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Fall Soups To Make

Fall soups officially make their comeback the second we spot an orange leaf or the morning temp dips below 65…and Soup Sunday comes with it! It’s the coziest little tradition: a big pot of soup simmering on the stove, an oversized sweatshirt, and football playing in the background. 

I’ve rounded up some of our forever favorite fall soups, the ones we keep in rotation all season long. I love to double (or triple) them for the freezer, perfect for those nights when we need a hug in a bowl. This roundup includes soups I’ve served for my Supper Club, entered into Soup Cook-Off contests, and brought to life on countless chilly Sundays.

Bacon and Tomato Soup

1. Sausage & Cheese Tortellini Soup

Kicking off the list with Matt’s all-time favorite. I first shared this gem back in 2016—and it’s stayed at the top of our rotation ever since. Packed with cheesy tortellini, hearty sausage, and a sneaky bag of spinach hidden in the broth, it’s the kind of Soup Sunday staple that even picky eaters end up asking for.

Beyond being a family go-to, this soup has made its rounds at Community Group gatherings and Supper Club dinners, and it’s even earned bragging rights in my Soup Cook-Off. Trust me, you can’t go wrong starting your soup season with this one.

Fall Soups To Make

2. Chicken Enchilada Soup

My personal favorite, and the one Matt rates 15 out of 10 every time! It’s a cheesy, bold, and slightly spicy soup that tastes like your favorite enchiladas—just in cozy, spoonable form. It’s loaded with shredded chicken, black beans, and corn, all simmered in a creamy enchilada-style broth.

Cozy Fall Soups

3. Lasagna Soup

This is the recipe that made me prefer lasagna in soup form. We sometimes kick off Soup Sunday with it, and it’s a fall staple with 8+ years under its belt. Hearty beef, pasta noodles, tomato-rich broth, and a dreamy ricotta-cheese blend—what’s not to love? It’s kid-approved, easy, and a crock-pot crowd-pleaser for anyone who loves a little cheesy nostalgia in a bowl.

Fall Soups with Noodles

4. Creamy Zuppa Toscana Soup (Olive Garden Copycat)

This one earned a spot at Supper Club—which tells you everything you need to know. It’s creamy, garlicky, and loaded with sausage, potatoes, and kale. Basically, Olive Garden who? Bonus: I’ve also made a dairy-free version with coconut milk that turned out even better than I expected.

Dairy Free Fall Soup

5. Chicken Tortilla Slow Cooker Soup

This one’s as easy as it gets. Just dump everything in the slow cooker and go live your life while it does its thing. It’s flavorful, comforting, and perfect for piling high with toppings. I’ve made it for neighbors, friends, and plenty of Soup Sundays, and it never disappoints.

6. Buffalo Ground Chicken Chili

If you’re craving comfort with a spicy edge, this chili is it. This one comes together in under 30 minutes with ground chicken, buffalo sauce, and ranch seasoning. Perfect for a cozy dinner, game day, and it beautifully transforms into next-day nachos.

Fall Soups Chili

7. Taco Soup

Probably the soup we make the most all season. This classic is just SO good and SO easy. Who doesn’t love tacos…in soup form?! And there’s a secret ingredient in this soup that makes it trump any other taco soup recipe out there…

Taco Fall Soups

8. Creamy Bacon and Tomato Soup

Smoky bacon, rich tomatoes, and fresh basil come together in this elevated take on classic tomato soup. It’s simple, satisfying, and especially perfect with a grilled cheese on the side. The kind of weeknight dinner that feels special without trying too hard.

Fall Soups with Grilled Cheese

9. White Bean Chicken Chili

Hearty and filling, this chili can simmer on the stove or let it do its thing in the slow cooker. It’s loaded with shredded chicken, white beans, green chilis, and a little lime for brightness.

Crockpot Fall Soups

10. Italian Sausage Orzo Soup

This one is soooooooooo easy it will blow your mind. It’s hearty, flavorful and the whole family gives it two thumbs up. Proo tip: This soup makes for the perfect meal to deliver to someone in need, as they can enjoy it right away or freeze it for later, it always hits the spot.

Giftable Fall Soups

11. Stuffed Pepper Soup

This healthy soup is stuffed with goodness — bell peppers, cauliflower rice, ground beef, and all the cozy, savory vibes you want without feeling heavy. It’s hearty and definitely hits the spot.

Easy Fall Soups

12. The Best Damn Chili

This thick, deeply flavorful chili ticks all the boxes for serving on game day, hosting a crowd, or warming up on a cold evening. Packed with bold, deep flavors and slow-cooked to perfection in your crockpot or on the stovetop, this one-pot wonder is as easy to make as it is delicious.

Fall Chili

13. Potato & Cauliflower Soup

This one blends the cozy flavor of baked potato soup with a sneaky cauliflower twist. It’s creamy, cheesy, and surprisingly filling—and no one ever guesses there’s extra veggies packed in. Top with shredded cheddar, green onions, and maybe a little sour cream if you’re feeling fancy.

Creamy Fall Soups

14. Tomato Lentil Soup

Hearty, flavorful, and packed with plant-based protein, this tomato lentil soup is both simple and satisfying. The tender red lentils cook down into a creamy texture while the tomatoes add richness and depth. It’s cozy, wholesome, and perfect for a meatless night.

Tomato Fall Soups

15. Spiced Chickpea Stew with Coconut and Turmeric

This isn’t my recipe—it’s a viral, reader-must-try that one of my girlfriends made for Supper Club once, and now I make every season. Coconut and turmeric give those chickpeas serious warmth, while the greens add color and texture. It’s a cozy, subtly exotic twist on Soup Sunday that even the non-vegan crowd approves of.

New York Times Fall Soups

Find all of our FAVORITE SOUP RECIPES HERE.

Now it’s your turn…share your favorite soup recipe with me (and everyone else) in the comments below!

*post originally published October 2021 and updated with new recipes and photographs September 2025.

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Delaney

Sunday 31st of October 2021

This butternut squash soup is insane!!! It's already dairy free and you could make it Vegan with vegetable broth instead of chicken. Thanks for a great roundup of recipes!

https://organicallyaddison.com/whole30_butternut_squash_soup/

Ali Avery

Monday 25th of October 2021

I tried this one recently and it was so yummy! https://www.gimmesomeoven.com/cozy-autumn-wild-rice-soup/

Caity

Friday 15th of October 2021

Hi, My MIL is paleo so a lot of her meals can turn into vegan. The best one we eat is a sausage squash soup (you could likely omit the sausage): 2-3 squash 1-2 sweet potatoes, peeled 1 onion 1 pound of sausage 2 cans of coconut milk pumpkin seeds and goat cheese (optional)

Roast the squash and sweet potato in the oven until soft. Once soft remove the skin from the squash Meanwhile, cook the sausage and remove from pot Cook the onion in the sausage grease Add the roasted sweet potato and squash to the pot Using an immersion blender, blend the ingredients in the pot Add in the two cans of coconut milk and sausage to the pot and heat through At this point you can also add additional seasoning (we always just get a heavily seasoned sausage so we omit the step) Serve the soup and top with pumpkin seeds and goat cheese.

So goood!!!

Brit

Thursday 14th of October 2021

Hey Christina - I am going to share a recipe I found on someones blog a long time ago. The blog has been defunct for years and I cannot remember who it belonged to to give credit but this is my favourite vegan soup/stew:

White Bean and Gnocchi Stew

1 796 ml can of diced tomatoes 1 large carrot, shredded on the box grater 1 onion, diced 2 cloves of garlic, pressed 1 540ml can of white kidney beans, drained and rinsed 1 bunch of kale, ripped into pieces with hard stems removed 1 500g package of gnocchi Chicken or vegetable broth 1 - 2 tablespoons of Italian seasoning  1/2 teaspoon of red pepper flakes (optional) Salt and Pepper to taste

* Sautee onion, garlic, and carrot until soft. * Add can of tomatoes and Italian seasoning + red pepper flakes and simmer for 8-10 minutes. * Add beans, simmer for 2-3 minutes. * Add gnocchi, simmer 2-3 minutes.   * Add kale, put lid on the pot and let it wilt, about 3 minutes. * Add vegetable broth whenever the liquid looks like it is running low in the pot.   * Add salt and pepper to taste, then serve!   * You can grate parmesan over it too or add Italian sausage for non-vegans

Christina

Friday 15th of October 2021

I cannot wait to make this!!! THANK YOU!!!

Robbin

Thursday 14th of October 2021

Probably not right for young kids, but I love the Thai Curry Vegetable Soup from Budget bytes! Yummy and vegan to boot.