38 Fall Soup Recipes That Are as Easy To Make as They Are Flavorful (Promise)

Soup, there it is

chicken pot pie soup with a biscuit
Photo: Liz Andrew/Styling: Erin McDowell

As a season, fall has a lot going for it: tailgates, cozy sweaters and all kinds of new shows to binge. But everyone knows that the most important thing about autumn is that it marks the beginning of soup season. It's comfort in a bowl—the perfect complement to crisp evenings.

But what happens when your evenings are crammed with running a quick errand while rescheduling that doctor's appointment as you shuttle kids from soccer to piano practice to Girl Scout troop meetings? So many fall soup recipes look delightful...until you realize they require two hours over the stove and trips to three different grocery stores just to track down all the ingredients. No, thanks.

That's why I've vetted more than 100 of the internet's most popular recipes (including editor favorites, like our Slow Cooker French Onion and Creamy Chicken and Wild Rice) to bring you my top 40 easy fall soups. You'll find pumpkin, butternut squash and the like here, but I tried to highlight a range of flavors—all picks that taste great and require minimal effort on your part.

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1. Creamy Tortellini, Sausage and Spinach Soup

  • Time Commitment: 30 minutes
  • Why I Love It: beginner-friendly, <30 minutes, <10 ingredients
  • Serves: 4

Come fall, it's worth keeping a bag of store-bought tortellini in your freezer at all times. You never know when it will come in handy, like in this creamy, tomato-y soup that comes together with fewer than ten ingredients.

2. Slow Cooker Vegan Pumpkin Soup

  • Time Commitment: 4 hours, 15 minutes
  • Why I Love It: slow cooker recipe, vegan
  • Serves: 6 to 8

It’s warm, cozy and you hardly have to lift a finger to make it thanks to your slow cooker. Psst: Substitute canned pumpkin puree (just make sure it's unsweetened puree, not pumpkin pie filling!) for the whole gourd to save serious time and effort.

3. Slow Cooker French Onion Soup

  • Time Commitment: 7 hours, 25 minutes
  • Why I Love It: slow cooker recipe, <500 calories
  • Serves: 6

Honestly, a slow cooker is the MVP of fall cooking, especially when it comes to making soup. Normally, caramelizing onions would take hours on the stove—here, you can do it in 25 minutes.

4. Spiced Lamb Meatball and Escarole Soup

  • Time Commitment: 45 minutes
  • Why I Love It: high protein, crowd-pleaser
  • Serves: 4 to 6

This soup was inspired by the flavors of lamb shawarma and the components of Italian wedding soup. It tastes like a million bucks (but takes less than an hour to make).

5. Instant Pot Carrot Ginger Soup

  • Time Commitment: 30 minutes
  • Why I Love It: Instant Pot recipe, dairy free, vegan-optional
  • Serves: 6 to 8

A comforting, warm meal does not have to take hours to make. Need proof? Look no further than this 30-minute soup, which can be made vegan if you use vegetable broth instead of chicken.

6. Lasagna Soup

  • Time Commitment: 1 hour
  • Why I Love It: crowd-pleaser, kid-friendly
  • Serves: 8

It’s way easier than assembling the traditional pasta dish but tastes just as good (like a slightly fancier version of Spaghetti-Os that’s still kid-friendly).

7. Spicy Lemon-Ginger Chicken Soup

  • Time Commitment: 1 hour, 15 minutes
  • Why I Love It: crowd-pleaser, beginner-friendly
  • Serves: 8

High on my list of comfort foods? Chicken soup. This version wins bonus points for both flavor and ease: It’s ready in about an hour and can be customized to your heart’s desire with greens and grains. (The gingery-jalapeño kick is a real sinus-clearer too.)

8. Curried Parsnip and Apple Soup

  • Time Commitment: 50 minutes
  • Why I Love It: vegetarian-optional, <500 calories
  • Serves: 4

Parsnips are like carrots but sweeter, so they’re a natural pair for apples and lots of warming spices. Recipe developer James Rich calls for a “cooking” apple—choose something on the tart side rather than sweet, like Granny Smith.

9. Slow Cooker Pasta e Fagioli Soup

  • Time Commitment: 7 hours, 35 minutes
  • Why I Love It: slow cooker recipe, beginner-friendly, crowd-pleaser
  • Serves: 6

This one tastes like you spent hours at the stove…but it only takes five minutes to prep. The secret? A Parmesan rind in the soup adds salty, umami goodness and depth of flavor.

10. Slow Cooker Lemon Chicken, Orzo & Vegetable Soup

  • Time Commitment: 6 hours, 15 minutes
  • Why I Love It: crowd-pleaser, slow cooker recipe, beginner-friendly
  • Serves: 6

Don't let the time commitment fool you—you're really only hands-on for about 15 minutes or less (basically, the time it takes to chop herbs and veggies). This has become a staple in my household; I'm now convinced that every soup gets a little better (and brighter) with a splash of lemon juice.

11. Sausage, Corn and Poblano Chowder

  • Time Commitment: 50 minutes
  • Why I Love It: crowd-pleaser, make ahead, <500 calories
  • Serves: 8

While the ingredients list is long, this fall soup recipe comes together in a few easy steps. It also freezes really well, so you can make a batch ahead of time and pull it out on a chilly, lazy night.

12. Broccoli Soup with Spinach, Cilantro and Croutons

  • Time Commitment: 35 minutes
  • Why I Love It: dairy free, vegetarian
  • Serves: 6

This is not your typical broccoli soup. It’s dairy free, packed with spinach and less than 500 cals per serving. It’s also topped with garlicky, herby croutons for a little bit of crunch.

13. Slow Cooker Creamy Chicken and Wild Rice Soup

  • Time Commitment: 7 hours, 5 minutes
  • Why I Love It: slow cooker recipe, beginner-friendly, <500 calories
  • Serves: 6

This creamy wonder takes just five minutes to prep, and is a thousand times more delicious than the canned stuff. (Thank you, slow cooker, for changing all our lives.)

14. Sweet Potato Miso Soup

  • Time Commitment: 20 minutes
  • Why I Love It: <30 minutes, vegetarian-optional
  • Serves: 4

The salty miso (plus ginger and scallions) balances out the sweetness of the spuds. Pair it with a crisp fall green salad for a dreamy lunch that won’t weigh you down.

15. Tom Kha Gai Soup

  • Time Commitment: 55 minutes
  • Why I Love It: crowd-pleaser, dairy free
  • Serves: 6

This coconut chicken soup is a classic Thai dish. It’s spicy, creamy and everything you want on a chilly night. If your grocery store doesn’t carry palm sugar, try using coconut sugar (or brown sugar) instead.

16. Instant Pot Bone Broth

  • Time Commitment: 35 minutes
  • Why I Love It: Instant Pot recipe, crowd-pleaser
  • Serves: 8

Broth usually takes hours to make on the stove, but the Instant Pot makes quick work of the job. Alternatively, if you want to use your slow cooker, simply cook on low heat for about ten hours.

17. Easy Broccoli Cheddar Soup

  • Time Commitment: 30 minutes
  • Why I Love It: <30 minutes, kid-friendly, crowd-pleaser
  • Serves: 6

This tastes like childhood in the best ways possible: cheesy, creamy and just salty enough. If you want to take things over the top, try serving it in a sourdough bread bowl.

18. Quinoa Vegetable Soup with Kale

  • Time Commitment: 1 hour
  • Why I Love It: vegetarian, gluten free, dairy free–optional
  • Serves: 4 to 6

Just when you thought you were *so over* quinoa, it strikes again. Add it to this veggie soup for extra protein and interesting texting. (Psst: It’s also gluten free.)

19. Easy One-Pot Lentil Kielbasa Soup

  • Time Commitment: 1 hour, 10 minutes
  • Why I Love It: one pot, high protein
  • Serves: 4

What’s the opposite of a boring, one-note pot of soup? This beauty is what. With equal amounts of veggies, sausage and spices, it’s both flavorful and good for you—a win-win.

20. Freekeh Vegetable Soup

  • Time Commitment: 55 minutes
  • Why I Love It: vegetarian, beginner-friendly, crowd-pleaser
  • Serves: 8

What’s freekeh? It’s an heirloom grain that’s popular in Middle Eastern cuisine, and it’s just what this satisfying vegetable soup needs. The ingredient adds body and a slight smokiness that will have everyone asking for seconds.

21. Healthy Zuppa Toscana

  • Time Commitment: 50 minutes
  • Why I Love It: crowd-pleaser, low sugar, high protein
  • Serves: 6

Turkey sausage and half-and-half take the place of the usual pork and heavy cream in this hearty-yet-healthy spin on an Italian favorite. (That means you can have extra breadsticks, right?)

22. Slow Cooker Chicken Potpie Soup

  • Time Commitment: 7 hours, 35 minutes
  • Why I Love It: slow cooker recipe, crowd-pleaser
  • Serves: 8

It looks super impressive, and no one needs to know that the crunchy pie crust topping started out as store-bought biscuit dough.

23. Tortellini Soup with Italian Sausage

  • Time Commitment: 1 hour, 10 minutes
  • Why I Love It: crowd-pleaser, <500 calories
  • Serves: 8

Once autumn arrives, pasta and soup become everyone’s two favorite food groups. It only makes sense to combine them into one glorious dish. Even better, it serves eight people and takes a mere 20 minutes of prep.

24. Chicken Gnocchi Soup

  • Time Commitment: 40 minutes
  • Why I Love It: kid-friendly, beginner-friendly
  • Serves: 6

Who needs chicken noodle when you can have chicken gnocchi? One spoonful and you’ll never turn back, especially since the gnocchi are store-bought and require zero extra effort.

25. Spicy Italian Pesto Noodle Soup

  • Time Commitment: 45 minutes
  • Why I Love It: crowd-pleaser, beginner-friendly
  • Serves: 6

She’s a little spicy (but not overly so) and packed with kale, carrots, herbs and cheese. What’s not to love? The pumpkin-shaped noodles (aka zucca) are worth seeking out for their autumnal touch. You can often find them at Trader Joe's and Whole Foods this time or year, or buy a package online.

26. Hungarian Mushroom Soup

  • Time Commitment: 45 minutes
  • Why I Love It: vegetarian, one pot
  • Serves: 4

Earthy, creamy and packed with croutons, this fall soup is proof that mushroom recipes can win over even the biggest haters at the table. Serve it with crust bread or pillowy soft dinner rolls to make the meal complete.

27. Roasted Sweet Potato and Leek Soup

  • Time Commitment: 1 hour
  • Why I Love It: crowd-pleaser, vegetarian-optional
  • Serves: 8

It’s so creamy that you’ll feel like you’re indulging. But it’s actually pretty healthy (and easily madem into a vegan soup, if you skip the cheese and sour cream toppings).

28. Kale Minestrone

  • Time Commitment: 1 hour
  • Why I Love It: vegetarian, crowd-pleaser
  • Serves: 6

Vegetables? Check. Beans, pasta and cheese? Yep, sounds like minestrone to me. A healthy dollop of pesto and tons of kale keep it fresh.

29. Sheet Pan Curried Butternut Squash Soup

  • Time Commitment: 1 hour
  • Why I Love It: sheet pan recipe, vegetarian optional
  • Serves: 4

Who needs layers of sweaters, scarves and blankets when you have a soup full of spiced squash? This fall soup recipe starts on a sheet pan, surprisingly—it’s the trick to unlocking all that roast-y, caramelized flavor.

30. White Bean Soup with Crumbled Bacon and Spiced Brown Butter

  • Time Commitment: 45 minutes
  • Why I Love It: gluten free, beginner-friendly
  • Serves: 4

If I’m being honest, you had me at spiced brown butter. But when I found out this creamy soup uses canned beans and takes 45 minutes to throw together, I was completely sold.

31. Lazy One-Pot Vegan Tom Yum Soup

  • Time Commitment: 45 minutes
  • Why I Love It: gluten free, vegan, one pot
  • Serves: 4

I’m all about a lazy, dump-and-eat dinner. This take on the traditional Vietnamese soup—which uses store-bought curry paste and cooks in one pot—is just the ticket.

32. Slow Cooker Chicken Noodle Soup

  • Time Commitment: 6 hours, 25 minutes
  • Why I Love It: slow cooker recipe, kid-friendly
  • Serves: 4

It tastes just like your grandma used to make it—egg noodles and all—with the added convenience of a slow cooker. (OK, fine, the addition of peas isn’t traditional, but it’s great if you’re trying to sneak in a few more veggies.)

33. Spicy Thai Coconut Chicken Soup with Zoodles

  • Time Commitment: 30 minutes
  • Why I Love It: gluten free, dairy free
  • Serves: 4

Trust me, you won’t miss the traditional noodles here. The curry, coconut milk and fresh herbs will more than make up for them. (But if you wanted to add rice noodles, they would be delicious.)

34. Moroccan Carrot Soup with Cinnamon Hazelnuts

  • Time Commitment: 55 minutes
  • Why I Love It: gluten free, vegetarian
  • Serves: 4

OK, this recipe calls for 16 ingredients, but it's such an impressive take on carrot soup that we had to include it on the list. Za’atar, white beans and a lemony yogurt sauce swirl make this the ideal first course for a fall dinner party.

35. Everything But the Kitchen Sink Soup

  • Time Commitment: 30 minutes
  • Why I Love It: dairy free, gluten free, vegetarian
  • Serves: 5

This one is ready in about 30 minutes. Wondering what’s in it? Anything you want, from squash and carrots to green beans rice and your choice of protein.

36. Tikka Masala Soup

  • Time Commitment: 50 minutes
  • Why I Love It: one pot, gluten free, low carb
  • Serves: 6

Your favorite takeout dinner, now in soup form. Not only is it creamy and spiced in all the right ways; it’s also gluten free and low carb (if that’s your jam).

37. Loaded Baked Potato and Cauliflower Soup

  • Time Commitment: 1 hour
  • Why I Love It:
  • Serves: 4 to 6

The best part of a baked potato is the toppings, so why not turn them into a soup? A blend of potato and cauliflower makes for a lighter base, so feel free to pile your bowl high with all the cheese, bacon and sour cream. File this fall recipe under “repeats.”

38. Cheater’s Italian Wedding Soup

  • Time Commitment: 1 hour
  • Why I Love It: crowd-pleaser, high protein, kid-friendly
  • Serves: 6 to 8

There’s a little bit of pasta, meat, kale and cheese in every bite. So basically, I’m contemplating making this fall soup recipe every night until next summer (and I think you should too).


candace davison bio

Candace Davison

VP of editorial content

  • Oversees home, food and commerce articles
  • Author of two cookbooks and has contributed recipes to three others
  • Named one of 2023's Outstanding Young Alumni at the University of South Florida, where she studied mass communications and business

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Katherine Gillen

Former Senior Food Editor

  • Headed PureWow’s food vertical
  • Contributed original reporting, recipes and food styling
  • Studied English Literature at the University of Notre Dame and Culinary Arts at the Institute of Culinary Education