Welcome, autumn. It’s when the sun rises later, shadows grow longer and temps dip lower. And it’s the perfect season, really, to start making your family’s new favorite comfort dishes: Chicken Pasta Soup & Creamy Turkey Soup, featuring a cast of tempting and nourishing ingredients.
A simple, aromatic sauté of carrots, celery and onion plays deliciously with velvety spinach and slightly chewy pasta, all on a background of umami-rich chicken broth.
But what makes this soup rise to the top of your fall menu is the apple-flavored chicken sausage. The slightly sweet taste of apple—subtle yet unmistakable—is perfectly balanced with savory sausage flavor and texture. It’s a soup you’ll love to make almost as much your family will love to eat.
Chicken Sausage Pasta Soup
- 2 tablespoons extra-virgin olive oil
- 1 (12-ounce) package APPLEGATE ORGANICS® Chicken and Apple Sausage, cut into diagonal slices
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1/2 white onion, chopped
- Coarse salt, to taste
- 6 cups chicken stock
- 1 cup small pasta shells
- 5 ounces baby spinach
- 1 lemon, divided
- Parmesan cheese, for serving
In large soup pot over medium high heat, heat oil. Add sausage. Cook 4 minutes or until lightly browned. Remove from pot with slotted spoon. In same pot, add carrots, celery and onions. Season with salt. Cook, stirring occasionally, 6 to 8 minutes, or until vegetables are tender.
Add stock, reserved sausage slices and pasta. Bring to boil, reduce heat; simmer 6 to 8 minutes, or until pasta is tender. Remove from heat. Stir in spinach to wilt. Add juice of ½ the lemon. Taste for seasoning, adding more salt if needed.
Ladle into bowls. Serve with parmesan and remaining lemon half cut into wedges.
Dive face first into fall with this ULTRA comforting soup. It’s creamy, it’s meaty, it’s got kale in it so you’re doing something right. The depth of flavors will slay your soul, and it only takes 30 minutes to whip up!
Creamy Turkey Soup
- 2 tablespoons olive oil
- 1 (16-ounce) package JENNIE-O® Lean Ground Turkey
- 1 tablespoon dried Italian seasoning
- Coarse salt, to taste
- 1 white onion, diced
- 6 cloves garlic, minced
- 1 (24 to 26-ounce) jar marinara sauce
- 2 cups milk
- 1 cup chicken broth
- 5 ounces chopped kale
- Fresh parmesan cheese
- Chopped fresh parsley
In large pot, over medium-high heat, heat oil. Add turkey. Cook, stirring 5 to 7 minutes or until cooked through. Add Italian seasoning and pinch of salt. Sauté 1 minute. Add onion and garlic. Sauté 5 minutes, or until onion begins to soften.
Add marinara sauce, milk and broth. Stir to combine. Add kale in handfuls, stirring to wilt. Bring to boil. Reduce to simmer. Simmer 5 minutes. Add salt to taste.
Ladle into soup bowls. Garnish with parmesan cheese and fresh parsley.