Soup season is here!

Cozy, budget‑friendly winter soups make the most of seasonal ingredients—and you can earn kicks while picking them up. Ladle up comfort, save big, and kick back with four delicious recipes waiting just below.

1. One-Pot Creamy Italian Lasagna Soup – Half Baked Harvest

Serves: 6
Time: 40 minutes

Ingredients:

• 1 pound spicy Italian chicken sausage
• 1/2 pound ground beef or chicken
• 1 yellow onion, chopped
• 3 tablespoons Italian seasoning
• Sea salt and pepper
• 1 can (28 ounce) crushed tomatoes
• 1–2 cups marinara sauce
• 4 cups broth
• 4 cups chopped baby spinach
• 1 pound mafaldine pasta, or 8 lasagna noodles
• 1 cup heavy cream
• 1 cup grated mozzarella or provolone
• 1/2 cup grated parmesan
• Chopped basil or parsley, for serving

Instructions:

1. Start with a big Dutch oven and sizzle the sausage, beef, onions, and Italian seasoning until everything’s browned and smelling amazing (about 5–10 minutes).
2. Pour in the crushed tomatoes, marinara, and broth. Sprinkle with salt and pepper, then let it simmer for 10 minutes until slightly thickened. Stir in 2 cups of water and bring to a boil.
3. Toss in the spinach and pasta, cooking until tender (around 10 minutes). Stir in the cream and melty cheeses for that cozy finish.
4. Ladle into bowls, top with parmesan and fresh herbs, and enjoy every spoonful—bonus points for earning kicks while you shop for the ingredients!

2. Vegetable Soup

Serves: 4
Time: 20 minutes

Ingredients

• 1 tablespoon oil (olive or vegetable)
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth (or water + bouillon)
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon dried thyme (optional)
• 1 cup frozen mixed vegetables (peas, corn, green beans)
• Optional: ½ cup cookedr rice for extra heartiness

Instructions:

1. Heat oil in a large pot over medium heat.
2. Add onion and garlic; sauté for 2–3 minutes until fragrant.
3. Stir in carrots and celery; cook for another 5 minutes.
4. Add diced tomatoes and broth. Season with salt, pepper, and thyme.
5. Bring to a boil, then reduce heat and simmer for 15–20 minutes.
6. Add frozen vegetables and simmer for another 5 minutes.
7. Optional: Stir in cooked rice before serving.

3. Creamy Potato Soup

Serves: 8
Time: 35 minutes

Ingredients:

• 2 pounds (about 6 medium) Russet potatoes, scrubbed, peeled, and chopped water
• 3 cups whole milk
• 4 tablespoons butter
• Salt and pepper

Instructions:

1. Cover potatoes with water in a large soup pot.
2. Cook over medium heat until fork-tender, about 20 minutes. Remove from heat and drain.
3. Add milk and butter to the potatoes. Place back on medium heat and allow milk to bubble slightly around the edges of the soup pot, about 5 to 10 minutes.
4. Remove from heat and ladle into soup bowls.
5. Serve with salt and pepper to taste.

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4. Easy Chili Recipe

Serves: 6
Time: 25 minutes

Ingredients:

• 1 lb. lean ground beef (I use 90%)
• 1 can (40 oz.) chili beans in chili sauce
• 1 can (14.5 oz.) petite diced tomatoes
• 1 can (10 oz.) diced tomatoes with green chilies
• 1 1/2 to 2 1/2 cups V-8 vegetable juice
• 1 – 2 envelopes (1.25 oz.) chili seasoning mix or 2 to 4 teaspoons Southwestern Seasoning
• Salt and pepper (or All Purpose Seasoning) to taste

Instructions:

1. Brown Beef: In a 4-qt or larger pot over medium-high heat, crumble and cook ground beef until no pink remains. Season with salt and pepper.
2. Add Seasoning & Beans: Reduce heat to medium; stir in chili seasoning packets and chili beans in sauce.
3. Add Tomatoes & V-8: Mix in petite tomatoes, tomatoes with chilies, and V-8 juice (adjust amount for desired thickness).
4. Simmer: Cook for 15 minutes to heat through and blend flavors.
5. Serve: Top with sour cream, cheese, onion, and serve with crackers or tortilla chips.

Warm up your winter with easy, comforting soups! Save these quick recipes now and make mealtime stress-free all season long.