17 Easy Fall Soups You'll Make on Repeat

Fall is, literally, soup season. It's the time when there's nothing more comforting than tucking into a big bowl on the couch, or heating up leftovers for a quick and satisfyingly soupy work lunch. With these 17 easy recipes, you'll always have a pot of soup to turn to when hunger strikes.

From smooth cream and vegetable based soups to chunky chicken or beans soups, there's something for everyone here. Don't forget to read the helpful tips from our contributors, editors, and readers along the way!

Creamy Chicken Enchilada Soup

"Best soup I've ever made. I substituted cotija cheese and Monterey cheese with cheddar cheese. Used 2 normal canned tomato instead of the fire roasted tomatoes and Heinz beans in tomato sauce instead of black beans." —Angel, Simply Recipes Reader

Potato Leek Soup

"Red-skinned waxy potatoes aren't the best for a soup like this, because they tend to hold their shape, when in this soup you want a potato that will purée well." —Elise Bauer, Simply Recipes Founder

Easy Chicken Noodle Soup

"Want to speed this recipe up even more? Pre-chop the veggies the night before and even cook the noodles in advance if you want." —Nick Evans, Simply Recipes Contributor

Creamy Chestnut Mushroom Soup

"This soup calls for 6 cups of stock. If you would like a thicker soup start with 5 cups and adjust from there." —Ariane Resnick, Simply Recipes Contributor

Chicken Pot Pie Soup

"Swap the all-purpose flour with 1 1/2 tablespoons cornstarch to make the soup gluten-free." —Sara Bir, Simply Recipes Editor

Lentil Soup

"To achieve a creamy consistency, I like to puree a little of the soup in the blender and add it back to the pot. Like most lentil soups, this one thickens as it sits. So, be prepared to add more water when you reheat it, or simply enjoy it as a stew." —Sally Vargas, Simply Recipes Contributor

Creamy Pumpkin Soup With Smoked Paprika

"This soup can be made with either a whole pumpkin that you prepare yourself or with canned pumpkin. Don't be intimidated by roasting your own pumpkin! It's easy and the flavor is more interesting than canned pumpkin." —Elise

Slow Cooker Taco Soup

"This soup will last for up to a week in the fridge, so make a big batch for the whole week!" —Lisa Lin, Simply Recipes Contributor

Creamy Tortellini Soup with Sausage and Spinach

"I like cheese tortellini in this soup, but you could absolutely use any favorite kind of tortellini. You could even skip the tortellini and go with a plain pasta instead. Farfalle makes a fun pasta shape for this soup!" —Emma Christensen, Simply Recipes General Manager

Coconut Carrot Soup

"For a lighter version, instead of using full-fat coconut milk, use light coconut milk. Note that the soup will have a thinner consistency, so start with half the amount of vegetable stock, then add more if necessary." —Karishma Pradhan, Simply Recipes Contribtutor

White Lasagna Soup

"Swap the lasagna noodles for any other shaped pasta, particularly those that have plenty of nooks and crannies for the creamy broth like rotini or farfalle." —Emma

Ham and Bean Soup

"I just add chicken stock and make it with the 15 dried bean mix. Gives this soup a great texture since some of the beans from the mix naturally blend and thicken the soup. Tastes even better as leftovers." —Kaley, Simply Recipes Reader

Best Cabbage Soup

"I add 8 slices of half-cooked chopped up bacon and it’s even more amazing!" —Corrie, Simply Recipes Reader

Easy Green Chicken Chili

"This recipe is meant to be a fast weeknight recipe, but it can also work in a slow cooker." —Nick

Vegan Minestrone

"When I want to add a bit of creaminess to soups I use cashew cream and blend it with bit of the broth and then stir it into the soup." —Janice, Simply Recipes Reader

Quick and Easy Egg Drop Soup

"If you can't locate any of the mushroom types indicated in the recipe, crimini (aka: baby bellas) will do just fine. Or, you can just leave them out all together." —Garrett McCord, Simply Recipes Contributor

Creamy Sweet Potato Soup

"If you don't do dairy, feel free to use another cup of stock instead of the milk and cream, or use coconut milk (canned) or soy milk instead of the regular milk and cream." —Elise