Let’s talk soup. Particularly, hearty soup recipes that will help you limp over the finish line of winter.
Because it’s (still) chilly outside. And this is the point in winter where everything begins to feel tired. Maybe you, too, are sick of all your clothes. Bored with your usual dinner rotation. Annoyed that you’re (still) staying home. Very, very done with the snow and cold.
Soup is the antidote.
I won’t say it’s a miracle worker, but darn, if it isn’t close.
See, soup is one of my very favorite things to make. It’s cozy and easy and makes everyone feel warm, inside and out. Many recipes can be made in just one pot. Plus, with the right recipes, it’s doable on a busy weeknight.
(Spoiler: I’m about to give you some of those recipes.)
Below, you’ll find 5 of our very favorite hearty soup recipes for winter. With one notable but worth-it exception, most of them can be made quickly, in one pot, without any fancy techniques. These soup recipes are also a complete meal in a bowl – they’re substantial enough to serve as a main course and don’t require sides (though a warm loaf of bread is always welcome).
Ready? Grab your soup pot and let’s get cooking!
P.S. If you’re new to the soup-making game, you can absolutely get by with your largest pot and a ladle. (Scout out the kitchen section of a thrift store if you’re extra-low on funds.) But if you want to up the experience a little, I absolutely adore my 6-quart Dutch oven and use it multiple times a week. An Instant Pot is also a great soup-making tool! (Links are affiliate, btw.)
Our Favorite Hearty Soup Recipes for Winter
Chicken Wild Rice Soup
Ideal for: a slow weekend or snow day
Time commitment: 1.5 hours
This soup is one of my favorite childhood meals. Growing up in Minnesota, I thought it was the ultimate winter indulgence. Thanks to my mom for letting me swipe this recipe!
Fair warning before we begin: this soup is a bit of a time commitment (though it’s very worth it, promise). Wild rice is more finicky than other types of rice and takes longer to get tender. If you want to enjoy this meal on a weeknight, I’d recommend prepping the rice and bacon ahead of time.
Ingredients:
- 1 c. wild rice
- 1 lb. bacon
- 2 Tbsp bacon grease
- 1 medium onion, diced
- 16 oz. or 2 c. chopped mushrooms (while you can use canned mushrooms, I use fresh because canned mushrooms creep me out)
- 2 c. shredded American cheese
- 2 10 oz. cans cream of potato soup
- 1 pint half and half
- 2 c. water (plus extra as needed)
- Optional: 2 c. cooked, cubed chicken
1. Prepare the rice.
Minnesota Mom-approved method: Add plenty of water plus the rice to a pot. Bring to a boil, then drain and rinse the rice in cold water. Repeat the process 4-5 times, or until the rice has split. Lots of online recipes will have you skip this step, but my mom warns that your rice may taste off and may not split (i.e. get tender) if you do.
Instant Pot method: Rinse your rice, then add it to the Instant Pot. Add 2 cups water and a sprinkle of salt. Cook on high pressure for 30 minutes. Let the pressure release and fluff rice with a fork.
2. Cook the bacon.
You do you here, but I always cook bacon in the oven on a foil-covered sheet pan at about 400 degrees. When the bacon is crisp, drain on paper towels, and reserve 2 tbsp. of bacon grease. After the bacon has cooled, crumble it.
Whew. The hard part’s over. (See? That wasn’t so bad.)
When you’re ready to make the soup:
3. Cook the onions and mushrooms
Add the bacon grease to a Dutch oven or large soup pot, then add the diced onion. Saute for 3-4 minutes, then add the chopped mushroom. Cook until mushrooms are tender.
4. Assemble the soup.
Add the cheese, cream of potato, half and half, water, rice, bacon, and chicken (if using) to the onions and mushrooms. Mix and simmer for 30 min, adding more water if the soup is too thick.
5. Enjoy!
More Favorite Hearty Soup Recipes
White Chicken Chili
Ideal for: a busy weeknight – you just dump the ingredients in the Instant Pot and that’s it!
Time commitment: 45 minutes
The first time we tried this soup, Adam immediately requested that we add it to the weeknight dinner rotation. I was happy to oblige, because this is so. dang. easy. Throw chicken, chicken broth, onion, corn, beans, Rotel tomatoes, and seasonings in the Instant Pot, and top with cream cheese. Screw on the top and walk away. Just 40 minutes later, you’ll have a creamy, delicious soup ready to top with avocado and tortilla chips. Plus, I’ve even made it with frozen chicken when I’ve forgotten to defrost it beforehand – just increase the cooking time slightly. (P.S. This calls for ranch seasoning mix – if you don’t keep it on hand, try this recipe to improvise.)
Find the full recipe from Natasha’s Kitchen here!
Lasagna Soup
Ideal for: DELICIOUSLY using up the veggies wilting in the crisper
Time commitment: 45 minutes
This was one of the first soups I learned to make. It’s simple but delicious, and it feels just right with a loaf of crusty bread (and a glass of wine, if you’re feeling indulgent). You’ll cook sausage, pasta, and veggies in a tomato-y broth, then pour over mozzarella. Yum.
Find the full recipe from Kelly Gordon here.
Tortellini Soup
Ideal for: any night you’re starving and short on time
Time commitment: 30 minutes
This is one of those meals where I make sure to always have the ingredients on hand in case of dinner-time emergency. Unlike so many recipes that claim they can be finished in 30 minutes but require a bunch of prepped ingredients or sneaky Instant Pot heating times, this soup can truly be completed from start to finish in half an hour. The secret is fresh tortellini. After browning sausage and creating a creamy broth base, you’ll toss fresh tortellini and spinach or kale in jusssst long enough for the tortellini to cook. It’s like your favorite comforting pasta, but in soup form.
Find the full recipe from The Modern Proper here!
On our List: Sesame Miso Ramen with Crispy Mushrooms
Ideal for: resisting the takeout temptation
Time commitment: 30 minutes
We absolutely adore going out for ramen (think noodles and other deliciousness in the best broth you’ve ever tasted – it’s decidedly NOT the stuff college kids survive on). While any homemade attempt might not *quite* live up to the real deal, I still want to try making ramen at home before it gets too warm outside. I can’t wait to experiment with this version with crispy mushrooms and soft-boiled eggs – I’m adding tahini to my next grocery list!
Find the full recipe from Halfbaked Harvest here.
What are your favorite winter soup recipes? Tell me everything in the comments!
P.S. Looking for more recipes? Check out 9 Easy Recipes for Busy Days or Our Favorite Winter Cocktails!
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