top of page


Thank goodness fall is finally HERE !!! We pray for cooler temperatures in Scottsdale, as the summers are often over 110 degrees on a daily basis. I'm not breaking out the leather boots YET, but I'm REALLY excited that the temps are only double digits. I'll take anything below 90!

For the rest of you enjoying fall colors and cozy sweaters, it's a great time for SOUPS! These are a few of my favorite recipes, perfect for kiddos and company! There are some that are hearty and ready for a cold and rainy day, and there are some that are healthy and light. There's something for everyone!

Italian Sausage Lasagna Soup

Prep Time:10 minutes / Cook Time: 30 minutes / Servings: 6-8


  • 1 lb. Sweet Italian sausage, crumbled

  • 1/2 medium green bell pepper, chopped

  • 1/2 medium white or yellow onion, chopped

  • 8 oz. sliced baby bella mushrooms

  • 1 cup red wine

  • 32 oz. beef broth

  • 1/4 cup light brown sugar

  • 6-8 large lasagna noodles

  • 24oz. jar marinara sauce

  • 2 cloves garlic, minced or pressed

  • 1 tbsp. chopped fresh rosemary

  • 8 oz. ricotta cheese

  • salt and pepper

  • chopped fresh basil leaves (for garnish)


  1. In a large dutch oven, add the sausage, chopped peppers, garlic, rosemary, onions and mushrooms. Cook on medium heat for 7-10 minutes until the sausage browns and the veggies are soft. Season with salt and pepper to taste.

  2. Pour in the red wine and beef broth and deglaze the bottom of the pot. Stir in the marinara sauce and brown sugar.

  3. Break up the lasagna noodles into large and small pieces, add to the pot and bring the soup to a boil. Reduce to a simmer and stir occasionally until the noodles are soft.

  4. Allow to cool for about 5 minutes before serving. Serve with a dollop of ricotta cheese and garnish with fresh basil.

Chicken Alfredo Soup

Prep Time: 5 minutes / Cook Time: 20 minutes / Servings: 6-8


  • 24 oz. Alfredo Sauce

  • 32 oz. chicken broth

  • 1 lb. chicken breast cubes

  • 2 tbsp. olive oil

  • 8 oz. penne noodles

  • 2 cloves garlic, minced or pressed

  • 2 cups shredded Italian cheese blend

  • 2 cups broccoli florets

  • 8 oz. cooked bacon crumbles

  • salt and pepper


  1. Heat the olive oil in a large pot and add the chicken. Brown the chicken on all sides and stir in the Alfredo sauce and chicken broth. Bring to a boil and stir in the penne noodles.

  2. Reduce heat to a simmer and cook until noodles are soft. Season with salt and pepper to taste and stir in 1 cup of the shredded cheese.

  3. Allow the soup to cool for about 5 minutes before serving. Garnish with broccoli florets, bacon crumbles and the remaining shredded cheese.

Ham and Navy Bean Soup

Prep Time: 15 minutes / Cook Time: 2 hours / Servings 10-12


  • 1 large ham bone with meat (from a pre-cooked ham)

  • 1 cup leftover ham, chopped

  • 4 carrots, peeled and chopped

  • 6 large green onions, chopped

  • 3 stalks celery, chopped

  • 1 large Russet potato, chopped

  • 2 tbsp. Olive oil

  • 2 large garlic cloves, minced or pressed

  • 3 large, fresh bay leaves

  • 2 tbsp. Fresh thyme, chopped

  • 64 oz. chicken broth

  • 2 cans Navy, Great Northern or Cannellini beans (15.5 oz. each)

  • Salt/pepper


  1. Heat the olive oil on high heat in a large pot or Dutch oven. Add the celery, carrots, green onion, potato and garlic. Stir to combine, season with salt and pepper, and cook on high heat for 2-3 minutes until veggies are softened.

  2. Add the chopped, leftover ham, Cannellini beans (with liquid) and chicken broth. Stir in the thyme and bay leaves until all ingredients are combined. Add the ham bone last, bring the soup to a boil, then reduce to a simmer. Allow the soup to simmer for about 2 hours, stirring occasionally and seasoning with salt/pepper when needed. Soup is done when all the leftover meat has fallen off the ham bone.

  3. Remove from the heat, discard the bone and bay leaves. Allow the soup to cool for about 10 minutes before serving.

Healthy Chicken and Sausage Gumbo with Quinoa

Prep Time: 15 minutes / Cook Time: 45 minutes / Servings: 6


  • 2 cups cooked white Quinoa

  • 6 boneless, skinless chicken breast tenders, cubed

  • 2 chicken Andouille sausages, chopped

  • 1 14 oz. can of stewed tomatoes

  • 1 yellow onion, chopped

  • 3 stalks celery, chopped

  • 1 green bell pepper, seeded and chopped

  • 4 cups low-sodium chicken broth

  • 2 cloves garlic, pressed

  • 1 cup frozen sliced okra

  • 2 scallions, chopped

  • 1 tbsp. creole seasoning

  • 2 tsp. Jamaican jerk seasoning

  • 1/4 cup Worcestershire sauce

  • 1/4 cup flat leaf parsley, chopped (for garnish)

  • olive oil cooking spray

  • salt and pepper to taste


  1. Spray a large pot with cooking spray and heat on medium heat. Add the chicken and sausages. Season with salt and pepper and brown on medium heat for about 5 minutes.

  2. Add the celery, garlic,onions and green pepper. Continue to cook on medium heat for an additional 5 minutes, until the liquid begins to cook out of the veggies.

  3. Pour in the stewed tomatoes and chicken broth. Season with salt and pepper, creole seasoning, jerk seasoning and Worcestershire sauce. Bring to a boil, stirring frequently, reduce to a simmer and cook for about 30 minutes.

  4. Add frozen okra, chopped scallions and simmer for an additional 5 minutes.

  5. To serve: Pour servings into a bowl and add cooked quinoa on top, garnish with flat leaf parsley and serve.

White Bean and Chipotle Chicken Chili

Prep Time: 15 minutes / Cook Time: 60 minutes / Servings: 6


  • 4 cups Cannellini, Navy or Great Northern beans, cooked or canned

  • 16 oz. boneless, skinless chicken tenderloins

  • 1 orange or yellow bell pepper (or 1/2 cup roasted bell peppers from a jar, chopped)

  • 6 scallions, chopped and separated

  • 2 large garlic cloves, pressed or finely chopped

  • 1 ear white or yellow corn (or 1 cup frozen roasted corn kernels)

  • 32 oz. low-sodium chicken broth

  • 1 1/2 tsp. black pepper

  • 1 tbsp. ground cumin

  • 1 tbsp. chipotle chile powder (can be more or less to taste)

  • olive oil cooking spray


  • avocado slices

  • chopped fresh cilantro

  • lime slices

If you're using fresh bell peppers and corn:


  1. Preheat oven to broil.

  2. Slice the bell pepper in half and remove the seeded center. Remove the husks from the corn.

  3. Place the corn and peppers in the broiler and cook on high heat for about 5 minutes on each side, until browned and bubbly. Remove from heat, allow to cool for 5 minutes.

  4. Chop the bell pepper, remove the kernels from the ear of corn and set aside. Discard the empty ear.

For Chili:


  1. Heat a large skillet to medium heat. Spray with olive oil cooking spray. Add the chicken, white halves of scallions and garlic. Season with 1/2 tsp. black pepper, stir and continue to cook on medium heat until chicken is cooked through, about 7 minutes. Remove from the heat, shred the chicken with a fork and set aside.

  2. In a large pot, add chicken broth, shredded chicken mixture, chopped roasted bell peppers and corn kernels. Stir until combined, season with remaining black pepper, cumin and chipotle powder. Bring to a boil, reduce to a simmer and allow to simmer for about 30-40 minutes, stirring occasionally, until broth is mostly absorbed and consistency is thick chunky.

To Serve:

  1. Spoon chili evenly into 6 bowls.

  2. Sprinkle chopped cilantro and some of the remaining green ends of the scallions on top of chili.

  3. Place three avocado slices on top.

Green Chile Chicken Enchilada Soup

Prep Time: 10 mins. / Cook Time: 30 mins. / Servings: 6-8


  • 2 cans (15.5 oz. each) white kidney beans (aka Cannellini beans)

  • 32 oz. low-sodium chicken broth

  • 16 oz. Del Real Shredded Chicken

  • 1 medium green pepper, chopped

  • 6 green onions, chopped

  • 3 cloves garlic, pressed or minced

  • 6 corn tortillas, cut in half, then sliced into 1/2” strips

  • 28 oz. green chile enchilada sauce (I use Las Palmas)

Steps: In a large pot, combine the beans, chicken broth, shredded chicken, green pepper, onion, garlic and enchilada sauce. Stir to combine, bring to a boil, then reduce to a low simmer. Continue to cook for about 20 minutes, stirring occasionally, until veggies are soft and flavors are combined. Stir in the tortilla strips and cook for another 10 minutes. Allow to cool before serving. Optional toppings include: sour cream, sliced avocado, chopped fresh cilantro, lime wedges, crumbled queso fresco, or crispy tortilla strips!

Easy Peasy Chicken and Dumpling Soup

Prep Time: 10 minutes / Cook Time: 20 minutes / Serves: 4


  • 2 large chicken thighs, cubed

  • 2 large russet potatoes, cubed

  • 2 large carrots, chopped

  • 2 large celery stalks, chopped

  • 3 tbsp. olive oil

  • 3 tbsp. flour, plus 1 cup

  • 4 cups chicken stock

  • 2 bay leaves

  • 2 tbsp. water

  • 1 tbsp. dried basil

  • 1/4 cup frozen peas

  • salt and pepper


  1. Heat olive oil in large pot on medium heat. Add carrots, potatoes, celery and chicken. Season with salt and pepper and cook until the chicken is cooked through and veggies are soft, about 7-10 minutes.

  2. Add 3 tbsp. flour and stir with a wooden spoon, creating a thick roux on the vegetables and chicken. Add the chicken stock and bay leaves. Stir until the soup thickens, about 3-5 minutes and reduce to low heat.

  3. In a separate large bowl, add the remaining 1 cup of flour. Whisk in dried basil and season with salt and pepper. Add the water and continue to whisk until the flour turns to a thick, chunky dough.

  4. Spoon the dough into the soup with a tablespoon, making dumplings about the size of a cherry tomato. Cover the pot and let the dumplings set for about 3 minutes. With a spoon, turn the dumplings over, add the peas and cover again for another 3 minutes. Remove bay leaves before serving.

65 views0 comments
bottom of page