When cold weather lasts more than a day or two, a hot pot of soup becomes one of the easiest ways to make dinner feel manageable. These 23 soups and stews range from beefy bowls with noodles and potatoes to creamy vegetable soups, chicken chowders, and filling bean dishes. Some rely on an extended simmer, while others come together quickly enough for a weekday. Keep bread or crackers nearby, and there is plenty here to see a household through another chilly evening.
Easy Hamburger Stew
On nights when dinner needs to stretch, Easy Hamburger Stew combines ground beef with potatoes, diced tomatoes, and beef broth in a substantial pot. Onion, garlic, Worcestershire sauce, and thyme season the liquid, while peas and corn add vegetables near the finish. A little cornstarch helps thicken the stew without relying on cream. Serve it with crusty bread and refrigerate extra portions for another cold day when cooking a fresh dinner seems less appealing.
Get the Recipe: Easy Hamburger Stew
Million Dollar Soup
Chicken, gnocchi, and bacon share the bowl in Million Dollar Soup, which gets its creamy finish from heavy cream and Colby Jack cheese. Celery, onion, fennel, and garlic provide the vegetable base, with spinach folded in toward the end. A touch of smoked paprika adds warmth to the rich mixture. Ladle it into generous bowls when a thin broth will not seem substantial enough, and put out bread for scooping up the remaining creamy liquid.
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Rotisserie Chicken Noodle Soup: The Ultimate Soup
Using already-cooked chicken makes Rotisserie Chicken Noodle Soup: The Ultimate Soup a practical route to a traditional cold-weather meal. The rotisserie chicken saves the step of cooking raw poultry before building the soup, while noodles offer the familiar filling element. Keep the noodles from sitting too long in leftover broth so they retain their texture. Add bread or crackers at the table and serve the soup in deep bowls for an uncomplicated dinner during a long stretch of cold evenings.
Get the Recipe: Rotisserie Chicken Noodle Soup: The Ultimate Soup
Pastina Soup AKA Italian Penicillin Soup
Small star-shaped pasta gives Pastina Soup AKA Italian Penicillin Soup its distinctive appearance without needing meat in every spoonful. Carrots, celery, onion, garlic, thyme, and a Parmesan rind simmer in chicken stock before the softened vegetables are blended into the broth. The little pasta shapes are cooked separately and added to serving bowls. Finish with lemon juice and Parmesan for a warming soup that is easy to eat when heavier meals sound like too much.
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Beef Stroganoff Soup
Browned beef and mushrooms give Beef Stroganoff Soup the familiar flavor of the classic skillet dinner, but with plenty of broth for spooning. Shallots, thyme, paprika, red wine, and Dijon deepen the beef base, while egg noodles cook separately before serving. A dollop of sour cream goes on each bowl rather than into the boiling pot. This is a filling choice for a cold evening, especially with toasted bread nearby and noodles stored separately from leftover broth.
Get the Recipe: Beef Stroganoff Soup
Cream of Jalapeno Soup
Cold evenings get a little brighter with Cream of Jalapeno Soup, where fresh jalapenos, onions, garlic, and cumin simmer in chicken broth and milk. Blending in avocado gives the soup a silky texture, while heavy cream adds richness and balances the pepper’s heat. Ready in 30 minutes and serving six, it works well for nights when dinner needs to be warm without taking all evening. Add chopped cilantro and crusty bread for dipping into the creamy broth.
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Rice & White Bean Soup
Rice and beans make Rice & White Bean Soup filling without requiring a meat-heavy base. Onion, carrot, celery, and garlic soften first, then uncooked rice simmers in broth with oregano and red pepper flakes. Cannellini beans and chopped spinach go in later, giving the soup substance and color. The recipe works with chicken or vegetable broth, depending on the meal. Serve it with toast and save leftovers for a simple lunch during the next run of cold days.
Get the Recipe: Rice & White Bean Soup
Cheesy Lasagna Soup
When cold weather calls for something hearty, Cheesy Lasagna Soup combines ground beef, mafalda corta pasta, diced tomatoes, and a rich broth seasoned with garlic, oregano, and basil. A mixture of ricotta, mozzarella, and Parmesan melts into each bowl, bringing the familiar flavors of baked lasagna without the layering. Ready in 55 minutes and serving eight, this soup makes a filling dinner for chilly evenings. Serve with crusty garlic bread, and refrigerate leftover noodles separately to keep them from absorbing too much broth.
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Turkey Pot Pie Soup
Leftover turkey finds a new purpose in Turkey Pot Pie Soup, combining tender meat, potatoes, carrots, celery, peas, and corn in a creamy broth. Turkey stock, milk, thyme, and heavy cream create a rich base, while crumbled baked pie crust adds the flaky topping of a traditional pot pie. Ready in 50 minutes with eight servings, this hearty soup makes a filling dinner during long cold spells. Serve it with buttered bread or biscuits for an extra substantial meal.
Get the Recipe: Turkey Pot Pie Soup
Cabbage and White Bean Soup
Tender cabbage and white beans carry Cabbage and White Bean Soup, a vegetable-forward option that still has enough body for dinner. Onion and fennel soften before cabbage, garlic, thyme, and rosemary simmer with cannellini beans in chicken stock. Heavy cream adds richness, while lemon juice provides a fresh finish. Spoon it into bowls with crusty bread, and offer a smaller serving alongside a sandwich if the table needs something more substantial on a freezing evening.
Get the Recipe: Cabbage and White Bean Soup
Tuscan Soup with Sausage Kale
Italian sausage adds depth to Tuscan Soup with Sausage Kale, along with pancetta, potatoes, tomatoes, and chopped kale. After the vegetables simmer in chicken broth, part of the soup is blended before the sausage returns to the pot. Heavy cream finishes the mixture, and crisp pancetta can go on top. This is a substantial soup for an evening when a few crackers will not be enough. Serve it with bread so the creamy broth does not go to waste.
Get the Recipe: Tuscan Soup with Sausage Kale
Broccoli Cheddar Soup In A Sourdough Bowl
A hollowed-out sourdough loaf makes Broccoli Cheddar Soup In A Sourdough Bowl both dinner and its own bread accompaniment. Broccoli, shredded carrot, onion, and garlic simmer in broth, then milk and cheddar create the creamy base. The little sourdough loaves are brushed with olive oil and lightly toasted before being filled. Bring them to the table shortly after ladling so the bread holds its shape. It is a hearty presentation for a cold weekend supper.
Get the Recipe: Broccoli Cheddar Soup In A Sourdough Bowl
Slow-Cooker Taco Soup
A slow cooker handles much of the long simmer for Slow-Cooker Taco Soup, making it an appealing meal to start before a busy afternoon. Its taco-style seasoning gives a change from plain broth-based soups, and bowls can be customized with crunchy or creamy toppings. Set the toppings out separately and let each person finish a serving. Follow the linked cooking time closely rather than assuming the pot can remain heating unattended for an entire day.
Get the Recipe: Slow-Cooker Taco Soup
Copycat La Madeleine Country Potato Soup
Silky potatoes give Copycat La Madeleine Country Potato Soup its classic café-style character, while leeks, onion, and thyme supply the aromatic base. Potatoes simmer with chicken base and water until tender, then the soup is blended smooth and finished with heavy cream. Cheddar, bacon, and green onion are optional toppings rather than ingredients that must go into the pot. Serve with baguette slices for a simple winter lunch or a first course before dinner.
Get the Recipe: Copycat La Madeleine Country Potato Soup
Steak and Potato Soup
Beef and potatoes make Steak and Potato Soup an appealing option when the family expects more from soup than a light starter. The combination has the substance of a meat-and-potato dinner in a bowl, ready to pair with warm bread or crackers. Allow time for the steak to become tender and the potatoes to cook through. Check the linked directions for the exact cooking method, vegetable additions, and seasoning before planning how long the soup needs on the stove.
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Cream Of Onion Soup
Roasted onions provide the foundation for Cream Of Onion Soup, a blended, creamy alternative to broth-heavy French onion soup. Spanish and yellow onions roast with shallots and garlic before joining chicken broth, thyme, butter, and cream. The result offers onion flavor without strands of caramelized onion in every spoonful. Serve smaller bowls with toasted bread or beside a sandwich, particularly when the dinner menu needs a warming starter instead of another meat-heavy main course.
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Spiced Red Lentil Soup
Cumin, coriander, ginger, and cinnamon give Spiced Red Lentil Soup a warmly seasoned profile that differs from creamy chowders. Onion and garlic cook with tomato paste and red lentils in vegetable broth, while smoked paprika adds a little heat. A squeeze of lemon brightens the bowl, and chopped cilantro or mint can finish it. Serve with flatbread for a meat-free option that still offers substance when the cold weather lasts all week.
Get the Recipe: Spiced Red Lentil Soup
Creamy Vegetable Chowder
A pot packed with vegetables becomes Creamy Vegetable Chowder after potatoes, broccoli, carrots, celery, and grated onion simmer together in broth. Butter, flour, and milk form a thickened sauce in a separate saucepan, then are stirred into the vegetables. Cheddar is sprinkled over the finished bowls. This is a useful choice for a cold day when the meal should center on vegetables without becoming a thin broth. Serve with biscuits or cornbread for dipping.
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Marry Me Chicken Soup
Creamy broth and cheese-filled ravioli make Marry Me Chicken Soup a hearty dinner for evenings when the cold keeps everyone indoors. Tender chicken breasts simmer with garlic, tomato paste, Italian seasoning, and smoked paprika before ravioli and fresh spinach join the pot. Heavy cream and Parmesan add richness, while lemon juice balances the flavors. Ready in 40 minutes and serving eight, this one-pot soup pairs well with garlic bread and keeps refrigerated for up to three days.
Get the Recipe: Marry Me Chicken Soup
Chef Jenn’s Famous French Onion Soup
Deeply caramelized onions give Chef Jenn’s Famous French Onion Soup its distinctive broth, enriched with both beef and chicken stock and a little red wine. Toasted baguette slices sit on each serving beneath melted Gruyère, with the bowls briefly broiled to brown the cheese. The onions need patient cooking before the soup is assembled, so this is a good choice for a slower evening. Serve immediately while the bread and cheese topping are still hot.
Get the Recipe: Chef Jenn’s Famous French Onion Soup
Meatball Soup
Small homemade meatballs fill Meatball Soup, simmering in a tomato-based broth with pasta and spinach. The meatballs combine ground beef, ground pork, breadcrumbs, milk, egg, Parmesan, and garlic, then are browned before finishing in the pot. Chicken and beef broths help build the soup base, with a little cream added near the end. Serve with bread for a complete dinner, and expect the pasta to absorb more broth if leftovers sit in the refrigerator.
Get the Recipe: Meatball Soup
Chicken and Corn Chowder
Sweet corn adds contrast to Chicken and Corn Chowder, a creamy chicken soup that fits a cold-weather dinner rotation. The combination offers enough substance for a main course, especially with bread served alongside. Plan a batch for an evening when a plain chicken broth would feel too light, then portion any cooled leftovers for lunch. Review the linked directions for the exact chicken preparation, vegetables, and dairy quantities before cooking, since those recipe details were not fully retrieved.
Get the Recipe: Chicken and Corn Chowder
Gordon Ramsay’s Leek & Potato Soup
Soft leeks and potatoes blend into Gordon Ramsay’s Leek & Potato Soup, a creamy bowl built from butter, olive oil, garlic, broth, and heavy cream. The potatoes simmer until tender before blending, creating a smooth texture rather than a chunky stew. Croutons, toasted bread cubes, or chopped chives can finish each serving. Pair it with a sandwich for a larger meal, or serve a smaller bowl before another main course during the coldest part of the week.
Get the Recipe: Gordon Ramsay’s Leek & Potato Soup