Italian Sausage Soup

Make this richly flavored hearty Italian Sausage Soup in under 30 minutes.  It's a winter warmer soup!

Italian Sausage Soup

If you’re looking for an easy soup for a busy evening or even a quick lunch, this is it!  It's really flavorful and doesn't require hours of simmering on the stove.  I always love a good soup, especially during the fall and winter months.  It just gives me all kinds of comfort feels.

I was craving Italian flavors to I decided to make a variation of a sausage soup using turkey Italian sausage links that I removed from their casings for a little healthier version.   Pork Italian sausage can be used if you prefer.  I also included some onions, fresh chopped Roma tomatoes, zucchini, and baby spinach.  Add in a little wine and some broth and spices and soup in served!  All under 30 minutes.

There's nothing better than a soup that warms you up inside and tastes delicious.  This is one of those soups.  Perfect with a side salad and some crusty Italian bread to soak up all the scrumptious broth!

Enjoy!

What Ingredients do I need?

• turkey Italian sausage, mild or spicy, (I used sausage links removed from their casings)
• yellow onion
• fresh garlic
• red pepper flakes
• tomato paste
• Roma tomatoes
• low-sodium chicken broth
• red wine
• Italian seasoning
• small pasta such as rotini
• zucchini
• baby spinach

Substitutions and Variations

• Use pork Italian sausage or any other version of ground meat you would like

• Add 1/2 cup of rice instead of pasta - adjust the cooking time for the rice

• Add kale or Swiss chard instead of the baby spinach

• Add in mushrooms, green beans, carrots, celery, or bell peppers for a variety of vegetables and different flavor profiles

Kitchen Tips and Notes

• I don't want to add alcohol:  If you do not want to add in wine just add in more chicken broth instead.

• One pot dish:  This can be made all in one pot.  I use this cast iron Lodge Dutch oven and it's perfect for all of my soups.

• Pasta type?  Any small pasta will work with the recipe.

• Storing:  This soup will keep in the refrigerator for 3 days.  

• Freezing:  I would not freeze this soup by making it without adding the pasta.  Or you can just use rice and freeze it with that.  Once you thaw the soup you should make some fresh cooked pasta and add it to the soup at that time.  Freeze for up to 3 months.

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Italian Sausage Soup

serves 4-6

1 pound turkey Italian sausage, mild or spicy, removed from casings

1 tablespoon extra-virgin olive oil
1 yellow onion, diced
2 tablespoons fresh garlic, minced
Pinch red pepper flakes
1/4 cup (4 oz.) tomato paste
5 fresh Roma tomatoes, diced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
7 cups low-sodium chicken broth
1 cup red wine

2 teaspoons Italian seasoning
2 cups pasta
2 medium zucchini, halved and sliced
2 -3 large handfuls baby spinach

In a large Dutch oven or stock pot, heat olive oil. Add the turkey Italian sausage meat and the onion breaking up the meat with a wooden spoon while it cooks.  Cook until onions are translucent and meat is cooked through.  Add zucchini and cook for 4 minutes.   

Add garlic, pepper flakes, and tomato paste, and cook for 1 minute, stirring constantly.  Add wine and deglaze the pan by scraping the bottom with a wooden spoon.  Add tomatoes, salt, pepper, pasta, and chicken broth stir to combine. Bring to a boil then simmer for 10 minutes, until veggies are tender and pasta is cooked.

Stir in the spinach until wilted and serve.  

Fall Flavors: Quinoa Harvest Salad

My Quinoa Harvest Salad is bursting with fall flavors! Apples, pears, dried cranberries, quinoa and spinach are doused with a cider vinaigrette for a healthy, seasonal salad!

Quinoa Harvest Salad

When Fall hits I start wanting all the seasonal ingredients I can get.  I decided that our first salad of the season would combine some sweet/tart flavors mixed with multi colored quinoa.  I love to make large salad that we can eat with meals and as a snack all week long.  This one is perfect for that.

Tart apples, sweet pears, and tart dried cranberries are mixed with quinoa and baby spinach then tossed with a delicious cider vinaigrette.  It's the perfect harvest salad!  Never made your own vinaigrette?  Let me show you how easy it is.

Enjoy!

What Ingredients do I need?

Produce
Pears - I used D'Anjou
Apples - I used Envy

Baby spinach

Nuts and Dried Fruit
Dried Cranberries

Grains

Quinoa - I used a multi-colored variety

Pantry Items

Olive Oil

Apple Cider Vinegar

Dijon Mustard

Garlic clove

Substitutions and Variations

• Change up the salad greens:  Use any dark leafy green such as chopped kale or arugula

• Try adding squash: Roasted butternut or sweet potatoes

• Add nuts:  Think pepitas or pumpkin seeds, walnuts, almonds - or go nut free

• Change up the dried fruit:  go with raisins, golden raisins, dried cherries, or even apricots
• Try a different grain:  bulgur, farro, or quinoa would all be great choices

Kitchen Tips and Notes

• Make Ahead:  cook your quinoa on the weekend and then refrigerate until you make the salad during the week.
• Apples come in many varieties:  try Gala, Jazz, or Golden Delicious

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Quinoa Harvest Salad

serves 6

Salad

1 cup uncooked quinoa
2 apples, diced (I used an Envy apple)
2 pear, diced (I used D'Anjou)
2 cups baby spinach
1/3 cup dried cranberries

Apple Cider Vinaigrette

1/4 olive oil

2 Tablespoons apple cider vinegar

1 teaspoon Dijon mustard

1 tsp garlic, minced

pinch of salt & pepper to taste

Cook quinoa according to the package directions. Don't forget to rinse the quinoa to remove the bitterness.
Remove the quinoa from the heat and let it cool to room temperature.

In a large bowl combine the cooled quinoa, apple, pear, dried cranberries, and baby spinach.  Toss to combine.  

In a small jar mix together the apple cider vinaigrette ingredients.  

Pour the vinaigrette over the salad and toss to coat.  Serve at room temperature or cover and refrigerate until you are ready to serve.  

Halloween Dinner: Skillet Chicken Enchilada Casserole

My take on cheesy chicken enchiladas only requires one skillet for cooking and eliminates the all the stuffing and rolling! 

Skillet Chicken Enchilada Casserole

Weeknights call for quick meals and what could be better that a one pan meal where the cooking is all done in one pan and the clean up is a breeze.  Chicken Enchiladas are a favorite of ours but stuffing those tortillas takes extra time and on a weeknight I don't really want to bother.  This casserole type enchiladas have all the flavors but really is an easier assembly.  This would be perfect for your Halloween dinner or any weeknight meal this fall and winter.

For this meal I use my trusty cast iron skillet.  If you don't have one make sure to use and oven safe skillet and we will be starting this out on the stove and finishing it in the oven.  All the goodies from gooey cheese, soft tortillas, chicken, salsa, seasonings, and a large dose of veggies are covered with enchilada sauce and all mixed together in the same skillet.  It's heaven in a skillet!  You can add a side or rice and beans, or a side salad, but this is so loaded with veggies that it's pretty much a meal on it's own.

Enjoy!

What Ingredients do I need?

• fresh or frozen corn
• red bell pepper
• yellow onion
• fresh baby spinach
• cooked chicken breasts
• red enchilada sauce
• salsa
• corn tortillas
• cheddar cheese
• grape tomatoes
• cilantro

Substitutions and Variations

• Use shredded pork or beef
• Change up the vegetables - mushrooms, green chilies, anaheim chilies, black beans, mexicorn

Kitchen Tips and Notes

• For best results, refrigerate and freeze leftovers without the toppings and add them after reheating.
• Charring the veggies in a cast-iron skillet adds depth of flavor.
• To make ahead: Cook the vegetables up to 1 day ahead and refrigerate.

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Skillet Chicken Enchilada Casserole

serves 6

2 tablespoons olive oil
1 cup fresh or frozen corn 
1 sliced red bell pepper
½ cup diced yellow onion
2 large handfuls baby spinach
2 cooked chicken breasts, shredded
8 oz can red enchilada sauce
1 cup prepared fresh salsa
8 corn tortillas, cut into 1-inch-thick strips
1 ½ cups shredded cheddar cheese
1 cup halved grape tomatoes
¼ cup chopped fresh cilantro


Preheat oven to 350°F.

Heat oil in a large cast iron or ovenproof skillet.  Add corn, bell pepper, and onion.  Cook, until charred, 7 to 10 minutes. Gradually add spinach in batches; cook, stirring frequently, until wilted, 1 to 2 minutes.

Stir in chicken, enchilada sauce, and salsa until combined. Gently stir in tortilla strips. Sprinkle with cheese. Transfer to the oven and bake until bubbly, about 15 minutes.

Top the casserole with tomatoes and cilantro.