Crockpot Soups: 14 Dump-and-Go Pots That Cook While You Are at Work

These crockpot soups are made for the busiest, coldest days of the year: you dump everything in before work, and the house smells like dinner by 5 o’clock. Slow cooker soup is having a big moment online right now. A chicken Alfredo tortellini soup pulled in 3.7 million views on TikTok in just five days, and a simple 15 bean soup reel passed 1.9 million views on Instagram. Below you will find the cozy classics people keep making, each with a short shopping list, how long to cook it and one tip so it turns out right. The rule for all of them is simple: raw ingredients go in first, the pot cooks low and slow, and cream, cheese, pasta and greens go in at the end. Get your slow cooker out of the cupboard..

Crockpot Soups Start With Chicken Alfredo Tortellini

This is the soup that blew up on social media this month, and it is easy to see why. Chicken cooks in a garlicky broth all day, then cream cheese, Parmesan and cheese tortellini go in for the last 30 minutes. It tastes like a bowl of Alfredo pasta you can eat with a spoon. Which would you add: A: spinach, B: mushrooms or C: extra Parmesan?..

You will need: 1 1/2 lb boneless chicken breasts, 1 small onion diced, 4 cloves garlic, 4 cups chicken broth, 1 tsp Italian seasoning, salt and pepper, 8 oz cream cheese cubed, 1 cup heavy cream, 1 cup grated Parmesan, 20 oz refrigerated cheese tortellini, 2 cups baby spinach.

How to make it: 1. Put the chicken, onion, garlic, broth and seasoning in the slow cooker. 2. Cook on low 6 to 7 hours or high 3 to 4. 3. Take out the chicken and shred it. 4. Stir in the cream cheese, cream and Parmesan until smooth. 5. Add the chicken and tortellini and cook on high 20 to 30 minutes. 6. Stir in the spinach right before serving.

15 Bean Soup With Smoked Turkey

This is the cheap, hearty pot that took off on Instagram this fall. A bag of 15 bean soup mix, a smoked turkey wing or leg, tomatoes and broth cook together all day until the beans are creamy and the meat falls off the bone. Safety tip: dried beans with red kidney beans in the mix need a 10 minute hard boil before slow cooking, because slow cookers do not get hot enough to make them safe on their own.

You will need: 1 bag (20 oz) 15 bean soup mix, 1 smoked turkey wing or leg, 1 onion diced, 2 carrots diced, 2 celery ribs diced, 3 cloves garlic, 1 can (14 oz) diced tomatoes, 8 cups chicken broth, 1 tsp smoked paprika, salt, pepper.

How to make it: 1. Soak the beans overnight and drain. 2. Boil the beans hard in fresh water for 10 minutes, then drain. 3. Put the beans and everything else in the slow cooker. 4. Cook on low 8 to 10 hours. 5. Pull the meat off the bone and stir it back in. 6. Season with salt at the end.

Crockpot Soups Classic: Loaded Baked Potato

All the toppings of a loaded baked potato in a creamy soup. Diced potatoes cook in broth with onion and garlic until very soft, then you mash some of them right in the pot and stir in cream cheese and sour cream. Top each bowl with cheddar, bacon and green onions. Kids love it, and it reheats well for lunch. What is your must have topping: A: bacon, B: cheddar or C: both?

You will need: 3 lb russet potatoes peeled and diced, 1 onion diced, 3 cloves garlic, 4 cups chicken broth, 1 tsp salt, 1/2 tsp pepper, 4 oz cream cheese, 1/2 cup sour cream, 1 cup milk. Toppings: shredded cheddar, cooked bacon, green onions.

How to make it: 1. Put the potatoes, onion, garlic, broth, salt and pepper in the slow cooker. 2. Cook on low 7 to 8 hours or high 4 hours. 3. Mash about half the potatoes right in the pot. 4. Stir in the cream cheese, sour cream and milk until smooth. 5. Cook on low 15 minutes more. 6. Serve with cheddar, bacon and green onions.

Chicken Tortilla Soup That Cooks Itself

Chicken breasts, tomatoes with green chiles, black beans, corn and warm spices cook together in broth until the chicken shreds with a fork. The fun part is the toppings: crunchy tortilla strips, avocado, a squeeze of lime and a spoon of sour cream. It is one of the lightest crockpot soups here, full of flavor and perfect for a family taco night style dinner.

You will need: 1 1/2 lb chicken breasts, 1 onion diced, 3 cloves garlic, 1 can (10 oz) diced tomatoes with green chiles, 1 can black beans rinsed, 1 cup frozen corn, 4 cups chicken broth, 2 tsp cumin, 1 tsp chili powder, salt. Toppings: tortilla strips, avocado, lime, cilantro, sour cream.

How to make it: 1. Add everything except the toppings to the slow cooker. 2. Cook on low 6 to 7 hours. 3. Remove the chicken and shred it. 4. Return the chicken to the pot. 5. Taste and add salt and lime juice. 6. Serve with tortilla strips, avocado, cilantro and sour cream.

Crockpot Taco Soup for Game Day

Taco soup is the potluck favorite that feeds a crowd for very little money. Browned ground beef (cook it first, because raw ground meat clumps in a slow cooker), beans, corn, tomatoes and a packet of taco and ranch seasoning go in together. Set it on low and let everyone build their own bowl with cheese, chips and sour cream. Of all the crockpot soups for football Sundays, this one wins.

You will need: 1 1/2 lb ground beef, 1 onion diced, 2 cans pinto or black beans, 1 can corn, 2 cans (14 oz) diced tomatoes, 1 can (4 oz) green chiles, 2 cups beef broth, 1 packet taco seasoning, 1 packet ranch seasoning. Toppings: cheddar, tortilla chips, sour cream.

How to make it: 1. Brown the beef with the onion and drain the fat. 2. Add it to the slow cooker. 3. Add the beans and corn with their liquid, tomatoes, chiles and broth. 4. Stir in both seasoning packets. 5. Cook on low 6 hours or high 3 hours. 6. Serve with cheese, chips and sour cream.

Sausage, Potato and Kale Soup, Tuscan Style

This creamy soup is inspired by the famous Italian restaurant favorite. Browned Italian sausage, sliced potatoes, onion and garlic cook in chicken broth until tender, and then cream and chopped kale go in at the end so the greens stay bright. It is filling enough to be dinner on its own with a slice of garlic bread. A pinch of red pepper flakes gives it a gentle kick.

You will need: 1 lb Italian sausage, 1 onion diced, 4 cloves garlic, 4 russet potatoes thinly sliced, 6 cups chicken broth, 1/2 tsp red pepper flakes, 1 cup heavy cream, 4 cups chopped kale, 6 slices cooked bacon crumbled, Parmesan.

How to make it: 1. Brown the sausage and drain it. 2. Add the sausage, onion, garlic, potatoes, broth and pepper flakes to the slow cooker. 3. Cook on low 6 to 7 hours. 4. Stir in the cream and kale. 5. Cook on high 20 minutes until the kale is tender. 6. Top with bacon and Parmesan.

Chicken and Wild Rice Soup

A Minnesota classic that tastes like a warm hug. Wild rice, chicken, carrots, celery and onion cook slowly in broth, then a quick creamy roux or a splash of cream thickens it at the end. Wild rice holds its shape after hours of cooking, unlike white rice, which turns to mush. It is one of the best crockpot soups for leftover rotisserie chicken too.

You will need: 1 1/2 lb chicken thighs, 1 cup wild rice rinsed, 3 carrots diced, 3 celery ribs diced, 1 onion diced, 3 cloves garlic, 8 cups chicken broth, 1 tsp thyme, 4 tbsp butter, 1/3 cup flour, 1 1/2 cups milk, salt and pepper.

How to make it: 1. Put the chicken, wild rice, vegetables, garlic, broth and thyme in the slow cooker. 2. Cook on low 7 to 8 hours. 3. Shred the chicken in the pot. 4. Melt the butter in a pan, whisk in the flour, then the milk, until thick. 5. Stir the creamy mixture into the soup. 6. Season and cook 15 minutes more.

Unstuffed Cabbage Roll Soup

All the flavor of grandma’s cabbage rolls without rolling a single leaf. Ground beef, chopped cabbage, onion, tomato sauce and a little brown sugar and vinegar cook into a sweet and sour soup, with rice stirred in near the end. It is cheap, filling and it freezes beautifully. Did your family make A: cabbage rolls, B: this soup or C: neither?

You will need: 1 lb ground beef, 1 onion diced, 1 small head cabbage chopped, 2 cans (14 oz) diced tomatoes, 1 can (15 oz) tomato sauce, 4 cups beef broth, 2 tbsp brown sugar, 1 tbsp vinegar, 1 tsp paprika, salt, 3/4 cup cooked rice.

How to make it: 1. Brown the beef and onion and drain the fat. 2. Add it to the slow cooker with the cabbage. 3. Stir in the tomatoes, sauce, broth, sugar, vinegar and paprika. 4. Cook on low 6 to 8 hours. 5. Stir in the cooked rice. 6. Heat 15 minutes and season with salt.

Crockpot Soups for the Holidays: Ham Bone and Beans

Do not throw away the holiday ham bone. Great Northern beans, the bone with some meat still on it, onion, carrots and celery cook all day into a smoky, creamy soup that tastes even better the next day. It is the classic after Christmas or Easter supper, and it costs almost nothing. Crockpot soups like this one were made for leftovers.

You will need: 1 lb dried Great Northern beans soaked overnight, 1 meaty ham bone (or 2 smoked ham hocks), 2 cups diced ham, 1 onion diced, 2 carrots diced, 2 celery ribs diced, 3 cloves garlic, 8 cups water or broth, 1 bay leaf, pepper.

How to make it: 1. Drain the soaked beans. 2. Put everything in the slow cooker. 3. Cook on low 8 to 10 hours, until the beans are very soft. 4. Remove the bone and bay leaf. 5. Pull the meat off the bone and stir it back in. 6. Mash some beans against the pot to thicken, then season.

Beef and Barley Soup for Cold Nights

Chunks of beef chuck, pearl barley, carrots, celery and mushrooms simmer all day into a thick, hearty soup that eats like a stew. The barley soaks up the broth as it cooks, so add an extra cup of broth if you reheat it the next day. It is one of the most filling crockpot soups on this list and a great way to stretch one pound of beef.

You will need: 1 1/2 lb beef chuck cut in small cubes, 3/4 cup pearl barley, 3 carrots sliced, 2 celery ribs sliced, 8 oz mushrooms sliced, 1 onion diced, 3 cloves garlic, 8 cups beef broth, 2 tbsp tomato paste, 1 tsp thyme, 1 bay leaf, salt and pepper.

How to make it: 1. Season the beef and brown it quickly in a hot pan (optional but tasty). 2. Add everything to the slow cooker. 3. Stir well so the tomato paste dissolves. 4. Cook on low 8 hours or high 4 to 5 hours. 5. Remove the bay leaf. 6. Thin with more broth if needed and season.

Old Fashioned Split Pea Soup

Split peas do not need soaking, which makes this one of the easiest crockpot soups of all. Dried peas, a ham hock, carrots, celery and onion cook for hours until the peas break down into a thick, velvety soup. It is very cheap and very filling. Is split pea soup A: a childhood favorite or B: something you have never tried?

You will need: 1 lb dried green split peas rinsed, 1 smoked ham hock or 1 1/2 cups diced ham, 2 carrots diced, 2 celery ribs diced, 1 onion diced, 2 cloves garlic, 6 cups chicken broth, 1 bay leaf, 1/2 tsp thyme, pepper.

How to make it: 1. Put all the ingredients in the slow cooker. 2. Cook on low 8 hours or high 4 to 5 hours. 3. Remove the ham hock and bay leaf. 4. Pull the meat off the bone and chop it. 5. Stir the meat back in and whisk to make it smooth. 6. Add salt at the end, because the ham is salty.

Crockpot Soups Kids Love: Cheeseburger Soup

Cheeseburger soup tastes just like the drive-thru favorite, with browned beef, potatoes, carrots and onion in a creamy, cheesy broth. Melt in a block of cheddar at the end, and top each bowl with pickles and a little ketchup if you are feeling brave. It is a guaranteed hit with picky eaters and a great way to get some vegetables into them.

You will need: 1 lb ground beef, 1 onion diced, 4 cups diced potatoes, 2 carrots shredded, 2 celery ribs diced, 4 cups chicken broth, 1 tsp dried basil, 4 oz cream cheese, 2 cups shredded cheddar, 1 cup milk, salt and pepper, chopped pickles to top.

How to make it: 1. Brown the beef with the onion and drain. 2. Add the beef, potatoes, carrots, celery, broth and basil to the slow cooker. 3. Cook on low 6 to 7 hours. 4. Stir in the cream cheese and milk. 5. Add the cheddar a handful at a time until melted. 6. Season and top with pickles.

Minestrone That Cooks All Day

This classic Italian vegetable soup is a great way to use up what is in the crisper drawer. Beans, tomatoes, zucchini, carrots, celery and green beans cook all day in a tomato broth with a Parmesan rind for extra flavor. The pasta goes in at the very end so it stays firm. It is one of the few meatless crockpot soups here, cheap, and it freezes well without the pasta.

You will need: 1 onion diced, 2 carrots diced, 2 celery ribs diced, 1 zucchini diced, 1 cup green beans, 3 cloves garlic, 1 can (28 oz) diced tomatoes, 1 can kidney beans rinsed, 6 cups vegetable broth, 1 Parmesan rind, 2 tsp Italian seasoning, 1 cup small pasta, 2 cups spinach.

How to make it: 1. Put everything except the pasta and spinach in the slow cooker. 2. Cook on low 7 to 8 hours. 3. Remove the Parmesan rind. 4. Stir in the pasta and cook on high 15 to 20 minutes. 5. Stir in the spinach. 6. Serve with grated Parmesan.

Chicken Pot Pie Soup and Our Best Crockpot Soups Tips

We end with comfort in a bowl: chicken pot pie filling made into a creamy soup, served with a biscuit on top. Three tips for every soup here: add dairy, cheese and pasta only in the last 30 minutes, cut vegetables the same size so they cook evenly, and always thaw meat first. For more easy suppers, try our slow cooker dump dinners, and see what is trending in this crockpot trend report from Buzzabout. Which of these crockpot soups will you make first?

You will need: 1 1/2 lb chicken thighs, 1 onion diced, 3 carrots diced, 3 celery ribs diced, 2 potatoes diced, 4 cups chicken broth, 1 tsp thyme, 1 cup frozen peas, 1 cup heavy cream, 3 tbsp cornstarch, salt and pepper, baked biscuits.

How to make it: 1. Put the chicken, vegetables except peas, broth and thyme in the slow cooker. 2. Cook on low 6 to 7 hours. 3. Shred the chicken in the pot. 4. Whisk the cream with the cornstarch and stir it in with the peas. 5. Cook on high 20 to 30 minutes until thick. 6. Serve with a warm biscuit on top.