19 Family-Friendly Spring Soup Recipes You’ll Love Making

Spring brings fresh ingredients and lighter flavors that make perfect comfort food. These family-friendly soup recipes celebrate the season with bright vegetables and satisfying broths.

Each recipe uses simple ingredients and easy techniques that busy families can manage on weeknight dinners or weekend meal prep.

01. Fresh Asparagus Soup with Lemon

Bright lemony asparagus soup with curry spices and coconut milk richness. This elegant spring soup works beautifully served warm or chilled.

Ingredients: 2 pounds fresh asparagus, 1 large onion, 2 medium red potatoes, 1 can lite coconut milk, 4 cups vegetable broth, 1 teaspoon curry powder, 2 tablespoons lemon juice, 2 tablespoons olive oil, salt and pepper to taste, crème fraîche for serving.

How To Make Fresh Asparagus Soup with Lemon

1. Trim asparagus by snapping off tough ends and cutting spears into 1-inch pieces. Dice onion and cube potatoes into small pieces for even cooking throughout the soup base.

2. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened and translucent, stirring occasionally to prevent browning.

3. Add cubed potatoes, curry powder, salt, and pepper to the pot. Cook for 2 minutes while stirring to toast the spices and coat vegetables evenly with aromatic flavors.

4. Pour in vegetable broth and bring mixture to a boil. Reduce heat and simmer for 15 minutes until potatoes are fork-tender and breaking apart slightly.

5. Add asparagus pieces and coconut milk to the pot. Simmer for 8-10 minutes until asparagus is bright green and tender when pierced with a fork.

6. Use an immersion blender to puree soup until smooth and creamy. Stir in fresh lemon juice and adjust seasoning. Serve hot with crème fraîche dollops on top.

02. Italian Chicken Spinach Soup with Basil Pesto

Fragrant Italian-style soup with tender chicken and fresh spinach. Quick-cooking ingredients make this hearty meal ready in under 30 minutes.

Ingredients: 1 pound boneless skinless chicken breasts, 4 cups chicken broth, 1 can white beans, 5 ounces baby spinach, 3 tablespoons fresh basil pesto, 1 medium onion, 2 cloves garlic, 2 tablespoons olive oil, salt and pepper to taste.

How To Make Italian Chicken Spinach Soup with Basil Pesto

1. Cut chicken breasts into bite-sized pieces and season with salt and pepper. Dice onion and mince garlic for the aromatic soup base that builds incredible flavor.

2. Heat olive oil in a large pot over medium-high heat. Add chicken pieces and cook for 6-8 minutes until golden brown on all sides and cooked through completely.

3. Add diced onion and minced garlic to the pot with chicken. Cook for 3 minutes while stirring until onion softens and garlic becomes fragrant throughout the mixture.

4. Pour in chicken broth and bring to a boil. Add drained white beans and simmer for 10 minutes to allow flavors to meld and develop richness.

5. Stir in baby spinach leaves and cook for 2-3 minutes until wilted and bright green. Remove pot from heat and swirl in fresh basil pesto for vibrant herb flavor before serving hot.

03. Colombian Potato Soup with Chicken and Corn

Traditional Ajiaco soup featuring three types of potatoes and tender chicken. This hearty Colombian comfort food celebrates mountain potato varieties with rich, golden broth.

Ingredients: 2 pounds bone-in chicken breasts, 2 russet potatoes, 2 Yukon Gold potatoes, 1 pound small creamer potatoes, 2 ears fresh corn, 1 onion, 2 tablespoons capers, 1 avocado, heavy cream, salt and pepper to taste.

How To Make Colombian Potato Soup with Chicken and Corn

1. Place chicken breasts in a large pot with 8 cups water and diced onion. Bring to a boil, then simmer for 45 minutes until chicken is tender and easily shredded.

2. Remove chicken from broth and let cool. Shred meat into bite-sized pieces and discard bones and skin. Strain broth through fine mesh to remove any impurities for clear soup base.

3. Peel and cube russet potatoes into small pieces that will dissolve into the broth. Cut Yukon Gold potatoes into larger chunks and leave creamer potatoes whole for varied textures.

4. Return strained broth to pot and add all potato varieties. Simmer for 20 minutes until russet potatoes break down and thicken the broth naturally with starchy richness.

5. Cut corn kernels from cobs and add to pot along with shredded chicken. Cook for 10 minutes until corn is tender and chicken is heated through completely.

6. Season with salt and pepper to taste. Serve hot in bowls topped with capers, sliced avocado, and a drizzle of heavy cream for authentic Colombian presentation.

04. Roasted Cauliflower Soup with Lemon

Creamy roasted cauliflower soup with bright lemon and gentle heat. Toasted nuts add perfect crunch to this velvety smooth comfort bowl.

Ingredients: 1 large head cauliflower, 4 cups vegetable broth, 1 medium onion, 3 cloves garlic, 2 tablespoons lemon juice, 1/4 teaspoon crushed red pepper, 1/2 cup toasted almonds, 3 tablespoons olive oil, salt and pepper to taste.

How To Make Roasted Cauliflower Soup with Lemon

1. Preheat oven to 425°F. Cut cauliflower into large florets and toss with 2 tablespoons olive oil, salt, and pepper on a baking sheet for even coating.

2. Roast cauliflower for 25-30 minutes until edges are golden brown and caramelized. This roasting step develops deep, nutty flavors that make the soup incredibly rich and complex.

3. Heat remaining olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened, then add minced garlic and cook 1 minute more.

4. Add roasted cauliflower and vegetable broth to the pot. Bring to a boil, then simmer for 15 minutes to allow flavors to meld completely together.

5. Use an immersion blender to puree soup until completely smooth and creamy. Stir in lemon juice and crushed red pepper for brightness and subtle heat that balances the richness perfectly.

05. Smoky Gouda Broccoli Soup

Rich broccoli cheese soup with double-smoked flavor from paprika and Gouda. This comforting bowl delivers restaurant-quality results with simple home cooking techniques.

Ingredients: 2 pounds fresh broccoli, 8 ounces smoked Gouda cheese, 4 cups chicken broth, 1 cup heavy cream, 1 large onion, 2 teaspoons smoked paprika, 3 tablespoons butter, 3 tablespoons flour, salt and pepper to taste.

How To Make Smoky Gouda Broccoli Soup

1. Cut broccoli into small florets and dice stems for maximum vegetable usage. Grate smoked Gouda cheese and set aside. Dice onion into small pieces for even cooking throughout.

2. Melt butter in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened and translucent, stirring occasionally to prevent browning.

3. Sprinkle flour over onions and cook for 2 minutes while stirring constantly to create a roux that will thicken the soup base beautifully without lumps forming.

4. Gradually whisk in chicken broth and bring to a boil. Add broccoli florets and stems, then simmer for 12-15 minutes until broccoli is very tender when pierced.

5. Stir in heavy cream and smoked paprika. Remove from heat and add grated smoked Gouda cheese, stirring until completely melted and smooth. Season with salt and pepper before serving hot.

06. Greek Lemon Chicken Orzo Soup

Bright Mediterranean soup with tender poached chicken and orzo pasta. Fresh lemon juice creates vibrant flavor that makes this soup absolutely irresistible.

Ingredients: 1 pound boneless chicken breasts, 1 cup orzo pasta, 6 cups chicken broth, 1/4 cup fresh lemon juice, 2 carrots, 2 celery stalks, 1 medium onion, 2 tablespoons olive oil, 1 teaspoon dried oregano, salt and pepper to taste.

How To Make Greek Lemon Chicken Orzo Soup

1. Heat chicken broth in a large pot and add whole chicken breasts. Simmer for 20 minutes until chicken is cooked through and easily shredded, creating incredibly flavorful poaching liquid.

2. Remove chicken from broth and shred into bite-sized pieces when cool enough to handle. Reserve the enriched broth for building the soup base with maximum flavor depth.

3. Heat olive oil in the same pot over medium heat. Add diced onion, carrots, and celery. Cook for 8 minutes until vegetables are softened and aromatic throughout the mixture.

4. Return reserved broth to the pot and bring to a boil. Add orzo pasta and cook for 8-10 minutes until tender but still firm to the bite.

5. Stir in shredded chicken, dried oregano, and fresh lemon juice. Season with salt and pepper, then simmer for 3 minutes until chicken is heated through and flavors are bright and balanced.

07. Spicy Sausage Tortellini Soup with Spinach

Hearty tomato-based soup with spicy sausage and cheese tortellini. Fresh spinach adds color and nutrition to this satisfying family dinner favorite.

Ingredients: 1 pound spicy Italian sausage, 1 package cheese tortellini, 1 can diced tomatoes, 4 cups chicken broth, 5 ounces fresh spinach, 1 medium onion, 3 cloves garlic, 1 teaspoon Italian seasoning, 2 tablespoons olive oil, salt and pepper to taste.

How To Make Spicy Sausage Tortellini Soup with Spinach

1. Heat olive oil in a large pot over medium-high heat. Add Italian sausage and cook for 8-10 minutes, breaking it into bite-sized pieces until browned and cooked through completely.

2. Add diced onion to the pot with sausage and cook for 5 minutes until softened. Add minced garlic and Italian seasoning, cooking for 1 minute until fragrant throughout.

3. Pour in diced tomatoes with juices and chicken broth. Bring mixture to a boil, then reduce heat and simmer for 15 minutes to develop rich, complex flavors.

4. Add cheese tortellini to the simmering soup and cook according to package directions until tender and floating on the surface, usually about 7-9 minutes for perfect texture.

5. Stir in fresh spinach leaves and cook for 2-3 minutes until wilted and bright green. Season with salt and pepper, then serve immediately while tortellini maintains its perfect texture.

08. Simple Spring Pea Soup

Elegant pea soup that showcases spring’s fresh flavors beautifully. This refined starter uses frozen peas when fresh options look less than perfect.

Ingredients: 2 pounds frozen peas, 4 cups vegetable broth, 1 large onion, 2 tablespoons butter, 1/2 cup heavy cream, 2 tablespoons fresh mint, 1 teaspoon sugar, salt and white pepper to taste.

How To Make Simple Spring Pea Soup

1. Melt butter in a large pot over medium heat. Add diced onion and cook for 6 minutes until softened and translucent, stirring occasionally for even cooking throughout.

2. Add frozen peas, vegetable broth, and sugar to the pot. Bring to a boil, then simmer for 8 minutes until peas are heated through and bright green.

3. Remove pot from heat and use an immersion blender to puree soup until completely smooth and velvety. For ultra-smooth texture, strain through fine mesh sieve if desired.

4. Stir in heavy cream and chopped fresh mint leaves. Season with salt and white pepper to taste, keeping the beautiful green color intact with white pepper instead of black.

09. Baked Tortilla Chicken Soup

Healthy chicken tortilla soup with crispy baked tortilla strips instead of fried chips. This lighter version delivers all the flavors without excess oil or sodium.

Ingredients: 1 pound boneless chicken breasts, 6 corn tortillas, 1 can diced tomatoes, 4 cups chicken broth, 1 can black beans, 1 bell pepper, 1 onion, 2 teaspoons cumin, 1 teaspoon chili powder, 2 tablespoons olive oil, salt and pepper to taste.

How To Make Baked Tortilla Chicken Soup

1. Preheat oven to 400°F. Cut corn tortillas into thin strips and toss with 1 tablespoon olive oil and salt. Bake for 8-10 minutes until golden and crispy throughout.

2. Season chicken breasts with salt, pepper, cumin, and chili powder. Heat remaining olive oil in a large pot and cook chicken for 6 minutes per side until golden brown.

3. Remove chicken and let cool, then shred into bite-sized pieces. Add diced onion and bell pepper to the same pot, cooking for 5 minutes until softened and fragrant.

4. Add diced tomatoes, chicken broth, and drained black beans to the pot. Bring to a boil, then simmer for 15 minutes to develop rich, complex flavors throughout.

5. Return shredded chicken to the pot and simmer for 5 minutes until heated through. Serve hot topped with crispy baked tortilla strips for perfect crunch and authentic flavor.

10. Creamy Chicken Broccoli Soup

Light yet creamy chicken and broccoli soup perfect for busy weeknights. Leftover rotisserie chicken makes this comforting meal come together in just minutes.

Ingredients: 3 cups cooked chicken, 4 cups fresh broccoli florets, 4 cups chicken broth, 1 cup half-and-half, 1 medium onion, 2 carrots, 3 tablespoons butter, 3 tablespoons flour, 1 teaspoon garlic powder, salt and pepper to taste.

How To Make Creamy Chicken Broccoli Soup

1. Melt butter in a large pot over medium heat. Add diced onion and carrots, cooking for 6 minutes until vegetables are softened and beginning to caramelize slightly for deeper flavor.

2. Sprinkle flour over vegetables and cook for 2 minutes while stirring constantly to create a smooth roux that will thicken the soup base without creating lumps.

3. Gradually whisk in chicken broth and bring to a boil. Add broccoli florets and simmer for 8 minutes until tender but still bright green and slightly firm.

4. Stir in cooked chicken pieces and half-and-half. Add garlic powder and simmer for 5 minutes until chicken is heated through and soup reaches perfect creamy consistency.

11. Slow Cooker Split Pea Soup with Garlic Croutons

Hands-off split pea soup that cooks perfectly in your slow cooker. Garlicky homemade croutons add wonderful texture contrast to this classic comfort soup.

Ingredients: 2 cups dried split peas, 1 ham bone, 6 cups water, 2 carrots, 2 celery stalks, 1 large onion, 3 cloves garlic, 4 slices bread, 3 tablespoons olive oil, 1 bay leaf, salt and pepper to taste.

How To Make Slow Cooker Split Pea Soup with Garlic Croutons

1. Rinse split peas and add to slow cooker with ham bone, diced onion, carrots, celery, and bay leaf. Pour in water and cook on low for 6-8 hours until peas break down completely.

2. Remove ham bone and bay leaf from soup. Shred any meat from bone and return to pot. Use an immersion blender to partially puree soup, leaving some texture for interest.

3. For croutons, cube bread and toss with olive oil and minced garlic. Bake at 375°F for 10-12 minutes until golden brown and crispy throughout, stirring once halfway through.

4. Season soup with salt and pepper to taste. Serve hot in bowls topped with garlicky croutons and fresh thyme sprigs if desired for beautiful presentation and extra flavor.

12. Quick Chicken Orzo Soup

Comforting chicken soup with tender orzo pasta and fresh vegetables. This quick version delivers homemade flavor without spending hours in the kitchen.

Ingredients: 1 pound boneless chicken thighs, 1 cup orzo pasta, 5 cups chicken broth, 2 carrots, 2 celery stalks, 1 medium onion, 2 cloves garlic, 2 tablespoons olive oil, 1 teaspoon dried thyme, salt and pepper to taste.

How To Make Quick Chicken Orzo Soup

1. Heat olive oil in a large pot over medium-high heat. Season chicken thighs with salt and pepper, then cook for 5 minutes per side until golden brown and cooked through.

2. Remove chicken and let cool slightly, then cut into bite-sized pieces. Add diced onion, carrots, and celery to the same pot, cooking for 6 minutes until softened.

3. Add minced garlic and dried thyme to vegetables, cooking for 1 minute until fragrant. Pour in chicken broth and bring to a boil over high heat.

4. Add orzo pasta and cook for 8-10 minutes until tender. Return chicken pieces to pot and simmer for 3 minutes until heated through and flavors meld perfectly together.

13. Smoked Gouda Cauliflower Soup

Healthy cauliflower soup elevated with smoky paprika and rich Gouda cheese. Crunchy homemade croutons make this light soup feel satisfying and complete.

Ingredients: 1 large head cauliflower, 6 ounces smoked Gouda, 4 cups vegetable broth, 1 cup milk, 1 onion, 2 teaspoons smoked paprika, 4 slices bread, 3 tablespoons olive oil, 2 tablespoons butter, salt and pepper to taste.

How To Make Smoked Gouda Cauliflower Soup

1. Cut cauliflower into florets and steam for 12 minutes until very tender. Meanwhile, cube bread and toss with olive oil, then bake at 400°F for 8 minutes until golden and crispy.

2. Melt butter in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened, then add smoked paprika and cook 1 minute more until fragrant.

3. Add steamed cauliflower and vegetable broth to the pot. Bring to a boil, then simmer for 10 minutes to allow flavors to meld and develop richness throughout.

4. Use an immersion blender to puree soup until smooth. Stir in milk and grated smoked Gouda until cheese melts completely. Season with salt and pepper, then serve with crispy croutons.

14. Instant Pot Carrot Cream Soup

Luscious carrot soup made effortlessly in the Instant Pot pressure cooker. This healthy recipe requires just 15 minutes of active time for restaurant-quality results.

Ingredients: 2 pounds carrots, 3 cups vegetable broth, 1 cup coconut milk, 1 large onion, 2 inches fresh ginger, 2 tablespoons olive oil, 1 teaspoon ground cumin, 1 tablespoon honey, salt and pepper to taste.

How To Make Instant Pot Carrot Cream Soup

1. Peel and chop carrots into 1-inch pieces for even cooking. Dice onion and grate fresh ginger using a microplane for maximum flavor extraction in the pressure cooker.

2. Set Instant Pot to sauté mode and heat olive oil. Add diced onion and cook for 3 minutes until softened, then add grated ginger and cumin, cooking 1 minute more.

3. Add chopped carrots and vegetable broth to the pot. Secure lid and cook on high pressure for 12 minutes, then quick release pressure according to manufacturer’s instructions.

4. Use an immersion blender to puree soup until completely smooth and creamy. Stir in coconut milk and honey, then season with salt and pepper before serving hot with crusty bread.

15. Chicken Pot Pie Soup with Tater Tots

Comforting stewlike soup topped with crispy tater tots for fun presentation. This family-friendly recipe transforms leftover chicken into an exciting dinner everyone will love.

Ingredients: 3 cups cooked chicken, 1 bag frozen tater tots, 2 cups chicken broth, 1 cup frozen mixed vegetables, 1 cup heavy cream, 1 onion, 3 tablespoons butter, 3 tablespoons flour, 1 teaspoon poultry seasoning, salt and pepper to taste.

How To Make Chicken Pot Pie Soup with Tater Tots

1. Preheat oven to 425°F and arrange frozen tater tots on a baking sheet. Bake for 20-25 minutes until golden brown and crispy throughout, flipping once halfway through cooking.

2. Melt butter in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened, then sprinkle flour over onions and cook 2 minutes while stirring.

3. Gradually whisk in chicken broth and bring to a boil. Add frozen mixed vegetables and poultry seasoning, then simmer for 8 minutes until vegetables are heated through.

4. Stir in cooked chicken pieces and heavy cream. Simmer for 5 minutes until thickened and chicken is heated completely. Serve hot in bowls topped with crispy tater tots for playful presentation.

16. Homestyle Chicken Noodle Soup

Classic chicken noodle soup upgraded with whole wheat noodles and extra vegetables. Simmering bone-in chicken creates incredibly rich, homemade-tasting broth from store-bought base.

Ingredients: 2 bone-in chicken breasts, 6 cups low-sodium chicken broth, 8 ounces whole wheat egg noodles, 3 carrots, 3 celery stalks, 1 large onion, 2 cloves garlic, 2 tablespoons olive oil, 1 bay leaf, salt and pepper to taste.

How To Make Homestyle Chicken Noodle Soup

1. Place bone-in chicken breasts in a large pot with chicken broth and bay leaf. Bring to a boil, then simmer for 25 minutes until chicken is tender and cooked through completely.

2. Remove chicken from broth and let cool enough to handle. Remove skin and bones, then shred meat into bite-sized pieces. Strain broth through fine mesh to remove any impurities.

3. Heat olive oil in the same pot over medium heat. Add diced onion, carrots, and celery, cooking for 8 minutes until vegetables are softened and aromatic throughout the mixture.

4. Add minced garlic and cook 1 minute more. Return strained broth to pot and bring to a boil, then add whole wheat egg noodles and cook according to package directions.

5. Stir in shredded chicken during the last 3 minutes of noodle cooking time. Season with salt and pepper, then serve immediately while noodles maintain perfect texture and don’t get mushy.

17. Hearty Chickpea Spinach Stew

Satisfying vegetarian stew with mashed chickpeas for body and richness. Tomato paste adds savory depth without excess sodium in this quick, healthy dinner option.

Ingredients: 2 cans chickpeas, 5 ounces fresh spinach, 3 cups vegetable broth, 2 tablespoons tomato paste, 1 large onion, 2 carrots, 3 cloves garlic, 2 teaspoons cumin, 2 tablespoons olive oil, salt and pepper to taste.

How To Make Hearty Chickpea Spinach Stew

1. Heat olive oil in a large pot over medium heat. Add diced onion and shredded carrots, cooking for 6 minutes until vegetables are softened and beginning to caramelize slightly.

2. Add minced garlic, cumin, and tomato paste to the pot. Cook for 2 minutes while stirring constantly to develop deep, rich flavors and prevent tomato paste from burning.

3. Drain chickpeas and reserve liquid. Mash half the chickpeas with a fork to create texture and body for the stew base, leaving remaining chickpeas whole for interest.

4. Add mashed and whole chickpeas to the pot along with vegetable broth. Bring to a boil, then simmer for 15 minutes until flavors meld and stew thickens naturally.

5. Stir in fresh spinach leaves and cook for 2-3 minutes until wilted and bright green. Season with salt and pepper, adding reserved chickpea liquid if thinner consistency is desired.

18. Creamy White Bean Soup

Light yet creamy white bean soup enriched with Parmesan cheese and vegetables. Blending half the soup creates signature creaminess without adding heavy cream or butter.

Ingredients: 3 cans white beans, 4 cups vegetable broth, 1/2 cup grated Parmesan cheese, 2 carrots, 2 celery stalks, 1 large onion, 3 cloves garlic, 2 tablespoons olive oil, 1 teaspoon dried rosemary, salt and pepper to taste.

How To Make Creamy White Bean Soup

1. Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, cooking for 8 minutes until vegetables are softened and lightly golden around the edges.

2. Add minced garlic and dried rosemary to the pot, cooking for 1 minute until fragrant. The herbs will bloom in the oil and create incredible aromatic flavor throughout.

3. Add drained white beans and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes to allow flavors to meld completely together.

4. Remove half the soup and blend until smooth using an immersion blender or regular blender. Return blended portion to pot and stir to create creamy texture with bean pieces.

5. Stir in grated Parmesan cheese until melted and incorporated. Season with salt and pepper to taste, then serve hot with additional Parmesan and fresh herbs if desired.

19. Slow Cooker Mushroom Soup with Sherry

Rich, earthy mushroom soup with complex umami flavors from mixed mushrooms and soy sauce. Partial pureeing creates appealing texture while maintaining visual interest throughout.

Ingredients: 2 pounds mixed mushrooms, 4 cups vegetable broth, 1/4 cup dry sherry, 1 cup heavy cream, 1 large onion, 3 cloves garlic, 2 tablespoons soy sauce, 2 tablespoons butter, 1 teaspoon fresh thyme, salt and pepper to taste.

How To Make Slow Cooker Mushroom Soup with Sherry

1. Slice mixed mushrooms into thick pieces for varied texture. Heat butter in a large skillet and sauté mushrooms in batches until golden brown and caramelized, about 6 minutes per batch.

2. Transfer sautéed mushrooms to slow cooker along with diced onion, minced garlic, vegetable broth, and soy sauce. Cook on low for 4 hours until flavors develop richness.

3. Remove 2 cups of soup and blend until smooth, then return to slow cooker for creamy texture with mushroom pieces still visible throughout the finished soup.

4. Stir in heavy cream, dry sherry, and fresh thyme leaves. Cook on low for 15 minutes more to heat cream and meld flavors. Season with salt and pepper before serving hot.

Final Thoughts

These spring soup recipes offer something special for every family dinner table. From light vegetable soups to hearty stews, each recipe uses simple ingredients and straightforward techniques.

Whether you’re meal prepping for busy weeknights or cooking weekend comfort food, these soups celebrate spring’s fresh flavors beautifully.