Five Hearty Soups to Warm You Up

There’s nothing more comforting on a chilly winter night than a piping hot bowl of hearty soup. Here are five of my favorite recipes to keep you warm and toasty!

1. Hearty + Healthy Lasagna Soup

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Click here for the recipe!

2. Chicken and Brisket Brunswick Stew


Click here for the recipe!

3. Beef and Veal Osso Bucco Soup with Barley


Click here for the recipe!

4. Mushroom and Farro Soup


Click here for the recipe!

5. Rustic Tomato Soup

Click here for the recipe!



Meal-Planning Mondays // Week 1

How to Meal Plan: A Clean Eating Primer from Real Food Real Deals #healthy #recipes #mealplanningHappy Monday, friends!

This week, I’m kicking off a new series on Mondays, called “Meal-Planning Mondays.” I was inspired to do this after actually taking the time this week to plan out our lunches & dinners for this week.

Each Monday, I’ll post the five meals I’m planning to make for dinner that week. The leftovers can be packed for lunch the next day! Since some people aren’t “breakfast people,” I’ll leave your AM meals up to you. I’ll post a link to the recipe, a grocery shopping list, and a downloadable meal planning template for you to enjoy!

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RECIPE | Hearty + Healthy CrockPot Lasagna Soup

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Man, this wintery weather sure snuck up on me! I barely needed a jacket this weekend, and all of a sudden, it’s hat and gloves weather!

Tonight’s recipe is SURE to warm you up on chilly autumn nights. I found a great recipe for hearty slow cooker lasagna soup, but amended it slightly to make it healthier. I made this in my 6.5 quart Cuisinart Programmable Slow Cooker, but you can easily halve this recipe if your CrockPot is smaller.

I recommend pairing this with a medium-bodied Cabernet Sauvignon. My pick? Barboursville 2011 Cabernet Sauvignon (Barboursville, VA)

Yields: 12-15 servings


  • One tablespoon extra-virgin olive oil
  • One pound of ground turkey breast
  • One onion, diced
  • One head of garlic, minced (for a LIFE-CHANGING lesson on peeling garlic, click here. Whole head peeled in less than a minute)
  • One large red bell pepper, diced
  • 64 oz. fat-free, lower sodium chicken broth
  • 29 oz. tomato sauce
  • Two cans of petite diced tomatoes
  • Garlic salt to taste
  • Cracked black pepper to taste
  • Oregano to taste
  • Fresh basil (about twelve leaves, ripped)
  • 10 oz. whole grain rotini pasta
  • 1 cup mozzarella, shredded
  • 3/4 cup Parmesan, shredded


  • In a large skillet, heat the olive oil over medium-high heat
  • Add your onion, garlic, bell peppers, and ground turkey to the skillet. Cook over medium-high heat until the turkey is brown and you don’t see any more “pink.”
  • While this is cooking, add the tomato sauce, petite diced tomatoes, basil, chicken broth, garlic salt, black pepper, and oregano to your CrockPot. Set on HIGH.

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  • Add in the turkey, onions, garlic and bell peppers. Stir gently. This is generally what your soup base should look like at this point:
  • photo (3)photo (2)


  • Continue to cook on HIGH for 3-4 hours. About an hour before you’re ready to serve the soup, add in the rotini pasta.
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  • The pasta will soak up some of the liquid, so if you like your base a little more broth-y, you can add a cup of water or chicken broth at this point.
  • In a small bowl, mix the Parmesan and mozzarella cheese together.
  • Spoon out the desired amount of soup into your bowl. Sprinkle with the cheese mixture.
  • ENJOY!

I’d love to know if you tried this and how it turned out! Be sure to let me know in the comments below.

Bon appétit!





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