5 Fall and Winter Soup Recipes

Hey there SIS! This week we’re talking all about five simple and healthy soups that are perfect for the fall and winter months.

These recipes are great for nights when you’re craving soup, but want something warming and healthy too. All of my recipes are quick and easy to make for any night of the week, plus they are perfect for leftovers for lunch the next day!

One of my absolute favorite chain restaurants is Olive Garden; specifically the soup, salad, and breadsticks at Olive Garden! The crunchy breadsticks and warm soup are SO good for the soul on a chilly day. And my love for their Zuppa Toscana knows no bounds. The mix of savory sausage and potatoes with herb-filled seasonings and creamy broth come together perfectly. It’s hearty, full of veggies, and so delicious.

I knew I had to find a healthier way to enjoy this every day in the fall and winter! Which is exactly why I scoured the internet and cookbooks to replicate this recipe so I could share with all my Sisters today! As always, I utilized some of my essential food swaps to make this recipe possible such as lean sausage and turkey bacon for protein, skim milk and Greek yogurt to cut on fat content, and low-sodium chicken broth. Although this recipe is lighter in calories, it’s definitely still full of flavor.

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Zuppa Toscana Soup

INGREDIENTS

• 1 tablespoon olive oil

• 1 pound mild lean ground Italian sausage

• 3 slices turkey bacon, chopped

• 1 large onion chopped

• 6 cloves garlic minced

• 1 1/2 quarts (1.5 liters) low-sodium chicken broth

• 5 Russet potatoes scrubbed, rinsed and sliced into 1/4-inch slices*

• 1 cube beef bouillon crushed

• 1/2 teaspoon salt

• 1/4 teaspoon cracked black pepper

• 1 teaspoon ground fennel

• 1 teaspoon red chili flakes optional — adjust to your taste

• 2 1/2 tbsp cornstarch

• 1 1/2 cup skim milk

• 1/2 cup plain greek yogurt

• 3 cups chopped kale hard stems removed (substitute with baby spinach leaves or Swiss chard if you do not like kale)

• Fresh shredded parmesan cheese for serving

directions

1. Brown the sausage in a heavy based pot or Dutch oven over medium-high heat while breaking up the meat with the end of your wooden spoon. When browned, and cooked through (about 10 minutes), drain most of the oil, leaving about 1 teaspoon of drippings in the pot. Transfer sausage to a plate.

2. Cook the turkey bacon slices in the same pot/Dutch oven over medium heat until crispy (about 10 minutes). Drain, leaving about 2 teaspoons of drippings in the pot.

3. Transfer cooked bacon to the plate with the sausage meat.

4. Sauté onions in the pot and cook until soft and translucent (about 5 minutes). Add the garlic and cook for 1 minute, until fragrant.

5. Increase heat to high, pour in the chicken broth and bring to a boil. Season broth with crushed bouillon, salt, pepper, fennel and chili flakes. Add the potatoes and boil until fork tender (about 10 minutes).

6. In a bowl, whisk together the corn starch & skim milk. Mix well until free from lumps

7. Reduce heat to medium. Stir in the corn starch/milk mixture, the cooked sausage, bacon and kale. Let simmer for 2 minutes, until kale leaves have softened.

NOTES

• Cut potatoes into even pieces to ensure even cooking.

• Chicken, turkey or beef sausages can be used.

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If you’re in the mood for your own Zuppa Toscana or another classic soup; click the link below to get your hands on my fall and winter soup recipes!

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