Favorite Fall Soups

I love soup -- please tell me I am not alone in my fandom.

Making or eating a hot bowl of soup is supremely satisfying, especially on a chilly day.

When I first met my husband, he actually turned his nose up at all soups - and a lot of other foods, for that matter - so I've spent the last nine years trying to convince him of the merits of some fabulous items: tomatoes, onions, cheese and of course, soups. I've had lots of great successes; in fact, the only thing he still completely refuses to eat is cheese.

The fact that cheese makes the world go 'round and I die a little inside everytime I walk by wheels of Brie in a grocery store is a story for another day, though.

Back to today's story: soup. I like to prepare soups and stews regularly during fall and winter, and my husband and I enjoy eating them while my children act like I'm trying to feed them poison-noodle-soup. You win some, you lose some; and I will keep on makin' those soups, all the while pretending to be oblivious to the melodramatic groans and cries coming from the "dinner haters" in my house.

I have a few favorite recipes, and this one for italian sausage soup is definitely in heavy rotation at this time of year. It's quick, simple, hearty, and delicious. And it's even better the second day, true to its soupy form.

Italian Sausage Soup (adapted from an Allrecipes recipe)

2 Tbs. olive oil
1 onion, chopped
2 medium carrots, chopped
2 garlic cloves, minced
1 lb. sweet turkey italian sausage (equivalent to 4 links - look at you being so healthy with the turkey!)
1 tsp. dried basil
1 tsp. dried rosemary
1/4 tsp. dried crushed red pepper flakes
1/4 tsp. dried sage
1 (14.5 ounce) can diced tomatoes (try fire roasted!)
3 cups chicken broth
2 cups water
1 can cannellini (white kidney) beans
1 cup dried pasta shells

In a large pot, saute onion and carrot in olive oil until softened, then add garlic and cook a minute more. Add turkey sausage and brown while breaking it into small bits. Add basil, rosemary, red pepper flakes and sage to pot, stir to combine. Add tomatoes, broth, water, and beans, bring to a boil over medium-high heat, reduce heat and simmer for 20 minutes. Stir in pasta shells, simmer another 5-10 minutes until pasta is cooked, and serve.

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