Soup Recipes Easy – Simple, Cozy, and Full of Flavor

Soup doesn’t need to be complicated to taste amazing. With a few pantry staples and fresh vegetables, you can make a cozy bowl that feels homemade without spending hours in the kitchen. This easy soup recipe keeps the steps simple and the flavors comforting.

It’s perfect for busy weeknights, lazy weekends, or when you just want something warm and nourishing. No special techniques, just straightforward cooking and delicious results.

Why This Recipe Works

This recipe focuses on building flavor with simple ingredients you likely have on hand. Sautéing aromatics like onion, garlic, and carrots creates a flavorful base without extra effort.

Canned beans and tomatoes add body and richness, while broth ties everything together. The result is a hearty, balanced soup that tastes slow-cooked but comes together quickly. It’s flexible, forgiving, and easy to make your own.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 teaspoon dried Italian seasoning (or a mix of oregano and basil)
• 1/2 teaspoon smoked paprika (optional, for depth)
• 1 can (14.5 oz) diced tomatoes, with juices
• 1 can (15 oz) white beans or kidney beans, drained and rinsed
• 4 cups low-sodium chicken or vegetable broth
• 1 cup small pasta (like ditalini or elbow) or 1 cup cubed potatoes
• 2 cups chopped greens (spinach, kale, or cabbage)
• Salt and black pepper, to taste
• 1 tablespoon lemon juice or a splash of vinegar, to finish
• Grated Parmesan and fresh parsley, for serving (optional)

Instructions

1. Warm the oil. Place a large pot over medium heat and add the olive oil.

   When it shimmers, you’re ready to cook.

2. Sauté the aromatics. Add onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until the vegetables soften and the onion looks translucent.
3. Add garlic and spices. Stir in the garlic, Italian seasoning, and smoked paprika. Cook for 30 seconds until fragrant, being careful not to burn the garlic.
4. Build the base. Pour in the diced tomatoes with their juices.

   Scrape the bottom of the pot to release any browned bits. This adds extra flavor.

5. Add beans and broth. Stir in the beans and broth. Bring to a gentle boil over medium-high heat.
6. Cook the starch. Add the pasta (or potatoes).

   Reduce heat to a simmer and cook until tender, about 8–10 minutes for pasta or 12–15 minutes for potatoes.

7. Add the greens. Stir in the chopped greens and simmer 2–3 minutes until wilted and tender.
8. Season and brighten. Taste and add salt and pepper as needed. Finish with lemon juice for a clean, bright flavor.
9. Serve. Ladle into bowls and top with Parmesan and parsley if you like. Serve with crusty bread for a complete meal.

Storage Instructions

• Refrigerator: Let the soup cool, then store in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 3 months.

  If using pasta, consider freezing without pasta or cooking pasta separately to avoid mushiness.

• Reheating: Warm on the stove over medium heat until hot. Add a splash of water or broth if it thickens. Adjust salt after reheating.

Benefits of This Recipe

• Quick and simple: Minimal prep and easy steps make it weeknight-friendly.
• Budget-friendly: Uses pantry staples and affordable vegetables.
• Nutritious: Packed with fiber, protein (from beans), and vitamins from the veggies and greens.
• Versatile: Works with what you have—swap beans, greens, or starches without fuss.
• Great for meal prep: Makes multiple servings and reheats well.

What Not to Do

• Don’t skip sautéing the aromatics. This step is key for building flavor.
• Don’t overcook the pasta. Add it near the end and cook just until al dente to avoid a mushy soup.
• Don’t forget to taste and season. Adjust salt and acidity at the end to make the flavors pop.
• Don’t boil aggressively after adding greens. A gentle simmer keeps the texture and color fresh.
• Don’t add dairy too early. If using cream or Parmesan rinds, add toward the end to prevent curdling.

Recipe Variations

• Chicken and Veggie: Stir in shredded rotisserie chicken during the last 5 minutes of simmering.
• Hearty Sausage: Brown sliced Italian sausage with the aromatics for a richer, more robust soup.
• Tomato-Basil: Use two cans of tomatoes, skip the paprika, and finish with fresh basil and a splash of cream.
• Spicy Kick: Add red pepper flakes or a spoonful of Calabrian chili paste with the garlic.
• Minestrone Style: Add zucchini, green beans, and a Parmesan rind.

  Use small pasta and finish with extra olive oil.

• Potato and Kale: Skip the pasta, add more potatoes, and finish with a drizzle of cream or olive oil.
• Grain Swap: Replace pasta with cooked rice, farro, or quinoa. Stir in at the end to avoid overcooking.
• Bean Boost: Use chickpeas or lentils for extra protein and texture. Lentils can simmer directly; adjust time as needed.

FAQ

Can I make this soup in a slow cooker?

Yes.

Sauté the aromatics first for best flavor, then add everything except the pasta and greens to the slow cooker. Cook on Low for 6–7 hours or High for 3–4 hours. Stir in pasta (pre-cooked) and greens during the last 15–20 minutes.

How do I keep the pasta from getting mushy?

Cook the pasta separately and add it to individual bowls before serving, or add it to the pot near the end and cook just until al dente.

For leftovers, store the soup and pasta separately.

What if I don’t have beans?

You can skip them and add more vegetables or use cooked chicken, sausage, or tofu for protein. Potatoes or extra pasta also help bulk up the soup.

Can I make it dairy-free and gluten-free?

Yes. The base recipe is dairy-free.

Use gluten-free pasta or potatoes, and double-check that your broth is certified gluten-free.

How can I make the soup richer?

Stir in a splash of cream or coconut milk at the end, add a Parmesan rind while simmering, or finish with a knob of butter and extra olive oil.

What’s the best way to add more veggies?

Dice small and add during the sauté stage. Zucchini, mushrooms, bell peppers, and corn all work well. Hardy veggies like potatoes take longer; tender ones like spinach go in at the end.

Can I use frozen vegetables?

Absolutely.

Add frozen veggies directly to the simmering soup; no need to thaw. They’re great for convenience and help keep prep minimal.

In Conclusion

“Soup recipes easy” doesn’t mean bland or boring. With a smart base, pantry staples, and a few fresh touches, you can make a satisfying pot in under an hour.

Keep this recipe as your go-to, and tweak it with what you have. It’s simple, flexible, and consistently delicious—just the kind of soup you’ll make again and again.