20 High Protein Crockpot Soup Recipes for Fall

Craving a big bowl of soup that actually keeps you full? These crockpot soups are built around real protein — chicken, beef, turkey, beans, and lentils — so dinner cooks itself while you go about your day.

Fall is soup season, and a slow cooker makes it almost effortless: toss everything in in the morning, and dinner is ready by the time you get home.

Every recipe below leans on a real protein source — chicken, beef, turkey, beans, lentils, or a mix — so you’re not just eating broth and noodles.

These easy crockpot soups are great for busy weeknights, meal prep, family dinners, and chilly fall evenings.

Many of the recipes can be made ahead, stored for several days, and reheated for quick lunches or dinners during the week.

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HIGH PROTEIN CROCKPOT SOUPS FOR FALL

1. Slow Cooker Chicken Taco Soup

This is a true dump-and-go dinner. Chicken breasts, black beans, corn, tomatoes, and taco seasoning all go into the slow cooker together. By dinnertime, the chicken shreds apart on its own.

Protein: ~32g per serving (real, from the recipe).

Ingredients:

• 2 chicken breasts
• 1 can black beans, drained
• 1 cup corn (fresh or frozen)
• 1 can diced tomatoes
• 1 packet taco seasoning
• 3 cups chicken broth

Instructions:

1. Add chicken breasts, beans, corn, tomatoes, and taco seasoning to the slow cooker.
2. Pour in the broth and stir.
3. Cook on low 6-7 hours or high 3-4 hours.
4. Shred the chicken with two forks right in the pot and stir to combine.
5. Top with cheese, avocado, or tortilla strips before serving.

→ Get the full recipe: Slow Cooker Chicken Taco Soup

2. Chili Con Carne

A classic Mexican-style chili made with ground beef, kidney beans, black beans, corn, and warm spices. It’s a set-it-and-forget-it pot that only gets better the longer it sits.

Protein: 31g per serving (real, from the recipe).

Ingredients:

• 1 lb ground beef, browned
• 1 can kidney beans, drained
• 1 can black beans, drained
• 1 cup corn
• 1 can diced tomatoes
• 2 tbsp chili powder
• 1 tsp cumin

Instructions:

1. Brown the ground beef in a skillet and drain any excess fat.
2. Add the beef, both beans, corn, tomatoes, chili powder, and cumin to the slow cooker.
3. Stir well and cook on low 6 hours or high 3 hours.
4. Taste and adjust seasoning before serving.

→ Get the full recipe: Chili Con Carne

3. One Pot Beef and Chickpea Stew

Tender beef, filling chickpeas, and vegetables simmer together in a rich broth. Between the beef and the chickpeas, this one hits both protein and fiber hard.

Protein: High protein and fiber (real, from the recipe).

Ingredients:

• 1 lb beef stew meat
• 2 cans chickpeas, drained
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 onion, diced
• 4 cups beef broth
• 2 tbsp tomato paste

Instructions:

1. Add beef, chickpeas, carrots, celery, and onion to the slow cooker.
2. Stir the tomato paste into the broth, then pour over everything.
3. Cook on low 7-8 hours, until the beef is fork-tender.
4. Season with salt and pepper to taste before serving.

→ Get the full recipe: One Pot Beef and Chickpea Stew

4. White Chicken Chili with White Beans and Corn

Shredded chicken, white beans, and sweet corn simmer in a broth built on cumin and coriander instead of tomatoes. It’s a lighter-colored chili with just as much protein.

Protein: ~28g per serving (estimated from ingredients).

Ingredients:

• 2 chicken breasts
• 2 cans white beans (cannellini or great northern), drained
• 1 cup corn
• 1 can diced green chiles
• 1 tsp cumin
• 1 tsp coriander
• 3 cups chicken broth

Instructions:

1. Add chicken, white beans, corn, green chiles, cumin, and coriander to the slow cooker.
2. Pour in the broth and stir.
3. Cook on low 6-7 hours.
4. Shred the chicken in the pot and stir to combine before serving.

5. Homemade Turkey Chili with Red Beans and Scallions

Ground turkey keeps this chili leaner than a beef version, while red kidney beans and a warm blend of chili powder and cumin keep it hearty. Fresh scallions on top add a little crunch.

Protein: ~26g per serving (estimated from ingredients).

Ingredients:

• 1 lb ground turkey, browned
• 2 cans red kidney beans, drained
• 1 can crushed tomatoes
• 2 tbsp chili powder
• 1 tsp cumin
• 2 scallions, sliced, for topping

Instructions:

1. Brown the ground turkey in a skillet and drain.
2. Add turkey, beans, crushed tomatoes, chili powder, and cumin to the slow cooker.
3. Cook on low 6 hours or high 3 hours.
4. Top with sliced scallions before serving.

6. Bean and Vegetable Stew with Smoked Sausage

Tender beans, chopped vegetables, and sliced smoked sausage simmer together in a rich tomato sauce. The sausage brings smoky flavor to every spoonful.

Protein: ~24g per serving (estimated from ingredients).

Ingredients:

• 13 oz smoked sausage, sliced
• 2 cans white or navy beans, drained
• 1 bell pepper, chopped
• 1 onion, chopped
• 1 can diced tomatoes
• 2 cups broth

Instructions:

1. Add sausage, beans, bell pepper, and onion to the slow cooker.
2. Pour in the tomatoes and broth and stir.
3. Cook on low 6 hours or high 3 hours, until vegetables are tender.
4. Season to taste before serving.

→ Get the full recipe: Bean and Vegetable Stew with Smoked Sausage

7. Chicken Lasagna Soup

All the flavor of lasagna in a bowl. Ground chicken and a rich tomato sauce simmer with broken lasagna noodles, finished with a dollop of ricotta on top.

Protein: ~27g per serving (estimated from ingredients).

Ingredients:

• 1 lb ground chicken, browned
• 1 jar marinara sauce
• 4 cups chicken broth
• 6 lasagna noodles, broken into pieces
• 1/2 cup ricotta, for topping
• Shredded mozzarella, for topping

Instructions:

1. Brown the ground chicken in a skillet and drain.
2. Add chicken, marinara, and broth to the slow cooker and stir.
3. Cook on low 5-6 hours.
4. Stir in the broken lasagna noodles and cook another 20-30 minutes on high, until tender.
5. Top each bowl with ricotta and mozzarella before serving.

→ Get the full recipe: Chicken Lasagna Soup

8. Lemon Chicken Vegetable Orzo Soup

Shredded chicken, orzo pasta, carrots, and celery simmer in a broth brightened up with fresh lemon juice stirred in at the end. It tastes like a lighter, brighter chicken noodle soup.

Protein: ~25g per serving (estimated from ingredients).

Ingredients:

• 2 chicken breasts
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 onion, diced
• 3/4 cup orzo
• 5 cups chicken broth
• Juice of 1 lemon

Instructions:

1. Add chicken, carrots, celery, and onion to the slow cooker with the broth.
2. Cook on low 6 hours, until chicken is cooked through.
3. Shred the chicken and return it to the pot.
4. Stir in the orzo and cook another 20-30 minutes on high, until tender.
5. Stir in fresh lemon juice just before serving.

9. Creamy Cheeseburger Soup with Ground Beef and Vegetables

A thick, filling soup made with ground beef, diced potatoes, carrots, celery, and onion in a cheddar and cream base. It tastes exactly like it sounds — a cheeseburger, but in soup form.

Protein: ~29g per serving (estimated from ingredients).

Ingredients:

• 1 lb ground beef, browned
• 2 potatoes, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, diced
• 4 cups broth
• 1 cup shredded cheddar
• 1/2 cup cream

Instructions:

1. Brown the ground beef and drain.
2. Add beef, potatoes, carrots, celery, onion, and broth to the slow cooker.
3. Cook on low 6-7 hours, until vegetables are tender.
4. Stir in the cheddar and cream during the last 20 minutes, until melted and smooth.

10. Ribollita (Tuscan Bean and Spinach Soup)

A traditional Tuscan soup made with cannellini beans, torn crusty bread, spinach, and vegetables simmered in a tomato-based broth. It’s rustic, filling, and naturally high in fiber.

Protein: ~18g per serving (estimated from ingredients).

Ingredients:

• 2 cans cannellini beans, drained
• 1 can diced tomatoes
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cups vegetable broth
• 3 cups spinach
• 2 cups torn crusty bread

Instructions:

1. Add beans, tomatoes, carrots, celery, and broth to the slow cooker.
2. Cook on low 6 hours, until vegetables are tender.
3. Stir in the spinach and torn bread during the last 15 minutes, until the spinach wilts and the bread softens.
4. Drizzle with olive oil before serving.

11. Lentil Spinach Soup

Brown lentils, diced tomatoes, and carrots simmer together, with fresh spinach stirred in at the end. Lentils are one of the best plant-based ways to add both protein and fiber to a soup.

Protein: ~18g per serving (estimated from ingredients).

Ingredients:

• 1.5 cups dried brown lentils, rinsed
• 1 can diced tomatoes
• 2 carrots, diced
• 1 onion, diced
• 5 cups vegetable broth
• 3 cups fresh spinach

Instructions:

1. Add lentils, tomatoes, carrots, onion, and broth to the slow cooker.
2. Cook on low 6-7 hours, until lentils are tender.
3. Stir in fresh spinach during the last 10 minutes, until wilted.
4. Season with salt and pepper before serving.

12. Lemony Green Lentil Soup

A brighter take on lentil soup. Green lentils simmer with vegetables, then get a finishing squeeze of fresh lemon juice that keeps the whole pot from tasting heavy.

Protein: ~17g per serving (estimated from ingredients).

Ingredients:

• 1.5 cups dried green lentils, rinsed
• 2 carrots, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 5 cups vegetable broth
• Juice of 1 lemon

Instructions:

1. Add lentils, carrots, onion, and garlic to the slow cooker with the broth.
2. Cook on low 6-7 hours, until lentils are tender.
3. Stir in fresh lemon juice just before serving.
4. Season with salt and pepper to taste.

→ Get the full recipe: Lemony Green Lentil Soup

13. Easy 4 Ingredient Creamy Potato Soup

A simple, satisfying potato soup made with just a handful of pantry staples. It’s proof that a soup doesn’t need a long ingredient list to still deliver real protein per bowl.

Protein: ~12g per serving (real, from the recipe).

Ingredients:

• 6 potatoes, peeled and diced
• 4 cups chicken broth
• 1 cup milk
• 1 cup shredded cheddar

Instructions:

1. Add potatoes and broth to the slow cooker.
2. Cook on low 6-7 hours, until potatoes are very tender.
3. Mash some of the potatoes right in the pot to thicken the soup.
4. Stir in milk and cheddar during the last 15 minutes, until melted and creamy.

→ Get the full recipe: Easy 4 Ingredient Creamy Potato Soup

14. Cream of Mushroom Potato Soup

Cremini mushrooms and russet potatoes simmer in a broth thickened with cream and a little flour instead of canned soup. It’s a scratch-made take on a very cozy classic.

Protein: ~14g per serving (estimated from ingredients).

Ingredients:

• 1 lb cremini mushrooms, sliced
• 4 potatoes, diced
• 1 onion, diced
• 4 cups broth
• 1 cup cream
• 2 tbsp flour

Instructions:

1. Add mushrooms, potatoes, onion, and broth to the slow cooker.
2. Cook on low 6-7 hours, until potatoes are tender.
3. Whisk the flour into the cream, then stir into the pot.
4. Cook another 15-20 minutes on high, until slightly thickened.

15. Homemade Cauliflower Soup with Cheese and Cream

A full head of cauliflower simmers with sharp cheddar, heavy cream, and warm spices, then gets blended smooth. It’s a lower-carb soup that still eats like a hearty dinner.

Protein: ~15g per serving (estimated from ingredients).

Ingredients:

• 1 large head cauliflower, chopped
• 1 onion, diced
• 4 cups broth
• 1 cup shredded sharp cheddar
• 1/2 cup cream
• Fresh parsley, chopped

Instructions:

1. Add cauliflower, onion, and broth to the slow cooker.
2. Cook on low 6 hours, until cauliflower is very soft.
3. Blend the soup smooth with an immersion blender.
4. Stir in cheddar and cream until melted, and top with fresh parsley.

16. Pumpkin Soup with Coconut Milk

Fresh butternut squash, pumpkin puree, and warm fall spices simmer with a can of full-fat coconut milk, then get blended completely smooth. It’s the most fall recipe on this whole list.

Protein: ~6g per serving (estimated from ingredients). 💡 Tip: stir in a can of white beans or top with roasted chickpeas to boost the protein.

Ingredients:

• 1 butternut squash, peeled and cubed
• 1 can pumpkin puree
• 1 can full-fat coconut milk
• 1 onion, diced
• 3 cups vegetable broth
• 1 tsp cinnamon
• 1/2 tsp nutmeg

Instructions:

1. Add squash, pumpkin puree, onion, broth, cinnamon, and nutmeg to the slow cooker.
2. Cook on low 6 hours, until the squash is very tender.
3. Stir in the coconut milk.
4. Blend smooth with an immersion blender before serving.

17. Spiced Sweet Potato and Carrot Soup

Tender sweet potatoes and sweet carrots simmer with warm curry spices and a can of coconut milk, then get blended into a completely smooth, cozy fall soup.

Protein: 4g per serving (real, from the recipe). 💡 Tip: stir in shredded rotisserie chicken or a scoop of Greek yogurt to bring this closer to 20g.

Ingredients:

• 3 sweet potatoes, peeled and cubed
• 4 carrots, sliced
• 1 onion, diced
• 1 tbsp curry powder
• 1 can coconut milk
• 3 cups vegetable broth

Instructions:

1. Add sweet potatoes, carrots, onion, and curry powder to the slow cooker with the broth.
2. Cook on low 6-7 hours, until vegetables are very soft.
3. Stir in the coconut milk.
4. Blend smooth with an immersion blender before serving.

→ Get the full recipe: Spiced Sweet Potato and Carrot Soup

18. Crockpot Chicken and Wild Rice Soup

A creamy, homestyle soup with shredded chicken, wild rice, carrots, and celery. It’s the kind of soup that tastes like it simmered all day, because it did.

Protein: ~26g per serving (estimated from ingredients).

Ingredients:

• 2 chicken breasts
• 3/4 cup wild rice blend
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 onion, diced
• 5 cups chicken broth
• 1/2 cup cream

Instructions:

1. Add chicken, wild rice, carrots, celery, and onion to the slow cooker with the broth.
2. Cook on low 6-7 hours, until the chicken and rice are both cooked through.
3. Shred the chicken in the pot.
4. Stir in the cream during the last 15 minutes before serving.

19. Crockpot Broccoli Cheddar Soup with Chicken

A protein-boosted spin on classic broccoli cheddar. Shredded chicken breast turns the usual side-dish soup into a full dinner.

Protein: ~27g per serving (estimated from ingredients).

Ingredients:

• 2 chicken breasts
• 4 cups broccoli florets
• 1 onion, diced
• 2 carrots, shredded
• 4 cups chicken broth
• 2 cups shredded sharp cheddar
• 1/2 cup cream

Instructions:

1. Add chicken, broccoli, onion, and carrots to the slow cooker with the broth.
2. Cook on low 6 hours, until the chicken is cooked through.
3. Shred the chicken and return it to the pot.
4. Stir in the cheddar and cream during the last 15 minutes, until melted and smooth.

20. Crockpot Butternut Squash and Chickpea Soup

A plant-based soup that leans on chickpeas for protein and butternut squash for that classic fall flavor. Warm spices make it taste like more effort than it actually is.

Protein: ~14g per serving (estimated from ingredients).

Ingredients:

• 1 butternut squash, peeled and cubed
• 2 cans chickpeas, drained
• 1 onion, diced
• 1 tsp cumin
• 1/2 tsp cinnamon
• 4 cups vegetable broth

Instructions:

1. Add squash, chickpeas, onion, cumin, and cinnamon to the slow cooker with the broth.
2. Cook on low 6-7 hours, until the squash is very tender.
3. Mash some of the squash right in the pot to thicken the soup.
4. Season with salt and pepper before serving.

Most of these will keep in the fridge for 4-5 days, or in the freezer for up to 3 months, so double a batch if you’re meal prepping for the week.