18 Heart-Smart Soups You’ll Crave Making Over & Over
Nothing beats a warm bowl of soup when you want comfort food that’s actually good for you. These heart-healthy recipes pack incredible flavor without compromising your wellness goals.
From creamy classics to veggie-packed bowls, each recipe delivers satisfying nutrition that keeps you coming back for more delicious spoonfuls.
01. Creamy Turkey Wild Rice Comfort Soup
Rich and creamy turkey soup loaded with nutty wild rice and tender vegetables. This Minnesota-inspired classic transforms leftover poultry into pure comfort.
Ingredients: 3 cups cooked turkey (diced), 1 cup wild rice, 6 cups low-sodium chicken broth, 1 large onion (diced), 3 carrots (sliced), 3 celery stalks (chopped), 1 cup half-and-half, 3 tablespoons olive oil, 2 bay leaves, salt and pepper to taste.
How To Make Creamy Turkey Wild Rice Comfort Soup
1. Cook wild rice according to package directions until tender but still slightly chewy, about 45 minutes. Drain and set aside while you prepare the soup base.
2. Heat olive oil in a large Dutch oven over medium heat. Add diced onion, carrots, and celery, cooking until vegetables are softened and onion becomes translucent, about 8 minutes.
3. Pour in chicken broth and add bay leaves. Bring mixture to a gentle boil, then reduce heat and simmer for 15 minutes until vegetables are completely tender.
4. Stir in cooked wild rice and diced turkey. Simmer for 5 minutes to heat through, then slowly stir in half-and-half. Season with salt and pepper, remove bay leaves, and serve immediately.
02. Garden Vegetable Weight Loss Soup
Colorful minestrone packed with fresh vegetables and filling fiber. This satisfying bowl keeps you full for hours while boosting your daily veggie intake effortlessly.
Ingredients: 2 cups green beans (chopped), 2 zucchini (diced), 1 can diced tomatoes, 1 onion (chopped), 3 carrots (sliced), 6 cups vegetable broth, 1 can white beans, 2 tablespoons olive oil, 3 tablespoons pesto, Italian seasoning, salt and pepper.
How To Make Garden Vegetable Weight Loss Soup
1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened and fragrant, about 5 minutes, stirring occasionally to prevent browning.
2. Add carrots and green beans to the pot. Cook for 6-8 minutes until vegetables begin to soften, then stir in diced zucchini and cook for another 3 minutes.
3. Pour in vegetable broth and diced tomatoes with their juices. Add Italian seasoning and bring to a boil, then reduce heat and simmer for 20 minutes until all vegetables are tender.
4. Stir in white beans and heat through for 5 minutes. Season with salt and pepper to taste, then ladle into bowls and top each serving with a dollop of fresh pesto.
03. Loaded Black Bean Nacho Bowl Soup
Creamy black bean soup topped with all your favorite nacho fixings. This fun twist on traditional soup brings bold Mexican flavors to your dinner table.
Ingredients: 2 cans black bean soup (low-sodium), 1 avocado (diced), 1 cup cherry tomatoes (halved), 1 cup shredded cheese, 1 teaspoon smoked paprika, 1/4 cup sour cream, 2 green onions (sliced), 1/4 cup cilantro (chopped), lime wedges for serving.
How To Make Loaded Black Bean Nacho Bowl Soup
1. Pour black bean soup into a medium saucepan and stir in smoked paprika. Heat over medium heat, stirring occasionally, until soup is hot and steaming throughout, about 6-8 minutes.
2. While soup heats, prepare your nacho toppings. Dice the avocado and toss with a squeeze of lime juice to prevent browning. Halve cherry tomatoes and slice green onions thinly.
3. Taste soup and adjust seasoning with additional smoked paprika, cumin, or chili powder if you prefer more heat and bold flavor in your base.
4. Ladle hot soup into bowls and immediately top with shredded cheese so it melts slightly. Add diced avocado, cherry tomatoes, a dollop of sour cream, sliced green onions, and fresh cilantro before serving with lime wedges.
04. Italian Chicken White Bean Comfort Soup
Rustic Italian-style soup featuring tender rotisserie chicken and creamy white beans. This hearty bowl pairs perfectly with crusty bread and a glass of wine.
Ingredients: 3 cups rotisserie chicken (shredded), 2 cans cannellini beans (drained), 6 cups chicken broth, 1 onion (diced), 3 garlic cloves (minced), 2 carrots (chopped), 2 celery stalks (chopped), 3 tablespoons olive oil, 1 teaspoon dried oregano, salt and pepper.
How To Make Italian Chicken White Bean Comfort Soup
1. Heat olive oil in a large Dutch oven over medium heat. Add diced onion, carrots, and celery, cooking until vegetables are softened and aromatic, about 8 minutes, stirring occasionally.
2. Add minced garlic and dried oregano to the pot. Cook for another minute until garlic becomes fragrant, being careful not to let it burn and become bitter.
3. Pour in chicken broth and bring mixture to a gentle boil. Reduce heat to medium-low and simmer for 15 minutes until vegetables are completely tender and flavors have melded together.
4. Stir in shredded rotisserie chicken and cannellini beans. Simmer for 8-10 minutes until chicken is heated through and beans are warmed completely.
5. Season generously with salt and pepper to taste. Ladle into bowls and serve immediately with crusty Italian bread for dipping and sopping up every delicious drop.
05. Chicken Sausage Kale Power Stew
Hearty stew combining lean chicken sausage with nutrient-packed kale. A splash of vinegar brightens every spoonful and brings all the flavors together beautifully.
Ingredients: 1 pound chicken sausage (sliced), 4 cups kale (chopped), 6 cups chicken broth, 1 onion (diced), 3 carrots (sliced), 2 potatoes (cubed), 3 garlic cloves (minced), 2 tablespoons olive oil, 2 tablespoons apple cider vinegar, salt and pepper.
How To Make Chicken Sausage Kale Power Stew
1. Heat olive oil in a large pot over medium-high heat. Add sliced chicken sausage and cook until browned on both sides, about 6-8 minutes total, turning pieces to ensure even browning.
2. Add diced onion to the pot with sausage. Cook for 5 minutes until onion softens, then add minced garlic and cook for another minute until fragrant.
3. Pour in chicken broth and add cubed potatoes and sliced carrots. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are fork-tender.
4. Stir in chopped kale and cook for 3-4 minutes until leaves are wilted and bright green. Remove from heat and stir in apple cider vinegar for brightness.
5. Season with salt and pepper to taste. The vinegar really makes the flavors pop, so don’t skip this chef’s secret for the most delicious results.
06. Four Bean Pumpkin Cinnamon Chili
Warming vegetarian chili with aromatic cinnamon and creamy pumpkin. This healthy comfort food lets everyone customize their bowl with their favorite toppings.
Ingredients: 1 can pumpkin puree, 1 can black beans, 1 can kidney beans, 1 can pinto beans, 1 can navy beans, 1 onion (diced), 1 can diced tomatoes, 3 cups vegetable broth, 2 teaspoons ground cinnamon, 2 tablespoons olive oil, chili powder and cumin to taste.
How To Make Four Bean Pumpkin Cinnamon Chili
1. Heat olive oil in a large Dutch oven over medium heat. Add diced onion and cook until softened and translucent, about 6 minutes, stirring occasionally to prevent sticking.
2. Stir in ground cinnamon, chili powder, and cumin. Cook for 1 minute until spices become fragrant and coat the onions evenly, creating an aromatic base for your chili.
3. Add pumpkin puree, diced tomatoes with juices, and vegetable broth. Stir well to combine all ingredients and bring mixture to a gentle boil over medium-high heat.
4. Drain and rinse all four types of beans, then add them to the pot. Reduce heat to low and simmer for 30 minutes, stirring occasionally, until flavors meld together.
5. Taste and adjust seasonings as needed. Serve hot with your favorite toppings like shredded cheese, sour cream, avocado, or fresh cilantro for a customizable meal everyone will love.
07. Persian Spiced Butternut Sweet Potato Soup
Fragrant butternut squash soup elevated with sweet potato and exotic spices. Cinnamon, cumin, coriander, and saffron create an elegant starter perfect for special occasions.
Ingredients: 3 pounds butternut squash (cubed), 2 sweet potatoes (cubed), 4 cups vegetable broth, 1 onion (diced), 1 teaspoon cinnamon, 1 teaspoon cumin, 1/2 teaspoon coriander, pinch of saffron, 2 tablespoons maple syrup, 1 teaspoon orange water, sumac for garnish.
How To Make Persian Spiced Butternut Sweet Potato Soup
1. Preheat oven to 425°F. Toss cubed butternut squash and sweet potatoes with olive oil, salt, and pepper. Roast for 35-40 minutes until tender and lightly caramelized around the edges.
2. While vegetables roast, sauté diced onion in a large pot until softened. Add cinnamon, cumin, coriander, and saffron, cooking for 1 minute until spices release their aromatic oils.
3. Add roasted vegetables to the pot with vegetable broth. Bring to a boil, then simmer for 15 minutes to allow flavors to meld together beautifully.
4. Using an immersion blender, puree soup until completely smooth and velvety. Stir in maple syrup and orange water for brightness and subtle sweetness that balances the warm spices.
5. Taste and adjust seasonings as needed. Ladle into bowls and sprinkle with sumac for a beautiful pop of color and tangy flavor that complements the sweet, spiced soup perfectly.
08. Instant Pot Root Vegetable Barley Chicken Soup
Hearty pressure cooker chicken soup loaded with nutritious root vegetables and chewy barley. Bone-in chicken creates incredibly flavorful broth in record time.
Ingredients: 2 pounds bone-in chicken breasts, 1 cup pearl barley, 8 cups chicken broth, 3 carrots (chopped), 3 parsnips (chopped), 2 turnips (cubed), 1 onion (diced), 3 celery stalks (chopped), 2 bay leaves, salt and pepper, fresh parsley for garnish.
How To Make Instant Pot Root Vegetable Barley Chicken Soup
1. Add bone-in chicken breasts, chicken broth, and bay leaves to your Instant Pot. Secure lid and cook on high pressure for 20 minutes, then allow natural pressure release for 10 minutes.
2. Carefully remove chicken breasts and set aside to cool. Once cool enough to handle, remove skin and bones, then shred meat into bite-sized pieces using two forks.
3. Add pearl barley, carrots, parsnips, turnips, onion, and celery to the flavorful broth remaining in the Instant Pot. Cook on high pressure for 15 minutes with quick release.
4. Return shredded chicken to the pot and stir gently to combine. The barley should be tender and the vegetables should be perfectly cooked but not mushy.
5. Remove bay leaves and season generously with salt and pepper. Ladle into bowls and garnish with fresh chopped parsley for a bright, colorful finish to this comforting soup.
09. Pesto Chicken Cannellini Bean Soup
Italian-inspired chicken soup bursting with fiber-rich vegetables and creamy beans. A swirl of fresh pesto adds incredible flavor and transforms ordinary soup into something special.
Ingredients: 2 bone-in chicken breasts, 2 cans cannellini beans (drained), 6 cups chicken broth, 1 onion (diced), 2 carrots (chopped), 2 zucchini (diced), 3 garlic cloves (minced), 1/4 cup fresh pesto, 2 tablespoons olive oil, salt and pepper.
How To Make Pesto Chicken Cannellini Bean Soup
1. Place bone-in chicken breasts in a large pot with chicken broth. Bring to a boil, then reduce heat and simmer for 25 minutes until chicken is cooked through and tender.
2. Remove chicken breasts and set aside to cool. Once cool enough to handle, remove skin and bones, then shred meat into bite-sized pieces using two forks.
3. Heat olive oil in the same pot over medium heat. Add diced onion and cook until softened, about 5 minutes, then add minced garlic and cook for another minute.
4. Add carrots and cook for 5 minutes, then add diced zucchini and cook for 3 more minutes until vegetables are tender-crisp and bright in color.
5. Return the flavorful broth to the pot along with shredded chicken and cannellini beans. Simmer for 10 minutes until heated through, then stir in fresh pesto just before serving.
6. Season with salt and pepper to taste. The pesto adds incredible depth of flavor and makes this soup taste like it came from an Italian trattoria.
10. Grilled Tomato Gazpacho
Refreshing cold soup featuring smoky grilled tomatoes and fresh vegetables. This elegant gazpacho can be prepared ahead and looks stunning served in clear glasses.
Ingredients: 6 large tomatoes, 1 red bell pepper, 1 cucumber (peeled), 1 small red onion, 3 garlic cloves, 1/4 cup olive oil, 3 tablespoons red wine vinegar, 2 slices bread (crusts removed), salt and pepper, fresh basil for garnish.
How To Make Grilled Tomato Gazpacho
1. Preheat grill to medium-high heat. Cut tomatoes in half and brush with olive oil. Grill tomatoes and red bell pepper until charred and softened, about 8-10 minutes, turning occasionally.
2. Remove vegetables from grill and let cool completely. Peel skin from tomatoes and pepper, then roughly chop both vegetables and place in a large bowl.
3. Add peeled cucumber, red onion, and garlic to the bowl with grilled vegetables. Tear bread into pieces and add to the mixture for body and thickness.
4. Transfer everything to a blender or food processor. Add olive oil and red wine vinegar, then blend until smooth but still slightly chunky for the best texture.
5. Season generously with salt and pepper, then refrigerate for at least 2 hours until completely chilled. Serve in glasses or bowls, garnished with fresh basil leaves for a beautiful presentation.
11. Creamy White Chicken Chili with Cream Cheese
Rich and satisfying white chili that comes together quickly using chicken thighs. Cream cheese adds luxurious texture while mashed beans create natural thickness without long simmering.
Ingredients: 2 pounds boneless chicken thighs, 3 cans white beans, 4 cups chicken broth, 8 oz cream cheese (softened), 1 onion (diced), 2 jalapeños (seeded and minced), 2 teaspoons cumin, 1 teaspoon oregano, 2 tablespoons olive oil, salt and pepper.
How To Make Creamy White Chicken Chili with Cream Cheese
1. Heat olive oil in a large Dutch oven over medium-high heat. Season chicken thighs with salt and pepper, then cook until golden brown on both sides, about 6 minutes per side.
2. Remove chicken and set aside. In the same pot, add diced onion and minced jalapeños. Cook until softened, about 5 minutes, scraping up any browned bits from the chicken.
3. Add cumin and oregano to the pot, cooking for 1 minute until fragrant. Return chicken to the pot and add chicken broth, bringing mixture to a boil.
4. Reduce heat and simmer for 20 minutes until chicken is cooked through. Remove chicken, shred with two forks, then return to the pot with the white beans.
5. Mash about half of the beans against the side of the pot to thicken the chili naturally. Stir in softened cream cheese until melted and incorporated, creating a rich, creamy texture throughout.
12. Slow Cooker Tuscan Chicken White Bean Stew
Set-and-forget slow cooker stew perfect for busy weeknights. This Tuscan-inspired dish develops incredible flavors while you’re away and pairs beautifully with crusty bread.
Ingredients: 2 pounds boneless chicken thighs, 2 cans cannellini beans (drained), 1 can diced tomatoes, 4 cups chicken broth, 1 onion (sliced), 4 garlic cloves (minced), 2 carrots (chopped), 2 teaspoons Italian seasoning, 2 cups baby spinach, salt and pepper.
How To Make Slow Cooker Tuscan Chicken White Bean Stew
1. Season chicken thighs generously with salt, pepper, and Italian seasoning. Place seasoned chicken in the bottom of your slow cooker for the best flavor development during cooking.
2. Layer sliced onion, minced garlic, and chopped carrots over the chicken. Add cannellini beans and diced tomatoes with their juices, distributing evenly throughout the slow cooker.
3. Pour chicken broth over everything, ensuring liquid covers most of the ingredients. Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
4. Remove chicken thighs and shred using two forks. Return shredded chicken to the slow cooker and stir in baby spinach, cooking for another 5 minutes until wilted.
5. Taste and adjust seasoning with additional salt, pepper, or Italian seasoning as needed. Serve hot with crusty bread and a glass of Chianti for an authentic Tuscan experience.
13. Fresh Pesto Chicken Spinach Soup
Quick and fragrant Italian soup featuring tender chicken and vibrant spinach. Homemade basil pesto swirled in at the end adds incredible fresh herb flavor to every spoonful.
Ingredients: 1 pound boneless chicken breasts, 5 oz baby spinach, 1 can white beans (drained), 6 cups chicken broth, 1/4 cup fresh basil, 3 garlic cloves, 1/4 cup pine nuts, 1/4 cup Parmesan cheese, 1/3 cup olive oil, salt and pepper.
How To Make Fresh Pesto Chicken Spinach Soup
1. Season chicken breasts with salt and pepper. Heat 2 tablespoons olive oil in a large pot over medium-high heat and cook chicken until golden brown and cooked through, about 6 minutes per side.
2. Remove chicken and let cool, then slice into bite-sized pieces. In the same pot, add chicken broth and bring to a simmer over medium heat.
3. While broth heats, make fresh pesto by combining basil, garlic, pine nuts, and Parmesan in a food processor. Pulse while slowly adding remaining olive oil until smooth and creamy.
4. Add sliced chicken and white beans to the simmering broth. Cook for 5 minutes until heated through, then add baby spinach and cook until just wilted and bright green.
5. Remove from heat and swirl in 3-4 tablespoons of fresh pesto, reserving the rest for individual servings. The pesto transforms this simple soup into something absolutely spectacular and restaurant-worthy.
14. Chilean Lentil Stew with Tangy Salsa Verde
Hearty vegetarian lentil stew topped with bright parsley relish. French green lentils hold their shape perfectly while the tangy salsa verde balances rich, earthy flavors beautifully.
Ingredients: 1 1/2 cups French green lentils, 6 cups vegetable broth, 1 onion (diced), 3 carrots (chopped), 2 celery stalks (chopped), 1 cup fresh parsley (chopped), 3 garlic cloves (minced), 3 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 lemon (juiced).
How To Make Chilean Lentil Stew with Tangy Salsa Verde
1. Rinse French green lentils under cold water and remove any debris. Heat 2 tablespoons olive oil in a large pot over medium heat and sauté diced onion until softened and translucent.
2. Add chopped carrots and celery to the pot. Cook for 8 minutes until vegetables begin to soften, then add half of the minced garlic and cook for another minute.
3. Add rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 35-40 minutes until lentils are tender but still hold their shape.
4. While stew cooks, make salsa verde by combining chopped parsley, remaining minced garlic, remaining olive oil, red wine vinegar, and lemon juice. Mix well and season with salt and pepper.
5. Season finished stew with salt and pepper to taste. Ladle into bowls and top each serving with a generous spoonful of bright salsa verde for a tangy contrast that makes every bite perfect.
15. Indian Chickpea Potato Curry Soup
Fast and flavorful Indian-style curry using pantry staples. Warming spices transform simple ingredients into an exotic soup that’s perfect with whole-wheat naan for dipping.
Ingredients: 2 cans chickpeas (drained), 3 medium potatoes (cubed), 1 cup frozen peas, 1 can diced tomatoes, 1 onion (diced), 3 garlic cloves (minced), 2 teaspoons curry powder, 1 teaspoon cumin, 1 can coconut milk, 3 tablespoons olive oil.
How To Make Indian Chickpea Potato Curry Soup
1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened and golden, about 6 minutes, stirring occasionally to prevent burning.
2. Add minced garlic, curry powder, and cumin to the pot. Cook for 1 minute until spices become fragrant and coat the onions, creating an aromatic base for your curry.
3. Add cubed potatoes and diced tomatoes with their juices. Stir to combine, then add enough water to barely cover the potatoes. Bring to a boil and cook for 15 minutes.
4. Add drained chickpeas and frozen peas to the pot. Simmer for 10 more minutes until potatoes are fork-tender and peas are heated through and bright green.
5. Stir in coconut milk and simmer for 5 minutes until curry is creamy and heated through. Season with salt and pepper, then serve hot with warm naan bread for an authentic experience.
16. Moroccan Chicken Sweet Potato Soup
Bold Moroccan-spiced chicken soup featuring sweet potatoes and warming spices. Bone-in chicken creates rich, homemade-tasting broth while exotic seasonings transport your taste buds to North Africa.
Ingredients: 2 pounds bone-in chicken breasts, 3 sweet potatoes (cubed), 6 cups chicken broth, 1 onion (diced), 2 teaspoons cumin, 1 teaspoon cinnamon, 1/4 teaspoon cayenne pepper, 2 tablespoons harissa paste, 3 tablespoons olive oil, fresh cilantro for garnish.
How To Make Moroccan Chicken Sweet Potato Soup
1. Place bone-in chicken breasts in a large pot with chicken broth. Bring to a boil, then reduce heat and simmer for 25 minutes until chicken is fully cooked and tender throughout.
2. Remove chicken breasts and set aside to cool. Once cool enough to handle, remove skin and bones, then shred meat into bite-sized pieces using two forks.
3. Heat olive oil in the same pot over medium heat. Add diced onion and cook until softened, then add cumin, cinnamon, and cayenne pepper, cooking for 1 minute until fragrant.
4. Add cubed sweet potatoes and the reserved chicken broth to the pot. Bring to a boil, then simmer for 20 minutes until sweet potatoes are fork-tender and easily pierced.
5. Return shredded chicken to the pot and stir in harissa paste for heat and depth of flavor. Simmer for 5 minutes until heated through, then garnish with fresh cilantro before serving.
17. Thai Green Curry Vegetable Noodle Soup
Easy Thai-inspired noodle soup with crunchy vegetables and fragrant curry broth. Simply pour hot curry broth over pasta and fresh veggies for a quick, satisfying meal.
Ingredients: 8 oz rice noodles, 1 can coconut milk, 3 cups vegetable broth, 3 tablespoons green curry paste, 1 red bell pepper (sliced), 1 cup snap peas, 1 cup mushrooms (sliced), 2 tablespoons fish sauce, 1 tablespoon brown sugar, fresh basil and lime wedges.
How To Make Thai Green Curry Vegetable Noodle Soup
1. Cook rice noodles according to package directions until tender but still slightly firm. Drain and divide among serving bowls, creating a base for your curry soup.
2. In a large pot, whisk together coconut milk and green curry paste until smooth and well combined. Add vegetable broth and bring mixture to a gentle simmer over medium heat.
3. Add fish sauce and brown sugar to the simmering broth, stirring until sugar dissolves completely. Taste and adjust seasoning for the perfect balance of salty, sweet, and spicy flavors.
4. Arrange sliced bell pepper, snap peas, and mushrooms over the cooked noodles in each bowl. The vegetables will cook slightly from the hot broth while maintaining their crisp texture.
5. Ladle hot curry broth over the noodles and vegetables in each bowl. Garnish with fresh basil leaves and serve immediately with lime wedges for squeezing over the top.
18. Slow Cooker Pork Green Chile Stew
Set-and-forget stew loaded with tender pork, potatoes, and green chiles. This filling southwestern stew requires just 25 minutes of morning prep before your slow cooker does all the work.
Ingredients: 2 pounds pork sirloin (cubed), 4 medium potatoes (cubed), 1 can hominy (drained), 2 cans diced green chiles, 4 cups chicken broth, 1 onion (diced), 3 garlic cloves (minced), 2 teaspoons cumin, 1 teaspoon oregano, salt and pepper.
How To Make Slow Cooker Pork Green Chile Stew
1. Season cubed pork sirloin generously with salt, pepper, cumin, and oregano. Place seasoned pork in the bottom of your slow cooker for maximum flavor development during the long cooking process.
2. Layer diced onion, minced garlic, and cubed potatoes over the seasoned pork. Add drained hominy and diced green chiles, distributing ingredients evenly throughout the slow cooker.
3. Pour chicken broth over all ingredients, ensuring liquid covers most of the contents. The broth will create steam and help tenderize the pork during the slow cooking process.
4. Cover and cook on low for 7-8 hours or high for 4-5 hours until pork is fork-tender and easily shreds when tested with a fork.
5. Taste and adjust seasoning with additional salt, pepper, or cumin as needed. Serve hot with warm tortillas, shredded cheese, and sour cream for a complete southwestern meal experience.
Final Thoughts
These heart-healthy soups prove that nutritious eating never has to be boring or bland. Each recipe delivers satisfying comfort while supporting your wellness goals beautifully.
From quick weeknight bowls to slow-simmered weekend projects, you now have delicious options for every schedule and craving that hits your kitchen.
