18 Hearty Dump Soup Recipes for Busy Nights

Craving comfort but short on time? These 18 hearty dump soup recipes are here to save your busy nights! Just toss ingredients into a pot (or slow cooker) and let the magic happen. Whether you’re craving cozy classics or seasonal twists, these fuss-free meals deliver big flavor with minimal effort. Grab a spoon—your next easy, soul-warming dinner is waiting!

Chicken Tortilla Dump Soup

Okay, so you’re staring into your pantry, wondering what to do with that can of diced tomatoes and half a bag of tortilla chips that’s been there since… who knows when? Let me introduce you to Chicken Tortilla Dump Soup, the hero of lazy dinners and the savior of your grocery budget.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 lb chicken breast, cubed
• 1 can (15 oz) diced tomatoes, undrained
• 4 cups chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup tortilla chips, slightly crushed
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat the oil: In a large pot, heat 1 tbsp olive oil over medium heat until shimmering.
2. Sauté the aromatics: Add the diced onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
3. Brown the chicken: Toss in the cubed chicken breast, stirring occasionally until it’s no longer pink on the outside, about 5 minutes.
4. Add the liquids and spices: Pour in the diced tomatoes and chicken broth, then sprinkle in the cumin, chili powder, salt, and black pepper. Stir to combine.
5. Simmer to perfection: Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
6. Crush the chips: While the soup simmers, take your tortilla chips and give them a gentle crush—not too fine, you want some texture.
7. Serve with flair: Ladle the soup into bowls, then top with the crushed tortilla chips, shredded cheddar cheese, and a sprinkle of fresh cilantro.

This soup is a beautiful mess of textures—creamy from the cheese, crunchy from the chips, and just the right amount of spice to wake up your taste buds. Try serving it with a lime wedge on the side for an extra zing.

Beef and Vegetable Dump Soup

Unbelievable how easy this Beef and Vegetable Dump Soup is, right? Just toss everything in a pot, and boom—you’ve got a cozy, hearty meal that practically makes itself. Perfect for those ‘I can’t even’ days.

Ingredients

• 1 lb beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 3 carrots, peeled and sliced into 1/2-inch rounds
• 3 celery stalks, sliced 1/2-inch thick
• 4 garlic cloves, minced
• 6 cups beef broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 2 bay leaves
• 2 cups frozen green beans
• 1 cup frozen corn

Instructions

1. Brown the beef: Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. No need to cook through—just get that color for flavor.
2. Sauté the veggies: Add onion, carrots, and celery to the pot. Cook until the onion is translucent, about 5 minutes. Stir in garlic for the last 30 seconds to avoid burning.
3. Simmer the soup: Pour in beef broth and diced tomatoes. Add salt, pepper, thyme, and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour to tenderize the beef.
4. Add the greens: Stir in green beans and corn. Simmer uncovered for another 15 minutes until vegetables are tender. Tip: If the soup seems too thick, add a splash of water or broth.
5. Final touches: Remove bay leaves. Taste and adjust seasoning if needed. Tip: Letting the soup sit for 10 minutes off the heat deepens the flavors.

This soup is a hug in a bowl—rich, savory, with chunks of tender beef and veggies that still have a bit of bite. Serve it with a crusty bread for dipping, or go wild and top with a dollop of sour cream and a sprinkle of fresh parsley.

Creamy Potato Dump Soup

Brace yourself for the easiest, coziest soup you’ll ever make—Creamy Potato Dump Soup is here to save your weeknight dinners. It’s like a hug in a bowl, minus the fuss and the fancy ingredients.

Ingredients

• 4 cups peeled and diced potatoes (about 4 medium potatoes)
• 1 cup diced onion
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme

Instructions

1. Sauté the aromatics: In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 5 minutes.
2. Add potatoes and broth: Toss in the diced potatoes and pour in the chicken broth. Bring to a boil, then reduce heat to simmer until potatoes are tender, about 15 minutes.
3. Season and simmer: Stir in the salt, pepper, and thyme. Let the soup simmer for another 5 minutes to meld the flavors.
4. Blend for creaminess: Use an immersion blender to partially blend the soup, leaving some chunks for texture. If you don’t have an immersion blender, mash some potatoes against the side of the pot with a spoon.
5. Finish with cream: Pour in the heavy cream, stirring gently to combine. Heat through for about 2 minutes—do not boil.

This soup turns out luxuriously creamy with little bursts of potato goodness in every spoonful. Try topping it with crispy bacon bits or a sprinkle of cheddar for an extra indulgent twist.

Spicy Sausage and Kale Dump Soup

Man, have I got a cozy, no-fuss recipe for you that’s perfect for those nights when you want something hearty without the hassle. This Spicy Sausage and Kale Dump Soup is like a warm hug in a bowl, with just enough kick to keep things interesting.

Ingredients

• 1 lb spicy Italian sausage, casings removed
• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 4 cups kale, stems removed and leaves chopped
• 1 can (15 oz) cannellini beans, drained and rinsed
• Salt and pepper to taste

Instructions

1. Brown the sausage: In a large pot over medium heat, cook the sausage in olive oil, breaking it apart with a spoon, until no longer pink, about 5 minutes.
2. Sauté the aromatics: Add the onion and garlic to the pot, cooking until the onion is translucent, about 3 minutes. Tip: Don’t rush this step; letting the onions soften properly builds flavor.
3. Simmer the base: Pour in the chicken broth and diced tomatoes, then stir in the oregano and red pepper flakes. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add the greens and beans: Toss in the kale and cannellini beans, cooking until the kale is wilted, about 5 minutes. Tip: If you prefer your kale with a bit more bite, add it in the last 2 minutes.
5. Season to perfection: Taste and adjust with salt and pepper as needed. Tip: Remember, the sausage is salty, so go easy at first.

This soup is a beautiful mess of spicy, savory, and slightly sweet flavors, with the kale adding a nice earthy contrast. Serve it with a chunk of crusty bread to sop up all the goodness, or top with a sprinkle of Parmesan for an extra layer of flavor.

Lentil and Tomato Dump Soup

First off, let’s talk about how this Lentil and Tomato Dump Soup is basically the culinary equivalent of a cozy blanket on a chilly day—simple, comforting, and surprisingly satisfying without trying too hard. It’s the kind of recipe that asks very little of you but gives back so much in flavor and heartiness.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup dried green lentils, rinsed
• 1 can (28 oz) crushed tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat the oil: In a large pot, heat 1 tbsp olive oil over medium heat until shimmering.
2. Sauté the aromatics: Add the diced onion and minced garlic, cooking until the onion is translucent, about 5 minutes. Tip: Don’t rush this step—the sweetness of the onion is key to the soup’s depth of flavor.
3. Add lentils and spices: Stir in the rinsed lentils, 1 tsp ground cumin, and 1/2 tsp smoked paprika, coating them in the oil and aromatics for about 1 minute.
4. Pour in liquids: Add the crushed tomatoes and 4 cups vegetable broth, stirring to combine. Tip: For a richer taste, you can swap half the broth with water and a splash of red wine.
5. Simmer to perfection: Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, or until the lentils are tender. Tip: Keep an eye on the soup towards the end to prevent the lentils from becoming mushy.
6. Season and serve: Season with salt and pepper to taste, then ladle into bowls and garnish with fresh parsley.

This soup strikes a beautiful balance between creamy and chunky, with the lentils offering a slight bite against the smooth tomato base. Try serving it with a dollop of Greek yogurt or a side of crusty bread for dipping—it’s a game-changer.

Thai Coconut Curry Dump Soup

Guess what? You’re about to make the easiest, most flavorful soup that’ll have you wondering why you ever bothered with takeout. This Thai Coconut Curry Dump Soup is your ticket to a cozy, flavor-packed meal with minimal effort.

Ingredients

• 1 tbsp coconut oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp red curry paste
• 1 can (13.5 oz) coconut milk
• 2 cups chicken broth
• 1 lb chicken breast, cubed
• 1 red bell pepper, sliced
• 1 cup mushrooms, sliced
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 lime, juiced
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat the oil: In a large pot, heat 1 tbsp coconut oil over medium heat until shimmering.
2. Sauté aromatics: Add the diced onion, minced garlic, and grated ginger. Cook until the onion is translucent, about 3 minutes.
3. Add curry paste: Stir in 2 tbsp red curry paste and cook for 1 minute to release the flavors.
4. Pour liquids: Add the coconut milk and chicken broth, stirring to combine. Bring to a gentle simmer.
5. Cook chicken: Add the cubed chicken breast and simmer for 10 minutes, or until the chicken is cooked through.
6. Add veggies: Toss in the sliced red bell pepper and mushrooms. Simmer for another 5 minutes until the veggies are tender but still crisp.
7. Season: Stir in 1 tbsp fish sauce, 1 tbsp brown sugar, and the juice of 1 lime. Taste and adjust seasoning if needed.
8. Garnish and serve: Ladle the soup into bowls and top with fresh cilantro. Serve hot with a side of steamed rice or crusty bread for dipping.

The soup is creamy with a perfect balance of spicy, sweet, and tangy flavors. For an extra kick, add a sprinkle of crushed red pepper flakes before serving. It’s also great with a dollop of sour cream or yogurt to cool down the heat.

Minestrone Dump Soup

Hey there! Let me tell you about this Minestrone Dump Soup that’s about to become your weeknight hero. It’s the kind of recipe where you literally dump everything into a pot, and magic happens—perfect for those days when cooking feels like too much.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup elbow pasta, uncooked
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 cups fresh spinach, roughly chopped

Instructions

1. Heat the oil: In a large pot, heat 1 tbsp olive oil over medium heat until shimmering.
2. Sauté veggies: Add the diced onion, minced garlic, chopped carrots, and celery. Cook until the onions are translucent, about 5 minutes.
3. Add tomatoes and broth: Pour in the can of diced tomatoes and 4 cups of vegetable broth. Stir to combine.
4. Season it up: Sprinkle in 1 tsp dried basil, 1 tsp dried oregano, and salt and pepper to taste. Give it a good stir.
5. Bring to a boil: Increase the heat to high and bring the soup to a rolling boil.
6. Add beans and pasta: Stir in the drained kidney beans and 1 cup of elbow pasta. Reduce heat to medium and simmer for 10 minutes, or until the pasta is al dente.
7. Finish with spinach: Turn off the heat and stir in 2 cups of fresh spinach. The residual heat will wilt the spinach perfectly.

This soup is a hearty, veggie-packed bowl of comfort with the pasta adding just the right amount of heartiness. Serve it with a sprinkle of Parmesan on top or a side of crusty bread for dipping—either way, it’s a win.

Black Bean and Corn Dump Soup

You know those days when you want something hearty but can’t be bothered with a million steps? Yeah, me too. That’s why this Black Bean and Corn Dump Soup is my go-to. It’s like throwing a party in a pot, and everyone’s invited—minimal effort, maximum flavor.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups vegetable broth
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1 lime, juiced
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat the oil: In a large pot, heat 1 tbsp olive oil over medium heat until shimmering.
2. Sauté the veggies: Add the diced onion, minced garlic, and diced bell pepper. Cook until the onion is translucent, about 5 minutes.
3. Add the beans and corn: Stir in the drained black beans and corn, mixing well with the veggies.
4. Pour in the tomatoes and broth: Add the undrained diced tomatoes and 4 cups vegetable broth to the pot.
5. Season the soup: Sprinkle in 1 tsp cumin, 1/2 tsp chili powder, and salt and pepper to taste. Stir to combine.
6. Simmer for flavor: Bring the soup to a boil, then reduce heat and let it simmer for 20 minutes to meld the flavors.
7. Finish with lime: Just before serving, squeeze in the juice of 1 lime and stir well.
8. Garnish and serve: Ladle the soup into bowls and top with fresh chopped cilantro.

This soup is a beautiful mess of textures—creamy beans, crunchy corn, and a broth that’s just the right amount of tangy from the lime. Try topping it with avocado slices or a dollop of sour cream for extra indulgence.

Vegetarian Chili Dump Soup

Ever had one of those days where you just want to throw everything into a pot and call it dinner? Well, my friend, this Vegetarian Chili Dump Soup is your dream come true. It’s hearty, flavorful, and ridiculously easy to make—perfect for those lazy evenings or when you’re pretending to be a gourmet chef without any of the effort.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt to taste

Instructions

1. Heat the oil: In a large pot, heat 1 tbsp olive oil over medium heat until shimmering.
2. Sauté the veggies: Add the diced onion, minced garlic, and diced bell pepper to the pot. Cook for about 5 minutes, or until the onions are translucent.
3. Add the beans and tomatoes: Stir in the black beans, kidney beans, and diced tomatoes with their juices.
4. Pour in the broth: Add 2 cups of vegetable broth to the pot, stirring to combine all the ingredients.
5. Season the soup: Sprinkle in 1 tbsp chili powder, 1 tsp cumin, and 1/2 tsp smoked paprika. Stir well to distribute the spices evenly.
6. Simmer to perfection: Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes. This allows the flavors to meld together beautifully.
7. Adjust the seasoning: Taste the soup and add salt if needed. Remember, you can always add more, but you can’t take it out!

This soup is a cozy hug in a bowl, with a rich, smoky flavor that’ll make you forget it’s vegetarian. Serve it with a dollop of sour cream or a sprinkle of shredded cheese for extra indulgence, or keep it light with some fresh avocado slices on top.

Clam Chowder Dump Soup

Got a hankering for something cozy but don’t want to fuss over the stove all day? Let me introduce you to Clam Chowder Dump Soup — it’s like the lazy person’s gourmet meal, and honestly, it’s genius.

Ingredients

• 2 tbsp unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 2 cups heavy cream
• 2 (6.5 oz) cans chopped clams, undrained
• 2 cups diced potatoes
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 bay leaf

Instructions

1. Melt the butter: In a large pot over medium heat, melt the unsalted butter until it’s just starting to bubble.
2. Sauté the aromatics: Add the diced onion and minced garlic to the pot. Cook until the onion is translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Combine liquids: Pour in the chicken broth and heavy cream, stirring to combine. Tip: For a richer flavor, you can substitute half the heavy cream with whole milk.
4. Add the clams and potatoes: Dump in the cans of chopped clams (juice and all) and the diced potatoes. Stir well.
5. Season the soup: Sprinkle in the dried thyme, black pepper, salt, and drop in the bay leaf. Tip: If you’re unsure about the salt, start with less — you can always add more later.
6. Simmer to perfection: Bring the soup to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 20 minutes, or until the potatoes are tender. Tip: Stir occasionally to prevent the bottom from scorching.
7. Final touches: Once the potatoes are done, remove the bay leaf. Give the soup a taste and adjust the seasoning if needed.

This Clam Chowder Dump Soup is creamy, hearty, and packed with flavor. Serve it with a sprinkle of fresh parsley on top or a side of crusty bread for dipping. Trust me, it’s comfort in a bowl.

Mexican Street Corn Dump Soup

So, you’ve fallen in love with Mexican street corn but wish you could slurp it up with a spoon? Let me introduce you to your new obsession: Mexican Street Corn Dump Soup. It’s all the smoky, creamy, tangy goodness of elote, but in a cozy, spoonable form that’s perfect for those days when you can’t be bothered to stand over a grill.

Ingredients

• 4 cups frozen corn kernels
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup crumbled cotija cheese
• 1 lime, juiced
• 1/4 cup chopped cilantro

Instructions

1. Saute the base: Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until soft, about 5 minutes.
2. Add corn: Toss in the frozen corn and stir to combine, letting it cook for another 5 minutes to thaw and slightly char.
3. Pour in broth: Add the chicken broth, bring to a boil, then reduce heat to simmer for 10 minutes.
4. Blend it up: Carefully blend half the soup until smooth, then return it to the pot for a creamy yet chunky texture.
5. Stir in cream: Pour in the heavy cream, smoked paprika, and chili powder, stirring well to combine. Simmer for another 5 minutes.
6. Finish with toppings: Off the heat, stir in mayonnaise, sour cream, and lime juice. Serve topped with cotija cheese and cilantro.

This soup is a creamy dream with pops of sweet corn and a kick of spice, finished with that signature tangy, cheesy topping. Try serving it with a side of crispy tortilla strips for an extra crunch that’ll have you coming back for seconds.

Broccoli Cheddar Dump Soup

Kick back and get ready for the easiest, cheesiest soup you’ll ever make—Broccoli Cheddar Dump Soup. It’s the kind of recipe you turn to when you’re craving comfort but your energy is on vacation. Just dump, stir, and let the magic happen.

Ingredients

• 4 cups broccoli florets (fresh or frozen, no need to thaw)
• 3 cups shredded cheddar cheese
• 1/2 cup heavy cream
• 4 cups chicken broth
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Melt the butter: In a large pot over medium heat, melt the butter until it’s completely liquid and just starting to bubble.
2. Whisk in flour: Add the flour to the melted butter, whisking constantly for about 1 minute to create a smooth roux. This is your soup’s thickening magic.
3. Add broth gradually: Slowly pour in the chicken broth, whisking continuously to avoid lumps. Bring the mixture to a gentle boil.
4. Stir in broccoli: Add the broccoli florets to the pot. Let them simmer in the broth for about 5 minutes, or until they’re tender but still bright green.
5. Mix in cream and spices: Pour in the heavy cream, then sprinkle in the garlic powder, onion powder, salt, and pepper. Stir well to combine.
6. Add cheese slowly: Gradually add the shredded cheddar cheese, stirring until each addition is fully melted before adding more. This prevents the cheese from clumping.
7. Simmer to perfection: Reduce the heat to low and let the soup simmer for another 5 minutes, stirring occasionally, until it’s creamy and all the flavors have melded together.

This soup is a velvety dream with pops of broccoli in every bite, and the cheddar brings a sharp, comforting depth. Serve it with a handful of extra shredded cheese on top or a side of crusty bread for dipping—because why not?

Split Pea and Ham Dump Soup

Unbelievably easy and packed with flavor, this Split Pea and Ham Dump Soup is your go-to for a no-fuss, hearty meal that tastes like you spent all day in the kitchen. Let’s dive right in and get that pot simmering!

Ingredients

• 1 tbsp olive oil
• 1 cup diced onions
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 lb dried split peas, rinsed
• 1 lb smoked ham hock
• 6 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf

Instructions

1. Saute the veggies: Heat olive oil in a large pot over medium heat. Add onions, carrots, celery, and garlic, cooking until softened, about 5 minutes.
2. Add the peas and ham: Stir in the rinsed split peas and ham hock, making sure everything is nicely mixed.
3. Pour in the broth: Add chicken broth, salt, pepper, and bay leaf. Bring to a boil, then reduce heat to low.
4. Simmer slowly: Cover and let it simmer for about 1.5 hours, stirring occasionally, until the peas are tender and the ham is falling off the bone.
5. Shred the ham: Remove the ham hock, shred the meat, and return it to the pot. Discard the bone and bay leaf.
6. Adjust seasoning: Taste and add more salt or pepper if needed. Let it sit for 5 minutes off the heat before serving.

This soup turns out luxuriously thick, with the ham adding a smoky depth that’s just irresistible. Try topping it with a dollop of sour cream or some crispy croutons for an extra treat!

White Bean and Kale Dump Soup

You know those days when you want something hearty but can’t be bothered with a million steps? Yeah, me too. That’s why this White Bean and Kale Dump Soup is my go-to. It’s basically a hug in a bowl, and the best part? You just dump everything in and let it do its thing.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 2 (15 oz) cans white beans, drained and rinsed
• 1 bunch kale, stems removed and leaves chopped
• 1 tsp dried thyme
• 1/2 tsp red pepper flakes
• Salt and pepper to taste

Instructions

1. Saute the aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, sauteing until soft, about 5 minutes.
2. Add the broth and beans: Pour in the vegetable broth and add the white beans. Bring to a simmer.
3. Season it up: Stir in thyme, red pepper flakes, salt, and pepper. Let it simmer for 10 minutes to let the flavors meld.
4. Kale time: Add the chopped kale and cook until just wilted, about 3 minutes. Tip: If you like your kale with a bit more bite, add it in the last minute.
5. Final touches: Taste and adjust seasoning if needed. Tip: A squeeze of lemon juice at the end brightens everything up.

This soup is creamy from the beans, with a slight kick from the red pepper flakes, and the kale adds a nice texture. Serve it with a chunk of crusty bread for dipping, or top it with some grated Parmesan if you’re feeling fancy.

Tomato Basil Dump Soup

You know those days when you just can’t even with cooking? Yeah, me too. That’s exactly why this Tomato Basil Dump Soup is my go-to—it’s stupid easy, tastes like you actually tried, and hey, it’s got veggies. Let’s make it.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 28 oz canned crushed tomatoes
• 4 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil, chopped
• 1/2 cup heavy cream

Instructions

1. Saute the basics: Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
2. Dump the tomatoes: Pour in the crushed tomatoes and vegetable broth, stirring to combine. Tip: If you like a smoother soup, blend the tomatoes before adding.
3. Season it up: Add salt and black pepper, then bring the mixture to a boil. Reduce heat and let it simmer for 20 minutes to meld the flavors.
4. Basil time: Stir in the chopped fresh basil and heavy cream. Simmer for another 5 minutes. Tip: Save a little basil for garnish to make it look fancy.
5. Final touch: Taste and adjust seasoning if needed. Tip: A pinch of sugar can balance the acidity if your tomatoes are too tart.

This soup is creamy with a bright tomato tang and that fresh basil punch. Serve it with a grilled cheese for the ultimate comfort meal, or dunk some crusty bread right in there—no judgment.

Chicken Noodle Dump Soup

Look, we’ve all had those days where the idea of cooking feels like climbing Everest in flip-flops. That’s where this Chicken Noodle Dump Soup comes in—it’s your culinary safety net, ready in a flash and packed with comfort.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 6 cups chicken broth
• 1 lb boneless, skinless chicken breasts
• 2 cups wide egg noodles
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat the oil: In a large pot, heat 2 tbsp olive oil over medium heat until shimmering.
2. Sauté veggies: Add the diced onion, sliced carrots, and celery. Cook until the onions are translucent, about 5 minutes.
3. Add garlic and herbs: Stir in the minced garlic, 1 tsp dried thyme, and 1 tsp dried rosemary. Cook for 1 minute until fragrant.
4. Pour in broth: Add 6 cups chicken broth and bring to a boil. Tip: For extra flavor, use homemade broth if you’ve got it.
5. Cook chicken: Add 1 lb chicken breasts to the pot. Reduce heat to a simmer and cook for 15 minutes, or until chicken is no longer pink inside.
6. Shred chicken: Remove chicken, shred with two forks, and return to the pot. Tip: Shredding the chicken while it’s warm makes it easier.
7. Add noodles: Stir in 2 cups wide egg noodles and cook for 8 minutes, or until noodles are tender. Tip: Don’t overcook the noodles; they’ll continue to soften in the hot broth.
8. Season and serve: Season with salt and pepper to taste. Garnish with 1/4 cup fresh parsley before serving.

This soup is the hug in a bowl you didn’t know you needed, with tender chicken, hearty noodles, and a broth that’s rich with herbs. Serve it with a side of crusty bread for dipping, and watch it disappear.

Pumpkin and Sage Dump Soup

Zesty flavors and cozy vibes are what this Pumpkin and Sage Dump Soup is all about. Imagine throwing a bunch of goodness into a pot and ending up with something that tastes like autumn hugged your taste buds. Let’s get to it.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) pumpkin puree
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 tbsp fresh sage, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Saute the base: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauteing until the onion is translucent, about 5 minutes.
2. Add pumpkin: Stir in the pumpkin puree until well combined with the onions and garlic.
3. Pour in broth: Gradually add the vegetable broth, stirring continuously to ensure a smooth mixture.
4. Simmer: Bring the soup to a simmer, then reduce the heat to low. Let it cook for 15 minutes, stirring occasionally.
5. Blend for smoothness: Use an immersion blender to puree the soup until smooth. (Tip: If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.)
6. Add cream and spices: Stir in the heavy cream, chopped sage, salt, pepper, and nutmeg. Cook for another 5 minutes on low heat.
7. Final touch: Taste and adjust seasoning if necessary. Serve hot. (Tip: For an extra flavor boost, drizzle with a little more cream and sprinkle additional sage on top.)

This soup is velvety smooth with a rich, earthy flavor that’s perfectly balanced by the creaminess and the hint of spice. Try serving it with a side of crusty bread for dipping, or top it with roasted pumpkin seeds for a crunchy contrast.

Beef Barley Dump Soup

Venturing into the cozy world of soups, let’s tackle this Beef Barley Dump Soup that’s as forgiving as it is delicious. Perfect for those days when you want minimal fuss but maximum flavor, this recipe is your go-to.

Ingredients

• 1 lb beef stew meat, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 large onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 6 cups beef broth
• 1 cup pearl barley, rinsed
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper, to taste

Instructions

1. Brown the beef: Heat olive oil in a large pot over medium-high heat. Add the beef pieces and brown on all sides, about 5 minutes. Don’t overcrowd the pot to ensure a good sear.
2. Sauté the veggies: Add the onion, carrots, and celery to the pot. Cook until the onions are translucent, about 5 minutes. Stir in the garlic for the last 30 seconds until fragrant.
3. Simmer the soup: Pour in the beef broth, then add the barley, thyme, and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, or until the barley is tender.
4. Season to perfection: Remove the bay leaf. Taste the soup and adjust the seasoning with salt and pepper as needed. Tip: Letting the soup sit for 10 minutes off the heat allows the flavors to meld beautifully.

This soup is a hearty hug in a bowl, with the barley adding a delightful chewiness that plays off the tender beef. Serve it with a crusty bread for dipping, or for a twist, top with a dollop of sour cream and a sprinkle of fresh parsley.

Conclusion

With 18 hearty dump soup recipes, busy nights just got easier—and tastier! Whether you’re craving something creamy, chunky, or full of veggies, there’s a fuss-free option here for everyone. Give these recipes a try, then let us know which ones you loved in the comments. Don’t forget to share your favorites on Pinterest to spread the soup love! Happy cooking!