10+ Winter Soup Recipes to Warm You Up This Season

Winter’s here, and honestly, there’s nothing like a big bowl of soup when the chill sets in. Soups are easy, filling, and you can pack them with all kinds of good-for-you stuff.

You can find many soup recipes that help you stay cozy while enjoying delicious flavors.

Looking for something light, or maybe craving a rich, hearty bowl? Winter soup recipes have you covered either way.

Making soup at home means you can tweak the ingredients just how you like them. Plus, it keeps things fresh all season.

1) Classic Chicken Noodle Soup

Classic chicken noodle soup is the go-to for cold days. You can start with a whole chicken or just use leftover cooked chicken if you have some.

The broth gets its flavor from onions, carrots, celery, and garlic. It’s simple and fills your kitchen with that nostalgic, homey smell.

Toss in egg noodles or whatever pasta you like best. It’s a homemade meal with just the basics.

You can find a detailed recipe for classic chicken noodle soup with simple steps at Feel Good Foodie.

Ingredients:

• 1 whole chicken (3–4 lbs) or 2 cups cooked shredded chicken
• 2 medium onions, chopped
• 3 medium carrots, sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 2 tablespoons butter or olive oil
• 6 cups chicken broth
• 2 cups egg noodles
• Salt and pepper to taste

Cooking Instructions:

1. Heat butter or oil in a large pot over medium.
2. Add onions, carrots, celery, and garlic. Cook until soft.
3. Pour in chicken broth and bring to a boil.
4. Add the whole chicken or cooked chicken pieces. Simmer 45 minutes if using a whole chicken.
5. Remove chicken, shred the meat, and put it back in the pot.
6. Add egg noodles and cook until tender, about 8 minutes.
7. Season with salt and pepper. Serve warm.

2) Butternut Squash Soup

Butternut squash soup just feels like winter in a bowl. It’s creamy, slightly sweet, and honestly, it warms you up fast.

Roasting the squash brings out a richer flavor. You can toss in ginger, rosemary, or sage if you want to change things up.

It’s easy and doesn’t need a ton of ingredients. Perfect for a weeknight.

Ingredients

• 2 lbs butternut squash, peeled and cubed
• 1 medium onion, sliced
• 4 cloves garlic, peeled
• 1 teaspoon salt
• 2 tablespoons olive oil or butter
• 4 cups vegetable broth
• Fresh rosemary or sage (optional)
• 1 teaspoon grated ginger (optional)

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Toss squash, onion, and garlic with oil or butter and salt.
3. Roast for 25-30 minutes until tender.
4. Move everything to a pot; add broth and herbs or ginger if you like.
5. Simmer for 10 minutes.
6. Blend until smooth, add salt if needed, and enjoy warm.

3) Potato and Leek Soup

Potato and leek soup is a classic for a reason. Soft potatoes blend with the buttery flavor of leeks for a creamy but not heavy soup.

You don’t need much to make it, and it comes together in about half an hour. It works as a starter or a light meal.

Add some fresh herbs or bacon on top if you’re feeling fancy. You can keep it vegetarian or add your favorite seasonings.

The leeks and potatoes cook down to a super smooth texture. It’s one of those soups that just feels right in winter.

Ingredients

• 4 large potatoes, peeled and diced
• 3 large leeks, cleaned and sliced
• 4 cups vegetable or chicken broth
• 2 tablespoons butter
• Salt and pepper to taste
• Optional: fresh chives or bacon for topping

Cooking Instructions

1. Melt butter in a large pot over medium heat.
2. Add leeks and cook until soft, about 5 minutes.
3. Add potatoes and broth. Bring to a boil.
4. Lower heat and simmer for 20 minutes until potatoes are soft.
5. Blend until smooth or leave a little chunky.
6. Season with salt and pepper.
7. Serve hot, with chives or bacon if you want.

4) Hearty Lentil Soup

Hearty lentil soup is a winter staple. Brown lentils and carrots simmer in tomato broth for a filling, one-pot meal.

You can toss in rosemary or thyme for extra flavor. It’s vegan, full of fiber and protein, and keeps you full.

Serve with crusty bread for the ultimate cozy dinner.

Ingredients

• 1 cup brown lentils
• 2 carrots, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 4 cups vegetable broth
• 1 tsp rosemary or thyme
• 2 tbsp olive oil
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a pot over medium.
2. Add onion and garlic; cook until soft.
3. Stir in carrots and lentils.
4. Pour in broth and tomatoes.
5. Add rosemary, salt, and pepper.
6. Bring to a boil, then lower heat.
7. Simmer, covered, 30-40 minutes, until lentils are tender.
8. Taste and adjust seasoning.

For more details, check this hearty lentil soup recipe.

5) Black Bean Soup

Black bean soup is always a solid winter pick. It’s rich, hearty, and warms you up in no time.

Use canned beans if you’re in a hurry, or start from scratch if you’re feeling ambitious. Onions, garlic, cumin, and oregano give it that classic flavor.

A splash of vinegar brightens things up. Enjoy it as a meal or a starter.

It freezes well, so you can stash some for later. Making it yourself means you control the spices and thickness.

Ingredients:

• 2 cans black beans (15 oz each), drained and rinsed
• 1 medium onion, chopped
• 2-3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 tablespoon red wine vinegar
• 2 cups vegetable broth
• Salt and pepper to taste

Cooking Instructions:

1. Heat olive oil in a pot over medium.
2. Add onion and cook until soft, about 5 minutes.
3. Stir in garlic, cumin, and oregano; cook for 1 minute.
4. Add black beans and broth; bring to a boil.
5. Lower heat and simmer 20 minutes.
6. Puree part of the soup with an immersion blender for thickness.
7. Stir in vinegar, salt, and pepper.
8. Serve hot.

6) Kale and Roasted Carrot Soup

This soup is both warm and healthy—a solid choice for winter. Roasting carrots first brings out their sweetness, and blending them with fresh kale makes the soup extra cozy.

Garlic and onions add depth. If you want more protein, toss in chickpeas or beans.

The garlic, onion, and broth create a smooth, tasty base. It’s simple to make and fills your kitchen with an awesome smell.

Ingredients:

• 4 cups carrots, chopped
• 2 cups kale, packed
• 1 clove garlic
• ½ cup onion, chopped
• 1 cup chickpeas (optional)
• 3 cups vegetable broth
• 2 cups water
• 1 tbsp olive oil

Cooking Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss carrots with olive oil and roast 25 minutes.
3. In a pot, sauté garlic and onion until soft.
4. Add roasted carrots, kale, chickpeas, broth, and water.
5. Simmer 15 minutes until kale is tender.
6. Blend until smooth. Serve warm.

For a full recipe example, see kale and roasted vegetable soup ideas.

7) Italian Sausage and Bean Soup

Italian sausage and bean soup is a lifesaver on cold nights. You get rich flavor from the sausage and creaminess from the beans.

Add spinach or kale for extra color and nutrition. It cooks up in about 30 to 45 minutes—pretty quick for a weeknight.

If you like a little heat, go for spicy sausage. The beans make the soup thick and satisfying.

Ingredients

• 1 pound Italian sausage (spicy or mild)
• 2 cans cannellini beans, drained and rinsed
• 4 cups chicken broth
• 2 cups fresh spinach or kale
• 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 big pot over medium.
2. Add onion and garlic; cook until soft.
3. Add sausage and cook until browned.
4. Pour in broth and beans; stir together.
5. Simmer for 20 minutes.
6. Add spinach or kale and cook 5 more minutes.
7. Season with salt and pepper. Serve warm.

8) Creamy Tortellini and Sausage Soup

Creamy tortellini and sausage soup is pure comfort. You get bites of sausage with soft cheese tortellini, all swimming in a rich tomato broth.

Add spinach or other greens if you’re aiming for something a bit healthier. The creaminess usually comes from cream cheese or a splash of heavy cream stirred in.

It’s quick to make and feels like a treat. The sausage packs in flavor, and the tortellini makes it filling.

You’ll love the mix of textures and the smooth tomato base.

Ingredients

• Italian sausage (pork or turkey)
• Cheese tortellini (fresh or frozen)
• Cream cheese or heavy cream
• Diced tomatoes or tomato broth
• Fresh spinach or other leafy greens
• Carrots and celery (optional)
• Chicken or vegetable broth
• Garlic and onion
• Olive oil
• Salt and pepper

Cooking Instructions

1. Brown sausage in olive oil in a large pot.
2. Add diced onion, garlic, carrots, and celery.
3. Cook until everything softens up a bit.
4. Pour in broth and diced tomatoes.
5. Bring it all to a boil.
6. Stir in cream cheese or heavy cream if you want that creamy texture.
7. Add tortellini and spinach.
8. Cook until the tortellini feels tender.
9. Season with salt and pepper.
10. Serve it hot, right away.

For more ideas, check out the Creamy Sausage Tortellini Soup recipe.

9) Spiced Root Vegetable Soup

This soup just feels right when it’s freezing outside. The spices mix with chunky root veggies and somehow it all tastes like comfort.

It’s easy enough for a weeknight and healthy enough that you might not feel guilty going for seconds. You can freeze the leftovers, which is honestly a lifesaver on busy days.

The spices bring a little kick, but nothing too wild. If you want winter to feel a bit less gray, this soup helps.

Ingredients

• Carrots
• Parsnips
• Turnips
• Onions
• Garlic
• Vegetable broth
• Ground cumin
• Ground coriander
• Ground cinnamon
• Olive oil
• Salt and pepper

Cooking Instructions

1. Chop up all the root veggies and onions.
2. Heat olive oil in a big pot over medium heat.
3. Toss in onions and garlic.
4. Cook until they’re soft and smell good.
5. Stir in cumin, coriander, and cinnamon.
6. Cook for about a minute.
7. Add the chopped root veggies and pour in the broth.
8. Bring it to a boil.
9. Lower the heat and let it simmer for 30 minutes.
10. Blend it smooth or leave it chunky—totally your call.
11. Add salt and pepper to taste.

10) Pea and Ham Soup

Pea and ham soup just hits the spot when it’s chilly. The broth gets thick and rich thanks to a ham bone or hock simmering away.

You can use leftover ham, or grab some from the store if you’re in a rush. The peas break down as it cooks, making everything creamy.

Carrots, onions, and celery add a little sweetness and crunch. This is one of those recipes that feels both classic and easy.

It’s a great way to use up leftovers and somehow always tastes better the next day.

Ingredients

• 1 ham bone or 2 cups diced ham
• 1 ½ cups dried split peas
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 6 cups water or stock
• Salt and pepper to taste

Cooking Instructions

1. Rinse the split peas under cold water.

2. Grab a large pot and toss in your onion, carrots, and celery. Sauté them until they’re soft and smell amazing.

3. Throw in the ham bone or chopped ham. Let it cook for a few minutes—just long enough to pick up some flavor.

4. Add the peas and pour in your water or stock. Crank up the heat and bring everything to a boil.

5. Once it’s bubbling, turn the heat down. Let it simmer for an hour or two, until the peas go soft and start to break down.

6. Pull out the ham bone, shred off any meat you can find, and drop it right back into the pot.

7. Add salt and pepper to taste. Ladle the soup into bowls and serve it hot.

You can find more details about pea and ham soup here.