Sunday meal prep doesn't have to mean spending the whole afternoon in the kitchen. With a slow cooker and about 20 minutes of active time, you can set yourself up for a week of warm, comforting dinners that the whole family will actually look forward to eating. These seven slow cooker soups are designed to be assembled quickly, then left to simmer while you go about your day.
The trick is to focus on prep that can be done in parallel—chopping vegetables while you measure spices, opening cans while you brown meat (if needed). Each of these recipes follows that principle, so you'll have a pot bubbling away before you know it.
1. Classic chicken noodle soup with a slow-cooked twist
This version of the classic uses bone-in chicken thighs for deeper flavor. Toss diced carrots, celery, and onion into the slow cooker with the chicken, add low-sodium chicken broth, a bay leaf, and a few sprigs of thyme. Cook on low for 6 hours. Remove the chicken, shred the meat, and stir it back in along with a cup of wide egg noodles. Cook for another 20 minutes until the noodles are tender. The broth develops a richness that boxed versions simply can't match.
2. Creamy tomato and white bean soup
This meatless option is surprisingly filling. Combine two cans of crushed tomatoes, a can of drained cannellini beans, a diced onion, minced garlic, and a cup of vegetable broth in the slow cooker. Add a teaspoon each of dried basil and oregano. Cook on low for 5 hours. Before serving, stir in a quarter cup of heavy cream or a splash of coconut milk for richness. Use an immersion blender to partially blend the soup—leave some bean chunks for texture.
3. Beef and barley vegetable soup
Start by browning one pound of stew beef in a skillet for about 5 minutes (this is the only stove time in the whole lineup). Transfer the beef to the slow cooker with diced potatoes, carrots, celery, an onion, and a cup of pearl barley. Add beef broth and a tablespoon of tomato paste. Cook on low for 7 hours. The barley plumps up and thickens the broth naturally, making this soup almost stew-like. It's hearty enough for the hungriest teenager.
4. Coconut curry lentil soup
For a soup with global flavor, combine one cup of red lentils (rinsed), a can of light coconut milk, three cups of vegetable broth, a diced onion, two teaspoons of curry powder, and a pinch of cayenne (or skip it for younger palates). Cook on low for 5 hours. The lentils break down completely, creating a creamy texture without any dairy. Stir in a handful of fresh spinach at the end and let it wilt. Serve with a squeeze of lime juice.
5. Cheesy potato and ham chowder
This is a crowd-pleaser that uses leftover ham or a ham steak. Dice four medium potatoes, one onion, and two stalks of celery. Add them to the slow cooker with two cups of diced ham, three cups of chicken broth, and a can of cream of celery soup. Cook on low for 6 hours. In the last 30 minutes, stir in a cup of shredded cheddar cheese and a half cup of milk. Stir until the cheese is fully melted. This one gets thicker as it cools, so serve it right away.
6. Turkey and wild rice soup
Ground turkey works well here, or you can use leftover roasted turkey if you have it. Brown one pound of ground turkey for about 5 minutes, then transfer to the slow cooker. Add a cup of wild rice blend, diced carrots, celery, onion, and eight cups of low-sodium chicken broth. Season with dried thyme and a bay leaf. Cook on low for 7 hours. The wild rice stays slightly chewy, which gives the soup a pleasant texture contrast to the tender vegetables. Remove the bay leaf before serving.
7. Minestrone with sausage and kale
Brown one pound of Italian sausage (casings removed) in a skillet, breaking it into small pieces. Transfer to the slow cooker with a can of diced tomatoes, a can of kidney beans (drained), diced zucchini, chopped carrot, and four cups of beef broth. Add a teaspoon of dried Italian seasoning. Cook on low for 6 hours. Stir in three cups of chopped kale and a cup of small pasta shells during the last 20 minutes. The kale holds its shape well and adds a pop of green that makes this soup look as good as it tastes.
Pro tip for Sunday prep: Most of these soups freeze beautifully. Make a double batch, cool it completely, and portion it into freezer-safe containers. You'll have ready-to-reheat lunches or dinners for busy weeknights down the road.
