Last week marked the official beginning of FALL! And even though the local temps are still in the upper 70’s, my mind has already flipped to fantasies of crisp Autumn nights, myself wrapped in a fuzzy blanket burrito style, while countless pumpkin-scented candles are aglow.
In our house, Fall also means soup season. Nothing says “comfort” like having a delicious bowl of goodness steaming in your hands to fill your belly and warm your soul. Whether you’ve prepped it the night before in the crock pot, or are just now dusting off your dutch oven, there is no time like the present for soup.
As a tribute to this harvest season, I’ve gathered 10 of my favorite soup recipes to share! Each bring their own unique flavor to the table, but I promise, they are ALL equally heavenly. If you want to read the full recipe, click the link to go to the original source page.
This one pot recipe is great for using up leftover chicken. The bbq flavor is a unique twist on traditional chili, and topping it off with cheese and cilantro is always a good idea.
Chicken pot pie has to be one of the most classic comfort food “go-to’s” out there. This version brings everything you love about the pie into a soup. Using bags of frozen veggies along with chopped fresh ones makes for easy work, and if you happen to have some biscuits laying around, I highly suggest paring the two.
The building blocks of this soup are pretty basic; meat, beans, vegetables, and tomatoes. The beauty of it is you can swap and add whatever you want! Don’t have spinach? Any leafy green will work. No sausage around or keeping it vegetarian? Just add more beans. It’s all good people.
Any excuse to use pumpkin while cooking in the Fall is a good excuse. This vegetarian chili is still extremely hearty even without the meat. The black and garbanzo beans provide a boost of protein, and depending on how spicy you like it, feel free to amp up or down the amount of chili powder.
I love egg noodles. They’re chunky, curly, and oh so easy to cook. Simply toss all the ingredients into the pot, bring to a boil, then let simmer to whip up this quintessential under-the-weather dish.
This meatless taco soup has three different types of beans, along with corn and tomatoes, to really pack a protein punch and leave you feeling satisfied. Plus with the use of a slow cooker, you can set it and forget it!
OK. So this isn’t technically a soup, but you eat it out of a bowl, and it has a brothy base so I’m counting it. Don’t be intimidated by ingredients like lemon grass and fish sauce, everything can be found at your local supermarket. The end result is so colorful and deliciously worth it, believe me!
This pasta based soup is a recent find of mine, but is quickly becoming a popular go-to at home. Frozen bags of tortellini make this especially quick and easy, plus the recipe includes directions for toasted parmesan crostini. YUM!
Ranch? Check. Chicken? Check. Letting it cook all day while I’m at work? Check! This white chili is bursting with flavor, and perfect with just a dollop of sour cream on top. Need more heat? Feel free to add a little chili or habanero powder to kick it up a notch.
Orzo is fun. It may look like a type of rice, but in reality they’re tiny little pieces of pasta! If you’d rather use what you already have on hand, any pasta could be substituted for the orzo.
Fall is just beginning, but the amount of soups to make are endless! So grab your pots, gather your ladles, and let’s get cooking!