25+ Easy and Delicious Spinach Soup Recipes to Try This Season

When it comes to creating nourishing, flavorful, and versatile meals, few dishes can rival a bowl of fresh spinach soup.

Whether you’re looking for a comforting soup to warm you up on a chilly day or a light, healthy option to enjoy year-round, spinach soup is the perfect choice.

Packed with nutrients, spinach is an incredibly versatile ingredient that pairs wonderfully with a variety of vegetables, herbs, and spices.

In this post, we’re sharing over 25 different spinach soup recipes, ranging from rich and creamy versions to light, brothy soups.

These recipes not only help you make the most of spinach’s health benefits but also offer a world of flavors that will satisfy your taste buds.

Whether you’re a fan of traditional recipes or love experimenting with unique twists, you’ll find something here for every occasion.

So, grab a pot and get ready to explore a variety of spinach soups that will keep you coming back for more.

From spinach and potato soups to exotic coconut milk versions, there’s a spinach soup recipe for everyone in this collection!

25+ Easy and Delicious Spinach Soup Recipes to Try This Season

Spinach soup is more than just a healthy meal; it’s a versatile dish that can be adapted to suit any taste and dietary preference.

With these 25+ spinach soup recipes, you can easily add a nutritious and comforting dish to your menu no matter the season.

Whether you prefer a hearty, creamy soup or a light, brothy option, you’ll find the perfect recipe to fit your cravings.

By incorporating fresh spinach into your soups, you’re not only benefiting from its rich vitamin content but also exploring the endless possibilities that this superfood has to offer.

So, don’t hesitate to get creative with these recipes—experiment with spices, add your favorite vegetables, and make each bowl uniquely your own.

Now that you have 25+ spinach soup recipes to choose from, it’s time to head to the kitchen and enjoy a wholesome, satisfying meal.

Let these recipes inspire your cooking and help you discover new flavors that will elevate your love for spinach soup!

Creamy Spinach and Potato Soup

This creamy spinach and potato soup is a perfect combination of hearty potatoes and fresh spinach. With its velvety texture, it offers comfort in every spoonful, making it an ideal dish for any season. The addition of cream and garlic enhances the flavors, giving it a rich and savory taste.

Ingredients:

• 4 medium potatoes, peeled and diced
• 2 cups fresh spinach leaves
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
2. Add the diced potatoes and vegetable broth to the pot. Bring to a simmer, and cook for 10-12 minutes or until the potatoes are tender.
3. Stir in the fresh spinach and cook for another 3-4 minutes, allowing the spinach to wilt.
4. Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.
5. Once blended, return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
6. Heat the soup over low heat for another 5 minutes before serving. Garnish with fresh parsley.

This creamy spinach and potato soup offers the perfect balance of creamy and savory flavors. The smooth texture and delicate taste of spinach make it a satisfying meal. It’s ideal for those cozy nights when you need something soothing yet full of flavor. Serve it with crusty bread for an added touch.

Spinach and Lentil Soup

This spinach and lentil soup is a nutritious and filling option, packed with protein-rich lentils and fresh spinach. The earthy flavors of lentils blend wonderfully with the brightness of spinach, creating a wholesome and satisfying meal that is both delicious and healthy.

Ingredients:

• 1 cup dried lentils, rinsed
• 2 cups fresh spinach leaves, chopped
• 1 medium onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 5 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 tablespoons olive oil
• Salt and pepper to taste
• Lemon wedges for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes until softened.
2. Add the garlic, cumin, and coriander, cooking for another minute until fragrant.
3. Stir in the lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce the heat to low. Simmer for 25-30 minutes or until the lentils are tender.
4. Add the fresh spinach and cook for an additional 3-5 minutes, allowing the spinach to wilt.
5. Season the soup with salt and pepper to taste. Serve hot with a squeeze of lemon juice for added brightness.

The spinach and lentil soup is a perfect option for those looking for a nourishing, plant-based meal. The lentils provide a hearty base, while the spinach adds a burst of color and nutrients. With the spices and the tangy lemon, this soup is incredibly satisfying and makes for a great light lunch or dinner.

Spinach and Mushroom Soup

This spinach and mushroom soup is a flavorful, earthy option that combines the rich taste of mushrooms with the freshness of spinach. It’s a simple, yet satisfying dish that is perfect for vegetarians and anyone looking for a light but filling meal.

Ingredients:

• 2 cups fresh spinach leaves, chopped
• 1 cup sliced mushrooms (button or cremini)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon thyme
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/2 cup heavy cream (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Add the sliced mushrooms, thyme, and nutmeg. Cook for an additional 5-7 minutes, allowing the mushrooms to release their juices and soften.
3. Pour in the vegetable broth and bring the soup to a simmer. Let it cook for about 15 minutes to allow the flavors to meld.
4. Stir in the fresh spinach and cook for an additional 3-4 minutes until the spinach is wilted.
5. For a creamy texture, add the heavy cream and stir to combine. Season with salt and pepper to taste before serving.

This spinach and mushroom soup is perfect for those who enjoy earthy, savory flavors. The mushrooms provide a deep, umami richness, while the spinach adds a fresh, light note. The option to add cream elevates the texture, making this soup luxurious and comforting. It’s a great way to warm up on a chilly day.

Spinach and Bean Soup

This spinach and bean soup is a hearty and nourishing meal that combines the earthy flavors of spinach with the protein-packed goodness of beans. It’s a healthy, vegan-friendly option that’s full of flavor and incredibly satisfying. Perfect for a quick lunch or dinner.

Ingredients:

• 2 cups fresh spinach leaves, chopped
• 1 can (15 oz) white beans (such as cannellini or great northern), drained and rinsed
• 1 small onion, chopped
• 2 carrots, peeled and diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon chili flakes (optional)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until fragrant and softened.
2. Stir in the diced carrots and cook for an additional 5 minutes until they start to soften.
3. Add the beans, vegetable broth, oregano, and chili flakes (if using). Bring the soup to a boil, then reduce the heat and let it simmer for 10-15 minutes to allow the flavors to blend.
4. Stir in the fresh spinach and cook for another 3-4 minutes until the spinach wilts.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh basil.

This spinach and bean soup is both filling and healthy, making it a great option for those looking for a plant-based meal. The beans add a creamy texture and provide a good source of protein, while the spinach offers a burst of nutrients. The oregano and chili flakes give the soup a lovely depth of flavor, making it an excellent choice for a cozy, satisfying meal.

Spinach and Avocado Soup

This spinach and avocado soup is a refreshing twist on traditional creamy soups. The combination of fresh spinach and creamy avocado gives it a silky smooth texture and a light, vibrant flavor. It’s a nutritious and delicious option for a lighter meal or as an appetizer.

Ingredients:

• 2 cups fresh spinach leaves
• 1 ripe avocado, peeled and pitted
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until soft and fragrant.
2. Pour in the vegetable broth and bring the soup to a simmer. Cook for 5-7 minutes, allowing the flavors to meld.
3. Add the fresh spinach and cook for another 3-4 minutes, allowing the spinach to wilt.
4. Remove the pot from heat and let it cool slightly. Then, transfer the soup to a blender and add the avocado and lemon juice. Blend until smooth and creamy.
5. Return the soup to the pot and heat it gently over low heat, if necessary. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

This spinach and avocado soup is light and creamy with a refreshing twist. The avocado adds a creamy richness without the need for dairy, while the spinach provides a boost of nutrients. The lemon juice adds a tangy kick, balancing out the flavors and making it a wonderfully unique soup for any occasion.

Spinach and Sweet Potato Soup

This spinach and sweet potato soup is a sweet-savory combination that offers both flavor and nourishment. The natural sweetness of the potatoes pairs beautifully with the mild bitterness of spinach, creating a comforting and wholesome dish that is perfect for any season.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 cups fresh spinach leaves
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 2 tablespoons olive oil
• Salt and pepper to taste
• Crumbled feta cheese for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened and fragrant.
2. Add the diced sweet potatoes to the pot and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth, cumin, and cinnamon. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, or until the sweet potatoes are tender.
4. Stir in the fresh spinach and cook for an additional 3-4 minutes until wilted.
5. Use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a countertop blender.
6. Season with salt and pepper to taste. Serve hot, garnished with crumbled feta cheese, if desired.

This spinach and sweet potato soup is a wonderfully balanced meal, offering a mix of creamy, earthy, and slightly sweet flavors. The cinnamon and cumin add warmth and depth to the soup, while the spinach provides a refreshing contrast. It’s a perfect dish for fall or winter, or anytime you crave a wholesome, comforting soup.

Spinach and Coconut Milk Soup

This spinach and coconut milk soup is a creamy, dairy-free option that combines the richness of coconut milk with the freshness of spinach. The result is a silky-smooth, flavorful soup that’s both comforting and nourishing, making it perfect for a light lunch or dinner.

Ingredients:

• 4 cups fresh spinach leaves, chopped
• 1 can (14 oz) coconut milk
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ginger, grated
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Lime wedges for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and grated ginger. Sauté for 3-4 minutes until fragrant and softened.
2. Stir in the ground turmeric and cumin, cooking for another minute to release the spices’ aromas.
3. Add the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 5-7 minutes to blend the flavors.
4. Add the fresh spinach and cook until wilted, about 3-4 minutes.
5. Stir in the coconut milk and cook for another 5 minutes, allowing the soup to heat through.
6. Season with salt and pepper to taste, and serve with lime wedges for a burst of tangy freshness.

This spinach and coconut milk soup is a delightful, aromatic dish. The coconut milk creates a rich, velvety base while the spinach adds a fresh, vibrant contrast. The turmeric and cumin give the soup an exotic flavor, and the lime juice enhances the overall taste, making it a truly satisfying meal.

Spinach and Chicken Soup

This spinach and chicken soup is a wholesome, protein-packed meal that’s perfect for when you need something comforting yet nutritious. The tender pieces of chicken blend beautifully with the spinach and flavorful broth, making this a satisfying and filling soup.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 2 cups fresh spinach leaves
• 1 small onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrots, and celery, cooking for 5-7 minutes until softened.
2. Stir in the chicken broth and dried thyme, and bring the soup to a boil. Reduce the heat to low and simmer for 10 minutes to allow the flavors to develop.
3. Add the shredded chicken and fresh spinach to the pot, cooking for another 3-4 minutes until the spinach wilts.
4. Season with salt and pepper to taste. Serve hot.

This spinach and chicken soup is the ultimate in comfort food. The tender chicken adds a hearty element to the soup, while the spinach provides freshness and nutrition. It’s a simple yet filling dish that’s perfect for a quick weeknight dinner or a healthy lunch.

Spinach and Zucchini Soup

This spinach and zucchini soup is light, healthy, and full of vibrant flavors. The combination of fresh spinach and zucchini creates a refreshing soup that’s packed with nutrients. It’s the perfect dish for anyone looking for a healthy, low-calorie option that doesn’t compromise on taste.

Ingredients:

• 2 medium zucchinis, chopped
• 2 cups fresh spinach leaves, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1/2 teaspoon ground black pepper
• Salt to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
2. Add the chopped zucchinis and cook for another 5 minutes until they begin to soften.
3. Pour in the vegetable broth, dried basil, and black pepper. Bring the soup to a boil, then reduce the heat and simmer for 10-12 minutes until the zucchini is tender.
4. Stir in the fresh spinach and cook for another 3-4 minutes, allowing it to wilt.
5. Use an immersion blender to blend the soup until smooth, or carefully transfer the soup to a blender in batches.
6. Season with salt to taste and serve hot.

This spinach and zucchini soup is a light yet filling option, with the zucchini providing a mild, slightly sweet flavor and the spinach offering a fresh burst of nutrients. It’s an ideal choice for a healthy, low-calorie meal that still packs a punch in flavor. Whether enjoyed on its own or paired with a salad, this soup is sure to leave you feeling refreshed and satisfied.

Spinach and Carrot Soup

This spinach and carrot soup is a vibrant and nutrient-packed dish, combining the sweetness of carrots with the freshness of spinach. It’s a light yet hearty soup, perfect for boosting your vitamin intake and offering a comforting meal any time of the year.

Ingredients:

• 2 cups fresh spinach leaves, chopped
• 3 medium carrots, peeled and diced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Greek yogurt or sour cream for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened and fragrant.
2. Add the diced carrots to the pot and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth, ground ginger, and cumin. Bring to a boil, then reduce the heat and let it simmer for 10-15 minutes, or until the carrots are tender.
4. Add the fresh spinach and cook for an additional 3-4 minutes until it wilts.
5. Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a countertop blender in batches.
6. Season with salt and pepper to taste, and serve hot, garnished with a dollop of Greek yogurt or sour cream, if desired.

This spinach and carrot soup is the perfect balance of sweet and savory, with the carrots providing natural sweetness and the spinach adding a fresh, earthy flavor. The spices like ginger and cumin bring warmth and depth to the dish. It’s a great choice for a light lunch or as an appetizer before a main meal.

Spinach and Kale Soup

Packed with two nutrient-dense greens, spinach and kale, this soup is a powerhouse of vitamins and antioxidants. The earthy flavors of kale are balanced by the mildness of spinach, making this a well-rounded and hearty soup that’s perfect for a nourishing meal.

Ingredients:

• 2 cups fresh spinach leaves, chopped
• 2 cups kale, stems removed and chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1/2 teaspoon ground thyme
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Lemon wedges for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Add the vegetable broth, ground thyme, and garlic powder. Bring the soup to a boil, then reduce the heat to low and simmer for 10 minutes to allow the flavors to develop.
3. Add the kale to the pot and cook for 5-7 minutes until it softens.
4. Stir in the spinach and cook for an additional 3-4 minutes until it wilts.
5. Season with salt and pepper to taste. Serve hot, garnished with a wedge of lemon for an added burst of freshness.

This spinach and kale soup is an excellent choice for those looking for a hearty, plant-based meal packed with nutrients. The combination of spinach and kale makes this soup rich in vitamins A, C, and K. The subtle spices and the addition of lemon juice provide a refreshing touch that complements the earthy greens, making it a perfect meal for any time of year.

Spinach and Mushroom Barley Soup

This spinach and mushroom barley soup is a wholesome and satisfying dish that combines hearty barley with earthy mushrooms and nutrient-rich spinach. It’s a filling soup that provides both texture and flavor, making it perfect for a cozy, nourishing meal.

Ingredients:

• 2 cups fresh spinach leaves, chopped
• 1 cup sliced mushrooms (button or cremini)
• 1/2 cup pearl barley
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened and fragrant.
2. Add the sliced mushrooms and thyme, cooking for an additional 5-7 minutes until the mushrooms release their moisture and begin to soften.
3. Stir in the vegetable broth and barley, bringing the soup to a boil. Reduce the heat and let it simmer for 25-30 minutes, or until the barley is tender.
4. Add the fresh spinach and cook for another 3-4 minutes until wilted.
5. Season with salt and pepper to taste. Serve hot.

This spinach and mushroom barley soup is hearty and packed with fiber, thanks to the barley, while the mushrooms add a lovely depth of flavor. The spinach provides a boost of nutrients, making this soup not only comforting but also nutritious. It’s a great choice for a filling lunch or a light dinner.

Spinach and Potato Soup

This spinach and potato soup is a comforting, creamy dish that combines the starchy goodness of potatoes with the fresh, vibrant taste of spinach. The potatoes help create a naturally creamy base, making this a hearty and satisfying soup for any occasion.

Ingredients:

• 3 medium potatoes, peeled and diced
• 2 cups fresh spinach leaves, chopped
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Crème fraîche or sour cream for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until fragrant and softened.
2. Add the diced potatoes and cook for 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and rosemary, then bring the soup to a boil. Reduce the heat and simmer for 15-20 minutes until the potatoes are tender.
4. Add the fresh spinach and cook for an additional 3-4 minutes until it wilts.
5. Use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, transfer the soup to a blender in batches.
6. Season with salt and pepper to taste. Serve hot, garnished with a dollop of crème fraîche or sour cream, if desired.

This spinach and potato soup is both comforting and satisfying, with the potatoes providing a creamy texture and the spinach adding a burst of freshness. It’s an excellent choice for a light yet hearty meal, perfect for any season.

Spinach and Pesto Soup

This spinach and pesto soup is a flavorful twist on traditional spinach soup. The addition of pesto gives the soup a fresh, herby kick, making it a delicious and vibrant option for any meal. It’s quick to make and perfect for those who love rich, aromatic flavors.

Ingredients:

• 4 cups fresh spinach leaves, chopped
• 1/4 cup basil pesto (store-bought or homemade)
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Parmesan cheese for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until fragrant and softened.
2. Stir in the vegetable broth and dried oregano, bringing the soup to a boil. Reduce the heat and let it simmer for 5-7 minutes to blend the flavors.
3. Add the fresh spinach and cook for 3-4 minutes until it wilts.
4. Stir in the pesto and cook for another 2-3 minutes, allowing the pesto to incorporate into the soup.
5. Season with salt and pepper to taste. Serve hot, garnished with Parmesan cheese if desired.

This spinach and pesto soup is an aromatic, herb-filled dish that’s simple yet full of flavor. The pesto adds an extra dimension to the soup, infusing it with basil, garlic, and olive oil, making it a deliciously fragrant meal. It’s a great option for those who want a quick, flavorful soup that feels both fresh and indulgent.

Spinach and Tofu Soup

This spinach and tofu soup is a light, plant-based option that’s both healthy and satisfying. The tofu provides a soft, protein-rich texture, while the spinach offers a fresh, nutrient-packed boost. This vegan-friendly soup is a great way to incorporate more plant-based ingredients into your diet.

Ingredients:

• 2 cups fresh spinach leaves, chopped
• 1 block (14 oz) firm tofu, cubed
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1/2 teaspoon ground ginger
• Salt and pepper to taste
• Green onions for garnish

Instructions:

1. Heat sesame oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened and fragrant.
2. Add the tofu cubes and cook for 5-7 minutes until lightly browned on all sides.
3. Pour in the vegetable broth, soy sauce, and ground ginger, then bring the soup to a boil. Reduce the heat and let it simmer for 10-12 minutes to allow the flavors to meld.
4. Add the fresh spinach and cook for 3-4 minutes until wilted.
5. Season with salt and pepper to taste. Serve hot, garnished with chopped green onions.

This spinach and tofu soup is a light yet filling meal, perfect for those who follow a plant-based diet. The tofu provides a lovely, soft texture that contrasts with the spinach, while the soy sauce and sesame oil add depth and umami. It’s a delicious, healthy choice for a quick and nourishing meal.

Note: More recipes are coming soon!