There’s something so comforting about sitting down to a warm bowl of homemade soup, especially when it’s filled with flavorful, delicate dumplings like these wontons. I recently made this Wonton Soup recipe and couldn’t believe how fresh, light, and satisfying it turned out. The broth is soothing and aromatic, while the pork-filled wontons practically melt in your mouth.
While I’m always on the hunt for great soup recipes, I have to say this one tops the list. And if you’re someone who loves a good Crockpot Tortellini Soup, trust me—this one deserves a spot in your regular rotation. Let me show you how to make it from scratch, plus tips to make it even better!
Additional Tips for Making This Recipe Better
After trying this several times and tweaking little things along the way, I found a few easy tips that can take this soup from good to unforgettable. Here’s what worked best for me:
- Use fresh wrappers: I once used frozen wonton wrappers, and they cracked when folded. Stick to fresh wrappers from an Asian market for best results.
- Mix meats: A combo of ground pork and shrimp adds more complexity to the filling. It’s a little sweet, a little savory.
- Don’t overstuff: Trust me, less is more with wontons. About 1 teaspoon of filling is perfect to ensure they cook evenly without bursting.
- Add greens last: Whether you use bok choy or spinach, add them just 1–2 minutes before serving to keep their color and crunch.
- Make a double batch: I always make extra wontons and freeze them—they’re perfect for quick meals later in the week.
Flavorful Twists & Easy Variations
One of the best things about this soup is how customizable it is. You can easily adapt it to your dietary needs or taste preferences. And as someone who’s always exploring different soup recipes, I’ve tried a few of these swaps and loved the results:
- Dairy-free? This recipe is naturally dairy-free—no changes needed!
- Vegetarian version: Use finely chopped mushrooms or tofu in place of meat and swap the broth for a rich veggie stock.
- Gluten-free option: Use gluten-free wonton wrappers and tamari instead of soy sauce.
- Add-ins for extra flavor: A splash of rice vinegar or drizzle of chili oil before serving gives the soup a zesty punch.
Kitchen Tools You’ll Need to Make Wonton Soup
A few simple tools will make this recipe easier and more enjoyable to prepare:
- Mixing bowl – To combine the filling ingredients.
- Small spoon – Helps you portion out the perfect amount of filling for each wonton.
- Cutting board – For prepping green onions, garlic, and ginger.
- Large pot – Needed to simmer the broth and cook the wontons.
- Grater or microplane – Ideal for grating fresh ginger quickly.
- Ladle – To serve the soup evenly, getting both broth and dumplings in every bowl.
How to Serve Wonton Soup Like a Pro
Presentation matters—especially with such a pretty, comforting dish! Once your wontons are tender and your broth is flavorful, serve this soup hot and fresh. Ladle it into wide bowls so the wontons are visible, and top it off with a sprinkle of fresh sliced green onions for a pop of color.
If you’re feeling fancy, float a few thin chili slices on top or add a tiny drizzle of sesame oil. I sometimes serve it with steamed rice or a light cucumber salad on the side. It even pairs beautifully with crusty bread—kind of like how you’d enjoy a tomato soup.
How to Store This Wonton Soup
You’ll probably have leftovers (especially if you made a big batch like I do), so here’s how to keep it tasting fresh:
- Refrigerating: Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave before serving.
- Freezing: Freeze uncooked wontons on a tray first, then store them in a freezer bag. They’ll last up to 2 months. You can boil them directly from frozen when ready.
- Reheating: Reheat soup on the stove over medium heat until warm. Avoid boiling, as this may cause the wontons to break. Add fresh greens at the end for best texture.
Why You’ll Love This Wonton Soup Recipe
This soup checks all the boxes—comforting, flavorful, and incredibly easy to customize. Here’s why I keep coming back to it:
- It’s simple but impressive
You don’t need fancy tools or exotic ingredients, yet the final dish looks and tastes like it came from a restaurant. - Freezer-friendly
The wontons can be made in bulk and frozen, making it perfect for busy weeknights. - Naturally light and healthy
Unlike heavy cream-based soups, this one is broth-based and full of protein and greens. - Great for all seasons
It’s warm and cozy in winter, but still light enough for a spring or summer lunch. - Flexible with ingredients
Whether you go all pork, all shrimp, or veggie-only, you’ll still get a delicious, balanced flavor.
What You Should Know Before Making This Recipe
If you’ve never folded wontons before, don’t stress—it’s much easier than it looks! Just take your time and keep a damp towel over the wrappers while you work so they don’t dry out.
The broth is key, so use a good-quality chicken or veggie base (homemade if you have it). Don’t be afraid to taste as you go—especially the broth—since a little extra soy sauce or sesame oil can make all the difference.
For a crowd, this soup is a hit at dinner parties or casual gatherings. You can even prep the wontons earlier in the day and boil them just before serving. I promise, once you make this once, it’ll become one of your go-to favorites.
Wonton Soup Recipe
Ingredients
Method
- In a bowl, mix the pork or shrimp with green onions, soy sauce, sesame oil, ginger, garlic, salt, and pepper. Stir well until it’s all combined. You can use your hands or a fork.
- Take one wonton wrapper and put it on a clean table. Add 1 teaspoon of filling in the center. Dip your finger in water and wet the edges. Fold it in half into a triangle, press the edges to seal, then bring the two bottom corners together and press again.
- Keep doing this until all your filling is used. Put the folded wontons on a plate and cover with a damp cloth so they don’t dry out.
- Put the sesame oil in a big pot and heat it on medium. Add the garlic and ginger and cook for 1–2 minutes until they smell good. Don’t let them burn.
- Pour in the chicken or veggie broth and add soy sauce. Let it come to a boil slowly. Taste and add salt or pepper if needed. Keep it hot but not bubbling too much.
- Now wash your bok choy or spinach if you’re using it, and set it aside.
- Drop the wontons gently into the hot soup. Let them cook for 4–5 minutes. They will float to the top when they are ready.
- If you’re using bok choy or spinach, add it to the soup in the last 2 minutes so it softens but doesn’t get too mushy. Stir gently so the wontons don’t break.
- Taste the soup again and make sure the flavor is good. Adjust if needed.
- Scoop some soup and 4–6 wontons into each bowl. Make sure you get a little of everything—broth, wontons, and greens.
- Sprinkle with fresh green onions. You can also add a little chili oil or rice vinegar if you like it spicy or tangy. Serve hot and enjoy!
