Hearty Meaty Fall Soup Recipe

Preheat your oven to 400 degrees. Toss the portobello mushrooms with a drizzle of olive oil, then spread them in a single layer on a baking sheet.

Roast them in the hot oven for 20-30 minutes, until they're nicely browned and tender.

Add the red pepper and garlic to the pot, then follow with the ground beef and sausage. Break up the meat with a large spatula, or leave some larger chunks if you prefer. Stir and coat the meat with the rendered bacon and onions, cooking until it's browned but not fully cooked through.

Once the meat starts to brown, pour in the red wine. Let it bubble for about 1 minute to cook off some of the alcohol. Next, add the lentils, carrots, beef stock, water, and the parmigiano rind.

Cover the pot and bring it to a low simmer for 40 minutes, stirring every 10 minutes. Finally, stir in the roasted mushrooms, swiss chard, spinach, and arugula until the greens just wilt.