How to Make a Quick and Easy Savory Soup

Savory Soup Recipes for Cozy Nights

Discover our top savory soup recipes—your ultimate cozy weather collection for delicious, comforting bowls.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 1

Course: Soup

Cuisine: Italian

Calories: 358

Ingredients Method Nutrition Notes

Ingredients

  

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• ½ c carrots diced
• ½ c celery diced
• ½ c onion diced
• 3 cloves garlic minced
• olive oil spray
• ½ c sundried tomatoes packed in oil with herbs
• 1 tbsp tomato paste
• ¾ c dry white wine
• 4 c chicken broth/stock
• 15 oz cannellini beans drained and rinsed
• 4 c kale packed
• 1 c fat free half and half
• 2 oz reduced fat cream cheese
• ½ c Pecorino Romano grated
• 2 cooked chicken breast shredded
• ¼ c basil fresh, chopped

Method

 

1. Dice the carrots, celery, and onion. Spray a large pot with olive oil and add the diced vegetables. Cook over medium-high heat for approximately five minutes, or until tender.
2. Mince the garlic, add it to the pot, and cook for 1 minute or until just fragrant.
3. Add the sun-dried tomatoes, chopping them into small pieces if necessary, followed by the tomato paste. Stir to combine and cook for 1 to 2 minutes.
4. Deglaze the pot with white wine, scraping up any browned bits from the bottom.
5. Pour in the chicken stock and bring to a boil.
6. Drain and rinse the beans. Remove the kale from the ribs and chop it into bite-sized pieces.
7. Add the beans and kale to the liquid. Stir in the half and half, cream cheese, and Pecorino Romano until fully combined. Taste and season with salt and pepper as needed.
8. Shred the chicken breast and stir it into the soup, then add the fresh basil.
9. Simmer the soup for 10 to 15 minutes to let the flavors blend.

Nutrition

Calories: 358kcalCarbohydrates: 31gProtein: 35gFat: 9gSaturated Fat: 4gCholesterol: 81mgSodium: 1205mgFiber: 7gSugar: 10g

Notes

Ingredient Flexibility: I often use a rotisserie chicken here to save time, and I find the dark meat adds wonderful flavor.

If you don't have white wine, a splash of extra broth with a squeeze of lemon juice works in a pinch.

Storage and Reheating: This soup keeps beautifully for up to 4 days in the fridge.

When reheating, do it gently over medium-low heat to prevent the dairy from separating, which I've learned the hard way.

Make-

Ahead Magic: You can chop all the vegetables and shred the chicken a day ahead.

For the best texture, I add the kale and fresh basil just before the final simmer when I'm ready to serve.

Creaminess Check: The key to a smooth soup is letting the cream cheese soften at room temperature before adding it.

I whisk it with a little warm broth in a separate bowl first to ensure it blends in without any lumps.

Serving Suggestion: A final sprinkle of extra Pecorino and a crack of black pepper right in the bowl makes it feel special.

I sometimes serve it with a thick slice of crusty bread for dipping.

Pot Size Matters: Use a large, heavy-bottomed pot.

I once tried this in a smaller saucepan and it bubbled over when I added the beans and kale, making a real mess on my stovetop.

Kale Prep Tip: Really strip those kale leaves from the tough ribs.

I just tear them off with my hands.

It makes the soup much more pleasant to eat and ensures the kale wilts perfectly.

When You Just Need a Bowl of Something Good

You know that feeling. It’s Wednesday, it’s dark by 5 PM, and you’re staring into the fridge with absolutely zero inspiration. Real talk: I’ve been there more times than I care to admit. I’m not going to lie, after my daughter’s bedtime, the last thing I want to do is tackle a complicated recipe. That’s when this savory soup becomes my absolute hero. It’s the kind of hearty, one pot meal that feels like a hug from the inside, and honestly, it’s so easy you’ll wonder why you ever ordered takeout. I think the best savory soup is the one you can actually make on a random weeknight without losing your mind.

This recipe? It’s a direct descendant of my mom’s Sunday cooking marathons. The whole house would smell like onions and garlic, and by evening the fridge was packed with labeled containers. That smell, that specific hum of productivity, is what this savory soup is all about. It’s dinner handled, with plenty left for tomorrow. Future you will thank you.

Why This Savory Soup Actually Works

Here’s the thing about a good savory soup recipe. It’s not just about throwing things in a pot. There’s a method to the madness that builds layers of flavor, and this one nails it. You start with the classic trio—onions, carrots, celery—and let them soften until they smell sweet and earthy. That’s your flavor foundation. Then you add the tomato paste and let it cook for a minute. I know it seems like a small step, but that quick cook takes the raw edge off and gives the whole pot this deep, rich umami flavor that makes the broth incredible.

The creamy elements? They’re sneaky. Using the fat free half and half and reduced fat cream cheese gives you that luxurious, creamy soup texture without making it feel heavy. It reheats like a dream, too. This is a Sunday job that pays off all week. At least in my kitchen, that’s how it works.

Building Your Soup, Step by Comforting Step

Okay, let’s walk through this. Totally doable, I promise. First, grab your biggest pot or Dutch oven. A heavy-bottomed one is best—it distributes heat evenly so nothing burns. You’ll want to spray it with a little olive oil and get it warming over medium heat. While that’s happening, chop your veggies. Don’t stress about perfect dice. Rustic chunks are fine. This is homemade soup, not a cooking competition.

When you add the onions, carrots, and celery, you should hear a gentle sizzle. That’s the sound of flavor building. Stir them around until the onions turn translucent. That usually takes about 5-7 minutes. Then add the garlic and sundried tomatoes. The smell at this point is honestly kind of genius—sweet, savory, and deeply comforting.

The Simmer is Where the Magic Happens

This might just be me, but I think the simmer is the most important part of any savory soup. Once you add the broth and the beans, you’ll bring it to a boil, then immediately reduce it to a gentle simmer. You’re looking for small bubbles breaking the surface here and there, not a rolling boil. Let it go for 15 minutes. This quiet time lets the flavors get to know each other. The beans soften just a bit more, the broth reduces slightly, and everything becomes friends.

Then you stir in the kale, the half and half, and the cream cheese. The kale will wilt down into that creamy broth, and the cream cheese will melt slowly, making everything silky. Finally, fold in the shredded chicken and the Pecorino. The heat from the soup will warm the chicken through without overcooking it. Taste it. Right now. Does it need a pinch more salt? A crack of black pepper? This is your moment. Adjust it until it tastes perfect to you.

Tips for the Best Savory Soup of Your Life

I’ve made this more times than I can count, and I’ve picked up a few tricks along the way.

Preparation is Everything

Do your chopping first. Get all your veggies diced, your garlic minced, your chicken shredded. Having everything ready to go (the French call it *mise en place*) turns the cooking process from stressful to peaceful. It’s dinner’s already halfway done, mentally.

Don’t Skip the Taste Test

Season to taste. Raw vegetable ingredients need seasoning, and they all vary in salt level. If your soup tastes bland, don’t hesitate to add generous pinches of salt and lots of fresh black pepper. Taste as you go! I usually add a final drizzle of good olive oil right before serving. It adds a little richness and makes the flavors sing.

Think Ahead for Leftovers

Soup often tastes better on the second day, so be sure to make enough to have leftovers. The flavors have more time to meld. Most soup recipes also freeze well for up to a few months. I’ll get into my best freezing tips in a minute.

Alcohol-Free Variation

This recipe can easily be made without alcohol. Here are the substitutions I recommend:

• White wine → chicken broth + 1 tbsp white wine vinegar (or apple cider vinegar). For acidity and brightness

These swaps maintain the depth of flavor while keeping the dish completely alcohol-free. Perfect for family-friendly meals or personal preference.

Variations & Substitutions

This recipe is a fantastic template. Please, make it your own.

Dietary Adaptations

Need it vegan? Swap the chicken broth for vegetable broth, use a plant-based cream cheese alternative, and add two cans of rinsed chickpeas instead of the chicken. Want it gluten-free? You’re already good to go—just double-check your broth label.

Ingredient Swaps

No kale? Spinach or Swiss chard works. No cannellini beans? Great northern beans or even chickpeas are fine. Don’t have Pecorino? Parmesan is a perfect substitute. The point is to use what you’ve got. Spice to your level, too. If you like a little heat, add a pinch of red pepper flakes with the garlic.

Common Savory Soup Mistakes (And How to Fix Them)

❌ Mistake: Boiling the soup vigorously after adding the dairy.
✅ Solution: Always keep it at a gentle simmer once the half and half and cream cheese are in. A hard boil can cause the dairy to separate or curdle, making your soup look grainy.

❌ Mistake: Adding raw, uncooked chicken directly to the broth.
✅ Solution: Use pre-cooked chicken. It ensures your chicken is safe to eat and won’t overcook into rubbery bits. Rotisserie chicken from the store is a total weeknight win.

❌ Mistake: Not letting the soup simmer long enough.
✅ Solution: Give it time. That 15-minute simmer is non-negotiable for developing a deep, savory broth. If your soup tastes flat, it probably just needs to cook a little longer.

How to Store and Serve Your Savory Soup

Let the soup cool completely before storing. I transfer it to airtight containers—glass is my preference for the fridge. It’ll keep for 4-5 days. To freeze, leave about an inch of space at the top of the container for expansion. It freezes beautifully for up to 3 months. Thaw in the fridge overnight.

Reheating is simple. Gently warm it on the stovetop over medium-low heat, stirring occasionally. If it seems too thick after storage, just add a splash of broth or water to loosen it up. Serve it with a big piece of crusty sourdough for dipping. Perfect.

Frequently Asked Questions

Go Ahead, Give Yourself That Comfort

When you make this savory soup, you’ll love how it warms you up from the inside out. It’s the kind of easy, forgiving recipe that turns a hectic evening into something cozy. I’m a little obsessed with how something so simple can feel so special. So grab those ingredients on your next Trader Joe’s run, and give yourself the gift of a homemade, savory soup tonight. Let me know how it turned out—I’d love to hear your variations. You’ve totally got this.