21 Best High Protein Soup Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Instant Pot Moroccan Chickpea Stew

Instant Pot Moroccan Chickpea Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Olive oil, 1 tablespoon
• Onion, 1 medium, chopped
• Garlic, 3 cloves, minced
• Carrot, 1 medium, diced
• Celery stalk, 1, diced
• Ground cumin, 2 teaspoons
• Ground coriander, 1 teaspoon
• Paprika, 1 teaspoon
• Ground cinnamon, 1/4 teaspoon
• Diced tomatoes, 14.5 oz can
• Chickpeas, drained and rinsed, 2 cans (30 oz) or about 3 cups cooked
• Vegetable broth, 2 cups
• Spinach or kale, 2 cups
• Salt to taste
• Optional: lemon juice, 1 tablespoon

Instructions

1. 1. Sauté onion, garlic, carrot, and celery in oil until softened.
2. 2. Stir in cumin, coriander, paprika, and cinnamon and cook 1 minute to bloom spices.
3. 3. Add tomatoes, chickpeas, and broth; lock the lid and cook on high pressure for 8 minutes.
4. 4. Quick-release; stir in greens until wilted and adjust salt; brighten with lemon juice if desired.
5. 5. Serve with couscous or crusty bread.

2. Curried Instant Pot Split Pea Soup

Curried Instant Pot Split Pea Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Yellow split peas, rinsed, 1 cup
• Onion, 1 medium, diced
• Carrot, 1 medium, diced
• Celery stalk, 1, diced
• Garlic, 2 cloves, minced
• Curry powder, 1 tablespoon
• Turmeric, 1/2 teaspoon
• Ground cumin, 1/2 teaspoon
• Vegetable broth, 4 cups
• Coconut milk (optional), 1/2 cup
• Salt and pepper to taste

Instructions

1. 1. Sauté onion, carrot, celery, and garlic until soft.
2. 2. Add curry powder, turmeric, and cumin; cook 1 minute to bloom spices.
3. 3. Stir in peas and broth; seal the pot and cook on high pressure for 12 minutes.
4. 4. Natural release for 10 minutes, then quick release remaining pressure; blend slightly if you like a creamier texture.
5. 5. Stir in coconut milk, season to taste, and serve with warm bread.

3. Chipotle Chicken Black Bean Soup

Chipotle Chicken Black Bean Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Olive oil, 1 tablespoon
• Chicken thighs, boneless, skinless, 1 pound, diced
• Onion, 1 medium, chopped
• Garlic, 2 cloves, minced
• Diced tomatoes, 14.5 oz can
• Black beans, drained and rinsed, 2 cans
• Chicken broth, 2 cups
• Chipotle peppers in adobo sauce, minced, 1–2 peppers or 2 tablespoons sauce
• Ground cumin, 1 teaspoon
• Smoked paprika, 1/2 teaspoon
• Salt and pepper to taste
• Optional toppings: lime wedges, cilantro, avocado

Instructions

1. 1. Sauté chicken until browned; remove and set aside.
2. 2. Sauté onion and garlic in the same pot until fragrant.
3. 3. Add tomatoes, beans, broth, chipotle, and spices; return chicken and simmer to meld flavors.
4. 4. Simmer until chicken is cooked through and flavors deepen, about 15 minutes.
5. 5. Serve with optional toppings such as lime, cilantro, or avocado.

4. Lentil Quinoa Soup

Lentil Quinoa Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Olive oil, 1 tablespoon
• Onion, 1 medium, chopped
• Carrot, 1 medium, diced
• Celery stalk, 1, diced
• Garlic, 2 cloves, minced
• Dried lentils (red or brown), 3/4 cup
• Quinoa, rinsed, 1/4 cup
• Diced tomatoes, 14.5 oz can
• Vegetable broth, 4 cups
• Ground cumin, 1 teaspoon
• Thyme, 1/2 teaspoon
• Salt and pepper to taste
• Lemon juice, 1 tablespoon

Instructions

1. 1. Sauté onion, carrot, celery, and garlic until tender.
2. 2. Add lentils, quinoa, tomatoes, broth, and spices; bring to a boil.
3. 3. Simmer 20–25 minutes until lentils and quinoa are tender.
4. 4. Stir in lemon juice and adjust seasoning.
5. 5. Serve with crusty bread or a simple green salad.

5. Instant Pot Cuban Black Bean Soup

Instant Pot Cuban Black Bean Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Olive oil, 1 tablespoon
• Onion, 1 medium, chopped
• Garlic, 3 cloves, minced
• Green bell pepper, 1, diced
• Black beans, canned or rinsed, 2 cans
• Diced tomatoes, 14.5 oz can
• Vegetable broth, 2 cups
• Ground cumin, 1 teaspoon
• Oregano, 1/2 teaspoon
• Bay leaf, 1
• Orange juice or white vinegar, 2 tablespoons
• Salt and pepper to taste
• Optional garnish: cilantro

Instructions

1. 1. Sauté onion, garlic, and pepper until softened.
2. 2. Add beans, tomatoes, broth, and spices; stir to combine.
3. 3. Seal and cook on high pressure for 12 minutes; natural release for 10 minutes.
4. 4. Remove bay leaf; stir in citrus juice and adjust seasoning.
5. 5. Serve with optional cilantro garnish.

6. Instant Pot Vegan Stuffed Pepper Soup

Instant Pot Vegan Stuffed Pepper Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Olive oil, 1 tablespoon
• Onion, 1 medium, diced
• Garlic, 2 cloves, minced
• Green bell peppers, 2 medium, diced
• Cooked quinoa, 1/2 cup
• Cooked black beans, rinsed, 1 cup
• Diced tomatoes, 14.5 oz can
• Vegetable broth, 4 cups
• Smoked paprika, 1/2 teaspoon
• Ground cumin, 1/2 teaspoon
• Salt and pepper to taste
• Optional toppings: chopped parsley or avocado

Instructions

1. 1. Sauté onion, pepper, and garlic until soft.
2. 2. Stir in quinoa, beans, tomatoes, broth, and spices.
3. 3. Seal and cook on high pressure for 6 minutes; quick release.
4. 4. If you like a “stuffed pepper” texture, mash a portion of the soup and mix back in.
5. 5. Serve with optional toppings.

7. Instant Pot Chicken Posole

Instant Pot Chicken Posole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Boneless chicken thighs, skinless, 1.25 pounds
• Hominy canned, drained, 2 cups
• Onion, 1 medium, diced
• Garlic, 2 cloves, minced
• Jalapeño, minced, 1 small (seeds removed)
• Dried oregano, 1 teaspoon
• Ground cumin, 1 teaspoon
• Ancho chili powder, 1 teaspoon
• Chicken broth, 3 cups
• Lime juice, 1 tablespoon
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. 1. Sauté onion and jalapeño until softened.
2. 2. Add chicken and brown lightly.
3. 3. Stir in hominy, garlic, spices, and broth; mix well.
4. 4. Pressure cook on high for 10–12 minutes; natural release for 10 minutes.
5. 5. Shred the chicken, return to pot, stir in lime juice, season, and serve with cilantro.

8. Creamy Vegan White Bean Soup

Creamy Vegan White Bean Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Cannellini or great northern beans, cooked, 2 cups
• Olive oil, 1 tablespoon
• Onion, 1 medium, chopped
• Garlic, 2 cloves, minced
• Carrot, 1 medium, diced
• Celery stalk, 1, diced
• Vegetable broth, 3 cups
• Almond milk or soy milk, 1 cup
• Fresh thyme leaves, 1/2 teaspoon
• Salt and pepper to taste
• Lemon zest or juice, 1 tablespoon (optional)

Instructions

1. 1. Sauté onion, garlic, carrot, and celery until tender.
2. 2. Add beans and broth; simmer for 10 minutes.
3. 3. Use an immersion blender to blend part of the soup for creaminess, or mash some beans by hand.
4. 4. Stir in milk, thyme, and season with salt and pepper.
5. 5. Serve warm with crusty bread.

9. Slow Cooker Greek Lemon Chicken Soup

Slow Cooker Greek Lemon Chicken Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb boneless, skinless chicken thighs
• 6 cups low-sodium chicken broth
• 1 cup dry orzo pasta
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 small onion, finely chopped
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• Zest of 1 lemon
• 1/4 cup fresh lemon juice
• Optional: 2 cups baby spinach, chopped
• Optional: lemon wedges for serving

Instructions

1. 1. In the slow cooker, place the chicken, broth, onion, garlic, oregano, salt, pepper and olive oil.
2. 2. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender.
3. 3. Remove the chicken, shred it, and return it to the slow cooker.
4. 4. Stir in the lemon zest and lemon juice; add the orzo and cook on high for an additional 15-20 minutes, or until the pasta is al dente and the flavors meld.
5. 5. If using spinach, stir in during the last 5 minutes of cooking. Taste and adjust seasoning.

10. Coconut Chicken Soup

Coconut Chicken Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb boneless chicken breast, sliced
• 2 cups coconut milk
• 2 cups chicken broth
• 8 oz mushrooms, sliced
• 2 stalks lemongrass, bruised and cut into 2-inch pieces (optional)
• 2 kaffir lime leaves (optional)
• 1-inch piece fresh ginger, sliced
• 2 tablespoons fish sauce
• 1-2 tablespoons lime juice
• 1-2 teaspoons sugar or honey
• 1-2 small red chilies, sliced (optional)
• 2 cups baby spinach or cilantro, chopped (for garnish)
• Salt to taste

Instructions

1. 1. In a pot, bring a splash of oil to medium heat and sear the chicken slices until just cooked through; remove and set aside.
2. 2. Add ginger and lemongrass; cook 1 minute to release fragrance.
3. 3. Pour in coconut milk and chicken broth; bring to a gentle simmer.
4. 4. Add mushrooms and lime leaves; simmer 5-7 minutes until mushrooms are tender.
5. 5. Return chicken to the pot; cook 3-5 minutes until warmed through.
6. 6. Stir in fish sauce, lime juice, and sugar; adjust sweetness and salt; garnish with greens before serving.

11. Healthy Mushroom Soup

Healthy Mushroom Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 16 oz (450 g) mixed mushrooms, sliced
• 4 cups vegetable or chicken broth
• 1 cup milk (dairy or unsweetened non-dairy)
• 1 teaspoon dried thyme
• 1/4 teaspoon smoked paprika (optional)
• Salt and pepper to taste
• Chopped parsley or chives for garnish (optional)

Instructions

1. 1. Heat the oil in a pot; sauté onion and garlic until translucent.
2. 2. Add mushrooms and cook until they release juices and brown, about 6-8 minutes.
3. 3. Pour in broth and thyme; bring to a simmer and cook 10-15 minutes.
4. 4. Stir in milk and heat through; do not boil.
5. 5. Season with salt, pepper and paprika; serve with parsley.

12. Whey Root Vegetable Soup

Whey Root Vegetable Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cups whey (strained liquid from yogurt or cheese) or store-bought whey
• 2 cups vegetable broth
• 2 large carrots, diced
• 1 large parsnip, diced
• 2 medium potatoes, diced
• 1 small onion, chopped
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Chopped chives or dill for garnish (optional)

Instructions

1. 1. Heat oil in a pot and sauté onion until translucent.
2. 2. Add carrot, parsnip and potato; cook 3-4 minutes.
3. 3. Pour in whey and broth; bring to a gentle simmer and cook until vegetables are tender, about 15-20 minutes.
4. 4. Stir in thyme; season with salt and pepper; garnish with herbs before serving.

13. Carrot, Red Lentil & Spinach Soup

Carrot, Red Lentil & Spinach Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 medium carrots, chopped
• 3/4 cup red lentils, rinsed
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 14 oz can crushed tomatoes
• 2 cups fresh spinach
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1-2 tablespoons lemon juice (optional, to brighten)

Instructions

1. 1. Heat olive oil in a pot; sauté onion and garlic until soft.
2. 2. Add carrots and spices; cook 2-3 minutes to bloom flavors.
3. 3. Stir in lentils, crushed tomatoes and broth; simmer 25-30 minutes until carrots and lentils are tender.
4. 4. Stir in spinach until wilted; season with salt and pepper; finish with lemon juice if desired.

14. Instant Pot Great Northern Bean Soup

Instant Pot Great Northern Bean Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 cups dried Great Northern beans, rinsed
• 4 cups vegetable or chicken broth
• 1 small onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 tablespoon olive oil
• Salt and pepper to taste
• Chopped parsley for serving (optional)

Instructions

1. 1. Set Instant Pot to Sauté; heat oil and sauté onion, carrot and celery until soft.
2. 2. Add garlic and sauté 1 minute more.
3. 3. Add beans, broth, oregano and bay leaf; seal the lid.
4. 4. Cook on high pressure for 12-15 minutes; allow natural release for 10 minutes, then quick release.
5. 5. Remove bay leaf; season to taste; garnish with parsley.

15. Smoky Tomato White Bean Soup

Smoky Tomato White Bean Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cans cannellini or white beans (15 oz each), drained and rinsed
• 1 can crushed tomatoes (14 oz)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 cups vegetable broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder or chipotle powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: fresh cilantro for garnish

Instructions

1. 1. Sauté onion and garlic in oil until softened.
2. 2. Add paprika and chili powder; cook 1 minute to bloom.
3. 3. Stir in crushed tomatoes and broth; simmer 10-15 minutes.
4. 4. Add beans; simmer 5-10 minutes; taste and adjust seasoning.
5. 5. Serve with cilantro if desired.

16. Shrimp Chowder With Chipotle

Shrimp Chowder With Chipotle is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups diced potatoes
• 1 cup corn kernels
• 1 small onion, diced
• 2 celery stalks, diced
• 3 cups seafood or chicken stock
• 1 cup milk (2%)
• 1-2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1-2 chipotle peppers in adobo, minced (to taste)
• 1/2 cup heavy cream (optional)
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions

1. 1. In a large pot, melt butter and whisk in flour to make a light roux; cook 1-2 minutes.
2. 2. Gradually whisk in stock; bring to a simmer and add potatoes and celery; cook until they begin to soften, about 8-10 minutes.
3. 3. Stir in corn and chipotle; simmer 3-5 minutes; reduce heat to low.
4. 4. Add milk (and cream if using); add shrimp and cook 3-4 minutes until shrimp are pink and opaque.
5. 5. Season with salt and pepper; serve topped with parsley.

17. Instant Pot Crack Chicken

Instant Pot Crack Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.25 lb boneless, skinless chicken breasts
• 4 oz cream cheese, softened
• 1 packet ranch dressing mix (about 28 g)
• 4 slices bacon, cooked until crisp and crumbled
• 1 cup shredded cheddar cheese
• 1/2 cup chicken broth
• 2 garlic cloves, minced
• Salt and pepper to taste

Instructions

1. 1. Place the chicken breasts in the Instant Pot with the broth and minced garlic.
2. 2. Sprinkle ranch seasoning over the chicken; seal the lid and cook on high pressure for 10 minutes; allow natural release for 5 minutes.
3. 3. Quick-release remaining pressure; remove chicken and shred.
4. 4. Return shredded chicken to the pot; stir in cream cheese until melted and smooth, then fold in cheddar and crumbled bacon.
5. 5. Stir until the cheese is fully melted and the mixture is creamy; season to taste and serve.

18. Italian Style Sausage & Squash Chili

Italian Style Sausage & Squash Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.25 lb Italian sausage, casings removed (mild or hot)
• 2 cups cubed butternut or yellow squash
• 1 can (14.5 oz) crushed tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 cups chicken or vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Optional: shredded cheese and chopped cilantro for serving

Instructions

1. 1. In a large pot, brown sausage; drain excess fat and set aside.
2. 2. In the same pot, sauté onion and garlic until translucent.
3. 3. Return sausage to the pot; add squash, crushed tomatoes, beans, broth and spices; bring to a simmer.
4. 4. Simmer 25-30 minutes until squash is tender and chili thickens; season to taste.
5. 5. Serve with desired toppings such as cheese or cilantro.

19. Fall Pumpkin Chili Recipe

Fall Pumpkin Chili Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 pound lean ground turkey
• 1 can (15 oz) pumpkin purée
• 1 can (14.5 oz) diced tomatoes, with juices
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 cups low-sodium chicken or vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste
• Optional toppings: chopped cilantro, sour cream, shredded cheese, lime wedges

Instructions

1. 1. In a large pot, heat the olive oil over medium heat.
2. 2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. 3. Add the ground turkey; cook until browned, breaking up any large chunks.
4. 4. Stir in the pumpkin purée, diced tomatoes with juices, beans, and broth.
5. 5. Add chili powder, cumin, paprika, cinnamon; season with salt and pepper.
6. 6. Bring to a simmer; reduce heat and cook 20-25 minutes, stirring occasionally.
7. 7. Taste and adjust seasoning; ladle into bowls and top with cilantro or other toppings if desired.

20. Quinoa Vegetable Soup

Quinoa Vegetable Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3/4 cup dry quinoa
• 4 cups low-sodium vegetable broth
• 1 cup canned crushed tomatoes
• 2 carrots, diced
• 2 celery stalks, diced
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 zucchini, diced
• 2 cups fresh spinach, chopped
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: lemon juice or grated Parmesan cheese

Instructions

1. 1. Rinse quinoa under cold water.
2. 2. In a large pot, heat olive oil over medium heat; sauté onion, carrot, and celery until softened, about 5 minutes.
3. 3. Stir in garlic; cook 1 minute until fragrant.
4. 4. Add tomatoes and broth; bring to a boil.
5. 5. Add quinoa, thyme, and bay leaf; reduce heat to simmer; cover and cook 12-15 minutes until quinoa is tender.
6. 6. Stir in zucchini and spinach; cook 2-3 minutes until vegetables are tender and spinach wilts.
7. 7. Remove bay leaf; season with salt and pepper; add a squeeze of lemon if desired; ladle into bowls.

21. Hamburger Soup

Low Carb Hamburger Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘6’, ‘6 bowls’]

This soup is the ultimate comfort food when you’re craving hamburgers but want a healthier low carb version. It’s gluten-free, dairy-free, low carb and high protein.

Ingredients

• 1 lb lean ground beef
• 1 medium yellow onion (finely chopped)
• 2 cloves garlic (minced)
• 4 cups cauliflower florets (cut into pieces)
• 1 small carrot (diced)
• 1 celery stalk (sliced)
• 14 oz can chopped tomatoes
• 6 cups beef broth
• 1 cup yellow string beans
• 1 tsp Italian seasoning
• Salt and black pepper (to taste)
• Parsley (chopped)

Instructions

1. Place a large pot or Dutch oven over medium-high heat. Add in the beef mince, chopped onion, and garlic. Break the beef apart and cook until brown for around 7-10 minutes.
2. Add the rest of the ingredients into the pot, stir it, and bring to a boil. Now, reduce the heat and let the soup simmer for around 15 minutes until the vegetables are tender.
3. Serve with some chopped parsley on top.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.