It’s time to celebrate great fall recipes, so I am breaking out all my favorite easy soup recipes for you to enjoy lunch, dinner, or any meal in-between. Soup’s up!
I need fall to be here already. Sure, the leaves are starting to turn colors, but when it’s September in Minnesota and the temperatures are 85 degrees…
Nah, just nah.
Do you ever feel like things just move a little slower in fall? Maybe I am trying to force myself to slow down, who knows. But! If there is one thing I do know, it’s that I am here for some easy soup recipes.
We just enjoyed some of my herby tomato soup the other day, with big ol’ dollops of burrata, and I am not about to stop there, oh no.
This one is even easier, and it whips up in minutes really, but you can definitely leave it on the stove all day if you want to let those flavors build complexity.
Why Is It An Easy Soup Recipe?
Sure, it comes together quickly, but there is more to it than just that.
- You can easily swap ingredients with whatever you have around the house!
- Don’t care for kale? Use spinach instead!
- Swap the asiago for parmesan or gruyere
- Add extra veggies if you have some that need using!*
Obviously, the taste and texture of the soup will change with each food you swap, but that’s another thing about soups that is so easy, you can play with your seasonings to make it juuuuuuuuuuust right.
It’s almost impossible to mess up a soup like this.
Not that I’m saying to try and do that, you know. Some might take that as a challenge, and I promise you it’s not, ha ha ha.
I would, however, love to hear about successful tinkering with this recipe if you decide to do that!
Let’s make fall happen fo realz around here. Or we can fake it til we make it too, I suppose. Stupid 85 degrees in September.
More Easy Recipes
Still hungry? Try one of these:
- The Best Damn Chicken Tortilla Soup
- Gluten-Free Greek Lamb Bowls
- Frosted Funfetti Birthday Cake Cookie Bars
Spicy White Bean Soup with Kale and Asiago
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 6 cloves garlic, minced
- 1 lb spicy italian sausage
- 6 cups chicken broth
- 1 15-ounce can diced tomatoes, drained
- 1 1/2 cups freshly grated asiago cheese, divided
- 1 tablespoon Italian seasoning
- 2 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 3 15-ounce cans cannellini beans, drained and rinsed
- 4 cups kale, loosely packed
- 1/4 cup chopped fresh flat-leaf parsley, for serving
- In a large pot, heat olive over medium high heat. Add onion and garlic and cook until onions are translucent and garlic is fragrant, about 2-3 minutes. Add the spicy italian sausage and cook, breaking it into crumbles, until no longer pink, around 5 minutes.
- Add the chicken broth, tomatoes, 1 cup of asiago cheese, Italian seasoning, salt and pepper. Bring mixture to a boil, reduce heat and simmer for 10 minutes. Stir in the cannellini beans and kale and continue to simmer gently until the kale has softened, about 5 minutes. Adjust seasoning if desired and serve with remaining asiago cheese and parsley.
*if you DO add extra veggies, I would advise adding a little extra broth and seasoning to counter-balance the absorption, depending on the veggie added. Veggies like zucchini absorb more liquid than bell peppers, for example.