When the weather cools down, there is nothing quite like a nice warm bowl of soup to comfort the soul. These two savory and hearty options serve as complete meals. Or pair them with a piece of crusty bread or a classic grilled cheese for the ultimate fall treat.
Hearty Minestrone Soup
Ingredients
2-3 Tablespoons of extra virgin olive oil
5 garlic cloves, minced
1 large sweet onion, chopped
1 1/2 cups carrots, chopped (about three large carrots)
1 russet potato, chopped
4 cups zucchini, chopped (about four medium zucchinis)
2 thick slices of pancetta, diced
1 28 oz. can fire-roasted, diced tomatoes
1 15. oz. can cannellini beans, drained & rinsed
1 cup uncooked ditalini pasta
1 tablespoon fresh rosemary, minced
1 bay leaf
4-6 cups chicken bone broth (or stock)
Salt and freshly ground black pepper to taste
1 parmesan rind (optional)
Shredded parmesan cheese
Instructions
Sauté pancetta, garlic, onion and carrots in a large stockpot over medium heat until onion is translucent and carrots begin to soften - about 10 minutes. (Careful to not burn the garlic!)
Add tomatoes, potato, cannellini beans, zucchini, pasta, rosemary and broth. Stir to combine. Add salt and pepper to taste.
Add parmesan rind and bay leaf and simmer for at least 20 minutes, until the pasta and potato are cooked.
Serve with a sprinkle of parmesan and a drizzle of good olive oil.
Note: For a meatless version, omit the pancetta and use vegetable broth instead of chicken stock. Feel free to make the recipe your own by adding other veggies, like broccoli or kale.
Creamy Tortellini Soup
Ingredients
2 Tablespoons extra-virgin olive oil
1 9 oz. package refrigerated cheese tortellini
2 14 oz. cans reduced-sodium chicken broth
1 10 oz. container refrigerated light alfredo pasta sauce
2 cups shredded chicken (store-bought, roasted chicken will work)
3/4 cup carrots, diced
3 cups lightly packed packaged fresh baby spinach
Shredded parmesan cheese
Instructions
In large stock pot, cook tortellini according to package directions. Drain and set aside.
In the same pot, sauté carrots in olive oil until carrots begin to soften.
Add broth and alfredo sauce. Stir in chicken and bring just to a boil. Reduce heat and simmer for about five minutes.
Add cooked tortellini and spinach. Cook for a few additional minutes to wilt spinach leaves.
Serve with a sprinkle of parmesan cheese.
