soup Archives - Our Tiny Nest

7 In food/ Recipes

Zucchini Sausage soup

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Welcome in the -BER months with this cozy zucchini sausage soup.

This sausage zucchini soup uses the last of your summer harvest and makes a great healthy and flavorful lunch or dinner for those late summer into early fall days. Prep it ahead of time for a highly nutritious meal. Top with some cheese and serve with some crusty bread for the perfect comfort meal.

This recipe is a must have for soup season! Scroll down for my easy recipe and be sure to pin it for later.

And for more ideas for cozy season and the -Ber months, check out my list here.

Zucchini Sausage Soup

Ingredients:

1/2 onion diced
1 Tbsp minced garlic
2 packs Italian sweet sausage
1 large zucchini diced
1 14.5 oz can diced tomatoes
1 28 oz can crushed tomatoes
2 cups vegetable or chicken broth
salt/pepper (to taste)
1/2 tsp oregano
chopped fresh basil (to taste)
1 box Diltalini pasta
Parmesan cheese (for topping)

Directions:

1.) In a large pot over medium heat, add some olive oil.

2.) Brown the garlic and onions. Then add in the sausage and allow to brown.

3.) Stir in the tomatoes, zucchini, broth, and seasonings, stirring to combine.

4.) Allow to simmer for 40 minutes.

5.) While the soup is simmering, in a separate pot, bring water to a boil and prepare the Diltalini pasta.

6.) Drain the pasta and allow to cool.

7.) When ready to serve, add the pasta and top with some freshly grated Parmesan cheese.

Enjoy!!!

Some of my other favorite soups

Medicine Ball Chicken Noodle Soup

Tomato spinach tortellini soup

My favorite recipes for soup season

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Zucchini Sausage Soup

5 from 2 votes

Print Recipe Pin Recipe

Course Appetizer, Main Course, Soup

Ingredients

1/2 onion diced
1 Tbsp garlic minced
2 packs Italian sweet sausage
1 zucchini diced
1 14.5 oz can diced tomatoes
1 28 oz can crushed tomatoes
2 cups vegetable or chicken broth
salt/pepper to taste
1/2 tsp oregano
basil chopped, to taste
1 box Diltalini pasta
Parmesan cheese for topping

Instructions

In a large pot over medium heat, add some olive oil.
Brown the garlic and onions. Then add in the sausage and allow to brown.
Stir in the tomatoes, zucchini, broth, and seasonings, stirring to combine.
Allow to simmer for 40 minutes.
While the soup is simmering, in a separate pot, bring water to a boil and prepare the Diltalini pasta.
Drain the pasta and allow to cool.
When ready to serve, add the pasta and top with some freshly grated Parmesan cheese.

September 12, 2024 By Nicolle

16 In food/ Recipes

7 best soup recipes for soup season

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To know fall and the chilly winter months is to love soup season. So bring on soup season with these 7 best soup recipes.

Here are 7 of the best soup recipes for soup season

1.) Medicine Ball Chicken Noodle Soup – classic chicken noodle gets an extra kick with immune boosting ingredients like bone broth and tumeric for when you or your loved ones are feeling under the weather or just need an extra spoonful of comfort. I call this my Medicine Ball Chicken Noodle Soup for a reason. Get the recipe here and be sure to save this one!

2.) Crock pot butternut squash soup –when you think of fall soups it’s impossible for butternut squash not to come to mind. This one is super easy, all you need is a crock pot, some diced butternut squash and an immersion blender. I like to top mine with some crunchy pumpkin seeds. Sharing the recipe here.

3.) Sausage, kale and white bean soup – I whipped this one up for dinner in 30 minutes the other night and the flavors were incredible! It’s quickly become a favorite! I like to top it with some shredded parmesan. Sharing my easy recipe here.

4.) Zucchini corn chowder – This is a delicious creamy soup that I like to make towards the end of summer right when fall is gearing up and you’ve got a full bounty of zucchini. But truly you can make anytime! Click here for the recipe.

5.) Tomato spinach tortellini soup – it doesn’t get much more hearty than this. Think of a delicious creamy tomato soup loaded with spinach and chunky tortellini. Click here for the recipe.

6.) Easy Vegetable Soup – if you’ve got a fridge full of veggies roast them all up on a pan with a little salt and some herbs and then blend together for this easy vegetable soup. This one is packed with plant power and dairy free too!

7.) Pumpkin bread bowls – ok so this one isn’t exactly a soup recipe but is there anything better than eating your soup out of a crusty bread bowl? I don’t think so. And if they’re pumpkin shaped bread bowls then that’s just even cuter! Click here to see how to make them.

Enjoy!!! Cheers to Soup Season!

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November 3, 2023 By Nicolle

11 In food/ Recipes

Medicine Ball Chicken Noodle Soup

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When you’re feeling a little under the weather or just looking for a comforting meal, there’s nothing better than this medicine ball chicken noodle soup. It’s filled with immune boosting ingredients to heal your body and soul. This is a great meal to bring to loved ones, family or friends who may be suffering from illness or hardship. Scroll down for my recipe.

Medicine Ball Chicken Noodle Soup

Ingredients:

olive oil
1 onion diced
1 tbsp garlic
2 cups diced carrots
3 stalks of celery, sliced
juice of 1 lemon
1 tsp ground tumeric
8 cups chicken broth or bone broth ** see below (I like to do 4 cups chicken broth, 4 cups of bone broth)
1 rotissterie chicken, meat removed and shredded.
fresh thyme (to taste)
salt/pepper (to taste)
1 bag egg noodles

**This soup is filled with garlic, lemon and tumeric to cleanse the immune system. But if you really want to make this a wellness packed medicine ball chicken noodle soup, use bone broth. Bone broth is packed with vitamins and minerals, is great for the digestive system, and fights inflammation. Nowadays you can buy already made bone broth in the grocery store.

Directions:

1.) In a large sauce pan or dutch oven, drizzle some olive oil and heat on medium heat.

2.) Add the chopped onions and garlic and allow to saute until the onions are translucent.

3.) Add in the carrots, celery, salt and pepper and cook for about 10 minutes, allowing to soften.

4.) Pour in the chicken or bone broth, lemon juice, tumeric and thyme. Allow to simmer for 30 minutes.

5.) When ready to serve, add the chicken and cooked egg noodles.

Serve with some crusty bread or crackers.

This soup stores great in an airtight container and keeps in the fridge for about 4-5 days. I like to have extra cooked egg noodles on hand and store in a ziploc bag then add to my soup before eating so they don’t get mushy.

If you make this, be sure to take a photo and tag me on Instagram @ourtiny_nest. I love to see when you re-create my recipes!

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Creamy tomato spinach tortellini soup

Weeknight chicken sausage pasta

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January 17, 2023 By Nicolle

29 In food/ Recipes

Pumpkin bread bowl

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I love soup season! Sometimes there’s nothing better than some homemade soup in a nice crusty bread bowl. So naturally in honor of fall and after seeing how much you loved the pumpkin baked brie, I had to make pumpkin shaped bread bowls. (And for my favorite soup recipes for fall, click here).

Using a store bought dough makes it so easy! Literally thaw, shape and bake! This would also be a cute vessel for dips for Thanksgiving too! Scroll down to see how I made a pumpkin bread bowl.

How to make a Pumpkin Bread Bowl

You will need:

Frozen store bought dough
Egg
Twine

Start by thawing the dough. Take a large baking sheet, spray with cooking spray and place the loaves on the sheet. Next take a piece of parchment paper, spray with cooking spray, and place over the frozen dough, spray side down so that it doesn’t stick or make a mess.

Once the dough has thawed (about 2-3 hours), cut the loaves into halves and roll into a ball.

Now here is where you can learn from my mistakes-Line a baking sheet with parchment paper. Cut 4 pieces of twine and lay out so that they look like spokes of a wheel. Place each ball of dough on top, and again cover with parchment paper sprayed with cooking spray, spray side down.

Allow the dough to rise for a few hours. (Originally I had allowed the dough to rise first and then tried wrapping with twine and it got messy).

Once the dough has risen, you are ready to shape your pumpkin bowls.

Preheat the oven to 350 degrees F.

Bring up the sides of the twine and tie in the center so that it makes the shape of a pumpkin and gives you seams. Trim any excess twine.

Prepare an egg wash by cracking an egg in a bowl, add a splash of water and whisk completely.

Using a pastry brush, brush the dough with the egg wash.

Bake the dough for about 25-30 minutes, or until golden brown.

Allow your pumpkins to cool briefly and then cut and remove the twine.

Use a knife to cut the tops off and scoop out some bread from the sides to make a larger vessel to hold your soup or dips.

Fill and serve!

My homemade butternut squash soup is my absolute favorite to serve in these pumpkin bread bowls for the perfect fall dish! Click here for my recipe.

My medicine ball chicken noodle soup is delish in this bread bowl too!

I love to see what you create! So if you make this, be sure to take a photo and share on Instagram, tagging me @ourtiny_nest!