Chicken Sausage & Noodle Soup

October 29, 2020

Warm, comforting and hearty is the perfect definition of this soup. I could eat soup every day of the week this time of year so I’m always trying to create new soup and stew recipes. This one was different for me but I think it turned out really nice. Full of flavor and nutrients, it’s all you need for a weekday dinner. 

Speaking of weekday dinners, I’ve gotten into a new routine with our little family of four recently. Having two babies under two (or 1 ½) is so busy that I didn’t cook for a while. Wiley did all the cooking for the first few months of Parker’s life, which was much-appreciated but I missed it. So I’ve become a meal planner! I have never been into it much because I crave different things on different days but I must say, I’ve really enjoyed it. I have been making  soups, salads, and pot roasts a lot over the past few weeks. This soup has fit right into my little meal planning schedule and I can’t wait to make it again. 

I used Al Fresco Chicken Sausage, butternut squash, tuscan kale, and zucca pasta. I bought this butternut squash zucca pasta at Trader Joes but you can find it at most grocery stores. I think the sausage adds all the right flavors and the pasta is perfect for the season. I probably wouldn’t make this pasta ahead and freeze it because the pasta (and butternut) might get too mushy. But make it early and just warm it up when your family is hungry. Here’s how to make it:

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