{Tuscan Sausage and White Bean Soup}

Wonder soup with amazing flavor. You can adjust this how you like, and make it more of a vegetarian style minestrone soup and it would still be great!


1 pound mild Italian sausage
1/2 cup chopped carrots
1/2 cup chopped yellow onion
3 cloves garlic, chopped
6 cups low-sodium chicken broth
2 (14.5-ounce each) cans diced tomatoes
1 (15-ounce) can Great Northern or Cannellini beans, drained and rinsed
1/2 tablespoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups uncooked shell pasta
9 ounces spinach leaves, coarsely chopped
1/2 cup shredded Parmesan cheese


In a large pot, cook the sausage over medium heat (remove the sausage from the casings, if needed) until browned, 3-4 minutes, breaking it into small pieces as it cooks. If your sausage is really lean, you may need to use a teaspoon or so of oil so it doesn’t stick to the pan.

Add the carrots, onion, and garlic, and continue to cook, stirring often, until the sausage is cooked through, 5-10 minutes. At this point, if there is excess grease, drain it before proceeding.

Add the broth, tomatoes, beans, basil, salt and pepper.

Bring the soup to a boil. Add the shell pasta, reduce the heat to a simmer and cover the pot. Cook for about 8-10 minutes, until the pasta is tender, stirring occasionally to make sure the pasta isn’t sticking.

Stir in the spinach and simmer for another minute until the spinach is wilted. Serve sprinkled with Parmesan cheese.



Recipe adapted slightly from: Mel’s Kitchen Cafe


{White Chicken Chili}

This is one of our favorite family recipes, it has actually expanded to becoming one of our favorite meals when we get together with our entire family, which is a huge group. This recipe works really well when doubled or even tripled. Its hearty and delicious!

2 tsp olive oil
4 chicken breasts, cubed
1 can navy beans
1 can garbanzo beans
1 can white beans
2 cans hominy
2 cans white corn
1 cup diced onion
2 cans chicken broth
4 cloves garlic minced
2 cans diced green chilies
1 tsp garlic powder
2 tsp cumin
1 1/2 tsp oragano
1/4 tsp cayenne pepper
1 cup sour cream
16 oz monetary jack cheese
1/4 cup fresh cilantro

Saute the onion and garlic in a large pot over medium heat. Add the green chilies and spices along with the chicken cubes. Let cook for about 4-5 minutes. Add the chicken broth and all the cans. Simmer on low till hot. Stir in the sour cream and half of the cheese until melted. Simmer about 15 minutes. You can either add all the cilantro to the pot (which I do) or in each of the serving bowls. Serve with the rest of the cheese, sour cream, fresh salsa and chips

Recipe Source: My wonderful friend Katy Koetitz

{Creamy Chicken Noodle Soup with Homemade Noodles}

January is not my favorite month, its freezing and dreary and blah. So far this January, my entire family has been sick with some kind of chest cold, that starts with a high fever…horrible.
My Mother in Law brought us Chicken Noodle Soup for dinner the other night, and it totally hit the spot. It’s the best chicken noodle soup recipe in the world, in my opinion.
I have been making it for my family for a long time, and it’s our favorite. It’s creamy but not thick. It’s full of flavor, and the homemade noodles are out of this world. And for some reason, food always tastes better when someone else makes it for you.

3 chicken breasts
3 cans chicken broth
1 cup water
4-5 celery stalks, chopped
4 carrots, chopped
3 chicken bouillon cubes
1 onion, halved
1 tsp dry thyme
1 bay leaf

I place the chicken breasts in the crock pot frozen along with all the other above ingredients. I cook this all together for about 6 hours on low. Then I shred the chicken and scoop out the onion.

2 Cans of cream of chicken soup and turn the crock pot on high to bring to a slight boil.

1 egg beaten
2 Tbs milk
1/2 tsp salt
1 cup flour
Black pepper

Mix this all together, if the dough is too sticky to handle add a little more flour. Roll out as thin as you can get the dough (because they thicken up as they cook) on a floured surface and cut into long strips and then once down the middle. Add to the boiling soup and cook for about 5-10 minutes.

{Cheesy Bacon Potato Soup}

First of all, how is it already almost 2017?! Where did December go? I feel like everything came and went so quickly. Maybe it’s because the Christmas season is my absolute favorite, so it went faster for me than others. Time flies when you’re having fun, right?
Speaking of fun, its been a winter wonderland here during our Christmas break from work/school stuff. Today the kids went sledding, and had an absolute blast on their new inner tubes.


Sledding Fun!

After being out in the cold all day…again, its always nice to come home to something warm and comforting. This Potato Soup is comfort food at its finest. Whats better than cheesy flavor with tender potatoes and salty smokey bacon? It really is the best. This recipe is really simple to throw together. I hope you enjoy!

6-8 bacon strips, diced
3 cups peeled russet potatoes, cubed
1 carrot, diced
1/2 cup chopped onion
1 Tbs dried parsley flakes
1/2 tsp salt
1/2 tsp pepper
1/4 tsp celery salt
2 cups chicken broth
3 Tbs all-purpose flour
3 cups milk
8 ounces Velveeta cheese, cubed
2 green onions, thinly sliced

1. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Remove bacon and set aside. Add potatoes, onions, and carrot along with seasonings and broth; bring to a boil. Reduce heat and simmer, covered until the potatoes are fork tender. 10-15 minutes
2. Mix flour and milk until smooth. Stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted.(you can also throw the bacon in at this point if you want it inside the soup instead of crumbled on top) Serve with crumbled bacon and green onions on top.

Recipe Source: Adapted from Taste of Home