14 soups for the week the sweatshirts come out of the drawer

Chicken Pot Pie Soup takes all the comforting parts of the classic and brings them into a single pot: Yukon Gold potatoes, carrots, celery, and tender chicken breast or thigh sauteed in olive oil, then simmered in a broth seasoned with dried thyme, parsley, garlic powder, and paprika. All-purpose flour is what gives the broth its thick, creamy body. The recipe makes six servings and takes 60 minutes from start to finish, with just 15 minutes of hands-on prep.

Wild Rice Mushroom Soup earns its heartiness from earthy mushrooms and nutty wild rice, both of which need time in the pot to give their best. The vegetables, onion, garlic, carrots, and celery, are sauteed in butter and olive oil before the wild rice, broth, and water go in, and then everything boils and simmers together for close to an hour. Dried thyme and rosemary season the broth throughout. Six servings come from this recipe, with about 65 minutes total.

Corn and Potato Chowder starts with thick-cut bacon browned in the pot, building a smoky base before onion, celery, and garlic are added. All-purpose flour, avocado oil or butter, and low-sodium chicken broth go in next, followed by the corn and potatoes, which simmer until tender. Thyme, oregano, black pepper, and red pepper flakes season the broth, with garlic powder and onion powder rounding it out. Four servings are ready in 40 minutes.

Carrot Turmeric Ginger Soup begins by roasting the carrots, a step that draws out their natural sweetness before they are pureed with chicken or vegetable broth, coconut milk, fresh ginger, dried turmeric, fresh rosemary, and cinnamon. The soup comes out smooth and golden, with the ginger, turmeric, and cinnamon giving it a warm, aromatic quality. Greek yogurt and fresh parsley top each serving. Four portions are ready in about 40 minutes, with 15 of those spent on prep.

Get the recipe: Carrot Turmeric Ginger Soup

Pumpkin Soup With Canned Pumpkin comes together in one pot, with canned pumpkin puree, chicken or vegetable broth, and heavy whipping cream simmering alongside cinnamon, ginger, nutmeg, turmeric, rosemary, and allspice. Nut butter, SunButter, peanut butter, or almond butter, goes in along with maple extract and brown sugar or golden monk fruit sweetener. Pumpkin seeds finish each bowl. Eight servings are ready in 40 minutes.

Get the recipe: Pumpkin Soup With Canned Pumpkin

One pot and 30 minutes are all it takes to make this creamy soup for eight. Mild Italian sausage is browned first with onion in avocado oil, then cream cheese, petite tomatoes, pureed tomatoes, chicken broth, and heavy whipping cream go in and simmer together until the broth is rich and smooth. Italian seasoning and garlic powder build the base flavor, while Parmesan and a scatter of fresh parsley finish each bowl.

Get the recipe: Creamy Italian Sausage Soup

White beans, carrots, celery, and fresh spinach all go into one pot for this 40-minute soup that serves eight. The onion, carrots, and celery are sautéed in olive oil first, then the beans and vegetable broth are added and simmered until everything is tender. Dried thyme, crushed rosemary, and red pepper flakes build the seasoning, and a finish of grated Parmesan pulls it together.

Beef is browned with onion in a skillet before everything moves to the slow cooker, where cream cheese, canned tomatoes with green chilies, beef broth, and heavy whipping cream cook together for four hours. Chili powder, cumin, paprika, and garlic powder season the broth, and sour cream goes on at serving. The hands-on work is about 20 minutes, leaving the slow cooker to do most of it while serving eight.

Fresh mushrooms are sautéed in butter with a large yellow onion until soft, then flour goes in to thicken the broth before vegetable or chicken broth is added and the soup simmers for 30 minutes. Hungarian paprika, dried dill weed, and thyme give this one its distinctive character, and sour cream and whole milk are stirred in to finish the broth smooth and creamy. It serves eight and comes together in 45 minutes, all in one pot.

Smoked ham and corn join russet potatoes in a one-pot chowder that gets its body from all-purpose flour and its richness from a combination of heavy cream and milk. Bacon, butter, onion, and celery form the base, built up over 15 minutes of prep, and the soup simmers for 35 minutes before it is ready to serve. The finished pot serves six and calls for straightforward stovetop work from start to finish.

Italian sausage, onion, and cannellini beans simmer with kale into a hearty pot that serves eight. It takes about 50 minutes, and most of that time the soup is simmering on its own.

Get the recipe: Kale and White Bean Sausage Soup

Carrots and celery soften in butter first, then chicken and cheese tortellini go into the broth for a filling soup that serves eight in about 40 minutes. It reheats and freezes well, so one pot goes a long way.

This one starts with onion and carrots cooked down in butter, then turns thick and rich with beer and cheese. It takes about an hour and serves six, and it is a Wisconsin classic for good reason.

Get the recipe: Wisconsin Beer Cheese Soup

Chicken breasts and onion are browned, then simmered in chicken broth with corn for a soup that serves eight in about 55 minutes. It is simple, filling, and easy to double.