Saturday, December 16, 2017

Harvest Lasagna Soup

I have a thing for soups with cream in them. This one is a tomato cream base with hearty root vegetables. As with the butternut squash soup, I prefer Jimmy Dean's maple sausage in this. It is so delicious. There are no measurements on this-- just throw in whatever you have until it looks right.

Campanelle noodles 
Chicken broth 
Tomato sauce 
Ground beef/ground sausage (Sautéed with diced onions) 
Sliced carrots 
1 can of tomatoes with the juice. 
Peeled, sliced and diced sweet potato
Fresh thyme, oregano, and rosemary, and dry Italian seasonings. 

Put everything in a big pot (noodles just the last 15 min) and simmer to soft veggie perfection. Add a splash of heavy cream. Yum. 

Butternut Squash and Wild Rice Soup

This soup is fall at it's finest. It is amazing and you won't believe me until you try it. I highly recommend using Jimmy Dean's maple sausage. It takes this thing to a new level.

32 oz butternut squash soup (you can make your own or buy it in the box)
2 lb pork sausage
2 c chopped onions (I usually skip this and throw in some onion powder instead)
salt and pepper
7 c chicken stock (or 7 cups water and 7 tsp chicken bouillon powder)
2 c wild rice
2 c frozen corn
2 c cream


1. In a BIG soup pot, over medium heat, brown onion and sausage. Set cooked meat aside.

2. Add chicken stock to rice and boil for 1 hours. Add squash soup, sausage and corn. Bring to a boil. Reduce heat to medium-low, cover and simmer for 20 min.

3. Remove from heat and stir in cream and season with salt and pepper.