11 Heartwarming 5-Ingredient Soups that are Pure Comfort in a Bowl

The perfect go-to when you don’t have a plan.

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 December 11, 2025
Theodora Kaloudis
a bowl of Easy Lasagna Soup with a spoon

Simply Recipes

A comforting soup is the perfect solution for a low-effort dinner when inspiration is running low. By keeping your pantry stocked with the essentials, like canned beans and tomato, chicken or veg broth, pasta, and lentils, you’ll always be prepared. This collection of recipes feature soups with just five ingredients, which will make it that much easier to get dinner on the table.

Heartwarming recipes like Sausage White Bean Soup, Pumpkin Tomato Soup, and Easy Lasagna Soup (yes, please!), are the perfect go-to when you don’t have a plan. So pull out your pot, and get cooking!

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  • Tomato and Red Lentil Soup

    A bowl of tomato and red lentil soup with a spoon served with bread slices on the side

    Simply Recipes / Alexandra Shytsman

    “Though I’ve called for a Dutch oven, any heavy-bottomed pot with a lid works. Try to spread the tomatoes in a single layer to maximize bottom contact for a more “roasted” flavor.” —Lou Perseghin, Recipe Developer

  • Slow Cooker Butternut Squash and Sausage Soup

    A bowl of butternut squash sausage soup garnished with cream and herbs

    Simply Recipes / Jessica Furniss

    “About five minutes before the soup is done, stir in a big handful of baby spinach for even more veggie goodness.” —Jessica Furniss, Recipe Developer

  • 15-Minute Tortellini Soup

    A serving of tortellini soup with a tomato based broth in a bowl, topped with parmesan cheese, with a spoon in the bowl

    Simply Recipes / Coco Morante

    “Frozen or dried tortellini are great too. For frozen ones, you won’t need to make any adjustments to the recipe—just follow the cooking time on the package as you would for refrigerated pasta. If using dried tortellini, you’ll want to add an extra cup of broth or water to the soup, as they absorb a lot more liquid than fresh pasta.” —Sara Haas, Recipe Developer

  • 4-Ingredient Roasted Cauliflower Soup

    Angled view of a white bowl of cauliflower soup next to a small bowl of paprika oil, a blue striped napkin and two clear drinking glasses

    Simply Recipes / Jazzmin Kaita 

    “Chuck some cauliflower and onion in the oven to roast, then blend them with stock until smooth. You can even start with precut cauliflower if that’s what it takes.” —Megan Scott, former Senior Editor

    Continue to 5 of 11 below

  • Easy Lasagna Soup

    a bowl of Easy Lasagna Soup with a spoon

    Simply Recipes

    “You can make this soup up to three days ahead of time. Cook the soup and pasta separately, and store them in separate containers. Make the ricotta mixture. When ready to eat, heat up the soup in a pot and stir in the noodles. This prevents the noodles from overcooking and becoming mushy.” —Megan Scott, former Senior Editor

  • Carabaccia (Tuscan Onion Soup)

    A bowl of Tuscan onion soup with a slice of bread and a spoon garnished with grated cheese

    Simply Recipes / Mihaela Kozaric Sebrek

    “Carabaccia is often ladled over Italian bread, which is sometimes topped with grated Parmesan cheese. A poached egg is another tasty addition. For a heartier meal, you can sauté Italian sausage before the onions and add the sausage back when the soup is finished.” —Julie & Amy Luxemberg, Recipe Developers

  • 5-Ingredient Tortilla Soup

    Bowl of tortilla soup with avocados chips and cilantro garnishes

    Simply Recipes / Mihaela Kozaric Sebrek

    “Everyone has their favorite combination of toppings, and I encourage you to add your go-tos. They are, of course, all optional. Here are a few of mine, if you need some inspiration: a dollop of cashew cream (or sour cream), chopped avocado, and a generous sprinkle of chopped cilantro. If I happen to have frozen corn, I’ll let a handful defrost and use it to garnish as well. I’ll even add rotisserie chicken from time to time.” —Mackenzie Schieck, Recipe Developer

  • Sausage White Bean Soup

    A white bowl with kale, white bean and sausage soup, places on a dark green plate on a wooden serving board

    Simply Recipes / Sara Haas

    “I always save the rind from Parmesan to add to soups and stews for a big salty, umami boost. Let the rind sit in the soup while it simmers, then pull it out just before serving.” —Sara Haas, Recipe Developer

    Continue to 9 of 11 below

  • Cabbage and Potato Soup

    4-Ingredient Cabbage and Potato Soup in a bowl, hand with a spoonful

    Simply Recipes / Stephanie Ganz

    “​​When I’m craving extra protein, I’ll add some shredded chicken or canned white beans. My favorite way to enjoy this soup is actually for breakfast, with a fried or poached egg on top and a big hunk of crusty bread for dipping. It’s a lovely way to wake up on a chilly morning.” —Stephanie A Ganz, Recipe Developer

  • Pumpkin Tomato Soup

    Bowls of pumpkin tomato soup with garnished bread served on a table

    Simply Recipes / Shilpa Iyer

    “I love serving this soup with a garnish of freshly chopped parsley, a drizzle of olive oil, and sometimes a drizzle of extra cream and a few extra cracks of black pepper. I also love to pair it with a classic grilled cheese sandwich, some warm garlic bread or breadsticks, or a handful of crunchy croutons.” —Annika Panikker, Recipe Developer

  • Creamy Spinach and White Bean Soup

    Overhead view of a white bowl of white bean and spinach soup with a spoon next to a plate of bread and bowl of lemon slices

    Simply Recipes / Alexandra Shytsman

    “A quick note on seasoning: I like to wait until the very end to add salt to this soup, as canned beans and store-bought broth can be plenty salty. I usually add about a quarter teaspoon of fine sea salt.” —Alexandra Shytsman, Recipe Developer

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