Soup-tember

It’s soup-tember! Megan and I whipped up our first pots of soup for the season this past Sunday and I’m just finishing the last bowl of leftovers as I write this. Yum. We love soup season around here – they are easy to make, have a good of amount of veggies and leftovers make for easy healthy lunches all week. My first soup of the season was one I make all through the Fall and Winter, Mama Mia Minestrone (originally from a kids cookbook so you know it’s easy) and Megan’s was her mini meatball and veggie soup – a fool proof recipe she made up herself! We rounded up all of our favorite soups below – we have made all of these many times and hope you love them as much as we do! Check them out and happy soup season! PS. Always serve soup with crusty bread.

Megan’s Mini Meatball & Veggie Soup

Ingredients:

16 oz. bag frozen mixed vegetables (https://www.amazon.com/gp/product/B074H7KL3S?almBrandId=VUZHIFdob2xlIEZvb2Rz&fpw=alm)
14 oz frozen mini beef meatballs (https://www.amazon.com/gp/product/B078K5VT3R?almBrandId=VUZHIFdob2xlIEZvb2Rz&fpw=alm)
32 oz. beef broth or stock
32 tomato soup (https://www.amazon.com/gp/product/B000R7YYTO?almBrandId=VUZHIFdob2xlIEZvb2Rz&fpw=alm)
2 tsp minced garlic
12 oz. fusilli pasta
1 tablespoon olive oil

Directions:

(1) cook pasta according to package instructions till al dente. (2) in a separate soup pot, heat olive oil. Once warm, saute minced garlic till fragrant and a light golden brown.(3) Add beef broth and tomato soup and bring to a gentle simmer. (4) Once gently simmering, add frozen mini meatballs. Cook till warmed through then add the bag of frozen vegetables. (5) Once vegetables are warm, add cooked pasta to the soup pot.(6) Serve with crusty bread.