Healthy Soup Recipes To Try This Winter

During this time of year, there’s nothing quite as comforting as a steaming bowl of soup. Whether you’re craving a nourishing chicken soup with orzo or a velvety tomato soup with fresh basil, these recipes are not only delicious but also packed with health benefits. Get ready to create these wholesome and satisfying dishes right in the cozy sanctuary of your own kitchen.

Cozy Wild Rice and Orzo Chicken


3/4 pound boneless skinless chicken breasts or thighs
1 yellow onion, chopped
4 whole cloves garlic, peeled
1 cup dry wild rice blend
1 1/2 cups carrots, chopped
1 cup chopped celery
1 rounded tablespoon poultry seasoning 
1/2 teaspoon paprika
6 cups low-sodium chicken broth
2 cups fresh baby spinach or kale
3/4 cup dry orzo pasta
1/4 cup chopped fresh parsley
1 cup heavy cream or whole milk
6 tablespoons salted butter
8 fresh sage leaves
shaved parmesan, for serving


1. In a large soup pot, melt 2 tablespoons of butter. Add the onion, garlic, carrots, celery, poultry seasoning, salt, and pepper. Cook until fragrant and softened, about 5 minutes. Pour over the broth. Add the chicken and wild rice, and season with salt and pepper. Bring the pot to a boil over high heat. Once boiling, cover and reduce the heat to low, cook 35-45 minutes, until the rice is tender.

2. Remove the garlic cloves and set aside. Shred the chicken with 2 forks. Stir in the spinach and orzo. Cook another 6-8 minutes, or until the orzo is al dente. Stir in the cream and parsley. If the soup needs more liquid, add additional water.

3. Add the butter, garlic, and sage to a skillet set over medium heat. Mash the garlic into the butter, allowing the butter to brown and some of the garlic to get crispy. Remove from the heat.4. Ladle the soup into bowls and spoon over the sage butter. Top with parmesan and parsley. Enjoy!

Healthier Slow Cooker Creamy Tortellini Vegetable Soup


1/4 cup extra virgin olive oil
1 yellow onion, chopped
2-4 cloves garlic, minced or grated
2 tablespoons fresh thyme leaves
1 tablespoon dried basil
1 tablespoon dried oregano
1-2 teaspoons fennel seeds
1 teaspoon smoked paprika
1 pinch crushed red pepper flakes
2 tablespoons tomato paste
6 carrots, chopped
4 celery stalks, chopped
1/2 cup dry white wine
6 cups low sodium vegetable broth
4-6 cups roughly chopped kale
1/2 cup whole milk or heavy cream
1/3 cup grated parmesan cheese
1 pound fresh cheese tortellini


1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, oregano, fennel, paprika, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant. Stir in the tomato paste. Add the wine, broth, and a pinch of red pepper flakes. Simmer over medium heat for 20-30 minutes, until the carrots are tender.

2. About 10 minutes before serving, stir in the kale, cream, parmesan, and the tortellini.

3. Serve the soup topped with additional parmesan and fresh oregano, if desired.

Winter Tomato Soup


2 tablespoons olive oil
2 tablespoons unsalted butter
1 large onion, chopped
1 large carrot, chopped
4 garlic cloves, minced
1 teaspoon Italian seasoning
1/4 to 1/2 teaspoon red pepper flakes (to taste)
6 saffron threads
1 bay leaf
1 28oz can San Marzano or whole Jersey tomatoes
2 cups low sodium chicken or vegetable broth
1/4 cup heavy cream


1. Heat olive oil and butter in a large saucepan or heavy Dutch oven over medium heat. When butter is melted and sizzling, add onion and carrot and cook until softened, about 10 minutes.

2. Add garlic, Italian seasoning, red pepper flakes, saffron and a generous pinch of salt and pepper; stir to coat and sauté until fragrant, about 2 minutes. Add bay leaf, entire can of tomato (with juices) and chicken broth. Bring to a simmer then reduce heat to medium. Gently simmer, stirring occasionally, for 20 minutes. Remove bay leaf.

3. Transfer soup to a blender (be very careful when blending hot liquids) or use an immersion blender to blend soup until smooth. Return to saucepan over medium-low heat. Stir in cream. Taste, then season with salt and pepper as needed.