Lentil and Sausage Soup

Looking through my recipe blog, you may notice how many different soups there are. Soups are a great way to get nutrition into the body.  I run cold, so consuming these warm bowls of deliciousness makes me feel good. Be sure to check out where I buy my Italian sausage. This is a small business in Colorado. Their product has been sustainably sourced and free of allergens. The taste is worth it!

Lentil and Sausage Soup

Ingredients

·       1 ½ pounds Italian sausage

·       4 tablespoons butter

·       ½ cup onion, diced

·       4 cloves garlic, minced

·       1 cup spinach, packed

·       ½ cup carrots, diced

·       1 rib celery, diced

·       5 cups chicken stock

·       1 ½ cups lentils

·       1 cup heavy cream

·       2 tablespoons Dijon mustard

·       2 tablespoons red wine vinegar

·       1 teaspoon red pepper flakes

·       sea salt and black pepper, to taste

INSTRUCTIONS

1.    In a large Dutch oven over medium-high heat, brown sausage in 1 tablespoon butter.

2.    Using a slotted spoon, remove sausage from pan, reserving drippings.

3.    Add remaining butter diced onions and minced garlic. Sauté until fragrant and onions are translucent.

4.    Mix in spinach, carrots, and celery. Sauté vegetables over medium heat until tender. About 10 minutes.

5.     Add reserved Italian sausage. Stir in heavy cream, Dijon mustard, red wine vinegar, salt, pepper, and pepper flakes.

6.     Simmer for 10-15 minutes. Serve in bowls and enjoy.

Pasta with Sausage & Tomato Skillet

As a recovering vegetarian, I'm super picky about what meats I will consume. Not all meat is the same. While I try to eat local, I have found a wonderful company who has sustainable practices and is free of the “Big 8” allergens. Let me just say…yum! If you want to know more about this company, you can find out more here.

With tomato season here, I’m looking for ways to use these wonderful fruits. This recipe is super fast and easy especially on a work night. Don’t forget the parmesan cheese!

Pasta with Sausage & Tomato Skillet

Ingredients:

• 1/2 pound sweet Italian sausage links, sliced

• 1/4 cup diced onion

• 2 cloves garlic, minced

• 2 cups fresh tomatoes, diced

• 3/4 cup whipping cream

• 1/4 tsp salt

• 6 ounces pasta, can use gluten free

• 1 1/2 Tbsp minced parsley

• grated parmesan cheese

Directions:

1. Cook sausage in a cast iron skillet on medium heat until it is no longer pink.

2. In a separate pot, cook pasta according to directions.

3. Add onion and garlic and cook until onion is tender and sausage is light brown.

4. Add tomatoes, cream, and salt.

5. Simmer until the mixture thickens, about 4 minutes.

6. Drain pasta and add to sausage mixture, stir until well combined.

7. Serve with parmesan cheese on top.