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As the weather turns cooler and the nights grow darker, here’s a list of 30+ Fall Dinner Ideas that will make your weeknight dinners a breeze. These simple recipes are full of hearty, nourishing, and seasonal ingredients, like this Creamy Turkey Soup recipe. Enjoy this veggie and protein-packed soup that’ll warm you from the inside out!

Ingredients

Scale

2 tablespoons unsalted butter
3 carrots, peeled and diced
3 stalks celery, diced
1 large sweet onion, diced
1 tablespoon finely chopped garlic
1 teaspoon salt
2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon ground pepper
2 tablespoons dry sherry
5 cups homemade turkey stock or chicken broth* See Tip
1 1/2 cups green beans trimmed and cut into 1-inch lengths
1 teaspoon chopped fresh rosemary
1/4 cup plus 1 tablespoon all-purpose flour
1/2 cup water
3 cups chopped cooked turkey
1 cup frozen peas, thawed
1/2 cup heavy cream

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Instructions

Melt butter in a large heavy soup pot or Dutch oven over medium-high heat. Add carrots, celery, onion, garlic and salt and cook, stirring often, until the vegetables are softened and starting to brown, 12 to 15 minutes.
Stir in sage, thyme and pepper and cook stirring until fragrant, about 1 minute. Add in sherry and cook, stirring until the liquid has evaporated.
Add in stock, green beans and rosemary and bring to a simmer over high heat.
Whisk flour and water together in a small bowl until completely smooth and lump-free. Drizzle the flour slurry into the soup, while stirring constantly until the soup is thickened and simmering. Reduce heat to medium-low and simmer until all of the vegetables are just tender, 3 to 5 minutes.
Stir the turkey, peas and cream into the soup and cook, stirring often, until the soup is heated through, about 3 minutes.

Notes

Tip: If using homemade stock add 1/4 teaspoon salt to the soup to compensate for the sodium in purchased broth.

To Make Turkey Stock from Scratch:

1 turkey carcass

1 ½ gallons water

1 tablespoon lemon juice

Place turkey carcass in a large soup pot and cover with 1 ½ gallons cold water. The turkey should be nearly or completely submerged in the water. If not, add enough so that it covers the bones. Add lemon juice and place over high heat and bring to a simmer.

Reduce heat to medium-low and simmer until the white cartilage in the breast bone and at the joints has dissolved into the stock, 1 ½ to 2 hours. Strain the stock into a large bowl and discard the bones.

Prep Time: 35 mins
Active Time: 35 mins
Cook Time: 30 mins