The Soup Diva

This dish is autumn and comfort stirred together in a bowl, yet another recipe adapted from & inspired by our rector’s wife, Rachelle.

• 1 lb sage sausage (Tennessee Pride makes one) or add 1 tsp sage to plain sausage*
• 16 oz cut pasta (I used rigatoni)
• 1 regular can pureed pumpkin (not pie filling)
• 4 cups chicken broth (1 box)
• splash of cream or milk
• 1 shallot or small onion, diced (optional)
• 4 cloves garlic, minced (1 1/2 tsp)
• dash of cinnamon
• dash of nutmeg
• salt and black pepper to taste
• Parmesan cheese for garnish if desired

Brown sausage and add shallot or onion and garlic, stirring until softened. Add broth and stir until no brown bits are on bottom of pan, then add seasonings and pumpkin, and heat until bubbling. Reduce heat to medium, add noodles, and stir. Cook until noodles are al dente (5 minutes if using Instant Pot). Stir in cream/milk and top with Parmesan cheese if desired.

We have sort-of made an annual tradition of having this dish in early Autumn with corn muffins while watching Wes Anderson’s Fantastic Mr Fox 🦊

*I have also successfully made this dish with sliced smoked sausage!