Some may say that soup season is just fall or winter, but here at Delish, we celebrate all year long, especially in the spring. Think about it: Freak late-season snow storm? It’s soup time. Days that start at 65° and drop to 30°? Absolutely a soup day. Went a little hard at the farmers’ market (we get it, so many fresh veggies!) and have a fridge full of wilting greens? These 45 spring-y soup recipes more than got your back, and it’s time to get your fill. Before you know it, it’ll be summer, and you’ll want nothing to do with soup (except maybe gazpacho).

With easy breezy weather on the horizon, we decided to highlight those lighter flavors with our favorite spring produce. Carrots, asparagus, and broccoli are all still or coming into season, so we’ve focused on them here. Multiple soups celebrate the bright green vibes of spring, as well, like our green goddess soup, our pesto rice & bean soup, avocado soup. Even our pasta-based soups, like minestrone, our broccoli cheddar gnocchi soup, and our chickpea noodle soup, are full of veggies. Feel free to add even more!

We’re also mindful of the other meals you’re probably making this time of year, like perhaps an Easter ham or Passover chicken? If you’ve got leftovers, use them to make our split pea & ham soup, our chile verde, or our Caprese chicken gnocchi soup.

No matter what soup you go with, there’s no better time than spring for garnishes. Nothing takes your soup from average to incredible than a swoop of yogurt, some fresh herbs, or a topping of crunchy nuts. Get creative! For more warm weather inspiration, check out our appetizers and salads for spring.

delish!

No matter if you’re new to the springtime Jewish holiday or have been celebrating your whole life, you’ll quickly learn that Passover (April 12 to 20, 2025) often involves some long-established menu items you must have at your Seder dinner table. Chances are, there’s a few things you are likely going to be eating all week long (hi, hello matzo), but for everything else, it’s a real mix of what you or your family and loved ones are into. Our 52 Passover dinner recipes includes both classics and innovative recipes so you can truly make the holiday your own.

The term “Passover” refers to the biblical stories of the 10 plagues sent by God to convince the Egyptian pharaoh to “let the Jewish people go” and the eventual exodus of the Jewish people from Egypt. The last of the 10 plagues was the killing of all firstborn Egyptian sons, during which God instructed the Jewish people to slaughter a lamb and mark their doorposts with its blood to instruct the Angel of Death to “pass over” them. After this last plague, the Pharaoh ordered the Jews to leave Egypt. As the story goes, they packed in such a hurry that they didn’t have enough time to even let their bread rise (if you’ve ever made homemade bread, you can imagine), and only were able to bring unleavened, cracker-like bread called matzo with them.

Real talk: Is there anything better than spring produce? We think not. Now that we’re shaking off that winter chill, we’re so ready to spring forward… right into these salads. ‘Tis the season when fruits and vegetables start being at their peak, so definitely take advantage with these recipes for spring-y salads like our strawberry spinach salad, spring Cobb salad, and tzatziki potato salad. These 50 fresh and exciting salad recipes also work well as side dishes or the main event too.

There will always be room at our table for the uncomplicated classics, particularly when we’re serving a more involved main dish. Arugula, spinach, and kale salads with bright and easy vinaigrettes can be so lovely in their simplicity. That said, our hearts really belong to the FULL salads, the kind that can stand alone as a meal and has tons of texture and flavor. Here, we’re filling or topping our salads with everything from fried halloumi to sweet spring strawberries on a spinach salad. Feel free to get creative and add your favorites too; we’re pretty partial to our roasted cauliflower salad and our beyond gorgeous super-green pasta salad.

Also, we’d be remiss if we only focused on the greens here. Macaroni salad is always a summer crowd-pleaser, but for spring, we like to go outside the box and try out different “pasta” shapes, like the orrechiette in our bruschetta pasta salad, the ramen in our crunchy Mandarin orange chicken salad, and the papaya in our green papaya salad. And they’re not all mayo-based! We think spring is a great time to focus on bright, vibrant flavors, so we’ve relied on vinegars and citrus to add some brightness to our salads.

We’ve also got a couple warm options for those cold spring nights when the temperature unexpectedly drops, like our lentil salad or Tuscan tortellini salad. The best part? They make for great cold leftovers the next day too.

Speaking of chilly evenings, nothing pairs better with salad than soup, so make sure to check out our favorite springy soups to complete your meal.

delish!