Our Favorite Fall Recipes We Make All Season Long

Although I will forever love a Summer barbecue, there's something about all of the baking, cozy recipes and soups that come with Fall that make it my favorite time of year to cook. There are fewer better things than soup season or having a crock pot meal simmering all day - and don't get me started on the Autumn desserts!

I thought it'd be fun to share a handful of our favorite Autumn recipes that we keep on rotation all season long. It's always great to have those meals on deck that make you feel good, knowing you'll enjoy them every time.

Creamy White Chicken Chili

This one can also be done in the crock pot (our rule of thumb is 3.5-4 hrs on high or 8 hrs on low). We add the cumin to taste because we don't love too strong of a cumin flavor, and a little bit goes a long way! This also tends to end up as more of a soup versus a chili, which we don't mind, but you can certainly thicken it up with more beans, or use a little less stock.

Lasagna Soup

This viral TikTok recipe is one we never get tired of. I don't eat any red meat so we sub the ground beef for ground chicken or turkey which is just as delicious. Makes great leftovers and will thicken the longer it sits. If you want it a little more 'soup-y' the next day, just add a little extra chicken broth. We always have plain Greek yogurt in the fridge, which is a great alternative to the heavy cream if you're looking for a heathy swap!

Vegetarian Chili

We've adapted this recipe over the years from the original Betty Crocker Chili con Carne recipe. Half the time, we make it vegetarian, and the other half we use the exact same recipe but swap the sweet potato for ground turkey. Born and raised in New York, I don't know how we came to eat chili with spaghetti, but it's our go-to. It's also great with jasmine rice or even on it's own.

Cheesy Taco Orzo Skillet

If you like Mexican but sometimes get tired of taco night, this is a recipe we love for weeknight meals. We usually substitute the ground beef with rotisserie chicken. Although the recipe says 'one pot', we've learned that cooking the orzo separately is the easier way, because orzo can sometimes be temperamental and take forever to cook when you're not just boiling it in water. Although it's one extra pot, it always comes out best this way for us!

Pappardelle Mushroom Ragu

If you're a fan of mushrooms, you're going to die over this dish. It's so hearty and tasty, and the perfect alternative to a traditional red sauce pasta. We skip the rosemary because we're not big fans. Don't forget a fresh loaf of bread!

Asian Chicken Noodle Soup

We love to make a big batch of this and eat it over a few days. Since we do a fair amount of Asian-style cooking, we always have things like rice wine vinegar or sesame oil in the pantry, and so I love that aside from the meat and vegetables, most of the ingredients are already on-hand. We use rotisserie chicken to cut down on the cook time, and sub in our favorite vegetables depending on what we're in the mood for.

Cava Bowls

If you're not familiar with Cava, it's a fast-casual Mediterranean spot where you can build your own salads or grain bowls. The concept is really so simple, but what really makes the bowls are the sauces and dips. We found the Cava spreads at our local whole foods, and recreated our own version.

Hearty Detox Vegetable Soup

Whenever we have a weekend away where we're indulging and just feel like we need a little reset, we turn to this soup recipe. It's so tasty and packed with healthy vegetables that you can easily substitute based on what you like best.

Creamy Tomato Tortellini Soup with Gourmet Grilled Cheese

If you're on the fence about tomato soup like my family was, trust me and just try this one. Cheese lovers, this is going to be your new favorite comfort meal. You can certainly do the tomato soup on it's own without the grilled cheese, but if you have the extra time, it's a combo that can't be beat.