Happy Souptember — It's The Month That Lasts All Winter

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Cook Once Eat Twice — The Gift That Keeps On Giving

Souptember is my unofficial fifth season—made for bubbling soup pots, Crock-pots, buttery bread, easy meals, and cozy evenings at home. It begins with the first brisk evening and lasts as long as soup still sounds good—which, around here, can be most of the winter for the two of us!

A big pot of soup is one of the smartest meals you can make. Cook once, enjoy it again tomorrow, and perhaps tuck some into the freezer for an especially busy day.

Better yet, most soup tastes even better after a night in the refrigerator. The flavors deepen, the dishes are already washed, and supper is practically ready. That’s my kind of cooking. (Papa really appreciates this- he always helps with the dishes!)

I’ve gathered six of our favorite soup recipes here. I’ll introduce you to three especially hearty favorites, then share links to four more delicious soups you won’t want to miss.

One of the things we like so much about Souptember is that we can cook once and eat twice—or maybe even three times —so there are hardly any dishes to wash once the soup is made. 😃 The second best thing about a big pot of soup is that it tastes better the next day and the next!

Here are three of our favorite soups, the recipes that have been pinned and shared most often. 🧡

Italian Sausage Soup

This hearty, flavorful Souptember soup tastes like it simmered all day, but it's ready in 30 minutes — perfect for a weeknight meal! Brimming with tasty sausage, creamy white beans, spinach, and tomatoes for a taste of Tuscany! It gets the prize for the fastest soup that's packed with flavor! My crazy fast French bread would be good with this! One hour start to finish, no kidding!

Beef Noodle Soup

Ah, homemade Instant Pot Beef Noodle Soup is amazing! A Souptember super star! Tender beef. Yummy noodles. Total comfort food, and with an Instant Pot, you can get a nice big batch with that simmered-all-day flavor in about an hour and a half from start to finish! Everything is done in the Instant Pot. This Souptmeber, try my easy overnight rustic loaf to sop up the delicious broth!

Lasagna Soup

This soup tastes just like lasagna with none of the fuss. You can have it on the table in about an hour! For a little more heat, add red pepper flakes. Garnish the soup with more shredded mozzarella, or top it with a big dollop of ricotta cheese for the ultimate topping! Add breadsticks and a tossed salad, and it's Italian night any time during Souptember.

In case you're still hungry for more soup recipes, here are a few more that we all love.

🥣 Cabbage Soup With Sausage - Simple, thrifty, and full of flavor — a stick-to-your-ribs soup Grandma would’ve served.

🥣 Instant Pot Butternut Squash Soup - Velvety smooth, gently sweet, and done in minutes — like fall sunshine in a bowl.

🥣 Minestrone - A garden’s worth of vegetables in every spoonful — comforting, colorful, and good for the soul.

🥣 Hamburger Vegetable Soup - I call this one "comfort soup" because it's the soup I take to my friends when they need a hug in a bowl and some love.

PRINTABLE RECIPE CARDS

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Yield: 8 servings

Italian Sausage Soup With White Beans And Spinach

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This hearty, flavorful soup tastes like it simmered all day but it's ready in 30 minutes so it's perfect for a weeknight meal! Brimming with tasty sausage, creamy white beans, spinach, and tomatoes for a taste of Tuscany!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 pound bulk Italian sausage
• 1/2 medium sweet onion, chopped
• 2 or 3 cloves of garlic, pressed
• One 14.5-ounce can petite diced tomatoes, do not drain
• Three  15-ounce cans navy beans or Great Northern beans, drained and rinsed
• 2 to 3 cups fresh spinach, chopped
• 3 or 4 large cubes Knorr Vegetarian vegetable bouillon
• 2 Tbsp Better Than Bouillon Roasted Chicken base
• 12 cups water
• 1 tsp fresh cracked black pepper or more to taste
• 5 ounce carton shredded fresh Parmesan for topping (optional but I hope you do!)

Instructions

1. Brown and break up sausage in a stock pot.
2. Add onion and garlic and cook until the onion is soft and translucent.
3. Add water, bouillon cubes, pepper, chicken base, tomatoes, and drained beans.
4. Simmer for 10 or 15 minutes.
5. Add spinach and simmer for about 5 minutes more or until spinach is wilted and tender.
6. Ladle into bowls and top with 1-2 Tablespoons of shredded Parmesan.
7. Serve with garlic toast.

Notes

Both the Knorr product and Better Than Bouillon are available as low-sodium options.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 395Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 37mgSodium: 923mgCarbohydrates: 40gFiber: 15gSugar: 3gProtein: 24g

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Yield: 12 servings

Instant Pot Beef Noodle Soup

4.2 Stars (18 Reviews)

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Tender beef, celery, and carrots combine with noodles in a rich, hearty beef broth.

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

• 2.5 to 3 pounds boneless beef ribs, excess fat removed.
• 2 Tbsp olive oil
• 2 tsp seasoned salt, we like Lawry's brand
• 1 tsp seasoned pepper, we like Lawry's brand
• 2-3 Tbsp paste type beef base, we like Better Than Bouillon
• 1 Tbsp soy sauce
• 1 Tbsp minced garlic
• 10 cups water, divided
• 1 1/2 cups sliced carrots
• 1 1/2 cup sliced celery
• 1/2 cup chopped onion
• 1 Tbsp or more dried parsley
•  12 ounce bag of wide egg noodles

Instructions

1. Set Instant Pot to saute function and heat olive oil.
2. Cut ribs into 3"-4" pieces
3. Season meat generously with salt and pepper, pressing it into the meat.
4. Saute a few pieces at a time until well browned on all sides. Do not hurry this process.
5. Set meat aside.
6. Put 2 cups of water, soy sauce, garlic, and bouillon in the pot and stir well until all little brown bits are loosened from the bottom of the pot.
7. Return meat to the Instant Pot and pressure cook on high for about 40 minutes.
8. While that cooks, slice carrots and celery and chop the onion. Set aside.
9. Remove beef from the pot, remove any remaining fat, shred and set aside.
10. Reset Instant Pot to saute.
11. Add 8 cups of water to the pot and bring it to a boil.
12. Add carrots, celery, onion, and noodles to the broth.
13. Adjust saute setting to a good simmer and cook noodles and vegetables until they are tender.
14. Add beef and parsley to broth and heat through.
15. Adjust seasonings and add bouillon if desired.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 486Total Fat: 35gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 109mgSodium: 1490mgCarbohydrates: 11gFiber: 1gSugar: 1gProtein: 30g

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Yield: 8 servings

Easy Lasagna Soup

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This soup tastes just like lasagna with none of the fuss. You can have it on the table in about an hour!

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 45 minutes

Ingredients

• One pound plain bulk pork sausage
• 1 or 2 cloves of garlic, crushed or minced
• 1 small onion, chopped
• One 28-ounce can of crushed or petite diced tomatoes or two 14.5-ounce cans
• One 24-ounce jar of spaghetti sauce
• 4 cups chicken broth. Make your own if you like with four cups of water and bouillon cubes or Better Than Bouillon soup base using directions on the product.
• One bay leaf
• 1 tsp basil
• 1 tsp oregano
• 1 cup shredded Mozarrella cheese, optional
• Red pepper flakes to taste, optional
• Mozzarella cheese, Parmesan cheese, Ricotta cheese for garnish as desired
• Eight lasagna noodles, broken into pieces

Instructions

1. Brown and break up the sausage with chopped onion and garlic until it loses its pinkness, and the vegetables are fragrant, about three to five minutes.
2. Add chicken broth, chopped or diced tomatoes, a jar of your favorite spaghetti sauce, a bay leaf, a teaspoon of basil, and one teaspoon of oregano.
3. Use any chicken broth you like, but I always make mine using Better Than Bouillon Roasted Chicken Soup Base.
4. Bring the mixture to a boil, let it simmer for about 25 minutes, and remove the bay leaf.
5. Break eight lasagna noodles into pieces about an inch or so in size, add that to the simmering broth, and let them cook for about 15 more minutes or until the noodles are tender.
6. The lasagna noodles will increase considerably in size as they cook and turn into nice chunky bites.
7. If desired, stir one cup of shredded mozzarella cheese into the soup and let it melt into the broth.
8. If you like a little more heat, add some red pepper flakes.
9. Garnish the soup with more shredded mozzarella; a big dollop of ricotta cheese is the ultimate topping!
10. Never too much cheese, we say, so add a generous sprinkle of Parmesan if you like!
11. Warm garlic breadsticks are fantastic with this soup and make great dunkers, so you don’t miss a single delicious drop!

If you liked how this recipe turned out, I'd love it if you left a ⭐⭐⭐⭐⭐ review or dropped me a note in the comments! It really helps my little business connect with people who cook and eat like us. Good food, minimal fuss. Thanks! ❤❤

Love, GB (Betty Streff)

Real food. Real kitchen. Real easy.

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