In a large pot over medium heat, melt butter (or warm oil). Add onion, carrots, and celery. Cook until the onion is translucent, about 5 minutes. Stir in garlic for 1 minute.
  2. Add Broth and Chicken: Pour in chicken broth and add shredded chicken. Bring to a simmer.
  3. Thicken Broth: In a small bowl, whisk together milk (or half-and-half) and flour until smooth. Slowly stir this into the soup. Simmer for 5 minutes to thicken. Season with salt and pepper.
  4. Make Dumpling Dough (If Not Using Biscuit Dough): In a bowl, whisk together flour, baking powder, and salt. Cut in softened butter until the mixture resembles coarse crumbs. Stir in milk just until combined.
  5. Add Dumplings: Drop spoonfuls of dough (or small pieces of biscuit dough) into the simmering soup. Cover and cook for 10–12 minutes, or until dumplings are cooked through (they’ll puff up).
  6. Serve Hot: Ladle into bowls, ensuring each serving has plenty of dumplings.

3. Sausage and Lentil Soup

 Sausage and Lentil Soup

Hearty lentils pair perfectly with savory sausage in this filling soup. Add extra veggies for even more flavor and nutrition.

Recipe Metadata:

  • Time to Make: 35–40 minutes
  • Servings: 6

Ingredients:

  1. 1 tablespoon olive oil
  2. 1 pound Italian sausage (mild or hot), casings removed
  3. 1 onion, chopped
  4. 2 carrots, chopped
  5. 2 celery stalks, chopped
  6. 2 garlic cloves, minced
  7. 1 cup dried lentils, rinsed
  8. 6 cups chicken or vegetable broth
  9. 1 teaspoon dried oregano (optional)
  10. Salt and pepper to taste

Recipe Steps:

  1. Brown Sausage: In a large pot, heat olive oil over medium-high. Add sausage and break it up with a spoon, cooking until browned. Drain excess fat if needed.
  2. Sauté Vegetables: Lower heat to medium. Add onion, carrots, and celery. Cook until onion is translucent, about 5 minutes. Stir in garlic for 1 minute.
  3. Add Lentils and Broth: Stir in lentils. Pour in broth. Add dried oregano if desired. Bring to a gentle boil, then reduce heat and simmer for about 20–25 minutes, or until lentils are tender.
  4. Season and Serve: Taste, then season with salt and pepper. Ladle into bowls and enjoy with crusty bread.

4. Creamy Potato Bacon Chowder

Homemade Corn Chowder with Bacon in Bowls, side view.

Rich, creamy, and loaded with smoky bacon, this chowder is sure to satisfy on a chilly day.

Recipe Metadata:

  • Time to Make: 30–35 minutes
  • Servings: 4–6

Ingredients:

  1. 6 slices bacon, chopped
  2. 1 onion, diced
  3. 2 carrots, diced
  4. 2 celery stalks, diced
  5. 3 cups potatoes, peeled and cubed
  6. 4 cups chicken broth
  7. 1 cup milk or half-and-half
  8. 2 tablespoons all-purpose flour
  9. Salt and pepper to taste

Recipe Steps:

  1. Cook Bacon: In a large pot, cook chopped bacon until crisp. Remove bacon bits to a paper towel-lined plate, leaving drippings in the pot.
  2. Sauté Veggies: Add onion, carrots, and celery to the bacon drippings. Sauté until the onion is translucent, about 5 minutes.
  3. Add Potatoes and Broth: Stir in potatoes, then pour in chicken broth. Simmer until potatoes are tender, 10–15 minutes.
  4. Thicken: In a small bowl, whisk together milk (or half-and-half) and flour until smooth. Stir into the soup. Simmer for another 3–5 minutes or until thickened.
  5. Season and Serve: Add salt and pepper to taste. Top each bowl with crispy bacon bits.

5. White Chicken Chili

Homemade White Chicken Chili con Carne

Lean chicken, creamy beans, and a hint of spice make this hearty chili a crowd-pleaser. Adjust the heat level to your liking.

Recipe Metadata:

  • Time to Make: 30 minutes
  • Servings: 4–6

Ingredients:

  1. 1 tablespoon olive oil
  2. 1 onion, chopped
  3. 2 garlic cloves, minced
  4. 1 teaspoon ground cumin
  5. 1 teaspoon chili powder
  6. 4 cups chicken broth
  7. 2 cans (15 oz each)of white beans (cannellini or Great Northern), drained and rinsed
  8. 2 cups cooked chicken, shredded
  9. 1 can (4 oz) diced green chilies (optional for extra heat)
  10. Salt and pepper to taste
  11. Optional toppings: shredded cheese, sour cream, cilantro

Recipe Steps:

  1. Sauté Aromatics: Warm olive oil in a large pot over medium heat. Cook onion until soft, about 5 minutes. Add garlic, cumin, and chili powder; cook 1 minute more.
  2. Combine Ingredients: Add broth, white beans, shredded chicken, and diced green chilies (if using).
  3. Simmer: Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes, allowing flavors to meld.
  4. Season and Top: Season with salt and pepper. Serve with optional toppings like cheese, sour cream, and cilantro.

6. Split Pea Soup with Ham

Homemade Split Pea Soup

A thick, comforting soup made with green split peas and savory ham. It’s budget-friendly and easy to prepare.

Recipe Metadata:

  • Time to Make: 1 hour
  • Servings: 6

Ingredients:

  1. 1 tablespoon butter or olive oil
  2. 1 onion, chopped
  3. 2 carrots, chopped
  4. 2 celery stalks, chopped
  5. 2 garlic cloves, minced
  6. 1 pound dried split peas, rinsed
  7. 1 ham hock (or 1½ cups diced ham)
  8. 6 cups chicken or vegetable broth
  9. 1 bay leaf
  10. Salt and pepper to taste

Recipe Steps:

  1. Sauté Vegetables: In a large pot, heat butter over medium. Add onion, carrots, and celery. Sauté until the onion is translucent. Stir in garlic for 1 minute.
  2. Add Peas and Ham: Stir in split peas. Add the ham hock (or diced ham) and broth. Drop in the bay leaf.
  3. Simmer: Bring to a gentle boil, then reduce heat and simmer for 45–50 minutes, or until peas are soft.
  4. Finish and Season: If using a ham hock, remove it, shred the meat, and return the meat to the soup. Discard the bay leaf. Season with salt and pepper to taste.

7. Minestrone with Sausage

Minestrone soup served with crispy bread, on wooden background, vertical

An Italian classic, made even heartier with sausage. Filled with beans, pasta, veggies, and robust flavors.

Recipe Metadata:

  • Time to Make: 35–40 minutes
  • Servings: 6

Ingredients:

  1. 1 tablespoon olive oil
  2. 1 pound Italian sausage, casings removed
  3. 1 onion, chopped
  4. 2 carrots, sliced
  5. 2 celery stalks, sliced
  6. 2 garlic cloves, minced
  7. 1 teaspoon dried basil
  8. 1 teaspoon dried oregano
  9. 6 cups chicken or vegetable broth
  10. 1 can (14.5 oz) diced tomatoes
  11. 1 can (15 oz) cannellini or kidney beans, drained and rinsed
  12. 1 cup small pasta (like ditalini or elbow)
  13. Salt and pepper to taste

Recipe Steps:

  1. Brown Sausage: Heat olive oil in a large pot. Cook sausage, breaking it up, until browned. Drain excess fat if needed.
  2. Sauté Veggies: Add onion, carrots, and celery. Cook until onion is translucent, about 5 minutes. Stir in garlic, basil, and oregano for 1 minute.
  3. Add Broth and Tomatoes: Pour in broth and add diced tomatoes. Bring to a gentle boil.
  4. Beans and Pasta: Stir in beans and pasta. Simmer until pasta is al dente, about 8–10 minutes.
  5. Season: Taste for salt and pepper. Serve hot, perhaps with a sprinkle of Parmesan.

8. Turkey and Wild Rice Soup

Homemade Chicken and Wild Rice Soup

A great way to use leftover turkey, this soup combines earthy wild rice with tender turkey meat and vegetables.

Recipe Metadata:

  • Time to Make: 45–50 minutes
  • Servings: 6

Ingredients:

  1. 1 tablespoon butter or olive oil
  2. 1 onion, diced
  3. 2 carrots, diced
  4. 2 celery stalks, diced
  5. 2 garlic cloves, minced
  6. 1 cup uncooked wild rice, rinsed
  7. 6 cups chicken or turkey broth
  8. 2 cups cooked turkey, shredded or cubed
  9. 1 cup milk or half-and-half (optional for creaminess)
  10. Salt and pepper to taste

Recipe Steps:

  1. Sauté Vegetables: Melt butter in a pot. Add onion, carrots, and celery; cook until the onion is translucent. Stir in garlic for 1 minute.
  2. Cook Rice: Stir in wild rice. Add broth. Bring to a boil, then reduce heat and simmer for about 30–35 minutes, or until rice is tender.
  3. Add Turkey: Stir in shredded turkey. If you prefer a creamier soup, add milk or half-and-half at this stage.
  4. Season and Serve: Simmer for 5 more minutes. Season with salt and pepper to taste.

9. Creamy Tortellini Soup with Sausage

Creamy Tortellini Soup with Sausage
Source: Modern Honey

Cheesy tortellini, savory sausage, and a creamy broth—this soup is indulgent, hearty, and ready in a flash.

Recipe Metadata:

  • Time to Make: 25–30 minutes
  • Servings: 4–6

Ingredients:

  1. 1 tablespoon olive oil
  2. 1 pound Italian sausage (mild or hot), casings removed
  3. 1 onion, diced
  4. 2 garlic cloves, minced
  5. 4 cups chicken broth
  6. 1 can (14.5 oz) diced tomatoes (with juices)
  7. 8–10 ounces cheese tortellini (fresh or frozen)
  8. 1 cup heavy cream (or half-and-half)
  9. 2 cups spinach or kale (optional)
  10. Salt and pepper to taste

Recipe Steps:

  1. Brown Sausage: In a large pot, heat olive oil and cook sausage until browned. Remove excess grease if necessary.
  2. Add Onion and Garlic: Stir in onion and cook until translucent, about 5 minutes. Add garlic for 1 minute.
  3. Broth and Tomatoes: Pour in chicken broth and add diced tomatoes. Bring to a gentle boil.
  4. Tortellini and Cream: Stir in tortellini and cook per package instructions (usually 5–7 minutes). Reduce heat and stir in heavy cream. Add spinach or kale if you like.
  5. Season: Taste and adjust salt and pepper. Serve hot.

10. Chili Mac Soup

Homemade Chili Mac and Cheese

A fusion of hearty chili and comforting macaroni, this soup is thick, cheesy, and utterly satisfying.

Recipe Metadata:

  • Time to Make: 30 minutes
  • Servings: 4–6

Ingredients:

  1. 1 tablespoon olive oil
  2. 1 pound ground beef or turkey
  3. 1 onion, diced
  4. 2 garlic cloves, minced
  5. 1 tablespoon chili powder
  6. 1 teaspoon cumin
  7. 4 cups beef or chicken broth
  8. 1 can (14.5 oz) diced tomatoes
  9. 1 cup uncooked elbow macaroni
  10. 1 cup shredded cheddar cheese (plus extra for garnish)
  11. Salt and pepper to taste

Recipe Steps:

  1. Brown Meat: Heat oil in a large pot. Cook ground beef or turkey, breaking it up until browned. Drain excess fat if needed.
  2. Sauté Onion and Garlic: Add onion; cook until translucent. Stir in garlic, chili powder, and cumin. Cook for 1 minute.
  3. Add Broth and Tomatoes: Pour in broth. Stir in diced tomatoes with juices. Bring to a boil.
  4. Cook Macaroni: Stir in uncooked elbow macaroni. Simmer until pasta is al dente, about 8–10 minutes.
  5. Add Cheese: Reduce heat and stir in shredded cheddar. Season with salt and pepper. Top with extra cheese if desired.

11. Seafood Chowder

Creamy Clam Chowder on a plate

Creamy, rich, and brimming with succulent seafood. Use your favorite mix—shrimp, fish, clams, or scallops—for a hearty bowl from the sea.

Recipe Metadata:

  • Time to Make: 30–35 minutes
  • Servings: 4–6

Ingredients:

  1. 2 tablespoons butter
  2. 1 onion, diced
  3. 2 celery stalks, diced
  4. 2 cups diced potatoes
  5. 4 cups seafood or fish stock (or chicken broth)
  6. 1 pound mixed seafood (shrimp, fish chunks, scallops, etc.)
  7. 1 cup milk or half-and-half
  8. 2 tablespoons all-purpose flour
  9. Salt, pepper, and Old Bay seasoning (optional) to taste

Recipe Steps:

  1. Sauté Aromatics: In a soup pot, melt butter. Add onion and celery; cook until onion is translucent.
  2. Add Potatoes and Stock: Stir in diced potatoes and pour in stock. Simmer until potatoes are tender, about 10–15 minutes.
  3. Thicken Chowder: In a separate bowl, whisk together milk (or half-and-half) with flour until smooth. Slowly stir into the pot.
  4. Add Seafood: Gently fold in seafood. Simmer for 5–7 minutes or until seafood is cooked (shrimp turn pink and fish flakes easily).
  5. Season: Add salt, pepper, and Old Bay if desired. Serve hot.

12. Jambalaya Soup

Jambalaya Soup
Source: Chili Pepper Madness

A Cajun-inspired soup featuring chicken, sausage, and bold spices—get ready for a flavor-packed bowl.

Recipe Metadata:

  • Time to Make: 45 minutes
  • Servings: 6

Ingredients:

  1. 1 tablespoon vegetable oil
  2. ½ pound smoked sausage (e.g., Andouille), sliced
  3. 1 onion, chopped
  4. 1 green bell pepper, chopped
  5. 2 celery stalks, chopped
  6. 2 garlic cloves, minced
  7. 1 tablespoon Cajun seasoning (plus more to taste)
  8. 6 cups chicken broth
  9. 1 can (14.5 oz) diced tomatoes
  10. 1 cup uncooked rice
  11. 1 pound chicken (breast or thighs), cut into pieces
  12. Salt and pepper to taste

Recipe Steps:

  1. Sauté Sausage and Veggies: Heat oil in a large pot. Brown sausage slices. Add onion, bell pepper, and celery; cook until softened. Stir in garlic and Cajun seasoning for 1 minute.
  2. Add Broth and Tomatoes: Pour in chicken broth and diced tomatoes. Bring to a boil.
  3. Add Rice and Chicken: Stir in uncooked rice and chicken pieces. Reduce heat, cover, and simmer for about 20–25 minutes, or until rice is tender and chicken is cooked through.
  4. Season and Serve: Adjust seasoning with salt, pepper, or additional Cajun spice if you like more heat.

13. Hungarian Goulash Soup

Goulash soup.

A hearty stew-like soup rich with paprika, tender beef, and potatoes. Serve with crusty bread to soak up the flavorful broth.

Recipe Metadata:

  • Time to Make: 1 hour (longer for deeper flavor)
  • Servings: 6

Ingredients:

  1. 1 tablespoon vegetable oil
  2. 1 pound beef stew meat, cubed
  3. 1 onion, chopped
  4. 2 garlic cloves, minced
  5. 2 tablespoons Hungarian sweet paprika
  6. 1 teaspoon caraway seeds (optional)
  7. 6 cups beef broth
  8. 2 cups diced tomatoes (fresh or canned)
  9. 2 cups potatoes, peeled and cubed
  10. Salt and pepper to taste

Recipe Steps:

  1. Brown Beef: Heat oil in a large pot. Add beef cubes, searing on all sides. Remove and set aside.
  2. Sauté Onions and Garlic: Add onion to the same pot, cooking until golden. Stir in garlic for 1 minute.
  3. Paprika and Caraway: Reduce heat slightly. Stir in paprika and caraway seeds (if using), cooking gently for 30 seconds—be careful not to burn the paprika.
  4. Simmer with Broth: Return beef to the pot. Pour in broth and add diced tomatoes. Bring to a low boil, then reduce heat and cover. Simmer for about 30 minutes.
  5. Add Potatoes: Stir in cubed potatoes and continue cooking until they are fork-tender, about 15–20 minutes more. Season with salt and pepper.

14. Loaded Baked Potato Soup

Creamy Loaded Baked Potato Soup

Inspired by the classic loaded baked potato, this creamy soup is topped with all your favorite fixings—bacon, cheese, sour cream, and green onions.

Recipe Metadata:

  • Time to Make: 35–40 minutes
  • Servings: 4–6

Ingredients:

  1. 4 slices bacon, chopped
  2. 1 tablespoon butter (or additional bacon drippings)
  3. 1 small onion, diced
  4. 3 cups potatoes, peeled and diced
  5. 4 cups chicken broth
  6. 1 cup milk or half-and-half
  7. 2 tablespoons all-purpose flour
  8. 1 cup shredded cheddar cheese (plus extra for garnish)
  9. Salt and pepper to taste
  10. Optional toppings: sour cream, chopped green onions

Recipe Steps:

  1. Cook Bacon: In a large pot or Dutch oven, cook bacon until crisp. Remove and set aside, leaving a tablespoon or so of drippings in the pot.
  2. Sauté Onion: Add butter (if needed) and diced onion to the pot. Sauté until onion is translucent, about 5 minutes.
  3. Add Potatoes and Broth: Stir in potatoes, then pour in chicken broth. Bring to a boil, reduce heat, and simmer until potatoes are tender (about 15–20 minutes).
  4. Thicken: In a small bowl, whisk together milk (or half-and-half) and flour until smooth. Stir this mixture into the soup. Simmer for another 3–5 minutes to thicken.
  5. Add Cheese and Season: Lower heat and stir in the shredded cheddar until melted. Season with salt and pepper.
  6. Top and Serve: Ladle into bowls and garnish with crispy bacon, extra cheese, sour cream, and green onions.

15. Italian Wedding Soup

italian wedding soup

Despite its name, this soup isn’t reserved just for weddings. The “marriage” of tender meatballs, leafy greens, and flavorful broth makes for a hearty, feel-good meal.

Recipe Metadata:

  • Time to Make: 30–35 minutes
  • Servings: 4–6

Ingredients:

Meatballs:

  1. ½ pound ground beef
  2. ½ pound ground pork or sausage
  3. ¼ cup breadcrumbs
  4. 1 egg
  5. 2 tablespoons grated Parmesan cheese
  6. 1 teaspoon Italian seasoning (or a mix of basil, and oregano)
  7. Salt and pepper to taste

Soup Base:

  1. 1 tablespoon olive oil
  2. 1 onion, diced
  3. 2 carrots, sliced
  4. 2 celery stalks, sliced
  5. 2 garlic cloves, minced
  6. 6 cups chicken broth
  7. 1 cup small pasta (e.g., acini di pepe, orzo)
  8. 2 cups chopped spinach or escarole
  9. Additional salt and pepper to taste

Recipe Steps:

  1. Form Meatballs: In a bowl, mix ground meats, breadcrumbs, egg, Parmesan, Italian seasoning, salt, and pepper. Shape into small meatballs (about 1 inch).
  2. Sear Meatballs (Optional): You can brown meatballs in a skillet with a bit of olive oil, or add them directly to the soup raw to cook through.
  3. Sauté Veggies: Heat olive oil in a large pot. Add onion, carrots, and celery; cook until onion is translucent, about 5 minutes. Stir in garlic for 1 minute.
  4. Add Broth and Meatballs: Pour in chicken broth. Gently drop in meatballs. Bring to a low boil, then reduce heat and simmer for 10–12 minutes.
  5. Cook Pasta and Greens: Stir in the small pasta. Simmer according to pasta package instructions (about 6–8 minutes). Add chopped spinach or escarole for the last 2–3 minutes.
  6. Season and Serve: Taste and adjust salt and pepper. Ladle into bowls. Sprinkle with extra Parmesan if desired.

16. Stuffed Pepper Soup

Stuffed Pepper Soup
Source: Two Peas & Their Pod

All the flavors of stuffed peppers—ground meat, rice, tomatoes, and peppers—come together in one comforting pot of soup.

Recipe Metadata:

  • Time to Make: 30–35 minutes
  • Servings: 4–6

Ingredients:

  1. 1 tablespoon olive oil
  2. 1 pound ground beef or turkey
  3. 1 onion, diced
  4. 2 bell peppers, diced (any color)
  5. 2 garlic cloves, minced
  6. 1 teaspoon Italian seasoning
  7. 6 cups beef or chicken broth
  8. 1 can (14.5 oz) diced tomatoes
  9. 1 can (8 oz) tomato sauce
  10. ½ cup uncooked rice (white or brown)
  11. Salt and pepper to taste

Recipe Steps:

  1. Brown Meat: In a large pot, heat olive oil over medium-high. Add ground beef or turkey, breaking it up as it cooks. Drain any excess fat if necessary.
  2. Sauté Onions and Peppers: Lower heat to medium. Stir in onion and bell peppers. Cook for about 5 minutes, until peppers start to soften. Add garlic and Italian seasoning; cook 1 minute more.
  3. Add Tomatoes and Broth: Pour in broth, diced tomatoes, and tomato sauce. Bring to a gentle boil.
  4. Stir in Rice: Add rice. Reduce heat, cover, and simmer for about 15–20 minutes, or until rice is tender.
  5. Season and Serve: Taste and adjust seasoning with salt and pepper. Serve hot, with shredded cheese on top if desired.

Total
5
Shares
Leave a Reply