19 Warming Soups That Naturally Support Digestive Health

Nothing beats a steaming bowl of soup when you want comfort and nutrition in one delicious package. These gut-friendly recipes combine wholesome ingredients that help support your digestive system naturally.

From hearty bean soups packed with fiber to miso broths rich in probiotics, each recipe delivers both incredible flavor and digestive benefits your body will thank you for.

01. Plant-Based French Onion Soup

Sweet caramelized onions create the perfect base for this vegetarian twist on the classic. Rich vegetable broth replaces traditional beef stock while maintaining all that deep, savory flavor.

Ingredients: 6 large yellow onions (thinly sliced), 2 shallots (sliced), 3 tablespoons olive oil, 1 tablespoon butter, 6 cups vegetable broth, 1/2 cup dry white wine, 2 bay leaves, 1 teaspoon fresh thyme, salt and pepper to taste, 6 slices French bread, 1 1/2 cups Gruyère cheese (grated).

How To Make Plant-Based French Onion Soup

1. Heat olive oil and butter in a large pot over medium heat. Add sliced onions and shallots, cooking slowly for 45-50 minutes while stirring occasionally until they turn deep golden brown and caramelized throughout.

2. Pour in white wine to deglaze the pot, scraping up any browned bits from the bottom. Add vegetable broth, bay leaves, and thyme, then bring to a boil before reducing heat to simmer for 20 minutes.

3. Ladle soup into oven-safe bowls, top each with a slice of toasted French bread and generous amounts of Gruyère cheese. Broil for 2-3 minutes until cheese is melted and bubbly on top.

02. Mushroom Cap French Onion Soup

Roasted portobello mushrooms stuffed with herbs and cheese create a creative twist on traditional cheesy toast. This version adds extra umami depth to the classic onion base.

Ingredients: 4 large portobello mushroom caps, 5 large onions (sliced), 4 cups beef broth, 1/2 cup breadcrumbs, 1 cup Gruyère cheese (grated), 2 tablespoons fresh herbs (chopped), 3 tablespoons olive oil, 2 tablespoons butter, 1/4 cup dry sherry, salt and pepper to taste.

How To Make Mushroom Cap French Onion Soup

1. Remove mushroom stems and scrape out gills with a spoon. Brush caps with olive oil and season with salt and pepper, then roast at 400°F for 15 minutes until tender but still holding their shape.

2. Meanwhile, caramelize sliced onions in butter over medium-low heat for 40 minutes, stirring frequently until deep brown. Add sherry and beef broth, simmering for 15 minutes to develop rich flavors.

3. Mix breadcrumbs, cheese, and fresh herbs together. Fill each roasted mushroom cap with this mixture and broil for 3-4 minutes until golden and melted.

4. Ladle the onion soup into bowls and top each serving with a stuffed mushroom cap. The mushroom acts as both garnish and a hearty addition to each spoonful.

03. Hearty Miso Vegetable Soup

This protein-packed version transforms simple miso soup into a complete meal. Tofu, rice, and colorful vegetables make it satisfying enough for lunch or dinner.

Ingredients: 4 cups vegetable broth, 3 tablespoons white miso paste, 1 cup firm tofu (cubed), 1 cup cooked brown rice, 1 cup shiitake mushrooms (sliced), 1 cup baby spinach, 2 green onions (chopped), 1 tablespoon sesame oil, 1 clove garlic (minced), 1 teaspoon fresh ginger (grated).

How To Make Hearty Miso Vegetable Soup

1. Heat sesame oil in a large pot over medium heat. Sauté garlic and ginger for 30 seconds until fragrant, then add sliced mushrooms and cook for 5 minutes until they release their moisture and become tender.

2. Whisk miso paste with 1/2 cup warm broth in a small bowl until completely smooth. Add remaining broth to the pot and bring to a gentle simmer, being careful not to boil vigorously.

3. Stir in the miso mixture, cubed tofu, and cooked rice. Simmer for 5 minutes to heat through, then add spinach and green onions during the last minute until spinach wilts perfectly.

04. Smooth Asparagus-Potato Soup

Creamy without any cream, this spring soup gets its silky texture from blended potatoes. It’s perfect for using up fresh asparagus and freezes beautifully for future meals.

Ingredients: 2 pounds fresh asparagus (trimmed and chopped), 2 medium Yukon potatoes (peeled and diced), 4 cups vegetable broth, 1 medium onion (diced), 2 cloves garlic (minced), 2 tablespoons olive oil, 1/4 cup fresh lemon juice, salt and pepper to taste, fresh chives for garnish.

How To Make Smooth Asparagus-Potato Soup

1. Heat olive oil in a large pot over medium heat. Sauté diced onion for 5 minutes until softened and translucent, then add minced garlic and cook for another minute until aromatic.

2. Add diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are fork-tender and easily pierced.

3. Stir in chopped asparagus and continue cooking for 8-10 minutes until asparagus is bright green and tender throughout. Remove from heat and let cool slightly before blending.

4. Using an immersion blender, puree the soup until completely smooth and creamy. Stir in lemon juice and season with salt and pepper. Serve hot with fresh chives sprinkled on top.

05. Garden Green Soup with Chicken

Browning chicken first creates incredible depth of flavor in this vibrant spring soup. Fresh herbs and green vegetables make every spoonful taste like sunshine in a bowl.

Ingredients: 1 pound boneless chicken thighs (cut into bite-sized pieces), 4 cups chicken broth, 2 cups fresh peas, 1 bunch asparagus (chopped), 2 cups baby spinach, 1 leek (white and light green parts, sliced), 2 tablespoons olive oil, 1/4 cup fresh dill, 2 tablespoons lemon juice, salt and pepper to taste.

How To Make Garden Green Soup with Chicken

1. Season chicken pieces with salt and pepper. Heat olive oil in a large pot over medium-high heat and brown chicken on all sides for 6-8 minutes, creating flavorful fond on the bottom of the pot.

2. Add sliced leek to the same pot and cook for 3 minutes until softened, scraping up any browned bits from the chicken. Pour in chicken broth and bring to a boil.

3. Add chopped asparagus and simmer for 5 minutes, then stir in fresh peas and cook for another 3 minutes until vegetables are tender-crisp and bright green.

4. Remove from heat and stir in baby spinach until wilted. Add fresh dill and lemon juice just before serving to maintain their bright, fresh flavors throughout the soup.

06. Rustic Cabbage & White Bean Soup

This hearty soup combines tender cabbage with creamy white beans for maximum comfort. A Parmesan rind adds incredible depth while the beans provide gut-healthy fiber.

Ingredients: 1 small head cabbage (chopped), 2 cans white cannellini beans (drained and rinsed), 6 cups vegetable broth, 2 leeks (white parts only, sliced), 3 cloves garlic (minced), 1 Parmesan rind, 2 tablespoons olive oil, 2 tablespoons pesto, salt and pepper to taste, grated Parmesan for serving.

How To Make Rustic Cabbage & White Bean Soup

1. Heat olive oil in a large pot over medium heat. Add sliced leeks and cook gently for 8 minutes until softened but not browned, as browning can create bitter flavors in this delicate soup.

2. Stir in minced garlic and cook for just 1 minute until fragrant. Add chopped cabbage and cook for 5 minutes, stirring occasionally until it begins to wilt and soften.

3. Pour in vegetable broth and add the Parmesan rind for extra flavor depth. Bring to a boil, then reduce heat and simmer for 20 minutes until cabbage is completely tender.

4. Add white beans and continue simmering for 10 minutes to heat through. Remove Parmesan rind and stir in pesto just before serving. Top with freshly grated Parmesan cheese for extra richness.

07. Italian Pasta & Chickpea Soup

This thick, rustic soup showcases pantry staples in the most delicious way possible. Chickpeas, tomatoes, and pasta create a satisfying meal that’s ready in under 30 minutes.

Ingredients: 2 cans chickpeas (drained and rinsed), 1 cup small pasta (like ditalini), 1 can crushed tomatoes, 4 cups beef broth, 1 onion (diced), 2 cloves garlic (minced), 2 tablespoons olive oil, 2 sprigs fresh rosemary, 1/2 cup grated Parmesan, salt and pepper to taste.

How To Make Italian Pasta & Chickpea Soup

1. Heat olive oil in a large pot over medium heat. Sauté diced onion for 5 minutes until translucent, then add minced garlic and fresh rosemary, cooking for another minute until aromatic throughout.

2. Add crushed tomatoes and cook for 5 minutes, allowing them to concentrate and develop deeper flavors. Pour in beef broth and bring the mixture to a rolling boil.

3. Stir in chickpeas and pasta, cooking according to pasta package directions until tender. The pasta will absorb some broth and help thicken the soup naturally as it cooks.

4. Season with salt and pepper to taste, then remove rosemary sprigs before serving. Ladle into bowls and top generously with grated Parmesan cheese for authentic Italian flavor.

08. Spring Potato, Leek & Asparagus Soup

Zero waste meets maximum flavor in this clever soup that uses vegetable scraps. Potato peels and asparagus stalks add prebiotic fiber while creating incredible depth of taste.

Ingredients: 2 pounds potatoes (scrubbed, peels reserved), 1 bunch asparagus (tips reserved, stalks chopped), 2 large leeks (white parts sliced, green tops reserved), 6 cups vegetable broth, 1 cup fresh peas, 2 tablespoons olive oil, 2 tablespoons butter, salt and pepper to taste, fresh herbs for garnish.

How To Make Spring Potato, Leek & Asparagus Soup

1. Heat olive oil in a large pot over medium heat. Add sliced leek whites and cook for 8 minutes until softened. Meanwhile, roughly chop potato peels, asparagus stalks, and leek greens for the soup base.

2. Add chopped potato peels, asparagus stalks, and leek tops to the pot along with diced potatoes. Pour in vegetable broth and bring to a boil, then simmer for 25 minutes until everything is very tender.

3. Remove from heat and blend until completely smooth using an immersion blender. The vegetable scraps will blend seamlessly, adding incredible nutrition and fiber to the finished soup.

4. In a small pan, sauté reserved asparagus tips with peas in butter for 3 minutes until bright green. Season soup with salt and pepper, then serve topped with the sautéed vegetables for beautiful color and texture.

09. Mexican Black Bean Nacho Soup

Transform ordinary canned soup into something spectacular with bold nacho-inspired toppings. Smoked paprika adds incredible depth while keeping the sodium levels in check.

Ingredients: 2 cans low-sodium black bean soup, 1 cup shredded Mexican cheese blend, 1 avocado (diced), 1 large tomato (diced), 1/4 cup red onion (finely diced), 2 tablespoons sour cream, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, tortilla chips for serving, fresh cilantro for garnish.

How To Make Mexican Black Bean Nacho Soup

1. Heat black bean soup in a medium saucepan over medium heat, stirring in smoked paprika and cumin to boost the flavor profile. These spices transform the basic soup into something much more exciting and complex.

2. While soup heats, prepare your nacho toppings by dicing avocado, tomato, and red onion into small, uniform pieces. Keep avocado pieces larger to prevent them from breaking down when added to hot soup.

3. Ladle hot soup into bowls and immediately top with shredded cheese so it melts slightly from the heat. Add diced tomatoes, avocado, and red onion in colorful sections around each bowl.

4. Finish each serving with a dollop of sour cream and fresh cilantro leaves. Serve with tortilla chips on the side for extra crunch and authentic nacho experience in every bite.

10. Hearty Bean & Barley Soup

This filling soup tastes like it simmered all day but comes together surprisingly quickly. The combination of beans and barley creates a protein-packed meal that freezes beautifully for busy weeknights.

Ingredients: 1 cup quick-cooking barley, 2 cans mixed beans (drained and rinsed), 6 cups vegetable broth, 2 carrots (diced), 2 celery stalks (diced), 1 onion (diced), 3 cloves garlic (minced), 2 tablespoons olive oil, 1 bay leaf, 1 teaspoon dried thyme, salt and pepper to taste.

How To Make Hearty Bean & Barley Soup

1. Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, cooking for 8 minutes until vegetables begin to soften and become fragrant. This creates the perfect flavor foundation.

2. Stir in minced garlic, dried thyme, and bay leaf, cooking for 1 minute until aromatic. Add vegetable broth and bring to a boil, then stir in quick-cooking barley.

3. Reduce heat to medium-low and simmer for 15 minutes until barley is tender and has absorbed some of the flavorful broth. Add mixed beans and continue cooking for 10 minutes to heat through.

4. Remove bay leaf and season with salt and pepper to taste. The soup will thicken as it cools, so add extra broth if reheating leftovers to achieve your preferred consistency.

11. Mediterranean White Bean Soup with Shrimp

Inspired by Italian puttanesca flavors, this heart-healthy soup combines briny capers and olives with tender shrimp. Serve with crusty bread to soak up every drop of the flavorful broth.

Ingredients: 1 pound medium shrimp (peeled and deveined), 2 cans white beans (drained and rinsed), 1 can diced tomatoes, 4 cups seafood broth, 1/4 cup kalamata olives (pitted and sliced), 2 tablespoons capers, 1 onion (diced), 3 cloves garlic (minced), 3 tablespoons olive oil, 1/4 cup fresh parsley, salt and pepper to taste.

How To Make Mediterranean White Bean Soup with Shrimp

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Sauté diced onion for 5 minutes until softened, then add minced garlic and cook for another minute until fragrant throughout the kitchen.

2. Add diced tomatoes, white beans, and seafood broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes to allow flavors to meld and develop richness.

3. Stir in sliced olives and capers, simmering for 5 more minutes. These briny ingredients add the signature puttanesca flavor that makes this soup so special and memorable.

4. Season shrimp with salt and pepper, then add to the soup during the last 3-4 minutes of cooking until pink and cooked through. Stir in fresh parsley and remaining olive oil just before serving.

12. Loaded Chicken Tortilla Soup

Elevate basic canned tomato soup into a restaurant-worthy meal with this simple transformation. Black beans, corn, and chicken create a filling dinner that’s ready in just 15 minutes.

Ingredients: 2 cans tomato soup, 2 cups cooked chicken (shredded), 1 can black beans (drained and rinsed), 1 cup corn kernels, 2 cups chicken broth, 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 cup sour cream, 1 avocado (sliced), tortilla chips, 1 cup shredded cheese, fresh cilantro for garnish.

How To Make Loaded Chicken Tortilla Soup

1. Combine canned tomato soup with chicken broth in a large pot over medium heat, whisking until smooth. Add cumin and chili powder, stirring to distribute the spices evenly throughout the base.

2. Bring the mixture to a simmer, then add shredded chicken, black beans, and corn. Cook for 8-10 minutes until everything is heated through and the flavors have time to meld together beautifully.

3. Taste and adjust seasonings as needed, adding more spices if you prefer bolder flavor. The soup should have a nice balance of tomato richness with warm, southwestern spices throughout.

4. Ladle into bowls and let everyone customize their serving with desired toppings. Offer sour cream, sliced avocado, shredded cheese, tortilla chips, and fresh cilantro for the ultimate tortilla soup experience.

13. Tuscan Kale, White Bean & Pasta Soup

This veggie-packed soup gets its creamy texture from mashed beans instead of heavy cream. Hearty kale and pasta make it satisfying enough for a complete dinner with crusty bread alongside.

Ingredients: 1 bunch kale (stems removed, leaves chopped), 2 cans white beans (drained and rinsed), 1 cup small pasta, 6 cups vegetable broth, 1 onion (diced), 3 cloves garlic (minced), 1 can diced tomatoes, 3 tablespoons olive oil, 1 teaspoon dried oregano, grated Parmesan for serving, salt and pepper to taste.

How To Make Tuscan Kale, White Bean & Pasta Soup

1. Heat olive oil in a large pot over medium heat. Sauté diced onion for 6 minutes until softened and translucent, then add minced garlic and oregano, cooking for another minute until aromatic.

2. Add diced tomatoes and cook for 5 minutes, allowing them to break down slightly and concentrate their flavors. Pour in vegetable broth and bring to a boil over high heat.

3. Mash half of the white beans with a fork to create natural creaminess. Add both mashed and whole beans to the pot along with pasta, cooking according to package directions until tender.

4. Stir in chopped kale during the last 5 minutes of cooking until wilted and tender. Season with salt and pepper, then serve with freshly grated Parmesan cheese for authentic Italian flavor.

14. Spicy Kimchi-Tofu Soup with Egg

Tangy kimchi transforms simple tofu into an incredibly flavorful soup bursting with probiotics. A fried egg on top adds protein and richness to this Korean-inspired comfort bowl.

Ingredients: 1 package firm tofu (cubed), 1 cup kimchi (drained and chopped), 4 cups vegetable broth, 4 large eggs, 2 green onions (sliced), 2 tablespoons sesame oil, 1 tablespoon garlic paste, 1 teaspoon ginger paste, 1 tablespoon soy sauce, 1 teaspoon sesame seeds, vegetable oil for frying.

How To Make Spicy Kimchi-Tofu Soup with Egg

1. Heat sesame oil in a large pot over medium heat. Add chopped kimchi and cook for 3 minutes to develop deeper flavors, then stir in garlic paste and ginger paste until fragrant.

2. Pour in vegetable broth and soy sauce, bringing to a boil. Add cubed tofu and reduce heat to simmer for 10 minutes, allowing the tofu to absorb all the delicious aromatic flavors.

3. Meanwhile, heat vegetable oil in a skillet over medium-high heat. Fry eggs one at a time until whites are set but yolks remain slightly runny for the perfect texture contrast.

4. Ladle soup into bowls and top each serving with a fried egg. Garnish with sliced green onions and sesame seeds for added flavor and authentic Korean presentation.

15. Quick Tortellini Soup

This vibrant soup comes together in minutes thanks to store-bought tortellini and a few pantry staples. The Parmesan rind creates an incredibly creamy broth without any actual cream.

Ingredients: 1 package cheese tortellini, 6 cups chicken broth, 1 Parmesan rind, 2 cups baby spinach, 1 can diced tomatoes, 1 onion (diced), 2 cloves garlic (minced), 2 tablespoons olive oil, 1 teaspoon dried basil, grated Parmesan for serving, salt and pepper to taste.

How To Make Quick Tortellini Soup

1. Heat olive oil in a large pot over medium heat. Sauté diced onion for 5 minutes until softened, then add minced garlic and dried basil, cooking for another minute until aromatic.

2. Add diced tomatoes and cook for 3 minutes to concentrate flavors. Pour in chicken broth and add the Parmesan rind, which will infuse incredible depth and creaminess as it simmers.

3. Bring to a boil and add tortellini, cooking according to package directions until they float to the surface and are tender throughout. Remove and discard the Parmesan rind.

4. Stir in baby spinach during the last minute of cooking until just wilted. Season with salt and pepper, then serve immediately with freshly grated Parmesan cheese on top.

16. Spiced Winter Vegetable Mulligatawny

This meatless version of the British colonial favorite showcases winter vegetables in a fragrant curry-spiced broth. Parsnips and squash keep it hearty while warm spices create incredible depth.

Ingredients: 2 cups butternut squash (cubed), 2 parsnips (diced), 1 apple (diced), 4 cups vegetable broth, 1 can coconut milk, 1 onion (diced), 2 tablespoons curry powder, 1 teaspoon ground ginger, 2 tablespoons olive oil, 1/4 cup red lentils, 2 tablespoons tomato paste, salt and pepper to taste, fresh cilantro for garnish.

How To Make Spiced Winter Vegetable Mulligatawny

1. Heat olive oil in a large pot over medium heat. Sauté diced onion for 5 minutes until softened, then stir in curry powder and ground ginger, cooking for 1 minute until the spices become fragrant.

2. Add tomato paste and cook for 2 minutes, stirring constantly to prevent burning. This step deepens the flavor and creates a rich base for the soup’s complex taste profile.

3. Add cubed squash, diced parsnips, and diced apple to the pot. Pour in vegetable broth and bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.

4. Stir in red lentils and coconut milk, simmering for another 15 minutes until lentils are soft and have thickened the soup naturally. Season with salt and pepper, garnishing with fresh cilantro.

17. Slow-Cooker Spring Chicken & Wild Rice Soup

Let your slow cooker do the work with this healthy spring soup recipe. Adding asparagus and peas during the final 20 minutes keeps them perfectly bright green and tender-crisp.

Ingredients: 1 pound boneless chicken breasts, 3/4 cup wild rice, 6 cups chicken broth, 1 pound asparagus (trimmed and chopped), 1 cup frozen peas, 2 carrots (diced), 2 celery stalks (diced), 1 onion (diced), 2 cloves garlic (minced), 1 teaspoon dried thyme, salt and pepper to taste.

How To Make Slow-Cooker Spring Chicken & Wild Rice Soup

1. Place chicken breasts, wild rice, diced carrots, celery, onion, and minced garlic in your slow cooker. Pour chicken broth over everything and add dried thyme with salt and pepper to taste.

2. Cover and cook on low heat for 6 hours until chicken is tender and easily shreds with a fork. The wild rice should be tender and have absorbed much of the flavorful broth.

3. Remove chicken breasts and shred into bite-sized pieces using two forks. Return shredded chicken to the slow cooker and stir to distribute evenly throughout the soup.

4. Add chopped asparagus and frozen peas to the slow cooker. Cook uncovered on high for 20 minutes until vegetables are tender-crisp and bright green, maintaining their fresh spring color and texture.

18. Simple Chicken & Kale Soup

This easy soup delivers maximum comfort with minimal effort on cold days. Frozen kale works perfectly here, saving you prep time while delivering all the nutritional benefits of fresh greens.

Ingredients: 1 pound boneless chicken thighs (cut into pieces), 4 cups chicken broth, 3 cups kale (fresh or frozen), 2 carrots (sliced), 2 celery stalks (chopped), 1 onion (diced), 3 cloves garlic (minced), 2 tablespoons olive oil, 1 teaspoon dried oregano, salt and pepper to taste.

How To Make Simple Chicken & Kale Soup

1. Heat olive oil in a large pot over medium-high heat. Season chicken pieces with salt and pepper, then brown them on all sides for 6-8 minutes, creating flavorful fond on the bottom of the pot.

2. Add diced onion, sliced carrots, and chopped celery to the pot. Cook for 5 minutes until vegetables begin to soften, then stir in minced garlic and oregano for another minute.

3. Pour in chicken broth, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat and simmer for 15 minutes until chicken is cooked through and vegetables are tender.

4. Add kale to the pot and simmer for 5 more minutes until wilted and tender. If using frozen kale, no need to thaw first – it will cook perfectly in the hot broth.

19. Traditional Miso Soup with Vegetables & Tofu

This hearty version of traditional Japanese breakfast soup can be enjoyed any time of day. Packed with vegetables and tofu, it’s much more substantial than typical restaurant versions while maintaining authentic flavors.

Ingredients: 4 cups dashi broth (or low-sodium vegetable broth), 3 tablespoons white miso paste, 1 cup firm tofu (cubed), 1 cup shiitake mushrooms (sliced), 1/2 cup daikon radish (julienned), 2 green onions (sliced), 1 sheet nori seaweed (cut into strips), 1 tablespoon wakame seaweed (dried), 1 teaspoon sesame oil.

How To Make Traditional Miso Soup with Vegetables & Tofu

1. If making dashi from scratch, steep kombu in hot water for 10 minutes, then add bonito flakes and strain. Otherwise, heat your prepared broth in a large pot over medium heat until steaming but not boiling.

2. In a small bowl, whisk miso paste with 1/2 cup of the warm broth until completely smooth and no lumps remain. This prevents the miso from clumping when added to the pot.

3. Add sliced mushrooms and julienned daikon to the pot, simmering gently for 5 minutes until vegetables are tender. Add cubed tofu and dried wakame, cooking for another 3 minutes to heat through.

4. Remove from heat and stir in the miso mixture along with sesame oil. Add sliced green onions and nori strips just before serving to maintain their fresh texture and vibrant color.

Final Thoughts

These nourishing soup recipes prove that supporting your digestive health doesn’t mean sacrificing flavor or satisfaction. Each bowl delivers comfort food appeal alongside beneficial ingredients your gut will love.

From quick weeknight fixes to slow-simmered weekend projects, you now have plenty of delicious options to keep your kitchen smelling amazing and your body feeling great.