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Here are all the best easy soup recipes worth making! From hearty tortellini to cozy potato to zesty tortilla soup, there’s something for everyone.

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What’s the best way to make delicious, easy, healthy meals on the regular? Soup recipes! We’ve long been proponents of the soup solution to getting dinner on the table. Why? They’re usually pretty simple to make and full of nutrient-dense vegetables. The best part: they’re almost always so incredibly satisfying, you’ll be ready to fill your bowl for seconds before you’re done with firsts.

We’ve been writing soup recipes for a decade, so we thought it was time to create a collection of our greatest hits. Here are all our best easy soup recipes! There’s a soup in every genre, like Italian-style tortellini soup, creamy wild rice, cozy potato soup with all the toppings, and zesty tortilla soup. Let’s just get started, shall we?

And now…our best soup recipes!

Best sides to serve with soup

Once you’ve got your soup recipe: what to serve it with? There many great sides to serve with soup; here are a few favorites:

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Best Lentil Soup

35 Best Soup Recipes: Lentil Soup & More!


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5 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x

Description

What makes this the best lentil soup recipe? Let’s just say that everyone we’ve served it to immediately asks for the recipe…and seconds.


Ingredients

Scale
  • 1 medium yellow onion
  • 1 fennel bulb
  • 2 large carrots
  • 1 clove garlic
  • ¼ cup olive oil
  • 1 ½ cups brown or green lentils
  • 28-ounce can diced fire roasted tomatoes
  • 1 quart vegetable broth
  • 1 cup water
  • 1 teaspoon kosher salt
  • 1 tablespoon paprika
  • 1 tablespoon dried oregano
  • 3 cups baby spinach (or chopped standard spinach)

Instructions

  1. Dice the onionDice the fennel. Peel and dice the carrots. Grate the garlic and set aside to stir in once the soup is cooked. (Got an Instant Pot? Go to Instant Pot Lentil Soup and continue at Step 2!)
  2. In a large pot, heat the olive oil over medium heat. Add the onion and fennel and saute for 6 to 7 minutes until translucent. Add the carrots, lentils, tomatoes, broth, water, salt, paprika, and oregano.
  3. Bring to a simmer. Simmer for 22 to 25 minutes until the lentils are tender.
  4. Stir in the spinach and grated garlic, and allow it to rest for 5 minutes before serving. Taste and season with additional salt and fresh ground pepper as necessary. Serve immediately. Stores refrigerated for up to 4 days and frozen for 3 to 4 months.
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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4 Comments

  1. Carol says:

    Love your simple recipes. I am a WW member and look for simple nourishing foods to eat. So glad that you cook this way. I already ordered your book and hope is comes soon from Amazon. Thank you for making these meals the way you do.






  2. Mindy Flynn says:

    I’m so excited to use your soup recipes in our coffee shop !!!

  3. Lance Rhinehart says:

    Hello,
    Thank you! Your recipes are the first I’ve encountered where a labeling of, “the best” is actually true.






    1. Sonja Overhiser says:

      Thank you so much! That means a lot :) Which soup did you try?