4 Super-Scrumptious Soup Recipes For Slow-Cooker Comfort This Fall

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It's fall, my favorite time of the year, which also means it's soup season! I've never met a soup I didn't like, but recipes cooked slowly in a slow cooker are among my favorites. Nothing is easier than dropping the ingredients into one pot and letting the slow cooker do all the work while your house becomes fragrant with simmering spices and broth.

I love coming home after a long day to a meal that is already cooked and ready to eat! These four easy and delicious soups will warm you from the inside out as the temperatures drop.

Chicken Tortellini Soup

If you enjoy a warm bowl of your mother's chicken noodle soup on a cold, blustery day, you'll love this hearty version that uses cheese tortellini with a spoonful of Italian flavoring.

Serves 6

3-4 boneless chicken breasts

2 large carrots, peeled and sliced

2 stalks of celery, diced

1 medium onion, diced

3 cloves garlic, minced

6 cups chicken broth

1 tablespoon Italian seasoning 1 teaspoon poultry seasoning

Salt and pepper to taste

1 (16-ounce) package cheese tortellini

2 cups fresh spinach, roughly chopped

*Optional: chopped fresh parsley for topping

Add all ingredients except tortellini, spinach and parsley to a slow cooker. Cook on low for 6 hours. Remove chicken, shred and return to pot. Add tortellini and spinach and cook another 15 minutes or until both are soft. Serve with a sprinkling of parsley over the top.

Potato and Carrot Soup

I love this simple recipe from The Spruce Eats because the soup base can be easily changed by adding proteins such as ham, sausage, or bacon. You can also amp up the veggies by adding kale or spinach. Top it off with some shredded cheddar if you prefer, and serve with croutons, crackers or on the side with a sandwich.

Serves 8

6 medium red-skinned potatoes, peeled and cubed

1 large onion, chopped

4 medium carrots, peeled and sliced

2 large celery stalks, sliced (including some leaves)

4 chicken or vegetable bouillon cubes

7 cups of water

Or skip the bouillon and water and use chicken or veggie stock instead

1 tablespoon chopped fresh parsley (plus more for garnish)

5 tablespoons unsalted butter

12 ounces light cream or evaporated milk

Salt and pepper to taste

Sliced green onion tops for garnish

Add the first seven ingredients to the slow cooker. Cover and cook on low for 6-8 hours until vegetables are soft. Stir in butter and cream (or evaporated milk) and cook for 30 minutes before serving. Add salt and pepper to taste, then serve with a garnish of green onions and extra parsley.

Kielbasa and Cabbage Soup

This delicious, hearty soup will warm you up after the first bite. You can easily add cannelloni beans to this recipe to thicken it, or more vegetables such as celery and carrots. If you prefer a less chunky soup, add more broth. Serve with crackers or crusty bread for dipping.

Serves 4

6 cups chicken broth

1 small onion, diced

2 cups potatoes, diced

1 package (12-16 ounces) Kielbasa, sliced

3 cups cabbage, chopped

1 teaspoon apple cider vinegar

1 teaspoon minced garlic

1 teaspoon thyme

1 teaspoon paprika

2 bay leaves

Salt and pepper to taste

*Optional: 2 tablespoons cream and 2 cups shredded Swiss cheese

Add all ingredients (except cheese and cream) to a slow cooker. Cover and cook on high for 3 hours or low for 6 hours (or until veggies are soft). Remove 2 bay leaves. Stir in cream, then cook another 10 minutes. Serve with grated Swiss cheese over the top.

Beer Cheese Soup

If you're looking for a warm bowl of comfort food, this velvety soup recipe from The Thirsty Feast has it all and is super easy to make. Add frozen, chopped broccoli (thawed) during the last 20 minutes of cooking if you want more veggies in the recipe. Serve with crusty bread or, even better, in a bread bowl topped with bacon bits and green onions.

Serves 8

4 cups chicken broth

16 ounces of beer

1/4 cup cornstarch

1/4 cup unsalted butter, melted

1 cup finely diced carrot

1 cup finely diced white onion

4 ounces cream cheese, softened

8 ounces sharp cheddar cheese, shredded

Salt and pepper to taste

Combine chicken broth and beer in a slow cooker. Whisk in the cornstarch until smooth. Add melted butter, carrots and onions, and stir until combined. Cover and cook on low for 6 hours. Add the cream cheese and cook on low for an additional 20 minutes. Stir well, then add the shredded cheddar cheese. Stir until the cheese is melted. Add salt and pepper to taste. Serve immediately.


What's YOUR favorite soup to make when it gets cold? Let us know in the comments below.