Five Soups to Warm the Soul This Fall

Soup season — known to some as fall — is in the air, offering the perfect cure for the emerging seasonal chill. With vegetarian and vegan options as well, there’s an offering for every soup lover.

These five soups are adapted from other basic soup recipes and can be enjoyed hot or frozen and saved for a cold day.

Vegetable Ravioli Soup

1 onion, diced

3-4 carrots, chopped

4 cloves garlic, minced

1 teaspoon Italian seasoning

1 tablespoon olive oil

3 cups vegetable broth

1 (28 ounce) can crushed tomatoes

Salt and pepper

9-10 ounces mini refrigerated cheese ravioli

½-¾ cup heavy cream (optional)

1-2 cups spinach, chopped

This vegetarian soup from Peas and Crayons is incredibly versatile and caters to various palates. For veggie lovers who prefer more of a minestrone, take out the heavy cream for a thinner base and add celery and zucchini. For meat lovers who prefer a heartier soup, substitute the vegetable broth for chicken or beef broth and add pre-cooked meatballs.

Although optional, adding heavy cream takes this recipe to another level, creating a slightly thicker consistency and richer, tastier base. Pay no attention to the amount of ravioli or spinach needed — just measure with the heart.

To make this soup, heat olive oil over medium heat and add onion and carrots. Sauté for six minutes until the onions are translucent, then add garlic and Italian seasoning and cook for another minute. Add broth and crushed tomatoes, bringing the soup to a boil. Reduce the heat to a simmer and cover for five to 10 minutes. Add ravioli and cook uncovered for five minutes. Then add salt, pepper, heavy cream and spinach.

Chicken Noodle Soup

2 chicken breasts, cooked and shredded

8 cups chicken broth

2 tablespoons olive oil

4 celery stalks, chopped

4 carrots, chopped

½ onion, diced

¼ teaspoon thyme

2 cloves garlic, minced

½ teaspoon salt

½ teaspoon pepper

2 bay leaves

1 cup egg noodles

2 cups water

Chicken noodle soup is a classic comfort meal for a reason — there’s something about the way noodles, chicken and veggies blend together that soothes the soul and makes all problems seem insignificant. This recipe from Eating on a Dime pairs the herbal flavor of the bay leaves with the sweetness of the thyme makes this broth irresistible and will leave everyone wanting seconds.

While egg noodles are the default for chicken noodle soup, almost any kind of pasta can be added. Fettuccine, linguine and even tortellini make wonderful additions. This particular recipe also calls for chicken breasts, but to save time and energy, rotisserie chicken can be used instead.

To make this soup, heat olive oil over medium heat. Then sauté garlic, carrots, celery and onion for five to eight minutes until they soften. Add broth, water, bay leaves and seasonings and bring to a boil. Reduce the heat to medium and add chicken and noodles. Cook for 10 minutes, then remove the bay leaves.

Italian Tortellini Soup

1 pound mild ground Italian sausage

½ cup onion, diced

2 carrots, chopped

3 cloves garlic, minced

4 cups chicken broth

1 (12 ounce) package cheese tortellini

2 cups spinach

Salt and pepper

This savory soup from Family Fresh Meals is both filling and heart-healthy, bursting with meaty flavor and loaded with spinach. As the sausage cooks, the vegetables soak up the juices, ensuring every single bite packs a punch. The richness of the tortellini balances nicely with the slight kick added by the sausage, creating a thoroughly addictive soup.

For those looking to make this recipe vegetarian, additional spices will be needed without the flavor of sausage. About 1/4 of a teaspoon of red pepper flakes and a teaspoon of Italian seasoning should make up for any absent flavor.

To make this soup, break up the sausage, then cook with onion, carrots and garlic over medium heat for eight minutes until the sausage is cooked through. Add broth and bring to a boil, then add tortellini. Reduce the heat to low and cook for 10 to 12 minutes. Then add salt, pepper and spinach.

Pasta Fagioli 

2 tablespoons olive oil

1 onion, minced

3 cloves garlic, minced

2 carrots, minced

2 (15 ounce) cans cannellini beans

1 (15 ounce) can tomato sauce

1 bay leaf

½ teaspoon dried basil

½ teaspoon dried parsley

½ teaspoon dried oregano

½ teaspoon black pepper

¼ teaspoon red pepper flakes (optional)

4 cups vegetable broth

2 cups water

1 cup ditalini pasta

This tried-and-true Italian dish from The Clean Eating Couple is the perfect way to use up leftover veggies, pasta and those random cans that’ve been sitting in the back of the cabinet for ages. It tastes like pizza in soup form thanks to the tomato sauce, red pepper flakes and a myriad of dried herbs. However, not every dried herb is necessary — if one is unavailable, the soup will still taste just as good.

Pasta fagioli is vegetarian and can easily be made vegan. On the flip side, it tastes just as good when chicken or beef broth is used in place of vegetable broth. The beauty of this recipe is it’s delicious no matter what substitutions are made — within reason, of course.

To make this soup, heat olive oil over medium heat, then add onion, garlic and carrots. Sauté for five minutes until the onions are translucent. Then add tomato sauce, spices, a bay leaf, broth and water. Bring to a boil, then reduce the heat and simmer for 15 minutes. Add pasta and beans and bring the soup to a boil. Cook for four to six minutes, then remove the bay leaf.

Sausage Soup

1 (14 ounce) package smoked sausage, cooked and sliced

1 onion, diced

1 teaspoon Italian seasoning

Pinch of black pepper

½ teaspoon white pepper (optional)

4 cloves garlic, minced

3 russet potatoes, peeled and diced

6 cups chicken broth

2 (15 ounce) cans navy beans, drained and rinsed

2 cups kale, chopped

1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)

About ½ teaspoon lemon juice

This delicious soup from The Cozy Apron radiates comfort, thanks to the sausage and potatoes making up its base. The creaminess of the cannellini beans and the sweetness of the potatoes perfectly balance the bitterness of the kale and the saltiness of the sausage to create the ultimate fall soup.

Although this recipe requires a few extra steps, including cooking the sausage and peeling the potatoes, the end result is well worth it. Taking a bite feels like putting on a warm sweater or sitting next to a crackling fire — it certainly has healing power.

To make this soup, cook both sides of the sausage slices over medium-high heat until brown, then add onion, Italian seasoning and pepper. Sauté until the onions are translucent, then add garlic and cook for another minute. Add potatoes and broth and simmer for 12 minutes with the lid askew. Add beans and simmer for 10 to 20 minutes until the potatoes soften. Add kale, parsley and lemon.

Featured image by Hanna Houser / The Phoenix