Everyone loves a good soup when the weather is cool and this Hearty Harvest Soup is such a flavorful, easy, and comforting slow cooker meal!
This Hearty Harvest Soup is sponsored by Holland House. As always, thank you for reading and for supporting companies I partner with, which allows me to create unique content and recipes for you from readily accessible ingredients. All opinions are always my own.
I LOVE all things soup. Since it’s officially cold outside, I used the first opportunity possible to whip up something using some of my favorite seasonal fall produce and my (not so) secret weapon, Holland House Cooking Wines.
I first discovered cooking wine in culinary school and it was so eye-opening for me! We always had them in our huge pantry and they never failed to add that special touch to a dish.
For this recipe, the Holland House Marsala Cooking Wine goes perfectly with the butternut squash and mushroom and adds a delicious nutty flavor. When I want something that’s more complex than a splash of vinegar but still adds that acidity I love, I always reach for a Holland House Cooking Wine. It’s a go-to pantry staple for me because it can elevate everyday recipes thanks to its quality ingredients and unmatched flavor.
This, along with a cast of aromatics and winter vegetables make a hearty and comforting bowl of autumn soup that will bring the whole family together.
Holland House Marsala offers a smooth, well-rounded, sweet wine taste with a hint of hazelnut that is versatile and perfect for this recipe. But If you’re looking for a different flavor profile, Holland House Cooking Wines also come in Sherry, White, Red, and White with Lemon.
Ingredients & Subs
onion — white or yellow onions are acceptable.
baby Bella mushrooms — white mushrooms would be fine.
fresh thyme — OR 1 teaspoon dried
fresh rosemary — OR ½ teaspoon dried
Holland House Marsala Cooking Wine — I’ve used the Holland House Sherry in this recipe before as well and it’s also delicious!
chicken stock — use vegetable stock for meat-free
butternut squash — acorn squash would also be delicious!
rotisserie chicken — you can also poach or roast chicken breast to use or omit for vegetarian.
rotini — any short cut pasta would be fine!
kale — any hearty green like collard or chard would work.
heavy cream — you could use half and half or whole milk.
How to Make
Place all of the ingredients in your Crock-Pot except for the rotini, kale, and heavy cream. Stir to combine.
Set Crock-Pot to high and cook for 3-4 hours or on low for 6-8 hours.
Add the rotini, kale, and heavy cream and stir to combine. Place the top back on the Crock-Pot and cook for another 20 minutes, until the pasta is al dente.
If the soup is looking too thick at this point you can add a touch more water, if necessary. Taste, and season with additional salt and pepper, if desired.
Serve with a crusty baguette to soak up all of the yummy broth.
How to store
This Hearty Harvest Soup can be stored in an air-tight container in the fridge for up to 4 days or frozen for up to 6 months.
Your Crock-Pot is your BEST friend this time of year. There’s nothing better than coming home to a comforting bowl of soup that you didn’t have to give all of your attention to. Plus, you can spend more time curled up in front of the fire with your family. Thankfully, this recipe is perfect for the Crock-Pot and Holland House Cooking Wines are the ultimate addition to any soup recipe.
More Soup Recipes
Sponsored by Holland House. Find more recipe inspiration at Holland House Slow Cooker Recipes
I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 oz baby Bella mushrooms, sliced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon fresh thyme
- 2 teaspoon fresh rosemary, minced
- 1/4 cup Holland House Marsala Cooking Wine
- 4 cups chicken stock
- 2 cups of water
- 2 cups cubed butternut squash
- 1 cup shredded rotisserie chicken
- 1 cup rotini
- 2 cups kale, stemmed and roughly chopped
- 1 cup heavy cream
- additional salt and pepper to taste
- Place all of the ingredients in your Crock-Pot except for the rotini, kale, and heavy cream. Stir to combine.
- Set Crock-Pot to high and cook for 3-4 hours or on low for 6-8 hours.
- Add the rotini, kale, and heavy cream and stir to combine. Place the top back on the Crock-Pot and cook for another 20 minutes, until the pasta is al dente.
- If the soup is looking too thick at this point you can add a touch more water, if necessary. Taste, and season with additional salt and pepper, if desired.
- Serve with a crusty baguette to soak up all of the yummy broth.
See the blog post above.