Souptember: A Cozy Month That Lasts All Winter

Cook Once, Eat Twice — The Gift That Keeps Giving

Souptember feels like a fifth season here: a time for big pots of soup, warm bread, and cozy nights at home. When the days get chilly and the wind picks up, I lean on comforting, reliable recipes that stretch to feed the whole family—and taste even better the next day. Below are a few of my favorite soups to launch the season.

One of the best parts of Souptember is that you can often “cook once, eat twice”—or even three times—so dinners are easier and there are fewer dishes. A large pot of soup also develops deeper flavors after a day or two in the fridge, so leftovers are a treat. Here are three crowd-pleasers that get pinned and shared again and again. If you want more, try searching “soup” on my site—my kitchen will be full of Souptember aromas all season!

Italian Sausage Soup

This flavorful weeknight soup tastes like it simmered all day but comes together in about 30 minutes. It’s packed with Italian sausage, creamy white beans, spinach, and tomatoes for a Tuscan-inspired bowl of comfort. Serve with crusty bread or quick garlic toast for a complete meal.

Beef Noodle Soup

Instant Pot beef noodle soup delivers tender beef, satisfying noodles, and rich broth with minimal fuss. Using an Instant Pot lets you get that slow-simmered depth of flavor in roughly an hour and a half from start to finish. It makes a generous batch, perfect for freezing or enjoying over several meals. Dip a rustic loaf in the broth and you’re set.

Lasagna Soup

Lasagna soup captures all the familiar flavors of lasagna without the assembly. Ready in about an hour, it’s easy to spice up with red pepper flakes, finish with extra shredded mozzarella, or top each bowl with a generous dollop of ricotta. Add breadsticks and a simple salad and you’ve got Italian night in no time.

Still craving variety? Try these other favorites:

• Cabbage Soup with Sausage — simple, economical, and deeply satisfying.
• Instant Pot Butternut Squash Soup — velvety, slightly sweet, and comforting.
• Minestrone — a colorful, vegetable-rich soup that warms the soul.

PRINTABLE RECIPE CARDS

Yield: 12 servings

Instant Pot Beef Noodle Soup

Tender beef, celery, and carrots combine with wide egg noodles in a rich, hearty beef broth.

Prep Time
10 minutes

Cook Time
1 hour

Total Time
1 hour 10 minutes

Ingredients

• 2.5 to 3 pounds boneless beef ribs, excess fat removed.
• 2 Tbsp olive oil
• 2 tsp seasoned salt
• 1 tsp seasoned pepper
• 2–3 Tbsp paste-style beef base
• 1 Tbsp soy sauce
• 1 Tbsp minced garlic
• 10 cups water, divided
• 1 1/2 cups sliced carrots
• 1 1/2 cups sliced celery
• 1/2 cup chopped onion
• 1 Tbsp or more dried parsley
• 12-ounce bag wide egg noodles

Instructions

1. Set Instant Pot to sauté and heat the olive oil.
2. Cut ribs into 3–4″ pieces.
3. Season the meat generously with salt and pepper, pressing the seasoning into the meat.
4. Sauté a few pieces at a time until well browned on all sides; do not rush this step.
5. Set the browned meat aside.
6. Add 2 cups of water, soy sauce, garlic, and bouillon to the pot, stirring to loosen browned bits from the bottom.
7. Return meat to the Instant Pot and pressure cook on high for about 40 minutes.
8. While the beef cooks, slice carrots and celery and chop the onion.
9. Remove the cooked beef, trim excess fat, shred, and set aside.
10. Reset the Instant Pot to sauté.
11. Add 8 cups of water to the pot and bring to a boil.
12. Add carrots, celery, onion, and noodles to the broth.
13. Lower the sauté setting to a steady simmer and cook until noodles and vegetables are tender.
14. Add shredded beef and parsley to the broth and heat through.
15. Taste and adjust seasonings; add more bouillon if needed.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving:
Calories: 486Total Fat: 35gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 109mgSodium: 1490mgCarbohydrates: 11gFiber: 1gSugar: 1gProtein: 30g

Yield: 8 servings

Italian Sausage Soup With White Beans And Spinach

This hearty, flavorful soup tastes like it simmered all day but is ready in 30 minutes—perfect for weeknights. It’s full of savory sausage, creamy white beans, spinach, and tomatoes for a touch of Tuscany.

Prep Time
10 minutes

Cook Time
20 minutes

Total Time
30 minutes

Ingredients

• 1 pound bulk Italian sausage
• 1/2 medium sweet onion, chopped
• 2–3 cloves garlic, pressed
• One 14.5-ounce can petite diced tomatoes, undrained
• Three 15-ounce cans navy or Great Northern beans, drained and rinsed
• 2–3 cups fresh spinach, chopped
• 3–4 large cubes vegetable bouillon (or low-sodium option)
• 2 Tbsp Better Than Bouillon Roasted Chicken base
• 12 cups water
• 1 tsp fresh cracked black pepper, or more to taste
• 5-ounce carton shredded fresh Parmesan for topping (optional)

Instructions

1. Brown and break up the sausage in a stock pot.
2. Add onion and garlic and cook until the onion is soft and translucent.
3. Add water, bouillon cubes, pepper, chicken base, tomatoes, and drained beans.
4. Simmer for 10–15 minutes.
5. Add spinach and simmer about 5 minutes more, until wilted and tender.
6. Ladle into bowls and top with shredded Parmesan.
7. Serve with garlic toast.

Notes

Both the bouillon and Better Than Bouillon are available in low-sodium versions if you prefer.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:
Calories: 395Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 37mgSodium: 923mgCarbohydrates: 40gFiber: 15gSugar: 3gProtein: 24g

Yield: 8 servings

Easy Lasagna Soup

This lasagna soup delivers all the flavor of classic lasagna without the fuss and is on the table in about an hour.

Prep Time
10 minutes

Cook Time
45 minutes

Total Time
45 minutes

Ingredients

• 1 pound plain bulk pork sausage
• 1–2 cloves garlic, minced
• 1 small onion, chopped
• One 28-ounce can crushed or diced tomatoes (or two 14.5-ounce cans)
• One 24-ounce jar spaghetti sauce
• 4 cups chicken broth (or equivalent water with bouillon)
• 1 bay leaf
• 1 tsp basil
• 1 tsp oregano
• 1 cup shredded mozzarella, optional
• Red pepper flakes to taste, optional
• Mozzarella, Parmesan, or ricotta for garnish as desired
• Eight lasagna noodles, broken into pieces

Instructions

1. Brown and break up the sausage with onion and garlic until no longer pink and the vegetables are fragrant.
2. Add chicken broth, tomatoes, spaghetti sauce, bay leaf, basil, and oregano.
3. Bring to a boil, then simmer about 25 minutes and remove the bay leaf.
4. Break lasagna noodles into roughly 1-inch pieces, add to the simmering broth, and cook about 15 minutes until tender.
5. The noodles will swell and create hearty, chunky bites.
6. Stir in shredded mozzarella if desired and let it melt into the soup.
7. Add red pepper flakes for heat if you like.
8. Garnish with extra mozzarella or a dollop of ricotta and finish with a sprinkle of Parmesan.
9. Serve with warm garlic breadsticks for dunking.

If these recipes hit the spot, you’re my kind of cook. I’d be grateful if you’d share them on social media to help others discover comforting, family-friendly meals.

If you haven’t already, find me on Facebook and Pinterest, where I post easy, delicious recipes every week.

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Love, GB (Betty Streff)