Creamy Sausage and Noodle Soup

My life has been changed by this soup!

When you think of noodles in a soup, you think of semi-bland chicken noodle soup that you eat when you’re sick.

This was nowhere near that standard.

She has flavor. She has texture. She has grace! I was worried about the noodles becoming too mushy or you won’t be able to see any of the other ingredients besides noodles. I think the ratio of noodles to vegetables worked out well.

I can say that since the noodles will soak up the extra sauce when you put it in the refrigerator for leftovers when you go to reheat the leftovers it may look more like a pasta dish than a soup dish. That’s what happened to me. But, do not be disappointed, it still tasted great.

This is why the estimation of broth is 6 to 8 cups. If you want it soupier, add more broth!

Please let me know if you make this soup! You can find me on Facebook, Instagram, and Pinterest!

Prep Time: 10 minutes Cook Time: 20 minutes

What You Will Need:

  • 1 lb of Sausage (I used spicy but use whatever you have)
  • 1 Cup of Red Bell Pepper, chopped
  • 1 Cup of Red Onion, diced
  • 3-4 Cloves of Garlic, minced
  • 2 Tablespoons of Flour
  • 2 Tablespoons of Butter
  • 12 oz of Rotini Noodles (You can use whatever you have but take note of the cooking time on your pasta may be different from what’s written here.)
  • 6 to 8 cups of Chicken Broth
  • 1 Cup of Heavy Cream
  • 3 Cups of Baby Spinach
  • 1/2 Teaspoon of Ground Black Pepper
  • 1/2 to 1 Teaspoon of Salt
  • 1/4 Teaspoon of Crushed Red Pepper (optional)

The How-To:

  1. Begin by browning and crumbling the sausage in a large pot or dutch oven. When finished remove the sausage and set aside.
  2. Put butter in the pot as well as the red bell pepper and red onion. Let this cook down for about 5 minutes.
  3. Add the garlic and cook until fragrant. About one minute
  4. Sprinkle the flour all over the mixture until you can no longer see the flour and everything is coated well. This will take about a minute and be sure to stir constantly!
  5. Pour 6 cups of chicken broth to the pot and stir. Bring to a boil.
  6. Add the salt and ground pepper.
  7. Place all of the noodles into the pot and cook until almost Al Dente.
  8. Bring the heat down so it is no longer boiling. Add the heavy cream. Stir. If the pot is too hot the heavy cream may curdle. Be sure it has cooled down.
  9. Add the baby spinach and let it wilt.
  10. Serve and Dobrou Chut’!

Creamy Ham and Potato Soup

If you celebrate Easter you may have some leftover ham available for soup making. I’ve already gone ahead and made this wonderful soup that’ll fill your heart and soul with goodness.

It has melty cheddar cheese, small chunks of potatoes, and peas for a bite of freshness.

This soup is made on the stovetop and is done in under 30 minutes! It’s a quick and easy dinner!

If you omit the ham and replace the chicken broth with vegetable broth, you can make this vegetarian. It’s a great alternative and versatile.

If you don’t have all of these vegetables, you can throw in any vegetables that you have around.

Please let me know if you make this soup! You can find me on Facebook, Instagram, and Pinterest!

Prep Time: 10 minutes Cook Time: 20 minutes

What You Will Need:

  • 1 1/2 to 2 Cups of Pre-cooked Ham
  • 2 Cups of Potatoes, diced into small cubes (I used red potatoes but you can use anything you have on hand.)
  • 4 Tablespoons (1/4 Cup) of Butter
  • 4 Tablespoons (1/4 Cup) of Flour
  • 1/2 Cup of Red or Green Bell Pepper, chopped
  • 1/2 Cup of Onion, chopped
  • 1/2 Cup of Frozen Peas
  • 5 Cups of Chicken Broth
  • 1 Cup of Heavy Cream
  • 1/2 Teaspoon of Salt
  • 1/2 Teaspoon of Pepper
  • 1/2 Teaspoon of Paprika
  • 2 Cups of Shredded Cheddar Cheese

The How-To:

  1. Begin by melting the butter in a large pot or dutch oven. Once the butter has melted, put in the pot the onion and bell peppers. Allow these to start to get soft. About 5-6 minutes.
  2. Add the garlic and let it become fragrant. About 1 minute.
  3. Sprinkle in the flour. Be sure to stir constantly and combine the flour well. About 1-2 minutes.
  4. Pour in the chicken broth and bring to a boil.
  5. Add in the potato and cook until fork-tender. About 10 minutes depending on the size of your potatoes. Make sure to keep the potatoes boiling or the soup will not thicken.
  6. Next, bring the heat down to medium-low and add the frozen peas and ham. Cook for 3-5 minutes until heated through.
  7. Then, turn the heat down to very low (I took my pot off the heat and waited about 2 minutes) and pour in the heavy cream. Stir. In small handfuls, add the cheddar cheese. Stir well in between adding cheese to avoid clumping. Then keeping the heat low, return the pot to the heat.
  8. Serve and Dobrou Chut’!

Everything starts with a beginning or onion, carrots, and celery…

My name is Julie. I currently reside in Lancaster County, Pennsylvania. I’m a full-time preschool teacher for a group of rambunctious, feisty, and wonderful group of two and three year old children. When I’m not at work, I enjoy going to coffee shops, my dog, hiking, singing, and learning the Czech language.

More importantly, I LOVE soup. There’s something comforting about making a big pot of soup simmering on the stove and putting leftovers away knowing the next day they will taste even better.

I didn’t know I had a love for soup until I was in college and all I wanted to eat from the dining hall was soup. Never chicken or tacos or even dessert. Occasionally, I would have a small bowl of soup as dessert if nothing else appealed to me. Its college… we’ve all made those choices when we’ve felt it to be necessary.

Even so, my passion doesn’t lie with just one kind of soup. It could be creamy and indulging to light and detoxing or recreating a non-soup meal into a soup, such as taco or lasagna soup (YUM). I’m never opposed to eating soup for breakfast because eggs, bacon, and cereal are really just a social construct that Americans have built.

Soup is the goal for this blog. I hope to delight, bring insight, and indulge you in many recipes. Please join me for a big bowl of steamy goodness and tell me about it, too!

With many regards,

Julie