Slow cookers are prized for churning out everything from meatballs to mulled wine, but in my opinion, they excel best at making seriously great soups. The slow simmer of a slow cooker ensures soups are as full-flavored as they possibly can be. Even better, though, is that slow cooker soups are hands-off. Go about your business and you’ll be rewarded with a healthy, hearty pot of goodness whenever you’re ready for dinner.
This classic soup is the ultimate cozy choice. While the recipe calls for egg noodles, which are traditional, feel free to use any pasta you have — even broken spaghetti would be great!
As this soup cooks, the potatoes and red lentils break down to help thicken it and make it taste incredibly luxe.
While this soup has so many good things packed inside of it, what makes it special are the toppings. Garnish your bowl with crushed tortilla chips, sliced avocado, a dollop of Greek yogurt, or all three and you won’t be disappointed.
This is the perfect soup to make if you have a lot of odds and ends as it’s easy to customize. Feel free to use beans like chickpeas or pinto, swap the squash with sweet potatoes, the wild rice with brown rice, or the kale with Swiss chard.
Recipes like this are proof that it’s always a good idea to keep frozen tortellini on hand. However, if you don’t have it, frozen mini ravioli or even regular dried pasta can be used.
Barley is a perfect choice of grain to add to a slow cooker soup. Not only is it incredibly nutritious, it’s sturdy enough that it would turn into mush with a long simmer in the slow cooker.
This sweet potato soup stands out because it’s heavily spiced with good things like ginger, cumin, cayenne, and turmeric. And it’s made creamy with coconut milk instead of heavy cream, so it’s feel-good, too.
Black bean soup is packed with protein and so comforting. The sky’s the limit with the toppings, but you can’t go wrong with fresh herbs and avocado.
Throw whatever green vegetables you happen to have on hand into this deliciously brothy soup. You can even use bags of frozen broccoli and peas in the recipe.
This version of beef stew is packed with loads of vegetables. It also freezes well so it’s a great thing to make extra of so you’ll have some on hand for another day.