This Easy Wonton Soup recipe is my go-to for those nights when I want something warm and comforting dinner but also want something quick. My recipe uses aromatics to add some delicious flavor to store bought broth, fresh veggies help make the soup a complete meal, and all you need is one package of your favorite frozen wontons. Follow this recipe and you’ll have an incredibly flavorful dinner on the table in under 30 minutes!
The BEST Wonton Soup Recipe (My Go-To Weeknight Dinner)
I’ve been making this soup week after week after week which is always a good indicator that I need to write up the recipe and share it with you! This wonton soup has become one of our very favorite things to make for a quick weeknight dinner. I always keep a bag of frozen wontons in the freezer, I always have broth in the pantry, and nine time out of ten there are carrots and spinach in my fridge so this is one of those recipes that just always works. Needless to say, I’ve tested this recipe countless times at this point and the balance of flavors is perfect while still taking less than 30 minutes to make – which is kind of my weeknight dinner dream.
Soup Ingredients
- Sesame Oil: you’ll use this oil to both sauté the veggies and infuse the soup with flavor. If you’ve never used sesame oil before I highly encourage you to grab a bottle and keep it in the pantry. I use it a lot in stir-fries and marinades and it’s become a pantry staple for me. You should be able to find sesame oil in the Asian aisle of your local grocery store or your local Asian supermarket.
- Garlic and Ginger: fresh ginger and garlic always taste best, I don’t make the rules, they just do. If you’re seriously in a pinch, you can use pre-minced garlic and ginger paste. I personally love to use frozen crushed ginger and garlic when I need to save time. It still has all the flavor of fresh but with way less work.
- Veggies: adding fresh carrot and spinach to this soup make it feel like a well rounded meal. I like to take the extra time to grate my carrots fresh because I like the texture better but you could go with pre-shredded carrots as well.
- Broth: I like to use low-sodium chicken broth in all of my soup recipes so that I can better control the sodium content. Your favorite store-bought boxed broth works great in this recipe so don’t feel like you have to get anything extra fancy.
- Soy Sauce: we’re using soy sauce to add some flavor and a bit of saltiness to the soup. You can use the suggested amount in the recipe or dial it up or back a bit depending on your preference.
- Rice Vinegar: I love how this brightens up the soup and enhances all the flavors even more. Rice vinegar is another pantry staple for me that I love keeping on hand!
- Lime Juice: after lots of testing I found that I love the flavor of a little lime juice in this soup. If it’s not your thing feel free to leave it out though!
- Wontons: you’ll need 24 ounces of frozen wontons for this soup. I like to use mini wontons but you’re welcome to use full size if you prefer. When it comes to the wonton filling it’s your choice! My go-to is usually chicken and veggie but pork or shrimp will also work well.
How to Make Wonton Soup
Step One: Heat a large pot over medium heat. Once hot, add the sesame oil followed by the garlic and ginger. Sauté for 2-3 minutes or until both of the aromatics are fragrant.
Step Two: Next, you’ll add the salt, pepper, white and light parts of the green onion, and carrot to the pot. Sauté an additional 1-2 minutes. Everything should be really nice and fragrant now.
Step Three: Pour in the chicken broth, soy sauce, rice vinegar, and lime juice. Then, bring the broth to a boil and reduce the heat to a simmer. Cover the pot, and let the broth simmer for 15 minutes. This step helps to infuse that plain store-bought broth with lots of additional flavor. If you have additional time you can let the broth simmer for more than 15 minutes but don’t worry if 15 minutes is all you have then that’s all you need.
Step Four: Uncover the soup, and increase the heat to a boil. Next, add the wontons to the broth, and bring the soup back to a boil. Cook the wontons according to the package directions until tender. Be sure to check the package for the amount of time the wontons need to cook. It’s usually around 2 to 3 minutes.
Step Five: Once your wontons are fully cooked you can turn off the heat, and stir in the baby spinach and remaining green onion. Then, give the soup a taste, and adjust the seasonings to your liking. You might want to add a bit of extra soy sauce, sesame oil, etc.
Ashlea’s Tips and Tricks
- Add Extra Protein: I love to throw in some shrimp right at the end of the wontons cooking before stirring in the baby spinach. Shrimp takes just a minute or so to cook in the hot broth and packs even more protein into the soup. You could also throw in some leftover roasted chicken at the end, along with the baby spinach, for more protein.
- Adjust the Seasoning: this soup is pretty forgiving so feel free to really adjust the seasoning to your personal preference. You can also dial back the amount of salt or soy sauce in the beginning if you prefer.
- Use Frozen Ginger & Garlic: this is my top tip to save even more time in the kitchen without sacrificing flavor. You can usually find frozen crushed ginger and garlic cubes in the veggie section of your grocery store which really helps to cut down on prep time!
- Stay Ready: Seriously, I always keep a bag of frozen wontons in my freezer so that I can make this soup whenever I get a craving or whenever I just don’t have a lot of time for dinner. Everyone loves it, it’s always a hit, and it’s so easy to make!
Ways to Serve
My favorite way to serve this soup is topped with chili crisp for some heat or crunchy garlic with chili oil is also delicious. Some additional fresh green onion is always good and you could also add some sesame seeds on top if you like.
How to Store and Reheat
Store: Transfer leftover soup to an airtight container, and store it in the fridge for up to 3 days. For a longer-lasting option, omit the wontons, and store the broth in the refrigerator for up to 1 week. Then, just cook the wontons as usual when you’re ready to serve.
Freeze: If you plan on freezing your soup, omit the wontons, and freeze the broth for up to 3 months. Thaw in the refrigerator overnight. Then, bring the liquid to a boil on the stove, and cook the wontons according to the package instructions.
To Reheat: Warm individual portions in the microwave. Or, heat a large batch of soup in a pot over medium heat on the stove.
More Delicious Soup Recipes
- Red Curry Chicken Soup
- Chicken Tortellini Soup
- Hearty Minestrone Soup
- Whole30 Zuppa Toscana Soup
- Creamy Chicken Gnocchi Soup
- Hearty Stuffed Bell Pepper Soup
Find even more healthy soup recipes!
I hope you give this Easy Wonton Soup recipe a try! It’s flavorful, comforting, and so easy to make! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.
Print
30 Minute Wonton Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian Inspired
Ingredients
- 2 tablespoons sesame oil
- 6 cloves garlic, minced
- 1 1/2 tablespoons crushed or grated ginger
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 cup sliced green onion (white and light green part)
- 1–2 carrots, peeled and grated (around 1 cup)
- 64 ounces low sodium chicken broth
- 3 tablespoons soy sauce, plus more to taste
- 1 tablespoon rice vinegar
- juice of half a lime
- 24 ounces frozen mini wontons
- 5 oz baby spinach
- 1/4 cup sliced green onion (green part)
- For Serving: chili crisp and green onion
Instructions
- Heat a large pot over medium heat.
- Once hot, add the sesame oil and then garlic and ginger. Sauté the garlic and ginger for 2-3 minutes until fragrant.
- Next, add the salt, pepper, white and light part of the green onion, and carrot to the pot. Sauté an additional 1-2 minutes.
- Pour in the chicken broth, soy sauce, rice vinegar, and lime juice. Bring the broth to a boil and then reduce the heat to a simmer. Cover and let the broth simmer for 15 minutes.
- Uncover the soup and then increase the heat to a boil. Add the wontons to the broth and bring the soup back up to a boil. Cook the wontons according to package directions until they are tender.
- Turn off the heat and stir in the baby spinach and remaining green onion. Give the soup a taste and add any additional seasoning.
- Serve the soup with chili crisp and green onion.
