Kale Soup


  • 1 lb of ground Italian sausage
  • 1 yellow onions
  • 3-4 russet potatoes (diced 1 inch)
  • 1/2 cup of half & half
  • 1 large bunch of kale (we always do fresh, not frozen.. just what we prefer!)
  • 1 cup of small shells (noodles)
  • 4 cups of chicken broth (2 cans)
  • 1 tablespoons of minced garlic
  • 1/2 teaspoon of chili flakes
  • 1/2 teaspoon of onion powder
  • 1/2 tablespoon of dried basil
  • 1/2 table spoon of dried oregano
  • 1/2 teaspoon of garlic powder
  • salt and pepper to taste
  • 2 tablespoons butter


In a large pot, cook meat, diced onions, all spices, garlic, and butter. Cook until meat is almost fully cooked, then add chicken broth & potatoes. Turn stove down to lowest heat possible and let sit for 4-5 hours. This time is pretty much up to you… if doing in a crockpot, let sit until you get home from work, or whatever your situation is. I let mine sit on low from about 10am-4:00pm usually. About an hour before wanting to serve, dice up kale, half and half, and shells. Cook on low to medium heat until you are ready to serve. We top ours with fresh parmesan, and eat with dinner rolls!

~recipe adapted from Katie Roch

Tortellini Florentine Soup

Serves: 6-8


  • 6-8 cups vegetable broth
  • 1 bag frozen cheese tortellini
  • 1 Jar of pasta sauce (either full jar or about 3/4 of jar)
  • 1 box/bag of fresh spinach
  • shredded Parmesean (optional for serving)


  1. Bring broth to a boil
  2. Add tortellini and cook until al dente. 
  3. Lower heat to a simmer. Add the pasta sauce and stir in spinach
  4. Simmer everything together until the spinach is good and wilted.
  5. Serve with shredded Parmesean cheese on top.

~Recipe via Stephanie

Minestrone Soup


  • 3 Tablespoons olive oil
  • 1 cup minced white onion (about 1 small onion)
  • 1/2 cup chopped zucchini
  • 1/2 cup frozen cut Italian cut green beans
  • 1/4 cup minced celery
  • 4 teaspoons minced garlic
  • 4 cups vegetable broth
  • 2 (15 ounce) cans red kidney beans, drained
  • 2 (15 ounce) cans small white beans or great northern beans, drained
  • 1 (14 ounce) can diced tomatoes
  • 1/2 cup carrots (julienned or shredded)
  • 2 Tablespoons minced fresh parsley
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 3 cups hot water
  • 4 cups fresh baby spinach
  • 1/2 cup small shell pasta


  1. Heat three tablespoons of olive oil over medium heat in a large soup pot
  2. saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
  3. Add vegetable broth to pot, plus drained tomatoes, beans, carrots, hot water, and spices.
  4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
  5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
  6. Makes about eight 1 1/2 cup servings.

~Recipe from food.com & Stephanie M.

Smokey Black Bean and Sweet Potato Soup

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

1 teaspoon olive oil

1/2 yellow onion, chopped

2 cloves garlic, minced

3 cups peeled and diced sweet potato, 1/4 inch diced

3 cups cooked black beans, or 2 – 15oz cans drained

3 teaspoons cumin

1 teaspoon paprika

1/4 – 1/2 teaspoon smoked paprika

1 1/4 teaspoon salt

1/4 teaspoon black pepper

3-4 cups vegetable stock, depending on how thick you want your soup


  1. Heat olive oil in a large pot over medium heat. Add onion, a pinch of salt and stir for 3 minutes. Then add garlic and stir for 30 seconds. Add sweet potato, black beans, and all the spices. Stir and cook for 2 minutes. Add stock, bring to a boil, reduce to a simmer and simmer for about 20 minutes, or until sweet potatoes are cooked through.
  2. Using a cup or soup ladle, scoop out 2 cups of the sweet potato and black beans and set aside. Let soup cool and then using an immersion blender, blender, or food processor blend the remaining soup together. Turn the heat back on and add back in the reserved sweet potato and black beans. Heat soup, stirring occasionally, until hot.
  3. Serve with your favorite garnishes: cilantro, red onion, avocado, tortilla strips, salsa etc…

~Recipe adapted from shelikesfood.com

Autumn Wild Rice Soup

Prep: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes


  • 6 cups vegetable stock (or chicken stock)
  • 1 cup uncooked wild rice
  • 8 ounces baby bella mushrooms, sliced
  • 4 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 1 large (about 1 pound) sweet potato, peeled and diced
  • 1 small white onion, peeled and diced
  • 1 bay leaf
  • 1 1/2 tablespoons Italian Seasoning
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups milk
  • 2 large handfuls of kale, roughly chopped with thick stems removed
  • Kosher salt and freshly-cracked black pepper


  • Heat (an extra) 1 Tablespoon butter in a large stockpot over medium-high heat. Add onion and saute for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
  • Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Italian Seasoning.
  • Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 45 minutes, or until the rice is tender, stirring occasionally.
  • Meanwhile, during those final 10 minutes, prepare your cream sauce in a separate saucepan on the stove. In it, cook butter over medium-high heat until melted. Whisk in the flour until combined. Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened. (It should be very thick).
  • Add the cream sauce and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Italian Seasoning, if you would like) as needed.
  • Serve warm. Or transfer to sealed container(s) and refrigerate for up to 4 days.

*Coconut milk can be substituted for the flour roux (cream mixture). Use 1 (15 ounce) can.

Recipe adapted from Gimme Some Oven