Tortellini Sausage Soup

When the first grey fall-ish day descends upon Oregon, or even the slightest hint of rain can be smelled on the pavement, my husbands eyes light up like a kid at Christmas. “Is it time for soup?”

This soup is quite possibly the most requested item of anything I cook. It’s filling, hits that perfect comfort spot when the cool rainy weather comes to stay, and the recipe is easily doubled (once i even tripled it across two large pots) to serve a large group. This is definitely what we would call a meal soup: its far to hearty to be served as an appetizer course to a regular meal. Just make a side of garlic bread, perfect for scraping every last drop from the bowl, and this soup is a meal in and of itself.


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Balsamic Bacon Brussels Sprouts


If there was a number one requested recipe from everything I make, this is it hands down. We eat this particular dish pretty often at home, and its become a staple when asked to bring a vegetable to a holiday gathering. I may have even chosen this recipe to share simply so I could have an excuse to make a batch for lunch.



  • 2 lbs whole fresh brussesls sprouts
  • 4 pieces extra thick bacon (*We prefer the applewood smoked from Trader Joe’s because its nitrate free)
  • 1 tbs chopped garlic
  • your favorite olive oil
  • Trader Joe’s Balsamic Glaze






1. Preheat the oven to 375 degrees.

2. Halve the brussels sprouts and set aside in a mixing bowl.

3. Chop the bacon into generous size pieces. I like to slice the bacon into mini strips along the width of each piece.


4. Place bacon into a fry pan. Cook for a 1-2 minutes over low-medium heat until bacon starts to foam.
5. Add garlic to the bacon and cook for an additional 2 minutes.

6. Add brussels sprouts to the pan. Toss the  sprouts until they are coated evenly in the bacon grease. Drizzle with olive oil and continue stirring until all the sprouts are coated.


7. Sautée the sprouts over low-medium heat for 5 minutes.

8. When the sprouts begin to lightly brown, trasfer the entire pan to the oven.

9. Bake the pan for 20 minutes.


10. Remove pan from the oven. Drizzle sprouts generously with the balsamic glaze and toss until coated.

11. This dish is best served hot, directly from the pan. Do not cover the sprouts if placing them into a serving bowl, as the steam will cause the sprouts to wilt and grow more bitter.