11 Simple Healthy Soup Recipes Made in One Pot

Soup is an easy way to get a healthy meal on the table with minimal effort.

These recipes all use one pot so you can cook and clean up quickly.

They focus on simple ingredients you can find at most stores.

You will find options that work for weeknight dinners or meal prep.

Each one keeps things nutritious without complicated steps.

Helpful Tips Before You Start

These tips will help you get the most from one-pot healthy soup recipes.

Prep Ingredients Ahead

Chop vegetables and measure spices before heating the pot. This keeps the process simple and avoids extra dishes.

Choose a Large Pot

Use a pot that holds at least 6 quarts. It gives room for ingredients to simmer without boiling over.

Add Greens at the End

Stir in spinach or kale during the last five minutes. They stay bright and avoid turning mushy.

Season After Simmering

Taste the soup once it finishes cooking. Broth salt levels vary, so adjust as needed.

Cool Before Storing

Let the soup sit for 20 minutes after cooking. Then portion it for the fridge or freezer.

Lemon Chicken Orzo Soup

This one-pot soup brings together tender chicken, small orzo pasta, and a bright lemon broth that feels both light and filling. It works well on busy weeknights when you want a complete meal without multiple pans or long cleanup.

The finished soup has a clear, savory broth with pieces of chicken and soft pasta in every spoonful. Fresh lemon keeps the flavor sharp while spinach adds a bit of green at the end.

Lemon Chicken Orzo Soup

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Rett Soup

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breasts, cut into bite-size pieces
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 6 cups low-sodium chicken broth
• 3/4 cup orzo pasta
• Zest and juice of 2 lemons
• 2 cups fresh spinach
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes.
• Add the onion, carrots, and celery to the pot. Cook for 4 to 5 minutes until the vegetables begin to soften.
• Stir in the garlic and cook for 1 minute until fragrant.
• Pour in the chicken broth and bring the mixture to a boil. Add the orzo, salt, and pepper. Reduce heat to a simmer and cook for 8 to 10 minutes, stirring occasionally, until the orzo is tender.
• Stir in the lemon zest, lemon juice, and spinach. Cook for 2 more minutes until the spinach wilts. Remove from heat and sprinkle with parsley before serving.

merknader

Add the lemon juice after the orzo finishes cooking so the acidity stays bright. If the soup thickens too much after sitting, stir in a splash of extra broth when reheating. Leftovers keep well in the fridge for three days.

Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot

Tuscan White Bean and Kale Soup

This soup brings together creamy white beans and tender kale in a light broth. It works well for weeknight dinners when you want something filling but still healthy. The flavors stay mild and earthy with a touch of herb from rosemary.

It comes together in one pot on the stove. The beans add body while the kale keeps its texture. Serve it with crusty bread on the side for a simple meal.

Tuscan White Bean and Kale Soup

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Rett Soup

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 bunch kale, stems removed and leaves chopped
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Grated parmesan cheese for serving

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes until it softens.
• Stir in the minced garlic and cook for 1 minute until fragrant.
• Add the drained cannellini beans, vegetable broth, diced tomatoes, dried rosemary, salt, and black pepper. Bring the mixture to a simmer.
• Reduce the heat to low and let it cook for 15 minutes to blend the flavors.
• Stir in the chopped kale and simmer for 5 more minutes until the leaves wilt.
• Ladle the soup into bowls and top each serving with grated parmesan cheese.

merknader

Use vegetable broth to keep the recipe fully vegetarian. If the soup thickens too much after sitting, add a splash of broth when reheating. Leftovers store well in the fridge for up to three days.

Course: Soup
Cuisine: Italian
Equipment: Large Pot, Wooden Spoon, Knife

Red Lentil Coconut Curry Soup

This soup brings together red lentils and coconut milk for a creamy bowl with warm curry spices. It comes together quickly in one pot, making it a good choice for weeknight meals or simple meal prep.

The texture stays thick and comforting while the flavors balance earthy lentils with a touch of sweetness from the coconut. Carrots add a little natural sweetness and spinach keeps it fresh and green.

Red Lentil Coconut Curry Soup

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Rett Soup

Kategori Asian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 2 tablespoons curry powder
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 (14-ounce) can coconut milk
• 2 carrots, sliced
• 2 cups fresh spinach
• Salt and black pepper, to taste
• Fresh cilantro, for serving
• Lime wedges, for serving

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger and cook for 3 to 4 minutes until the onion softens.
• Stir in the curry powder and cook for 30 seconds until fragrant.
• Add the red lentils, vegetable broth, coconut milk, and carrots. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes until the lentils are tender.
• Stir in the spinach and cook for 2 more minutes until it wilts.
• Season with salt and black pepper. Serve the soup with fresh cilantro and lime wedges on the side.

merknader

Red lentils break down quickly, so check the soup at the 15-minute mark if you prefer a bit more texture. Use full-fat coconut milk for the creamiest result, and add an extra splash of broth when reheating leftovers to loosen the consistency.

Course: Soup
Cuisine: Asian
Equipment: Large Pot, Cutting Board, Knife

Spicy Black Bean Quinoa Soup

This soup brings together black beans and quinoa in a single pot for a filling meal that feels both hearty and light. The spices give it a steady kick while the quinoa adds a slight chew that makes each bowl satisfying.

It works well on busy weeknights when you want something nourishing without much cleanup. The flavor is smoky with a clear heat that builds slowly rather than overwhelming the other ingredients.

Spicy Black Bean Quinoa Soup

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Rett Soup

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup quinoa, rinsed
• 2 cans (15 ounces each) black beans, drained and rinsed
• 1 can (14.5 ounces) fire-roasted diced tomatoes
• 4 cups vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh cilantro and lime wedges, for serving

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it starts to soften.
• Stir in the garlic and red bell pepper. Cook for 2 more minutes until the pepper begins to soften.
• Add the chili powder, cumin, cayenne pepper, salt, and black pepper. Stir for 30 seconds to toast the spices.
• Pour in the rinsed quinoa, black beans, fire-roasted tomatoes, and vegetable broth. Stir everything together.
• Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring once halfway through.
• Remove the lid and check that the quinoa is tender. Turn off the heat and let the soup sit for 5 minutes to thicken slightly.
• Ladle into bowls and top with fresh cilantro and a squeeze of lime.

merknader

If the soup thickens too much after sitting, add a splash of broth when reheating. For less heat, reduce the cayenne to 1/4 teaspoon. Leftovers store well in the fridge for up to 4 days and reheat easily on the stove.

Course: Soup
Cuisine: Mexican
Equipment: Large Pot

Creamy Carrot Ginger Soup

This creamy carrot ginger soup brings together sweet carrots and fresh ginger in a smooth bowl that feels both light and satisfying. It works well for a quick weeknight meal or as a make-ahead lunch option during cooler months.

The soup gets its velvety texture from blending the cooked vegetables with coconut milk, while the ginger adds a gentle warmth that balances the natural sweetness of the carrots.

Creamy Carrot Ginger Soup

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Rett Soup

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, peeled and grated
• 1 1/2 pounds carrots, peeled and sliced
• 4 cups vegetable broth
• 1 (14-ounce) can full-fat coconut milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh cilantro, for garnish

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3 to 4 minutes until it softens.
• Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
• Add the sliced carrots and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes until the carrots are tender.
• Pour in the coconut milk, salt, and black pepper. Stir to combine and let it heat through for 2 minutes.
• Remove the pot from the heat. Use an immersion blender to puree the soup until smooth, or carefully transfer it in batches to a countertop blender.
• Taste and adjust seasoning if needed. Ladle into bowls and top with fresh cilantro before serving.

merknader

For a thicker texture, simmer the soup a few minutes longer after adding the coconut milk. If you prefer less ginger heat, start with one tablespoon and add more after blending. Leftovers store well in the fridge for up to four days and reheat gently on the stove with a splash of broth to loosen the consistency.

Course: Soup
Cuisine: American
Equipment: Large Pot, Immersion Blender

Mushroom Farro Vegetable Soup

This soup brings together chewy farro, earthy mushrooms, and a mix of everyday vegetables in a single pot. It makes a hearty bowl that feels satisfying without being heavy, and it works well for weeknight dinners or simple meal prep.

The flavors stay mild and savory with a slight nuttiness from the farro. Tender vegetables and broth keep the texture balanced, so each spoonful feels complete on its own.

Mushroom Farro Vegetable Soup

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Rett Soup

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 8 ounces cremini mushrooms, sliced
• 1 cup farro, rinsed
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups baby spinach
• 1 tablespoon lemon juice

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Cook for 5 minutes until the vegetables begin to soften.
• Add the mushrooms and cook for another 4 minutes until they release some liquid.
• Stir in the farro, vegetable broth, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, stirring once or twice.
• Add the baby spinach and lemon juice. Stir until the spinach wilts, then remove the pot from the heat.

merknader

Farro continues to absorb broth as it sits, so add a splash of warm broth when reheating leftovers to loosen the texture. If you want a slightly brighter flavor, stir in the lemon juice right before serving rather than during cooking.

Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Wooden spoon, Knife, Cutting board

Butternut Squash Apple Soup

This butternut squash apple soup combines sweet apples with earthy squash for a smooth, lightly spiced bowl. It works well on busy weeknights or as a simple lunch when you want something warm and filling.

The recipe stays healthy by relying on vegetables and broth, with no added cream. One pot handles the whole process from sauté to simmer to blend.

Butternut Squash Apple Soup

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Rett Soup

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium butternut squash, peeled and cubed (about 5 cups)
• 2 large apples, peeled, cored, and chopped
• 4 cups vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and black pepper to taste

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3 minutes until it softens.
• Stir in the minced garlic and cook for 1 minute more.
• Add the cubed butternut squash and chopped apples to the pot. Sprinkle in the cinnamon, nutmeg, salt, and pepper. Stir to coat the vegetables.
• Pour in the vegetable broth and bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 20 minutes until the squash is tender.
• Remove the pot from the heat. Use an immersion blender to puree the soup until smooth. Taste and adjust salt or pepper if needed.

merknader

An immersion blender keeps everything in one pot and gives the smoothest result. If the soup seems too thick after blending, add a splash more broth while it is still warm. Tart apples like Granny Smith balance the sweetness of the squash best.

Course: Soup
Cuisine: American
Equipment: Large pot, Immersion blender

Mexican Chickpea Tortilla Soup

This soup combines chickpeas with a spiced tomato broth and crunchy tortilla strips on top. It makes a filling meal that still feels light and fresh.

It works well for weeknight dinners when you want something warm and satisfying with minimal cleanup. The broth tastes smoky and tangy while the tortillas add texture.

Mexican Chickpea Tortilla Soup

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Rett Soup

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 4 corn tortillas, cut into strips
• Juice of 1 lime
• Fresh cilantro and avocado for serving

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and bell pepper. Cook until the vegetables soften.
• Stir in the cumin, chili powder, smoked paprika, salt, and pepper. Cook for one minute until fragrant.
• Add the chickpeas, diced tomatoes, and vegetable broth. Bring the mixture to a simmer.
• Cook for 15 minutes to let the flavors blend. Stir in the lime juice.
• Ladle the soup into bowls and top with tortilla strips, cilantro, and avocado.

merknader

Toast the tortilla strips in the same pot first for extra crunch, then set them aside before starting the soup. Leftovers keep well in the fridge for two days and reheat easily on the stove without losing texture.

Course: Soup
Cuisine: Mexican
Equipment: Large Pot

Thai Coconut Lentil Soup

This soup brings together creamy coconut milk and earthy lentils with the bold taste of Thai curry. It makes a filling bowl that feels both light and satisfying on cooler evenings or when you want something simple after a long day.

The lentils cook down to create a thick texture while the curry paste adds gentle heat balanced by fresh lime. Carrots add a bit of sweetness and color without extra steps.

Thai Coconut Lentil Soup

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Rett Soup

Kategori Thai

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 cup red lentils, rinsed
• 1 can (14 oz) full-fat coconut milk
• 4 cups vegetable broth
• 2 tablespoons Thai red curry paste
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 medium carrots, sliced into thin rounds
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

fremgangsmåte

 

• Heat the pot over medium heat and add the diced onion. Cook for 3 minutes until it softens.
• Stir in the garlic and ginger. Cook for 1 minute until fragrant.
• Add the Thai red curry paste and stir for 30 seconds to toast it lightly.
• Pour in the vegetable broth, coconut milk, red lentils, and sliced carrots. Add the salt and black pepper.
• Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring once or twice.
• Turn off the heat. Stir in the lime juice. Taste and adjust salt if needed.
• Ladle into bowls and top with the chopped cilantro.

merknader

Red lentils break down during simmering to naturally thicken the soup, so avoid over-stirring near the end if you prefer some texture. If the curry paste brand runs very spicy, start with one tablespoon and add more after tasting. Leftovers keep well in the fridge for three days and reheat smoothly on the stove with a splash of broth to loosen.

Course: Soup
Cuisine: Thai
Equipment: Large pot, Cutting board, Knife

Broccoli Potato Soup with Turmeric

This soup brings together broccoli and potatoes with turmeric for a simple, nourishing bowl. The potatoes create body while the turmeric adds an earthy note that pairs well with the vegetables. It comes together in one pot and works for quick weeknight meals or batch cooking.

The finished soup has a thick texture with a mild, savory flavor. It suits cool evenings when you want something warm and straightforward without much cleanup.

Broccoli Potato Soup with Turmeric

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Rett Soup

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 3 medium potatoes, peeled and cubed
• 4 cups broccoli florets
• 1 teaspoon ground turmeric
• 4 cups vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 3 to 4 minutes until the onion softens.
• Add the potatoes, broccoli florets, turmeric, vegetable broth, salt, and black pepper to the pot. Stir to combine.
• Bring the mixture to a boil, then reduce the heat and simmer for 15 to 20 minutes until the potatoes are tender.
• Remove the pot from the heat. Use an immersion blender to puree the soup until it reaches your preferred texture, leaving some small chunks if desired.
• Stir in the chopped fresh parsley just before serving.

merknader

For a thicker result, mash a few potato pieces with a spoon before blending. If the soup tastes too earthy, add an extra pinch of salt after blending. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a splash of broth to loosen the texture.

Course: Soup
Cuisine: American
Equipment: Large pot, Immersion blender

Tomato Basil White Bean Soup

This Tomato Basil White Bean Soup turns basic pantry items into a hearty bowl that feels fresh and filling. It works well for quick weeknight dinners or make-ahead lunches during cooler months. The white beans create a naturally creamy base while tomatoes and basil keep the flavor bright and balanced.

The soup stays simple with everything cooked in one pot. It has a thick yet spoonable texture and a savory taste with herbal notes from the basil.

Tomato Basil White Bean Soup

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Rett Soup

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 (15-ounce) cans white beans, drained and rinsed
• 1 (28-ounce) can crushed tomatoes
• 4 cups vegetable broth
• 1/2 cup fresh basil leaves, chopped
• Salt and black pepper, to taste

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until it softens.
• Stir in the minced garlic and cook for 1 minute until fragrant.
• Add the drained white beans, crushed tomatoes, and vegetable broth to the pot. Stir to combine.
• Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally.
• Use the back of a spoon to gently mash some of the beans against the side of the pot for a thicker texture.
• Remove the pot from the heat. Stir in the chopped basil along with salt and black pepper to taste.

merknader

Mashing a portion of the beans directly in the pot creates creaminess without extra appliances. The soup thickens after cooling, so add a little extra broth when reheating leftovers on the stove. It stores well in the fridge for up to four days.

Course: Soup
Cuisine: Italian
Equipment: Large Pot