80 Fall Soup Recipes You (Probably) Haven’t Tried Before

A comforting, warm meal does not have to take hours to make. Need proof? Look no further.

This soup was inspired by the flavors of lamb shawarma and the components of Italian wedding soup. It tastes like a million bucks (but takes less than an hour to make).

The beauty of making a bean soup in the Instant Pot is you can start with dried beans and still have dinner ready in record time.

Some may argue chili’s not technically a soup, but you eat it in a bowl with a spoon…and it’s so ideal for fall. To make it vegetarian, just skip the ground turkey.

You won’t believe it on taste alone, but this one comes together with just five ingredients.

Reason no. 100 to stock your freezer with fresh summer corn.

Here, a classic (but kind of plain) soup gets the volume turned up with ginger, garlic, lemongrass and Thai chile.

It’s the soup equivalent of a fuzzy blanket.

Store-bought frozen or fresh ravioli make this bowl a breeze to put together. To make it ahead of time, store the ravioli separate from the broth and add it when you’re ready to eat.

It’s savory, spicy and rich, and it looks super impressive. Surprisingly, though, it’s made in one pot and with mostly pantry staples.

High on our list of comfort foods? Chicken soup. This version wins bonus points for both flavor and ease: It’s ready in about an hour and can be customized to your heart’s desire.

Parsnips are like carrots but sweeter, so they’re a natural pair for apples and lots of warming spices.

Once you’ve mastered the original recipe, shake things up. You can add herbs, lemon or spices for three different versions in one.

Classic miso soup is nourishing as-is, but this one has noodles and greens for extra oomph.

By quick and easy, we mean ready in 35 minutes.

This soup also freezes really well, so you can make a batch ahead of time and pull it out on a chilly, lazy night.

This is a choose-your-own-adventure kind of recipe: Use any kind of sausage and leafy greens. Just don’t skip the cauliflower.

Speaking of cauliflower, it makes a great substitute for meat in this lighter take on chili.

It’s topped with garlicky, herby croutons for a little bit of crunch.

The best part? A batch will keep up to three months when frozen, so you can have some close at hand for soup emergencies.

The salty miso balances out the sweetness of the spuds. Pair it with a big green salad for a dreamy lunch.

Rainy day? Under the weather? Just kind of blah? This calls for chicken and dumplings.

It’s warm, cozy and you hardly have to lift a finger to make it.

It’s way easier than assembling the traditional pasta dish but tastes just as good.

Our advice? Keep a bag of store-bought tortellini in your freezer at all times. You never know when it will come in handy.

Split peas get a bad rap for being, well, unattractive. But have you tasted this soup?

This coconut chicken soup is a classic Thai dish. It’s spicy, creamy and everything we want on a chilly night.

Broth usually takes hours to make on the stove, but the Instant Pot makes quick work of the job.

It’s made with pantry ingredients and comes together in about 30 minutes. What more could you ask for?

This tastes like childhood, and we can’t get enough.

It’ll taste like you were toiling in the kitchen for hours (but don’t tell anyone that’s not true).

A soup garnished with pasta? Be still our heart.

It’s filling and flavorful, but guess what? It’s also Whole30-approved.

Just when you thought you were *so over* quinoa, it strikes again. Add it to veggie soup for extra protein and body.

Make a huge batch so you can have chili dogs and nachos on nights two and three.

The hardest part of making this recipe is chopping up the butternut squash. (Psst: Here’s how to do it without hurting yourself.) Everything else is simple, and comes together in 30 minutes tops.

What’s the opposite of a boring, one-note pot of soup? This beauty is what. With equal amounts of veggies, sausage and spices, it’s both flavorful and good for you—a win-win.

What’s freekeh, you ask? It’s an heirloom grain that’s popular in Middle Eastern cuisine, and it’s just what this satisfying vegetable soup needs. The grain adds body and a slight smokiness that will have everyone asking for seconds.

Turkey sausage and half-and-half take the place of the usual pork and heavy cream in this hearty-yet-healthy spin on an Italian favorite. (That means you can have extra breadsticks, right?)

This creamy wonder takes just five minutes to prep, and is a thousand times more delicious than the canned stuff. (Thank you, slow cooker, for changing our lives.)

Instead of making a sandwich on the side, make this genius bread bowl—the lid is a mini grilled cheese itself, so you can dunk as you please.

It doesn’t get cuter (or more autumnal) than this. The itty-bitty pumpkins are just as easy to cook as any old squash, and their seeds do double-duty in the crunchy topping.

This one tastes like you spent hours at the stove…but it only takes five minutes to prep. The secret? A Parmesan rind in the soup adds salty, umami goodness and depth of flavor.

It looks super impressive and no one needs to know that the crunchy pie crust topping started out as store-bought biscuit dough.

If you couldn’t already tell, we love relying on our slow cooker for easy fall soup-making. Normally, caramelizing onions would take hours on the stove—we did it in 25 minutes.

Once autumn arrives, pasta and soup become our two favorite food groups. It only made sense for us to combine them into one glorious dish. Even better, it serves eight people and takes a mere 20 minutes of prep.

Who needs chicken noodle when you can have chicken gnocchi? One spoonful and you’ll never turn back.

This simplified ramen is flavorful, filling and beyond simple to make—like an upgrade to the packaged stuff.

For a new twist on an old favorite, swap the usual ground beef and kidney beans for turkey, white beans and corn.

This vegetarian version comes together in a single pot and easily serves a crowd.

She’s a little spicy (but not overly so) and packed with kale, carrots, herbs and cheese. What’s not to love?

Earthy, creamy mushroom soup and plenty of homemade croutons are just what the chilly outdoor temperatures call for.

It’s a healthy (and tasty) spin on a classic. There’s still plenty of butter, cheese and cream…but not so much that you feel weighed down after one bowl.

Recreating pho at home can be quite the undertaking, but starting with store-bought chicken stock and bone-in thighs makes this dish easy and flavor-packed.

It’s so creamy that you’ll feel like you’re indulging. But it’s actually pretty healthy (and dairy-free, if you skip the cheese topping).

Oh hey, 35-minute tortilla soup. We’ve been waiting all year for you and your plethora of Tex-Mex toppings.

’Tis the season for all things pumpkin, and this gluten-free, vegan-optional soup beats a latte any day.

Vegetables? Check. Beans, pasta and cheese? Yep, sounds like minestrone to us. A healthy dollop of pesto and tons of kale keep it fresh.

Who needs layers of sweaters, scarves and blankets when you have a soup full of cheddar cheese? (Don’t even get us started on the pecan crumble topping.)

If we’re being honest, you had us at spiced brown butter. But when we found out this soup uses canned beans and takes 45 minutes to throw together, we were completely sold.

We’re all about a lazy, dump-and-eat dinner. This take on the traditional Vietnamese soup is just the ticket.

We never knew we needed lasagna soup in our lives until now, and you can bet we’ll be freezing some leftovers for later.

Miso paste (a staple in Japanese cooking) is our go-to when we want tons of flavor but only have a limited amount of time. That, combined with an Instant Pot, is pure genius.

The thing about this soup is that you barely have to lift a finger to make it. It’s healthy, easy and basically the ultimate one-pot meal.

It tastes just like your grandma used to make it, with the added convenience of a slow cooker.

This easy recipe is endlessly customizable. Want to add cheese? Go for it. Like it thinner? Add more water. The world is your soup bowl.

You’re 30 minutes away from putting this filling, nutritious soup on the table. (And FYI, it’ll keep in the freezer for up to one month.)

Trust us, you won’t miss the traditional noodles here. The curry, coconut milk and fresh herbs will more than make up for them.

Serve it with a bottle of white wine and a crusty French baguette and it’ll be just like you’re in Provence in the fall.

Or as we like to call it, the best damn tomato soup. (It sure beats the kind in a can.)

It’s like eating clouds, except the clouds are dumplings and they’re dipped in a caramelized, herbaceous chicken soup. Yum.

Carrot soup is a classic. This one has za’atar, white beans and a lemon yogurt swirl—even better.

This one is ready in less than 25 minutes. Wondering what’s in it? Anything you want.

This will cure whatever sniffles, sneezing or post-summer sadness you’ve got.

We can almost guarantee you’ve got a stray can of pumpkin purée somewhere in your pantry. Why not put it to good use with this surprisingly healthy chili?

Nothing warms us up quite like a spicy, gingery noodle soup. This one uses store-bought beef stock, so it’s super easy.

If takeout and soup had a very delicious baby, this would be it.

If this combination sounds too wild, it’s actually just crazy enough to work. C’mon, what’s cozier than chai?

The best part of a baked potato is the toppings, so why not turn them into a soup? File this one under “genius.”

There’s a little bit of pasta, meat, kale and cheese in every bite. Read: We’re eating this every night until next summer.