Hey everyone! Happy Fall! I just wanted to pop in and share some soup recipes that are perfect for fall and the cooler weather. Well, cooler weather in some states! I make one of these soups every week now. Soups are my absolute favorite recipes to make. I like the process, how easy they are, and how tasty and comforting they are. I have to admit, I like to pretend I’m on some type of cooking show when I “chop and drop” as Rachel Ray would say. Don’t judge me (wink) So here are some of our favorite family favorites!
Crock Pot Chicken Noodle Soup from The Idea Room (My daughters favorite!)
Lemon Chicken Orzo Soup from The Girl Who Ate Everything
Tortellini Vegetable Soup
(The link to this isn’t working so here is the recipe written out) Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 small zucchini, diced
- 1 medium carrot, peeled and diced
- 5 1/2 cups chicken stock
- 1 teaspoon dried basil (more if fresh)
- 1 bay leaf
- 1/2 cup canned crushed tomatoes
- 1/2 teaspoon salt
- 8 to 9 ounces fresh or frozen tortellini
- (cheese or meat filled)
- 2 to 3 tablespoons chopped fresh parsley
- Black pepper, to taste
Instructions
- Heat the olive oil in a medium soup pot or large saucepan. Add the onion, zucchini, and carrot. Sauté over moderate heat for 8 to 10 minutes, stirring often, until the onion is soft and translucent.
- Add the stock, basil, bay leaf, tomatoes, and salt to the pot. Increase the heat and bring the mixture to a low boil. Add the tortellini and bring the soup back to a low boil. Cook it for 2 minutes, then reduce the heat and let it simmer for 5 to 6 minutes longer. Gently stir in the parsley and pepper during the last minute or so. Makes about 5 servings.
Quick Turkey Chili
Ingredients
- 2 tablespoons vegetable oil (I used Extra Virgin Olive Oil)
- 1 onion, chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 1/4 pounds ground turkey
- 2 tablespoons chili powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1 (15 ounce) can black beans, drained
- 1 (15 ounce) can pinto beans, drained
- 1 (14 ounce) can diced tomatoes
- 1 to 2 cups chicken broth
- 1 cup frozen corn kernels, thawed
- Salt to taste
OPTIONAL TOPPINGS
- 1 cup sour cream
- 1 cup shredded cheddar cheese
Instructions
- Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and sauté, stirring occasionally for about 3 minutes until onion softens. Increase heat to medium-high, add ground turkey and stir, breaking up large pieces with the back of a wooden spoon. Add the chili power, black pepper, and cumin; stir and continue to break up the meat to incorporate the spices. Allow mixture to cook for 5 more minutes, stirring occasionally.
- Add the black beans, pinto beans, tomatoes, 1 cup of chicken broth, and corn. Taste and add salt if needed. Continue to cook for 5 to 10 more minutes, stirring occasionally. Add more broth if the chili is too thick. To serve, ladle chili into bowls. If desired, top with a dollop of sour cream and a sprinkle of cheddar cheese.
I highly recommend all of these! Who doesn’t love a warm comforting bowl of soup during the colder months? Have a great Tuesday 
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