Incredibly Easy and Cozy Soups And Stews To Feast On This Winter

Soup season is undeniably my favorite season. I love soups not only because they’re the perfect hot dinner to have on cold winter nights, but also because most of them are so easy to make. I honestly make up most of my soup recipes, using some broth/stock, rice or lentils, whatever veggies I have in the fridge, and some spices, and they always turn out amazing. For these easy soup recipes, you’ll want to have an Instant Pot or Crockpot on hand if you don’t already!

Soup and stew recipes are so easy to play around with to fit whatever you have in the fridge, so don’t freak out if you don’t have every single ingredient for these recipes — they’re really just a springboard, a guide to creating something amazing and delicious. I’ve tried all of these and I can vouch for them, and not only are they delicious, but they’re also super easy (because if I’m being perfectly honest, I’m a lazy cook). And remember, you can really do what you want with these recipes as long as you follow this basic order:

    • Sauté your aromatics in olive oil, salt and spices (garlic, onions, etc)

    • Cook the meat (if applicable)

    • Sauté hard veggies (carrots, celery, etc)

    • Add liquid and bring to a boil

    • Add grains (rice, lentils, if using)

    • Simmer for ~30-45 minutes (make sure veggies don’t get too soft and meat doesn’t dry out)

    • Add herbs and leafy greens (if using) and cook for ~15-20 minutes, and serve!

It’s honestly that simple and you can use whatever’s in your fridge. But if cooking on the fly is still a bit intimidating, here are some of my favorite easy soup recipes to get you started!


Bone Broth

I’m a sucker for good bone broth. I tend to make a giant batch of it in the winter and freeze it in small pyrex containers (don’t fill too full or they’ll burst!) and then I’ll thaw them and just drink the broth. It’s crazy nutritious and makes me feel better whenever I’m feeling under the weather or just need something warm to sip on.

This is my bone broth recipe, but most bone broth recipes are pretty similar. The most important thing is to make sure you use high-quality chicken bones. Organic, pasture-raised, the whole nine yards. They’ll be a little more expensive, but the difference in taste is honestly astounding and they’re full of way more nutrients. Some independent grocery stores even sell bone broth starter packs that are super cheap and made up of the parts of a chicken that are normally discarded. If you can’t find any of these, I recommend saving chicken bones in the freezer until you have about a gallon size bag full; alternatively, you can buy a whole chicken, cook it, and make the stock from the carcass.

easy soup recipes


  • Chicken bones (1 gallon bag full or one whole carcass)

  • ½ onion, peel removed and cut in half

  • 3 large carrots, whole or cut in half

  • 3 celery stalks, whole or cut in half

  • 4 garlic cloves, whole

  • 2 T whole black peppercorns

  • Salt to taste

  • Dried herbs of choice (I like oregano and parsley)

  • Grass-fed butter (Kerrygold brand or equivalent)

  • Water


Put chicken bones or carcass into a large pot and cover with water. Bring to a boil. Once boiling, add all other ingredients except for herbs and butter. Fill with more water if necessary; everything should be just submerged. Reduce to a simmer. Cover and simmer for as long as desired — the longer the better. Occasionally remove the lid and skim any foam off the top of the liquid. About 30 minutes before your desired end time, add the herbs into the pot. 

When it’s done, remove all the solids from the broth. I usually remove the large solids with tongs or a slotted spoon; then, I put a fine-mesh colander over a large pyrex bowl and strain the rest of the solids through that. Serve a small cup of broth with a pat of grass-fed butter. Refrigerate for up to 7 days or freeze for up to 6 months.

Cozy Autumn Wild Rice Soup

This is one of my absolute favorite easy soup recipes. I only cook for myself, so I’ll make this recipe and eat it all week and I still never get tired of it! The broth is creamy and amazing, and the mushrooms are really the star of this dish, IMO. I use half and half instead of coconut milk and it still turns out amazing. No worries if you don’t have an Instant Pot — head on over to the full recipe at Gimme Some Oven and see the instructions for slow cooker and stove top versions!


  • 6 cups vegetable stock (or chicken stock)

  • 1 cup uncooked wild rice

  • 8 ounces baby bella mushrooms, sliced

  • 4 cloves garlic, minced

  • 2 medium carrots, diced

  • 2 ribs celery, diced

  • 1 large (about 1 pound) sweet potato, peeled and diced

  • 1 small white onion, peeled and diced

  • 1 bay leaf

  • 1 1/2 tablespoon Old Bay seasoning

  • 1 (14-ounce) can unsweetened coconut milk (or see cream sauce option below*)

  • 2 large handfuls of kale, roughly chopped with thick stems removed

  • fine sea salt and freshly-cracked black pepper


  1. Combine base ingredients. Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of an Instant Pot pressure cooker. Stir briefly to combine.

  2. Pressure cook. Cover and cook on manual (high pressure) for 25 minutes. Let the Instant Pot rest and naturally release the pressure for 10 minutes. Then carefully open the vent and quick release the remaining pressure. Remove lid and discard the bay leaf.

  3. Add final ingredients. Add the coconut milk and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.

  4. Serve warm and enjoy!

Instant Pot Chicken Tortilla Soup

Tortilla soup, another classic and one of my favorites! I love these easy soup recipes because of everything you can top them with — avocado, shredded cheese, corn chips, sour cream, greek yogurt, cilantro — there’s something for the whole family in this one. Best of all, it’s a one-pot meal (gotta love that easy clean up!). Thanks to Kristine’s Kitchen for the recipe!


  • 2 teaspoons olive oil

  • 1 cup chopped onion

  • 4 cloves garlic (minced)

  • 4 ounce can mild fire roasted diced green chiles

  • 14.5 ounce can fire roasted diced tomatoes

  • 15 ounces red enchilada sauce

  • 1-2 teaspoons chili powder

  • 1 teaspoon cumin

  • 15 ounce can black beans (rinsed and drained)

  • 4 cups low sodium chicken broth

  • 1 pound boneless skinless chicken breast

  • 15 ounce can corn (drained (or 1 cup frozen corn), optional)

  • salt and pepper (to taste)

  • For serving: lime wedges, crumbled tortilla chips, sour cream or plain Greek yogurt, shredded cheese, and/or avocado


  1. Add olive oil to Instant Pot insert and turn on saute function. Add the onion and cook, stirring, until softened. Turn off Instant Pot. Stir in the minced garlic.

  2. Add the diced green chiles, fire roasted diced tomatoes, enchilada sauce, chili powder, cumin, black beans and chicken broth. Stir well. Nestle the chicken into the mixture.

  3. Place the lid on and set it to the closed position. Turn the steam valve to the sealing position.

  4. Set the Instant Pot to manual/pressure cook, high pressure, for 9 minutes. When the cook time is done, allow the pressure to release naturally for 10 minutes (this means just leave the Instant Pot alone for 10 minutes). Then, carefully turn the steam valve to the venting position to release the remaining pressure. I usually do this with the handle of a long spoon.

  5. When the float valve drops down, the pressure has been released and it is safe to open your instant pot. Carefully remove the lid. Remove the chicken and shred.

  6. Return the shredded chicken back to the pot and stir in the corn. Season to taste with salt and pepper and serve with toppings as desired.

Healthy Turkey Chili 

Sometimes I want a soup with a bit more substance, so I turn to chili. This chili recipe is one of my favs and I honestly feel so energized after I eat it! This is another one that has instant pot, slow cooker, and stovetop variations, so you can make it no matter what equipment you have. I honestly prefer making this one on the stovetop — it’s a tiny bit more labor-intensive but the flavor and control I have over the cooking process is worth it! Thanks again to Kristine’s Kitchen for this amazing recipe.


  • 1 tablespoon olive oil

  • 1 cup chopped onion

  • 1 pound lean ground turkey

  • 4 cloves garlic (minced)

  • 1 tablespoon brown sugar

  • 2 tablespoons chili powder

  • 1 tablespoon ground cumin

  • 1 teaspoon dried oregano

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • 3 tablespoons tomato paste

  • 2 cups low sodium chicken broth (or one 14.5 ounce can)

  • 28 ounce can fire roasted crushed tomatoes

  • 15 ounce can kidney beans (rinsed and drained)

  • 15 ounce can black beans (rinsed and drained)

  • 15 ounce can pinto beans (rinsed and drained)

  • For topping: shredded cheese, sour cream or plain Greek yogurt


  1. Heat olive oil in a Dutch oven or large pot over medium-high heat. Add the onion and cook 2 minutes, until onion starts to soften. Add the ground turkey and cook, stirring to crumble the meat, until turkey is cooked through, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds.

  2. Add the brown sugar, chili powder, cumin, oregano, salt, pepper and tomato paste. Stir to combine. Add the broth and stir, scraping up any bits from the bottom of the pot.

  3. Stir in the crushed tomatoes and beans.

  4. Bring to a boil, then reduce heat to low and simmer for 1-2 hours, stirring occasionally. Cover the chili during the first part of the cook time, and then uncover during the last 30 minutes to thicken.

  5. Serve chili with toppings, as desired.

Instant Pot Weight Loss Vegetable Soup

Now, don’t cringe at the words “weight loss” — you’re not losing any flavor with this recipe! This is another one of my favorite easy soup recipes because I can honestly feel how healthy it is, and it’s so delicious. I tend to use this base recipe and then throw in whatever other seasonal veggies I have lying around, like squash. It’s amazing, y’all. (And it seriously helps detox, if you know what I mean.) Thanks to Crunchy Creamy Sweet for this one!


  • 1 tablespoons olive oil

  • 5 garlic cloves minced

  • 1 medium yellow onion chopped

  • 5 white mushrooms washed, sliced

  • 2 cups cauliflower florets

  • 2 carrots peeled and chopped

  • 2 celery stalks chopped

  • 1.5 cups chopped zucchini

  • 3 cups chopped cabbage

  • 1 15 oz. can red kidney beans drained and rinsed

  • 1 15 oz. can diced tomatoes

  • 4 cups low sodium vegetable or chicken stock

  • 1 bay leaf

  • 1 teaspoon Italian seasoning

  • 1/2 teaspoon ground paprika

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon salt

  • 1 tablespoon lemon juice or apple cider vinegar

  • 1/4 teaspoon cayenne pepper

  • 1/2 teaspoon turmeric


  1. Chop onion, carrots and celery, Mince garlic. Slice mushrooms. Set aside.

  2. Press “saute” button on your Instant Pot. Add olive oil to the stainless steel insert. Wait 2 minutes for it to preheat.

  3. Add garlic and onion to Instant Pot. Saute, stirring often, until the onion softens. Add mushrooms and saute for 2 minutes, until they are fragrant.

  4. Press “off/stop” button.

  5. Add remaining ingredients to Instant Pot.

  6. Place lid on the pressure cooker and make sure the valve is set to “sealing”.

  7. Press “soup” setting and timer to 12 minutes.

  8. The Pressure cooker will beep and start cooking. It may take about 12 minutes for it to come to pressure and they start the timer.

  9. When done, the Instant Pot will beep. Let the pressure release naturally for about 5 minutes, then quick release any remaining pressure by carefully switching the valve to “venting”.

  10. Carefully remove the lid, away from your face, and set aside.

  11. Stir the soup. Let cool slightly before serving.

  12. Season with more salt and pepper to taste.

Crock Pot Cream Cheese Chicken Chili

My mom used to make this all the time when I was a kid, and I’m still obsessed with it. It was one of my favorite easy soup recipes then and it still is now! I made it once for a small group full of picky middle school girls, and they devoured it and went back for seconds. And thirds. Seriously, everyone will love this recipe! Thanks Yummy Healthy Easy for laying this out for us!



  • 1 15-oz. can black beans

  • 1 15.25-oz. can corn undrained

  • 1 10-oz. can Rotel tomatoes undrained

  • 1 package ranch dressing mix

  • 1 tsp. cumin

  • 1 Tbsp. chili powder

  • 1 tsp. onion powder

  • 1 8-oz package light cream cheese

  • 2 chicken breasts


  1. Drain and rinse the black beans. Place chicken at the bottom of the crock pot, then pour in the whole can of corn (undrained), Rotel tomatoes, and black beans on top of chicken.

  2. Top with seasonings and ranch dressing mix. Stir together.

  3. Place cream cheese block on top. Cover with lid and cook on low for 6-8 hours.

  4. After the cooking time is over, take chicken breasts from crock pot and shred and add back to the chili. Stir together and enjoy!

Pressure Cooker Sausage Soup

If you like sausage (especially the spicy Italian kind) this recipe is for you. Sausage, white beans, and kale are the stars of this recipe. I love it because it’s hearty and filling while still staying pretty healthy! Thanks to The Typical Mom for this one!



  • 1 lb sausage roll, spicy variety is great

  • 1/2 onion diced

  • 16 oz Northern beans (dry or canned can be used)

  • 6 c water (if using dry beans this is necessary)

  • 4 c chicken broth

  • 28 oz crushed tomatoes (I used canned)

  • 1 tbsp garlic (I used minced, jarred)

  • 1 tsp oregano dried

  • 1/4 tsp salt

  • 1/2 c parmesan cheese for topping, optional

  • 3 c kale fresh, cut into chunks


  1. If using dry Northern beans put them in your Instant Pot with 6 c. water and set to the bean setting for 60 minutes, do a quick release, drain and set aside. If you’re using canned you can skip this step. I used dry beans myself.

  2. Set your pressure cooker to saute and add a bit of olive oil, your sausage and diced onion. Cook until sausage is no longer pink. Turn pot OFF/Cancel.

  3. Add spices and mix with meat and onions.

  4. Pour in can of crushed tomatoes, beans either canned or dry (that you “cooked” earlier and drained), and chicken broth. Stir.

  5. Cut stem off fresh kale and cut into chunks (2×2″ or so).

  6. Put into pressure cooker and push down into the liquid, gently mix a bit so they are submerged. Close lid and steam valve.

  7. Set Instant Pot to high pressure for 10 minutes (8 minutes if you want your kale to have a bit of “bite” to it and not be super soft).

  8. Do a quick release and can serve with a sprinkle of parmesan cheese on top if desired.


What are your favorite easy soup recipes? Let us know in the comments!

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