Soup Recipes to Help Keep you Warm this Fall


Nothing can beat cold fall days like a big bowl of soup…EXCEPT getting all your groceries (and your soup!) delivered to your door in an hour.  Check out or download our App and get everything you need to cook on these chilly fall afternoons without pausing Netflix.

Whether you’re trying to beat the weather, having a bit of a cold, or just craving a delicious warm meal, a pot of homemade soup is always the answer. Next time the Weather app says it’ll be in the 40’s, try warming up with any of these delicious soup recipes.

Lasagna Soup

This soup combines the best of both worlds, Italian cuisine and soup. This tasty twist on everyone’s favorite Italian dish, lasagna, will have everyone coming back for seconds.


  • Italian Sausage,
  • 1 tbsp onion powder
  • 4 tsp. minced garlic
  • 2 tsp. dried oregano
  • ½ tsp crushed red pepper
  • 2 T. Tomato paste
  • 1 – 28oz can diced roasted tomatoes
  • 6 cups chicken broth
  • ½ cup basil leaves
  • salt and pepper to taste



Cheese Mixture:

  • 8 oz Ricotta
  • ½ cup Parmesan Cheese
  • 1/4 tsp salt
  • Dash of pepper
  • 1 cup Mozzarella as garnish



Instructions: Brown sausage in olive oil for 6-8 minutes. Add onion powder, garlic, oregano, and red pepper flakes and cook for 1 minute. Add tomato paste and stir. Add diced tomatoes, basil, and chicken stock. Bring to a boil. Reduce heat and simmer for 30 minutes. Meanwhile, cook the lasagna noodles according to the package directions. In a small bowl, mix all of the cheese ingredients. When the soup and noodles are ready, add a spoonful of the cheese mix to the bottom of your bowl and slowly add soup. Garnish with mozzarella and basil.



Jambalaya Soup


Jambalaya is a classic New Orleans-style dish that can be made using a variety of ingredients. Though traditional Jambalaya is made with rice, you can substitute cauliflower rice and still enjoy the flavors of this delicious dish in a low carb form. If spicy food is right up your ally, you can add as much hot sauce as you please!


  • 5 cups chicken broth
  • 3 bell peppers chopped
  • 1 can of organic diced tomatoes
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1lb raw shrimp, peeled and deveined
  • 1/3lb chicken, cubed
  • 1lb spicy chicken sausage, sliced
  • 1/2 head cauliflower
  • 1 tsp. paprika
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • ½ tsp. black pepper
  • ½ tsp. dried oregano
  • ½ tsp. dried thyme
  • ½ tsp. onion powder
  • ½ tsp. cayenne pepper


Instructions: Place the chicken, chopped peppers, onion and garlic in the pot. Sprinkle the spices on top and drizzle with chicken stock. Cover and cook on LOW heat for 5 hours until the chicken is cooked through. Add the sliced sausage and cook for an additional 30 minutes. Cut up the cauliflower into large chunks and pulse it in a food processor to create cauliflower rice. Add the cauliflower rice and shrimp to the slow cooker and cook for 20 minutes. Garnish with sliced scallions and serve hot.



Roasted Butternut Squash Soup

With Thanksgiving quickly approaching, there is no better time to cook some ripe butternut squash! This creamy soup is perfect for lazy Sunday afternoons, or even as a unique side dish to put a twist on a traditional Thanksgiving.


  • 1 butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks
  • 1 onion, diced
  • 1 red bell pepper, chopped
  • 4 slices bacon, diced
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • kosher salt and freshly ground black pepper, to taste
  • 1/2 teaspoon dried thyme
  • 2 1/2 cups chicken stock
  • 1/4 cup crumbled goat cheese
  • 2 tablespoons chopped chives


Instructions: Preheat oven to 400º degrees. Oil a baking sheet with canola oil. Place butternut squash, onion, bell pepper and bacon in a single layer onto the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic. Lightly season with salt and pepper. Gently toss to combine. Place into oven and bake for 25-30 minutes, or until butternut squash is tender. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Heat a large stockpot or Dutch oven over medium heat. Add butternut squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in chicken stock and puree with an immersion blender. Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed until the desired consistency is reached. Serve immediately, garnish with bacon, goat cheese and chives, if desired.


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