Fall is most definitely the beginning of soup season for us! Soup is, for me, comfort food at it's finest and brings added warmth to my perpetually frozen self. Here are a few of our family favorites. These are compliments of Martha Stewart and are both delicious and easy to make!
Sweet Potato-Sausage Soup:
This soup is so delightfully fallish and was simmering on our stove just last night. And, it can easily be made GF!
1 tablespoon olive oil
1 large yellow onion, diced large
2 cloves garlic, minced
Salt and pepper
3/4 pound sweet Italian sausage, casings removed
2 sweet potatoes (1 pound total), peeled and diced medium
Sweet Potato Golden
4 cups chicken broth
3/4 cup small pasta shells
4 cups roughly chopped mixed greens, such as kale and Swiss chard
Grated Parmesan, for serving
In a large pot, heat oil over medium-high. Add onion and garlic and cook until onion is translucent, about 6 minutes; season with salt and pepper. Add sausage and cook, breaking up meat with a wooden spoon, until browned, about 5 minutes.
Add sweet potatoes, broth, and 2 cups water and bring to a boil. Add pasta and cook 3 minutes less than package instructions. Reduce to a simmer, add greens, and cook until pasta is tender and greens are wilted, 4 minutes. Serve with Parmesan.
Chicken and Wild Rice Soup:
This has been a favorite in our family for years. So hearty, so tasty, and the ultimate comfort food! We make this one GF as well!
1 tablespoon olive oil
2 carrots, chopped
2 celery stalks, chopped
1 small onion, chopped
Coarse salt and ground pepper
1 can (14.5 ounces) reduced-sodium chicken broth
2 boneless, skinless chicken thighs (about 8 ounces total)
1/3 cup wild-rice blend (seasoning packet discarded)
In a medium saucepan, heat oil over medium-high. Add carrots, celery, and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 3 to 5 minutes.
Add broth, chicken, rice, and 1 1/2 cups water to pan. Bring to a boil; reduce to a simmer, and cover. Cook until chicken is opaque throughout, 6 to 8 minutes. With a slotted spoon, transfer chicken to a cutting board. When cool enough to handle, shred with two forks.
Meanwhile, continue to cook soup, uncovered, until rice is tender, 6 to 8 minutes. Return chicken to pan; simmer until heated through, about 1 minute. Season with salt and pepper. (To store, place in airtight containers, and refrigerate up to 2 days; reheat over medium, about 10 minutes.)
Ok, now it's your turn! What are your fall family favorites?