sausage + tortellini soup.

a cold, long winter day should always end with a bowl of hot, homemade soup. and this year, I’ve taken “always” quite literally. and it just so happens to be the same recipe I have on repeat. I’ve perfected it with each attempt. and at this point, its hit maximum potential. so I’m ready to share. it’s not life altering. it’s simple, and that’s why I love it.

the true test .. does [J] still love it? because honestly he’s had it for dinner practically once a week since the first cold day.

sausage + tortellini soup c/o

• cheese tortellini • 1 lb italian sausage • 1/2 onion • 2 garlic cloves • frozen veggies [corn + broccoli] • 1/2-1 cup salsa verde • black pepper • 12 cups chicken broth • 4 cups water •

sausage + tortellini soup c/o

sausage + tortellini soup c/o

sausage + tortellini soup c/o

with a very large soup pot + these ingredients, you’re close to dinner time.

• brown 1lb italian sausage. I use spicy • drain • add and sauté onions + garlic. approximately two mins • add frozen veggies. corn + broccoli • add 12 cups chicken broth • 4 cups water • 1/2 to 1 cup salsa verde • season with black pepper. maybe a little italian seasoning • bring to a boil • add tortellini + cook to directions on package • now ..enjoy! •

sausage + tortellini soup c/o

it is best enjoyed on a cold, winter night. maybe curled up on the couch, watching a good movie. potentially in front of a warm fire. or you could just eat at the dinner table.

happy monday.

chicken noodle + kale soup.

SONY DSCI love soups. they’re so easy & versatile.. great for entertaining or perfect when solo. unfortunately, [J] is away on business this week. so while I’d much rather be sharing a bowl of this soup with him ..I’ll settle for a couple days worth of meals for myself. plus I hear there is more snow in the forecast. [ideal soup weather].


dice all veggies.

1 1/2 cups: onion, carrots, celery.


roughly chop the kale.

2 cups kale.


get out your favorite soup pot.


[approximately 3-4 tbsp of olive oil. enough to saute veggies].

add onions, carrots, celery.


saute veggies over medium heat. for 10 minutes [or until softened]. season with a pinch of salt + pepper.


once veggies are softened .. add 4 cups of chicken broth.


add 6 cups of water.


and ..add 4 cups of [your choice] noodle. uncooked.


bring to a boil. and cook for 8 minutes. [stirring occasionally].

while you’re waiting on that .. grab 4 chicken breasts.

SONY DSC[dice into bite-sized pieces. season with “S&P” – salt & pepper].

cook chicken in a skillet. and set aside.


when the 8 minute soup timer goes off, season the soup to your liking.

I use ..

1/2 tsp: pepper, italian seasoning, lawry’s seasoned salt, garlic salt.

1/4 tsp: chili powder, cumin, celery seed.

SONY DSCadd cooked chicken.


add 2 cups [roughly chopped] kale.


put a lid on it. and simmer on low for 10 minutes. [stirring occasionally].


don’t forget to taste test!


if need be, adjust the seasonings according to your liking.

I did .. [I like spicy!!]



serves 6-8.

1 1/2 cups diced onion [about 1/2 a large onion]
1 1/2 cups diced carrots
1 1/2 cups diced celery
salt & pepper
2 cups roughly chopped kale
4 cups noodles [I used egg noodles]
4 chicken breasts, cooked & diced
4 cups chicken broth
6 cups water

4 tablespoons extra virgin olive oil
1/2 tsp black pepper
1/2 tsp italian seasoning
1/2 tsp lawry’s seasoned salt
1/2 tsp garlic salt
1/4 tsp chili powder
1/4 cumin
1/4 celery seed
pinch of red pepper flakes [optional]


  1. heat olive oil in a soup pot. once heated, add diced veggies [onion, carrots, celery]. season with S&P. saute 10 minutes, or until softened.
  2. add 4 cups chicken broth, 6 cups water, and 4 cups uncooked noodles. bring to a boil, and cook 8 minutes. stirring occasionally. 
  3. dice 4 chicken breasts. season with S&P. cook chicken in a skillet, and set aside.
  4. following the 8 minute timer, season soup with spices. add cooked chicken and 2 cups kale. stir. place a lid over the soup. and simmer on low for 10 minutes. stirring occasionally.
  5. enjoy!

*the most important thing: adjust the seasonings to your taste. you can add more or less based on your preferences. I like spicy, so I usually add more chili powder & crushed red pepper flakes.


happy monday.


current obsessions.

two things…

iowa girl eats.



ok, I’ve been ‘obsessed‘ with iowa girl eats for awhile now. she has the BEST recipes, hands down! the pictures + the ingredients lure me in ..& the scrumptious-ness of the food keeps me coming back. I’ve made so, so many of her recipes, and they’ve all been “keepers”. [bonus: she’s from iowa!].

then there’s quinoa.

the health benefits are never-ending. the versatility is insane. & it gets a thumbs up on taste.

so when I saw this picture + these nutritional facts on Iowa Girl Eats’ blog

I knew I had to try mini ham & cheese quinoa cups, that very day.

the ingredients are simple. and so is the recipe. you put everything together in a mixing bowl. stir.

place in a mini muffin tin. [makes approx. 32 minis].

bake @ 350° until golden brown [15-20 mins].

and viola, fall in love with Iowa Girl Eats’ amazing creations!

I only have one thing on my mind this week, and it’s [J] & I’s weekend trip to my hometown + a visit to Iowa City for some hawkeye football [& TAILGATING].
and since [J] & I are on a healthy lifestyle track & know how tempting tailgating treats are ..we’re bringing healthy, tasty options! and you can bet these mini ham & cheese quinoa cups will be present. so if you’re in Iowa City this weekend, you can stop by our tailgate & sample!

only TWO more days of waiting. [we’re heading out on thursday]. woo hoo!

stop by tomorrow for a “midweek chuckle” :)