As the temperature drops, a bowl of hearty soup is the ultimate comfort. From creamy butternut squash to classic pasta fazool, these recipes are perfect for cold-weather cravings. Grab your favorite bowl and enjoy the cozy vibes!

1. Crockpot Split Pea Soup

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Warm and hearty, this version of split pea soup features sweet potatoes for a touch of natural sweetness and smoky paprika for added depth of flavor. It’s still a “set it and forget it” recipe, but with a delicious twist!

Ingredients

• 16 ounces dried green split peas (rinsed and drained)
• 4 cups chicken broth (or vegetable broth for a vegetarian version)
• 2 cups water
• 1 meaty ham bone or 1 cup diced smoked turkey (optional for a smoky flavor)
• 2 medium sweet potatoes, peeled and diced
• 2 ribs celery, diced
• 2 large carrots, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bay leaf
• ½ teaspoon black pepper
• ½ teaspoon dried thyme leaves
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh parsley, for garnish

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Instructions

1. Assemble the ingredients:Rinse and drain the split peas well. In a 6-quart slow cooker, combine the split peas, chicken broth, water, ham bone (or smoked turkey), sweet potatoes, celery, carrots, onion, garlic, bay leaf, black pepper, thyme, and smoked paprika.
2. Cook: Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the peas and vegetables are soft and creamy.
3. Adjust seasoning: Remove the bay leaf and ham bone. If using a ham bone, shred any meat and return it to the soup. Stir in olive oil for a touch of richness.
4. Blend (optional): For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks for texture.
5. Finish and serve: Garnish with fresh parsley and serve warm with crusty bread or a side salad.

2. Crockpot Lentil Soup

This Crockpot Lentil Soup takes comfort food to the next level with the addition of creamy coconut milk and a hint of lime for a tropical twist. It’s still quick to prep and packed with vibrant flavors.

Ingredients

• 4 cloves garlic, peeled and minced
• 2 large carrots, peeled and sliced
• 1 medium red onion, peeled and diced
• 5 cups vegetable stock or chicken stock
• 1 cup full-fat coconut milk
• 1 1/2 cups uncooked green or brown lentils, rinsed and picked over
• 1 tablespoon Madras curry powder
• 1 teaspoon garam masala
• 1 teaspoon smoked paprika
• 1 teaspoon turmeric powder
• 1/2 teaspoon chili flakes (optional for heat)
• 2 bay leaves
• 2 cups roughly chopped kale or baby spinach
• 2 tablespoons lime juice, plus extra lime wedges for serving
• Salt and pepper, to taste
• Chopped fresh cilantro or Thai basil, for topping
• Toasted coconut flakes (optional garnish)

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Instructions

1. Add the garlic, carrots, red onion, stock, lentils, curry powder, garam masala, smoked paprika, turmeric, chili flakes, and bay leaves to the bowl of a 4-quart or 6-quart slow cooker. Stir to combine.
2. Cook on high for 4-5 hours or on low for 6-8 hours, until the lentils are tender.
3. Stir in the coconut milk, kale, and lime juice until combined. Let the kale wilt for 5-10 minutes.
4. Taste and season with salt and pepper to your preference. (Start with 1 teaspoon of salt and 1/2 teaspoon of pepper.)
5. Serve warm, garnished with chopped cilantro or Thai basil, toasted coconut flakes, and extra lime wedges.

3. Crockpot Cheeseburger Soup

Packed with hearty ingredients and a creamy, cheesy base, this soup reimagines the classic burger. Perfect for cheeseburger lovers looking for a cozy twist!

Ingredients

• 1 pound ground beef
• 4 small Yukon Gold potatoes (leave skins on for a rustic touch, diced)
• 1 small red onion (chopped, for a sweeter flavor)
• 1 cup carrots (shredded)
• 3 cups beef broth (use low sodium for more control over seasoning)
• 1 can cream of celery soup (swap for a lighter, slightly different flavor profile)
• 1 teaspoon smoked paprika (adds a smoky flavor reminiscent of grilled burgers)
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup sharp cheddar cheese (shredded)
• 1 cup pepper jack cheese (shredded, for a spicy kick)
• 8 oz cream cheese (softened and cubed)
• 1/4 cup sour cream (optional, for extra creaminess)

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Instructions

1. Brown the Ground Beef: In a skillet over medium-high heat, brown the ground beef. Drain any excess grease.
2. Assemble the Base: Add the ground beef, potatoes, onion, and carrots to a 6-quart crockpot.
3. Add the Liquids and Seasonings: Pour the beef broth and cream of celery soup over the ingredients. Add the smoked paprika, garlic, salt, and black pepper. Stir everything to combine.
4. Cook: Cover the crockpot and cook on low for 6 hours (or high for 3 hours) until the vegetables are tender.
5. Incorporate the Cheese: Add the shredded cheddar, pepper jack, and cream cheese to the crockpot. Stir to combine. Cover and cook for an additional 30 minutes on low until the cheese is fully melted and the soup is creamy.
6. Optional Additions: Stir in sour cream at the end for added richness.
7. Serve and Garnish: Ladle into bowls and top with your favorite burger-inspired toppings like bacon crumbles, pickle slices, or a drizzle of mustard and ketchup.

4. Minestrone Soup

This minestrone soup is a healthy, comforting one-pot meal that’s loaded with hearty veggies, nutritious beans, and tender pasta. It’s vegetarian, dairy-free, and can easily be adapted to vegan or gluten-free diets.

Ingredients

• 1 tablespoon canola oil
• 1 small onion (finely diced)
• 2 ribs celery (sliced)
• 3 large carrots (peeled and finely chopped)
• 1 tablespoon tomato paste
• 1 tablespoon minced garlic (2 large cloves)
• 1½ teaspoons salt
• 1 teaspoon each dried parsley, oregano, and basil
• ¼ teaspoon black pepper and ⅛ teaspoon crushed red pepper flakes
• 4 cups low-sodium chicken broth
• 28 oz canned diced tomatoes
• 1 cup canned red kidney beans
• 1 cup canned white kidney beans
• 1 cup small uncooked pasta
• 2 cups fresh spinach

Optional Toppings:

• Parmesan cheese

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Instructions

1. Prepare the Vegetables: Heat the canola oil in a large pot over medium-high heat. Add the diced onion, sliced celery, and chopped carrots. Cook, stirring occasionally, for 3–4 minutes until the onion becomes translucent and the vegetables begin to soften.
2. Build the Flavor Base: Stir in the tomato paste, minced garlic, salt, parsley, oregano, basil, black pepper, and red pepper flakes. Cook for 1 minute, stirring constantly, to toast the spices and enhance their flavor.
3. Add Broth and Simmer: Pour in the low-sodium chicken broth and canned diced tomatoes. Stir in the red and white kidney beans. Bring the soup to a boil, then reduce the heat to medium. Cover the pot and let it simmer for about 10 minutes, allowing the flavors to meld and the carrots to become crisp-tender.
4. Cook the Pasta:Stir in the uncooked pasta and cover the pot again. Simmer for an additional 10 minutes, stirring occasionally to prevent the pasta from sticking to the bottom. Cook until the pasta is tender but not mushy.
5. Add the Spinach: Stir in the chopped fresh spinach. It will wilt quickly in the hot soup. Taste and adjust the seasoning, adding more salt or pepper as needed.
6. Serve and Garnish: Ladle the soup into bowls and top with freshly shredded Parmesan cheese, if desired. Pair with crusty bread or a side salad for a complete meal.

5. Creamy Italian Butternut Squash Soup

Looking for a comforting, easy dish? This creamy butternut squash soup, with its velvety texture and perfect blend of sweetness and spice, is a cozy meal you’ll love!

Ingredients

• 1 butternut squash (about 1kg), peeled and seeds removed
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 onions, diced
• 1 garlic clove, thinly sliced
• 2 mild red chillies, seeds removed and finely chopped
• 850ml hot vegetable stock
• 4 tablespoons crème fraîche, plus extra for serving

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Instructions

1. Preheat Your Oven: Set your oven to 200°C (180°C fan) or gas mark 6.

2. Prepare the Butternut Squash: Cut the butternut squash into large cubes, about 4cm (1½ inches) each. Toss the cubes in a large roasting tin with 1 tablespoon of olive oil. Make sure the squash is evenly coated.

3. Roast the Squash: Place the roasting tin in the oven and roast for 30 minutes. Turn the squash once during cooking so it browns evenly. The squash should be golden and tender when done.

4. Cook the Onions and Garlic: While the squash is roasting, heat 1 tablespoon of olive oil and the butter in a large saucepan over a low heat. Add the diced onions, sliced garlic, and three-quarters of the chopped chillies. Cover the pan and cook gently for 15-20 minutes, stirring occasionally, until the onions are soft and translucent.

5. Blend the Soup: Once the butternut squash is roasted, add it to the saucepan with the onions. Pour in the hot vegetable stock and add the crème fraîche. Use a stick blender to blend everything until smooth. If you prefer an extra-silky texture, you can blend the soup in batches using a countertop blender.

6. Heat and Season: Return the blended soup to the pan and gently reheat. Taste and season with salt and pepper as needed.

7. Serve: Ladle the soup into bowls. Add a swirl of crème fraîche on top and sprinkle with the remaining chopped chillies for a touch of heat.

6. Italian Beef Barley Soup

Looking for a cozy, no-fuss meal? This hearty beef barley soup, with tender beef, rich flavors, and pearl barley, is the perfect slow cooker dish for busy days or chilly evenings!

Ingredients

• 2 pounds of cubed beef chuck roast
• 5 cups of water
• 4 beef bouillon cubes, crumbled
• ½ onion, chopped1
• can (8 ounces) of tomato sauce
• ¾ cup of uncooked pearl barley
• Salt and pepper to taste

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Instructions

1. Prepare the Ingredients: Take your slow cooker and add 2 pounds of cubed beef chuck roast. Pour in 5 cups of water. Crumble 4 beef bouillon cubes over the beef. Add ½ chopped onion to the mix. Stir in 1 can of tomato sauce.Add ¾ cup of uncooked pearl barley. Season with salt and pepper to your taste.

2. Set Up Your Slow Cooker: Stir everything together gently to combine. Cover the slow cooker with its lid.

3. Cook Your Soup: Set your slow cooker to the Low setting. Cook for 5 hours.

4. Serve and Enjoy: Once the cooking time is up, give the soup a good stir. Taste and adjust seasoning if necessary. Ladle the soup into bowls and enjoy!

7. Italian Pasta Fazool

Warm up with this Italian sausage and pasta soup, featuring savory sausage, tender pasta, and fresh veggies in a rich broth. Perfect for a cozy dinner or chilly day, it’s a simple, satisfying family favorite!

Ingredients

• 1 tablespoon olive oil
• 12 ounces sweet bulk Italian sausage
• 1 stalk celery, diced
• ½ yellow onion, chopped
• ¾ cup dry elbow macaroni
• ¼ cup tomato paste
• 3 cups chicken broth (or more if needed)
• ¼ teaspoon crushed red pepper flakes (adjust to taste)
• ¼ teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• 3 cups chopped Swiss chard
• 1 can (15 ounces) cannellini beans, drained
• ¼ cup grated Parmigiano-Reggiano cheese (plus extra for serving)

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Instructions

1. Cook the Sausage: Heat olive oil in a skillet over medium-high heat. Add the Italian sausage to the hot skillet. Cook and stir the sausage for about 5 minutes, until it’s browned and crumbly.

2. Add Vegetables: Reduce the heat to medium. Add the diced celery and chopped onion to the skillet. Cook for about 4 to 5 minutes, or until the onions become translucent.

3. Incorporate Pasta: Add the dry elbow macaroni to the skillet. Stir and cook for an additional 2 minutes.

4. Mix in Tomato Paste: Stir in the tomato paste, ensuring it’s well distributed. Cook for about 2 to 3 minutes.

5. Add Broth and Seasonings: Pour in 3 cups of chicken broth. Increase the heat to high and bring the mixture to a boil. Stir in the crushed red pepper flakes, dried oregano, salt, and pepper. Reduce the heat to medium and let the soup simmer for about 5 minutes. Stir occasionally. If the soup seems too thick, add more broth.

6. Prepare Swiss Chard: Place the chopped Swiss chard in a bowl. Cover it with cold water and rinse to remove any grit. Transfer the chard to a colander to drain briefly. Add the Swiss chard to the soup and cook, stirring, until the leaves are wilted (about 2 to 3 minutes).

7: Add Beans and Cheese: Stir in the drained cannellini beans. Continue cooking and stirring until the pasta is tender (about 4 to 5 minutes). Remove the pot from heat and stir in the grated Parmigiano-Reggiano cheese.

8: Serve: Ladle the soup into bowls. Top with additional grated cheese if desired.

8.Italian Tuscan Bean and Chicken Sausage Soup

Packed with chicken sausage, fresh veggies, and hearty beans, this soup is a cozy dinner favorite. A splash of red wine and Pecorino Romano make it pure comfort in a bowl!

Ingredients

• ¾ pound Italian chicken sausage links (remove casings and cut into
• ¼-inch pieces)
• 1 onion, chopped
• 1 yellow squash, sliced
• 2 cloves garlic, pressed
• 1 (32-ounce) carton chicken broth
• 2 (15-ounce) cans white beans, drained and rinsed
• 1 (15-ounce) can Italian-style diced tomatoes
• 2 cups baby spinach leaves
• ⅓ cup red wine
• 1 teaspoon Italian seasoning
• 3 tablespoons grated Pecorino Romano cheese

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Instructions

1. Cook the Sausage: Heat a large pot over medium-high heat. Add the sausage pieces and cook until they are browned and cooked through, about 5 to 7 minutes. Once cooked, drain the grease from the pot and discard.

2. Sauté the Vegetables: Add the chopped onion to the pot with the sausage. Cook, stirring occasionally, until the onion becomes translucent, about 5 minutes. Stir in the sliced squash and pressed garlic. Continue cooking for about 1 more minute, until the garlic becomes fragrant.

3. Add the Broth and Beans: Pour the chicken broth into the pot, followed by the drained beans and diced tomatoes. Stir everything together. Add the baby spinach leaves, red wine, and Italian seasoning. Bring the soup to a gentle simmer and let it cook for about 15 minutes, or until everything is hot and flavors meld together.

4: Serve and Garnish: Top each bowl with a sprinkle of grated Pecorino Romano cheese for an extra touch of flavor. Ladle the soup into bowls.

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