Sweater weather?  Pumpkin Spice everything?  Crisp air filling your lungs? All things I know people live for this time of year.  But one of my very faves is  SOUP SEASON!

.I could eat soup all day and every day.  Savory food is my jam.  And it’s so filling!  Plus, how many times do we hear, “Drink your water” for better health? Broth based soups help you get your liquids in.  What a win, right?  There’s a reason chicken soup is an old cure all for sickness. Water, veggies, protein…. all the goodness.

And sometimes you throw out what’s healthiest for what is just comforting and a hug in a bowl on a cold and gray day!  I have those here, too!  

Most of the time when I’m trying new recipes I’ll make it as it says then next time add, change or adapt. Many times I also search up 5 different recipes and mix and match to make it my own. We have a combo of all of these here. And some I love just as they are.

I planned to make this blog, “10 Fall Faves,” but I love soup so much I couldn’t stop at 10! Another thing I love about soup is it keeps so well. I can make a huge batch on Sunday and eat it for lunches all week.

So here we are with 15 of my favorite soups. And, let’s be honest…. I don’t just eat them in the fall. I make them year-round!

SOUP #1: Autum’s Zuppa Toscana/ Gnocchi Soup Olive Garden Dupe Mash up!

This one is a hit every time I make it! My friend nicknamed it, “The Gravy Soup.”

This was inspired by Olive Garden Zuppa Toscana, but I needed more flavor than that. I saw and heard time and again how much people loved that soup. I tried it once and it was too bland for me. I also tried their gnocchi soup and although I loved gnocchi I didn’t love the soup for the same reason.

So, I combined the two, added more seasoning, and here we are! I myself prefer spinach in the soup but many say they prefer to stay with the kale that’s in the Zuppa Toscana… Def a personal preference. But this soup is all the savory and seasoned flavorful goodness in a bowl.

What You Need:

1lb Italian sausage (I like the spicy variety)

8 slices peppered bacon; chopped

1 yellow onion; peeled and chopped

2 cloves of garlic; minced

2T flour

48oz chicken stock

1 package gnocchi

1c heavy cream

2-3 handfuls of spinach; chopped

1T Italian seasoning

1T Garlic + Herb seasoning (I like Mrs. Dash’s Salt Free)

Salt + Pepper to taste

What You Do:

1. In a soup pot; brown + crumble the sausage

2. Once cooked through; move the sausage to a plate with a paper towel to soak the grease.

3. Put the bacon in the pot and cook right in the left over sausage grease.

4. After the bacon is cooked through; remove from pot and put on the plate with the sausage.

5. Drain all the grease, reserving 1 1/2 T to continue to cook with.

6. Add onion to the pot with reserved grease and cook 4-5 minutes.

7. Add garlic and cook for another minute.

8. Sprinkle the flour across this mixture and stir to mix well.

9. Add in the chicken stock while continuing to stir so the mixture doesn’t clump together.

10. Once mixed well, add the gnocchi, spinach, Italian seasoning, and garlic + herb seasoning.

11. Bring pot just to a boil- gnocchi and spinach should be tender.

12. Pull from the heat and stir in the cream, sausage, and bacon.

13. Correct flavor with salt + pepper if needed (and sometimes I add a bit more of the other two seasonings also!)

14. Dish up and dig in!

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SOUP #2: Nourishing Ramen

I mean, I was a ramen kid for sure.  I remember my mom would put egg drop in it to give us some protein, but I ate ramen for lunch so much growing up.  And I don’t know how many college meals of ramen I had.  But, this isn’t your usual ramen!

I originally was inspired to make this when I was doing a gut health cleanse.  I needed to get a lot of veggies in and wanted to switch up what I was eating.  My whole family fell in love with this and we eat it all the time now.  

You really can add/sub any noodles.  Miracle noodles, organic ramen, gluten free noodles, … whatever you want!  I’m just going to add good ol’ ramen to the recipe here but choose how you’d like to make it.

I also want to add a note about the protein.  Add anything you’d like.  If you’d just like a couple hard or soft boiled eggs that works.  Tofu, chicken, beef strips, pork, or a package of shrimp is great, too.  We have done it all!  If I use chicken, beef, or pork I even like to cook the meat in the crockpot during the day and shred to make this even quicker to throw together!

You can also remove or add any veggies you’d like to this soup.  It’s really versatile. I often will just use a bunch of veggies I have on hand so it’s a bit different every time.

 What You Need:

Protein of choice.  

1T sesame oil

3t ginger, grated

2 cloves of garlic, minced

8c broth (any variety will work, I change my based on my protein choice)

2c water

2 packages ramen noodles (discard the seasoning provided)

½ onion; diced

½c  chopped carrots

1c chopped broccoli

1 red bell pepper, sliced.

1 handful kale, chopped

8 mushrooms, sliced

1T soy sauce or liquid aminos

1T Miran

Optional Toppings:

Cilantro

Basil

Chili sauce

Green onions

Jalapeño pepper, sliced

What You Do:

1.  Cook the protein of choice.  You can cook it in the soup pot you are using if you would like, then remove from pot.
2. Heath the oil over medium heat.  And the onion, garlic, and ginger.  Saute for about 3 minutes until soft.
3. Add the carrots, broccoli, red peppers, and mushrooms.  Saute until cooked through as well.
4. Add the broth and water. Bring to a boil and add the noodles. 
5. When the noodles are cooked, remove from heat and mix in chopped kale, aminos/soy sauce, and Miran.
6. Dish into bowls and top with whatever toppings you’d like!

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SOUP #3: Ale and Cheddar Soup

This soup from Closet Cooking is one we make year after year.  We don’t do anything different and we have tried a variety of beers with it.  All have been amazing!  My biggest tip would be to double the recipe because it is delicious and goes fast!

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SOUP #4: Slow Cooker Taco Chili

This one is our family’s go-to chili.  It’s so simple!  You can even cook the meat and onions and slice the pepper a night or two before and store in the fridge to truly dump it in the crockpot and go!  But, we do love it with cornbread on the side!

What You Need:

1lb ground beef (we are a ground turkey family- you can use either)

1 onion; diced

1 green pepper, chopped

2 cans diced tomatoes

1 can Rotel

1 can corn (drained or not- totally up to you on how much “juice” you like in your chili)

1 can black beans; drained and rinsed

1 can chili beans 

2T taco seasoning (that’s 1 package)

What You Do:

1. Cook the meat and onion together in a pan until the meat is cooked through and the onion is soft and translucent.

2. Transfer meat and onion to a slow cooker.

3. Open all cans and add contents to slow cooker.

4. Add green peppers and seasoning.  Give it a good stir.

5. Cook on low temp for 4-8 hours.  

6. Serve and top with whatever you’d like!  Some of our family favorites are broken up tortilla chips, sour cream, jalapeños, and cilantro.

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SOUP #5: Dill Pickle Soup

Y’all love everything pickles, too??!!! Okay, yay!! I mean; love them so much you have a fave kind? -Kosher Babies are for me. So much you had to try a Dill Pickle Pizza when you saw it online and wanted to eat the entire pizza?! Ohhh, just me? Okay.

Well, this one from Noble Pig is another Soup I found while scrolling Pinterest that I fell in love with!!!  This was a must try for me instantly!  I am telling you- this one is hard to stop at one bowl.  I know a cream based dill soup may sound odd, but it’s a pickle lover’s dream!  I always double this recipe, too.

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SOUP #6: Nine Veggie Hot and Sour Soup

This soup from Eats Well With Others is delicious and full of veggies to add nutrients to our life during cold season!  It makes a lot so you definitely don’t need to couple this one.  Sometimes I add a meat protein and sometimes I add a hard or soft boiled egg. or even egg drop! I will make this one on a weekend and eat all week long!

Its is so filling and so flavorful! A must try!

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SOUP #7: Traders Joe’s Potsticker Soup

I came across this one scrolling Instagram one day and I instantly had to try it.  I ran and grabbed all the ingredients and have since been hooked on those crunchy chili onions! I add them to so many soups and stir fries! They are pictured on the Ramen photo above and I put them on the Nine Veggie soup, too.

However, when it comes to soups as I’ve shared I like to make big batches and eat for days and I didn’t love the texture of the wontons after a few days. So, the next time I went to the ol’ TJ’s I got quinoa and doubled the veggies with their Holiday Vegetable Hash, too!  I increased the broth and added some shredded chicken.  SO easy!  I make this one often!

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SOUP #8: Chicken Noodle Soup with Homemade Noodles

I just don’t think the list can be complete without Chicken Noodle Soup.  Honestly, google any recipe and you probably can’t go wrong… unless it doesn’t have enough seasoning.  Add extra onion and garlic!  You’ll be good to go!  But, there’s just no matching a homemade chicken noodle soup to canned versions, right?

But, the key to making Chicken Noodle Soup that’s well-loved around here is to make homemade noodles!  Also…. Get the kiddos involved with little cookie cutters and let them make fun shaped noodles. These ones from Amazon are adorable and you can use them for a lot of things! Cut the fruit and cheese and meat up for a more exciting lunch, too!   

Anyway, I always make my noodles and get the kiddos involved so they’re excited to eat- and have the whole family enjoy- their creations. Here’s a simple recipe I use when making our noodles to add to our homemade chicken noodle soup:

What You Need:

1 egg

2T milk

1/2t salt

1C flour

+ more flour for sprinkling on preparing surface

What You Do:

1. Beat egg, milk, and salt in a bowl.
2. Sprinkle in and mix flour a little at a time until fully combined.
3. Separate into two balls of dough.
4. Sprinkle clean working surface with flour and roll out one ball at a time. Cut noodles and set aside to dry for about 20 minutes.
5. Cook noodles in boiled water or add to your soup when ready!

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SOUP #9: Chicken and Dumpling Soup

I found this soup years ago on The Food Network website when I had began dating my husband and he came down with a cold.  I’m not saying it made him fall in love with me, but may be it helped? (gag….. Kidding, kidding)

It quickly became one of my faves and we still make it every year. Back in the day I had this printed out on a piece of paper and lost it for a few years. I was devastated and I searched and searched to find it again. It’s that good!

One thing I don’t do is make my own buttermilk dumplings! I buy and follow the Bisquick recipe on the side of the box. Then I drop and cook those in this soup as directed in the recipe. Easy peasy is for me! 🙂

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SOUP #10: Coconut Curry Soup

This is so simple and so delicious.  I love to use this recipe from Spend With Pennies. I tend to like mixes of spicy, savory, and sweet so this one hits that for me.  Plus you can add more veggies in it for additional nutrients!

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SOUP #11: Slow Cooker Chicken Tortilla Soup

This is another one I think there are 100 recipes for!  I have tried a lot of  them and mixed and matched until I settled on this recipe I love:

What You Need:

3 chicken breast

6c chicken broth

1 onion, diced

2t cumin

1/4t cayenne

1t chili powder

1t onion powder

1t oregano

2 cloves  of  garlic, minced

1 red bell pepper, seeded and chopped

1 yellow bell pepper, seeded and chopped

1 green bell pepper, seeded and chopped

1 can regular diced tomatoes

1 can fire roasted diced tomatoes

1 can corn, drained

1 can black beans, rinsed and drained

1 can Rotel

1 can diced green chilis

1 chipotle pepper in adobo, chopped

1T lime juice

Salt and pepper to taste

2T vegetable oil

4 Corn tortillas

  Optional Toppings:

Sour cream

Cilantro 

Cheese

Jalapeños

What You Do:

1.  Place chicken breasts in the bottom of thee slow cooker.
2. Add all ingredients except salt, pepper, lime juice, oil, tortillas, and toppings over the chicken and give it a mix.
3. Cook on High for 4-5 hours or low 6-8.  
4. Remove and shred chicken breasts, then return shredded chicken to the pot.
5. Add lime juice and salt and pepper to taste.
6. Heat the oil over hedium-high heat. Cook tortillas until brown and crisp on each side, turning half way through.
7. Cut or break tortillas up and place in slow cooker.
8. Serve and top with toppings of your choice!

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SOUP #12: Slow Cooker White Chicken Chili

Nothing says fall and winter comfort food like a warm bowl of creamy soup.  This one is easy and so flavorful. It’s great to just throw it in the crockpot and go. Add corn bread, a crusty bread, or put into a bread bowl. This one from Deliciously Sprinkled is my go-to! Simple and so good!

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SOUP #13: Chicken Lemon Orzo

This is simple and delicious.  Warm and filling for the fall but also light enough for any time! I have made this as a soup and salad or light sandwich combo for a spring lunch get together, too.

What You Need:

1t and 1T olive oil; divided

2 12.5oz cans shredded chicken

1T garlic + herb seasoning (I use mrs. Dash salt free)

1 onion, diced

2 carrots, diced

2 sticks of celery, diced

3 cloves garlic, chopped

1t Italian Seasoning

8C chicken broth

1c uncooked orzo

1T lemon juice

salt and pepper to taste

Optional: lemon sliced to garnish

What You Do:

1. Put 1t olive oil in pot and warm over medium-high heat
2. Add chicken and separate and warm in oil.
3. Add garlic and herb seasoning and coat chicken with seasoning. The chicken is already cooked and this process just adds flavor to the soup. Remove chicken and set to side.
4. Add the other 1T of oil to pot and warm.
5. Add onion, garlic, celery, and carrots to oil and cook for about 4-5 minutes until vegetables are tender.
6. Add broth and Italian Seasoning. Bring to a boil.
7. Add orzo and reduce heat to simmer. Cook for about 10 minutes until orzo is tender.
8. Remove from heat, add the chicken back in, lemon juice, salt and pepper, and serve!
9. Garnish with lemon slices if you’d like

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SOUP #14. Mushroom Soup

This hearty + buttery goodness goes fast.  And I don’t know about you, but why is just about anything with Worcestershire sauce the best?! This soup from Season With Spice is exactly that! I usually don’t make more than one serving of this to have all week because it’s a one time comfort food for me, but if you want a bit of volume you’ll want to double it.

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SOUP #15: Lasagna

And here we are at the end of the list if you made it this far! Ready to try them all?

I will wrap it up with lasagna soup because I know it has gone viral lately, but I have been making this one from Shugary Sweets for years.  The whole family digs into this one. It’s so filling and comforting and a must make!

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Okay, you have a lot of ground to cover now with all of these! Bookmark this page to come back to again and again. Let us know when you try them and what what you tweak in the comments. And any other must try soups I need to know about???!