There’s nothing quite like a hearty bowl of soup to bring comfort and warmth to your day, especially when it’s made effortlessly in a crockpot. Whether you’re feeding a family on a budget or meal-prepping for the week, these 10 crockpot soup recipes are not only delicious but also easy on the wallet.

Crockpot Bacon and Bean Soup

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If you love hearty, comforting soups that practically cook themselves, this Crockpot Bacon and Bean Soup is for you! Loaded with tender beans, smoky bacon, and simple veggies, it’s a perfect meal for cooler weather. Serve it with crackers or cornbread, and you’ve got a family-friendly dinner ready to go.

Ingredients

• 5 cans (15.5 oz each) small white beans, drained
• 6 cups low-sodium chicken stock
• 1½ cups carrots, diced
• 1 cup celery, diced
• 1 cup onion, diced
• 4 cloves garlic, minced
• ¾ lb bacon, cut into pieces
• 2 bay leaves
• 3 tablespoons tomato paste
• 2 drops liquid smoke (optional)
• 3 green onions (green parts only), thinly sliced (for garnish)
• Salt and pepper, to taste

Instructions

1. Cook the Bacon: In a skillet over medium heat, fry the bacon pieces until they turn crispy. Carefully remove the cooked bacon from the pan and set it aside on a plate lined with paper towels (this helps soak up any extra grease).
2. Combine Ingredients in Crockpot: In your slow cooker, add the drained beans, chicken stock, diced carrots, diced celery, diced onions, minced garlic, cooked bacon, bay leaves, tomato paste, and (if using) the liquid smoke. Give everything a good stir to mix.
3. Cook the Soup: High Heat Setting: Cook for 3–4 hours. Low Heat Setting: Cook for 5–6 hours. Make sure your crockpot is covered during this time. The soup will gradually thicken and the flavors will blend nicely.
4. Blend a Portion (for Creaminess): Once the cooking time is up, remove the bay leaves and discard them. Carefully scoop out about 1½ cups of the soup and place it into a blender or food processor. Blend until it’s smooth and creamy, then pour it back into the crockpot. This step gives the soup a thicker, velvety texture.
5. Season and Serve: Taste the soup and add salt and pepper as needed. Ladle into bowls and top each serving with a sprinkle of extra bacon and the sliced green onions. This soup is great with crackers, crusty bread, or cornbread.

Crockpot Buffalo Chicken Soup

Looking for a simple yet flavorful dinner idea? This Crockpot Buffalo Chicken Soupuffalo Chicken Soup is the perfect mix of spicy and comforting, made effortlessly in your crockpot. Packed with tender chicken, zesty buffalo wing sauce, and a rich, creamy texture, this soup is ideal for beginners and busy cooks alike.

Ingredients

• 2-3 boneless, skinless chicken breasts
• 3 cups chicken broth
• 3 stalks celery, diced
• ½ cup buffalo wing sauce
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon salt
• 1 (1 oz) packet ranch dressing mix
• 8 oz cream cheese
• 3 green onions, sliced (for topping)
• Blue cheese crumbles (optional, for topping)

Instructions

1. Prepare Your Crockpot: Spray the inside of your crockpot with non-stick cooking spray to prevent sticking.
2. Assemble the Ingredients: Place the chicken breasts at the bottom of the crockpot. Add the chicken broth, diced celery, buffalo wing sauce, onion powder, garlic powder, black pepper, salt, and the ranch dressing mix. Stir everything to combine. Finally, add the cream cheese on top (no need to mix it in at this stage).
3. Cook: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
4. Shred the Chicken: Once the chicken is fully cooked and tender, carefully remove it from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir everything together. Let it cook for an additional 10 minutes to blend the flavors.
5. Serve: Scoop the soup into bowls and top with sliced green onions. If you like, sprinkle blue cheese crumbles on top for an extra burst of flavor.
6. Enjoy: Serve warm and enjoy the creamy, spicy goodness!

Crockpot Italian Wedding Soup

Warm, comforting, and incredibly easy to make, this Crockpot Italian Wedding Soup is a perfect meal for busy weeknights or cozy weekends. Packed with tender meatballs, delicate pasta, fresh spinach, and a flavorful broth, it’s a hearty dish that feels like a hug in a bowl.

Ingredients

• 1 cup finely chopped onion
• 1 cup diced carrots (washed and peeled)
• 1 cup diced celery (washed)
• 2-3 cloves garlic, minced
• 7.5 cups low-sodium chicken broth
• 2 teaspoons Italian seasoning
• Salt, to taste
• Pepper, to taste
• 1 pound frozen pre-cooked meatballs
• 1 cup acini de pepe pasta (dry, uncooked)
• 1 to 1.5 cups fresh spinach, roughly chopped
• ¼ cup freshly grated Parmesan cheese (for topping)

Instructions

1. Prepare the Vegetables:
   Add the onion, carrots, celery, and garlic to your slow cooker. Pour in the chicken broth, then sprinkle in the Italian seasoning, salt, and pepper. Stir everything together until combined.Beginner Tip: If you’d like to enhance the flavor, sauté the onion, carrots, celery, and garlic in a little butter and oil on the stovetop for 4-5 minutes before adding them to the crockpot.
2. Start Cooking:
   Cover the slow cooker with the lid and cook on High for 4 hours or Low for 8 hours.
3. Add the Meatballs and Pasta:
   About 30 minutes before the cooking time is up, add the frozen meatballs and uncooked acini de pepe pasta to the crockpot. Stir gently, then let everything cook on Low for an additional 30 minutes until the pasta is tender.
4. Finish with Spinach:
   Turn off the crockpot and mix in the chopped spinach. Allow the residual heat to wilt the spinach, which should take about 1-2 minutes.
5. Serve and Enjoy:
   Ladle the soup into bowls and generously top with freshly grated Parmesan cheese. Serve warm and enjoy this comforting dish!

Crockpot French Onion Soup

This beginner-friendly recipe combines perfectly caramelized onions, a rich and savory broth, and a gooey layer of melted cheese to create the ultimate comfort food. With the help of a slow cooker, you can achieve restaurant-quality flavor with minimal effort.

Ingredients

For the soup:

• 1 stick of butter
• 5 sweet yellow onions, thinly sliced (other onions like white, yellow, or red work too)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup all-purpose flour
• 64 oz. beef broth or stock (two 32-oz. containers)
• 1 teaspoon sugar (optional; use only if the onions aren’t labeled “sweet”)
• 2 teaspoons minced garlic
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1 teaspoon Worcestershire sauce
• 1 tablespoon balsamic vinegar
• 1 bay leaf

For serving (optional):

• 1 baguette
• Olive oil
• 1 whole garlic clove
• Slices of Swiss cheese (or provolone or Gruyere; about 2 slices per serving)
• Shredded Parmesan cheese (about 1 tablespoon per serving)

Instructions

1. Caramelize the Onions: Melt the butter in a large skillet over medium-high heat. Add the sliced onions, sprinkle with salt and pepper, and sauté until golden brown and caramelized, about 10 minutes. Stir frequently to prevent burning. If the onions start to stick, reduce the heat slightly.

2. Thicken the Mixture: Sprinkle the flour over the caramelized onions and stir well. Let the mixture cook for 2 minutes to remove the raw flour taste.

3. Combine Ingredients in the Crockpot: Transfer the floured onions to your slow cooker. Pour in the beef broth and stir in the sugar (if using), minced garlic, thyme, oregano, Worcestershire sauce, and balsamic vinegar.Place the bay leaf on top.

4. Cook the Soup: Cover and cook on HIGH for 4 hours or LOW for 8 hours.

5. Prepare the Toppings (Optional): To serve, slice the baguette into thick pieces. Lightly brush with olive oil and toast under the broiler until golden. While still warm, rub the toasted bread with a whole garlic clove for added flavor. Top each serving of soup with the toasted baguette slices and add two slices of Swiss cheese or your choice of cheese. Sprinkle with Parmesan, then broil the bowls briefly until the cheese melts and becomes bubbly.

6. Serve: Remove the bay leaf from the soup before ladling into bowls. Add the cheesy bread topping and enjoy!

Crockpot Chicken Gnocchi Soup

Warm up with a bowl of creamy, hearty goodness! This Crockpot Chicken Gnocchi Soup is a beginner-friendly recipe that’s packed with tender chicken, pillowy gnocchi, fresh vegetables, and crispy prosciutto. Perfect for family dinners or meal prep, it’s an easy way to create a comforting dish that everyone will love.

Ingredients

• 2 ½ lbs boneless, skinless chicken thighs (or chicken breasts)
• 2 cups diced carrots
• 2 cups diced white onion
• 2 cups diced celery
• 2 tbsp chopped fresh parsley
• 1 tbsp Herbes de Provence or poultry seasoning
• ⅛ tsp paprika
• ⅛ tsp red pepper flakes (optional)
• 1 tbsp chicken bouillon or 1 cube
• 6 cloves garlic, minced
• 4 cups chicken stock or broth
• Salt and pepper, to taste (be generous!)
• 1 lb potato gnocchi
• 2 ½–3 tbsp cornstarch
• 1 cup half-and-half or heavy cream
• 5 oz baby spinach or curly kale, chopped
• Fresh parmesan, for garnish
• 3 oz prosciutto

Instructions

1. Start the Soup

Place the chicken, carrots, onion, celery, parsley, Herbes de Provence, paprika, red pepper flakes (if using), chicken bouillon, garlic, chicken stock, and a generous pinch of salt and pepper into a 6-quart crockpot. Stir gently to mix everything together.

2. Slow Cook

Cover and cook on high for 4 hours or low for 7 hours until the chicken is tender and cooked through.

3. Shred the Chicken

Remove the chicken and shred it using two forks directly in the slow cooker or on a cutting board. Return the shredded chicken to the crockpot.

4. Add Cream and Gnocchi

In a small bowl, whisk together the cornstarch and half-and-half (or heavy cream) to create a slurry. Pour this mixture into the slow cooker. Add the gnocchi and spinach, then stir. Cover again and cook on high for 30–60 minutes, stirring occasionally, until the soup thickens and the gnocchi are cooked. If the soup isn’t thick enough, mix a little more cornstarch with water or cream and add it to the soup. Adjust the salt and pepper to your taste.

5. Crisp the Prosciutto

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper, then lay the prosciutto slices on top. Bake for 7–8 minutes, or until crispy. Let them cool, then break or chop into pieces.

6. Serve and Enjoy

Ladle the soup into bowls, then top with crispy prosciutto and freshly grated parmesan. Serve with warm, crusty bread for a complete, satisfying meal.

Crockpot Cheeseburger Soup

Warm, hearty, and oh-so-cheesy, this Crockpot Cheeseburger Soup is the ultimate comfort food! Packed with tender potatoes, flavorful ground beef, and creamy, melted cheese, it’s like your favorite cheeseburger transformed into a bowl of soup. Perfect for beginners, this recipe is easy to follow and comes together effortlessly in your crockpot.

Ingredients

• 4 small russet potatoes, peeled and diced
• 1 small white or yellow onion, chopped
• 1 cup shredded carrots
• 1/2 cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 3 cups chicken broth
• 1 pound lean ground beef
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk (I use 2%)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 16 ounces Velveeta cheese, cubed, or 2 cups shredded cheddar cheese

Instructions

1. Prep the Vegetables
   In your crock pot, combine the diced potatoes, chopped onion, shredded carrots, and diced celery. Sprinkle the dried basil and parsley evenly over the vegetables, then pour the chicken broth on top. Cover with the lid.
2. Cook the Vegetables
   Cook on low for 6–8 hours, or on high for 4–5 hours, until the potatoes are fork-tender.
3. Cook the Ground Beef
   About 45 minutes before you’re ready to serve, brown the ground beef in a large skillet over medium-high heat. Break it into crumbles as it cooks. Once fully cooked, drain any grease and transfer the beef to the crock pot.
4. Make the Cheese Sauce
   Carefully wipe out the skillet using a paper towel. Melt the butter in the skillet over medium heat. Once melted, whisk in the flour and cook for about a minute, stirring constantly, until the mixture is golden and bubbly. Slowly whisk in the milk, salt, and pepper until smooth.
5. Combine Everything
   Pour the milk mixture into the crock pot, stirring well to combine. Add the cubed Velveeta or shredded cheddar cheese, and stir again.
6. Melt the Cheese
   Cover the crock pot and let it cook for another 20 minutes, or until the cheese is fully melted. Give it one final stir before serving.

Crockpot Olive Garden Zuppa Toscana

Bring the comforting flavors of Olive Garden’s Zuppa Toscana to your home with this easy crockpot recipe! Packed with savory sausage, tender potatoes, crispy bacon, and creamy broth, it’s a hearty, crowd-pleasing soup perfect for any night of the week.

Ingredients

• 1 pound ground pork sausage
• ¾ cup diced onion
• 6 slices of bacon, diced
• 1 teaspoon minced garlic
• 4 cups chicken broth
• 1 cup potatoes, cut into bite-sized pieces
• 2 cups kale, thinly sliced
• ¾ cup whipping cream

Instructions

1. Brown the Sausage
   Heat a large skillet over medium heat. Add the sausage and cook until it’s fully browned. Drain off any excess grease and set the sausage aside.
2. Cook the Bacon and Onions
   Using the same skillet, cook the diced bacon and onion over medium heat. Stir occasionally until the onions turn translucent and the bacon is cooked.
3. Prepare the Crockpot
   In a 6-quart crockpot, combine the cooked sausage, bacon and onion mixture, minced garlic, chicken broth, and potatoes. Stir to combine.
4. Slow Cook the Soup
   Cover the crockpot with its lid and cook on low for 4-6 hours, or until the potatoes are tender.
5. Add the Kale and Cream
   About 15 minutes before serving, stir in the kale and whipping cream. Let it heat through before serving.

Crockpot Beef and Vegetable Soup

Warm up with a bowl of hearty goodness! This Crockpot Beef and Vegetable Soup is a classic comfort food that’s as easy to make as it is delicious. Perfect for beginners, it takes just 15 minutes to prep before the crockpot works its magic.

Ingredients

• 1 tablespoon oil
• 1 lb beef cubes (see tips below)
• 2 large carrots, peeled and finely chopped
• 2 ribs of celery, chopped
• 1 small onion, finely chopped
• 2 tablespoons tomato paste
• 2 teaspoons minced garlic
• 1½ teaspoons salt
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• ¼ teaspoon paprika
• ¼ teaspoon black pepper
• 4 cups low-sodium beef broth
• 1 lb potatoes, finely chopped (about 4 medium)
• 1 can (14 oz) diced tomatoes
• 1 cup chopped green beans (fresh or frozen)
• ¾ cup tomato sauce
• ½ cup canned or frozen corn
• 1 bay leaf

Instructions

1. Brown the Beef:
   Heat the oil in a large frying pan over high heat. Add the beef cubes and cook just until all sides are browned. Transfer the beef to a 6-quart slow cooker.
2. Sauté the Veggies:
   Using the same frying pan, add the chopped carrots, celery, and onion. Cook over medium heat until the onion softens. Stir in the tomato paste, minced garlic, salt, parsley, thyme, paprika, and black pepper. Let it cook for about a minute to bring out the flavors.
3. Assemble in the Crockpot:
   Add the sautéed vegetables to the crockpot with the beef. Pour in the beef broth, then add the potatoes, diced tomatoes, green beans, tomato sauce, corn, and the bay leaf.
4. Cook Low and Slow:
   Cover the slow cooker with the lid and set it to cook on low for 8 hours. By the end of cooking, the beef will be tender, and the vegetables will be perfectly cooked.
5. Serve and Enjoy:
   Remove the bay leaf before serving. Enjoy your hearty soup right away or keep it on the “warm” setting until you’re ready to eat.

Crockpot Chicken and Dumpling Soup

If you’re craving a hearty, home-cooked meal with minimal effort, this Crockpot Chicken and Dumpling Soup recipe is the answer! Tender chicken, creamy sauce, and fluffy dumplings come together to create a comforting dish the whole family will love.

Ingredients

• 1 large onion, diced
• 1 can (10.5 ounces) condensed cream of celery soup
• 1 can (10.5 ounces) condensed cream of chicken soup
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon poultry seasoning
• Black pepper, to taste
• 4 boneless, skinless chicken breasts
• 2 cups reduced-sodium chicken broth
• 2 cups frozen mixed vegetables or peas and carrots, thawed
• 1 can (16.3 ounces) refrigerated biscuits (Buttermilk, Country, or Homestyle)

Instructions

1. Set Up Your Crockpot: Place the diced onion in the bottom of your crockpot. Lay the chicken breasts on top of the onions.
2. Prepare the Sauce: In a small bowl, mix the cream of celery soup, cream of chicken soup, parsley, poultry seasoning, and a dash of black pepper. pread this mixture evenly over the chicken breasts.
3. Add Broth and Cook: Pour the chicken broth into the crockpot. Cover and cook on high for 5 hours.
4. Add Dumplings and Veggies (Final Hour): After 4 hours of cooking, roll each biscuit flat and thin, then cut each one into 4 strips. Add the thawed vegetables to the slow cooker and stir gently.
5. Shred the Chicken and Serve: When the cooking time is up, remove the chicken breasts and shred them slightly using two forks. Return the shredded chicken to the slow cooker and give everything a gentle stir (it’s okay if the dumplings break apart a bit).

Crockpot Stuffed Cabbage Soup

If you’re craving the comforting flavors of cabbage rolls but don’t have the time or energy for all the rolling and stuffing, this Crockpot Stuffed Cabbage Soup is the answer! It’s a one-pot wonder loaded with ground beef, tender cabbage, and vibrant veggies, all simmered in a flavorful tomato base.

Ingredients

• 1 lb ground beef
• 1 onion, chopped
• 3 cups cabbage, chopped
• 1 cup green beans, halved
• 1 cup celery, chopped
• 1/2 bell pepper, chopped
• 1 can (796 ml) diced tomatoes
• 1 can (156 ml) tomato paste
• 1 tsp Italian seasoning
• 3 cloves garlic, minced
• 3/4 of a 900 ml carton of broth (vegetable, beef, or chicken)
• 1 cup uncooked minute rice
• Salt and pepper to taste

Instructions

1. Brown the Beef:
   Begin by cooking the ground beef in a skillet over medium heat until it’s browned and fully cooked. Drain any excess fat and transfer the beef to your crockpot.
2. Add the Veggies and Liquids:
   Next, add the chopped cabbage, onion, green beans, celery, and bell pepper to the crockpot. Pour in the broth, diced tomatoes (with their juice), and tomato paste.
3. Season the Soup:
   Stir in the Italian seasoning, minced garlic, and a pinch of salt and pepper. Mix everything well to combine.
4. Cook Low and Slow:
   Cover the slow cooker with its lid and cook on high for 4 hours or low for 7–8 hours. This allows the flavors to meld and the vegetables to soften.
5. Add the Rice:
   About 15–20 minutes before serving, stir in the uncooked minute rice. Let it cook in the soup, checking for doneness after 10 minutes and then every few minutes until it’s tender.
6. Serve and Enjoy:
   Ladle the soup into bowls, taste for seasoning, and adjust salt and pepper if needed. Enjoy a warm, hearty bowl of comfort!

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