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When time is tight but a comforting bowl of soup is nonnegotiable, these recipes deliver. Whether you’re craving tomato soup, chicken soup, or potato soup, these quick soup recipes work for every season and are on the table in 30 minutes or less. Stir in flavor with little extras like crushed red pepper flakes and crème fraîche, add texture with noodles or cooked rice, and set your soup apart with standout toppings like homemade croutons and soft-boiled eggs. Find more techniques for maximizing flavor — from toasting fideos to infusing broth with smoky ham — in these satisfying soup recipes.
Cannellini Soup
Food & Wine / Photo by Brie Goldman / Food Styling by Skyler Meyers / Prop Styling by Alexandria Juhl
From Marcella Hazan, this minimal yet elegant soup relies on olive oil, garlic, beans, and broth, with a quick puree to thicken the bowl. Don’t forget the crusty bread.
Creamy Tomato Soup with Buttery Croutons
Cara Cormack
Canned whole tomatoes help Seattle chef Tom Douglas make this deeply flavorful soup in 30 minutes, even with the homemade brown butter croutons that take it over the top.
Hot-and-Sour Soup
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Chef, author, and television presenter Martin Yan’s 30-minute version of this classic soup layers chicken stock, pork, tofu, and shiitakes with Chinese black vinegar for tang, then finishes with silky egg ribbons. Dark soy sauce, chile-garlic sauce, and sesame oil bring balance and heat.
Stracciatella alla Romana (Italian Egg Drop Soup)
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Chef Joe Sasto shares a version of this Roman classic that builds savory depth by simmering broth with Parmesan rinds, then streaming in eggs whisked with grated Parmigiano-Reggiano cheese for delicate ribbons. A handful of spinach and a hit of lemon keep the soup fresh and bright.
Lasagna Soup
Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Christina Daley
Pack the comforting flavors of lasagna into a bowl of soup in 25 minutes with broken lasagna sheets, Italian sausage, creamy ricotta, and harissa.
Broccoli and Potato Soup
Cara Cormack
Broccoli stems and potatoes are cooked and pureed to form a creamy base for this satisfying soup that’s topped with savory Parmesan.
Avgolemono Chicken Soup with Rice
Diana Chistruga
Greek lemon-egg sauce is the base of Grace Parisi’s hearty soup with cooked rice and shredded chicken. It comes together in just 30 minutes.
Easy Soy Sauce Ramen
Jeni Afuso
Cookbook author Ria McClenny makes homemade ramen in 25 minutes with shoyu broth, scallion-garlic oil, clam juice, soft-boiled eggs, and sliced scallion. Slices of braised pork belly are optional.
White Bean and Ham Soup
Diana Chistruga
Grace Parisi cooks aromatic vegetables and thyme sprigs until fragrant, infuses a white bean and chicken stock broth with smoky ham, then purees vegetables, stock, and white beans into a creamy, intensely savory soup — all in a half hour.
Sopa de Fideo
Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Christina Daley
Top Chef and Iron Chef alum Claudette Zepeda boosts the umami in this quick-cooking soup with chicken bouillon and toasts the fideos for a touch of nuttiness. It’s ready in 20 minutes.
Chicken and Broccoli Soup
Todd Porter & Diane Cu
Todd Porter and Diane Cu deliver a 30-minute family favorite built on chicken stock, Worcestershire sauce, and tender broccoli florets.
Miso Chicken Ramen
F&W’s Justin Chapple adds white miso and runny eggs to this 30-minute chicken noodle soup that we love as a fast take on ramen.
Creamy Chicken Noodle Soup
Food & Wine / Photo by Jen Causey / Food styling by Sally McKay / Prop styling by Christina Daley
Classic chicken noodle is enriched with a quick roux, a splash of cream, and a savory boost of white miso. The result is velvety, fragrant, and on the table fast — in just 25 minutes.
Tuscan White Bean and Escarole Soup with Tuna
Cannellini beans, leafy green escarole, and tuna come together in this chicken stock–based soup that’s seasoned with rosemary and ready in 30 minutes.
Chicken-Chile Soup
Christina Holmes
F&W’s Justin Chapple makes this Mexican-inspired soup with poblano chiles, shredded rotisserie chicken, and cilantro, serving it in 30 minutes alongside diced avocado and hot sauce.
Spinach Egg Drop Soup
Tina Rupp
Sang Yoon adds ginger and spinach to her take on stracciatella alla Romana, a 15-minute variation with extra flavor.
Chicken Noodle Soup with Parsnips and Dill
Bobbi Lin
Pack four carrots and four parsnips into this classic chicken noodle soup that’s ready in 30 minutes.
Stracciatella
Abby Hocking
Chef Hugh Acheson’s take on stracciatella folds eggs into hot stock with Parmigiano-Reggiano cheese, then adds shredded chicken, spinach, basil, and peas.
Gingered Carrot Soup with Crème Fraîche
Tina Rupp
Chef Maggie Pond adds a little richness to carrot and ginger soup by stirring in crème fraîche and chopped cilantro before serving. It’s on the table in 30 minutes.
Spinach and Egg-Drop Pasta Soup
James Baigrie
1990 F&W Best New Chef Tom Valenti grew up eating a kind of kitchen-sink stracciatella. “We started with good homemade stock and added whatever was around: beans, leftover sausage, shredded chicken,” he says.
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