12 Easy Fall Soup Recipes for Cozy Weeknight Dinners
These easy fall soup recipes are made for cool evenings when you want a warm dinner without spending hours in the kitchen. You will find creamy pumpkin and squash soups, chicken noodle soup, hearty bean soups, lentils, tortellini, and simple chowders made with everyday ingredients.
How to Choose From These Easy Fall Soup Recipes
Start with the kind of dinner you need. A blended vegetable soup is good when you want something smooth and simple. Chicken, beans, lentils, tortellini, or potatoes make a more filling bowl. Several of these recipes are also meat-free.
| Soup | Total Time | Best For | Meat-Free |
|---|---|---|---|
| Creamy Pumpkin | 25 minutes | Fast creamy soup | Yes |
| Butternut Squash Apple | 40 minutes | Classic fall flavor | Yes |
| Chicken Noodle | 30 minutes | Family dinner | No |
| Sausage Potato Kale | 35 minutes | Hearty dinner | No |
| Tomato Basil | 30 minutes | Grilled cheese night | Yes |
| White Bean Spinach | 30 minutes | Pantry meal | Yes |
| Sweet Potato Carrot | 35 minutes | Smooth vegetable soup | Yes |
| Turkey Rice | 25 minutes | Cooked turkey leftovers | No |
| Lentil Vegetable | 45 minutes | Filling meat-free dinner | Yes |
| Tortellini Spinach | 25 minutes | Busy weeknight | Yes |
| Broccoli Cheddar | 35 minutes | Creamy comfort food | Yes |
| Corn Potato Chowder | 35 minutes | Thick one-pot soup | Yes |
12 Cozy Fall Soups to Make This Season
1. 25-Minute Creamy Pumpkin Soup
Canned pumpkin makes this one of the fastest fall soups on the list. A small amount of cream softens the earthy pumpkin flavor without making the soup too heavy.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 can (15 ounces) plain pumpkin puree
- 3 cups vegetable broth
- 1/2 teaspoon dried sage
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup half-and-half or unsweetened coconut milk
Instructions
- Heat the olive oil in a medium pot over medium heat. Cook the onion for about 5 minutes.
- Add the garlic and cook for 30 seconds.
- Stir in the pumpkin, broth, sage, nutmeg, salt, and pepper.
- Bring to a gentle simmer and cook for 10 minutes.
- Reduce the heat and stir in the half-and-half.
- Heat for 2 to 3 minutes and serve.
2. Butternut Squash Apple Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 cups cubed butternut squash
- 1 medium apple, peeled and chopped
- 4 cups vegetable broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat oil in a large pot and cook onion for 5 minutes.
- Add squash, apple, broth, thyme, salt, and pepper.
- Bring to a boil, then reduce to a simmer.
- Cook for 20 to 25 minutes.
- Blend until smooth.
3. Easy Chicken Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 6 cups chicken broth
- 1 1/2 cups egg noodles
- 2 cups cooked shredded chicken
- Salt and pepper
Instructions
- Heat oil in a large pot.
- Add onion, carrots, and celery and cook for 6 minutes.
- Add garlic and broth.
- Bring to a gentle boil.
- Add noodles and cook according to package instructions.
- Add chicken during the last 3 minutes.
4. Sausage Potato Kale Soup
Ingredients
- 12 ounces cooked chicken or turkey sausage
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves
- 1 1/4 pounds potatoes
- 5 cups chicken broth
- 3 cups chopped kale
- 1/2 cup half-and-half, optional
Instructions
- Brown sausage in oil for 3 to 4 minutes.
- Add onion and garlic.
- Add potatoes and broth.
- Simmer for 12 to 15 minutes.
- Add kale and cook for 3 minutes.
- Stir in half-and-half if using.
5. Simple Tomato Basil Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion
- 2 garlic cloves
- 1 can crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon dried basil
- 1/2 cup cream, optional
Instructions
- Cook onion in oil for 5 minutes.
- Add garlic.
- Add tomatoes, broth, and basil.
- Simmer for 15 minutes.
- Blend if desired.
- Add cream and warm gently.
6. White Bean Spinach Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion
- 2 carrots
- 2 garlic cloves
- 2 cans cannellini beans
- 4 cups vegetable broth
- 3 cups spinach
Instructions
- Cook onion and carrots in oil.
- Add garlic.
- Add beans and broth.
- Simmer for 12 minutes.
- Add spinach and cook until wilted.
7. Sweet Potato Carrot Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion
- 1 1/2 pounds sweet potatoes
- 4 carrots
- 1 teaspoon fresh ginger
- 4 cups vegetable broth
Instructions
- Cook onion in oil.
- Add sweet potatoes, carrots, ginger, and broth.
- Simmer for 18 to 22 minutes.
- Blend until smooth.
8. Leftover Turkey Rice Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion
- 2 carrots
- 2 celery stalks
- 5 cups broth
- 2 cups cooked turkey
- 1 1/2 cups cooked rice
Instructions
- Cook onion, carrots, and celery.
- Add broth and simmer.
- Add turkey and rice.
- Cook for another 5 minutes.
9. One-Pot Lentil Vegetable Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion
- 2 carrots
- 2 celery stalks
- 3 garlic cloves
- 1 cup brown or green lentils
- 1 can diced tomatoes
- 6 cups vegetable broth
Instructions
- Cook onion, carrots, and celery.
- Add garlic.
- Add lentils, tomatoes, and broth.
- Simmer for 25 to 30 minutes.
10. Tomato Tortellini Spinach Soup
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves
- 1 can diced tomatoes
- 5 cups vegetable broth
- 9 ounces cheese tortellini
- 3 cups spinach
Instructions
- Cook garlic in oil.
- Add tomatoes and broth.
- Bring to a gentle boil.
- Add tortellini and cook according to package directions.
- Add spinach at the end.
11. Easy Broccoli Cheddar Soup
Ingredients
- 3 tablespoons butter
- 1 onion
- 3 tablespoons flour
- 2 cups vegetable broth
- 2 cups whole milk
- 4 cups broccoli florets
- 2 cups shredded cheddar
Instructions
- Cook onion in butter.
- Add flour and cook for 1 minute.
- Whisk in broth and milk.
- Add broccoli and cook until tender.
- Add cheese over low heat.
12. Easy Corn Potato Chowder
Ingredients
- 1 tablespoon butter
- 1 onion
- 1 pound potatoes
- 3 cups corn
- 4 cups vegetable broth
- 1 cup whole milk
Instructions
- Cook onion in butter.
- Add potatoes, corn, and broth.
- Simmer for 15 minutes.
- Lightly mash some of the potatoes.
- Add milk and warm gently.
How to Store and Reheat Fall Soup
Cool leftover soup promptly and transfer it to covered containers. Most cooked leftovers should be refrigerated and used within 3 to 4 days.
Soups without milk, cream, or cheese usually freeze better than dairy-heavy soups. Noodles and rice can soften after freezing, so you can also store them separately.
Frequently Asked Questions
What are the easiest fall soups to make?
Pumpkin soup, tomato basil soup, tortellini soup, and white bean soup are easy choices because they use simple ingredients and need little prep.
Which fall soups freeze well?
Pumpkin, butternut squash, lentil, tomato, sweet potato, and white bean soups usually freeze well.
How can I make soup more filling?
Add beans, lentils, chicken, turkey, tortellini, potatoes, or rice. Bread or a simple sandwich also works well.
Can I make these soups ahead of time?
Yes. Many of these soups can be made ahead and reheated. For soups with noodles or rice, storing them separately can help keep the best texture.
A Simple Fall Dinner for Any Night of the Week
These easy fall soup recipes give you several ways to make a warm dinner without complicated ingredients or long prep. Choose pumpkin or tortellini when time is short, lentils or beans for a meat-free meal, or chicken and turkey for something more filling.
