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Italian Sausage Soup

  We're nearing the end of soup season, but I had to get this posted before it gets too warm! I'm not always the first in line for anything sausage, but this soup has SO much flavor. The Italian sausage seasons the broth so perfectly and it goes so well with all of the other ingredients. It's perfectly filling, satisfying and delicious. Sprinkle your bowl with some grated parm and you're good to go! Italian Sausage Soup Makes 6-8 servings 1 lb. ground mild Italian sausage 2 carrots, peeled and sliced 1/2 sweet onion, diced 2 tsp. garlic, minced 6 cups chicken broth 1 (14.5 oz.) can crushed tomatoes 1 (15 oz.) can cannellini beans, drained and rinsed 1/2 Tbsp. dried basil 8 oz. mini penne or other small pasta 4 oz. spinach   salt and pepper to taste grated Parmesan cheese for topping 1. Place sausage in a Dutch oven or large pot. Brown completely over medium-high heat and crumble as it cooks. 2. Add the carrots, onion and garlic and sauté until tender, about 7-10 minutes

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