10 Best Ever Fall Crockpot Soup Recipes for Chilly Days

It’s soup season, and if there’s one thing I’m making on repeat, it’s a big batch in the crockpot. Regular readers know just how much I love tried-and-tested slow cooker dinners, and every soup in this collection has earned its place. They’re recipes you can throw together in the morning, get on with your day, and come home to a dinner that’s ready to ladle into bowls.

Because let’s be honest – most of us don’t have time to cook from scratch every evening. Between work, school runs, after-school activities, and everything else life throws at us, dinner needs to work a little harder. These soups are family-friendly, easy to prep, and made for real life. Whether you’re feeding hungry kids after a busy day, looking for something cozy on a chilly evening, or just want leftovers for tomorrow’s lunch, you’ll find plenty of inspiration here.

Don’t miss more of my cozy season crockpot classics! I think you’ll also love my crockpot beef bourguignon, crockpot chicken pot roast, crockpot Swiss steak, crockpot chicken pot pie, and crockpot poor man’s stew! 

Crockpot Lasagna Soup 

I will literally never ever get bored of this soup. If you love lasagna but don’t love the work that goes into making it, this is the answer. It has all the rich tomato, beef, and cheesy flavors of the classic, but in a cozy bowl that’s perfect for cooler weather. 

Crockpot Chicken Noodle Soup 

This is the soup I make on cold days and whenever someone in the house is feeling under the weather. It’s light, brothy, and packed with tender chicken, vegetables, and noodles, so it feels wholesome without being too heavy. Keep some crusty bread on the side and you’ve got comfort in a bowl.

Crockpot Nacho Soup 

Comfort food but make it Mexican! It’s loaded with seasoned ground beef, sweet corn, black beans, plenty of melty cheese, and just enough spice to keep things interesting. Set out bowls of tortilla chips, sour cream, avocado, and jalapeños so everyone can pile on their favorite toppings.

Crockpot Ham & 15 Bean Soup 

We can’t really talk about fall soup season without mentioning ham and 15 bean soup. Packed with tender beans, smoky ham, vegetables, and a rich, flavorful broth, it’s tastes even better the next day so I recommend making more than you need and having it ready for a few days. All it needs is a thick slice of buttered bread on the side.

Serves: 8

Ingredients: 

• 1 (20 oz) bag HamBeens 15 Bean Soup Mix (seasoning packet discarded)
• 1 ham bone with meat (or ham hock, diced ham, or ground pork)
• 4 carrots, diced
• 4 ribs celery, diced
• 1 large onion, diced
• 4 garlic cloves, minced
• 8 cups water or low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon chili powder
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• 2 bay leaves
• Juice of ½ lemon (optional)
• Fresh parsley, for serving

Instructions:

1. Discard the seasoning packet from the bean mix. Sort through the beans, removing any small debris, then rinse well.
2. Add the beans, ham bone, carrots, celery, onion, and garlic to the slow cooker.
3. Pour in the water or chicken broth and add the diced tomatoes. Season with the salt, pepper, chili powder, thyme, basil, and bay leaves.
4. Cover and cook on Low for about 8 hours or High for about 6 hours, until the beans are tender.
5. Remove the bay leaves and ham bone. Pull the meat from the bone, chop or shred it, then return it to the slow cooker.
6. Stir in the lemon juice, if using.
7. Ladle into bowls, sprinkle with fresh parsley, and serve warm.

Crockpot Beef & Barley Soup 

Beef and barley soup is one of those classics that’s stood the test of time for good reason. Tender beef, vegetables, and a rich broth make it perfect for cold evenings, while adding the barley towards the end keeps it perfectly tender instead of overcooked. It’s a simple bowl of comfort that never disappoints.

Serves: 4

Ingredients:

• 2 lbs beef stew meat or chuck roast, cut into 1-inch cubes
• 6 cups beef broth
• 3 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 1 cup quick pearl barley
• Fresh parsley, for garnish

Instructions:

1. Add the beef to the slow cooker.
2. Add the carrots, celery, onion, and garlic.
3. Pour in the beef broth and stir in the tomato paste.
4. Add the Worcestershire sauce, Italian seasoning, salt, and pepper, then stir everything together.
5. Cover and cook on Low for 7–8 hours or High for 4 hours, until the beef is tender.
6. About 30–45 minutes before serving, stir in the quick pearl barley.
7. Cover again and continue cooking until the barley is tender and the soup has thickened slightly.
8. Ladle into bowls, garnish with fresh parsley, and serve with crusty bread.

Crockpot Chicken & Wild Rice Soup

Some soups are all about the broth, but this one is all about the creamy, velvety texture. Tender chicken, nutty wild rice, and plenty of vegetables make it filling enough to be dinner on its own.

Serves: 6

Ingredients:

• 1 lb boneless, skinless chicken breasts (or thighs)
• 1 cup uncooked wild rice blend
• 3 carrots, peeled and diced
• 2 celery stalks, diced
• 1 small onion, chopped
• 3 garlic cloves, minced
• 6 cups chicken broth
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon poultry seasoning
• 1 cup half-and-half or heavy cream
• 2 tablespoons butter
• 2 tablespoons all-purpose flour

Instructions:

1. Add the chicken, wild rice, carrots, celery, onion, garlic, chicken broth, salt, pepper, thyme, and poultry seasoning to the slow cooker. Stir to combine.
2. Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the chicken is cooked through and the rice is tender.
3. Remove the chicken, shred it with two forks, then return it to the slow cooker.
4. In a small saucepan, melt the butter over medium heat. Whisk in the flour, then gradually whisk in the half-and-half or heavy cream until smooth and slightly thickened.
5. Stir the cream sauce into the soup and cook for another 15–20 minutes, until the soup has thickened.
6. Taste and adjust the seasoning if needed before serving.

Crockpot Loaded Potato Soup

What I love most about this one is that it’s a super simple recipe, but you really make it your own by dressing it up with your favorite baked potato style toppings for extra color and texture. I like serving this family style with all the toppings on the table so everyone can build their own bowls. 

Serves: 6

Ingredients:

• 5 large russet potatoes, peeled and cut into cubes
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups chicken broth
• 2 (10.5 oz) cans cream of chicken soup
• ½ teaspoon dried thyme
• Salt and black pepper, to taste

Toppings:

• Sliced green onions
• Shredded cheese
• Sour cream
• Crispy cooked bacon, chopped

Instructions:

1. Add the potatoes, onion, and garlic to the slow cooker.
2. Pour in the chicken broth and cream of chicken soup. Add the thyme, salt, and pepper, then stir to combine.
3. Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the potatoes are tender.
4. Give the soup a good stir before serving.
5. Ladle into bowls and top with shredded cheese, green onions, sour cream, and crispy bacon.

Crockpot Ham & Lentil Soup 

If you’ve got leftover ham to use up after the holidays, this soup should be first on your list. The lentils make it hearty and satisfying, while the smoky ham gives the broth loads of flavor as it simmers away. It’s a great way to turn leftovers into a dinner that feels every bit as comforting as the original meal.

Serves: 6

Ingredients:

• 1 lb cooked ham, diced
• 1½ cups dried brown or green lentils, rinsed
• 1 onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 bay leaf
• Salt and black pepper, to taste

Instructions:

1. Add the ham, lentils, onion, carrots, celery, garlic, diced tomatoes, chicken broth, thyme, smoked paprika, bay leaf, salt, and pepper to the slow cooker. Stir to combine.
2. Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the lentils are tender.
3. Remove and discard the bay leaf.
4. Taste and adjust the seasoning with additional salt and pepper, if needed.
5. Ladle into bowls and serve warm.

Crockpot Stuffed Pepper Soup 

The rich tomato broth is what makes this soup just so perfect for cold fall days! Ground beef and rice make this one hearty and satisfying, and it reheats really well too so it’ll cover lunches for the next few days. 

Serves: 6

Ingredients:

• 3 cups beef broth
• 2 cups cooked white rice
• 1 lb ground beef, browned and drained
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 (14 oz) can tomato sauce
• 1 (14 oz) can diced tomatoes, drained
• 1 tablespoon liquid smoke
• ½ tablespoon brown sugar
• 1 teaspoon minced garlic
• 1 teaspoon dried oregano
• 1 teaspoon salt

Instructions:

1. Add the beef broth, browned ground beef, onion, bell peppers, tomato sauce, diced tomatoes, liquid smoke, brown sugar, garlic, oregano, and salt to the slow cooker. Stir to combine.
2. Cover and cook on High for 4 hours or Low for 6 hours, until the peppers are tender and the flavors have melded together.
3. Stir in the cooked rice just before serving.
4. Ladle into bowls and serve warm.

Crockpot Minestrone Soup 

Not every fall soup has to be rich and creamy! Minestrone is lighter, but still plenty satisfying thanks to tender pasta, beans, and loads of colorful vegetables simmered in a flavorful tomato broth. It’s the kind of soup that leaves you feeling full without weighing you down.

I hope you love these soups as much as me and my family do, and I hope some of them will make their way into your regular rotation this cozy season! If you try them, don’t forget to come back and leave a quick comment below. Your feedback helps other readers who might be discovering my recipes for the first time, and it also helps me to create more ideas that you’ll love recreating in your own kitchen. Enjoy!