Serious Eats / Lorena Masso
We’re deep in soup season now—when “just one more bowl” becomes a perfectly acceptable dinner mantra and our freezer starts filling up with brothy leftovers. November has us wanting big steaming pots of comfort, such as lentil soups bright with lemon and slow-simmered classics that make the whole house smell amazing.
So, as we head into the home stretch of the month (and gear up for the marathon of Thanksgiving cooking ahead), we're sharing the 10 soup recipes our readers have been saving the most in MyRecipes, our free tool for saving and organizing recipes. Below, you'll find a cozy wild rice and pumpkin soup, classic chicken and rice soup, and a pleasing Italian American wedding soup, among many others. Scroll through—you might just find a new favorite to ladle up before the holiday rush.
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Italian American Wedding Soup
Serious Eats / Amanda Suarez
This soup comes in hot as the most-saved soup of the month. A meatballs-and-greens take on Italian wedding soup, it's an Italian American classic—and undeniably delicious. Robust seasonings in the meatballs, including garlic, herbs, and Parmesan, deliver bold flavor in every bite. It's entirely doable on a weeknight, and no one ever complains about meatballs.
Lebanese Lentil Soup
Serious Eats / Qi Ai
This recipe was our most popular in October and is proving its staying power as the second most-saved soup of November. This Lebanese lentil and lemon soup, adas bi hamoud, balances earthy lentils with tangy citrus and tender greens for a vibrant, comforting meal.
Classic Chicken and Rice Soup
Tim Chin You can’t go wrong with this classic. Making a proper chicken and rice soup might seem straightforward, but in practice, it’s a bit tricky. Rice absorbs liquid like a sponge, and if left to sit in the soup, it turns mushy and overcooked. Serious Eats contributor Tim Chin’s recipe solves this problem.
Wild Rice and Pumpkin Soup
Serious Eats / Morgan Hunt Ward, Prop Stylist: Pricilla Montiel, Food Stylist: Emily Nabors Hall
We're still in peak gourd season, so it's no surprise a pumpkin soup made our list. This wild rice and pumpkin soup combines mushrooms, squash, and warm spices for a rustic, savory fall meal.
Continue to 5 of 10 belowChicken Sotanghon (Filipino Chicken Soup With Glass Noodles)
Serious Eats / Lorena Masso
This isn’t your typical weeknight chicken soup—it’s a Filipino holiday classic made for celebration. It layers seared chicken, glass noodles, and slow-simmered broth into a feast-worthy bowl of comfort.
Hearty White Bean and Spinach Soup with Rosemary and Garlic
J. Kenji Lopez-Alt This hearty white bean soup with spinach, garlic, and rosemary is a perfect late-fall-to-winter warmer—ideal for those evenings when you’ve just come home from romping with the dogs in the park, photographing snowy owls, or doing whatever else active outdoor folks get up to these days. It features white beans in a garlicky rosemary broth with wilted spinach for a quick, easy, and satisfying 30-minute meal in a bowl.
French Onion Soup (Soupe à l'Oignon Gratinée)
Serious Eats / Julia Estrada
Here’s the recipe you need for maximum caramelized onion and cheesy flavor in every steamy, crouton-topped bowl of French onion soup.
Minestra Maritata (Italian Wedding Soup)
Serious Eats / Amanda Suarez
While we love the Italian American classic listed above, this is the version Italians actually serve. This Italian wedding soup is a soulful mix of meltingly tender greens and a variety of meats, all in a broth with a depth of flavor that’s hard to match.
Continue to 9 of 10 below30-Minute Black Bean Soup
J. Kenji Lopez-Alt This easy and filling weeknight dinner comes together quickly with ingredients you probably already have in your pantry.
Kapusniak (Polish Potato, Kielbasa, and Cabbage Soup)
Serious Eats / Qi Ai
This hearty soup starts with slab bacon (or well-rinsed salt pork) and Polish sausage, browned in a bit of oil. Sliced onions and diced carrots are then simmered in the rendered pork fat. Former Serious Eats editor Kenji found that using only sauerkraut made the soup too bracing and intense, so he cuts it with a mix of fresh cabbage and sauerkraut.