Sweaters. Crunchy Leaves. Scarves. Crisp Mornings. Boots. Pumpkin Flavored Everything. These are a few of my favorite things about fall. Autumn is my favorite season, and I could go on and on about everything I love about this time of year. There’s nothing better than going for a long walk to enjoy the fall colors and coming home to snuggle up with a good book and a cup of tea. Except snuggling up with a warm bowl of soup.
Soup is one of my favorite foods. When I was a kid, I used to ask for soup for lunch every day- even during the summer. My mom worried terribly about my sodium intake and couldn’t believe how many cans of soup her daughter went through over summer vacation. While I’ve curbed my soup addiction, all I want to eat on these crisp fall days is a nice, warm bowl of soup!
Even though soup is one of my favorite foods, I often avoid ordering it at restaurants because they can be greasy and loaded with sodium. Italian wedding soup is often one of the worst offenders, with a greasy broth and lots of mini meatballs and little pasta noodles. But it’s still so delicious! I found myself craving Italian wedding soup last week, and was determined to make my own lighter version.