When grocery prices make dinner planning harder, a pot of soup or stew can turn a modest amount of meat and pantry staples into a full meal. This collection ranges from split pea and vegetable chowders to smoked beef, turkey, sausage soups, and bean-filled chili. Choose a slow-cooker batch for a hands-off day, or a quicker stovetop bowl when dinner needs to come together sooner.
Split Pea, Ham & Sausage Soup
On a cold evening, a deep bowl of Split Pea, Ham & Sausage Soup turns leftover ham into a substantial meal for 10. Green and yellow split peas simmer with smoked sausage, bacon, kale, carrots, celery, and chicken broth, building a thick pot with several sources of savory flavor. The generous yield makes this a useful choice when you want dinner now and portions to reheat for lunch later.
Get the Recipe: Split Pea, Ham & Sausage Soup
Smoked Beef Stew
Smoke from the first step gives Smoked Beef Stew a deep flavor, while potatoes, carrots, and peas make six servings filling. Beef cubes are smoked before the stew cooks low and slow with broth, red wine, tomato paste, thyme, and tangy pickled cocktail onions. It takes more time than a quick soup, but the pot stretches beef with vegetables and works well for a relaxed weekend dinner with bread.
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Turkey Pot Pie Soup
When a roast leaves turkey in the fridge, Turkey Pot Pie Soup gives it another turn at the table in a creamy bowl that serves eight. Carrots, peas, corn, and potatoes join the turkey in a thick broth, with pastry on top as an optional finishing touch. The 50-minute recipe makes the most of cooked poultry and familiar vegetables, so it can stand on its own for lunch or dinner.
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Smoked Chicken Tortilla Soup
Smoky notes set Smoked Chicken Tortilla Soup apart, with tomatoes forming its rich broth, and the 30-minute recipe serves eight. Leftover smoked chicken simmers with tomatoes, black beans, corn, bell pepper, jalapeño, and chicken broth, while lime and spices bring the flavors together. Add tortilla strips, avocado, cilantro, or shredded cheese at the table. It is a practical way to turn extra chicken into a filling dinner with pantry beans and vegetables.
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Potato & Green Pea Chowder
With a lighter texture and just a little cream, Potato & Green Pea Chowder stays hearty without relying on meat. Leeks, potatoes, peas, garlic, vegetable broth, and dill form the six-serving pot, which takes 25 minutes from start to finish. The potatoes are partly mashed to thicken the soup while leaving chunks in each bowl. Serve it with bread for a budget-friendly lunch or a simple dinner when the pantry is running low.
Get the Recipe: Potato & Green Pea Chowder
Slow Cooker Italian Wedding Soup
Set up Slow Cooker Italian Wedding Soup early, then let its broth soften the vegetables while the meatballs cook through. The six-serving recipe takes 5 hours and 10 minutes, with chicken broth, carrots, celery, small pasta, and spinach rounding out the pot. Frozen meatballs keep prep simple, and a little pasta makes the soup more substantial. Put crusty bread alongside it for an easy dinner that can cover another lunch, too.
Get the Recipe: Slow Cooker Italian Wedding Soup
Meatball Soup
One-pot cooking turns Meatball Soup into a full meal with tomato broth, pasta, and tender meatballs, ready in 55 minutes and serving six. The meatballs combine ground beef and pork with breadcrumbs, Parmesan, garlic, and egg; spinach or kale adds greens near the end. Its generous mix of protein and noodles makes a satisfying option for family dinner, and leftovers can be packed for lunch or frozen for another day.
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Creamy Vegetable Chowder
On meatless nights, Creamy Vegetable Chowder brings plenty to each spoonful and serves six in 35 minutes. Potatoes, broccoli, onion, carrots, and celery simmer in vegetable broth before milk and cheddar make the base creamy. The range of vegetables helps the soup feel substantial without a meat main, while bread on the side can round it out. Make a pot for a weeknight dinner, then reheat any extra portions for lunch.
Get the Recipe: Creamy Vegetable Chowder
Tuscan Soup with Sausage
Silky from blended potatoes, Tuscan Soup with Sausage pairs that creamy base with Italian sausage and kale, adding a hearty finish. The 45-minute recipe yields 10 servings, so one batch can cover dinner and lunch without needing a large amount of meat per bowl. Blend the softened potatoes into the broth, then serve the sausage and greens throughout. It fits a busy evening when you want a substantial pot on the table without a long simmer.
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Cream of Jalapeno Soup
Medium heat from jalapeños gives Cream of Jalapeno Soup its character, a velvety six-serving soup that takes 30 minutes. The recipe pairs peppers with dairy for a rich base, and the heat stays manageable rather than overwhelming. Serve it with bread or alongside a sandwich to make dinner more filling. Its short cook time and modest ingredient list make it a useful change of pace when you want a homemade bowl without a long ingredient run.
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Beef Stroganoff Soup
Classic stroganoff flavors make Beef Stroganoff Soup hearty, with tender beef and mushrooms, while egg noodles turn the creamy broth into an all-in-one meal. The 55-minute recipe serves eight and builds its base with beef broth, shallots, garlic, paprika, and a little sour cream stirred in at the end. Stewing beef gives each bowl substance without calling for a steakhouse cut. Pair it with a simple vegetable side when a full pot needs to stretch across several portions.
Get the Recipe: Beef Stroganoff Soup
Sweet Potato Chili with Quinoa
Even without meat, Sweet Potato Chili with Quinoa makes a thick, filling dinner that serves six in an hour. Sweet potato, quinoa, black beans, corn, and fire-roasted tomatoes cook with cumin and chili spices, bringing fiber and protein into each bowl. Add avocado, cilantro, crema, or cheese if you have them, or serve it as is with cornbread. This is a useful pantry-based meal when stretching meat is part of the plan.
Get the Recipe: Sweet Potato Chili with Quinoa
Chef Jenn’s Sauerkraut Soup with Kielbasa
Tang and smoke set the tone for Chef Jenn’s Sauerkraut Soup with Kielbasa, with six servings ready in 55 minutes. Kielbasa, sauerkraut, potatoes, carrots, onion, and garlic cook with chicken broth; caraway seeds are optional if you have them in the cupboard. Potatoes and vegetables add bulk around the sausage, helping each bowl feel like dinner. Serve with rye bread or a simple salad for a filling cold-weather meal.
Get the Recipe: Chef Jenn’s Sauerkraut Soup with Kielbasa
Southwestern Chili
Let the slow cooker handle Southwestern Chili while ground beef, black beans, and corn simmer into six generous servings. Poblano, onion, garlic, crushed tomatoes, and chipotle powder add a smoky Southwestern profile, and the total time is 4 hours and 15 minutes. Brown the beef before transferring it to the cooker, then serve the chili with whatever toppings are on hand. Beans and vegetables help the beef go further across a family meal.
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Steak & Potato Soup
On a night when steak and potatoes sound right, Steak & Potato Soup turns them into eight bowls in about 40 minutes. Steak, potatoes, green beans, carrots, and celery cook in a beefy broth with red wine and Worcestershire sauce. The Instant Pot helps build a full-flavored soup on a shorter schedule, and the vegetables stretch the steak into a substantial meal. Serve it with rolls or a green salad for a complete dinner.
Get the Recipe: Steak & Potato Soup
Creamy Pumpkin Soup with Canned Pumpkin
With a quick simmer and blend, Creamy Pumpkin Soup with Canned Pumpkin turns pantry staples into dinner, ready in 30 minutes and serving four. Canned pumpkin puree simmers with onion, garlic, broth, heavy cream, nutmeg, and cinnamon before everything is blended into a silky soup. Finish bowls with pepitas or a swirl of sour cream if available. Serve alongside sandwiches or toasted bread to make the modest ingredient list go further at the table.
Get the Recipe: Creamy Pumpkin Soup with Canned Pumpkin
Gordon Ramsay’s Leek & Potato Soup
Blended smooth, Gordon Ramsay’s Leek & Potato Soup pairs savory leeks with creamy potato, while leeks and garlic bring savory flavor to its simple broth. The six-serving soup takes 40 minutes and uses butter, olive oil, chicken broth, and a little heavy cream. Blend it smooth and add croutons, herbs, or bacon bits if you have them. It is a straightforward way to turn a few everyday vegetables into a filling lunch or supper.
Get the Recipe: Gordon Ramsay’s Leek & Potato Soup