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These best winter soup recipes are cozy and chock full of hearty ingredients! The perfect comfort food to ride out the season.

Winter soup recipes
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Craving something cozy and warming for dinner? Pick from our best winter soup recipes! If you’re anything like us, it’s soup on repeat all fall and winter long. Here are our favorite soups for the season, featuring hearty vegetables, grains and pastas and flavor-popping broths. There’s nothing better than cozying up to a warm cup or bowl, with a hunk of crusty bread.

And now…21 best winter soup recipes!

More soup recipe ideas

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Kale soup

21 Cozy Winter Soup Recipes


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4.5 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6 servings 1x

Description

This Italian kale soup recipe with white beans is full of bold, Mediterranean flavor! Healthy and satisfying, it’s ready in just 30 minutes.


Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 tablespoon salted butter (or olive oil)
  • 1 large white onion, diced
  • 1 medium carrot, peeled and diced
  • 2 28-ounce cans diced fire roasted tomatoes*
  • 4 cups vegetable broth
  • 2 15-ounce cans white beans, drained and rinsed
  • 1 ½ teaspoons dried fennel seed, crushed with fingers, divided
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 ½ teaspoon kosher salt, divided
  • 2 bunches Tuscan kale (or 1 large bunch curly kale), chopped
  • Shredded Parmesan or Pecorino Romano cheese for serving, optional

Instructions

  1. Prepare the onion and carrot as noted above.
  2. In a large pot or Dutch oven, heat the olive oil and butter (or all olive oil) over medium high heat. Add the onion and carrots and sauté for 5 to 7 minutes until tender.
  3. Add the diced tomatoes, vegetable broth and beans. Bring to a steady simmer, then add 1 teaspoon of the fennel seed, along with the dried oregano, smoked paprika and kosher salt. Simmer 12 minutes. (Meanwhile, chop the kale.)
  4. Add the kale and simmer additional 2 to 3 minutes until the kale is tender. Add the additional ½ teaspoon crushed fennel seed. Taste a cooled spoonful and add up to ½ teaspoon additional kosher salt (depending on the salt level of your broth and beans), until the flavor pops.
  5. Serve immediately with grated Parmesan or Pecorino Romano cheese. Store refrigerated for 3 days or frozen up to 3 months.

Notes

*If you can’t find fire roasted tomatoes, use the best canned tomatoes you can find. Add another ½ teaspoon smoked paprika and 1 teaspoon sugar, honey or maple syrup to round out the flavors.

  • Category: Soup
  • Method: Stovetop
  • Cuisine: Soup
  • Diet: Vegetarian

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 for memorable kitchen moments! Our recipes are made by two real people and work every time.

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3 Comments

  1. Connie says:

    Do you have kidney friendly recipes. I have been a diabetic 71yr old for a while and was seeing a doctor for over 10yrs. I would always ask him how was my liver, when he tested my blood. But I Never was told that my kidneys were at risk until I moved out of state. Now my new doctor has told me I have CKD stage2. Your recipes look good, but when you have to watch, protein, potassium, sodium intake, it becomes difficult. Thank you for your recipes, they 👀 so good.🙏🏾






    1. Alex Overhiser says:

      I’m sorry! We don’t have the expertise to know what would be right for you. All the best!

  2. Anabel says:

    OMG this list is about everything I will need until winter in over! So many great ideas that I can’t wait to try!