Good Thursday everyone! The folks at Mezzetta Napa Valley Bistro Pasta Sauce sent me some of their wonderful sauces to try. Let me tell you they are incredible! So incredible that I used one to create this zippity do da soup that’s done in practically no time at all.
If you are looking for a quick weeknight dinner that won’t keep you in the kitchen long (I hope you can handle 10 minutes), you’ll love this. I’m not just saying that this soup tastes like it’s been simmering all day, it really does. My whole family had the entire pot eaten without any leftovers the next day. I even caught my 3 year old picking up his bowl to drink the very last drop. Trust me this one is tasty! Make sure to enjoy this soup with some good garlic bread and a salad too.
2 Tablespoons extra virgin olive oil
1 lb Italian Sausage
10 fresh basil leaves, chiffonade (stacked, rolled and thinly sliced)
1 26 oz jar of your favorite pasta sauce or homemade sauce (click red link to see the Mezzetta sauce I used)
1 Cup water
1 1/2 Cups half and half
Pinch of salt and pepper
1. Place olive oil into a medium sized dutch oven over medium heat. Cook sausage until browned, about 5 minutes. Stir in basil leaves, pasta sauce, water, half and half, salt and pepper. Cook until warm then reduce heat to low. Simmer until ready to serve. It’s that easy!
After we enjoyed our soup, we had a fun little family night where I had little cakes for the boys to decorate and here’s a glimpse of how the night turned out. A total mess thanks to the above big kid himself. You better believe when the boys saw Dad do it, there was no stopping them. So much for the decorating! I couldn’t help but snap some pics of these cake mangling goofballs.