4 Fall Soups

Fall is officially here!

Along with apple picking and pumpkin spiced everything, the change in seasons signals a change in our nightly dinner rotation and after months of the same I am very happy to welcome the new season! There is nothing better on a chilly night then a warm, flavorful soup, and with the help of my much loved crock pot, I find myself looking forward to making dinner each night. Unlike most meals, a great soup requires very little effort and I find that we always have enough leftovers for a lunch or two. On a cold day, that is a very good thing!

Here are my four favorite fall/winter soups that I find myself making year after year. These all require very little effort and are great on weekdays with the help of a slow cooker. There is nothing better than walking in the house at night knowing you have a hot meal already waiting for you! 

I'm always on the hunt for new vegetarian/ pescatarian soup recipes. If you have one you love, please share the recipe or link in the comments! xx

Slow Cooker Vegetarian Lasagna Soup


1 yellow onion, diced
2 cups brown mushrooms, sliced
2 zucchinis, sliced
4 cloves garlic, minced
1 15 ounce can tomato sauce
1 28 ounce can crushed tomatoes
6 cups vegetable broth
2 bay leaves
2 teaspoons dried oregano
1 tablespoon dried basil
⅛ teaspoon red pepper flakes
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
12 ounces lasagna noodles
4 cups fresh spinach leaves

For the ricotta cheese topping:

1 8 ounce container ricotta cheese
½ cup mozzarella cheese, shredded
¼ cup parsley, chopped
¼ cup basil leaves, chopped
generous pinch of kosher salt


Add the onion, brown mushrooms, zucchini, garlic, tomato sauce, crushed tomatoes, vegetable broth, bay leaves, oregano, basil, red pepper flakes, kosher salt and black pepper to a 6 quart slow cooker, I use this one. Set the slow cooker on low and cook for 7 hours or on high and cook for 3½ to 4 hours.

Once the cooking time is done, cook the lasagna noodles according to the package directions, drain and rinse and add to the soup. Cut them into smaller pieces if you'd like. Add the spinach and warm until wilted then ladle into soup bowls and top with a dollop of the ricotta cheese topping.

For the ricotta cheese topping : Mix all ingredients together in a small bowl. Refrigerate until ready to serve.

recipe via Foodie Crush

Miso Ramen Soup 


1 ear fresh corn, kernels removed
1/2 red bell pepper, finely chopped
1 cooked chicken breast, sliced on the diagonal
1 hard cooked egg, halved
about 4 oz dry ramen noodles (use rice noodles for gluten free)
4 cups water
about 6 medium shitake mushrooms, cleaned and sliced
1 hot chili pepper, thinly sliced
2-3 baby bok choy, sliced (including the green leaves)
6 scallions, sliced
2 Tbsp red miso paste
sesame oil
sesame seeds


Microwave the corn kernels for about a minute just to take the raw edge off and set aside.
Set aside the bell pepper, chicken, and egg, in separate bowls, for garnishing the finished soup.
Cook the noodles in boiling water for about 4 minutes. Drain and put in two wide shallow soup bowls.

Heat the water to a simmer and add the mushrooms and the hot pepper. Simmer for a couple of minutes.Add the bok choy and the scallions and simmer for a minute or so more, just long enough to bring out the bright green color.

Turn off the heat and stir in the miso paste. (You do this off the heat so as not to destroy some of the beneficial nutrients in the miso paste) Stir well until the paste is completely dissolved.
Pour the broth over the noodles in the two bowls. Garnish with the corn, red bell pepper, and egg halves. Finish with a sprinkle of sesame seeds and a drizzle of sesame oil.

note: I use shrimp in lieu of chicken, and add it to the soup right before the bok choy.

recipe via The View From Great Island

Butternut Squash and Apple Soup


2 tablespoons unsalted butter
2 tablespoons good olive oil
4 cups chopped yellow onions (3 large)
2 tablespoons mild curry powder
5 pounds butternut squash (2 large)
1 1/2 pounds sweet apples, such as McIntosh (4 apples)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups water
2 cups good apple cider or juice


Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.

Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade. 

Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

recipe via Barefoot Contessa

Tuscan Bean Soup Recipe


1/2 cup kidney beans soaked overnight or 1 (14-ounce) can store-bought beans, drained and rinsed
1/2 cup cannellini beans soaked overnight or 1 (14-ounce) can store-bought beans, drained and rinsed
3 tablespoons olive oil, plus more for drizzling on bread
1/2 pound diced pancetta
2 cups diced yellow onions
1 cup diced celery
1 cup diced carrots
4 cloves garlic, sliced
Salt and freshly ground black pepper
1 (14-ounce) can diced tomatoes
1 (14-ounce) can chick peas, drained and rinsed
2 quarts chicken stock, plus extra water if needed
2 sprigs rosemary
3 sprigs thyme
1 sprig oregano
1 bay leaf
1 teaspoon red chili flakes
2 heads Lacinata kale, stems removed and cut into bite size pieces
1 loaf Italian peasant bread, cut into thick slices


Place the kidney beans in a medium pot, add water to cover by 2-inches and bring to a boil. (If using canned kidney beans, skip this step.) Turn the heat down, let simmer for 45 minutes to 1 hour, or until just-tender. Use the same process for the cannellini beans.

In a large soup pot, heat the olive oil over medium heat. Add the pancetta, rendering the fat and cooking until slightly crispy about 3 minutes. Saute the onion, celery, carrot and garlic for 3 to 4 minutes. Season with salt and freshly ground black pepper, to taste. Add the diced tomatoes, the cooked and drained kidney beans, cannellini beans, chick peas, and the chicken stock. Using kitchen twine, tie the herbs and the bay leaf into a bundle and add to the pot. Season with the red chili flakes, salt and pepper. Cook for 15 to 20 minutes, then add the kale. Continue cooking until the beans are completely tender.

Preheat the oven to 350 degrees F. Drizzle olive oil over the slices of peasant bread, season with a little salt and pepper and toast in the oven. Serve the soup in large bowls with grated Parmesan and a slice of toast.

note: I used meatless chorizo in lieu of the pancetta (prepared the same) and added 1/2 lb of peeled and deveined shrimp to the soup during the final 3 minutes of cooking.

recipe via Emeril Lagasse