11 Easy Soup Recipes With Few Ingredients for Fast Dinners

These easy soup recipes with few ingredients prove you don’t need a long shopping list for a good pot. Soup lets one star ingredient plus stock and a few aromatics go in many directions, and the versions below lean into that.

Start with the classic chicken noodle for a bowl everyone will eat. Pick the black bean soup if you want heat, the tomato basil for something creamy and simple, and the tortellini soup when you need dinner in twenty minutes.

Which Easy Soup Recipes Should You Make?

Classic Chicken Noodle Soup

This is the one you make when someone’s sick or you just want a pot that tastes like a proper dinner. I go heavy on the thyme here because it gives the broth a savoury backbone without much work.

Ingredients (makes 6 servings)

• Boneless, skinless chicken thighs: 680 g (1.5 lb)
• Carrots, peeled and sliced: 2 medium (about 200 g)
• Celery stalks, sliced: 2
• Yellow onion, diced: 1 medium
• Egg noodles: 200 g (7 oz)
• Chicken stock: 1.4 litres (6 cups)
• Fresh thyme leaves: 1 tsp
• Vegetable oil: 1 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Season the chicken with 1 tsp salt and 1/2 tsp black pepper. Heat the 1 tbsp oil in a large pot over medium-high, then add the chicken thighs and let them brown for about 5 minutes, until the first side releases easily when you nudge it.

Step 2: Lower the heat to medium and add the diced onion, sliced carrots, and celery. Cook for 6 to 8 minutes, stirring now and then, until the onion turns soft and you can smell it sweetening.

Step 3: Pour in the 1.4 litres (6 cups) chicken stock and add the 1 tsp thyme. Bring the pot to a gentle boil, then drop the heat to low and let it simmer for 18 minutes, until the chicken is cooked through and the carrots are tender when you poke them.

Step 4: You can lift the chicken out with tongs and set it on a cutting board while you stir in the 200 g (7 oz) egg noodles. Let the noodles cook for 6 minutes, checking the package time so yours stay firm.

Step 5: Shred the chicken with two forks, then return the pieces to the pot along with any juices. Taste the broth and add more salt if you think it needs it, then serve hot in wide bowls.

Creamy Tomato Basil Soup

The secret here is using canned whole tomatoes and letting them cook down just enough to lose the tinny edge. I add a little butter at the end because it rounds the acidity without needing any cream at all.

Ingredients (makes 4 servings)

• Whole peeled tomatoes: 800 g (28 oz) can
• Yellow onion, chopped: 1 small
• Garlic cloves, smashed: 2
• Vegetable stock: 480 ml (2 cups)
• Fresh basil leaves: 12 g (1/2 cup lightly packed)
• Unsalted butter: 2 tbsp
• Sugar: 1 tsp
• Salt: 1/2 tsp

Instructions

Step 1: Melt 1 tbsp of the butter in a medium pot over medium heat, then add the chopped onion and cook for 5 minutes, until it softens and you can see it turning translucent around the edges.

Step 2: Add the smashed garlic and cook for 1 minute more. Pour in the 800 g (28 oz) can of tomatoes with their juices, the 480 ml (2 cups) stock, the 1 tsp sugar, and the 1/2 tsp salt, then give it a good stir.

Step 3: Let the pot come to a simmer and cook for 20 minutes, stirring every few minutes so nothing catches on the bottom. You’ll see the tomatoes start to break down and the liquid thicken slightly.

Step 4: Take the pot off the heat and add the 12 g (1/2 cup) basil leaves. Blend the soup with an immersion blender until it’s smooth, then stir in the remaining 1 tbsp butter.

Step 5: Taste and add a pinch more salt if it needs it, then ladle the soup into bowls. Serve hot with a few small basil leaves on top if you have them.

Easy Black Bean Soup

This one is my weeknight answer when I want something smoky and spicy without soaking beans overnight. Canned black beans carry the flavour, and a little smoked paprika gives you that slow-cooked depth in minutes.

Ingredients (makes 6 servings)

• Black beans: 3 (425 g / 15 oz) cans, drained and rinsed
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 3
• Vegetable stock: 720 ml (3 cups)
• Ground cumin: 1 tsp
• Smoked paprika: 2 tsp
• Chipotle in adobo, minced: 1 tsp
• Lime juice: 2 tbsp
• Vegetable oil: 1 tbsp

Instructions

Step 1: Heat the 1 tbsp oil in a large pot over medium heat, then add the diced onion and cook for 5 minutes, until you see the edges start to brown and the onion smells sweet.

Step 2: Stir in the minced garlic, 1 tsp cumin, 2 tsp smoked paprika, and 1 tsp chipotle. Cook for 30 seconds while you stir, just until the spices smell toasty and your kitchen gets a bit smoky.

Step 3: Add the drained beans and the 720 ml (3 cups) stock, then bring everything to a boil. Reduce the heat and let it simmer for 15 minutes so the beans soften into the broth.

Step 4: Turn off the heat and use an immersion blender to puree about half the soup right in the pot, leaving some whole beans for texture. If you like it fully smooth, blend it all.

Step 5: Stir in the 2 tbsp lime juice, then taste and add salt if you think it needs it. Serve the soup in bowls with a spoon of sour cream or a few crushed tortilla chips.

Potato Leek Soup

This is a lighter take on the classic because I skip the heavy cream and let the potatoes do the thickening. You still get that silky, buttery feel, and the leeks give a gentle onion sweetness that fried onions can’t match.

Ingredients (makes 4 servings)

• Yukon gold potatoes, peeled and diced: 680 g (1.5 lb)
• Leeks, white and light green parts only, sliced: 3 medium
• Vegetable stock: 960 ml (4 cups)
• Unsalted butter: 3 tbsp
• Garlic clove, minced: 1
• Fresh thyme leaves: 1 tsp
• Milk: 120 ml (1/2 cup)
• Salt and white pepper: to taste

Instructions

Step 1: Melt the 3 tbsp butter in a large pot over medium heat, then add the sliced leeks and cook for 8 minutes, stirring often, until they’re very soft and you can smell their mild onion scent.

Step 2: Add the minced garlic and 1 tsp thyme, then cook for 1 minute. Tumble in the 680 g (1.5 lb) diced potatoes and give everything a good stir so the potatoes get coated in the butter.

Step 3: Pour in the 960 ml (4 cups) stock and bring the pot to a simmer. Let it cook for 20 minutes with the lid slightly ajar, until the potatoes fall apart when you press one against the side of the pot.

Step 4: Blend the soup until completely smooth, either with an immersion blender right in the pot or by carefully transferring it to a blender in batches. Stir in the 120 ml (1/2 cup) milk and warm it through.

Step 5: Taste for salt and add a good pinch of white pepper, then ladle the soup into bowls. Serve hot with a few snipped chives or a spoon of yogurt if you want a little tang.

Cheesy Broccoli Soup

You get real broccoli flavour here because you cook the stems with the stock and save the florets to stir in at the end. That way the base turns creamy and green, but you still get little bites of tender broccoli in every spoonful.

Ingredients (makes 6 servings)

• Broccoli: 2 large heads (about 900 g / 2 lb total)
• Sharp cheddar cheese, grated: 225 g (8 oz)
• Yellow onion, chopped: 1 medium
• Vegetable stock: 720 ml (3 cups)
• Milk: 240 ml (1 cup)
• All-purpose flour: 2 tbsp
• Unsalted butter: 3 tbsp
• Garlic clove, minced: 1

Instructions

Step 1: Cut the broccoli into florets and dice the stems separately. Melt the 3 tbsp butter in a large pot over medium heat, then add the chopped onion and cook for 5 minutes, until it softens and turns golden at the edges.

Step 2: Add the minced garlic and the 2 tbsp flour, then stir constantly for 1 minute so the flour cooks without burning. You’ll see the mixture turn pale and slightly thick.

Step 3: Whisk in the 720 ml (3 cups) stock a little at a time, then add the diced broccoli stems. Simmer for 15 minutes, until the stems are very tender when you stab one with a fork.

Step 4: Blend the soup smooth with an immersion blender, then stir in the 240 ml (1 cup) milk and add the florets. Cook for 8 more minutes, until the florets are bright green and tender but still hold their shape.

Step 5: Turn the heat to low and add the 225 g (8 oz) grated cheddar one handful at a time, stirring until it melts into the soup. Serve hot with extra cheese on top if you like it extra sharp.

Thai Red Curry Coconut Soup

This is the soup you reach for when you want bright, creamy, and spicy in one pot. The red curry paste does most of the work, and the coconut milk cools it just enough while the lime keeps everything awake.

Ingredients (makes 4 servings)

• Boneless, skinless chicken thighs, sliced thin: 450 g (1 lb)
• Coconut milk: 400 ml (1 3/4 cups)
• Chicken stock: 480 ml (2 cups)
• Red curry paste: 2 tbsp
• Red bell pepper, thinly sliced: 1 medium
• Snap peas: 150 g (1 1/2 cups)
• Fresh ginger, grated: 1 tbsp
• Lime juice: 2 tbsp
• Fish sauce: 1 tsp

Instructions

Step 1: Heat a large pot over medium and spoon in the 2 tbsp red curry paste. Let it sizzle for 30 seconds while you stir, until the paste smells fragrant and deepens in colour.

Step 2: Add the 400 ml (1 3/4 cups) coconut milk and the 480 ml (2 cups) chicken stock, then whisk until the curry paste dissolves completely. Stir in the 1 tbsp grated ginger.

Step 3: Slide in the sliced chicken and let the broth come to a gentle simmer. Cook for 8 minutes, until the chicken turns white and is cooked through when you cut a piece.

Step 4: Add the sliced bell pepper and the 150 g (1 1/2 cups) snap peas, then cook for 3 minutes more. You want the vegetables to stay crisp and bright, so don’t wander off.

Step 5: Remove from the heat and stir in the 2 tbsp lime juice and the 1 tsp fish sauce, then taste. Serve hot in bowls with fresh cilantro and a little extra lime if you have it.

Garlic White Bean Soup

This is a pantry soup that tastes like you worked a lot harder than you did. Canned white beans get blended with a lot of garlic and a little stock, and the result is creamy, hearty, and ready in about twenty minutes.

Ingredients (makes 4 servings)

• Cannellini beans: 2 (425 g / 15 oz) cans, drained and rinsed
• Garlic cloves, minced: 8
• Vegetable stock: 480 ml (2 cups)
• Olive oil: 3 tbsp
• Fresh rosemary, chopped: 1 tsp
• Lemon juice: 1 tbsp
• Salt and black pepper: to taste
• Baby spinach: 60 g (2 cups)

Instructions

Step 1: Heat the 3 tbsp olive oil in a medium pot over low heat, then add the 8 minced garlic cloves and cook for 3 minutes, stirring often. You want the garlic to soften and turn pale gold, never brown.

Step 2: Add the 1 tsp chopped rosemary and stir for 30 seconds, just until you smell it. Then dump in the drained beans and the 480 ml (2 cups) stock.

Step 3: Bring the pot to a simmer and cook for 10 minutes so the beans absorb the garlicky oil. Turn off the heat and blend the soup until completely smooth.

Step 4: Stir in the 1 tbsp lemon juice and season with salt and pepper to taste. Add the 60 g (2 cups) baby spinach and put the pot back over low heat for 2 minutes, just until the leaves wilt.

Step 5: Ladle the soup into bowls and finish with a small drizzle of olive oil and a crack of black pepper. Serve hot with crusty bread if you have some on the counter.

Sweet Potato Ginger Soup

The ginger gives this soup a warm, almost peppery kick that keeps the sweet potato from tasting too much like dessert. I like it silky smooth, and a little lime at the end brightens the whole bowl.

Ingredients (makes 4 servings)

• Sweet potatoes, peeled and cubed: 900 g (2 lb)
• Fresh ginger, grated: 1 tbsp
• Yellow onion, chopped: 1 small
• Vegetable stock: 720 ml (3 cups)
• Coconut milk: 120 ml (1/2 cup)
• Olive oil: 2 tbsp
• Lime juice: 1 tbsp
• Salt: 1/2 tsp

Instructions

Step 1: Heat the 2 tbsp olive oil in a large pot over medium heat, then add the chopped onion and cook for 4 minutes, until it softens and you can see it turn clear.

Step 2: Add the 1 tbsp grated ginger and the 1/2 tsp salt, then stir for 30 seconds. Tumble in the 900 g (2 lb) sweet potato cubes and stir so they get slick with the oil.

Step 3: Pour in the 720 ml (3 cups) stock and bring the pot to a boil, then lower the heat and simmer for 18 minutes, until the sweet potatoes are completely tender when you press them with a spoon.

Step 4: Blend the soup until smooth, then stir in the 120 ml (1/2 cup) coconut milk and the 1 tbsp lime juice. Warm it through over low heat for a minute.

Step 5: Taste and adjust the salt if needed, then serve the soup in bowls with a swirl of coconut milk or a few toasted seeds on top.

Split Pea Soup with Turkey Bacon

This soup gets its deep, smoky base from turkey bacon cooked right in the pot with the onion. The split peas break down until they’re creamy, and the whole thing makes a big batch that tastes even better the next day.

Ingredients (makes 8 servings)

• Dried green split peas: 500 g (1 lb 2 oz)
• Turkey bacon, chopped: 200 g (7 oz)
• Carrots, peeled and diced: 2 medium
• Yellow onion, diced: 1 large
• Celery stalk, diced: 1
• Vegetable stock: 1.4 litres (6 cups)
• Dried thyme: 1 tsp
• Bay leaf: 1

Instructions

Step 1: Set a large pot over medium heat and add the 200 g (7 oz) chopped turkey bacon. Cook for 5 minutes, stirring now and then, until the pieces are crisp and you can see the fat rendered into the pot.

Step 2: Add the diced onion, carrots, and celery, then cook for 6 minutes, until the onion softens and the vegetables start to pick up the smoky edges. Stir in the 1 tsp thyme and the bay leaf.

Step 3: Pick through the 500 g (1 lb 2 oz) split peas and discard any stones, then add them to the pot with the 1.4 litres (6 cups) stock. Bring to a boil, then drop the heat to low.

Step 4: Cover the pot partway and simmer for 45 minutes, stirring every 10 minutes so the peas don’t stick. You’ll see the peas start to fall apart and the soup thicken as it cooks.

Step 5: Remove the bay leaf and taste for salt, then ladle the soup into bowls. Serve hot with a few extra pieces of crisp turkey bacon on top if you saved them.

Chicken and Rice Soup

This one is a little thicker than the noodle version because the rice soaks up some of the broth as it cooks. I use long-grain rice so the grains stay separate, and a squeeze of lemon at the end keeps it from tasting flat.

Ingredients (makes 5 servings)

• Boneless, skinless chicken breasts: 450 g (1 lb)
• Long-grain white rice: 180 g (1 cup)
• Carrots, peeled and diced: 2 medium
• Celery stalks, diced: 2
• Yellow onion, diced: 1 medium
• Chicken stock: 1.2 litres (5 cups)
• Lemon juice: 1 tbsp
• Olive oil: 1 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Pat the chicken dry and season it with salt and pepper. Heat the 1 tbsp olive oil in a large pot over medium-high, then add the chicken breasts and brown them for 3 minutes per side, just until you get some colour.

Step 2: Take the chicken out and set it on a plate, then add the diced onion, carrots, and celery to the pot. Cook for 5 minutes, stirring, until the vegetables soften and you can smell the onion sweetening.

Step 3: Pour in the 1.2 litres (5 cups) stock and scrape up any browned bits from the bottom with your spoon. Bring the pot to a boil, then add the chicken back in along with the 180 g (1 cup) rice.

Step 4: Lower the heat and simmer for 18 minutes, until the chicken is cooked through and the rice is tender but not mushy when you taste a few grains.

Step 5: Lift the chicken out, shred it with two forks, and stir it back into the pot with the 1 tbsp lemon juice. Taste for salt, then serve hot in deep bowls.

Tortellini Soup with Spinach

This is the fastest soup in the list, and it still feels like a proper meal because the cheese tortellini cook right in the broth. You’ll want everything prepped before the pot gets hot, because it comes together in about twenty minutes flat.

Ingredients (makes 4 servings)

• Fresh cheese tortellini: 340 g (12 oz)
• Baby spinach: 90 g (3 cups)
• Yellow onion, diced: 1 small
• Garlic cloves, minced: 2
• Vegetable stock: 960 ml (4 cups)
• Dried basil: 1 tsp
• Olive oil: 2 tbsp
• Parmesan cheese, grated: 30 g (1/3 cup)

Instructions

Step 1: Heat the 2 tbsp olive oil in a large pot over medium heat, then add the diced onion and cook for 4 minutes, until it softens and you can see it turn translucent.

Step 2: Stir in the minced garlic and the 1 tsp dried basil, then cook for 30 seconds. Pour in the 960 ml (4 cups) stock and bring it to a rolling boil.

Step 3: Add the 340 g (12 oz) fresh tortellini and let them cook for 3 to 4 minutes. You’ll know they’re ready when they float to the top and look puffed up.

Step 4: Turn off the heat and stir in the 90 g (3 cups) baby spinach, then let it sit for 1 minute so the leaves wilt into the hot broth.

Step 5: Ladle the soup into bowls and top with the 30 g (1/3 cup) grated Parmesan. Serve immediately while the tortellini are soft and the cheese melts into the broth.

The most useful thing you can do across all these soups is season as you go and taste before you serve. Stock varies in saltiness, so a final pinch of salt or splash of lemon right at the end matters more than any fancy technique. Pick the one that matches your energy tonight, get a pot on the stove, and let the steam do the rest.