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’!

Spicy Sausage and Vegetable Soup (Keto-Friendly)

The origin of this soup came about when a friend asked me for some soup recommendations that he could freeze in case he got sick.

He mentioned that he enjoyed the Sausage, Potato, and Spinach Soup.

I also said he should try a soup with more vegetables in it to help boost his immune system if that were to happen. Although, I didn’t sell him on that idea. I still managed to come up with this tasty dish!

Originally, I was going to put potatoes in this soup but I thought that may be too similar to the same I said earlier. Instead, I used cauliflower to bulk up the soup.

If you enjoy this recipe, please give it a like down below! If you make this recipe, share it and follow me on Instagram and Facebook!

Prep Time: 10 minutes Cook Time: 25 minutes

What You Will Need:

  • 1 lb Hot Italian Sausage (I used turkey)
  • 1 Tablespoon of Olive Oil
  • 1 Red Bell Pepper, chopped
  • 2 Celery Stalks, chopped
  • 1/2 Cup of Carrots, chopped
  • 1 Cup of Red Onion, diced
  • 3 Cups of Cauliflower, cut into bite size pieces
  • 1/2 Cup of Corn (I used frozen)
  • 3-4 Cloves of Garlic
  • 4 Cup of Chicken Broth
  • 1/2 Teaspoon of Oregano
  • 1/2 Teaspoon of Basil
  • 1/2 Teaspoon of Parsley
  • 1 Teaspoon of Salt (adjust accordingly)
  • 1/2 Teaspoon of Ground Pepper

The How-To:

  1. Heat the olive oil in a large pot or dutch oven. Add red bell pepper, celery, carrots, and red onion. Cook until the mixture begins to soften.
  2. Add Sausage and cook until the sausage has browned.
  3. Then dump in the garlic as well as the oregano, basil, and parsley. Let it cook until the garlic becomes fragrant.
  4. Pour in the chicken broth. Heat until it comes to a boil. Add Cauliflower and cook at medium heat until tender. This will take between 10 to 15 minutes depending upon the size of your cauliflower pieces.
  5. Bring the heat down to low and add the corn. Let corn cook through until heated. This should only take 1 to 2 minutes.
  6. Serve and Dobrou Chut’!

Optional: Add Parmesan Cheese to this soup! It may take away from the nutritional aspect but it’s too good!

Cream of Mushroom Soup

Mushrooms are the politics are food. Everyone has an opinion about mushrooms. You love them, you don’t like them, you can only eat them raw or you can only eat them cooked.

So many opinions.

My opinion? I love them. I can eat them raw in salads or cooked on pizzas. When I saw this recipe on Cafe Delite’s page, I knew I would love this.

I’ve never had homemade cream of mushroom soup. I’ve always consumed it via Campbell’s canned soup containers. So, I was very excited to take on this soup.

Two things I would encourage you with before making this recipe:

  1. Slice your mushrooms. Yes, it takes more time but, I think, most precut mushrooms are cut just a little too thick.
  2. Don’t be intimidated by the Marsala wine. I happened to have some to use but if you don’t have any, no big deal.

I fully recommend having some crusty bread with this soup. It’s definitely necessary.

Note: This could be made Keto by using a Keto-Friendly flour substitute.

Prep Time: 10 minutes Cook Time: 25-30 minutes

What You Will Need:

  • 4 Tablespoons of Butter
  • 1 Tablespoon of Oil (I used olive oil.)
  • 2 Medium-sized Onions, diced
  • 1 1/2 pounds of Baby Bella or Brown Mushrooms, sliced
  • 4 Teaspoons of Dried Thyme
  • 1 Teaspoon of Dried Parsley
  • 1/2 cup of Marsala Wine (I used red but you can also use white.)
  • 6 Tablespoons of All-Purpose Flour (You could use a Keto-Friendly flour to make it Keto.)
  • 4 cups of Low Sodium Chicken Broth
  • 2 Teaspoons of Salt
  • 1 Teaspoon of Pepper
  • 2 Beef Boullion Cubes or Beef Stock Packets
  • 1 Cup of Heavy Cream

The How-To:

  1. Heat butter and oil in a large pot or dutch oven. Add onion to the pot and cook for 2 to 3 minutes. Then, cook garlic until fragrant, about 1 minute.
  2. Then, cook the mushrooms for about 5 minutes. Add 2 teaspoons of the dried thyme as well.
  3. Next, pour the Marsala wine into the pot and cook for about 3 minutes.
  4. Gradually add the flour to the mixture until you can no longer see any flour. Allow mixture to cook for 2 additional minutes to help rid the taste of flour.
  5. Then, add the stock and let it come to a boil. Turn the heat to low-medium heat and add the salt, pepper, and the beef bouillon cubes.
  6. *Important* Make sure to cover your pot while also keeping your soup at a nice simmer. Meaning, it’s not a full boil but smaller bubbles happening. If the heat is too high, the soup will not thicken. Allow for the soup to simmer for 10 to 15 minutes or until the soup has begun thickening. Be sure to stir occasionally.
  7. Reduce the heat to low and add in the heavy cream and return to a gentle simmer for a few minutes.
  8. Add in the parsley and stir.
  9. Serve with bread and/or Parmesan if you so choose. Dobrou Chut’!

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Sausage, Cauliflower, and Spinach Soup (Keto-Friendly)

One of my favorite soups is Sausage, Potato, and Spinach Soup. It’s a meal that I will make knowing that I’m planning on not cooking for three days. I will eat it for every meal. During my time with my cousins in Connecticut, we made this soup and I was surprised at how much I enjoyed it.

I came home from Connecticut yesterday and I do have a head of cauliflower to use. I am considering making this soup just to have as a light snack during my time of social distancing.

Why not?

Here are reasons why you’ll also want to make this soup:

  1. It’s Keto- Friendly.
  2. It’s EASY. It only has 7 ingredients.
  3. It’s filling. Cauliflower is very satiating. You won’t find yourself missing the potatoes.
  4. Loading it with Parmesan is still allowed.

If you enjoy this recipe, please give it a like down below! If you make this recipe, share it and follow me on Instagram and Facebook!

Prep Time: 10 minutes Cook Time: 30 minutes

What You Will Need:

  • 1 lb of Sausage (We used mild but spicy would be good, too)
  • 1 1/2 Cups of Onion, diced
  • 4-5 Cloves of Garlic
  • 6 Cups of Chicken Broth
  • 4 Cups of Greens (Spinach, Kale, or Arugula)
  • 1 Head of Cauliflower (Roughly 3-4 Cups)
  • 1 1/2 Cups of Heavy Cream
  • 1 Teaspoon Black Pepper
  • 1 Teaspoon Salt

The How-To:

  • Brown and crumble sausage in large pot or dutch oven.
  • Add onion into sausage and allow to become translucent.
  • Next, add garlic.
  • Once garlic is fragrant, add chicken broth, salt and pepper.
  • Bring the soup to a boil. Add the Cauliflower bring to a boil again and cook until tender. About 15 minutes.
  • Bring the temperature down to about medium-low and add the heavy cream.
  • Add the greens and let it wilt.
  • Allow everything to meld together by simmering soup for 5-10 minutes.
  • Top with Parmesan and Dobrou Chut’!

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I would love any donations that could come my way to help me create more delicious recipes!


Creamy Sausage, Tomato, and Parmesan Soup (Keto-friendly)

During my exploration of Keto-friendly soups, I came across this decadent soup.

When I was on my search for keto-friendly soups, this one popped up. (Check out my other soup that’s also Keto friendly). It’s luscious, savory, and cheese-filled. Sounds like the perfect combination.

There are not too many vegetables to chop, the sausage brings a lot of flavors, and I get to use my instant pot.

Yes! An instant pot! I love my instant pot. You can make anything in it… in an instant. It’s a great tool for the kitchen. In fact, if you buy an instant pot you don’t need a slow cooker because an instant pot has that function. One less appliance for your house.

Soups are wonderful because you can add whatever you have in the fridge.

In this case, I added green peppers because I needed to use the green pepper before it went bad. It did look like a soupy Christmas pageant. But, it added texture to the soup. You could also add spinach at the end if you wanted to throw in some more veg power.

If you enjoy this recipe, please give it a like down below! If you make this recipe, share it with me on Instagram and Facebook!

Prep Time: 10 minutes Cook Time: 15 minutes

What You Will Need:

  • 1 lb Italian Sausage
  • 1 medium White Onion, diced
  • 4 to 5 Cloves of Garlic, minced
  • 8 oz can of Tomato Sauce
  • 1 teaspoon of Italian Seasoning
  • 4 medium Roma Tomatoes, diced
  • 1/2 cup of Cream Cheese
  • 1 cup of Chicken Broth
  • 1 cup of Heavy Cream
  • 1/4 of Parmesan

The How-To:

  1. Brown sausage in Instant Pot using the Saute setting.
  2. Add diced onion and minced garlic to Instant Pot and allow to cook down for 3 to 5 minutes until onion starts to become translucent.
  3. Turn off Saute setting.
  4. Add Roma tomatoes, tomato sauce, chicken broth, cream cheese, and Italian seasoning. Stir until combined.
  5. Using the manual pressure option, set the timer for 5 minutes and use the quick release once the 5 minutes are complete.
  6. Finally, add the heavy cream and Parmesan cheese.
  7. Serve and Dobrou Chut’!

Chicken and Riced Cauliflower Soup (Keto-Friendly)

This soup came to fruition when someone at work said, “I need a soup that is Keto friendly.” Point. Blank. She gave me a list of things that she can’t make soup with based on Keto guidelines and her children’s eating habits.

I wracked my brain and threw out some options, but none were satisfying enough for me to feel good about giving any solid advice. I told her I’d get back to her.

My first thought was, “What can I use as a substitute for carbs, but will still leave you feeling just as satisfied and full?”

Riced Cauliflower.

I have never used riced cauliflower in soup, but I’ve heard positive things about it. I had one fear of using riced cauliflower which was, will it get too mushy? Most likely.

My solution to this dilemma was to recognize that I would not be able to make double or triple batches of this soup, unless it would be eaten all at once.

For me, this is tough. Work smarter, not harder, right? In this case, to keep the integrity of the soup, I must respect the riced cauliflower and its needs. Only make what you’re going to eat in one sitting.

This was my first time using coconut milk as a substitute for heavy cream. My goal was to make it as light as possible without sacrificing the creaminess. You cannot taste the coconut whatsoever.

I was not disappointed after making this one. It was filling, flavorful, and I felt satisfied after only one bowl of soup (but I had a second anyway just to be sure I wasn’t wrong).

This may also be a great substitute for chicken noodle soup if you’re sick because it has a big, veggie-packed punch and may be good for those with gluten allergies and intolerances.

I topped it with some cheddar cheese and it was delicious!

If you enjoy this recipe, please give it a like down below! If you make this recipe, share it with me on Instagram and Facebook!

Prep Time: 15 minutes Cook Time: 25 to 30 minutes

What you will need:

  • 2 pounds of Chicken Breast
  • 2 tablespoons of Olive Oil
  • 1 cup of Carrots, chopped into small pieces
  • 1 1/2 cups of Celery, chopped into small pieces
  • 1 medium Onion, diced
  • 3-4 cloves of Garlic, minced
  • 4 cups of Chicken Broth
  • 1 can of Coconut Milk
  • 1/2 cup of any nut flour or Keto- friendly flour
  • 2 teaspoons of Ground Pepper
  • 1 teaspoon of Dried Oregano
  • 1 teaspoon of Dried Rosemary

The How-To:

  1. Cook chicken breast in the oven until it reaches an internal temperature of 165 degrees. Shred and set aside.
  2. Heat olive oil in dutch oven or large pot.
  3. Saute carrots, celery, and onion on a medium heat. Allow vegetables to soften and let the onions become translucent. This will take about 8 to 10 minutes.
  4. Add garlic and let it become fragrant. 1-2 minutes.
  5. Empty coconut milk into a small pot to become warm. Discard the liquid in the can and use only the coconut fat at the bottom of the can. It will be added later.
  6. Turn heat down to low/medium. Next, gradually add flour to the vegetable mixture while stirring frequently to avoid burning.
  7. Slowly add the coconut milk to the vegetable until it is all incorporated and stirring frequently.
  8. Slowly add the chicken broth while stirring frequently.
  9. Add oregano, rosemary, and ground pepper.
  10. Turn heat to medium and let soup come to a simmer for about 5 minutes.
  11. Add chicken and let simmer for another 10 minutes.
  12. Add riced cauliflower and cook according to package. (Mine took about 4 minutes)
  13. Serve and Dobrou Chut’!