Best 6 Fall Carrot Soup With Apple Chicken Sausage Recipes

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As the leaves change color and the air turns crisp, it's time to warm up with a comforting bowl of fall carrot soup with apple chicken sausage. This delicious and hearty soup is packed with seasonal flavors, and it's the perfect way to use up all those carrots from your garden. With its creamy texture, sweet and savory flavors, and smoky chicken sausage, this soup is sure to be a hit with the whole family.

Here are our top 6 tried and tested recipes!

CHICKEN-APPLE SAUSAGE AND PASTA SOUP



Chicken-Apple Sausage and Pasta Soup image

This soup has pasta, sausage and vegetable for serious sustenance for a nice midday energy boost.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 8

Coarse salt
1/2 cup dried (2 ounces) whole-wheat elbow macaroni
3 cups reduced-sodium chicken broth
1 cup mixed frozen vegetables
6 ounces chicken-apple sausage, quartered lengthwise and sliced crosswise 1/4 inch thick
1/4 cup fresh basil or parsley leaves, coarsely chopped
1/4 cup grated Parmesan cheese
2 wedges store-bought cornbread, optional

Steps:

  • In a medium saucepan of boiling salted water, cook macaroni until al dente (slightly firm) following package instructions; drain.
  • In the same saucepan bring the broth to a simmer over medium heat. Add the vegetables; cook 5 minutes. Add the sausage and macaroni and cook just until heated through. Remove from heat; stir in basil. Transfer to a thermos (or two); divide Parmesan and wrap separately. At lunchtime, add Parmesan and serve with a wedge of cornbread, if desired.

Nutrition Facts : Calories 410 g, Fat 14 g, Fiber 7 g, Protein 34 g

CARROT APPLE SOUP



Carrot Apple Soup image

"On a brisk fall day, nothing is more appealing than a steaming bowl of this soup," says field editor Ruby Williams of Bogalusa, Louisiana. "Even though it's lower in fat, it still has old-time goodness."

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 7 servings.

Number Of Ingredients 9

1 tablespoon reduced-fat margarine
8 medium carrots, thinly sliced
2 medium tart apples, peeled and chopped
1 medium onion, chopped
1 celery rib, thinly sliced
5 cups low-sodium chicken broth
1/2 teaspoon rubbed sage
1/4 teaspoon pepper
1 bay leaf

Steps:

  • In a large saucepan, melt the margarine. Add carrots, apples, onion and celery; cook and stir until onion is tender, about 5 minutes. Add broth, sage, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until carrots are tender. Remove bay leaf. Cool soup for 5 minutes. Puree one-third at a time in a blender or food processor. Return to the saucepan; cover and cook over medium until heated through.

Nutrition Facts : Calories 90 calories, Fat 3g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 131mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

ITALIAN CHICKEN SAUSAGE SOUP



Italian Chicken Sausage Soup image

Bursting with fabulous Italian flavors, this hearty soup is sure to chase away winter's chills. Serve with some crusty rolls for a satisfying dinner.- Cheryl Ravesi, Milford, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 6 servings (2-1/2 quarts).

Number Of Ingredients 16

1 package (12 ounces) fully cooked Italian chicken sausage links, halved lengthwise and sliced
1 medium onion, chopped
1 tablespoon olive oil
3 garlic cloves, minced
2 cans (15 ounces each) cannellini beans, rinsed and drained
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes
2 medium zucchini, quartered and sliced
1 can (14-1/2 ounces) reduced-sodium chicken broth
8 ounces whole fresh mushrooms, quartered
1 cup water
1/4 cup prepared pesto
1/4 cup dry red wine or additional reduced-sodium chicken broth
1 tablespoon balsamic vinegar
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/2 teaspoon pepper
Grated Parmesan cheese

Steps:

  • In a Dutch oven, cook sausage and onion in oil until sausage is browned. Add garlic; cook 1 minute longer., Stir in the beans, tomatoes, zucchini, broth, mushrooms, water, pesto, wine, vinegar, oregano and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until vegetables are tender. Sprinkle with cheese.

Nutrition Facts : Calories 337 calories, Fat 12g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 838mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 10g fiber), Protein 22g protein. Diabetic Exchanges

FALL CHICKEN-APPLE SAUSAGE SKILLET



Fall Chicken-Apple Sausage Skillet image

Chicken apple sausage, sweet potatoes, apples...so many wonderful fall flavors packed into one skillet! Super easy to make and tasty! Garnish with more brown sugar if you like.

Provided by Treasur Sholtz

Categories     Meat and Poultry Recipes     Chicken

Time 35m

Yield 4

Number Of Ingredients 9

½ teaspoon vegetable oil
5 links precooked apple chicken sausage, sliced into rounds
2 sweet potatoes, diced
2 apples, diced
¼ cup water
¼ cup brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
1 pinch ground black pepper

Steps:

  • Heat oil in a large, deep skillet over medium-high heat. Add sausage slices and cook until browned, about 5 minutes. Remove sausage and set aside.
  • Add sweet potatoes and half the water to the skillet; boil for 5 minutes. Stir in the sausage, apples, remaining water, sugar, and cinnamon. Season with salt and pepper; reduce heat to medium. Cover and cook, stirring occasionally, until potatoes are soft, 10 to 15 minutes. Serve hot.

Nutrition Facts : Calories 404.9 calories, Carbohydrate 52.8 g, Cholesterol 130 mg, Fat 14.5 g, Fiber 6.1 g, Protein 17.8 g, SaturatedFat 4.3 g, Sodium 689.3 mg, Sugar 26.5 g

CHICKEN APPLE SAUSAGE, KALE, AND RICE SOUP



Chicken Apple Sausage, Kale, and Rice Soup image

I had some leftovers in my fridge and needed to make a quick, nutritious lunch for my son who was not feeling well. I managed to get enough mileage from these ingredients for a family of four to eat lunch off of..woohoo! It was very yummy, soothing, healthful, economical, and low in Weight Watcher points (2 points per serving to be exact, 10 points for the whole pot)..double yay!

Provided by hollygollygee

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 teaspoon coconut oil (or other oil)
1/2 onion, large
1 carrot, large
1 stalk celery
2 garlic cloves
1 1/2 teaspoons herbes de provence, dried
1 sausage, chicken apple (I used Aidell's from Costco)
4 -5 cups chicken broth
2 leaves kale, large
1/2 cup brown rice (cooked)
salt
pepper

Steps:

  • fincely dice the onion, carrot, celery, and garlic cloves. I actually put all of these veggies minus the celery in my Vitamix on the #4 variable setting (check the manual for further instructions) and it makes quick work of them. I cut the celery by hand though.
  • Meanwhile, heat the oil in a soup pot over medium high heat.
  • Add the veggies to the oil and stir. Cook until veggies are softened.
  • Add herbs de provence, stir. Turn the heat down if necessary to prevent the veggies from over cooking.
  • Dice the sausage. I use precooked sausage. If yours is raw, you will need to cook it first (I think.I haven't made it with raw sausage). I cut the sausage lengthwise into 8 strips and then cut across to make a small dice. Add to the veggies and cook for a few minutes -- allowing the juices in the sausage to come out and permeate the mix.
  • Add 4-5 cups of chicken broth. I added a whole container of the boxed broth. Bring to a boil.
  • While waiting for the soup to boil, take the stalk out of the kale leaves and chop the leaves into small bits. Add to the boiling soup. Add the rice. Cover and simmer for another 15-20 minutes. Add salt and pepper to taste.

FALL CARROT SOUP WITH APPLE CHICKEN SAUSAGE



Fall Carrot Soup With Apple Chicken Sausage image

Another great recipe from Wilson Farms in Lexington MA. (This place is like Disneyland for foodies -- it's paradise!) This is really delicious, and great for fall cooking.

Provided by KLHquilts

Categories     Vegetable

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 13

1 1/2 lbs carrots, peeled and chopped roughly
1/2 lb kohlrabi, peeled and chopped roughly
1 sweet potato (medium, peeled and chopped roughly)
1 yellow onion, roughly chopped
1/2 yellow onion, diced
4 -6 garlic cloves
1 teaspoon garlic, minced
4 sprigs fresh thyme, tied together with twine
3/4 cup apple cider
1 1/2 quarts chicken stock (reserve one cup)
8 ounces sausage (use sweet apple chicken sausage cut into small cubes)
1 bunch collard greens (or kale, or a mixture of both, thinly sliced and with stems discarded ( small bunches)
2 tablespoons olive oil, divided

Steps:

  • Heat 1 tablespoons of olive oil in a large soup pot over medium-high heat.
  • Add carrots and cook for five minutes.
  • Add kohlrabi and sweet potatoes, and cook for another ten minutes, stirring often.
  • Add onions, whole garlic cloves, and thyme bundle. Cook another 5-8 minutes.
  • Add one cup of cider and most of stock (reserving the one cup listed above). Stock should just cover vegetables. Season to taste with salt and pepper. Cover and bring to a boil.
  • Reduce heat to a simmer and cook until vegetables are tender (about 30 minutes).
  • While soup is simmer, add 1 tablespoons olive oil to a large skillet. Add sausage and diced onions, and lightly saute for about five minutes (until sausage is browned).
  • Add minced garlic and cook for another ten minutes.
  • Add to skillet greens, cider, stock, and a pinch of salt and pepper. Simmer until greens are tender (10-15 minutes).
  • When carrots are tender, remove soup pot from heat. Discard the thyme bundle, puree the soup, and add salt and pepper to taste (if necessary.).
  • Evenly apportion sausage/greens mixture into serving bowls; add enough soup to cover. Serve while hot.

Nutrition Facts : Calories 271.6, Fat 14.2, SaturatedFat 3.9, Cholesterol 21.8, Sodium 604.7, Carbohydrate 26.3, Fiber 6.3, Sugar 9.5, Protein 11.3

Tips:

  • For a sweeter soup: Use sweeter varieties of apples, such as Honeycrisp, Fuji, or Pink Lady.
  • For a more savory soup: Use tart apples, such as Granny Smith or Braeburn.
  • To make the soup ahead of time: Cook the soup according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the soup over medium heat until warmed through.
  • To freeze the soup: Cook the soup according to the recipe and then let it cool completely. Pour the soup into freezer-safe containers and freeze for up to 3 months. When you're ready to serve, thaw the soup overnight in the refrigerator or at room temperature for several hours. Then, reheat the soup over medium heat until warmed through.
  • To make the soup vegan: Omit the chicken sausage and use vegetable broth instead of chicken broth.

Conclusion:

This fall carrot soup with apple and chicken sausage is a delicious and easy-to-make soup that is perfect for a cold fall day. The soup is made with simple, wholesome ingredients and is packed with flavor. It is also a good source of vitamins, minerals, and antioxidants. Whether you serve it for lunch or dinner, this soup is sure to be a hit.

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