13 Cozy Soup and Stew Recipes to Warm Up Your Winter Dinners

Okay, so I’ve probably made more soup this winter than any reasonable person should admit to. Like, my freezer is basically a soup graveyard at this point—containers stacked on containers, some labeled with optimistic dates from October, others just… mysteries waiting to be discovered.

But here’s the thing: when it’s cold outside and I can see my breath in the garage and my kids are whining about being hungry (again), nothing hits quite like a big bowl of something warm and cozy. These soup and stew recipes have literally saved my sanity on those days when I’d rather stay in pajamas than adult properly. I’ve burned a few, accidentally made some way too salty, and definitely forgotten about one on the stove longer than I’d like to admit, but the recipes that made this list? They’re the ones I keep coming back to, the ones that actually work even when I’m half-asleep making them.

So here are my absolute favorite cozy soup and stew recipes—the kind of winter soup recipes that make your house smell amazing and your family stop complaining for at least 20 minutes. Not all of them are pretty, but every single one tastes like a warm hug in a bowl.

1. Chicken Tortilla Soup That’s Better Than Any Restaurant Version

I’m not even exaggerating. I got this recipe from my neighbor three years ago, and now my kids request it weekly. WEEKLY. She said she got it from someone at church, so honestly, I have no idea where it originated, but whoever invented it deserves an award.

Why it’s amazing: It’s got that perfect balance of spicy-but-not-too-spicy, and you can customize the toppings so everyone’s happy. My picky eater drowns his in cheese and sour cream. My adventurous one loads it with jalapeños. Everyone wins.

Ingredients:

• 2 lbs chicken breasts (I use frozen because I never remember to thaw anything)
• 1 can black beans, drained (or don’t drain them, I forget half the time and it’s fine)
• 1 can corn (frozen works too if you’re out of canned)
• 1 jar salsa (whatever heat level won’t cause a family revolt)
• 4 cups chicken broth (or those bouillon cubes nobody admits to using)
• 1 packet taco seasoning (homemade if you’re Pinterest-level organized, store-bought if you’re me)
• 1 onion, diced (I cry every single time)
• 2 cloves garlic, minced (or more, because garlic is life)
• Toppings: tortilla strips, cheese, sour cream, avocado, cilantro, lime

Instructions:

1. Throw the chicken, beans, corn, salsa, broth, taco seasoning, onion, and garlic into your biggest pot. Give it a stir.
2. Bring to a boil, then reduce to simmer. Cook for like 30-40 minutes until the chicken is cooked through.
3. Pull the chicken out (use tongs unless you enjoy burning yourself), shred it with two forks, then throw it back in.
4. Taste it. Add salt if needed. I always need more salt.
5. Serve with ALL the toppings. Seriously, the toppings make or break this.

Real talk: The first time I made this, I forgot about it while helping with homework and it got a little thick. Just add more broth. Also, this freezes beautifully, which is why my freezer situation is what it is.

2. Grandma’s Beef Stew (But I Changed It Because I’m Rebellious)

My grandma made beef stew every Sunday in the winter. Hers was good, but honestly? Mine’s better. I said it. Don’t tell her.

Why it’s amazing: This is one of those hearty stew recipes that actually tastes better the next day. The beef gets SO tender, and the broth is rich and thick and perfect for dunking bread into.

Ingredients:

• 2 lbs beef chuck, cut into chunks (get your butcher to do this if you’re smart)
• 4 potatoes, cubed (I leave the skins on because I’m lazy and fiber is good or whatever)
• 4 carrots, chopped (baby carrots work fine, just cut them in half)
• 2 celery stalks, chopped (even though nobody actually eats the celery)
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (or more broth if you don’t drink or already drank all the wine)
• 2 tbsp tomato paste
• 2 bay leaves
• Fresh thyme (or dried, no judgment)
• Salt, pepper, and flour for coating the beef
• Oil for browning

Instructions:

1. Pat the beef dry (this actually matters for once), then toss it in flour mixed with salt and pepper.
2. Heat oil in a big Dutch oven over medium-high heat. Brown the beef in batches. Don’t crowd the pan. Yes, this takes forever. Yes, it’s worth it.
3. Remove beef, add a little more oil if needed, and cook the onion until soft-ish. Add garlic and cook for another minute.
4. Add tomato paste and stir it around for a minute. This is the secret step nobody tells you about.
5. Pour in the wine and scrape up all the brown bits from the bottom. This is flavor gold.
6. Add the beef back in, plus all the vegetables, broth, bay leaves, and thyme.
7. Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours, stirring occasionally.
8. Remove bay leaves before serving (please don’t serve bay leaves to people, they’re not edible and someone always bites into one).

Chaos notes: I’ve forgotten about this on the stove more than once. It just gets better. Also, sometimes I add a tablespoon of balsamic vinegar at the end because I saw it in a recipe once and it adds this weird depth that’s really good. My grandma would probably disown me.

3. Creamy Tomato Soup for Grilled Cheese Dunking

Look, I know tomato soup from a can exists. I grew up on it. But THIS version is so much better and honestly not that much harder, I promise.

Why it’s amazing: It’s silky, rich, and has this roasted flavor that canned soup just can’t touch. Plus, you look fancy making it from scratch even though it’s actually pretty easy.

Ingredients:

• 2 cans whole tomatoes (or fresh if it’s summer and you’re feeling ambitious)
• 1 onion, quartered
• 4 cloves garlic, whole
• 2 tbsp olive oil
• 2 cups vegetable broth
• 1/2 cup heavy cream (or half-and-half, or whole milk if you’re being health-conscious)
• Fresh basil (a handful, ripped up)
• Salt, pepper, and a pinch of sugar
• Optional: red pepper flakes if you like a kick

Instructions:

1. Preheat oven to 425°F.
2. Dump the tomatoes (with their juice), onion, and garlic on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper.
3. Roast for 30-35 minutes until everything’s getting caramelized and smelling amazing.
4. Transfer everything to a pot. Add the broth and basil.
5. Use an immersion blender and blend until smooth. Or transfer to a regular blender in batches (but be CAREFUL with hot liquids, seriously).
6. Stir in the cream. Taste and adjust seasoning. Add that pinch of sugar—it cuts the acidity.
7. Heat through and serve with grilled cheese for the ultimate comfort food soups experience.

Tips: Don’t skip the roasting step. I tried making this without roasting once to save time, and it was just… sad. Also, if you’re dairy-free, coconut milk actually works pretty well here. Just don’t tell the purists.

4. White Chicken Chili That Converted My Red Chili Husband

My husband swore for YEARS that chili could only be red. Then I made this white chicken chili one random Tuesday, and now he asks for it constantly. Victory is sweet.

Why it’s amazing: It’s lighter than traditional chili but still filling, and there’s something about the combination of green chiles and cumin that’s just chef’s kiss.

Ingredients:

• 2 lbs chicken breasts or thighs (thighs are juicier, fight me)
• 3 cans white beans, drained and rinsed (Great Northern or cannellini)
• 2 cans diced green chiles (the 4 oz ones)
• 1 onion, diced
• 4 cloves garlic, minced (sensing a theme? I really love garlic)
• 4 cups chicken broth
• 2 tsp cumin
• 1 tsp oregano
• 1/2 tsp cayenne (more if you’re brave)
• Salt and pepper
• Toppings: sour cream, cheese, tortilla chips, cilantro, lime

Instructions:

1. Cook the chicken however you want. I usually season it with salt, pepper, and cumin, then bake it at 375°F for 25 minutes. Shred when cool enough to handle.
2. In a big pot, sauté the onion in a little oil until soft. Add garlic and cook for another minute.
3. Add the beans, green chiles, broth, cumin, oregano, and cayenne. Bring to a simmer.
4. Add the shredded chicken. Let it simmer for 20-30 minutes so all the flavors get friendly with each other.
5. Taste and add more salt/spices as needed. I always need more cumin.
6. Serve with ALL the toppings. This is a toppings-required situation.

Real talk: I’ve made this in the crockpot too—just throw everything in (except toppings obvs), cook on low for 6 hours, shred the chicken in the pot at the end. Works great for those days when you need to set it and forget it.

5. French Onion Soup That Made Me Cry (From the Onions AND From Joy)

This is not a quick recipe. I’m being honest upfront. But it’s so worth it for those special cold weather dinners when you want to feel fancy at home.

Why it’s amazing: The deep, caramelized onion flavor is like nothing else. Plus, the cheese-covered bread situation on top? Pure magic.

Ingredients:

• 5-6 large onions, thinly sliced (yes, it’s a lot)
• 4 tbsp butter (real butter, this is not the time for margarine)
• 6 cups beef broth
• 1 cup red wine (don’t skip this)
• 2 bay leaves
• Fresh thyme
• Salt and pepper
• Baguette, sliced
• Gruyere cheese, shredded (Swiss works if Gruyere is stupid expensive at your store)

Instructions:

1. Melt butter in a large, heavy pot over medium heat. Add ALL those onions. It’ll look like too many. It’s not.
2. Cook the onions, stirring occasionally, for like 45-60 minutes. I know. I KNOW. But they need to get deeply golden and caramelized. This is where the flavor comes from.
3. Add a splash of the wine to deglaze and scrape up any stuck bits. Then add the rest of the wine, broth, bay leaves, and thyme.
4. Simmer for 30 minutes. Remove bay leaves.
5. Toast the baguette slices. Ladle soup into oven-safe bowls, top with bread, pile on the cheese.
6. Broil until the cheese is bubbly and golden. Watch it carefully because broilers are chaos incarnate.

Chaos notes: My eyes watered for the entire onion-cooking process. I looked like I’d been watching sad movies for an hour. Also, I don’t always have the fancy oven-safe bowls, so sometimes I just toast the bread, put cheese on it, broil that, then float it on top of the soup in regular bowls. Works fine. Less fancy, same taste.

6. Loaded Baked Potato Soup for Carb Lovers

This soup is basically a baked potato in liquid form, and I mean that as the highest compliment. It’s thick, creamy, and has all the toppings situation happening.

Why it’s amazing: It tastes indulgent but comes together way faster than you’d think. Also, it uses ingredients I usually have on hand, which is rare for me.

Ingredients:

• 6 medium potatoes, peeled and cubed
• 1 onion, diced
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese (plus more for topping)
• 6 slices bacon, cooked and crumbled
• Green onions, sliced
• Salt and pepper

Instructions:

1. Cook the bacon first. Save some of the grease for cooking the onion (this is flavor town, people).
2. Sauté the onion in bacon grease until soft. Add garlic and cook for a minute.
3. Add potatoes and broth. Bring to a boil, then simmer until potatoes are super tender, about 15-20 minutes.
4. Use a potato masher or immersion blender to mash about half the potatoes. Leave some chunks for texture.
5. Stir in the heavy cream, sour cream, and cheese. Heat through until the cheese melts.
6. Season with salt and pepper. It’ll need more salt than you think.
7. Serve topped with bacon, more cheese, and green onions.

Tips: Don’t use skim milk or it’ll be sad and thin. This is not a diet soup. This is a “winter is terrible and I need comfort” soup. Also, my kids insist on putting more sour cream on top of their sour cream soup, which seems excessive but who am I to judge?

7. Minestrone That Uses Up All Those Random Vegetables

I make this when my fridge is full of half-used vegetables that are one day away from becoming science experiments. It’s infinitely flexible, which is my favorite kind of recipe.

Why it’s amazing: You can throw in literally whatever vegetables you have. No zucchini? Use squash. No green beans? Use peas. It’s vegetable chaos in the best way.

Ingredients:

• 1 onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 can diced tomatoes
• 1 can kidney beans (or white beans, or whatever)
• 4 cups vegetable broth
• 2 cups random vegetables (zucchini, green beans, spinach, whatever you have)
• 1 cup small pasta (ditalini is traditional, but any small shape works)
• Italian seasoning, salt, pepper
• Parmesan cheese for serving

Instructions:

1. Sauté onion, carrots, and celery in olive oil until soft-ish. Add garlic and cook another minute.
2. Add tomatoes, broth, beans, and whatever vegetables you’re using (except spinach, save that for later).
3. Season with Italian seasoning, salt, and pepper. Bring to a boil, then simmer for 20 minutes.
4. Add the pasta and cook until tender, about 10 minutes.
5. If using spinach or other quick-cooking greens, add them at the end and let them wilt.
6. Serve with lots of Parmesan cheese.

Real talk: I’ve made this with literally the weirdest vegetable combinations and it’s always good. Broccoli? Sure. Random half a bell pepper? Why not. That one sad sweet potato in the back of the pantry? Go for it. This is a judgment-free warming winter meals situation.

8. Split Pea Soup with Ham That Tastes Like Grandpa’s House

My grandpa made this every winter with the leftover ham bone from Christmas. Now I make it and it smells like his kitchen and I get all emotional about soup, which is normal, right?

Why it’s amazing: It’s thick, hearty, and the ham adds this smoky flavor that makes the whole thing feel special even though it’s basically just peas and water.

Ingredients:

• 1 lb dried split peas (rinsed, but I’ve forgotten before and it was fine)
• 1 ham bone with meat (or 2 cups diced ham)
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 8 cups water or broth
• 2 bay leaves
• Salt and pepper (go easy on salt until the end since ham is salty)

Instructions:

1. Put literally everything in a pot. Bring to a boil.
2. Reduce heat and simmer for about 90 minutes, stirring occasionally. The peas will break down and make it thick.
3. Remove the ham bone. Pull off any meat and shred it, then add it back to the soup.
4. Remove bay leaves. Taste and add salt/pepper as needed.
5. If it’s too thick, add more water. If it’s too thin, simmer longer.

Chaos notes: This gets REALLY thick as it sits. Like, almost solid. Just add more water when you reheat it. Also, I’ve made vegetarian versions with smoked paprika instead of ham, and it’s surprisingly good. Not the same, but good in its own way.

9. Thai Coconut Curry Soup When You Need Something Different

Sometimes I get bored with regular winter soup recipes and need something with more excitement. This delivers.

Why it’s amazing: It’s creamy, spicy, sweet, and has all these different flavors happening. Makes you feel like you ordered takeout but you made it yourself.

Ingredients:

• 1 lb chicken, cubed (or shrimp, or tofu for vegetarians)
• 1 can coconut milk (full fat, don’t get the light stuff)
• 2 cups chicken broth
• 2 tbsp red curry paste (more if you like pain)
• 1 red bell pepper, sliced
• 1 cup mushrooms, sliced
• 2 tbsp fish sauce (trust me)
• 1 tbsp brown sugar
• Juice of 1 lime
• Fresh basil and cilantro
• Rice noodles (optional but recommended)

Instructions:

1. In a pot, heat a little oil and cook the curry paste for a minute until fragrant.
2. Add the coconut milk and broth. Stir to combine.
3. Add chicken, bell pepper, and mushrooms. Simmer until chicken is cooked through, about 10-15 minutes.
4. Stir in fish sauce, brown sugar, and lime juice.
5. If using rice noodles, cook them separately according to package directions and add to bowls before ladling in soup.
6. Top with fresh herbs.

Tips: The first time I made this, I thought “fish sauce in soup?” seemed weird. But it adds this umami depth that’s essential. Don’t skip it. Also, this is one of those cozy soup and stew recipes that’s surprisingly quick—like 30 minutes tops.

10. Classic Chicken Noodle When Someone’s Sick (Or Just Sad)

There’s a reason this is the ultimate comfort food soups recipe. It just works. Made this approximately 847 times during cold and flu season.

Why it’s amazing: It’s simple, healing, and makes everyone feel better. Plus, homemade is SO much better than canned.

Ingredients:

• 1 whole chicken (or 2 lbs chicken pieces)
• 8 cups water
• 3 carrots, sliced
• 3 celery stalks, sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 2 bay leaves
• Fresh thyme and parsley
• Egg noodles
• Salt and pepper

Instructions:

1. Put the chicken and water in a big pot. Add the bay leaves and some of the thyme. Bring to a boil, then simmer for about an hour until chicken is cooked through.
2. Remove the chicken and let it cool. Meanwhile, add the carrots, celery, onion, and garlic to the broth.
3. When the chicken is cool enough, shred the meat and discard the bones and skin.
4. Add the shredded chicken back to the pot along with the noodles. Cook until noodles are tender.
5. Add fresh parsley, season with salt and pepper.

Real talk: Sometimes I’m too lazy to use a whole chicken, so I just use chicken breasts and store-bought broth. It’s not quite as good, but it’s still 100x better than canned when you’re feeling terrible and need that healing power.

11. Beef and Barley Soup That’s Basically a Hug

This is one of those hearty stew recipes that sticks to your ribs (is that still a saying? My mom says that). It’s filling and warm and perfect for really cold days.

Why it’s amazing: The barley adds this great chewy texture, and the beef gets so tender. It’s also really forgiving if you mess up the timing.

Ingredients:

• 1 lb beef stew meat, cubed
• 1/2 cup pearl barley
• 4 cups beef broth
• 1 can diced tomatoes
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 2 bay leaves
• Fresh thyme
• Salt and pepper
• Oil for browning

Instructions:

1. Brown the beef in a large pot with some oil. Remove and set aside.
2. Add a little more oil if needed and cook the onion, carrots, and celery until softened. Add garlic and cook another minute.
3. Add the beef back in along with the barley, broth, tomatoes, bay leaves, and thyme.
4. Bring to a boil, then reduce to a simmer. Cook for about 90 minutes until the beef and barley are tender.
5. Remove bay leaves, season with salt and pepper.

Chaos notes: I always forget to buy pearl barley and end up using whatever barley I can find. It all works. Also, this freezes well if you don’t add too much barley—it absorbs a ton of liquid as it sits.

12. Butternut Squash Soup for When You Want to Feel Fancy

This one looks impressive but is actually stupid easy. Perfect for when you have people over and want them to think you’re a real adult who has their life together.

Why it’s amazing: It’s silky smooth, naturally sweet, and has this gorgeous color that makes it look like you tried way harder than you did.

Ingredients:

• 1 large butternut squash, peeled and cubed (or buy it pre-cubed like a smart person)
• 1 onion, diced
• 2 apples, peeled and chopped
• 3 cups vegetable broth
• 1/2 cup cream (or coconut milk)
• 2 tbsp butter
• Salt, pepper, nutmeg, cinnamon
• Olive oil

Instructions:

1. Toss the squash with olive oil, salt, and pepper. Roast at 400°F for 30-40 minutes until caramelized and tender.
2. Meanwhile, sauté the onion in butter until soft. Add the apples and cook for a few minutes.
3. Add the roasted squash, broth, and spices to the pot. Bring to a simmer.
4. Blend everything until smooth using an immersion blender.
5. Stir in the cream. Adjust seasoning.

Tips: The apples add a subtle sweetness that makes this next-level. Don’t skip them. Also, peeling butternut squash is THE WORST. Honestly worth buying pre-cubed unless you enjoy risking your fingers with a vegetable peeler.

13. Italian Sausage and White Bean Soup for Quick Cold Weather Dinners

This is my go-to when I forgot to plan dinner and need something fast but still impressive. Done in 30 minutes, I swear.

Why it’s amazing: The sausage adds so much flavor that you barely need to do anything else. It’s a weeknight savior.

Ingredients:

• 1 lb Italian sausage (hot or mild, your call)
• 2 cans white beans, drained
• 4 cups chicken broth
• 1 can diced tomatoes
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups kale or spinach, chopped
• Italian seasoning
• Red pepper flakes
• Parmesan for serving

Instructions:

1. Remove sausage from casings and cook in a large pot, breaking it up as it cooks.
2. Add the onion and cook until soft. Add garlic and cook another minute.
3. Add the broth, tomatoes, beans, and seasonings. Bring to a simmer and cook for 15 minutes.
4. Add the kale and cook until wilted, about 5 minutes.
5. Serve with lots of Parmesan cheese.

Real talk: I’ve made this with turkey sausage when I was trying to be healthy, and it’s… fine. But regular Italian sausage is so much better. This is comfort food. Embrace it. Also, if you can’t find kale or it’s weirdly expensive, spinach works great and wilts faster.

Wrapping This Up Before I Start Making Myself Hungry

Look, not every recipe here is going to win awards or end up in a fancy cookbook. Some of them are kind of messy, some require more time than I usually have, and I’ve definitely burned or over-salted several of these over the years.

But every single one of these cozy soup and stew recipes has earned its place in my regular rotation. They’re the ones that make my family actually excited for dinner, the ones that make the house smell amazing, and the ones that prove comfort food doesn’t have to be complicated.

Winter is long and cold and sometimes you just need something warm to make it better. These soups and stews do that for me, and I really hope they do it for you too.

Let me know which one you’re trying first—I’m genuinely curious. And if you have any tricks for making these even better, please share because I’m always looking for ways to level up my soup game.

Happy cooking! (And may your soup never burn and your crockpot never overflow like mine did that one time I overfilled it with chili. Still finding dried bean remnants in weird places.)