Learn how to make this quick and easy wonton soup. Its ingredients are humble yet powerful, including fresh aromatics, bright vegetables, and rich sesame oil. I know you’re going to love it.
Wonton soup recipe
Soup season is upon us, and I’m in heaven!
There’s nothing quite like a delicious homemade soup recipe, and I’m taking advantage of the colder months to try out as many as possible.
I’ve got a ton of warm, filling recipes on the blog, from classic homemade chicken noodle soup to nutrient-dense white bean kale sausage soup. And today, I’m adding to my soup hall of fame with my easy wonton soup recipe!
The base of this Asian soup is made from fresh aromatics like green onion, garlic, and ginger; this makes it super flavorful without a whole lot of ingredients.
I’ve also included spinach and carrots for a boost of nutrients, sesame oil for a touch of richness, and wontons to make it extra satisfying.
Follow along while I share this quick soup recipe, made with minimal ingredients and a ton of flavor!
Ingredients needed
Here’s a little bit on everything that makes this recipe so delicious:
- Sesame oil: I use 2 tablespoon of sesame oil to cook my aromatics for this soup. Sesame oil provides so much flavor, perfectly lending itself to Asian cooking – please don’t substitute it.
- Green onions: Green onions are so versatile; they’re one of my staple ingredients. I use 1 bunch in this soup - both the green and white pieces.
- Garlic: 2 cloves of minced garlic add fragrant aromatics to my easy wonton soup.
- Fresh ginger: This soup also calls for 1 tablespoon of fresh, grated ginger. While you can use dried ginger in a pinch (¼ teaspoon dry per 1 tablespoon fresh), the fresh flavor is SO much better.
- Carrots: 1.5 cups of shredded carrots give this recipe a lovely color while adding some extra vegetables to your day.
- Low-sodium soy sauce: I use ¼ of low-sodium soy sauce for extra umami flavor.
- Chicken broth: The base of this wonton soup is 8 cups of chicken stock, though you can swap this for beef stock or vegetable stock if you prefer.
- Wontons: Mini frozen wontons are an easy way to make this soup filling and satisfying; my recipe calls for 24oz.
- Fresh spinach: This recipe also calls for 3 cups of fresh spinach. It’ll shrink up small (perfect for veggie haters) while adding nutrition to this soup.
- Chili crisp: I top my easy wonton soup with chili crisp. If you’ve never tried it, you must! It’s a crunchy, spicy chili oil that's amazing on stir fry, ramen, soup, and more.
- Sesame seeds: Our final ingredient is sesame seeds. This topping adds a crunchy and nutty flavor.
Kitchen tools required
You’ll need a few common kitchen tools to complete this recipe. Gather:
- Large pan or Dutch oven
- Knife
- Cutting board
- Grater
- Wooden spoon
Also, gather a few measuring cups, including 1 cup, ½ cup, ¼ cup, and 1 tbsp. A large, liquid measuring cup would simplify this recipe!
How to make wonton soup
First up for this wonton soup recipe – heat a large pan or Dutch oven with a bit of sesame oil.
Then, slice your green onions, taking care to separate the white bottoms from the green tops. Add the white pieces to your heated pan and cook for about a minute. Once fragrant, add grated ginger and minced garlic, cooking for another minute.
To your aromatics, stir in soy sauce, shredded carrots, and chicken broth. Bring the whole thing to a boil.
Once your pot is bubbling, it’s time to add in frozen wontons and fresh spinach. Let that cook for 5-6 minutes or until the wontons have cooked through (this may change depending on the wonton brand).
And just like that, your wonton soup is ready to serve! Remember to top with a generous amount of green onion, chili crisp, and sesame seeds (yum).
Recipe tips
Below are some common wonton soup questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
Can I make this recipe vegetarian?
This recipe works well for meat-eaters, vegetarians, and even vegans!
For a veggie-friendly wonton soup, swap out the chicken broth for a vegetable broth. I like a mushroom-based broth because it gives the soup a beautiful depth and extra umami flavor.
You’ll also want to choose vegetable wontons. These are readily available in most major grocery stores.
How can I prevent my wontons from falling apart while cooking?
To keep your wontons from breaking open in the broth, carefully add them to your soup pot using a slotted spoon.
Avoid overcrowding your pot, trying to keep the wontons from touching.
Finally, don’t overcook your wontons! The wonton wrapper will become too soft and will likely break open.
What can I serve with wonton soup?
This soup goes with a plethora of Asian-inspired recipes. Serve it as an appetizer to my Sesame Ginger Tempeh Stir Fry, Sticky Salmon Rice Bowls, or Grilled Asian-Inspired Salmon with Coconut Rice.
If soup and salad are more your speed, enjoy it alongside my Thai Noodle Salad with Walnut Butter or Cashew Crunch Salad With Sesame Dressing.
Finally, if you’re looking for something just a little extra to serve on the side, I highly recommend a side dish of my Asian-Inspired Turkey Meatballs with Peanut Sauce.
Storing leftovers
To store leftover wonton soup, let it cool completely, add it to an airtight container, and refrigerate. The wontons will get pretty soggy over time, so the quicker you eat this soup, the better!
If you’d like to meal-prep this recipe, I recommend preparing and storing the soup separately from the wontons. They will keep longer in the refrigerator, for about 3 days.
Can I freeze wonton soup?
If you’re planning on freezing this recipe, prepare only the soup broth to start. When you’re ready to eat, you can reheat both the broth and wontons together on the stove.
If you liked this recipe, you’ll want to try these!
Craving a big bowl of soup? I don’t blame you! Just another one of my yummy soup recipes:
- Easy French Onion Soup
- Easy Chicken Tortilla Soup
- Italian Wedding Soup Recipe
- Easy Lasagna Soup
- Lemon Chicken Orzo Soup
All recipes by Erin Morrissey and Photos by Sierra Inn
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
Easy Wonton Soup
Ingredients
Method
- Heat a large pan or dutch oven with sesame oil.
- Chop green onions to separate white onion part from top green. Add sliced onion part to pan with oil and cook for one minute. Add in garlic and ginger and cook for another minute.
- Stir in shredded carrots and soy sauce.
- Pour in chicken broth. Bring to a boil.
- Once boiling, add in frozen wontons and spinach. Cook for another 5-6 minutes or until wontons are cooked through.
- Serve and top with green part of green onion, chili crisp, and sesame seeds.
Nutrition
Notes
- Don't skip the sesame oil — and don't substitute it. It's what gives this broth its rich, authentic flavor and makes everything taste like it came straight from a restaurant. It's a non-negotiable in this one!
- Keep the white and green parts of the green onion separate. The white bottoms go into the pot first to cook with the aromatics, while the green tops are saved for topping each bowl. It's a small step that makes a big difference in flavor and presentation!
- Don't overcook the wontons! Add them to the boiling broth and cook for just 5-6 minutes. If they stay in too long, the wonton wrapper will get too soft and likely break open. Quick and careful is the move here.
joey Joseph Blechinger says
Out of a 1 to 10. 10 being the best of the best and 1 being the worst of the worst. I would rate this at a 10+ because it was so delicious and it warms your soul. It also is like one of the grandmother foods that sticks to your ribs and fills you up really fast.
Erin says
Hi Joey, so happy you loved it so much!! 🙂
Adrienne Walker says
This was a huge hit at our house. So simple!!! This will be made again and again at our house! For our large family, I didn’t have to double the whole recipe, just the won tons and it was amazing!
Erin says
Hi Adrienne, so happy you all loved it!! 🙂
Natty says
Hi Erin...I am going to make this recipe. Wondering if it would be ok to use frozen spinach?
Erin says
Hi Natty, yes, should be fine. Let me know how your soup comes out!!
Brynne says
This recipe is quick, easy and so delicious. Would be no problem whipping this up on a busy week night but good enough for company. Will definitely make again and again.
Erin says
Hi Brynne, so glad you loved it! 🙂
Marissa says
We absolutely love this soup! Easy to make for a week night meal. Definitely staying on the dinner rotation!
Erin says
Hi Marissa, so happy you loved it! 🙂
Grace says
Hi! This looks so yummy, just wondering if you have any tips for subbing sesame oil? My daughter is allergic to sesame so just wanted to see what you thought. Thank you!
Erin says
Hi Grace, yes, any neutral oil works! 🙂
Maddie Feeney says
This soup has been a staple for me this winter!!! It doesn't feel like it should be this easy to make given how delicious it is, but it truly is so simple!!!! Another ELW recipe I will be keeping on repeat!
Erin says
Hi Maddie, so glad you enjoyed it!!
Gabby Chiappini says
So yummy! All of Erin’s recipes are good and easy to make. I made this wonton soup in a huge batch and just added the frozen wontons later. Love this recipe!
Erin says
Hi Gabby, so happy you loved it! 🙂
Megan says
This soup was quick to pull together and tasted great!! It had been on my ‘to make’ list for awhile but now on my ‘to make again!’ Loved the spinach and carrots for a vibrant and healthy touch!
Erin says
Hi Megan, so happy you loved it so much!!
Courtney says
Delicious and easy! Love all of Erin’s recipes
Erin says
Hi Courtney, so happy you loved it and thanks for your support!!
Lauren says
So quick, easy and flavorful! Our family loved. Def will be added to our dinner rotation! Thanks!
Erin says
Hi Lauren, so glad you all enjoyed it! 🙂
Karie Welsh says
My family loved it! Easy and quick for those busy week nights.
Erin says
Hi Karie, so glad you all enjoyed it! 🙂
Sherrill says
OMG! So yummy! And quick. Used the chicken cilantro mini wontons from Costco. Great flavors.
Erin says
Hi Sherrill, so happy you loved it! Great idea! 🙂
Nichole Whitlock says
Could you use frozen potstickers? I have a bag in my freezer to use up and I think they could work in this soup!
Erin says
Hi Nichole, yes, of course! Let me know how your soup came out!
Gina F says
It was sooo good with the Trader Joe's chicken dumplings. Amazing recipe for a cold winter day!
Erin says
Hi Gina, so happy you loved it! 🙂
Grace says
The simplest recipe yet so delicious and full of flavor. Definitely making this again during the winter months.
Erin says
Hi Grace, so happy you loved it! 🙂
Daisy says
So easy to make and so tasty! I added some bone broth for extra protein.
Erin says
Hi Daisy, so glad you liked it and great idea!!
Laura Ford says
This was Fantastic. Thank you so much for the recipe. Great flavors.
Erin says
Hi Laura, so glad you enjoyed it!!
Chelsea says
Another perfect weekday meal- comes together in like 20-30 minutes and minimal prep. We loved it!
Erin says
Hi Chelsea, so happy you loved it!
Hannah says
This soup will be a staple for me and my family this fall/winter! It was so easy to put together and was delicious! The sesame oil was a really nice touch and added a depth of flavor! Erin, thanks for another great recipe!
Erin says
Hi Hannah, so happy everyone loved it! 🙂
White Laura says
So delicious and nourishing ! It came together quickly (bonus : it used all Trader Joe’s ingredients ! )
Erin says
Hi, so happy you loved it! 🙂
Sam says
So delicious! I was able to throw this together in just a few minutes. This one’s a keeper 🙂
Erin says
Hi Sam, so happy you loved it! 🙂