12 One Pot Soup Recipes That Keep Your Evening Simple

One pot soup recipes earn their place in your rotation because the whole meal happens in a single pot, the broth picks up every bit of browning and seasoning, and the cleanup stays small. The versions below lean on the same foundation: a good base, vegetables that soften in stages, and a liquid that carries all of it. From a classic chicken noodle to a creamy squash curry, they take that one pot in very different directions.

Start with Classic Chicken Noodle Soup if you want the most familiar bowl. Go for Spicy Chicken Tortilla Soup when you need heat, Creamy Tomato Basil Soup when the craving is smooth and bright, and Chicken Sausage and Kale Soup for a heartier meal that still leaves only one pot to wash.

Which One Pot Soup Should You Make?

Classic Chicken Noodle Soup

This is the one you make when everyone wants the soup they already know and trust. I go heavier on the herbs than most recipes do, and I keep the noodles slightly firm so they do not soak up every drop of broth by day two.

Ingredients (makes 6 servings)

• Olive oil: 15 ml (1 tbsp)
• Yellow onion, diced: 1 medium
• Carrots, peeled and sliced: 2 large
• Celery ribs, sliced: 2
• Boneless skinless chicken thighs: 680 g (1 1/2 lb)
• Low sodium chicken stock: 1.9 L (8 cups)
• Egg noodles: 180 g (6 oz)
• Dried thyme: 1 tsp
• Salt and black pepper: to taste
• Fresh parsley, chopped: 30 g (1/2 cup)

Instructions

Step 1: Heat the 15 ml (1 tbsp) olive oil in your large Dutch oven over medium heat, then add the diced onion, sliced carrots, and sliced celery. Cook them for 6 minutes, stirring a few times, until the onion turns soft and you can smell the sweetness coming up.

Step 2: Push the vegetables to one side and lay the 680 g (1 1/2 lb) chicken thighs in the open space. Give them a light sprinkle of salt and pepper, leave them alone for 3 minutes, then turn them over so each side gets a little color.

Step 3: Pour in the 1.9 L (8 cups) chicken stock scrape the bottom with your wooden spoon to lift any browned bits, and stir in the 1 tsp dried thyme. Bring the liquid to a boil, drop the heat to low, and let it simmer for 20 minutes, uncovered, so the chicken cooks through.

Step 4: Lift the chicken out with tongs and set it on a board while you add the 180 g (6 oz) egg noodles to the pot. Keep the broth at a gentle bubble and cook the noodles for 7 minutes, until they are just tender but still have some bite.

Step 5: Shred or chop the chicken into bite sized pieces, return it to the pot, and taste the broth. Add more salt and pepper if it needs it, then turn off the heat.

Step 6: Ladle the soup into bowls and scatter the 30 g (1/2 cup) fresh parsley over each one. Serve hot with a few extra cracks of black pepper.

Lemony Chicken Orzo Soup

This is my favorite version when I want chicken soup that does not sit heavy. The lemon and the little bit of egg at the end give it a silky body, and the orzo makes it feel like a meal without needing a side.

Ingredients (makes 4 servings)

• Olive oil: 15 ml (1 tbsp)
• Leeks, white and light green parts only, sliced: 2
• Garlic cloves, minced: 3
• Boneless skinless chicken breast: 450 g (1 lb)
• Low sodium chicken stock: 1.5 L (6 cups)
• Orzo: 110 g (3/4 cup)
• Large eggs: 2
• Lemon juice: 60 ml (1/4 cup)
• Fresh dill, chopped: 30 g (1/2 cup)
• Salt and black pepper: to taste

Instructions

Step 1: Warm the 15 ml (1 tbsp) olive oil in your soup pot over medium heat, then add the sliced leeks and cook them for 5 minutes, until they go soft and silky. Drop in the 3 minced garlic cloves and stir for 30 seconds more.

Step 2: Season the 450 g (1 lb) chicken breast with a little salt and pepper, place it in the pot, and pour in the 1.5 L (6 cups) chicken stock. Bring everything to a low boil, then reduce the heat and simmer for 12 minutes, until the chicken is just cooked through.

Step 3: Pull the chicken out and let it rest while you stir the 110 g (3/4 cup) orzo into the broth. Cook the orzo for 8 minutes over medium low heat, giving it a stir now and then so it does not cling to the pot.

Step 4: In a medium bowl, whisk the 2 large eggs with the 60 ml (1/4 cup) lemon juice. Ladle one cup of hot broth into the egg mixture while you whisk constantly, then pour the warmed egg mixture back into the pot in a slow stream.

Step 5: Shred the chicken into bite sized pieces, return it to the pot, and stir in the 30 g (1/2 cup) fresh dill. Keep the soup over very low heat for 2 minutes, just until it thickens slightly, but do not let it boil.

Step 6: Taste the soup and adjust the salt and pepper, then ladle it into bowls. Serve with extra lemon wedges on the side for anyone who wants more brightness.

Creamy Tomato Basil Soup

You get the deep roasted tomato taste without ever turning on the oven, because the tomato paste does the heavy lifting right in the pot. I finish this one with a little cream, but you can leave it out if you want a brighter bowl.

Ingredients (makes 4 servings)

• Butter: 30 g (2 tbsp)
• Yellow onion, chopped: 1 medium
• Carrot, chopped: 1 large
• Garlic cloves, smashed: 3
• Tomato paste: 70 g (1/4 cup)
• Canned whole peeled tomatoes: 800 g (28 oz)
• Vegetable stock: 750 ml (3 cups)
• Heavy cream: 120 ml (1/2 cup)
• Fresh basil leaves: 20 g (1 cup)
• Sugar: 1 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Melt the 30 g (2 tbsp) butter in your large pot over medium heat, then add the chopped onion and carrot. Cook them for 8 minutes, stirring a few times, until the onion is translucent and the carrot has softened at the edges.

Step 2: Stir in the 3 smashed garlic cloves and the 70 g (1/4 cup) tomato paste, and keep stirring for 2 minutes. You want the paste to darken slightly and stick to the bottom just a bit, which builds the sweetness.

Step 3: Add the 800 g (28 oz) canned tomatoes with their juices and the 750 ml (3 cups) vegetable stock, then scrape the bottom of the pot with your spoon. Bring the soup to a boil, lower the heat, and simmer for 15 minutes.

Step 4: Turn off the heat and blend the soup with an immersion blender right in the pot until it is completely smooth. If you only have a regular blender, work in batches and hold the lid down with a towel.

Step 5: Stir in the 120 ml (1/2 cup) heavy cream, the 1 tsp sugar, and most of the 20 g (1 cup) basil leaves. Add 1/2 tsp salt and a few grinds of pepper, then taste and adjust.

Step 6: Ladle the soup into bowls and top each one with the remaining basil leaves torn over the top. Serve hot with crusty bread for dunking.

Beef and Barley Soup

This is the one you make when the temperature drops and you want a bowl that actually sticks with you. The barley gives it body without turning mushy, and the beef stock keeps the flavor deep and savory.

Ingredients (makes 8 servings)

• Vegetable oil: 20 ml (1 1/2 tbsp)
• Beef chuck, cut into 2 cm cubes: 900 g (2 lb)
• Yellow onion, chopped: 1 large
• Carrots, peeled and chopped: 3
• Celery ribs, chopped: 3
• Garlic cloves, minced: 4
• Pearl barley: 200 g (1 cup)
• Beef stock: 2 L (8 cups)
• Dried thyme: 1 tsp
• Bay leaves: 2
• Salt and black pepper: to taste

Instructions

Step 1: Heat the 20 ml (1 1/2 tbsp) vegetable oil in your heavy pot over medium high heat and brown the 900 g (2 lb) beef chuck in two batches, about 4 minutes per batch. You want deep brown edges on the meat, so do not crowd the pot.

Step 2: Return all the beef to the pot, add the chopped onion, carrots, and celery, and cook for 6 minutes. The vegetables will soften and pick up the browned bits from the beef if you stir them a few times.

Step 3: Drop in the 4 minced garlic cloves, the 200 g (1 cup) pearl barley, the 1 tsp dried thyme, and the 2 bay leaves. Give everything one good stir so the barley is coated with the oil.

Step 4: Pour in the 2 L (8 cups) beef stock and use your spoon to scrape up anything stuck to the bottom. Bring the soup to a boil, then turn the heat down to low, cover the pot, and let it simmer for 1 hour.

Step 5: Remove the lid, stir the soup, and check the beef by pressing a piece with your spoon. If it pulls apart easily, the soup is ready; if not, simmer it another 15 minutes.

Step 6: Fish out the 2 bay leaves, season the soup with salt and pepper to taste, and ladle it into wide bowls. Serve hot with a spoon of nothing else needed.

Butternut Squash and Coconut Soup

This one does not need dairy to feel rich, the coconut milk handles that on its own. The ginger and curry powder keep it from tipping too sweet, and the whole thing blends into something that feels much fancier than its one pot.

Ingredients (makes 4 servings)

• Coconut oil: 15 ml (1 tbsp)
• Butternut squash, peeled and cubed: 900 g (2 lb)
• Yellow onion, chopped: 1 medium
• Garlic cloves, minced: 3
• Fresh ginger, grated: 15 g (1 tbsp)
• Curry powder: 1 tbsp
• Full fat coconut milk: 400 ml (1 can)
• Vegetable stock: 750 ml (3 cups)
• Salt and black pepper: to taste
• Fresh cilantro, chopped: 30 g (1/2 cup)

Instructions

Step 1: Melt the 15 ml (1 tbsp) coconut oil in your large pot over medium heat, then add the chopped onion and the 900 g (2 lb) butternut squash cubes. Cook them for 8 minutes, stirring occasionally, until the squash starts to soften at the corners.

Step 2: Stir in the 3 minced garlic cloves, the 15 g (1 tbsp) grated ginger, and the 1 tbsp curry powder. Keep stirring for 1 minute, and you will smell the curry turning fragrant in the oil.

Step 3: Pour in the 400 ml (1 can) coconut milk and the 750 ml (3 cups) vegetable stock, then scrape the bottom of the pot with your spoon. Bring the soup to a boil, reduce the heat, and simmer for 20 minutes, until the squash is completely tender.

Step 4: Turn off the heat and blend the soup right in the pot with an immersion blender until it is silky smooth. If the soup looks too thick for your liking, add a splash more stock.

Step 5: Stir in 1/2 tsp salt and a few grinds of black pepper, then taste and adjust. Let the soup rest on the warm burner for 3 minutes so the flavors settle together.

Step 6: Ladle the soup into bowls and scatter the 30 g (1/2 cup) cilantro over the top. Serve hot with a drizzle of the thick coconut cream from the top of a second can if you have one.

Spicy Chicken Tortilla Soup

This is the soup for when you want some heat and a lot of texture in the same bowl. The chipotle does the smoke, the fresh toppings do the crunch, and the lime keeps everything bright instead of heavy.

Ingredients (makes 6 servings)

• Vegetable oil: 20 ml (1 1/2 tbsp)
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 4
• Chipotle chili in adobo, minced: 1 small
• Ground cumin: 2 tsp
• Smoked paprika: 1 tsp
• Diced tomatoes with chilies: 800 g (28 oz)
• Low sodium chicken stock: 1.5 L (6 cups)
• Shredded cooked chicken: 600 g (1 1/3 lb)
• Frozen corn: 200 g (1 1/2 cups)
• Black beans, drained and rinsed: 400 g (1 can)
• Lime juice: 45 ml (3 tbsp)
• Tortilla chips, for serving: 120 g (4 oz)
• Salt: to taste

Instructions

Step 1: Heat the 20 ml (1 1/2 tbsp) vegetable oil in your soup pot over medium heat and cook the diced onion for 5 minutes, until it softens. Add the 4 minced garlic cloves, the minced chipotle, 2 tsp cumin, and 1 tsp smoked paprika, and stir for 1 minute.

Step 2: Pour in the 800 g (28 oz) tomatoes with their juices and the 1.5 L (6 cups) chicken stock, then scrape the bottom of the pot. Bring the soup to a boil, lower the heat, and simmer for 10 minutes.

Step 3: Stir in the 600 g (1 1/3 lb) shredded chicken, the 200 g (1 1/2 cups) corn, and the drained black beans. Let the soup simmer for another 8 minutes so the chicken warms through and the beans soften.

Step 4: Take the pot off the heat and stir in the 45 ml (3 tbsp) lime juice and 1/2 tsp salt. Taste the broth and add a little more lime if you want it sharper.

Step 5: Ladle the soup into bowls and crush a handful of the 120 g (4 oz) tortilla chips over each serving right at the table so they stay crisp.

Step 6: Top each bowl with your choice of diced avocado, fresh cilantro, and a little more lime. Serve hot while the broth is steaming and the chips still crackle.

Hearty Lentil and Vegetable Soup

This is my go to when I want a meatless soup that still feels like a proper dinner. The lentils break down enough to thicken the broth, and the smoked paprika gives it a deep, slow cooked taste without any meat.

Ingredients (makes 6 servings)

• Olive oil: 30 ml (2 tbsp)
• Yellow onion, chopped: 1 large
• Carrots, peeled and diced: 2
• Celery ribs, diced: 2
• Garlic cloves, minced: 4
• Ground cumin: 1 tsp
• Smoked paprika: 2 tsp
• Brown lentils, rinsed: 300 g (1 1/2 cups)
• Canned crushed tomatoes: 800 g (28 oz)
• Vegetable stock: 1.5 L (6 cups)
• Kale, stems removed and chopped: 100 g (4 oz)
• Salt and black pepper: to taste

Instructions

Step 1: Warm the 30 ml (2 tbsp) olive oil in your large pot over medium heat, then add the onion, carrots, and celery. Cook them for 8 minutes, stirring now and then, until the vegetables soften and the onion turns golden.

Step 2: Stir in the 4 minced garlic cloves, 1 tsp cumin, and 2 tsp smoked paprika, and keep stirring for 1 minute. You will notice the paprika darkening and clinging to the vegetables, which is exactly what you want.

Step 3: Add the 300 g (1 1/2 cups) rinsed lentils, the 800 g (28 oz) crushed tomatoes, and the 1.5 L (6 cups) vegetable stock. Bring everything to a boil, then reduce the heat to low and cover the pot.

Step 4: Simmer the soup for 35 minutes, stirring once halfway through. The lentils should be tender but still hold their shape, and the broth will look slightly thickened.

Step 5: Stir in the chopped kale and let it wilt into the soup for 4 minutes. Season with 1 tsp salt and a generous amount of black pepper, then taste the broth and adjust.

Step 6: Ladle the soup into deep bowls and finish each one with a little olive oil drizzled over the top. Serve hot with lemon wedges on the side for squeezing.

Smoky Corn and Potato Chowder

This chowder gets its smoke from charred corn, not from any meat, and the potatoes give it that thick spoon coating texture. I leave the corn kernels slightly chunky so you get a mix of creamy broth and sweet pops.

Ingredients (makes 4 servings)

• Butter: 30 g (2 tbsp)
• Yellow onion, diced: 1 medium
• Yukon gold potatoes, peeled and chopped: 450 g (1 lb)
• Garlic cloves, minced: 3
• Fresh corn kernels, from 4 ears: 500 g (3 cups)
• Smoked paprika: 1 tsp
• Vegetable stock: 1 L (4 cups)
• Heavy cream: 120 ml (1/2 cup)
• Salt and black pepper: to taste
• Fresh chives, chopped: 15 g (1/4 cup)

Instructions

Step 1: Melt the 30 g (2 tbsp) butter in your heavy pot over medium high heat, then add the diced onion and the 450 g (1 lb) potatoes. Cook them for 6 minutes, stirring a few times, until the potatoes start to brown at the edges.

Step 2: Add the 3 minced garlic cloves, the 500 g (3 cups) corn kernels, and the 1 tsp smoked paprika. Let everything cook for 4 minutes without stirring too much, so the corn gets a little color on one side.

Step 3: Pour in the 1 L (4 cups) vegetable stock and scrape the bottom of the pot with your spoon. Bring the soup to a boil, then lower the heat and simmer for 15 minutes, until the potatoes are fork tender.

Step 4: Scoop out 240 g (1 1/2 cups) of the soup, including corn and potatoes, and blend it until smooth. Stir that thick puree back into the pot to give the chowder body.

Step 5: Add the 120 ml (1/2 cup) heavy cream and season with 3/4 tsp salt and a few grinds of pepper. Warm the chowder over low heat for 3 minutes, but do not let it boil once the cream is in.

Step 6: Ladle the chowder into bowls and scatter the 15 g (1/4 cup) chives over each serving. Serve hot with extra black pepper and a little butter melting on top if your day calls for it.

Creamy Mushroom Wild Rice Soup

This one is for mushroom fans who want every spoonful to taste like the woods. I use two kinds of mushrooms so the soup gets layers of flavor, and the wild rice adds a nutty chew that plain rice never does.

Ingredients (makes 4 servings)

• Butter: 30 g (2 tbsp)
• Cremini mushrooms, sliced: 300 g (10 oz)
• Shiitake mushrooms, stems removed and sliced: 150 g (5 oz)
• Yellow onion, chopped: 1 medium
• Garlic cloves, minced: 4
• Fresh thyme leaves: 1 tbsp
• Wild rice blend: 150 g (3/4 cup)
• Vegetable stock: 1 L (4 cups)
• Whole milk: 240 ml (1 cup)
• Salt and black pepper: to taste

Instructions

Step 1: Melt the 30 g (2 tbsp) butter in your large pot over medium high heat, then add the sliced cremini and shiitake mushrooms in a single layer. Let them sit for 4 minutes without touching them, so the undersides turn deep brown, then stir and cook 3 minutes more.

Step 2: Add the chopped onion and cook for 5 minutes, until it softens and the mushrooms shrink. Drop in the 4 minced garlic cloves and the 1 tbsp fresh thyme, and stir for 1 minute.

Step 3: Stir in the 150 g (3/4 cup) wild rice blend and pour in the 1 L (4 cups) vegetable stock. Bring the soup to a boil, then cover the pot and simmer over low heat for 40 minutes, until the rice is tender but still chewy.

Step 4: Remove the lid and pour in the 240 ml (1 cup) whole milk, then cook the soup uncovered for 5 more minutes. You will see the broth turn pale and creamy as the milk warms through.

Step 5: Season the soup with 3/4 tsp salt and a generous amount of black pepper, then taste and add more if the mushrooms need it. The broth should coat the back of your spoon.

Step 6: Ladle the soup into wide bowls and serve hot, with a few extra thyme leaves on top and a piece of crusty bread on the side for the last of the broth.

Classic Minestrone Soup

This is the vegetable packed soup I make when I want to use up whatever is in the crisper, but the base stays the same every time. The beans and pasta make it a full meal, and the lemon at the end keeps it from tasting like cafeteria soup.

Ingredients (makes 8 servings)

• Olive oil: 30 ml (2 tbsp)
• Yellow onion, chopped: 1 large
• Carrots, peeled and diced: 2
• Celery ribs, diced: 2
• Zucchini, diced: 1 medium
• Garlic cloves, minced: 4
• Dried oregano: 1 tsp
• Canned crushed tomatoes: 800 g (28 oz)
• Vegetable stock: 1.5 L (6 cups)
• Cannellini beans, drained and rinsed: 400 g (1 can)
• Small pasta shells: 150 g (3/4 cup)
• Lemon juice: 30 ml (2 tbsp)
• Salt and black pepper: to taste

Instructions

Step 1: Warm the 30 ml (2 tbsp) olive oil in your large pot over medium heat, then add the onion, carrots, and celery. Cook them for 8 minutes, stirring a few times, until the vegetables soften and the onion turns glossy.

Step 2: Add the diced zucchini, the 4 minced garlic cloves, and the 1 tsp dried oregano, and cook for 3 minutes. The zucchini will release a little water, which is fine.

Step 3: Pour in the 800 g (28 oz) crushed tomatoes and the 1.5 L (6 cups) vegetable stock, then scrape the bottom of the pot. Bring the soup to a boil, lower the heat, and simmer for 15 minutes.

Step 4: Stir in the drained cannellini beans and the 150 g (3/4 cup) pasta shells. Simmer the soup for 10 minutes, until the pasta is tender but still firm, and the beans are heated through.

Step 5: Turn off the heat and stir in the 30 ml (2 tbsp) lemon juice, 1 tsp salt, and a good amount of black pepper. Taste the broth and adjust it so it is bright and savory.

Step 6: Ladle the soup into large bowls and finish each one with a little olive oil. Serve hot with grated Parmesan if you like, and a thick slice of toasted bread.

Chicken Sausage and Kale Soup

This is the soup I reach for when I want a garlicky, peppery bowl that still feels light enough for a weeknight. The chicken sausage gives you that rich, savory flavor and the kale holds its texture without turning stringy.

Ingredients (makes 6 servings)

• Olive oil: 15 ml (1 tbsp)
• Chicken sausage, sliced into 1 cm rounds: 450 g (1 lb)
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 5
• Crushed red pepper flakes: 1/2 tsp
• Cannellini beans, drained and rinsed: 400 g (1 can)
• Low sodium chicken stock: 1.5 L (6 cups)
• Kale, stems removed and chopped: 150 g (5 oz)
• Lemon juice: 30 ml (2 tbsp)
• Salt and black pepper: to taste

Instructions

Step 1: Heat the 15 ml (1 tbsp) olive oil in your Dutch oven over medium heat, then add the sliced chicken sausage in a single layer. Let it cook for 4 minutes without moving it, so the cut sides turn brown, then stir and cook 2 minutes more.

Step 2: Add the diced onion and cook for 5 minutes, until it softens and picks up the browned bits from the sausage. Drop in the 5 minced garlic cloves and the 1/2 tsp red pepper flakes, and stir for 1 minute.

Step 3: Add the drained cannellini beans and pour in the 1.5 L (6 cups) chicken stock, then scrape the bottom of the pot with your spoon. Bring the soup to a boil, lower the heat, and simmer for 15 minutes.

Step 4: Stir in the chopped kale and let it wilt into the hot broth for 4 minutes. The kale will shrink down and turn a deep green, and your soup will smell bright and garlicky.

Step 5: Turn off the heat and stir in the 30 ml (2 tbsp) lemon juice, then taste the broth. Add salt and pepper as needed, keeping in mind the sausage already brings some salt.

Step 6: Ladle the soup into bowls and serve hot with a few extra red pepper flakes scattered over the top for anyone who wants more heat.

Cauliflower White Bean Chowder

This chowder gives you all the thick, creamy spoon feel you want from a chowder, but the cauliflower and white beans do the work instead of heavy cream. I blend some of the soup back in for body, and the rest stays chunky.

Ingredients (makes 4 servings)

• Butter: 30 g (2 tbsp)
• Cauliflower, chopped into small florets: 700 g (1 1/2 lb)
• Yellow onion, chopped: 1 medium
• Garlic cloves, minced: 3
• White beans, drained and rinsed: 400 g (1 can)
• Vegetable stock: 1 L (4 cups)
• Heavy cream: 60 ml (1/4 cup)
• Ground nutmeg: 1/4 tsp
• Salt and black pepper: to taste
• Fresh chives, chopped: 15 g (1/4 cup)

Instructions

Step 1: Melt the 30 g (2 tbsp) butter in your large pot over medium heat, then add the chopped onion and the 700 g (1 1/2 lb) cauliflower florets. Cook them for 8 minutes, stirring a few times, until the cauliflower starts to brown lightly at the edges.

Step 2: Add the 3 minced garlic cloves and cook for 1 minute, then stir in the drained white beans and the 1 L (4 cups) vegetable stock. Bring the soup to a boil, lower the heat, and simmer for 15 minutes, until the cauliflower is very tender.

Step 3: Scoop out 360 g (2 cups) of the soup, making sure you get plenty of beans and cauliflower, and blend it until smooth. Stir that puree back into the pot so the chowder thickens.

Step 4: Pour in the 60 ml (1/4 cup) heavy cream and the 1/4 tsp ground nutmeg, then season with 3/4 tsp salt and a few grinds of pepper. Warm the chowder over low heat for 3 minutes, but keep it below a boil.

Step 5: Taste the chowder and adjust the salt, then turn off the heat. You want the cauliflower to stay chunky in the creamy base.

Step 6: Ladle the chowder into bowls and top each one with the 15 g (1/4 cup) chives. Serve hot, with a little extra black pepper over the top.

One technique matters across every bowl here: do not rush the onion and aromatics at the start. That first slow softening is what builds the body of the soup, before any liquid goes in, and it is the difference between a soup that tastes thin and one that tastes like dinner.

Pick the one that fits your night, get everything into the pot, and let it simmer while you do something else. That is the whole point of a one pot soup.