Soup Season Is the Best Season!
October 30, 2026
By Gretchen Westdal Centers
Across the globe, spanning languages, cultures, communities and even centuries, soup is a meal that isn’t contained to any border or region. One of the earliest known soup recipes recorded is 4,000 years old. Found in Mesopotamia, a region in Iraq, the recipe instructed the cook to “Take a bird; prepare it; add water, salt, fat, onion, samīdu (flour or semolina), milk, leek and garlic. Cook and serve.”
Historians think the bird was a pigeon, a common protein source at the time, prized for its tenderness and flavor. It’s a fascinating look into how the common ingredients we still use today — poultry, onion, milk, garlic — have been staples in kitchens long before the paper used to write down the recipe was invented.
Luckily, there’s now plenty of paper, protein options, flavors, and soup variations to choose from. And soup season is well underway in Iowa. It’s the perfect antidote to a long day in the field, on the job, or shuttling family members to various activities. So, whether you prefer a creamy, soul-satisfying soup or one that is chock-full of nutrient-dense vegetables, there’s a recipe below that’s sure to please.
A classic pairing for a reason, this Sausage Tortellini Soup combines delectable little pasta pockets of creamy cheese with hearty ground Italian sausage for a soup that is definitely meal-worthy. With only nine ingredients and one pot, it all comes together in less than 35 minutes. Crushed tomatoes and chicken broth serve as the base, with a classic blend of spices to complement the flavors. Spinach and heavy cream round out the soup by providing a perfect balance of rich cream and antioxidant-rich spinach. Serve with salt and pepper to taste, along with some homemade sourdough, and enjoy!
Get the recipe here: Sausage Tortellini Soup
Canned soups have their rightful time and place. However, there is really no substitute for a homemade classic like this Creamy Vegetable Barley Soup. This is an easy, filling way to get a wide variety of vegetables and a healthy serving of fiber. Barley is one of the highest-fiber grains available. It contains about 9 grams of fiber in a half cup. Everything comes together in the slow cooker, so you can do minimal prep work, go about your day, and come home to a hearty, nutritious meal. Chili beans, corn, mushrooms, carrot, celery and tomatoes marinate with the high-fiber barley to create a wholesome soup, dressed up with velvety milk and perfectly salty parmesan.
Get the recipe here: Creamy Vegetable Barley Soup Recipe
Is there anything better than coming in from a chilly fall day to a house that smells like rich chili? With this Tex-Mex Tempeh Chili, you get the classic, satisfying taste of chili with an undetectable plant-based protein. Tempeh is traditionally from Indonesia and is made of fermented soybeans, which make them easier to digest. It has a firm texture that works well in chili because it mimics ground beef so well. A three-ounce serving has about 18 grams of protein and six grams of fiber, making it a filling, heart-healthy option for those looking to add more plant-based foods into their diets. Chipotle and chili powders, along with cumin and paprika, create the smoky, mouthwatering flavor we all know and love. Serve this with a dollop of sour cream, a sprinkle of cheese and cornbread for a cozy fall dinner.
Get the recipe here: Tex-Mex Tempeh Chili
While Greek is in the name of this recipe, this dish has a culinary history that spans religions and regions. This lemony-egg delight was originally believed to have been created in Sephardic Jewish communities in Spain, who had to flee to regions including Turkey, Greece and the Balkans because of the Spanish Inquisition of the 1490s. Like many dishes throughout history, this one adapted to what was local, fresh and available. Today, it is considered a staple comfort food of Greek cuisine. For good reason, too. Think of a classic chicken noodle soup. Now add creamy eggs, fresh lemon brightness, perfectly cooked orzo and shredded chicken. It is a nourishing, warming bowl of goodness, ready to satisfy.
Get the recipe here: Greek Avgolemono Egg Soup
Long, chewy noodles meet top sirloin steak bathed in a rich broth in this Beef and Ramen Noodle Bowl. This dish really has it all, thanks to the personalization ramen offers its diner. Toppings include boiled egg, shredded carrots, bean sprouts, sugar snap peas, mushrooms, green onion and more. The goodness continues with the garnishes. Sprinkle cilantro or basil, hot chili sauce, pickled ginger, sesame seeds or dried seaweed to elevate this dish into a true culinary exploration. It’s a great option for dinner with kids because it lets them explore new flavors in smaller doses. Bring the toppings and garnishes out to the table for a fun overview of the variety.
Get the recipe here: Beef and Ramen Noodle Bowl
Save this recipe for after Thanksgiving when the leftover turkey is sitting in the fridge, waiting to be repurposed into something delicious. Leftover Turkey Split Pea Soup is a great way to do just that. Ideally, use the carcass or bones as the base for the stock. Homemade stock is the subtle, yet noticeable difference in homemade soups that elevates them from store-bought or canned. If you've already discarded the carcass or bones, a good-quality, store-bought stock is fine. This is the perfect clean-out-the-fridge recipe, using onion, celery, carrots and shredded or chopped turkey. Dried split peas add the perfect note of sweetness to this savory and timeless soup.
Get the recipe here: Leftover Turkey Split Pea Soup