Some evenings call for soup with a full meal’s weight, from potato chowders and dumpling bowls to beef stew and pasta-rich pots. These recipes pair proteins, vegetables, beans, or noodles with broths and creamy bases for plenty of variety at the table. Choose one for a low-key dinner, a cold evening, or a meal that makes leftovers count.
Cheeseburger Soup
Creamy broth, tender potatoes, and cheddar bring burger-night flavor to Cheeseburger Soup. Lean ground beef cooks with onion and garlic before beef broth, milk, Worcestershire sauce, and mixed vegetables join the pot. The recipe takes about 50 minutes and makes six servings, with bacon adding a crisp finish. Set out bowls for an easy family dinner, then keep the leftovers for lunch since the soup reheats well.
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Ham and Potato Soup
Chunky potatoes and browned ham make Ham and Potato Soup a hearty way to use cooked ham beyond another sandwich. Baby gold potatoes, onion, carrot, celery, milk, chicken broth, and cheddar build a creamy base, while a little cayenne adds gentle heat. It takes about 45 minutes and makes six bowls. Bring it out for a second holiday meal or save it for a weekday dinner with bread or crackers.
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Chicken Pot Pie Soup
The flavors of a familiar pot pie come through in Chicken Pot Pie Soup, served by the bowl instead of under pastry. Shredded chicken simmers with potatoes, mushrooms, celery, onion, and mixed vegetables in a thickened blend of chicken stock and milk. The 45-minute recipe makes six servings, giving it enough substance for a main course. Add crackers or bread at the table when a crust-free dinner sounds easier.
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Marry Me Chickpea Soup
Sun-dried tomatoes and Parmesan give Marry Me Chickpea Soup a rich, savory base, while macaroni and chickpeas make each bowl substantial. Onion, celery, carrot, spinach, Italian seasoning, and half-and-half round out the one-pot recipe. It takes about 35 minutes and yields six servings. Ladle it into deep bowls for a filling meat-free dinner, with extra Parmesan or fresh herbs on the side for anyone who wants them.
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Chicken Dumpling Soup
Soft dumplings turn Chicken Dumpling Soup into a bowl with both broth and a tender, doughy bite. Chicken cooks with carrots, celery, onion, garlic, thyme, and broth, while evaporated milk gives the soup a creamy finish. The recipe takes about 45 minutes and makes six servings. Set it out as a one-pot dinner on a chilly evening, with the dumplings helping each bowl feel complete without extra sides.
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Tom Yum Soup
Lime, red chiles, and ginger give Tom Yum Soup a lively balance of tart, spicy, and savory notes. Shrimp and mushrooms cook in chicken stock with tomatoes, fish sauce, garlic, and a little brown sugar, then green onions and cilantro finish the bowls. The recipe takes about an hour and serves four. Choose it when dinner needs a bright, brothy contrast to heavier casseroles and rich holiday dishes.
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Corn Chowder
Thick and spoonable, Corn Chowder combines potatoes and sweet corn in a creamy broth. Red bell pepper, celery, carrot, onion, and garlic add savory depth, while vegetable broth and heavy cream bring the pot together. The recipe takes about 40 minutes and serves four. It works as a filling dinner with crusty bread or as a warm opening bowl before a larger meal, especially when the table needs a vegetable-forward option.
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Italian Penicillin Soup
Golden broth, tender chicken, and tiny pastina make Italian Penicillin Soup a substantial bowl with a smooth, savory base. Onion, carrots, celery, garlic, thyme, bay leaves, and a Parmesan rind simmer with chicken broth, then shredded chicken and pasta finish the pot. It takes about 35 minutes and serves six. Serve it as a complete dinner when you want a spoonable meal with familiar herbs and a little pasta in every bite.
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Lamb Stew
Tender lamb and a tomato-rich broth give Lamb Stew a hearty, slow-simmered feel. Cubed lamb is browned with onion and garlic, then cooks with fire-roasted tomatoes, beef broth, cumin, mint, and parsley until tender. The recipe takes about 1 hour and 10 minutes and makes eight servings. Bring it to the table with lemon wedges and bread for a full meal that stands apart from the usual chicken or beef soup.
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Dashi
Light and deeply savory, Dashi brings a clear broth option to a lineup of creamy and chunky soups. Water, kombu, and bonito flakes steep together to create a Japanese stock that can be served on its own or used as the base for noodle soups and other dishes. The recipe takes about 30 minutes and makes four cups. Keep it in mind when dinner needs a lighter first course or a flavorful starting point.
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Chicken Tortilla Soup
Crunchy tortilla strips and fresh toppings add contrast to the lightly spiced broth in Chicken Tortilla Soup. Shredded chicken simmers with green chiles, tomatoes, corn, cumin, and chicken stock, while cheese, avocado, lettuce, and green onions can finish each bowl. The recipe takes about 55 minutes and makes eight servings. Set the toppings out separately so everyone can build a bowl with the amount of crunch and garnish they like.
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Mushroom Soup
Silky texture and browned mushroom flavor distinguish Mushroom Soup from a thin broth-based bowl. Mushrooms and slow-cooked onions simmer with vegetable broth, soy sauce, paprika, dill, and nutmeg before sour cream brings the soup together. The current recipe card lists about 50 minutes and four servings. Serve it with toasted bread for a simple meal, or pour smaller portions as a savory first course before a roast.
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Turkey Soup
Cooked turkey and couscous make Turkey Soup a practical way to turn leftovers into a complete dinner. Onion, carrot, celery, garlic, thyme, and bay leaves simmer in turkey or chicken stock before the turkey and couscous go in. The recipe takes about 45 minutes and makes eight servings. Keep it on the menu for the days after a holiday meal, when a fresh pot can use the remaining meat without repeating the same plate.
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Roasted Tomato Soup
Oven-roasted tomatoes give Roasted Tomato Soup a deeper, sweeter base than a quick stovetop version. Onion and garlic roast with thyme and olive oil, then blend with vegetable broth and half-and-half for a smooth finish. The recipe takes about 55 minutes and makes eight servings. Pair the bowls with toasted bread or grilled cheese for an easy dinner, or offer small cups before a larger meal.
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Leek and Potato Soup
Soft leeks and potatoes blend into a creamy, filling bowl in Leek and Potato Soup. Butter, onion, thyme, marjoram, and bay leaves season the broth, while heavy cream gives it a smooth finish and green onions add a fresh topping. The recipe takes about 1 hour and 15 minutes and serves eight. Make it for a sit-down dinner with bread, or serve modest portions before a larger holiday meal.
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Cheesy Broccoli Soup
Broccoli and cheese give Cheesy Broccoli Soup a thick, satisfying texture that can carry a meal. Broccoli florets cook with garlic and vegetable stock, then ricotta, cheddar, and cream make the base smooth and rich. The recipe card lists 30 minutes and four servings, so it can fit a weeknight dinner without a long simmer. Add sourdough croutons or extra cheddar at the table for a little crunch and finish.
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Hot and Sour Soup
Peppery broth and a tangy finish make Hot and Sour Soup a lively change from creamy chowders. Mushrooms, tofu, chicken, and scallions fill the bowl, while soy sauces, sesame oil, white pepper, and red pepper flakes season the chicken broth. Eggs and a cornstarch slurry give the soup its familiar silky body. It makes four servings and can be prepared ahead, with the eggs added when reheating.
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Tortellini Soup
Cheese-filled pasta makes Tortellini Soup hearty enough to stand on its own. Tortellini cooks in a broth built from crushed tomatoes, vegetable stock, leek, celery, onion, and garlic, with cream and spinach completing the pot. The recipe takes about 55 minutes and serves four. Keep bread nearby for dipping, or pair the bowls with a simple salad when you want a full dinner without several side dishes.
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Kimchi Stew
Sour kimchi brings a bold, spicy edge to Kimchi Stew, while tofu and tuna add heft to the broth. Onion, garlic, sesame oil, soy sauce, chili flakes, and dashi or fish stock fill out the pot, with green onion on top. The recipe takes about 30 minutes and makes four servings. Serve it steaming hot with rice for a compact dinner that brings a sharper flavor to the soup lineup.
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Sweet Potato Soup
Smooth and gently sweet, Sweet Potato Soup balances its creamy base with savory herbs and a crisp topping. Sweet potatoes simmer with onion, garlic, carrots, sage, nutmeg, and vegetable stock, while half-and-half and spinach add richness and color. Roasted pumpkin seeds finish the bowls with crunch. The recipe takes about 45 minutes and makes four servings, working well for a cozy dinner with bread or a smaller first course.
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Minestrone Soup
Beans, vegetables, and pasta make Minestrone Soup a substantial pot with plenty to scoop into each bowl. Zucchini, carrots, celery, green beans, white beans, kidney beans, small shell pasta, tomatoes, and spinach simmer with Italian seasoning in vegetable broth. It takes about 45 minutes and serves eight. Prepare it for a family dinner or a make-ahead lunch, with grated cheese and crusty bread available at the table.
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Spicy Lasagna Soup
Broken noodles and melted cheese bring lasagna elements to a one-pot bowl in Spicy Lasagna Soup. Spicy Italian sausage, red bell pepper, onion, garlic, crushed tomatoes, tomato paste, and broth create the base, with mozzarella and Parmesan stirred in at the end. It takes about 35 minutes and makes six servings. Offer it for a casual dinner when a layered pasta bake feels like too much work but a hearty tomato soup is welcome.
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Vegetable Beef Soup
Chunks of beef, potatoes, and vegetables give Vegetable Beef Soup the substance of a full dinner. Stewing beef simmers with onion, garlic, celery, carrots, beef broth, tomato paste, thyme, potatoes, and peas until tender. The recipe takes about 1 hour and 15 minutes and serves six. Make it ahead for a weeknight meal, then serve with crusty bread for dipping into the thickened broth.
Get the Recipe: Vegetable Beef Soup