4 Extremely Easy Soups Even A Non-Cook Can Make

These are perfect for a cozy meal on a cool night.

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Published September 19, 2024
Photographs by Jennifer Chong (Prop Stylist: Nidia Cueva; Food Stylist: Laura Kinsey Dolph)

Got a hankering for soup now that the weather is cooler? Soups are an easy, hearty meal that can be prepared quickly for the family when you’re short on time. Pre-cut vegetables and meats, such as pre-cooked chicken, are big-time savers in the kitchen but still deliver the same delicious results. Kick-start soup season with these four simple crowd-pleasing recipes that are perfect for a chilly autumn day!

10-Minute Pastina

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Pastina is tiny Italian pasta (usually in the shape of small stars or circles). Although this easy-to-make dish is considered a soup, its texture is decadently thick and creamy. It is also known as grandma’s “Italian penicillin” since it is the ultimate healing soup served for whatever ails you. *This is a basic pastina recipe, but you can add fresh spinach, mushrooms or scallions if you prefer and swap out the pasta for orzo.

Serves 2

2 cups chicken or vegetable broth

1/2 cup pastina

1 tablespoon butter

1 egg, beaten

Black pepper to taste

4 tablespoons freshly grated parmesan or Pecorino Romano cheese

Olive oil for drizzling

Bring broth to a boil. Add pastina and simmer for five minutes or until most of the liquid is gone and the pasta is tender. Remove from the stove and stir in the butter and raw egg (the egg will cook once it hits the hot pasta). Add pepper and 2 tablespoons of the cheese until well blended. Pour mixture into two bowls, top each with remaining grated cheese and drizzle a little olive oil overall.

 

Easy Crab Bisque

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Despite this recipe’s odd pairing of canned soups, the result is surprisingly delicious. Although I’ve seen similar recipes online, my mother has been making this rich, creamy soup since the early 1970s, and it has always been one of my favorites since childhood.

Serves 4-6

1 can tomato soup

1 can split pea soup

1 1/2 cups milk

1 1/2 cups half & half

1 (6-ounce) can lump crabmeat

3 tablespoons dry white wine

1 small lemon, sliced

Mix all of the ingredients in a pot (except for the lemon slices) and place over medium heat. Whisk until blended, then simmer until thoroughly heated. Place one lemon slice in the bottom of each bowl, then pour soup over the lemon and serve. *I press down on the lemon slice with my spoon to release the flavor into the soup.

 

Quick Chicken and Rice Soup

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If you don’t have time to cook from scratch but still crave homemade soup, try this yummy recipe I’ve tweaked from Knorr. Feel free to add whatever leftover vegetables you may

have in the fridge, too, such as spinach, kale, mushrooms or cabbage — anything works! *When I have some extra time, I sauté the vegetables in 1 to 2 tablespoons of butter before adding them to the broth for an extra boost of flavor.

Serves 4

4 cups chicken broth

1 package Knorr Rice Sides (chicken flavor)

1 carrot, diced

1 celery stalk, diced

1/4 cup chopped green onions

2 teaspoons parsley flakes

Salt and pepper to taste

1 cup cooked, chopped chicken (I use precooked rotisserie chicken)

Combine all ingredients except for the chopped chicken in a medium-sized saucepan. Bring to a boil over medium heat and continue cooking for 10 minutes or until vegetables are tender. Stir in the chicken and heat thoroughly before serving.

 

Simple Butternut Squash Soup

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Nothing says fall better than a creamy soup made with vegetables fresh from the harvest. This simple recipe for Butternut Squash Soup has all the rich flavors of autumn and will keep you warm during cool, crisp evenings. *To save time, look for pre-chopped onion and butternut squash at your grocery store.

Serves 4-6

1 tablespoon olive oil

1 onion, chopped

1 large butternut squash, peeled and chopped

1/4 teaspoon garlic powder

6 cups chicken broth

1/2 teaspoon dried thyme

1/2 teaspoon dried sage

1/2 cup heavy cream

Salt and pepper to taste

Optional topping: 1/4 cup heavy cream

Heat olive oil in a large pot over medium-high heat. Add onion and cook for about five minutes or until softened. Add squash and cook another 8 to 10 minutes, stirring occasionally until it begins to brown on the edges. Pour in the chicken broth, then add thyme and sage. Simmer soup for 10 to 15 minutes until squash is tender. Stir in the 1/2 cup heavy cream and purée with an immersion blender (or an electric hand mixer). Stir in the pepper and salt to taste. Pour into bowls and top with a drizzle of heavy cream.

What is YOUR favorite soup to make in the fall? Let us know in the comments below.

Marcia Kester Doyle is a Yahoo Life Columnist and the author of Who Stole My Spandex? Life In The Hot Flash Lane. Her work has appeared in The New York Times, The Washington Post, The Huffington Post, The Independent, Stylist, U.S.A. Today/Reviewed, Cosmopolitan, Good Housekeeping, AARP, Woman's Day, Country Living, House Beautiful, and many others. You can find her at marciakesterdoyle.com.