One-Pot Soup Recipes for Quick Weeknight Dinners

When the weather turns chilly, there’s nothing quite like a warm bowl of soup. It’s comforting, nourishing, and often easy to prepare. One-pot soups are the perfect solution for busy weeknights, as they require minimal cleanup and can be made in a flash. Here’s a collection of delicious one-pot soup recipes that will delight your taste buds and simplify your dinner routine.

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this Recipe

Hearty Vegetable and Barley Soup

Ingredients

• 1 cup pearl barley
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 1 bell pepper, diced
• 4 cups vegetable broth
• 1 can diced tomatoes
• 2 cloves garlic, minced
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Sauté the Vegetables: In a large pot, heat a tablespoon of olive oil over medium heat. Add the onion, carrots, and celery. Sauté for about 5 minutes until softened.
2. Add Garlic and Bell Pepper: Stir in the garlic and bell pepper. Cook for another 2 minutes until fragrant.
3. Combine Ingredients: Add the barley, vegetable broth, diced tomatoes, thyme, salt, and pepper. Bring to a boil.
4. Simmer: Reduce heat and simmer for 30-35 minutes until the barley is tender.
5. Serve: Garnish with fresh parsley before serving.

Storage Tips

• Refrigerate: Store leftovers in an airtight container for up to 4 days.

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Creamy Tomato Basil Soup

Ingredients

• 1 can (28 oz) crushed tomatoes
• 1 cup vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 cup heavy cream (or coconut milk for a dairy-free version)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Sauté the Onion and Garlic: In a pot, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for another minute.
2. Add Tomatoes and Broth: Stir in crushed tomatoes, vegetable broth, and dried basil. Bring to a simmer and cook for 15 minutes.
3. Blend the Soup: Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer to a blender in batches.
4. Stir in Cream: Return the soup to the pot, stir in heavy cream, and season with salt and pepper. Heat through.
5. Serve: Garnish with fresh basil before serving.

Storage Tips

• Refrigerate: Store in an airtight container for up to 5 days.

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Chicken Noodle Soup

Ingredients

• 1 pound boneless, skinless chicken thighs
• 4 cups chicken broth
• 2 cups egg noodles
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Cook for 5 minutes until softened.
2. Cook Chicken: Push vegetables to the side of the pot. Add chicken thighs and sear for 2-3 minutes on each side.
3. Add Broth and Noodles: Pour in the chicken broth, add thyme, and bring to a boil. Stir in the egg noodles.
4. Simmer: Reduce heat and simmer for 15-20 minutes until the chicken is cooked through. Remove chicken, shred it, and return it to the pot.
5. Serve: Season with salt and pepper, and garnish with fresh parsley.

Storage Tips

• Refrigerate: Store leftovers in an airtight container for up to 4 days.

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Lentil and Spinach Soup

Ingredients

• 1 cup lentils (green or brown), rinsed
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups vegetable broth
• 1 can diced tomatoes
• 2 cups fresh spinach
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions

1. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for about 5 minutes until softened.
2. Add Lentils and Broth: Stir in lentils, vegetable broth, diced tomatoes, cumin, salt, and pepper. Bring to a boil.
3. Simmer: Reduce heat and simmer for 25-30 minutes until lentils are tender.
4. Stir in Spinach: Add fresh spinach and cook for an additional 5 minutes until wilted.
5. Serve: Enjoy warm, with crusty bread if desired.

Storage Tips

• Refrigerate: Store in an airtight container for up to 4 days.

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Beef and Vegetable Soup

Ingredients

• 1 pound ground beef
• 4 cups beef broth
• 1 can diced tomatoes
• 2 carrots, diced
• 2 potatoes, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions

1. Brown the Beef: In a large pot, brown ground beef over medium heat. Drain excess fat.
2. Sauté Vegetables: Add onion, garlic, carrots, and potatoes. Cook for 5-7 minutes until vegetables are slightly tender.
3. Add Tomatoes and Broth: Stir in diced tomatoes, beef broth, Italian seasoning, salt, and pepper. Bring to a boil.
4. Simmer: Reduce heat and simmer for 20-25 minutes until potatoes are cooked through.
5. Serve: Enjoy warm, garnished with fresh herbs if desired.

Storage Tips

• Refrigerate: Store in an airtight container for up to 4 days.

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Minestrone Soup

Ingredients

• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 2 cups mixed vegetables (zucchini, carrots, green beans)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 cup small pasta (like ditalini or elbow)
• Salt and pepper to taste

Instructions

1. Sauté the Onion and Garlic: In a large pot, heat olive oil over medium heat. Add onion and garlic. Sauté for about 5 minutes until fragrant.
2. Add Vegetables and Broth: Stir in mixed vegetables, kidney beans, diced tomatoes, vegetable broth, and Italian seasoning. Bring to a boil.
3. Cook Pasta: Add pasta and cook for about 10 minutes, or until pasta is al dente.
4. Season: Adjust seasoning with salt and pepper.
5. Serve: Enjoy warm, with grated Parmesan if desired.

Storage Tips

• Refrigerate: Store in an airtight container for up to 4 days.

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Conclusion

These one-pot soup recipes are perfect for quick weeknight dinners. They are flavorful, easy to make, and will warm you up on chilly nights. With a variety of ingredients and flavors, there’s a soup here for everyone. So grab your pot, gather your ingredients, and get ready to enjoy some comforting soup tonight!

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FAQs

What is the best way to store leftover soup?
Store leftover soup in an airtight container in the refrigerator for up to four days. For longer storage, consider freezing it in freezer-safe containers.

Can I freeze soup?
Yes! Most soups freeze well. Allow the soup to cool completely before transferring to freezer-safe containers. Label and date them for easy identification.

How do I reheat soup?
Reheat soup on the stovetop over medium heat until warmed through, stirring occasionally. You can also microwave it in a microwave-safe container, heating in intervals to ensure even warming.

What types of soups can be made in one pot?
You can make a variety of soups in one pot, including vegetable soups, chicken noodle soup, chowders, and lentil soups. The possibilities are endless!

How can I thicken my soup?
To thicken soup, you can blend a portion of it, add a cornstarch slurry (cornstarch mixed with cold water), or stir in cream, yogurt, or mashed potatoes.

Are there any vegetarian soup recipes?
Absolutely! Many one-pot soups can be made vegetarian by using vegetable broth and including beans, lentils, or tofu for protein.

Can I use frozen vegetables in soup?
Yes, frozen vegetables are a great time-saver and work well in soups. Just add them directly to the pot during cooking.

What should I serve with soup?
Pair soup with crusty bread, grilled cheese sandwiches, or a fresh salad for a complete meal.

How long does homemade soup last?
Homemade soup can last up to four days in the fridge if stored in an airtight container.

Is soup healthy?
Soup can be very healthy, especially when made with fresh ingredients and lean proteins. Adding plenty of vegetables and using low-sodium broths can make it even healthier.