Put down that can opener! Making soup from scratch is surprisingly simple, and with some clever shortcuts, these easy soup recipes are on the table in 30 minutes or less.
34 Soup Recipes That Are Ready to Eat in 30 Minutes
Updated on Oct. 31, 2024
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Italian Veggie Beef Soup
Total Time: 30 minutesMain Ingredients: Lean ground beef, cabbage, crushed tomatoes
Level: Beginner
Ground beef, cabbage, frozen mixed vegetables and crushed tomatoes join forces for a tasty soup that’s hearty enough for a filling dinner. Make a double batch and freeze it for a rainy day.
“My sweet father-in-law, Pop Pop, would bring this chunky soup to our house when we were under the weather. We like it so much, we take it to our own friends who need comfort. It always does the trick.” —Recipe contributor Sue Webb, Reisterstown, Maryland
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Mexican Corn Chowder
Total Time: 30 minutesMain Ingredients: Chicken breasts, Monterey Jack cheese, green chiles
Level: Beginner
With a whopping 28 grams of protein per serving, this smooth and creamy soup is a great lunch option that will keep you full all day. Serve with a heap of tortilla chips to make it even better.
“I like to make this smooth, creamy soup when company comes to visit. Its zippy flavor is full of southwestern flair. My family enjoys dipping slices of homemade bread in this chowder to soak up every bite!” —Recipe contributor Susan Garoutte, Georgetown, Texas
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Thai Curry Soup
Total Time: 30 minutesMain Ingredients: Rice noodles, sesame oil, coconut milk
Level: Beginner
Rice noodles are available at most supermarkets, but if you can’t find them, try angel hair pasta. The red curry paste adds a spicy zip, so serve this if your family can take a bit of heat.
“My go-to Thai restaurant inspired this curry soup. Shiitake mushrooms are my favorite, but any fresh mushroom will work. Fresh basil and lime add a burst of bright flavors.” —Recipe contributor Tre Balchowsky, Sausalito, California
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Creamy Chicken Noodle Soup
Total Time: 25 minutesMain Ingredients: Chicken, egg noodles, condensed cream of chicken soup
Level: Beginner
This soup is just what the doctor ordered. Best of all, you can customize it, using rice instead of noodles or adding a squeeze of lemon juice once the soup is done. Serve it with buttery rolls, crackers or a hunk of crusty bread.
“A good friend made us this rich, comforting soup after the birth of our son. It was such a help to have dinner taken care of until I was back on my feet. This yummy dish is so simple to fix that now I give a pot of it (along with the recipe) to other new mothers.” —Recipe contributor Joanna Sargent, Sandy, Utah
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Pasta Fagioli Soup
Total Time: 30 minutesMain Ingredients: Turkey sausage, onion, great northern beans, elbow macaroni
Level: Beginner
This classic Italian recipe has both pasta and beans, so it’s a great option for dinner. It’s also the close cousin of minestrone, which typically contains a greater variety of veggies and beans.
“My husband enjoys my version of this dish so much that he doesn’t order it at restaurants anymore. With fresh spinach, pasta and seasoned sausage, this fast-to-fix soup is a meal on its own.” —Recipe contributor Brenda Thomas, Springfield, Missouri
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Easy Beef Soup
Total Time: 25 minutesMain Ingredients: Ground beef, frozen mixed vegetables, stewed tomatoes
Level: Beginner
Believe it or not, this yummy soup has only six ingredients and is ready in 25 minutes. To make it a complete meal, add more veggies, like canned corn and mushrooms.
“This colorful, easy beef soup comes together in minutes. Even my husband, who admits he’s no cook, makes it on occasion.” —Recipe contributor Agnes Bierbaum, Gainesville, Florida
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Broccoli Cheddar Soup
Total Time: 20 minutesMain Ingredients: Chicken broth, broccoli, cheddar cheese
Level: Beginner
If you have a big family, simply double, triple or even quadruple the recipe to serve your whole crew. You can use fresh or frozen broccoli. I like using pre-cut fresh broccoli to save even more time, then roughly chopping it to create extra texture.
“My husband and I love this cheesy dish. It is proof that soup doesn’t need to be made in big batches to be good.” —Recipe contributor Cheryl McRae, West Valley, Utah
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Dill Chicken Soup
Total Time: 30 minutesMain Ingredients: Whole wheat orzo pasta, rotisserie chicken, carrots
Level: Beginner
This fresh and flavorful soup is a bright choice for any time of year. If you can’t find whole wheat orzo at your grocery store, try pastina or elbow macaroni.
“I could eat soup for every meal of the day, all year long. I particularly like dill and spinach—they add a brightness to this light and healthy soup.” —Recipe contributor Robin Haas, Jamaica Plain, Massachusetts
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Cheesy Tortilla Soup
Total Time: 25 minutes + marinatingMain Ingredients: Chicken breasts, Velveeta, diced tomatoes with chiles
Level: Beginner
If you love queso, this soup is just for you. For an extra cheesy bowl, add more Monterey Jack cheese. Top with guacamole and serve with tortilla chips to take it over the top.
“My daughter came up with this dish when trying to duplicate a soup she sampled at a restaurant. I always pass on to her the rave reviews.” —Recipe contributor LaVonda Owen, Marlow, Oklahoma
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Grandma's Tomato Soup
Total Time: 15 minutesMain Ingredients: Tomato juice, egg noodles, butter
Level: Beginner
A delicious lunch from scratch doesn’t have to be time-consuming. This six-ingredient soup recipe is ready in just 15 minutes and pairs fabulously with a gooey grilled cheese sandwich.
“This recipe is my grandmother’s. Originally, she even made the tomato juice in it from scratch! Gram had this recipe cooking on the stove every time I visited her. She enjoyed making this tomato soup and other favorite dishes for family and friends, and she made everything with love.” —Recipe contributor Gerri Sysun, Narragansett, Rhode Island
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Tuscan Cauliflower Soup
Total Time: 30 minutesMain Ingredients: Cauliflower, Italian sausage, mushrooms, bacon strips
Level: Beginner
This soup is like a dream: It’s a hearty, filling and flavorful option that also happens to be low carb. Add less bacon and more cauliflower to lighten things up, or reverse it if you want the soup to be extra hearty.
“A classic Tuscan soup has lots of potatoes, but I make mine the low-carb way with cauliflower. Turns out, it has a heartier flavor.” —Recipe contributor Heather Bewley, Bemidji, Minnesota
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Pumpkin Sausage Soup
Total Time: 30 minutesMain Ingredients: Italian sausage, fresh mushrooms, pumpkin, cheddar cheese
Level: Beginner
Here’s another low-carb wonder that’s absolutely fantastic for fall. It’s creamy and decadent, but you can use half-and-half and turkey sausage to lighten things up. Pair it with any of these autumn recipes for a full meal.
“This dish is well suited to my lower-carb way of eating. It’s definitely soul food, and I love that it’s very simple to prepare.” —Recipe contributor Paula Diaz, Billings, Montana
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Potato Soup
Total Time: 30 minutesMain Ingredients: Bacon, potatoes, Velveeta, chicken broth
Level: Beginner
Your family will think you secretly ordered this soup from a fancy steakhouse. The recipe calls for Velveeta, but you can also use cheddar or Colby Jack cheese if you like.
“You’ll be surprised at the taste of this rich, cheesy concoction—it’s not a typical potato soup. I came up with the recipe after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and I think that makes it even better.” —Recipe contributor Coleen Morrissey, Sweet Valley, Pennsylvania
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Vegan Carrot Soup
Total Time: 30 minutesMain Ingredients: Vegetable broth, Yukon Gold potatoes, celery
Level: Beginner
Believe it or not, it’s possible to make a thick and creamy soup with no butter, cream or milk. This carrot soup has quickly become one of our favorite vegan comfort food recipes.
“Yukon Gold potatoes—instead of cream—make this smooth carrot soup vegan and add a mild sweetness. If you don’t have Yukon Golds on hand, russet potatoes will work too.” —Taste of Home Test Kitchen
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Creamy Sweet Potato and Veggie Soup
Total Time: 30 minutesMain Ingredients: Sweet potatoes, zucchini, broccoli, potatoes
Level: Beginner
When we think of potato soup, we typically imagine a creamy, blended concoction. This soup serves the veggies diced, creating a special texture and flavor.
“I tasted a delicious soup in a restaurant but couldn’t persuade the chef to share the recipe, so I began to experiment on my own. Finally, I came up with this blend, which is very close to what I tasted—maybe even better!” —Recipe contributor Audrey Nemeth, Mount Vernon, Maine
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Fast Refried Bean Soup
Total Time: 25 minutesMain Ingredients: Spicy fat-free refried beans, black beans, whole kernel corn, stewed tomatoes
Level: Beginner
Our readers love putting their own spin on our recipes. They suggest adding rice and a sprinkle of cheddar cheese on top to make this soup extra filling and flavorful.
“This recipe combines the ease of canned ingredients with the heartiness of chili. It will fill you up on cold afternoons or make a wonderful last-minute lunch. If you like it spicier, use medium or hot green chiles instead of mild.” —Recipe contributor Darlene Brenden, Salem, Oregon
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Ramen Corn Chowder
Total Time: 15 minutesMain Ingredients: Chicken ramen noodles, whole kernel corn, cheddar cheese
Level: Beginner
Yes, you read that right: Your dinner could be ready and on the table in only 15 minutes. The secret is a package of chicken ramen noodles, which makes the recipe extra quick and easy.
“This tastes so good, as if it simmered for hours, but it’s ready in 15 minutes. I thought the original recipe was lacking in flavor, so I jazzed it up with extra corn and bacon bits.” —Recipe contributor Darlene Brenden, Salem, Oregon
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Turkey and Vegetable Barley Soup
Total Time: 30 minutesMain Ingredients: Quick-cooking barley, cooked turkey breast, carrots
Level: Beginner
Once you’ve sauteed the carrot and onion, the rest of the recipe is hands-off cooking time. With 21 grams of protein per serving, this makes for a satisfying lunch or dinner.
“Using ingredients on hand, I stirred up this turkey and veggie-packed soup. If you have them, corn, beans and celery are great here, too.” —Recipe contributor Lisa Wiger, St. Michael, Minnesota
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Cream of Cauliflower Soup
Total Time: 20 minutesMain Ingredients: Frozen cauliflower, cheddar cheese, green onions
Level: Beginner
We’ve never met a soup we didn’t like, but we’re playing favorites with this deliciously creamy veggie version that’s a hit for lunch or dinner. Make it extra fancy by adding 2 tablespoons of dry sherry.
“This mildly cheesy cauliflower soup is a favorite of mine. I make it often in summer, although it’s good anytime.” —Recipe contributor Karen Brown, West Lafayette, Ohio
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Country Sausage Soup
Total Time: 20 minutesMain Ingredients: Pork sausage, great northern beans, diced tomatoes, garbanzo beans
Level: Beginner
Any recipe that requires absolutely no chopping is a winner in our book. And it’s filling and flavorful, to boot. One reader loves to swap out the garbanzo beans for sweet corn.
“Savory pork sausage, two kinds of beans and diced tomatoes make this soup one I prepare time and again. It’s a hearty fix for when I don’t know what to prepare for supper.” —Recipe contributor Grace Meyer, Galva, Kansas
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Pork & Bok Choy Udon Soup
Total Time: 25 minutesMain Ingredients: Japanese udon noodles, pork tenderloin, bok choy
Level: Beginner
If you can’t find Japanese udon noodles in the grocery store, use fettuccine or make udon from scratch. Reduced-sodium soy sauce, gingerroot and garlic give this dish a burst of flavor while keeping it light and low in calories.
“While traveling in Thailand, my husband sampled a local version of this tasty soup from street vendors. We have tried many variations, and this comes the closest to his recollection. We double the recipe so we have lots of leftovers.” —Recipe contributor Donna Noecker, Plano, Texas
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Mexican Cabbage Roll Soup
Total Time: 30 minutesMain Ingredients: Lean ground beef, cabbage, green chiles
Level: Beginner
This is one of those soups that freeze well, so keep an extra batch in the freezer and thaw it when you really don’t feel like cooking. The day before you want to eat it, move the frozen soup to the fridge. Then the next evening, just heat it on the stove until it’s warm.
“I love sharing our humble and hearty soup made with beef, cabbage and green chiles. A blast of cilantro gives it a sunshiny finish.” —Recipe contributor Michelle Beal, Powell, Tennessee
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Ham and Bean Soup
Total Time: 30 minutesMain Ingredients: Cubed ham, chicken broth, beans, veggies
Level: Beginner
This soup is smoky, filling and perfect for a winter day. If there are any leftovers, resist storing it all together in the pot. Instead, separate each serving into a separate airtight container to help the soup cool down faster and make it easier to reheat.
“If you like ham and bean soup but don’t want to spend hours in the kitchen, this tasty, quick version will leave you with a satisfied smile.” —Taste of Home Test Kitchen
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Egg Drop Soup
Total Time: 15 minutesMain Ingredients: Chicken broth, cornstarch, egg, green onions
Level: Beginner
Egg drop soup is also known as “egg flower soup” because of the beautiful ribbons of egg that appear when it’s placed into the hot soup. It’s also a great recipe to learn how to temper eggs. Add ground chicken, soft tofu, lump crab, corn kernels, tomatoes or peas to transform it into a meal.
“We start many stir-fry meals with this easy egg drop soup, which cooks in just minutes flat. There are many recipe variations, but we like the addition of cornstarch to thicken the soup and give it a rich, golden color. I got the recipe from my grandma’s old cookbook.” —Recipe contributor Amy Beth Corlew-Sherlock, Lapeer, Michigan
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Pressure Cooker Loaded Chicken Veggie Soup
Total Time: 25 minutes + releasingMain Ingredients: Chicken breasts, potato, celery, broccoli
Level: Beginner
The quickest way to make soup that tastes like it’s been cooking all day is to use your trusty pressure cooker. I love adding fresh herbs from the garden and a squeeze of lemon to amp up the flavor.
“When someone at our house gets sick, I whip up this quick and easy chicken soup. It resembles chicken noodle soup but uses a variety of veggies instead of noodles for even more nutrition. Using a pressure cooker makes meal prep even simpler!” —Recipe contributor Courtney Stultz, Weir, Kansas
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Lemony Turkey Rice Soup
Total Time: 30 minutesMain Ingredients: Cooked turkey, long grain rice, condensed cream of chicken soup
Level: Beginner
Presenting the most exciting way to use up those Thanksgiving leftovers. A can of condensed cream of chicken soup makes this recipe lightning quick.
“While growing up in Texas, I spent a lot of time helping my grandma cook. Lemon and cilantro add a deliciously different twist to turkey soup.” —Recipe contributor Margarita Cuellar, East Chicago, Indiana
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One-Pot Spinach Beef Soup
Total Time: 30 minutesMain Ingredients: Ground beef, bow tie pasta, diced tomatoes with green pepper, celery and onion
Level: Beginner
If you can’t decide between soup or pasta for dinner, then you’ll love this dish that’s the best of both worlds. And with the addition of tomato and spinach, your veggies are included too. Don’t forget a sprinkle of Parmesan on top.
“My idea of a winning weeknight meal is this beefy soup simmering in one big pot. Grate some Parmesan and pass the saltines.” —Recipe contributor Julie Davis, Jacksonville, Florida
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Instant Pot Corn Chowder
Total Time: 30 minutesMain Ingredients: Red potatoes, corn, cheddar cheese, bacon
Level: Beginner
Speed up corn chowder by making it in a pressure cooker. Just dump the ingredients in the cooker and seal it up!
“Enjoy this chowder’s rich, slow-simmered flavor in record time by using an Instant Pot. Corn chowder is a classic staple, with its hearty flavors of creamy sweet corn, bacon crumbles, shredded cheddar cheese and chopped parsley.” —Taste of Home Test Kitchen
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Minestrone with Turkey
Total Time: 30 minutesMain Ingredients: Elbow macaroni, cooked turkey, zucchini, frozen peas
Level: Beginner
Make a few batches of this minestrone in late fall, then thaw it during a mid-winter snow day. To use, thaw in the refrigerator overnight. When you’re ready to eat, transfer the soup to a saucepan, cover it and cook over medium heat until it’s heated through.
“I remember my mom making this soup; now I make it for my kids as often as I can. It’s a good way to use up leftover vegetables. Sometimes I add a can of rinsed and drained kidney or garbanzo beans.” —Recipe contributor Angela Goodman, Kaneohe, Hawaii
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Carrot Ginger Soup
Total Time: 30 minutesMain Ingredients: Onion, carrots, gingerroot, vegetable broth
Level: Beginner
This soup isn’t just delicious—it’s healthy too. Carrots are rich in beta-carotene, vitamins and antioxidants, while gingerroot is good for the digestive system. Mix in a can of coconut milk to make the soup extra thick and creamy.
“This light, flavorful carrot ginger soup is vegan. It’s made with pantry staples and comes together in a hurry, yet it always seems to impress. Fresh ginger makes a big difference—and what isn’t used can be wrapped tightly and tossed in the freezer for later use.” —Recipe contributor Jenna Olson, Manchester, Missouri
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Spinach Tortellini Soup
Total Time: 20 minutesMain Ingredients: Tortellini, spinach, canned tomatoes, vegetable or chicken broth
Level: Beginner
Picky eaters, rejoice: This soup is a total crowd-pleaser. If tortellini isn’t a hit, use ravioli or elbow macaroni. You can also swap out the spinach for any leafy greens, like kale or Swiss chard.
“A simple tomato-enhanced broth is perfect for cheese tortellini and fresh spinach. Increase the garlic and add Italian seasoning to suit your taste.” —Recipe contributor Debbie Wilson, Burlington, North Carolina
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Zuppa Toscana
Total Time: 30 minutesMain Ingredients: Ground mild Italian pork sausage, chicken bouillon granules, fresh kale, red potatoes
Level: Beginner
Traditionally, most people in the Tuscan countryside would have used affordable seasonal veggies and beans to make Zuppa Toscana. The leftovers were commonly used to make ribollita, also known as Italian bread soup. Next, try more of our favorite Italian soup recipes.
“I let my young son pick out seed packets and he chose kale, which grew like crazy. This hearty soup helped make good use of it and rivals the Olive Garden’s Zuppa Toscana.” —Recipe contributor Michelle Babbie, Malone, New York
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Beer Cheese Soup
Total Time: 25 minutesMain Ingredients: Beer, butter, cheddar cheese
Level: Beginner
It doesn’t get more decadent than this silky, cheesy delight. If you prefer a nonalcoholic version, simply swap out the beer for your favorite NA variety.
“This soup was a hit with a group of German exchange teachers who visited our high school. When I don’t use bread bowls, I usually serve it with soft pretzels or crusty bread. And it’s also an even bigger treat with slices of cooked bratwurst or kielbasa stirred into it.” —Recipe contributor Paula Zsiray, Logan, Utah
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Quick Mushroom Barley Soup
Total Time: 30 minutesMain Ingredients: Mushrooms, carrots, quick-cooking barley
Level: Beginner
Use any type of mushrooms you can find at the grocery store, or, better yet, try a mix of a few different types. I love the combination of porcini, cremini and shiitake mushrooms.
“I surprised my mother with a visit some years ago, and she was preparing this soup when I walked in. It was so wonderful that I asked for the recipe, and I’ve been fixing it ever since.” —Recipe contributor Edie Irwin, Cornwall, New York
Easy Soup Recipes FAQ
What makes homemade soup so good?
Think of canned soup as a photocopy and homemade soup as a work of art. While canned soup has the same basic ingredients, homemade soup allows you to layer flavors and customize the ingredients as you go. Does the soup need a bit more acid? Add lemon juice. Is it too bland? Add a bit more salt and fresh herbs. When it’s finished simmering, you’ll have a delicious pot of soup that suits your taste.
How do you thicken homemade soup?
Thickening homemade soup is similar to thickening a sauce on the stovetop. Try mixing up a quick roux, or combining a small amount of butter and flour and browning it slightly in a pan until it forms a paste. Next, add it to the soup to thicken it up. You can also try reducing the liquid in the soup by heating it uncovered until it reaches the desired consistency.
How long is homemade soup good for?
Most homemade soups can be stored in the refrigerator for three to four days. If you need more time, freeze the soup in small portions and store it in the freezer for up to three months.
