At first glance, I’d say I’m not a fan of fall. I can honestly say I don’t like winter, even after spending 27 of them in Iowa, so with fall being the gateway to winter, I’m usually not too excited about it. This morning was the perfect example of why – we were supposed to do a 5K, but with the temperatures being in the 20’s, the kids and I did not brave the weather. We bundled up and waited inside while Aaron ran.
Then the day warmed up a bit and the kids got to play in the leaves with cousins.
And for dinner, we had homemade bread and tried a new soup recipe. (recipe below) I’m happy to say, the whole family liked the soup and we have plenty left over for another couple meals and some in the freezer – definite success! So, now I’m reconsidering my stance on fall. Yeah, yeah. Winter will still come. But I might as well enjoy the benefits of fall until we get there!
Italian Sausage Soup
- 1 pound Italian sausage
- 1 clove garlic, minced
- 2 (14 ounce) cans beef broth, low sodium
- 1 (14.5 ounce) can Italian-style stewed tomatoes
- 1 cup sliced carrots
- 2 (14.5 ounce) cans great Northern beans, undrained
- 2 small zucchini, cubed
- 2 cups spinach – frozen, leaf
- 1/4 teaspoon ground black pepper
1 package tortelliniDirections
- In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with pepper. Reduce heat, cover, and simmer 15 minutes.
- Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
- Turn on low heat, and add spinach and tortellini. Soup is ready to serve after 5 minutes.