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.

Soup recipes

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!

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


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.


  • 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)


  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

Keywords: Soup Recipes, Easy Soup Recipes, Best Soup Recipes

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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