8 Easy Fall Soup Recipes for Dinner

There’s something about fall that makes a warm bowl of homemade soup taste even better. The evenings get cooler, the blankets come out, and dinner starts calling for something cozy, filling, and easy to make. That’s where these easy fall soup recipes for dinner come in handy.

This collection has a little bit of everything, from creamy baked potato soup and broccoli cheddar soup to hearty ham and bean soup, chicken and rice soup, and wild rice soup filled with autumn flavors. You’ll also find two comforting tortellini soups and a creamy chicken gnocchi soup that feel like a hug in a bowl.

The best part? Most of these recipes use everyday ingredients, simple cooking methods, and one pot. They’re great for busy weeknights, lazy Sundays, or any evening when you want a homemade dinner without making a big production out of it.

Quick Summary

• Baked Potato Soup: A thick, creamy soup with potatoes, cheddar cheese, and crispy bacon.
• Broccoli Cheddar Soup: A rich, cheesy soup packed with tender broccoli and a smooth cheddar base.
• Cozy Autumn Tortellini Soup with Sausage: A hearty tomato-based soup with Italian sausage, cheese tortellini, and spinach.
• Chicken Tortellini Soup: A comforting chicken broth soup with tender chicken, vegetables, and cheese-filled tortellini.
• Chicken Gnocchi Soup: A creamy soup featuring soft potato gnocchi, shredded chicken, and vegetables.
• Easy Ham and Bean Soup: A filling, savory soup made with ham, white beans, carrots, and celery.
• Easy Chicken and Rice Soup: A classic homemade soup with chicken, rice, and vegetables in a flavorful broth.
• Cozy Autumn Wild Rice Soup: A creamy, earthy soup with wild rice, mushrooms, carrots, and herbs.

These fall dinner soups pair beautifully with crusty bread, homemade biscuits, grilled cheese sandwiches, or a simple side salad.

1. Baked Potato Soup Recipe

Baked Potato Soup is a thick, creamy potato soup made with tender potatoes, cheddar cheese, milk, and savory seasonings. Topped with crispy bacon, green onions, and extra cheese, it brings all the comforting flavors of a loaded baked potato into one warm bowl.

This is a great recipe for those evenings when you want something filling without cooking an entire meal from scratch. Russet potatoes work especially well because they soften easily and help give the soup a naturally thick texture.

Ingredients

• 6 medium russet potatoes, peeled and diced
• 4 slices bacon, chopped
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk
• ½ cup heavy cream
• 1 ½ cups shredded sharp cheddar cheese
• ½ teaspoon salt, plus more to taste
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• ½ cup sour cream
• 2 green onions, sliced, for topping

Instructions

1. Cook the bacon: Add chopped bacon to a large soup pot over medium heat. Cook until crispy, then transfer it to a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in the pot.
2. Soften the onion: Add butter and diced onion to the pot. Cook for 4–5 minutes until the onion becomes soft. Stir in the garlic and cook for another 30 seconds.
3. Make the soup base: Sprinkle the flour over the onion mixture. Stir continuously for about 1 minute.
4. Add the broth: Gradually pour in the chicken broth while whisking to prevent lumps.
5. Cook the potatoes: Add diced potatoes, salt, black pepper, and smoked paprika. Bring the mixture to a gentle boil, then reduce the heat and simmer for 15–20 minutes until the potatoes are fork-tender.
6. Thicken the soup: Mash some of the potatoes against the side of the pot using a potato masher. Leave the rest in chunks for a heartier texture.
7. Make it creamy: Stir in the milk and heavy cream. Let the soup warm gently for 3–5 minutes without boiling.
8. Add cheese: Remove the pot from the heat and stir in the cheddar cheese until melted.
9. Finish and serve: Stir in the sour cream. Taste and adjust the seasoning, then serve with crispy bacon, green onions, and extra cheddar.

2. Broccoli Cheddar Soup Recipe

Broccoli Cheddar Soup is a creamy vegetable soup made with fresh broccoli, cheddar cheese, milk, and a simple buttery base. It delivers plenty of cheesy flavor while giving you a generous serving of vegetables in every bowl.

This soup is especially good with crusty bread or a warm bread roll for dipping. Fresh broccoli gives it a bright flavor, while sharp cheddar adds richness without needing a long list of ingredients.

Ingredients

• 4 cups fresh broccoli florets, chopped
• 1 medium yellow onion, diced
• 1 medium carrot, grated
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 3 cups vegetable broth or chicken broth
• 2 cups whole milk
• ½ cup heavy cream
• 2 cups freshly shredded sharp cheddar cheese
• ½ teaspoon garlic powder
• ½ teaspoon salt, plus more to taste
• ½ teaspoon black pepper
• Pinch of nutmeg, optional

Instructions

1. Cook the onion: Melt butter in a large pot over medium heat. Add the diced onion and cook for 4–5 minutes until softened.
2. Add the carrot: Stir in the grated carrot and cook for another 2 minutes.
3. Make a roux: Sprinkle flour over the vegetables. Stir and cook for 1 minute to remove the raw flour taste.
4. Pour in the broth: Slowly whisk in the broth until the mixture is smooth.
5. Add broccoli: Stir in the chopped broccoli, garlic powder, salt, and black pepper. Bring to a gentle simmer.
6. Cook until tender: Simmer for 10–12 minutes, stirring occasionally, until the broccoli is tender but still bright green.
7. Add milk and cream: Pour in the milk and heavy cream. Heat gently for 3–4 minutes.
8. Blend to your preferred texture: Use an immersion blender to blend part of the soup for a thicker base, leaving some broccoli pieces intact. You can also leave it completely chunky.
9. Add cheddar: Turn off the heat and stir in the shredded cheese a handful at a time until melted.
10. Serve: Taste, adjust the seasoning, and ladle into bowls. Add a little extra cheddar on top if desired.

3. Cozy Autumn Tortellini Soup Recipe with Sausage

Cozy Autumn Tortellini Soup with Sausage is a hearty tomato-based soup made with Italian sausage, cheese-filled tortellini, vegetables, and fresh spinach. The savory sausage gives the broth plenty of flavor, while the tortellini makes every serving feel like a complete meal.

This is the kind of soup that can turn a chilly evening into something special without keeping you in the kitchen all night. A little Italian seasoning, garlic, and Parmesan bring the whole pot together.

Ingredients

• 1 pound Italian sausage, mild or hot
• 1 tablespoon olive oil, as needed
• 1 medium yellow onion, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 1 can (8 ounces) tomato sauce
• 5 cups chicken broth
• 1 teaspoon Italian seasoning
• ½ teaspoon dried basil
• ½ teaspoon black pepper
• ½ teaspoon salt, or to taste
• 1 package (9–12 ounces) refrigerated cheese tortellini
• 3 cups fresh baby spinach
• ½ cup heavy cream, optional
• ¼ cup grated Parmesan cheese, plus more for serving

Instructions

1. Brown the sausage: Heat a large soup pot over medium heat. Add the sausage and cook for 6–8 minutes, breaking it into small pieces until browned and cooked through. Drain excess grease, leaving a little for flavor.
2. Cook the vegetables: Add the onion and carrots. Cook for 4–5 minutes until they begin to soften. Add a little olive oil if the pot seems dry.
3. Add garlic: Stir in the garlic and cook for 30 seconds.
4. Build the broth: Add diced tomatoes, tomato sauce, chicken broth, Italian seasoning, dried basil, black pepper, and salt.
5. Simmer: Bring to a gentle boil, then lower the heat and simmer for 15 minutes so the flavors can blend.
6. Cook the tortellini: Add the tortellini and cook according to the package directions, usually 3–7 minutes for refrigerated pasta.
7. Add spinach: Stir in the baby spinach and let it wilt for 1–2 minutes.
8. Make it creamy: For a creamier soup, stir in the heavy cream and Parmesan. Heat gently for another 2 minutes without boiling.
9. Taste and serve: Adjust the seasoning and serve with extra Parmesan and crusty bread.

4. Chicken Tortellini Soup Recipe

Chicken Tortellini Soup is a comforting chicken broth soup filled with shredded chicken, cheese tortellini, carrots, celery, and tender greens. It combines the familiar flavor of homemade chicken soup with pasta that makes the meal extra satisfying.

This version is a nice choice when you want something lighter than a cream-based soup but still hearty enough for dinner. Using cooked chicken keeps preparation simple, especially on busy evenings.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 3 cups cooked shredded chicken
• 1 teaspoon dried Italian seasoning
• ½ teaspoon dried thyme
• ½ teaspoon black pepper
• ½ teaspoon salt, or to taste
• 1 package (9–12 ounces) refrigerated cheese tortellini
• 2 cups baby spinach or chopped kale
• 2 tablespoons chopped fresh parsley
• Grated Parmesan cheese, for serving

Instructions

1. Soften the vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally.
2. Add garlic: Stir in the garlic and cook for 30 seconds.
3. Season the broth: Pour in the chicken broth. Add Italian seasoning, thyme, black pepper, and salt.
4. Simmer the vegetables: Bring the soup to a gentle boil, then reduce the heat and simmer for 10–12 minutes until the carrots are almost tender.
5. Add the chicken: Stir in the cooked shredded chicken and let it warm through for about 3 minutes.
6. Cook the tortellini: Add the tortellini and cook according to the package directions.
7. Add the greens: Stir in the spinach or kale and cook until wilted and tender.
8. Finish with parsley: Add chopped parsley and taste the broth. Adjust the salt and pepper.
9. Serve: Ladle into bowls and finish with grated Parmesan cheese.

5. Chicken Gnocchi Soup Recipe

Chicken Gnocchi Soup is a creamy, comforting soup made with tender chicken, soft potato gnocchi, carrots, celery, spinach, and a seasoned cream broth. The pillowy gnocchi makes it especially filling, while the vegetables add color and balance.

This soup is a great homemade alternative to a restaurant-style creamy chicken soup. It feels rich and satisfying, but the ingredients are easy to find at most grocery stores.

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• ¼ cup all-purpose flour
• 5 cups chicken broth
• 2 cups cooked shredded chicken
• 1 teaspoon dried thyme
• ½ teaspoon dried Italian seasoning
• ½ teaspoon black pepper
• 1 cup whole milk
• 1 cup heavy cream
• 1 package (16 ounces) potato gnocchi
• 3 cups fresh baby spinach
• ½ teaspoon salt, or to taste
• ¼ cup grated Parmesan cheese, optional

Instructions

1. Cook the vegetables: Heat butter and olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until softened.
2. Add garlic: Stir in the garlic and cook for 30 seconds.
3. Thicken the base: Sprinkle flour over the vegetables and stir for 1 minute.
4. Add broth: Slowly pour in the chicken broth, whisking as you go to keep the soup smooth.
5. Season: Add thyme, Italian seasoning, black pepper, and salt. Bring to a gentle simmer.
6. Cook the chicken: Stir in the shredded chicken and simmer for 5 minutes.
7. Add gnocchi: Stir in the gnocchi and cook according to the package directions, usually 2–5 minutes, until tender.
8. Add the cream: Pour in the milk and heavy cream. Warm gently for 3–4 minutes without letting the soup boil.
9. Wilt the spinach: Stir in spinach and cook until just wilted.
10. Finish and serve: Add Parmesan, taste the soup, and adjust the seasoning. Serve warm with bread or crackers.

6. Easy Ham and Bean Soup Recipe

Easy Ham and Bean Soup is a savory, filling soup made with diced ham, white beans, carrots, celery, onion, and flavorful broth. It is a practical way to turn leftover cooked ham into a comforting dinner with plenty of protein and fiber.

White beans make the soup hearty without needing cream, while the ham adds a smoky, salty flavor to the broth. A little thyme and bay leaf bring everything together.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 cups diced cooked ham
• 3 cans (15 ounces each) cannellini or Great Northern beans, drained and rinsed
• 6 cups chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• Salt, to taste
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice, optional

Instructions

1. Cook the vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
2. Add garlic: Stir in the garlic and cook for 30 seconds.
3. Add the ham: Stir in diced ham and smoked paprika. Cook for 2–3 minutes to bring out the savory flavor.
4. Add beans and broth: Pour in the chicken broth and add the beans, bay leaf, thyme, and black pepper.
5. Simmer: Bring the soup to a gentle boil, then lower the heat and simmer uncovered for 25–30 minutes.
6. Thicken naturally: Mash some of the beans against the side of the pot with a spoon or potato masher. This helps thicken the broth without adding flour or cream.
7. Taste and season: Remove the bay leaf. Taste before adding salt, since ham and broth can already be salty.
8. Finish: Stir in parsley and a little lemon juice, if desired.
9. Serve: Ladle into bowls and serve with cornbread, biscuits, or crusty bread.

7. Easy Chicken and Rice Soup Recipe

Easy Chicken and Rice Soup is a classic homemade soup made with tender chicken, rice, carrots, celery, onion, and a savory chicken broth. It is simple, comforting, and filling enough to serve as dinner on a cool fall evening.

This is one of those dependable recipes that works when you want something familiar and soothing. The vegetables add flavor to the broth, while the rice makes every bowl feel more substantial.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 1 pound boneless, skinless chicken breasts or thighs
• ¾ cup uncooked long-grain white rice
• 1 teaspoon dried thyme
• 1 bay leaf
• ½ teaspoon black pepper
• ½ teaspoon salt, or to taste
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice, optional

Instructions

1. Cook the vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until softened.
2. Add garlic: Stir in minced garlic and cook for 30 seconds.
3. Add broth and chicken: Pour in the chicken broth. Add the chicken, thyme, bay leaf, salt, and pepper.
4. Simmer the chicken: Bring the soup to a gentle boil, then reduce the heat and simmer for about 15 minutes.
5. Add the rice: Stir in the uncooked rice and continue simmering for 15–18 minutes, or until the rice is tender and the chicken is fully cooked.
6. Shred the chicken: Remove the chicken from the pot and check that it has reached an internal temperature of 165°F. Shred it with two forks and return it to the soup.
7. Finish the broth: Remove the bay leaf. Stir in fresh parsley and lemon juice, if using.
8. Taste and serve: Adjust the seasoning and serve hot with crackers or warm bread.

8. Cozy Autumn Wild Rice Soup Recipe

Cozy Autumn Wild Rice Soup is a hearty fall soup made with nutty wild rice, mushrooms, carrots, celery, herbs, and a creamy broth. The earthy mushrooms and tender vegetables give it a rich autumn flavor, making it a lovely choice for a chilly evening.

Wild rice has a pleasantly chewy texture that stands out in creamy soups. This meat-free version makes a satisfying dinner on its own, especially when served with warm bread or a crisp green salad.

Ingredients

• 1 cup uncooked wild rice blend
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 8 ounces mushrooms, sliced
• 3 cloves garlic, minced
• ¼ cup all-purpose flour
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary, crushed
• ½ teaspoon black pepper
• 1 cup whole milk
• 1 cup heavy cream
• 2 cups chopped baby spinach or kale
• ½ teaspoon salt, or to taste
• 2 tablespoons chopped fresh parsley

Instructions

1. Cook the wild rice: Rinse the wild rice blend. Cook it according to the package directions, using water or broth, until tender. Drain any excess liquid and set aside.
2. Sauté the vegetables: Heat butter and olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes.
3. Brown the mushrooms: Add the sliced mushrooms and cook for another 5–7 minutes until softened and their released liquid has mostly evaporated.
4. Add garlic: Stir in the garlic and cook for 30 seconds.
5. Make the base: Sprinkle flour over the vegetables and mushrooms. Stir continuously for 1 minute.
6. Add broth: Slowly pour in the vegetable broth, stirring well to prevent lumps.
7. Season and simmer: Add thyme, rosemary, black pepper, and salt. Bring to a gentle simmer and cook for 10–12 minutes.
8. Add rice: Stir the cooked wild rice into the soup.
9. Make it creamy: Pour in the milk and heavy cream. Warm gently for 4–5 minutes without boiling.
10. Add greens: Stir in spinach or kale. Cook until spinach wilts or kale becomes tender.
11. Finish and serve: Add parsley, taste the soup, and adjust the seasoning. Serve with crusty bread or warm biscuits.

Final Thoughts

Fall dinners don’t need to be complicated to feel special. A pot of creamy baked potato soup, a bowl of cheesy broccoli soup, or a hearty chicken and rice soup can turn an ordinary evening into a cozy family meal.

Start with whichever recipe matches your mood and the ingredients you already have. Make the sausage tortellini soup for a filling dinner, choose ham and bean soup when you have leftover ham, or try wild rice soup when you’re in the mood for something earthy and creamy.

Save a few favorites for the colder months, keep some bread on hand, and you’ll always have a comforting dinner idea ready to go.