12 Easy Crockpot Soup Recipes

When life gets a bit too hectic, your crockpot can become your culinary best friend. You'll find that these 12 soup recipes strike the perfect balance between convenience and comfort, requiring minimal hands-on time while delivering maximum flavor. From the timeless appeal of Classic Chicken Noodle to the rich decadence of Butternut Squash Bisque, each recipe offers its own unique twist on slow-cooker satisfaction. Before you discover which of these soups will become your new favorite…

Classic Chicken Noodle Soup

Classic chicken noodle soup made in a crockpot brings together the timeless comfort of homemade soup with the convenience of slow cooking. This hands-off approach allows the flavors to develop fully while you go about your day, resulting in a rich, satisfying broth and tender chicken that falls apart with minimal effort.

The key to exceptional chicken noodle soup lies in using quality ingredients and allowing sufficient time for the flavors to meld together. Fresh vegetables, well-trimmed chicken, and the right seasonings create a balanced, wholesome soup that's perfect for cold days, fighting off colds, or simply enjoying a satisfying meal.

• 2 lbs chicken breasts, boneless and skinless
• 2 cups carrots, sliced
• 2 cups celery, chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried oregano
• 8 oz egg noodles
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped
• 1 tbsp olive oil

Place chicken breasts, carrots, celery, onion, and garlic in the crockpot. Pour in the chicken broth and add bay leaves, thyme, oregano, salt, and pepper. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shreds with a fork. Remove the chicken and shred it using two forks, then return it to the pot.

Add the egg noodles to the crockpot during the last 20-30 minutes of cooking, stirring occasionally to prevent sticking. Once the noodles are tender, stir in the fresh parsley and adjust seasoning to taste.

For best results, avoid overcooking the noodles as they can become mushy. If planning to store leftovers, consider cooking the noodles separately and adding them to individual servings, as they continue to absorb liquid and can become too soft when stored in the soup. The soup can be frozen without noodles for up to 3 months.

Creamy Loaded Potato Soup

Creamy loaded potato soup is the ultimate comfort food that transforms simple ingredients into a rich, hearty meal. This crockpot version delivers all the classic flavors of a loaded baked potato – bacon, cheese, and green onions – in a warm, velvety soup that's perfect for cold weather dining.

This slow-cooker recipe requires minimal hands-on preparation while producing maximum flavor. The potatoes slowly cook to tender perfection, creating a naturally thick and creamy base that's enhanced with heavy cream and cheese for an indulgent finish.

• 6 large russet potatoes, peeled and diced
• 1 large onion, diced
• 4 cloves garlic, minced
• 6 slices bacon, cooked and crumbled
• 4 cups chicken broth
• 2 cups heavy cream
• 2 cups shredded cheddar cheese
• 1/2 cup sour cream
• 3 green onions, sliced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme

Add potatoes, onion, garlic, chicken broth, salt, pepper, and thyme to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender. Using a potato masher, partially mash some of the potatoes to create a thicker consistency while leaving some chunks for texture. Stir in the heavy cream, sour cream, and most of the cheese until well combined.

Serve hot, topped with remaining cheese, crumbled bacon, and sliced green onions. For optimal results, add the dairy ingredients during the last 30 minutes of cooking to prevent curdling, and adjust the thickness by adding more broth or cream as needed.

For best results, choose starchy russet potatoes as they break down better and create a creamier texture. Store leftovers in an airtight container in the refrigerator for up to 3 days, though the soup may need additional liquid when reheating as it tends to thicken considerably when chilled.

Hearty Beef and Vegetable Soup

Hearty Beef and Vegetable Soup is a classic comfort food that combines tender chunks of beef with an assortment of nutritious vegetables in a rich, flavorful broth. This slow-cooked meal allows the flavors to develop and meld together while requiring minimal hands-on preparation time.

The beauty of this crockpot recipe lies in its versatility and simplicity. While the recipe calls for specific vegetables, you can easily substitute or add others based on what you have available in your kitchen. The slow cooking process ensures that the beef becomes tender and infuses the broth with deep, savory flavors.

• 2 lbs beef chuck, cut into 1-inch cubes
• 3 carrots, sliced
• 3 celery stalks, chopped
• 2 potatoes, cubed
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 cups green beans, cut
• 1 can (14.5 oz) diced tomatoes
• 6 cups beef broth
• 2 bay leaves
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 tbsp olive oil

Season the beef cubes with salt and pepper, then brown them in olive oil over medium-high heat. Transfer the meat to the crockpot and add all remaining ingredients. Set the crockpot to low and cook for 8-10 hours, or on high for 4-6 hours, until the beef is tender and the vegetables are cooked through.

About 30 minutes before serving, taste and adjust the seasoning with additional salt and pepper if needed. Remove the bay leaves before serving. The soup can be served immediately or allowed to cool and refrigerated for up to 3 days, during which time the flavors will continue to develop.

For best results, choose well-marbled beef chuck and cut the vegetables into similar-sized pieces to ensure even cooking. If the soup becomes too thick during cooking, add more beef broth or water. For a richer flavor, you can deglaze the pan used for browning the beef with a splash of red wine and add the resulting liquid to the crockpot.

Italian Wedding Soup

Italian Wedding Soup is a hearty and comforting dish that combines tender meatballs, fresh vegetables, and small pasta in a flavorful broth. This beloved Italian-American soup gets its name from the perfect "marriage" of ingredients, particularly the combination of meat and greens.

This crockpot version simplifies the traditional stovetop method while maintaining all the authentic flavors. The slow cooking process allows the meatballs to become tender and releases their savory flavors into the broth, while the vegetables gradually soften to perfection.

Ingredients:

• 1 pound ground meat (beef and pork mix)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 eggs
• 2 cloves minced garlic
• 1 teaspoon Italian seasoning
• 8 cups chicken broth
• 2 carrots, diced
• 2 celery stalks, diced
• 1 medium onion, diced
• 1 cup small pasta (acini de pepe or orzo)
• 4 cups fresh spinach
• Salt and pepper to taste

Start by combining the ground meat, breadcrumbs, Parmesan, 1 egg, garlic, and Italian seasoning in a bowl. Form small meatballs about 1-inch in diameter. Place the meatballs in the bottom of the slow cooker and add the diced carrots, celery, and onion. Pour the chicken broth over the ingredients and season with salt and pepper.

Cook on low for 6-8 hours or on high for 3-4 hours. During the last 30 minutes of cooking, add the pasta and spinach. Beat the remaining egg in a small bowl and slowly drizzle it into the soup while stirring to create egg strands. Let the soup cook for an additional 5 minutes until the pasta is tender and the egg is fully cooked.

For best results, avoid overcooking the pasta by adding it only in the final stage of cooking. The meatballs can be prepared and frozen in advance to save time on cooking day. If planning to store leftovers, consider cooking the pasta separately and adding it to individual servings to prevent it from becoming too soft.

Butternut Squash Bisque

Butternut squash bisque is a luxuriously creamy and warming soup that perfectly captures the essence of fall flavors. The natural sweetness of butternut squash combined with savory herbs and spices creates a sophisticated yet comforting dish that's ideal for chilly evenings.

Using a crockpot makes this elegant bisque surprisingly easy to prepare, as the slow cooking process allows the flavors to develop fully while requiring minimal hands-on attention. The long, gentle cooking tenderizes the squash completely, resulting in a velvety smooth consistency when blended.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 1 medium onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup maple syrup (optional)

Place all vegetables, garlic, and herbs in the crockpot with the broth. Cook on low for 6-8 hours or on high for 3-4 hours, until the squash is completely tender. Using an immersion blender, puree the soup until smooth, or carefully transfer to a regular blender in batches.

Once blended, stir in the heavy cream and maple syrup if using. Allow to heat through for an additional 15-20 minutes. Adjust seasonings to taste, adding more salt, pepper, or spices as needed.

For best results, cut the butternut squash into similarly sized cubes to ensure even cooking. The soup can be made dairy-free by substituting the heavy cream with coconut milk, and the thickness can be adjusted by adding more broth if needed. Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.

Tortilla Soup With Shredded Chicken

This hearty Mexican-inspired tortilla soup combines tender shredded chicken, rich tomato broth, and classic southwestern spices for a comforting meal that practically cooks itself. The slow cooking process allows the flavors to meld together perfectly while breaking down the chicken into succulent, easy-to-shred pieces.

The beauty of this crockpot tortilla soup lies in its versatility and ease of preparation. Simply add the ingredients to your slow cooker in the morning, and by dinner time, you'll have a fragrant, satisfying soup that can be customized with your favorite toppings like crispy tortilla strips, fresh avocado, and Mexican crema.

• 2 lbs boneless, skinless chicken breasts
• 2 (14.5 oz) cans diced tomatoes
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels
• 1 onion, diced
• 4 garlic cloves, minced
• 2 jalapeños, seeded and diced
• 4 cups chicken broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 tsp paprika
• Salt and pepper to taste
• Corn tortillas, cut into strips
• Optional toppings: diced avocado, shredded cheese, sour cream, lime wedges, cilantro

Place chicken breasts in the bottom of a 6-quart slow cooker. Add diced tomatoes, black beans, corn, onion, garlic, and jalapeños. Pour in the chicken broth and add all seasonings. Stir gently to combine ingredients, ensuring the chicken is submerged in the liquid. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

Remove the chicken breasts from the soup and shred them using two forks. Return the shredded chicken to the crockpot and stir to combine. Meanwhile, prepare the tortilla strips by cutting corn tortillas into thin strips and either baking them at 375°F for 10-12 minutes or frying them in hot oil until crispy. Add the tortilla strips just before serving, along with your choice of toppings.

For best results, avoid lifting the slow cooker lid during cooking as this releases heat and can increase cooking time. If you prefer a thicker soup, remove 1 cup of the liquid and blend it with some of the vegetables before returning it to the pot. The soup can be stored in an airtight container in the refrigerator for up to 5 days, though the tortilla strips should always be added fresh when serving to maintain their crunch.

Split Pea and Ham Soup

Split pea and ham soup is a hearty, comforting classic that transforms simple ingredients into a rich, flavorful meal. The slow cooking process allows the split peas to break down completely, creating a naturally thick and creamy texture while the ham adds a deep, savory dimension to every spoonful.

This crockpot version requires minimal hands-on preparation, making it perfect for busy weekdays or lazy weekends. The soup develops its signature taste as it simmers throughout the day, filling your home with an inviting aroma and promising a satisfying meal at day's end.

Rinse and sort the split peas, removing any debris. Place them in the crockpot along with all other ingredients except salt. If using a ham bone, nestle it into the center of the mixture. Set the crockpot to low and cook for 8-10 hours, or on high for 4-6 hours, until the peas are completely soft and broken down.

Remove the ham bone if used, cut off any remaining meat, and return the meat to the pot. Discard the bay leaves. Stir the soup well, and add salt to taste at this point, as ham can vary in saltiness. If the soup is too thick, add hot water or broth until desired consistency is reached.

For best results, avoid adding salt until the end of cooking, as ham can be quite salty on its own. The soup will continue to thicken as it cools, so you may need to thin it when reheating leftovers. If you prefer a completely smooth texture, you can use an immersion blender before serving, though the traditional version typically maintains some texture from the vegetables and ham pieces.

Broccoli Cheddar Soup

Broccoli Cheddar Soup is the ultimate comfort food that combines the nutritious goodness of broccoli with the rich, creamy indulgence of melted cheddar cheese. This slow-cooker version simplifies the cooking process while allowing the flavors to develop fully throughout the day.

This recipe yields a velvety-smooth soup that can be prepared in the morning and ready by dinner time. The combination of fresh broccoli, sharp cheddar, and aromatic vegetables creates a satisfying meal that's perfect for cold weather or any time you're craving a hearty soup.

• 4 cups fresh broccoli florets
• 1 medium onion, diced
• 2 carrots, shredded
• 3 cups chicken broth
• 2 cups half-and-half
• 8 oz sharp cheddar cheese, shredded
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg

Add broccoli, onion, carrots, and garlic to the slow cooker with chicken broth. Cook on low for 4-6 hours until vegetables are tender. In a separate pan, melt butter and whisk in flour to create a roux. Cook for 1-2 minutes, then slowly stir in the half-and-half until smooth. Add this mixture to the slow cooker.

Add the shredded cheese, salt, pepper, and nutmeg to the slow cooker. Stir until cheese is completely melted and soup is well combined. Continue cooking on low for an additional 30 minutes, stirring occasionally to ensure even heating and to prevent the cheese from sticking to the bottom.

For best results, shred your own cheese rather than using pre-shredded varieties, as freshly shredded cheese melts more smoothly. If you prefer a smoother consistency, use an immersion blender to partially blend the soup before adding the cheese. The soup can be stored in an airtight container in the refrigerator for up to 3 days, though you may need to add a splash of milk when reheating to restore the original consistency.

Minestrone With Italian Sausage

Minestrone with Italian sausage transforms the classic vegetable soup into a hearty, protein-rich meal that's perfect for cold weather. This slow-cooker version delivers deep, complex flavors as the ingredients simmer together throughout the day, allowing the sausage to infuse the broth with its savory seasonings.

The beauty of this recipe lies in its versatility and simplicity. While traditional minestrone typically features kidney beans and pasta, this variation incorporates Italian sausage for an extra layer of flavor, making it a satisfying main course rather than just a starter.

Brown the Italian sausage in a skillet over medium heat, breaking it into small pieces. Transfer the cooked sausage to the slow cooker and add all ingredients except the pasta, spinach, and Parmesan cheese. Cook on low for 6-8 hours or on high for 3-4 hours, allowing the vegetables to become tender and the flavors to meld together.

During the last 30 minutes of cooking, add the pasta and spinach, stirring occasionally until the pasta is tender and the spinach has wilted. Adjust the seasoning with salt and pepper to taste. Serve hot with freshly grated Parmesan cheese on top.

For best results, avoid overcooking the pasta by adding it only in the final stage of cooking. If planning to store leftovers, consider cooking the pasta separately and adding it to individual portions when serving, as this prevents the pasta from becoming too soft when reheating. The soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months without the pasta.

Creamy Wild Rice and Mushroom Soup

Creamy wild rice and mushroom soup is a hearty, comforting dish that combines earthy mushrooms with nutty wild rice in a rich, velvety broth. This slow-cooker version delivers all the flavor of traditional stovetop methods while requiring minimal hands-on preparation time.

The combination of both fresh and dried mushrooms creates depth of flavor, while the wild rice adds a delightful texture and nutritional boost. This soup can be made ahead and reheated, actually improving in flavor over time as the ingredients meld together.

• 1 cup wild rice
• 1 pound mixed fresh mushrooms, sliced
• 1 ounce dried porcini mushrooms
• 1 large onion, diced
• 3 celery stalks, diced
• 3 carrots, diced
• 4 garlic cloves, minced
• 8 cups chicken or vegetable broth
• 1 cup heavy cream
• 4 tablespoons butter
• 2 tablespoons fresh thyme
• 2 bay leaves
• 1/2 cup all-purpose flour
• Salt and pepper to taste

Place wild rice, fresh mushrooms, rehydrated porcini mushrooms (reserve soaking liquid), onion, celery, carrots, garlic, broth, thyme, and bay leaves in the slow cooker. Cook on low for 6-7 hours or until rice is tender.

In the last 30 minutes, create a roux by melting butter in a separate pan, whisking in flour until golden, then gradually stirring in cream. Add this mixture to the slow cooker along with the reserved mushroom soaking liquid. Continue cooking for 30 minutes until the soup has thickened. Remove bay leaves, adjust seasoning with salt and pepper, and serve hot.

For best results, avoid lifting the slow cooker lid during cooking as this releases essential heat and moisture. The soup can be made vegetarian by using vegetable broth, and the cream can be replaced with coconut milk for a dairy-free version. Leftovers will thicken considerably in the refrigerator; thin with additional broth when reheating if desired.

White Bean and Kale Soup

White bean and kale soup is a hearty, nutritious meal that combines creamy cannellini beans with tender kale in a flavorful broth. This classic combination delivers a satisfying blend of protein, fiber, and essential nutrients while requiring minimal hands-on preparation time.

This crockpot version allows the flavors to develop slowly throughout the day, resulting in a rich, comforting soup that's perfect for cold weather. The beans become tender and creamy, while the kale maintains just enough texture to add substance to each spoonful.

• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 large bunch kale, stems removed and roughly chopped
• 1 medium onion, diced
• 3 carrots, sliced
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 6 cups vegetable or chicken broth
• 1 bay leaf
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 parmesan rind (optional)

Add olive oil to the crockpot and combine with onion, carrots, celery, and garlic. Layer the beans, herbs, and bay leaf on top. Pour in the broth and set the crockpot to low. Cook for 6-7 hours, adding the chopped kale during the final 30 minutes of cooking. Season with salt and pepper to taste before serving.

For maximum flavor development, consider cooking this soup on low rather than high heat. The beans will break down slightly, creating a naturally creamy broth, while the vegetables maintain their distinct textures. If using the optional parmesan rind, remove it before serving.

French Onion Soup

French onion soup is a classic comfort dish that transforms humble ingredients into a rich, deeply flavored masterpiece. The slow cooking process in a crockpot allows the onions to caramelize perfectly while developing an intensely savory broth that's topped with crusty bread and melted cheese.

This simplified crockpot version maintains all the authentic flavors of traditional French onion soup while requiring minimal hands-on effort. The long, slow cooking process helps the onions release their natural sugars and creates that signature dark golden color and sweet-savory taste that makes this soup so memorable.

• 6 large yellow onions, thinly sliced
• 4 tablespoons butter
• 2 tablespoons olive oil
• 8 cups beef broth
• 1 cup dry white wine
• 2 bay leaves
• 4 sprigs fresh thyme
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons Worcestershire sauce
• 1 French baguette, sliced
• 2 cups Gruyere cheese, grated
• 1/2 cup Parmesan cheese, grated

Add butter and oil to the crockpot and place sliced onions on top. Cook on high for 1 hour with the lid slightly ajar to allow moisture to escape. Stir the onions and continue cooking for 4-5 hours until they're deep golden brown and caramelized. Add the beef broth, wine, herbs, seasonings, and Worcestershire sauce, then cook on low for an additional 2-3 hours.

When ready to serve, ladle the soup into oven-safe bowls. Top each bowl with toasted baguette slices and a generous portion of both cheeses. Place under the broiler for 2-3 minutes until the cheese is melted, bubbly, and slightly browned.

For best results, slice the onions uniformly to ensure even caramelization. The type of onion matters – yellow onions are ideal as they contain the perfect balance of sugars for caramelization. If you can't find Gruyere cheese, Swiss cheese makes an acceptable substitute. Always ensure your broiler-safe bowls are at room temperature before placing under the broiler to prevent cracking.