20 Cozy Fall Soup Recipes Perfect for Chilly Autumn Evenings

As the crisp autumn air rolls in, there’s nothing quite like wrapping your hands around a warm bowl of soup. Fall is the perfect season to indulge in hearty, comforting recipes that not only warm you up but also celebrate the flavors of the harvest. From creamy butternut squash to spicy pumpkin chili, the possibilities are endless.

I’ve curated a list of 22 cozy fall soup recipes that are sure to become your go-to favorites this season. Whether you’re looking for a quick weeknight meal or something special to serve at a family gathering, these soups are packed with seasonal ingredients and rich flavors. Let’s dive into the ultimate collection of fall soups that’ll make your kitchen the coziest place to be.

Warm Up with Classic Chicken Noodle Soup

There’s nothing quite like a warm bowl of chicken noodle soup to chase away the autumn chill. Let me guide you through creating this timeless comfort food.

Ingredients Needed

You’ll need these essentials:

• 1 tbsp olive oil: Adds flavor and helps sauté vegetables.
• 1 medium onion (chopped): Provides a savory base.
• 3 carrots (sliced): Adds sweetness and color.
• 3 celery stalks (sliced): Brings crunch and flavor.
• 3 garlic cloves (minced): Adds a pungent and aromatic touch.
• 8 cups chicken broth: Forms the soup’s flavorful base.
• 2 cups shredded cooked chicken: The star protein of the dish.
• 1 tsp dried thyme: Enhances the earthy flavor.
• 1 bay leaf: Infuses the soup with subtle herbal notes.
• Salt and pepper to taste: Essential for seasoning.
• 2 cups egg noodles: The traditional choice for absorbing the broth.
• 2 tbsp chopped parsley: Adds a fresh finish.

Step-by-Step Instructions

Follow these simple steps:

1. Heat oil: In a large pot, heat 1 tbsp olive oil over medium heat.
2. Sauté vegetables: Add the chopped onion, sliced carrots, and sliced celery. Cook until the vegetables are tender-crisp, about 5 minutes.
3. Add garlic: Stir in the minced garlic and cook for another minute until fragrant.
4. Pour broth: Pour in 8 cups of chicken broth, then stir in the shredded cooked chicken, dried thyme, and bay leaf.
5. Season broth: Add salt and pepper to taste. Bring the soup to a gentle boil.
6. Simmer: Reduce the heat and let it simmer for 20 minutes to blend flavors.
7. Cook noodles: Add 2 cups of egg noodles to the pot. Continue to simmer until the noodles are tender, about 10 minutes.
8. Finish with parsley: Remove the bay leaf, then stir in 2 tbsp of chopped parsley right before serving.

Enjoy your homemade chicken noodle soup on a crisp fall evening.

Savor the Flavor of Butternut Squash Soup

Nothing defines fall better than a warm bowl of butternut squash soup. This velvety soup is perfect for chilly days, offering a delightful blend of sweet and savory flavors.

Ingredients Needed

You’ll need some simple, fresh ingredients to create this comforting dish:

• 1 medium butternut squash, peeled and cubed
• 1 large onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• Salt and pepper, to taste
• 2 tablespoons olive oil

Step-by-Step Instructions

First, heat olive oil in a large pot over medium heat. Add the diced onion and cook until it’s transparent, about 5 minutes. Then, stir in the minced garlic and cook for another minute.

Next, add the cubed butternut squash to the pot. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat, cover the pot, and let it simmer until the squash is tender, about 20 minutes.

Once the squash is tender, remove the pot from heat. Use an immersion blender to puree the soup until it’s smooth and creamy. Alternatively, transfer the mixture to a countertop blender and blend in batches.

After pureeing, return the soup to the pot. Stir in the coconut milk, ground nutmeg, and ground cinnamon. Season with salt and pepper to taste. Simmer the soup for another 5 minutes, allowing the flavors to meld.

Delight in Creamy Tomato Basil Soup

This cozy soup, infused with fresh basil and rich tomatoes, is perfect for those crisp fall days. Let’s dive into the essentials.

Ingredients Needed

• 6 cups of ripe tomatoes, peeled and chopped
• 4 cups of fresh basil leaves, chopped
• 2 cups of vegetable broth
• 1 cup of heavy cream
• 1 large onion, diced
• 3 cloves of garlic, minced
• 2 tablespoons of olive oil
• 1 tablespoon of sugar
• Salt and pepper to taste

Instructions

1. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté until tender and fragrant, about 5 minutes.
2. Cook Tomatoes: Add chopped tomatoes to the pot and stir well. Let them cook for about 10 minutes until they soften.
3. Simmer Soup: Pour in the vegetable broth, bringing the mixture to a gentle simmer. Stir in the sugar, salt, and pepper.
4. Blend Soup: Remove pot from heat. Add the fresh basil leaves. Use an immersion blender to purée the soup until smooth.
5. Stir in Cream: Return the pot to low heat. Stir in the heavy cream slowly, allowing it to meld with the soup. Cook for another 5 minutes.
6. Serve Warm: Ladle the creamy tomato basil soup into bowls. Garnish with extra basil leaves or a swirl of cream if desired.

Enjoy this incredible, comforting soup that perfectly captures the essence of fall.

Enjoy Hearty Beef and Barley Soup

Nothing says comfort like a warm, hearty beef and barley soup to fill you up on a crisp fall day. This classic recipe is both nutritious and delicious, perfect for any autumn evening.

Ingredients Needed

• 1 lb beef stew meat, cubed
• 1 cup pearl barley
• 1 large onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 8 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp tomato paste
• 1 bay leaf
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley, chopped (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Brown the beef cubes on all sides. Transfer the beef to a plate once browned.
2. Sauté the onion, carrots, and celery in the same pot until softened, about 5-7 minutes. Add the garlic and sauté for another 1-2 minutes.
3. Return the beef to the pot. Add the pearl barley, beef broth, diced tomatoes, tomato paste, bay leaf, and dried thyme. Season with salt and pepper.
4. Bring the mixture to a boil. Reduce the heat to low and simmer for 1.5 to 2 hours, or until the beef and barley are tender.
5. Remove the bay leaf before serving. Garnish with fresh parsley if desired.

Relish Roasted Pumpkin Soup

Nothing screams fall like the rich, savory flavor of roasted pumpkin soup. It’s a perfect way to warm up on a crisp autumn day.

Ingredients Needed

You’ll need the following ingredients to create this cozy roasted pumpkin soup:

• 2 pounds pumpkin, peeled and diced
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• Salt and pepper to taste
• 1 cup coconut milk (optional for creaminess)

Step-by-Step Instructions

Follow these steps to make the perfect roasted pumpkin soup:

1. Roast the pumpkin: Preheat your oven to 400°F (200°C). Toss the diced pumpkin with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized.
2. Sauté the onion and garlic: In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes.
3. Combine and cook: Add the roasted pumpkin to the pot. Pour in the vegetable broth and stir in the cinnamon, nutmeg, and ginger. Bring to a boil, then reduce the heat and let it simmer for 15 minutes.
4. Blend the soup: Use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth.
5. Add creaminess: If you want a creamier texture, stir in the coconut milk and let it heat through for about 5 minutes.
6. Season and serve: Taste the soup and adjust the seasoning with more salt and pepper if needed. Serve hot with a drizzle of coconut milk on top if desired.

Dig Into Lentil and Sausage Soup

Let’s dive into a hearty bowl of lentil and sausage soup, perfect for crisp fall evenings.

Ingredients Needed

• 1 tablespoon olive oil
• 1 pound Italian sausage, casings removed
• 1 large onion, diced
• 3 carrots, chopped
• 3 celery stalks, chopped
• 3 garlic cloves, minced
• 1 cup dried lentils, rinsed
• 8 cups chicken broth
• 1 can diced tomatoes (14.5 ounces)
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the sausage, breaking it apart as it cooks, until browned.
2. Remove the sausage and set aside. In the same pot, add the onion, carrots, and celery. Sauté until softened, about 5 minutes.
3. Add garlic and cook for another minute. Stir in the lentils, chicken broth, diced tomatoes, oregano, thyme, and bay leaf.
4. Return the sausage to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the lentils are tender.
5. Season with salt and pepper. Remove the bay leaf before serving.
6. Garnish with fresh parsley. Serve hot with a slice of crusty bread to complete this cozy fall meal.

Experience the Richness of Broccoli Cheddar Soup

Nothing warms the soul quite like a bowl of rich, creamy broccoli cheddar soup. This comforting dish is perfect for crisp fall evenings, blending the earthy taste of broccoli with the creamy goodness of cheddar cheese.

Ingredients Needed

• 4 cups of broccoli florets
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 1 cup of shredded carrots
• 4 cups of chicken broth or vegetable broth
• 2 cups of half-and-half or heavy cream
• 3 cups of sharp cheddar cheese, shredded
• 1/4 cup of all-purpose flour
• 4 tablespoons of unsalted butter
• Salt and pepper to taste

Instructions

1. Sauté Vegetables: Melt the butter in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent.
2. Add Broccoli and Carrots: Stir in the broccoli florets and shredded carrots. Cook for about 5 minutes, allowing the vegetables to slightly soften.
3. Make a Roux: Sprinkle the flour over the vegetables, stirring constantly to combine. Cook for another 2 minutes to eliminate the raw flour taste.
4. Add Broth: Gradually pour in the chicken broth, stirring continuously to avoid lumps. Bring to a simmer and cook until the broccoli is tender, about 10 minutes.
5. Blend for Creaminess: Use an immersion blender to blend the soup until it’s smooth. For a chunkier texture, blend only part of the soup.
6. Incorporate the Cream: Slowly add the half-and-half or heavy cream, stirring to combine. Heat the mixture until it’s just starting to simmer, but don’t boil.
7. Add Cheese: Lower the heat and gradually add the shredded cheddar cheese, stirring until fully melted and the soup is creamy. Season with salt and pepper to taste.
8. Serve Warm: Ladle the soup into bowls and enjoy it hot, perhaps with a side of crusty bread for dipping.

This broccoli cheddar soup is the epitome of cozy fall cooking. Its richness and creamy texture make it a family favorite and a great addition to your seasonal recipe collection.

Revel in Spicy Black Bean Soup

Embrace the bold flavors of this Spicy Black Bean Soup, perfect for chilly autumn evenings. It’s a hearty and nutritious option that’s easy to prepare.

Ingredients Needed

1. 2 cans of black beans (15 oz each), drained and rinsed
2. 1 medium yellow onion, diced
3. 3 cloves garlic, minced
4. 1 jalapeño, seeded and diced
5. 1 bell pepper, diced (red or green)
6. 1 can diced tomatoes (14.5 oz)
7. 3 cups vegetable broth
8. 2 tsp ground cumin
9. 1 tsp smoked paprika
10. 1/2 tsp chili powder
11. 1/2 tsp dried oregano
12. Salt and pepper, to taste
13. 2 tbsp olive oil
14. Fresh cilantro, for garnish
15. Lime wedges, for serving

Instructions

1. Heat oil: Warm the olive oil in a large pot over medium heat.
2. Sauté vegetables: Add the diced onion, bell pepper, and jalapeño. Sauté for about 5 minutes until tender.
3. Add garlic and spices: Stir in the minced garlic, ground cumin, smoked paprika, chili powder, and dried oregano. Cook for 1 minute until fragrant.
4. Combine ingredients: Add the black beans, diced tomatoes, and vegetable broth. Stir well.
5. Simmer soup: Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
6. Blend partially: Use an immersion blender to partially blend the soup. This thickens it while leaving some beans whole for texture.
7. Season to taste: Add salt and pepper as needed.
8. Garnish and serve: Ladle the soup into bowls, garnish with fresh cilantro and serve with lime wedges.

Enjoy this spicy, flavorful black bean soup that’s sure to warm you up on a crisp fall day.

Delight in French Onion Soup

Imagine the aroma of caramelized onions wafting through your kitchen. One sip of this deliciously rich and savory French Onion Soup will transport you straight to a Parisian café.

Ingredients Needed

• 6 large yellow onions, thinly sliced
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 cup dry white wine
• 6 cups beef broth, or a combination of beef and chicken broth
• 2 bay leaves
• 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
• 1 baguette, sliced into 1/2-inch thick rounds
• 2 cups grated Gruyère cheese

Instructions

1. Caramelize Onions: Melt butter with olive oil in a large pot over medium heat. Add onions, sugar, and salt. Cook, stirring occasionally, for about 25-30 minutes until onions are deeply caramelized and golden brown.
2. Deglaze with Wine: Pour in the white wine, scraping the bottom of the pot to release any browned bits. Simmer the mixture for about 5 minutes until the wine is mostly evaporated.
3. Simmer Soup: Add the beef broth, bay leaves, and thyme to the pot. Bring to a boil, then reduce heat to low and let it simmer for another 30 minutes, allowing the flavors to meld.
4. Prepare Bread: While the soup simmers, preheat your oven to 400°F. Arrange the baguette slices on a baking sheet and toast them for about 10 minutes until they’re lightly browned and crisp.
5. Assemble and Broil: Ladle the hot soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl, then sprinkle generously with grated Gruyère cheese. Transfer the bowls to the oven and broil for 3-5 minutes until the cheese is bubbling and golden.
6. Serve Immediately: Carefully remove from the oven and let it cool slightly. Enjoy your French Onion Soup hot, with gooey melted cheese and the deep flavor of caramelized onions.

Relish Homestyle Minestrone Soup

Classic minestrone soup is the epitome of comfort, blending various vegetables, beans, and pasta into a hearty meal perfect for fall. Here’s how to make it in your own kitchen.

Ingredients Needed

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 zucchini, diced
• 1 cup green beans, chopped
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup small pasta (like ditalini or elbow)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups fresh spinach, chopped
• Grated Parmesan cheese for serving

Instructions

1. Heat Oil: Start by heating 2 tablespoons of olive oil in a large pot over medium heat.
2. Sauté Vegetables: Add the diced onion, chopped carrots, and chopped celery to the pot. Sauté until the vegetables are tender, about 5-7 minutes.
3. Add Garlic and Veggies: Stir in the minced garlic, diced zucchini, and chopped green beans. Cook for another 3 minutes.
4. Combine Tomatoes and Broth: Pour in the diced tomatoes with their juices and the vegetable broth. Stir well to combine.
5. Simmer: Bring the soup to a boil, then lower the heat and let it simmer for about 20 minutes, or until the vegetables are tender.
6. Add Beans and Pasta: Stir in the cannellini beans and pasta. Season with dried oregano, dried basil, salt, and pepper. Simmer for another 10 minutes, or until the pasta is al dente.
7. Finish with Spinach: Add the chopped spinach and cook just until wilted, about 2 minutes.
8. Serve: Ladle the soup into bowls and top with grated Parmesan cheese. Enjoy your cozy, homemade minestrone soup!

Savor Sweet Potato and Coconut Soup

This dish combines the sweetness of sweet potatoes with the creaminess of coconut milk, creating a perfect fall soup rich in flavor and warmth.

Ingredients Needed

• 2 large sweet potatoes, peeled and cubed
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Sauté onions and garlic. Heat olive oil in a large pot over medium heat. Add the diced onions and minced garlic, cooking until softened, about 5 minutes.
2. Add sweet potatoes and spices. Add the cubed sweet potatoes, ground ginger, and ground cumin to the pot. Stir to coat the sweet potatoes with the spices.
3. Pour in broth. Add the vegetable broth and bring to a boil. Reduce the heat and let it simmer for 15-20 minutes, until the sweet potatoes are tender.
4. Blend the soup. Use an immersion blender to puree the soup until smooth. You can also transfer the soup to a blender in batches if you don’t have an immersion blender.
5. Incorporate coconut milk. Stir in the coconut milk and let it simmer for another 5 minutes. Season with salt and pepper to taste.
6. Garnish and serve. Ladle the soup into bowls and garnish with fresh cilantro. Enjoy this warm, cozy soup on a crisp fall evening.

Enjoy Autumn Mushroom Soup

Ingredients Needed

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 pound mushrooms, sliced (use a mix of cremini, button, and shiitake for variety)
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tablespoons flour
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat Oil: Start by heating the olive oil in a large pot over medium heat.
2. Sauté Vegetables: Add the chopped onion and sauté until it’s translucent. Then, stir in the garlic and mushrooms. Cook until the mushrooms are browned and tender, about 8-10 minutes.
3. Add Flour: Sprinkle the flour over the mushroom mixture and stir well. This will help thicken the soup later.
4. Pour Broth: Gradually add the vegetable broth, stirring constantly to avoid lumps.
5. Simmer Soup: Bring the soup to a gentle simmer and let it cook for about 15 minutes, allowing the flavors to meld together.
6. Add Cream: Stir in the heavy cream and thyme, then season with salt and pepper to taste.
7. Cook Further: Let the soup simmer for another 5 minutes, stirring occasionally.
8. Serve Soup: Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

Warm Up with Turkey and Wild Rice Soup

One of my favorite soups to enjoy during the fall is Turkey and Wild Rice Soup. It’s hearty, nutritious, and perfect for those chilly evenings when you need something warm and comforting.

Ingredients Needed

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 4 cloves garlic, minced
• 6 cups chicken broth
• 2 cups cooked turkey, shredded
• 1 cup wild rice
• 1 cup mushrooms, sliced
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat Olive Oil: Warm the olive oil in a large pot over medium heat.
2. Sauté Veggies: Add the diced onion, sliced carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
3. Add Garlic: Stir in the minced garlic and cook for another minute until fragrant.
4. Combine Broth and Rice: Pour in the chicken broth and add the wild rice, dried thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer, covered, for 45 minutes.
5. Incorporate Turkey and Mushrooms: Add the shredded turkey and sliced mushrooms to the pot. Continue to simmer for another 10-15 minutes until the mushrooms are tender and the flavors meld.
6. Season Soup: Season your soup with salt and pepper to taste.
7. Serve and Garnish: Ladle the soup into bowls and garnish with fresh parsley.

Dive Into Carrot Ginger Soup

This creamy Carrot Ginger Soup is perfect for warming up on those crisp fall days. Combining the sweetness of carrots with the zing of fresh ginger, it’s a comforting, healthy option ideal for the season.

Ingredients Needed

• Carrots (6 large, peeled and chopped)
• Fresh ginger (2 tablespoons, minced)
• Onion (1 large, diced)
• Garlic (3 cloves, minced)
• Vegetable broth (4 cups)
• Coconut milk (1 cup)
• Olive oil (2 tablespoons)
• Ground turmeric (1 teaspoon)
• Salt and pepper (to taste)
• Fresh cilantro (for garnish)

Instructions

1. Prep Veggies: Peel and chop the carrots, mince the ginger, dice the onion, and mince the garlic. This ensures everything is ready to go when you start cooking.
2. Heat Oil: In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until they’re soft and fragrant, about 5 minutes.
3. Add Carrots and Ginger: Stir in the chopped carrots and minced ginger. Cook for another 5 minutes, allowing the ginger to release its flavor.
4. Pour Broth: Add the vegetable broth and bring to a boil. Reduce heat to a simmer and cook until the carrots are tender, about 20 minutes.
5. Blend Smooth: Using an immersion blender, purée the soup until smooth. You can also transfer it to a blender in batches.
6. Add Coconut Milk and Turmeric: Stir in the coconut milk and turmeric, ensuring everything is well combined. Season with salt and pepper to taste.
7. Simmer and Serve: Let the soup simmer for another 5 minutes to meld flavors together. Serve hot, garnished with fresh cilantro.

Enjoy this Carrot Ginger Soup with crusty bread for a complete and satisfying fall meal.

Delight in Creamy Cauliflower Soup

Looking for a comforting and creamy fall soup? This cauliflower soup is both nutritious and delicious.

Ingredients Needed

• 1 head of cauliflower, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic. Sauté until fragrant and softened, about 5 minutes.
2. Add chopped cauliflower to the pot. Stir to combine and cook for an additional 5 minutes.
3. Pour in vegetable broth. Bring to a boil, then reduce heat and simmer until cauliflower is tender, about 20 minutes.
4. Blend the soup using an immersion blender until smooth. Alternatively, transfer to a blender in batches.
5. Stir in heavy cream and season with salt and pepper. Heat through but do not boil.
6. Garnish with fresh parsley before serving. Enjoy this warm, creamy soup on a crisp fall evening.

Relish Pea and Ham Soup

Nothing beats a homemade pea and ham soup on a cold fall day. This classic, hearty soup is both delicious and incredibly comforting.

Ingredients Needed

• 2 cups dried split peas
• 1 ham hock
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 2 bay leaves
• 1 teaspoon thyme
• Salt and pepper to taste

Instructions

1. Prepare Ingredients: Rinse the split peas under cold water until the water runs clear. This helps remove any debris.
2. Sauté Vegetables: In a large pot, sauté the chopped onion, diced carrots, and diced celery over medium heat until they’re softened, about 5 minutes. Add minced garlic, cooking for another minute.
3. Add Broth and Ham Hock: Pour in the chicken broth and add the ham hock, bay leaves, and thyme. Stir in the rinsed split peas.
4. Simmer: Bring the soup to a boil, then reduce the heat to low and simmer uncovered for about 1.5 to 2 hours. Stir occasionally to prevent sticking.
5. Remove Ham Hock: Once the peas are tender, remove the ham hock. Shred the meat and return it to the pot.
6. Season: Taste the soup and season with salt and pepper.
7. Serve: Ladle the soup into bowls and enjoy. Optional: Garnish with a sprinkle of fresh parsley for added color.

This pea and ham soup will fill your kitchen with an amazing aroma, making it the perfect cozy meal for a chilly day.

Savor Sausage and Kale Soup

A delicious bowl of sausage and kale soup is exactly what you need to warm up on a chilly fall evening. Here’s how you can make this comforting dish at home.

Ingredients Needed

• 1 lb Italian sausage (bulk or sliced)
• 1 onion (diced)
• 3 cloves garlic (minced)
• 4 cups kale (chopped)
• 4 cups chicken broth
• 2 cups diced potatoes
• 1 can cannellini beans (drained and rinsed)
• 1 can diced tomatoes (14.5 oz)
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions

1. Prepare Sausage and Onions: Heat olive oil in a large pot over medium heat. Cook the sausage until browned, about 5-7 minutes. Add diced onion and cook until translucent.
2. Add Garlic and Herbs: Stir in minced garlic, dried oregano, and thyme, and cook for another minute until fragrant.
3. Incorporate Broth and Potatoes: Pour in chicken broth and bring to a boil. Add diced potatoes and reduce to a simmer. Cook for about 10 minutes until potatoes are tender.
4. Mix in Kale and Beans: Add chopped kale and cannellini beans. Cook for another 5 minutes until kale is wilted.
5. Include Tomatoes and Final Seasoning: Stir in the diced tomatoes and let everything simmer for an additional 10-15 minutes. Season with salt and pepper to taste.

Enjoy a bowl of hearty sausage and kale soup, perfect for those cozy autumn nights.

Dig Into Moroccan Chickpea Soup

Moroccan Chickpea Soup is a vibrant and aromatic dish perfect for fall. Its bold spices and hearty ingredients make it a comforting choice.

Ingredients Needed

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cayenne pepper
• 2 cups cooked chickpeas (or one 15-ounce can, drained and rinsed)
• 1 can (15 ounces) diced tomatoes
• 4 cups vegetable broth
• 1 carrot, diced
• 1 zucchini, diced
• 1/2 cup uncooked orzo
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste
• Lemon wedges for serving

Instructions

1. Heat Olive Oil: Warm the olive oil in a large pot over medium heat.
2. Sauté Onion and Garlic: Add the chopped onion and minced garlic, and sauté until they become translucent.
3. Add Spices: Stir in the ground cumin, coriander, paprika, cinnamon, and cayenne pepper. Cook for 1 minute to release the spices’ aromas.
4. Combine Chickpeas and Tomatoes: Add the cooked chickpeas and diced tomatoes, and mix well.
5. Pour in Broth: Gradually pour in the vegetable broth, stirring to combine all the ingredients.
6. Add Vegetables: Toss in the diced carrot and zucchini, and bring the soup to a gentle boil.
7. Cook Orzo: Stir in the orzo and reduce the heat to a simmer. Cook for about 10–12 minutes, until the vegetables and orzo are tender.
8. Finish with Cilantro: Stir in the chopped cilantro, and season with salt and pepper to taste.
9. Serve: Ladle the soup into bowls, and serve with lemon wedges for an extra burst of freshness.

Experience the Flavor of Spinach Tortellini Soup

Spinach Tortellini Soup is a delicious, comforting dish perfect for fall evenings. Its blend of rich flavors and hearty ingredients will make it a family favorite.

Ingredients Needed

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 6 cups chicken broth
• 2 cups water
• 1 can diced tomatoes, undrained
• 1 tablespoon Italian seasoning
• 1 package (9 oz) cheese tortellini
• 5 cups fresh spinach, chopped
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

Instructions

1. Heat olive oil over medium heat. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until it’s fragrant.
2. Pour in chicken broth and tomatoes. Add the 6 cups of chicken broth, 2 cups of water, and the can of diced tomatoes with their juice. Stir in the Italian seasoning and bring the mixture to a boil.
3. Add tortellini to boiling broth. Once boiling, add the cheese tortellini. Reduce the heat to a simmer and cook according to the package’s directions, usually around 7-10 minutes, ensuring the tortellini is tender.
4. Stir in chopped spinach. Add the 5 cups of fresh chopped spinach to the pot. Stir and cook for another 2-3 minutes until the spinach wilts. Season with salt and pepper to taste.
5. Serve with optional Parmesan. Ladle the soup into bowls and sprinkle with grated Parmesan cheese if desired. Enjoy this hearty soup with some crusty bread for a perfect fall meal.

Revel in Italian Wedding Soup

Italian Wedding Soup offers a delightful blend of hearty meatballs, tender greens, and flavorful broth. This soup is perfect for fall, bringing warmth to any cool evening.

Ingredients Needed

• Ground beef (1 lb)
• Bread crumbs (1/2 cup)
• Parmesan cheese, grated (1/4 cup)
• Egg (1)
• Garlic cloves, minced (2)
• Fresh parsley, chopped (2 tbsp)
• Salt (1 tsp)
• Black pepper (1/2 tsp)
• Olive oil (2 tbsp)
• Chicken broth (8 cups)
• Acini di pepe pasta (1 cup)
• Fresh spinach or escarole, chopped (4 cups)
• Carrot, diced (1)
• Celery stalk, diced (1)
• Onion, finely chopped (1)
• Parmesan cheese, for garnish (optional)

Instructions

1. Mix Meatballs: Combine ground meat, bread crumbs, Parmesan, egg, minced garlic, parsley, salt, and pepper in a large bowl. Shape into small meatballs, about 1 inch in diameter.
2. Brown Meatballs: Heat olive oil in a large pot over medium heat. Add meatballs and cook until browned on all sides. Remove meatballs and set aside.
3. Sauté Vegetables: In the same pot, add diced onion, carrot, and celery. Sauté for 5-7 minutes until vegetables soften.
4. Add Broth and Pasta: Pour in chicken broth and bring to a boil. Add acini di pepe pasta and cook according to package instructions, usually about 10 minutes.
5. Combine Ingredients: Return meatballs to the pot, along with chopped spinach. Simmer for an additional 10 minutes until the meatballs are cooked through and greens are tender.
6. Serve: Ladle soup into bowls and garnish with optional Parmesan cheese. Enjoy this cozy bowl of Italian Wedding Soup with a side of crusty bread.

Conclusion

As the leaves turn and the air gets crisp, there’s nothing quite like the warmth of a hearty soup to bring comfort to your home. This collection of 22 cozy fall soup recipes offers something for everyone, from classic favorites like chicken noodle soup to new delights like Moroccan chickpea soup. Each recipe is designed to celebrate the rich, seasonal flavors of autumn, making it easy to create delicious, comforting meals.

I hope these recipes inspire you to get creative in the kitchen and enjoy the simple pleasures of fall. Happy cooking!