Top 3 Easy Fall Soups

Last Friday around 4:00 p.m., I was smacked in the face with the realization that I needed sausage and kale soup in a bad way. (I’m not really too prone to cravings so when they hit, I listen.) I didn’t look at a recipe, just ran to the supermarket and started grabbing things. Luckily, the soup turned out amazing! Heed your need for soup (during chilly fall weather or anytime) with any of these delicious and easy soup recipes.

Clinton Kelly's Top Easy Fall Soup

Sausage, Bean & Kale plus Chicken Soup


  • 1 tbsp. olive or canola oil
  • 1 lb. sausage meat (if using links remove casing)
  • 1 yellow onion, diced
  • 1 tsp. salt
  • 3 cloves garlic, minced
  • 2 qts. good quality, low sodium chicken stock
  • 1 14.5-oz. white beans (cannellini or great northern), drained and rinsed
  • 1 bunch kale, woody stems removed and cut into 1-inch strips
  • 1 1/2 c. shredded rotisserie chicken (optional)
  • Fresh ground pepper and Parmesan cheese for topping


  • In a Dutch oven, stock pot or heavy-bottomed pan, heat oil over high heat add sausage and brown, breaking up the sausage into small pieces with spoon or fork.
  • Reduce heat to medium, remove sausage to a plate and add onion and salt to remaining fat.
  • Sweat onion for 5 minutes, add garlic and sausage back to pan and increase heat to high, stir for 30 seconds.
  • Add chicken stock and bring to a boil.
  • Reduce heat to medium, add beans, kale and chicken and simmer until kale is soft, about 5 minutes.
  • Serve with fresh ground pepper and Parmesan and a hunk of crusty bread

Carrot Parsnip Soup


  • 2 tbs. olive oil
  • 1 large onion, chopped
  • 2 medium garlic cloves, minced
  • 1 / 2 tsp. minced fresh ginger
  • 1/2 lb. bag of baby carrots, steamed and chopped
  • 1/2 lb. parsnips, peeled and chopped
  • Kosher salt and freshly cracked black pepper to taste
  • 4 c. good quality, low-sodium chicken stock
  • 1 c. water


  • Heat the olive oil in a large saucepan over medium heat, then add the onion until soft (should take a few minutes).
  • Add the garlic cook for another minute.
  • Add the carrots, parsnips and some salt and pepper to taste. Cook and stir for 2 minutes.
  • Add the stock and one cup water, then bring to a simmer and cook partially covered for 25 minutes or until vegetables are tender.
  • Remove the soup and puree in a food processor or use an immersion blender in the pot.

Red Lentil Soup


  • 1 c. red lentils, rinsed well
  • 2 stalks celery, chopped
  • Handful of carrots, chopped (baby carrots from the bag will do)
  • 1 large onion, chopped
  • 5 cloves garlic, minced
  • 3 vegetable bouillons (I like one that is free of MSG)
  • 7 c. water
  • 1/4 tsp. cayenne
  • 1 tsp. paprika


  • In a large soup pot, sauté onions in olive oil on high heat until translucent.
  • Add celery and carrots and sauté for about 5 minutes, then add garlic and let sauté for another few minutes.
  • Add the cayenne and paprika and stir.
  • Add the water followed by the lentils and bullion and bring to a boil.
  • Lower the heat to simmer and cover the pot for 20 minutes.
3 Fall Soups to Try!

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