5 Delicious, Low-Fat Soup Recipes for Pancreatitis

There’s nothing quite like a warm bowl of soup to bring comfort when you’re feeling under the weather. But what happens when your “under the weather” comes with dietary restrictions? Living with pancreatitis can make food choices feel like a complicated puzzle. From watching your fat intake to making sure you’re getting the nutrients you need, we understand the challenges that pancreatitis brings. That’s why we’re here to help. If you’re on the lookout for delicious and satisfying soup options that align with your dietary needs, read on to discover 5 delicious, low-fat soup recipes that are pancreatitis-friendly (and some store-bought bonuses!).

It’s important to talk to your doctor about the right foods for you. The severity of your pancreatitis can affect how your body reacts to different foods and the chance of having flare-ups. Your doctor can give you personalized advice to help you make the best food choices and manage your pancreatitis effectively. If an ingredient in one of these recipes bothers your gut, feel free to leave it out or substitute with something you can tolerate.

Soup Recipes for Pancreatitis

1. Vegetable Soup

Ready In: 50 Minutes  |  Serves: 8  |  Calories per Serving: 86  |  Fat Content per Serving: 5 g


  • 3 medium zucchini, sliced
  • 2 medium carrots, sliced
  • 10 mushrooms, sliced
  • 1 medium onion, sliced
  • 1 (10 oz.) russet potatoes, peeled and cut into 1-inch pieces
  • 3 (14 ¼ oz.) cans vegetable broth
  • 3 cups canned crushed tomatoes, with added puree
  • 1 (14 ½ oz.) can stewed tomatoes
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped garlic
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Additional chopped fresh parsley


  1. Combine zucchini, carrots, mushrooms, onion, and potato in a heavy large Dutch oven
  2. Add vegetable broth, crushed tomatoes, stewed tomatoes, 3 tablespoons parsley, cilantro, garlic, basil, and oregano
  3. Bring mixture to a boil
  4. Once boiling, reduce the heat and cover. Allow the mixture to simmer until vegetables are tender (about 30 minutes)
  5. Strain the soup broth into a large saucepan; separate the vegetables
  6. Place 3 cups of the vegetables and ¼ cup of the soup broth into a blender
  7. Puree until smooth
  8. Stir puree into the remaining soup broth in the large saucepan
  9. Return the remaining vegetables to the saucepan
  10. Season to taste with salt and pepper
  11. Serve, and sprinkle with additional parsley if desired

Store in freezer to enjoy at a later date.

2. Chicken Noodle Soup

Ready In: 35 Minutes |  Serves: 4 |  Calories per Serving: 315 | Fat Content per serving: 7 g


  • Fat-free cooking spray
  • 1 cup celery, trimmed and chopped (about 2 stalks)
  • 8 cups water
  • 2 cups carrots, peeled and chopped (about 6 medium carrots)
  • 4 chicken bouillon cubes or 1 cup of broth
  • ½ teaspoon thyme
  • ½ teaspoon salt
  • 3 oz. yolk-free egg noodles
  • 2 cups boneless and skinless chicken breasts, cooked and diced
  • 2 cups frozen peas


  1. Heat cooking spray over medium-high heat in a large pot
  2. Add chopped celery and cook until translucent, spray with cooking spray as needed
  3. Add water, carrots, chicken bouillon cubes, thyme, and salt to the pot
  4. Bring to a boil
  5. Once boiling, add egg noodles to the pot and stir
  6. Reduce the heat to low and simmer 
  7. Cook for 8 minutes or until the noodles are tender
  8. Add the diced cooked chicken breast and frozen peas, and return to a boil
  9. Once boiling again, reduce the heat to medium-low
  10. Cover and simmer for 5 to 10 minutes, or until the peas are warm and the soup has a flavorful smell
  11. Serve

Store in freezer to enjoy at a later date.

3. Butternut Squash Soup

Ready In: 55 Minutes |  Serves: 4 |  Calories per Serving: 228 | Fat Content per Serving: 6 g


  • Fat-free cooking spray
  • 1 medium yellow onion, chopped
  • 1 medium Gala apple, cored and chopped
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 2 cloves garlic, minced
  • ¾ teaspoon ground cumin
  • 5 cups butternut squash (about 2.25 pounds), cubed
  • 5 cups vegetable broth
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 3 tablespoons cilantro, minced


  1. Heat cooking spray over medium heat in a large saucepan
  2. Add the onion, apple, carrot, and celery to the saucepan
  3. Cook until the vegetables start to soften, adding cooking spray as needed (about 5 minutes)
  4. Add the garlic and cumin
  5. Cook for about 30 more seconds
  6. Stir in the butternut squash and broth
  7. Bring to a boil over high heat, then reduce the heat and simmer until the butternut squash is tender (about 30 minutes)
  8. Let the soup cool for about 10 minutes
  9. Once cooled, blend the mixture with a regular or handheld blender into a puree until smooth
  10. Serve, and garnish with cilantro if desired

Store in freezer to enjoy at a later date.

4. Tomato Soup

Ready In: 50 Minutes |  Serves: 4 |  Calories per Serving: 197 | Fat Content per Serving: 4 g


  • 2 15-oz. cans of tomato sauce
  • 3 cups of chicken broth
  • 1 15-oz. can of white beans
  • 1 small onion, diced
  • 1 tablespoon olive oil, optional
  • ½ teaspoon oregano
  • Salt and black pepper to tast
  • 1-2 sprigs of fresh basil


  1. Place the tomatoes, broth, oregano, onions, sale and pepper in a pan together, over medium-low to medium heat
  2. Cook for 30-45 minutes, or until the onion is soft
  3. While tomatoes cook, puree white beans with their liquid in a food processor or blender
  4. Add water as necessary to blender to achieve a thick pudding consistency
  5. Add the pureed beans to the tomato mixture
  6. Blend the mixture with a handheld blender or regular blender until smooth
  7. Serve, and garnish with basil if desired

Store in freezer to enjoy at a later date.

5. Vegetarian Lentil Soup

Ready In: 55 Minutes |  Serves: 4 |  Calories per Serving: 100 | Fat Content per Serving: 2 g


  • Fat-free cooking spray
  • 1 onion, diced
  • 1 carrot, sliced
  • 4 cups vegetable broth
  • 1 cup dry brown lentils
  • ¼ teaspoon dried thyme
  • 2 bay leaves
  • Salt and ground black pepper, to taste


  1. Add the onions and carrot to a large pot, and sauté over medium heat with cooking spray for 3 to 5 minutes until the onions turn clear
  2. Add the vegetable broth, lentils, thyme, bay leaves, salt, and pepper to the pot
  3. Reduce heat to a simmer and cover pot
  4. Cook the soup until the lentils are soft (about 45 minutes)
  5. Once cooked, remove the bay leaves
  6. Add more salt and pepper to taste, then serve

Store in freezer to enjoy at a later date.

Best Store-Bought Soups for Pancreatitis

If you prefer convenient and ready-to-serve options, there are pancreatitis-friendly canned soups available for you at your local grocery store or online! To provide you with additional alternatives, we have carefully created a list of low-fat soup options that may be suitable for your needs:

  1. Amy’s Organic Chunky Vegetable Soup is ready in just 1 ½ to 2 minutes and contains 1.5 grams of fat per serving
  2. Progresso Light Chicken Noodle Soup is ready in just 2 to 4 minutes and contains 0.5 grams of fat per serving
  3. Amy’s Organic Low-Fat Butternut Squash Soup is ready in just 1 ½ to 2 minutes and contains 3 grams of fat per serving
  4. Campbell’s Condensed Tomato Soup is ready in just 2 ½ to 3 minutes and contains 0 grams of fat per serving
  5. Pacific Foods Organic Vegetable Lentil Soup is ready in just 2 ½ to 3 minutes and contains 1 gram of fat per serving

These recommendations do not contain any affiliate links or paid promotions.

Frequently Asked Questions

Is soup good for pancreatitis?

Soup can be a good option for pancreatitis patients, depending on the fat content in the soup. Most pancreatitis patients need to eat a low-fat diet (about 30 to 50 grams per day, depending on your needs); if that is you, look for soups that contain very little fat. It’s also important to note that you should avoid consuming a large amount of fat in one meal. Instead, try to distribute your fat intake evenly throughout the day. As always, consult with your doctor first about what’s best for you.

What foods are okay for pancreatitis?

It’s recommended that pancreatitis patients eat low-fat, high-protein, and nutrient-rich foods. Incorporate fruits, vegetables, whole grains, low-fat dairy, and lean protein sources into your diet if you can tolerate them. It’s also important to refrain from any alcohol consumption, in both food and drink.

Related: Nutrition for Chronic Pancreatitis Webinar

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Mission: Cure is a coalition of patients, doctors, researchers, and entrepreneurs pioneering a new approach to curing diseases through innovative, outcome-based financing. Headquartered in New York City and operating virtually, Mission: Cure collaborates with researchers, innovators, and impact investors to discover life-altering therapies and bring them to patients. Currently, Mission: Cure is focused on accelerating a cure for pancreatitis. Support Mission: Cure by donating at mission-cure.org, and stay up-to-date with the latest pancreatitis news by subscribing to Mission: Cure’s newsletter, following Mission: Cure on Facebook, Instagram, Twitter, and LinkedIn, and subscribing to its YouTube Channel. Join Mission: Cure’s pancreatitis communities on HealthUnlocked and Facebook.

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