5 Soups for Chilly Days
Baked Ziti Soup
it’s pretty clear soup season is my favorite season! and adding ziti makes it even better. Everything about this was just sooo 🤌🤌
Ingredients
- 1 lb (450 g) ground beef
- 1 lb (450 g) Italian sausage (mild or spicy)
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 Tbsp tomato paste
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 can (15 oz / 425 g) tomato sauce
- 6 cups (1.4 L) chicken or beef broth
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 10 oz (280 g) ziti pasta
- 1/2 cup (120 mL) heavy cream
- 1/2 cup (50 g) shredded Parmesan cheese
- 1 and 1/2 cups (150 g) shredded mozzarella cheese
- Optional: 8 oz (225 g) mozzarella balls
Instructions
1. In a large pot or Dutch oven, add the ground beef and Italian sausage. Cook over medium heat for 5 to 7 minutes, breaking it apart with a spoon, until browned and mostly cooked through.
2. Add the diced onion and cook for 2 to 3 minutes, until softened. Stir in the minced garlic and cook for 1 minute, until fragrant.
3. Stir in the tomato paste, crushed tomatoes, and tomato sauce. Mix well to combine.
4. Add the salt, pepper, oregano, and basil. Pour in the broth, stir, and bring the soup to a gentle boil.
5. Add the ziti directly into the pot. Reduce heat to medium and cook for 8 to 10 minutes, stirring occasionally, until the pasta is al dente.
6. Pour in the heavy cream and stir in the Parmesan and shredded mozzarella. Continue stirring until the cheeses melt and the soup becomes rich and creamy.
Fettuchine Alfredo Soup
My husband asked for Fettuccine Alfredo… but it’s soup season. So I made it with chicken, broccoli 🥦 and plenty of cheese 🧀 all cooked together in one pot. This one is a soup keeper! Let me know if you try it!
Ingredients
- 1 tablespoon avocado or olive oil
- 1 small onion, diced
- 15 oz Alfredo sauce
- 1 cup heavy cream
- 4 cups chicken broth
- Salt and black pepper, to taste
- 8 oz fettuccine pasta
- 2 cups broccoli florets
- 3 cups shredded cooked chicken
- 1 cup of heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
1. Heat the oil in a large pot over medium-high heat. Add the diced onion and sauté until soft and translucent.
2. Add the Alfredo sauce and chicken broth to the pot. Season with salt and black pepper, then bring the mixture up to a gentle simmer.
3. Break the fettuccine into pieces and add it to the pot. Let it cook for about five minutes.
4. Add the broccoli and shredded chicken. Continue cooking for another five minutes, until the broccoli is tender and the chicken is heated through.
5. Stir in the cream and Parmesan cheese and mix everything together.
Easy one pot lasagna soup
This lasagna soup might just be the reason fall is everyone’s favorite season. One pot, extra cheesy, and so easy to make! 🍂
Ingredients
- Olive oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 2 oz butternut squash, peeled and cubed
- Salt & black pepper, to taste
- 12 oz jarred roasted red peppers, drained
- 2/3 cup heavy cream
- 1 lb ground beef
- 16 oz Italian sausage, casings removed
- 1 tbsp Italian seasoning
- 1/4 cup tomato sauce or 2 tbsp tomato paste
- 32 oz beef broth
- 2/3 lb lasagna sheets, broken into pieces
- 2 cups fresh baby spinach
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- Optional: ricotta cheese, for serving
Instructions
1. Preheat oven to 400°F. Spread the cubed butternut squash on a sheet pan, drizzle with olive oil, and season with salt and pepper. Roast for about 30 minutes, or until tender.
2. Transfer the roasted squash to a blender along with the roasted red peppers and heavy cream. Blend until smooth and silky. Set aside.
3. In a large pot, heat a drizzle of olive oil over medium heat. Add the onion and sauté until softened, about 3 minutes. Stir in the garlic and cook for another minute. Add the ground beef and Italian sausage, breaking it up with a spoon, and cook until browned. Stir in the Italian seasoning and tomato sauce (or paste).
4. Pour in the creamy squash-pepper sauce and the beef broth. Stir well, then add the broken lasagna sheets. Simmer until the pasta is al dente, about 10–15 minutes.
5. Stir in the baby spinach until just wilted. Add mozzarella and parmesan, stirring until melty and combined.
6. Ladle into bowls and top with extra parmesan and a dollop of ricotta, if you like it extra cheesy.
Potato sausage soup
You all know I love soup, and this one might be my new favorite. 🥣 Sausage, potatoes, a little spinach, and it’s super creamy thanks to cream cheese. Perfect for fall dinners.
Ingredients (Serves 4–6)
Ingredients
- 1 olive oil
- 1 lb Italian sausage (mild or spicy, casings removed)
- 1 medium yellow onion, diced
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp italian seasoning
- 1 and 1/2 lbs medium sized potatoes, diced into small cubes
- 4 cups beef broth
- 6 oz cream cheese, you can use regular but I used chives and onion
- 1/2 cup heavy cream
- 3 cups fresh spinach (or baby kale)
- Optional: Parmesan cheese, for finishing
Instructions
1. Heat a Dutch oven or large pot over medium heat and add olive oil and then the sausage. Cook, breaking it up, until browned, about 5–6 minutes. Stir in the onion, spices and cook until softened and golden, about 3–4 minutes.
2.Stir in the diced potatoes and coat them in the sausage and spices. Pour in the broth and bring to a boil, then lower the heat and simmer gently for 12–15 minutes, until the potatoes are tender.
3. Reduce the heat and stir in the cream cheese until fully melted and incorporated. Pour in the heavy cream and stir until the soup is smooth and creamy. Fold in the spinach so it wilts.
White Chicken Chili
This chili is a staple in our house in the fall! 🍂 Made with rotisserie chicken and a handful of pantry staples, it comes together fast but tastes like it simmered all day. Don’t forget the toppings, tortilla chips, avocado, sour cream, and a little cilantro make it so good! 🌿🥑🍲
Ingredients
- 1 yellow onion, diced
- 2 cans (15 oz each) great northern beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 2 cans (4 oz each) diced green chiles
- 4 cups chicken broth
- 1–2 tsp chili powder (to taste, depending on if you like spicy)
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 Tbsp cornstarch, mixed with 2 Tbsp water
- 1 rotisserie chicken, shredded
- 6 oz cream cheese, cubed
- Toppings: tortilla chips, sour cream, avocado, cilantro
Instructions
1. In a large pot, sauté the diced onion over medium heat with a little oil until softened, about 3–4 minutes.
2. Add the beans, corn, green chiles, chili powder, cumin, garlic powder, salt, and pepper. Stir to coat everything in the spices.
3. Pour in the chicken broth and bring the mixture to a boil. Cover with a lid, reduce heat, and simmer for 10 minutes.
4. Stir in the cornstarch slurry (cornstarch + water). Let simmer for 2–3 minutes, until slightly thickened.
5. Add the shredded chicken and cream cheese. Stir until the cream cheese melts and the chili is creamy and smooth.
6. Taste and adjust seasoning if needed.
7. Serve hot with tortilla chips, sour cream, avocado, and fresh cilantro.
it’s pretty clear soup season is my favorite season! and adding ziti makes it even better. Everything about this was just sooo 🤌🤌
Ingredients
- 1 lb (450 g) ground beef
- 1 lb (450 g) Italian sausage (mild or spicy)
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 Tbsp tomato paste
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 can (15 oz / 425 g) tomato sauce
- 6 cups (1.4 L) chicken or beef broth
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 10 oz (280 g) ziti pasta
- 1/2 cup (120 mL) heavy cream
- 1/2 cup (50 g) shredded Parmesan cheese
- 1 and 1/2 cups (150 g) shredded mozzarella cheese
- Optional: 8 oz (225 g) mozzarella balls
Instructions
1. In a large pot or Dutch oven, add the ground beef and Italian sausage. Cook over medium heat for 5 to 7 minutes, breaking it apart with a spoon, until browned and mostly cooked through.
2. Add the diced onion and cook for 2 to 3 minutes, until softened. Stir in the minced garlic and cook for 1 minute, until fragrant.
3. Stir in the tomato paste, crushed tomatoes, and tomato sauce. Mix well to combine.
4. Add the salt, pepper, oregano, and basil. Pour in the broth, stir, and bring the soup to a gentle boil.
5. Add the ziti directly into the pot. Reduce heat to medium and cook for 8 to 10 minutes, stirring occasionally, until the pasta is al dente.
6. Pour in the heavy cream and stir in the Parmesan and shredded mozzarella. Continue stirring until the cheeses melt and the soup becomes rich and creamy.
Fettuchine Alfredo Soup
My husband asked for Fettuccine Alfredo… but it’s soup season. So I made it with chicken, broccoli 🥦 and plenty of cheese 🧀 all cooked together in one pot. This one is a soup keeper! Let me know if you try it!
Ingredients
- 1 tablespoon avocado or olive oil
- 1 small onion, diced
- 15 oz Alfredo sauce
- 1 cup heavy cream
- 4 cups chicken broth
- Salt and black pepper, to taste
- 8 oz fettuccine pasta
- 2 cups broccoli florets
- 3 cups shredded cooked chicken
- 1 cup of heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
1. Heat the oil in a large pot over medium-high heat. Add the diced onion and sauté until soft and translucent.
2. Add the Alfredo sauce and chicken broth to the pot. Season with salt and black pepper, then bring the mixture up to a gentle simmer.
3. Break the fettuccine into pieces and add it to the pot. Let it cook for about five minutes.
4. Add the broccoli and shredded chicken. Continue cooking for another five minutes, until the broccoli is tender and the chicken is heated through.
5. Stir in the cream and Parmesan cheese and mix everything together.
Easy one pot lasagna soup
This lasagna soup might just be the reason fall is everyone’s favorite season. One pot, extra cheesy, and so easy to make! 🍂
Ingredients
- Olive oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 2 oz butternut squash, peeled and cubed
- Salt & black pepper, to taste
- 12 oz jarred roasted red peppers, drained
- 2/3 cup heavy cream
- 1 lb ground beef
- 16 oz Italian sausage, casings removed
- 1 tbsp Italian seasoning
- 1/4 cup tomato sauce or 2 tbsp tomato paste
- 32 oz beef broth
- 2/3 lb lasagna sheets, broken into pieces
- 2 cups fresh baby spinach
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- Optional: ricotta cheese, for serving
Instructions
1. Preheat oven to 400°F. Spread the cubed butternut squash on a sheet pan, drizzle with olive oil, and season with salt and pepper. Roast for about 30 minutes, or until tender.
2. Transfer the roasted squash to a blender along with the roasted red peppers and heavy cream. Blend until smooth and silky. Set aside.
3. In a large pot, heat a drizzle of olive oil over medium heat. Add the onion and sauté until softened, about 3 minutes. Stir in the garlic and cook for another minute. Add the ground beef and Italian sausage, breaking it up with a spoon, and cook until browned. Stir in the Italian seasoning and tomato sauce (or paste).
4. Pour in the creamy squash-pepper sauce and the beef broth. Stir well, then add the broken lasagna sheets. Simmer until the pasta is al dente, about 10–15 minutes.
5. Stir in the baby spinach until just wilted. Add mozzarella and parmesan, stirring until melty and combined.
6. Ladle into bowls and top with extra parmesan and a dollop of ricotta, if you like it extra cheesy.
Potato sausage soup
You all know I love soup, and this one might be my new favorite. 🥣 Sausage, potatoes, a little spinach, and it’s super creamy thanks to cream cheese. Perfect for fall dinners. Ingredients (Serves 4–6)
Ingredients
- 1 olive oil
- 1 lb Italian sausage (mild or spicy, casings removed)
- 1 medium yellow onion, diced
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp italian seasoning
- 1 and 1/2 lbs medium sized potatoes, diced into small cubes
- 4 cups beef broth
- 6 oz cream cheese, you can use regular but I used chives and onion
- 1/2 cup heavy cream
- 3 cups fresh spinach (or baby kale)
- Optional: Parmesan cheese, for finishing
Instructions
1. Heat a Dutch oven or large pot over medium heat and add olive oil and then the sausage. Cook, breaking it up, until browned, about 5–6 minutes. Stir in the onion, spices and cook until softened and golden, about 3–4 minutes.
2.Stir in the diced potatoes and coat them in the sausage and spices. Pour in the broth and bring to a boil, then lower the heat and simmer gently for 12–15 minutes, until the potatoes are tender.
3. Reduce the heat and stir in the cream cheese until fully melted and incorporated. Pour in the heavy cream and stir until the soup is smooth and creamy. Fold in the spinach so it wilts.
White Chicken Chili
This chili is a staple in our house in the fall! 🍂 Made with rotisserie chicken and a handful of pantry staples, it comes together fast but tastes like it simmered all day. Don’t forget the toppings, tortilla chips, avocado, sour cream, and a little cilantro make it so good! 🌿🥑🍲
Ingredients
- 1 yellow onion, diced
- 2 cans (15 oz each) great northern beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 2 cans (4 oz each) diced green chiles
- 4 cups chicken broth
- 1–2 tsp chili powder (to taste, depending on if you like spicy)
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 Tbsp cornstarch, mixed with 2 Tbsp water
- 1 rotisserie chicken, shredded
- 6 oz cream cheese, cubed
- Toppings: tortilla chips, sour cream, avocado, cilantro
Instructions
1. In a large pot, sauté the diced onion over medium heat with a little oil until softened, about 3–4 minutes.
2. Add the beans, corn, green chiles, chili powder, cumin, garlic powder, salt, and pepper. Stir to coat everything in the spices.
3. Pour in the chicken broth and bring the mixture to a boil. Cover with a lid, reduce heat, and simmer for 10 minutes.
4. Stir in the cornstarch slurry (cornstarch + water). Let simmer for 2–3 minutes, until slightly thickened.
5. Add the shredded chicken and cream cheese. Stir until the cream cheese melts and the chili is creamy and smooth.
6. Taste and adjust seasoning if needed.
7. Serve hot with tortilla chips, sour cream, avocado, and fresh cilantro.
