I love anything with sausage in it. I can eat it by itself, on a sandwich, in a casserole, and especially in soup. This is the first recipe that I’m posting from Tasty Yummies — I’m excited to see more of their recipes in the coming weeks and months.
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“As you can probably tell from reading my recipes, we eat very little meat in our household. We aren’t vegetarians, but I would say we are mostly vegetarian. I consider myself to be a conscientious omnivore, I do eat meat occasionally, but only meat that I know where it comes from, how it was raised, what it ate, etc. At this point the only meat in our house comes from a local farm where it was all pasture-raised without the use of hormones, antibiotics or other chemicals. We have visited the farm, we have seen the animals and we have shaken the hand of the man who does it all. This is the only way I will ever buy meat for our home. It feels right. This fall we shared a pig with my parents. We have more pork that you can even imagine in our freezer. At home I would say we probably enjoy pork once or twice a month and chicken once a month. I have a good supply of this wonderful ground italian sausage that is unlike anything you can ever imagine. So tasty, sweet, subtly spicy and not too greasy, it is perfect. Without the ability to make patties and throw them on the grill (it is WAY too cold for that), I was trying to think of some winter friendly ways to enjoy the sausage. I thought a nice hearty soup would be perfect. I was torn between a tomato-based vegetable pasta sausage soup but then I thought something creamy and hearty sounded even better (though I plan to make that first soup soon)…”
