When the leaves change and the temperatures dip, nothing beats a comforting bowl of soup. From pasta e fagioli to potato leek, these hearty soups are the perfect way to welcome the new season and chase away the autumn chill.
Pasta e fagioli -- literally "pasta and beans" -- is a heartwarming Italian soup, perfect for a fall night. There are countless recipes out there but this one, adapted from The Washington Post, is the best I've tried. Serve it with Rosemary Focaccia and a Big Italian Salad and dinner is done. GET THE RECIPE
This creamy Potato Leek Soup is a French classic. It's wonderful as is, but feel free to top your bowl with fresh herbs, bacon, or leftover vegetables to make it your own. GET THE RECIPE
This has got to be the easiest butternut squash soup recipe ever. You start with pre-cut squash from the supermarket. Then, you throw everything into a pot, simmer it, purée it and you're done. It's still everything you expect a classic butternut squash soup to be: silky, slightly sweet, and full of flavor. GET THE RECIPE
Topped with crisp homemade croutons, this creamy broccoli and cheese soup is a hearty meal unto itself. It will warm your bones from the inside out. GET THE RECIPE
Made with carrots, sweet potatoes, apples and honey, this savory soup with a hint of sweetness and spice tastes like fall in a bowl. The secret ingredient is curry powder, which doesn't give the soup an Indian flavor like you might think, but instead lends a subtle hint of autumn spice.GET THE RECIPE
If you're in need of comfort food, this soul-satisfying soup is just the ticket. And here's the best part: it's ready in 30 minutes yet tastes like you slaved all day in the kitchen and it's healthy. GET THE RECIPE
Made with pantry and fridge staples you probably keep on hand, this Southwestern black bean soup is ready in just 30 minutes. Have fun with the garnishes: my husband loves to crush tortilla chips over top, and sometimes I add a dollop of salsa. GET THE RECIPE
The smokiness of the bacon, earthiness of the lentils, and sweetness of the vegetables give this soup many layers of flavor. Be sure to use French green lentils, or lentilles du Puy, which hold their shape when cooked and thicken the soup without turning it to sludge. GET THE RECIPE