19 Cozy Big-Batch Soup Recipes That Make the Best Leftovers

Warm, hearty, and perfect for leftovers, these big-batch soup recipes are easy to make and make enough to enjoy all week long.

By
Theodora Kaloudis
Theodora Kaloudis
Theodora Kaloudis
Theodora's passion for cooking began early on as a young girl, working in the kitchen at her father's Greek diner in Brooklyn, NY. Her recipes have appeared on Delish, Spruce Eats, Today.com, Martha Stewart & Marley Spoon, Dinnerly, Simply Recipes, and in various cookbooks.
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Published January 03, 2026
Theodora Kaloudis
Overhead shot of two bowls with a cream based soup with beans, sausage, kale and potatoes

Simply Recipes / Mihaela Kozaric Sebrek

There’s nothing more inviting than the smell of a big pot of soup bubbling away on the stove. Delicious aroma aside, they’re also easy to throw together, tend to use pantry staples you likely already have on hand, and create a generous amount of food. Refrigerated or frozen, these soups are the perfect leftovers, making them ideal for lunch or as a low-effort dinner later in the week. From Classic Minestrone to Chicken Pot Pie Soup, scroll on to find your favorite big pot o’soup that you can enjoy all week long!

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  • Loaded Broccoli Cheddar Potato Soup

    A spoonful of broccoli potato soup garnished with scallions bacon and cream

    Simply Recipes / Frank Tiu

    “You can easily freeze this soup in an airtight container for up to three months. To reheat, let the soup thaw, then warm on the stove over medium heat, stirring often, until it reaches 165°F.” —Anne Wolf, Recipe Developer

  • Slow Cooker Butternut Squash and Sausage Soup (4 Ingredients)

    A bowl of butternut squash and sausage soup with a spoon

    Simply Recipes / Jessica Furniss

    “To keep this recipe simple, I call for frozen butternut squash that’s already been prepped, but fresh butternut squash is delicious. Many grocers carry diced butternut squash in the refrigerated produce section and that works great in this fall soup as well.” —Jessica Furniss, Recipe Developer

  • Stuffed Pepper Soup

    Bowl of stuffed pepper soup at a table setting with another bowl, a blue table napkin, utensils on the counter, a small bowl of minced herbs, and a glass of water

    Simply Recipes / Photo by Fred Hardy / Food Styling by Emily Nabors Hall / Prop Styling by Julia Bayliss

    “Using microwaveable rice is a great time-saving hack. You can just toss it in the soup as-is (without microwaving it first), and it will finish cooking while the soup simmers. And, of course, feel free to use microwaveable brown rice if that’s what you prefer.” —Sara Bir, former Senior Editor

  • Hungarian Goulash (4 Steps)

    Overhead view of a dutch oven of Hungarian goulash with a ladle in the center with a serving inside

    Simply Recipes / Mark Beahm

    “One of the main flavor components in goulash is sweet paprika. Make sure to use a good-quality Hungarian brand of paprika if you can find it. It should be fresh—not the long-forgotten jar at the back of the cupboard that we all have—with a vibrant red color and rich sweet pepper flavor.” —Mark Beahm, Recipe Developer

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  • One-Pot Chicken and Rice Soup

    Homemade Chicken and Rice Soup
    Aaron Hutcherson

    “Leftovers will keep for about a week refrigerated, or up to three months frozen. To freeze, let the soup cool completely, then transfer to freezer containers or bags. Thaw overnight in the fridge, or warm the frozen soup in a saucepan over low heat on the stove top.” —Aaron Hutcherson, Recipe Developer

  • Zuppa Toscana (Olive Garden Copycat, 3 Steps)

    Overhead shot of two bowls with a cream based soup with beans, sausage, kale and potatoes

    Simply Recipes / Mihaela Kozaric Sebrek

    “This Zuppa Toscana is especially delicious with crusty bread. You can serve some toasted, olive oil-drizzled bread for dunking, or you can make some quick homemade croutons for garnish. I’ve been eating bowlfuls topped with a handful of everything croutons.” —Nick Evans, Recipe Developer

  • Easy Caldo Verde (Portuguese Kale Soup)

    large pot of Caldo Verde (Portuguese Kale Soup)

    Simply Recipes / Sara Haas

    “If you can find linguiça, use it, but other smoked sausages will work. They come in all shapes and sizes. If the diameter is small enough, a simple slice is sufficient. For larger sausages, you may need to halve or quarter before slicing. The goal is to have slices that can easily fit on a spoon.” —Sara Haas, Recipe Developer

  • Chicken Pot Pie Soup

    Bowl of chicken pot pie soup topped with toasted oyster crackers on a plate with a spoon and next to it, a pot with more chicken pot pie soup, a small bowl with more toasted oyster crackers, and mustard colored table napkin

    Simply Recipes / Photo by Fred Hardy / Food Styling by Emily Nabors Hall / Prop Styling by Julia Bayliss

    “This was very nostalgic and delightful! The chicken and vegetables were tender. The thyme gives a warm homey feel to this dish. The oyster crackers add a great crunch and a great alternative to puff pastry. This is a great use for leftover chicken. This was gone in seconds at home!” —Jasmine S, Reader

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  • Italian Meatball Soup

    Overhead view of a bowl of Italian meatball soup with a slice of bread and a spoon next to a plate of bread and bowl of parsley

    Simply Recipes/ Mihaela Kozaric Sebrek 

    “I use a small cookie scoop to make uniform meatballs without all the hand-rolling. It speeds up the process and ensures that all the meatballs cook evenly. Alternatively, if you're tight on time, pinch off "balls" of meat, place them on the sheet pan, and forget all about the rolling. Whatever shape they come off as is what goes into the soup. It will still taste delicious.” —Kris Osborne, Recipe Developer

  • Sweet and Sour Cabbage Soup

    Sweet and Sour Cabbage Soup in a Large Pot with Some Raised Up Using a Wooden Spoon, and Surrounding the Pot, a Kitchen Linen and a Stack of Bowls with Utensils

    Simply Recipes / Micah Siva

    “Make this a vegetable medley soup by adding your favorite vegetables like zucchini, cauliflower florets, or even green beans. Add softer vegetables like zucchini at the end and simmer for an additional 10 minutes. Hearty vegetables like cauliflower can be added with the cabbage.” —Micah Siva, Recipe Developer

  • Southern Swamp Soup

    Swamp soup in a dutch oven at a table setting with bowls, a glass, utensils, and a kitchen towel

    Simply Recipes / Mihaela Kozaric Sebrek

    “While turnip greens are popular, other dark greens work just as well, like lacinato kale, collard greens, or Swiss chard. You can even use spinach—add it in the last few minutes of cooking so it doesn’t overcook.” —Laurel Randolph, Associate Editorial Director

  • Homemade Chicken Noodle Soup

    Elise Bauer

    “Refrigerate the finished soup for up to five days and reheat gently over low heat. Note that the egg noodles will expand quite a bit in the soup. If you don't like this, cook the noodles separately and add them to each bowl. The soup will also freeze well for up to three months. We advise waiting to add the noodles to the soup until serving.” —Elisa Bauer, Founder

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  • Classic Minestrone Soup

    minestrone soup in bowl

    Elise Bauer

    “When It Comes to Minestrone, Improvise! So, what you put in your minestrone is really up to you. Don't like beans? Leave them out. Love pasta? Put some in (we recommend small pasta like ditalini). Minestrone really is all about improvisation.” —Elise Bauer, Founder

  • Ham and Bean Soup (Dried or Canned Beans)

    ham and bean soup served in a bowl

    Elise Bauer

    “This soup will keep in the fridge for up to five days, and the flavor even improves! You can also freeze it in individual containers for up to three months. Thaw overnight and reheat, or reheat straight from the freezer over low heat.” —from the Editors of Simply Recipes

  • Lentil Soup

    Sally Vargas

    “The soup will keep for up to six months in the freezer. It’s like money in the bank for those dreary fall and winter afternoons when I haven’t shopped and have no intention of doing so.” —Sally Vargas, Recipe Developer

  • Quick Chicken Vegetable Soup

    Chicken Vegetable Soup in a pot with a ladle

    Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Abby Armstrong

    “Refrigerate leftovers in an airtight container for up to four days. Reheat individual servings in the microwave or on the stovetop over medium heat. The completely cooled soup can also be frozen in freezer-safe containers or zip-top bags for up to two months.” —Megan Scott, former, former Senior Editor

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  • Pozole Rojo (Red Posole)

    Simply Recipes / Photo by Morgan Hunt Ward / Food Styling by Margaret Monroe Dickey / Prop Styling by Phoebe Hausser

    “This recipe makes enough for a large crowd with plenty of leftovers! The leftovers will keep, refrigerated, for about a week or can be frozen for up to three months. To freeze, transfer the pozole to freezer containers or bags with as little air as possible to prevent freezer burn. Thaw overnight in the fridge, and warm over low heat on the stovetop.” —Elise Bauer, Founder

  • 4-Ingredient Cabbage and Potato Soup

    4-Ingredient Cabbage and Potato Soup in a large pot with a ladel

    Simply Recipes / Stephanie Ganz

    “A quart of this soup lives, rent-free, in my fridge from September to March, and I’m always glad it’s there. On its own, it’s a pretty simple soup. But because it’s a bit of a blank slate, you can take it in all sorts of fun directions. Typically, I like to add a squeeze of lemon juice, a drizzle of olive oil, and some fresh herbs, like dill, parsley, or chives to brighten things up and add another layer of flavor. It’s also great with a dollop of sour cream and a big pinch of paprika.” —Stephanie A Ganz, Recipe Developer

  • 15-Minute Black Bean Soup

    A bowl of black bean soup, topped with avocado cubes, jalapeño slices, pickled onion and and cilantro

    Simply Recipes / Coco Morante

    “The soup will keep, refrigerated, for up to three days, or frozen for up to three months. I like to freeze individual portions in souper cubes or small freezer-safe plastic containers, then thaw in the refrigerator overnight before reheating.” —Coco Morante, Recipe Developer

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