15+ Healthy Crockpot Soups for Recovery & Wellness

Crockpot soups made for heart health, comfort, and easy cooking. Discover nourishing, low-sodium slow cooker recipes that are simple, warm, and satisfying.

Crockpot Soups for Heart Health & Healing

Crockpot soups are an excellent choice for supporting heart health, especially during recovery or after a heart procedure. These soups are built around low-sodium broths, lean proteins, legumes, and plenty of vegetables, helping to reduce strain on the heart while still providing essential nutrients. Fiber-rich ingredients like lentils, beans, vegetables, and whole grains can help lower cholesterol levels, while potassium-rich foods support healthy blood pressure. By avoiding heavy creams, processed foods, and excess salt, crockpot soups offer gentle, nourishing meals that promote healing without sacrificing taste.

Crockpot Soups That Are Easy & Stress-Free

Crockpot soups make healthy eating simple and manageable, especially when energy levels are low. With minimal chopping and no complicated techniques, these recipes allow you to add ingredients, set the timer, and let the slow cooker do the work. This low-effort cooking method reduces stress and eliminates the need to stand over the stove. Slow cooking also helps flavors develop naturally, meaning you can rely on herbs, garlic, onions, and vegetables instead of extra salt. Crockpot soups are perfect for meal prepping, freezing, and reheating—making daily meals easier and more consistent.

Crockpot Soups for Comfort Without Guilt

Crockpot soups provide the warmth and comfort many people crave, especially during recovery, without the guilt of heavy or unhealthy meals. These soups are designed to feel satisfying, cozy, and filling, while remaining light on saturated fats and refined ingredients. Creamy textures are achieved through blended vegetables, beans, or natural thickeners instead of butter or cream. Each bowl delivers comfort while supporting long-term heart health, proving that healthy food can still feel indulgent, familiar, and emotionally comforting.

Crockpot Soups : Crockpot Chicken Noodle Soup

Prep Time: 10 minutes
Cook Time: 6–8 hours
Servings: 6

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts
• 8 cups low-sodium chicken broth
• 3 medium carrots, sliced
• 2 celery stalks, sliced
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 2 cups egg noodles
• 1 tablespoon olive oil

Instructions

1. Add chicken, carrots, celery, onion, garlic, seasonings, and chicken broth to the crockpot.
2. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
3. Remove chicken, shred with two forks, then return to the crockpot.
4. Stir in egg noodles, cover, and cook 20–30 minutes until noodles are tender.
5. Taste and adjust seasoning if needed.

Serve

• Serve hot with fresh bread or crackers. Cozy, comforting, and perfect for cold days 🤍

Tips

• Add a splash of lemon juice for brightness.
• For richer flavor, use chicken thighs instead of breasts.
• Store leftovers in the fridge up to 4 days.

Crockpot Soups : Crockpot Potato Soup

Prep Time: 10 minutes
Cook Time: 6–8 hours
Servings: 6

Ingredients

• 2 lbs russet potatoes, peeled and diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup milk
• 4 slices bacon, cooked & crumbled
• 1 cup shredded cheddar cheese
• 2 tablespoons butter
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 2 green onions, sliced (for garnish)

Instructions

1. Add potatoes, onion, garlic, chicken broth, salt, pepper, and paprika to the crockpot.
2. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until potatoes are very tender.
3. Mash some of the potatoes directly in the crockpot for a creamy texture (leave some chunks if you like).
4. Stir in butter, milk, heavy cream, cheddar cheese, and most of the bacon.
5. Cover and cook an additional 20–30 minutes until creamy and heated through.

Serve

• Ladle into bowls and top with extra bacon, green onions, and more cheese if desired.

Tips

• For extra thickness, stir in 1 tablespoon cornstarch mixed with 2 tablespoons water.
• Swap heavy cream for half-and-half for a lighter version.
• Great for meal prep — flavors get even better the next day!

Crockpot Soups : Crockpot Lasagna Soup

Prep Time: 15 minutes
Cook Time: 6–8 hours
Servings: 6

Ingredients

• 1 lb ground beef or Italian sausage
• 1 small onion, diced
• 3 cloves garlic, minced
• 6 cups chicken or beef broth
• 1 (24 oz) jar marinara sauce
• 1 (14.5 oz) can diced tomatoes
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• ½ teaspoon dried basil
• 2 cups broken lasagna noodles
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• Fresh parsley or basil, for garnish

Instructions

1. Brown ground beef or sausage in a skillet until fully cooked; drain excess fat.
2. Add cooked meat, onion, garlic, broth, marinara sauce, diced tomatoes, and seasonings to the crockpot.
3. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
4. Stir in broken lasagna noodles, cover, and cook 30–40 minutes until noodles are tender.
5. Stir well and adjust seasoning if needed.

Serve

• Spoon soup into bowls and top with ricotta, mozzarella, Parmesan, and fresh herbs.

Tips

• Add a dollop of ricotta to each bowl for that classic lasagna feel.
• Use sausage for a richer, more robust flavor.
• Leftovers thicken as they sit—add a splash of broth when reheating.

Crockpot Soups : Crockpot Minestrone Soup

Prep Time: 15 minutes
Cook Time: 6–8 hours
Servings: 6

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 zucchini, diced
• 1 cup green beans, chopped
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can kidney beans, drained & rinsed
• 1 (15 oz) can cannellini beans, drained & rinsed
• 6 cups vegetable or chicken broth
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• ½ teaspoon dried basil
• 1 cup small pasta (ditalini or elbow)
• 2 cups fresh spinach or kale
• Grated Parmesan cheese, for serving

Instructions

1. Add onion, carrots, celery, garlic, zucchini, green beans, diced tomatoes, beans, broth, and seasonings to the crockpot.
2. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until vegetables are tender.
3. Stir in pasta, cover, and cook 20–30 minutes until pasta is tender.
4. Add spinach or kale, stir, and let cook 5 minutes until wilted.

Serve

• Ladle into bowls and top with grated Parmesan cheese. Serve with crusty bread for a complete meal.

Tips

• Add a Parmesan rind while cooking for extra depth of flavor.
• For a heartier soup, add cooked Italian sausage or shredded chicken.
• Store leftovers in the fridge up to 4 days (pasta may absorb liquid—add broth when reheating).

Crockpot Soups : Crockpot Lemon Chicken Soup

Prep Time: 10 minutes
Cook Time: 6–8 hours
Servings: 6

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts
• 8 cups chicken broth
• 3 medium carrots, sliced
• 2 celery stalks, sliced
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ½ cup orzo or rice
• ¼ cup fresh lemon juice (about 2 lemons)
• 1 tablespoon lemon zest
• 2 tablespoons olive oil
• Fresh parsley or dill, chopped (for garnish)

Instructions

1. Add chicken, carrots, celery, onion, garlic, seasonings, olive oil, and chicken broth to the crockpot.
2. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
3. Remove chicken, shred with two forks, then return to the crockpot.
4. Stir in orzo (or rice), cover, and cook 20–30 minutes until tender.
5. Stir in lemon juice and lemon zest just before serving. Adjust seasoning if needed.

Serve

• Ladle into bowls and garnish with fresh parsley or dill. Serve with warm bread or crackers.

Tips

• Add lemon juice at the end to keep the flavor fresh and bright.
• Swap orzo for rice or egg noodles if preferred.
• For extra richness, stir in ½ cup heavy cream at the end.

Crockpot Soups : Crockpot Thai Coconut Chicken Soup

Prep Time: 10 minutes
Cook Time: 6–8 hours
Servings: 6

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon red curry paste
• 6 cups chicken broth
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup sliced mushrooms
• 1 red bell pepper, thinly sliced
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ cup rice noodles or jasmine rice
• Fresh cilantro, for garnish

Instructions

1. Add chicken, onion, garlic, ginger, red curry paste, mushrooms, bell pepper, broth, salt, and pepper to the crockpot.
2. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
3. Remove chicken, shred, and return to the crockpot.
4. Stir in coconut milk, fish sauce, brown sugar, and rice noodles (or rice).
5. Cover and cook 20–30 minutes until noodles or rice are tender.
6. Stir in lime juice just before serving.

Serve

• Ladle into bowls and garnish with fresh cilantro. Serve with lime wedges if desired.

Tips

• For more heat, add chili garlic sauce or sliced red chilies.
• Swap mushrooms for zucchini or baby spinach.
• Leftovers taste even better the next day!

Crockpot Soups : Crockpot Cheeseburger Soup

Prep Time: 15 minutes
Cook Time: 6–8 hours
Servings: 6

Ingredients

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups russet potatoes, peeled & diced
• 3 cups chicken broth
• 2 cups milk
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon dried parsley
• Optional toppings: cooked bacon, green onions, extra cheese

Instructions

1. Brown ground beef in a skillet over medium heat; drain excess grease.
2. Add cooked beef, onion, garlic, potatoes, broth, salt, pepper, paprika, and parsley to the crockpot.
3. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until potatoes are tender.
4. In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in milk until smooth and thickened.
5. Stir milk mixture and heavy cream into the crockpot.
6. Add shredded cheddar cheese and stir until melted and creamy. Cook an additional 20–30 minutes.

Serve

• Ladle into bowls and top with bacon, green onions, or extra cheese if desired.

Tips

• Use Velveeta for an extra-creamy texture.
• For a lighter version, swap heavy cream for half-and-half.
• Leftovers thicken—add a splash of milk when reheating.

Crockpot Soups : Crockpot Chicken Gnocchi Soup

Prep Time: 15 minutes
Cook Time: 6–8 hours
Servings: 6

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups chicken broth
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 cup heavy cream
• 1 cup milk
• 1 (16 oz) package potato gnocchi
• 2 cups fresh spinach
• 2 tablespoons butter

Instructions

1. Add chicken, onion, garlic, carrots, celery, broth, olive oil, and seasonings to the crockpot.
2. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
3. Remove chicken, shred with two forks, then return to the crockpot.
4. Stir in butter, heavy cream, and milk.
5. Add gnocchi and cover; cook 20–30 minutes until tender.
6. Stir in spinach and cook 5 minutes until wilted.

Serve

• Ladle into bowls and serve hot with crusty bread or breadsticks.

Tips

• For extra richness, use all heavy cream instead of milk.
• Add grated Parmesan for more flavor.
• Leftovers thicken—add a splash of broth when reheating.

Crockpot Soups : Crockpot Chicken Meatball & Veggie Soup

Prep Time: 15 minutes
Cook Time: 6–8 hours
Servings: 6

Ingredients

For the Meatballs:

• 1 lb ground chicken
• ¼ cup breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon dried Italian seasoning

For the Soup:

• 1 tablespoon olive oil
• 1 small onion, diced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 1 zucchini, diced
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 cup small pasta (optional: ditalini or elbow)
• Fresh parsley, chopped (for garnish)

Instructions

1. Make the Meatballs:
   • In a bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, salt, pepper, and Italian seasoning.
   • Roll into small meatballs (about 1 inch).
2. Assemble the Soup:
   • Add onion, carrots, celery, zucchini, broth, diced tomatoes, salt, pepper, basil, and oregano to the crockpot.
   • Gently place chicken meatballs on top.
3. Cook:
   • Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until vegetables are tender and meatballs are cooked through.
4. Optional Pasta:
   • About 30 minutes before serving, stir in pasta and cover until tender.
5. Serve:
   • Ladle into bowls and garnish with fresh parsley.

Tips

• Swap zucchini for green beans or bell peppers for variety.
• Make meatballs ahead and freeze for quick soup prep.
• Add a splash of lemon juice for extra brightness.

Crockpot Soups : Crockpot Ham & Bean Soup

Prep Time: 10 minutes
Cook Time: 6–8 hours
Servings: 6–8

Ingredients

• 2 cups dried white beans (such as navy or great northern), rinsed and soaked overnight
• 1 lb ham, diced (or ham hock for more flavor)
• 1 small onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 tablespoon olive oil
• Optional: chopped parsley for garnish

Instructions

1. Prep Beans:
   • Rinse and soak beans overnight, then drain.
2. Assemble Soup:
   • Add soaked beans, ham, onion, carrots, celery, garlic, chicken broth, salt, pepper, thyme, bay leaf, and olive oil to the crockpot.
3. Cook:
   • Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until beans are tender.
4. Finish:
   • Remove bay leaf. Adjust seasoning as needed.
5. Serve:
   • Ladle into bowls and garnish with fresh parsley. Serve with crusty bread for a complete meal.

Tips

• For extra flavor, use a smoked ham hock.
• Add a splash of apple cider vinegar before serving to brighten the flavors.
• Soup can be stored in the fridge for up to 4 days or frozen for longer.

Crockpot Soups : Crockpot Cabbage Roll Soup

Prep Time: 15 minutes
Cook Time: 6–8 hours
Servings: 6

Ingredients

• 1 lb ground beef or ground turkey
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 1 (8 oz) can tomato sauce
• 4 cups beef or chicken broth
• 1 small head of cabbage, chopped (about 4 cups)
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon dried Italian seasoning
• 1 teaspoon paprika
• 1 tablespoon olive oil
• Optional: cooked rice for serving

Instructions

1. Brown the Meat:
   • In a skillet, cook ground beef or turkey with onion and garlic until browned; drain excess fat.
2. Assemble the Soup:
   • Add cooked meat, diced tomatoes, tomato sauce, broth, cabbage, carrots, celery, salt, pepper, Italian seasoning, paprika, and olive oil to the crockpot.
3. Cook:
   • Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until vegetables are tender.
4. Optional:
   • Serve over cooked rice for a more filling meal.
5. Serve:
   • Ladle into bowls and enjoy the rich, savory flavors of classic cabbage rolls in soup form.

Tips

• Add a splash of vinegar or lemon juice before serving for a bright tang.
• Swap ground beef for ground turkey for a lighter version.
• Leftovers taste even better the next day as flavors meld.

Crockpot Soups : Crockpot White Lasagna Soup

Prep Time: 15 minutes
Cook Time: 6–8 hours
Servings: 6

Ingredients

• 1 lb Italian sausage or ground chicken/turkey
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 (15 oz) container ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon dried Italian seasoning
• 8 oz uncooked lasagna noodles, broken into pieces
• 2 cups fresh spinach or kale
• 1 tablespoon olive oil
• Optional: fresh basil for garnish

Instructions

1. Brown Meat:
   • In a skillet, cook Italian sausage (or ground chicken/turkey) with onion and garlic until browned. Drain excess fat.
2. Assemble Soup:
   • Add cooked meat, broth, salt, pepper, Italian seasoning, and broken lasagna noodles to the crockpot.
3. Cook:
   • Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until noodles are tender.
4. Add Cheeses & Greens:
   • Stir in ricotta, mozzarella, Parmesan, and spinach or kale. Cook an additional 15–20 minutes until heated through.
5. Serve:
   • Ladle into bowls and garnish with fresh basil or extra Parmesan.

Tips

• Use pre-cooked noodles for a quicker version (reduce cook time).
• Add mushrooms or zucchini for extra veggies.
• Leftovers thicken—add a splash of broth or milk when reheating.

Crockpot Soups : Crockpot Chicken Parmesan Soup

Prep Time: 15 minutes
Cook Time: 6–8 hours
Servings: 6

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 (24 oz) jar marinara sauce
• 4 cups chicken broth
• 1 teaspoon Italian seasoning
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon olive oil
• 2 cups cooked pasta (optional: penne or rotini)
• Fresh basil or parsley, chopped (for garnish)

Instructions

1. Prep Ingredients:
   • Add chicken, onion, garlic, marinara sauce, chicken broth, Italian seasoning, salt, and pepper to the crockpot.
2. Cook:
   • Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until chicken is cooked through.
3. Shred Chicken:
   • Remove chicken, shred with two forks, and return to the crockpot.
4. Add Cheese & Pasta:
   • Stir in mozzarella, Parmesan, and cooked pasta (if using). Cook an additional 10–15 minutes until cheese melts and soup is creamy.
5. Serve:
   • Ladle into bowls and garnish with fresh basil or parsley.

Tips

• For extra flavor, sprinkle crushed red pepper or garlic powder.
• Use homemade marinara for a richer taste.
• Serve with garlic bread for the ultimate comfort meal.

Crockpot Soups : Crockpot Stuffed Pepper Soup

Prep Time: 15 minutes
Cook Time: 6–8 hours
Servings: 6

Ingredients

• 1 lb ground beef or turkey
• 1 small onion, diced
• 3 cloves garlic, minced
• 3 bell peppers (red, green, or yellow), diced
• 1 (14.5 oz) can diced tomatoes
• 1 (8 oz) can tomato sauce
• 4 cups beef or chicken broth
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• 1 cup cooked rice (optional, can add at the end)
• 1 tablespoon olive oil
• Fresh parsley, chopped (for garnish)

Instructions

1. Brown Meat:
   • In a skillet, cook ground beef or turkey with onion and garlic until browned; drain excess fat.
2. Assemble Soup:
   • Add cooked meat, diced bell peppers, diced tomatoes, tomato sauce, broth, salt, pepper, Italian seasoning, and paprika to the crockpot.
3. Cook:
   • Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until peppers are tender.
4. Optional:
   • Stir in cooked rice about 15 minutes before serving for a heartier soup.
5. Serve:
   • Ladle into bowls and garnish with fresh parsley. Enjoy the classic stuffed pepper flavors without all the work!

Tips

• Swap ground beef for turkey or chicken for a lighter version.
• Add a pinch of red pepper flakes for a little heat.
• Leftovers thicken—add a splash of broth when reheating.

Crockpot Soups : Crockpot Mexican Street Corn Soup

Prep Time: 10 minutes
Cook Time: 4–6 hours
Servings: 6

Ingredients

• 4 cups frozen or fresh corn kernels
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 (4 oz) can diced green chiles (optional, for heat)
• ½ teaspoon smoked paprika
• ½ teaspoon chili powder
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• ½ cup heavy cream or half-and-half
• ½ cup crumbled cotija or feta cheese
• 2 tablespoons butter
• 1 tablespoon lime juice
• 2 tablespoons chopped fresh cilantro, for garnish

Instructions

1. Assemble Soup:
   • Add corn, onion, garlic, green chiles, chicken broth, smoked paprika, chili powder, salt, and pepper to the crockpot.
2. Cook:
   • Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until flavors are blended and corn is tender.
3. Finish Soup:
   • Stir in butter, heavy cream, and lime juice.
   • Optional: Use an immersion blender to lightly blend some of the soup for a creamier texture.
4. Serve:
   • Ladle into bowls and top with crumbled cotija cheese and chopped cilantro. Serve with tortilla chips or warm bread if desired.

Tips

• Add cooked bacon bits for extra smoky flavor.
• Sprinkle extra chili powder or Tajín for a kick.
• Leftovers taste even better the next day!

Crockpot Soups : Crockpot Ham & Lentil Soup

Prep Time: 10 minutes
Cook Time: 6–8 hours
Servings: 6

Ingredients

• 1 ½ cups dried lentils, rinsed and drained
• 1 lb ham, diced (or leftover ham hock for more flavor)
• 1 small onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 6 cups chicken or vegetable broth
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 tablespoon olive oil
• Optional: chopped fresh parsley for garnish

Instructions

1. Prep Lentils:
   • Rinse and drain lentils; set aside.
2. Assemble Soup:
   • Add lentils, diced ham, onion, carrots, celery, garlic, broth, salt, pepper, thyme, bay leaf, and olive oil to the crockpot.
3. Cook:
   • Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until lentils are tender.
4. Finish:
   • Remove bay leaf. Taste and adjust seasonings if needed.
5. Serve:
   • Ladle into bowls and garnish with fresh parsley. Serve with warm bread or crackers.

Tips

• Use a smoked ham hock for extra depth of flavor.
• Add a splash of vinegar or lemon juice before serving to brighten flavors.
• Soup stores well in the fridge for up to 4 days; lentils may thicken—add broth when reheating.

Crockpot Soups : Crockpot Creamy Chicken & Wild Rice Soup

Prep Time: 15 minutes
Cook Time: 6–8 hours
Servings: 6

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts
• 1 cup wild rice, rinsed
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 cup heavy cream
• ½ cup milk
• 2 tablespoons butter

Instructions

1. Assemble Soup:
   • Add chicken, wild rice, onion, carrots, celery, garlic, chicken broth, salt, pepper, thyme, and parsley to the crockpot.
2. Cook:
   • Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until chicken is cooked and rice is tender.
3. Shred Chicken:
   • Remove chicken, shred with two forks, and return to the crockpot.
4. Add Creaminess:
   • Stir in butter, heavy cream, and milk. Cook an additional 20–30 minutes until creamy and heated through.
5. Serve:
   • Ladle into bowls and enjoy warm. Perfect with crusty bread or crackers.

Tips

• Swap heavy cream for half-and-half for a lighter version.
• Add mushrooms for extra depth of flavor.
• Soup thickens as it cools—add extra broth or milk when reheating.

Crockpot Soups : Crockpot Chicken & Rice Soup

Prep Time: 10 minutes
Cook Time: 6–8 hours
Servings: 6

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts
• 1 small onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 cup long-grain white rice
• 1 tablespoon olive oil
• Optional: fresh parsley for garnish

Instructions

1. Assemble Soup:
   • Add chicken, onion, carrots, celery, garlic, chicken broth, salt, pepper, thyme, parsley, and olive oil to the crockpot.
2. Cook:
   • Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until chicken and vegetables are tender.
3. Shred Chicken:
   • Remove chicken, shred with two forks, and return to the crockpot.
4. Add Rice:
   • Stir in rice, cover, and cook 20–30 minutes until tender.
5. Serve:
   • Ladle into bowls and garnish with fresh parsley. Perfect with warm bread or crackers.

Tips

• Use brown rice for a nuttier flavor, but increase cook time slightly.
• Add a squeeze of lemon juice before serving for brightness.
• Leftovers thicken—add extra broth when reheating.

Crockpot Soups : Crockpot Broccoli Cheese Soup

Prep Time: 10 minutes
Cook Time: 6–8 hours
Servings: 6

Ingredients

• 4 cups fresh or frozen broccoli florets
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• ½ teaspoon paprika
• 1 cup shredded cheddar cheese
• ½ cup shredded Parmesan cheese
• 1 cup milk
• 1 cup heavy cream
• 2 tablespoons butter
• Optional: croutons for topping

Instructions

1. Assemble Soup:
   • Add broccoli, onion, garlic, broth, salt, pepper, thyme, and paprika to the crockpot.
2. Cook:
   • Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until broccoli is tender.
3. Blend (Optional):
   • Use an immersion blender to partially blend for a creamier texture, leaving some broccoli chunks for bite.
4. Add Cheese & Cream:
   • Stir in butter, cheddar, Parmesan, milk, and heavy cream. Cook an additional 15–20 minutes until cheese is melted and soup is creamy.
5. Serve:
   • Ladle into bowls and top with croutons if desired.

Tips

• For a lighter version, swap heavy cream for half-and-half.
• Add cooked bacon bits for extra flavor.
• Store leftovers in the fridge up to 4 days; reheat gently to prevent curdling.

Crockpot Soups : Crockpot Marry Me Chicken Soup

Prep Time: 15 minutes
Cook Time: 6–8 hours
Servings: 6

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• ½ cup sun-dried tomatoes, chopped
• 1 teaspoon Italian seasoning
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon crushed red pepper flakes (optional for heat)
• ½ cup grated Parmesan cheese
• 1 tablespoon olive oil
• Fresh basil or parsley, chopped (for garnish)
• Optional: cooked pasta or gnocchi for a heartier soup

Instructions

1. Assemble Soup:
   • Add chicken, onion, garlic, chicken broth, sun-dried tomatoes, Italian seasoning, salt, pepper, and red pepper flakes to the crockpot.
2. Cook:
   • Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until chicken is cooked through.
3. Shred Chicken:
   • Remove chicken, shred with two forks, and return to the crockpot.
4. Add Cream & Cheese:
   • Stir in heavy cream and Parmesan cheese. Cook an additional 15–20 minutes until soup is creamy and flavorful.
5. Serve:
   • Ladle into bowls and garnish with fresh basil or parsley. Serve with crusty bread or garlic toast.

Tips

• For extra richness, add a splash of white wine before cooking.
• Swap heavy cream for half-and-half for a lighter version.
• Leftovers taste even better the next day as flavors meld.

Crockpot Soups : Crockpot Creamy Tomato Tortellini Soup

Prep Time: 10 minutes
Cook Time: 6–8 hours
Servings: 6

Ingredients

• 1 (24 oz) jar marinara sauce
• 4 cups chicken or vegetable broth
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 cup heavy cream
• 1 (9 oz) package cheese tortellini (fresh or frozen)
• ½ cup grated Parmesan cheese
• 1 tablespoon olive oil
• Fresh basil or parsley, chopped (for garnish)

Instructions

1. Assemble Soup:
   • Add marinara sauce, broth, onion, garlic, Italian seasoning, salt, pepper, and olive oil to the crockpot.
2. Cook:
   • Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until onions are tender and flavors meld.
3. Add Cream & Cheese:
   • Stir in heavy cream and Parmesan cheese.
4. Add Tortellini:
   • About 20–30 minutes before serving, add cheese tortellini. Cover and cook until tender.
5. Serve:
   • Ladle into bowls and garnish with fresh basil or parsley. Serve warm with garlic bread or crusty rolls.

Tips

• Use fresh tortellini for the creamiest texture.
• Add cooked chicken or sausage for a heartier soup.
• Store leftovers in the fridge for up to 3 days; add a splash of broth when reheating to loosen.

Crockpot Soups : Crockpot Mushroom Soup

Prep Time: 10 minutes
Cook Time: 6–8 hours
Servings: 6

Ingredients

• 1 lb fresh mushrooms, sliced (white, cremini, or a mix)
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 teaspoon dried thyme
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Optional: fresh parsley or thyme for garnish

Instructions

1. Assemble Soup:
   • Add mushrooms, onion, garlic, broth, thyme, salt, and pepper to the crockpot.
2. Cook:
   • Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until mushrooms and onions are tender.
3. Make Creamy Base:
   • In a small saucepan, melt butter over medium heat. Stir in flour and cook 1–2 minutes. Slowly whisk in heavy cream until smooth and slightly thickened.
4. Combine & Heat Through:
   • Stir cream mixture into the crockpot. Cook an additional 10–15 minutes until soup is rich and creamy.
5. Serve:
   • Ladle into bowls and garnish with fresh parsley or thyme. Serve with crusty bread or crackers.

Tips

• For a deeper flavor, sauté mushrooms in butter before adding to the crockpot.
• Add a splash of white wine or sherry for an extra layer of richness.
• Leftovers store well in the fridge for up to 4 days; reheat gently to avoid curdling.

Crockpot Soups : Crockpot French Onion Soup

Prep Time: 15 minutes
Cook Time: 6–8 hours
Servings: 6

Ingredients

• 4 large yellow onions, thinly sliced
• 3 tablespoons butter
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 6 cups beef broth
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• 1 bay leaf
• ½ cup dry white wine (optional)
• 6 slices French bread or baguette, toasted
• 1 ½ cups shredded Gruyère or Swiss cheese

Instructions

1. Caramelize Onions in Crockpot:
   • Toss onions, butter, and olive oil into the crockpot. Cook on LOW for 4–6 hours, stirring occasionally, until onions are soft and caramelized.
2. Add Broth & Seasoning:
   • Add garlic, beef broth, salt, pepper, thyme, bay leaf, and white wine (if using). Cover and cook on LOW for 2 more hours.
3. Serve:
   • Ladle soup into oven-safe bowls. Place a slice of toasted French bread on top of each bowl and sprinkle with shredded Gruyère cheese.
4. Broil Cheese:
   • Broil in the oven for 2–4 minutes, until cheese is melted and bubbly. Serve hot.

Tips

• For extra richness, use a mix of beef and chicken broth.
• Caramelize onions longer for a deeper, sweeter flavor.
• Leftovers store well in the fridge for 3 days; reheat gently on the stovetop.

Crockpot Soups : Crockpot Chicken Tortilla Soup

Prep Time: 15 minutes
Cook Time: 6–8 hours
Servings: 6

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 1 (4 oz) can diced green chilies
• 4 cups chicken broth
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon paprika
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• 1 cup corn kernels (fresh or frozen)
• 1 cup black beans, drained and rinsed
• ½ cup chopped fresh cilantro
• Juice of 1 lime
• Optional toppings: tortilla strips, shredded cheese, avocado, sour cream

Instructions

1. Assemble Soup:
   • Add chicken, onion, garlic, diced tomatoes, green chilies, chicken broth, chili powder, cumin, paprika, salt, and pepper to the crockpot.
2. Cook:
   • Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until chicken is cooked through.
3. Shred Chicken:
   • Remove chicken, shred with two forks, and return to the crockpot.
4. Add Veggies & Finish:
   • Stir in corn, black beans, lime juice, and cilantro. Cook an additional 10–15 minutes.
5. Serve:
   • Ladle into bowls and top with tortilla strips, cheese, avocado, or sour cream as desired.

Tips

• Add a pinch of cayenne pepper for extra heat.
• Leftovers taste even better the next day as flavors meld.
• Serve with warm tortillas or cornbread for a complete meal.

Crockpot Soups : Crockpot Zuppa Toscana

Prep Time: 15 minutes
Cook Time: 6–8 hours
Servings: 6

Ingredients

• 1 lb Italian sausage (mild or spicy), sliced or crumbled
• 4–5 medium russet potatoes, peeled and diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups kale, chopped
• 1 cup heavy cream
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon crushed red pepper flakes (optional)
• 1 tablespoon olive oil

Instructions

1. Brown Sausage:
   • In a skillet, cook Italian sausage until browned. Drain excess fat.
2. Assemble Soup:
   • Add sausage, potatoes, onion, garlic, and chicken broth to the crockpot. Season with salt, pepper, and red pepper flakes.
3. Cook:
   • Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until potatoes are tender.
4. Add Kale & Cream:
   • Stir in chopped kale and heavy cream. Cook an additional 10–15 minutes until kale is tender and soup is creamy.
5. Serve:
   • Ladle into bowls and enjoy warm with crusty bread.

Tips

• Swap heavy cream for half-and-half for a lighter version.
• Add extra garlic or Parmesan cheese for richer flavor.
• Leftovers thicken—add extra broth when reheating.

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