13 fall soups & stews that show up when everything else feels like too much

Red Pepper & Tomato Soup

Silky texture and deep roasted flavor give Red Pepper & Tomato Soup the kind of bowl that fits naturally into a cool fall evening. Roma tomatoes, red bell peppers, shallots, garlic, thyme, basil, and vegetable broth are roasted and blended until smooth. The recipe takes 45 minutes and serves four. Add a sandwich, biscuit, or crisp green salad when you want dinner to stay simple without settling for a plain canned tomato soup.

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Tuscan Soup with Sausage

Creamy broth, tender potatoes, and bits of browned sausage make Tuscan Soup with Sausage substantial enough to carry dinner without much else on the table. Italian sausage and pancetta cook with onion, celery, potatoes, Roma tomatoes, chicken broth, baby kale, and heavy cream. Part of the potato mixture is blended to thicken the soup before the sausage goes back in. Serve it with crusty bread when a cool evening calls for one filling bowl.

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Italian Wedding Soup

Tiny meatballs, small pasta, and wilted greens give Italian Wedding Soup plenty of texture without making the broth feel heavy. Ground pork meatballs cook alongside onion, carrots, celery, fennel, chicken stock, acini di pepe, spinach, Parmesan, and herbs. The recipe takes 50 minutes and serves eight. Ladle it into deep bowls with extra Parmesan on top, especially on nights when you want a full dinner that still leans more brothy than creamy.

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Cauliflower & Sweet Potato Soup

Smooth and creamy with a little sweetness underneath, Cauliflower & Sweet Potato Soup turns two fall-friendly vegetables into a filling bowl. Cauliflower and sweet potato simmer with chicken broth, bacon, leek, roasted garlic, thyme, heavy cream, cayenne, and sour cream. The recipe takes 40 minutes and serves six. Pair it with toasted bread or a small sandwich when you want something thick and warm without making a stew or a meat-heavy dinner.

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Meatball Soup

Small meatballs tucked into a creamy tomato broth make Meatball Soup feel substantial from the first spoonful. Beef and pork meatballs simmer with onion, bell pepper, garlic, tomatoes, chicken and beef broth, heavy cream, spinach or kale, pasta, oregano, and red pepper flakes. The recipe takes 55 minutes and serves six. Serve it on its own or with garlic bread when a chilly evening needs meat, noodles, greens, and broth all handled in one pot.

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Chef Jenn’s Sauerkraut Soup with Kielbasa

Smoky sausage and tangy sauerkraut give Chef Jenn’s Sauerkraut Soup with Kielbasa a bold flavor that stands apart from the usual creamy fall soups. Kielbasa cooks with onion, garlic, chicken broth, sauerkraut, potatoes, carrots, caraway, bay leaf, and parsley. The recipe takes 55 minutes and serves six. Ladle it into bowls with dark bread or rye nearby when you want a dinner with plenty of savory depth and very little need for extra sides.

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Easy Cheesy Lasagna Soup

Thick tomato broth, tender pasta, and melted cheese make Easy Cheesy Lasagna Soup a practical way to get lasagna-style flavors without building layers in a baking dish. Ground beef cooks with lasagna-style noodles, onion, garlic, oregano, basil, tomato paste, diced tomatoes, chicken broth, beef broth, and fresh basil. The recipe takes 55 minutes and serves eight. Add cheese on top and bring the whole pot to the table for an easy fall dinner that feeds several people.

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Lobster Chowder

Thick broth with chunks of lobster, potatoes, and corn gives Lobster Chowder enough richness to turn soup night into something a little more special. Lobster meat cooks with bacon fat, butter, onion, celery, carrots, garlic, Old Bay, white wine, lobster stock, potatoes, corn, and heavy cream. The card lists 20 minutes of prep and 20 minutes of cooking and serves eight. Add sourdough or a light salad when you want the chowder to remain the center of dinner.

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Beef Stroganoff Soup

Tender beef, mushrooms, and wide noodles make Beef Stroganoff Soup land somewhere between a classic stroganoff dinner and a big bowl of soup. Beef stew meat cooks with mushrooms, shallots, garlic, thyme, paprika, red wine, Worcestershire sauce, Dijon, beef broth, egg noodles, and sour cream. The recipe takes 55 minutes and serves eight. Finish each bowl with parsley and another spoonful of sour cream, then add crusty bread if you want something for the broth.

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Seafood Chowder

Chunks of fish and shrimp in a creamy broth give Seafood Chowder the kind of hearty texture that makes one bowl enough for dinner. Bacon, butter, onion, celery, thyme, seafood broth, clam juice, potatoes, cod, baby shrimp, milk, and heavy cream fill the pot. The recipe card lists 20 minutes of prep and 10 minutes of cooking and serves eight. Set out bread or crackers so there is something simple to go with the thick seafood-filled broth.

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Steak & Potato Soup

Big pieces of steak and potato make Steak & Potato Soup a full dinner bowl rather than a light first course. Steak cooks in the Instant Pot with onion, celery, carrot, garlic, beef stock, red wine, steak sauce, Worcestershire sauce, potatoes, green beans, and seasonings. The recipe takes 40 minutes and serves eight. Spoon it into deep bowls on nights when meat and potatoes sound right, but you would rather have them in broth than on separate parts of a plate.

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Chef Jenn’s Green Pork Posole

Bright green broth, tender pork, and chewy hominy make Chef Jenn’s Green Pork Posole a lively change from the heavier brown stews that often take over fall. Ground pork cooks with onion, green bell pepper, garlic, cumin, chipotle powder, chicken broth, tomatillos, hominy, and Roma tomatoes. The recipe takes 40 minutes and serves six. Finish each bowl with cilantro, jalapeño, or cheese when you want a one-pot dinner with plenty of texture and a little heat.

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Creamy Pumpkin Soup with Canned Pumpkin

Velvety pumpkin and warm spices make Creamy Pumpkin Soup with Canned Pumpkin especially suited to the first cool nights of fall. Pumpkin puree cooks with onion, garlic, vegetable or chicken stock, heavy cream, nutmeg, cinnamon, butter, and optional sour cream. The recipe takes 30 minutes and serves four. Pour it into bowls with toasted bread or a simple sandwich when you want the season’s pumpkin flavor in something savory instead of another baked dessert.

Get the Recipe: Creamy Pumpkin Soup with Canned Pumpkin

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