10+ Easy Soup Recipes to Warm Your Soul Quickly and Simply

Soups can be a quick, satisfying meal when you need something warm and comforting. They don’t need to be complicated or take forever.

Easy soup recipes let you whip up tasty dishes with simple ingredients and not much time.

When you know a few easy soup options, homemade meals are possible any day of the week. These recipes are great for beginners or anyone who just wants a hassle-free way to cook.

Honestly, making soup can be fun and surprisingly practical.

1) Hearty Italian Meatball Soup

This soup is a simple way to enjoy comfort food with an Italian twist. You cook tender meatballs in a rich tomato broth with pasta and vegetables.

It makes a warm, filling meal that’s hard not to love. The broth brings a good balance of flavors, and the meatballs stay soft.

It’s easy to prepare, perfect for weeknights or cozy dinners. You can swap out the vegetables or pasta for whatever you like.

Ingredients

• 1 pound ground beef
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon Italian seasoning
• 4 cups beef or chicken broth
• 1 can (14 oz) crushed tomatoes
• 1 cup small pasta (like ditalini or orzo)
• 2 carrots, diced
• 2 celery stalks, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Cooking Instructions

1. Mix ground beef, breadcrumbs, Parmesan, egg, and seasoning. Form into small meatballs.
2. Sauté onion, garlic, carrots, and celery in a large pot until soft.
3. Add broth and crushed tomatoes, bring to a boil.
4. Carefully add meatballs. Simmer for 15 minutes.
5. Add pasta and cook 8-10 minutes until tender.
6. Season with salt and pepper. Garnish with parsley before serving.

2) Pasta Fazoolander

Pasta Fazoolander is a warm, hearty soup that’s easy to make. It combines cheese tortellini, white beans, and fresh spinach in a tasty broth.

This soup fills you up without much effort. You might already have most of the ingredients on hand.

It’s perfect for a busy day when you want something comforting but quick. Toss in a sprinkle of grated cheese for extra flavor.

Swap spinach for other greens if you’re feeling adventurous.

Ingredients

• 1 cup cheese tortellini
• 1 can white beans, drained and rinsed
• 2 cups fresh spinach
• 4 cups vegetable or chicken broth
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a pot over medium heat.
2. Sauté onion and garlic until soft, about 3-4 minutes.
3. Add broth and bring to a boil.
4. Stir in tortellini and cook until tender, about 5 minutes.
5. Add white beans and spinach, cook for 2-3 more minutes.
6. Season with salt and pepper, then serve hot.

3) Avocado Soup with Chicken and Lime

This avocado soup with chicken and lime is fresh and simple to make. You cook strips of chicken in a flavorful broth with onion, garlic, and jalapenos.

The lime juice adds a bright touch that balances the creamy avocado. Once the chicken and broth are ready, blend in ripe avocado for a smooth texture.

Serve it topped with crispy tortilla strips for a nice crunch. It’s a great choice when you want something light but satisfying.

The flavors are mild but zesty. You can toss in extra cilantro or cheese if you’re in the mood.

Ingredients

• 2 chicken breasts, thinly sliced
• 2 ripe avocados
• 1 jalapeno, seeded and sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• Juice of 2 limes
• Corn tortilla strips, for topping
• Salt and pepper to taste

Cooking Instructions

1. Simmer chicken, jalapeno, onion, and garlic in chicken broth until chicken is cooked, about 15 minutes.
2. Remove chicken and shred it.
3. Blend avocado with some broth and lime juice until smooth.
4. Return shredded chicken and avocado mixture to broth.
5. Heat gently until warmed through, but don’t let it boil.
6. Serve soup topped with tortilla strips.

4) Lemony Chickpea Soup

This soup is simple and super fresh, thanks to the bright lemon flavor. It’s packed with protein from chickpeas, making it a healthy and filling choice.

You can make this quickly, which is great for busy nights. Most of the ingredients are probably in your pantry already.

The lemon gives it a zing that lifts the soup’s flavor without needing heavy spices. Throw in spinach or potatoes if you want to bulk it up.

For a more detailed recipe, check out this Lemony Chickpea Soup for a budget-friendly version.

Ingredients

• 2 cups cooked chickpeas (or 1 can, drained)
• 4 cups vegetable broth
• 1 lemon (juice and zest)
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups spinach (optional)
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a pot over medium heat.
2. Add onion and garlic; cook until soft.
3. Add chickpeas and broth, bring to a boil.
4. Reduce heat and simmer for 15 minutes.
5. Stir in lemon juice, zest, and spinach if you want.
6. Cook 5 more minutes, season with salt and pepper.
7. Serve warm and dig in!

5) Easy Vegetable Soup with Fennel Seeds

This vegetable soup uses fennel seeds to add a warm, mild flavor that’s a little different from the usual. Start by toasting the fennel seeds with garlic and onions to bring out their aroma.

Add a mix of fresh vegetables like carrots, celery, and tomatoes for a healthy, tasty broth. The soup cooks gently so the flavors blend nicely.

You can toss in herbs like thyme or rosemary for extra taste. This recipe is simple but full of flavor, so it’s great for beginners.

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon fennel seeds
• 3 garlic cloves, minced
• 1 onion, chopped
• 3 carrots, sliced
• 2 celery stalks, sliced
• 2 cups chopped tomatoes
• 4 cups vegetable broth
• 1 teaspoon thyme (optional)
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a pot over medium heat.
2. Toast fennel seeds for 1-2 minutes until fragrant.
3. Add garlic and onion; cook until soft.
4. Stir in carrots and celery; cook 5 minutes.
5. Add tomatoes, broth, and thyme.
6. Bring to a boil, then simmer 25 minutes.
7. Season with salt and pepper before serving.

For more ideas, check out this Garden Vegetable Soup Recipe.

6) Quick Chicken Noodle Soup

You can make chicken noodle soup quickly using leftover chicken and simple veggies. This recipe is perfect when you want something warm and comforting without a lot of fuss.

Start by sautéing carrots, celery, and onions. Add chicken broth and bring it to a simmer.

Toss in egg noodles and cooked chicken, and cook until the noodles are tender. The whole thing’s ready in about 20 minutes.

Using store-bought broth and pre-cooked chicken saves time, but making your own broth definitely boosts flavor. If you want to try homemade chicken noodle soup with fresh ingredients, check out this recipe.

Ingredients

• 2 cups cooked chicken, shredded
• 4 cups chicken broth
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 small onion, chopped
• 1 cup egg noodles
• Salt and pepper to taste

Cooking Instructions

1. Heat a pot over medium heat and sauté carrots, celery, and onion until soft.
2. Pour in chicken broth and bring to a simmer.
3. Add noodles and cook for 6-8 minutes until tender.
4. Stir in shredded chicken and heat through.
5. Season with salt and pepper, then serve warm.

7) Pasta Fagioli in 30 Minutes

Pasta Fagioli is a simple, hearty soup you can make in just 30 minutes. It brings together beans, pasta, vegetables, and a savory broth.

You start by sautéing veggies like onions and carrots. Add broth, tomatoes, and beans, then let it simmer a bit.

Toss in the pasta and cook until it’s tender. This recipe gives you a comforting meal fast—ideal for busy days or lazy weeknights.

Try using kidney beans or cannellini beans, depending on what you have. You’ll get plenty of protein and fiber in every bowl.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 carrot, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken or vegetable broth
• 1 can (15 oz) kidney or cannellini beans, drained and rinsed
• 1 cup small pasta (like ditalini)
• Salt and pepper to taste
• 1 teaspoon dried Italian herbs

Cooking Instructions

1. Heat olive oil in a pot over medium heat.
2. Add onion and carrot. Cook 5 minutes until softened.
3. Stir in garlic; cook 1 minute.
4. Add tomatoes, broth, beans, and herbs. Bring to a boil.
5. Reduce heat and simmer 15 minutes.
6. Add pasta and cook 8-10 minutes until tender.
7. Season with salt and pepper. Serve warm.

8) Corn Chowder

Corn chowder is one of those soups that feels like a hug in a bowl. It’s simple, cozy, and you can throw it together on a whim.

Sweet corn mixes with tender potatoes and bacon, giving you a nice balance of flavors. Use fresh, frozen, or canned corn—whatever’s hanging around.

The base is creamy but not too heavy, so it’s easy to eat a big bowl. Plus, it cooks up fast, which is always a bonus.

Bacon brings a smoky edge that really works with the sweet corn. It’s honestly a clever way to make something delicious from basic ingredients.

Ingredients

• ½ cup diced bacon
• 4 medium potatoes, peeled and chopped
• 1 medium onion, chopped
• 3 cups cream-style corn (fresh, frozen, or canned)
• 2 cups water
• Salt and pepper to taste
• 1 cup milk or cream

Cooking Instructions

1. Cook the bacon in a large pot over medium heat until it’s crispy.
2. Set the bacon aside but leave the fat in the pot.
3. Toss in the onion and potatoes, and sauté until they’re soft.
4. Stir in the corn and water, and bring it all to a boil.
5. Lower the heat and simmer until the potatoes are tender, about 15 minutes.
6. Pour in the milk or cream, then add the cooked bacon. Season with salt and pepper.
7. Warm it through, but don’t let it boil. Serve it up while it’s hot.

For more details, check out Grandma’s Corn Chowder Recipe.

9) 7-Can Easy Soup

This soup couldn’t be easier. Just grab seven cans and you’re pretty much set.

Dump everything into a pot and heat it up. It’s hearty, and the flavors from the beans, corn, and tomatoes come together surprisingly well.

If you want to bulk it up, toss in some shredded chicken. Or don’t—totally your call.

There’s room to play with the recipe. If you’re into a chicken tortilla vibe, take a peek at this Seven Can Chicken Tortilla Soup.

Ingredients

• 1 can black beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 can corn, drained
• 1 can diced tomatoes, drained
• 1 can green chilies
• 1 can enchilada sauce
• 1 can Rotel tomatoes

Cooking Instructions

1. Pour all seven cans into a big pot.
2. Stir it all together over medium heat.
3. Heat until it’s simmering, about 10-15 minutes.
4. Serve hot, maybe with cheese or a dollop of sour cream if you’re feeling it.

10) Classic Tomato Soup

Classic tomato soup is just plain comforting. You start by softening onions in olive oil—nothing fancy.

Add tomato paste and canned tomatoes to build up the flavor. That’s where the magic happens.

Pour in the vegetable broth and let everything simmer gently. You can blend the soup if you want it smooth, or leave it a bit chunky.

It’s easy to make with pantry staples, and honestly, it’s good any time. Pair it with grilled cheese or a crisp salad.

If you’re craving something richer, stir in a splash of cream. Or don’t—it’s flexible.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 tablespoons tomato paste
• 1 can (28 ounces) whole canned tomatoes
• 2 cups vegetable broth
• Salt and pepper to taste

Cooking Instructions

1. Heat some olive oil in a pot over medium heat.

2. Toss in the chopped onion. Let it cook until it softens, which usually takes about 5 minutes.

3. Scoop in the tomato paste. Stir it around and let it cook for another 2 minutes.

4. Pour in the canned tomatoes and vegetable broth.

5. Wait for it to come to a simmer. Keep it cooking gently for 30 minutes.

6. Take an immersion blender and puree the soup until it’s nice and smooth.

7. Sprinkle in salt and pepper. Taste it, and add more if you think it needs it.

8. Serve it up warm.

Want to dive deeper? Check out this Classic Tomato Soup Recipe.