7 One-pot Soup Recipes for Lazy Cooks Who Still Want Big Flavor

By Brandon D / October 4, 2025

Let’s be honest: when the craving for a cozy bowl of soup hits, nobody wants a sink full of dishes. These one-pot wonders are the answer—fast, unfussy, and wildly satisfying. Each recipe is big on flavor, light on effort, and friendly to whatever’s already in your pantry. Grab a pot, crank up the heat, and let’s make dinner easy.

1. Creamy Tuscan White Bean Soup That Practically Cooks Itself

This is the kind of soup that tastes like you hovered over it all day—but you didn’t. It’s silky from blended beans, savory with garlic and herbs, and bright with lemon at the end. Perfect for busy weeknights, cozy Sundays, and anyone who loves a creamy soup without a drop of cream.

Ingredients:

• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried rosemary (or 2 teaspoons fresh, chopped)
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes (optional)
• 4 cups low-sodium vegetable or chicken broth
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 1 cup small pasta (ditalini or elbow)
• 3 cups chopped kale or spinach
• 1/2 cup milk or half-and-half (optional for extra creaminess)
• Zest and juice of 1/2 lemon
• Salt and freshly ground black pepper, to taste
• Grated Parmesan, for serving (optional)

Instructions:

1. Warm the olive oil in a large pot over medium heat. Add onion and cook 4–5 minutes until translucent. Stir in garlic, rosemary, thyme, and red pepper flakes; cook 30 seconds until fragrant.
2. Pour in the broth and add one can of beans. Bring to a simmer. Using a potato masher or spoon, mash those beans right in the pot until thickened and creamy.
3. Add the remaining can of beans and the pasta. Simmer, stirring occasionally, 8–10 minutes until the pasta is al dente.
4. Stir in the greens and cook 2–3 minutes until wilted. Add milk or half-and-half if using.
5. Finish with lemon zest and juice. Season generously with salt and pepper.

Serve with a shower of Parmesan and crusty bread. Swap kale for spinach, bump up heat with extra chili flakes, or add cooked Italian sausage if you’re feeling extra. Pro tip: it thickens as it sits—loosen leftovers with a splash of broth.

2. Weeknight Chicken Tortilla Soup With All The Crunchy Toppings

A zesty, tomato-chile broth, tender chicken, and a mountain of toppings—this one is a crowd-pleaser that comes together fast. It’s weeknight-friendly and endlessly riffable, which is code for “use what you’ve got.” The real magic? The crunchy tortilla strips on top.

Ingredients:

• 1 tablespoon neutral oil (canola or olive)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1 (4-ounce) can diced green chiles
• 4 cups low-sodium chicken broth
• 1 pound boneless skinless chicken thighs or breasts
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup corn kernels (frozen is fine)
• Juice of 1 lime
• Salt and pepper, to taste
• 6 small corn tortillas, sliced into strips (or store-bought tortilla chips)
• Oil spray or 1 tablespoon oil for crisping tortillas
• Optional toppings: sliced avocado, chopped cilantro, sour cream, shredded cheese, jalapeño

Instructions:

1. Heat oil in a pot over medium heat. Sauté onion 3–4 minutes until softened. Add garlic, cumin, chili powder, and smoked paprika; cook 30 seconds.
2. Add tomatoes, green chiles, broth, and chicken. Bring to a simmer, cover, and cook 12–15 minutes until chicken is cooked through.
3. Remove chicken, shred with two forks, and return to the pot with black beans and corn. Simmer 3–4 minutes.
4. Stir in lime juice, then season with salt and pepper.
5. For crispy tortilla strips: toss strips with a little oil and skillet-toast over medium heat 3–5 minutes until golden, or air-fry/bake at 400°F (200°C) for 5–8 minutes.

Load bowls with soup and your favorite toppings. Shortcut: use rotisserie chicken and add it in step 3. Want it creamier? Stir in a splash of cream or swirl of sour cream. Spice fans, add chipotle in adobo—seriously, it’s next-level.

3. Lazy Lasagna Soup With Melty Mozzarella Bliss

All the lasagna comforts without layering or baking. This brothy, tomato-rich soup with ribbons of pasta and dollops of ricotta hits every cheesy note. It’s fast, cozy, and guaranteed to make your kitchen smell like a trattoria.

Ingredients:

• 1 tablespoon olive oil
• 1/2 pound Italian sausage (mild or hot), casings removed
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 (24-ounce) jar marinara sauce
• 4 cups chicken or vegetable broth
• 8 lasagna noodles, broken into bite-size pieces (or 8 ounces mafalda/campanelle)
• 1 cup baby spinach (optional)
• 1/2 cup ricotta cheese
• 1 cup shredded mozzarella
• 1/4 cup grated Parmesan
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Heat olive oil in a pot over medium-high heat. Add sausage and cook, breaking it up, until browned, 5–6 minutes. Spoon off excess fat if needed.
2. Add onion and cook 3 minutes. Stir in garlic, Italian seasoning, and red pepper flakes; cook 30 seconds.
3. Pour in marinara and broth; bring to a simmer. Add pasta pieces and cook 10–12 minutes, stirring occasionally, until al dente.
4. Stir in spinach to wilt. Season with salt and pepper.
5. Divide into bowls and top each with a dollop of ricotta, a handful of mozzarella, and a sprinkle of Parmesan. Let the heat melt the cheese.

Garnish with basil and serve with garlic bread. Swap sausage for mushrooms to go vegetarian. Pro tip: cook pasta just shy of done if you plan on leftovers—it softens as it sits. Add a splash of cream for a richer broth if you’re feeling fancy.

4. Sunshine Lentil Lemon Soup That Brightens Any Grey Day

Light, lemony, and surprisingly hearty, this soup is your midweek pick-me-up. Red lentils cook fast and melt into a silky base, while carrots, turmeric, and lemon bring color and zing. It’s budget-friendly, pantry-ready, and unbelievably comforting.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 cup red lentils, rinsed
• 5 cups vegetable broth
• 1 bay leaf
• Juice and zest of 1 lemon (plus extra wedges for serving)
• 2 cups chopped baby spinach or parsley
• Salt and pepper, to taste
• Plain yogurt or olive oil, for finishing (optional)

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion, carrots, and celery 5–6 minutes until softened. Add garlic, turmeric, and cumin; cook 30 seconds.
2. Add lentils, broth, and bay leaf. Bring to a boil, then reduce heat and simmer 15–18 minutes until lentils are tender and starting to break down.
3. Remove bay leaf. Stir in lemon zest and juice, then add greens and cook 1–2 minutes.
4. Season with salt and pepper. For extra creaminess, blend a cup of the soup and stir it back in.

Finish with a dollop of yogurt or a drizzle of olive oil. Add chili flakes if you like heat. Want protein? Stir in shredded rotisserie chicken or chickpeas. Leftovers thicken beautifully—just loosen with water or broth.

5. Cozy Potato Corn Chowder With Smoky Bacon (Or Not)

Thick, creamy, and loaded with sweet corn, this chowder is like a hug in a bowl. Bacon adds a smoky edge, but you can skip it for a hearty vegetarian version. It’s the ideal “I need something comforting now” soup that still comes together in one pot.

Ingredients:

• 4 slices bacon, chopped (optional; sub 1 tablespoon butter if skipping)
• 1 tablespoon olive oil (use only if skipping bacon)
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 3 cups chicken or vegetable broth
• 2 cups milk (or 1 cup milk + 1 cup half-and-half for richer)
• 3 medium Yukon Gold potatoes, diced 1/2-inch
• 2 cups corn kernels (fresh or frozen)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• 2 green onions, sliced
• Shredded cheddar and chopped chives, for topping (optional)

Instructions:

1. If using bacon, cook it in a pot over medium heat until crisp. Remove to a plate, leaving 1–2 tablespoons fat. If not using bacon, heat olive oil and proceed.
2. Add onion and cook 3–4 minutes. Stir in garlic for 30 seconds. Sprinkle in flour and cook 1 minute, stirring.
3. Whisk in broth until smooth, then add milk. Stir in potatoes, corn, smoked paprika, and thyme. Bring to a simmer and cook 12–15 minutes until potatoes are tender.
4. For thickness, mash some potatoes in the pot or blend 1 cup of soup and return it. Season with salt and pepper.
5. Stir in green onions and top bowls with bacon, cheddar, and chives if desired.

Serve with oyster crackers or toasted sourdough. Want it lighter? Use all milk and skip the cheese. Looking for extra veg? Add diced red bell pepper or a handful of spinach at the end. Trust me, this one disappears fast.

6. Ginger Miso Noodle Soup That Beats Takeout

Steamy, savory, and soothing, this soup is an instant mood lift. Miso brings umami, ginger brings warmth, and noodles make it a full meal. It’s one pot, 20 minutes, and absolutely slurp-worthy.

Ingredients:

• 1 tablespoon sesame oil (toasted preferred)
• 1-inch piece fresh ginger, grated
• 2 cloves garlic, minced
• 6 cups low-sodium vegetable or chicken broth
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 6 ounces mushrooms, sliced (shiitake or cremini)
• 2 small carrots, sliced into thin rounds
• 2 bundles ramen, udon, or soba noodles (about 6–8 ounces)
• 3 tablespoons white or yellow miso paste
• 2 cups baby spinach or chopped bok choy
• 1 cup cooked shredded chicken or cubed tofu (optional)
• 2 green onions, sliced
• Chili oil or sesame seeds, for serving

Instructions:

1. Heat sesame oil in a pot over medium heat. Add ginger and garlic; cook 30 seconds until fragrant.
2. Pour in broth, soy sauce, and rice vinegar. Add mushrooms and carrots. Simmer 5 minutes.
3. Add noodles and cook per package directions until just tender.
4. Turn off the heat. In a small bowl, whisk miso with a ladle of hot broth to dissolve, then stir it back into the pot.
5. Stir in spinach and optional chicken or tofu. Top with green onions and a drizzle of chili oil.

Keep the miso happy: don’t boil it or it loses some flavor. Add corn, edamame, or seaweed if you’ve got it. For extra richness, whisk in a spoonful of tahini. This is your “come home, get cozy, eat well” soup.

7. Smoky Chickpea And Tomato Soup With Paprika Crunch

Simple ingredients, huge payoff. This Spanish-inspired soup leans on smoked paprika and garlic to turn pantry staples into something deep and satisfying. It’s thick, tomatoey, and perfect for dipping grilled cheese or tearing into a baguette.

Ingredients:

• 2 tablespoons olive oil
• 4 cloves garlic, thinly sliced
• 1 teaspoon smoked paprika
• 1/2 teaspoon sweet paprika
• Pinch red pepper flakes (optional)
• 1 small onion, finely diced
• 1 (28-ounce) can crushed tomatoes
• 1 cup water or vegetable broth
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1 teaspoon sugar or honey (to balance acidity)
• 1 bay leaf
• 2 tablespoons sherry vinegar or red wine vinegar
• Salt and black pepper, to taste
• 2 tablespoons chopped parsley
• Greek yogurt or olive oil, for serving (optional)
• Handful of croutons or toasted breadcrumbs (for crunch)

Instructions:

1. Warm olive oil in a pot over medium heat. Add garlic and cook gently 1 minute until fragrant but not browned. Stir in smoked paprika, sweet paprika, and red pepper flakes; toast 15 seconds.
2. Add onion and cook 4–5 minutes until soft. Stir in crushed tomatoes, water/broth, chickpeas, sugar, and bay leaf.
3. Simmer 15–20 minutes, stirring occasionally, until thickened and flavors meld.
4. Remove bay leaf. Stir in vinegar and parsley. Season with salt and pepper.

Serve with a dollop of yogurt or a swirl of olive oil and a handful of crunchy croutons. Want it extra silky? Blend half the soup and stir it back in. You can also add sliced Spanish chorizo for smoky depth or wilt in spinach at the end.

Final Thoughts

One pot, big flavor—that’s the dream. These 7 soups are designed to be weeknight-friendly, pantry-flexible, and comforting enough to make you forget about dishes. Pick one tonight, grab a spoon, and let the pot do the heavy lifting. Dinner’s basically already done.