20 Slow Cooker Soup Recipes for Cozy Weeknights
Some nights you want dinner to make itself. These 20 soups from my kitchen are built for the slow cooker, or adapted to it with a few simple steps. Most of them need 10 to 20 minutes of prep, then the crock does the rest.
Chicken and Sausage Soups
1. Crockpot Hot and Sour Soup
This takeout favorite is silky, spicy, and tangy. Combine the broth, soy sauce, rice vinegar, sesame oil, white pepper, mushrooms, bamboo shoots, and sliced pork or chicken in the crock. Cook on Low 7 to 8 hours or High 3 to 4 hours. Add the cubed tofu about 30 minutes before the end. Stir in the cornstarch slurry, then drizzle in the beaten eggs for ribbons.
2. Crock Pot Thai Ginger Chicken Soup
Chicken, broth, ginger, garlic, onion, mushrooms, and carrots go into the crock. Cook on Low 6 to 7 hours or High 3 to 4 hours. Shred the chicken, then stir in the coconut milk during the last 30 minutes. Finish with lime juice, fish sauce, and chili paste, and top with cilantro and green onions.
3. Chicken Noodle Soup
This is the slow cooker version of my favorite chicken noodle soup. Add chicken pieces, broth, onion, celery, carrots, garlic, thyme, and bay leaves to the crock. Cook on Low 6 to 8 hours. Remove the chicken, shred it, and return it to the pot. Cook the egg noodles separately and add them to each bowl, then finish with fresh dill and lemon juice.
4. Creamy Crack Chicken Noodle Soup
Crack chicken flavor turns into a creamy soup. Cook the bacon, then sauté the onion, celery, carrot, and garlic in the bacon fat. Add the ranch seasoning, then move everything to the crock with the chicken and broth. Cook on Low 6 to 7 hours. Shred the chicken, then stir in softened cream cheese and heavy cream. Cook the noodles on the stove, then top each bowl with cheddar, bacon, and green onions.
5. White Chicken Chili
This chili is made for the slow cooker and tastes even better the next day. Sauté the onion and garlic briefly, then add them to the crock with the raw chicken, broth, green chiles, spices, white beans, and corn. Cook on Low 6 to 8 hours. Shred the chicken, mash about a third of the beans against the side of the crock, then stir in cream cheese and heavy cream for the last 30 minutes. Finish with lime and cilantro.
6. Autumn Tortellini Soup With Sausage
Brown the Italian sausage in a skillet and add it to the crock with the onion, carrots, butternut squash, thyme, and broth. Cook on Low 6 hours. In the last 20 to 30 minutes, stir in the cream, kale, and refrigerated tortellini on High. Serve with grated Parmesan.
Creamy, Cheesy, and Potato Soups
7. Best Pork Sausage Potato Soup
Brown the sausage in a skillet, then add it to the crock with the cubed Yukon Gold potatoes, onion, garlic, Italian seasoning, smoked paprika, and broth. Cook on Low 6 to 7 hours or High 3 to 4 hours. Stir in the cream, kale or spinach, and Parmesan during the last 15 to 20 minutes. Finish with parsley.
8. Loaded Baked Potato Soup
Cook the bacon, then sauté the onion and garlic in the bacon fat. Stir in the flour, then add the broth and onion mixture to the crock with the potatoes. Cook on Low 6 to 7 hours. Mash some of the potatoes right in the crock. In the last 30 minutes, stir in the milk, heavy cream, and sour cream. Stir in the sharp cheddar off the heat, then top with bacon, chives, and more cheese.
9. Creamy Alfredo Lasagna Soup
This soup has all the flavors of lasagna in a bowl. Brown the Italian sausage, then add it to the crock with the onion, garlic, crushed tomatoes, tomato sauce, broth, and herbs. Cook on Low 4 hours. Make the Alfredo sauce on the stove, then stir it into the crock at the end. Cook the lasagna noodles separately and add them just before serving. Top with ricotta, mozzarella, and parsley.
10. The Best Broccoli Cheese Soup
Make the roux on the stove by cooking the butter, onion, carrot, broccoli stems, garlic, and flour together. Move this to the crock with the broth. Cook on Low 3 to 4 hours. Add the milk and broccoli florets in the last hour, then blend a few pulses for the classic thick texture. Stir in the cream cheese and sharp cheddar off the heat.
11. High Protein Cottage Cheese Mushroom Soup
Sear the mushrooms in a skillet first so they brown properly. Add them to the crock with the onion, garlic, thyme, soy sauce, and broth. Cook on Low 3 to 4 hours. Blend the cottage cheese with a little warm broth until smooth, then stir it back into the crock. Heat on low for 10 to 15 minutes, and do not boil.
12. Creamy Parmesan Tomato and Cannellini Bean Soup
Sauté the onion and garlic briefly, then add them to the crock with the crushed tomatoes, vegetable broth, Italian seasoning, red pepper flakes, and drained cannellini beans. Cook on Low 3 to 4 hours. Stir in the heavy cream and freshly grated Parmesan for the last 20 to 30 minutes, then season to taste.
13. Vegetarian Pot Pie Soup
Sauté the onion, carrots, and celery in butter, then stir in the flour to make a roux. Add these to the crock with the vegetable broth, diced potatoes, thyme, rosemary, and bay leaf. Cook on Low 6 to 7 hours. In the last 20 minutes, stir in the milk or cream, frozen peas, and corn. Remove the bay leaf and herb stems before serving.
Pumpkin, Corn, and Broccoli Soups
14. 5-Ingredient Slow Cooker Corn Chowder
This is the easiest soup on the list. Put frozen hash browns, a can of corn, a can of cream-style corn, broth, and a block of cream cheese into the slow cooker. Cook on High 4 to 5 hours or Low 7 to 8 hours. Stir and mash a few spots in the crock, then top with bacon, cheese, and green onions.
15. Fast Fall Pumpkin Soup
Sauté the onion and carrot in butter and olive oil, then bloom the spices in the pan for one minute. Add the canned pumpkin, broth, and spices to the crock. Cook on Low 4 hours. Blend until smooth, then stir in the coconut milk and lime juice. Serve with toasted pepitas or crispy sage.
16. Warming Italian Broccoli Soup
Add the broccoli florets and stems, onion, garlic, red pepper flakes, broth, and a Parmesan rind to the crock. Cook on Low 4 to 5 hours. Remove the rind, then blend until smooth or leave some texture. Finish with a squeeze of lemon juice and grated Parmesan.
Lentil and Bean Soups
17. Caramelized Onion Red Lentil Soup
The onions take the most time, so caramelize them on the stove for about 40 minutes. Add them to the crock with the red lentils and broth. Cook on Low 3 to 4 hours. Red lentils break down quickly, so check the texture at 3 hours. Blend for a smooth soup or leave it chunky.
18. Protein-Packed Black Bean and Lentil Soup
Sauté the onion, celery, carrot, jalapeño, and spices, then add the tomato paste and cook for two minutes. Put everything in the crock with the diced tomatoes, red lentils, black beans, broth, and bay leaves. Cook on Low 6 hours or High 3 hours. Remove the bay leaves, then stir in lime juice and cilantro. It freezes well.
19. Healthy Lentil and Potato Soup
Add the lentils, potatoes, carrots, onion, garlic, diced tomatoes, broth, cumin, and paprika to the crock. Cook on Low 6 to 7 hours. Stir in spinach or kale during the last 10 minutes. Finish with lemon juice and fresh herbs.
20. Hearty White Bean Soup
Sauté the onion, carrots, celery, and garlic in olive oil, then add them to the crock with the cannellini beans, diced tomatoes, broth, and Italian seasoning. Cook on Low 6 hours. Blend about a third of the soup for a creamy base, then stir in kale or spinach for the last 15 minutes. Serve with Parmesan and crusty bread.
