5 Cozy Soup Recipes
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
- 20 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.
Tortellini Soup
Cooler weather to me means soup season! and this one is impossible to skip. Sausage, tortellini, veggies and cream come together so perfectly, it’s my go to every fall. I love that it feels special but is still simple enough to make any weeknight.
Ingredients
- 1 lb mild Italian sausage
- 1 yellow onion, chopped
- 3 carrots, chopped 🥕
- 3 stalks celery, chopped
- 1/2 tsp ground black pepper
- 2 tsp Italian seasoning
- 1 tsp salt
- 1 tsp fennel seed, lightly crushed
- 6 oz tomato paste
- 1/2 cup all-purpose flour
- 7 cups beef broth
- 20 oz cheese tortellini
- 2 cups heavy cream, half-and-half, or coconut cream 🥥
- 2 cups fresh spinach
- 1/2 cup grated Parmesan + plus more for serving 🧀
Instructions
1. In a large stockpot over medium high heat, add onion and saute for a minute before adding sausage. Cook for a minute, then add spices. Continue to cook until almost browned.
2. Add carrots, and celery. Sauté about 5 minutes, until the vegetables begin to soften.
3. Stir in tomato paste. Cook for another 5 minutes, until fragrant.
4. Sprinkle in the flour and stir for 1 minute (it will look dry, just keep stirring so it doesn’t burn).
5. Gradually pour in the broth, stirring well. Bring to a boil, then reduce to a simmer for 15 minutes.
6. Stir in cream, tortellini, and spinach. Simmer until the tortellini is tender, about 2-3 minutes.
7. Finish with Parmesan and stir until melted. Serve hot with extra cheese on top.
Fall Boursin soup
I make this every fall because it is that good. Freezes well and prefect for a chilly night or as leftovers 💛
Ingredients
- 20 oz butternut squash (about 4 cups, peeled and cubed)
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red onion, quartered
- 1 red bell pepper, seeded and chopped
- 5 medium tomatoes
- 1 whole garlic bulb, top sliced off
- 2–3 sprigs fresh rosemary
- 2 tsp salt
- 1 tsp dried thyme (or fresh if available)
- Olive oil, for drizzling
- 1 package Boursin cheese (I used garlic & herb)
- 1 cup heavy cream
- 3-5 slices of bacon
Instructions
1. Preheat oven to 400°F.
2. Arrange butternut squash, zucchini, yellow squash, onion, bell pepper, tomatoes, rosemary, and garlic bulb on a sheet pan. Add Boursin cheese on top. Drizzle generously with olive oil, sprinkle with salt and thyme, and toss with your hands until coated.
4. Transfer roasted vegetables (squeeze out the garlic cloves from the bulb) to a blender. Blend until smooth.
5. Pour mixture into a large pot, stir in the heavy cream, and heat gently over medium until warmed through.
6. Taste and adjust seasoning if needed. Top with crumbled bacon and serve warm with crusty bread.
Creamy Chicken and Gnocchi Soup
There’s something about a bowl of creamy chicken and gnocchi soup that feels like home 💛 this creamy chicken & gnocchi bowl is perfect for soup season.
Ingredients
- 2 onions, diced 🧅
- 2 carrots, diced 🥕
- 3 stalks celery, diced
- 2 tbsp olive oil
- 1 tbsp butter 🧈
- 4 oz sundried tomatoes
- 1 lb ground chicken
- 3 tsp Italian seasoning
- 2 tsp garlic powder 🧄
- Salt + pepper
- 3 tbsp tomato paste
- 3 tbsp flour
- 4 cups chicken broth
- 2 cups heavy cream
- 3 cups baby spinach
- 1/2 cup shredded Parmesan 🧀
- 1 lb gnocchi
Instructions
1. Heat olive oil and butter in a large pot. Sauté onions, celery, and carrots for 5 minutes.
2. Add ground chicken and seasonings, break up chicken and stir in tomato paste and flour. Mix until combined, and cook for 3-4 minutes.
3. Pour in broth, bring to a boil, then reduce heat and simmer 15 minutes. Make sure chicken is cooked through.
4. Add cream, spinach, Parmesan, and gnocchi. Cook 4–5 minutes until gnocchi is tender.
5. Taste, season, and serve hot.
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
- 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.
