One-Pot Soup Recipes

What Makes One‑Pot Soups Ideal for Weeknights

Truth is, one major barrier to cooking more often is the mess. One‑pot soups solve that. Here’s why they’re perfect:

• Only one pot to wash up—less cleanup

• You can build flavor as you go (sauté, simmer, etc.) in same pot

• Many of them can be made in ≤ 45 minutes, often ~30 minutes

• Good for meal prep: make extra, refrigerate or freeze leftovers

• Flexible: swap veggies or proteins as you like

Key Components for a Great One‑Pot Soup

To get great flavor, texture, and efficiency, include these:

Five Delicious One‑Pot Soup Recipes

Below are five recipes that cook entirely in one pot, delivering comfort, flavor, and ease. Each serves about 4‑6 people.

1. Chicken, Kale & Tortellini Soup

Ingredients:

• 1 tablespoon olive oil

• 1 medium onion, chopped

• 3 garlic cloves, minced

• 1 lb (≈450g) boneless, skinless chicken breast, cut into cubes

• 4 cups chicken broth (low sodium)

• 1 package (≈9 oz) cheese or plain tortellini (regular or whole wheat)

• 2 large handfuls kale, stems removed and chopped

• Salt & pepper, to taste

Instructions:

1. In a large pot (Dutch oven or heavy soup pot), heat olive oil over medium. Add onion and sauté ~3‑4 minutes until softened.

2. Add garlic; cook ~1 minute, careful not to let it burn.

3. Add cubed chicken; cook a few minutes until sides lightly browned.

4. Pour in chicken broth; bring to a boil.

5. Add tortellini; reduce heat, simmer according to tortellini package instructions (usually 5‑7 minutes), stirring occasionally so pasta doesn’t stick.

6. Stir in chopped kale; simmer another 2‑3 minutes until kale wilts.

7. Adjust seasoning with salt & pepper. Serve hot.

2. One‑Pot Vegetarian Lentil & Sweet Potato Soup

Ingredients:

• 1 tablespoon olive oil

• 1 onion, chopped

• 2 cloves garlic, minced

• 2 medium sweet potatoes, peeled and cubed

• 1½ cups dried brown or green lentils, rinsed

• 4 cups vegetable broth

• 1 teaspoon smoked paprika

• ½ teaspoon ground cumin

• Salt & pepper

• Optional: handful fresh parsley for garnish

Instructions:

1. Heat olive oil in pot over medium heat. Sauté onion until translucent; add garlic and cook another minute.

2. Add sweet potatoes, lentils, smoked paprika, cumin; stir to coat the veggies.

3. Pour in vegetable broth; bring to a simmer.

4. Cover, reduce heat, cook ~25‑30 minutes until lentils and sweet potatoes are tender.

5. Season with salt & pepper. Garnish with parsley if desired.

3. Creamy Tomato Basil Soup

Ingredients:

• 2 tablespoons olive oil

• 1 onion, chopped

• 3 cloves garlic, minced

• 1 can (≈28 oz) crushed tomatoes (or diced for texture)

• 4 cups vegetable broth

• ½ cup plant‑based milk (coconut or oat) or regular milk if dairy is OK

• Fresh basil leaves, chopped, plus a few whole for garnish

• Salt & pepper

Instructions:

1. Warm olive oil in pot; sauté onion until soft. Add garlic; cook until fragrant.

2. Add crushed tomatoes and vegetable broth; bring to a boil.

3. Reduce heat; simmer ~10 minutes to develop flavor.

4. Use an immersion blender to purée until smooth, if desired.

5. Stir in plant milk; heat gently. Avoid boiling once milk is in.

6. Add chopped basil; season with salt & pepper. Garnish with basil leaves.

4. Chicken Chili One‑Pot Soup

Ingredients:

• 1 tablespoon olive oil

• 1 onion, diced

• 2 bell peppers (any color), chopped

• 2 cloves garlic, minced

• 1 lb chicken breast, diced

• 1 can black beans, drained & rinsed

• 1 can diced tomatoes

• 4 cups chicken broth

• 1 teaspoon chili powder (mild)

• ½ teaspoon cumin

• Salt & pepper

Instructions:

1. Heat oil in pot; sauté onion and bell peppers until soft (~4 minutes). Add garlic; cook briefly.

2. Add chicken pieces; cook until lightly browned.

3. Stir in beans, tomatoes, broth, chili powder, cumin. Bring to a gentle boil.

4. Reduce heat, simmer ~15‑20 minutes until chicken is cooked and flavors meld.

5. Taste, season, and serve.

5. One‑Pot Mixed Vegetable & Bean Soup

Ingredients:

• 1 tablespoon olive oil

• 1 onion, chopped

• 2 carrots, sliced

• 2 stalks celery, chopped

• 1 zucchini, chopped

• 1 can kidney or cannellini beans, drained & rinsed

• 1 can diced tomatoes

• 4 cups vegetable broth

• 1 teaspoon Italian seasoning

• Salt & pepper

Instructions:

1. Heat olive oil; sauté onion, carrots, celery until softened (~4 minutes).

2. Add zucchini, beans, diced tomatoes, broth and Italian seasoning.

3. Bring to a boil; reduce heat, cover and simmer ~15‑20 minutes until vegetables are tender.

4. Season to taste. Serve hot.

Tips for Success

• Always start by sautéing aromatics (onion, garlic) to build depth of flavor.

• Use low‑sodium broth so you control salt. Add salt at the end, after you taste.

• If using dried beans, make sure they are pre‑soaked or choose quick‑cook beans to avoid long cooking.

• Add delicate items (leafy greens, herbs) near the end so they don’t overcook or become mushy.

• For creamier texture, purée part of the soup or add a splash of plant‑based milk or mild dairy toward end.

FAQ – One‑Pot Soup Recipes

How long will these soups keep?
Store in an airtight container in the fridge for about 4‑5 days. Many freeze well for up to 2‑3 months.

Can I make these soups vegetarian/vegan?
Yes. Swap chicken broth for vegetable broth, omit chicken or replace with beans or tofu.

Can I use frozen vegetables?
Absolutely. Frozen carrots, peppers, peas, corn etc. help cut down prep time. Just adjust cooking time slightly.

Are these good for meal prep?
Yes—they’re excellent for meal prep. Portion out, freeze, then reheat. Leave out delicate garnishes until reheating.

What about adding pasta or grains?
You can, but add them later in the cooking to avoid overcooking. For one‑pot simplicity, choose quick‑cooking grains or smaller pasta shapes.

Sample Weekly Plan with One‑Pot Soups

Final Thoughts

One‑pot soups are a terrific way to enjoy delicious, hearty meals without the mess or fuss. Whether you love chicken for protein, beans for fiber, or veggies for color and nutrition, there’s a one‑pot recipe above to suit your mood. They are perfect for weeknight dinners, meal prepping, or simply cozy comfort on chilly evenings.

Try one tonight—or combine a few to stock your fridge/freezer so you always have something warming and satisfying ready.