Warm up with these cozy soup recipes, from creamy chicken noodle to butternut squash. These are easy, comforting, and perfect for chilly days.

There’s nothing like a warm bowl of soup on a chilly day. From creamy chicken noodle and classic French onion to hearty white bean, broccoli cheddar, and black bean, each recipe is perfect for making your autumn evenings feel a little more cozy.

These are some of our best fall soup recipes that are perfect for cozy nights, busy weeknights, and lazy weekends. They are comforting, easy to make, and full of flavor, so you’ll come back to them again and again.

Find all 10 recipes below. For more, see all of our soup recipes or join our free newsletter and get our best seasonal recipes delivered straight to your inbox. Happy cooking!

Our Favorite Soup Recipes

Best French Onion Soup We’ve Made

Perfect for chilly evenings, French onion soup is easier than you might think to make at home. Trust me. All you need are a few tips and a surprisingly short list of ingredients.

Easy White Bean Soup

I created this white bean soup on a chilly evening when I craved something comforting and nutritious but I was in a time crunch. Now it’s become one of our favorites!

Easy Broccoli Cheddar Soup

I love broccoli cheddar soup so much, especially this one, which skips the flour and butter base common in many other recipes. Instead of extra butter and flour, we use a potato to thicken our soup and make it creamy.

Lemon Turmeric Lentil Soup

I make this lentil soup recipe all year round, but it’s especially good when it’s chilly outside. I love the combination of spices and lemon in this simple soup. It’s so comforting and honestly makes me feel so good!

Perfect Black Bean Soup

My family loves this easy black bean soup recipe so much. I love how quickly it comes together and that it’s designed for canned or previously cooked black beans (hello, quick weekday dinner!).

Easy Roasted Cauliflower Soup

For this easy cauliflower soup, we roast a whole head of cauliflower until golden brown and blend with onion, parmesan cheese, and broth until silky smooth. We have so many cauliflower recipes on Inspired Taste, and honestly, I love them all, but this soup is the one I go to when I need a little comfort.

Easy Butternut Squash Soup

You do not need any cream or butter to make this creamy butternut squash soup! Everyone, even the meat-eaters at the table, will love it, especially when topped with our delicious crispy spiced chickpeas!

Easy Creamy Chicken Noodle Soup

I usually make a double batch of this homemade creamy chicken noodle soup because it’s that good! Along with our classic chicken noodle soup, this is probably my most-made soup during the colder months.

Easy Italian Wedding Soup

The meatballs are perfectly tender and juicy on the inside, and the broth is incredibly flavorful. Making this soup is simpler than you’d think and absolutely worth the effort for one of the tastiest bowls of soup I’ve had in a while!

Easy Split Pea Soup

I love hearty soups, and this split pea soup definitely hits the mark! The ham adds a lovely smoky flavor, but if you’d prefer to make this without it, you can (and it will still be delightful).

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Learn how to cook incredibly delicious BBQ beef ribs in the oven. Most of the cooking time is hands-off, letting the ribs slowly bake until fall-apart tender.

The key is baking them low and slow. It’s the same approach we use for our popular pork ribs, and it works beautifully with beef. Once I started making beef ribs this way, I never looked back.

For this beef ribs recipe, we rub short ribs with a simple dry rub, sear them to build flavor, and then bake until unbelievably tender. A final layer of BBQ sauce goes on at the end, and as it finishes in the oven, it becomes sticky and glossy over the meat. They are incredible!

Key Ingredients

• Beef Ribs: This recipe is written for beef short ribs, which are meaty and become very tender when cooked low and slow. If using beef back ribs, you can still follow this method, but they may cook a little faster. Note, do not use flanken ribs (Korean-style ribs), as these are too thin for this cooking method. More details below.
• Dry Rub: Beef needs a generous amount of seasoning. We mix salt, pepper, smoked paprika, garlic powder (or granulated garlic), and onion powder.
• BBQ Sauce: Use your favorite store-bought sauce, or make our tangy BBQ sauce recipe.
• Apple Cider Vinegar: We add a bit of extra tang to the BBQ sauce with apple cider vinegar. White wine vinegar or champagne vinegar are good substitutes.
• Beef Stock or Water: This thins our BBQ sauce a bit. You only need ¼ cup, so if you have beef stock in the fridge, great. Otherwise, water does the job.
• Worcestershire Sauce: A teaspoon adds a bit more savoriness to the sauce.

Find the full recipe with measurements below.

How to Cook Beef Ribs in the Oven

Tip 1: Do not trim all the fat. When working with short ribs, we rarely trim much fat before cooking. The butcher has already done most of the work. If you see any very large pieces of fat or gristle, you can remove them, but avoid over-trimming. Some fat is key to tender, juicy ribs. As Chef Richard likes to say, “don’t go chasing the fat.”

Tip 2: Use our dry rub and sear before baking. Beef needs a good amount of seasoning, so use our simple dry rub early on to build flavor. It’s a mixture of salt, pepper, smoked paprika, garlic powder, and onion powder.

Rub the short ribs all over with the dry rub. They should be thoroughly coated. Then, sear them in a pan with some oil until golden on all sides. This step builds flavor and gives the fat on the outside a head start.

Tip 3: Bake them low and slow. High heat will toughen beef ribs before they have a chance to soften. A lower oven temperature gives us more time to slowly cook the connective tissues (collagen) and fat, which keeps the beef tender and juicy. In the photos below, the first one shows the seared ribs ready for the oven, and as you scroll down, you can see how tender they look after cooking them slowly in the oven.

For tender ribs, cook them at 275°F (135°C) for 2 to 3 hours, then add BBQ sauce and continue cooking for another hour. The size of your short ribs will affect baking time. We provide tips in our recipe below.

Tip 4: Cover the pan for most of the cooking time. Tightly cover your baking pan with foil so the ribs cook in their own steam. This prevents moisture from escaping and helps the ribs turn tender. Baking them uncovered for too long will dry them out.

Keep your ribs tightly covered with foil until the last 20 to 25 minutes. Then, uncover and bake until the glaze is shiny and sticky.

Tip 5: Check the ribs toward the end of cooking. Every oven runs a little differently. When the ribs are done, a fork should slide in easily with very little resistance. If they still feel firm, keep baking. Also, check the pan. There should be plenty of rendered fat and juices. If the pan seems dry, the foil was not sealed tightly enough.

Tip 6: Add BBQ sauce at the end. Spoon over your BBQ sauce during the last part of cooking. If added too early, you’ll lose some flavor, and the sugars in the sauce might even cause your ribs to dry out.

Brush on the BBQ sauce after the ribs have become tender, then return the pan to the oven. Finishing uncovered allows the sauce to thicken into a glossy glaze without burning or drying the ribs.

A Note on Types of Beef Ribs

There are four common types of beef ribs you’ll likely come across:

• Chuck short ribs: These are cut from the upper portion of the rib cage (closer to the shoulder). They are smaller, a bit more irregular in shape, and are the most common option in standard grocery stores.
• Plate short ribs: These come from the lower portion of the rib cage. They are larger, meatier, and have richer marbling. You are more likely to find them at a butcher shop or specialty grocery store.
• Beef back ribs: These have much less meat because they are usually removed after the rib roast or ribeye is cut away. Rib roasts or ribeyes are some of the most expensive cuts of beef, so most butchers leave very little meat on the bone. These work in the recipe below, but will cook faster. Start checking for tenderness earlier.
• Flanken ribs: These are cut very thin, sometimes called Korean-style or Galbi. These do better with quick, high-heat cooking, and are not ideal for this recipe. We use them in our Korean short ribs recipe.

Our recommendation: If you have the choice, use plate short ribs cut into smaller pieces (3 to 4 inches long), sometimes labeled English-style. They have the best balance of meat and fat and become especially tender when baked low and slow. I also use plate ribs for these red wine braised short ribs.

Serving Suggestions

These BBQ ribs are rich and satisfying. Depending on their size, plan for 1 to 2 ribs per person. Short ribs can be quite meaty, which is one of the reasons we love them.

For serving, something fresh on the side works beautifully. Coleslaw is a favorite. Try our creamy coleslaw or vinegar coleslaw. A simple green salad with a bright lemon vinaigrette or honey mustard dressing is also a great match, and this napa cabbage salad is excellent. As shown in our photos, we also love a side of pickles for something tangy.

For more sides, Cajun butter corn, corn salad, or homemade cornbread are all wonderful. If you want something heartier, serve the ribs with potatoes au gratin, mashed potatoes, a baked potato, or baked mac and cheese. Enjoy!

More Rib Recipes

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Easy fall dinners that are cozy, simple, and totally doable for busy weeknights. Soups, curries, casseroles, and more!

Fall feels like the best and busiest time of year! It’s the back-to-school transition, the arrival of evening activities, and all kinds of new routines. It feels like a lot, and somehow dinner still needs to be made!?

These recipes are the weeknight lifesavers that I need when life feels a little crazy: cozy, simple, and very doable meals that don’t ask for much, but deliver big. Easy cozy soups, sheet pan dinners, crockpot meals, and more.

Here are the easy fall dinners I’m making on repeat!

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Easy Fall Dinner Recipes

Instant Pot Spicy Short Rib Noodle Soup

Short ribs simmer away in an Instant Pot or slow cooker, and are served in bowls with tender noodles and lots of delicious broth! This is one of my all-time cold-weather favorites.

Ricotta Meatballs with the Crispy Topping

One of the most popular weeknight dinners on the site! Homemade ricotta meatballs baked under a blanket of crispy topping. Serve it with garlic bread or pasta!

Chicken with Coconut Kale

A luxurious-feeling but super easy one-skillet meal packed with protein! I love to serve this one over a pile of steamy rice.

Sausage, Kale, and White Bean Soup

Such a simple, delicious, and cozy soup! Herby Italian sausage, kale, smoky paprika, creamy beans and potatoes, and a splash of cream.

Steph’s Chickpea Curry with Spinach and Rice

Amazingly creamy, saucy chickpea curry served over rice with a dollop of chili crisp and a side of cucumber salad. Ready in 20 minutes!

Red Pepper Cashew Pasta with Roasted Cauliflower

Three-ingredient red pepper cashew sauce, roasted crispy cauliflower, and piles of noodles. Hearty and so delicious!

Butter Chicken Meatballs

Storebought (or homemade) chicken meatballs covered in a rich and mildly spiced tomato gravy that is made luxurious with just a little bit of butter and cream. One of my family’s absolute favorites!

Brandon’s Egg Roll Tacos

Egg rolls meet tacos! I love this! Easy to make and ridiculously good with a classic egg roll filling, crunchy veg, pillowy tortillas, and a spicy gochujang sauce.

Shortcut Sesame Butter Noodles

One of my favorite back-pocket recipes! Packaged noodles for ease, butter for creaminess, honey for sweetness, and sesame oil for depth. Just tangly slips of joy!

Chicken Wontons in Spicy Chili Sauce

Big, beautiful, bossy flavors! Shiitake mushrooms and chicken wontons swim in a brothy flavor-filled sauce and get finished with a swirl of sesame oil and chili crisp on top.

The Best Detox Crockpot Lentil Soup

This one is such a classic, and has been made so many times by so many of you! Lentils, squash, kale, and all sorts of soothing and nutritious things. Made in the crockpot so super hands-off, too!

Gnocchi with Creamy Mushroom Sauce

Delicious pillowy gnocchi swimming in a silky creamy sauce that’s laced with thyme and loaded with little slips of garlic butter-browned mushrooms! This is fall!

Life Changing Instant Pot Beef Stew

Six ingredients, 45 minutes, SO EASY. The perfect, comforting meal that’s filling, heart, and incredibly simple to make.

Chipotle Tahini Bowls

The chipotle tahini in this recipe is in my top 10 sauces of all time. It’s perfectly smoky, luxuriously creamy, and the perfect spicy combo with a pile of roasted sweet potatoes.

Crockpot Chicken Gnocchi Soup

Another crockpot favorite for fall soups! You let it simmer all day with chicken to make a delicious soup base, and then add creaminess and carby-ness with gnocchi before serving. Love this one!

Chicken Tortilla Soup

Just a basic and super delicious chicken tortilla soup! I could eat this every week, and the bonus is that it makes for excellent leftovers for lunch.

Three Cheese Baked Gnocchi with Spinach

This is so cheesy, cozy, and comforting and it really is a stunner all bubbled up in a skillet. Serve with bread and salad!

Instant Pot Wild Rice Soup

This really is the best wild rice soup (and as a Minnesotan, I know these things!). You can even add chicken too if that’s your thing, or keep it veg with mushrooms only. Either way, it’s not fall without it!

Instant Pot Minestrone Soup

This soup has a shocking amount of veggies! And packed with cannelini beans and cheese, it’s the perfect balance of nourishing and nutritious but also filling and comforting. Made all in one pot!

Spicy Peanut Soup with Sweet Potato + Kale

Another one of the most popular soups on the site! There’s something so magical about the sweet potatoes, coconut milk, and peanut butter coming together to make the most creamy (vegan!) bowl of deliciousness.

Red Curry Chicken Stir Fry with Spicy Cashew Sauce

Caramelized red curry chicken sits next to a bed of hot, fluffy rice and steamed broccoli and then totally sauced up with the BEST spicy cashew sauce. Ooof, this is so, so good.

Chicken Enchilada Casserole

A five-ingredient stacked enchilada casserole layered with tortillas, beans, and chicken and covered with cheese and enchilada sauce. Basic, easy, filling, and so good.

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Little Things That Make Fall Cooking Easy

I have a few favorite tricks and tools to make dinner easier throughout the week. Here’s what I recommend checking out! (FYI: Some links below are affiliate links!)

• Air Fryer: I use this multiple times per week, if not every day. My favorite use is for the Air Fryer Chicken – it is the best chicken I’ve ever made and is quick enough to add to a dinner plate in under 15 minutes.
• Instant Pot: Perfect for soups, and a whole lot of other things!
• Slow Cooker: The OG of making dinner easier. There are several recipes above that use it, and so many others to enjoy! The bonus is that it also makes your house smell amazing on cozy chilly nights after school/work.
• Freezer Meals: This kit of freezer meals is a lifesaver. You can prep up to 22 meals, stick them in the freezer, and pull them out to get dinner on the table (hands-off!) quickly and easily.

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Happy fall to you and yours! Here’s to making weenight cooking easier!

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