Recipes: Autumn's the Season for Soup
Fall means it’s time to get a taste of those hearty cold-weather recipes you’ve been missing. Soup is a great way to stay warm and get lots of good nutrients. These soup recipes are easy to make during a busy work week.
Instant Pot Lasagna Soup
- 1 pound lean ground beef or ground turkey
- 1 medium onion, diced
- 5 cloves fresh garlic, minced
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 2 tablespoons fresh oregano, removed from stalk
- 1 cup tomato sauce
- 3 tablespoons tomato paste
- 2 cups fresh tomatoes, diced (about 2 cups)
- 3½ cups chicken stock or vegetable stock
- 10 lasagna noodles, roughly broken
- 1 tsp fresh black pepper
- 2 cups baby spinach
- ⅓ cup low-fat cream cheese (or substitute 1 cup ricotta or cottage cheese)
- Freshly grated parmesan, fresh basil and red chili flakes to serve
- Press “sauté” on the Instant Pot. Add a small amount of cooking oil of choice. Once hot, add in the beef (or turkey).
- Break up with a wooden spoon and sauté until browned. Add in the onions, stir and cook for about 2 minutes. Add in the garlic, stir and cook for another minute.
- Add in the carrots, celery and oregano, stir and cook for about a minute and then turn off the sauté function.
- Add in the tomato sauce, tomato paste, fresh tomatoes and stock. Give everything a good stir and then add in the broken lasagna noodles. Stir them in, making sure to cover them with the liquid otherwise they will not cook properly.
- Put on the lid, seal and set the pot to “manual” pressure cook for 6 minutes.
- Once the pot beeps do a “quick pressure release (QPR),” remove the lid and give everything a good stir. Add in the baby spinach and the cream cheese, give everything a stir, leave for a moment for the cream cheese to melt and then stir again.
- Serve immediately with some freshly grated parmesan, fresh basil, and red chili flakes.
Recipe Notes: Break the noodles into small, 1-inch by 1-inch pieces to make for easier soup eating. If you like your soup to be thicker, only add 3 to 3½ cups of stock; use 4 cups if you prefer a thinner soup.
Recipe adapted from WholeFoodBellies.com.
Hearty Taco Soup
- 1 onion, chopped
- 1 (15 oz) can no-salt-added black beans
- 1 (16 oz) can no-salt-added pinto beans
- 1 (15 oz) can corn, drained
- 1 (8 oz) can tomato sauce
- 12 oz beer or chicken broth (alcohol will cook out of the beer)
- 2 (10 oz each) cans diced tomatoes with green chilies
- 1 (1 oz) pkg taco seasoning
- 1 Tsp cumin
- 1 clove garlic, chopped
- 3 skinless, boneless chicken breasts, cooked and shredded
- 2%-milk cheddar cheese
- reduced-fat sour cream, crushed baked tortilla chips, optional
- Mix onion, beans, corn, tomato sauce, beer, tomatoes, taco seasoning, cumin, garlic and chicken in a pot. Bring to a boil; turn down to simmer for 20 to 30 minutes.
- Serve with cheese, sour cream and tortilla chips, if desired.
Tip: This recipe freezes very well! Divide chicken taco soup into individual freezer-safe containers and take with you to work. Simply defrost and reheat in the microwave.
Recipe adapted from Hy-Vee.com.
Instant Pot Stuffed Pepper Sausage Soup
- 1 pound mild Italian sausage
- 2 bell peppers your choice of colors, diced
- 1 large yellow onion diced
- 2 teaspoons fresh diced garlic
- 24 ounces marinara sauce
- 1 teaspoon sea salt
- 1 teaspoon dried Italian seasoning
- 1 teaspoon Worcestershire sauce
- 14½-ounce can fire roasted diced tomatoes
- 1 cup dry Basmati rice
- 8 cups beef broth
- 8 ounces shredded cheese (provolone, cheddar, etc.)
- Turn your 6 quart or larger* Instant Pot to “sauté.” Add the sausage and cook for 3 minutes while breaking apart. Add the onion, bell peppers and garlic to the pot and sauté for an additional 5 minutes.
- Add the remaining ingredients and give them a quick stir. Place your lid on your Instant Pot and turn the vent to pressure. Manually set your pot to high pressure for 10 minutes.
- When the time is up, turn the vent to steam to quick release the pressure.
- Serve topped with shredded cheese.
Recipe adapted from TheCreativeBite.com.