Fall is for soup! And if you don’t agree, you can go ahead and click right away– but please don’t, because I have ten nourishing, family friendly soups we’re making over and over again in our house, this fall!
Is there anything more comforting than a hot bowl of chicken soup on a cold and rainy fall day? One of my favorite things to make after my slow cooker chicken is a big pot of homemade bone broth, followed by chicken soup. I like to start with the classics: carrots, celery, onion and garlic- and my favorite, fresh leek for unparalleled flavor (try it if you don’t believe me!).
This recipe has become a family favorite over the past year, since I made it on a whim after a chilly family outing. A simple base of carrots, celery and onion with LOTS of fresh garlic, tomatoes, Italian seasoning, and broth, of course, is paired with fresh sauteed sausage (of your choosing) and tortellini for a hearty twist that truly makes this dish feel like a full meal- rounded out with a squeeze of lemon and some fresh spinach for a nutrient boost. I like to add lots of fresh grated parmesan at the end– is there anything better in the fall??
Thai-inspired and packed with flavor– with a short 20-minute timeframe for cooking, this Red Curry Shrimp Soup is the perfect way to jazz up your soup repertoire, this cool weather season.
This soup feels like warming up, from the inside out. The recipe is classic and made with all real food ingredients- that means real cream, real butter- and a whole lot of veggies, to boot. It’s pretty similar to a soup many of us know and love from a familiar restaurant chain- only better, because it’s made from home, with love- in only 20 minutes or so. Happy cozying up!
Another hearty filled-bowl recipe, and another slow cooker one, too- because what else is a busy mama to make in the heart of winter? I surely do not crave heaping salads when there is frost on the ground. But rest assured, healthy mama, there are other ways to get in your veggies in a warm, comforting way even in the dead of winter. This lentil soup is one I’ve been making for years. It’s hearty and filling, packed with fiber, iron and b-vitamins from the lentils and with simple seasonal ingredients (carrots, celery and onions- you can use fresh or canned tomatoes) it’s a soup you could easily make every single week.
Ever crave the flavors of an enchilada, but wish you could avoid all that stuffing and rolling and just throw it all into a pot?! YES, right?! I’ve got you! This recipe mimics my favorite easy vegetarian red enchiladas with half the work- there’s even an Instant Pot version!
I love any sort of Mediterranean flavors- especially when it involves sundried tomatoes, lemon and/or orzo! But up until now, I’ve reserved some of my favorite flavors to spring and summer– not anymore! This soup is comforting, warm and filling– with all the flavors of the Mediterranean in a presentation fit for the fall and winter.
I love this soup because it’s a happy blend of a little sweet, and perhaps a little spicy (but it can be made much more mild by choosing a mild sausage and skipping the red pepper flakes) and it’s just so easy– like many soups are, but packs a ton of flavor. Add this one to your meal plan, next week!
This white chicken chili has been on my repertoire for a number of years. It’s so unassuming, and certainly not bright and cheery, but it is completely delicious, family friendly (it’s not super spicy, so it’s a great option for kids) and with some trial and error- also super easy to make in the instant pot (busy moms rejoice!). Make it with meal prepped shredded chicken or pulled rotisserie chicken for ease! It’s perfect for good nights with some crusty bread or cornbread on the side (or alone!).
Chicken Gnocchi Soup is basically Chicken Noodle Soup’s Italian cousin, with gnocchi in place of the noodles (YUM), Italian seasonings (I use a blend to keep it simple) and a little cream stirred in at the end (leave it out to make it dairy-free- it’s just as delicious).